Category Archives: Gina Marie Original

1905 Salad

Posted in Gina Marie Original, Salad, Sides by


I love salads and next to a Caprese Salad, this is my top favorite. 1905 Salad is a Columbian Restaurant favorite. This is my families version of their salad. My Aunt Sue taught me how to make this when I was around 12 or 13 and I’ve been making it ever since. The original version has ham, olives and uses swiss cheese. I don’t put the ham or swiss cheese in mine, but you could add it to yours. If you can’t find fontinella cheese, swiss will be a fine substitute. Fontinella cheese is what I think makes this salad. You can find it around the gourmet cheese section of your local grocery, it’s shaped like in a wedge and Stella is usually the brand.

The salad goes great with any Italian dish or makes a great lunch. I could eat this anytime!

1905 Salad

  • 1-2 heads of iceburg lettuce, chopped (I usually use 1  1/2 head of lettuce. All depends on their size)
  • 1 large tomato or 2 medium size tomatoes, large dices
  • 8 oz Fontinella cheese, grated on large grater
  • 1 cup Italian Salad dressing ( I use Wish Bone) You can add more than a cup, if needed
  • 1/2 lemon
  • 2 tbs worchestire sauce
  1. In a large bowl, add lettuce, tomatoes and cheese.
  2. Pour salad dressing over the top and squeeze half the lemon and add the worchestire sauce. With salad tongs, mix well. Taste and adjust seasonings as needed.

Basic Marinara Sauce

Posted in Gina Marie Original, Main Dish, Pasta by


This is my basic sauce I’ve been making for years. It never tastes the same way each time I make it. Sometimes it’s made with all fresh herbs or like this past time it was all dried. On some occasions I use red wine to deglaze the pan once the veggies have been softened. But sadly, I had no red wine on hand this past weekend. What I love about this sauce is you can make it your own and put what you like in it. I love making a huge batch so I can have extra in the freezer. Having marinara sauce on hand is great for those busy weeknight dinners. You can take it out of the freezer and make all sorts of things. Baked ziti, lasagna, spice it up with sausage or meatballs, vodka sauce, the list goes on and on. Later in the week I will be posting my chicken Parmesan recipe, which uses this basic sauce.

My advice is to use this recipe and expand upon it. Just have fun with it! Cooking should always be fun and not a chore.

The key is letting this sauce cook on low for hours. The flavors need time to come together and the sauce will thicken the longer it cooks. You will see the recipe calls for the rind of Parmesan cheese. I only use Parmesan Reggiano.  If you don’t have the rind of Parmesan cheese, you can use a 1/4 cup of grated cheese.

Sorry for the not so pretty photo. I was so busy with everything I was doing that I forgot to do a photo shoot with it. Luckily I had taken some pictures as I was making it. It was fun trying to figure out all the measurements, since I’ve never measured them before.

Basic Marinara Sauce

  • 1 large onion, diced small
  • 2 carrots, peeled and diced small
  • 2 celery stalks, diced small
  • 2tbs olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 2 bay leaves
  • 1/4 cup + 1tbs dried basil (or use a handful of fresh)
  • 2tbs dried oregano
  • 2tbs Italian seasoning
  • rind of Parmesan cheese or 1/4 cup grated parm cheese
  • 3  28 oz cans crushed tomatoes
  • 2  28 oz cans diced tomatoes
  • 6 oz tomato paste
  • 1/2 cup red wine (optional)

1.  Add the 2tbs of olive oil to a stock pot set over medium high heat. Saute the onion, carrots and celery till softened. Add the garlic and cook till fragrant, about 30-40 seconds.

2. Stir in the red pepper flakes,  tomato paste and 1/2 cup of red wine, if using. Cook for a minute (if using the wine, let it reduce down for 2-3 minutes)

3. Reduce the temperature to medium low and add the cans of tomatoes and stir to combine.

4. Stir in all of the dried or fresh herbs along with the rind of Parmesan. Once the sauce is bubbling turn to low and let simmer, partially covered for at least 2 hours or up to 5 hours.

5. Important to note here. DO NOT leave the house. The sauce will need to be stirred every half hour or so. If you don’t stir, the sauce will burn to the bottom.

***If you like a thinner sauce, put it through a blender or food processor, or leave it chunky. The sauce can be separated into freezer containers and stored in the freezer for up to 6 months.

