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Family Recipes

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Family Recipes - Page Text Content

S: Memories and Recipes Past and Present

BC: My hope is that I have been an inspiration to my family to take the time to create a dinner and serve it with love. To make it a comforting experience that becomes a memory in each persons heart. | Love Becky | Just for you! 2012

FC: Family | Recipes | 1966 Dinner Together at Home | Me, David, Mike, Diane & Mom

1: Contents | 2. Chicken Stock 3. Chicken Noodle Soup 4. Cross Rib Roast 5. Baked Chicken BBQ Baby Back Ribs 6. Goulash Strawberry Freezer Jam 7. Chipped Beef on Toast 8. Beef Stew 11. Crazy Crust Pizza 13. Norwegian Meatballs 14. Broccoli Casserole Stroganoff Casserole 15. Enchilada Casserole 17. Pork Chops in Scalloped Potatoes 18. Ham-Asparagus Filling 19. Popover Puffs 20. White Fluffy Frosting Lemon Curd Filling 21. Rainbow Birthday Cake 22. Marshmallows 23. Cherry Jello Salad 24. Peanut Butter Cookies 25. Sugar Cookies 26. Fruit Salad 27. Tuna Noodle Casserole 29. Cocoa Fudge 30. Galligators (cabbage rolls) 31. Cinnamon Bread 32. Macaroni & Cheese 33. Veggie Mac & Cheese 34. Dumplings 35. Pork Chops w/Dumplings Chicken w/Dumplings 36. Molasses Cake Bars with Icing 37. Chewy Granola Bars 38. Flaky Pie Crust 39. Lemon Meringue Pie 40. Fresh Squeezed Orange Juice 41. Divinity (Fudge) 42. Chili 43. Navy Bean Soup 44. Perfectly Grilled Steak 46. One-Step Lasagna 47. Mashed Potatoes with Cauliflower | Me | Mom | Grandma | Inspiration is everywhere. You just have to share it. | Becky

2: Becky's Chicken Noodle Soup | Day #1 (Chicken and Stock Prep) 1. Put 1 whole (organic is preferred) chicken in large stockpot and add 4 quarts water. Add one large chopped onion, 3 chopped carrots, 2 stalks chopped celery, 3 cloves garlic (minced), 1 Tbs salt, 2 tsp pepper, 3 Tbs poultry seasoning, 2 Tbs thyme, and 2 Tbs rosemary. 2. Cover. Bring to boil then immediately reduce heat and simmer 2 to 3 hours (until chicken easily falls apart). 3. Remove from heat. Remove chicken from stock and put on sheet pan to cool. Strain stock and set aside to cool. This is a good time to taste the stock and add more seasonings if needed. 4. Tear chicken into bite size pieces (throw away all skin, bones, and fat pieces). Store chicken in refrigerator until Day #2. 5. Chill homemade stock in refrigerator over night. (This allows the fat to thicken on surface and can then be skimmed off). | Seasonings Fresh herbs can be used as well as dried. Also, boxed chicken stock can be used in place of making homemade stock. | An ORGANIC chicken not only tastes better but it has less fat and has not been artificially fattened. Nor has it been fed genetically modified feed. | 2005 | 2.

3: Day #2 (Making the Soup) 1. Remove stock from refrigerator and skim fat off top. Discard fat. (This makes the stock very low fat). 2. Add 1 large chopped onion, 2 cups chopped carrots and 2 cups chopped celery to stockpot. Add 2 cups stock and simmer vegetables for 20 minutes. 3. Add remaining stock and chicken. (This would be the time to split the recipe and freeze half for later use if you want). Bring soup to rolling boil. 5. Add 1 1/2 (12 oz) bags of wide noodles (I mix wheat and white) to boiling soup mixture. (Use half the amount of noodles if half the recipe is to be frozen) Boil until noodles are tender about 7 to 8 minutes. I keep extra boxed chicken stock on hand in case I need more liquid at this point. Water works also. | Servings 16 - 18 To freeze half for later use, divide the soup before adding the noodles and then freeze without noodles as they become mushy. Later, cook up some noodles and add to warmed soup. | This is Norm's favorite soup. I started out many years ago making a basic chicken soup recipe from my mom. Then I changed things up as I learned to make my own stock. My goal was to get more flavor with less salt and fat and make it overall as healthy as I could. I also added more meat and veggies so that the soup is really thick. It's a very hardy soup. | 2005 | 3.

4: Cross Rib Roast | 3 lb cross rib roast, or other cut 1 Tbs olive salt and pepper 1 Tbs each thyme & rosemary 1. Brush roast with oil, salt, pepper and seasonings and place in casserole dish with 1/4 inch of water. Cover. 2. Bake roast at 425F for 30 min; then reduce heat to 365F for 30 to 45 additional minutes. 3. Remove from oven, leave partially covered and let stand for 10 to 20 minutes before serving. This allows the juices to absorb back into the meat and become more tender. | Me 2005 | This has been one of my go to meals that everyone loves. I like to serve it with mashed potatoes, gravy, and peas. I like to mix my peas into my potatoes! | Me 1961 | 4.

