S: Family Recipies
1: This Cookbook is inspired by Marge Glasgow
3: Great Grandmother's German Pancakes | Ingredients: 1/3 cup flour 1 tsp. sugar Add milk, stir until like gravy Salt, pinch 3 eggs Directions: Combine and let stand for 1 minute. Leave cast iron skillet in oven without butter on top rack until it reaches 400 degrees. Spray with pan coating. Beat mixture, 1/2 minute. Pour into skillet. Cook on top rack until it rises about 7-8 minutes, then move to bottom rack to finish, about 1-2 minutes. Put pancake folded onto plate. Add butter and pour sugar inside and squeeze fresh lemon over. *Can sprinkle with powder sugar on the outside too.
5: Deviled Eggs | Ingredients: 12 Eggs 4 tbsp. mayonnaise 1 to 2 tsp. red vinegar 2 tsp. mustard salt and pepper Old bay seasoning Sweet relish (optional) Directions: Boil eggs, simmer for 15 minutes. Peel when cool. Mix ingredients with yolks. Spoon back into egg whites and sprinkle with paprika.
6: Ingredients: Cole Slaw: 1 (16 oz.) cole slaw mix (gr. Cabbage and carrots) 1 large carrot, shredded 1 green onion top, chopped Dressing: 1/2 cup light mayonnaise 2 tbsp. red wine vinegar 1 scant tsp. white sugar 1/2 tsp. salt 1/2 tsp. ground black pepper 1/4 cup prepared creamy light ranch dressing (Kroger) Directions: Mix ingredients together. | Cole Slaw
7: Hot Artichoke Cheese Dip | Ingredients: 1 8 oz. can artichoke hearts packed in water, drained 1 6 oz. jar marinated artichoke hearts, drained 1 4 oz. can drained green chilies 6 tbsp. mayonnaise 1 1/2 to 2 cups shredded cheddar cheese tortilla chips Directions: Chop artichokes, mix and distribute evenly over the bottom of a well-greased shallow 2 qt. baking dish (or 7 1/2“ x 11 1/2” baking dish). Scatter chilies on top then, carefully spread the mayonnaise over all. Sprinkle with cheddar cheese. Cover and chill if made ahead. Heat in oven at 350 degrees, covered, until hot and bubbly (about 15 minutes or 30 minutes, if cold). Serve with tortilla chips.
8: Low-Cal Blue Cheese Dressing | Ingredients: 1 cup cottage cheese 1/4 cup buttermilk 1/4 cup blue cheese crumbled 1/2 tsp. celery seed, rosemary, or dill weed Directions: Combine all ingredients in a blender, except blue cheese, and blend. Add blue cheese and refrigerate until chilled. Makes 1 1/2 cups
9: Citrus Vinaigrette | Ingredients: 1/4 cup orange juice, freshly squeezed 2 tbsp. lime juice, freshly squeezed 1 tbsp. soy sauce 2 oranges, zested 1 lime, zested 2 tbsp. balsamic vinegar 1/2 cup salad oil Directions: In a medium bowl place the orange juice, lime juice, soy sauce, orange zest, lime zest, and balsamic vinegar. Stir the ingredients together. While whisking, slowly stir in salad oil. Makes 1 cup
10: Ingredients: 1 medium onion, chopped 1 clove garlic, chopped 4 cups water 2 cans beef broth 2 beef bouillon cubes or paste 6 oz. can tomato paste 1 medium potato, cubed 2 medium carrots, sliced | Albondigas Soup | 1 lb. beef 1 egg 1/4 cup parsley 1 tsp. salt 1/8 tsp. pepper 1/2 tsp. dried oregano 1/4 cup rice | Directions: Spray large pot with pam and 1 tsp. oil. Cook onion and garlic until tender. Add water, beef broth, beef bouillon, and tomato paste. Bring to a boil and add potatoes and carrots. Return to a boil and simmer for 5 minutes. Mix beef, egg, parsley, salt, pepper, oregano, and rice. Make into 1” meatballs. Add a few at a time. Simmer 30 minutes. Can add 3 tbsp. prepared salsa for more flavor.
11: Margie's Chili | Ingredients: 1 lb. ground beef 1 medium onion, chopped 2 cloves garlic, chopped 1 sm. can green chilies chopped 1 1/2 to 2 tbsp. chili powder 1/4 tsp. cumin 1/2 tsp. salt 1/2 tsp. paprika 1 lb. can stewed tomato and juice 3 8 oz. can tomato sauce 1 1/2 tbsp. dark molasses “Ms. Dash” & “Pappy’s” to taste 1 1/2 tbsp. dry onion soup mix 1 15 oz. can of kidney beans Directions: Brown ground beef and drain. Mix ingredients and cook about 20 minutes.
