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Family Recipes

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Family Recipes - Page Text Content

S: Phyllis & Belles' Cookbook

BC: With all my love .....Diane December 2011

1: This Cookbook is inspired by all of the talented cooks in our family and friends.

2: MEAT LOAf 2/3 cup of dry bread crumbs in 1 cup of milk, add 1-1/2 lbs ground beef, 2 eggs beaten, 1/2 cup onion chopped. 1 tsp salt, 1/2 tsp sage and dash of pepper. Mix well. Form a loaf in 8-1/2x4-1/2x2-1/2 pan. Spread with following sauce: 1 cup ketchup, 6 tbsp brown sugar, 1 tsp dry mustard, 1 tsp nutmeg Spread over meat loaf and bake for 1 hour @ 350 degrees. | BARBECUE SPARE RIBS 3 lbs spare ribs BBQ Sauce Wrap spare ribs in foil (single layers) & cook over coals or oven (375 degrees) for 1 hour. Remove from foil and brush with sauce and grill over hot coals for about another 15 minutes, turning once & basting with sauce a number of times.

3: DRUM STICK CANAPES 3 lbs chicken wings 1/2 cup white sugar 3 tbsp cornstarch 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp pepper 1/3 cup lemon juice 1/2 cup soya sauce Cut wings in half at joint & discard tips. Place on rack and bake in 400 degree oven for 15 minutes. Turn & bake another 15 minutes. Mix dry ingredients; add to liquids & 2/3 cups water in saucepan. Stir over medium heat until mixture thickens. Boil 2 minutes and then brush some of this mixture over wings. Bake another 35 minutes turning them & brushing them with remaining mixture often. MARINADE FOR SHISH-KABOBS 9 tbsp wine vinegar 6 tbsp soya sauce 2 tbsp oil 2 tbsp garlic vinegar 1 tsp Italian seasoning Cube meat into 2" pieces. Cook 15 - 20 minutes over coals & baste with marinade. Make 2 cups. | HOT DOG SURPRISES 2 cups finely chopped wieners 1/3 cup grated cheese 2 hard boiled eggs (optional) 3 tbsp chili powder 2 tbsp pickled relish 1 tsp prepared mustard 1/2 tsp salt 8 buns, split in half Combine all ingredients except buns. Partially hollow out soft centers of buns. Fill with wiener mixture and close. Wrap each bun in aluminum foil sealing securely. Place on baking sheet and bake at 275 degrees for 10-12 minutes.

4: CHICKEN CHOW MEIN 4 chicken breasts 4 tbsp margarine 1/4 tsp garlic powder 1/2 tsp salt 1-1/2 cups water 1 tsp MSG 6 stalks green celery cut diagonally 2 small onions sliced 1-1/2 cups mushrooms 1 lb fresh bean sprouts rinsed & dried 1 firm tomato, cut in strips & dried chow mein noodles A day before serving removed meat from bones and cut into small pieces & refrigerate. Save bones to make stock. An hour before serving heat margarine in large fry pan or wok & stir raw chicken pieces until golden brown. Add garlic powder, salt and water, cover & simmer 15 minutes. Uncover and add all other ingredients except noodles. Simmer until crunchy but not soft, toss in chow mein noodles and serve. For pork chow mein use 1-1/4 lbs of lean pork. | CHINESE SPARE RIBS (Anson Williams Celebrity Recipes) 1 strip back spare ribs 2 tbsp cornstarch 3 tbsp soya sauce 2 tbsp sugar 2 tbsp red wine vinegar Cut ribs into 1" pieces, cover in cold water & bring to boil for 20 minutes, simmer. Drain ribs & combine 1 tbsp soya sauce & cornstarch & dip ribs into mixture. Using deep fry pan, heat cooking oil to smoking point and deep fry ribs until golden brown, remove from oil. Make sweet & sour sauce by mixing 2 tbsp soya sauce/sugar/red wine vinegar. Mix sauce well and bring to boil, stir in the ribs & cook for 1 minute. Serve ribs with hot cooked rice.

5: SWEET & SOUR SPARE RIBS 3 lbs side spare ribs cornstarch Soya Sauce 1/3 cup white vinegar 1/4 cup brown sugar 1-12 oz tin of pineapple chunks or tidbits Saw or cut ribs into small strips & cut each piece between the bone. Sift cornstarch over both sides of pieces. Arrange in a shallow bake pan. Sprinkle generously with soya sauce. Bake in 350 degree oven for 50 minutes turning over quite often. Combine & heat vinegar, brown sugar & drained juice from pineapple in deep saucepan or electric fry pan & heat. Remove from heat and add the spare ribs & stir to cover well with sauce. Reheat & stir for 15 minutes and add drained pineapple chunks, stir & heat about 5 minutes. LUAU PORK ( Star Paper) 5-6 lbs boneless pork loin roast (tied for roasting) 1 - 19 oz can sliced pineapple 1/2 tsp ginger 1/2 tsp dry mustard 1 tsp soya sauce 1 clove garlic minced (if desired) Place rolled loin in a double plastic bag. Combine drained pineapple juice with remaining ingredients & pour over roast. Close bag around the roast and refrigerate several hours. Remove roast from bag and reserve the marinade. Insert spit through centre of roast & secure in place & use meat thermometer in centre of roast. Set roast over drip pan. Roast slowly - brush on the rest of the marinade. Roast should be done @ 175 degree internal in about 2-1/2 to 3 hours. Warm pineapple slices on grill brushing each side with marinade. Serve with Roast Pork.

