S: Our family Recipes
FC: Happy Mother's Day!
2: Breakfast Casserole Laura Kissel Pepperidge farm stuffing cubes, layer on the bottom of a 9x13 pan 2 cups grated cheddar cheese 2 pounds sausage, browned and drained 4 eggs, beaten 2 1/2 cups milk 3/4 teaspoon dry mustard 1 bag shredded potatoes (from the fresh grocery aisle) 1 can mushroom soup 1/2 cup milk *Layer stuffing cubes in 9x13 pan that has been sprayed with pam. *Sprinkle with cheese, then sausage, then shredded potatoes. *Blend 2 1/2 c. milk, eggs and dry mustard. *Pour over all. Refrigerate over night. *Before baking, combine mushroom soup and 1/2 c. milk and pour over. *Bake 1 1/2 hours @ 300 degrees, covered with foil. Remove foil toward the end of cooking if you wish to brown the top.
3: Apple Dumplin's Rosalie Doup 4 c. flour 1 1/4 c. Crisco 1 egg 1 t. vinegar 5 T. water and 2 T. water 1 1/2 t. salt Combine and roll out. Peel and core apples, cut into wedges, wrap in pastry. Place in greased casserole dish. 2 1/2 c. brown sugar, 6 c. water, 1 T. flour Bring to a boil. Cover the wrapped apples with mixture and bake at 350 degrees for 1 hour. | Breakfast Pizza Becky Piatt 4 flour tortillas 4 eggs taco sauce shredded cheese crumbled browned sausage or bacon Bake tortillas in a 425 degree oven for 5 minutes to make crisp. In the meantime scramble the eggs and cook the breakfast meat. Top the crispy tortillas w/ taco sauce, scrambled eggs, breakfast meat and shredded cheese. Place in 425 oven for about 8 minutes or until cheese is bubbly.
4: Irish Cream Liqueur Vivian Shaw | 2 can sweetened condensed milk 2 cups Irish Whiskey 2 cups half and half 1/4 cup instant coffee granules 2 T chocolate syrup 1 t vanilla Whisk together. Refrigerate 2-3 weeks before serving for best flavor. Can be used immediately. Store indefinitely in the refrigerator. | Instant Hot Cocoa Becky Piatt Great to give away at Christmas | 1 lg. box powdered milk (makes 8 qt. box) 1 (11 oz.) jar Creamer 1 lb. powdered sugar 1 (2 lb.) box Nestle's Quik Mix ingredients together. Put into tight fitting container. Makes about 5 gallons of mix. Use 1/3 cup with hot water for each serving.
5: Sausage Tortellini Soup Laura Kissel | 1 pound italian sausage, sweet or hot, discard casings 1 large onion, chopped 2 cloves garlic, minced 3 14.5 ounce cans beef broth 1 quart whole tomatoes, undrained 1 8 oz. can tomato sauce 1 cup dry red wine 2 carrots, thinly sliced 1 tablespoon sugar 2 tablespoons italian seasoning 2 small zucchini, sliced 1 9 oz. package cheese tortellini 1/2 cup shredded parmesan cheese Cook sausage, onion and garlic in a dutch oven over medium high heat, stirring until sausage crumbles and is no longer pink. Drain. Stir in broth and next 6 ingredients. Bring to a boil, reduce heat and simmer 30 minutes. Stir in zucchini and tortellini, simmer 10 minutes. Sprinkle each serving with parmesan cheese.
6: Potato Soup Becky Piatt | 1 lb of bacon 1 diced onion 1 stick of butter 1/2 cup of cornstarch 8 cups of milk 6 cups of peeled, boiled and diced potatoes Chop bacon into inch pieces and brown in a large sauce pan. Drain bacon grease. Add stick of butter and diced onion and sauté until onion is clear. In the meantime mix one cup of milk w/ the 1/2 cup of cornstarch until starch is dissolved. Add remaining milk to sauce pan, add cooked potatoes and milk/cornstarch mixture. Stir over medium heat constantly until soup becomes thick and bubbly. After it thickens soup can be turned down to simmer over low heat until ready to serve.
