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Family Recipes

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Family Recipes - Page Text Content

S: Family Favorites Recipe Book

BC: Page: | Contents | 1 2-3 4 5 6 7 8 9 10 11 12 14 17 18 19 20 | Dedication Family Tree Mom's Biscuits Regina's Chicken-n-Dumplins Aunt Darlene's Chicken Stirfry Sweet Potato Casserole Almond Tea Herb Green Beans & Twiced Baked Mashed Potatoes Linda's Sherry Chicken Linda's Cinnamon Roll Granny Garland's French Dressing Grandmaw Betty's Rolls Red Velvet Cake

FC: Family Favorites

1: This book compiles all my family and extended family favorite recipes. Growing up food has always been a centerpiece around family gatherings. And the food that we had at those gatherings are now family traditions, since some of our loved ones are no longer with us. It is a way to remember them and the times shared with them and just how "good" those times were. So I dedicate this book to my family here and gone. Thank your for all the wonderful dishes and the times spent around them. Love, Jennifer Davis Ridge

2: Glena Mae Nelson "Grandmaw Glena Mae" | Regina Davis | Darlene Jones | Kristen Justice | Jessica Moehl | Jennifer Ridge | Andrew Davis

3: Some other family or extended family members recipes that you will find are relatives that branch from these family members. | Betty Jean Davis "Grandmaw Betty" is the paternal grandmother to me (Jennifer Ridge) and Andrew Davis.. She was an exceptional cook. My Sunday afternoon memories consist of my Dad's family around the table at her house devouring the meal she had prepared all morning. Lotus Davis "Aunt Loti" She is Grandmaw Betty's sister-in-law. Her and my Uncle Crave would come and visit from Florida during the summer. During that time Aunt Loti would help Grandmaw in the kitchen. She is a wonderful cook and person. Garland Jones "Granny Garland" is the paternal grandmother to Kristen Justice and Jessica Moehl. There are few things that I know of her cooking, but the few I do know are the best! Linda Brooks Jones is the sister-in-law to Darlene Jones and a dear family friend to Glena Mae and Regina. She is also the owner of Grey Gables Bed-n-Breakfast in Rugby, TN. She has two cook books of her own, so it goes without saying she is a great cook.

4: Regina Davis "Mom" | Mom's Biscuits | 2 cups self-rising flour 2 1/2 heaping tbs. Crisco 1 cup buttermilk -Mix together in large bowl. -Once mix together (don't over mix), form dough into large round pile. Lightly cover with more flour. -Pinch off small amount of dough (the more you pinch the bigger the biscuit. Mom's pinch is about the size of a golf ball.) -With floured hands roll dough inside palm till it makes a ball. -Place into a greased pan/baking sheet. -Bake @ 350 degrees till fluffy and golden brown. | 350 | ~ 30 mins. | 4-6 | From the Kitchen of: Regina Davis

5: Regina's Chicken-n-Dumplins | - 4 Skinless Boneless Chicken Breast - 2-3 Cans Chicken Broth - 1/4 Stick Butter (This is her secret ingredient) - 1 cup Self-Rising Flour - Heaping Tbsp. of Crisco - Cup of Ice Water *Take the chicken and place into a large pot with water (enough to cover chicken and ~ 2 cups more) bring to a boil. Once chicken is done remove and tear into small pieces (This use to be my job!) and set aside. *Add broth and butter to the water and keep at a slow boil. *While chicken is cooking. Mix together flour and Crisco adding a little water at a time to mix. *Roll out thin as you would any other dough. Don't use to much flour just enough to keep from sticking. Using a pizza cutter cut the dough into squares. (This too use to be my job!) *Take the squares and dip them on both sides into flour and put into the pot. *Turn the heat down and now add the chicken back to pot | Making dumplins and buscuits with my Mom are my favorite memories in the kitchen with her as a child. I was always eager to help, and she lovingly let me. She taught me the things that I needed to know in order to be the cook I am today and I'm so thankful that she did. Knowing how to role out buscuits in your hand, make "real" dumplins and how to cook with a pitch of this and a heap of that is something that is no longer handed down to generations It is thanks to her that I am able to cook for my family. Thank you Mom!

6: Chicken Stir-fry | Aunt Darlene's Chicken Stir-fry | * Take 2 large boneless skinless Chicken Breast and cut into cubes. * Place chicken into a large skillet sprayed with cooking spray. Add Soy Sauce over chicken until lightly covered. Saute till chicken is fully cooked. * Take chicken flavored Rice-a-Roni and cook as directed. Set aside. * Take a bag of microwaveable stir-fry vegetables and cook as directed. (Aunt Darlene always added a can of water chestnuts, which I love, however Jessica hated so I always ate hers. Yumm! You can find these in the Asian section at the grocery store. ** Mix all ingredients in a large bowl and server! | From the Kitchen of: Darlene Jones | Quick & Easy!!!

