S: Family Recipes
1: This Cookbook is inspired by all of the talented cooks in the family. | Soups...................................... 2 Salads...................................... 6 Appetizers............................. 12 Main Dishes......................... 18 Desserts.................................. 26
2: Dan’s “Still Working On This Recipe Since 1990” Chicken Soup | Scrap Pot (preferably 5 gallon): 18 (14.5 oz.) cans of Swanson’s Chicken Broth 1 bunch of rinsed fresh parsley (remove rubber band) 22 lbs. of whole chickens (preferably capons or stewers) (remove bags of kidneys, livers, hearts and necks) 5 whole bay leaves 5 whole cloves Finishing Pot (preferably 7 gallon): 12 cups of cold tap water 204 oz. diced canned tomatoes (or whole tomatoes and blend them) 6 (14.5 oz.) cans of Swanson’s Chicken Broth (33% less sodium) 8 cups of fresh whole carrots, cut small 6 cups of yellow onions, diced 4 cups of fresh celery stalks, cut small 1 cups minced garlic, in juice 7 tsp. ground black pepper 6 tsp. oregano 16 oz. bag of frozen corn niblets 16 oz. bag of frozen green peas
3: 1. Start Scrap Pot first. Bring to a boil and then reduce to a simmer for 5 or more hours. 2. Start Finishing Pot and let simmer 5 or more hours. 3. After a 2 or 3 hours, start taking chicken out of the Scrap Pot and let cool down until you can take off meat.Pull off good white meat, cut into bit size pieces and put into the Finishing Pot.Pull off dark meat and put into Finishing Pot if want 4. Return ALL bones, skin, scraps, etc. back into the Scrap Pot for further simmering & flavor extraction. 5. After flavor extraction has been completed for the contents in the Scrap Pot, then carefully drain broth from the scraps. Carefully put the strained broth into Finishing Pot and discard the scraps. Make sure that no bones or yucky stuff gets into the Finishing Pot !! 6. After Finishing Pot is done simmering, then remove from heat, let cool off and then put into separate containers for freezing. Note: For absolute best flavor, get 30 lbs. of chicken bones and scraps from the butcher and simmer all day, to get the best broth !!
6: Grandpa Bonis | Salad Dressing | 1 pkg Good Seasons Italian dressing 1 tbsp Worcestershire sauce 1 tsp Garlic powder or Minced garlic 1 tsp Tarragon 1/3 cup Grated cheese 1 tsp Thyme 1/4 tsp Italian herb seasoning 1/4 tsp Marjoram 1 tbsp Oregano 1/4 tsp Dill 1/4 tsp Black pepper 2 cup Wine vinegar Mix all of the above – add 1 cup oil and mix.
7: 4oz Fresh Basil (leaves only) 1/4 tsp Pepper 1 cup Oil 1/2 cup Cheese 2oz Pine Nuts 1oz Garlic | Grandpa Bonis' Pesto | In blender pulse fresh basil with a little oil. Add pine nuts, cheese, garlic, and pepper. Pulse all ingredients, then drizzle rest of oil while mixing.
8: Nikki | Pasta Salad | 1 box Cellentani Pasta 2 Cucumbers 2 Tomatoes 1 can black olives Italian Salad dressing Boil water. Add pasta, Cook to taste. Slice cucumbers and tomatoes but in a bowl. Drain black olives, add to bowl. Add pasta and salad dressing. Toss and served cold. | Mom | Pasta Salad | 1 box tri-colored noodles 1 jar of artichoke hearts 1 can of diced black olives 1 Packet of good seasoning Italian dressing (make by directions on packet) Boil water. Add pasta, cook to taste. Prepare Italian dressing as direct by packet. In a bowl mix drained artichoke hearts and black olives, pasta and Italian dressing. Shake and serve cold.