5: BBQ Baby Back Ribs 1 full slab baby back pork ribs BBQ sauce (your favorite) Seasoning rub (any) 1. Spread heavy duty tin foil (shiny side down) on baking sheet. 2. Rub ribs with seasoning and place on foil. Fold foil up loosely around ribs sealing them in. Bake at 250 for 2 1/2 hrs. 3. Remove from oven and turn temp up to 400. Slather ribs with BBQ sauce and return to oven uncovered for 10 min. | Baked Chicken Chicken (4 to 6 pieces) 1 tsp salt 1/4 tsp pepper 1 cup crushed saltine crackers 2 tsp poultry seasoning 1/2 c melted butter 1. Sprinkle chicken with salt and pepper. 2. Combine crumbs and poultry seasoning. Dip chicken in melted butter, then roll in crumbs to coat well. 3. Place in baking dish. Bake in 350 degree oven for 1 to 1 1/2 hrs depending on thickness of chicken pieces. | Baked chicken goes with almost anything. I like cheesy scalloped potatoes and either broccoli or french cut green beans. It's important to have different colors on your plate. | Ribs are best served with finger foods like sweet potato fries and corn on the cob. It's much easier since you'll have sticky fingers anyway. | 5.

6: Goulash 1 lb ground beef 1 1/2 cups macaroni 1 quart stewed tomatoes 2 tsp paprika 1 Tbs chili powder 1/2 cup chopped onion 1 clove garlic, minced 6 oz tomato paste 1. In large saucepan brown gr beef & drain. 2. Add uncooked macaroni, stewed tomatoes, paprika, chili powder, onion, garlic, and tomato paste. Add water, 1 Tbs at a time, if mixture seems too dry. Simmer until macaroni is tender. | Strawberry Freezer Jam Yield 5 cups 1 3/4 cup fruit, cleaned and crushed 1 Tbs lemon juice 4 cups sugar 3/4 cups water 1 box (1 3/4 oz) fruit pectin (sure gel) 1. Add lemon to crushed fruit. Mix in sugar and let stand 10 minutes. 2. Mix water and pectin in saucepan. Bring to full boil 1 minute stirring constantly. Stir into fruit. Continue stirring 3 minutes (a few sugar crystals will remain) 3. Ladle quickly into containers (mom used small plastic freezer containers). Cover at once. Let stand at room temperature for 24 hrs; then store in freezer. No need to thaw before using. | My Dad was always making us stand in line for a picture. Notice how he used the stairway in our house to even us all up. What an adorable little group we made. | Mom's freezer jam was the best. In the summer when the strawberries were in season she would buy up a bunch or we would go picking and she would make a big batch to last us through the winter. | Mike, Becky, David, Diane 1966 | 6.

7: My Mom | 1952 | Chipped Beef on Toast 2 Tbs Butter 2 Tbs Flour 1 1/2 Cups Milk 2 Pkg Chipped Beef 1/4 tsp Pepper 1. Melt butter in medium saucepan. 2. Slowly stir in flour and milk, simmer until thickened. Add pepper. 3. Cut up chipped beef into bite size pieces and stir into sauce. 4. Spoon over toast. | Mom's Comfort Food | The original recipe calls for oleo rather than butter. | 7.

8: Grandma Marjorie Sogge's Beef Stew | 6 medium potatoes, peeled and cubed 1 small rutabaga, peeled and cubed 10 regular carrots, peeled and cut up 4 onions, cut up 1 small cabbage, cut up 4 lbs beef stew meat w/bone 2 cups bullion 1. In large soup pan cover meat with water and 2 cups bullion and boil until half done. Remove from pan and cut up fine. Throw meat and bones back in pan. 2. Add carrots, rutabaga, potatoes, onions, and cabbage. Add more water if needed. 3. Season to suit, and cook until done. Remove bone and serve. | A warm meal on a cold day! | I translated this recipe from notes my dad scribbled on a piece of paper. Old family recipes can be very simple and confusing at the same time. | 8.

9: Winter 1957 at G & G Sogge's house in Cadillac | In Front: My Mom (pregnant with me), Uncle Mike, My Dad In back: Aunt Hildegard Sogge, Grandma Sogge, Sarah Sogge, Uncle Forrest Sogge, Susan Sogge, Grandpa Sogge | 9.

10: The only pizza place we had in town was a place called "Dave & Jim's Pizza". On the rare occasion that we got take-out it was always ham and cheese. But it was oh, so good! The only other choice I had was the grocery store box kit by Chef Boy-R-Dee, but that tasted like cardboard. Then one day I came across this Crazy Crust Pizza recipe. I think it was in a newspaper. It's not really anything like take-out but it sure was a good substitute when I was craving pizza. And since I was the one that made it all the time I could put the toppings on that I wanted! Pepperoni, onions, and mushrooms! I made this a lot!!!!!!!! | 1973 | PIZZA | 10.

11: Crazy Crust Pizza | Batter 1 c flour 1 tsp salt 1 tsp oregano 1/8 tsp pepper 2 eggs 2/3 c milk | Topping pepperoni 1/4 c onion, chopped 4oz can mushrooms 8oz can tomato sauce 2 tsp oregano 1/4 tsp pepper 1 c shredded cheese | OVEN 425F In small bowl, combine flour, salt, oregano, pepper, eggs and milk. Mix until smooth. Pour batter into well greased baking sheet. Arrange pepperoni, onion and mushrooms over batter. Bake on low rack in oven at 425 for 25 to 30 minutes until pizza is deep golden brown. Remove from oven. Mix tomato sauce, oregano and pepper together then drizzle over top of pizza. Sprinkle cheese over top and return to oven for 10 to 15 minutes. | 11.