7: - 3 cups cooked mashed sweet potatoes (I use 2 large cans of yams). - 1 cup sugar - 2 eggs - 1 tsp. vanilla - 1/3 cup milk - 1/2 cup butter or margarine | Topping: - 1/3 cup butter or margarine - 1 cup firmly packed brown sugar - 1/3 cup all-purpose flour - 1 cup finely chopped pecans | Sweet Potato Casserole (Darlene makes this every Christmas to take to Grandmaw Glena Mae's) | * Combine sweet potatoes, sugar, eggs, vanilla, milk, and butter with electric mixer until smooth. * Spoon into a greased 2 quart casserole dish. * Combine Topping ingredients and sprinkle on top of casserole. (I make double topping to put on top. Why not... it's the best part!) * Bake at 350 degrees for 30-40 minutes. * Yields 8 to 10 servings.

8: Almond Tea | This is wonderful tea. This is Linda's specialty drink at her Bed-n-Breakfast. 1 gallon of tea (unsweetened) 1 can of frozen lemonade 1 cup sugar 2 tsp. almond extract * For a low calorie tea substitute Splenda for sugar and 2 Crystal Light Lemonade packets (those that make a 1/2 gallon)

9: From the Kitchen of: Linda Brooks Jones | Herbed Green Beans | 16 oz. can cut green beans, drained 1/2 stick butter/margarine 1/3 cup diced onion Salt and pepper to taste | - Saute onions in butter/margarine in large sauce pan till onions are translucent. -Mix in the rest of the ingredients. -Once beans are cooked it is ready to serve. * When fixing a large meal, you can put beans into casserole dish after mixed and put into oven about 10 mins. before other dishes are ready to come out. | 1/4 tsp. dried basil 1/2 tsp. dried oregano 1/8 tsp. garlic powder | Twiced Baked Mashed Potatoes -Take 10 potatoes boil till fork tender.drain well. -Add 4oz. cream cheese, 1/4 cup sour cream, 5 tbsp. butter/margarine, Also Salt, pepper, and garlic powder to taste. -Beat until well creamed. -Place into a greased casserole dish and sprinkle with cheddar cheese. -Bake until cheese is melted. | These 2 dishes are some of my brother's (Andrew) FAVORITE!

10: 4 whole boneless skinless chicken breast 2 eggs, beaten 2 cups Italian bread crumbs 1/2 cup butter/margarine 2 tsp. minced garlic 1/3 cup cooking sherry 2 cups chicken broth 1 small can sliced mushrooms undrained (optional) -Pound chicken breast with flat end of mallet by placing between plastic wrap to prevent splattering. -Cut pieces in half. -Melt butter/margarine in large skillet -Dip chicken into egg; then into bread crumbs, coating evenly. -Brown on both sides in skillet. Do not overcook. -Remove from skillet and place in casserole dish. -Add garlic, sherry, mushrooms (optional) and chicken broth to drippings in skillet. -Cook until flavors blended, ~ 5 minutes. Then spoon over chicken. -Cover slightly and cook 45 minutes to 1 hour in 300 degree oven. | Yum! | Linda's Sherry Chicken

11: Linda's Cinnamon Roll | -Take left over biscuit dough (For a dough recipe use Mom's Biscuits) knit several times then roll out till about 1/4 inch thick. - Take melted butter/ margarine and spread heavily over dough. - Sprinkle liberally with sugar. - Sprinkle with cinnamon. Take each side and turn just a small portion of the edge toward the center. Roll up and place on greased cooking sheet. Bake in 300 degree oven till just golden brown.

12: From the Kitchen of: Garland Jones "Granny Garland" | 1 cup vegetable oil 1 cup sugar 1 tsp. salt 1/8 tsp. red pepper 1/2 cup white vinegar 1 cup ketchup 1 lemon juice or 1 tbsp. lemon juice. 1/2 cup mayonnaise 4 cloves garlic, chopped or 1/8 tsp. minced garlic 1 tbsp, onion, grated. *I often omit the onion, cause my salad usually has it on it. -Beat together the first 8 ingredients. Add onion and garlic. This recipe makes over a quart. Pour into jars, seal and store in the refrigerator. | Granny's French Dressing | This is my favorite dressing! JR

13: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs

14: 1 pack yeast | Grandmaw Betty's Rolls | From the Kitchen of: Betty Jean Davis "Grandmaw Betty" | As a child my family on my Dad's side always met Sundays at my Grandmaw Betty's after church. She had been there all morning preparing food. Walking into her house the smell of wonderful food made with such love for her family would overwhelm you. Once my brother had asked her why she didn't go to church, and I simply replied for her, "She doesn't have time, she stays here and cooks so that we have food to eat!" One of the best memories of her is her in the kitchen is preparing these rolls. It was a very delicate process, that she took great pride in. Her rolls were unlike any other. Sometimes if I try real hard, I can still taste the warm buttery masterpiece.