6: 4 Boneless chicken breasts cut almost entirely through horizontally. Glaze: 284 ml can of herb tomato soup 2 tsp each: maple syrup, vinegar, water, worcestershire sauce Preheat oven to 350 degrees. In a 9x13 dish or roasting pan, bake chicken 30 minutes. Meanwhile, mix glaze ingredients in medium bowl. Pour over chicken especially in crevices - bake 30 minutes more. Maple Syrup Dressing 1/2 cup olive oil 1/2 cup cider vinegar 1/2 cup maple syrup 1 med onion minced 1/3 cup ketchup 1/2 tsp salt Mix all ingredients well. Keep in sealed container in fridge. GLAZED LOIN OF PORK (Star) 1.4 cup dry sherry 1/4 cup soya sauce 1/2 tsp ground ginger 1/2 tsp dry mustard 1/4 tsp dried leaf thyme 2 cloves garlic crushed 3-1/2 lbs loin of pork 1/2 cup apple jelly 1-1/2 tsp dry sherry Combine 6 first ingredients in a baking dish large enough to hold roast & marinade it for several hours, turning often (if a hot day, marinade in the fridge). Heat oven to 325 degrees & put roast in lightly oiled pan and bake for 25-30 minutes per pound basting often with marinade. Lift out and cool on small platter; cover with saran wrap & chill well. Heat last 2 ingredients in small pan over low heat until jelly is melted. Spoon over cold roast to glaze. Cut very thin & serve with jellied apple slaw. | TORONTO MAPLE GLAZED CHICKEN (Lynn Reeves)

7: CHICKEN & ALMONDS 1-3 lb Chicken 3 stalks celery (chopped 1 small onion sliced thin diagonally) 1/2 sliced mushrooms 3 tbsp cooking oil 2 tbsp cornstarch 2 tbsp soya sauce 2 cups chicken broth 2-3 cups diced cooked 1 cup almonds chicken (blanched,sliced & toasted) Day before dinner, cut up chicken and place in deep saucepan with any chicken bones you have. Add 3-4 cups water and seasonings until meat is tender. Lift out chicken & remove meat. Drain & refrigerate. Return bones to liquid & continue to simmer for broth. Strain & chill broth & refrigerate. Saute celery, onion, green peppers & mushrooms in hot oil until slightly cooked, 2 minutes. Stir constantly. Remove from heat combine cornstarch, soya sauce, and chicken broth, cook until thickened & clear. Taste for seasoning and pour over vegetables and add chicken. Stir lightly & heat through. Serve with sprinkled almonds. (You can use leftover turkey or roast pork instead of chicken - make a broth of bouillon cubes. Replace mushrooms with peas & use less expensive nuts.) | BAKED HAM WITH WHISKEY 1 Ham 8 tbsp butter 8 tbsp scotch whiskey 1 cup brown sugar 1 tbsp Dijon mustard 2 cups fresh breadcrumbs whole cloves (optional) Place ham on rack of a roasting tin. Bake in preheated over 350 degrees for 20 minutes per pound basting the ham from time to time with half the butter & whiskey. Remove ham from oven & cool. Use sharp knife to remove the skin starting at the butt end and leaving the ham covered with a layer of creamy fat. (If fat is too thick trim some off but be sure to leave a layer of at all over ham to prevent it drying out). Combine brown sugar, mustard and remaining butter, breadcrumbs & scotch whiskey, spread all over ham. Stud with cloves if so desired. Return to rack in roasting pan & cook for another 30 minutes at 350 basting ham with pan juices from time to time. | Sleeping Beauties

8: 1-1/2 lb sirloin steak 1/4 cup oil 1 garlic clove (crushed) 1 tsp salt 1 tsp ground ginger 1/2 tsp pepper 2 large onions chopped 3 green peppers 1/4 cup soya sauce (sliced) 1/2 cup beef bouillon 1 can water chestnuts (drained & sliced) 4 green onions (cut into 1" pieces) 1/4 cup water/1tbsp cornstarch (thickener) Cut steak into cubes, heat oil in skillet add garlic, salt, ginger & pepper. Saute until garlic is golden. Add steak & brown slightly about 2 minutes, remove meat add green peppers & onions cook 3-5 minutes. Add beef, soya sauce, 1 tbsp sugar, bouillon, water chestnuts & cornstarch mixed with water & green onions. Cook until thickened. Serve over rice. | CHINESE PEPPER STEAK (Novella) | ZESTY BBQ PORK CHOPS 6 Pork chops 1 envelope Tomato soup mix 1/2 envelope onion soup mix (or tomato vegetable) 2 tsp vinegar 2 cups water 2 tbsp brown sugar 2 tsps Worcestershire 1 tsp prepared horse radish 1 tsp prepared mustard In sauce pan combine tomato soup mix, onion soup mix, salad dressing & vinegar, gradually stir in water and add remaining ingredients except pork chops. Bring to a boil & simmer 10 minutes. Brown chops in hot fat, add 1 cup of the sauce. Simmer for 1 hour basting occasionally with sauce as needed during cooking, make 6 servings.

