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Family Recipes

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Family Recipes - Page Text Content

S: Family Recipes

BC: 2011

1: Kay Gottschalk's Sour Cream Coffee Cake | 2 c flour 1 tsp baking soda 1 tsp baking powder 1/2 c butter room temperature 1 c sugar 2 eggs, lightly beaten 1 tsp vanilla 8 oz sour cream (1 cup) Topping: 1/4 c flour 3/4 c brown sugar, firmly packed 1 c chopped pecans or walnuts 1/4 c butter, room temperature 1 tblsp cinnamon Preparation: Bend all ingredients together and spread half of batter in a greased tube pan or oblong pan. Spread half of batter into a greased and floured 10" tube pan or oblong pan. Sprinkle half of Topping. Top with remaining batter. Sprinkle with remaining Topping. Bake at 325 for 40 minutes.

2: Mary- Helen’s Xmas Cut-out Cookies | 2 sticks margarine 3 eggs 1 3/4 c sugar 1 tsp salt 1/2 c milk 4 tsp baking powder 5 c flour 1 tsp vanilla Cream eggs, sugar, salt, shortening & vanilla Combine dry ingredients with liquid mixture and add milk. Chill dough. Roll out on floured surface. Use cookie cutters. Bake at 375F 10-12 minutes. Ice with confectionary sugar, almond extract, and a bit of milk. Or frost: (makes a lot of frosting) 1 lb confectionary sugar 1 stick margarine 1 tsp vanilla small can evaporated milk -- add a little at a time and judge consistency. | Mom's Red Velvet Cake / Waldorf Astoria Cake 1/4 c shortening 1 1/2 c sugar 2 eggs 2 tblsp cocoa 2 oz red food coloring 1 tsp vanilla 2 1/2 c flour 1 tsp salt 1 c buttermilk 1 1/2 tsp soda 1 tblsp vinegar Cream shortening, sugar, and eggs. Make a paste of cocoa and food coloring, and add to the creamed mixture with vanilla. Slowly add the dry ingredients to the creamed mixture with the buttermilk. Mix soda and vinegar and fold into batter – do not beat. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 for 40 minutes. (45 minutes if using 9x13” pan)

3: Mary-Helen - Chocolate Meatball Cookies (from Renee’ Nobles) 3 oz softened cream cheese 1 stick margarine (1/4 lb) 1 1/2 c sugar 4 eggs 1 c milk 2 tsp vanilla 5 cups flour 3/4 c cocoa 5 tsp baking powder 2 tsp cinnamon 2 tsp nutmeg 2 tsp ground cloves 1 c chopped nuts 1 c raisins 1 c chocolate chips Cream liquids. Add dry ingredients. Fold in nuts, raisins, and chocolate chips. Roll into 1-inch size balls. Place on cookie sheet and bake at 350F for 10 minutes. | .Life is good ~ M-H | Icing for Red Velvet Cake: 5 tblsp flour 1 c milk 1 c sugar 1 c butter 1 tsp vanilla Mix flour and milk, stirring constantly until thick over low heat. Cool. Cream together sugar, butter and vanilla (15 min). Add to the milk/flour mixture. Beat until it reaches spreading consistency fluffy, like whipped cream.

4: Aunt Mary | Humdingers | 1 c chopped dates 3/4 c sugar 1 stick margarine Cook the above for 5 minutes or until dates are soft. Let cool. Add 1 cup chopped pecans 2 tsp vanilla Add 1 1/2 c rice crispies. Form into balls and roll in XXX sugar. (Add liquor to mix if desired - was there a question?) | Aunt Mary’s Italian Cookies (Biscotti) 2 c flour 2 tsp baking powder 3 eggs 1 c sugar 1/2 c melted margarine 2 tsp vanilla 1 tsp anise extract or oil Mix, and if too soft add more flour. Cover and let stand overnight. Grease cookies sheet. Preheat to 350. Take 3 tblsp of dough and roll on floured board to the size of a broom handle and long enough to fit the cookie sheet. Do 3 rolls per cookie sheet. They will spread. Bake until the sides are a little brown. Pull from oven, and cut on an angle to the width you desire. Then turn them on their side, and place back in the oven until golden brown -- about 10-12 minutes.