7: Mazza's Salad Chris White 1 clove garlic, minced 1 teaspoon salt 1 head lettuce 1 ounce gargonzola cheese, crumbled 1/2 cup oil 1 1/2 t. vinegar Tear up lettuce into large bowl. Top with crumbled gargonzola. For salad dressing, mash garlic into a small bowl with the salt. Add oil and vinegar to garlic mixture. Pour dressing over salad. Best if salad sits about 10 minutes before serving. Pea Salad Vivian Shaw 1 can LeSeur Peas 1 can Shoepeg corn 1 can french-cut green beans 1/2 c chopped green onion 1 cup chopped celery 1/2 small pepper, chopped 1 small jar pimento, drained Drain canned vegetables, then add other vegetables. Dressing: 3/4 vinegar, 1 cup sugar, 1/2 cup vegetable oil, 1 T water, 1 t salt, 1 t pepper. Boil, let cook, pour over vegetables. Marinate in refrigerator over night.
8: Scallion Pancakes Becky Piatt 2 cups self rising flour 1 T ground ginger 1 T soy sauce (or tamari) 1 egg water to desired consistency 1 cup of diced scallions Blend all ingredients. Add more or less water for your preference of pancake, more water and they will be thin and crispy, less will give a more "fluffy" consistency. Heat sesame oil (or any other oil you prefer) in pan. Place about 1/2 cup or so of batter to make pancakes and pan fry until golden brown and cooked through, turning over once. I serve these w/ this sauce combo for dipping: 1/2 cup soy sauce (or tamari) 1 T red wine vinegar 1/2 cup water 1 T ground ginger Dash of sugar chopped cilantro to taste Mix sauce and let sit for at least 1 hour so flavors can blend. Dip pancakes into sauce.
9: Country Bread Becky Piatt 2 packages (1/4 ounce each) active dry yeast 2 cups lukewarm water 1/2 cup sugar 1 tablespoon salt 2 eggs (beaten) 1/4 cup vegetable or corn oil 6-1/2 to 7 cups all-purpose flour Place lukewarm water in a bowl. Add 2 teaspoon of sugar add sprinkle yeast on top. Set aside for 5 minutes. After yeast has fermented give a quick stir and pour into a large bowl. Add sugar, salt, beaten eggs and oil. Add flour 1 cup at a time. Stir with a wooden spoon. Add just enough flour to create a soft dough. Place dough onto a lightly floured surface and knead for 8 minutes. Place dough into a greased bowl making sure all sides are coated. Cover with plastic wrap or a damp cloth. place in a warm place till double in size, about 1 hour. Punch dough down. Divide in half and shape into two loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 for 25-30 minutes or until golden brown. Remove from pans; cool on wire racks.
10: 4 4-6 oz boneless chicken breasts 4 slices swiss cheese 4 slices ham 1 can cream of chicken soup 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon lemon juice 1/2 teaspoon curry powder 1 cup shredded cheddar cheese shredded parmesan cheese 2 tablespoons butter paprika Place chicken breasts on cutting board. Cover with saran wrap and pound with a meat mallett to flatten. Lay a slice of ham and a slice of swiss cheese on each chicken breast. Roll up and place in casserole dish. For sauce, combine all remaining ingredients except shredded parmesan cheese and butter. Sauce will be thick. Spread over chicken. Top each breast with 1/2 T. of butter and sprinkle all with parmesan cheese and paprika. Bake at 350 degrees for 1 hour, uncovered. Serve with steamed rice. | Chicken Rolls Laura Kissel
11: Chicken Enchiladas Laura Kissel 2 cans enchilada sauce (use mild or spicy, to taste) 2 cups shredded cooked chicken (may use good quality canned chicken) 1/2 cup thinly sliced green onions (may substitute regular chopped onion) 3/4 cup shredded cheddar cheese 3/4 cup shredded monterey jack cheese 1/4 cup sour cream 1 4 oz. can diced green chiles Corn oil or vegetable as needed, to fry tortillas 1/4 cup chopped fresh cilantro salt and pepper to taste 12 6" corn tortillas Heat oven to 350 degrees. In medium bowl, combine chicken, onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chilis and cilantro. Stir in 1/2 cup enchilada sauce. Season with salt and pepper. Set aside. Heat 1/2 inch of oil in large pan. Fry tortillas one at a time for 10 seconds on each side. Drain on paper towels. Spread 9 x 13" baking dish with small amount of sauce to cover the bottom. Spread 2 heaping tablespoons of chicken mixture on each tortilla and roll up. Place seam side down in prepared dish, side by side. Pour remaining sauce over all, top with remaining cheeses and bake until bubbling, 15-20 minutes. Garnish with additional sour cream, green onions, shredded lettuce, fresh chopped tomatoes, etc. as desired.