13: Cream Corn Clam Chowder | Ingredients: 6 1/2 oz. bacon, diced (5 slices) 2 tbsp. butter 1 large onion, diced 1/2 green pepper, diced 2 cooked potatoes, diced 1 clove garlic, minced 2 (7 oz.) cans minced clams or 1 1/2 cups crab meat 1 lb. can cream corn 2 to 2 1/2 cup evaporated milk 2 to 3 cups clam juice 6 tbsp. cornstarch 6 tbsp. cold water Salt White Pepper Directions: Cook bacon until rendered, drain fat, and set aside. Add butter, onion, green pepper, potatoes, and garlic. Sauté 10-12 minutes until vegetables are tender. Season to taste. Add undrained minced clams and corn. Heat, stirring constantly. Add milk and clam juice. Bring to a rolling boil. Mix cornstarch with cold water and stir into soup. Heat until soup is slightly thickened and translucent. Crumble bacon on top of each bowl.
14: Mama's Picnic Pot Beans Ingredients: 4 slices bacon (or cut up smokies) cup finely chopped onion cup chopped green pepper 2 cans pork & beans (drain 1 can) 1 tbl. Dark molasses 1 tsp. Worcestershire sauce 3 tbl. Brown sugar tsp. black pepper tsp. powder oregano salt, optional Directions: Fry bacon (or smokies), reserve 1 tbl. fat. Crumble bacon and set aside. Heat fat and cook onion and green pepper, do not brown. Stir in remaining ingredients. Bake about 300-325 degrees for 1 hour. | Side Dishes
15: Scalloped Potatoes Supreme Ingredients: 4-5 potatoes pared, sliced thin 1/3 cup chopped green pepper 1/3 cup minced onion 2 cans cream of mushroom soup 1 can evaporated milk pepper Directions: Alternate layers. Bake 350 degrees for 1 1/2 hours, or till tender.
16: Easy Cheese Bread | Ingredients: 3 3/4 cup buttermilk baking mix 3/4 cup (3 oz.) shredded sharp cheddar cheese 3/4 cup water 3/4 cup picante sauce or salsa drained 1 egg Directions: Combine ingredients and beat vigorously for 30 seconds. Pour into a generously greased and floured 9” x 5” loaf pan. Bake in preheated oven at 350 degrees for about 45 to 50 minutes or until golden brown. Remove from pan and cool on wire rack. Serve with salad, soup, or stew. Freezes well.
17: Holiday Sweet Potatoes Ingredients: 1 lg. can sweet potatoes, drained 1 can whole cranberry sauce 1 tsp. cinnamon 1 cup flour 1 cup brown sugar 1 cup oatmeal cup butter Directions: Mix together the cinnamon, flour, brown sugar, oatmeal, and cup butter in a separate bowl. Alternate layers of sweet potatoes, cranberries, and flour mixture in a buttered casserole dish. End with four mixture. Pour other cup of butter over the top of the casserole to wet the rest of the flour and brown sugar. Bake 30-45 minutes covered at 375 degrees. Put small marshmallows on top and broil for a few seconds, until browned. For large servings: Use 3 (40 oz.) cans of sweet potatoes, 2 (14 oz.) cans of whole cranberry sauce, and double the flour topping.
18: Margie's Spaghetti Sauce | Ingredients: 1 lb. hot lean turkey links 1 tbs. olive oil 1/2 cup onion, chopped 1 lg. or 3 cloves garlic, chopped 4 sliced mushrooms 1 can (14.5 oz.) Italian style or whole tomatoes, cut up 1 jar (2.6 oz.) sundried tomato and olive pasta sauce 2 med. bay leaves 1/4 tsp. dry oregano 1/2 tsp. dry basil* 2 tsp. dark molasses 1/4 tsp. salt and black pepper Directions: Cut up the turkey links out of the casing and brown in the olive oil. Drain the juice. Add all other ingredients and simmer for 1 hour, uncovered. Serve over cooked spaghetti. *Optional: Can sprinkle fresh chopped basil over sauce before serving, instead of dry basil.
19: Busia's Stuffed Cabbage Rolls "Galumpkees" | Ingredients: Cabbage 1 1/2 lb. ground beef 1 cup cooked rice 1 small chopped onion 1 egg, slightly beaten 1 8 oz. can tomato sauce 1 can tomato soup 1/2 tbsp. brown sugar 1/4 cup water 3/4 tsp. salt 1/4 tsp. pepper/poultry seasoning Directions: Cook cabbage leaves in boiling salt water about 15-20 minutes or until limp; drain. Use 2 qt. casserole – Don’t grease. Put small broken leaves on the bottom. Shave off bitter end on cabbage. Roll up with filling. After each layer, put sauce. Bake at 350 degrees for 1 hour covered.
