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Family Recipes

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Family Recipes - Page Text Content

S: Dryer Family Recipes

1: Happy 45th Anniversary! Mom, I know cooking has always been a big part of your life, and Dad, I know eating Mom's cooking has been a big part of yours! You always made cooking seem so effortless, I know it is why I enjoy it so much too. So here is a gift to you, some of the families' favorite recipes, some of your friends' favorite recipes and some from long ago you may have forgotten. Love You Both! Enjoy your new recipe collection.......

3: From the Kitchen of Elizabeth Miechiels

5: From the Kitchen of Mary Swider

6: From the Kitchen of Lois Dryer

7: In large saucepan bring to a boil: 2 T Butter 1 1/2 Cup Water 1/8 t Salt 1 1/2 C Brown Sugar Remove from heat Mix Separately: 1 1/2 C Flour 1/3 C Sugar 2 t Baking Powder 1/2 t Salt Cut in 2 T Butter Combine: 1/2 C plus 1 T Milk 1 t Vanilla Add all at once to dry ingredients Reheat Caramel sauce to a boiling point-drop teaspoons full of dough into sauce-cover and simmer for 20 minutes-top with scoop of vanilla ice cream | Caramel Dumplings

9: Ingredients: 1 C Milk 1 Lb Brown Sugar 3 Eggs 1/4 t Salt 1/2 C Flour 1 t Vanilla 1/2 C Butter Brown butter in heavy saucepan Add flour, stirring constantly (will thicken) Slowly add milk and brown sugar Cook on medium heat until thickened Separate Eggs-Beat yolks-Add Salt When butterscotch mixture begin to thicken, mix small amount into egg yolks-then add to the rest- Continue to thicken (when thick, take off stove)-add vanilla Pour into 8" pie crust Top with meringue | DRYER BUTTERSCOTCH PIE

10: 1 C all purpose Flour 1/4 C Sugar pinch of salt 3 Eggs 1 1/2 C Milk 2 T melted butter or oil 2 T Brandy Sift flour, Sugar & salt. Add eggs, one at a time, beating thoroughly. Gradually add milk, melted butter & brandy. Beat until smooth. Let batter stand 1 hour before cooking 18 | Dessert Crepes | Walter Kuzera (1991) | Marilyn Kuzera | Kahlua | 3 C Sugar 4 T instant coffee 1 1/2 C water Bring to boil, immediately take off and let cool to room temperature. When cool add 2 T pure vanilla extract and one-fifth vodka Makes two fifths of Kahlua ready to drink

11: Chocolate Mint Cookies 2 1/4 C Flour 3/4 C Sugar 3/4 C Brown Sugar 1 t Baking Soda 2 Eggs 1 C Butter-softened (2 sticks) 1 Bag Mint flavored chips Preheat oven to 350. Mix together dry ingredients in separate bowl. Mix together wet ingredients in separate bowl. Slowly add wet ingredients to dry ingredients until well mixed. Mix in bag of mint flavored chips. Put spoonfuls on cookie sheet and bake 8-10 minutes. Enjoy! | From the Kitchen of Mae Dryer

12: From the Kitchen of Shirley Moenart

15: From the Kitchen of Audrey Bradley

16: From the Kitchen of Barb Willie | Molasses Cookies Combine: 1 C Molasses 1 C Shortening 1/2 C Cold Coffee 1 C Sugar 2 Eggs Combine: 2 C Flour 2 t Soda 1 t Cinnamon 1/2 t Ginger 2 t B Soda 1/2 t salt Add to Molasses mixture, then beat in 2 more cups of flour. Drop and flatten-sprinkle with sugar and put 1/2 t grape jelly in center Bake at 375 for 10 mins- makes 5 dozen.

17: Raspberry Swirl 3 Eggs 8 oz Cream Cheese 1 C Sugar 2 C Cool Whip 1 Pkg frozen Raspberries Pinch of Salt Beat egg whites till stiff; set aside. Bet yolk till yellow. Add cream cheese, sugar, salt-mix well. fold in egg white and cool whip. Swirl in berries (blended in blender). Pour over graham cracker crust. Freeze in 9x13 pan. | From the Kitchen of Pat Kidder

18: Violet Dryer | Corn Tortilla | 2 C Flour 1 C Corn Meal 1/2 Tsp Salt 2 Eggs 3 C Cold Water Beat until smooth 1/4 C batter on dry skillet Cook until looks dry, turn | Violet Dryer | Flour Tortilla | 2 C Flour 1 t Salt 1 T Shortening Mix 2/3 C Water Slightly greased griddle Makes 8-10 put paper towels in between to keep soft

