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S: Off the Menu from Grandma Sam Volume I

BC: Made With Love Christmas 2011

FC: {Grandma's Recipes} | Off The Menu from Grandma Sam Volume I

1: Table of Contents | 2 4 4 10 10 14 21 30 31 | Breakfast........................ Soups............................ Salads........................... Sides.............................. Sauces.......................... Main Dishes................... Desserts......................... A Word from Kirstin......... Index..............................

2: {Breakfast} | -----------

3: Ingredients: 2 packages frozen hash brown potatoes 1/4 c. butter 1 can cream of chicken soup l pint sour cream 2 cups cheddar cheese shredded Diced ham, green onions, and mushrooms (optional- but a good idea) | Breakfast for Relatives (The Potato Binge) | 3 | Heat soup and butter. Add to all ingredients in a large bowl, mix. Pour into a 9” x 13” Pryex pan. Cover with saran wrap. Let “rest” in refrigerator over night. Remove wrap and bake in preheated oven 350 for 45 minutes.

4: {Salads} | {Soups} | ---------------

5: (Serves four) Ingredients 3 medium-head romaine lettuce, chilled, dried and crisped 1/3 c. garlic flavored salad oil 1 to 2 tbs. wine vinegar Juice of 1 1/2 lemons One raw egg Salt and freshly ground pepper to taste Worcestershire sauce 5-6 tbs. grated parmesean cheese 1 c. croutons | The Original Caesar’s Salad | 5 | Rub bottom of a salad bowl with a mashed clove of garlic. Add the salt, olive oil, lemon juice, vinegar, egg, Worcestershire sauce and pepper. Beat with whisk until creamy. Add lettuce, croutons and toss. Add the cheese, toss again and serve immediately.

6: Miranda and Kirstin's Favorite: A Soup For All Seasons Serves 6-8 | 6 | 1 c. cut green beans 1 zucchini diced 1/2 onion diced 1 c. carrots diced 1 ear corn with kernels cut (or frozen corn) 4-6 minced cloves of garlic 2 tbs. olive oil | 2- 14 oz. cans Swanson brand beef broth 2- 14 oz. cans of ready cut tomatoes 1 can of Campbell’s bean with bacon soup 3 pinches of Herbs de Provence carton of Contadina’s Pesto 1- 16 oz. Hillshire Polish sausage cut in pieces Several handfuls of broken spaghetti (optional) | Drizzle the olive oil in a large sauté pan and cook the first six vegetables until soft. Add the garlic and cook two more minutes. In a soup pot, add the broth, tomatoes, beans with bacon (not diluted) and cook slowly. Add and stir the Herbs de Provence, pesto, and Polish sausage. Continue cooking for 15 minutes. Precook broken spaghetti, drain and add to the soup. Serve with crunch French bread.

7: Hunan Chicken Salad | 7 | 1/2 chicken or 3 chicken legs (about 1 1/3 pounds) 3 tbs. peanut butter 3 tbs. soy sauce 2 tbs. white vinegar 1 tsp. sugar 1 tsp. chopped green onion 1 tsp. chopped ginger root 1 tsp. chopped garlic 1 tbs. hot pepper oil Iceberg lettuce | Place chicken in large pot. Cover with boiling water; cook for 15 minutes. Remove chicken and let stand until cool. Remove meat from bones, shred. In a bowl, combine the remaining ingredients in order given above, except for lettuce, mixing after each addition. Arrange shredded chicken on lettuce. Pour sauce over chicken and serve.

8: Brad's Favorite Bean and Sausage Soup | 8 | 3 c. dried small white beans or Great Northern beans 2 tbs. oil 1 c. chopped onions 1 c. chopped celery 1 c. chopped carrots Ham bone and meat from the baked ham. tsp. pepper 1 Hillshire Polish sausage c. chopped parsley Salt (to taste) | Wash beans and sort, put into a large soup pot Cover with water and let soak overnight. Next day, rinse beans add 2 quarts of water to cover and begin cooking. Sauté the celery, onion, and carrots until soft. Add to the beans the ham bone and vegetables and bring to boil. Reduce heat and cook for 3 hours until the beans are slightly soft. Remove the ham bone and allow to cool. Remove all the meat and return to the soup. Discard the bone and fat. Taste for seasoning. Slice the polish sausage and add to the soup and continue cooking for 15 minutes. Add chopped parsley. Serve with hot French bread.

