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Aubel Family Recipes

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Aubel Family Recipes - Page Text Content

S: Aubel Family Recipes

BC: Recipes shared by or from the heart of: Linda Jo Suzy San Where possible, credit has been given in the title of the recipe. Some recipes have been borrowed without the original owner receiving credit...

FC: Aubel Family RECIPES

1: The Aubel Family a lifetime of Recipes and Memories Compiled By Linda Aubel Keane June 2011

2: These recipes are a compilation of my personal recipes, those of my sisters Johanna and Suzy, and from our cousin Sandra. We all contributed the recipes from Mom, Dad, Grandma, Aunt Rose and Aunt Helen. Or those we could find.The older generation used some ingredients we don't usually use now, such as MSG. a flavor enhancer. Most old family recipes call for whole milk and real butter.They used wines and liquor in recipes, which is fine as the alcohol burns off and only the flavor remains. Grandma (pronounced Gramma), never measured. She cooked by feel. She made the best pie crust I have ever tasted, and fritters, peach, and corn, they were all wonderful, but they are a mystery now. As is her spaghetti sauce. San and I are working on duplicating that... Enjoy, With Love, Linda

3: Index Appetizer's............................... Soups............................................ Main Meals......................... Sides.............................................. Pasta....................................... Breakfasts................................ Breads.......................................... Desserts......................................... | Breakfasts | 3 | 4 | 10 | 20 | 48 | 68 | 73 | 82 | 85

4: Appetizers | Dad's Cheese Fondue This is a dish Dad would make at the iron coffee table in the living room. He had a chafing dish, and would make a show of the preparation. Of course, we were adoring but slightly impatient fans.... | 4

5: Mash a clove of peeled garlic around the inside of your heated chafing dish. Leave the remains in the pan. Add 1/2 bottle dry white wine. Whatever you choose will be better then what he used. Heat to boiling. Slowly add 10 oz. domestic swiss, and 10 oz. gruyere cheese. Boil. Stir well until blended. Mix 1/2 tsp potato flour into a little cold water. Add to chafing dish along with a knife point of baking soda, nutmeg, salt and pepper to taste. When well mixed, add 2 Tb of Kirshwasser, a cherry flavored liquor. Dad served crusty bread cubes, and we ate with fondue forks. | 5

6: Pickled Herring | Once a year, Dad and a friend of his, Phil Nyland, would get together and make pickled herring. The recipe called for Icelandic herring, not sure what the difference is between that and any other herring, but it would take them about two days. Then we had to wait for the pickling process to be complete. We would line up at the coffee table, mouths open, and one by one he would drop a piece of herring into each mouth. | 6

7: 5 Icelandic Herring 5 onions, sliced 2 Tsp allspice 5 bay leaves Brining Liquor: 1 cup vinegar 1/2 cup water 3 Tsp sugar Skin herring, split and remove bones. Cut into strips. Soak herring after cleaning about 11 hours in cold water, changing water every 3 hours. Drain . Add onions, allspice, bay leaves, and liquor. Stir well. When pickling is complete ( no time given), divide into jars and refrigerate. | 7

8: Spinach Dip | A favorite of Tom's: Thaw two packages of chopped spinach in a colander, squeeze until very dry. Add: 2 cups chopped scallions 2 cups mayonnaise add a pinch of sugar and pepper to taste, mix well. Make a day ahead and chill. Serve in a hollow bread bowl with bits of bread to dip. | 8

9: Sue Steel's Crab Dip | 1 lb crab meat 2 8oz packages cream cheese 2 Tb mayonnaise Milk Squirt of worcestershire Salt and Pepper 2 to 3 Tb horseradish Combine all ingredients using enough milk for a dip consistency. Bake at 350 for 30 minutes. | 9

10: Soups | My Onion Soup Peel and cut about 3 to 5 lbs of onions into small wedges as you would cut a lemon. Saute in butter (yes, butter) and olive oil over medium heat until soft and starting to caramelize. Add enough beef stock to cover. Add a good splash of worcestershire sauce. Add two beef boullion cubes, and lots of freshly ground pepper to taste. Simmer until mixed well. ladle into bowls and cover with swiss or gruyere cheese. Melt under a broiler until bubbly, serve with toasted bread. | 10

11: Pasta E Fagioli | 1 cup pasta ( DaVinci brand) 2 15 oz cans cannellini beans 1 Tb olive oil 1 onion, minced 1 celery stalk, minced 1 carrot, minced 1/2 lb smoked ham, diced 2 cloves garlic, minced 1 28 oz can crushed tomatoes, incl. liquid 4 cups beef stock 1 Tb fresh thyme, minced or 1 tsp dry 1 bay leaf Freshly ground black pepper Rind from 1 piece of parmesan cheese. Fresh basil and parmesan for garnish. In a large stockpot, saute the onions, celery and carrot for 5 minutes in the oil. Add ham and garlic, cook 1 minute. Add tomatoes, beans, beef stock, herbs and pepper, stir. Add rind. Boil, simmer covered 30 min, add pasta cook 6 minutes serve with garnishes. | 11

12: Mom's Minestrone | Cook 3 slices bacon until crisp, remove bacon and reserve. Add 1 medium onion, chopped, 1 clove garlic, minced. Cook until tender, drain, and set aside. In a 2 qt. casserole, add 1/4 cup sliced carrots, 1/4 cup sliced celery, and 1 tb water. Cook, covered, until tender. Add 1/2 of a 15 1/2 oz jar of spaghetti sauce, 3 cups water, 8 oz can red kidney or pinto beans drained. Add 1/4 cup shell macaroni or vermicelli, 2 cubes instant beef boullion, and pepper to taste. Cook, covered, 10 minutes. Add 1/4 cup chopped zucchini, cook, covered 5 - 8 minutes. Serve in bowls and sprinkle with grated parmesan cheese, and chopped parsley. | 12

13: Mom's Lentil Soup | Wash 1 package of lentils in cold water. Rinse. Add enough water to cover, and and cook 1/2 hour. Or, cover with cold water and soak for at least 3 hours. Drain. Cook 1 1/2 to 2 lbs smoked ham hocks in water. Drain, repeat. Cut meat off bones. Put lentils and ham hock meat in a large pan. Add 3 qts. water. Add: 4 medium onions, chopped 4 cloves garlic, crushed garlic powder to taste 1 medium carrot. sliced 4 stalks celery, sliced 1 Tb MSG 2 Tb parsley 4 beef boullion cubes, or 1 Tb Bovril salt and pepper to taste Cook until lentils are tender. Take garlic out. You may puree some of the lentils if desired. Add your choice of kielbasa, knockwurst, or hot dogs cut up, and some diced cooked potatoes. | 13

