Aldyth's Escovitch Red Snapper

From the Kitchen of: Aldyth

Hi Sam:

Here is one of my all time fish recipe from back home (Jamaica). It is not my original recipe but one that just about all Jamaicans know about and love. I do hope you will give it a try one of these days. Here's wishing you a happy holiday season and all the best for the new year.

Love,
Aldyth

Aldyth's Escovitch Red Snapper

I have not given any quantities of ingredients because you can use what ever amount of seasoning you wish to use depending on how many snappers you will be cooking (one snapper - one carrot - one small onion)

Ingredients

Whole Red Snapper
Lime or Lemon Juice
Onion
Carrot
Allspice (pimiento)
Hot Pepper (Jalepeno, Scotch bonnett - whatever appeals to you)
Salt (to taste)
Garlic Powder
Lemon Pepper
Vinegar

Directions
Clean, rinse, squeeze fresh lime juice (or lemon) inside and outside of fish

Season with lemon pepper, salt (optional and to taste), garlic powder.

Refrigerate and allow fish to marinate for a couple of hours depending on how long you want seasoning to soak in.

If fish is large, cut in two. Personally, I like to leave the head on, so my half would include the head.

Heat olive oil in skillet. Allow the oil to get really hot.

Pat dry fish and fry. Fish must be fried until crisp so fry both side of fish.

Remove fish and drain on paper towel.

Slice onion, shred carrot using potato peeler, slice hot pepper and grains of allspice. If there is too much oil left in the skillet after frying fish, drain some off. Just leave enough to saute onion, carrot, hot pepper and allspice.

While this is sauteing, pour some vinegar in skillet (enough to cover the onion, carrot, etc.). Allow this to cool.

After sauteed onion, carrot, allspice and pepper have cooled off, pour on fish that has been placed in a dish.

Serving Suggestions

I usually eat this with mashed potatoes, or rice, or baked boniata (island sweet potato), along with fried ripe plantain.

ENJOY

Anita's Favorite Fagioli-on-Toast

Please click the link below to discover Anita's favorite Fagioli on Toast recipe from the popular epicurious.com web site.

It is a delicious way to put stale bread back into productive use.

http://www.epicurious.com/recipes/food/views/Fagioli-on-Toast-351013

Anne Mueller's Easy Southwest White Chili

From the Kitchen of: Anne Mueller

Anne Mueller's Easy Southwest White Chili

Ingredients

• 1 Tbs olive oil
• 1-1/2 lbs boneless, skinless chicken breasts, cut into small cubes
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1 can (16 oz) cannelloni beans, undrained

Southwest Spice Blend

• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp oregano leaves
• 1/2 tsp cilantro leaves
• 1/8 tsp ground red pepper

Directions

1. Heat oil in a large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.
2. Stir in broth and Spice Blend; simmer 15 minutes.
3. Stir in beans. Simmer 5 minutes.

Serving Suggestions

I serve it with French bread!

Barbara's Bernie's Chicken

From the Kitchen of: Barbara Bukata

This recipe is from my Dad's ex-Wife (I got it from my 1/2 sister!). She was a great cook, better than my Mom, God rest her soul!

Barbara's WHOOPIE PIES

From the Kitchen of: Barbara Bukata

This is an old New England recipe and these can only be found in New England bakeries. My Mom made them and I made them for kids.

Buffy's Okra and Stewed Tomatoes

From the Kitchen of: Buffy Marsden

Carol's Grandmother's Apple Kuchen

From the Kitchen of: Carol Witkin

Dear Sam:

This is my Mother's recipe, passed on from my Grandmother.

Merry Christmas and best wishes for a happy, healthy new year!

Carol Witkin

Carolyn's A Better Meatloaf

From the Kitchen of: Carolyn Farrell

Chris's Broccoli Salad

From the Kitchen of: Chris Keenan
ckeenan@tampabay.rr.com

Dear Sam:

Here is one of my favorites!
May you have a very merry Christmas and a blessed new year.