12: Rose, Robert, Ruby, Lena, Harry, Loren, Lars, Eleanor, Bertha | The Sogge Family | These meatballs were served at every special family occasion, including the annual family reunion and our wedding reception in 1983. | Becky | 12. | 1914

13: Great Aunt Lena's Meatballs (Norwegian Family Recipe) 2lbs Ground Beef 1/2 lb Pork Sausage Grated Raw Potato (about 1 cup) 2 Eggs 1 tsp Oregano 1 Grated Onion Salt and Pepper 1. Mix all ingredients together in bowl. 2. Shape into 1 to 1 1/2 inch balls and roll in flour. 3. Brown slowly in frying pan and then transfer to a baking dish. Bake in 350 degree oven for 30 to 45 minutes. (Can also cover with mushroom soup and bake same amount of time.) | Every August in Suttons Bay, MI was the Halstead family reunion. That's when Aunt Ruth updated the family genealogy chart. | Lars Sogge and Bertha Halstead both emigrated from Norway in the early 1880's. They met in Suttons Bay, MI and were married in 1889. They had 7 children of which Harry was my Grandfather. | 13.

14: Broccoli Casserole Preheat oven to 350 In 2 quart oven safe casserole dish sprinkle 10 crushed saltine crackers. On top of crackers layer 8 oz frozen broccoli that has been thawed in micro, 1 1/2 cups shredded cheddar cheese, and 2 sliced hard boiled eggs. Repeat layering. In separate bowl combine 1/2 cup milk, 1 can cream of mushroom soup, and 3 Tbs water, blend well. Pour this mixture over top of casserole spreading to cover the top. Cook 12 to 15 minutes until done. | Stroganoff Casserole Microwave Cooking In 2 quart micro safe casserole combine 1 lb lean gr beef, 1/4 cup chopped onion, and 2 cloves minced garlic. Micro on HI 5 minutes. Stir in 3 cups uncooked medium width noodles, 1 cup sliced mushrooms, 1 can (10 oz) beef broth, 1/4 tsp salt, and 1/8 tsp pepper. Cover and micro on 50% power for 20 minutes, stirring once after 10 minutes. Blend in 1 cup sour cream. Micro on 50% power about 2 minutes, or until heated through; do not boil. Sprinkle with 2 Tbs parsley and serve. | My birthday, 1984 | 14.

15: Enchilada Casserole Microwave Cooking Crumble 1 3/4 lb lean gr beef into micro safe dish. Sprinkle with 1 large chopped onion and 2 cloves minced garlic. Micro on HI 3 minutes. Stir through several times. Micro on HI 3 minutes, or until meat loses its pink color. Pour off any fat. Combine 1 can (16 oz) tomato puree and 1 pkg taco seasoning and pour over meat. Micro on HI 3 minutes, stirring several times. In 2 quart micro safe casserole alternate layers using meat mixture, 6 large corn tortillas, and 2 1/2 cups shredded cheddar cheese. Begin with a tortilla, then meat, then cheese; repeat 4 more times, ending with a tortilla. Cover and micro on HI 7 minutes. Sprinkle with 1/2 cup shredded cheddar cheese. To serve, cut into wedges. | Soon after Norm and I got married and moved to the Chicago area in 1983 I got my first micro/convection oven. This was a totally new way of cooking for me so I had a lot to learn. It came with a very inspirational recipe book which I read from cover to cover and then used almost everyday for weeks. | Our wedding, 1983 | 15.

16: Dave, Me, Alisa, Norm, Ian Norma with Aaron, Mom and Dad | Sitting on the hill behind Mom and Dad's house in Cadillac. | 1995 | My recipe is to brown the pork chops first then cover with cream of mushroom soup and some water then simmer until done. Serve with mashed potatoes. | 16.

17: Mom's Pork Chops in Scalloped Potatoes 4-6 pork chops 1 onion, sliced 3 Tbs butter 3 Tbs flour 1 tsp salt 1/4 tsp pepper 2 cups milk 4-6 potatoes, pared & thinly sliced | 1. Preheat oven to 350F 2. In saucepan, melt butter; stir in flour, salt and pepper; cook 1 minute. Add milk slowly. Cook, stirring constantly until sauce thickens and bubbles. Remove from heat. 3. In large casserole, layer 1/2 sliced potatoes, 1/2 onion, 4 pork chops, 1/2 sliced potatoes, and 1/2 onion Pour sauce evenly over top. 4. Cover lightly with foil. Bake 1 hour. Uncover; bake 10 minutes longer or until potatoes are tender. | My mom would make this dish quite often as a special Sunday dinner. She would get it all ready and then put it in the oven on a timer before we left for church. When we got home and walked into the house it would smell so good! | 17.

18: Ham-Asparagus Filling 1 pkg (10oz) frozen cut asparagus 1/4 c butter 1/4 c Bisquick baking mix 1/2 tsp dry mustard 1/4 tsp salt 1/8 tsp pepper 2 c milk 1 c shredded cheddar cheese 1 c sliced mushrooms 2 c cubed ham Cook asparagus as directed on package; drain. Heat butter in medium saucepan over low heat until melted. Stir in baking mix, mustard, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Reduce heat; stir in cheese until melted. Add mushrooms; cook until wilted, about 2 minutes. Stir in asparagus and ham; heat through. | Clayton Melissa Phillip Me Norm | 1984 | Try using cauliflower, broccoli, carrots, or peas. For meat, try precooked turkey, chicken, sausage or even meatballs. | 18.

