Gurto Family Recipes
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Gurto Family Recipes
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Gurto Family Recipes
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here GURTO FAMILY
RECIPES RECIPE OF MARY DEL
VECCHIO GURTO Favorite of the entire
family 1 doz. large eggs 2 cups sugar 1 1/2 cups oil 2 tsps. vanilla 3 cups flour Recipe of Joe Gurto Jr. Favorite of Jeremy Gurto Dip wings in sauce. Bake
for 20 minutes at 425 degrees (middle of oven). Take out of oven and turn each
wing over. Brush on a little more sauce on each wing and bake for another 15
minutes. Serve with a blue cheese dressing
dip. Recipe of Mary Delvecchio
Gurto Submitted by Effie Lewis Favorite of all.
COOKIES Mix all cookie ingredients
to form a sticky dough. Shape into knots, twists, etc. Bake at 350
until bottoms are browned and tops are white. 12-14 minutes. Makes 6 dozen or
more
Recipe of Mary Gurto Del
Vecchio Submitted by Effie Lewis Mix all ingredients except
flour. Add flour, knead, oil it. Let it double in size. cut strips of
dough. Roll between hands. Shape into knots, twists, etc. Let rise for 1 1/2
hours. Score top of shapes with sharp knife. Add to boiling water. Boil for 3
minutes. Place on cookie sheet and bake at 300 for about 1 hour. Recipe of Effie Lewis Favourite of Dominic
Gurto COATING Mix all ingredients. Form
into walnut sized balls. Let set a few hours in the refrigerator before dipping in
chocolate. Melt chocolate chips and paraffin
over hot water in double boiler. Remove from heat and dip balls by sticking ball
with toothpick. Leave top of ball undipped. Place on waxed paper to set.
Store covred in refrigerator or freezer for long term. Submitted by Joe Gurto
Jr. This recipe was given to me by my
neighbor, Barbara Dowdell. These type of desserts, slices, are very popular with
Australians. It is a family favorite. Melt shortening over low
heat. Add condensed milk, and food color. Remove from heat, add crushed
vanilla wafers, cherries and coconut. Mix. Press into shallow, greased 12 x
10 inch pan. Topping: Melt
shortening. Add drinking chocolate. Pour over base. Chill until
set. Cut into finger lengths. Serve. Submitted by Frances
Gurto This was our wedding
cake. I still make it at Christmas. Chop fruits and place in mixing
bowl (large), pour on alcohol and mix well. Cover. Let stand overnight. (
usually use a bit more brandy in mine and let it sit for several weeks.) Cream
butter with brown sugar, grated fruit rinds and essences, add marmalade. Drop in
eggs one at a time, beating well after each addition. Fold in prepared fruit alternately
with sifted dry ingredients, mix well. Pour into 8 inch round or square
cake pan lined with one thickness white paper and 2 thicknesses of brown. Settle
mixture into pan by lifting pan up about 12" and letting it drop sharply on a firm
hard surfacce. This ensures that the mixture settles into pan resulting in a good
shape for the cake; this also breaks up any air bubbles that may form in mixture. For smooth top to cake, wet your
hand and smooth the surface of the raw mixture before putting cake into overn. This
will ensure a flat even top and give a nice gloss to finished cake. Bake in slow oven -(250-275 gas,
250-300 electric) , approximately 4 hours. When cooled, cake should feel firm, and a
knife, when inserted into center of cake, should come out clean. Immediately when cake is removed
from oven, wrap in clean towel or aluminum foil, to ensure soft surface on top of
cake. But before wrapping, pour some more alcohol (about 1/4 - 1/2 cup) over top of
cake. Cake can be stored in a tin until
required. Store in a reasonably cool place. Favorite of Bill Lewis Submitted by Effie Lewis Melt chocolate in warm oven (150
F) until melted. Combine all ingredients in large bowl - drop onto waxed paper by
spoonfuls. Allow to set. Favorite of Dominic and
Timothy Gurto Recipe of Effie Lewis Submitted by Joe Gurto
Jr. Sugar Cookie Dough ( I use
chocolate chip cookie dough). Roll or pres to fit pizza pan. Bake and cool. Beat 8 oz. cream cheese -8 oz
cool whip (or fresh whipped cream with 1/4 cup of powdered sugar) - spread on cookie dough
- Decorate with your choice of peeled fresh or canned fruit. GLAZE - In small
pan combine 1/2 cup orange juice, 1/4 cup water 1/2 cup sugar, 2 TBS Lemon Juice (Lime
Juice isa nice substitute for the lemon juice) 1 TBS corn starch. Bring to boil in pan
until thickened. Drizzle over fruit. Submitted by Joe Gurto
Jr. This recipe was given to me by a
friend, Cathy Smiroldo. Very easy and very good. Make your favorite crumb
base. Combine 1 1/2 lbs Philadelphia
Cream Cheese (Light works too) with 1 cup sugar, 2 eggs, 1 TSP vanilla. Mix until
smooth. Pour into base. Bake in a slow oven (300) until set. About 1/2 hour
or so. This is nice with the following
topping: (This one is my own recipe) Combine 2 cups blueberries, 1/3
cup sugar, 2 TBS cornstarch, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp lemon juice and 1
tsp butter. Heat to boiling and thickened. Pour onto cooled cheesecake. Let set. Recipe of Joe Gurto
Jr. I make this one in Australia
because ranch dressing is not avaliable here. 1 cup mayonnaise 1/2 cup buttermilk 1 TBS grated parmesan cheese 1/2 tsp each : dill, chives,
parsley 1/4 tsp each: garlic powder,
onion powder and black pepper. Recipe of Joe Gurto Jr. Favorite of Joe Gurto Sr. Combine: 1 - 16 oz can red or pink salmon,
remove big bones, reserve liquid. 1 egg, 1/4 tsp salt, 1/4 tsp black pepper, 24 individual
Saltine crackers, 1 small onion chopped,1/2 tsp dill. Form into patties, fry in a
small amount of oil until browned and heated through, about 5-7 minutes each side. Recipe and favorite
of Joe Gurto Jr. Heat in large pan. 6 cups water, 12 beef boullion
cubes, 8 fresh beets, washed, peeled chopped (including stems and leaves), 2 onions (large
dice), 2 stalks celery (chopped), 2 or 3 bay leaves, 1 small can tomato paste, salt and
pepper. Bring to boil then reduce heat and cook for 45 minutes - 1 hour.
