a little of each

A family's cookbook

Grouper Pepin April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:34 pm
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From Margaret Ann’s



1 lb grouper

2 lemons

1 egg, slightly beaten

1 cup fresh breadcrumbs or panko

1 cup flour

2 Tbl butter

2 Tbl olive oil

1 grated hard-boiled egg



About one hour before serving, squeeze the juice of one lemon over the grouper. Cover and refrigerate. Beat the egg in a flat bowl. Put breadcrumbs on a plate. Season the flour with salt and pepper and put on another plate. Season grouper with salt and pepper. Heat the butter and olive oil in a large skillet. Dip the grouper in the flour, then in the egg and lastly in the breadcrumbs. Pat them to cover. Sauté the grouper until golden brown. Serve with additional lemon juice and the egg if you desire.


Waldorf Salad March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:18 pm
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Mary Kay grew up with this side dish as a Thanksgiving staple made by her mother, Josephine. She continued the tradition by bringing it to Thanksgiving at Debbie and Ken’s in 2004. The amounts can be altered depending on personal tastes.



2 apples, cored and diced

1 cup seedless red grapes, can be sliced in half

½ cup celery, sliced thin

½ cup walnuts

¼ – ½ cup Hellmann’s mayonnaise

A little milk

1 tsp sugar



Combine the first four ingredients in a bowl. Mix the mayonnaise, a little milk to thin in and the sugar together and toss over the salad.


Broccoli Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:13 pm
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The ingredient amounts in this salad are completely flexible, as are the ingredients themselves. Dried cranberries instead of raisins, or almonds instead of sunflower seeds make interesting variations. The dressing is the same as the dressing for the Waldorf Salad, but it should be a bit sweeter and not as thin, according to Mary Kay.



Broccoli florets, raw and cut small


Sunflower seeds

Cheddar cheese, shredded

Bacon, crumbled

¼ – ½ cup Hellmann’s mayonnaise

A little milk

2 tsp sugar


Crab Bisque March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:53 pm
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Mary Kay served this when she hosted a luncheon for eight friends at the holidays. It received rave reviews and many recipe requests. Mary Kay said she was nearly embarrassed to reveal how easy the recipe is. A dollop of white wine or sherry is optional.



1 can Cream of Mushroom soup

1 can Cream of Potato soup

1 can Cheddar Cheese soup

1 ½ cans of milk to dilute

Cayenne pepper to taste

Crab, either canned, flaked, or imitation


Mix the soups, milk, and pepper together and heat. Add the crab just before serving.


Shrimp Puff Appetizers December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:11 pm
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Take one can of baby shrimp, one package of cream cheese, one teaspoon minced onion, and mix the three ingredients. Separate a can of crescent rolls and cut each roll in half to form two small triangles. Place one tsp of the filling in each and roll up. You can top with a little paprika for color if you like. Bake as directed on the crescent roll package.

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Baked Rummy Pineapple

Filed under: Appetizers — alittlemoreofeach @ 1:08 pm
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Baked Rummy Pineapple

by John and Mary Kay



  • 2 ripe medium pineapples
  • ¾ cup dark brown sugar, packed
  • 2 tsp ground cinnamon
  • 2 Tbl butter, softened
  • 1/3 cup dark rum


Preheat oven to 350. Line a baking sheet with foil or parchment. Cut the pineapples, including the green tops, into half and then into quarters. Cut the core from each quarter. Neatly cut each quarter into ½ – 1-inch slices, but not through the skin. Slice each quarter lengthwise, parallel to the skin, allowing the smaller slices to be removed. Combine the remaining ingredients to form a paste, adding a little water if needed. Spread over pineapple. Wrap the green tops in foil and bake for 12-15 minutes. Remove the foil, and serve warm or at room temperature with toothpicks.

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Pepperoni and Asiago Pinwheels

Filed under: Appetizers — alittlemoreofeach @ 1:00 pm
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  • ½ cup grated Asiago cheese
  • ¾ tsp dried thyme
  • ¾ tsp dried oregano
  • ¼ tsp ground black pepper
  • 1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
  • 2 Tbl honey-Dijon mustard
  • 2 oz packaged sliced pepperoni (about 24 slices)
  • 1 large egg, beaten to blend


Mix first four ingredients and set aside. Cut puff pastry crosswise in half to form two rectangles. Spread one Tbl mustard over one pastry rectangle leaving a 1-inch border along one edge. Place half of pepperoni in a single layer atop mustard. Top pepperoni with one-half of the cheese. Brush plain border with beaten egg. Starting at side opposite of plain border, roll up pastry, sealing at egg-coated edge. Transfer seam-side down to a baking sheet. Repeat process with other pastry rectangle. Chill both rolls until firm, at least 30 minutes, or wrap and chill for a day. (Rolls can be wrapped and frozen at this point. Defrost overnight in refrigerator before proceeding.) Preheat oven to 400. Line a baking sheet with parchment and spray with cooking spray. Cut each pastry roll into about 30 ¼-inch thick rounds. Place on baking sheets and bake for about 30 minutes.

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Black Bottom Pie December 20, 2012

Filed under: Desserts — alittlemoreofeach @ 9:02 pm
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    For the Crust

    • 14 crisp ginger cookies
    • 5 tablespoons melted butter

    Basic Filling

    • 1 3/4 cups milk
    • 1 tablespoon cornstarch
    • 4 tablespoons cold water
    • l tablespoon gelatin
    • ½ cup sugar
    • 4 egg yolks
    • pinch of salt

    For Chocolate Layer

    • 2 squares melted chocolate
    • 1 teaspoon vanilla

    For Rum-Flavored Layer

    • 4 egg whites
    • 1/8 teaspoon cream of tartar
    • ½ cup sugar
    • 1 tablespoon rum


    • 2 tablespoons confectioners’ sugar
    • 1 cup whipping cream
    • Grated chocolate


    For the Crust

    Roll out the cookies fine. Mix with the melted butter. Line a nine-inch pie tin, sides and bottom, with the buttered crumbs, pressing flat and firm. Bake ten minutes in a slow oven to set.

    For the Pie

    Soak the gelatin in the cold water. Scald the milk; add one-half cup sugar mixed with the cornstarch, pinch of salt, then beaten egg yolks. Cook in double boiler, stirring constantly, until custard thickens and will coat the back of the spoon. Stir in the dissolved gelatin. Divide custard in half.

    To one half add the melted chocolate and the vanilla. Turn while hot into the cooled crust, dipping out carefully so as not to disturb crust.

    Let the remaining half of the custard cool. Beat the egg whites and cream of tartar, adding half of sugar slowly, Blend with the cooled custard. Add one tablespoon rum. Spread carefully over the chocolate layer. Place in ice box to chill thoroughly. It may even stand over-might. When ready to serve, whip the heavy cream stiff, adding two tablespoons confectioners’ sugar slowly. Pile over the top of the pie. Sprinkle with grated bitter or semi-sweet chocolate.

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