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Edible Memories

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Edible Memories - Page Text Content

S: Edible Memories 2.0: A Collection of Cassleman Recipes

FC: CASSLEMAN

1: Edible Memories: A Collection of Cassleman Recipes

3: Appetizers ................................................... Soups and Salads ...................................... Vegetables and Sides ................................. Pasta & Main Dishes ............................... Dessert ......................................................... Breakfast ..................................................... Beverages ..................................................... | 3 9 17 23 31 37 41 | Index

5: Bean Dip .............................................. Bruschetta ............................................. Olives ................................................... | 4 5 6 | Appetizers | 3

6: 1 can Refried beans 1 can Hormel Chili (no beans) 3 c. Grated sharp cheddar cheese Salsa to taste Hot Sauce to taste Heat Chili and beans. Then add chili and hot sauce. | Bean Dip | 4 | Grandma Jeanine Jacques

7: 3-4 Medium tomatoes, chopped Salt and freshly ground pepper a few leaves fresh basil, torn into pieces 8 slices crusty white bread 2-3 cloves of garlic, peeled, cut in half 6 tbsp extra virgin olive oil serves 4 Place chopped tomatoes with their juice in a small bowl. Season with salt and pepper, and toss in the basil. Toast bread until crisp. Rub one side of each piece with cut garlic. Drizzle olive oil on bread, top with tomatoes. | Bruschetta | 5 | Paul Cassleman

8: 1 lb Italian Olives 1/2 c Cut Onions 1/2 c Chopped Celery 1/4 c Olive Oil 1/4 c c Salad Oil 1/4 c Vinegar Pinch of Black Pepper Pinch of Oregano Marinate for 2-3 days. Mice contents each day at least 3 -4 times per day. | Olives | 7 | Grandpa Anthony Cera

9: 7

11: Borsch ................................................... Chicken Soup ....................................... Minestrone ........................................... Split Pea ............................................... Bean Salad ........................................... | 10 11 12 13 14 | Soup and Salad | 9

12: 2 c. Shredded Beets 1 c. Chopped Carrots 1 c. Chopped Onion 1 T Butter 2 c. Beef Stock 1 c. Shredded Cabbage 1 T Lemon Juice 1/2 c. Sour Cream Cook beets, carrot and onion in boiling water covered for 20 minutes. Add butter, stock and cabbage and cook for another 15 minutes. Add lemon. Serve and top with sour cream. | Borsch | 10 | Grandma Jeanine Jacques

13: First, make the stock. Cover 1 large chicken with water in a stock pot. Add in rough cut celery, carrot, onion. Boil until tender (~2 hours). Skim scum. Remove chicken and separate meat. Put meat aside. Strain broth. Add 2-3T of chicken soup base, to taste. Add 16oz tomato sauce per gallon of broth. Season with salt & pepper. 30 minutes prior to finish, add the following: 1 C chopped celery 1 C chopped carrot 1 C chopped onion 10 minuets prior to serving, add 8oz small pasta. Serve soup with parm. Serve chicken on the side. | Chicken Soup | 11 | Grandpa Anthony Cera

14: 1 Lb 11 oz Red Beans 1 small Zucchini – Sliced 2 Celery Stalks 1 Carrot – Diced 1 bag Frozen Spinach 16 oz. Tomato Sauce 2 1/2 c. Water (or stock) 1/4 c. Chopped Fresh Parsley | Minestrone Soup | 12 | Grandma Jeanine Jacques | 1 Clove Garlic 1 tsp Salt 3 T Butter 1/4 tsp. Pepper 1 T Oil 1 tsp Dried Basil 1/2 Uncooked Macaroni | Crush 1/2 beans. Combine all except pasta and basil. Bring to boil then turn down heat and simmer for 45 minutes. Add Pasta and basil, then cook for 15 minutes. Serve with Parmesan cheese.

15: 32 oz Dried Split Peas 3 qts. Water 1 sm. Hamhock/Hambone 1 lg. Onion – Chopped 2 T Chicken Bullion | Split Pea Soup | 13 | Grandma Jeanine Jacques | 1/2 tsp. Garlic and Oregano Pepper to Taste 1 Bay Leaf 1 1/2 c. Carrots - Chopped 1 c. Celery - Sliced | Combine all ingredients, except the carrots and celery, in a large pot and simmer for 1 1/2 hours. Remove hambone. Stir in carrots and celery. Simmer for 2 more hours.

