Waldorf Salad

Did you know that the  “Waldorf Salad”  was created by the Matre D at the Waldorf-Astoria-Hotel, in New York City.  It was  first created between 1893 – 1896.  You can make  a “Waldorf Salad” a meal by adding a few  slices of chicken, tuna or even turkey you may have leftover n your refrigerator . But I chose to go with the “Classic Waldorf Salad” , this salad  that I prepared was so crunchy  from the walnuts, and just the right  hint  of lemon, and  plumpness of the raisins  , both me and my husband enjoyed it and I’m sure you will too !  


Dressing  :

  1. 1/2 cup of Mayonnaise 
  2. 2  tbs. freshly squeezed Lemmon Juice
  3. 1 tbs . Sugar

Mix and Chill your first three  ingredients and place in the refrigerator  while you prepare the salad  ingredients :

Salad Ingedients :

  1. Salad Chopped  (of Your Choice)
  2. 1 Gala Apple  Chopped
  3. 1/2 Cup  of Golden Raisins  or Dark  Raisins is fine whatever you have on hand
  4. 1  Stalk of Celery Chopped
  5. 1  / 2 Cup  of Green Seedless Grapes sliced in half
  6. 1 /2 Cup of Toased Walnuts Chopped. Bake Walnuts single layer  on a 350 degree oven for ten minutes 

ToniAnns Sausage and Peppers

Who dosent love a Good tasting sausage and peppers sandwich on a hard roll, sub, grinder dripping with homemade Italian sauce?  Wherever you come from North or South, East or West  it sure is a great comfort food.   Well this one tray pleaser is great for company,  with just a few short list of ingredients .   It’s  so easy to put together, just mix once or twice   during cooking time , and  it will be ready to serve before you know it.  I hope you enjoy it as much as My Family.


Ingredients :

  1. 2 lbs. of Sausage  I use  1 lb. Hot and  1 lb. Sweet
  2. 1 28 oz Can of Crushed Tomatoes and 1/4 of the Can of Water
  3. 6 Green Bell Peppers sliced Juliene 
  4. 2 Medium Onions sliced  not chopped
  5. 2 tsp. Of chopped Fresh Garlic
  6. 1/2 tsp. Salt
  7. 1/2 tsp. Ground Black Pepper
  8. 1 tsp. Granulated Garlic
  9. 3 – 4 Chopped Fresh Basil
  10. 2 tbs. Olive Oil



Preheat your oven 350 degrees.  In a 13 X 9 tin baking pan.  I love useing baking tins especially when having company, less clean-up, more socializing .  Cut your sausages in half, and  place into the  baking tin.  Slice the  green peppers, and onions also place into the baking tin.  Pour your 28 oz can of Crushed Tomatoes into the tin pan , add  1/4 can of water from the crushed tomatoes .  Add your spices salt ,  ground black pepper,  garlic powder  and chopped garlic.  Mix in pan gentley  add chopped fresh basil and sprinkle with olive oil on top and bake for at least 2 hours uncovered .  Turn as needed,  enjoy and don’t forget the  BREAD !!


Love ❤️ Thru Food is My  Motto !

    Creamy Garlic Pasta 

    Who  dosent love Pasta ?  At least once a week we all can really indulge, right .  This Pasta is so creamy and tasty you will want to make it over and over again it’s a great mid-week meal.  Not only is it  quick and easy meal , it’s reasonable too!



    1. 2 tsp Extra Virgin Olive Oil
    2. 4 Garlic Cloves chopped
    3. 2 -3 Tbsp Butter
    4. 1/2 tsp. Salt
    5. 1/2 tsp. Black Ground Pepper
    6. 3 Cups of Chicken Stock
    7. 1/2 lb Angel Hair Pasta
    8. 1 Cup Grated Pecorino Cheese
    9. 3/4 Cup Heavy Cream
    10. 2 Tbsp. Chopped Fresh Parsley


    In a large pot bring your olive oil and chopped garlic on a  low medium heat and cook  about two minutes   Add butter, salt pepper and chicken stock.  Bring to a boil, once boiling put your pasta in and  cook pasta according to box directions ,  reduce heat and add Grated Pecorino Cheese , once cheese is  completely melted  turn heat off and stir in heavy cream and serve immediately top with chopped Parsley.  
    Love ❤️  Through Food is My Motto !

