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Family Recipes

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Family Recipes - Page Text Content

S: Our Family Cook Book 2011

BC: Made by Curtis & Kim Podridske

1: This Cookbook is inspired by all of the talented cooks in the family. And in Memory of Gertie and Justina...

2: Beverages Punch 4 BreakFast Fluffy Pancakes 5 Appetizers Cream Cheese Wraps 6 Layered Dip 7 Spinach Dip 8 Bite Sized Spinach Dip 9 | Table of Contents | Entree Adobo 22 Barbecued Chicken 23 Barbecued Salmon 24 Chili 26 Homemade Pizza 28 Honey Mustard Chicken 30 Lasagna 31 Meat Loaf 32 Roast beef 34 Rouladen 36 Turkey & Stuffing 38 | Soup & Salad Caesar Salad 10 Greek Salad 11 Layered Salad 12 Mandarin Salad 13 Borscht, Classic 14 Borscht, Summer 15 French Onion Soup 16 Won Ton Soup 18 Bread Braided Bread 20 | 2

3: Sides Broccoli Casserole 42 (Roasted) Carrots 43 Cheese Potatoes 44 Gravy 45 Lumpia 46 Mashed Potatoes 47 Pancit 48 Sticky Rice 50 Yorkshire Pudding 51 | Dessert Banana Boats 52 Blueberry-Banana Bread 53 Cheese Cake Bites 54 Frog Eyes 55 Lemon Meringue Pie 56 Popcorn Cake 58 Raisin Tarts 59 Saskatoon Pie 60 Sugar Cookies 62 Toffee 63 Truffle 64 Unbaked Cookies 65 | Canning Super Dills 66 Other Doggy Cake 68 | 3

4: Punch for your Bowl! | Ingredients: 20 Ice cubes 1 Litre of Cranberry cocktail 1 Litre of Orange juice 1 Litre of Pineapple juice 2 Litres of Ginger ale Place ice cubes in the bottom of your punch bowl. Add the Cranberry cocktail, orange juice and pineapple juice. Add approximately 1 litre of Ginger ale, this should bring the punch close to the top of the punch bowl. Orange slices or berries for garnish! At Halloween; fill a rubber glove with water, tightly tie the hand opening closed and freeze in the freezer. Pull the ice hand out of the glove and put in your punch bowl! | 4

5: Fluffy Pancakes | Ingredients: Pancake Mix from Costco, Milk and Pam or Butter Make the pancakes just as directed on the side of the pancake mix., but use milk as a substitute for water. Heat the frying pan, spray with Pam spray or add melted butter. Only pour a 'palm sized` amount of batter on your pan. Only flip when bubbles form on the outside ring of the pancake or when you can see the underside is firm and golden-brown. | 5

6: Cream Cheese Wraps | Ingredients: 2 Tortilla Shells 200G Slices Ham 250 ml Cream Cheese (flavored if you wish) Optional: Sliced Avocado, Sliced Tomato, Sliced Onion, Sliced Lettuce, Sliced olives etc Spread cream cheese generously on tortilla shell, space out sliced ham and any other topping you wish, roll up and slice into 1 inch thick pieces. | 6

7: Layered Dip | Ingredients: 8 oz of cream cheese (softened) 1/2 C sour cream 1/4 C mayonnaise 4 oz can of broken & or small shrimp 1 C seafood cocktail 2 C shredded Mozzarella cheese 1/2 chopped green pepper 2 green onions, chopped 1/2 large tomato, diced | Mix first 3 ingredients together and spread onto a 12 inch round glass platter. Next, spread shrimp on top. Then add layers of seafood sauce, mozzarella cheese, green pepper, green onions & diced tomatoes. Cover and chill until ready to serve. Have assorted crackers and spoons for spreading. Serves 12 people. Omit the shrimp if allergies are known. | 7

8: Ingredients: 1 pkg frozen chopped spinach 2 C cream cheese (softened) 2 C grated cheddar cheese 1 C mayonnaise 1/2 tsp garlic powder Round sour dough bread Thaw chopped spinach and place into bowl. Add cream cheese, cheddar cheese, mayonnaise and garlic powder to the spinach. Mix all ingredients together thoroughly. Hollow out the round sour dough bread. Scoop all of the spinach mixture into the hollowed out bread. Bake at 325 degrees for 90 minutes. Serve with crackers and the inside of the sour dough bread (cut into bite size pieces). | Spinach Dip | 8

9: Ingredients: Same as previous page 1 package of won ton skins Before starting the dip, heat oven to 350F. Place 1 wonton skin in each of the ungreased muffin cups, gently pressing skin into bottom and up side of each cup. Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown. Now, use the same directions for the Spinach Dip recipe to bake the dip directly in a casserole dish. | Bite Sized Spinach Dip | 9