9: "Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!" — Julia Child | Aunt Line | Potato Salad | 3 lbs Red Potatoes 9 Hard boiled eggs 4 Stalks of Celery - Finally chopped 1 White onion - grated Hellmann's Mayonnaise Salt to taste Boil potatoes. Cool. Cut potatoes into bite size pieces. Cut up eggs. Mix all using as much mayonnaise to make it nice and creamy.
12: 2 16oz cans Pork and Beans 3/4 cup Brown Sugar 1 tsp Dry Mustard 6 slices Bacon, cut into pieces 1/2 cup Ketchup Empty both cans of pork and beans into bottom of greased casserole dish. Combine sugar & mustard. Sprinkle half of mixture over beans. Add ketchup and sprinkle rest of mixture over beans. Top with bacon. Bake uncovered in slow oven. 325 degrees for 2 1/2 hours. | Grandma Bonis' Baked Beans
14: Danielle | Sweet and Zesty Meatballs | 1 1/2 cup Grape Jelly 3 - 12oz Bottles of Chili Sauce 6 tbsp Vinegar 1 lrg Green, Red, Yellow Pepper 1 Bag of frozen Meatballs In large saucepan combine jelly, vinegar, and chili sauce. Bring to a boil over medium heat. Add peppers. Put meatballs in crock pot and pour in sauce. Cook on low for few hours before serving. | Mom | Twice Baked Potatoes | 5lbs Potatoes 1/2 cup Margarine 1 8oz Cream Cheese 1/8 tsp Pepper 2tbsp Chopped Chives 1 tsp Salt 1 cup Sour Cream Peal and boil potatoes. Mash potatoes and mix the rest of the ingredients into potatoes. Place in a greased baking pan with dabs of butter on top. Sprinkle paprika on top, bake uncovered at 350 degrees for 45 minutes
15: Corn Casserole 1 can of Cream Corn 1 can Corn (do not drain) 1 cup Sour Cream 1 Stick of Butter (melted) 1 box of Jiffy Corn Muffin Mix Mix all ingredients in a glass oven proof bowl. Bake at 350 degrees for about 1 hour | Green Bean Casserole 3 cans Green Beans (strained) 3 cans Cream of Mushroom Soup 1 container of Frenches Onions In a 9 x 13 casserole dish layer the green beans and the cream of mushroom soup. Adding a layer of Frenches onions in the middle and on top. Bake at 350 degrees for 30 minutes
19: Mom's Spaghetti & Meatballs | Sauce: 1 lrg Clove Garlic 1 can Petite Diced Tomatoes 2 cans of Tomato Sauce (add more if desire) 2 small cans Tomato Paste Salt and pepper to taste Add everything to crock-pot (might need to thin with some water, use judgment). Add sausage uncooked and let cook in sauce, last two hours remove so doesn't over cook. Add partially cooked meatballs a few hours before its done. Cook on low for 8hrs. Meatballs: 1-2lbs Ground Beef 1 Egg Parmesan cheese Breadcrumbs Salt Pepper Parsley Clove Garlic (chopped fine) Small onion (chopped fine) Mix all ingredients (add cheese and breadcrumbs until soft but not overly moist). Make into balls. Fry them until almost cooked all the way through. Add to sauce.
20: Stir Fried Spaghetti 2 cans Petite Diced Tomatoes 1 lrg Zucchini 1 pkg sliced fresh Mushrooms 1 clove Garlic 1 White Onion 1pkg Spaghetti Olive Oil Salt and Pepper to taste Boil water, cook pasta to taste. In a large skillet add olive oil and minced garlic, sautÃe but do not burn! Add onions, sautÃe for a few minutes. Add two cans of tomatoes, and zucchini, cover and let simmer. Add salt and pepper to taste. Last ten minutes of cooking add container of mushrooms. Serve sauce over spaghetti. add Parmesan cheese. Pasta Fafioli 1 can Northern White Beans 1 can Petite Diced Tomatoes 4 cans of Tomato Sauce 1 Medium Onion 1 clove Garlic Salt and Pepper to taste 1 box Ditalini Pasta Drain and rinse beans. Slice onion and crush garlic. Add to crock-pot. Start with petite diced and add tomato sauce until full. Cook on low for about 8hrs.