5: Mom’s Zucchini Bread 2 bread pans – greased & floured 3 eggs 2 c sugar 1 c oil 2 c flour 1/4 tsp baking powder 2 tsp baking soda 3 tsp cinnamon 3 tsp vanilla 1 tsp salt 2 cups grated zucchini (packed) – peel and grate zucchini & remove seeds) 1 c chopped nuts Mix eggs, sugar, oil, and zucchini. Add in dry ingredients. Add vanilla & nuts. Bake 1 hour at 350. | Mom’s Chicken/Turkey and Stuffing Casserole Use 4 whole COOKED chicken breasts (or a cut-up rotisserie chicken). Put in an oblong baking pan. Mix: 1 can cream of chicken soup (or cream of mushroom) 1/4 cup milk 3/4 cup sour cream Pour over chicken in baking dish. Mix: 1/2 small bag of Pepperidge Farm stuffing. Chopped celery Chopped onion 1 beaten egg hot water to moisten Put on top of chicken mixture. Bake 30-45 minutes at 350F.

6: Annie Long’s Beef Stroganoff | 1 lb stew meat 1 tblsp Worcestershire sauce 1 pkg egg noodles 1 pkg dry onion soup mix 1 to 2 cans of cream of mushroom soup pinch of garlic powder 1 can of mushrooms Mix everything but noodles in a crockpot on low for 8 hours. Boil noodles near end of cooking time. Serve all together. Maggie says, “ENJOY!” Annie says ADD WINE!" | Maggie Long’s Favorite Banana Bread 1 c sugar 8 tblsp butter 2 eggs 3 bananas (mashed) 1 tblsp milk 1 tsp cinnamon 2 c flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 c chocolate chips Cream sugar, butter, eggs. Add bananas, milk and cinnamon. Add in dry ingredients. Stir in chocolate chips. Bake for 1 hour 10 minutes or until toothpick comes out clean.

8: Charles Gottschalk’s Chicken Jerusalem 1 tblsp oil chicken cut into serving pieces, floured 1/2 lb sliced mushrooms 1 jar of marinated artichokes (drained) 1 cloves of garlic, minced 1/2 tsp oregano 2 c crushed tomatoes 1/2 c sherry Dredge chicken in flour and brown in oil. Place in casserole, add mushrooms and artichoke. Stir in garlic, spice, and tomatoes. Bake 1 1/2 hr until chicken is tender. Add sherry.

9: "YUMMY" ~ try um | Charles Gottschalk’s | Potato Pancakes | 2 cups grated new raw potatoes grated onion grated apple 2 eggs 4 tblsp flour Fry in Crisco.

10: Line a cookie sheet with foil Place 1 package of Waverly Cracker on the cookie sheet. In a saucepan, combine 3/4c oleo/margarine 3/4 c brown sugar (don’t pack) 3/4 c slivered almonds Boil 2 minute, then pour/spread over the crackers. Bake 325 for approx 10 min. Mom’s Pesto 1 c firmly packed basil leaves 1 c firmly packed torn spinach leaves 1/4 c Parmesan cheese 1/4 c chopped nuts (pine nuts or walnuts) 1-2 cloves garlic 1/4 tsp salt Blend in food processor until like a paste. Slowly add 2 tblsp olive oil and 2 tblsp water. Blend well. Put into small cups (like Crystal Light). Freeze. | Mom's Waverly Crackers

12: Grandma Hoffman’s Best Crisp Pickles –- Bread & Butter 4 qts sliced medium cucumbers 6 white onions sliced 3 cloves garlic 1 green pepper (cut into narrow strips) 1 sweet red pepper (cut into narrow strips) 1/3 c coarse-medium salt 3 c distilled white vinegar 5 cups sugar 1 1/2 tsp turmeric 1 1/2 tsp celery seed 2 tblsp mustard seed Slice cucumbers thin. Add sliced onions, garlic, and peppers. Add salt; cover with cracked ice; mix thoroughly. Let stand 3 hrs. Drain. Combine remaining ingredients; pour over cucumber mixture. Beat to boiling; seal in sterilized jars. Makes 8 pints.