9: Cheesy Garlic Bread | 9 | 4 oz. Jack Cheese 1/2 c. Mayo 1/2 tbs. Lemon Juice 3 Garlic cloves 1/4 c. Butter Parsley Mix, spread and broil but watch!

10: {Sides} | {Sauces} | ---------- | 10

11: Hot Artichoke Dip- A Family Favorite | 11 | 2- 8 oz. artichoke hearts in water drain and chop 2- 4 oz. green chilies (with jalapeños) drain and chop 1/2 tsp. pimento- chopped 1 1/2 c. mayo 4 oz. grated Cheddar cheese 4 oz. grated Monterey cheese 1/2 c. parmesan cheese | Mix together in a bake proof dish. Bake 350, 35 minutes, no cover

12: Miso-Glazed Bacon and Asparagus | 12 | 1 bunch asparagus 7 strips smoked bacon, cut in 1/4 c. Shiro miso paste (white miso paste) 1/2 c. mirin rice wine 1 tbs. lemon juice Pinch lemon zest 1 tbs. sugar Bamboo toothpicks, soaked in water | Trim and peel the root end of the asparagus to remove the tough outer skin. Slice asparagus in half keeping the tips and bases separate. Lay half bacon strips on cutting board. Lay a base piece and a tip piece on each slice of bacon, then roll it up and secure with a bamboo toothpick through the middle at a 90 angle. Preheat grill to medium heat In a small mixing bowl combine miso, mirin, lemon juice, lemon zest and sugar. Stir with a whisk and use a pastry brush to baste the skewers as they cook on the grill- about 2 to 3 minutes per side on high heat.

13: Al, Doris and Franks Favorite: Sweet Hot Mustard Makes: 2 pints | 1 – 4 oz. can dry mustard 1 c. vinegar 1 tsp. salt 2 eggs 1 1/2 c. mayonnaise (preferred Best Foods) 3/4 c. sugar | Mix mustard and vinegar and let stand overnight (Be sure to cover in the refrigerator) Beat eggs, sugar and salt – add egg mixture and blend well. Cook in double boiler until thick. Cool. Mix in mayonnaise. *Keep refrigerated* | 13

14: {Main Dishes} | 14

15: 3/8 c. milk 3/8 c. mayonnaise 2 eggs 2 tbs. cornstarch 1/4 lb. grated swiss cheese 8 oz. diced ham assorted mushrooms and onions (preferably green) Mix in one big bowl and pour into a 9” pie shell that has been pricked with fork. Bake at 350 for 45 minutes. | Quiche Serves 4 Normal people | 15

16: Chicken Marsala | 4 Boneless skinless chicken breasts (pounded between plastic wrap about 1/4 inch) 1/2 c. flour 1/2 teas. Salt 1/2 teas. Pepper 1/4 c. Olive oil 2 tbl. Butter 1 onion 8 oz mushrooms 3/4 c. Marsala wine 2/3 c. heavy cream 3/4 box of fettucine | 16 | Dust chicken breast with flour, salt and pepper. Sauté in hot pan with oil and butter for 5 min, and set aside and keep warm. Sauté diced onions and mushrooms, add Marsala wine and flambé. Add a small amount of canned mushroom or chicken stock. Add heavy cream, heat up to a bubble. Reduce heat and add cooked fettuccine pasta and toss. Plate with chicken halves on top of pasta. Pour sauce on and finish with parmesan and parsley.