16: Red Velvet Cake | This recipe was given to my Mom from my Grandmaw Betty and handed down to me.. This is my husband's, Jeremy, favorite. I make it for him every year for his birthday!

17: Cake Ingredients: - 1/2 cup Crisco - 1 1/2 cup Sugar - 2 Eggs - 2 oz. Red Food Coloring (2 bottles) - 2 1/4 cup all-purpose flour | - 1 tsp. Salt - 1tsp. Vanilla - 1 tsp. Baking Soda - 1 cup Buttermilk - 1 tbsp. Vinegar -1 tsp. Butter favoring | Cake: * Cream sugar, Crisco, & eggs. * Make paste with food coloring & coco. Add to mixture. * Mix rest of ingredients together. Add to mixture. * Bake at 350 degrees for 30 min. till middle is done (toothpick comes out clean) | Icing Ingredients: - 1 cup Milk - 1/4 cup Plain flour - Dash of Salt | - 1/2 cup Crisco - about 1 bag Coconut - 1 stick Butter - 1 cup Sugar - 1 tsp. Vanilla | Contrary to the popular Cream Cheese Icing, more commonly seen on Red Velvet, this is the traditionally true icing that is originally suppose to top the Red Velvet Cake. | * Combine milk, flour, & salt. Cook over low heat in a sauce pan. Stirring till pudding consistency. Cool Completely. * Cream Crisco, butter, sugar, & vanilla,. Add to pudding mixture & 1 cup Coconut. * Spread over cake. With the remaining Coconut, cover the cake after icing. Slightly pressing into the icing. (at Christmas time I like to save a little red food coloring an take a little of the Coconut and color it to put on top of the cake)

19: "There is no love sincerer than the love of food." ~George Bernard Shaw

24: Jenn's Taco Bake | - 1 lbs. of ground beef or chuck. - 1 can of Rotella Lime & Cilantro (if you can't find this kind the regular is fine) -1 small jar of Picanta sauce - Shredded Cheese | -1 can Refried Beans (I like the Mexican Style) -1 can Black Beans - 1 package of your favorite Taco seasoning mix - 1 bag of large Taco/ shells - 1 can Red Enchilada Sauce | * Prepare ground beef or chuck as directed on the Taco seasoning mix, making it into traditional taco meat. Turn heat on low. Add to meat, Rotella (drained slightly), Black Beans (drained), & Refried Beans.. Mix together well & remove from heat. * Take a large casserole dish (9x13) spray with cooking spray and set aside. * Now take shells, add meat mixture about 1/2 cup and place on shell. Spoon Picantea Sauce over top of meat mixture. Next top with shredded cheese. Roll the shell up like a burrito & place into the casserole dish. * Repeat following steps till dish is full. This will make about 6-8 burritos. * Once all is in the casserole dish, top with enchilada sauce & shredded cheese * Bake at 350 till cheese is melted and bubbling. If you don't want to make as much all at once, Half the meat mixture and freeze the rest to use at a latter date!)

25: - 3 cup cooked macaroni, drained - 3 large boiled eggs, diced - 1/2 cup diced green pepper - 1/2 cup diced onion - 1. oz jar diced pimentoes * In a large bowl mix green pepper, onion, pimentoes, carrots, salt, pepper, mayo, & mustard together. * Next add macaroni & eggs. * Optional: Add 2-3 handfuls of shredded cheese. * Serve right away or chill with club crackers. This makes the a good amount (as shown in picture) I like to make this much and share it with Grandmaw Glena Mae. | Macaroni Salad | This reciepe came from a dinner I worked at in high school and part of college. The place was called Granny's Dinner, owned by, now a good friend of mine, Charlotte Justes. I never liked macaroni salad until I had her's. It has some things in it you don't normally see, but it is fantastic! I personally like to eat it when it is first made, with shredded cheese on top and club crackers. | - 1/2 cup shredded carrots - 1 tsp. salt & pepper - 1/2 cup mayonaise - 1/4 cup mustard - 2-3 handfuls o shredded cheese* | From the Kitchen of: Jennifer Ridge

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Jeremy Ridge
  • By: Jeremy R.
  • Joined: almost 6 years ago
  • Published Mixbooks: 3
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 5 years ago

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