13: ~ Food + Fun + Family ~ | Grandma Hoffman’s | Sweet Pickles | 75 2 to 3” cucumbers cut lengthwise. Heat to boiling 4 qts water and 2 cups coarse-medium salt. Cool. Then pour over cucumbers; cover; let stand 1 week. Drain; cover with boiling water; let stand 24 hours. Drain; cover with boiling water; and add 1 tsp powdered alum; let stand 24 hours. Drain. Cover with hot syrup made with 6 cups vinegar, 5 cups sugar, 1 oz celery seed, and 1-ounce cassia buds. (Cassia Buds are the unopened flowers of the cassia (cinnamon) tree that are picked just before blooming and dried in the sun. I found it online) For 3 successive days, drain off syrup; add 1 cup sugar; heat to boiling; pour over pickles. (Total: 8 cups sugar!). On third day, drain; pack in sterilized jars; pour over hot syrup. Seal. Makes 12 pints. | Grandma Hoffman's

14: Cream Cheese Frosting 1 3 oz pkg cream cheese (softened) 1 tblsp butter (softened) 1 tsp vanilla 2 c confectionary sugar Combine cream cheese, butter, and vanilla, and beat until blended. Gradually add sugar, beating until fluffy. If necessary, add milk to make it spreading consistency. | Pat Ragusa’s Carrot Pineapple Cake | 1 c flour 1 c sugar 1 tsp baking powder 1 tsp soda 1 tsp cinnamon tsp salt Mix together. 2/3 c salad oil 2 eggs 1 c finely shredded carrot c crushed pineapple (w/syrup) 1 tsp vanilla Mix until moistened -–about 2 minutes. Bake in greased/lightly floured pan 9x9 pan at 350 for 35 minutes. Cool 10 minutes and remove from pan. Frost with cream cheese frosting.

15: 1 1/2 c flour 1 c sugar 1 tsp baking powder 1 tsp soda 1/2 tsp salt Mix together. 2/3 c salad oil 2 eggs 1 c finely shredded carrot 1/2 c crushed pineapple (w/syrup) 1 tsp vanilla Mix until moistened – about 2 minutes. Bake in greased/lightly floured pan 9x9 pan at 350 for 35 minutes. Cool 10 minutes and remove from pan. Frost with cream cheese frosting. | Patricia's | Chicken Pot Pie | 2 tblsp butter 2 tblsp flour 1 tsp salt 1/8 tsp pepper 1/8 tsp thyme 1/2 c chicken broth 1/2 c light cream or milk 2 c cubed cooked chicken or turkey 1 can or frozen bag of peas & carrot or mixed vegetables 1 can cooked onions Melt butter in saucepan over low heat. Blend in salt, flour, pepper, and thyme. Cook over low heat stirring until smooth and bubbly. Remove from heat. Stir in chicken broth & cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables & chicken/turkey. Pour into a pastry crust, and cover with a top crust. Bake at 425 for 35-45 min.

16: Patricia’s Taffy Apple Salad | Mix and set aside: 3 cups apples (peeled, sliced, and diced) 8 oz Cool Whip 1 pkg dry roasted peanuts Sauce: 1 egg 3 tblsp apple cider vinegar 1 8 oz can crushed pineapple with juice 1/2 c sugar 1 tblsp flour Heat sauce mixture and stir until thick (15 min of stirring) Cool. Then add to first mixture.

17: Dad’s Nick Tahou Sauce Saute 1 large onion in 1/4 cup cooking oil. Add in 1 lb fine ground beef and brown. Add 2 tblsp chili powder 2 tsp paprika 1 tsp salt 1 tsp white pepper 2 tsp cayenne pepper Couple dashes of Tabasco sauce 1 bouillon cube Scant tsp cinnamon Add a bit of Accent to bring out more of the flavor (optional) 1 quart water Cook slowly until it has reduced by half its volume. Then put in blender and make consistency even finer. | Mom’s Baked Beans 2 cups dry navy beans - washed and soaked overnight 3 tblsp molasses 2 tsp dry mustard Mix into a paste. 1 tblsp vinegar sugar to taste Onion Salt & pepper 1/4 lb salt pork Bake in a bean crock for a couple of hours.