16: 1 bag freezer cut green beans 3 cans beans – variety, drained 1 Med Vidalia Onion, sliced thin 1/4 c. green pepper – diced 1/2 c. sugar 1 t. celery seed 1/2 t. salt 1/4 t. black pepper 1/2 c. vinegar 1/4 c. olive oil Microwave green beans 3 - 4 mins. Cool in cold water, drain, then add the remaining ingredients. | Bean Salad | 14 | Grandma Jeanine Jacques

17: 15 | Beet Salad | 3 Lg Roasted Beets 2 Ripe Avocados 1 Ripe Tomato 2 tsp Olive Oil Balsamic Vinigar Salt & Pepper Slice or chop beets, avocado and tomatoes. Lightly toss together Drizzle with olive oil and balsamic to taste. Season with sea salt and light pepper. | Paul Cassleman

19: Artichokes ............................................. Cranberry Sauce .................................. Stuffing ................................................. | 18 19 20 | Sides | 17

20: Fresh, Whole Artichokes Olive Oil Parmesan Cheese Breadcrumbs Salt and Pepper Cut off the top of each artichoke. Peel stems and outer leaves. Run under water and open leaves. Stuff leaves with cheese and breadcrumbs. Drizzle with oil and sprinkle with garlic salt and pepper. Boil until soft in pan of water for about 1 hour. | Artichokes | 18 | Grandma Frances Cera

21: 2 lbs Cranberries (Rinsed and Sorted) 2 Oranges (Remove Core and of rind) 4 Apples (quartered and cored) 1 c. hand broken walnuts 1 c. sugar Grind Cranberries, oranges and apples. Mix in walnuts and sugar. | Cranberry Sauce | 19 | Beth Cassleman

22: 1 Loaf Cubed Bread 1 Lb. Sausage 1 Lg. Onion – Chopped 5-6 Apples, Cored and chopped (McIntosh) Dash of Black Pepper Sage (if desired) 1/4 c. Butter Brown sausage. Add 1 stick of butter and melt. Pour over bread and other ingredients. Add boiling water if moisture is needed. Toss and cook. | Stuffing | 20 | Grandma Jeanine Jacques

23: 21

25: Sauce .................................................... Meatballs ............................................ Quick Sauce ......................................... Lasagna ............................................... BBQ Pork Loin .................................. Beef Stroganoff ..................................... | 24 25 26 27 28 29 | Pasta & Main Dishes | 23

26: 3005 g Tomato Sauce 5 oz. Water 12 oz. Tomato Paste 1/2 tsp. Baking Soda 2 tsp. Salt | Sauce | 24 | Grandma Frances Cera | 3 Cloves Garlic 2 tsp. Dried Basil Dash of Pepper 4 lbs. Meat (Italian Sausage, Stewing Beef, Meatballs, Pork Chop) | Combine tomato sauce and paste until it comes to a boil, then add in soda, salt, garlic, basil and pepper. Meanwhile, brown meat until no raw edges remain. Once the sauce boils again, add in meat and juices to the sauce. Simmer, uncovered, for 2-3 hours or until sauce reaches desired consistency.

27: 1 lb. Beef (Substitute with lamb, pork, beef mixture if desired) 1/2 c. Italian Breadcrumbs 1/4 c. Parmesan Cheese 1 Egg – beaten | Meatballs | 25 | Grandma Frances Cera | Add all ingredients to Crockpot and mix. Add Meat. Cook on low for 8-10 hours. Take pork out to shred. Add meat back to BBQ and serve when ready.

28: 2 Lg Tomatoes – Finely Chopped 1 Clove Crushed Garlic Olive Oil Assorted Chopped Veggies | Quick Sauce | 26 | Aunt Mary Louise | Fry tomatoes in olive oil. Add garlic and fresh basil if available. Cook 5-10 minutes until saucy. Add any other vegetables desired (peppers, zucchini, broccoli, peas, etc.). Serve over pasta.

29: 3/4 lb. Ricotta 32 oz. Tomato Sauce 1 lb Ground Beef 1 lb Mozzarella – Sliced 1 lb Lasagna Noodles | Lasagna | 27 | Grandma Frances Cera | 2 Eggs Beaten 2 Hardboiled Eggs – Grated 1 1/2 tsp Salt 1/2 tsp Pepper | Mix Ricotta with beaten eggs, salt and pepper. Boil lasagna noodles with oil and salt until al dente. Cover the bottom of a 13x9 pan with sauce. Layer the ingredients in the following order: sauce, lasagna, ricotta, lasagna, grated eggs, sauce, (repeat 1 time), lasagna, sliced mozzarella, sauce. Bake at 350 for 15 minutes. Serve with a side of sauce.

30: 28 | Beth Cassleman | 1 Med. Chopped Onion 1/2 c. Ketchup 1/3 c. Cider Vinegar 1/4 c. Brown Sugar 1/4 c. Tomato Paste | BBQ Pork Loin | Add all ingredients to Crockpot and mix. Add Meat. Cook on low for 8-10 hours. Take pork out to shred. Add meat back to BBQ and serve when ready. | 2 Tbls Sweet Paprika 2 Tbls Worcestershire Sauce 2 Tbls Yellow Mustard 1 1/2 tsp salt and pepper 4 Lbs Boneless Pork Shoulder or Pork Butt