10: Caesar Salad | Wash and dry the lettuce with paper towel or use a salad spinner. Cut the lettuce bite size, don't chop it up too small. Use a small Garlic grater and grate the garlic into the bowl. Add the Oil, Vinegar, and Worcestershire Sauce, Mix well. Add the lettuce. Toss the lettuce until all the leafs are coated. Add the Parmesan cheese, toss salad. Add the Bacon bits and Croutons, Toss the lettuce again. | 1 large head of Romain lettuce 1 glove of garlic 1/2 teaspoon Worcestershire Sauce (Lea & Perrine's) 1/3 cup of Olive Oil 1/4 Pure white Vinegar 1 large egg 2 Table spoons of Bacon bits 1/4 cup of Grated Parmesan cheese 1/4 cup of Seasoned Croutons | 10

11: Ingredients: 1 cucumber 1 purple onion 1 field tomato (or cherry tomatoes) 1 cup feta cheese 1 romaine head of lettuce Greek salad dressing | Greek Salad | Wash and slice cucumber, onion and tomatoes (unless you’re using cherry tomatoes). Cut feta cheese into cubes as best as possible. Wash and shred lettuce. Mix all of the ingredients in a bowl, coating all sides of the vegetables generously with Greek salad dressing. | 11

12: Ingredients: 1 Head of Iceburg Lettuce (bite sized pieces) 1 Bunch Fresh Spinach (bite size pieces) 1 C Frozen Peas (uncooked) 3 Green Onions (sliced) 1 lb Bacon (cooked and crumbled) 5 Hard Boiled Eggs (sliced) 1 1/2 C Mayonnaise | Layered Salad | In a square glass dish, layer lettuce, spinach, peas, green onions, bacon and all 5 eggs. Seal completely with mayonnaise. Refrigerate for 24 hours. Serves 8 to 10 people. | 12

13: Mandarin Salad | Ingredients: Package of Baby Green mix Lettuce 2 Cups Cherry Tomatoes, Halves 2 Cups Mandarin Orange Slices 1 Cup Sliced Almonds, Toasted 1/4 Red Onion, Sliced 2 Cups Chow Mein Noodles Poppy Seed Salad Dressing | Toast Almond slices in a frying pan; watch carefully as they burn easily. Mix lettuce, tomatoes oranges and almonds in a bowl. Coat all ingredients lightly with Poppy Seed Salad Dressing to taste. Top salad with Chow Mein Noodles and Onion right before serving. | 13

14: Classic Borscht | Pour Consumme into a large soup kettle or Dutch Oven. Add tomato sauce, cabbage, celery, carrots and onions. Bring to a boil and turn heat down to low. Skim Soup. Simmer, covered for about 10 minutes or until vegetables are tender but still keep their shape. Skim as needed. Stir in sugar and add the beets. Simmer, covered for 10 more minutes or until beets are tender. Check the seasonings. Season with salt and pepper to taste, if needed. Stir in vinegar if using. Pour soup into a serving tureen or individual bowls and sprinkle with Dill. Garnish with sour cream and serve hot. | Ingredients: 2 quarts Beef Consommé 1 Cup Tomato Sauce 1 Cups Shredded Cabbage Cup Thinly Sliced Celery Cup Shredded Carrots 1 Tsp Sugar 1 Cups Julienne Strips of Raw Beets 2 Tsp Red Wine Vinegar (Optional) Cup Minced Fresh Dill Weed | 14

15: Pour Water and Ham in a large pot and bring to a boil. Simmer for a few hours, then remove the meat. Add the vegetables and cook until tender. Add the meat back into the pot. Add salt and pepper to taste. Add sour cream. Once soup is in individual bowls, add hard boiled eggs if desired. | Summer Borscht | Ingredients: 1 Smoked Ham Bone or Ham Hock 2-3 Cups of Slivered Sorrel Leaves or Beet Leaves Cup Chopped Green Onions 1/3 Cup Chopped Dill 4-6 Potatoes 8 Cups of Water Salt and Pepper to Taste Cup Sour Cream Hard Boiled Eggs (optional) | 15

16: Ingredients: 2 tsp Margarine Salt & Pepper to Taste 1 Large onion (thinly sliced) 1 Slice of Bread/bowl 2 tsp Flour 200 G Swiss Cheese 1 cup Beef or Chicken stock | French Onion Soup | 16

17: Melt the margarine in a medium saucepan. Add the onions and cook over low heat, stirring often until they are soft and golden. Sprinkle in the flour and cook for 2 minutes. Pour in the stock and season with salt and pepper. Bring the saucepan contents to a boil. Cover and simmer 15-20 minutes, stirring occasionally. Lightly butter and brown the bread under a broiler. Pour the saucepan contents in oven proof bowls. Top with the bread and sprinkle with grated cheese. Place the oven proof bowls on a cookie sheet and place then under the broiler, just long enough to melt and lightly brown the cheese. Serve immediately. | 17

