"Ugh. That looks yummy."

Sarcastic comment directed at the cabbage cooking on the stove. Except for the ugh part. Just in case you were wondering about the ugh. Using up some old cabbage to make something yummy. No sarcasm there.

Pappardelle with Cabbage, Prosciutto and Sage
From Cooking Light
Yield: Makes 4 servings


  • 8 ounces pappardelle or some other wide pasta (I could only find extra wide homemade style egg noodles at the store I went to and didn't feel like driving 1/2 hour to the fancy store)
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • Kosher salt and black pepper
  • 1/2 head Savoy cabbage -- quartered, cored, and sliced (8 cups)
  • 1 cup low-sodium chicken broth
  • 1/4 pound sliced prosciutto, cut into strips
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh sage (or 2 t. dried sage or 1 t. ground sage)


Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes.

Add the cabbage and broth and cook, stirring occasionally, until the cabbage begins to wilt, 2 to 3 minutes. Stir in the prosciutto, butter, and sage and cook until the butter has melted. Serve over the pasta.

Substitution: Savoy cabbage has thin leaves that cook quickly. If you can't find it in the market, try using Napa cabbage instead. In place of the prosciutto, use deli ham or bacon.

Nutritional Information

15g (sat 6g)

Peach Pocket Pie or The Longest Post of My Life

Peach pocket pie filling was half off at Williams-Sonoma. Then I splurged and bought the pie molds. But you don't have to buy either to make these delicious pocket pies.

Baked Pocket Pies
From the back of Peach Pocket Pie Filling jar
The 20 oz. jar made 13 pies.

Roll out your favorite pie dough into a round 3/16 inch thick. Using a 3-inch biscuit cutter, cut out an even number of rounds. Mound about 2 Tbs. Peach Pocket Pie filling (or any fruit pie filling) in center of dough rounds; brush edges with egg wash (one egg lightly beaten with 1 t. water). Top with remaining rounds. Crimp edges to seal. Place on parchment lined baking sheet. Cut three small steam vents on the top of each pie with a paring knife. Freeze 20-30 minutes. Brush pies with egg wash. Sprinkle lightly with sugar. Bake at 400 F until golden brown and the filling is gently bubbling. 15 to 20 minutes.

Fried Pocket Pies

Follow instructions for baked pocket pies, but do not cut steam vents on pies and do not brush with egg wash or sprinkle with sugar. In heavy deep pan, heat vegetable oil to 350 F. Fry pies in batches until golden. 3 to 6 minutes. Transfer to paper towel-lines baking sheet.

The peach pocket pie filling tasted like peach jam, only a little more peachy. In the ingredients, peach flavor is listed. That would explain why it tastes peachier than jam. To duplicate, this pie filling, I would simply add peach extract and some chopped peaches to peach jam. Using this formula, any fruit could be used. I'll work on that.

Or use the following recipe and substitute any fruit.

Cherry Pocket Pie Filling

Makes about 8 pocket pies
In a saucepan, whisk together 1/2 cup granulated sugar, the 1 1/2 T. cornstarch and pinch of salt, then add the cherries (2 cups fresh or frozen pitted sour cherries, thawed and drained if frozen)
and 1 t. vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let the filling cool.
Here is the pastry I used:

Pastry for Pocket Pie
Enough dough for 20 oz of pie filling
about 13 pies

4 1/2 c. flour
1 1/2 t. salt
1 1/2 c. butter
12 T. ice cold water

In a bowl, blend flour and salt. Cut in butter until mixture resembles coarse meal. Add water and just mix until a dough forms. Do not over mix. Divide dough into two balls. Can make up to one day ahead and refrigerate. When ready to use, roll out each ball on lightly floured surface.

And now the pastry recipe from the back of the Pocket Pie Mold box

Pocket Pie Pastry for about 1 cup pie filling

2 1/2 Cups (390 g) all-purpose flour
1 t. salt
2 T. sugar, plus more for sprinkling (if baking pies)
16 T. cold butter (2 sticks) cut into 1/2-inch dice.
6 to 8 T. ice water

In a food processor, pulse together the flour, salt and the 2 T. sugar until combined, about 5 pulses. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add 6 T. ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumble, add more water, 1 t. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and divide in half. Shape each half into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours. or up to overnight. Let the dough stand at room temperature for 5 minutes before rolling out.

Easy Sopapillas

Place ingredients for bread in a bread machine.
Push the wrong button.
Leave the house.
Come home to a doughy mess.
Form into balls.
Deep fry.

If that doesn't suit your style, try this yummy recipe.


Similar to the French beignet.

