S: Our Family Recipes
FC: Our Family Recipes
1: Inspired by our Family
2: Potato Casserole | 1stick butter (1/2 cup) 1cup onion chopped 1 can cream of chicken soup 1pint sour cream 1-2pound bag of frozen hash brown potatoes. Most bags are only 1 lb.14oz so that's what I use (Thaw at least 30 minutes ) 3 cups grated cheese | Combine ingredients. Put in 9x13" casserole. Top with crushed potato chips & paprika if desired.(I omit chips). Bake at 375 for 1 hour. This can be prepared and refrigerated over night or frozen & baked later. Makes one 9x13 pan or two 8x8 pans. | Preparation: | Ingredients:
3: Stuffed French Toast | 12 Slices firm thick white bread 12 eggs 1 tsp. Vanilla 1/2 cup maple syrup 1 -8oz. Cream cheese 2 cups milk 3 Tbsps.sugar Powered sugar,cinnamon to sprinkle | 1. Tear bread into pieces into a greased 9x13-inch glass dish. 2. Pinch off pieces of cream cheese & drop evenly over bread. 3. Beat eggs, milk, syrup, vanilla & sugar together & pour over bread. 4. Sprinkle with cinnamon & cover with plastic wrap. 5. Refrigerate overnight. 6. Bake uncovered at 375 degrees for 45 minutes. 7. Sprinkle with powdered sugar. Serve with additional maple syrup. This makes a delicious breakfast with sausage or Bacon and fruit. Serves 6-8 | Ingredients: | Preparation:
5: Table of Contents | Breakfast ............. 3 Appetizers ............ Main Dishes ........ Side Dishes .......... Soups .................. Salads ................. Desserts .............. Drinks ................
6: Preparation: Thaw spinach and set aside. Cube chicken breasts about 1". Toss in flour with some salt & pepper to taste. Saute' in olive oil with fresh garlic. When approx. halfway cooked, add fresh basil and sliced mushrooms. Add lemon juice and white wine. Cook for a few minutes until the liquid is reduced. Stir in spinach. Cook 1 container of Penne' pasta according to directions (make sure it is not too soft). Toss the chicken mixture into the hot cooked pasta, and top with Parmesean cheese. Serve with hot garlic bread. | Ingredients: 1 lb. Boneless, skinless chicken breasts 1 package sliced mushrooms 1/2 cup flour Juice of one lemon Salt & pepper 1/2 - 1 cup white wine 5 Tbsp olive oil 1 box frozen chopped spinach 2 Tbsp fresh garlic, chopped Fresh parmesian cheese 1 cup fresh basil, chopped 1 package Penne' Pasta | C hicken P enne' P asta | Lindsay
7: Peach Cobbler | Lindsay | Ingredients: 1 cup sugar 1 cup flower 2 teaspoons baking powder 1 cup milk 1 stick margerine melted 1 large can of fruit (undrained) Brown sugar to sprinkle on top *Can be served with ice cream or whipped cream | Preparation: Melt butter in a 9x13 pan Add dry ingredients Add milk (mix with dry ingredients in pan) Add undrained fruit Add brown sugar on top Bake at 300 degrees for 1 hour or until brown
8: This Cookbook is inspired by all of the talented cooks in the family.
