Justin Family Recipes

Justin Family Recipes - Page Text Content

S: Stephens Family Cook Book

FC: Justin Family Cook Book

1: Justin Family Cook Book Dedicated for the generations

2: . | Mom's Upside-Down Cake The Classic Bisquick® dessert created in the '50s and still loved today. Ingredients: 1/4 cup butter or margarine 1/4 cup packed brown sugar 1 can (8 oz) pineapple slices, drained, cut in half 2 tablespoons chopped pecans, if desired Maraschino cherries, if desired 1 1/2 cups Original Bisquick® mix 1/2 cup granulated sugar 1/2 cup milk or water 2 tablespoons vegetable oil 1 teaspoon vanilla 1 egg Heat oven to 350F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).

3: Continued Upside-Down Cake In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely cover

4: Louie's Favorite Stuffed Mushrooms By: Mary Justin Valencia 1/2 C Shrimp, crab or jimmy dean sausage 18 -24 Mid sized mushrooms 1 Pint Whipped Philly creme cheese 1/4 C Bread crumbs 1/2 C or more grated Parmesan cheese Pepper and Garlic powder to taste Garnish: Pepper Jack cheese Directions: Stuff the caps with ingredients above Broil until brown about 5 minutes take out of oven and garnish with Pepper Jack cheese

5: Vegetable Asian Style Soup- By: Mary Valencia Veg Broth chop leek 2 1-2 carrot 5 celerywith tops, mushrooms, 1/2 Jalapeno seeded Bok Choy trimmed and chopped Add water and cook about 1/2 hour. Add some shredded savoy cabbage to the mixture within the last 5 minutes

6: Peanut Brittle By: Monica Seeley 1 cup sugar 1/2 cup light corn syrup 1/8 teaspoon salt 1 cup nuts (peanuts, cashews, Pecans (whatever you like) 1 Tbsp butter 1 tsp vanilla 1 tsp baking soda Butter a cookie sheet. Combine sugars & salt in a glass bowl. Heat in the microwave for 5 min. Stir in nuts. Cook 2 minutes and stir, cook 2 more minutes OR until lightly brown. Stir in butter, vanilla & soda. Pour on buttered cookie sheet and cool. Break apart and enjoy. ** All microwaves differ, watch while cooking so you do not burn the sugars.

7: A Crowd Pleaser | Hawaiian Beans By: Marie Justin 1 three lb can baked beans 1 green or red pepper 1 15oz can kidney 1 cup catsup 1 lb bacon or ham cut small 3/4 c br. sugar (more or less) 1 lg can pineapple chunks drained and save liquid 2 Tblp. soy sauce. Saute bacon and onions & pepper over low heat and remove the fat. Combine all ingredients. Bake at 300 degrees for 2 hrs. Stir often during 1st hour. If dry add some pineapple juice.

8: Fart in a Crock By Christine Justin CrockPot-o-Beans Recipe 1 bag of 16 beans (soaked overnight) ,1 can tomato soup 1 hamshank ( gives you more flavor than a hamhock) 2 cloves of garlic 1/2 TBL of habanero powder 1/2 tsp Cumin and 4 cans of water (tomato soup can) put it alltogether and cook it all day in the crock pot and viole~ yumm-o beans Ground turkey can be added if that is your particular taste and to go even leaner......... You may add 1lb of lean ground beef and a can of tomatos 1 chopped red pepper

9: Basmati Rice By: Joyce Eli 1 teaspoon vegetable oil or butter 2 tsp. fresh cilantro 2/3 cup white basmati rice 1 cup water 1/2 teaspoon salt 1 Lime In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

10: Children make meals fun | Julie Gold dummies Reservations for two at 8:00 PM at Cucina Paridiso in Petaluma. Once you've tasted Dennis's authentic Italian cuisine served in the gracious atmosphere of Cucina Paradiso, you'll know why it's a kitchen in paradise!

11: Sisters | Colache' Recipe coming soon... | Sisters

12: Clam Chowder By: Mary Valencia - 1/4 cup salt pork chopped 1 sweet onion 2 carrots 5 celery stalk with tops 1/2 tsp marjoram Brown together add 1Tbsp butter to brown. 5 red potatoes (washed but not necessary to peel) cut into bite size cubes. Coat potatoes with mixture in pan. Add Chicken broth and water and 1 bottle clam juice. Add 1 TBL Worchester and dash of Tobasco. Cook 15 minutes or until potatoes are done. Shut off Heat and add 1 can baby clams with juice and 1 pint 1/2 n 1/2. In separate pan heat butter salt pepper and flour to make a rue. Add slowly to hot soup (turn flame on under soup) and mix so as not to get lumps. This should be thick enough now! Adjust seasonings as necessary.