18: Won Ton Soup | Ingredients: 1 pkg Won Ton Wrappers, square 1 pkg of Ground Beef 5 Skinless Chicken Thighs 1 Egg of a Ginger Root 2 Stocks of Green Onion 1 – 1 Tsp Kosher Salt 1 – 1 Tsp Pepper Water in a bowl | 18

19: In a medium bowl mix ground beef, beaten egg, salt and pepper. Defrost wrappers. Add 1 tsp of RAW beef mixture into wrapper, in a ball. (Dab fingers in bowl of water for each wrapper, on one half of the inside of wrapper, damp with water so wrapper will stick to itself). Fold each wrapper up in half. | After all wrappers are folded with meat, gently rinse them off. Boil a large saucepan of water, once boiled; drop all wrappers into the boiling water. Saucepan on medium heat. All the Won Tons will float when cooked. Slice Green onions, garnish soup with green onions when Won Tons are cooked. | 19

20: Ingredients: 2 tsp Sugar l cup Warm water 1 tbsp Active dry yeast 3 cups Flour 1 tsp Salt l cup Corn syrup (honey) 2 Eggs 2 Egg yolks l cup Margarine (melted) | In a small bowl, dissolve sugar in warm water. Sprinkle yeast and let stand for 10 minutes. In a large bowl, combine 750 ml (3 cups) flour and salt. Set aside remaining flour. Whisk the corn syrup, eggs, egg yolks and melted margarine into the dissolved yeast mixture. With a wooden spoon, stir all the liquids into the flour and salt. | Braided Bread | 20

21: Turn dough out onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Place the dough in a lightly greased bowl turning to grease all over. Cover with plastic wrap and let rise until doubled in bulk (about 1 hour). Punch down dough. Let dough rest for 5 minutes. Divide dough into 12 equal sections (6 and 6). Roll sections into equal strands that are slightly fatter in the middle and tapered at the ends. Braid strands: 2 becomes 6; 1 becomes 3; 5 becomes 1; 6 becomes 4. Repeat. Place on a greased baking sheet. Cover loosely with plastic wrap. Let rise in a warm draft-free place until doubled in bulk (about 1 hour). Preheat oven to 180C or 350F. Brush with egg yolk mixture. Bake for 35 minutes. | 21

22: Adobo (Ah-Dough-Bow) | Wash chicken. Mince garlic. Wash, peel and cut potatoes into quarters. Mix chicken thighs, vinegar, water, soya sauce, sugar, salt and pepper in a large saucepan. Use your hands to coat all sides of the chicken and mix the ingredients together (the liquids will only come up to half of the meat in the pan). Add potato quarters. Put saucepan over medium heat. Stir occasionally. Use a fork to test if the potatoes are soft, if so they are cooked through. Taste liquids in the sauce pan to ensure desired salt. In a measuring cup, add the cornstarch and enough water to make a paste to liquid consistency. Add the cornstarch mixture into the chicken, still on medium heat. Cook for an additional few minutes to thicken the liquid in the saucepan. | Ingredients: 16-20 Skinless Chicken Thighs 5-6 Golden Potatoes 1 Cup White Vinegar 1 Cup Water 2-4 Tbsp Dark Soya Sauce 1 Tbsp White Sugar 1-2 Tsp Kosher Salt 1-2 Tsp Pepper 2 Tsp Cornstarch (mixed with water to liquefy) 1 Whole Garlic Head | 22

23: Barbecued Chicken | Cut fat from chicken, rinse chicken. Place chicken into a large pot of boiling water. Boil for 10 to 15 minutes. Place boiled chicken in a large pyrex bowl. The barbecue mixture has no measurements for the following ingredients: barbecue sauce; pepper; garlic salt and maggi sauce. Mix together. Use seasonings to taste. Preheat the barbeque to 350 F. Spray Pam on the tin foil skewer pans. Place the chicken on tin foil skewer pans and then place on the barbeque. Barbeque for approximately 30 minutes. Turn chicken frequently and baste, baste, baste. | Ingredients: Chicken legs Bottled Bar B Q sauce Pepper Garlic salt Maggi sauce Tin foil skewer pans (for the barbeque) Pam spray | 23

24: Barbecued Salmon | Ingredients: Salmon (filleted; no bones) Onions Butter Apples (sliced) Pepper Lemons (sliced) Garlic powder Lemon Juice Chives Tin Foil cookie sheet Onions | 24