21: Mom's Chili | 1 can Light Kidney Beans (drained and rinsed) 2 lbs Ground Beef Medium Onion Chili Powder Cumin 1 can Petite Diced Tomatoes 2 cans Tomato Sauce Brown ground beef. Add salt and pepper lightly. Sprinkle with Chili powder and Cumin while browning meat. Remove from pan and put into crock-pot (drain it). Slice onion and add to crock pot with beans. Add tomatoes and sauce. Add more chili powder, cumin, salt and pepper to taste (or smell). Cook on low 8hrs. "When baking, follow directions. When cooking, go by your own taste" - Anonymous
22: 1 lbs Hamburger 3/4 cup Water 1 med Onion (about 1/2 cup) 1 tsp Salt 2 tbsp Chili Powder 1/2 tsp Cumin 1 clove Garlic 1 cup Shredded Lettuce 1 lrg Tomato, Chopped 1/2 cup Sour Cream 1 cup Shredded Cheddar Cheese 8 Taco Shells Cook and stir hamburger in skillet until light brown. Drain and stir in water, onion, chili powder, salt, cumin and garlic.. Heat to boiling: reduce heat. Simmer uncovered, stirring occasionally, until thick. | Mom's Tacos | 1 Boneless beef chuck roast (3-4lbs) 1 cup Sliced Celery 4 cans Cream of Mushroom Soup 1 tbsp Vinegar 2 tsp Beef Bouilion Granules 1/4 tsp Pepper 1 pkg Mushrooms 1 pkg Egg Noodles 1/2 cup Cold Water 1 cup Chopped Onion 1/2 cup Flour Trim excess fat from meat. Place roast in slow cooker, cutting in half if needed to fit. Add celery and onion. Mix soup, vinegar, bouilion, and pepper. Pour into slow cooker. Cover and cook on high for 4 1/2 to 5hrs on low for 9-10 hrs or until meat is very tender. Add mushrooms about 1hr before serving. In a small bowl, stir water and flour until smooth. Stir into boiling liquid around roast. Cover and cook on high for 20 to 30 minutes or until thickened. Spook gravy over noodles serve meat separately. | Family Pot Roast
23: Mom | Beef Stroganoff | 1 pkg Stew Meat 2 Stalks Celery (chopped) 1 Onion 1 pkg Mushrooms 2 lrg Cans Cream of Mushroom soup 1 tbsp Beef bullion granulated Add to crock-pot. Cook on low for 8hrs. Last hour add diced mushrooms. Serve over egg noodles. | 1 lbs Hamburger 1/3 cup Celery 1/4 cup water 1/3 cup Ketchup 1 med Onion 2 tbsp Brown Sugar 1/3 cup Green Pepper 1 tbsp Worcestershire Sauce Cook hamburger & onion in skillet until hamburger is light brown; drain. Stir in remaining ingredients. Cover and cook over low heat until vegetables are tender. 10-15 minutes. Serve on buns. | Sloppy Joes | Mom
26: Written from memory, baked with love, and enjoyed by all.
