S: MALONE FAMILY RECIPES
1: This cookbook is inspired by the talented cooks from the Malone family and friends. Welcome to the family Rachael!
2: SHANNON'S CATARITO | 2 1/4 oz gold tequila 1/2 oz orange juice 1/2 oz lemon juice 1/2 oz lime juice 6 oz Squirt 1 slice of orange 1 slice of lemon 1 slice of lime Combine tequila, juices and Squirt. Stir vigorously. Drop in fruit slices. Pour mixture into ice-filled glass cooler. Rim glasses with sugar or salt.
3: EMMO'S BRANDY SLUSH | Boil 7 cups of water with 2 cups of sugar Boil 4 green tea bags in 2 cups of water Add to sugar mixture 1 can frozen orange juice 1 can frozen lemonade As it cools, add a 5th (750 ml) brandy Freeze 24 hours Mix 3/4 cup of slush with gingerale or Vernors. Serve in a party glass!
4: SHARON VELTRI'S CITRUS MARGARITA | 2 parts Herradura Silver Tequila 2 parts fresh squeezed lime, lemon, orange and grapefruit juice 1 part Triple Sec or Grand Marnier Ice Shake, serve and sip!
5: AUNT MARIA'S SAUSAGE BREAD | 1 lb Jimmy Dean Italian sausage (cooked and drained) 1 frozen package Italian bread 1 T fennel seed 8 oz package Mozzarella cheese (shredded) Let frozen bread rise on its own or refrigerate overnight. Roll bread out as large as possible into an oval shape. Spread ingredients over top. Roll into log and place on cookie sheet. Form into a horseshoe shape before baking so it can fit on a serving platter (optional). Bake 350 for 25-30 minutes until lightly browned.
6: Shrimp: 2 lbs (12-15 count) shrimp 1tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the sauce: 1/2 cup Heinz chili sauce 1/2 cup Heinz ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Tabasco sauce (optional) Preheat the oven to 400 degrees Peel and devein the shrimp or buy already cleaned leaving the tails on. Place them on a cookie sheet pan with the olive oil, salt and pepper making sure they are spread out in one layer. Roast for about 8-10 minutes until they are pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce and tabasco. Chill and serve as a dip with the shrimp. | KATIE KESSLER'S SHRIMP APPETIZER
7: SHANNON CASTELLI'S SPINACH ARTICHOKE DIP 1 can artichokes, strained 1 large bag of washed spinach 1 bag of frozen peas (thawed) 1 clove garlic diced 1 lemon Olive oil 1/4 t. cumin Mix artichoke and peas in food processor. Add remaining ingredients slowly and add olive oil to thin out the dip. Serve with pita chips. | A true 'foodie'!
8: 16 oz sour cream 1 packet taco seasoning 2 C shredded taco cheese 2 chopped tomatoes Black olives, diced 31 oz refried beans 24 oz medium salsa 4-5 green onions chopped 2 bags thick nacho chips 13 X 9 pan Layer 1: Beans Layer 2: Sour cream and taco seasoning Layer 3: Salsa Layer 4 Cheese Layer 5: Tomatoes and onions Layer 6: Olives Chill 5 hours before serving! | TRISH HEFFERNAN'S TACO DIP
9: 2 cans "southwestern style" corn 1/2 diced red pepper 4 oz can diced green chilis 1 C mayo 2 C shredded Mexican cheese Mix together and pour into shallow dish (like a pie plate or quiche dish). Bake at 350 for 20-25 minutes or until bubbling and heated through. Serve with tortilla chips (Tostito scoops work well!) | AUNT CARA'S MEXICAN CORN DIP
10: 8 oz package of cream cheese 1/2 C chunky blue cheese dressing 1/2 C Frank's Red Hot Buffalo Wing sauce 1/2 C crumbled blue cheese 2 cans (9.75 oz) chunk chicken breast (drained) Assorted fresh veggies and crackers Spread cream cheese into a deep 9" pie plate. Microwave 1 minute to soften. Whisk salad dressing, Buffalo Wing sauce and cheese until smooth. Stir in chicken. Bake 20 minutes at 350. Stir and garnish as desired. | AUNT ANN'S BUFFALO CHICKEN DIP
11: JAMIE'S BAKED BRIE 1 Brie cut in half like a bagel Spread brown sugar and dried cranberries or cherries in middle Wrap in crescent roll, smoothing seams and placing the ends facing down Bake at 400 for 20-25 minutes Serve with pita or crackers
12: 8 oz cream cheese (softened) 1/2 C unsalted butter (softened) 1/2 C grated parmesan cheese 1/4 C oil packed sun dried tomatoes (drained) 2 T oil from sun dried tomatoes Blend in food processor. Pulse until smooth. Makes 2 cups. Serve with pita or crackers | AUNT CORINNE'S DRIED TOMATO CHEESE SPREAD
13: 8 oz package cream cheese 1 can Hormel chili (no bean) 2 C shredded cheddar cheese Layer small (5 X 8) shallow dish with cream cheese, chili, and sprinkle cheddar cheese on top. Microwave until bubbly (approximately 5 minutes) Serve with Tostitos | MAURA'S CHILI CHEESE DIP | A 'must have' for any Malone gathering!
