S: Family Recipes
BC: Christmas 2010
2: Din Noll | Ranch Oyster Crackers | Ingredients: 12-16 oz. plain oyster crackers 1/2-1 tsp. Dill Weed 3/4-1 c. salad oil 1 package Hidden Valley Dressing Combine Ranch dressing, dill weed, and oil. Pour over crackers. Stir to coat. Stir gently halfway through baking. | 250 | 15-20 | 8 | Side Dishes
3: Din Noll | Ingredients: 1/2 c. butter * 3/4 c. sugar * dash of salt * 3 beaten eggs * 1 20 oz can of crushed pineapple * 3-5 sliced of bread, cubed Cream butter and sugar. Add eggs and beat, then add all other ingredients. Mixture may look curdled. Place in 1 1/2 quart casserole dish and bake. Note: good side with ham, | Baked Pineapple | 325 50 mins 8-10 | Beth Happoldt | Marinated Carrots | Ingredients: 5-6 c. carrots * 1 medium onion * 1 green pepper * 1 can Campbell's tomato soup * 1 c. oil 3/4 c. vinegar * 1 c. sugar * 1 tsp Worcestershire sauce 1 tsp dry mustard * 1 tsp. salt * 1/2 tsp pepper | Slice carrots thin and cook until tender; drain. Mince onion and green pepper. Add to carrots. Mix all other ingredients together and bring to boil. Pour over carrots, peppers, onions. Store in covered container. Will keep for 3 weeks. be sure to make 24 hours before serving. Celery or celery seed may be added.
4: Ingredients: 2 qt. shredded cabbage * 1 chopped onion * 1 chopped green pepper * 1 tsp tumeric * 1 tsp. celery seed * 1 tsp. mustard seed * 1/2 tsp. salt * 2/3 c. vinegar * 1 1/2 c. sugar Combine all ingredients. Make 1 day ahead and stir several times. | Beth Happoldt | Broccoli Salad | Mix together: 1 large bunch of broccoli, chopped * 1 small onion, diced * 1/2 c. raisins * 8 slices of crisp bacon * 1 diced apple * 1 c. cheddar cheese For Dressing-Mix together: 1/2 c. mayonnaise 2 Tbsp. vinegar 1/4 c. sugar Prepare dressing at least 30 minutes before mixing with other ingredients. Marinade for 1 hour before serving. | Laura Inman | 6-8 | French Slaw | Beth Happoldt | "This is my favorite broccoli salad, because of the apples!" -Peggy | "This is the only salad I know of to be eulogized! At my mother's service the revered spoke about this salad and then everyone went back to the clubhouse, where this was served." -Ann | "Another familiy favorite- I gave this recipe to Carrie at her Bridal Shower." _Ann
5: Beth Happoldt | Beth Happoldt | Chicken Salad | Ingredients: 1 lg. pkg. of lemon Jello * 3 c. hot water 4 c. cooked chicken * 1 c. grapes * 1 c. slivered almonds 2 c. crushed pineapple (do not drain) * 2 c. mayonnaise Dissolve Jello in hot water and add remaining ingredients. Place in 9 x 13 inch pan and refrigerate. 12
6: This cookbook is truly a window into our family and its tastes- lots of casseroles and desserts! - Carrie | Casseroles | Beth Happoldt | Broccoli Casserole | Ingredients: 2 pkg. frozen chopped broccoli * 1 c. cream of chicken soup * 1 c. shredded cheddar cheese * 2 lightly beaten eggs * 2 tsp. minced onion * 1 c. mayonnaise * 1 c. water * 1/2 tsp. salt * cracker crumbs Bring water to a boil. Add broccoli and cook, covered, about 10 minutes. Drain and add mixture of mayonnaise, cheese, eggs, soup, and onions. Mix well and pour into casserole dish. Cover with cracker crumbs. Dot with butter. Bake. If you plan to freeze, reduce cooking 15 min. 350 45 10
7: Hot Chicken Salad Casserole | Beth Happoldt | Ingredients: 2 c. diced chicken * 2 c. diced celery * 1/2 c. slivered almonds * 1/2 tsp. salt * 1/2 tsp. grated onion * 2 tbs. lemon juice * 1 c. mayonnaise * 1/2 c. cheddar cheese * 1 c. potato chips Mix all ingredients, except cheese and potato chips. Put into buttered casserole dish. Combine cheese and potato chips and spread over top. Bake for 20 minutes. 375 20 6