31: 1 1/2 lbs Round Steak – Cubed 1/2 c. Onion Chopped 1 Clove Minced Garlic 1 c. Sour Cream | Beef Stroganoff | Grandma Jeanine Jacques | 1 can Tomato Soup 1/2 c. Sliced Mushrooms 1 T Worcestershire Sauce Egg Noodles | Make a mixture of flour (1 c.), salt (1/2 tsp.) and pepper (1/2 tsp.). Dredge meat in this mixture and fry in Conola oil. Add onion and garlic. After 10 minutes, add the remaining ingredients and bring to a boil. Cover and simmer for 30-90 minutes. Serve over egg noodles. | 29

33: Pepper Cookies ..................................... Unbaked Cookies ................................. Martha Washington Cake ................ Martha Washington Cake Frosting .. | 32 33 34 35 | Desserts | 31

34: 32 | Grandma Frances Cera | 6 tsp Ginger 4 tsp Cinnamon 1 tsp Cloves 1 tsp Pepper 2 c. Butter | Pepper Cookies | Mix together wet ingredients. Sift in dry ingredients and mix until well incorporated. Roll very thin. Cut into holiday shapes. Bake at 350 for 5+ minutes. | 3 c. Sugar 2 Eggs 6 c. Flour 4 tsp Baking Powder

35: 33 | 4 c. Uncooked Oatmeal 1/2 c. Peanut Butter 1 tsp. Vanilla | 2 c. Sugar 1/3 c. Cocoa 1/2 c. Butter 1/2 c. Milk | Combine sugar, cocoa, butter and milk. Boil for 1 minutes in large saucepan. Take off heat and immediately add oatmeal, peanut butter and vanilla. Mix well, then drop by teaspoon full onto greased cookie sheet. | Unbaked Cookies | Beth Cassleman

36: 1 c. Shortening 2 c. Sugar 4 Egg Yolks (Save Egg Whites) 1 t. Vanilla 3 c. Flour | Martha Washington Cake | 34 | Beth Cassleman | Salt 1 T. baking Powder 1 c. Milk 4 Stiff Beaten Egg Whites | Preheat oven to 350 degrees. Cream Shortening and sugar. Add yolks and vanilla. Beat well. Add dry ingredients alternately with milk. Mix well. Fold in egg whites. Bake in 3 prepared pans (8-9” cake pans)

37: 6 T. Flour 1 c. Milk 1 c. sugar c. butter c. shortening 3 t. vanilla | Martha Washington Cake Frosting | 35 | Beth Cassleman | Mix with whisk. Cook over low heat and stir continuously until think and smooth. Remove and cool. Cover surface with plastic wrap. Mix sugar, butter, shortening and vanilla. Add cooled milk and beat 10 minutes on high.

39: Egg Bake .............................................. | 38 | Breakfast | 37

40: 38 | Beth Cassleman | 8 slices of Bread 1/2 lb Ground Pork Sausage – Drained 2 c. Grated Sharp Cheddar Cheese 4 eggs | Egg Bake | Grease 9x13 pan. Place cubed bread in bottom of pan. Top with Sausage. Sprinkle with Cheese. In a small bowl, combine eggs, mustard and milk. Pour wet mixture over bread/sausage and refrigerate overnight. In the morning, mix soup with remaining milk and pour over top of mixture. Bake for 1 1/2 hours at 300F. | 3/4 tsp. Mustard 2 1/2 c. milk 1 can cream of mushroom soup 1/2 c. milk

41: 39

43: Wassail ............................................... Pineapple Rum Cocktail ..................... | 42 43 | Beverages | 41

44: 2 qts. Apple Juice 1 Pt. Cranberry Juice 3/4 c. Sugar 1 t. Bitters | Wassail | 42 | Tom Cassleman | 2 Sticks Cinnamon 1 Small Orange studded with Cloves 1 t. Whole all spice 1 c. rum | Add all ingredients to a crock pot. Cover and cook on high 1 hr. Continue to cook on low 4-8 hours.

45: Pineapple Rum Cocktail | 43 | Jacques | 2 oz. Rum 6 oz. Pineapple Juice 3 Cubes Ice | Mix together ingredients and enjoy.

46: Recipes | 44 | Artichokes - Stuffed .................. Bean Dip ................................... Beet Salad .................................... BBQ Pork .................................... Beef Stroganoff .......................... Bean Salad ................................ Borsche ....................................... Brischetta .................................. Chicken Soup ............................. Cranberry Sauce ........................ Egg Bake ..................................... Lasagna Sauce .......................... | 18 5 15 28 29 14 10 4 11 19 40 27

47: 45 | Martha Washington Cake ..... - Frosting .............................. Meatballs .................................. Minestrone ................................ Olives ........................................ Pepper Cookies .......................... Pineapple Rum Cocktail .......... Sauce (Pasta) - Grandma's Red Sauce ...... - AML's Quick Sauce ........ Split Pea Soup .......................... Stuffing ...................................... Unbaked Cookies ...................... Wassail ..................................... | 34 35 25 12 6 32 43 24 26 13 20 33 42 | Recipes

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About This Mixbook

  • Title: Edible Memories
  • A collection of Cassleman Recipes
  • Tags: cassleman
  • Published: about 6 years ago

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