    Irish Soda Bread in a Cast Iron Skillet

    This is a  NO-Yeast Recipe, so it’s Easy, and it Bakes in a  Lightly Greased eight inch Cast Iron skillet.  If you do not have a skillet it can also be baked on a Baking Sheet.   I  got  Into  the Irish  Spirit, and tried this Recipe out.  This recipe was easy to make and took no time at all .  I got the recipe from  Simply Recipes,  I went thru alot of Recipes and thought this one was not so complicated  and there was   NO-YEAST in the ingredients.  It came out perfect with a golden crust ,  just the  right sweetness ,  it brings you right into a  Sunday Breakfast feeling warm with a good spread of butter melted on top.  Or a side compliment to your  Corned Beef and Cabbage Feast. 

    1. 1 large Egg
    2. 1 cup of Raisins
    3. 1 tsp Baking Soda
    4. 4 cups of Flour
    5. 1 tsp. Salt
    6. 1 tbsp. White Cane Sugar
    7. 4 tbsp. Butter
    8. 1 3/4 Buttermilk
    9. Note if useing “Caraway Seeds”. 2 tbsp per loaf

    This recipe makes 1 Loaf of “Irish Soda Bread””.  Pre- heat your oven to 425′.  In a large mixing bowl bring together all your dry ingredients flour, sugar,salt, and baking soda.    Now it’s time to incorporate the butter into the flour,  with clean dry hands mix butter till a coarse consistently .   Make a well in the center of your flour and  add your Buttermilk and egg , mix with a wooden spoon till difficult to mix.

    Turn out dough onto a lightly floured surface and knead into a ball.  Slightly dust your hands with flour you’re dough will have a sticky feel , knead only to you form a ball.    Try not to over knead your dough , causeing your soda bread to becoming tough.  Make your ball and transfer  to your slightly greased cast iron skillet or baking sheet.  

      Place your loaf in your Cast Iron Skillet make a deep X at least one half inch deep into the dough and bake for 35 – 40 minutes, at. 425′.   Your soda bread should  be golden brown on top  and sound hollw to the touch when done or insert a toothpick which should come out clean after you insert into the middle.

    Love ❤️   Through Food is my Motto!

    My Moms Italian Red Clam Chowder

    Hi guys I love this recipe, my Mother made this chowder  for us on  Friday’s .  Especially that we didn’t eat “Meat on Friday”, during  the Lent  season.    My family loves this recipe , I’m sure yours will  too  .   You can also add fresh whole clams if you prefer.  Just make sure  you have time to clean your clams under cold running water, and remove any debris.  Add the Raw Clams at least ten minutes to your pot and allow to simmer  prior to serving .   I love this recipe too,  because  a few chops of the vegetables and the hard work  is done , the rest is opening a few cans.


    1. 1 8 fl oz. Clam Juice
    2. 1 8 oz tomato sauce and 1 can of water
    3. 1 10 oz  Fancy Whole Baby Clams in Can
    4. 3  Medium Carrots Chopped
    5. 3 Stalks of Celery Chopped
    6. 3 Russet Potatoes Chopped pre-boiled
    7. 1 Medium Oinion  Chopped
    8. 1 Bay Leaf
    9. 1 tsp. Salt
    10. 1 tsp. Black pepper
    11. 1 tsp. Oregano
    12. 1 tsp. Garlic Powder
    13. 1 lb. of Ditalini Pasta

    In a stock pot sauté your medium chopped onion, sauté till translucent in olive oil.  Add carrots, and  celery  sauté with your onion.  Add Clam Juice, Tomatoe Sauce and one can of water from your 8 oz of tomatoe sauce.  Mixing all ingredients, add seasoning Bay Leaf , Salt and Pepper , Oregano and Garlic Powder.  Let simmer till your vegetables are done.  Then add pre-boiled potatoes and   Fancy Whole Baby Clams.    Cook your Ditalini according to directions and then add to your chowder.
    This is a Easy Manhattan Clam Chowder Soup Enjoyed by Many family members of mine , and thought I would share it with You.