 

Source: Gina Marie Original

Pasta Mozzarella

Posted in Gina Marie Original, Main Dish, Pasta, Sides by

When I ask my kids what I should make for dinner, I already know their answer. “Pasta Mozzarella, please.”  I’ve been making this for years and my kids gave it the name Pasta Mozzarella. If you are having a hectic day and want to make something quick, this is for you. Family members have begged on hands and knees for me to give them this recipe. I tell them for $100 I will give it to them. But for you, the cost will be free with one condition. Make it soon!

Pasta Mozzeralla

  • 1 box (1lb) Penne pasta (or other tube shaped pasta)
  • 16oz mozzarella cheese, diced into 1/2 inch cubes
  • 2 large tomatoes, diced or 1 pint cherry tomatoes, cut in half
  • 1 pkg Good Seasons Italian salad dressing
  • 3 tbs olive oil
  • 3 tbs balsamic vinegar
  • 1/4 cup fresh basil, cut up

1. Boil pasta till al dente, according to package instructions and drain.
2. While pasta is cooking, in a large bowl, whisk the dressing, olive oil and balsamic vinegar.
3. Add the pasta, cheese, tomatoes and basil to the dressing and stir to combine. Serve immediately or at room temp.

Classic Whoopie Pies

Posted in Dessert, Gina Marie Original by

Whoopie Pies have become very popular and a lot of people don’t even know where they originated from. Whoopie pies are a Pennsylvania dutch treat. I didn’t know what whoopie pies were till I met my husband and his dad made them. These things are AHMAZING! If you have never had one, you must make these to see what all the fuss about. They are cake like cookies with icing sandwiched between them. There are a lot of recipes floating around but rarely are they the true PA Dutch whoopie pies. I have tried some of them and they don’t compare to these.

Best way to store these little babies are to individually wrap them in plastic wrap or a sandwich bag. You will also question the amount to put on the baking sheet. I promise you that the 1 1/2tsp is just fine. They spread a bit and puff up.

Whoopie Pies

Makes about 2 dozen

  • 1 cup Crisco Shortening
  • 2 cups sugar
  • 2 egg yolks (save egg whites for icing)
  • 1 cup sour milk (2tsp vinegar in 1 cup milk)
  • 1 cup hot water
  • 4 cups flour
  • 1 cup cocoa powder (hershey is great for this)
  • 2tsp baking soda
  • 1tsp baking powder
  • ½ tsp salt

Preheat oven to 350 degrees. Place parchment paper or spray Pam on a couple of baking sheets.

1. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In the bowl of a stand up mixer add the Crisco, sugar, yolks, sour milk and water. Turn mixer on low and mix till just combined.

2. Slowly add the dry ingredients to the wet, about ½ cup at a time, scraping down as necessary. Once everything is combined place 1 ½ tsp of mixture on baking sheets, spacing them 2-3 inches apart.

3. Bake for 10-12 minutes, or until the center springs back when touched. (you can use the toothpick method to also check for doneness)

4. Once done, immediately remove them from the baking sheet and place on a cooling rack. (Let the baking sheet completely cool before putting more of the pies on them to bake.)

5.When the pies are ready and cooled, match up the pies and spread the icing on one side then sandwich with the matching piece.

Icing:

  • 1 cup Crisco Shortening
  • 2 tsp vanilla
  • 4 tbs flour
  • 2 tbs milk
  • 2 egg whites
  • 1 box (1lb) confectioners sugar

Put all the ingredients into a stand mixer and mix on low-medium till fluffy, about 3-4 minutes.

Baked Corn

Posted in Gina Marie Original, Sides, Vegetables by

Baked corn is not a very photogenic subject. I tried my best at getting a good photo, but the stuff just didn’t look as good as it tastes. I asked my good friend Kali to please help me. She came to my rescue and made the photos look a lot better. Sorry the picture isn’t bigger. You at least get an idea of what it looks like.

I was first introduced to this baked corn dish when my mother in law made me chicken and waffles for the first time. Growing up in FL I never knew about the wonderful comforting food of the PA dutch. When I married my husband I was introduced to a whole new world of comfort food. I do plan on blogging about chicken and waffles, but first I have to make some. In the meantime, my mother in law recently made baked corn for dinner and I figured it’s time to introduce everyone to it.

Baked Corn

  • 2-3 tbs Corn Starch
  • 4 eggs
  • 1 cup sugar or 1 cup splenda
  • 2 cans creamed corn
  • 1 lg can Evaporated Milk
  • 3 tbs melted butter
Preheat oven 325. Butter 9×13 baking dish.
Mix first 3 ingredients together. Stir in milk and corn. Pour melted butter over the top and bake for 1 hour or until firm.