S: Family Favorites Cookbook
FC: how to make clam dip | and more family favorites .
1: This collection of recipes is dedicated to my wonderful family. I hope that these familiar tastes and pictures bring back as many happy memories for you as they do for me. And although it is difficult for us all to be together for the holidays, filling our tables with similar dishes will hopefully help bridge the distance. Thanks to all who contributed their recipes so we can all feel "at home" always. With love, Joy | ps - Time didn't allow me to test or verify all of the recipes, but the ones I did were delicious! There also may be some mistakes and missing recipes. Sorry about that. There's a page in the back to add Notes and add more. :)
3: Bean Dip from Mom's kitchen Ingredients 1 large can red kidney beans 1 small jar Cain's sweet pepper relish 1 clove garlic -- pressed or minced 1 tablespoon horseradish 1 teaspoon dry mustard Directions Put beans into colander and wash well. Dry on paper towel. Discard some juice from relish. Place beans in refrigerator for 2 hours, then mix with other ingredients. Use more garlic if desired. Add 2 tablespoons mayonnaise if desired. Serve with potato or corn chips, or crackers. | Appetizers | Buffalo Chicken Dip from Kristen's kitchen Ingredients 4 chicken breasts 2 8 oz cream cheese 1 bottle bleu cheese dressing 1 cup Pete's Hot Sauce -- not Tabasco Directions Boil and shred four chicken breasts (using a fork works well). In bowl, mix following ingredients well: two 8-0z cream cheese, bottle of bleu cheese dressing (1 cup or more), 1 cup Pete's (or Frank's) Hot Sauce. (I use 3/4 cup of Hot Sauce and taste-test to add more if needed.) Add shredded chicken. Stir well. If too thick, add 1/4 cup water. Put in 9/13 glass dish or casserole bowl. Heat in oven at 350 degrees for about 1/2 hour, until bubbly. Serve with tortilla scoops or bite-size tortillas. Sit back and enjoy the compliments! | Cheese Ball from Mom's kitchen Ingredients 1 8oz Cream cheese 2+ Tablespoons of horseradish 1/4 cup finely chopped onion 1 dash Worcester sauce Chopped pecans or dried beef Optional: pretty much anything Directions Mix all ingredients and roll into ball. Cover with chopped pecans or diced dried beef.
4: Clam Dip from Mom's kitchen Ingredients 2 cans minced clams 3 cloves garlic bulbs -- chopped finely 2 8 oz packages cream cheese 1 tablespoon Worcestershire sauce 2 teaspoons lemon juice 1/2 teaspoon salt Directions Blend softened cream cheese with seasonings with portable mixer. Add 2 cans of clams with HALF of the juice, but not all of the clam juice. Mix well until thickened. Add more clam juice if needed (dip will thicken a little while setting in refrigerator). Put in bowl and chill until ready to use. | Coconut Shrimp with Horseradish Marmalade Sauce from Aunt Diane's kitchen Ingredients 1 1/2 cups flour 1 teaspoon salt 1 tablespoon dark rum 24 large shrimp -- or chicken tenders 1/4 teaspoon white pepper 1 cup sweetened coconut flakes 2 egg yokes -- beaten 3/4 cup beer oil -- for frying Directions Mix flour, salt, pepper, and egg yokes; gradually add beer and rum. Cover the chill for 1-2 hours. Dip in batter and roll in coconut. Heat oil to 350 degrees. Fry 1-2 minutes or until golden brown. Horseradish Marmalade Sauce: Mix together 1 cup orange marmalade and 1/4 cup horseradish.