25: Take the salmon and place onto a tin foil cookie sheet. Spread approximately 4 Tbsp of butter onto the salmon. Add pepper and garlic powder. Place sliced lemons and apples on the salmon. Put the chives on top. Squeeze lemon juice over entire fish. Cover entire fish with tin foil. Bar-b-q for approximately 60 minutes at medium to low heat. Check the bar-b-q to ensure the fish is not burning or that the butter has spilled over. The fish will have a white foam all over, this usually indicates the fish is almost cooked. You want the fish to have a light pink color throughout to ensure it's cooked all the way through. Test with a fork on the thickest part of the fish. Before removing the fish from the bar-b-q, place onto a cookie sheet to transfer to the kitchen. | 25

26: Ingredients: 2 pkgs of Lean Hamburger Salt & Pepper Chili powder 4 cloves of Fresh garlic 2 cans sliced Mushrooms (drain the juice and save) 2 cans diced Tomatoes 4 cans Tomato sauce 4 cans Tomato paste 1 Green & 1 Red Jalapeno pepper 1 Red pepper 1 Green Orange 1 Yellow Peper Kidney beans (if desired) | Chili | 26

27: Fry all hamburger in a frying pan. Drain the fat. Add salt, pepper and chili powder to taste. Add fresh garlic that has been crushed. Add this mixture to a dutch oven to ensure you have enough space for all ingredients. Add tomato sauce; tomato paste; canned diced tomatoes; canned sliced mushrooms to the mixture. Chop up all 4 peppers and add to the mixture. Be careful when chopping up the green & red jalapeno peppers. Remove seeds. Place both peppers in a "clean nylon sock" and place into mixture. Simmer for 3 to 4 hours. | 27

28: Home Made Pizza | Dough Ingredients: 1/4 t Sugar 1/3 C Lukewarm Water 1 t Yeast 3/4 C Flour 1 T Oil 1/4 t Salt Topping Ingredients: 1 small can Tomato paste (add some oil to the tomato paste to smooth it out) 1/8 t Garlic Salt 1/2 C grated Mozzarella cheese | 28

29: Dough: Dissolve sugar in lukewarm water. Sprinkle yeast on top. Let stand 10 minutes or until foamy. Stir briskly. Add oil, salt and flour and stir in. Knead 5 minutes until smooth and elastic. Let rise until double (approximately 45 minutes). Press out in pie plate. Toppings: Spread tomato paste over pizza dough. Add desired toppings. Sprinkle with Mozzarella cheese on top of desired toppings. Bake at 400 degrees for approximately 15 minutes. | 29

30: Honey Mustard Chicken | Ingredients: 3-3 lbs Cut up whole chicken or breasts 1 cup Dijon mustard, 3 tbsp Honey, 1 tbsp Mustard seed 1 tsp Ground pepper Heat oven to 375F. In an un-greased pan, place chicken, skin sides down. In a small bowl, mix remaining ingredients. Brush some of the mustard mixture on chicken. Cover and bake for 30 minutes. Turn chicken; brush with mustard mixture. Bake uncovered for 30 minutes longer or juice of chicken is clear. | 375 F | 1 hr | 30

31: Kim Podridske | Cook hamburger in a skillet until cooked through. Add the next 3 ingredients. Simmer altogether for 45 minutes and stir occasionally. Cook lasagna noodles according to the package directions. In your lasagna pan (I use a Pyrex glass dish) place 5 cooked lasagna noodles at the bottom of the pan. Add 1/2 of the hamburger mixture, 250 ml cottage cheese and 250 ml shredded mozzarella cheese. Repeat for second layer. Place the remaining 5 cooked lasagna noodles on top and then add the remaining 250 ml shredded mozzarella cheese on top. Cover with aluminum foil. Bake at 350 degrees for 50 minutes. Then take the aluminum foil off and bake for an additional 10 minutes. | Ingredients: 1 1/2 lbs lean ground hamburger 14 oz can of diced or whole tomatoes 14 oz can of tomato sauce Pkg of Spaghetti sauce seasoning 15 Lasagna noodles 500 ml 1% Cottage cheese 750 ml Shredded Mozzarella cheese | Lasagna | 31

32: Ingredients: 2 lbs lean ground beef 2 Eggs, beaten 1/2 C ketchup 1/2 C fine bread crumbs 1 pkg onion soup mix Add all 5 ingredients together. Shape into a loaf pan and bake for 1 hour and 10 minutes. Bake at 350 degrees. | Meat Loaf | 350 F | 70 min | 32

33: Kim Podridske | 33

34: Ingredients: Rib roast (3 to 4 ribs) Salt Pepper Garlic Plus seasoning 3 to 4 large slices of onion Roasting pan Water | Place rib roast in roasting pan. Ribs should be facing sideways. The fatty side of the roast should be facing upwards. Salt, Pepper, Garlic Plus or any other seasoning you prefer can now go onto the fatty side of the roast. Place the onion slices on top of all the seasonings. | Roast Beef | 34