12: 1 1/2 pounds lean pork, cut into bite-sized pieces 3 tablespoons sesame oil 1 medium onion, chopped 1 green pepper, chopped 1 rib celery, sliced 1 clove garlic, minced salt and pepper 3/4 cup sugar 1/2 cup vinegar 2 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons ketchup 1 tablespoon corn starch 1/4 cup chicken broth Saute onion, pepper and celery in oil for a few minutes. Remove from pan and set aside. In same pan, brown pork, seasoning with garlic, salt and pepper to taste. While pork is cooking prepare sauce. Combine sugar, vinegar, soy, lemon juice and ketchup. Mix well. Dissolve corn starch in chicken broth. Combine with the ketchup mixture. Add onion, pepper and celery back to the pan with the meat. Pour the sauce over and simmer for 45 minutes until the meat is tender. Serve with rice. | Sweet and Sour Pork Laura Kissel
13: Thai Chicken Wraps Laura Kissel 1 package medium flour tortillas 12 ounces boneless cooked chicken strips 1 tablespoon sesame oil 4 cups broccoli slaw 1 medium red onion , cut into thin slices 1 teaspoon grated fresh ginger or 1/2 tsp dried ginger 1/4 cup sugar 1/4 cup creamy peanut butter 3 Tablespoons soy sauce 3 Tablespoons water 2 Tablespoons vegetable oil 1 clove minced garlic Brown chicken in sesame oil until heated through. Remove from skillet and add onion and ginger and more oil if needed. Cook until crisp tender, then add the broccoli slaw and saute until warm. Return chicken to slaw mixture and keep warm. For peanut sauce, combine sugar, peanut butter, soy sauce, water, vegetable oil and minced garlic in small saucepan. Heat and stir on medium heat until sugar dissolves. Keep warm. Serve mixture on tortillas with peanut sauce. Also good served over white rice.
14: 2 tablespoons olive oil 6 cloves minced garlic 1/2 teaspoon red pepper flakes 2 quarts whole tomatoes 1/4 cup vodka 1 cup heavy cream 4 sweet Italian sausages, remove casings 1 package cheese filled tortellini 2 zucchini, sliced 1 large onion, sliced 1 package fresh mushrooms, sliced fresh or dried parsley In dutch oven, heat olive oil. Remove sausage casings and add meat to pan. Cook until browned. Add minced garlic and red pepper flakes. Stir until garlic is golden brown. Add tomatoes, bring to a boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring back to a boil. As soon as it boils, reduce heat immediately and simmer on low. Add parsley to taste. Meanwhile, cook cheese filled tortellini according to package directions. In a large skillet, saute zucchini, onions and mushrooms in olive oil. Season with pizza spices if desired. To serve, place a serving of tortellini in shallow bowl. Top with stir-fried vegetable mixture and vodka pasta sauce. Top with fresh parmesan cheese. | Vodka Pasta Laura Kissel
15: Sundried-Tomato Pasta Becky Piatt 1 bag/box of bowtie pasta 1 jar or bag of sundried tomatoes 15-20 Pitted, chopped kalamata olives 3 T olive oil 1 cup red wine 4 cloves of minced garlic 1/2 cup toasted pine nuts 1/2 cup feta cheese grilled chicken Boil pasta per directions on package. While pasta is cooking, boil or grill chicken breast. Set aside. Toast pine nuts in dry, hot skillet. Remove and reserve for later. Heat olive oil in skillet, saute minced garlic until light brown. Cut sundried tomatoes into bite size pieces and add them to the skillet along w/ the wine and kalamata olives. Cooking over low/medium heat. (If sundried tomatoes are in a bag make sure that they weren't preserved w/ salt. If salt was added soak and rinse the tomatoes well) Let this mixture cook for about 10 minutes, adding liquid as necessary so the tomatoes don't scorch. When pasta is finished drain and rinse. Place in bowl .When the sauce is reduced to your preferred consistency and the flavors are blended, add to the top of pasta bowl. Add the chicken, pine nuts and feta cheese.