5: Crabbies from Aunt Diane's kitchen Ingredients 6 English muffins -- split 1 jar Old English cheese spread 1 can crabmeat -- broken up 1 1/2 teaspoons mayonnaise 1/2 teaspoon seasoned salt 1/2 teaspoon garlic salt 1 stick margarine -- or butter Dill, parsley, chives -- optional Directions Let butter and cheese soften at room temperature; then blend until smooth. Drain crabmeat and add with all other ingredients to cheese mixture. Split muffins in half and spread with mixture. Place on cookie sheet and freeze for one hour. Cut into quarters. When needed, broil until bubbly and crisp about 8 minutes. Mom’s variation: Freeze for 10-15 minutes. Cut into eighths. Broil for 2-3 minutes or 5 if frozen solid. Refreeze until needed in plastic bag or Tupperware. | Ham & Sauerkraut Balls from Lisa's kitchen Ingredients 1 medium onion 6 Tablespoons flour 1 can sauerkraut drained & chopped 2 cups ground ham 1 egg slightly beater 1/2 teaspoon Worchestshire sauce 1 Tablespoon chopped parsley 3 Tablespoons butter Salad oil for frying Whisk all together. Melt butter in frying ban and add onion for 5 minutes. Add flour and cook for 3 min. Remove from heat. Blend in remaining ingredients. Cover and chill until firm. Form into 1 - 1 1/2 in balls. Dip in batter (1 1/2 cups flour, 1/2 teaspoon paprika, 1 cup water), shake off excess and fry until golden brown. Drain on paper towels. Freeze until needed. Serve with spicy mustard dipping sauce. (I use Nancy's Spicy Mustard) | Planter's Punch from Sue's kitchen Simple syrup (1 Cup Sugar & 1 Cup Boiling Water) 2 Cups Dark Rum 1-1/2 Cups Unsweetened Pineapple Juice 1-1/2 Cups Orange Juice 1/2 Cup Lemon or Lime Juice 1 Tbsp Grenadine Syrup
6: Ron's German Beer Cheese Spread from Sue's kitchen 1 lb Sharp Cheddar Cheese, grated 2 8-oz packages cream cheese, room temperature 1/2 to 3/4 Cup beer at room temperature 1 Tbsp Worcestershire Sauce 2 cloves garlic, minced 1 teas dry mustard 1/2 teas Tabasco sauce Combine all ingredients and process in food processor until smooth. Chill. Keeps several weeks. | Taco Salad Dip from Joy's kitchen Ingredients 1 8 oz package cream cheese 1 jar salsa 1 cup lettuce chopped 1 tomato chopped 1 can sliced black olives 1 package grated cheese (cheddar or mix) Directions Mix cream cheese and salsa. Pour into bottom of clear pie plate. Layer lettuce, tomato, olives, and cheese. Chill. | Stuffed Mushrooms from Mom's kitchen Ingredients Ritz crackers -- crushed cooking Sherry canned drained crabmeat large mushrooms -- diced tips/stems 1/4 pound butter – melted 1/3 cup parsley flakes 1 chopped garlic clove A few chopped mushroom stems Directions Mix all ingredients except mushroom heads to right consistency. Stuff heads and bake in moderate oven until tender 30-35 minutes. Line pan with oil. | Brush melted butter on mushroom caps before stuffing.
7: Bleu Cheese Salad from Lisa's kitchen Ingredients 1 head Romaine or iceberg lettuce - chopped 2 tomatoes - diced 1/2 pound bleu cheese - crumbled 1/2 cup walnuts - chopped 1/2 cup vegetable oil 1/3 cup sugar 1/4 cup cider or red vinegar 1 clove garlic - minced 1/4 teaspoon salt and pepper Directions Place chopped lettuce in salad bowl. When ready to serve, top with diced tomatoes, then crumbled bleu cheese, then chopped walnuts on top. Mix dressing ingredients well and pour over top. Toss at table. | Soups, Salads & Dressings
8: Broccoli & Raisin Salad from Aunt Marge's kitchen Ingredients 2 bunches broccoli -- cut flowerettes 1 pound bacon -- cooked crisp, crumble 1/2 cup raisins 1 cup mayonnaise 1/4 cup onion -- chopped 3 tablespoons sugar 2 tablespoons lemon juice optional: 1/2 cup shredded cheddar cheese Directions Blend dressing ingredients (mayonnaise, onion, sugar, lemon juice) well. Pour over broccoli mixture one hour before serving. Top with 1/2 cup shredded cheddar cheese, if desired. | Cucumber Salad from Sue's kitchen Ingredients 1 cucumber -- peeled, seeded, chop 1 apple -- peeled, chopped 1/2 cup pecans -- chopped 1/2 cup raisins 1/2 cup sour cream
9: Don's Corn Chowder from Dad's kitchen Ingredients 2 strips bacon 1 medium onion -- chopped fine 1 8-oz. evaporated milk 1 can creamed-style corn 1 1/2 cups milk 1 medium potato 1 tablespoon butter | Directions Fry bacon and set aside. Fry onion. Heat evaporated milk and corn together. Add onions and crumbled bacon. Boil potato and cut into small cubes. Add salt and pepper to taste. Add 1 tablespoon butter. Heat all ingredients slowly and serve. | Linguine Salad from Mom's kitchen Ingredients 1 pound linguine -- #11 macaroni 1 package frozen peas -- 1 lb. 1 cup ham cubes 1 cup Italian dressing 2 tablespoons grated parmesan cheese Directions Cook linguine and rinse/drain under cold water. Add uncooked peas, ham, and dressing. Mix well. Sprinkle with grated parmesan cheese. | Japanese Steak House Dressing from Joy & Lisa's klitchen Blend together: 3 Tablespoons minced carrot 3 Tablespoons minced ginger root 2 Tablespoons minced lemon (some rind) 1 Medium onion, chopped 3/4 cup seasoned rice vinegar 1/2 cup water 1/3 - 1/2 cup soy sauce 3/4 vegetable oil 2 Tablespoons ketchup Pinch salt & pepper