Chris

Broccoli Salad

Ingredients

• 1 bunch broccoli chopped
• 1/2 small red onion diced
• 4 strips bacon crumbled (or real bacon bits)
• 1/2 cup raisins (I use Cran-raisins)
• 1/2 cup chopped walnuts
• 1/3 cup reduce calorie mayonnaise
• 1/2 cup plain nonfat yogurt
• 1/4 cup sugar
• 2 tablespoons vinegar

Method

1. Mix together broccoli, onion, bacon, raisins and walnuts.
2. Just before serving combine rest of ingredients and mix together.

Enjoy!

Cindy's Seven Layer Dip

From the Kitchen of: Cindy Herald

Hi Sam,

This is a great dip for any occasion!
There's never any left over when I serve it or bring to a party!
Enjoy and have fun.

Have a Merry Christmas and Happy New Year!!!

Cindy Herald

Seven Layer Dip

Ingredients

• 1 can (9 oz) Frito Lays brand Bean Dip
• 1 large ripe avocado, peeled, seeded and chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic salt or powder
• 1/2 cup sour cream
• 1 pkg dry taco seasoning mix
• 2 large ripe tomatoes finely chopped
• 1/2 sliced black olives
• 1 can (9 oz) Frito Lays Brand Jalapeno & cheese flavor cheese dip
• 1/2 cup chopped green onions
• Bag of tortilla chips or scoops

Method

• Spread bean dip in shallow, 2 quart dish.
• Arrange avocado over bean dip, sprinkle with lemon juice and garlic salt or garlic powder.
• In a small bowl combine sour cream and taco mix, spread over avocado.
• Top with a layer of tomatoes and black olives.
• Spread with cheese dip and sprinkle with green onions.
• Serve with tortilla chips.

Dolly's Fabulous Cheesecake

From the Kitchen of: Dolly Smith

Ingredients
Crust

• 1 cup Graham Cracker Crumbs
• 1/2 cup Sugar
• 1/4 cup melted butter or margarine

Filling

• 2 cup cold water
• 2 pkgs knox gelatin
• 3/4 cup milk
• 5 eggs, separated
• 2 tsp vanilla
• 16 oz cream cheese
• 2 pt whipping cream

Method
Crust

• Combine crumbs, sugar and melted butter.
• Press onto bottom and side of 10" spring form pan.
• Bake for 15 minutes at 200

Filling

• Combine knox gelatin and 1/2 cup cold water and set aside.
• Beat egg yolks in small cooking pan, add milk and sugar.
• Cook over low heat stirring constantly until turning to custard (will look kinda lumpy).
• Add vanilla and gelatin.
• In a large bowl, beat custard mixture and (soften) cream cheese until creamy.
• Beat egg whites and fold into the mixture.
• Beat whipping cream and fold into mixture.
• Pour into pan.
• Refrigerate over night for best results.
• Take out 20 minutes before serving.

Fannie Farmer's Fried Green Tomatoes

Verbatim from the Fannie Farmer Cookbook
(serves six)

This is one of the most overlooked, good treats I know of.

• 1 cup cornmeal
• 5 medium green tomatoes, in 1/3 to 3/8-inch slices
• 1/2 cup vegetable oil or bacon fat
• Salt and freshly ground pepper
• 6 sprigs cilantro or chinese parsley (optional)

Sprinkle cornmeal on a piece of wax paper or a large flat plate.

Dip each tomato slice into cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side.

Heat the oil in a large skillet over medium heat.

Add tomato slices, and fry in one layer, without crowding, for 2-3 minutes on each side, until golden brown.

Season with salt and pepper to taste.

Serve hot, garnished with springs of cilantro.

Judie's Breakfast Casserole

From the Kitchen of: Judie Warner

This recipe was shared with me when we first moved to Florida in 1973 by a lovely friend from Texas. It has become a mandatory brunch dish, and when I attempt to substitute something different my entire family rebels.

Note: make this Breakfast Casserole a day ahead as it needs to sit overnight in the refrigerator.