17: 1 1/2 # ground beef 1 1/2 c. diced onion 1 c. diced celery 1 c. diced bell pepper 3 cloves minced garlic 1 # Velvetta cheese 1 head lettuce 2 lg. firm tomatoes 1 lg. pkg. corn chips 1 can Ro-tel tomatoes salt, chili powder, ground cumin | Brown beef in oil, sauté vegetables, until soft, combine and simmer. Season with salt, chili, cumin. Melt cheese in double boiler and add Ro-tel. Cut lettuce coarsely, dice tomatoes. Put in large bowl, add meat and veggies, mix. Add slightly crushed corn ships and toss. Top with hot cheese mixture. Serve immediately. | Back From the 1950's Taco Salad | 17

18: Scoma’s Cioppoino | Ingredients: 1/4 c. Olive oil 1/4 c. White wine 1 Chopped shallot 2 cns. (28oz) crushed whole peeled tomatoes (Contadina) 1 whole bulb garlic chopped 1 chopped onion 1 bunch chopped fresh basil 1 tbl. Oregano 2 tbl. Sugar Couple dashes of Cayenne pepper 1 cracked crab, 8 clams or mussels, 8 prawns, #lb. bay shrimp, #lb. crab meat or scallops. This can be your choice to add more or alter any way. Sometimes the season will dictate | Heat oil in pan, add garlic. Sauté until garlic is browned. Add onion, shallot, wine, bay leaves, oregano. Cook 10 minutes low heat. Add tomatoes, sugar, basil. Season with salt and cayenne pepper. Simmer 20 minutes (I simmer for one to one and half hours). Add more wine if too thick. Add seafood – cook clams or mussels 10-15 minutes or until they open. | 18

19: Bruce’s Favorite: Linguine with White Sauce using Clams or Mussels | 1/4 c. olive oil 1/2 stick of butter 2 cloves of garlic minced 1/2 c chopped parsley 1/2 c chopped fresh basil 1 tsp red pepper flakes 1 lb fresh mussels or clams in the shell 1 cup white wine 1/2 lb. linguine | In a large pot with a steamer basket heat a quart of water. In a large saute pan, heat oil and melt butter. Add garlic, basil, wine and red pepper flakes. Simmer for 10 minutes. When water boils put clams/mussels in to steam. Meanwhile, boil water in a large pot for the pasta. When clams/mussels open add them to the saute pan with a cup of the liquid in the pot. Simmer for a few minutes. When pasta is tender, drain and plate pouring clam/mussel sauce on top. Put parsley on top and serve. | 19

20: Chicken salad: 3 boneless skinless chicken breasts, cooked and diced into inch cubes 1 bunch scallions, sliced thin 1 c. grapes, washed and cut in half 1/2 c. chopped toasted walnuts 1/2 c. chopped parsley 1 small red onion, diced small 4 ribs celery, diced small 2 tbs. lemon juice 1 tsp. Tabasco sauce 1/2 tsp. Worcestershire sauce 2 c. mayo salt and pepper, to taste Sandwiches 12 croissants 12 pieces bib or romaine lettuce | Chicken Salad on Croissants Serves 12 | 20 | Mix all ingredients for chicken salad and set aside Assemble sandwiches with chicken salad and lettuce. Top with tomato. Serve with fresh fruit salad.

21: {Desserts}

22: 1 pastry crust BAKED on round pizza pan Mix together: 8 oz. cream cheese 1 tsp. vanilla 1/2 c. sugar Add: 1/2 pt. whipped whipping cream. Spread on cooled crust Spread 1 can pie filling or fresh berries thickened with corn starch. | Brad and Samantha's Favorite Fruit Cheese Pizza | 22

23: Great Grandmother Clausen’s French Chocolate Cake | Dissolve cocoa in water. Cool. Cream butter with sugar. Add 3 egg yolks and blend. Add cocoa. Add baking soda to sour cream. Add salt to cake flour and sift. Mix all. Beat egg white until stiff with vanilla, add to the mixture. Bake at 350 for about 40 minutes. Cool and frost with chocolate frosting. (not sure about the size of pan, but a 6” x 10” would work) | 1/2 c. cocoa for baking 3/4 c. boiling water 1/2 c. butter 2 c. sugar 3 eggs separated | 23 | 1/2 teas. baking soda 1/2 c. sour cream 1/2 teas. salt 2 c. cake flour 1/2 teas. vanilla