10: Spinach Dressing from Mom's kitchen Ingredients 2/3 cup olive oil 1/4 cup cider vinegar -- or Tarragon 1/4 teaspoon pepper 1 teaspoon salt 1 teaspoon Worcestershire sauce 1 clove garlic -- minced 1 teaspoon prepared mustard 1 dash Tabasco sauce 1 egg yolk Directions Mix all ingredients in a blender (or use a wisk) and pour over fresh, uncooked spinach. Add bacon, eggs, red onion, and tomatoes to salad if desired. | Suzy's Dressing from Sue's kitchen Ingredients 3/4 cup sugar 3/4 cup vinegar 1/2 cup Wesson oil 1 tablespoon catsup 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 dash garlic salt 1 dash pepper Directions Mix all together well (shake) and refrigerate for up to 3 weeks. | Strawberry Salad from Lisa's kitchen Ingredients Mixed baby greens Sliced fresh strawberries Chopped macadamia nuts Briana Blush Vinaigrette
11: Waldorf Salad from Mom's kitchen Ingredients 8 apples cut in small cubes 1 pkg celery chopped 1/2 cup walnuts chopped 1/2 cup raisins 1/2 cup cranberries cut in halves 1 cup mayonnaise 2 tablespoons sugar 1/2 teaspoon salt 2 tablespoons lemon juice 1 iceberg lettuce Directions Toss everything together. Chill and serve.Chill. | Very Berry Soup from Heather's kitchen Ingredients 8 cups water -- (use less if desire) 4 pints strawberries -- hulled 2 pints blueberries 1 pint raspberries 3/4 cup sugar 1 cinnamon stick (sometimes two) 3 tablespoons red wine 3 tablespoons raspberry jam or jelly diluted in wine | Directions Bring soup to a boil and remove from stove. Do not overboil. Chill and serve cold as an appetizer or as a refreshing summertime snack. Use less amounts of fruits if not available, frozen packages of fruits work well, and add slightly more wine if desired. Use other fruits if you desire. Add spot of whipped cream to top if desired.
12: Main Dishes | Beef Stew Casserole from Mom's kitchen Ingredients 1 1/2 pounds stew beef 1 jar small whole onions 1 tablespoon Bell's Seasoning 1 can stewed tomatoes 4 carrots 3 potatoes Directions Cut beef into 1-inch cubes. Cover beef with small whole onions in ungreased casserole dish. Sprinkle with salt and pepper. Pour over 1 can of stewed tomatoes. Sprinkle with salt and pepper again; and then with 1-2 tablespoons of Bells Seasoning. Bake for 1 1/2 hours at 350 degrees, covered. Add cut carrots and potatoes, if desired, and cook another 1 1/2 hours, keeping covered. Serve hot with a salad and rolls. | Chicken & Broccoli Casserole from Mom's kitchen Ingredients 2 packages frozen broccoli 2 cups boned and skinned chicken breast halves -- sliced and cooked 2 cans condensed cream of chicken soup 1/2 cup mayonnaise 1/2 cup seasoned bread crumbs 1/2 cup shredded cheddar cheese 1 teaspoon lemon juice 1 tablespoon margarine Directions Arrange cooked broccoli in greased casserole dish. Place cooked chicken on top. Combine soup, mayonnaise, lemon juice, and pour over. Sprinkle shredded cheese on top. Combine margarine and bread crumbs; sprinkle over. Bake 30-40 minutes at 350 degrees until middle is hot. Trim with pimento, if desired. Can be frozen for 3 months.
13: Chicken Pot Pie from Kristen's kitchen Ingredients 1 whole rotisserie chicken or turkey breast 2 packages pie crust with 2 crusts each 1 can cream of mushroom soup 1 can cream of potato soup 1 dash thyme 1/2 pkg cheddar cheese -- shredded 1 dash salt & pepper Directions Cut chicken into small chunks. Mix soups, thyme, S&P, and chicken chunks. Line pie plates with crusts and spoon chicken mixture over each. Sprinkle cheddar cheese on top. Place top crust on top of each. Bake in 350 degree oven for 45 minutes, until bottom and top crusts are lightly browned. Place briefly under broiler if needed. Serve hot over cooked rice, potatoes, or noodles. | Macaroni and Cheese from Kristen's kitchen Ingredients 2 pounds elbow macaroni or shells 2 cups milk 2 sticks margarine or butter 1 pound Velveeta cheese -- cut in 1" cubes 1 pound white sharp cheddar -- cut in 1" cubes 8 slices Land O'Lakes American cheese Directions Cook and drain macaroni. In separate pan, heat milk, butter, and cheeses until melted. Pour over macaroni and mix well. Bake in oven at 350 degrees until top is slightly browned. | Heather has a wonderful Mac & Cheese recipe too!
