S: Anna's Family Recipes
FC: Anna's Family Recpies
1: This cookbook is inspired by all of the talented cooks in the family.
2: Aunt Lynda | Stuffed Clams | 1/2 bag Pepperidge Farms herbed stuffing mix 1 can minced clams, drained 1 can white clam sauce Mix all ingredients together and add a little water if mixture is too dry. Spray 12 clam shells and fill with about a heaping soup spoon of filling. Bake about 20 minutes at 350 degrees or until lightly browned. Serve with lemon wedges and cocktail sauce | 350 | 5 min | 6-12 | I can't think of where this clam recipe came from but it seems to have taken on a life of its own and become "my thing".
4: I had this at a friend's house. When I learned how easy it was to make, I took the recipe and now I am famous for this tasty treat! | Keely | Chicken Wing Dip | 1 box Perdue Short Cuts-Original 1 box cream cheese 1/2 jar Marie's Blue Cheese (I often use any dressing that I have) Frank's Red Hot Sauce 4 oz | Let cream cheese soften. Cut up chicken into small pieces. Mix everything together and bake in oven at 350 for about 40- 50 minutes. You can adjust amount of dressing and hot sauce to your liking. Too much blue cheese makes it runny and too much hot sauce well....
5: Shrimp Dip 3- 8oz pkgs cream cheese 1 pkg unflavored gelatin 8 oz mayo 2 or 3 cans shrimp (tuna sized cans), drained About 1/2+ can tomato soup-undiluted for color 3/4 cup celery-chopped very fine 3/4 cup onion-chopped very fine 1/4 cup cold water to dissolve gelatin (do last as it firms up) Melt cream cheese & tomato soup until smooth-don't boil. Cool. Add mayo, gelatin (dissolved), chopped celery & onion. Add in shrimp. Can chill in mold and/or serve in scooped out bread. This is something my Mom always made and was always requested to make. I don't know where she got the recipe from BUT it is a favorite of many. I made it once for our Christmas office party and yes-it is requested each year. I am not asked what I would like to bring, but rather you ARE bringing the dip. Funny thing-I don't like cream cheese and HATE mayo....so I don't partake and never know if it's a bad batch or not. Gerri-Ann
6: Great Grandma Cafasso's Brasciole From Aunt Annie | 2-3 slices brasciole meat 3-4 cloves of garlic, sliced thin Fresh parsley, chopped Grated romano cheese Salt & pepper Pignoli nuts, raisins, if desired (really adds flavor) Flatten out meat on cutting board. Add garlic, cheese, parsley, salt & pepper- all to taste. Add pignoli nuts and/or raisins, if desired. Roll tightly & secure with toothpicks or tie with butcher's string. Brown in pan that you are browning other meats for your sauce. Remove when cooked and then add to your macaroni sauce to continue cooking. If you are making these as a course by themselves, brown them, make a marinara sauce and add them to that as it is cooking.
8: Barbara | Nonna's Chicken Soup | 1/2 soup chicken (fowl) 1 onion, cut into fours half bunch of parsley (leave whole and tie with string) 2-3 carrots cut into small pieces 3 quarts of cold water salt to taste Rinse off chicken and remove any innards that might be present. Place in pan with cold water. Add salt to taste. Add onion and parsley. Bring to boil. | Remove any scum that may form. Lower heat and simmer 1 - 1 1/2 hours. Add carrots in at last 1/2 hour. Remove Chicken. Strain broth. Remove the carrots, add to broth. Discard onion and parsley. When chicken has cooled off, cut meat into small pieces and return to broth. | My mother has been making her chicken soup for as long as I can remember. The aroma was unmistakable! I can remember having wonderful conversation with my mother as she prepared this wonderful soup. Despite having the recipe there is just no way to duplicate the flavor that she is so famous for creating!