Ingredients

• 1 package Regular or Hot Flavor Jimmy Dean Pork Sausage
• 10 eggs, lightly beaten
• 3 cups milk
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 6 cups cubed bread (crusts may be removed)
• 2 cups shredded sharp Cheddar cheese (I always use more)
• 1/2 teaspoon black pepper

Method

• In large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink.
• In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
• Distribute half the bread evenly in a buttered 9-x 13- x 2-inch baking dish.
• Sprinkle with half the pepper, half the cheese, and half the sausage.
• Repeat layering using remaining bread, pepper, cheese, and sausage.
• Pour egg mixture evenly over casserole.
• Refrigerate overnight, and remove 1 hour before baking.
• Sprinkle top with paprika, and more cheese if desired.
• Bake uncovered at 325 oven approximately 1 hour, or until eggs are set. You can check if it is done by inserting a knife into the center, if it comes out clean it is done.
• Tent with foil if top begins to brown too quickly.
• Let casserole sit 15 minutes before serving.

Julie's Awesome "Trust Me" Margaritas

From the Kitchen of: Julie Levesque

Kara's Kentucky Pie

From the Kitchen of: Kara Brenzel
kbrenzel@prodigy.net

Merry Christmas Sam!

Thank you so much for welcoming me into you class when I am in Clearwater pet sitting or house sitting!

As you can see from my favorite Tampa Bay client, Bella, she has enjoyed a few too many pieces of this awesome pie that can serve as a dessert with an embedded aperitif!

Just kidding - she's not really looped - Bella's tongue just likes to hang out when she's relaxing!

Jave a wonderful holiday and see you in January! All the best for 2009!

Kara Brenzel
kbrenzel@prodigy.net

Kentucky Pie

This recipe is essentially the Kentucky Pie recipe right off the Louisville stoneware pie plate bottom. Being from Louisville myself, I always add an extra nip or two of real Kentucky bourbon, of course, plus more chocolate chips than what is listed below.

Cream together 1/4 cup butter and 1 cup sugar.

Add

• 2 eggs
• 3/4 cup light corn syup
• 1/4 tsp salt
• 1 tsp. vanilla
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips
• 2Tbs. Kentucky Bourbon (Makers Mark is my choice and I like to add a little more bourbon - to taste, you know?)

Mix well.

Pour into 8 inch pie shell.

Bake 40 to 45 minutes on 375 degrees oven.

Cool and serve.

Linda's Cousin's Key West Hot Sausage Dip

From the Kitchen of: Linda Cowart

Linda's Gorgonzola-Tomato Tart

From the Kitchen of: Linda Cowart

Lori's White Bean Chicken Chili

From the Kitchen of: Lori Pickens

White Bean Chicken Chili
Cook's Time Saver Note: Use a rotisserie chicken instead of the chicken breasts and simply follow the directions when returning chicken to the pan.

Ingredients

• 2 Tbs olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1/4 cup minced onion
• 3 cloves garlic, peeled and chopped
• 4 tomatillos, chopped
• 1 14 oz can diced tomatoes
• 1 can tomatoes with jalapenos
• 2 10 oz cans low salt chicken broth (have a 3rd can on hand to use if chili gets too thick)
• 1 7 oz can chopped green chilis
• 1 tsp oregano
• 1/2 tsp ground cumin
• 2 15 oz cans white cannelli beans, drained
• Juice of 1 lime
• Garnishes: red onion, grated cheese, cilantro, avocado, sour cream

Directions

• Heat oil in a large saucepan.
• Add chicken and cook, stirring until it begins to brown.
• Remove with a slotted spoon.
• Add onion and garlic to pan and sauté until softened.
• Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, and seasonings.
• Bring to a boil, then reduce heat and simmer 20 minutes.
• Return chicken to pan with the beans and cook 5 minutes.

Serving Suggestions

Serve in bowls and squeeze lime on top. This is the MOST IMPORTANT as the lime adds lots of flavor as well as the cilantro!

Top with the garnishes of your choice: red onion, grated cheese, cilantro, avocado, sour cream.

Michelle's Brisket

From the Kitchen of: Michelle

Pam's Blueberry Jello

From the Kitchen of: Pam W

Pat Ehler's Fruit Pizza

From the Kitchen of: Pat Ehlers
patehlers@verizon.net

FRUIT PIZZA

Crust:

• 1/2 cup margarine
• 1/4 cup brown sugar
• 1/4 cup oatmeal
• 1/4 cup nuts
• 1 cup flour

Mix together and pat into pizza pan.
Bake at 350 for 10-15 minutes .cool

Mix Together:

• one 8 ounce package cream cheese
• 1/2 cup sugar
• 1 tsp vanilla
• Spread in cooled crust.