35: Add a small amount of water to the pan, do not immerse your roast in water (the water should not even cover the bottom of the pan). Place the lid onto the roasting pan and place into oven. Check the roast once every hour, if the water has completely dried up, add a small amount of water. Roast at 2 lbs an hour at 350 degrees. This will cook your roast so that the middle of the roast will be pink (medium rare to medium). Take roaster pan out of the oven; take the roast out of the pan and place onto a cutting board. Let sit for 10 minutes before carving. Use the juices for gravy if desired. | 35

36: 30 min | Ingredients: 4 Rouladen slabs (named as Rouladen inside round steak) 8-12 Strips of Bacon (thick is preferred) 8-12 Sandwich Savers pickle slices 1 White onion, sliced Regular & Dijon mustard Montreal steak spice, Salt & Pepper Powdered beef stock Butter | 4 | Rouladen | 36

37: Lay 1 slab of rouladen on clean counter. Add bacon, pickles, onion slices, spread both mustards and spices onto rouladen. Repeat with all rouldaden pieces. Roll up and insert toothpicks making sure all is intact. Add butter to frying pan on high heat. When butter is melted, add rouladen and cook over medium-high heat getting both sides of rouladen to a nice brown color. Add powdered beef stock. Turn down heat to medium and cook approximately 10 minutes. Remove rouladen and place in covered casserole dish. Make gravy with drippings if desired. | 37

38: Turkey Stuffing | Ingredients: 1 bag of bread crumbs 1 Tbsp Pepper 1/2 large onion (chopped) 2 eggs 2 celery sticks (chopped) Hot Water 1 Tbsp Sage/ Poultry S (Optional: add chopped carrots, whole cranberries, raisins or chopped almonds) Boil a kettle of water. Pour bread crumbs into a large bowl for mixing. Add onions, celery, 2 eggs, and seasonings to the bread crumbs. Mix together boiling water and some cold water into a measuring cup. Add this water to the bread crumb mixture. Mix the entire ingredients with your hands. The consistency should be moist not mushy. You can now stuff the turkey. Recipe for 10 Lb Turkey | 38

39: 39

40: Turkey | Ingredients: Turkey Rectangular tin foil pan Poultry Seasoning Balking Sheet Pepper Rinse the turkey thoroughly, remove fat or giblets win turkey cavity. Dry the turkey thoroughly. Sprinkle poultry and pepper seasoning inside the turkey cavity. Stuff Turkey with stuffing. Place tin foil pan on the baking sheet before you put turkey in tin foil pan. Put no less than 1 inch of water in the bottom of the pan. Sprinkle poultry seasoning and pepper on top of the turkey. Place the giblets in the water in the bottom of the tin foil pan. The neck of the turkey can be placed on the base of the legs to cover the stuffing. Cover with entire turkey with tin foil. ** Baste every 30 minutes ** | 40

41: For every 3 lbs the turkey weighs, bake for 1 hour at 325 degrees. Always maintain at least 1 inch of water in the bottom of the tin foil pan. Add water if needed. If by chance, there is more than 2 inches of water/turkey juices, you may want to remove some of the excess. Reserve the excess juices for gravy. You can remove the tin foil for the last 30 minutes of cooking to brown the turkey if desired. When the turkey is fully cooked, take out of the oven. Reserve the excess juices for gravy in a bowl. Approximately 10 minutes later, the turkey fat and the turkey juice will separate in the bowl (the fat floats to the top of the bowl). Remove this fat immediately with the turkey baster as this fat will not be used in the gravy process. Keep the remaining juices to make gravy. Remove all stuffing from the turkey and place into a serving bowl. Carve the turkey. | 41

42: Side Dishes | Broccoli Casserole | Ingredients: 1 large onion, sliced, 1/4 C butter, 4 C uncooked broccoli (bite size pieces), 1/4 C chopped almonds, 1 C bread crumbs, 1 can Mushroom soup, 7 oz Cheese Whiz. Sauté onions in butter. Butter a large casserole dish. Add broccoli. Add the cooked onions, bread crumbs and chopped almonds on top of the broccoli. Mix the mushroom soup and cheese whiz together. Pour over top of the broccoli mixture. Do not make in an aluminum or roasting pan, it will burn easily. I would use a baking dish such as pyrex or corning ware. | 350 F | 45 mins | 42

43: Ingredients: 10 medium carrots (cut diagonally) 2 T Brown Sugar 2 t Cornstarch 1/2 t Ground Ginger 1/4 t Salt 1/2 C Orange juice 1/4 C Butter Cook carrots in boiling salted water until not quite tender. In a separate pot, combine sugar, cornstarch, ginger and salt. Add orange juice. Stir constantly until thickened, boiling for 1 minute only. Stir in butter and remove from heat. Pour over hot, drained carrots, tossing gently to coat evenly. ** Can be made ahead of time. Chill and reheat when needed. ** | (Roasted) Carrots | 43