9: CHICKEN CORDEN BLEU Joanne Duclos | 6 Medium whole chicken breasts 6 tbsp butter or margarine (skinned & boned) 1/2 cup dry white wine 1 8-ounce pkg Swiss cheese slices 1 chicken flavor bouillon 1 8 ounce pkg slice cooked ham cube or envelope or 1 tsp 3 tbsp all purpose flour chicken-flavor stock base 1 tsp paprika 1 cup heavy or whipping cream 1. Spread chicken breast flat; fold cheese and ham slices to fit on top, fold breast over filling and fasten edges with toothpick. 2. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. 3. In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove the toothpicks. 4. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken. | MEATLOAF WITH BELL PEPPER AND ONION Joanne Duclos | 1 Onion, finely chopped 1/2 cup Italian-seasoned dried bread crumbs 1 red bell pepper, seeded & finely shopped 1 egg white 3 garlic cloves, minced 2 tbsp Dijon mustard 2 lbs ground lean beef 1 tsp Worcestershire sauce 1 cup ketchup 1/2 tsp salt 1/4 tsp freshly ground pepper 1. Preheat the oven to 400 degrees. Spray a large rimmed baking sheet with non-stick spray. 2. Spray a large non-stick skillet with non-stick spray and set over medium-high heat. Add the onion & bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Remove the skillet from the heat; let cool 10 minutes. 3. Combine the beef, onion mixture, 1/2 cup of the ketchup, the bread crumbs, egg white, mustard, worcestershire sauce, salt and ground pepper in a large bowl. Transfer the mixture to the baking sheet and form into a 5x10{ loaf. Spread the remaining 1/2 cup of ketchup over the top of the meatloaf. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees, 45-50 minutes. Transfer the meat5loaf to a cutting board and let stand 10 minutes. Cut into 8 slices.

10: VEGETABLE RECIPES GLAZED CARROTS Cut carrots slant wise. Heat 1 tbsp oil & 2 tbsp butter in a heavy fry pan. Add carrots and stir fry over high heat for 2 minutes until carrots are shiny & have a deep red color. Stir all the time. Add 1/3 cup boiling water, 1/2 tsp salt, 1/2 tsp sugar. Stir well, cover tightly and keep over low heat for 7-10 minutes. CHINEESE BROCCOLI 1 lb. broccoli 3 tbsp salad oil 1 small onion diced 2 tbsp soya sauce 1 tsp sugar 1 pinch of MSG 1/2 cup chicken stock 1 tsp cornstarch Cut broccoli into 1" pieces, steam thick stalks 5-10 minutes. Cook with onion, heat salad oil in heavy frying pan & brown onions, broccoli; cook for 2 minutes; stir constantly add soya sauce and sugar; blend cornstarch & chick stock, add to broccoli, cook over high heat stirring constantly for 1 minute. STUFFED MUSHROOMS (Novella) 1 tbsp butter 1/3 cup finely chopped onion 1 cup bread crumbs 1 cup finely chopped walnut 2 tbsp chili sauce 2 tsp lemon juice 1 tsp salt 1/8 tsp pepper Melt butter in casserole 1 min. Add onion for 3 minutes, add everything else and stir well. Take stem out of mushrooms & put upside down on cookie sheet. Mound stuffing on mushrooms - put in oven & watch they don't burn (3-1/2 minutes in microwave oven covered) Makes 2 dozen. MARINATED MUSHROOMS 2/3 cup tarragon vinegar 1/2 cup salad oil 1 clove garlic, minced 1 tbsp sugar 1-1/2 tsp salt Tabasco - a few drops 3 tbsp water 1 onion sliced & separated into rings 1lb of mushrooms washed & stems removed OR 2 - 6 oz can mushrooms drained. Combine all ingredients. Mix well - cover and let set for a few hours or refrigerate over night. Serve with toothpicks as an appetizer or as part of a relish tray with chilled appetizers.

11: DIP FOR FRESH VEGIES (Arlene Hodge) 1-8pz pkg Cream Cheese 2 tbsp cream or milk 1 tbsp French dressing 1/2 cup ketchup 1-1/2 tsp grated onion 1/2 tsp salt & tabasco sauce Put all in a blender, mix well and then chill. (This is a recipe Nan used all the time up at the cottage - It is, without a doubt, the best dip - brings back so many memories!! = D) MUSTARD SAUCE FOR YELLOW EANS, CAULIFLOWER, CORN,ETC 1 cup flour 2-1/2 cups white sugar 2 tbsp turmeric 1 tbsp mustard seed 1 cup water 5 cups of cider vinegar 1/2 cup dry mustard 1 onion, chopped Combine flour, sugar and turmeric & mustard seed. Add 1 cup water, mix until smooth, add vinegar & dry mustard, mix with mixer until very smooth. Add chopped onion & bring to a boil stirring constantly. Don't have it too thick. Add cooked beans (or whatever you are using) and simmer 15 minutes & bottle. The flavor of mustard peaks with age. Allow at 1-2 months storage before using. BEAN SALAD (Green) July 29, 1981 1 can lima beans 1 can green beans 1 green pepper (cut fine) 1 onion chopped fine Dressing: 3/4 cup sugar 1 tsp salt 1 tsp Laurey's seasoning 1/2 tsp pepper 2/3 cup cider vinegar 1/3 cup salad oil Mis ingredients, pour dressing over beans and let set for 6-8 hours. MARINATED CARROTS 2 Carrots 1 onion 1 pepper 1/2 cup vinegar 1/4 cup oil 1 cup sugar 1 can tomato soup Bring everything, bur carrots and pepper to a boil. Pour over carrots and peppers and let stand, the longer the better. | Chief Cook and bottle washer!!!