Arrange fruit on top of cream cheese layer. Do not add fruit until just before putting on the glaze.

Types of fruit you can use: cantaloupe, watermelon, honeydew, kiwi, bananas, strawberries, blueberries, raspberries,etc.

Glaze:

• a little less than 1/2 cup water
• 1/8 cup lemon juice
• 1/2 cup orange juice
• 1/2 cup sugar
• 1-1/2 Tbs cornstarch
• dash of salt

Cook to boiling boil one minute.
Cool before spreading on top of fruit.

ENJOY

Pat McKittrick's Nacho Dip

From the Kitchen of: Pat McKittrick

Paula's Beer Bread

From the Kitchen of: Paula Shur

Ingredients

• 3 cups self rising flour
• 1 can beer
• 3 Tbs sugar

Method

1. Preheat oven to 350 degrees.
2. Mix all ingredients and bake in bread pan for one hour.

Paula's Cheese Soup

From the Kitchen of: Paula Shur

Ingredients

• 2 cans cream soup (celery, mushroom or chicken)
• 1 cup beer or milk
• 1 lb. cheddar cheese, cubed
• 1 tsp worchestire
• 1/2 tsp paprika

Method

• Put all ingredients in crockpot.
• Cover and cook on low for 4 to 6 hours.
• Stir occasionally.

(If impatient, cook on high for 2 hours, stirring more frequently.)

Paula's Kickass Coleslaw (aka championship coleslaw)

From the Kitchen of: Paula Shur

Ingredients

• 1/2 cup oil
• 1/2 cup sugar
• 1/2 cup vinegar
• 1 package Broccoli slaw
• 2 packages Ramen noodles (raw and crunched up into pieces)
• 1/2 bunch green onions chopped
• 1/2 jar sunflower seeds (approximately 4 oz.)

Method

1. Mix the first three ingredients and the flavor packets from the two Ramen noodle packages.
2. Mix the four final ingredients.
3. Pour the liquid over the dry and stir.
4. Chill.

Shari's Wild Rice Soup

From the Kitchen of Shari Schumacher

Sam,
Merry Christmas, if it cools off again in Florida, make this soup it will keep you warm and toasty. If you can look for Minnesota grown wild rice. It is our favorite soup on cold winter days.
Love, Shari Schumacher 12/08

Shari's Wild Rice Soup

Ingredients

• 2 C wild rice (cooked and drained) Get cultivated long grain. Not pieces.
• 1/8 C flour and 2 C water and 1/8 C cornstarch - all shaken in cold water
• 2 T minced onion
• 2 T butter
• 1/2 C finely grated carrots
• 1/4 C chopped celery
• 1/4 C chopped mushrooms
• 2 chicken breasts cut up small (roasted or micowaved)
• 1/2 t pepper
• 1/4 t salt
• 3 C milk
• 1 can cream of mushroom/or chicken soup (or broth if you want thinner soup.)
• 1 can evaporated Milk
• 5 chicken bouillon cubes
• 1/4 C slivered almonds
• Parsley on top

Option: Add ham chopped small instead of chicken.

Method

• Melt butter & cook onion in a stockpot.
• Add soup, milk, evaporated milk.
• Add flour & cornstarch mix.
• Add carrots, celery, mushrooms, pepper, salt, almonds, chicken, & bouillon cubes.
• Stir and soup will thicken.
• Stir in wild rice.
• Heat to boiling.
• Serve.

Sharon's Favorite Garlic and Herb Tomatoes

From the Kitchen of: Sharon Basham

This is a fairly new recipe I discovered on the food network, but it is already one of our family favorites!

Click on this link to go to the food network to obtain the recipe: http://www.foodnetwork.com/recipes/ina-garten/garlic-and-herb-tomatoes-r...

It is best to use fresh herbs, especially the basil, but if you have to substitute dried herbs, simply cut the amount in half.

These burst with flavor!

Sharon's Mandarin Orange Salad

From the Kitchen of: Sharon Basham

I have been making this salad for more than 20 years and it is truly great. This past Thanksgiving, I substituted dried cranberries and walnuts for the mandarin oranges and almonds. This salad is versatile - you can use a variety of fruit/nut combos and it's always delicious.