14: Mal's Famous Meatloaf from Mom's kitchen Ingredients 2 eggs -- beaten 2 pounds ground beef 2 cups bread crumbs -- Italian preferred 3/4 cup onion -- minced 1/4 cup green pepper -- diced fine 1/4 cup carrot -- diced fine 2 or 3 tablespoons horseradish 1 tablespoon salt 1/4 cup milk 1/4 cup ketchup 1 teaspoon dry mustard | Mock Lasagna from Mom's kitchen Ingredients 1 1/2 pounds ground beef -- brown and drain 1 clove garlic -- chopped fine 1 teaspoon sugar 2 cans tomato sauce 1 package noodles -- 8 oz. 6 scallions 1 package cream cheese -- 3 oz. 1 cup sour cream 1/2 cup cheddar cheese -- grated Directions Add garlic, pepper, sugar, and tomato sauce to drained, cooked ground beef. Cover and cook slowly for 15-20 minutes. Cool noodles, blanch, and drain. Put in a layer of noodles in bottom of casserole; spread with 1/3 cheese mixture; cover with 1/3 meat sauce. Repeat twice. Sprinkle with cheese. Bake 30-45 minutes. | Directions Add eggs to meat; blend lightly with fork. Add remaining ingredients; mix thoroughly but do not stir more than necessary as it tends to toughen loaf. Shape into an oval loaf; place in shallow pan. Bake one hour in 400 degree oven. After pressing into a loaf pan, swirl ketchup on top before baking.
15: Onion Chicken from Grammy's kitchen Ingredients 6 chicken breasts 4 tablespoons flour 1 stick butter 1 large onion -- sliced Directions Melt butter and coat chicken with butter and flour. Repeat. Place in baking dish and cover with onion. Cook in preheated 350 degree oven until chicken is done. | Quick Beef Stroganoff from Mom's kitchen Ingredients 1 pound boneless sirloin steak 1 onion -- sliced 2 tablespoons margarine 1 can mushroom -- sliced (4 oz) 3/4 cup water 1 cup brown gravy mix 1/2 teaspoon paprika 1/2 cup sour cream Directions Cut beef into thin strips. Cook with onion in margarine until meat browns. Stir in water, mushrooms (including liquid), gravy mix, paprika. Simmer 5 minutes, stirring. Add sour cream (do not boil). Serve over rice or noodles. | Thanks for remembering, Laura!
16: Ritz Stuffed Scallops from Mom's kitchen Ingredients 1 stack Ritz crackers -- crushed 1 stick butter 1/2 teaspoon Laurey's seasoning salt 1/8 teaspoon garlic powder Shrimp, Scallops, or Haddock Directions Melt butter in glass pan in microwave oven. Add seasonings to crumbs and mix well. Place shrimp or scallops in pan with melted butter and cover with crumb mixture. Bake 350 degrees for 20-30 minutes (depends on size of seafood).hill. | Swiss Chicken from Kristen's kitchen Ingredients 6 chicken breasts 6 slices Swiss cheese 1 can chicken and mushroom soup 1/2 cup white wine 1/2 cup water 1 package Stove Top stuffing | Directions Spray casserole pan with non-stick spray. Lay chicken breasts in pan. Place slice of Swiss cheese on top (or layer Swiss cheese on top of chicken). Mix 1 can of soup with water and wine and pour over chicken. Place uncooked Stove Top stuffing over top and cover with foil. Cook covered in 350 degree oven for 1/2 hour; uncover and cook another 1/2 hour.
17: Sue's Meatballs from Sue's kitchen Ingredients 1 lb ground meat – I use a combination of hamburger & pork and sometimes veal 1 egg, beaten 3 slices Italian Scali bread soaked in some milk (about cup squeeze out excess) 1/2 teas fennel seed 1/2 onion, chopped 1/4 Cup fresh parsley, chopped 1/4 Cup Parmesan/Romano cheese freshly grated 1/4 Cup fresh parsley, chopped 1 clove garlic, minced 1 teas black pepper 1/2 teas salt 1-2 large cans tomato puree Directions Combine all ingredients (except puree). Roll in balls. Bake in oven @ 350 about 1/2 hour, turning once or twice. Simmer in tomato puree for a couple of hours. | This is it Meatloaf from Sue's kitchen Mix together: 1 6-oz can tomato paste & 2-1/2 cans of water. Then divide. Mix half with the following ingredients: 1 lb ground beef 1/2 lb each ground pork and ground veal 2 eggs, beaten 3/4 Cup onions, finely chopped 1 Tbsp Worcestershire sauce 1-1/2 teas dry mustard 1 teas salt 1/2 teas pepper 1-1/2 cups dry bread crumbs Shape like a football. Cover with bacon strips. Pour the remaining tomato mixture over it and back for 1-1/2 hours @ 350 degrees.