12: IRISH POTATO CAKES #1 2 tbsp butter 1 cup all purpose flour 1/2 tsp baking powder 1/2 tsp salt 3 cups freshly mashed potatoes Mix butter & flour in a bowl. Add baking powder and salt. Mix well. Add potatoes and blend all ingredients together with your hands. Roll into 1/4" thickness and a well floured board with rolling pin. Cut into squares or cookie cutter, cook on an ungreased griddle until brown on both sides. Serve with melted butter (cold cakes are often fried with back bacon for breakfast). makes 12 cakes IRISH POTATO CAKES #2 1 tbsp all purpose flour 1/2 tsp salt 2 cups freshly mashed potatoes 2 tsps bacon drippings. Blend flour & salt. Sprinkle over potatoes in a bowl. Knead gently & roll onto a floured surface to 1/4" thickness. Cut in quarters or in rounds with a cutter. Cook in hot bacon drippings till both sides are well browned. When cooked, butter generously and eat at once. Makes 6-8 cakes. SCOTTISH POTATO SCONES 18TH CENTURY 1/2 lb boiled potatoes Pinch of salt 2 ozs all purpose flour 1/4 cup of milk In a mixing bowl mash potatoes, add salt and gradually knead in as much of the flour as potatoes will take. Slowly stir in milk to form a stiff dough. Roll out to 1/4 or 1/8" thickness on a lightly floured surface. Cut into rounds and prick with a fork. Bake in hot griddle until browned on the bottom side about 5 minutes. Turn & brown on the other side, spread with butter while hot, roll up & serve.

13: Sylvia Porter October 1992 | BRANSTON PICKLE | 6 cups of rhubbard cut fine 16 med onion chopped 16 cups white sugar 2 qts cider vinegar 4 tsps cinnamon 4 tsps allspice 2 tsp cayenne pepper 4 tbsp course salt Put all ingredients into large preserving kettle. Cook until thick, about 2-1/2 hours. Makes 14 pints. | COLESLAW (from Sylvia Porter November 1992) 2 cups shredded cabbage 1 cu sliced celery 1 cup shredded carrots 1/2 cup drained 1/4 cup finely chopped onion corn kernel 1 tbsp chopped green/red pepper Dressing: 1/4 cup mayonnaise 2 tsp cider vinegar 2 tbsp white sugar 1 tbsp water 1 tsp dry mustard 1 tsp salt Toss vegetables. Blend ingredients for dressing, stirring until sugar is dissolved. Pour over vegetables. Cover and chill 4 hours stirring occasionally.

14: SWEET CORN GRIDDLE CAKES (Novella's Mom) To 1 beaten egg, add 1 cup milk. Take the kernels off from 6 cobs of cooked corn. Add 1 tbsp sugar, salt & Pepper to taste and 1 tsp cream of tartar sauce and flour - enough to make batter of pancake consistency & fry like pancakes. POTATOES (Novella's Mom) (Almost like Scalloped Potatoes) 2 lbs frozen hash browns (partly thawed) 1 cup chopped onion 1 can cream of chicken or mushroom soup 1 large container sour cream 8 oz sharp cheese (chopped up) 1 stick butter or margarine 1 cup crushed potato chips Grease 9x13" pan & Put mixture in it. Sprinkle the potato chips on top (crushed) and bake in 375 degree oven for 1 hours. GINGERED SQUASH (From Oct '92 Homemakers - Auntie Sylvia) 3 small acorn squash 1/4 cup packed brown sugar 2 tbsp butter - melted 1/2 tsp each ginger & salt 1/4 tsp each nutmeg & pepper Cut each squash in half, with spoon scoop out seeds. In large skillet, arrange squash, cut sides down, add about 1" water. Bring to boil over high heat. Reduce heat to medium low - simmer covered 15-20 minutes or until squash are just tender when pierced with a fork. Drain well. In a 9x13" baking dish arrange squash - cut side up. In a small bowl combine sugar, butter, ginger, salt, nutmeg & pepper. Divide mixture evenly among squash, spooning into cavities. Recipe can be prepared ahead up to this point. Refrigerate, covered up to 1 day. Reheat in 350 degree oven 30-40 minutes or until squash are heated through, cut into wedges & serve. | SQUASH & APPLE BAKE (Diane Short) 2 lb butternut/buttercup squash 1/2 cup brown sugar (packed) 1/4 cup marg/butter melted 1tbsp flour/1/2 tsp ground mace 1 tsp salt 2 backing apple, cored & sliced Prepare squash, cut into 1/2 inch slices. Mix brown sugar, marg, flour, salt & mace. Arrange squash in ungreased oblong backing dish, top with apple, sprinkle sugar mixture over top. Cover & back at 350 degrees until squash is tender 50-60 minutes

16: PASTA, SAUCES, SEAFOOD & H'ORS OUVRES | BASIC SPAGHETTI SAUCE 1 large can stewed tomatoes 1 lg. diced green pepper 1 can tomato paste 1 c diced celery w/leave 1 large diced onion 2 large bay leafs 3 cloves 2 tbsp oregano 1/2 tsp garlic dash of black pepper pinch of crushed rosemary dash of red chili pepper 2 tsp salt (optional) 1 lb lean ground beef Saute onion, celery & pepper in just enough oil to cover until golden brown. Add spices, paste & tomatoes & salt. Set burner on high and with pot covered let boil. slide cover to a side so that some steam escapes and simmer for 3 hours. Add 1/2 cup of water every 1/2 hour for 2 more hours. Brown meat and add one hour before sauce is finished. Refrigerate and heat & serve the following day with spaghetti. SWEET HOT MUSTARD (Alex) 1 cup brown sugar 1/2 cup dry mustard 2 tbsp flour 4 Eggs 2/3 cup white vinegar 2/3 cup water Beat first 4 ingredients in a sauce pan until smooth; then sir in vinegar & water. Put over medium heat and stir until thick (makes 2 cups or 16 oz.)