19: Filled Popover Puffs (a Bisquick recipe) | 1/2 cup water 3 Tbs butter 3/4 cup Bisquick baking mix 3 eggs Ham-Asparagus Filling (left) | 1. Heat oven to 400F. 2. Heat water and butter to boiling in medium saucepan. Add baking mix, all at once. Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes. 3. Remove from heat; beat in eggs, one at a time. Continue beating until smooth. 4. Drop 6 mounds of dough at least 3 inches apart onto aluminum foil-covered cookie sheet. 5. Bake until puffed and dark golden brown, 25 to 30 minutes. Cool 5 minutes before removing from cookie sheet. 6. Carefully remove from cookie sheet; cool completely. 7. Cut off tops of popovers with serrated knife. 8. Prepare filling. Spoon into bottoms of popovers, allowing some to run over sides; replace tops. 6 Servings | This Popover recipe is one that I had fun making just because it's different. The popover puffs are really easy to make and yet they look so fancy. I have even filled these with warm pudding and served with ice cream on the side. | 19.

20: It has always been a Sogge family tradition to frost birthday cakes with Grandma Sogge's recipe for homemade WHITE FLUFFY FROSTING Here I am celebrating my 7th birthday. | WHITE FLUFFY FROSTING 1 1/2 cups sugar 1/3 tsp cream of tartar 1/2 cup water 3 heaping Tbs white corn syrup 1 tsp vanilla In small pan bring all ingredients to full boil, let boil one full minute until clear. In separate bowl, beat 2 egg whites (with a pinch of salt added) until stiff. Add boiling syrup mixture very slowly to the stiff eggs while continuing to beat at high speed until stiff peaks form. | Lemon Curd Filling 6 large egg yolks Zest of 2 lemons 1/2 cup lemon juice 12 Tbs sugar 1/2 cup unsalted butter, cold, cut into pieces 1. Prepare an ice bath fitted with a medium bowl; set aside. Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes. 2. Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into prepared medium bowl. Stirring frequently, let stand until cool. 3. Refrigerate with plastic wrap directly on surface until firm and chilled, about 1 hour. | 1965 | Birthday's | 20.

21: RAINBOW CAKE 3 cups all-purpose flour 4 tsp baking powder 1/2 tsp salt 2 sticks (1 cup) unsalted butter, room temperature 2 1/3 cups sugar 6 large egg whites, room temperature (save egg yolks for lemon curd filling) 2 tsp vanilla 1 1/2 cups milk, room temperature red, orange, yellow, green, blue, and purple gel food coloring DIRECTIONS 1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many as you have, reusing them) with shortening. Line bottom of each cake pan with parchment paper; brush again, and set aside. 2. In a large bowl, whisk together flour, baking powder and salt; set aside. In second large bowl cream together butter and sugar. Slowly add egg whites and mix well. Add vanilla and mix. Add flour mixture and milk alternating part of each beginning with flour mixture and ending with milk. Mix until well combined. 3. Divide batter evenly between 6 medium bowls. Add food coloring to each bowl until desired shade is reached. One bowl for each color. Pour into cake pans and bake at 350 for about 15 minutes. Cook in batches if necessary. Cakes are thin so watch carefully and test with toothpick to see if done. 4. Remove cakes from oven and let cool on wire rack for 10 minutes. Remove cakes from pans and let cool completely. 5. Using a serrated knife, trim tops of cakes to make level. Place purple layer on cake plate. Spread a layer of lemon curd filling over the first layer. Repeat process with blue, green, yellow, orange and red layers spreading lemon curd filling in between. 6. Refrigerate until set, about 30 minutes. Frost with WHITE FLUFFY FROSTING. . | Me, 1960 | 21.

22: Grandpa Harry Sogge's Marshmallows Put one marshmallow on stick Cook slowly until golden brown Then enjoy! | Grandpa Sogge, Me, Mike and David (1964) | 22.

23: Grandma Marjorie Sogge's Cherry Jello Salad 1 large pkg dark cherry jello 1 cup frozen (thawed) or canned dark pitted cherries (I really don't know what Grandma used) Make Jello according to directions and chill. When just beginning to set push cherries down into Jello so they are suspended in the middle. Chill until set. Serve cold Grandma made it in a clear glass bowl and it was so pretty! My favorite! | My Grandpa & Grandma Harry and Marjorie Sogge (1952) | Me, Mike and Grandpa (1959) | 23.

24: Becky's Peanut Butter Crisscrosses 1 cup shortening 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp vanilla 1 c peanut butter 3 cups sifted flour 2 tsp baking soda 1/2 tsp salt | 1. Thoroughly cream shortening, sugars, eggs, and vanilla. Stir in peanut butter. Sift dry ingredients together; stir into creamed mixture. 2. Drop by rounded teaspoons onto ungreased baking sheet. Press with back of floured fork to make crisscrosses. 3. Bake at 350 about 10 minutes. Yield 5 dozen. | Me | X | X | X | X | X | X | Today I would use butter rather than shortening. | I made these all the time when I was young. | Me 1967 | 24.

25: Ian's Sugar Cookies 1 cup butter 1 1/2 cups sugar 2 eggs 1 tsp vanilla 3 1/4 cups flour 1 tsp baking powder 1 tsp salt | 1. Mix butter, sugar, eggs, and vanilla thoroughly. 2. Sift flour, baking powder and salt together. Blend all ingredients together. 3. Chill at least 1 hour. 4. Roll dough 1/8" thick on lightly floured board. Cut with cookie cutter. Place on greased baking sheet. Bake at 375 for 7 - 9 minutes or until cookies are light golden brown. Yield 4 dozen. | Ian 1990 | With inspiration from the Betty Crocker Cookie Cookbook Ian learned how to bake cookies. Then with some experimentation he came up with his own sugar cookie recipe. | 25.

