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Family Recipes

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Family Recipes - Page Text Content

S: Oma's Cookbook 2011

FC: Oma's Cookbook

1: With Love from Oma and Opa December 2011

2: Murray's Whole Wheat Bread 1 cup and 4 Tbsp water 4 1/2 cups molasses 3 1/2 Tbsp butter 1 1/2 Tbsp sugar 3/4 tsp salt 3/4 cup oatmeal 3 cup flour 3 tsp yeast Place in bread maker in order given and process on whole wheat option. | Disney World 2000 | Devin, Drake

3: Oma's note: Do not expect leftovers. | Sally's Sweet & Sour Meat balls: 2 lb ground beef 1/2 cup wheat germ 1 egg 1tsp garlic salt 1 tsp onion 1 tsp salt Mix and roll into balls approximately the size of quarters (can be larger if preferred). Fry in small amount of oil until brown and cooked through. Sauce: 1 c brown sugar 1 cup ketchup 3/4 cup vinegar 1 cup water Stir together. Add sauce to meat balls and cook until the sauce thickens and the meat balls are heated through. Serve on top of steamed rice. Best served the next day to allow flavor of sauce the soak into the meatballs.

4: Cabbage Rolls | Filling: mix together 2 lb hamburger 1 cup cooked rice Salt, pepper, garlic to taste Exterior: 1 large cabbage Sauce: mix together 1 can tomatoes - large Drippings from frying pan Salt, pepper, garlic and soy sauce to taste Misc. large pot of boiling water Toothpicks Frying pan - Oil/margarine/butter for frying Large roast pan Bring water in large pot to a boil. Add whole head of cabbage. Remove cabbage after 1-2 minutes. Take off outside/softened leaves. Return cabbage to the water and repeat until all leaves are softened and removed. Cut thick spine from softened leaves. Put hamburger mixture in the centre of the leaf (amount added is according to the size of the leaf). Roll leaf, jellyroll fashion, tucking in the edges and secure with tooth picks. In a large frying pan, melt oil/butter/margarine. Fry cabbage rolls over medium heat until browned. Put rolls in a in the roasting pan and add sauce. | Cook in oven for 300 degrees Celsius for 2 hrs. Add water as needed. | Oma's Note: Best served the next day

5: Devin, Drake

6: Father Maillet's Scallop Casserole: 2 Tbsp butter 1/2 cup minced onion 1 1/2 cup diced celery 1 cup sliced mushrooms 1/4 cup melted butter 1/4 cup flour 2 cups milk 1 tsp salt 1 cup fine bread crumbs 1/4 grated cheddar cheese 3 Tbsp melted butter Spread scallops on a plate. Sprinkle with salt. Heat 2 Tbsp butter in a frying pan, add onion, celery and mushrooms. Cook over low heat until vegetables are soft, not browned. Set aside. In frying pan, make a white sauce by combining the 1/4 cup butter (melted) and 1/4 cup flour. Mix and blend in milk. Cook on low until smooth and creamy. Add vegetables and salted scallops. Pour into a well butter casserole dish. Mix together bread crumbs, grated cheese and 2 Tbsp melted butter. Sprinkle on top of creamed, scallop mixture. Place in 375 degree Celsius oven for 20min or until topping is golden brown and crisp. Serve with steamed rice. Oma's note: Heavenly delight | Oma, Katy, Jurgen