18: Kathleen’s Texas Caviar 1 clove elephant garlic minced (1 tblsp) 1/2 c red or yellow onion minced 4 spring onions thinly sliced 1 medium bell pepper diced 2 cans black-eyed peas rinsed & drained 1 can black-eyed beans rinsed & drained 2 cans diced Rotel tomatoes with chilies rinsed & drained 1 1/2 c cilantro diced 2 tblsp white wine vinegar 1 tblsp olive oil 2 to 3 tblsp zesty Italian dressing Add salt & cracked black pepper to taste Dash or so of hot sauce to taste 1 tblsp lime juice Optional: Add diced black olives and diced avocado. Stir and refrigerate overnight. Serve with tostada chips. | Kathleen’s Crab Cakes 1 pkg imitation crab meat 1 medium red pepper chopped 2 stalks celery chopped 1 medium sweet onion minced Fresh parsley – 1/2 bunch finely chopped or 1/3 c dry parsley 1 tblsp old bay seasoning 2 tblsp Dijon mustard 3 pieces of dry bread – run through food processor until it’s fine crumbs 4 dashes hot sauce or 3 dashes cayenne pepper Zest and juice of 1 lemon Enough mayo to hold mix into a cake Take crab meat in food processor and pulse until it’s broken up – no huge chunks. Place in bowl. Take red pepper, celery, onion and pulse in food processor until fine. Place in towel, roll up and squeeze out as much liquid as possible. Place in bowl with crab meat.

19: Mom’s Glazed Strawberry Pie | 1 quart strawberries, washed, drained and hulled 1 1/3 c sugar 1/2 c water 1/4 c cornstarch 1 baked pie shell 3/4 c cold water 1/8 tsp salt 1 tblsp lemon juice red vegetable coloring Bring sugar and water to boil. Dissolve cornstarch in 3/4 c cold water. Add syrup to mixture. Stir constantly, cooking about 10 minutes or until clear. Blend in salt, lemon juice and enough red food coloring to produce a light red shade. Pour this prepared glaze over the strawberries, mix gently. Cool, place in baked pie shell. Makes one 9-inch pie or a dozen medium tart shells. | Add rest of ingredients and mix. You want it to be able to form cakes without having them crumble. Take a couple of crackers and crush in food processor. Roll crab cakes in cracker crumbs and shape into cakes. Lightly brown in skillet with a little oil. Eat! Or call Kathleen for help!

20: 1 heaping basket tomatoes 2 qts onions 1 bunch celery Cook strain, then add: 2 tblsp salt 1 1/2 c vinegar <40 tblsp sugar 1 tsp nutmeg | Grandma G.W. Gottschalk’s Catsup for canning (Elizabeth Ubelacker) | Put spices in a bag: 2 tsp dry mustard 1 tsp cinnamon 1 tsp cinnamon 1 tsp allspice 1/2 tsp cloves 1/2 tsp back pepper 1/2 tsp red pepper Cook until done. Put in sterilized jars or bottles.

21: Grandma Gottschalk’s Chili Sauce for canning (E Ubelacker) | 35 tomatoes 8 green peppers 8 onions 1 bunch celery Cook about 3 hours, then add: 1 1/2 tblsp salt 1 1/2 cups vinegar 20 tblsp sugar 1 tsp nutmeg Cook until done.

22: Aunt Mary’s Xmas Cookies (Anise) 5 tsp Anise seed 4 c sugar 1 cup lard/Crisco or butter (melted) 2 eggs Beat in: 2 tsp baking soda 1 pint sour cream 7 cups flour Chill dough. Roll out, cut with cookie cutters. Bake at 375F for 12 minutes.

23: Aunt Mary’s Chicken Provencal | 1 chicken cut into serving pieces 2 tblsp oil 3/4 c chopped onions 1 1/2 c chopped tomatoes 2 cloves crushed garlic 1 c dry white wine 1 can mushrooms 1 can or 1/2 c black olives 1 tblsp sweet basil & parsley 1 c chopped celery Brown chicken, then remove from pan. Add onions, chopped celery, cover, and cook for 25 minutes. Add wine, chicken, tomatoes, etc, and then cook another 15 to 20 minutes.

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  • Title: Family Recipes
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  • Started: over 7 years ago
  • Updated: about 7 years ago