14: Black Bean and Chorizo Soup | Add to a large pot: 1 3 - 4 oz link of Spanish chorizo, coarsely chopped 1 medium onion, chopped 1 large garlic clove, minced 1/4 Tsp dried hot pepper flakes 1/2 Tsp ground cumin 2 Tb olive oil salt and pepper to taste Cook until vegetables are soft, about 10 minutes. Add: 2 1/3 to 3 cups chicken broth 2 15 or 19 oz cans black beans, rinsed and drained. Cook 15 minutes. Lightly mash beans with a potato masher to slightly thicken soup. Garnish as desired. | 14

15: Watermelon Gazpacho | 1 large tomato, pureed 1/2 Serrano chili 2 cups cubed fresh watermelon 1 Tsp red wine vinegar 1/4 cup extra-virgin olive oil 2 Tb minced red onion 1/2 cucumber, seeded and minced 2 Tb minced fresh dill, plus more for garnish Kosher salt and freshly ground pepper 1/4 cup crumbled Feta cheese Directions: In a blender, puree the tomatoes, chile and olive oil. Pulse. Add the onion, cucumber, dill and season with salt and pepper. Puree until smooth.Serve in chilled bowls, top with dill, feta and remaining watermelon. | 15

16: Turkey Soup | Save any pan drippings not used in gravy. Put drippings and carcass from any size turkey, skin and all, in a large stockpot. Add a few peeled and quartered onions, and a few stalks celery, cut up. Add 2 - 3 tsp Janes salt and lots of freshly ground pepper. Add 2 bay leaves, and a small hand full of thyme, or about 2 Tb. Cover with water, boil, then simmer covered for 3 - 4 hours, take off heat. When cool enough to handle, drain into a large colander inserted into a container large enough to hold the liquid without overflowing. Put the liquid back in the pot. If you don't have much turkey meat left over, pick the meat from the colander being careful not to put any small bones back in the pot. At this point, I usually refrigerate and continue the next day. | 16

17: If the temperature outside is going below freezing, I tie the lid on, and put it out back. The refrigerator is generally full after a large meal... Skim as much fat off the top as you can with any implement that works for you. Add: 1 bunch celery, washed sliced, including leaves. 1 bag of carrots, washed, peeled and cut into chunks. 5 - 6 large onions, peeled and quartered. Cover and cook on medium until vegetables are tender, about 1 hour. Add any leftover meat and gravy to the pot and stir well. I divide it into freezer containers, and add noodles or rice when I'm reheating it, as they don't freeze well. Taste again to adjust seasonings before serving. | 17

18: Leek and Potato Soup With Country Ham | 1 Tsp each cumin, caraway, and fennel seeds 3 Tb olive oil 6 Leeks, thinly sliced, about 4 cups 10 - 12 potatoes, peeled and cut into 1/2 inch pieces 1 cup country ham, cut into 1 inch pieces, or 4-6 slices bacon, sauteed, and cut up. 10 cups chicken stock or broth 3 cups thinly sliced red cabbage salt and freshly ground black pepper In a large pan, heat all the seeds over medium heat until lightly toasted and fragrant, do not burn. Remove from heat and set aside. In a large pot, heat the oil, add the leeks and cook until soft, about 5 minutes.Add the potatoes, ham,and stock. Boil, add cabbage and reserved seeds. Simmer until the potatoes are tender, about 15 minutes add salt and pepper. | 18

19: Roast Beef Soup | Save the pan drippings and bones,from a roasted rib roast. In a large pot, put the drippings and bones. Cover with water or beef stock by about 2 inches. Add: 1 bunch celery, cleaned and chopped including leaves. (Hint, I save the unused leaves from other bunches and keep them in a bag in my freezer) 3 - 4 large onions, coarsely chopped 2 cloves garlic, peeled and diced 2 bay leaves a small hand full thyme (about 2 tsp) 2 Tb Janes's salt and freshly ground pepper 2 large cans crushed tomatoes with juice 1 Tb worcestershire 2 beef boullion cubes Bring to a boil, then simmer about 3 - 4 hours. Remove bones. Add any leftover meat, cut up, to the pot. I save some to add to the soup. Add: 2 large bags frozen mixed vegetables, and 2 small boxes mixed vegetables of your choice. Simmer 1 hour. Adjust seasonings. | 19

20: Main Dishes | Mom's Crown Roast of Pork | For Aunt Helen's 80th Birthday, Mom made a crown roast of pork dinner complete with a dessert of a special cake called a St Honore. She bought the roast from a special butcher, and had the ends of the bones topped with 'panties', it was a very memorable meal, and Aunt Helen was very pleased to be with family. Ken and I talk of this meal often, and if we ever find a bakery that makes St Honore cake, we're buying it!! | 20

21: One Pan Whiskey Flavored Pork Chops | In a bowl, combine, stir, and set aside: 2/3 cup fat free sour cream 1/2 cup water 2 Tb flour 1/2 Tsp dried rubbed sage salt and pepper to taste. 4 6oz pork chops salt and pepper 1 Tsp olive oil 1/2 cup chopped onion 1 8oz package presliced mushrooms 1/2 cup whiskey Preheat oven to 300 Season the chops with salt and pepper. Heat the oil in a large non-stick skillet over medium-high heat. Add pork, saute 5 minutes on each side until golden brown. Remove chops from pan and set aside.Add onion and mushrooms to pan, saute for 3 minutes. Carefully add the whiskey and cook for 1 minute until the liquid reduces. Add the sour cream mixture to the pan. Return pork to the pan. Cover skillet and bake for 1 hour. | 21

22: Mom's Corned Beef and Sauce | For the corned Beef: Simmer corned beef in water with 3 Tb or more (I use a lot more) pickling spice, 1 onion cut in chunks, 3 cloves of garlic peeled and halved, and 1 bay leaf, until tender per instructions on package. Drain and transfer to baking dish. Dot with cloves and drizzle with sauce: 1/3 cup ketchup 1/3 cup brown sugar 3 Tb vinegar 3 Tb water, stir to blend well | 22