8: "This is a recipe sent to my mother, Beth Happoldt, from friend, Eloise Sperati; with a note written on back. They would send each other tacky or funny wedding announcements, which is referenced in the note." -Ann | Baked Grits Heat 1/2 c. milk and 1 tbsp. butter. Add 1 c. cold boiled grits and stir until smooth. Than add 1 beaten egg, 1/2 tsp. salt, and a pinch of pepper. If desired, 1/2 c. cheese may be added. Pour into buttered baking dish and cook at 350 until firm and brown- about an hour | I received your letter the end of the week and was glad to hear from you. Your Victorian Saturday in Dover sounded most interesting. You did not say whether you had received the last of the Bicentennial (Frankoma) plates. If not, please let me know as I have received mine. I keep reading wedding write-ups in the paper and I conclude that anything goes. In one the bride's mother sang the benediction at the end of the ceremony- I think I'll spare the kids that. Love, Eloise
9: Frances Inman and Claudia Moore | Zucchini Casserole | Ingredients: 4 lbs. zucchini * 1 lbs. sausage * 1/2 c. chopped onion * 1 c. crushed saltines * 1 c. Parmesan cheese * 4 slightly beaten eggs * salt and pepper 8 1/2 tsp thyme * 2 minced cloves of garlic | Wash zucchini, trim ends. Cook whole zucchini in boiling, salted, water for 12-15 min. Drain, then chop coarsely. In meantime, cook sausage and onions over med heat. Drain. Combine both mixtures and add remaining ingredients, except 1/4 c cheese. Mix well and spoon into casserole dish. Sprinkle with remaining cheese. 350 60-70 10
10: Beer Muffins Din Noll 4 c. Busquick * 1 can of beer * 1/4-1/2 c. sugar Mix and bake at 425. Makes 24 muffins. | Cream sugar and butter. Add vanilla and mix eggs one at a time. Flour fruit and nuts and add to batter. Put in bundt or angelfood pan. Can also cook in loaf pans, but will need to adjust temp and cook time. Make a month in advance for best results.. 250 | Ingredients: 1/2 lb. of butter * 1/2 lb. sugar * 3 c. flour 6 eggs * 1 lb. cherries 8 1 lb. pineapple * 1/2 lb. raisins 1/2 lb. pecans or walnuts * 1/2 tsp. vanilla * 1/2 small can of pineapple | Florrie's Fruit Cake (Adapted) | Ann Happoldt | "This recipe was made during WWII by my grandmother, Florrie Happoldt. I still make this today. It's best to wrap the cake in a towel soaked in rum to preserve it." -Ann | "Though Southern Baptist, our family knows how to incorporate booze into a recipe!" - Carrie
11: Carrie Hart | Mini Broccoli and Ham Cups | Ingredients: 1 pkg. frozen chopped broccoli, thawed, well drained * 1/4 cup chopped sun-dried tomatoes* 1/2 cup Cream Cheese * 1 Tbsp. Parmesan Cheese 1/4 tsp. garlic powder 24 slices Deli Fresh Shaved Smoked Ham * 1/3 cup chopped Smoked Almonds Combine broccoli, tomatoes, cream cheese, Parmesan and garlic powder. Flatten ham slices. Press 1 ham slice onto bottom and up side of each of 24 miniature muffin pan cups. Fill with broccoli mixture; sprinkle with nuts. | 350 | 30 | 24 | "These Ham Cups are super easy to make and a hit at any party. You can even make them ahead of time and travel well." -Carrie | Claudia's Cheese Spread | Claudia Moore | Ingredients: 8 oz. cream cheese * 2 tbs. defrosted OJ concentrate * 1 tbs. sugar * 2 tsp. grated orange peel 1/8 tsp. cinnamon * 1/4 c. chopped dried cranberries 1/4 c. chopped pecans | Beat first 5 ingredients until well blended. Add cranberries and nuts. Stir in. Cover and put in fridge for at least an hour. Serve with bread or crackers.
