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Family Recipes

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Family Recipes - Page Text Content

1: Food for thought is no substitute for the real thing. ~Walt Kelly

2: Vern Kennedy | Dad's Best Waffles | 2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons white sugar 2 eggs 1 1/2 cups warm milk 1/3 cup butter, melted 1 teaspoon vanilla extract Directions In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. | Make sure the griddle in hot | 10 to 15 minutes | about 10 waffles

3: The Wafflemeister at work | "All happiness depends on a leisurely breakfast." ~John Gunther

8: David and Margaret Kristie | Cherry Tomato Salad | 40 cherry tomatoes, halved (mixed yellow and red are nice) 1 cup pitted and sliced green olives 1 small can black olives, drained and sliced 2 green onions, minced 3 ounces pine nuts 1/3 cup olive oil 2 tablespoons red wine vinegar (or balsamic) 1 tablespoon white sugar 1 teaspoon dried oregano salt and pepper to taste In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently. Stir into tomato mixture. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano. Season to taste with salt and pepper. Pour over salad, and gently stir to coat. Chill for 1 hour.

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

13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Vern Kennedy | Chicken Fajitas

15: "Life is an onion and one cries while peeling it." ~French Proverb | TDB | TBD

16: Gingerbread

18: Julian Best Burgers

20: Kate's Summer Pasta | 1 pound uncooked pasta (I like to use multigrain pasta) 1 tablespoon olive oil 2 cloves garlic, crushed 1/2 cup chopped red onion 1 pound skinless, boneless chicken breast or boneless chicken tight meat - cut into bite-size pieces 1 (14 ounce) can marinated artichoke hearts, drained and chopped (I also often add some of the artichoke sauce from the jar along with the lemon juice for flavour) 1 - 2 large tomatos, chopped 1/2 cup crumbled feta cheese 3 tablespoons chopped fresh parsley (I sometimes use dried when fresh isn't on hand) 2 tablespoons lemon juice 2 teaspoons dried oregano salt and pepper to taste Cook pasta as per box directions Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for about 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is properly cooked and no longer pink, about 5 to 6 minutes or longer depending on pieces size. In a large pot over medium-low heat, combine the chicken, onion, garlic mixture and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice (and some of the artichoke sauce from the jar), oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and you're done. (I sometimes wait until the end to add the feta as a garnish for a slightly different style)

23: Spareribs in Sauce 3 lb lean pork spareribs 3/4 cup brown sugar 1/2 cup ketchup 1/2 cup white vinegar 2 tbsp Worcestershire sauce 1 tsp chili poeder 3/4 cup water 1 onion, chopped Trim visible fat from spareribs. Place ribs in baking pan. Bake at 350 degrees F foi 45 minutes. Pour off grease. Combine remaining ingredients. Pour over ribs. Bake, turning meat occasionally, at 350 degreesF for 1 1/2 hours or until meat is tender. Yield: 4-5 servings.

27: Chocolate Cake | 2 cups boiling water 1 cup unsweetened cocoa powder 2 3/4 cups all-purpose flour 2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup butter, softened 2 1/4 cups white sugar 4 eggs 1 1/2 teaspoons vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

28: James making cookies

29: James' Peanut Butter Cookies | 1/2 cup butter 1/2 cup brown sugar 1/2 cup white sugar 1/2 cup peanut butter 1/2 teaspoon salt 1 egg 1 1/2 cup flour 1/2 teaspoon soda 1 teaspoon vanilla Mix in the order. Flatten teaspoonfuls of dough on greased cookie sheets, or make into rolls, chill and slice. Bake at 350 degrees for about 10 minutes

Sizes: mini|medium|large|gargantuous
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About This Mixbook

  • Title: Family Recipes
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  • Started: almost 7 years ago
  • Updated: almost 7 years ago