Serve in bowl over a dollop of sour cream. Recipe of Frances Gurto Favorite of Joe, Frances,
Dominic, Timothy and Jeremy Gurto In covered blender container at
medium speed, blend all ingredients until thoroughly mixed. This is a great, moist carrot
cake recipe. It was given to me by a friend, Ann Bezina and is a favorite of
Joe Gurto Jr. Grate young fresh carrots to give
one full cup and strain the juice from half an 8 oz. can of crushed pineapple. In a
bowl mix 1 cup of flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon
cinnamon and 3/4 cup sugar. add 2 eggs and 5 tablespoons oil. Mix very
well. Stir in the grated carrot, crushed pineapple and 1/4 cup chopped
walnuts. Bake in a moderate overn 350F for 35 to 40 minutes and cool before icing. To make CREAM CHEESE
FROSTING. Place in a bowl 3 tablespoons butter, 3 tablespoons cream
cheese, 1/2 teaspoon vanilla, 1/2 lb powdered sugar and beat well. If too thick, add
a small amount of milk. "BIG MAC & FRIES" PARTY
TREATS Make a simple icing with 1
cup of powdered sugar and about 1 Tbsp. milk. Divide in half and into one half add a
few drops of green food coloring and in the other a few drops of yellow and a drop of red. SWEET ITALIAN SAUSAGE BRACCIOLE
Ingredients:
1 slice round
steak (1 1/2 lb.)
Method:
Pound round steak to 1/4 inch.
Mix ground pork, parmesan cheese, egg, parsley, salt and pepper and
spread on steak.
Lay prosciutto on top and roll up. Turn in ends to seal; tie
securely.
Heat oil and butter. Brown meat roll on all sides.
Add onion and garlic. Saute.
Add wine and simmer until nearly evaporated.
Stir in tomato paste, oregano and beef stock.
Simmer covered 1 hour.
Remove string and cut into 1-inch slices.
Pour sauce over slices and serve.
These
biscuits (cookies) are named after the Australian and New Zealand Army
Corps, a famous army corps from World War I. These cookies were made
during the war because they used fewer ingredients and they shipped well
due to the fact that the cookies were harder. Try them they are good!
Recipe:
2 cups
rolled oats
½ cup
sugar
1 cup
flour
125gm
butter, melted
1
tablespoon golden syrup - a product made from cane sugar
1 teaspoon
baking soda
2
tablespoons boiling water
Combine
the oats, sugar, flour and melt together. Then add the golden syrup, and
finally the baking soda dissolved in the boiling water. Put spoonfuls of
the mixture on a greased tray and bake at 180°C (350°F) for 15-20
minutes or until cooked a golden-brown color and crispy.
INGREDIENTS
·
1 French Stick
·
¼ Cup Vegetable oil
·
·
2 Tomatoes Diced
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1 Sprig Fresh Basil
·
1/2 Onion Diced
1. In a
small bowl, combine 3 T vegetable oil and garlic
2. In
another bows combine diced tomato and onion
3. Tear
Basil leaves and add to vegetable mixture
4. Slice
French sticks into Diagonal Slices
5. Brown
one side of the French stick slices under griller
6. Brush
with garlic oil
7. Top with
a teaspoonful of vegetable mixture
Serves 10
Yield:
This recipe makes about 3/4 cup. (That's enough for 4 to 6 servings of
salad.) You will also need: Ingredients: Ingredients for 40 1 C olive oil ½ C cider or white
balsamic vinegar 1 1 C apple juice ½ t salt 1 t minced garlic ¼ t mustard powder o ½ t
prepared mustard Method: 1. Place all ingredients into
a container with a lid and shake to mix 3. Shake it again before you
put it on the salad. Note: Apple Juice
Vinaigrette keeps for months in a tightly-covered jar in the
refrigerator.