24: Ingredients: 1 c. Butter 1/2 c. powdered sugar 1 tsp. vanilla 2 1/2 c. flour 1/4 tsp. salt 3/4 c. finely chopped walnuts Powdered sugar | Russian Tea Cakes Makes 4 dozen | Preheat oven to 400. In a large mixing bowl, beat butter with cup powdered sugar and vanilla. Stir in flour and salt and nuts. Shape dough into 1-inch balls. Bake for about 9 minutes. Roll warm tea cakes in sifted powdered sugar. | 24 | Tante Henny's Chinese Almond Cookies | 1/2 lb. butter 2/3 cup sugar 1 teasp. almond extract 2 cups sifted flower 1/2 teasp. baking powder 1/2 c. ground almonds. Sugar and whole blanched almonds | Cream butter and sugar. Add almond extract, sift flower, and baking powder. Mix all. Add almonds. Form into small balls, roll in sugar, place on cookie sheet and press down with bottom of glass. Top each cookie with on almond. Bake at 350 for 15 minutes

25: 2 large eggs 3/4 c. (1 sticks) margarine or butter, softened 3/4 c. sugar 1/2 tsp. vanilla extract 1/2 tsp. almond extract 1/4 tsp. salt 2 c. all-purpose flour 1 1/4 c. walnuts, finely chopped 1/2 c. favorite jam ** Instead of using jam, you can substitute chocolate kisses in the middle and press in** | Preheat oven to 350. In a large bowl, with fork, beat eggs lightly. Remove 3 tablespoons beaten egg to small bowl to use later. Add butter, sugar, vanilla and almond extracts, and salt to eggs in large bowl, with mixer at medium speed, beat until evenly mixed, occasionally scraping bowl with rubber spatula. Add flour and stir just until blended. Divide dough into 4 equal pieces. Divide each piece into 14 balls. Spread walnuts on waxed paper. Dip balls in reserved egg, the roll in walnuts, gently pressing nuts onto dough. Place balls, 2 inches apart, on cookie sheet. With thumb, make small indentation in center of each ball. Bake cookies 20 minutes or until golden. Transfer cookies to wire rack. Immediately fill each indentation with a rounded teaspoon of jam. Cool cookies completely on wire rack. Repeat with remaining balls and jam. When jam has set, store cookies, with waxed paper between layers, in tightly covered container up to 1 week. | Thumb Print Cookies | 25

26: Ingredients: 8 Ounces dark chocolate, chopped (about 1 1/3 cup) 8 Ounces white chocolate, chopped (about 1 1/3 cup) 6 peppermint candy canes | 1.Unwrap the candy canes and place them in a food processor. Pulse on/odd several times, until the canes have been chopped into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to smash/roll the candy canes until they are the size you desire. 2.Prepare a cookie sheet by covering it with smooth aluminum foil 3.Melt and temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet use an off set spatula to spread it to a uniform 1/8” thickness. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm for up to 15 minutes. 4.While dark chocolate hardens, temper the white chocolate. 5.Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate. 6.While the white chocolate is wet, sprinkle the chopped candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerators to firm up for 30 minutes. 7.Once bark is completely set, break into small, uneven pieces by hand. Yum! | Peppermint Bark | 26 | Before adding the white chocolate to the dark, wipe the oil from the dark chocolate. Also, when finished, bring bark to room temperature before breaking apart.

27: 13-14 graham crackers finely crumbled 4- 3oz packages of cream cheese 1 tsp. lemon juice 3/4 c. sugar 1/4 c. melted butter 2 eggs beaten 1 tsp. lemon rind 2 tsp. vanilla Topping: 1 c. sour cream 1 tsp. vanilla 3 1/2 tbl. Sugar | Cheesecake- Oh My!! | Combine crumbs with butter. Pat into 9” pie pan. Combine cheese, eggs, lemon juice, rind, sugar and vanilla. Beat until light and frothy. Pour into crust and bake 350 for 25-30 minutes. Blend topping stuff. Remove pie from oven and allow to cool for 10 minutes. Pour topping mixture over pie and return to oven and bake 10 minutes longer. Cool and place in refrigerator at least 5 hours before serving. | 27