13: Beth Happoldt | Country Captain (Chicken Curry) | Sauté in 1/4 cup of oil 1 c. each of diced onions and green peppers Add: 2-3 c. cooked chicken, shredded * 2 cans tomatoes * 1 c. diced celery * 2 bay leaves * 1/2 lbs. mushrooms * 1 c. raisins 1 tsp. curry powder * 1 tsp. thyme * 2 tsp. salt * 1/4 tsp. cayenne pepper * 1/2 tsp. garlic powder * 3 oz. of tasted almonds | Cook on low for 30 minutes. Serve with rice and any of the following in small dishes: chutney, mandarin oranges, diced apples, pineapple, bananas. Also good way to use leftover turkey. | 30 mins 6-8 | "One of Granny Beth's favorites, especially for Sunday dinner. I remember her teaching me manners over this meal." -Carrie
15: Ann Happoldt | Impossible Cheeseburger Pie | Ingredients: 1 lb. ground beef * 1 1/2 c. chopped onion * 1/2 tsp. salt * 1/4 tsp. pepper * 1 c. shredded cheddar cheese * 1 1/2 c. milk * 3 eggs * 3/4 c. Bisquick | 400 | 30 | 6-8 | Lightly grease a pie plate. Cook ground beef and onion. Drain. stir in salt, pepper, Spread in pie plate, sprinkle with cheese. Beat remaining ingredients until smooth, then 15 seconds in blender on high. Pour in pie pate and bake until golden brown. Let stand 5 minutes until cutting | Carrie Hart | Shepard's Pie | Ingredients: 1 lb ground beef * 1 c peas * 1 diced large onion * 1 lb potatoes * 1 c. stock * 3 tsp flour | Brown ground beef and boil potatoes. Once beef is brown, add onions and peas (may also throw in any other veggies you like) and add stock and sprinkle in flour. Stir. When potatoes are done, mash. Pour beef mixture in casserole dish and top with potatoes. You can also sprinkle a little cheese on top. Put in oven until top browns. 350 10-15 8 | "This Shepard's Pie is great for those nights you really don't want to cook and is a great way to use up leftovers. If you don't want to make mashed potatoes, it is also yummy with Instant potatoes, just make sure to put a little cream cheese in them to give a good texture. - Carrie | "I made this recipe for the family when they came for Carrie's second birthday." -Ann
16: Beth Happoldt | Finger Cookies or Sand Bars | Ingredients: 2 sticks of butter * 2 c. flour * 2 tbs. of sugar * 3 tsp. vanilla * 1 c. pecans * pinch of salt | Mix butter, sugar, flour, vanilla, salt together. Add pecans add mix. Roll into shape and size of a forefinger. Place on ungreased cookie sheet and bake 12-15 minutes. When cooled, roll in confectioner's sugar. | 425 12-15 4 dozen | Peggy- "I think the title sounds a bit cannibalistic- many people call these Mexican wedding cookies or sand bars." | "Laura wrote this recipe in her cookbook with the notation "Beth's Cookies" next to them." -Ann
17: Gooey Cake | Frances Inman | Ingredients: 1 pkg. of yellow cake mix * 1 lb. powered sugar 2 eggs * 2 beaten eggs * 1 stick of melted butter * 1 c. nuts 1 8oz package of cream cheese Mix together cake mix, 2 eggs, and melted butter. Spread in bottom of 9 x 13 pan. Beat cream cheese with powdered sugar, less 3 tablespoons. Add 2 beaten eggs. Spread over top of first layer. bake at 350 for 15 minutes. Mix 1 cup nuts with remaining sugar, spread over top and bake. | 350 30-45 10
18: Frances Inman's Famous Carrot Cake | Ingredients: *First Mixture: 2 c. sugar * 1 c. oil * 4 eggs * 1 tsp. vanilla Beat well and add to second mixture * Second Mixture: 2 c. flour * 2 tsp. baking powder * 1/2 tsp. salt * 2 tsp. baking soda * 2 tsp. cinnamon Mix well and fold in 3 cups grated carrots. bake in 3 well greased pans for 30 minutes at 350. Filling: 1 stick of butter * 1 box of confectioner's sugar * 8 oz. cream cheese * 1 tsp. of vanilla Let ingredients stand at room temperature. Mix, then frost cake. | "This is my mom's favorite cake and a Thanksgiving tradition. Though the recipe looks simple enough, I have yet to make this cake successfully!" -Carrie