17: GAY LEA LASAGNA (for full flavor prepare a day ahead) Meat Sauce: 3 tsp butter 1-1/2 lbs ground beef 1 medium onion chopped 2 cans tomato paste 2 cans peeled tomatoes (28 oz) 2 cloves garlic minced 1/2 tsp each, salt, pepper, thyme, parsley, nutmeg 1 tsp basil In large pot, heat butter and brown beef and onion. Add tomatoes, tomato paste, garlic and all herbs & spices. Stir & simmer over low heat for a minimum 1-1/2 to 2 hours. Cheese Sauce: 2 cups cottage cheese 1 lb cheddar cheese, shredded 2 eggs 1/4 cup plain yogurt 1/4 tsp nutmeg Blend all ingredients together until smooth. 1 lb mozzarella cheese, shredded / 1 lb lasagna noodles Preheat oven to 350 degrees. Cook noodles according to pkg instructions. Spread a small amount of meat sauce in the bottom of a 10x14 lasagna pan. Cover with layer of noodles, laid flat, side by side. Spread evenly another layer of meat sauce, then a layer of cheese sauce. Top with a handful of mozzarella cheese. Repeat layers several times ending with a layer of meat sauce. Cover with remaining mozzarella cheese. Bake for 45 minutes, cool for 10 minutes before cutting.

18: MUSTARD SAUCE 1/4 cup Dijon Mustard 1 tbsp soya sauce 1 tbsp water 1/2 tsp thyme or 2 tbsp oil rosemary Blend mustard, soya sauce, water & spice in small bowl. Beat oil in by drops (very slowly). Use as marinade or basting sauce for pork/lamb/kabobs or chops. | BARBECUE SAUE 1/2 cup oil 1 cup ketchup 1 cup water 1 stalk celery (inc. leaves) 1/2 cup diced green pepper 1 oniono diced 2 tbsp worcestershire 1 tsp salt 1/2 cup vinegar 1/2 cup brown sugar 2 tsp dried mustard 1 tsp paprika 1 clove of garlic Saute celery, green pepper, onion & garlic in oil. Add other ingredients & simmer on low heat for 30 minutes. BLENDER HOLLANDAISE SAUCE 1/2 lb of butter 4 egg yolks 2 tbsp lemon juice 1/4 tsp salt pinch of cayenne pepper Melt butter slowly in small pan. Put remaining ingredients in blender and blend at low speed & add hot butter in steady stream. When all butter is added turn of motor. Serve in sauce in a gravy boat. This recipe makes 1-1/4 cups sauce. FIVE MINUTE PLUM SAUCE 1 - 15 oz can yellow or green gage plums 2 tbsp vinegar 1 tbsp orange juice 1/4 tsp all spice 1/4 tsp ginger 1/2 tsp dry mustard Sugar to taste Drain plums well and remove pits. Drop in blender. Add remaining ingredients and cover. Blend until smooth. Taste and add sugar if you wish. Chill several hours.

19: HOMESTYLE BBQ SAUCE (Diane Short) 2 tbsp butter 2 tbsp red wine vinegar 1/2 cup shopped onion 1/4 cup brown sugar 3/4 cup ketchup 1-1/2 tsp dry mustard 1/2 cup beef stock/beer or water 1-1/2 tsp black pepper 2 tbsp worcestershire 2 tbsp lemon juice Cook onion in butter until soft - add all other ingredients and bring to a boil - reduce heat and simmer 15-20 minutes. Great for ribs or chicken. | BARBECUE SAUCE FOR RIBS 1 medium onion grated 1 garlic clove chopped 1 tbsp butter 2 tins tomato paste 1 cup water 2 tsp worcestershire 1/2 cup brown sugar 1/2 tsp chili powder 1/2 tsp thyme 1/2 tsp basil few drops of tabasco 1/2 tsp salt In medium size pan cook onion, garlic in butter until soft. Stir in remaining ingredients and blend well. Bring to boil & simmer for 20-30 minutes. An excellent sauce for ribs. | Thanksgiving 1984

20: PIZZA H'ORS OUVRES 2 can tomato paste 1 tsp Italian seasoning 1/2 tsp basil few drops of tabasco sauce salt chopped mushrooms mozzarella cheese, grated pepperoni Use on party rye bread & bake at 375 degrees for 10 minutes SHRIMP FRIED RICE 3 tbsp cooking oil 1/2 tsp salt 2 eggs slightly beaten 4 cups cooked rice 2 tbsp soya sauce 3 green onions sliced 2 (4-5 oz) cans small shrimp drained, deveined and rinsed. Heat oil in fry pan, add salt & eggs. Stir quickly until eggs are cooked, then add rice, soya sauce and onions. Mix well then slightly stir in shrimp. Keep hot in double boiler until serving time. | DUTCH RED EGGS (PICKLED EGGS) 2 cups vinegar 1 tsp whole cloves 1/2 tsp celery seed 1 tsp celery seed 1 tsp peppercorns 1-1/2 tsp salt 3 cups water 12 hard boiled eggs 2/3 cups juice from pickled or canned beets to give eggs red colour. Bring spices, sale & liquids to a boil. Simmer for 15 minutes. Put cooled hard boiled eggs in glass jar and pour liquid over them. Refrigerate for 3 days. If you don't like loose spices, tie them all into cheesecloth & drop in liquid while it's boiling.

