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"Are You Lonesome Tonight"
by Elvis Presley (cover)


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Are You Hungry Tonight?
(Sung to the tune: "Are You Lonesome Tonight?")

Are you hungry tonight, do you crave food tonight?
Are you sorry you missed the buffet?
Does your memory stray to a brighter sunny day,
when I fed you and called you bonzone!
Do the shelves in your cupboard seem empty and bare?
Do you gaze at your stove and picture me there?
Is your stomach filled with pain, shall I come back again?
Tell me dear are you hungry tonight.

I wonder if you are hungry tonight. 
You know someone said that the world is a stage,
and you must play a part.
Fate had me cooking in the kitchen, this was just the start.
Act one was when I fed you, and you ate at every chance. 
You ate your pasta so cleverly and never missed a meatball. 
Then came act 2, you seemed to change and you acted strange,
and why I'll never know.
Honey, you lied when you said you loved my cooking, 
and I had no cause to doubt you. 
But I'd rather go on hearing your lies,
than go on cooking without you. 
Now the cupboard is bare and I'm standing there 
with emptiness all around. 
And if you won't come back to eat with me,
then they can bring the curtain down.

Spaghetti Mo-Dern

2 tablespoons all purpose flour
2 tablespoons butter
2 cups milk
Mueller's thin spaghetti, 16 oz. size (use of package)
Velveeta cheese, 8 oz. size, cut up in small pieces
Cracker crumbs, (or use Ritz crackers and crush)
Pats of butter
Salt and pepper

First cook of the package of Mueller's thin spaghetti according to package directions. When cooked drain and then put the spaghetti in cold water to stop cooking. Keep in water for a few minutes and drain and set aside. While the spaghetti is cooking take a large saucepan and melt the butter over medium heat and add the flour to the butter, all at once, stirring continuously with a wooden spoon. The butter and the flour must be cooked enough to get rid of the raw starchy taste of the flour. Continue to stir and cook the mixture until it has it has a light color and a nice smell. Remove from the heat and continue stirring until it has cooled down a bit and continuously with a wooden spoon. The butter and the flour must be cooked enough to get rid of the raw starchy taste of the flour. Continue to stir and cook the mixture until it has it has a light color and a nice smell. Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning. At this point add the 2 cups of milk to the saucepan, add salt and pepper, and heat over medium heat. While constantly stirring the milk mixture slowly add cut up pieces of the Velveeta cheese to the mixture.

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And if you won't come back to eat with me,
then they can bring the curtain down.
Is your stomach filled with pain, shall I come back again?
Tell me dear are you hungry tonight.


Keep stirring the mixture until all the cheese has been incorporated and melted and the sauce is nice and smooth. Put the drained spaghetti in a 2 quart casserole and pour the cheese mixture over the top of the spaghetti. Mix the cheese sauce with the spaghetti until all the spaghetti is coated with the sauce throughout. Pour the cracker crumbs over the top of the spaghetti and dot with pats of butter. Put the casserole under the broiler for a minute or two just to brown the cracker crumbs. Be careful not to let cracker crumbs burn.* Remove from broiler and place casserole in a preheated 350 degree F oven for hour. Serves 4.

* If the dish is to be used the following day it canbe refrigerated at this point and cooked later.

Edna S. Kelliher, 95 years old, Warwick, RI,
Old family recipe submitted by Ed Kelliher


French meat pie:

3/4 lb ground pork
3/4 lb ground beef
1 large onion finely chopped
1 clove minced garlic
1 1/2 tsp salt
1/2 cup water
2 tbs Bells seasoning
1/2 tsp cinnamon
1/8 tsp black pepper
1 cup mashed potatoes (I make extra to serve with this dish)
1 bay leaf
1 Tbls flour
Double crust (frozen or your own)

Brown meats. Remove all but 2 tablespoons of drippings. Cook onion and garlic for 5 min. in drippings. Stir occasionally. Add meat. Sprinkle with salt, cinnamon, Bells, black pepper. Add potato, water. Mix well. Add bay leaf, cover and simmer slowly for 30 min. Remove bay leaf. Sprinkle flour over mixture. Cook and stir until thickened. (you could add bread crumbs instead of flour). Brush bottom crust with egg wash. Fill. Put on top crust. Brushed with egg wash. Bake 450* for 10 minutes. Reduce heat to 350*. Bake 15 - 20 minutes longer or until crust is golden. 
The Woonsocket French serve this with ketchup. I make a brown gravy. Good both ways. 

Janet R. (Cranston, RI)


2 lbs ground beef
3 lg peppers. chopped
3 large onions, chopped
2 small cans tomato paste'1 small can tomato sauce
salt and pepper to taste

Saute hamburg, peppers and onions until veggies are tender and beef no longer pink. Stir in tomato paste and sauce. Add salt and pepper. Simmer 20 minutes or until heated through. Serve on hoagie roll.