10: Crust 1 1/2 tsp baking powder 1 1/8 cup shortening 3 cups Flour 1 1/2 tsp black pepper 5 eggs 3/4 cup grated Italian cheese Combine flour, pepper & baking powder. Cut in shortening with pastry blender or 2 knives until coarse. Add beaten eggs and grated cheese and form into a ball. Chill dough before rolling (1/2 hour). Filling 1 stick pepperoni 1 lb. Proscuittini or peppered am 1 container basket cheese 4 hard boiled eggs 8 beaten eggs 11 cup grated Italian cheese salt & pepper to taste (may not need any) Cut the pepperoni, ham, basket cheese and hard boiled eggs into small pieces and mix in large mixing bowl. Add beaten eggs, grated cheese, salt and pepper. Mix well and refrigerate until needed. Divide dough which has been chilled into 2 pieces and divide 1 of those pieces into two. For the bottom crust, roll each of the smaller pieces between waxed paper to line half of a 13-9-2 inch baking pan. Repeat with the other small piece. This makes it easier to handle and by pressing along the seam, the dough mends together well. Leave a little at the edges to seal to top crust. Add the filling which has been refrigerated. Roll second half of dough between waxed paper and cover. Seal edges and press with a fork if desired. Cut some slits in the top crust for steam to escape. Brush with a beaten egg. Bake at 350 for 1 hour or until crust is golden brown. | Easter Ham Pie
11: The crust is your great grandmother Maffeo's recipe and the filling is your great grandmother Cafasso's recipe. Aunt Rosie put them together because the crust is so tasty and forgiving (easy to work with) and the filling is lighter than other ham pie recipes which are mostly ricotta. -Rosalind
13: This was my grandmother's recipe. My brothers and I would sit in the kitchen and watch her make them. We weren't allowed to help because it would mess up her routine which she had down pat. And she had no "recipe" per say. Nothing was written down but we were able to duplicate it with my mother's help and now have it on paper. And my brother and I still enjoy them when we do make them. | Margaret | Gnocchi | 2 lbs Ricotta 1 egg 1 tsp salt 4 cups flour | In a large bowl, mix together the Ricotta, salt and egg. Add flour one cup at a time until dough is no longer sticky to the touch. Knead. When dough is ready, cut off one piece at a time and roll into a long “log” about the diameter of a dime. Cut into 1” pieces. Roll each piece with your thumb or a fork. Set aside on cookie sheets in single layers until all dough is rolled out. Put into a large pot of salted, boiling water and cook until tender. Drain and serve with your favorite tomato sauce.
14: When my children were small, they ate, slept and drank Kraft macaroni and cheese. You could imagine my excitement as a young mother when I got this quick and easy recipe from a friend. Being a stay at home mom, I could make the kids' favorite dish from scratch ---no more processed food! Well, the first time I served it was a disaster. It wasn't Kraft so it wasn't good ...they didn't eat it then ...and won't try it now.......
15: Sandra | Baked Macaroni & Cheese | 1 pound elbow macaroni 1 stick (softened) butter 1 quart whole milk Pepper to taste 1 pound package of Velveeta Cheese (block) | Boil macaroni. Drain, rinse and set aside in large baking dish. Slice cheese into small pieces. Over medium low heat, combine milk, butter and pepper. When liquid is warm enough to melt the butter, add sliced cheese, stirring constantly until cheese is melted. Pour cheese mixture over macaroni. Bake at 350 degrees for 40 minutes or until top is browned and bubbly.
16: Tuscan Tilapia From Joan | 1 lb. fresh tilapia 1 can Hunt's chopped tomatoes (often come with garlic & oregano or onions) 2 tbsp chopped garlic 2 tbsp capers 1/2 cup drained Kalamata olives Drizzle olive oil in bottom of non-stick frying pan. Saute garlic, capers, and olives. Add can of tomatoes with juice to the pan and simmer for 3-5min. Add tilapia fillets to pan and simmer covered until fish is white and flaky, about 10 min.
17: We first had this dish at Adriana's, New Haven, and asked the chef for the recipe!
18: Great Grandma Cafasso made steamed artichokes almost every Sunday and for the holidays. Often times, she made them for Great Grandpa Cafasso for lunch, adding a couple of potatoes to make the lunch more substantial.
19: Steamed Artichokes From Aunt Annie | 4 artichokes 4-5 cloves of garlic, sliced or chopped Parsley, half a bunch Salt & pepper Olive oil 1-2 potatoes, if desired Pick frim, rounded, green artichokes. Cut off stem. Trim off bottom leaves that may be tough or bruised. Cut off small amount of the top leaves. Cut off the tips of the rest of the leaves with a scissor. Press down on the artichokes so that the leaves separate a little. Rinse them well & let drain. Place the artichokes in a round pan. Place the garlic and the parsley in between the leaves. You may have to spread the leaves more. Salt and pepper each artichoke to taste. Pour a good amount of olive oil over each artichoke so that it soaks into the deeper leaves. Put enough water in the pan to reach halfway up the artichokes. Cover and let steam for 45-50 minutes. Check periodically to see if leaves are tender. Any extra garlic or parsley may be added to the water. If you want to add potatoes, peel one or two, cut into chunks, and add to pan before you start to cook.