13: Gramma's famous Sayings: "Nostrovia Dupa", "Maudjadudiautski" "Avee's Feeeeish Marrrrket",

15: Fruit Crostatas By: Joyce Eli 1 cup sugar 2 cups flour 1/4 teaspoon salt 1 cup (2 sticks) chilled butter, cut into small pieces 4 Tablespoons of water 1 cup of fruit Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or butter it generously. In a food processor fitted with a metal blade, pulse together 1/2 cup of sugar with the flour and salt. Add the butter and pulse 3 to 5 time, until the mixture is crumbly. Pour the water through the feed tube, one tablespoon at a time, and pulse until the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. Divide the dough into 4 equal pieces and roll each into a ball. Use your hands to press the dough into 1/4 - inch - thick rounds on the prepared baking sheet. Each round should be about 6 inches in diameter. If you are using berries, leave the fruit whole. Larger fruits can be left unpeeled, but must be sliced so they can fit neatly in the center of the crostata. Spoon 1/4 cup of fruit into the center of each round, leaving a 1 1/2-inch border all around the edge. (If using larger fruits, place 3 to 4 slices of fruit in the center of each crostata.) Sprinkle the remaining 1/2 cup sugar evenly over the fruit on each crostata. Fold the dough edges toward the center, making 3 separate flaps. With your thumb & forefinger, firmly pinch together the seams between the folds.

16: Pasta Spirals w/ Sauteed Vegetables in Olives & Smoked Mozzarella By: Joyce Eli 16 ounces rotelle or fusilli pasta 1 tablespoon olive oil 4 scallions, chopped (green and white parts) 2 cloves garlic, minced 2 to 3 carrots, chopped 2 cups broccoli florets Salt and ground black pepper 1 cup reduced-sodium vegetable or chicken broth 1 (14-ounce) can diced tomatoes 2 cups snow peas, ends trimmed 1 cup Sauteed Wild Mushrooms, recipe follows 1/2 cup Greek olives 1/2 cup cubed smoked mozzarella cheese Directions Cook pasta according to package directions. Drain and transfer to a large bowl. Meanwhile, heat oil in a large skillet over medium heat. Add scallions and garlic and saute 1 minute. Add carrots and broccoli and saute 5 minutes, until vegetables are tender. Add 1/2 teaspoon each salt and black pepper and stir to coat. Add broth, tomatoes, snow peas, and mushrooms and bring to a simmer. Pour sauce over cooked pasta and toss to combine. Top with olives and smoked mozzarella cheese just before serving.

17: family tree

18: Pasta Glory By Mary Valencia Cook Linguini Pasta as package says - Al Dente is best. Drain and toss with sea salt and ground pepper. Pour two TBLS White Balsamic Vinegar and Really Good Olive Oil. Chop fresh tomato (if you can't get fresh campari tomatoes are great.) Heat to just crisp either haricot vert or asparagus. Rol several leaves of Basil and slice evenly. Halve some Kalamata Olives. When the Pasta is room temp throw on all the vegies and add Parmesan Cheese ( I always use fresh grated ) and Toss. Add Sea Salt and Pepper to taste. Serve room temp or cold. Glorious!

20: 6 Boneless Chicken Breasts or Tenders Sesame Seeds Marinade: Cup Soy Sauce Cup Olive Oil Cup Vermouth or White Wine 1 Clove Garlic minced Directions: Cut chicken into cubes. Make marinade and pour over chicken. Marinate 30 minutes or more. Skewer chicken and grill, broil, or bbg or fry 5 – 10 minutes each side. Remove from grill and sprinkle sesame seeds on top. This dish is complimented by rice, broccoli and a glass of dry white wine | Sesame Chicken Brochettes

23: How To Create The Perfect Family You will need: 1 large house 3-6 people, depending on how long you want to wait for it to be done 3 cups of pets 2 cups of patience 3 ounces of anger/frustration 3 quarts of laughter 4 teaspoons of trust And last but definitely not least, Lots and lots of love First, open the house, and make sure that it will be the right size for your family. Mix the desired amount of people with the pets, carefully so you don’t damage them. In a separate bowl, stir the love and laughter together. Set aside. Taking each person separately, evenly distribute the patience and trust, making sure that each one gets an equal amount (Failure to distribute evenly may lead to different recipe! Carefully open the bottle of anger/frustration. Using a Q-tip, dab small portions of the anger/frustration onto each person. Lastly, take the love and laughter and sprinkle it all over the house, pets, and people. Let sit until all parts of the recipe are thoroughly combined, and voila! Your Perfect Family is complete. Source: Recipe For Perfect Family, Funny Life Poems http://www.familyfriendpoems.com