SSBBW / FA Quote of the Moment

"We are after all as nature intended - think about it - there are many different species of animal and plant - take the bird (of the feathered kind :)) - comes in all hues - shapes - colours and sizes - flowers - all different colours - sizes - shapes - humans..... all different shapes - sizes - colours etc - so we are not freaks - we a re not ugly - we are as nature intended - to provide variety." ~ Divine DeeDee [SSBBW]


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Fried Baccalà Recipe - Baccalà Fritto

2 1/2 pounds (1.2 k) soaked baccalà (this is about 2 1/4 pounds unsoaked)
A small bunch parsley, minced
Oil for frying
Salt if need be
Lemon wedges


Frying baccalà is simple. Once you have soaked it (see instructions if you have never done it) cut it into 1 by 3-inch pieces. Flour them, fry them in hot oil, drain them well on absorbent paper, salt them if need be and serve them with lemon wedges and sprigs of parsley as garnish.

To prepare it, rinse the salt off it and soak it in cold water for 12 or more hours, depending upon its thickness (refrigerate it in hot weather), changing the water 2-3 times daily. Once it has soaked,skin it, pick out the bones, and it's ready for use.

Shamrock Sandwiches

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2 ounces) thinly sliced deli corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill springs, optional


In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.
Yield: about 16 sandwiches.

Spring Green Guacamole

1 package (10 ounces) frozen peas
1/2 cup sour cream
4-1/2 teaspoons lime juice
1 cup cubed avocado
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1 tablespoon canned chopped green chilies, drained
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Tortilla chips

Cook peas according to package directions; drain and place in a food processor. Add the sour cream, lime juice, avocado, onions, cilantro, chilies, garlic, salt and pepper; cover and process until blended.
Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. Serve with tortilla chips.
Yield: 2-1/2 cups.

Bacon Cheddar Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard


Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

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