23: Mom's Pork Chops | Quick and easy, and kids love them. These were always a hit.. Place pork chops in baking pan. Salt and pepper each chop. Cover each chop with 1 large slice of onion. On top of the onion, apply a large dollop of ketchup. Bake at 350 for about 1 hour depending on the size of the chops. | 23

24: Dad's Own Oyster Pie | When Dad gave me this recipe over the phone, I was living in Md and wrote this on the back of a Hecht's bill envelope. The amounts given for the oysters and the mushrooms were supplied by Jo. My recipe had 6 potatoes, amended to 2 by Jo's recipe. Jo's recipe divides oysters, roux and potatoes evenly into individual ramekins, topped with pie crust. In a large saucepan over medium heat, make a roux of 5 or 6 Tbls melted butter, and 4 Tbls flour. add 2 Tb dry white wine. Slowly add 1 cup oyster liquor. Stir until thick and then add 1 cup whole milk or cream, slowly. | 24

25: If reserved liquor does not equal 1 cup, add white wine to make up the difference. Cook until the flour taste is removed. Cook 10 - 12 medium oysters in their liquor until edges start to curl, remove from heat, drain, reserve liquor. Add to roux: 1/4 Tsp thyme, 1/2 Tsp MSG, 3 Tb parsley, salt & pepper to taste. Mix well. Pare and dice 2 potatoes until partially cooked but still firm in boiling salted water, drain well. (Optional, saute 5 or 6 mushrooms until tender and add to mixture.) Add reserved oysters and potatoes and mix well. Turn mixture into a buttered baking dish and bake at 425 for 15 or 20 minutes. | 25

26: Oxtails | Wash the Oxtails and pat dry. Coat well with flour and salt. Divide into 2 pans so as not to crowd them. Brown in bacon fat (about 2 Tb per pan). Into each pan, slowly add 1/2 cup water, plus: 1/2 cap full garlic powder 2 medium onion cut up 2 Tb Worcestershire sauce 2 Tb ketchup or chili sauce At this point, ingredients can be combined into one pan, with lid. Meat should simmer all afternoon so that meat separates easily from bones. Ladle off fat as it cooks. Turnips and carrots may be added during cooking. | 26

27: Pork Tenderloin with Sherry Cream Sauce | Dry 2 Pork Tenderloins, approx. 1 1/4 lbs each, with paper towel. Saute over medium-high heat in 1 Tb butter and 1 Tb veg. oil until browned. Transfer to roasting pan and roast at 375 for 20-25 minutes. In saute pan, saute 1 small minced onion until translucent. Add: 1/2 cup dry Fino Sherry, 1 cup pork or chicken stock, and 1 cup heavy cream. Reduce on high heat until the mix sticks to the back of a spoon. Turn to low heat and add 2 Tb coarse dijon mustard, 1/4 Tsp tarragon and salt and pepper to taste. (From Hog Wild,KC Mckeown) | 27

28: Mom's Chili | A kid friendly version: 1 lb hamburger 2 cans red kidney beans, medium size, drain and save juice 1 b brown sugar 1 Tb worcestershire 3 Tb flour 1 Tb red wine vinegar 1 cup each diced celery, green pepper and onion. 1/2 cup red wine 1/2 cup water 1/2 cup ketchup 1 Tb bacon fat (an Aubel family staple) Saute hamburger in bacon fat. | 28

29: Add Celery, onion and green pepper. saute until translucent. Sprinkle flour over mixture and cook to coat. Add liquids and bring to a boil, reduce and cook to thicken. Add beans and 1 Tsp chili powder. Cover and simmer for 1 hour or less. Add Salt and Pepper to taste. I serve this over rice. | 29

30: Grandma Aubel's Turkey Stuffing | This was the ONLY stuffing we ever had in our turkeys.... For a 10 lb turkey: 6 sliced of bread, cubed with crust 1/2 to 3/4 lb bulk sausage (we used Habbersetts, but you can't find that now).Do NOT precook. Bells seasoning Celery seed or fresh celery (always, fresh celery) and onion chopped fine. Mix well. Add milk to moisten well, add salt and pepper to taste. Make just before the bird is ready to bake, stuff in bird. | 30

31: Gravy for Crabs | Recipe given to me by an Italian woman met during my boating days... Remove top shell and clean guts from uncooked crabs. Leave whole with legs. Refrigerate. Saute in Olive oil: 3 or 4 cloves garlic and 1 large onion diced finely. Add: chopped parsley, oregano and basil, salt and pepper, and 1/4 stick butter. Green pepper and red wine are optional. Add a little flour to coat then add the liquids as follows: 2 large cans whole tomatoes and 2 large cans tomato puree. Add a pinch of sugar, and cook for 1 hour or more. Add crabs and Hot pepper flakes, cook 20 minutes more. Messy to eat, but yummy. | 31

32: Chasen's Beef Belmont | 3/4 lbs beef brisket 4 qts cold water bouquet garni of parsley, bay leaf and thyme. Slowly bring to a boil. Periodically skim. Simmer 1 1/2 hrs. Remove bouquet garni. Add and simmer 15 minutes: 6 celery stalks, 4 carrots and 3 leeks cut in pieces, and 12 pearl onions. Add 4 oz egg noodles and simmer for 10 minutes. Serve with Horseradish sauce. | 32

33: Horseradish Sauce: Make a white sauce with: 4 Tb butter 4 Tb (heaping) flour 4 Cups milk Cook to lose floury taste then add: 1/2 Tsp each salt and pepper 2 Tsp minced onion 6 dashes worcestershire 1/2 Tsp parsley 2 Tb MSG 10 Tb horseradish 6 Tb vinegar Stir well and add 8 slices bread, crust removed and cubed. Stir well to incorporate. | 33

34: Mom's Italian Flank Steak | Marinate 1 1/4 lbs butterflied flank steak for 2 hrs in: 1/4 cup olive oil 1/4 cup red wine vinegar 2 chopped garlic cloves 2 Tb parsley 1/4 Tsp black pepper Layer inside of meat with: 2 roasted red bell peppers, skin removed 3 Tb parsley 6-8 thin slices proscuitto 24 basil leaves 2 Tb parmesan cheese black pepper Roll up and bake with marinade at 350 for 30 minutes, let rest 15 min. | 34