7: Rapie Pie - variation on the Acadian favorite | 2 lb grated potato package - found in the freezer section of the grocery store. 6-8 onions chopped 2 stalks celery chopped 2 large chickens cooked in a pot with water, (plus one onion, celery, salt and pepper, garlic) - save the broth. Remove meat from bones and chop Chicken bullion - to broth to taste 1 cup margarine Salt pork fat or bacon and Pam Cook remaining onions in 1 cup margarine until tender, not brown. Set aside Put grated potatoes in large bowl or pot. Bring both to a boil and add to potatoes one cup at a time, stirring after each addition. (Broth should continue to boil as it is being added to the potatoes.) Stir in onions. Add salt, pepper and additional bullion to taste Stir in chicken pieces Put potato mixture into greased pans (must use Pam), about 2 inches deep. Top with pork or bacon pieces (uncooked) Cook in 400 degree Celsius oven for 30min. Reduce heat to 350 degrees and cook until brown, with a crisp crust. Filling should be firm and not liquid. Approx 3 hrs of cooking. | Oma's note: Serve with cranberry sauce on the side (molasses for the Trasks). Cook steak for Scott.

8: Seafood Chowder | 2 lb fish (haddock or halibut) 1 lb scallops Lobster - if you have it Other seafood as you wish 1 onion 4-6 potatoes cubed 1 pint cream or half & half or condensed milk (favorite) Salt, pepper, seafood seasoning, chicken bullion Butter/margarine Boil potatoes in 4 cups water until tender. Do NOT drain - this is the base of the chowder. Sauté onion in 2Tbsp butter until soft but not brown. Add to potatoes. Add fish, scallops and any other seafood. Simmer until seafood is cooked 10-15 minutes. Add 2 cups cream/milk. Season with salt, pepper and seafood seasoning to taste. Add chicken bullion as needed and butter. Warm, but do NOT boil once the cream/milk is added. Oma's note: Don't tell Stella & Murray we gave you this recipe. | Devin, Opa, Drake

9: Hodge Podge New fresh small potatoes New fresh/small carrots New fresh green and yellow beans 1 can condensed milk or 1 cup cream or combination of each Butter, salt and pepper to taste Cook potatoes in salt water for 5 min Add carrots and beans and continue to cook vegetables until tender.Drain vegetables and add milk, salt, pepper and butter to taste. Simmer, but DO NOT BOIL! Serve as a meal or with a favorite meat/fish. | Oma's note: Made with love for Devin and Drake | Drake

10: Aunt Peggy's Sweet Potato Casserole 3 cups mashed sweet potatoes - prepare by peeling and boiling potatoes 1/2 cup sugar 2 eggs 1 tsp vanilla 1/4 cup melted butter Mix all of these ingredients and spread into a small, greased/buttered casserole dish. Topping: 1 cup brown sugar 1/3 cup flour 1/3 cup melted butter 1 cup chopped or broken pecans Mix and sprinkle over the top of the potato mixture. Bake at 350 degrees Celsius for 30 minutes. Oma's note: Best served with Southern hospitality | Aunt Peggy, Uncle Henry, Oma

11: Rouladen 2 lb round steak 4 strips bacon cut in half 3Tbsp mustard Dill pickles - quartered Onion - sliced into lengthwise strips Ties (cooking string) or skewers Coating for rolls: 2 Tbsp flour 1 1/2 tsp salt 1/4 tsp pepper Sauce: 16 oz canned tomatoes 1 tsp Worcestershire sauce 1 tsp beef bullion 1 tsp brown sugar Skillet with 2-3 Tbsp oil Pound steak to 1/4 inch thick and cut into 8 rectangular pieces. Spread each steak section with mustard, add dill pickle slice, onion and bacon slice. Roll up steak jellyroll style and either tie each piece or secure with a skewer. Coat meat rolls in the flour mixture and brown slowly in a skillet with oil. Combine sauce ingredients. Pour over browned meat rolls. Cover and simmer for 1 1/4 hours. Oma's note: This is a great way to stretch a piece of steak. | Drake on Shilo & Devin on Johnny