21: BELLES' BUTTER TARTS 2 Eggs 1 cup brown sugar 1 cup raisins or currants 1 tsp vanilla 1/2 cup butter 1/2 cups nuts (optional) Use your own pastry shells. Cream butter, eggs, sugar and vanilla. Add raisins & nuts, beat all together very well. Pour into shells and cook in 375 de3gree oven, 15-20 minutes. BUTTER TARTS (from the paper) 2 Eggs 1 cup white sugar 1 cup seedless raisins 1 tsp vanilla extract 1/3 cup butter 4 tbsp 18% cream 1/2 cup broken walnuts Use shells from your own pastry. Beat eggs & combine all ingredients except nuts. Boil over medium heat from 3 minutes. Fill unbaked shells half full and bake in 375 degree oven for 15-20 minutes. Makes 16 small tarts. | NAN'S SHORTBREAD 1 lb butter / 1 c icing sugar 1 cup cornstarch/1 tsp vanilla 3 cups flour Combine all and bake at 325 for 15 minutes. WHIPPED SHORTBREAD 1 lb butter / 1 cup icing sugar 1/2 c cornstarch/1 tsp vanilla 3 cups flour Beat butter & sugar until light & fluffy. Add cornstarch & vanilla. Add flour and beat again. Drop by tsp onto cookie sheet & bake at 325 for 20-25 minutes. | GREEN STUFF 1 Container of Cool Whip 1 pkg pistachio instant pudding 1 medium yogurt (vanilla or plain) Mix well & add pineapple, fresh strawberries, blueberries or any fruit desired. Chill & Serve.

22: ECCLES CAKE 1 tsp butter 1-1/2 cup currants 1/3 cup chopped mixed candied peel 1 tsp each: grd. nutmeg, allspice, grd. ginger Juice of 1/2 Lemon 397 gram pkg frozen puff pastry, thawed (Like Tenderflake) 1 egg white lightly beaten Fruit sugar for dusting Preheat oven to 425. In a saucepan over low heat, melt butter. Turn off heat add currants, peel, spices and lemon juice -stir. Roll pastry to 1/4" on floured surface. Cut circles 3-4" to make about 20. Place rounded tbsp in middle of half of pastry - moisten edges with water, cover with other circle, crimp edge. Brush with egg & sprinkle with sugar. Cut 2 or 3 slits on top. Brush large cookie sheet with water. Bake 15 min or until puffed & golden - makes 10. PINA COLADA CHIFON CAKE 2-1/2 Cups sifted cake flour 1-1/2 cups sugar 1 tbsp baking powder 1 tsp salt 9 egg whites 1/2 tsp cream of tartar 1/2 cup oil 5 egg yolks 1/2 cup pineapple juice 1/4 cup rum 1/4 or 1/2 cup shredded coconut canned pineapple slices Re-sift flour with 3/4 cup sugar, baking powder & salt. In separate bowl beat egg whites with cream of tartar until foamy. Beat gradually remaining 3/4 cup sugar until stiff but not dry. Make well in centre of flour mixture, place oil, egg yolks, pineapple juice & rum. Pour slowly into egg whites, folding until blended. Pour batter into angel cake pan. Bake at 350 degrees for 55 minutes & test. Let it stand until cake is cool and remove from pan. Spread with pina colada icing (below) and sprinkle with coconut (optional), garnish with 1/2 pineapple slices and cherries (optional). PINA COLADA ICING 1 Cup Butter 1 300 ml can sweetened condensed milk 2 egg yolks 2/3 cup run 1 8oz can crushed pineapple in heavy syrup Cream butter until light & smooth. Slowly beat in condensed milk, 2 egg yolks & rum. Drain crushed pineapple and dry with paper towel. Fold drained pineapple into butter mixture and put in fridge until ready to frost cake.

23: PINEAPPLE DESSERT 2 Cups crumbs / 5 tbsp butter Mix well Butter & Flour a 12 x 8 pan Filling: 1/2 cup butter / 1 cup powdered sugar 2 eggs well beaten / 1/4 cups chopped nuts 1 can crushed pineapple well drained 1/2 pint whipped cream Cream butter, sugar and well beaten egg. Spread over crust in pan. Add layer of chopped nuts then layer of pineapple well drained. Spread on whipped cream, top with remaining crust. PUMPKIN SURPRISE PIE 8 oz cream cheese / 1/4 c granulated sugar 3 eggs / 1 tsp vanilla 1 cup canned pumpkin/1/4 c brown sugar 1 tsp cinnamon / 1/2 ground ginger 1/4 tsp each nutmeg & salt 1 cup evaporated milk In bowl combine cream cheese, white sugar, 1 egg and vanilla, beat until fluffy. In separate bowl whisk together pumpkin, 2 eggs, evaporated milk, brown sugar, nutmeg, ginger. salt and mix until smooth. Spread cream cheese mixture over pumpkin mixture & smooth over. Bake in preheated oven 350 degrees for 1 hour. Cool, brush top of pie with maple syrup. | QUICK LEMON BREAD 1 Pkg Lemon Cake Mix 1/4 cup oil 1 small pkg Lemon Jelly Powder 1 cup boiling water 4 eggs Dissolve jelly powder in boiling water. Cool. Add oil to cake mix and add this mixture to jelly. Add eggs one by one beating thoroughly after each egg. Pour into 2 greased & floured loaf pans. Bake at 350 degrees for 45 minutes. Sweeten juices of 1 lemon; pour over for a glaze while loaves are still warm. BLUEBERRY YUM-YUM 2 pkgs dream whip (whipped stiff) 1 cup sugar creamed with 8 oz cream cheese 1 can blueberry pie filling CRUST: 2 cups graham cracker crumbs, 1 stick margarine-melted Fold dream whip into cheese mixture. Spread half of filling over crumbs. Top with blueberry filling. Spread remaining cheese mixture over top and sprinkle with a few crumbs on top - Chill | NO COOK RASPBERRY JAM 2-1/2 cups prepared fruit 5 cups white sugar 1/2 bottle certo Crush raspberries. Add 4 cups sugar mix well. Let stand 10 minutes. Combine 1/2 bottle certo mix well. Add to fruit mixture, stir for 5 minutes. Ladle into jars. Cover at once, let stand at room temperature until set then store in freezer.