28: 2 c. Flour 1 1/2 tsp. baking powder pinch of salt 1 c. sugar zest of lemon minced 3/4 tsp. almond extract 2 large eggs 1 c. almonds chopped coarsely ** Other Substitute Options** 1 c. raw pistachios Vanilla extract 1/2 c. dried cranberries or chocolate covered cranberries | Bruce and Marilyn's Favorite Biscotti Makes approx. 24 | 28 | Line a baking sheet with parchment. In a bowl, combine flour, baking powder and salt. Set aside. In another bowl, combine flour, sugar, zest and extract. Beat until fluffy. Add eggs one at a time and beat well after each addition. Add the almonds and mix well. Add the dry ingredients and mix well. Drop big spoonfuls on the paper and with wet hands smooth into a log. Press log about 3/4” x 12”. Bake at 350 for 25 minutes. Remove from oven and cool 10 minutes. With a sharp knife on a wood board, slice into 1/2” pieces and lay cut side down and bake for 10 minutes. Remove and turn to other side and bake for 10 minutes. They should be firm and crunchy. | Options: use vanilla extract and dried cranberries or dried blueberries. OR used raw pistachios and chocolate covered cranberries

29: Katrina's Favorite Apple Tart Serves 4-6 | 29 | Filling: 2 tsp. butter 3 large Golden Delicious apples, peeled, cored and cut into in. slices 1 tbs. lemon juice Crumb topping: 4 tbs. all purpose flour 4 tbs. sugar 3 tbs. cold, unsalted butter Pastry: Better Crocker (or equivalent) pastry roll. And Ice cream (or whipped cream) | Preparing the filling: melt the butter in a sauce pan and add the apple slices. Drizzle with lemon juice. Cover and simmer over low heat for 5 minutes. Transfer apples to a bowl and let cool. The Topping: Combine the flour, sugar, and butter in a food processor; process into pea sized crumbs. Stir 1 tbs. of the crumbs into the warm apples. Reserve the rest of the crumbs for topping. Pastry: Adjust the oven rack in the center of the oven, and preheat to 400. Cut out a 10” circle in the pastry sheet (use powdered sugar to help the dough from not sticking). Put dough on baking sheet. Mound the cooled apple filling in the center, leaving a 2 inch border around the perimeter. Sprinkle the crumb topping over the apples. Fold the edges of the pastry over the apples. Press the edges into a free form circle. You don't have to be perfect! Place in the oven and bake for about 30 minutes, or until the pastry is golden. Cut into wedges and serve with a warm dulce de leche (get haagen daz’s ice cream with the dulce de leche name). Garnish with whipped cream.

30: Grandma Sam first came to me in the Summer of 2010 and said "I need to make a cookbook. You need to help me find a website where I can do so." I searched and searched and could never find anything perfect enough. Until now. Together we compiled the recipes (Volume One) and tried (almost) every recipe to make sure it was perfect (and delicious). It was also a perk that we were spending time together! Here are the recipes that we found suitable for the first volume, with hopefully many more to come! ~Kirstin | A Word from Kirstin

31: Index | A Soup for All Seasons ........................................................6 Apple Tart ............................................................................29 Bean and Sausage Soup ...................................................8 Biscotti .................................................................................28 Caesar's Salad ...................................................................5 Cheesecake .......................................................................27 Cheesy Garlic Bread ...........................................................9 Chicken Marsala ................................................................16 Chicken salad on croissant ................................................20 Chinese Almond Cookies ...................................................24 Cioppoino ..........................................................................18 French Chocolate Cake .....................................................23 Fruit Cheese Pizza ..............................................................22 Hot Artichoke Dip ................................................................11 Hunan Chicken Salad ........................................................7 Linguine with White Sauce using Clams or Mussels ..........19 Miso-Glazed Bacon and Asparagus .................................12 Peppermint Bark .................................................................26 Potato Casserole ................................................................3 Quiche ................................................................................15 Russian Tea Cakes ............................................................24 Sweet Hot Mustard ..............................................................13 Taco Salad .........................................................................17 Thumbprint cookies ............................................................25 | 31

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Kirstin Rabusin
  • By: Kirstin R.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Favorites
  • Tags: None
  • Started: about 5 years ago
  • Updated: almost 5 years ago

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