This is very good, with
a nice mellow apple taste.
Ingredients:
Cake:
Method:
Cake: In a small bowl,
whisk together the melted butter, sour cream and eggs. Pour all at once
into the dry mixture and beat until the batter is smooth. Stir in apple. Spoon batter in a
greased 9 inch tube cake pan. Sprinkle the topping mixture over.
Bake at 350 degrees
F. for 45 to 55 minutes. Cool in pan for 20 minutes. Run a knife around
the cake to loosen, and remove from pan.
The easy way
Ingredients
·
1 slab sponge cake (one day old)
·
4 cups icing sugar
·
1/3 cup unsweetened cocoa powder
·
2 tablespoons butter
·
1/2 cup milk
·
2 - 3 cups desiccated coconut
To make
the icing
·
Cool the cake for at least half an hour in the Fridge or
Freezer, then cut into squares or fingers
·
Combine the Sugar and Cocoa in a large bowl
·
Heat the milk and butter in a saucepan until the butter is
melted.
·
Add to the sugar/cocoa mixture and mix to a fluid yet not
runny consistency
To put
it all together
·
Make a production line of
Sponge Fingers, Chocolate Icing mixture in a bowl, coconut
in a shallow container or plate, and a cooling rack with paper underneath.
·
Using a fork dip the sponge fingers into the icing, roll it
in the coconut covering it well, and then place on to the rack to dry.
·
Once they have dried, place in an airtight container and
leave to "mature" for at least a few hours, preferably overnight, before
eating.
To make the sponge cake if you really want to
Ingredients
·
1/2 cup butter
·
3/4 cup castor sugar
·
1 teaspoon vanilla extract
·
2 eggs
·
2 cups self rising flour
·
1/2 cup milk
Method
·
Grease and Line a Lamington Tin (11 x 8 x 1.5 inches)
·
Cream the Butter, Castor Sugar and Vanilla until light and
fluffy.
·
Add the eggs one at a time beating together as you go.
·
Fold in the Flour and Milk, alternating as you go.
·
Pour the batter into the prepared tin, spread evenly, and
bake in a Moderate Oven (375f/190c) for 30-40 minutes or until an inserted
toothpick comes out clean.
·
Allow to stand for a few minutes before turning out on to a
cooling rack.
·
Leave to cool then store in the Fridge overnight.
Ingredients:
·
125 g plain flour
·
2 eggs
·
120 ml milk
·
120 ml water
·
2 g salt
·
30 g butter, melted
Method
1.
In a large mixing bowl, whisk together the flour and the eggs.
Gradually add in the milk and water, stirring to combine. Add the salt and
butter; beat until smooth.
2.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for
each crepe. Tilt the pan with a circular motion so that the batter coats the
surface evenly.
3.
Cook the crepe for about 2 minutes, until the bottom is light
brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Filling
INGREDIENTS:
Serves 4
·
1 recipe
Basic Crepes
·
200g chicken thigh, diced
·
1 tablespoon unsalted butter
·
500 g fresh mushrooms, sliced
·
3 tablespoons unsalted butter
·
1/4 cup all-purpose flour
·
1 cup milk
·
1 package frozen chopped spinach, thawed and drained
·
1 tablespoon chopped fresh parsley
·
2 tablespoons grated Parmesan cheese
·
salt and pepper to taste
Method:
1. Prepare Basic Crepes recipe according
to recipe directions. Separate with wax paper and keep warm until ready to
serve.
2.
Place chicken in a large, deep skillet. Cook over medium heat
until evenly brown. Drain, and set aside. Reserve about 1 tablespoon
drippings, add 1 tablespoon butter, and sauté mushrooms.
3.
In a separate saucepan, melt 3 tablespoons butter over medium
heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is
formed. Gradually stir in 1 cup milk, stirring constantly until a smooth
thick gravy is formed. Add chicken, mushrooms, spinach, parsley, Parmesan
cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
4.
Fill each
crepe with spinach and chicken filling, roll up 2/3 cup plain flour Method: Joe's Hick'ry Smoked
BBQ Sauce Ingredients: 1 large onion – diced Method: Sweat onions in hot oil for about 5
minutes,
INGREDIENTS:
(Peanut Butter Slice)
Between 2 ½
C. Peanut Butter 125 g.
Softened Butter 1
C Biscuit Crumbs (malt) 1 ¼ C.
Icing Sugar 125
g. Milk Chocolate melts 3
T. Cooking Oil
Method Ingredients: 1 ½ - 2 kgs sweet potatoes (gold) Method: Nb you can prepare these up to a day
in advance up to step 7. Just cover with plastic wrap and refrigerate until
you are ready to heat them through (should take about ½ - ¾ hour at 180°C
Ingredients
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