14: COLLEEN RIEHL'S MARSHMALLOW SALAD | 1 bag mini marshmallows 16 oz sour cream 1 can crushed pineapple (drained) 1 can mandarin oranges (drained) 1 C shredded coconut Mix sour cream, oranges, pineapple. Add coconut and marshmallows. This is best made the night before or refrigerate several hours before serving. Top with maraschino cherries (optional). | My real favorite recipe is 'Go to Costco'!
15: 3/4 C soy sauce 1/4 C peanut oil 1 C mayonaise 1/8 C sesame oil 1 1/2 T. dijon mustard 2 peeled, chopped carrots 1 red pepper thinly sliced 1 lb capellini pasta (cooked al dente) 2 whole cooked chicken breasts sliced thin Blanch carrots and green pepper during last 2 minutes of cooking pasta. Drain. Combine remaining ingredients and gently mix with hands. Garnish with sesame seeds if desired. | AUNT SUE'S ASIAN CHICKEN SALAD
16: 3 boneless skinless chicken breasts cut into bite size pieces 1/2 C bread crumbs 1/4 C grated parmesan cheese 1 t salt 1/2 C melted butter Dip chicken into butter and then into bread crumbs, salt and parmesan cheese. Bake 20 min at 400 on foil-lined baking sheet. Luscious! | GRAMMY'S CHICKEN NUGGETS
17: 1 lb lasagna noodles cooked 3/4 lb bulk pork sausage cooked 1 1/2 lb ground beef cooked 1 C chopped onion 45 oz Prego spaghetti sauce 1 t garlic salt 1/2 C parmesan cheese 2 lbs. cottage cheese 1 T dehydrated parlsey flakes 1 lb mozzarella cheese shredded 2 T parmesan cheese Brown meat and onion. Drain. Add sauce and garlic salt and simmer 30 min. Combine cottage cheese, 1/2 C parmesan and parsley flakes. Keep mozzarella separate. In large pan, spread 1/2 C meat sauce over bottom. Layer lasagna, sauce, cottage cheese mixture and mozzarella until you have 3 layers. End with 3rd layer of lasagna covered only with meat sauce. Sprinkle with 2 T parmesan cheese. Bake 40 minutes at 325. Let stand 15 minutes before cutting. | MOM'S LASAGNA
18: MAGGIE'S SALMON | 1 (14 oz) can diced tomatoes in juice, drained 2 Tablespoons and 2 teaspoons olive oil 3 Tablespoons fresh lemon juice 3/4 teaspoons dried oregano 3/4 teaspoons dried thyme 3/4 teaspoons freshly ground black pepper 4 salmon fillets (about 5 oz each) Preheat the oven to 400 degrees. In a medium bowl, stir the tomatoes, 2 tablespoons of oil, lemon juice, oregano, thyme, and pepper. In the center of each of four large sheets of aluminum foil, spoon 1/2 teaspoon of oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed.