12: Cinnamon Loaf: 1/4 butter or margarine 1 cup sugar 2 eggs 2 cups flour 1 cup sour milk 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 2 tsp vanilla Cream sugar and butter. Add eggs. Add dry ingredients & milk alternatively to the creamed mixture. Put 1/3 the mixture in a well greased loaf pan. Combine 6 Tbsp brown sugar & 2 tsp cinnamon. Sprinkle 1/3 the cinnamon/sugar mix on top the batter. Repeat with the batter and cinnamon mixture until you have 3 layers. Cinnamon should be the final layer. Take a knife and run it through the batter 3-4 times. This will create swirls of cinnamon throughout the batter. Bake 1 hour at 325 Celsius. | Devin, Jurgen, Drake | Oma's note: Quick & Easy

13: Opa and Devin's Pumpkin Gingerbread | 3 cups sugar 1 cup veg oil 4 eggs 2/3 cup water 16 oz can pumpkin 2 tsp ground ginger, nutmeg, cloves, allspice 3 1/2 cup flour 1 1/2 tsp salt 2 tsp baking soda 1/2 tsp baking powder Preheat oven to 350 degrees Celsius Ina large bowl mix sugar, oil, eggs. Add water Beat in pumpkin and spices In bowl mix flour, baking soda, baking powder, salt. Add to pumpkin mixture Just stir to blend Pour into greased loaf pan. B Bake 1 hour - test with knife to ensure done. | Opa's Tip: Devin and I like this gingerbread served with whipping cream. | Devin, Opa

14: Favorite Christmas Treats | Butter Peanut Brittle: 2 cup sugar 1 cup light corn syrup 1/2 cup water 1 cup butter or margarine 2 cup peanuts 1 tsp baking soda Combine sugar, corn syrup and water in 3 quart saucepan. Cook and stir until sugar dissolves. When syrup boils, blend in butter. Stir frequently after mixture reaches the syrup stage (230 degrees) Add nuts when the temperature reaches soft-crack stage (280 degrees) and stir constantly until the temperature reaches the hard-crack stage (305 degrees). Remove from heat. Quickly stir in soda, mix thoroughly. Pour onto cookie sheet. Tip pan to spread. As candy cools, stretch it out thin by lifting and pulling from the edges using two forks. Loosen from pan as soon as possible. Turn candy over. Break pieces by tapping with knife handle. | Devin, Katy, Jurgen, Opa, Odetta, Scott, Lisa, Drake, Oma

15: Glazed Almonds: | Combine 1 cup whole almonds, 1/2 cup sugar and 2 Tbsp butter or margarine in heavy skillet. Cook over medium heat, stirring constantly until almonds are toasted and sugar is golden brown. About 15 minutes Stir in 1/2 tsp vanilla. Spread nuts on sheet of aluminum foil or parchment paper. Sprinkle lightly with salt. Cool and then break into 1-2 nut clusters. | Oma's Tip: Store in a tin or airtight container to maintain freshness over the holiday. | Christmas Breakfast 1982 | Bayview | Berlin, Devin, Drake

16: Lemon Yogurt Scones: 2 cups flour 2 Tbsp sugar 1/2 tsp baking soda 1/2 tsp soda 1/2 tsp salt 1/2 cup cold butter or margarine 1 cup yogurt 1 tsp grated lemon rind Combine flour, sugar, baking powder, , baking soda and salt. Cut in butter with a pastry blender, until mixture is crumbly. Add yogurt and lemon rind; stir until just moistened. Form into a ball. Pat dough out on a lightly floured surface to 1 inch (2.5 cm) thickness. Use 2 in (5 cm) cookie cutters to cut out scones. (Optional: Coat scones with a mixture of sugar and egg white). Place on ungreased cookie sheet. Bake in 425 Celsius oven, 12-14 min or until golden brown. Oma’s note: We like to roll out the dough into a circle & cut into 6-8 pie wedges. | Drake's First Picture