44: Side Dishes | Cheese Potatoes | Ingredients: 2 lbs frozen hash browns 500 ml sour cream 2 cans mushroom soup 1/2 Onion, chopped 3 C grated cheddar cheese 1/4 C melted butter Thaw hash browns slightly. Add all ingredients together. Place into a baking dish. Cover baking dish and bake at 350 degrees for 1 hr. Take cover off and bake an additional 15 minutes. | 44

45: Gravy | Reserve all pan drippings from turkey/roast. Skim excess fat and large pieces of meat from the bottom of the pan. Bring the drippings to a boil. Add OXO cubes. Stir. In a separate container, mix flour with 1 C regular tap water. Shake vigorously until all the flour has been dissolved in the water. Add this mixture to the boiling drippings. Turn the heat down to a simmer and stir with a whisk. until well mixed. Add 2 T Kitchen Bouquet to gravy for flavour/color. If the gravy is too thick, add water from your potatoes or vegetables. If the gravy is too thin, mix up another batch of 1/2 C flour with 1 C water to thicken up the gravy. Add mixture slowly. Season to taste, salt and pepper. | Ingredients: Drippings from meat 1/2 C Flour Vegetable (or tap) Water Kitchen bouquet 2 OXO's cubes (beef for roast beef, chicken for turkey dinner) | 45

46: Side Dishes | Ingredients: 1 pkg of Ground Beef 1 Egg 3 Carrots 1 Pkg of Lumpia wrappers (25 pcs by Tofu isle) 1 – 1 1/2 Tsp Kosher Salt 1 – 1 1/2 Tsp Pepper Vegetable Oil Water in a bowl | Wash and peel carrots, cut into diagonal slices; then each slice, cut into rectangular shapes. In a medium frying pan, add ground beef, beaten egg, salt and pepper. Cook fully through. Drain. Shut off heat. Add carrots to ground beef mixture. Stir. Add 1 tsp of mixture into wrapper, in a line, not in a clump. (Dab fingers in bowl of water for each wrapper, on the inside of wrapper, damp with water so wrapper will stick to itself). Roll wrapper half way, dab with water, fold ends in, dab with water, roll the rest of the way. TRY to freeze overnight, it makes frying easier, you can cook immediately after. Fill the bottom of a frying pan with vegetable oil on medium – high heat, add (preferably frozen) Lumpia, cook until golden brown on each side. | Lumpia | 46

47: Mashed Potatoes | Ingredients: 12 Cut and Peeled Potatoes 1 Cup Milk 1 Cup Sour Cream Boil a pot of water. Add washed, cut and peeled potatoes to boiling water. Turn heat down to Medium-High heat. Boil potatoes so they are soft and edible. Drain water. Add milk, sour cream and butter (to taste). Use a hand mixer to whip potatoes together. Use less or more milk, sour cream and butter as you wish. Set out bacon bits and chopped green onion as a garnish. | 47

48: Pancit (Pan-Sit) | Ingredients: 4-5 Skinless Chicken Thighs 2 X 454 G Package of Vermicelli Noodles 5 Carrots 1/4 of One Head of Cabbage 340 G Bag of Green Beans (7 oz) 340 G Bag Snow Peas (7 oz) 1 White Onion 2 Garlic Cloves 1 Tbsp of Dark Soya Sauce 1 – 1 1/2 tsp Salt 1 – 1 1/2 tsp Pepper Vegetable Oil Salt & Pepper to taste | Side Dishes | Cut recipe in half for half recipe | 48

49: Wash and peel carrots, cut into diagonal slices; then each slice, cut into rectangular shapes. Wash and peel green beans, cut into diagonal slices. Cut quarter of the cabbage head off, wash, slice cabbage pieces into strips. Wash and cut ends off snow peas. Slice onion, cut each slice in half. Mince garlic cloves. Boil chicken thighs in medium saucepan, add salt. Skim fat off the top of chicken broth water continuously. Boil chicken, when chicken meat is cooked through; remove chicken, save the chicken broth water. When the chicken is cooked, shred by hand into a bowl. In a large frying pan, coat the bottom with vegetable oil; place over medium heat. Add the shredded chicken. Wait 3 minutes, add onion slices, minced garlic, salt and pepper to taste. Wait 3 minutes, add green beans. Cover frying pan, wait 3 minutes, stir then add carrots. Stir continuously, wait 3 minutes, remove from heat. Reheat chicken broth on medium heat for 5 minutes. Add vermicelli noodles one package at a time and cook just like spaghetti noodles. Add cooked vermicelli noodles to chicken/vegetable mixture in the frying pan (no heat on). Add dark soya sauce for color and taste. Add snow peas and cabbage (still no heat on). Toss like a salad to coat all sides with soya sauce! | 49