10: PerfectlyWaffles | Ingredients: 3/4 cup all purpose flour 1 Tbsp white vinegar 1/4 cup corn starch 5 Tbsp melted butter 1/4 tsp. sea salt 1 extra large egg, separated 1/4 tsp. cinnamon 1 Tbsp amaretto liqueur* 1/2 tsp baking powder *optional 1/4 tsp baking soda 1 Tbsp sugar 1 cup milk 1/2 tsp vanilla extract | Preparation: Place milk & vinegar in medium bowl; set aside so it can curdle a bit. Preheat waffle iron to medium heat. In another bowl, whisk to combine flour, cornstarch, salt, cinnamon, baking powder, & baking soda. Add melted butter, amaretto, & egg yolk to your curdled milk, & whisk until well combined. Place the egg white in a very clean glass or metal mixing bowl (no plastic or the whites won't whip up!), & use a mixer to beat the egg white until foamy. Once foamy, add sugar & vanilla extract & beat until you get stiff peaks. Whisk the curdled milk into the dry ingredients, & make sure to leave some lumps. Next, add stiff egg whites in plops, & gently fold into the batter to lighten it. It is fine to leave a few egg white clumps in there, because you don't want to deflate them too much. Time to cook those waffles! Pour into the waffle iron. *Classic serving: warm maple syrup and butter. *Alternative serving: blueberry sauce, fresh berries, & a dusting of powdered sugar. | by Tiffany
11: Ingredients: 2 cups pancake mix (We like Krusteaz Wheat & Honey - you only need to add water) 1/2 Tbsp cinnamon Nutmeg to taste Vanilla extract, 1 Tbsp 1-2 bananas, sliced 1/3 cup semi-sweet chocolate chips Nuts (optional) | Preparation: Mix pancake mix as directed, add cinnamon, pinch of nutmeg, and vanilla; stir until blended. Fold in one or more sliced banana & chocolate chips; stir. Heat greased pan to med/high heat. Cook pancakes through on both sides. Top with more sliced bananas, sprinkle with chocolate chips and serve with maple syrup. Nuts optional. | Chocolate-Banana Pancakes | by Tiffany
15: Main Course
20: German Pancakes | For 4 to 6 servings: 6 eggs, room temperature 1 cup milk, room temperature 1 cup sifted bread flour * 1/4 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 5 tablespoons butter Freshly squeezed lemon juice Powdered or confectioners sugar | For 2 to 4 servings: 3 eggs, room temperature 1/2 cup milk, room temperature 1/2 cup sifted bread flour * 1/8 teaspoon pure vanilla extract 1/8 teaspoon ground cinnamon 7 teaspoons butter Freshly squeezed lemon juice Powdered or confectioners sugar | *Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular. | Ingredients
21: Preparation: 1. Preheat oven to 450 degrees, placing oven rack on middle rack of oven. Place a large, heavy oven-proof frying pan or cast-iron skillet (I like to use my 10-inch cast-iron skillet), in oven until hot and sizzling. While pan is heating, prepare your batter. NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans). 2. In large bowl, beat eggs until light & frothy; add milk, flour, vanilla extract, & cinnamon; beat for 5 minutes more. Batter will be thin, but very smooth & creamy. Using a pot holder, remove hot skillet from oven; add the butter; tilting the pan to melt butter & coat skillet. 3. Pour prepared batter into hot skillet all at once & immediately return skillet to oven. 4. Bake approximately 20-25 minutes or until puffed & golden brown (& puffs around the edges (it may puff irregularly in the center). 5. Remove from oven & serve immediately. Once out of the oven, the pancake will begin to deflate. 6. To serve, cut into serving-size wedges & transfer to individual serving plates. Top with your favorite topping & serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar. | Topping Ideas: Sifted powdered sugar Fresh applesauce with a dash of cinnamon Crushed pineapple, drained Whipped cream & sliced fresh strawberries Syrups (maple, your favorite fruit syrup, or honey) Canned pie filling, cold or warm | Lindsay
22: Grandma's Meatloaf | Ingredients: 1 1/2 lbs. ground beef Two 8- oz. cans of tomato sauce 1/2 lb. sausage 20 saltine crackers 1 tsp. dried mustard 1/2 cup milk 1 egg Salt & pepper to taste Preparation: Preheat oven to 350 degrees. Mix beef , sausage, mustard, egg, and only one can of tomato sauce together by hand. When mixed well, add crackers and milk. If consistency is too thick, you may add more milk. Add salt & pepper to taste. Put into greased loaf pan and pour last can of tomato sauce on top. Bake for 1 1/5 hours. Let rest 10-15 minutes before cutting. | Grand | Grandma's Meatloaf | Recipe from Virginia's mother
24: Mexican Chicken Corn Chowder | Ingredients: 1-1/2 lbs. boneless skinless chicken 2 cups half-and-half cream breasts, cut into 1-inch pieces 2 cups shredded Monterey-Jack 1/2 cup chopped onion cheese 1 to 2 garlic cloves, minced One 14 oz. can creamed corn 3 Tbsp butter One 4 oz. can chopped green 1 cup hot water chilies, undrained 2 tsp chicken bouillon granules 1/4 -1 tsp hot pepper sauce 1/2 to 1 tsp ground cumin 1 medium tomato, chopped Minced fresh cilantro, optional | Directions In a Dutch oven, brown chicken, onion & garlic in butter until chicken is no longer pink. Add water, bouillon & cumin; bring to a boil. Reduce heat; cover & simmer for 5 min. | Stir in the cream cheese, corn, chilies & hot pepper sauce. Cook & stir over low heat until cheese is melted; add tomato. Sprinkle with cilantro if desired.