20: Ingredients: 1 boneless whole pork loin 1 can chicken broth 1 cup julienned sweet peppers 1/2 cup onion, chopped 1/4 cup cider vinegar 1 tbl. Worcestershire sauce 1 tbl. brown sugar 2 tsp. Italian seasoning 1 tsp. salt 1/2 tsp. pepper Directions: Cut roast in half and add ingredients above. Cook 3-4 hours in crock pot. Gravy: Strain and skim off fat. Pour 1 cup into sauce pan. Combine 2 tsp. cornstarch and 2 tsp. cold water. Add and boil until thick (about 2 min.). Serve with mashed potatoes. | Ingredients: 3 cups celery, chopped 1 cup onion, chopped 1 cup ketchup 1 cup barbecue sauce 1 cup water 2 tbl. vinegar 2 tbl. Worcestershire sauce 2 tbl. brown sugar 1 tsp. chili powder 1 tsp. salt 1/2 tsp. pepper 1/2 tsp. garlic powder 1 boneless chuck roast (3-4 lbs.), trimmed 14-18 hamburger buns, split Directions: In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. | Tangy Barbecue Sandwiches | Crock Pot Pork Roast
21: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Island Ribs Ingredients: 2 lbs. lean country style spareribs 1 (8 oz.) can hunt’s tomato sauce with mushrooms 1 (8 oz.) can crushed pineapple 1/2 cup brown sugar 2 tbl. vinegar 2 tbl. soy sauce 1/8 tsp. ground ginger 1 (1 lb.) can sweet potatoes, drained Directions: Trim fat from ribs. Arrange ribs in baking dish. Bake at 450 degrees for 1 hour; turn once. Pour off fat. Combine remaining ingredients, except sweet potatoes, bring to boil. Simmer 5 minutes. Spoon half over the ribs. Bake at 350 degrees for 30 minutes. Turn ribs; add sweet potatoes and remaining sauce. Bake 25 minutes.
22: Chili Rellanos Ingredients: Green Ortega Chilis Jack Cheese Eggs (1 for every 3 peppers) Flour 1 tbs. olive oil Directions: Rinse peppers and pat dry. Stuff with slices of cheese. Whip egg whites until they form peaks. Blend in yolks, a few tsp. of flour and a dash of salt. Dip stuffed peppers in egg mixture and fry in a non-stick skillet with a heavy coat of Pam and 1 tbs. olive oil. Cover and cook on 1 side until lightly browned, then carefully flip and repeat. | Chili Rellanos Sauce Ingredients: 1/2 can green or regular salsa 2 small cans tomato sauce 1 tbs. diced green Ortega chilis Onion, small amount, finely chopped Garlic powder, small amount
23: Green Chile Enchiladas Ingredients: 1 lb. green enchilada sauce 2 cooked large chicken breasts, shredded 1 package of shredded Mexican cheese Chopped onion and garlic, sauté 2 minutes 1 sm. Can black olives 1 package white corn tortillas Directions: In an ungreased skillet warm on medium-high heat. Cook each tortilla about 10-15 seconds on one side and turn over. Cook about 5 seconds. Put on plate and cover with a damp towel. Dip each enchilada in sauce and fill baking dish. Before cooking, put a little water on each side and put them in the pan
25: Pumpkin Pie | Ingredients: 3/4 cup granulated sugar 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. ground cloves 2 lg. eggs 1 (15 oz.) can LIBBY's 100% pure pumpkin 1 can (12 fl. oz.) NESTLE CARNATION evaporated milk 1 unbaked 9 in. deep-dish pie shell whipped cream , topping Directions: Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 - 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
26: Ingredients: 2 cups finely crushed vanilla wafers 1 cup powdered sugar, sifted 1 to 1 1/2 cups finely chopped pecans 2 tbsp. cocoa 2 tbsp. light corn syrup 1/4 cup rum, brandy, or bourbon 1/4 cup powdered sugar Directions: Combine wafers, 1 cup powdered sugar, pecans, and cocoa. Add corn syrup and rum; mix well. With dampened hands shape into 1 in. balls (by tsp.). Roll in powdered or granulated sugar. Pack loosely in tin, separating with layers of wax paper. Cover tightly and store at least 24 hours for best flavor. Makes 4 dozen | Rum Balls
27: "There is no love sincerer than the love of food." ~George Bernard Shaw | Ingredients: 1 9” unbaked pie shell 4 cups pared and sliced apples (4 large) 2 eggs 1 (14 oz.) Eagle brand sweetened condensed milk (not evaporated) 1/4 cup margarine, melted 1/2 tsp. ground cinnamon Dash of ground nutmeg 3 tbsp. chopped nuts 2 tbsp. light brown sugar Directions: Arrange apples in pastry shell. In a medium bowl beat eggs, stir in sweetened condensed milk, margarine, cinnamon, and nutmeg; mix well. Pour over apples. In a small bowl, combine nuts and sugar. Sprinkle over pie. Place in the bottom third of oven. Bake 10 minutes at 425 degrees. Then reduce the oven to 370 degrees; continue baking 35-40 minutes longer or until golden brown. Cool before cutting. Makes one 9” pie | Streusel Topped Apple Custard Pie