24: CHERRY CHEESE CAKE 4 Cups graham wafer crumbs 4 tbsp white sugar 1/2 cup melted butter (Combine above ingredients & press into 9x13" pan) 14 oz pkg dream white, milk & vanilla 1 cup sugar 18 oz pkg Philadelphia Cream Cheese 1-2 oz can cherry pie filling In large bowl mix dream whip as directed. Add sugar & cream cheese. Blend well & spread on graham wafer base. Swirl cherries on top - top with whipped cream when serving. JOHNNY CAKE (Novella) 1 cup buttermilk 1-1/4 tsp baking soda 3/4 cup sugar 2 eggs 1/2 tsp salt Alternately add 1/2 cup corn meal (Fine) 3/4 cup flour 7 tbsp melted shortening Mix Well Bake in 8 or 9" pan, greased at 350 degrees, 30 minutes or until toothpick inserted comes out clean. | TENDER PASTRY 4 Cups Flour 1 lb vegetable shortening 1 egg separated 1 cup water salt 1 tbsp vinegar NEVER FAIL PASTRY (Etobicoke Paper) 5 to 51/2 cups all purpose flour 1 tsp baking soda/1 tsp salt 2 tbsp brown sugar (optional) 1 lb lard/1 egg 2 tsp vinegar/ice water to mix Mix together flour, salt & baking soda, cut in 1/2 lb lard until it looks like a fine meal then add the rest of lard. Break egg into measuring cup & beat slightly. Add vinegar to fill up to 1 cup measuring mark & blend with fork or blender. Then stir in mixture to the flour mixture until flour clings together. Form a ball & wrap tightly & chill until ready for use. Good for fresh fruit pies. ORANGE JULLY, PINEAPPLE & CHEESE SALAD 1 - 3 oz pkg of orange or lemon jello 1 cup hot water to dissolve jello 1 can crushed pineapple (drained later) 1 cup pineapple juice (from drained pineapple) 1 cup grated Valveta cheese 1 cup whipping cream Dissolve Jello with hot water, add pineapple juice. Let it set pretty good (past syrupy stage). Whip cream stiff and add 1/4 tsp vanilla, 1/2 cup powdered sugar and add to Jello & whip together in mixer until well mixed, add pineapple, Valvetta and fold together. Let it all set.

25: TOMATO SOUP CAKE 2 Cups flour 4 tsps baking powder 1 tsp baking soda 1 tsp allspice 1/2 tsp cinnamon pinch of cloves 1 cup shortening 3/4 cup white sugar 2 eggs 10 oz can tomato soup 3 tbsp water 1 cup raisins 1/2 cup shopped nuts Preheat oven to 350 degrees. Grease 2-8" round cake tins. Stir dry ingredients except sugar with fork until blended. Set aside. In large mixing b owl cream shortening & sugar using electric mixer. Beat in eggs 1 at a time. Beat in the dry ingredients alternatively with tomato soup and water making 3 dry & 2 liquid additions combining lightly after each. The batter is very thick. Stir in raisin & nuts. Turn into prepared pans. Bake in preheated oven for 35 minutes or until ready. Test with toothpick - can be iced with butter icing. | NAN'S NANIMO BARS 1/2 lb Butter / 1/4 c sugar 5 tbsp cocoa / 1 egg 1 tsp vanilla / 2 cups graham wafers Mix together and press into a 9x13" pan. 1/2 cup butter / 2 tbsp custard 2 cups icing sugar Mix together and pour over graham crumbs. In a double boiler add 3 squares of semi-sweet chocolate with dab of butter. Once chocolate is melted pour over bar and refrigerate. | AMARETTO CRISP (July 30, 1984) 6 medium apples 3/4 cup light brown sugar 3/4 cup rolled oats 1/2 cup all purpose flour 1/4 cup coarsely chopped almonds (optional) 1/8 tsp ground cinnamon 1/2 cup cold butter, cut into bits Amaretto Liqueur Preheat oven to 350. Peel, core & cut apples into 1/2" wedges. Place in an 8" round or square baking dish. Stir the amaretto liqueur (not sure how much) in a large bowl and blend in brown sugar, oats, flour, almonds, and cinnamon. Cut in the butter with a couple of knives or pastry blender. Spread evenly over fruit and press down gently with palm of your hands to form a compact layer. Bake uncovered int he preheated oven for 45 minutes until the apples are fork tender and the topping is golden. Serve warm with whipped cream with a hint of Amaretto.

26: 3 LAYER JELLIED SALAD (Kens' Betty August 2, 1984) 1 Lime Jello/1 Lemon Jello 1 Red Jello (Raspberry or Strawberry) 1 Philadelphia Cream Cheese 1=19 oz tin crushed pineapple 1/4 pint whipped cream 1 pinch of salt Mix lime jello with 1 cup hot water & crushed pineapple, juices also - let set over night. Mix lemon jello, 1 cup hot water, 1/2 cup cold water, put in fridge. Break down cream cheese and whip cream with pinch of salt until it peaks. Add cheese to cream and then add cool jello & mix it very well until smooth. Add all this on top of time jello with pineapple very slowly & let it set in fridge overnight. Mix red jello with one cup hot water and one cup cold water. Pour this over the other two layers very slowly & let it set over night (I always spoon this over so that it won't go through the other layers - Belle) | CRISPY RICE BARS 1/4 cup butter 45 marshmallows 5-1/2 cups rice crispies Melt butter, add marshmallows, remove from heat add rice crispies. Stir to mix and put in well buttered pan, cool and cut into bars. | MAPLE BRAN MUFFINS (Lynn Reeves) 1/2 Cup maple syrup 3/4 cup wheat bran 1/2 cup milk 1 egg slightly beaten 1/4 cup oil 1-1/4 cup wheat flour 3 tsp baking powder 1/2 tsp salt 1/3 cup nuts Glaze: 1 tsp butter, 1/2 cup icing sugar, 2 tsp maple syrup Preheat oven 375 - combine maple syrup, bran and milk in medium bowl. Stir in egg & oil. In separate bowl combine flour, baking powder, salt & nuts. Stir into maple syrup mixture using wooden spoon - just until moistened. Pour batter into muffin cups and bake 18-20 minutes - let cool. To make glaze: beat together butter, sugar & maple syrup in small bowl. Spread evenly atop cooled muffins.