18: To Die For Prime Rib from Sue, Lisa, and Dad's kitchen 1 10-lb prime rib roast mix together: 10 cloves garlic minced 2 Tbsp olive oil 2 teas salt 2 teas ground black pepper 2 teas dried thyme Place the roast in a roasting pan with the fatty side up. Spread the mixture over the fatty layer of the roast and let the roast sit out until it is at room temperature, no longer than 1 hour. Dad & Lisa cook for 20 minutes @ 500 to sear it and then they turn down to 325 until it reaches an internal temp of 130 (about 10-12 minutes per pound). Take out of oven, wrap in foil, then newspaper then towels and let it sit for 1 hour. It will be more tender because it cooks in its own juice.
19: Side Dishes | Baked Onions from Aunt Marge's kitchen Ingredients 8 onions -- halved 1/2 cup brown sugar 1/4 teaspoon paprika 1/3 cup margarine Directions Greased dish, place 8 onions, halved. Sprinkle with mixture of brown sugar and 1/4 tsp. paprika. Cover and bake at 350 degrees for 20 minutes. Melt 1/3 cup butter and poured melted butter over onions. Bake another 20 minutes and serve. | Broccoli Casserole from Mom's kitchen Ingredients 2 packages frozen chopped broccoli -- 7.5 oz pkgs 1 can cream of mushroom soup 1/2 cup milk 1 teaspoon soy sauce Dashes salt and pepper to taste 2 tablespoons slivered almonds 1/2 cup sliced water chestnuts -- drained/quartered 1 1/2 cups French's French Fried Onions Directions Preheat over to 350 degrees. Cook broccoli and drain thoroughly. In 1 1/2-quart casserole, combine soup, milk, soy sauce, S&P, almonds, chestnuts, and 1/3 cup onions. Stir in broccoli. Bake for 20 minutes or until bubbly. Sprinkle remaining 1 cup onions and bake another 5 minutes.
20: Boston Baked Beans from Mom's kitchen Ingredients 1 pound red kidney beans 1/2 pound salt pork 1/2 cup brown sugar 3/4 cup molasses 2 teaspoons dry mustard 1/4 teaspoon pepper 1/2 teaspoon salt 1 onion -- sliced Directions Pick over beans (take out small stones), cover with cold water and soak overnight. In morning, parboil beans until skins crack when blown upon (5-10 minutes). Cut a large onion in slices. Mix brown sugar, molasses, dry mustard, salt and pepper. Add in 1 pint of parboiled beanwater and mix well. Put 1/3 of parboiled beans in beanpot, 1/2-inch slices of salt pork, slices of onion, and 1/3 of molasses mixture. 1/3 of mixture of brown sugar, etc., over. Layer twice more. On top, pour enough of parboiled bean water to just cover, adding a small chunk of remaining salt pork to the top. Cover with beanpot cover. Put in 225-250 degree oven for 5-6 hours. Check every hour. Take off cover of pot one hour before done. | Company Carrots from Mom's kitchen Ingredients 1 pound carrots -- peeled, cut 1-in pcs 4 tablespoons unsalted margarine -- room temperature 1 tablespoon sugar 1/2 teaspoon fresh-grated nutmeg Dashes salt and pepper -- to taste 2 tablespoons orange liqueur (Grand Marnier) Directions Place carrots in saucepan and cover with water. Bring to boil over medium-high heat. Reduce heat, cover and simmer 8-10 minutes or until tender. Drain well. in large mixing bowl, mash carrots with margarine, sugar, and nutmeg. You can use potato masher, leaving slightly coarse texture, or electric mixer. Season with salt and pepper. Stir in liqueur and reheat over low heat just before serving.
21: Party Potatoes from Mom's kitchen Ingredients 10 potatoes 1 cup sour cream 8 ounces cream cheese 1 teaspoon garlic salt 1 teaspoon onion salt 1 tablespoon butter Dash of salt and pepper | Directions Boil peeled potatoes and drain. Beat sour cream and cream cheese until blended. Season with garlic salt, onion salt, S&P. Spoon potato mixture into a buttered casserole dish. Dot with butter; sprinkle with paprika, if desired. Brown and bake at 350 degrees, uncovered, for 45-60 minutes. | Pineapple Casserole from Sue's kitchen Ingredients 16oz can crushed pineapple 3/4 cup sugar 4 eggs beaten 1/4 cup margarine -- melted 5 slices bread -- cubed Directions Mix all ingredients together in a large bowl and put in buttered casserole dish. Bake at 350 degrees for 40 minutes until top is browned on edges.
22: Scalloped Potatoes from Mom's kitchen Ingredients 2 pounds potatoes -- about 6 medium 3 tablespoons margarine 3 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 2 1/2 cups milk 1 small onion -- finely chopped 1 tablespoon margarine Directions Prepare potatoes by cutting into enough then slices to measure about 4 cups. Heat 3 tablespoons margarine in saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Arrange potatoes in greased 2-quart casserole dish in three layers, topping each with 1/2 of onion and 1/3 of white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon margarine. Cover and cook in 325 degree oven for 40 minutes or in 350 degree oven for 30 minutes. Uncover and cook until potatoes are tender, 60-70 minutes longer. Let stand 5 to 10 minutes before serving. | MOM'S NOTES : I use more onion and preheat onion with potatoes for 5 minutes, draining well. I also sprinkle small amount of pepper on each layer.