27: Sugar Cookies | 1 1/2 cup Powdered Sugar 1 Egg 1/2 tsp Almond Extract 1 cup Butter, Softened 1 tsp Vanilla Extract 2 1/2 cup Flour 1 tsp Cream of Tartar 1 tsp Baking Soda Granulated Sugar Mix powdered sugar, butter, egg, vanilla and almond extract.Mix flour, baking soda and cream of tartar. Mix together. Cover and refrigerate at least 2 hours. Heat oven 375. Divide dough into halves. Roll each half on lightly floured board. Cut into shapes. If desired sprinkle with granulated sugar. Bake for 7-8 minutes. Cool and decorate as desired. | Beat until soft a 1/2 cup butter. Add and blend until creamy 2 tbsp sugar. Add 1 tsp vanilla. Swift before measuring 1 cup flour. Add 1 cup flour and 1 cup finely chopped pecans. Combine both mixtures. Roll dough into small balls. Place 1 inch balls on greased cookie sheet. Bake at 300 degrees. While still hot toss cookie balls in powder sugar. Cool on cooling rack. | Pecan Puffs
28: 1 – 3oz cream cheese 1/2 cup butter 1 cup flour sifted Cheese pastry; let cream cheese and butter soften at room temperature, then blend. Stir in flour. Chill for 1 hour. Shape dough in mini muffin pan to form crust. 1 egg 3/4 cup Brown Sugar 1 tbsp soft butter 1 tsp vanilla Dash of salt 2/3 cup coarsely chopped pecans Pecan filling; beat together sugar, egg, butter, vanilla and salt until smooth and fluffy. Add pecans to mixture and fill crust with mixture. Bake in slow oven, 325 degrees. For about 25 minutes or until filling is set. Cool, remove from pans. | Tea Time Tassies: | Sugar Cookies: | 1 1/2 cup Powdered Sugar 1 Egg 1/2 tsp Almond Extract 1 cup Butter 2 1/2 cup Flour 1 tsp Cream of Tartar 1 tsp Vanilla 1 tsp Baking Soda Granulated Sugar Mix powdered sugar, butter, egg, vanilla and almond extract Mix flour, baking soda, and cream of tartar Cover and refrigerate at least 2 hours. Heat oven to 375. Divide Dough into halves. Roll each half on lightly floured board. Cut into shapes. If desired sprinkle with granulated sugar. Bake for 7-8 minutes.
29: Biscotti | Cranberry Almond Biscotti 2 1/4 cups Flour 1 cup Sugar 1 tsp Baking Powder 1/2 tsp Baking Soda 1 tsp Cinnamon 1/2 tsp Nutmeg 1 tbsp Almond or Vanilla extract 6oz Dried Cranberries 1/4 cup sliced Almonds 2 Eggs plus 2 Egg Whites Preheat oven to 325. Combine dry ingredients in a medium bowl. Whisk together eggs, egg whites, and extract in a separate bowl. Add to dry ingredients, mixing just until moist, using electric mixer on med. speed. Add cranberries and almonds mix. Form into 14" log shapes 1 1/2" wide. Place on cookie sheet and bake for 30 minutes or until firm. Cool, cut into 1/2" slices and place in 300 degree oven upright, bake for 10 more minutes. Vanilla Biscotti 3 Eggs 1/2 Cup oil 1 tbsp Baking Powder 1 cup Sugar 1 tsp. Vanilla Pinch of Salt 2 1/2 cups Flour (more if needed up to 3 cups) Form into log. Bake at 350 for 30 minutes or until firm.Cut into slices and put back into oven to toast
30: Pumpkin Pie | Pie Crust 2 Eggs 1/2 tsp Salt 1/4 tsp Cloves 1 16oz can Pumpkin 1 tsp Cinnamon 1 2/3 cup Milk 3/4 cup Sugar 1/2 tsp Ginger Heat oven to 425. Beat eggs slightly. Beat in remaining ingredients. Pour filling into pie crust. Bake 15 min. Reduce oven temperature to 350. Bake until knife inserted in center comes out clean. About 45 minutes.