27: MAGGIES' COCONUT CREAM PIE (Star July 24/82) 1 baked pie shell/1/4 cup all purpose flour 1/2 cup granulated sugar/1/4 tsp salt 1-1/2 cups scalded milk/3 eggs separated 2 tbsp butter/1/2 tsp vanilla 1/2 cup granulated sugar/1/2 cup moist coconut Mix flour, 1/2 cup sugar, salt in the top of double boiler, add 3/4 cup scalded milk and stir vigorously until blended. Add remaining scalded milk & stir until smooth. Beat egg yolks well. Stir a little of the milk mixture into egg yolk. Return mixture into double boiler stir until slightly thickened. Remove from heat, stir in butter & vanilla. Beat egg whites & 1/2 cup sugar until smooth, fold coconut and 1/3 of meringue into filling. Pour filling into pie shell. Cover with the remaining meringue and sprinkle with coconut (additional) & brown in preheated 350 degree oven 12-15 minutes. PINEAPPLE BROWNIES 2-1 Oz square unsweetened chocolate/1/2 cup margarine 1 cup granulated sugar/2 eggs beaten 1-9 oz can crushed pineapple - drained 1/2 tsp vanilla/1 cup all purpose flour/1/2 tsp baking powder 1/4 tsp baking soda/pinch of salt 1/2 cup chopped walnuts (optional) Preheat oven to 350 - in double boiler melt chocolate & margarine over simmering water. Stir in sugar. Remove from heat and add eggs, pineapple and vanilla. Mix well, sift together flour, baking powder, baking soda & salt. Stir dry ingredients & nuts in batter. Spoon batter into greased 9" square pan. Bake 35-40 minutes until done. Cool & cut. SUE HYMAN'S RICH RICE PUDDING 1 cup uncooked rice (short grain)/1 qt milk 2 eggs/1/2 cup granulated sugar 2 tsp vanilla/1 cup raisins/ground cinnamon In large heavy saucepan heat the 5 cups milk. Add rice & cook over low heat stirring occasionally until rice is soft. Remove from heat. Beat eggs, sugar and vanilla. Slowly add a small quantity of the rice and milk mixture to the egg mixture. Return this mixture to the saucepan. Cook until slightly thickened about 5-10 minutes. Before adding raisins place them in a bowl of boiling water to plump. Squeeze dry and sprinkle with cinnamon to taste. Pour into a large serving bowl or 8 small dessert dishes, cover with plastic wrap.

28: PARTY PUNCH 1 Large Pink Lemonade 1 large ginger ale 1 large lime ricky 1 bottle white wine 1 large bottle maraschino cherries & juice Ice Mix well and enjoy. | KALUAH 5 tbsp Camp Coffee 2 cups water 3 cups white sugar 1 bottle alcohol (26 oz) 3 tbsp vanilla Bring to a boil and add alcohol. Makes 2-26 ozs. | CREME DE MENTHE 14 Oz sugar 26 oz alcohol 1 bottle extract of peppermint 1 oz green food coloring Warm alcohol until sugar melts. | BANANA DACQUIRI (Star Paper) 1 oz rum/8 oz lemon lime mix 1/2 banana/dash of triple sec Crush banana-mix well in blender | PUNCH 1 bottle of vodka 1 bottle of wine 1 bottle of seven up 1/2 bottle cranberry cocktail Mix together and enjoy! | PINA COLADA COCKTAIL 1/2 cup coconut milk 6 ozs light rum 2 cups pineapple juice 4 cups crushed ice Combine coconut milk, pineapple juice, rum & ice in blender & blend for 10-20 seconds. Serve over ice cubes in tall glasses & garnish with slice pineapple. | IRISH CREAM 3 Eggs 1-8 oz condensed milk 1-2 tsps Chocolate Syrup 12 oz rye whiskey 1/4 tsp almond extract 1 cup whipping cream Put all in blender and blend for 1 minute at medium speed.

29: INTERESTING 'TIDBITS' | TO CLEAN YOUR SILVER: Line bowl with 2 layers of foil. Add 3 cups of water, 1/4 cup of vinegar, 1 tbsp salt. Cover with water. | TO KEEP CATS AWAY: 2 tbsp cayenne pepper, 3 tbsp garlic powder, 6 cups water. Mix and spread around where cats frequent - if ground dry will last 4 weeks, after rainfall needs another application | JOGGING IN A JUG: Mix together: 1-12 oz can of Frozen Grape Juice, 1-12 oz can of Frozen Apple Juice, 3-12 oz cans water, 7-1/2 ozs apple cider vinegar A 2 oz serving to be taken daily - is good for arthritis and cleaning out the arteries. 2 months before results show. | TO MAKE BUTTERMILK: Milk (just under a cup), 1 tbsp white vinegar or lemon juice. Place tbsp of white vinegar or lemon juice in measuring cup. Add enough milk to bring up to 1 cup and let stand for 5 minutes. | MORE PLEASE!

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  • By: Diane S.
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  • Title: Family Recipes
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  • Started: almost 7 years ago
  • Updated: over 6 years ago