23: Scalloped Oysters from Mom's kitchen Ingredients 1 pint shucked oysters 3/4 cup half and half 3 cups bread crumbs 1/2 cup margarine -- melted 1 teaspoon salt 2 teaspoons celery seed 1/4 teaspoon pepper | Sweet Potato Casserole from Heather's kitchen Ingredients 29oz can sweet potatoes drained 3 tablespoons butter melted 1/2 cup sugar 1 egg -- beaten 1 teaspoon Grand Marnier or Vanilla Topping 5 tablespoons butter melted 3/4 cup brown sugar 2 tablespoons flour 2/3 cup pecans chopped | Directions Arrange oysters with liquid in greased baking dish, 2z9 1/2x2 inches. Pour one half of half and half over. Mix remaining ingredients and pour over oysters. Top with remaining half and half (liquid should come about 3/4 of the way up on oysters). Sprinkle with paprika. Cook uncovered in 375 degree oven until hot, 30-40 minutes. | Directions Preheat oven to 350 degrees. Dump can of drained sweet potatoes into large bowl. Mash sweet potatoes. Mix in butter, sugar, beaten egg, and Grand Marnier (or substitute). Spoon into a greased 8-inch round casserole dish - larger casserole dish if recipe is doubled. Sprinkle Topping mix over sweet potatoes. Bake at 350 degrees for 20 minutes or until Topping is caramelized and sweet potatoes are heated through.
24: Spinach Loaf from Sue's kitchen Ingredients 2 lg bunches spinach, or 2 pkgs frozen 2 Tablespoons unsalted butter 1/4 cup finely minced green onion 2 eggs 2 egg yolks 1 cup half and half 1/2 cup breadcrumbs 2-3 Tablespoons freshly grated Parmesan cheese pinch of nutmeg salt & freshly ground pepper to taste Mushroom Sauce 2 Tablespoons unsalted butter 1/2 lb mushroom caps, quartered 1 cup whipping cream salt & freshly ground pepper to taste 1 Tablespoon each butter and flour mixed into paste 2 Tablespoons freshly minced chives Directions Cook spinach in boiling salted water for 3 min. Drain thoroughly and squeeze out all moisture. Finely mince spinach. Generously butter 9x5 loaf pan and line with wax paper. Melt 2T butter in small heavy skillet over medium heat. Add green onion and saute for 3 mins, until softened but not brown. Add to spinach. In small bowl, whisk eggs, yolks, cream. Add to spinach with remaining ingredients. Spoon into loaf pan and place in larger baking dish with 1in boiling water. Cover pan loosely with foil. Bake 50 min in a preheated 350 degree oven. Meanwhile, melt 2T butter in skillet and add mushrooms and saute for 3 min until browned. Add cream, salt, pepper and bring to a boil. Gradually whisk in bits of butter-flour mixture, beating constantly until sauce lightly coats spoon. Remove from heat and stir in chives. Unmold loaf and transfer to platter. Cut loaf into 1/2 in slices. Spoon mushroom sauce over loaf and serve immediately. | Zucchini & Summer Squash Casserole from Auntie Jane's kitchen Ingredients 6 cups sliced zucchini and/or summer squash 1/4 cup onion -- chopped 1 can condensed cream of chicken soup 1 cup dairy sour cream 1 cup shredded carrots 1 8oz package herb-seasoned stuffing mix 1/2 cup melted margarine Directions In saucepan, cook sliced squash and chopped onion in salted, boiling water for 5 minutes. Drain well. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and margarine. Spread 1/2 if stuffing mixture on bottom of 12 x 7 1/2-inch baking dish. Spoon vegetable mixture on top and sprinkle remaining stuffing mixture over the vegetables. Bake in preheated 350 degree oven for 25-35 minutes, or until heated through. | Note from Sue: Don't use that canned crap. Go with fresh Parmesan cheese.
25: Bloody Mary from Dad's kitchen Ingredients Tomato Juice Vodka Horseradish Tabasco sauce Worcestershire sauce Lime slice Celery salt Black pepper Directions Mix to taste. Shake with ice. Add celery stalk. | Breads & Breakfast | French Toast Casserole from Sue's kitchen Ingredients 2 loaves cubed Cinnamon Bread (Pepperidge Farms) 6 large eggs 1 1/2 cups milk 1 1/2 cups half and half 1 teaspoon vanilla pinch nutmeg pinch cinnamon Topping 1 1/4 sticks butter 2 Tablespoons dark corn syrup 1 cup packed light sugar 1 cup pecans Directions Heavily butter 9x13 dish. Fill to top with cubed bread. Mix remaining ingredients & pour over bread. Refrigerate covered overnight. Melt 1 1/4 sticks butter and mix the topping ingredients. Spread over casserole and bake for 45 min in 350 degrees until golden and puffed.
