Monday, June 23, 2008

Happy 4th of July

Hope you all have a wonderful Holiday Our home in Indiana was damaged by some storms and we will be leaving soon to check on it. we won't be back till July 10th I may try my hand at mobile blogging , since I don't have a laptop yet ,Be safe

Wednesday, June 18, 2008


Well its hotter than heck down here and I get hungry for my moms banana bread, so 90 some degrees and I have got the oven on. and the AC I may add. Hope its a little cooler in your neck of the woods!
by the way this works great for zucchini also.
Moist Banana Bread Recipe

3 cups sifted flour
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 1/2 cups nuts and coconut( mixed to make 1 1/1 cups)
2 tsp vanilla
1 tsp soda
1 tsp baking powder
3 eggs
1 cup oil
3 cups mashed banana or zucchini( if you use zucchini grate it)
Sift all dry ingredients Put in a large bowl and make a well in center and add:
banana or zucchini
then add:
nuts and coconut
Pour into 2 greased and floured loaf pans( I like to grease mine then use sugar instead of flour)
Bake at 325 1 hour or till done. decorate with powdered sugar mixed with a few drops of milk to make a glaze drizzle on cake after its cool.
Allisons Kitchen

Tuesday, June 17, 2008


OKAY here's another one of our favorite places!!!!!

Daytona Beach Fl.
This place ROCKS!!!

I don't know how many times we walked past this place and did not stop.

It's right on the beach, and we saw it all the time but never stopped till our last visit.
"G" and Val are the owners and these ladies rock. They make you feel right at home like your at a friends house for a party!

You can't beat the view or the food, we we're hooked on "G's" homemade Crab Rangoons.

But we also enjoyed the burgers, made fresh every day and the Shrimp basket, the BEER is in a huge tub of ice behind the bar so its ice cold....
If you ever get to Daytona Beach stop in say hi, make some new friends, and tell "G" and VAL
Allison said hi.
The california patio grill
831 e international speedway
daytona beach fl.32118

allisons kitchen
California Patio Grill on Urbanspoon

Tuesday, June 10, 2008



HALUPKI When I was little I thought this was such a funny word, we ate alot of these I like to make mine with extra tomato sauce and make mashed potatoes and use the tomato sauce like a gravy. my mom would serve these with cucumber salad and mashed pot. and green beans.
this recipe was another request from my son!
enjoy "J"


3 lbs. ground meat
1/2 c. rice ( parboiled), rinsed, not instant
1 onion, chopped and sauteed with 2 cloves of garlic( don't brown just cook till tender)
1 can tomato soup use the large family size!
Salt and pepper
1 head of cabbage, washed

Mix ground meat, rice, onion, salt and pepper. Place cabbage into a kettle of boiling water and remove leaves as they loosen. When cool, fill leaves with a heaping spoonful (or more) of ground meat mixture. Fold side ends in and roll up. Place bottom- side down in roaster. Cover with tomato soup and some water.Almost a full can of water. put in oven, cook covered for 1 to 1-1/2 hour at 350 degrees.



Monday, June 9, 2008


Not to sure how my dad found this recipe,
our family has been collecting recipes for years!
Dad would make this the night before and bake it the next day after church. I also remember it being on the buffet at one of the restaurants that they owned when I was growing up. I some times add some chopped ham to it as well.

Hope you enjoy it!!!

1/2 cup diced onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1/2 cup sliced mushrooms
3 tablespoons unsalted butter
7 eggs
2 cups shredded monterey jack cheese or colby cheese
1 cup cottage cheese
1/4 cup flour
1/2 teaspoon baking powder

salt & pepper
  1. Saute the vegetables in the butter over medium heat until softened, but not browned.
  2. Set aside to cool thoroughly.
  3. Whisk together the eggs, then add the cheese.
  4. Combine the flour, baking powder and salt and pepper and whisk into the egg mixture.
  5. Add the vegetables, then pour into a greased 1 1/2 qt baking dish.
  6. Bake at 350 degrees F for 40-45 minutes.
  7. Let stand for 5 minutes before cutting.

Sunday, June 8, 2008


Allisons Kitchen

Peach Refrigerator Cake

1/2 cup butter or margarine

1 cup confectioners sugar

2 egg yolks

3 1/2 cups sliced canned peaches

1/2 tsp. almond extract

2 egg whites

12 Lady fingers

1 cup whipping cream

Cream butter or margarine: add sugar, creaming constantly. Add egg yolks; mix well. Drain peaches; measure 1 cup chop fine. Add with almond extract. Beat egg whites stiff; fold in. Separate lady fingers. Place 1/2 on bottom of oblong pan. Cover with peach mixture; top with remaining lady fingers. Chill until firm. Unmold. Whip cream or use cool whip. use as a garnish with remaining peaches Serves 8

Allisons Kitchen.

Wednesday, June 4, 2008

Quiet Evening

Nice Quiet Evening I'm sitting outside on my porch,

watching the stars my palm trees are swaying in the lite

what a perfect evening!! Except my husband is

working on his day off and I'm home alone.
Didn't cook

today, my neighbor made Pot Roast ,mashed potatoes and homemade rolls.

brought the dessert, Chocolate Chip Cookie Mousse' I'll post the recipe on that

right now I think I'll have a Corona enjoy the warm Fl evening and listen to

some Bob Marley!!!!
Enjoy Your Evening Allison

Tuesday, June 3, 2008


Well I talked to our son today and he wanted the recipe for Rhubarb Pie I remember my mom

making this pie in the summer and i hated rhubarb never did like the taste but for my son and

anyone else out there who likes it here's the recipe:


1 1/2 c. sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. salt
1/4 tsp. nutmeg
1 lb. rhubarb, cut in 1/2 inch pieces (3 c.)
1 c. sliced strawberries
1 tbsp. butter
Pastry for 9-inch lattice-top pie

Combine first 4 ingredients. Add rhubarb and strawberries; mix to coat fruit. Let stand about 20 minutes. Turn into pastry-lined 9-inch pie plate. Dot with butter. Adjust lattice top; seal. Bake at 400 degrees for 35 to 40 minutes.

Monday, June 2, 2008


One of our favorite places in Daytona is Crabby Joes Deck and Grill We can eat a ton of these wonderful Shrimp. enjoy.

2 lb. med. shrimp in shell
1 (12 oz.) bottle beer or ale
2 cloves garlic smashed
melted butter for dipping
garlic salt and sea salt

Wash shrimp and place in a colander that fits into a sauce pan but will not reach bottom of pan. Place beer and garlic cloves in pan. Place colander in pan and cover. Bring beer to a slow boil and reduce heat to simmer. When shrimp turn pink remove to a serving dish and discard beer. Drain. Sprinkle with garlic salt and sea salt peel and dip into melted butter.