17: Devin, Jurgen, Drake

18: Oma's Streusel Kuchen | Cake: 5 to 6 cups flour 1 1/2 pkgs dry yeast 1 cup lukewarm milk (1/4 litre) 2/3 c sugar 1 1/2 - 2 cups soft butter 2 eggs 1/4 cup custard powder 1 tsp vanilla 1 tsp salt Mix together flour, yeast (add to yeast a combination of 1/4 c lukewarm water and 2 teaspoons sugar), sugar, and salt. Heat milk, melt butter in milk to temp of 110 degrees. Mix in flour. Add eggs and vanilla - mix. Add remaining flour and knead a few times,. Let rise in warm location for 1 to 1 1/2 hour. Spread onto rectangular streusel bake pan. Crumb topping: Mix together until crumbly 4 to 5 cups flour 2 cup sugar 1 tsp baking powder 1 cup soft butter 1/4 cup ground almonds Add: 1 beaten egg 1-2 tsp almond extract Add milk to moisten. Form large crumbs with fingers. Brush top of cake with egg white Crumble topping over - tap on lightly Bake at 350 degrees for 25 minutes until golden brown. Remove while still hot sprinkle with sliced almonds and sugar glaze (3 Tbsp sugar and 1 Tbsp hot water). | Oma's note: adapted from an old family recipe brought to Canada by Opa's mother

19: This photo of the Griegoschewski family was taken in Manitoulin Island in August 2004. The family gathered at the home of Uncle Donnie and Aunt Gwene to celebrate the family's 50th anniversary of immigrating to Canada. | 9 oz almonds 7 oz icing sugar Few drops almond extract Few drops of rose water or lemon juice 1 Tbsp melted shortening Grind almonds Mix icing sugar into almonds Add remaining ingredients and mix thoroughly Form into desired shape and refrigerate Ideas: Form into a half log, cool and then coat with melted semi-sweet chocolate. Color marzipan and form into shapes, like fruit, animals, flowers, etc. | Marzipan Mix | 2 generations - Oma

20: Berry Trifle | 1/2 cup Bird's Custard Powder 1/2 cup sugar 6 cups milk 1 angel food cake - store bought works great 1/2 cup sherry 2 pkgs frozen fruit – thawed and drained Prepare custard according to package directions using 1/2 cup sugar. Stir in vanilla. Slice angel food cake into 1 in thick slices (or cubes). Arrange 1/2 slices over bottom of a large serving bowl. Brush with 1/2 of the sherry. Spoon half of berries and custard over the cake. Repeat. Chill. Garnish with fruit, whipped cream, mint leaves, etc. | Blueberry Grunt | Sauce: Combine and boil gently 'til cooked down slightly 4 cups wild fresh or frozen blueberries 1/2 tsp each - nutmeg, cinnamon 3/4 cup sugar 1 Tbsp lemon juice & 1/2 cup water Dumplings: In a bowl... Combine - 2 cups flour, 4 tsp baking powder, 1/2 tsp salt & 1 Tbsp sugar. Cut in - 2 Tbsp butter or margarine Add add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot berry sauce. Cover tightly with a lid and simmer for 15 minutes (no peeking!). The dumplings should be puffed and well cooked through. Serve with whipped cream. Scrumptious! | Oma's note: Traditional NS recipe & a cottage favorite.

21: Rosa | Gunner and Jacob | Berlin

22: Pomegranate Martini: 1 1/2 cups pomegranate juice 4 shots vodka 2 oz quantro (orange liqueur) 1 pomegranate - remove the seeds 1 lime - sliced Place a few pomegranate seeds in each glass. Squeeze lime over seeds. Shake juice, vodka, quantro with ice and pour over seeds. | Opa

23: Name | Carolynn's Margaritas | 1 can limeade 1 can light beer Tequila Ice Salt for rim 1 lime Place limeade in blender and save the can. Use can to measure: 1 can tequila 1 can ice Process to crush ice and add 1 can of beer. Rim glasses with lime and salt. Pour and enjoy. Oma's note: Beer is the secret ingredient | Odetta, Lisa, Oma, Katy | Odetta, Oma

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  • By: Odetta G.
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  • Title: Family Recipes
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  • Started: almost 7 years ago
  • Updated: over 6 years ago