26: Fruit Salad 1 16oz cottage cheese, low fat 1 8oz cool whip, thawed 1 small pkg Jello (any flavor) 1 15oz can fruit cocktail, drained 1. In medium size bowl mix Jello with cottage cheese. 2. Stir in drained fruit cocktail and then thawed cool whip. 3. Refrigerate until ready to serve. | These 2 recipes I got from my girlfriend in high school. Sometimes we would leave school at lunchtime and go to her house and make the tuna casserole. Both of these recipes were so easy and so good that I started making them at home. Now years later I'm still making them. The fruit salad works well when I have to take a dish to pass. It's always a hit and there's never any leftovers. | Me, 1978 | 26.

27: Tuna Noodle Casserole | 1 6 oz can tuna 1 10 oz can cream of mushroom soup 8 oz wide noodles 1/2 cup milk 1/4 to 1/2 cup chopped onion 1/2 cup bread crumbs, parmesan cheese, or cracker crumbs 1. Cook noodles according to directions on pkg. 2. In 2 qt casserole mix drained tuna, mushroom soup, milk and onion. 3. Stir noodles into tuna mixture in casserole dish. Sprinkle crumbs or cheese over top. 4. Bake in 365 degree oven for 20 minutes. | 27.

28: Directions 1. Line 8 or 9 inch square pan with foil; butter foil. 2. In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon* 3. Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil. 4. Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes). 5. Remove from heat. Add butter & vanilla. 6. DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2 1/2 hours). 7. Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready. 8. Quickly spread into prepared pan; cool. 9. Cut into squares. 10. Store wrapped loosely in foil in the refrigerator. 11. *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up. | 28.

29: Hershey's Old Fashioned Cocoa Fudge (from the back of the Hershey's Cocoa can, ca 1959) | 3 cups sugar 2/3 cup Hershey's cocoa 1/8 tsp salt 1 1/2 cups milk 1/4 cup butter 1 tsp vanilla extract | Norm has been making this fudge ever since he learned to make it from his dad and his grandmother. | Norm & his Dad, 1947 in Texas | FUDGE | Norm 2005 | 29. | FUDGE

30: Mom Johnson's Galligators 1 head cabbage, leaves separated 1 lb gr beef 1/2 lb gr pork 3/4 cup cooked rice 1/2 finely chopped onion 1 egg, lightly beaten 1 tsp salt 1/2 tsp pepper 1 clove garlic, minced 1/2 tsp thyme 1 Tbs chopped parsley 1/4 cup butter 1 can (16 oz) tomato sauce 1/4 cup water | 1. Combine cabbage leaves and 1/4 cup water in glass casserole. Cover and micro on HI 6 minutes. Or drop cabbage leaves in boiling salted water, cover and cook for 3 minutes. Drain well. 2. Combine beef, pork, rice, onion, egg, parsley, garlic, salt, thyme, and pepper in large bowl and mix thoroughly. 3. Divide evenly among 12 cabbage leaves, wrapping tightly. 4. Line bottom of 13 x 9 glass baking dish with some of the remaining cabbage leaves. Arrange stuffed cabbage over top. Cover with remaining cabbage leaves. 5. Dot with butter and cover with tomato sauce. 6. Bake covered in preheated 350F oven for 40 - 45 minutes. 7. Remove cabbage leaves on top and discard before serving. | When I have beets I've used the beet leaves in place of the cabbage leaves. Because they are softer I skip the first step. I've also added either 3 Tbs of ketchup or BBQ sauce to the meat mixture. | Any extra veggies you may have can be added as filling | Amanda Melissa Phillip Clayton | 1975 | 1992 | 30.

31: Grandma Nina Waite's Cinnamon Bread 1 loaf frozen bread dough 1/4 cup butter, softened 1/2 cup red hot candies 1/2 cup sugar 1 Tbs cinnamon 1. Remove dough from package and set out to thaw in greased bread pan. 2. When it is soft and beginning to rise, 1 - 3 hours, roll out with a rolling pin on non-stick surface (using a small amount of flour) to about 1/2 inch thick. 3. Spread softened butter over surface of dough, mix sugar and cinnamon together and sprinkle over butter, then sprinkle red hot candies over top of that. 4. Roll dough back up into a loaf shape and set back in pan to rise. Let rise 1" above pan and follow package directions for baking time and temperature. | Ivon & Nina Waite 1934 | To have fresh baked bread for breakfast Grandma would get up in the middle of the night and start making this. I just couldn't get enough of it when it came out of the oven hot! | Bread | Me, 1966 | 31.

32: Mom's Macaroni & Cheese (this is what we had growing up) | 1/2 cup butter 1/2 cup flour 1/2 tsp salt 1/4 tsp pepper 2 c milk 2 c shredded sharp cheddar cheese, divided 1 pkg (8oz) elbow macaroni, cooked, drained | 1. Preheat oven to 350. 2. Melt butter in saucepan over low heat. Add flour and salt; mix well. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thickened. 3. Add 1 1/2 cups of the cheese, cook until melted, stirring constantly. Add macaroni, mix lightly. | 4. Spoon into casserole, sprinkle with remaining cheese. 5. Bake 20 minutes or until heated through. | My Mom, 1931 | Alternatives Pizza Mac: Add pepperoni, 2 cups spaghetti sauce, & 2 tsp oregano. Beefy Mac: Add 1 lb cooked gr beef & 2 cups spaghetti sauce. Layer cheese on top. (Leave out the milk, butter, salt, and flour when using spaghetti sauce) | 32.