35: Neapolitan Pork Chops | 2 Tb olive oil 1 clove garlic 6 lean pork chops 3 Tb tomato paste 3 Tb dry white wine 1 green pepper, finely chopped 1 lb fresh mushrooms, chopped Salt and pepper to taste In a heavy skillet, brown the garlic in oil and discard. Brown the pork chops on both sides. Sprinkle the chops with salt and pepper. Add the remaining ingredients, cover and simmer over low heat until the chops tender and cooked through, about 30 to 35 minutes. | 35

36: Mom's Tuna Casserole | Saute 4 garlic cloves, minced and 1 small onion in olive oil until translucent. Add: 2 small boxes of mushrooms and saute. Add: 1 can cream of celery soup, 1 large can tuna, drained. A little white wine, Janes salt and black pepper to taste, and thyme. Thin with a little chicken broth. Add: 1 bag fresh spinach and blend well. Cook through. | 36

37: Quick Shrimp Newberg | Saute: 1 lb cleaned raw shrimp, 1 Tb minced scallions (or onions) and 1 garlic clove, minced, in 2 Tb butter until the shrimp turn pink. Remove shrimp and set aside. Add: 1 Can Cream of Shrimp Soup (Campbells) and 1 (3 oz) bar of cream cheese. Simmer over medium until well blended. Put shrimp back in. Add: 2 Tb sherry and simmer over low for about 10 minutes. | 37

38: Grandma's Baked Crab and Shrimp | According to Sandra, Grandma made this every summer for the Aubel family "day at the shore" 1 medium green pepper, chopped 1 medium onion, chopped 1 cup of celery, chopped 1 can crab,meat, flaked 1 can shrimp, cleaned (substitute 1/2 lb raw shrimp, cleaned) Salt and Pepper to taste 1 Tb worcestershire 1 cup mayonnaise 1/2 cup buttered crumbs ( bread crumbs rubbed in 1 Tb butter) Combine all but crumbs in a casserole dish. Sprinkle with crumbs and bake at 350 for 1/2 hour | 38

39: The Aubel Family at Grandma and Grandpop's House on York Road In Philadelphia | 39

40: Thomas Giancoli's Old China Town Pork Burgers (ala Mom) | 1 lb pork sausage 1 cup soft bread crumbs 1/3 cup finely chopped green onion 1/3 cup finely chopped green pepper 1 can (6 1/2 oz) water chestnuts drained and chopped 1 egg 2 Tb soy sauce 2 Tb dry sherry 1 clove garlic, crushed 1/4 Tsp ginger Combine and chill, form into patties. | 40

41: Grill: Serve on buttered sesame buns with drained bean sprouts. Topping: Sweet and sour sauce 1/2 cup crushed pineapple, drained 1/3 cup ketchup 2 Tb vinegar 2 Tb orange marmalade 1 Tb prepared mustard Heat sauce thoroughly and serve | 41

42: Breast of Chicken a la Dorothy Dad created this dish for Mom | Add the following to a large pot and cover with water: 2 whole chicken breasts (fryers) 1 onion 1 stalk celery 1/2 Tsp salt 1/4 Tsp pepper 1 sprig tarragon Simmer for 1 1/2 hours or until tender. (After that amount of time, the chicken will be dead) Sauce: 2 Tb butter 1/2 glass dry white wine (guess what he did with the rest of the wine, interesting measuring cup) 1/8 to 1/4 lb mushrooms or 3/4 of a 4oz can with juices. | 42

43: 8 oz of the cooking liquid 2 Tb cornstarch or enough to make a heavy sauce 2 Tb catsup or tomato paste 1 sprig tarragon, cut fine Scant 1/4 Tsp garlic powder 3 Tb heavy cream 1/2 Tso MSG, optional salt and pepper to taste Saute mushrooms in butter. Add wine and boil to evaporate the alcohol. Add mushroom juice and cornstarch. Stir. Add chicken broth and the rest of the ingredients except cream. Stir well to blend, and cook until sauce thickens. Service: Arrange toast points in a small casserole or oven proof plate. Place thin slice of cooked Virginia ham over toast. Place half breast of chicken over ham. Pour sauce over all. Top with a dash of paprika and a large mushroom. Cover with glass and heat thoroughly in oven. | 43

44: Marion Woodland's Shish Kebob Sauce | 1/2 lb margarine 2 garlic cloves, minced 4 1/2 Tb onion, grated 1/2 cup ketchup 6 Tb vinegar 3/4 Tsp salt 1 1/2 Tsp Paprika 1 1/2 Tb soy sauce 3/4 TSp sugar 1 1/2 Tsp tobasco 1 1/2 Tsp MSG 1 1/2 Tsp cornstarch mixed with 1/4 cup cold water Simmer all ingredients for 5 minutes. Cool and use to marinate kabobs for 1 hour | 44

45: Mom's Swiss Steak | 1 Inexpensive cut of steak, such as chuck or round (no size given) 1/2 cup flour pounded into meat Brown the butter and add the meat to the pan to braise. Add a small onion, chopped 1 large pepper, seeded and chopped olives and juice (no amount given, but a small jar should be fine) 1 large can tomatoes 2 Tb sugar Simmer all of the above for 3 hours or until tender. Note: less tender cuts of meat were used frequently, and pounding them tenderized them. Also, braising is a tenderizing method.Also, browning the butter gave it a bit of a nutty taste. | 45

46: Dad's Clam and Oyster Stuffing for Shad | 3 medium oysters and 2 clams 6 or 7 pieces of bread Chopped Parsley Pepper (no salt) Grind (or mince) oysters and clams. soak bread in juice from above. Mix together and stuff a whole shad. (Dad boned his own as he learned from a chef at a restaurant in Philadelphia, but it is very difficult so buy a boned whole shad). Dot the filling with butter, close the shad and place strips of bacon on top of the fish, and bake. This was served at Good Friday dinner. | 46

47: Mom's Rolled Flank Steak | Filling for 1 large flank steak: 2 - 3 slices of bread, torn into pieces 1 stalk celery washed and minced 1 small onion peeled and chopped fine salt and pepper to taste milk Mix all ingredients well, adding enough milk to moisten mixture. Put the mixture on the flank steak and spread to cover. Roll the flank steak as you would a jelly roll, and secure with kitchen twine or skewers. Roast at 325 until done but the meat should still be pink, medium rare. | 47