Mandarin Orange Salad

Salad Ingredients

• 1/4 cup toasted, sugared almonds (I used to make these myself but now I buy these in the produce section - it's sort of like a crouton product - and is much easier)
• 2 stalks celery, chopped
• 2 scallions, thinly sliced
• Romaine and iceberg lettuces mixed (I usually use a bag of butter lettuce mix but the original recipe calls for 1/4 head iceberg and 1/4 bunch romaine)
• 1 11-oz can Mandarin orange segments, drained

Dressing Ingredients

• 1/4 cup vegetable oil
• 2 Tbs sugar
• 2 Tbs white wine vinegar
• 1 Tbs fresh snipped parsley
• 1/2 tsp salt, dash of pepper, dash of tabasco (or equivalent)

Method

• Shake all dressing ingredients together - the dressing can me made ahead of time!
• Toss with all salad ingredients EXCEPT the oranges.
• Then add oranges gently so they don't break apart.

Enjoy!

Sharon's Roasted Artichoke Salad

From the Kitchen of: Sharon Basham
sgbasham@tampabay.rr.com

Ingredients

• 2 boxes (9 oz) of frozen artichoke hearts, thawed (or 2 cans - not in brine - rinsed)
• olive oil
• kosher salt
• freshly ground black pepper
• 1 small shallot, minced
• 1-1/2 Tbs freshly squeezed lemon juice
• 1/2 tsp Dijon mustard
• 2-1/2 Tbs white wine vinegar
• 1/3 cup fresh basil leaves, chopped
• 3 Tbs capers, drained
• 1 jar roasted red peppers, sliced thin
• pinch of hot red pepper flakes
• 1/4 cup chopped fresh parsley

Method

• Preheat oven to 350 degrees F.
• Place artichokes in a bowl with olive oil and about 1/2 tsp salt and 1/4 tsp pepper.
• Toss to coat and spread out on a sheet pan in 1 layer.
• Roast in oven for 20 minutes.
• Meanwhile make the vinaigrette - place shallot, lemon juice, mustard, 1/2 Tbs vinebar, 1/2 tsp salt and 1/4 tsp pepper into food processor with steel blade.
• Process 5 seconds.
• Add the basil and process into a green puree.
• With processor running, slowly pour about 1/4 cup olive oil into the bowl til finely pureed.
• Set aside.
• Put roasted artichoke hearts in bowl and toss with vinaigrette.
• Add capers, red peppers, 2 Tbs vinegar, parsley and a pinch of hot pepper.
• Toss gently.
• Sprinkle with salt and pepper if needed, to taste.
• Let stand 30 minutes for the flavors to blend.
• Serve at room temperature.

Serving Suggestions
Makes about 4 side servings. Can be doubled, of course, and can also be used on an antipasto tray with Italian meats and bread sticks, etc. for an appetizer.

Sharon's Shaker Pinapple Cake

From the Kitchen of: Sharon Basham

This is a cake recipe I have been making for more than 20 years! Whenever I bring a dessert to a function or gathering, it is always this one - Shaker Pineapple Cake. It is easy to make, easy to transport, and it ALWAYS gets rave reviews.

It is also very rich - a little goes a long way!

Sharon's Shaker Pineapple Cake

Ingredients

Cake Ingredients:

• 2 eggs
• 2 cups sugar
• 20 oz can crushed pineapples
• 2 cups sifted flour
• 2 tsp baking soda
• 1 cup pecans or walnuts (I always use pecans)

Frosting Ingredients:

• 1 lb confectioners sugar
• 3-4 Tbs cream (or milk)
• 6 oz cream cheese
• 2/3 cup butter
• 2 tsp vanilla
• 1 cup pecans or walnuts (I always use pecans)

Method
For the cake:

• Beats eggs.
• Add crushed pineapple, flour, sugar and soda.
• Beat well.
• Add nuts and pour into ungreased 9x13 inch pan.
• Bake at 350 degrees for 30-40 minutes.

For the frosting:

• Beat all ingredients until creamy.
• Stir in nuts and spread on cooled cake.
• Refrigerate leftovers.

Terrie Pfeiffer's Baked Four Cheese Spaghetti

From the Kitchen of: Terrie Pfeiffer

Dear Sam:

This is great for a buffet dinner. Always a hit. Enjoy.