33: My Veggie Mac & Cheese (this is my creative, healthier recipe) | 8 oz Quinoa elbow macaroni 1/4 lb bacon, diced (turkey bacon) 1/2 onion, diced 1 c carrots, shredded 1 c eggplant or zuchini or cauliflower chopped 1 Tbs stone ground mustard 1 tsp smoky paprika 1 tsp salt 2 cloves garlic, minced pinch nutmeg 1/2 c light cream cheese 1 1/2 Tbs flour 1/2 butternut squash (peeled & diced) 1 pint half & half 1 c almond/coconut/or regular milk 1/2 c Greek yogurt (plain) 2 c shredded Gruyere cheese (4oz) 1 c bread crumbs 1/4 bunch parsley, chopped | 1. Cook Quinoa macaroni according to directions. Drain. 2. In large pan cook bacon until crisp. Add onion, butternut squash, carrot, eggplant/zuchini/cauliflower, and garlic to bacon and sweat veggies until translucent (softened). Then add flour to pan to make roux. Slowly pour in half and half while mixing then do the same with the milk, and bring mixture to simmer. Add in 1 1/2 c of the Gruyere, greek yogurt, mustard, paprika, salt, and pinch of nutmeg, and constantly stir until all of the cheese is melted. Add the cream cheese and mix until melted and combined. Add the cooked Quinoa macaroni and toss until it's well mixed in the cheese/veggie mixture. Pour into casserole dish. 3. In medium bowl toss bread crumbs, remaining Gruyere and chopped parsley. Sprinkle this mixture over the casserole and bake at 375 for 5 - 8 minutes until the top is golden brown. | Me, 1959 | 33.

34: Dumplings* Recipe | Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop dough by spoonfuls onto boiling mixture; reduce heat. Simmer uncovered 10 minutes; cover and simmer 10 minutes longer. 10 to 12 dumplings. | NOTE: Mixture should be boiling when dumplings are dropped; the steam helps them to rise. Drop dough onto meat or vegetables, not into liquid, to avoid absorption of moisture. | Herb Dumplings Mix in 1 tsp dried sage leaves with the baking mix. | Sour Cream & Chive Dumplings Substitute 1/3 cup dairy sour cream for 1/3 cup of milk. Mix in 3 Tbs chives with baking mix. | Parsley Dumplings Mix in 1 tsp parsley flakes with the baking mix. | 34. | Flour Dumplings Recipe 1 c all-purpose flour 2 tsp baking powder 1 tsp sugar 1/2 tsp salt 1 Tbs butter 1/2 c milk Mix first 4 ingredients together, then cut in butter until crumbly. Stir in milk to make soft dough. Drop spoonfuls into stew/soup and simmer, covered, 15 minutes. | Bisquick

35: Chicken and Dumplings | 2/3 c Bisquick baking mix 1 tsp salt 1/4 pepper 4 - 6 chicken pieces 2 Tbs veg oil 1 can cream of chicken soup 1 1/4 c water 3 medium carrots, sliced 1 medium onion, sliced Mix baking mix, salt and pepper; coat chicken. Heat oil in frying pan. Cook chicken in oil until brown on all sides. Remove chicken; drain fat. Mix soup, water, carrots and onion in frying pan. Place chicken on soup mixture. Cover and heat to boiling; reduce heat. Simmer 40 minutes. Prepare Dumplings* recipe. | Pork Chops and Dumplings | 4 pork chops 1/2 c milk 1 tsp Worcestershire sauce 1 garlic clove, minced 1/4 tsp thyme 1 can cream of celery soup 1 medium onion, sliced 1 can (8oz) pineapple chunks, drained or 1 can (11oz) mandarin orange segments, drained Brown pork chops in skillet. Mix milk, Worcestershire sauce, garlic, thyme and soup. Layer onion slices on pork; pour soup mixture on top. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Stir in pineapple.. Prepare Dumplings* recipe. | 35. | Norm, Clayton, Ian, Me 1988

36: Molasses Cake Bars | 1/2 cup shortening, or butter 1/2 cup sugar 1 egg 1/2 cup dark molasses 1/2 cup water 1 1/2 cups sifted all-purpose flour 1/2 tsp salt 1 1/2 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1/2 tsp ground cloves 1. Thoroughly cream shortening and sugar. Add egg, beat well. Mix in molasses and water. 2. Sift together remaining ingredients. Stir into creamed mixture. 3. Pour into greased 13x9x2 inch pan/baking dish. 4. Bake at 350F for 25 minutes. 5. While warm frost with Confectioners Icing*. Cool. *Confectioners Icing: Add just enough milk to 2 cups sifted confectioners sugar to make a thick spreading consistency. Add dash salt and 1 tsp vanilla. Mix together. Spread on molasses bars. | Me, 1970 | Molasses is my absolute favorite. I made this a lot when I was a teenager. | 36.

37: Chewy Granola Bars (A Bisquick Recipe) | 1 1/2 cups Bisquick Baking mix 1 1/2 cups quick-cooking oats 1 cup packed brown sugar 1/2 cup butter, softened 1 egg 1/3 cup chocolate chips 1. Heat oven to 350F. 2. Mix Bisquick, oats, brown sugar, butter and egg with fork until moistened (mix will be crumbly). Stir in chocolate chips. 3. Press mixture evenly into ungreased rectangular pan, 13x9x2 inches. 4. Bake until center is set, 15 to 17 minutes. Cut into bars while warm. | Clayton & Phillip 1984 | I made these granola bars all the time for Phil and Clayton. They loved them as snacks. For variety I added raisins and chopped nuts. | 37.