20: This recipe has been handed down from Nana to Granny to me and now another generation. I have never known anyone else to put apples in potato salad, so I think that is what makes this such a signature dish! We know no summer party is complete without it. -Mom
21: Potato Salad | 5 lbs. Potatoes Mayonnaise 3 Apples Warm Water Salt Freshly Ground Pepper Sugar White Vinegar Lemon Juice Sweet Pickle Juice Clean and peel 1 loop around each potato. Boil potatoes for 15 minutes. Check for firmness with carving fork. Drain and let cool. Peel with knife. Cut down middle, turn and cut into thirds. Slice. Combine warm water, sugar, salt and pepper. Whisk until dissolved. Add lemon juice, vinegar and pickle juice. Whisk together. Add mayonnaise. Check consistency. Should be runny but not thin. Wash and peel apples. Quarter, core and dice into mayonnaise mixture. Pour half the apples and juices into potatoes. Mix well. Combine again and mix well. Note: Use the following amounts for about 1/2 jar of mayonnaise: 1/3 cup water, 2 spoons sugar, large splash of vinegar, couple splashes lemon juice
22: Aunt Teresa | Turkey Stuffing | 1 lg loaf stale white bread 2 tsp poultry seasoning 1 cup diced celery 1 1/2 tsp salt 1 cup minced onion 1/8 tsp black pepper 1/4 cup butter 3/4 cup milk | I found the basic bread recipe in an old cookbook from the 40's but started adding to it. I usually double the recipe and what doesn't fit in the turkey I put into casserole dishes and bake at 325 for 1/2 hour after the turkey is done. When cooled, I divide into portions and put them in freezer bags and freeze for future meals. | 1/2 lbs Italian sweet sausage, cooked & diced Cut bread into 1 inch pieces. Saute celery and onion in butter till soft. Add to the bread and seasonings and sausage in large bowl and mix well. Cool slightly. Add milk and toss till well mixed.
25: Jewish Coffee Cake | 1/2 cup margarine 1/2 cup shortening 1 tsp vanilla 1 1/2 cups sugar 5 eggs 2 cups sour cream 3 cups flour 2 tsp baking powder 1 tsp baking soda Nut mixture: 1/2 cup sugar 1 tsp cinnamon 1/2 cup chopped walnuts. Cream together margarine and shortening. Add vanilla, sugar, and eggs (add eggs one at a time). Add sour cream. In separate bowl sift together flour, baking powder, and baking soda. ADD SIFTED INGREDIENTS TO "WET" INGREDIENTS UNTIL WELL MIXED. In a small bowl prepare "Nut Mixture" filling. Put half or more of the batter into a greased and floured tube pan. Add half of "nut mixture". Add remaining batter, top with remaining nut mixture. Bake 350 for 1 hr. | This is a delicious coffee cake. My mom gave me the recipe; I'm not sure where it originated. -Laura
26: This is Papa's favorite cake. Grandma used to make it for him and for family get togethers. Rosalind remembers Grandma as being famous for her cradle cake. I made it for Papa for his 90th birthday and he was very surprised, since he hadn't had it for years. -Chrissy
27: Name | Cradle Cake | 2 cups flour 1 tbsp baking powder 1/4 tsp. salt 4 eggs, separated, at room temperature 2 cups sugar, divided 1 cup finely chopped pecans 1 square (1 oz.) unsweetened chocolate, grated 1/2 cup butter or margarine, softened 1 tsp. vanilla 3/4 cup milk 2 squares semisweet chocolate melted with 3 tbsp water (for garnish) 8 pecan halves | Grease a 9 or 10 inch tube pan. Line bottom with waxed paper; set aside. Stir together flour, baking powder and salt; set aside. In medium bowl beat egg whites until soft peaks form. Gradually beat in 1 cup sugar until stiff, glossy peaks form. Fold in nuts and grated chocolate. Spread mixture on bottom of tube pan and three quarters up the sides as though lining it. In large bowl cream butter and remaining 1 cup sugar until light and fluffy. Beat in egg yolks and vanilla untel well blended. Stir in flour mixture alternatively with milk until well blended. Pour cake mixture into pan, making sure it is surrounded by meringue on all sides and lower than top of meringue. Bake in preheated 325 oven 65-70 minutes or until pick inserted in middle of cake comes out clean. Do not invert pan. Cool on rack 25 min. or until sides can be loosened easily with metal spatula. Turn out on serving plate. Peel off waxed paper; cool completely. Take the 8 pecans and dip one end into chocolate mixture. Drizzle rest of chocolate mixture over cake and place pecans around the top.