48: Sides | Yorkshire Pudding: Grandma's secret to Yorkshire Pudding was that regardless of the recipe, always have the batter ice cold and the pan burning hot. It works, and when done correctly, is a wonderful side dish to Roast Beef. | 48

49: Bluebell Inn Potatoes | Melt 2 or more Tb butter in a cast iron skillet. Layer 4 Idaho potatoes, peeled and cut thin, and 2 medium onions, peeled and sliced. Season with salt and pepper. When potatoes are brown on the bottom, take off stove, cover, and put into a preheated 350 oven for 30 - 40 minutes. When potatoes are cooked, remove from oven. Let pan cool a bit. Loosen bottom gently with a spatula, and invert onto a plate. | 49

50: Aunt Helen's Lima Beans | When we would visit Aunt Helen up on the Delaware river, she would pick lima beans from her garden for me. She would simmer them in butter, salt and pepper with a lid on, until just done. We would have lunch on her 'porch' overlooking the river. When we were kids, she would let us take the canoe up into the canal, but we had to carry it. An old wooden canoe is very heavy, but we had a great time. | 50

51: Creamed Onions | Typically served at Thanksgiving and Christmas... You can peel fresh pearl onions, or buy them frozen, add them to boiling water with Salt , pepper, bay leaf, thyme,pinch of ground cloves or 1 whole clove, and celery salt. Simmer until just done. Drain and reserve liquid. Sauce: Make a roux using some of the reserved liquid. Add worcestershire, Jane's salt and pepper, and onions. Simmer until well blended. | 51

52: Dad's Nicholaus potato salad A German variety | 8 large potatoes 1 heaping tsp sugar 1 cup thinly sliced celery 3 medium onions, sliced thinly 3 tb minced parsley 1/2 tsp celery seed 2/3 cup cider vinegar 1/3 cup water 1 level tsp dry hot mustard 2 tsp salt 1/4 tsp pepper 8 slices bacon Boil potatoes in jackets 30 to 35 minutes in salted water. As soon as they can be handled, peel and slice about 1/8 inch thick. | 52

53: Combine onions, parsley and celery seed with sliced potatoes. Heat and blend: vinegar, water and mustard and pour over potatoes while hot. Add salt and pepper and mix well. Fry bacon until crisp. Remove bacon and keep warm. Pour hot bacon drippings over potatoes, mixing thoroughly. Stir in crumbled bacon. Let stand for about 2 hrs before serving. For a more heart healthy take, skip the bacon. Pour heated chicken broth over potatoes, skip the water. Use a little oil if you want. | 53

54: Grandma's Cucumbers | Slice and salt cucumbers. Squeeze the water out using a linen tea towel. Add: 2 Tb vinegar, 1/2 cup light cream, and 1 tsp sugar. Mix well and let sit for a while before serving. She occasionally skipped the cream, and served them with the vinegar dressing. | 54

55: Dad's Cole Slaw | Prepare 2 lbs of cabbage. Old recipe: my corrections 2 Tsp dry mustard 3tsp 1 small onion, sliced thin 3 Tb Lemon juice 5 Tb sugar 3 Tb 6 heaping Tb mayonnaise 5 Tb 1 tsp dill seed grated carrot Dad's newer recipe: 1/2 cup sweet pickle juice 1 pt mayo 1 Tb parsley 1 Tb basil 1 Tsp dry mustard 2 Tb sugar 1 onion, minced 1 Tsp crushed dill seed Mix well and let sit AT ROOM TEMP 2+ hrs | 55

56: Ginger's Broccoli Casserole | Cook and drain 2 packages chopped broccoli In a large greased baking dish, mix well: drained broccoli 2 eggs, slightly beaten 1 stick butter, chopped up 1 cup mayonnaise 1 can mushroom soup 1 cup shredded sharp cheese top with crushed Ritz crackers and bake at 350 for @1 hour | 56

57: Dad's Lima Bean Casserole | Saute 1/2 lb chopped bacon with 5 small chopped onions until done. Combine in a baking pan with: 4 cans Seaside buttered Lima beans, one can drained. 1/2 green pepper, chopped 14 oz ketchup 1/2 cup brown sugar Bake at 350 for 45 minutes to 1 hour | 57

58: Dad's Creamed Celery | About 2 bunches celery 3 cups water 1 Tsp dried thyme 2 bay leaves 1 small onion, quartered 2 Tb butter 1 1/2 Tb flour 1 cup heavy cream 1/2 cup milk 1 Tsp salt, and pepper And: 3/4 cup (3oz) swiss cheese shredded medium/fine mixed with 1 1/2 Tsp flour and 2 Tb grated parmesen cheese | 58

59: Wash and cut leaves off celery, slice 1/4 inch thick, should make about 7 cups. Boil water with thyme, bay leaves and onion. Simmer for 5 minutes covered. Remove herbs and onion and add celery. Simmer 10 minutes, drain and set aside. In a saucepan melt butter, stir in flour. Take off heat, stir in cream and milk and blend until smooth. Add salt and pepper. Cook over low until thickened. Remove from heat and add cheese mixture. Add celery. Put in a 1 1/2 Qt baking dish. Cover with foil and bake at 350 for about 20 minutes. | 59

60: Dad's Stuffed Mushrooms | Saute 1 lb mushrooms, cleaned and caps removed, in 1/4 cup butter with 1 Tb onion, minced Mix well: 1/3 cup breadcrumbs 1/2 Tsp salt 1/8 Tsp pepper 1/4 Tsp paprika 1/4 Tsp MSG Put mixture into caps and top with 3 - 5 slices bacon, cut up. Mix 1 cup cream with 1/2 Tsp worcestershire and put around mushrooms. Top mushrooms with grated parmesan. Bake at 400 for 15 to 20 minutes. | 60

61: Dad's German Potato Salad | Boil 6 white potatoes until almost tender, cut into 1/4 inch cubes. Cut 1/2 lb bacon into pieces and brown slowly until crisp. Remove bacon and drain some of the fat. Saute 1 small onion, diced, in remaining fat until tender. Add 1 Tb flour and mix well. Add to pan: 1/2 cup vinegar 1/2 cup water 1 Tb sugar 2 Tsp Angostura bitters salt and pepper to taste Add potatoes and bacon and gently heat. Serve warm. | 61