50: Side Dishes | Sticky Rice | Ingredients: Jasmine rice Water Pour rice into a casserole dish. To measure how much rice you will need, add rice to the casserole dish up to your first knuckle of your pointer finger. Wash rice in water a few times and then drain. This rice must be washed before cooking. Take the second knuckle of your pointer finger and place in the casserole dish with the rice. This is how much water needs to be added to your casserole dish before placing in the microwave. Cook the rice and water in the microwave for 20 minutes on high power. Let stand for a few minutes before serving. | 50

51: Ingredients: 2 T Crisco oil 1 C Flour 1 t Shortening 1 t Salt 1 C Milk 2 Eggs (room temperature) Muffin tin | Preheat oven to 425 degrees. Split 2 T Crisco oil into a 12 section muffin tin. Place in oven for 5 minutes. Mix together flour, shortening, salt, milk and eggs. Split this mixture into 12 parts and place in muffin tin. Bake for 20 minutes. Makes 12 Yorkshire puddings. | Yorkshire Pudding | 51

52: Banana Boat | Ingredients: 1 Banana 8-10 Macaroon Chocolates 8-10 Mini marshmallows Foil Use 1 banana per person. Leave peel on banana and slice the banana in the middle length. Open the banana slightly and place a mixture of both macaroons and marshmallows. Wrap with foil and place in oven for 15 to 20 minutes at 400 degrees. For campers, place directly in camp fire for 5 minutes. Open and serve using the peel as the dish. | 52

53: Blueberry Banana Bread | 2 Eggs (slightly beaten) 1 C Mashed Bananas 2 T Lemon juice 1 T Grated Lemon rind 3/4 C Blueberries (frozen) | Preheat oven to 350 degrees. Grease a 9" X 5" loaf pan. Sift flour, sugar, salt and baking powder together in a bowl. Add oats, oil, eggs, bananas, lemon juice and rind. Do not over mix. Gently fold in blueberries. Pour into pan and bake for one hour at 350 degrees. Let cool and then turn out the loaf onto a wire rack when completely cooled. Chill. Tastes really good if you leave and eat the next day. | Ingredients: 1 1/2 C Flour 2/3 C Sugar 1/2 t Salt 2 t Baking Powder 3/4 C Rolled oats 1/3 C oil | 53

54: Ingredients: 12 Nilla Vanilla Wafers 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 1/3 cup Sugar 2 cups Thawed Cool Whip Whipped Topping 1/4 cup Flaked coconut, toasted | Cheese Cake Bites | Place 1 wafer on bottom of each of 12 paper-lined muffin cups; set aside Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Spoon evenly into muffin cups Cover; refrigerate 3 hours or overnight. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator | 54

55: Ingredients 1 cup margarine 1 cup brown sugar cup sugar 2 eggs 2 cups flour 1 tsp baking soda 1 tsp salt | Frog Eyes | In a large mixing bowl, cream margarine, brown sugar and sugar. Beat in 2 eggs. In separate bowl, stir together flour baking soda and salt. Add flour mixture to margarine mixture bowl, mix well. Drop batter by small tablespoon sized amounts onto cookie sheet. Press 2 M&M’s into each cookie. Bake at 375 F for 8-10 minutes. ENJOY! | 55

56: Ingredients for Meringue: 3 Egg Whites (room temperature) 1/4 t Cream of Tartar 6 T Sugar | Ingredients for Filling: 1 C Sugar 1/3 C Cornstarch 2 C Hot Water 3 Egg yolks Juice of 2 Lemons 1 T Butter 1/4 t Salt | Ingredients for Pie Crust: 2 C Flour 1 t Salt 1 t Sugar 1 C Lard | Lemon Meringue Pie | 56

57: Knead all pie crust ingredients to crumbs. Place into a pie baking dish. Poke fork holes into entire pastry. For the filling, place sugar and cornstarch in medium saucepan. Stir to mix. Stir in water and egg yolks. Stir over medium heat until it boils. Boil for about 1 minute and remove from heat. Stir in lemon juice, butter and salt. Cool. Spoon filling into pie crust. For the meringue, Beat egg whites and cream of tartar until stiff. Add sugar gradually while beating until stiff and sugar is dissolved. Pile filling into pie crust and cover all edges. Bake at 350 degrees for approximately 10 to 15 minutes until brown. | 57

58: Popcorn Cake | Ingredients: 1/4 C corn oil 1/2 C butter (melted) 1 large bag marshmallows (melted) Food coloring 12 C popped popcorn | Mix together the corn oil, melted butter and melted marshmallows in a bowl. Add food coloring to produce a desired color. Pour over the popped popcorn. Place into a bundt pan to make a popcorn ring or in a nice bowl to make a popcorn cake. | 58