26: Orange Biscuits from Grammy's kitchen Ingredients 2 cups sifted flour 2 teaspoons of Calumet Baking Powder 1/2 teaspoon salt 2 tablespoons sugar 4 tablespoons butter or shortening 1 tablespoon grated orange rind 2/3 cup milk (about) 12 cubes cut sugar 1/4 cup orange juice Directions Sift flour once, measure, add baking powder, salt and sugar, and sift again. Cut in shortening and orange rind. Add milk gradually until soft dough is formed. Roll 1/2 inch thick on slightly floured board. Cut with small floured biscuit cutter. On top of each biscuit, place 1/2 cube of sugar that has been dipped in orange juice. Bake in hot oven (400 F) 15 minutes. Makes 24 biscuits. Muffins: Bake in muffin tins for muffins with 1 cup milk.
27: Pecan Rolls from Laura's kitchen Ingredients 1/2 cup packed brown sugar 2/3 cup pecans -- chopped 1/2 cup margarine -- softened 1/2 cup sugar 1/2 tablespoon cinnamon 1 1/2 pounds basic sweet dough Directions In small bowl, combine brown sugar and pecans. Grease muffin pan and put 2 Tablespoons of pecan mixture at the bottom of each muffin cup & set aside. Roll out sweet dough. Spread with butter. Combine sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with long side; seal edge. Cut each roll into 1 1/2" slices. Place in muffin pan. Cover and let rise until double in size. Bake at 350 degrees for about 15 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates. | Sausage Breakfast Casserole from Mom's kitchen Ingredients 1 1/2 lbs. Jimmy Dean sausage 6 slices white bread -- cubed 1 block extra sharp white cheddar 9 eggs 3 cups milk 1 1/2 teaspoons dry mustard Directions Cook and drain sausage. Place sausage over bread cubes. Put cheese, grated, on sausage. Beat eggs and milk; add dry mustard. Pour over all. Refrigerate overnight. Bake at 350 degrees for 30 minutes in a 9 x 13 glass dish or 2 9- inch pie plates. | Mom's tip: You can also use 8ox tube of credent rolls and roll them out like sweat dough. She also adds chopped pecans to the filling mix.
28: Bates Chicken Sauce from Mom's kitchen Ingredients 1/4 pound margarine 1/2 cup catsup 2 tablespoons sugar 2 tablespoons Worcestershire sauce 2 teaspoons garlic salt Directions Mix well and heat in pan until hot. Stores well in refrigerator. Use to baste chicken, pork, etc. | Sauces | Montgomery BBQ Sauce from Dad's kitchen Ingredients 1 bottle ketchup -- 24 ounces 1 cup sugar 2 tablespoons Worcestershire sauce 2 teaspoons chili powder 1/2 tablespoon garlic salt 1 medium onion -- chopped 1/2 cup tarragon vinegar Directions Warm ingredients and blend well. Add sauce to ribs last 10 minutes. Bake baby back ribs in 350 degree oven for 1 1/2 hrs. Put on grill with sauce for 20 minutes.
29: English Muffin Pizza Mix from Mom's kitchen Ingredients 2 sticks margarine 1 large package shredded mozzarella 1 large can tomato paste 1 tablespoon oregano Directions Melt butter, then add other ingredients and heat until cheese is melted. Spread on English muffins - top with sharp cheese before broiling. Also can add pepperoni, ham, bacon, peppers, and/or onion. Broil or bake in 350 degree oven, 10-15 minutes - or in toaster oven. Keeps in refrigerator for one month or may be frozen. | Raisin Sauce from Heather's kitchen Ingredients 1 cup raisins 1 cup warm water 1 cup orange juice 1 cup orange marmalade 1/4 cup white sugar 2 tablespoons corn starch 1/4 teaspoon salt 1 pinch ground cloves Directions Heat raisins, water, orange juice, and marmalade on medium heat. Stir together sugar, corn starch, salt and clove and add to pan. Simmer.
30: Apple Pie from Mom's kitchen Ingredients 3/4 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1 dash salt 6 cups tart apples peeled, cored, sliced 2 tablespoons butter 2 Pillsbury pie crusts | Desserts | Directions Heat oven to 425 degrees. Lightly flour bottom of glass 9-inch pie plate. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in thinly-sliced apple slices. I usually sprinkle a little lemon juice on the apple slices as I'm cutting them. Put apple mixture in pastry-lined pie plate and dot with butter. Cover with top crust that has slits cut in it; seal edges of crusts and flute. I use fingers to squeeze every 1/2 inch around pie plate. Using fingers, spread a drop or two of milk on top crust and then a few pinches of sugar over top for a crusty top. Cover edge of crusts with 3-inch strip of aluminum foil. Remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust - 40-50 minutes.
