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Grams Personal Recipes

Gram’s Pork Perlau
This is a versatile dish that I grew up with. It has
Minorcan roots which means it is rustic Spanish. Serves 4

½ lb. of Pork  (can substitute shrimp, ham, spam or chicken)
One large onion diced or ½ cup of dehydrated onion
One large or two small green Bell Pepper, diced
One large can of diced or whole tomatoes chopped
One small can of tomato sauce
One can Garbanzo beans drained other types of bean may be substituted
1 cup Instant Rice or one cup almost cooked long grain rice
½ t. crushed red pepper flakes
1 t. sweet basil dried
½ t. thyme dried
1 ½ tsp. garlic powder
Kosher salt one large pinch
½ t. of black pepper
1 Tbsp. of balsamic vinegar

Saute - meat, onions, and bell pepper add seasonings
Add – tomatoes, balsamic vinegar, ½ cup of tomato sauce, and garbanzo beans
Simmer – for 15 minutes covered.
Add – rice cover, cook for 10 mins on low heat.

Serve with hot sauce for those that want a little more heat.
Originally this recipe was made with datil pepper vinegar sauce instead of balsamic vinegar and crushed red pepper flakes.  Datil peppers are only available in a few places in the U.S.  St. Augustine, FL being one of them.   This is a comfort food for me and I hope you will like it. 

Gram's Stewed Canned Corned Beef

One can should feed 3 to 4 people.
Open a can of corned beef, break up in frying pan, add diced onion (may be dehydrated onion).
Add 2 cups of water.
Simmer for 15 to 20 minutes.  You may add salt, pepper, or other herbs of your choice. Thicken with 2 tablespoons of flour mixed into a little water. Stir while adding slurry to prevent lumping.

Serve over cooked rice, noodles or instant mashed potatoes.

Tuna Mac'

One package of Kraft or other brand macaroni and cheese dinner.  Make according to directions on box.  Add 1 can of drained Tuna fish.  Add one can of drained peas.  
Quick filling and kids love this! My grandkids love this with bread and butter and fruit cocktail for dessert.

Tuna Noodle

Boil noodles till just tender, drain and add cream of celery soup, 1/2 can of milk,
one can of tuna fish drained.  Add toasted bread crumbs or potato chips to the top.
Bake for 10 mins at 350 degrees to brown top and make casserole hot and bubbly.

Curried Pork with Apples
1 pint jar of lean pork, diced
1 tablespoon vegetable oil                 
½ cup of dried apples                  
1/4 cup dehydrated onion                  
2 tablespoons flour                 
1 to 2 teaspoons curry powder, to taste                  
1/4 teaspoon salt                  
1/4 teaspoon ground ginger                  
1/4 teaspoon garlic powder                
broth from jarred pork plus ½ water                  
1 chicken bouillon cube                  
1 tablespoon lemon juice                  
1/4 to 1/2 cup raisins, optional                  
hot cooked rice


Rehydrate onion and apples in the broth and water heated to a boil then take off burner and let sit for 15 mins.  Drain into bowl and retain liquid.
In a large skiilet, heat oil over medium heat. Add pork and apples and chopped onions;
brown lightly. Add 2 tablespoons flour and curry powder; stir to blend. Stir in
remaining ingredients. Cover and simmer for 35 to 45 minutes. Serve with hot
cooked rice. Serves 4 to 6.

Vegetable Tian:

1 large yellow onion cut in half and sliced
2 garlic cloves, minced
round potatoes, unpeeled ( I used red skinned, yukon gold)
1 zucchini
1 yellow squash
2-3 small slicing tomatoes
kosher salt/pepper to taste
fresh thyme leaves
Olive Oil


Preheat the oven to 375 degrees F....
Brush a baking dish with olive oil. In a medium saute pan, heat about 1-2 tablespoons of olive oil and cook the onions over medium-low heat or until translucent. It should take about 8 to 10 minutes. Add the garlic and cook for an additional minute. Spread the onion mixture on the bottom of the oiled baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4-inch thick slices. Layer them alternately on top of the onions. Fit them tightly, making only 1 layer. Sprinkle with some kosher salt and pepper. Add some thyme leaves and a few thyme sprigs. Drizzle with a bit of olive oil about 1 tablespoon or so. Cover the dish with aluminum foil. Bake for about 35 to 40 minutes or until the potatoes are tender. Uncover the dish, remove the thyme sprigs. Sprinkle a bit of the grated cheese on top. Bake the vegetable tian for another 30 minutes or until browned. Serve warm.

Great Grandma's Homemade Beef Vegetable Soup 1 pint of beef or ground beef with broth 1 24 oz can of whole tomatoes torn up or cut 1 cup of dried mixed vegetables 1/4 cup of dried onions flakes 1 tsp of garlic powder 1 bay leaf 1 tsp. of basil 1/2 tsp of thyme 4 beef boullion cubes and 2 to 4 cups of water salt and pepper to taste ( Remember that boullion cubes and the meat have salt already so don't overdo the soup until it is finished and then adjust to taste.) Simmer for at least 1/2 hour to allow dried vegetable and herbs to rehydrate and blend with soup. You may add leftover meats and vegetables and you may substitute dried for fresh vegetables but the 1 cup of dried vegetables will equal at least 1 lb. of frozen vegetables. I sometimes add any and all leftovers from the fridge. Make it your own, if you like cabbage chop it up and add it and the same goes for spinach, zuchinni, potatoes, rice, butternut squash, or anything else you can imagine. I have even added leftover spaghetti to make it a minestroni style soup. Beans of all kinds are great in it as well as changing the seasonings up to make it more a Southwestern style soup. You can have corn chips, corn bread, homemade bread or rolls on the side or add interest by adding torn tortillas in the soup for a mexican style with cumin and chili powder seasoning in it. You can have a different flavor every week and serve soup for dinner at least once a week. Your family won't complain if you change it up flavor and ingredient wise often. Soups On!

Beef Burgundy
Let me start off by saying I don't use burgundy in this dish.  I use Merlot because I like it better and I can find it much less expensively. 

Ingredients:   1 pint of home canned beef with broth
                      1/4 cup of dried onion
                      1 cup of burgundy or merlot
                      l large can of mushrooms or 3/4 cup of dried mushrooms
                      2 bouillon cubes  beef
                      1 small can of tomato sauce
                      Season with salt and pepper to taste
                      1/2 tsp. basil, 1/2 tsp. oregano
                      1 tsp. garlic powder

Instructions:   Place all of the above in a dutch oven or stock pot.  Simmer for approx. 20 mins to reduce liquids and mix about 1 tbsp. of cornstarch mixed in 1/2 cup of water made into a slurry, add slurry to beef and wine mixture and stir until thickened.  Serve over rice, noodles or potatoes. 
You made add carrots to this meal for a nutrious treat!  This should serve 3 or 4 people.  Serve bread or rolls to make it more filling.