38: Flaky Pastry Pie Crust | 1-Crust Pie Shell: 1 cup sifted all-purpose flour 1/2 tsp salt 1/3 cup plus 1 Tbs cold butter 2 to 2 1/2 Tbs ice water | 2-Crust Pie Shell: 2 cups sifted all-purpose flour 1 tsp salt 3/4 cup cold butter 4 to 5 Tbs ice water | 1. Sift flour with salt into medium bowl. 2. With pastry blender (or 2 knives), using a short, cutting motion, cut in cold butter until mixture resembles coarse cornmeal. 3. Quickly sprinkle ice water, 1 Tbs at a time, over all of pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. (Pastry should be just moist enough to hold together, not sticky.) 4. Shape pastry into a ball; wrap in waxed paper, flatten with palm of hand, and refrigerate until ready to use. (If making 2-crust pie shell divide pasty in half.) 5. On lightly floured surface, roll out pastry to 11-inch circle, rolling with light strokes from center to edge and lifting rolling pin as you reach edge. As you roll, alternate directions, to shape an even circle. 6. Fold pastry over rolling pin and carefully transfer to 9-inch pie plate, making sure pasty is centered. 7. Unfold pastry, and fit carefully into pie plate, pressing gently with fingertips toward center of plate. This eliminates air bubbles under crust and helps reduce shrinkage. 8. Fold under edge of crust, press into upright rim. Crimp decoratively. 9. For unbaked pie shell refrigerate until ready to fill and bake. 10. For baked pie shell prick entire surface evenly with fork; refrigerate for 30 minutes. 11. Preheat oven to 450F. Bake pie shell 8 to 10 minutes, or until golden brown. 12. Cool completely on wire rack before filling. | For deep dish pie use 2-crust pie shell recipe. | 9-inch pie dish | 38.

39: Lemon Meringue Pie | MERINGUE: 4 egg whites, room temperature 1/4 tsp cream of tartar 1/2 cup sugar | FILLING: 1/3 cup cornstarch 1 1/2 cups sugar 1/4 tsp salt 4 egg yolks, slightly beaten 1/4 cup lemon juice 2 Tbs grated lemon peel 2 Tbs butter | DIRECTIONS: 1. Prepare and bake 1-crust flaky pastry pie crust; let cool. 2. Make Filling: In small saucepan, combine cornstarch, sugar, and salt. Gradually add 1 1/2 cups water, stirring until smooth. 3. Over medium heat, bring to boiling, stirring constantly; boil 1 minute, stirring. 4. Remove from heat; quickly stir half of hot mixture into egg yolks, mixing well. Return to saucepan, blending well. 5. Over medium heat, return to boiling, stirring; boil 1 minute. 6. Remove from heat. Stir in lemon juice, lemon peel, and butter. Pour immediately into pie shell. 7. Meanwhile, preheat oven to 400F. 8. Make Meringue: In medium bowl, with portable electric mixer at medium speed, beat egg whites with cream of tartar until soft peaks form when beater is raised. 9. Gradually beat in sugar, 2 Tbs at a time, beating well after each addition. Continue to beat until stiff peaks form when beater is raised. 10. Spread meringue over hot filling, carefully sealing to edge of crust. 11. Bake 7 to 9 minutes, or just until meringue is golden. 12. Let cool on wire rack, away from drafts, at least 1 hour before serving. | FRESH LIME MERINGUE PIE: Substitute 1/2 c fresh lime juice and 1 Tbs grated lime peel for lemon juice and lemon peel. Add a few drops of green food color to filling, if desired. | Me, Ian & Teddy 1987 | 39.

40: Fresh Squeezed Orange Juice | Ian, 1995 | Our house on Elmwood had 7 full size orange trees. We had a lot of oranges to squeeze and it went on for weeks. There was nothing better than picking a bunch of oranges in the middle of the day when they were warmed from the sun, and immediately squeezing them into juice. It sounds odd to drink warm orange juice but when it's fresh squeezed it's a little piece of heaven. Mmmmmmm! | 40.

41: DIVINITY (a light fudge) | 2 1/2 cups sugar 1/2 cup light corn syrup 2 egg whites 1/4 tsp salt 2 tsp vanilla extract OR 1 tsp vanilla + 1 tsp any flavoring food coloring (your choice) 1 cup coarsely chopped walnuts (optional) 1. In a 1-quart heavy saucepan, combine sugar and corn syrup with 1/2 cup water. Over low heat, cook, stirring, until sugar is dissolved. Cover; cook 1 minute, or until sugar crystals on side of pan melt. 2. Uncover; bring to boiling, without stirring, to 238F on candy thermometer, or until a small amount in cold water forms a soft ball. 3. Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites with salt until stiff peaks form. 4. In a thin stream, pour half of hot syrup over egg whites, beating constantly, at high speed, until stiff peaks form. 5. Continue cooking rest of syrup to 256F on candy thermometer, or until a small amount in cold water forms a hard ball. 6. In a thin stream, pour hot syrup into meringue mixture, beating constantly with a wooden spoon. 7. Beat in vanilla (or other flavoring), food color (or leave white), and walnuts; continue beating until mixture is stiff enough to hold its shape - about 5 minutes. 8. Drop spoonfuls onto waxed paper and let stand until firm. Makes 24 pieces | Ian, 2002 | 41.

