Fenjuni Bread

This was always one of my favorite recipes mama used to make for me.  It is a bread, but full of flavor.

Ingredients:

Hot Roll Mix (or make your own)

Jimmy Dean Turkey Sausage (or sausage substitute)

Onion

Olive Oil

Parmesan Cheese

Anchovy Juice from can (optional)

Instructions:

1) Make dough from as stated on box of Hot Roll Mix, using the eggs is optional.

2) While dough is rising fry sausage with some onion, do not over fry.

3) Put Olive Oil in a baking pan and spread out half the dough.

4) Put half of the drained sausage combination over the top of the dough and sprinkle on Parmesan Cheese.

5) Repeat with the 2nd half of the dough and meat.

6) (Optional: Mama used to add some of the juice from a can of Anchovies over the top of the bread before baking.  It gave it a very flavorful and salty taste, unlike I've had from anyone else making it.)

7) Bake at 350 degrees until brown, maybe 30 minutes or so

Why Kosher-Italian?

 Why Italian?
Because Italian food is awesome of course! Yes, while that is true, my real motivation for focusing on Italian is because of mama(Betty Lee Ruffino Waymire). My family on mama's side came over from Sicily, Italy on a banana boat and made home in the United States of America preserving some of their recipes and culture. Mama was a women very proud of her Italian heritage.  I can remember when she used to cook me big meals of some of her favorite dishes telling me that the recipes came from her mom. She is no longer here with us today, and I want to share some of what she had given me. Mama's recipes shall live on! Manja!

Why Kosher?
 A big reason that I keep the recipes on this website Kosher is because of my faith in the Creator of heaven and earth, Master YHWH, God. I trust that my heavenly Father knows best when it comes to good dietary instructions and I choose to listen to Him rather than the opinions of man. Another reason that I keep kosher is that foods that are not Biblically Kosher are often health hazards, such as the pig, which can increase risks of various types of cancers such as: stomach, colon, or rectal cancer.

What is Kosher?
 "Kosher" are the dietary instructions as outlined in the Bible (the Holy Scriptures) as taught to us by Father God, penned down by the hands of the prophet Moses.  On this website all the food displayed is "Biblically kosher (Kosher according to the Holy Bible)," however, may not be completely "Rabinically kosher (kosher including additional rules of Jewish Rabbis)."

Brownie Cake

Ingredients:
2 Cups Flour (unbleached)
2 Cups Sugar (I use Organic Evaporated Cane Syrup Sugar, or, Organic Coconut Sugar)
1 Cup Purified Water
8 Tablespoons Cocao
2 Sticks Oleo (Margarine)
1/2 Cup All-Vegetable Shortening
2 beaten Eggs
1/2 Cup Milk + 2 Tablespoons Vinegar (I use Raw Organic Apple Cider Vinegar)
1 teaspoon Sodium Bicarbonate (I use Bob's Red Mill Baking Soda)
2 teaspoons Vanilla
Shortening and Flour (to grease and flour pan)
6 Tablespoons Milk

1 Box Powdered Sugar (I use organic)

1 Cup Pecans
9 x 12 Pan (or, 9 x 13)


Cake:
In Bowl set aside 2 Cups Flour and 2 Cups Sugar
In Saucepan place 1 Cup Water, 4 Tablespoons Cocao, 1 Stick Oleo (Margarine), 1/2 Cup Shortening. Bring to boil- turn off
Add Saucepan Mix to the Bowl Mixture, Mix together
Add 2 beaten Eggs, 1/2 Cup of Milk+Vinegar Mixture, 1 teaspoon Baking Soda, 1 teaspoon Vanilla. Mix.
Bake at 350 for 30 to 35 Minutes in a greased floured pan


Frosting:

Make frosting after cake comes out Oven
Bring to boil (in same Saucepan cake mix was made): 1 Stick Oleo (Margarine), 4 Tablespoons Coao, 6 Tablespoons Milk, 1 teaspoon Vanilla
Remove from burner and add 1 Box Powdered Sugar and 1 Cup of Pecans
Stir vigorously and pour on Cake (you can pour on the cake as soon as the cake comes out Oven)
Let Cool, then Eat

Ruffino Italian Greenbeans

Ruffino Italian Greenbeans

Ingredients:

4 Cans of Greenbeans (I use "Simple Truth" brand from Kroger: Greenbeans, Water, Sea Salt)
4 Slices of Toast
½ Head of Minced Garlic (or, 2 teaspoons pre-minced garlic)
½ Can of Parmesan Cheese (I use reduced fat)
Kosher Salt (or Himalayan Mountain Salt) and fresh Black Pepper (to taste)
Garlic Powder (to taste)
Virgin Olive Oil

Steps:
Coat large skillet with Virgin Olive Oil
Heat skillet on low-medium heat
Drain canned Greenbeans
Dump drained Greenbeans in skillet
Cook until warm (tossing Greenbeans to keep from burning)
Add Minced Garlic to skillet (do not let Garlic burn)
Crumble toast over skillet (stir mixture every 2 slices crumbled)
Add Salt, Pepper, and Garlic Powder, then stir
Add Parmesan Cheese, stir again
When mixture is hot and tastes just right, it's done! 
I like waiting until it cools to about room temperature to eat.