Mix and proof in small bowl for about 10 minutes:
2 T yeast
1/2 cup warm water
1 T sugar

1/2 cup sugar
1/2 cup butter
2 t salt
1 cup boiling water

3 beaten eggs
2 cups flour
yeast, water, sugar mixture from above

Beat all ingredients until smooth. Stir in 2 1/2 cups more flour. Let rise one hour. Roll out 1/2-1/8-inch thick. Cut into pieces. Or just pull off some dough and shape into a ball by turning inside out. Deep fry in 4-inches of lard or oil that is heated to 400 degrees. Spoon oil over the top as this will help them rise. Turn once. Fry until puffy, golden and slightly crusty. Drain well. Serve with honey butter or sprinkle with cinnamon and sugar or dust with powdered sugar. Can coat sopapillas with cinnamon and sugar or powdered sugar by dropping into bag with desired coating. If needed, refrigerate unused dough.
Honey Butter

1/2 cup butter
1/4 t vanilla
1 egg yolk (optional)
1 cup honey

Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping. Beat for 20 min. Makes 1 cup.

Fluffy Honey Butter from melskitchen.com

2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Cinnamon and Sugar

3 T sugar
1 t cinnamon

Oh sure,

he'll grimace at the rotting tomatoes. He'll whine about having to eat the soggy zucchini. He'll groan at having to pick the chewy silk laden corn out of his teeth. Make soup and top it with bacon that expired last January? I win.

Summer Garden Vegetable Soup
From melskitchencafe.com
Serves 8

3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces (can use canned or stewed)
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese (more to top soup with)

Bacon, cooked and crumbled

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.
I served crumbled bacon and more shredded cheese to top the soup with. Delicious!

You Can't Be Serious.

Oh but I am.

Butter Crust Sandwich Bread

I wanted to make BLTs but didn't have bread in the house. I decided to make some. I ran across this recipe when I did a search for sandwich bread. As I read the mixed reviews I thought "perfect." It's got disaster written all over it. My kind of recipe. Better yet, my yeast is practically from ancient Egypt. What could go right? I would have blog entry. Like I need more material for that. But after following the recipe carefully (even weighing the flour), it turned in into a great bread for sandwiches.

Butter Crust Sandwich Bread
Touch guides you in three ways as you make this bread: Knead the dough until it feels smooth and elastic; press it to see if it has risen enough; and then tap the baked loaf to determine if it has finished baking. Serve toasted with preserves, or use for sandwiches.
Tip: Bread is done when it has reach an internal temperature of 200 degrees.
Yield: 1 loaf; 10 servings (serving size: 1 slice about 2 oz. each)


  • 1 tablespoon sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm fat-free milk (100° to 110°)
  • 2 tablespoons butter, melted and cooled, divided
  • 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces) Weigh it!
  • 1 teaspoon salt
  • Cooking spray


Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Stir in 1 tablespoon butter. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray, and cover; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.
Preheat oven to 400°.
Uncover loaf; drizzle surface of loaf with remaining 1 tablespoon butter, gently spreading with a pastry brush. Cut a (1/4-inch-deep) slit lengthwise down center of loaf using a sharp knife.
Bake at 400° for 30 minutes or until the bread is browned on bottom and sounds hollow when tapped. Cool on wire rack.

Nutritional Information

187 (16% from fat)
3.3g (sat 1.5g,mono 0.9g,poly 0.5g)

The Green Bottle at the Back of the Fridge

The one with lime juice in it that has been sitting there forever. Get that out. Or use fresh. Fresh is so much better. Not that I would know.

Honey Limeade
Yield: Makes about 2 quarts; 8 servings
From Sunset


  • 1 cup lime juice
  • 1/4 to 1/2 cup honey (using a light colored honey will make it prettier)
  • 2 cups ice cubes
  • 1 lime, rinsed


1. In a pitcher (at least 2-qt. capacity), stir lime juice and 1/4 cup honey until blended. Taste; if mixture is too tart, add up to 1/4 cup more honey. Add 5 cups water. Chill until cold, at least 1 hour, or up to 1 day.
2. Just before serving, add ice cubes. Thinly slice lime crosswise (discard ends), cut slices in half, and add to pitcher.
I mixed mine in the blender resulting in the foamy head in the picture.

Calories: 43 (0.0% from fat)

"It's Moldy,"

my husband says as he spits out the mozzarella cheese into the sink. Some people are so picky. I wish they wouldn't taste until the dish is completed. Its like fine art. Don't look until the painting is done.

Italian Squash Pie
From Southern Living
Yield: 6 servings

A thin layer of Dijon mustard on the crust seals it and prevents the pie from becoming soggy.
I forgot the mustard but I did brush the crust with egg before pre-baking it. Does that count?