Happy Holidays,
Terrie

Baked Four Cheese Spaghetti (Gourmet Mac & Cheese)

Ingredients

• 1.5 lbs. of spaghetti
• 1/2 lb. (2 cups) Fontina shredded
• 1/2 lb. (2 cups) Mozzarella shredded
• 1/2 lb. (2 cups) Gruyere
• 1/4 lb Gorgonzolla crumbled
• Salt and fresh ground pepper

Method

• Preheat oven to 350 degrees
• Lightly butter 9x13 baking dish
• Cook spaghetti until al dente-drain and put on baking sheet to dry and cool
• Mix first 3 cheeses in large bowl
• Spread layer of 1/3 spaghetti evenly and sprinkle 1/3 of cheese mixture, salt and pepper
• Repeat.
• Bake 40 minutes in center of oven until bubbly.
• Remove and let cool before cutting

Note: Can be made earlier in the day and covered with plastic wrap and refrigerated until baking.

Terry's Bourbon Steak

From the Kitchen of: Terry Balsamo

Terry's Orange Glazed Salmon

From the Kitchen of: Terry Balsamo

Trina's Grandpa's Crumbly Fudge

From the Kitchen of: Trina Clickner
trina@palmtoppublishing.com

About this Recipe

My Grandfather's restaurant in downtown Rochester, NY stands no longer but it was a busy place that served a basic, American fare - there was nothing fancy about it.

It seems that my Grandfather saved his best Greek heritage cooking and his spectacular sweet-tooth specialties for our own family. This is his fudge recipe and it has been a family, Sunday night favorite for as long as I can remember.

This fudge is similar in consistency to maple sugar candy - it is not a gooey, soft fudge. My Grandpa's Crumbly Fudge is unusually creamy yet crumbly and extremely sweet - and very delicious. Once it's made, we can can't stop eating it until it's gone. Maybe you will have more willpower than we do!

Ingredients

• 3 heaping Tbs Hershey's cocoa powder
• 3 cups sugar
• 1 stick butter
• 2 tsp vanilla
• 1-1/2 cup milk
• pinch of salt

Method

Cooling the fudge by submerging the pan bottom 1/2" to 1" in cold water and stirring while it cools is key. Be careful not to get the water in the fudge.

A candy thermometer is helpful but you can also determine when the fudge is ready to come off the heat by dropping a spoonful into a glass of cold water.

1. Mix sugar, cocoa and salt in a heavy sauce pan.
2. Stir in milk.
3. Heat on high until mixture begins to boil, stirring occasionally.
4. Add butter.
5. Stir until butter melts.
6. Cook the bubbling mixture over medium-high heat, stirring occasionally.
7. Fill sink with 1" cold water.
8. Heat to 220 degrees or until the soft ball mark on a candy thermometer - the mixture will start to turn darker brown.
9. Remove from heat and submerge bottom of pan in water.
10. Stir until mixture begins to thicken to an ice-cream sundae sauce texture.
11. Add vanilla.
12. Stir until mixture becomes dull and begins to harden.
13. Spoon into a buttered pie plate.
14. Cool slightly and cut into squares with a knife.

Serving, Prep Suggestions

Makes a great, thoughtful, and personal gift for the sweet-tooth on your list!

Vivienne's Broccoli Cheddar Cornbread

From the Kitchen of: Vivienne

Vivienne's Firecracker Salmon

From the Kitchen of: Vivienne

Yolanda's Casa Corteo Pancakes

From the Kitchen of: Yolanda's Casa Corteo
casacorteo@verizon.net

I asked my kids what their favorite foods are that I make for them and here is one of their two favorites.

The Corteos
Neil and Yolanda, Miguel - 12, Orlando - 9, Salvatore - 7, Cecilia - 5

¡Feliz Navidad!

Yolanda's Casa Corteo Tuna Salad

From the Kitchen of: Yolanda's Casa Corteo
casacorteo@verizon.net

I asked my kids what their favorite foods are that I make for them and here is one of their two favorites.

The Corteos
Neil and Yolanda, Miguel - 12, Orlando - 9, Salvatore - 7, Cecilia - 5

¡Feliz Navidad!