62: Brandied peaches | For 8 servings: 1 can (1lb 13 oz) peach halves 1 3 inch piece stick cinnamon 6 whole cloves 2 Tb brandy Drain the syrup from the peach halves into a small saucepan. Add: cinnamon and cloves Heat to boiling, watch carefully as it may boil over. Reduce to a simmer heat and cover. Cook for 5 minutes. Transfer to a bowl. Add brandy and cover well. Chill before serving. I always double this recipe | 62

63: Mom's Deviled Eggs | Hard boil 1 dozen eggs. Peel and halve. To egg yolks add: 2 Tsp salad vinegar 2 Tsp worcestershire 2 Tsp dry mustard 2 Tsp or less salt 2 Tsp pepper Add mayonnaise and blend well. Stuff into egg white halves, and serve topped with paprika. | 63

64: Dad's Turnips | About 4 cups peeled and cubed turnips, or rutabagas. 2 medium potatoes, peeled and cubed Cook in salted water until tender drain well add butter and milk, salt and pepper, and mash as you would mashed potatoes. These are served at most holidays. | 64

65: Grandma's Stewed Onions | She served these at family meals, and although I don't have her recipe, this is close. Peel and quarter onions, about 3 lbs Simmer in just enough salted water to cover, until tender. Drain, reserve juice. Put juice back in pot and reduce by half. Add salt and pepper to taste, pour over cooked onions, and serve. She may have added butter before serving. Optional. | 65

66: Escalloped Tomatoes from Aunt Rose and Aunt Helen | 1 pint tomatoes 1 1/2 slices of bread, buttered and cubed salt, pepper and celery salt (no amounts) Italian seasoning sugar to taste There were no directions, but according to Jo, everything was layered in a casserole dish. Bake for 3/4 of an hour. No temperature given, but 325 to 350 should do it | 66

67: Confetti Beans and Rice | Prepare one bag of Success brown rice according to package directions. Add cooked brown rice to: 1 15oz can Goya black beans 1 11oz can Mexi-corn, drained 4 green onions,thinly sliced (I use a whole bunch) 2 Tsp Dijon style mustard (I use more) 1/2 cup Caesar salad dressing. Toss together to mix well. Chill or serve at room temperature with lime wedges, if desired. Serves four Easy, and a hit. | 67

68: Pasta | Lemon Fusilli with Arugula | 1 Tb olive oil 2 cloves garlic, minced, about 1 Tb 2 cups heavy cream 3 lemons kosher salt and freshly ground pepper 1 bunch broccoli 1 lb dry fusilli pasta 1/2 lb baby arugula 1/2 cup freshly grated parmesan 1 pt grape or cherry tomatoes, halved Heat the oil over medium heat in a medium saucepan,add the garlic and cook 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons,2 tsp salt, and 1 tsp pepper. Boil then simmer 15 or 20 minutes, or until it starts to thicken. | 68

69: Meanwhile, cut the broccoli into florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain and run under cold water to stop the cooking process. Set aside. Bring a large pot of water to a boil, add 1 tsp salt and the pasta and cook about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back in the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until most of the sauce has been absorbed into the pasta. Pour the hot pasta into a large bow, add the arugula, parmesan, tomatoes and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4 inch thick crosswise, and add it to the pasta. Toss well. Season to taste with salt and pepper and serve hot. | 69

70: Dad's Cook all Day Spaghetti Sauce | Saute until golden brown: 7 large onions, chopped 3/4 cup olive oil 8 - 10 cloves garlic, minced Add: 4 Tb wine (the Dago Red in the 'fridge) 4 lg cans tomato puree 4 small cans Hunts Tomato Sauce 4 small cans tomato paste 4 small cans water for tomato paste 1 3/4 Tb sugar 2 Tsp salt 1 Tb MSG | 70

71: 1/2 Tsp pepper 6 Tb chopped fresh parsley 2 Tb basil 2 Tb oregano 1 1/2 Tb worcestershire 1 8 oz can mushrooms 3 beef bouillon cubes 1 Tsp dry mustard 3 Tb hot pepper flakes 1 Tsp Rosemary, chopped fine 3 Tsp instant coffee powder 3 bay leaves Cook all day. He added all the frozen saved remnants of meat that were in the freezer. Mystery meat, freezer burned, but 'not a damn thing wrong with'm, buddy'... | 71

72: Dad's Cheatin' Sauce | 2 big jars marinara sauce 1 envelope brown gravy mix Italian sweet sausage, cooked 1/2 cup grated Romano cheese 1 cup dry red wine ( he always kept a bottle of 'Dago Red' in the 'fridge, however politically incorrect) 1 Tsp each: oregano, basil and parsley 1 bay leaf Cook until well blended | 72 | 72

73: Breakfasts | Down the shore, when Tommy was a little guy, he would go downstairs to the first floor and have breakfast with Grandma and San. Then go upstairs for a second breakfast with Mom and Dad, as they ate later...!! | 73 | 73

74: Dad's Welsh Rabbit | In a double boiler: Melt 1/4 cup butter, add 1/2 cup flour stirring until well blended. Add 2 cups milk and continue cooking and stirring for about 5 minutes. Add 1 lb diced sharp cheddar cheese, 1/2 tsp salt, 1/2 tsp tabasco , 2 tsp dry mustard and 1 Tb worcestershire sauce. Cook until cheese melts. Add 1 bottle of beer or ale, stirring well. Serve hot over toast points. I love it with bacon on the toast, and maybe a slice of ripe tomato in the summer....yum. | 74

75: Baked French Toast Casserole | 1 loaf French Bread Butter, for pan 8 large eggs 2 cups half-and-half 1 cup milk 2 Tb sugar 1 Tb vanilla extract (REAL vanilla) 1/2 Tsp ground cinnamon 1/2 Tsp ground nutmeg Dash salt Praline topping, recipe follows Raspberry syrup, recipe follows Slice french bread into 20 slices, 1 inch thick. Arrange slices in a generously buttered 9x13 flat baking dish, overlapping the slices. | 75

76: In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, covering all the slices well. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350. Spread Praline Topping evenly over slices and bake for 45 minutes until puffed and lightly golden. Serve with the Raspberry Sauce. Praline Topping: 1/2 lb (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans | 76