19: Place the foil packets in a baking dish. (Dish can be made to this point up to 6 hours before cooking and refrigerate until ready to bake) Bake until the salmon is just cooked through, about 25 minutes. Using a large spatula transfer the foil packets to plates to serve. Arugula Salad Baby Arugula Shaved Parmesan Dressing: 1 fresh squeezed lemon 3 Tablespoons water 3/4 Cup Olive Oil 1 teaspoon pepper | AND ARUGLA SALAD
20: EMILY'S SUMMER IN A BOWL | 6-9 ears of corn (removed from cob and raw) Saute 1 part butter and 1 part oil oil. Add corn. Stir and cover and let sit over low heat until lightly brown. Add 2 minced garlic cloves. Continue to simmer. Add 1 C chopped cilantro. Simmer. Before serving, add 1 T lime juice. Salt and pepper to taste. | This recipe is from Joe's Stone Crab in Chicago
21: 1 lb elbow macaroni 11 T unsalted butter, divided 12 oz can evaporated milk 3/4 t salt 1/2 t cayenne pepper 10 oz grated cheddar cheese 10 oz grated pepper jack cheese 2/3 C bread crumbs or panko 1/2 C grated parmigiano cheese Let macaroni soak in water for 1 hour. Heat 8 T butter, evaporated milk, salt and cayenne over medium heat. Slowly stir in cheeses. Once sauce is blended, add macaroni and cook for 10 more minutes. Pour into baking dish. Sprinkle bread crumbs and parmegiano over top. Drizzle with remaining 2 T butter. Broil to brown top. | BRIDGET'S HOMEMADE MAC & CHEESE
22: LOIS MANN'S CHEESEY POTATOES | 2 lb frozen hash browns (southern style) 1 C diced onions 1 can cream of chicken soup (undiluted) 1 pint sour cream 3/4 stick melted butter 2 C shredded sharp cheddar cheese 1 C corn flakes Thaw potatoes enough to mix with other ingredients. Add salt and pepper to taste. Pour into a 9 X 13 baking dish. Mix additional 1/2 stick of melted butter with 1 C corn flakes and spread on top. Bake for 1 hour at 350
23: 4 large cooked chicken breasts (chopped and shredded) 1 large 48 oz jar of Northern beans 2 C Monterey Jack cheese (shredded) 8 oz jar of salsa (any kind) 15 oz can of creamed corn 15 oz can chicken broth Chopped onion (optional) Salt and pepper to taste Place all ingredients in crock pot and cook for 6 hours | BARB POFF'S WHITE CHILI
24: AUNT NANCY'S EASY CHICKEN PICCATA | 2 lbs boneless skinless chicken breasts 1/4 C flour 4 T butter 1 C sliced mushrooms Garlic to taste 1/2 C dry white wine 2 T lemon juice 1 T parsley Cut chicken into 1-inch pieces. Coat in flour. Brown in 3 T butter. Remove and keep warm. In same fry pan, add remaining butter and cook mushrooms and garlic until tender. Return chicken to pan and add white wine and lemon juice. Simmer 7-10 minutes until sauce slightly thickens. Serve orver rice or noodles and sprinkle parsley on top.
25: DEBBIE HAFFEY'S COLD POACHED SALMON WITH DIJON MUSTARD SAUCE | 1 or 2 large salmon filets 1/2 C finely green onion 3/4 C dry white wine Lemon slices Combine wine and green onion in large skillet and lay salmon in wine. Top with thin slices of lemon. Cover and poach on medium heat for 7-10 minutes. Let rest 5 minutes covered. Remove salmon (leaving lemon slices on top) and place on serving dish. Refridgerate. 1/2 C Dijon mustard 2 t dry mustard 6 T sugar 1/4 C white wine vinegar Slowly whisk in 2/3 C olive oil and stir in 6 T chopped dill. Serve with cold salmon.
26: AUNTIE WANDA'S PORK TENDERLOIN | 4 lb pork tenderloin 2-3 garlic cloves (chopped thin) 1/2 t margarine 1/2 t pepper 1/2 t sugar 1 1/2 t salt 1 onion, diced Pinch garlic into small slits made throughout pork tenderloin. Mix margarine, pepper, sugar and salt to create a 'rub' and coat the tenderloin with it. Leave at room temperature for 1 hour to marinate. Brown tenderloin in oven proof skillet. Add onions to top and 1 1/2 C water. Cover and roast at 375 for 1 hour.
27: AUNT PEGGY'S MEATLOAF | 3 lbs ground round 3 eggs 1 C dry bread crumbs (day old bread preferred) 3 eggs 1 envelope Lipton Onion Soup Mix 1 C ketchup Blend together. In 13 X 9 roasting pan, shape into massive loaf. Bake 1 hour or until done at 350. Let stand 10 minutes before serving. (Makes 2 small meatloafs if not serving the Heffernan clan!)
28: What would Thanksgiving and Christmas be without massive quantities of Mom's potato casserole! | MOM'S POTATO CASSEROLE | 10 large Idaho or Russett potatoes (peeled, cooked and drained) 8 oz cream cheese 1 C sour cream 1 stick of butter Salt, pepper & garlic salt to taste Mix together in large mix master. Spread in 9 X 13 pan. Bake at 300 for 30 minutes.
