Strawberry Pie


1-1/2 all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (low fat is fine)
3/4 pound strawberries, hulled and halved


Preheat the oven to 175°C”>350°F

Butter a 9-inch deep dish pie pan or 9-inch square cake pan

In a medium bowl, whisk together the flour, baking powder and salt. Set aside

In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes or longer depending on softness of butter.
Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)

Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan — that’s ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.

Note: Cake can be stored at room temperature for several days, loosely covered.

Haricots Verts Amandins – Green Beans, Almonds and Blue Cheese. 

I came across this recipe many years ago in France. I use either Almonds or Walnuts.


2 teaspoons garlic, minced
1 tablespoon olive oil
1 pound fresh green beans, trimmed
1 teaspoon butter
1/2 cup sliced almonds (walnuts are a great substitute)
1 tablespoon olive oil
1 pinch cayenne pepper, or more to taste
2 ounces crumbled blue cheese
salt and freshly ground pepper to taste


Preheat oven to 400 degrees F (200 degrees C).

Bring a large pot of water to a boil, add salt; add green beans cook until bright green and nearly tender about 4 to 6 minutes. Drain beans and transfer to a large bowl of ice water to cool completely; drain well, set aside.

Melt butter in a large skillet over medium heat. Add almonds or walnuts; cook and stir until lightly browned about 3 to 4 minutes.

Toss green beans, garlic and reserved olive oil, toasted almonds, and 1 tablespoon olive oil together in a large bowl; season with cayenne pepper, salt, and black pepper. Transfer to a shallow baking dish.

Bake beans are fully tender, about 15 minutes.
Top with blue cheese before serving.

Lina’s Vegetable Lasagna 

Lina’s Vegetable Lasagna


1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup broccoli
3/4 cup spinach
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (32 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C)
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; (put aside 8 ounces of pasta sauce for topping if desired); for bring to a boil. Reduce heat, and simmer 15 minutes.

Mix together ricotta, 2 cups mozzarella cheese, and eggs.

Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.