31: Raspberry and Cream Pie Crust: 1 unbaked pie crust Raspberry Layer: 3/4 cup Granulated Sugar 1/4 cup Cornstarch 1/8 tsp Salt 1 3/4 cups Water 1 pkg (3oz) Raspberry flavor gelatin 1 pkg (12oz) Frozen unsweetened raspberries Cream Layer: 1 pkg (3oz) Cream Cheese, softened 1/8 tsp Salt 1/3 cup Confectioners' Sugar 1 tsp Vanilla 1 cup Whipping Cream, whipped Sauce: 1/2 cup Chocolate Chips 1. For crust, prepare and bake as directed. Cool crust completely. 2. For raspberry layer, combine granulated sugar, cornstarch and 1/8 tsp salt in medium saucepan. Gradually stir in water. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Add gelatin. Stir until dissolved. Stir in raspberries. Refrigerate until slightly thickened. 3. For cream layer, combine cream cheese, 1/3 cup confectioners' sugar, vanilla and 1/8 tsp salt in medium bowl. Beat at medium speed with electric mixer until smooth. Beat in whipped cream. Spread half of cream mixture on bottom of pie crust. Top with half of raspberry mixture. Repeat layers. Refrigerate 1 hour. 4. For sauce, Melt 1/2 cup chocolate chips. Drizzle over raspberry later and edge of crust. Refrigerate at least 1-2 hours before serving.
32: Apple Pie 3/4 cup Sugar 1/2 tsp Nutmeg 2 tbsp Butter 1/4 cup Flour 1/2 tsp Cinnamon 6 cups thinly sliced Granny Smith apples Dash of salt Heat oven to 425. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Place in pastry crust, dot with butter. Cover with top crust. Seal, cut slits in top. Bake 40-50 minutes until juice begins to bubble.
33: Name | Blueberry Pie | Two 9" pie crusts 1/2 cup Sugar 1/3 cup Flour 1/2 teas. Cinnamon 4 cups Blueberries 1 tbsp. Lemon Juice 2 tbsp Butter Heat oven to 425. Place one pie crust in pie dish. Mix sugar, flour and cinnamon. Stir in blueberries. | Pour into crust. Sprinkle with lemon juice and dot with butter. Cover with top crust seal and flute edges. Cut vents in top. Cover edges with strips of foil, remove during the last 15 minutes. Bake until crust is brown and juice begins to bubble through slits in crust.
34: Name | 1 9inch Deep Dish Pie Crust 1 pkg Jello Lemon Pudding and Pie filling 1 8oz pkg & 13oz pkg Cream Cheese 3/4 cup Confectioners Sugar 1 1/2 cup Whipped topping 1 tbsp Lemon Juice Prepare pie filling - let cool. Beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate. Spread cream cheese mixture in pie crust. Top with lemon filling. Chill over might. | Chocolate Truffle | Lemon Supreme Pie
35: Box Chocolate Cake 4 boxes of Chocolate Pudding 16oz Cool Whip 1/3 cup Kahlua Bag of Heath Bits Bake chocolate cake in 9x13 pan per box directions. Poke holes in cake surface, pour Kahlua over cake and let soak in. Prepare pudding using 1/2 less milk than the box directions say for each box Use large glass bowl and layer ingredients (Cake, Pudding, Cool whip, heath pieces)and repeat until you reach the top of bowl. | Chocolate Truffle
36: Cheesecake Crust: 1 1/4 cup Graham cracker crumbs 2 tbsp Sugar 3 tbsp Butter Mix together and press into spring form pan. Cake: 2 - 8oz pkg Cream Cheese 3 Eggs 1/2 cup Sugar Mix all of the above and pour into crust. Bake at 350 about 30-40 minutes Topping: 1 Pint Sour cream 1/4 cup Sugar 1 tbsp Vanilla Mix all of the above and pour into cake and bake for another 10 minutes
37: Chocolate Pistachio Cake | 1 pkg (2-layer size) Yellow cake mix 1 pkg (4oz) Pistachio instant pudding 4 Eggs 1 cup Water 1/2 cup Oil 1/2 tsp Almond Extract 1/4 cup Chocolate Syrup Combine cake mix, pudding mix, eggs, water, oil and extract in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Measure 1 cups batter, stir in chocolate syrup. Spoon batter alternating it into a greased and floured 10 inch Bunt or tube pan. Zig zag spatula through batter so marble. Bake at 350 degrees for 50 minutes. Cool 15 minutes; remove from pan and finish cooling on rack. Sprinkle with confectioners sugar or cream cheese frosting if desire