28: Ingredients: 1 red velvet or any cake mix (make with package directions) Add: 1 package instant vanilla pudding to cake mix Directions: Spray bundt pan with PAM before baking. Bake per cake directions (350 degrees), except only coat pan with PAM, not flour Frosting: 1/2 package 8 oz. cream cheese, softened 3 tbsp. butter, softened 1 tsp. vanilla 2 cups powdered sugar *can thin with a little milk, if needed | Nell's Bundt Cake
29: Ingredients: 1 cup shortening 1 cup gran. sugar 1 egg 1 cup molasses 2 tbsp. vinegar 5 cups sifted flour 1 1/2 tsp. soda 1/4 – 1/2 tsp. salt 2-3 tsp. ginger 1 tsp. cinnamon 1 tsp. cloves Directions: Cream shortening and sugar. Stir in next three ingredients together. Stir in molasses mixture. Chill at least 3 hours or overnight. On floured surface – roll to 1/8” thickness, cut. Can use candy for eyes (before baking). Bake at 370 degrees about 10 minutes. Cool and remove from cookie sheet. Place on wire rack to finish cooling. Makes 5 dozen 4 inch cookies. | Gingerbread Men
30: Ingredients: 2 cups flour 1 tsp. salt 2/3 cups shortening 1 1/4 cups sugar 2 tbsp. flour 1/8 tsp. salt 1/4 cup soft butter 3 eggs 1 tsp. lemon rind 1 lemon Cinnamon Directions: Pie Crust (8in. pie): Sift 2 cups flour and 1 tsp. salt. Cut in 2/3 cup shortening. Sprinkle 6-7 tbsp. cold water. Roll out and turn in lemon filling. Lemon Filling: Blend 1/4 cup butter, 1 1/4 cups sugar, 2 tbsp. flour, 1/8 tsp. salt, and mix thoroughly. Add eggs, well-beaten (reserve 1 tsp. egg white for crust). Blend well until smooth. Grate 1 tsp. lemon rind from lemon. Peel the lemon and slice into paper thin pieces (about 1/3 cup). Add 1/2 cups water, rind, and slices to mix and mix well. Pour into crust and add top crust. Brush top with egg white and sprinkle with cinnamon and sugar. Slit top crust before putting on pie. Bake at 400 degrees for about 35 minutes. | Slice O' Lemon Pie
31: Name | Peppermint Chocolate Bar | Ingredients: Dark chocolate bar White chocolate bar Crushed peppermint candy canes Directions: Put chocolate bars flat in a glass dish. Melt the white chocolate over the dark chocolate. Layer with crushed candy canes. Cut into squares.
32: Ingredients: 1 (17.6 oz.) package brownie mix with walnuts Vegetable oil cooking spray 3 (6 oz.) candy bars with almonds and toffee chips (recommended Symphony brand) Directions: Prepare brownies according to package instructions. Line a 13” x 9” cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter. Bake according to package instructions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownie into squares. | Toffee Brownies
33: Apricot Banana Bread | Ingredients: 1/3 cup butter or margarine, softened 1/2 cup sugar 2 eggs 1 cup mashed ripe bananas (2 to 3 medium) 1/4 cup buttermilk or sour milk 1 to 1 1/4 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup 100% bran cereal (not flakes) 3/4 cup chopped dried apricots (about 6 oz.) or dates and a few apricots 1/2 cup chopped walnuts Directions: In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees for 55-60 minutes or until bread tests done. Cool 10 minutes before removing from pan to a wire rack.
34: Ingredients: 1/3 cup (4-5 tbsp.) melted butter 1/3 cup brown sugar, packed 2 eggs 1 tsp. vanilla 1 small can crushed pineapple, drained (save juice if needed 2/3 cups) 1 1/2 cup flour 1 tsp. baking soda 1 tsp. cinnamon rounded 3 cups oatmeal (quick or regular uncooked) 1 cup raisins or craisins and 1/2 cup chopped dates 1/8 grated fresh orange peel, optional Directions: Mix dry ingredients (flour, baking soda, cinnamon, oatmeal, raisins) and add to melted butter and other ingredients. Drop by rounded tbsp. on cookie sheet – greased. Pat cookies down. Bake 10-12 minutes or until golden brown. Cook 1 minute on sheet and remove. Makes 4 dozen cookies | Margie's Oatmeal Cookies