    My Motto Is Love ❤️  Through Food !

    Tomatoe Sauce Canning Water Bath Method

    • IMG_5248Canning Season will be here before you are aware of it, and  I thought I would share how I “Can” my Roma tomatoes.  First let me say it’s not as  hard to do as you may think.  Secondly I spoke to a lot of Family and friends regarding their methods and procedures.   I   Took all the advice  from my ” Elder Italian Family Members, and advice  from a wonderful women who owns a the local farm who “Cans” everything,  I purchased plenty of tomatoes from her.  Before you run out  and buy  all the supplies you need for yourself,   check  with family and friends you might be surprised who has old Canning Equipment and Jars stored in their homes,  and would be nice enough to share with you.   I Had to buy all my Equipment when I started.   Tag Sales are a good source to  find canning equipment also ,  just keep you’re  eyes open for them.
    1. 1 Water Bath Canner
    2. Ball Mason jars 1 case Large Mouth
    3. Lid wand
    4. Jar Lifter
    5. Canning funnel
    6. Non metallic spatula
    7. Ladle
    8. Measuring spoons
    9. Timer
    10. Pearing Knife
    11. Strawberry  Core Remover
    •  My ingredients :

    1 case of Roma Tomatoes

    Fresh whole Garlic

    Fresh whole Basil

    Ball Citric Acid

    Black Pepper


    Bring  a large pot of unsalted water to a Boil, this is going to be your blanching water. Make a  X on the bottom of each tomato, with your pairing knife.  Take the strawberry core,  and core the opposite end of the tomatoes , believe it or not I found useing a Strawberry Core Remover was a great kitchen tool in removing the ends of the tomatoes .  Once the water is a rolling boil put your tomatoes into the water until the skin splits approximately 30 seconds.  Remove  the Tomatoes with a slotted ladle  and place in a cold water bath ,  I fill my sink up with ice water and as soon as I see the tomatoes split I place  them in the cold water bath.    Start peeling off  the tomatoe skins .  You should have all your  Mason Jars “Sterlized ” according  to the Manufacturer directions.  Have your lids in a separate pot of hot water for at least ten minutes, their is a rubberized seal on the inside of the lids  that gets soft in the pot of water, this process causes the lids to  adhere to the Mason Jars when closed.     I fill the pot  with enough water making sure that when I drop the canning rack  with the Mason Jars in it  I have at least  one to two inches water of room above the top of the  jars. And the water dosent overflow during the process.   


    Fill your Mason Jars:   Place your  Canning Funnel on your  Jar fill with the Roma Tomatoes .  With your non metallic spatula push down the tomatoes  , SO ALL AIR COMES TO SURFACE .  Fill the tomatoes  to just below the neck line .  With a clean damp paper towel  wipe the rims clean.  This receipe is for large Wide Mouth Mason Jars . I use Ball Citric Acid,  I use 1/2 teaspoon per quart,  1/4 teaspoon of ground black pepper per quart. ,   2 whole peeled garlic cloves and at least 3 basil leaves per quart.    Place your lids on your jars making them finger tight,  you really do not have to crank down hard on the lids.  Now they are ready for Water Bath Canning.   Your  water should be boiling, carefully with your jar lifter lift up jars and place in your canning rack.   Carefully lower  your rack into the canner.    Slowly turn down your heat to a slow boil and start  to process the quart jars for Forty Minutes.  Remove jars from  the water bath place  in a cool dry place, do not touch for 24 hours. You will hear popping from your Jars, no reason to be alarmed this is how they seal during the cooling process ,  they get sucked down like a  vacuum Mark and date your Jars, they should be good for one year.



    Love  ❤️thru Food is My Motto!