29: AUNT PEGGY'S STUFFING | 1 lb Jimmy Dean bulk sage sausage 2 C chopped celery 1 C chopped onion 1 stick butter 1 loaf of day old bread cut into pieces Paprika, poultry seasoning, salt & pepper to taste Saute celery and onion in butter. Add remaining ingredients. Put in 9 X 13 baking pan with 1-2 cups of turkey broth. Cover with foil and bake at 350 for 45 minutes. Check after 30 minutes to see if more broth is needed to moisten. | A Malone favorite
30: ERIN'S CHOCOLATE COVERED STRAWBERRIES | Large ripe strawberries with stems Nestle's chocolate chip morsels Place chocolate chips in glass bowl and microwave for 30 seconds on med/high. Stir 1 minute. Repeat this step for 3-4 intervals. It is important to stir chocolate a full minute at each interval. Dip strawberry into chocolate and place on parchment paper to dry.
31: JENNY TURNER'S DERBY PIE | 1 C sugar (half white, half brown) 1 C chopped pecans 1 8 oz pkg chocolate chips 2 eggs 1 stick butter (not margarine) 1/2 C flour 1 tsp vanilla 9" pie shell Melt butter till soft. Let cool. Mix chips, flour, and sugar, add butter. Mix other ingredients. Pour into unbaked 9” pie shell and bake at 350 for 30 - 40 minutes.
32: LINDSAY MANN'S STRAWBERRY PIZZA | CRUST: 1 1/2 C margarine 1 1/2 C flour 1 1/2 T powdered sugar FILLING: 4 oz cream cheese 1/2 C powdered sugar 1/2 t vanilla 1/2 pint whipping cream TOPPING: 1 qt strawberries 1 pint strawberry glaze Press crust into 12" round pan and bake 350 for 20 min. Cream together cream cheese, powdered sugar and vanilla. Whip cream until stiff. Fold into cheese mixture. Spread over crust. Mix glaze with berries and spread over pie. Refrigerate.
33: KARA MALONE'S KEY LIME PIE | 14 oz can sweetened condensed milk 6 oz can frozen limeade (not thawed) 1 C heavy cream 1 ready made graham cracker crust Zest of 1 lime Place condensed milk, limeade concentrate, and cream in bowl and beat until fluffy (soft peaks form). Pour filling into the pie crust and smooth top. Refrigerate to set. Sprinkle with lime zest before serving.
34: GRANDMA HELLIE'S CHOCOLATE CAKE | 1 box chocolate cake mix 1 can sweetened condensed milk 16 oz Cool Whip Prepare chocolate cake according to package directions and bake in a 9 X 12 pan. When cooled, puncture cake with 2 pronged fork throughout and pour condensed milk over surface and let it sink in. Cover with Cool Whip. Refrigerate.
35: 2 boxes of Jiffy yellow cake mix 1 large box of instant vanilla pudding 3/4 C water 1/2 C vegetable oil 4 eggs Mix all ingredients and pour into a greased and floured bundt pan. Bake at 350 for 50 minutes. 1/2 C sugar 1/2 C whiskey 1/4 C butter Boil above ingredients. Puncture cake with 2 pronged fork thoughout and pour whiskey mixture over surface. Bake 5 more minutes. | MOM'S WHISKEY CAKE
36: KATIE'S COCOA DREAM COOKIES | 2 1/4 C flour 1/2 C baking cocoa 1 t baking soda 1/2 t salt 2 sticks butter, softened 1 C brown sugar 3/4 C sugar 1 t vanilla 2 large eggs 2 C semi-sweet chocolate chips Combine flour, cocoa, baking soda and salt. Set aside. Beat butter, sugars and vanila. Add eggs. Gradually add flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheet. Bake at 375 for 8-10 minutes.
37: 2 C sugar 1/2 C cocoa 1 stick butter 1/2 C milk 1 t vanilla 3 C quick oatmeal 1/2 C peanut butter Combine sugar, cocoa, butter and milk in saucepan. Bring to a boil for 1 minute. Remove from heat. Stir in peanut butter, vanilla and oatmeal. Drop by spoonful onto wax paper and cool for 30 minutes. | BRIGID'S CHOCOLATE OATMEAL NO-BAKE COOKIES
38: AUNT CARA'S MOLASSES COOKIES | 1 1/2 sticks of butter (melted) 1 C sugar 1/4 C molasses 1 egg 1 3/4 C flour 1/2 t ground cloves 1/2 t ground giner 1t cinnamon 1/2 t salt 1/2 t baking soda Mix butter, sugar and molasses. Add lightly beaten egg and blend. Sift dry ingredients together and add. Batter will be wet. Drop 1 tablespoon of batter on parchment paper 3" apart. Bake 350 for 8-10 minutes until soft. Let cool in pan. | Rachael...These were Dan Jr's favorite when he was little!