25: Southern Pecan Pie | One Crust Pie: 1 cup plus 2 Tbsp. flour tsp salt 1/3 cup oil 2 Tbsp water | Two Crust Pie: 1 cup flour 1 tsp salt cup oil 3 Tbsp water | Crust Preparation: Mix flour & salt. Blend in oil thoroughly with fork. Sprinkle all of water over mixture & mix well. Press dough firmly into ball. If too dry add 1-2 Tbsp more oil. | Pie Filling Preparation: Beat eggs thoroughly with sugar, dash of salt, dark corn syrup, light corn syrup & butter, melted. Add pecan halves, Pour into 9-inch unbaked pastry shell. Bake in 350 degree oven for 50 minutes or till knife inserted half way from center and edge of pie comes out clean. Cool before cutting. | ~ with crust recipe ~ | Pie Filling Ingredients: 3 eggs 1 cup light corn syrup 2/3 cup sugar 1/3 cup butter, melted dash of salt 1 cup pecan halves 1 cup dark corn syrup
26: Baked Caramel Corn | Ingredients: 1 cup (2 sticks) butter 1/2 tsp baking soda 2 cups firmly packed brown sugar 1 tsp vanilla 1/2 cup corn syrup (light or dark) 6 quarts popped popcorn 1 tsp salt Preparation: Melt butter. Stir in brown sugar, corn syrup & salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat . Stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Turn into a large roasting pan or cookie sheets. Bake in 250 degree oven for one hour, stirring every 15 minutes. Remove from oven and cool completely. Break apart and store in tightly covered container. Makes 5 Quarts of caramel corn. | by Kim
27: Sugared Pecans | Ingredients: 1 large egg white 1 cup sugar (or Splenda) 1 tbsp water 1 1/4 tsp cinnamon 1 pound pecan halves 1 tsp salt Procedure: 1. Heat oven to 250 degrees 2. Place egg white and water in large bowl and whisk with fork until frothy. 3. Add pecans and mix well. 4. In another large bowl, mix sugar, cinnamon and salt. 5. Add nuts to sugar mixture and toss until nuts are well coated. 6. Spread on a greased rimmed cookie sheet and bake one hour, mixing and turning the nuts every 15 minutes. 7. Remove from oven and wait until nuts are completely cooled before eating. | by Kim
28: Ingredients: 2 3 oz. packages Strawberry-flavored Jello 1 1/2 cups boiling water 1 (1 lb.) can whole cranberry sauce 1 1/2 cup Ginger Ale 1 cup chopped walnuts 1 chopped unpeeled red apple 1 (8 1/2 oz.) can crushed pineapple, drained 1 small banana, diced 1 Tbsp grated orange rind 1 (8 oz.) tub cool whip, store brand 1 (3 oz.) package cream cheese, softened Preparation: Dissolve gelatin in boiling water. Add cranberry sauce, stirring until dissolved. Fold in walnuts, apple, pineapple, banana and orange rind. Pour into a 9x13 inch pan sprayed lightly with oil. Chill until set. Combine cool whip and cream cheese. Beat until mixture is creamy; it will be thick. Spread over Jello. Chill at least one more hour. I always make one day ahead before serving. To serve, cut into squares. Makes 9+ servings. | Frosted Cranberry Squares | by Virginia
29: Ingredients: 2 sticks margarine (1 cup) 2 cups flour 2 cups sugar 1 lb. orange slice gumdrops, chopped 1 1/2 cups flour 1 cup dates, chopped 1/2 c. buttermilk & 1 tsp. soda, mixed 2 cups angel flake coconut 1 tsp. lemon extract 2 cups chopped walnut Preparation: In large bowl cream margarine & sugar. Add eggs & beat well. Add 1 1/2 cups flour alternately with buttermilk soda. Beat well; add lemon extract. In another large bowl put 2 cups flour, add cut up orange slices; mix well. Add dates & mix into flour. Add coconuts & walnuts; mix. Pour batter over fruit nut mixture & mix well. Pour into 3 small loaf pans or 1large one. Do not fill pan too full. Bake 300 degrees for 1 1/2 hours (1 hour for small pans) Topping: 1/2 lb (2 cups) powdered sugar Grated orange rind 1 cup orange juice Mix together & pour over cake as soon as it is taken from the oven. Loosen around cake so juice can soak in, around & under it. Leave in pan overnight. Store cake in refrigerator. It gets better the longer it is stored. | Orange Slice Cake | by Virginia
30: Ingredients: 24 dried apricots 1 chopped onion 1 cup apricot jam 2 cups chicken broth 2 Tbsp cider vinegar 1 tbsp chopped fresh Rosemary 3 Tbsp olive oil Salt Black pepper 1 Tsp cinnamon 2 Tsp Tabasco 2 lbs. boneless, skinless chicken breasts 1 Tbsp unsalted butter (can sub olive oil) | Apricot Chicken | Method: 1. In large greased pan, heat 1 Tbsp of butter & 1 Tbsp of olive oil over med.-high heat. Working in batches, place chicken breasts in pan, searing both sides to a very golden brown. Remove & salt each side. Allow to cool a bit then break chicken into bite-sized strips by hand. 2. Add remaining oil to pan & saute' onion until it begins to brown. As the onion cooks & releases moisture, use a flat edged spatula to scrape off browned bits from chicken (called fond) from bottom of pan. 3. Add chicken stock & lower heat to medium. 4. Add cinnamon, rosemary & Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes. 5. When ready to serve, put chicken into pan & simmer gently for 5 minutes. Serve hot with rice. Serves 6.