19: Ingredients 2 Lbs Velveeta 1 C Mayonnaise 6 Drops Tabasco Sauce 5 Oz Horseradish 6 t Dry Mustard Melt cheese - Add all other ingredients-Let cool-Serve! | Cheese Spread | From the Kitchen of Lorna Gardner

20: Baby Stephanie | From the Kitchen of Stephanie Dryer

22: No-Fail Dessert | 2 C Graham cracker crumbs 1/4 C powdered sugar 1/2 C butter, melted 1 can sweetened condensed milk 1 large tub of Cool Whip, thawed 1 (6oz) can frozen pink lemonade Mix cracker crumbs, sugar and butter and pat into a 9x13 inch pan. Bake at 350 degrees for 10 minutes. Stir together milk, Cool Whip and frozen pink lemonade (from the can). Pour over cooled crust. Keep in freezer covered until ready to serve. | From the Kitchen of Jan Miechiels

23: Low Carb Mock Danish 2 T cream cheese 2 eggs 1/2 t cinnamon 1 T Splenda 1/2 t vanilla Microwave cream cheese for 5-10 seconds to soften. Beat in 2 eggs, add cinnamon, Splenda and vanilla. Microwave for 2 minutes. Chop Salad 3 C Bibb lettuce 3 C Redleaf lettuce 3 C Iceberg lettuce green onion | Vinaigrette 1/4 C olive oil 1/4 C white wine vinegar 1/4 t balsamic vinegar 2 t Dijon mustard 2 T sour cream 2 T honey 1 T fresh chopped basil salt and pepper | 1/2 C crumbled blue cheese candied pecans.... Place lettuce in a large bowl. Whisk ingredients of the vinaigrette together and pour over lettuce. Top with onions, blue cheese and pecans

24: Italian Marinated Chicken Breasts 4 boneless chicken breasts 2 C Italian salad dressing (like Kraft House Italian) 1 t oregano 2 T grated Parmesan cheese salt and pepper | 1. In glass 9x11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired. 2. Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour. 3. Preheat oven to 350 degrees/ 4. After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated Parmesan cheese. 5. Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over cooked. Makes 4 servings.

25: Easy Slow Cooker Bar-B-Que Chicken 2-3 lbs skinless, chicken thighs or breasts 1 C Ketchup 1/2 C Water 1 package dry Onion soup Arrange chicken in slow cooker . Combine remaining ingredients and pour over chicken. Cook on high 4-5 hours or on low 7-8 hours. | Zucchini Soup 4 C Zucchini, peeled, seeded and sliced 1 large onion chopped 2 T butter 3 T flour 6 C chicken broth 1 C half and half Melt butter in soup pot, add zucchini and onions. Cook over low heat for 10 minutes, stirring often till veggies are soft. Stir in flour, then slowly add chicken broth. Bring to boiling point. Remove from heat and puree in blender. Pour back into pot, add mild and reheat if needed. | CROCK POT

26: From the Kitchen of Lori Miechiels | We hope you enjoy these recipes as much as we have.....

27: .... Love is not a matter of counting the years it's a matter of making the years count. Love, Lori and Adam Miechiels

28: From the Kitchen of Sarah Dryer | Sarah Dryer | Peanut Butter Pie Combine: 1 C Peanut Butter 1 1/2 C powdered Sugar 8 Oz Cream Cheese Fold in 16 Oz Cool Whip Pour into Graham Cracker Crust Freeze for 2 hours -- Take out 15 mins before serving

29: From the Kitchen of Melissa Miechiels | Poke Cake 1 box of white cake mix 1 4 Oz box of vanilla instant pudding 1 8 Oz tub of cool whip 1 C milk 1 1/2 C orange soda Bake cake as instructed. Let cool and poke holes all over top of it (I use the end of a round wooden spoon handle) Pour the orange soda over the cake..let soak in. Prepare topping by mixing pudding and milk together with electric beaters until it starts to thicken. Fold in whip and spread topping on top of cake....Enjoy! Love, Corey, Melissa, David and Zachary | Crock-Pot Mac and Cheese 1 8 oz Box of elbow macaroni 2 8 oz sharp cheddar cheese 1 can evaporated milk 1 1/2 C milk 2 eggs 1 t Salt 1/2 t Pepper Cook macaroni as instructed. Generously spray crock pot with cooking spray. Combine evaporated ilk, milk, eggs, salt and pepper in crock pot and whisk together in crock pot. Add macaroni and 3/4 of the cheese, stir well. Spread remaining cheese on top. . Cook on low 5-6 hours or until mixture is firm and golden around edges.