59: Ingredients: 2 Eggs 1 C Raisins 2 t Corn Syrup 1 t Vanilla 1 C Brown sugar Pinch of salt 2 T Butter Mix all ingredients. Each batch makes approximately 1 dozen. For a variation, you can add currents or coconut. Fill in store bought shells. Bake at 375 degrees for 18 to 20 minutes. | Raisin Tarts | 59

60: Ingredients for Pie Crust: 2 C Flour 1 t Salt 1 t Sugar 1 C Lard | Ingredients for Pie Filling: 9 C Saskatoons 1 C Sugar 1 Pkg Lemon Pie filling 3 T Minute Tapioca 1 T Butter 1/4 t Cinnamon | Ingredients for Crumb Topping: 1 T Butter 3 T Flour 1 1/2 t Brown sugar | Saskatoon Pie | 60

61: Knead all pie crust ingredients to crumbs. Place into a pie baking dish. Place 9 C Saskatoons into a pot and almost cover with water. Boil for a few minutes. Add 1 C sugar, 1 pkg lemon pie filling and 3 T minute tapioca. Simmer until thick. Add 1 T butter and 1/4 t cinnamon. Allow to cool a bit before putting into the crust. Bake about 45 minutes at 350 degrees until crust is nicely browned. | Melt butter and then add remaining 2 ingredients. Use as a topping instead of a pie crust topping if desired. | 350 F | Saskatoon Pie | 61

62: Ingredients: 2/3 C Sugar 2/3 C Margarine 1 Egg 1 t Vanilla 2 C Flour (sifted) 1 1/2 t Baking Powder 1/2 t Salt 1 t Milk Beat sugar and margarine then add egg and vanilla. In a separate bowl, sift flour, then sift again with baking powder and salt. Add both mixtures together and add milk. Roll dough to a 6 mm thickness on a lightly floured surface. Cut with cookie cutters and place on greased cookie sheet. Bake at 350F for 6 to 7 minutes. | Sugar Cookies | 62

63: Toffee | Ingredients: 2 C Sugar 1 Can Eagle Brand Condensed milk 1/2 lb butter (or 1 C) 1 1/3 C Corn syrup Dash of salt 1/2 t Vanilla Boil in large pot to hard softball consistency (250 degrees, with a candy thermometer). Pour into large buttered pan or parchment paper on a cookie sheet. Refrigerate or freeze. | 63

64: Truffle | Ingredients: 1 Angel food cake 1 Strawberry jello 1 Peach jello 1 can drained peaches 1 Vanilla pudding 2 bananas Container of Cool whip | Add sized pieces of angel food cake and peaches into a truffle bowl. Make both jellos according to the package directions. Pour both jello mixtures on top of the angel food and peaches. Refrigerator (for jello to get firm). Make vanilla pudding according to package directions. Place in refrigerator to cool. Add 2 sliced bananas into the vanilla pudding. Place on top of cake/peaches/jello mixture. Top off with Cool whip. Place back into refrigerator to keep cool or serve immediately. | 64

65: Unbaked Cookies | Ingredients: 2 C Sugar 1/2 C Butter 1/2 C Milk 1/2 C Cocoa 2 C Oats 1 C Coconut Melt butter in a saucepan. Add sugar, milk and cocoa and bring to a boil for 5 minutes. Once boiled, remove from stove. Quickly add the oats and coconut. Quickly spoon onto parchment paper to cool. Let cool. Ready to serve. | 65

66: Ingredients: 1 pound of cucumbers 12 Cups Water 4 Cups White Vinegar 1 Cup White Sugar 1 Cup Pickling Salt 2 Tsp Mixed Pickling Spice, tied in double layer cheesecloth 1 Garlic Clove 2 Heads of Dill | CANNING | Super Dills | 66

67: Combine water, white vinegar, white sugar, pickling salt, mixed pickling spice in a large saucepan. Stir. Bring to a boil and boil 3 – 5 minutes. Scrub cucumbers in cold water. Sterilize jars and pack each jar with 1 garlic clove, 2 heads of dill and as many cucumbers that will fit. Pour boiling brine over cucumbers to within inch of top. Seal. Let stand 4 -5 weeks before serving. Makes 8 quarts. | 67

68: ? | Doggy Birthday Cake | Ingredients: 1 cup flour 1tsp baking soda 1/4 cup peanut butter 1/4 cup vegetable oil 1 cup shredded carrots 1 tsp. vanilla 1/3 cup honey 1 egg Mix flour and baking soda. Add remaining ingredients. Pour into greased 8" round cake pan and bake at 350 degrees for 30 minutes. Let cool. Puree cottage cheese in blender for icing. Decorate with more peanut butter and carrots. | 68

69: To All the Wonderful People in Our Family, this is a keepsake we can all cherish in the years to come, and share with everyone else in our lives. "Share not only what makes great cooking, but what makes a Family!"

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  • By: Kimmy P.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 6 years ago