19: Wibba Featherston | Divinity Fudge | Ingredients: 2 1/3 c. sugar * 2/3 c. white corn syrup * 1/2 c. of water * 1/4 tsp. salt * 2 egg whites * 1 c. chopped nuts * 1/2 tsp. vanilla . | Stir first 4 ingredients in saucepan over low heat until sugar dissolves. Boil, without stirring, to 265 or until brittle ball forms in water. Remove syrup from heat, pour slowly over stiffly beaten egg whites, while beating with mixer. Add nuts and vanilla. Pour into greased 9x9x2 pan. Cool and cut into squares 1 1/2 lbs | Peggy Litchko | Pumpkin- Chocolate Chip Cookies | Ingredients: 1 pkg. of spice cake mix * 1 15 oz. can of pumpkin * 6 oz. chocolate chips Combine ingredients and mix well. Drop in spoonfuls on ungreased cookie sheet. bake for 14 minutes at 375. Makes 3 dozen. Note: you can also add nuts, white chocolate or dried fruit for variety. Frosting also works too! | " Sooo easy, even I can make these! It helps to put pumpkin in bowl first then slowly add cake mix." -Peggy | Sugared Pecans 1 stick of butter * 1 lb. pecans * 2 egg whites * 1 c. sugar * dash of salt Melt butter on a cookie sheet in oven while combining other ingredients. Pour on baking sheet and bake at 350 for4-6 minutes
20: Beth Happoldt | Poke and Pour Cake | Ingredients: 1 pkg. of white cake mix * 2 egg whites 1 1/2 c. of water * 1 pkg of Jello * 1 c. boiling water * 1 c. cold water | 8-10 | Prepare and cook cake according to package directions. Cook for 15 minutes. Prepare Jello according to directions. With tines of fork poke holes into cake at 1/2 inch intervals. gently pour jell-o over cake. Refrigerate for 3-4 hours before serving | Cracker Cookies | Beth Happoldt | Ingredients: 9 sq. graham crackers, split * 1/2 c. butter * 1/2 c. brown sugar * 1/8 tsp. salt * 1/4 tsp. cinnamon * 1/2 c. chopped nuts | Sweet and Spicy Pecans 2 Tsp butter * 1/4 c brown sugar 1/2 tsp. cinnamon * 1/4 tsp salt 1/4 tsp. nutmeg * 2 c. pecan halves Place butter in large glass bowl and microwave for 30 seconds. Add remaining ingredients and 1 tbs of water. Stir until buts are coated. Microwave on high for 4-5 minutes Cool on foil, sprayed with Pam. | Ambrosia Mix togeather: | 4 oranges 4 bananas shredded coconut 1 can of crushed pineapple lemon juice little sugar | Put crackers in ungreased 9 inch square pan. Melt butter in saucepan; add sugar, salt, and cinnamon. Mix well and boil for 2 minutes. Add nuts and mix. Pour over crackers. Bake then let cool before cutting into bars. 375 8 min 15 cookies
21: Beth Happoldt | Mile High Strawberry Pie | Crust: 1/2 c. butter, softened * 1/4 c. brown sugar 1 c. flour * 1/2 c. chopped nuts Mix and bake in 9 x 13 pan at 350 for 20 minutes. Cool and crumble. pat 3/4 of crumbs in pan. Save rest to sprinkle on top. | Filling: 10 oz. frozen strawberries (partially thawed) 2 egg whites * 2 tbs. lemon juice * 1 c sugar Beat filling until thick and high, about 15 minutes. Than fold in 1 c. heavy cream, whipped. Pour into crust and top with crumble. 350 15 10 | Mile High Stawberry Pie is better witha Southern accent! | Claudia Moore | Sour Cream Pound Cake | Grease and flour pan (could also use bundt pan) Mix 3 cups of sugar and 1/2 pound of butter. Beat in 6 eggs, one at a time. Add 3 cups of flour sifted with 1/4 tsp. soda alternately with 1 cup sour cream and a little vanilla. | Claudia's note: Keep at room temperature for 24 hours. Also freezes beautifully. 300 90 10-12
22: The Inman Pear Relish | Our family cookbook would not be complete without this! Ingredients: 1 peck (about 12 pounds) of pears- Keiffer is the best * 4 red peppers * 3 green peppers * 5 c. vinegar * 6-8 onions * 1 tbs. salt * a few hot peppers, if desired * 1 tbs. of allspice, wrapped in cheesecloth Peel pears. Grind (or use food processor) pears, peppers, onions, and hot pepper. Let vinegar, sugar, salt, and spice come to a boil, then add remaining mixture. Let boil for 60-90 minutes, depending on juciness of pears. Pour into sterilized jars. Though you may reuse jars, do not reuse the lids! Makes 16 pt. jars.