Ida's Kitchen

From the handwritten recipe box of Ida Marie Stefani,
in honor of a great cook.

Did you know?
The first day of married life, Ida cried because she couldn't fry an egg.

Biscotti
1 1/2 cups sugar
4 eggs
1/2 lb. butter
2 tsp. aniseseed extract
2 tsp. vanilla extract
2 tsp. almond extract
4 cups flour
1 1/2 tsp. baking soda
pinch of salt
1 cup walnuts.

Roll and bake at 350° for 20 minutes. Slice and toast.


Barbecued Spare Ribs
Cut into small pieces, 2 lbs. of ribs. Place them in a pan. Cover with waxed paper. Bake the ribs in a very hot oven, 500° for 15 minutes, then reduce heat to 350°

Sauté until brown 1/2 cups chopped onions in 1 T. fat.

Add and simmer for 20 minutes:
1/2 cup water
2 Tbsp. vinegar
1 Tbsp. Worcestershire Sauce
1/3 cup lemon juice
2 T. brown sugar
1 cup chili sauce
1/2 tsp. salt
1/4 tsp. paprika

Remove the waxed paper and pour sauce over meat. Bake ribs for 1 hour more, baste frequently.


Chicken Piccata
6 chicken skinless breasts
Flour
1 c. butter
1/2 c. dry white wine
Juice of 2 lemons
Salt, Pepper
1/2 c. chopped parsley

Dredge chicken breasts in flour. Melt butter over low heat, add chicken and brown. Add wine,half the lemon juice and season to taste. Sprinkle parsley over chicken. Cover and simmer 5 to 7 minutes. Sprinkle with remaining lemon juice. Place chicken on platter and pour pan juices over chicken.

More to come.