Janet R. (Cranston, RI)



"My husband, also named Ray, is from Foster RI and misses it very much. He grew up eating pork pies and I had searched for years for a recipe for them before finding your site. I made the French meat pies listed on your web site and he cried! They made him so happy, said they were just like the ones he had in RI when he was a kid. Thank you so much for all those wonderful recipes. Your web site is awesome! Thanks for keeping it up and running."

Heather HLH in 

Italian Pork Pies

3 pounds lean ground beef
2 pounds Italian sausage, casings removed
1 onion, chopped
4 potatoes - boiled and mashed
salt and pepper to taste
1/8 teaspoon ground cinnamon
1 pinch ground cloves
4 (9 inch) 9-inch pastry shell

Preheat oven to 325 degrees F (165 degrees C).
In a large skillet over medium high heat, saute the ground beef and sausage for 10 minutes, or until browned. Drain excess fat and transfer to a large bowl.
Combine the meat with the onion and mashed potatoes, mixing well. Season with salt and pepper, cinnamon and cloves to taste. Spoon mixture into two pie shells. Cover each with the other pie shell. Remove foil pan from each top pie shell and, using a knife, poke some holes in each top pie shell to vent steam.
Bake at 325 degrees F (165 degrees C) for 15 to 20 minutes, or until pie crusts are golden brown.


Are You Lonesome Tonight
(version II)

Are you lonesome tonight, does your tummy feel tight?
Did you bring your Mylanta and Tums?
Does your memory stray, to that bright sunny day... 
When you had all your teeth and your gums? 

Is your hairline receding? Are your eyes growing dim?
Hysterectomy for her and it's prostate for him.
Does your back give you pain... do your knees predict rain?
Tell me dear, are you lonesome tonight? 

Is your blood pressure up, your good cholesterol down?
Are you eating your low fat cuisine?
All that oat bran and fruit, Metamucil to boot,
keeps you like a well oiled machine. 

If it's football or baseball... he sure knows the score.
Yes, he knows where it's at... but forgets what it's for.
So, your gall bladder's gone. But his gout lingers on.
Tell me dear, are you lonesome tonight? 

When you're hungry, he's not,
when you're cold, then he's hot.
Then you start that old thermostat war.
When you turn out the light, he goes left, you go right.
Then you get his great symphonic snore.

He was once so romantic, and witty and smart.
How'd he turn out to be such a cranky old fart?
So don't take any bets, this is as good as it gets.
Tell me dear, are you lonesome tonight?


Italian Wedding Soup

Broth Ingredients: 

3 to 4 heads of escarole 
3 pounds split chicken breasts 
6 quarts water 
2 teaspoons salt 
1 small onion, diced 
1-1/2 teaspoons Italian seasoning 
Dash garlic powder 

Meatball Ingredients: 
1/2 pound ground beef 
1/2 pound ground pork 
3/4 cup bread crumbs 
1/4 cup broth 
1 egg 

Broth: Wash escarole; set aside. In large kettle, simmer remaining ingredients until chicken is cooked, 2 to 2 1/2 hours. Remove chicken. When cool enough to handle, shred and cut chicken into small pieces. Set aside. 

Cook escarole in salted water in separate pan until tender (do not over cook). Drain and set aside. Cut into small pieces. Return escarole and chicken to broth and simmer. 

Meatballs: Combine ingredients thoroughly. Shape into marble-size meatballs and place on cookie sheet. Bake at 350 degrees 10 to 12 minutes. Add to broth. (Meatballs can be made in advance and refrigerated or frozen.) 

Noodle Ingredients: 
1 beaten egg 
2 tablespoons milk 
1/2 cup all-purpose flour 
1/4 teaspoon salt 

Noodles: Mix ingredients thoroughly. Batter will be thick. Bring broth to a boil. Press batter through a large-hole colander a few spoonfuls at a time into broth (or use a spaetzle maker). Stir occasionally to prevent sticking. Cook until noodles rise to the surface and are tender. Makes 10 to 12 servings. 

A good-quality egg noodle can be substituted. 


You gotta kind of eyeball this depending on how much you are making. This version will serve about 6 people.

About produce bag of fresh bean sprouts
1 can of sliced water chestnuts
5 or 6 celery stalks (cut on angle))
1 large onion (cut from the top in thin strips)
1 bottle of oyster sauce
cup soy sauce
2 cups chicken broth ( make it strong with 4 tsp chicken bouillon granules)
2 cups cold water with 3 tbs corn starch stirred in
1 pkg. boneless/skinless chicken breasts ( cut in cubes)
cup canola oil for frying

Heat Canola Oil in large fry pan or wok and add Chicken. Stir fry until just browning. Add the Oyster Sauce and lower heat. Keep stirring for about 5 minutes. Remove and set aside. Add all the other ingredients except corn starch mixture to a large wok or pot and stir and heat until boiling. Stir in Corn Starch mixture a little at a time until you get the right thickness to suit you. Add some Pepper to taste and a bit more Soy Sauce. Not too much or it will get too salty. Add the Chicken and stir real well. Let stand for about an hour to get good flavor. Tastes great the next day too.

Serve over Rice or Chinese Chow Mein Noodles.


Ron the Houston Goat Roper/ R.I. Transplant



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