  • 1 (8-ounce) can refrigerated crescent rolls (I used some old phyllo dough from the freezer)
  • 2 teaspoons Dijon mustard
  • 1/4 cup butter or margarine
  • 1 1/2 pounds yellow squash (about 4 cups), thinly sliced*
  • 1 medium onion, chopped
  • 1 garlic clove, pressed
  • 1/4 cup chopped fresh parsley or 1 T. dried parsley
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried basil
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs
  • 1/4 cup milk
  • 2 cups (8 ounces) shredded mozzarella cheese
  • Garnishes: fresh oregano sprigs, sliced yellow squash


Unroll crescent rolls; press dough on bottom and up sides of a 10-inch tart pan, pressing to seal perforations.
Bake at 375° for 6 minutes or until lightly browned. Gently press crust down with a wooden spoon. Spread crust with mustard, and set aside.
Melt butter in a large skillet over medium-high heat. Add squash, onion, and garlic; sauté 7 minutes or until tender. Remove from heat; stir in parsley and next 5 ingredients.
Whisk together eggs and milk in a large bowl; stir in cheese and vegetable mixture. Pour over crust.
Bake at 375° for 20 to 25 minutes or until a knife inserted in center comes out clean. Garnish, if desired.
*1 1/2 pounds zucchini may be substituted for yellow squash.

$25 Dollar a Dozen Field Corn

This was my first year of growing corn. I don't see why people think its so hard. All I had to do was fertilize it with nitrogen ($) every month, hand pollinate it weekly, and keep it out of the grubby little hands of raccoons (fox urine $$$ and other warfare tactics). I got so excited about my ears of corn I was going to let them grow and grow until they became the biggest ears possible. Big mistake. Starchy. Tough. Approaching field corn. Did I mention it's hairy? Using this recipe to soften the corn. A little. And yes those are bags over the ears.

Skillet Corn

2 c. frozen corn (I used my fresh)
2 T. butter
2 T. milk, half and half, or cream

Place all ingredients into small skillet. Cover. Cook on low until corn is tender and heated through, stirring often.

Cabbage Head

Someone gave me a cabbage the size of my head. But I'm smarter.

Butter Baked Cabbage
From Adam Liaw

Butter, melted

Pre-heat oven to 425.

Bring water to boil in a large stock pot.

Wash cabbage and remove the least amount of outer leaves necessary. Quarter cabbage leaving the core intact. Place in boiling water and boil for 8 min. Drain well.

Place cabbage in greased casserole dish. Pour melted butter generously over cabbage. Salt liberally. Bake in pre-heated hot oven until the tips of the cabbage caramelize and turn brown. I baked mine for 45 min.

For my huge cabbage I needed 2 stock pots to boil them, 2-3 sticks of butter and a very large baking dish (14x10.5).

Another technique: My SIL, when baking cabbage, simply cuts the core out, places a stick of butter in the hole and bakes it.

Mount Arugula

Cookbook Winner!

Congratulations to Brooke who said, "Fried bologna with syrup - my folks used to make this for us as kids. YUCK!"

Email me with your info at itsstillgoodblog at gmail dot com

Thanks to all for your comments!


Be sure to check out my giveaway here that I just posted today on Aug 2. :)

The Yellow Squash Cometh

Two-Cheese Squash Casserole
From Southern Living
Serves 10-12


  • 4 pounds yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1/2 cup chopped fresh chives
  • 1 (8-oz.) container sour cream
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 2 1/2 cups soft, fresh breadcrumbs, divided (I used whole wheat)
  • 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
  • 2 tablespoons butter, melted


1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.

I calculated the calories in the entire dish to be about 3281. If serving 10 it would be 328 calories per serving, for 12 servings 273 calories. Lower if you use a reduced fat sour cream.

Papaya Haiku

Fruit of the Angels?
Green is way too ripe.

Must ripen to a red-orange.
Promptly turns to brown.

Papaya Smoothie

Adapted from Tropical Energy Smoothie
Serves 1

3/4 c. pineapple juice
1/2 c. plain yogurt
1 T. tahini (or other nut butter)
1 c. peeled and chopped papaya, or scooped out with a spoon
1/2 medium banana
1 c. ice

Place ingredients into blender in order. Blend until smooth.

Substitute orange juice for the pineapple juice. Substitute 1/2 c. pineapple for 1/2 of the cup of papaya. Leave out the banana if you like.

Hawaiian papayas are smaller. The are best when they have a reddish orange skin. Asian and Carribean are larger and are ripe when green and yellow. Hint: If you wait for the Asian or Carribean one to turn a beautiful red-orange, you will be writing your own rotting papaya poem. Read more about them here and here.


Carrot Jello reminded me that today is the first anniversary of It's Still Good. Thanks Carrot! To celebrate a year of TASTY food I am giving away Jessica Seinfeld's Deceptively Delicious cookbook. Because that is what I am all about. What? How rude! Not deceptiveness. The delicious part.

Just leave a comment about anything. Things like the worst food you have ever eaten, or the worst thing you have ever made (there is a theme going here) or just happy anniversary. (Yep, definitely a theme). One entry per person--all 2 of you. Winners will be chosen randomly and announced Mon. Aug 9th. Good luck!