42: Becky's Homemade Chili | 2 28 oz cans crushed, or chopped tomatoes 1 15 oz can tomato sauce 1 cup water 1 lb ground beef (grass fed) 3 garlic cloves, minced 2 pkg chili seasoning 1 15 oz can chili beans 1 15 oz can white beans (pinto or northern) 1 15 oz can kidney beans 1 15 oz can black beans 1 lg chopped onion 1 1/2 cups chopped celery 1. Brown gr beef, drain off fat. 2. Steam onion and celery in glass casserole, covered, in microwave until soft. 3. Drain and rinse white beans, kidney beans, and black beans before using. 4. In large stock pot add gr beef, onion, celery, minced garlic, chili seasoning, all four cans of beans, crushed tomatoes, water and tomato sauce. 5. Let simmer on low for 1 - 2 hours. Serving size: About 12 (divide recipe in half for a smaller batch) | NOTES Chili always tastes better the second day. The flavors combine together as it sits in the refrigerator over night. Chili freezes well also. | 42.

43: Navy Bean Soup | 1 1/4 cups dry navy beans 2 Tbs olive oil 3/4 cup finely diced carrot 1 cup finely diced celery 1 garlic clove, minced 3/4 cup diced finely diced onion 1 qt chicken or vegetable broth 1 smoked ham hock 1 cup diced potato (peeled) 1/2 tsp rosemary 1/4 tsp pepper 1/4 tsp cloves 1/2 tsp salt 1. Place beans in large pot and add enough water to cover by at least 3 inches. Bring to boil, then remove from heat. Cover and soak for 2 hrs. Drain, rinse in cold water, and set aside. 2. Heat oil in soup pot over medium heat. Add carrot, celery, garlic and onion. Cook over low heat until onions are light golden brown, about 5 minutes. 3. Add the beans, broth, and ham hock. If necessary, add enough water to cover beans by 1 inch. Bring to simmer over medium heat, cover, and cook 1 hour. 4. Add potato and seasonings. Continue to simmer until potato and beans are tender, about 30 minutes. 5. Remove ham hock and let cool. Then remove the meat from the bone. 6. Puree about half of the soup until smooth. Add this back to the remainder of the soup. 7. Add ham back to soup. Serving size: 8 | To make it in less time, canned white beans can be substituted. I like lots of beans so 2 to 4 cans depending on how thick you like the broth. The larger the ham hock the better since they don't have much meat. | Me, 2005 | 43.

44: Dad, 1951 | Dad, 2000 | Grilling the Perfect Steak 1. Bring meat to room temperature (this helps cook the meat more evenly). 2. Season the meat. Pepper is Dad's seasoning of choice. Preheat the grill as hot as it will go. 3. Oil the grate (a piece of steak fat held with tongs and rubbed across the hot grate works well). 4. Grill. Place each steak on the grill for 1 minute. Turn and grill on the second side for 1 additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks. 5. Remove when done. My dad used the pressure test. Press the steak with the back of the grill fork before it's done to get a feel. A rare steak will be soft, A medium steak will be firm but yielding, and a well done steak will be firm. 6. Let the steak rest for 5 minutes. | Timing is everything! | 44.

45: Deep Fried Turkey | 2000 | Alisa, Me & Dave in Michigan 2000 | The most important information I took away from this experience was put the deep fat fryer way far away from the house, make sure it's on a very steady surface, and have a really good plan for getting the turkey out of the oil and into some kind of pan. Figuring out when it was done was challenging also. The end result was a lot of fun, and a REALLY good turkey. | 45.

46: One-Step Lasagna (microwave recipe) 1 lb lean gr beef 1 jar (15oz) spaghetti sauce 1/2 cup water 1 tsp salt 1 pkg (8oz) whole wheat lasagna noodles 2 cups cottage cheese, lowfat 3 cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese | 1. Place beef in 2-quart glass bowl, and micro on HI 5 minutes, stirring once. Drain off liquid. Add spaghetti sauce, water, and salt and mix well. 2. Spread 1/3 of meat mixture in 11 x 7 glass baking dish. Arrange half of uncooked lasagna noodles over sauce. Spread with 1 cup ricotta cheese and sprinkle with 1 cup mozzarella. Repeat layers, ending with meat mixture. Top with Parmesan cheese. 3. Double wrap with plastic wrap. Micro on 50% power for 30 minutes. Uncover and sprinkle with remaining mozzarella. Leave uncovered and micro on 50% power about 2 minutes, or until cheese is melted. | For Oven Recipe: Preheat oven to 375F. Brown gr beef in frying pan, mix with spaghetti sauce. Eliminate water and salt. Cook lasagna noodles according to pkg direction, OR use precooked noodles. Follow step 2 to assemble. Cover with foil, bake for 35 minutes. Uncover, bake additional 15 minutes. Let rest 15 minutes before serving. | Sliced vegetables work really well layered in lasagna. Try Eggplant, zucchini, carrots, broccoli, mushrooms, cauliflower, parsnips | 46.

47: Mashed Potatoes with Cauliflower | 4 medium potatoes 1 tsp salt 1/2 to 1 cup cauliflower, chopped 2 Tbs butter milk | Cooking Directions: 1. Wash potatoes, peel, and cut into cubes. 2. Put cubed potatoes into large saucepan and just cover with cold water. Add 1 tsp salt. Bring to boil and cook until fork tender. Drain. 3. In glass dish microwave finely chopped cauliflower with 1 Tbs butter. (Cauliflower can be cooked with potatoes, but microwaving preserves more of the nutrients). 4. Add cooked cauliflower to cooked potatoes in saucepan. Add 1 Tbs butter. Mash together. Add milk a Tbs at a time until desired consistency. | Desert Botanical Gardens | Me, 2011 | Mashed Potatoes with Cauliflower (a creamy, buttery flavor) | Mashed Potatoes | 47.

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