28: Kate | 2 cups whole wheat flour 1/4 tsp salt (optional) 1 tsp baking soda 2 cups buttermilk. 2 cups white flour (self rising works well) Preheat oven to 450. Place all ingredients in a large bowl, mix until forms soft ball. Turn mixture onto a floured surface and knead slightly, shape to an eight inch circle, make a cross on top, cook on a pre heated floured and greased cookie sheet or a cast iron griddle. Bake for 15 mins, turn the heat back to 400 and bake for another 15 mins DO NOT OPEN THE OVEN DOOR DURING THE BAKING PROCESS. Cool on a wire rack, I like to wrap in a tea towel during cooling. | It make take a couple of tries to get it right!!!! | Irish Soda Bread
29: 2 egg whites 4 tablespoons boiling water 1 teaspoon vinegar (white, I think) 1 teaspoon cornstarch 1 teaspoon vanilla 1-1/2 cups sugar Mix cornstarch with the sugar and place in a mixing bowl with the vinegar, vanilla and egg whites. Add the boiling water. Beat until mixture is thick ( approximately 10 - 15 minutes.) Bake at 250 degrees for 1-1/2 hours Leave in the oven to cool -- even overnight. Top with your choice of fresh berries and whipped cream. | Pavlova | I first tasted Pavlova in Australia and loved it. This meringue cake breaks up when it is sliced but the flavor is still exquisite. -Sr. Fran
30: 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare 1 (20-ounce) can crushed pineapple 1 1/3 cups sugar 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare 1 1/2 cups heavy cream 1 cup flaked, sweetened toasted coconut Preheat oven to 350 degrees. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top. | Is it Really Better Than Sex? Cake | This cake has become legendary since it was first made on Valentine's Day in 2004. With the help of my best college girlfriends, we managed to perfect what is now known as "THE cake" in the common basement kitchen of Finley Hall. Even though we had to use aluminum pans and an uneven oven from circa 1905, a hot pot for the pineapple sugar reduction, and a blender for the homemade whipped cream, I'm told our Valentine's dessert more than lived up to its name! -Jen
33: I got this recipe from a friend whose family often served the cookies at parties. I’ve brought them up to Mom’s many times and they always seem to be a hit. Aunt Lynda is particularly fond of them. | Kathy | Meltaways | Cookie: 2 sticks of butter 8 oz package of cream cheese 3 cups flour 2 tablespoons sugar Filling: 1 stick butter 3/4 cup sugar cinnamon Blend butter and cream cheese until smooth. Sift in flour and sugar a cup at a time. Divide the dough into 3 parts and refrigerate for about 20 minutes. Melt remaining butter. Combine sugar and cinnamon. (I look for a rich brown color but you adjust the amount of cinnamon you want.) Roll out one ball of dough on a floured surface- so it looks like a pizza. Brush with melted butter and sprinkle generously with sugar mixture. Cut into 16 pieces radiating from the center (cut more if you want smaller cookies). Roll dough from the wide end to the point. Place close together on a lipped cookie sheet. Bake at 400 on an ungreased sheet for approximately 20 minutes. Cookies should be a light brown when done. Let cookies cool for about 15 minutes and then dust with confectioner’s sugar.
35: Here is a recipe that was a favorite when I was living in the convent in the Bronx. I brought one of these cakes home to Gramma's a few times and she enjoyed it too. When Gramma served it, your Aunt Ellie said it couldn't possibly have any tomato soup in it. | Aunt Loretta | Tomato Soup Cake | 1 tsp baking soda pinch of salt 1 tsp cloves (ground) 1 TBL butter 1 tsp cinnamon 1 cup sugar 1 tsp allspice 1 egg 1 tsp baking powder 1 cup raisins 1 1/2 cups flour 1 can tomato soup Sift together dry ingredients. Blend butter, sugar & egg. Stir with dry ingredient mixture. Add raisins & tomato soup.Pour into greased loaf pan and bake in 375 oven for about 55 minutes.