77: 2 Tb light corn syrup 1/2 Tsp ground cinnamon 1/2 Tsp ground nutmeg Combine all ingredients in a medium bowl and blend well. Spread over bread as directed. Raspberry Topping 1 cup raspberry preserves 3 Tb water 2 Tb raspberry liquor such as Framboise Combine all ingredients in a small saucepan over medium heat. Stir until warm and thinned out like a syrup. Serve. | 77

78: Mexican Breakfast Casserole | 6 poblano chiles, about 1 1/2 lbs 1 Tsp unsalted butter 1 1/2 lbs chorizo, or other hot sausage, removed from casings and crumbled 1 cup chopped onion 1/2 cup chopped red bell peppers 4 tsp minced garlic 4 Tsp chili powder 5 corn tortillas, quartered 10 large eggs 3 cups half-and-half 1/2 tsp hot red pepper sauce 1/2 tsp salt 1/s tsp freshly ground black pepper 1/2 cup chopped green onions, green tops only 1/4 cup chopped fresh cilantro 1 1/2 cups grated pepper jack cheese 1 1/2 cups grated medium cheddar Sour cream and picante sauce for garnish | 78

79: Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. Place the peppers in a plastic or paper bag and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half length wise and seed. Butter a 9x13 inch baking dish. Spread the chili's in a flat layer across the bottom. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from heat. | 79

80: In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper. In another bowl, combine the green onions, cilantro, jack and cheddar and mix well. Spoon 1/3 the sausage mixture over the chilies in the dish, top with 1/3 the tortilla quarters, and 1/3 of the cheese mixture. Repeat layers, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight. Preheat the oven to 350. Bake until bubbly and golden brown, and a knife inserted in into the custard comes out clean, about 1 hour and 10 to 15 minutes. Remove from the oven and let rest at room temperature 10 minutes before serving. Serve with sour cream and picante sauce. | 80

81: Dad's Raised Waffles | Dissolve 1 package active dry yeast in 1/2 cup warm water, let stand 5 minutes. Add: 2 cups warm milk, 1/2 cup melted butter, 1 tsp salt, 1 tsp sugar and 2 cups flour. Beat until well blended and let stand overnight at room temperature. In the morning or just before cooking, Add: 2 eggs, and 1/4 tsp baking soda. Beat until well blended. Batter will be thin. Pour 1/2 to 3/4 cup of batter onto a very hot, greased waffle iron. Bake until golden brown. yield 8 waffles. These freeze well. | 81

82: BREADS | Grandma's Butterhorn Rolls | 1 yeast cake 1/4 cup warm water 3/4 cup scalded milk 1/2 cup melted shortening 1/2 cup sugar 1 Tsp salt 3 eggs, beaten 4 1/2 cups flour Dissolve yeast in water. Combine remaining ingredients adding flour last. Cover and let rise for 1 hour. Form into rolls, and bake at 400 for 12 - 15 minutes. | 82

83: Scones, from the Adlam's in Worcester, England | 225 Grams/8 oz plain flour 1 Tsp Salt 1 Tb baking powder 100 Grams/ 4oz cold butter cut into pieces 1 egg, lightly beaten about 200 ml/7 oz milk Using the metal blade in a food processor, pulse dry ingredients. Add butter and process 8 or 10 seconds or mix resembles fine breadcrumbs. Combine egg and milk. With machine running, add enough of the milk mixture so that dough forms a ball. Do not over mix. Turn onto a lightly floured board and knead gently. Roll or pat to 1.5 cm/3/4 inch thick . Cut into rounds or squares. Bake on a greased sheet at 400 for 12 - 15 minutes. | 83

84: Zucchini Bread | Beat until lemon colored and frothy: 3 eggs 2 cups sugar 1 cup vegetable oil 1 Tb vanilla Add: 2 cups loosely packed and coarsely grated zucchini. Sift and add: 2 cups flour 1 Tb cinnamon 2 Tsp baking soda 1 Tsp salt 1/4 Tsp baking powder Mix well and pour into 2 oiled and floured loaf pans Bake at 350 for 1 hour Cool in pans 10 minutes then invert onto rack to cool. | 84

85: desserts | Grandma's Magic Maid Frosting | She put this icing on her coconut cake, recipe to follow. 1 cup granulated sugar 1/2 cup boiling water 1/4 tsp cream of tartar 1 egg white, unbeaten pinch of salt 1/2 tsp vanilla Combine ingredients and beat with an electric mixer. Consistency should be like marshmallow fluff. Spread on cake and sprinkle with coconut. | 85

86: Mom's Chocolate Pudding | She called this chocolate and cornstarch pudding... Place in double boiler: 2 Tb Droste's cocoa or 4 Tb other cocoa stir in slowly: 1/2 cup sugar 1 3/4 cup whole milk 1/8 Tsp salt Heat to boiling. Dissolve 2 Tb cornstarch in 1/4 cup whole milk Stir the cornstarch mixture slowly into the hot milk mixture Cook the pudding over boiling water for 20 minutes or cook and stir over a very low flame until thickened and the cornstarch taste is gone. Cool and add: 1/2 Tsp vanilla Pour into a wet mold. Chill. Unmold and serve. She served it from the mold with a nice crust on top...yum! Courtesy: Irma Rombauer | 86

87: Aunt Roses' Ice Box Cake | 1/2 lb semi-sweet chocolate or 2 Squares German Sweet Chocolate 2 Tb sugar 3 Tb boiling water 3/4 lb lady fingers 3 eggs vanilla (no amt. specified) go with 1 tsp and taste. Grate chocolate. Put in double boiler. Add sugar and boiling water to chocolate, heat until chocolate is melted. Separate eggs and beat yolks and whites separately. Add yolks to chocolate after it has cooled slightly, and beat mixture until smooth. Add vanilla and fold in beaten egg whites. Pour into a buttered pan lined on sides and bottom with lady fingers. Chill for 24 hours. Serve with whipped cream. | 87

88: Grandma's Tomato Soup Cake with Cream Cheese Frosting | 1/4 cup butter 1 cup sugar 1 Tb baking soda dissolved in a can Campbell's tomato soup 2 Tb baking powder 2 1/2 cups flour 1 Tsp cinnamon 1/4 tsp salt 1/2 tsp ground cloves 1 cup raisins 1/2 cup chopped nuts (type not specified) Sift dry ingredients. Cream butter and sugar until consistency of whipped cream. | 88