16: 1 Box of Oven Ready Lasagna Noodles (no need to pre-cook before baking) 1 Jar of Spaghetti sauce 1 container of ricotta cheese C of sugar 2 T of Fennel Seed 1 lb of lean ground beef, browned 1 lb of mozzarella cheese, shredded 1 beaten egg Combine Ricotta cheese, sugar, cup of shredded mozzarella cheese and egg. Combine browned ground beef and fennel seed. Layer ingredients in a 13x9 pan in this order: sauce, noodles, ricotta cheese mixture, noodles, sauce, ground beef mixture, noodles, sauce, remaining mozzarella cheese. Bake in a 400 degree oven for 1- 1/2 hours or until noodles are cooked completely through and cheese is browned and bubbly. | Lasagna Becky Piatt (From Chris White)
17: Pesto Chris White 1 1/4 c lightly packed basil leaves 1/2 c. freshly grated parmesan 3 T extra virgin olive oil 3 T pine nuts or walnuts salt and pepper to taste In a food processor blend basil and parmesan. Drizzle olive oil while processing. Add pine nuts, salt and pepper. | Potato Casserole Gina White 2 lb. Frozen Hash Brown Potatoes 1 can of Cream of Chicken Soup 2 cups of Sour Cream 2 Cups Shredded Cheddar Cheese 1 stick melted butter 1 t salt Mix all together and bake in oblong dish 1 hour at 350 degrees. | Sides | Sides
18: Grandma Shaw's Baked Beans (Clara Shaw, 1960) 4 c. dried navy beans, soak in cold water overnight 2 c. sugar 1/4 c. bacon fat 1 t. salt In the morning after the beans have soaked, drain them and cover again with water, Cook slowly until the beans are soft, drain well. Add sugar, fat and salt. May need to add a little water to make juice. Bake in 350 degree oven for about an hour. (Note From Grandma: This is the recipe as she gave it to me. Keep in mind, this was adapted from her original recipe, which she made on a wood cook stove. I watched her make these and I'm sure she used more sugar and fat, They were always delectable!) | Sides | Creamed Corn Casserole Chris White 1 can cream style corn 1 can reg corn 1 stick margarine or butter, melted 2 eggs 8 oz sour cream 1 box corn bread mix Don't drain corn. Mix all ingredients together, lightly salt and pepper. Put in greased casserole and bake at 350 for 25-30 min.
19: Mother's Brownies Grandma Reinelt 1 stick of Butter 2 oz. chocolate, Melt the two together and cool. 3/4 cup sifted all-purpose flour 1/2 t. baking powder 1/2 t. salt 2 eggs 1 cup sugar 1 t. vanilla 1 cup chopped walnuts Blend dry ingr. and set aside Beat eggs until light, add sugar, then the cooled chocolate mixture, and blend. Add flour mixture and vanilla, fold lightly, then add nuts, continue folding until dry ingredients are mixed in. Bake in sprayed 8x8" pan in 350 degree oven 30-35 minutes. Be careful not to over bake. (Note from Grandma: Great Grandma R. was a fabulous baker. We always had great desserts, and scrumptious cookies after school.