32: Cake Ingredients: 2 cups (12 oz.) semi- sweet chocolate chips 3 packages (8 oz. ea.) cream cheese, softened 1 can (14-oz.) sweetened condensed milk (not evaporated) 1 tbsp cornstarch 4 eggs 2 tsp vanilla extract 1/3 c. sour cream Chocolate Crumb Crust: 1.5 c. Nilla Wafer crumbs 1/2 c. powdered sugar 1/3 c. baking cocoa 1/3 cup melted butter
33: Fudge Truffle Cheesecake | Heat oven to 300. Prepare Chocolate Crumb Crust: Chocolate Crumb Crust: In med. bowl, stir together all ingredients & press firmly on bottom of 9-inch spring-form pan. Cheesecake: In microwave-safe bowl, microwave chocolate chips on high for 2 min. or until chocolate is melted & smooth when stirred. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and cornstarch until smooth. Add melted chocolate, eggs, vanilla, sour cream; mix well. Pour into prepared Crust. Wrap bottom & sides of pan in one piece of foil, leaving top exposed. Place pan in a water bath 2/3 up the side of the pan & place in oven. Bake 1 hour & 5 min. then open oven door for about a minute to allow some heat to escape, turn oven off, then leave cheesecake in oven with door closed for one more hour. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate before serving. Garnish as desired. Cover; refrigerate left-overs. | by Tiffany | Tiffany
34: Directions: Preheat oven to 350. Line a heavy large baking sheet with parchment paper. In large mixing bowl, beat sugar & butter to blend. In separate bowl, whisk flour, baking powder, salt & ground anise seed. Beat in eggs 1 at a time. Add flour mixture & beat just until blended. Stir in chocolate chips & almonds. / Form dough into a 16-inch-long, 3-inch-wide log. Transfer log to prepared baking sheet. Bake until light golden, about 30 minutes. Cool 30 min. / Place log on cutting board. Using a serrated knife, cut log diagonally into 1-inch-thick slices. Arrange the cookies, cut side down, on baking sheet. Bake cookies until pale golden, about 15 min. Transfer to a cooling rack & cool completely. Serve with coffee, tea or hot chocolate. | Chocolate Anise Cookies | Ingredients: 2 c. all-purpose flour 2 Large eggs 1 1/2 Tsp baking powder 1 Tsp ground anise seed 1/4 Tsp salt 1 c. semi-sweet chocolate chips 3/4 cup sugar 1/2 c. almond slivers or pieces 1 stick unsalted butter, softened | Tiffany
36: Fisenjoon | Ingredients: | Preparation: | Whole onion, sliced 1 cup walnuts, chopped med-fine 1 lb. boneless, skinless chicken breast Olive oil 3/4 cup water 1 Tbsp salt 1 Tbsp pepper 10 Tbsp Pomegranate Concentrate 4 Tbsp sugar | Saute' onion lightly in oil - just until they start to sweat. Add walnuts - do not burn; lightly cook until walnuts produce their own oil (about 2 minutes). Add chicken & extra oil if necessary. Add water to desired consistency, allow chicken to cook. Add salt & pepper to taste. Add Pomegranate concentrate (NOT molasses). Keep on medium heat. Add sugar and test sweetness. Find a balance in the flavors. Turn heat to Low. Cover. Let finish cooking (about 20 minutes). *Best served with white Basmati Rice. Serves 6-8. | byRozhiar