89: Add some of the flour, alternating with the tomato soup - baking soda mixture until all flour has been incorporated. Stir in raisins and nuts. Bake in two layers at 375 for 30 minutes. No pan size given. Frosting 2 3oz packages cream cheese 2 cups powdered sugar 1 Tsp vanilla Blend ingredients well, and spread on the cooled cake | 89

90: Grandma's Chocolate Cake with Chocolate Icing | Recipe courtesy of the Spaghetti House, where we ate every Friday night on the way 'down the shore'! Frosting: Cream together: 2 3oz packages cream cheese 1/2 cup shortening 1/2 Tsp vanilla 1/2 Tsp mint flavoring, and blend well. measure 6 cups confectioners sugar and sift. Blend 1/2 of the sugar into the cheese mixture. Alternately add some of 1/2 cup hot water and sugar until well mixed. Blend in 4 Sq melted unsweetened chocolate and mix until smooth. Cake Combine 1/4 cup additional shortening with 2 cups of the frosting mixture. Blend in 3 eggs one at a time. | 90

91: Sift together: 2 1/4 cups sifted flour 1 1/2 Tsp baking soda 1 Tsp salt Measure 3/4 cup whole milk and add to cake batter alternately with dry ingredients until well blended. Bake at 350 for 30 to 40 minutes. Cool and frost with remaining frosting. I can still taste this cake, it was yummy! | 91

92: Pumpkin Pie | 1 Large can Libby's Pumpkin (not pie filling) 2 eggs 2 1/2 cups cream 2 Tb rum 1 1/2 cups sugar 1 Tsp salt 2 Tsp cinnamon 1 Tsp ginger 1/2 Tsp nutmeg 1/2 Tsp ground cloves Combine well and pour into two unbaked deep dish 9 inch pie shells and bake in a 425 preheated oven for 15 minutes. Reduce heat to 350, bake for 20 - 30 minutes more until knife inserted in center comes out clean. | 92

93: Beat 3 eggs for 5 minutes. Add 1 cup sugar, 3/4 cup flour, 1 Tsp baking soda, 2 Tso cinnamon. Stir in 2/3 cup canned pumpkin (not pie filling). Blend well. Spread the batter on a greased cookie sheet or jelly roll pan lined with waxed paper. Sprinkle with chopped walnuts, optional.Bake at 375 for 15 - 20 minutes. Loosen the cake with a knife and turn onto a linen kitchen towel coated with powdered sugar (or paper towels). Roll up carefully starting at the small end, and cool for 1/2 hour, unroll and spread with filling: 6 oz cream cheese, 4 Tb butter, 1/2 Tsp vanilla, 1 cup 10x sugar. Cream the cheese and butter together, add vanilla and then sugar. Re-roll and sprinkle with powdered sugar. Make the cake 1 day ahead, wrap with Saran, and refrigerate before filling. It will stay moist. | Pumpkin Cake Roll | 93

94: Aunt Roses Sponge Cake | Beat 6 egg yolks until thick gradually add 1 1/2 cup sugar. Alternately add 6 Tb cold water and 1 1/2 cups flour. Add: 1 Tsp lemon flavoring, 1 1/2 tsp baking powder and 1/4 tsp salt. Beat 6 egg whites until stiff Fold whites into yolk mixture. Bake in an ungreased angel food pan at 325 for 1 hour Ice with Sponge Cake Icing: Mix together: powdered sugar 2 Tb cornstarch softened butter mashed strawberries no amounts given... | 94 | 94

95: Grandma's Sponge Cake | 5 eggs 1 cup sugar 1 tsp vanilla Sift together 3 times: 1 cup cake flour 1 tsp baking powder 1/4 tsp salt 6 Tb hot milk 1 Tb butter There were no directions given for this cake (she cooked by feel, typical of her generation). Directions provided by Jo from the Joy of Cooking: Separate the eggs. Beat the yolks until very light. Beat in sugar gradually. Beat in hot milk combined with the butter. When cool, beat in vanilla. Add flour mixture gradually to yolk mixture. Beat whites until stiff but not dry. Fold into yolk mixture. Bake at 375 for 35 - 40 minutes. | 95 | 95

96: Grandma's Coconut Cake | Cream together 1/2 cup shortening and 1 cup sugar. Add: 2 egg yolks, beaten. Sift together: 1 3/4 cup cake flour 2 1/2 tsp baking powder 1/2 tsp salt Mix 1/2 tsp vanilla with 1/2 cup milk Add milk mixture alternately with dry ingredients to sugar mixture. Beat 2 egg whites until stiff and fold them in. Pour into 2 greased and floured 8 inch cake pans.Bake at 375 for 20 minutes Double the recipe for 4 layers. Ice with Magic Maid Frosting | 96

97: Family Oatmeal Cookies | 1 cup flour 1/2 tsp each salt, baking powder, baking soda. 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 cup shortening (oleo or butter) 1 egg 1 Tb water 1 Tsp vanilla 1/1/2 cups rolled oats Sift first four ingredients together. Add remaining ingredients except oats. Beat until smooth(2 minutes). Fold oats into mixture. Drop onto cookie sheet in Tsp's and cook at 375 for 8 - 10 minutes. | 97

98: Russian Kisses | 1 lb Pecans, ground 2 cups flour 1/2 lb butter 2 or more tsp rum 1 cup sugar Mix all the ingredients together. Roll dough in your hands to form small balls, about 3/4 of an inch wide. Roll in confectioners sugar. Bake at 300 for 25 minutes. Yield 6 dozen cookies | 98

99: Apricot Horns | Ken's favorite... Mix together: 1 lb softened butter, 1 lb creamed cottage cheese and about 4 cups sifted flour. Shape into 1 inch balls and refrigerate overnight. Cover 1 lb dried apricots with water and cook until tender. Drain and add 2 cups sugar. Puree. Coating: 1 1/2 cups ground almonds mixed with 1 1/4 cups sugar. 1) Roll out balls into 3 inch rounds.. Spoon apricot mixture on rounds and fold to shape into horns. 2) dip horns into 2 lightly beaten egg whites and then into coating. Keep unused dough cold while you work. Bake on a greased cookie sheet at 375 for 25 minutes. Yield 11 dozen | 99

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  • By: Linda K.
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About This Mixbook

  • Title: Aubel Family Recipes
  • A collection of family recipes spanning several generations.
  • Tags: Old family recipes
  • Published: over 4 years ago

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