31: Apple Cinnamon Infusion from Joy's kitchen Ingredients 6 sliced apples 6 cinnamon sticks 1 cup sugar 750ml to 1.75L vodka Directions Arrange apple pieces and cinnamon sticks in glass jar. Mix vodka and sugar. Pour over apples Vodka should completely cover the fruit. Seal the jar and let sit in refrigerator for 3 to 5 days. The longer you wait, the more the flavor the vodka will have. Serve alone or with fresh apple cider - hot or cold. | Baklava from Laura's kitchen Ingredients 4 1/2 cups walnuts 1/2 cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1 pound phyllo 1 cup butter melted 1 cup honey Directions Grease 9x13 pan. Mix walnuts, sugar and cinnamon. Set aside. In baking pan, place 1 sheet of phyllo, allowing it to extend up the sides of the pan, brush with butter. Repeat 5 layers and sprinkle 1 cup walnut mixture. Cut remaining phyllo into 13x9 and place 1 sheet down, brush with butter and repeat to make 6 layers. Cover with 1 cup walnut mixture. Repeat the 6 layers and walnut mixture 3 more times, ending with the remaining phyllo. With a sharp knife, cut just halfway through layers in diamond pattern to make 24 servings. Bake 1 1/4 hours on 350 degrees or until golden. brown. Meanwhile, heat (not boil) honey in a small saucepan over medium-low heat. Spoon heated honey over baklava and cool in pan or wire rack for at least 1 hour, then cover and leave at room temperature until serving. To serve, finish cutting through the layers.
32: Forgotten Cookies from Mom's kitchen Ingredients 2 egg whites 2/3 cup sugar 1 package chocolate bits 1 cup Rice Krispies Directions VERY IMPORTANT: PREHEAT OVEN to 350 degrees before preparing ingredients. Beat 2 egg whites until stiff. Gradually add sugar, continuing to beat. Fold in chocolate bits and Rice Krispies. Drop by spoonfuls on ungreased cookie sheets. TURN OVEN OFF. Put cookie sheets in oven and leave overnight. Use spatula to take cookies off cookie sheets in morning. | Decorator's Cake Frosting from Mom's kitchen Ingredients 1/2 cup Crisco shortening 5 tablespoons lukewarm water or milk 1 teaspoon vanilla 1/2 teaspoon lemon or almond extract (or both) 1 dash salt 1 box 10X confectioners sugar Directions Beat shortening and water until creamy. Add 1 tsp. vanilla and 1/2 tsp. lemon or almond extract (or both). Dash of salt. Add slowly as beating: one box of 10AX confectioners sugar. Mix in food coloring if desired. Spread on cooled cake.
33: Lemon Squares from Mom's kitchen Crust Ingredients 2 cups flour 1/2 cup powdered sugar 1 1/2 sticks oleo Directions Blend crust ingredients with pastry batter until fine. Pat down in 9x13 pan. Place in oven forMix topping ingredients well and pour over hot baked crust. Return to oven and bake 25-30 min @ 325 degrees until lightly brown. Cool and sprinkle with powered sugar. Cut into squares Yield 44-48. Freezes well. (Hint: cut warm and sprinkle with powered sugar) Mini-Cheese Cakes from Mom's kitchen Ingredients 3 8oz cream cheese 1 tablespoon flour 1/2 cup sugar 1 teaspoon vanilla 3 eggs 1 box vanilla wafers 1 package aluminum foil cupcake liners Directions Blend all ingredients well. Put vanilla wafer in each alum./paper lined cup and tablespoon of mixture on top. Bake 20 minutes at 350 degrees. Top with fruit pie mixture when cool (cherry, pineapple, blueberry). | Nancy's Greek Cookies from Mom's kitchen Ingredients 1/2 lb Breakstone’s Sweet Whipped Butter 1 tsp. Crisco 1 egg 1/2 tsp. vanilla 2-3 cups flour 1 tsp. baking powder 1/2 jigger of whiskey or brandy 1/2 cup confectioners’ sugar Directions Whip butter until creamy. Add Crisco and egg and whip until creamy. Add vanilla, whiskey, and sifted confectioners’ sugar. Mix until creamy. Slowly sift in 2-3 cups of flour and 1 tsp. baking powder. Mix with hands just enough to shape into half moons, not stiff. Place on ungreased cookie sheet in preheated 375 degree oven. Bake 10-15 minutes or less. Sift confectioners’ sugar on waxed paper and place cookies on with a spatula. Sift sugar over cookies, also. Pumpkin Butter Whip from Laura's kitchen Ingredients 1 cup heavy cream 1/4 cup sugar 1/4 - 1/2 cup Williams Sonoma Pumpkin Butter Directions Whip cream & sugar in mixer. When at whipped cream consistency, fold butter in with spatula. | Topping Ingredients 4 eggs beaten well 2 cups granulated sugar 4 tablespoons flour 6 tablespoon fresh lemon juice
35: Notes and other recipes...