Month: April 2018

D’Alberto Family Cookbook: Nisky ’97 Chicken

I made up this recipe for Lauren’s high school graduation party.  there are no exact measurements for any of the ingredients.  So you decide to try it, you’ll just have to “wing” it.

*Boneless Chicken Breasts, Cut Into Chunks.

*Bread Crumbs & Flour Mixture.

*Eggs And A Little Water, Beaten.

*Oil And Margarine.

*Onions & Garlic, Very Finely Chopped.

*Black Olives Sliced.

*Fresh Mushrooms Sliced.

*White Wine.

*Assorted Seasonings (Salt, Pepper, Parsley, Dill…Whatever You Like Best).

*Knorr Garlic Herb Pasta Sauce Mix.

Dip chicken first in the bread crumb/flour mixture, then into the egg/water mixture.  Saute chicken in oil/margarine mixture until golden brown.  Remove chicken from skillet to greased baking dish.  Add onions, garlic, seasonings, and wine to skillet and cook until softened.  Add mushrooms, olives, (and more wine if desired).  Spread entire mixture over chicken.  Prepare sauce mix as package directs and pour all over it. Bake in a 350 degree oven until heated through and you’re sure the chicken is completely cooked (20-30 minutes?)

If the chicken doesn’t turn out alright, you can always drink the rest of the wine and call Boston Market for take out.

Recipe Submitted by Rosemary Prock

 

SOLD: Large Blue Earth Print Hair Scrunchie

Scrunchie Size: 4 1/2 x 4 1/2.
Materials: Large elastic rubber band & Red Heart Baby Soft Yarn in blue earth print yarn.
These large scrunchies are specially made for thick, longer hair. Scrunchies may be wrapped around more then one time.  Keep your long hair tied back in the hot days of summer, cooking, cleaning, etc with this handmade blue earth print hair scrunchie.  Soak scrunchie in luke warm water & air dry.

FREE SHIPPING IN THE UNITED STATES & INTERNATIONAL. Your scrunchie will be shipped in a small plush mail envelope.

D’Alberto Family Cookbook: Aunt Fran’s Cheesecake

Crust:

1 3/4 cups of graham cracker crumbs

1/4 cup walnuts, finely chopped (optional)

1/2 tsp of cinnamon

1/2 cup melted butter or margarine.

Filling:

3 eggs

2 8oz pkgs cream cheese

1 cup of sugar

2 tsp vanilla

3 cups of sour cream

Instructions:

Mix crust ingredients together and press into the bottom of and sides of a 9″ spring form pan. Combine eggs, cheese, sugar, and vanilla, and beat until smooth.  Mix in sour cream. Pour into crust and bake at 350 degrees for about an hour. Cool, then chill for at least 2 hours. Serve topped with fruit, if desired.

Submitted by

Rosemary D’Alberto Prock

 

Handmade for Mom — Red Heart Blog

This Mother’s Day give a heartfelt and handmade gift that really says, “I love you.” Whether you are making Mom a keepsake afghan or a scarf in her favorite color she’s sure to love the heart you put into making it. Bookmark for Mom Crocheted in Aqua Aunt Lydia’s Classic Mom and Me Slippers Knitted…

via Handmade for Mom — Red Heart Blog

“Read new reposts from blogs and websites I follow, love, and want to share with you all”.

Lauren

Past And Present

April Showers Bring May Flowers, April Feels More Like Winter

In Niskayuna New York it feels more like winter coming to an end and spring just barely starting.  What has mother nature done with spring?  We’ve had some sunny days, few semi warm days, and more snow days.  This time of the year I love cleaning up outside.  I hope spring comes soon with some warm weather to go with the sunshine.  With a little sunshine and warmth, I’ll be able to plan my garden and walk Ginger.

Past And Present

Ever since going to a wake last Tuesday night for my mom’s Aunt Jean, this week it’s been looking at old photographs and organizing these old photographs for safe keeping.  I pulled out about 200 old photographs from both my mom’s side of the family and my dad’s side of the family. Within the mix of 200 photographs I pulled out to reorganize, I also found some pictures of mom and dad’s college days. I found some shipping envelopes and bought a marker and labels to pack these photographs and label every one of envelopes.

My mom’s Aunt Josephine was always organized and meticulous about how everything was in it’s place.  I said to my parents, that’s how I want to be.  It’ll take a long time to get there, but I’m going to do it.  Parts of these photographs made me think about when I was a kid and how I used to spend time with my Grandma, and some parts made me think of how I was grateful to have the time I had with her. When she occupied her chair she brought a lot of delight to a room.

Quick And Easy Chicken With Asian Vegetables: by Lauren Prock

Cooking Time: 10 minutes

1 Rotisserie Chicken (Purchased From Your Local Grocery Store)

2 Bags Of Bird’s Eye Steam Fresh Asian Medley Vegetables (Frozen Vegetable Section At Your Local Grocery Store)

Vegetable Dumplings (Optional)

Turkey Platter

Take rotisserie chicken out of the fridge and leave in the bag it comes in.  Place bag with chicken in the microwave for two minutes.  When two minutes is up, take out of the microwave and open bag.  Pull skin off the chicken and pull chicken apart leaving the bones behind.  Place all of your chicken on a turkey platter.

For the steam fresh vegetables, open bag a little bit and place in the microwave.  Cooking instructions are on the back, so read carefully.  When both bags of vegetables are done cooking, place on the turkey platter with chicken.  Drizzle some sauce on the top of the chicken and vegetables and enjoy.

Note: Vegetable Dumplings were leftovers with dumpling sauce.  

If you wish to have vegetable dumplings, stop by your local Chinese Restaurant, or simply buy at the grocery store.