20: Fruit Pizza Chris White (written as copied by Mallory) 1 egg 1/2 sugar 1/2 t vanilla 1 1/2 cups flour 1 t cream of tartar 1/2 t baking soda 1/2 c soft butter Mix. Put in 12x13" pan. Bake at 400 degree oven for 8-10 minutes. Cool completely. White Stuff:: 8 ounces cream cheese, soft, 1/2 cup of sugar, 1/2 t vanilla, Whip until sugar is dissolved. Fruit Stuff: 1/2 cup water, 2 T Lemon juice, 3 T jello-stuff, 3-4 T starch, 1 cup of sugar, Cook until thick. Let cook. Put in fruit and mix. Chocolate Chip Cookies Vivian Shaw 1 c whole wheat flour 1 1/4 c all purpose flour 1 t baking soda 1 cup butter-flovored Crisco 3/4 granulated sugar 3/4 brown sugar 1 t vanilla 2 eggs 1 bag of chocolate chips Beat eggs, sugars, and Crisco together until smooth. Add dry ingredients, blend until combined. Add reother ingredients. Baked on greased cookie sheet at 350 degrees for 10-12 minutes.
21: Creme Brulee Laura Kissel 2 cups whipping cream 1/2 cup sugar 1 vanilla bean, split lengthwise 5 large egg yolks Preheat oven to 325 degrees. Place three 4-inch fluted flan dishes or ramekins in each of two 13 x 9 inch baking pans. Mix cream and sugar in heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup. Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup. Divide among dishes. Pour enough hot water into pans to come 1/2 way up sides of dishes. Carefully transfer pans to oven. Bake custards until almost set in center, about 30-35 minutes. Using metal spatula, transfer custards to work surface. Cool 30 minutes, then chill at least 3 hours or up to 2 days. To make creme brulee, sprinkle 2 tsp sugar evenly over each custard. Use a kitchen blowtorch to carmelize the sugar. Or, use your oven broiler. Refrigerate until custards are firm again, at least 2 hours.
22: Texas Sheet Cake Laura Kissel 2 cups flour 1/2 teaspoon salt 2 cups sugar 1 stick margarine or butter 1/2 cup shortening 4 tablespoons unsweetened cocoa 2 eggs, slightly beaten 1/2 cup buttermilk or sour milk, to sour milk at 1T. lemon juice to milk to make 1/2 cup. 1 teaspoon baking soda 1 teaspoon vanilla 4 tablespoons unsweetened cocoa 1 stick butter or margarine 6 tablespoons milk 1 teaspoon vanilla 3 1/2 cups powdered sugar 1 cup nuts, chopped Blend flour, salt and sugar in large bowl. Combine 1 stick butter, 1/2 c. shortening, 4 T. cocoa and 1 cup of water in saucepan. Bring to a boil and then pour over flour mixture. Add eggs, buttermilk, soda and vanilla. Stir all by hand until combined. Pour into jelly roll pan that has been sprayed with pam. Bake in preheated 375 degree oven for 25 minutes. For frosting, combine 4 T. cocoa, 1 stick butter and 6 T. milk in small saucepan; bring to a boil. Then add, 1 tsp. vanilla, powdered sugar and chopped nuts. Spread onto cooled cake.
23: Chocolate Covered Cherries Vivian Shaw A family tradition (makes about 400)! 1 stick melted butter 1 can sweetened condensed milk 3 pounds confectioners' sugar 10-12 jars maraschino cherries, drained 2 12 ounce packages Nestles' semisweet chocolate chips 1/4 pound household parrafin 1/2 tablespoon shortening In a large mixing bowl, combine butter, sweetened condensed milk, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The dough should be relatively thin. In a double boiler, melt chocolate chips and parrafin together. Dip the wrapped cherries in the chocolate, Let cool on waxed paper. Chocolate No Bakes Chris White 1 stick butter 1/2 c. milk 2 c. flour 3 T cocoa Bring to a rolling boil. Boil for 1 minute. Add 8 heaping T's of peanut butter and 1 tsp vanilla. Stir in 3 cups quick oats. Drop onto waxed paper and cool.