39: MOLLY'S FAMOUS NUTTY BUDDIES | 9 C of any Chex cereal 1 C chocolate chips 1/2 C peanut butter 1/4 C butter 1/4 t vanilla 1 1/2 C powedered sugar Pour cereal into a large bowl and set aside. Combine chocolate chips, peanut butter and butter in 1 qt bowl. Microwave 1 -1 1/2 minutes until smooth, stirring after 1 minute. Add vanilla. Pour chocolate mixture over cereal and stir until evenly coated. Pour half of cereal mixture into large ziplock bag and coat with powdered sugar. Repeat. Spread on wax paper to cool.
40: CHRISTINA MICHAUD'S MOISTER CHOCOLATE CAKE | CAKE: ICING: 2 C flour 1 stick margarine 2 C sugar 4 T cocoa 1 C margarine 6 T milk 1 C water 2 C powdered sugar 4 T cocoa 1 T vanilla 1/2 C buttermilk 1 T baking soda 1 T vanilla Mix flour and sugar. Bring margarine, water, and cocoa to boil. Add to flour mixture. Mix buttermilk with baking soda until it foams. Add to mix along with eggs and vanilla. Place in 9X12 ungreased pan. Bake at 375 for 25-30 minutes. For icing, melt margarine, cocoa, and milk. Remove from heat and add sugar and vanilla. Pour over warm cake.
41: 4 cups all-purpose flour 2 C golden or dark raisins 1 cup sugar 1 large egg, plus 1 large egg yolk 2 T caraway seeds 1 C buttermilk 2 t baking powder 1 t baking soda 1 t salt 1 T heavy cream 4 T unsalted butter (cold, cut into small pieces) Whisk together flour, sugar, caraway seeds, baking powder, and salt. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs with a few large clumps remaining. Fold in the raisins. In a bowl, whisk together the whole egg, buttermilk, and baking soda. Add to flour mixture. Form dough into a round, domed loaf, about 8-inches in diameter. Place on baking sheet lined with parchment paper. Lightly beat egg yolk with cream; brush over loaf. With a sharp knife, cut a cross, about inch deep, in the center of the top of the loaf. Bake at 350, rotating the sheet halfway through, until deep golden brown about 1 hour 10 minutes. Irish soda bread is best eaten the day it is baked, but it can be kept at room temperature, wrapped in plastic, for up to 3 days. | MADDIE'S IRISH SODA BREAD
42: 20 frozen dough rolls (in frozen bread section) 1 C brown sugar 1/4 C vanilla instant pudding 1-2 T cinnamon 3/4 C raisins (optional) 1/2 C melted butter Grease 10" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding, cinnamon, and raisins. Pour melted butter over all. Cover with damp cloth. Leave at room temperature overnight. Bake at 350 for 25 minutes and turn on serving plate. | LINDA VELTRI'S LAND OF NOD CINNAMON BUNS
43: JILLY'S JAMMY SCONES | 3 C flour 1/2 C sugar 2 t baking powder 1/2 t baking soda 1 t salt 14 T cold unsalted butter, cut in small pieces 1 C low-fat buttermilk (reg milk is fine too) 1/4 C of your favorite jam Combine dry ingredients. Cut in butter until dough resembles coarse cornmeal. Avoid overhandling dough. Add buttermilk, combine with fork and gather into a ball. Pat out the dough on floured surface and form into a rectangle about 1" thick. Spread jam on half. Fold the other half over jam and roll out into a long rectangle 3/4" thick. Cut into 12 squares. Bake at 425 for 14-15 minutes.
44: MARY ALICE BANKERT'S SAN FRANCISCO SOUP | 1 C diced carrots, celery, onion, green pepper, and cabbage 1 lb ground round (cooked and drained)* 1 med can of diced tomatoes 1 small can tomatoe puree or paste 2 chicken and 2 beef bullion cubes 1 C elbow macaroni (cooked and drained) 1 t dried dill weed 2 t cornstarch (mixed with 1/2 C water) 2 T cornstarch (mixed with 1 C sour cream) 1 t Lea & Perrins Saute carrots, celery, onion, pepper and cabbage in small amount of water until tender. Add tomatoes, puree, 2 qts water, bullion, dill, Lea & Perrins, and meat. Bring to boil and simmer 20 min. Thicken with water and cornstarch mix. Blend in sour cream and cornstarch mix. Simmer 15 more min. Add macaroni and serve. *Ground turkey can be substituted for beef.
45: Name | DAD'S LAST MINUTE RECIPE | 1) Call Panda Express at 312-558-9106 2) Place order (avoid 'Goat lungs with peppers') 3) No need to set table (chop sticks provided) 4) Turn on porch light 5) Get cash ready 6) Read fortune cookie 7) Have Rolaides on hand 8) Repeat daily (How cool is that?) Bon Appetite! | What's for dinner?