30: Italian Stew 6-8 Servings (2 Quarts) 1 Lb bulk Italian sausage 1 small onion chopped 1 garlic clove, minced 3 C beef broth 1 can (14.5 oz) stewed tomatoes, cut up 1 can (8 oz) tomato sauce 1 medium carrot, thinly sliced 1 t dried basil 1 t dried oregano 1 pkg. (9 oz) refrigerated cheese tortellini 1 small zucchini, sliced 1/3 C chopped green pepper 1 T minced fresh parsley Grated Parmesan cheese In a large saucepan or dutch oven, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook and stir for 2 minutes. Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with Parmesan cheese. | From the Kitchen of Barb Herrick | From the Kitchen of Barb Herrick

31: Name | Pot Roast | 4-5 Lb Roast Potatoes Carrots Onions cut in quarters 1 pkg Lipton's onion soup mix 2 C water | From the Kitchen of Jim Miechiels

32: From the Kitchen of Karen Cross

33: Tomato Dumplings 3 C Tomato Juice (1 Can) 1/2 t Salt 1 T Sugar 1/8 t Pepper For Dumplings: 1 1/2 C Flour 1/2 t Salt 3 t Baking powder 1/2 C Milk Heat tomato juice; add salt, sugar, pepper. Sift flour 1/2 t salt and 3 t baking powder together. Drop dough from a teaspoon into hot juice to form dumplings (I remember your Mom's soup had little dumplings in it, it acted as a thickener too). Cover and cook for 12 minutes. DO NOT REMOVE COVER UNTIL DONE COOKING. Serve at once. If you like garlic, I think minced garlic would be good too. Serves 6-8, | From the Kitchen of Michele Kinney

34: I have one recipe my husband made for me when we were first married. I laughed and laughed when he told me it was "Porcupine Balls". I just thought of Far Side, but he still loves for me to make it for him... Porcupine Balls 1 lb ground beef 1/2 t garlic powder 1 egg slightly beaten 1 C instant rice 2 T Ketchup salt and pepper Mix ingredients and then roll into walnut size balls. You can bake them (350 degrees for about 25 minutes or so) or fry them till done. Drain off oil. Add 1 small can tomato paste, 2 cans tomato soup, 1/3 C Ketchup, 1/4 C instant rice, 2/3 C water in bowl. Mix well and then add to meat balls. Lower heat cover and cook on low for 15-20 minutes. This is good over rice. | From the Kitchen of Christine Davis

35: From the Kitchen of Violet Dryer | Blonde Brownies Bake 25-30 minutes at 350 1 C flour 1/2 t baking powder 1/2 t salt 1/3 C butter or margarine 1 C firmly packed brown sugar 1 egg and 1 yolk 1 t vanilla 1/2 C chopped nuts 1/2 C semi-sweet chocolate chips Combine baking powder and salt. Melt butter in large sauce pan, remove from heat. Add brown sugar, stir until dissolved. Cool. Add egg, egg yolk, and vanilla. Beat well. Stir in dry ingredients and nuts. Mix well. Spread in greased 9 inch square pan. Sprinkle chocolate pieces on top. May add oatmeal to recipe.

36: Parmesan Crusted Fish 2 to 4 pieces white fish fillets 2 T lemon juice 1/2 C grated Parmesan 1/4 C butter (softened) 3 T Mayonnaise 1 Dash hot pepper sauce Fresh garlic Salt and pepper to taste | Preheat the oven's broiler Place the fillets on a greased baking tray. Brush them with lemon juice. In a small bowl stir together the Parmesan, butter mayonnaise, hot pepper sauce, garlic, salt and pepper-set aside Broil the fillets for 4-6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets. Return to broiler for an additional 30 seconds, or until the topping is browned and bubbly. | From the Kitchen of Jennifer Rozanski

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  • By: Jennifer R.
  • Joined: over 5 years ago
  • Published Mixbooks: 0

About This Mixbook

  • Title: Family Recipes
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  • Started: over 5 years ago
  • Updated: about 5 years ago

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