Enjoy up to 55% Off! Code: JOLLY Ends: 12/5 Details
Apply
  1. Help

Family Recipes

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Family Recipes - Page Text Content

S: FAMILY RECIPES

1: Table of Contents | 2 8 20 25 32 | Appetizers ............................ Soups, Salads & Sides ...... Entrees ................................. Sweets ................................. Misc ..................................... | All of the recipes contained within these pages, have been lovingly donated by both family and friends.. We all hope that you will try each recipe...at least once. Bon Appetit!

2: {Appetizers} | 2 | "It's so beautifully arranged on the plate-you know someone's fingers have been all over it." | --Julia Childs

3: Directions: Boil the wings for 5 minutes or until cooked. Then put the wings on a cookie sheet or broiler pan sprayed with cooking spray and broil for 9 minutes. Pull wings out and coat with sauce. Put wings back under the broiler for another 7 minutes and ENJOY! Tidbits: For regular heat just use butter and Franks hot sauce. For Medium heat add Tabasco and Cheyenne Pepper. For Hot heat add in Red pepper to Tabasco and Cheyenne pepper. For Insane also add in some salt to larger quantities of peppers and Tabasco. | 1 lb Raw Buffalo Wings stick of salted butter (melted) cup of Frank’s Hot Sauce 1 tbsp Cheyenne Pepper (optional) 1 tbsp Tabasco Sauce (optional) 1 tsp Crushed Red Pepper flakes (optional) | Keith's Hot Wings | Bonnie's Crab Dip | 1/2 pint sour cream 2, 8 oz. cream cheese 1 lb crab meat (drained) 1 tsp Old Bay Seasoning 3/4 tsp mayonnaise Juice of 1/2 a lemon 3 shakes of garlic powder (maybe to 1 tsp) 2-3 tsp Worchester sauce 1/2 to 3/4 cup grated cheddar 1/2 cup slivered almonds (optional) | 3 | Directions: Combine ingredients together except cheddar and almonds. Pour the crab mixture into a shallow 10” baking dish and top with the cheddar cheese and almonds (optional). Bake for 1 hour at 300 degrees. | By: Keith Weinhold | By: Bonnie Weinhold

5: Directions: In a small bowl combine soy sauce, garlic, honey, lime juice, zest and oil. Place flank steak in a reseal-able plastic bag. Pour marinade over flank steak. Seal bag and refrigerate 4 hours to over night. Remove steak from marinade, discarding marinade. Cut steak diagonally across the grain into 1/4 inch thick strips. Thread strips onto skewers. Place skewers in a single layer on a broiler pan. Serve with Ancho Chili Sauce. | 1/2 cup soy sauce 4 cloves garlic, minced 2 tablespoons honey 2 tablespoons fresh lime juice 1 tablespoon lime zest 1 tablespoon sesame oil 1 (2-1/2 lb.) flank steak | Lime Flank Steak Skewers | K & K's Buffalo Dip | 1, 8 oz. cream cheese, softened 1/2 of a 12 oz. bottle of Marie's blue cheese dressing 1/2 c. of Frank's RedHot Sauce 1/2 c. of blue cheese crumbles 2 poached chicken breasts, shredded 2 c. of shredded cheddar cheese | 5 | Directions: Poach the 2 chicken breasts and shred. I prefer to poach the chicken breasts in chicken broth, but you can poach them in water as well. Shred. Mix everything together with 1 cup of cheddar cheese. Pour into a deep dish pan. Top with the remaining cheddar cheese and the blue cheese crumbles. Bake for 30 minutes at 350 degrees. Serve with Tostito's chips. | By: Kim Weinhold | By: Kim & Kris Weinhold | Ancho Chili Sauce 1-8 ounce container of sour cream 1/2 cup mayonnaise 1 teaspoon Ancho chili powder 1/2 teaspoon fresh lime juice Directions: In a small bowl, combine all ingredients. Cover and chill. | Keith's Taco Dip | By: Keith Weinhold | 1 lb of ground beef 1 Old El Paso taco seasoning packet 1, 14.5 oz. can of refried beans 1, 4 oz. of green chili's 1 jar of jalapenos | Directions ... Brown ground beef, drain. Add in taco seasoning, refried beans, and chili's. Pour in about 1/4 of jalapeno juice from and add in a few jalapeno slices. Heat through. Serve with tortilla chips.

7: 7

8: {and Salads} | {Soups . . . Sides} | "I cook with wine. Sometimes I even add it to the food." | --------------- | --WC Fields | 8

9: 2 lbs. of Yukon Gold potatoes Salt cup of white wine or 2 tbsp’s of white wine vinegar cup of crumbled goat cheese 1 cup of either sour cream (you can also use 1 cup of either yogurt or creme fraiche) 1 lemon, juiced | Directions: Cover the potatoes with water and bring to a boil. Salt the water and cook until tender, about 10 minutes. When the potatoes are cooked, return them to the hot pot and douse with a splash of white wine or a couple tablespoons of white wine vinegar. In a bowl, whisk together the goat cheese, sour cream, lemon juice, olive oil and garlic. Toss the potatoes, dill and scallions in the dressing and season with salt and pepper. TIDBIT ... I’ve also added a couple of extra things: a couple of strips of bacon and some extra cheese. | Tangy Goat Cheese and Dill Potato Salad | 1/4 cup of extra-virgin olive oil 1 small clove of garlic; finely minced 1/4 cup of fresh dill 4 scallions, finely chopped; both white and greens Freshly ground pepper (to taste) | 9 | By: Kim Weinhold ..... and Rachael Ray : ) | Taco Soup | By: Kim Weinhold | Direction: Brown the meat with the onions and garlic; drain well. To the meat mixture add the taco seasoning and ranch dressing; mix throughly. Add in remaining ingredients (DO NOT drain the beans) and mix until everything is well blended. Simmer for about an hour. | 1 lb of either ground turkey or beef 1 small onion; finely chopped 2 cloves of garlic; minced 1 packet of taco seasoning 1 packet of (Original Hidden Valley) dry ranch dressing mix 3, 15 oz. cans of beans; your choice 1,10 oz. can of Rotel | 1, 15 oz. can or whole corn 1, 15 oz. can of diced tomatoes 1, 15 oz. can of tomato sauce 1, 15 oz. can of water

10: Directions: Brown the ground beef or sausage with the garlic and onions; drain. Pour in the beef broth, tomato sauce, diced (or crushed) tomatoes, the Worcestershire sauce, the oregano, thyme, parsley and basil; let simmer for about 30 mins. Add in the julienned carrots and celery; simmer another 15 mins. Once the veggies are soft and in the beans, the Frank's; if you like and the salt and pepper. In a separate pot, cook the Ditalini noodles...this will stop the noodles from soaking up all the broth in the pot. Serve with Parmesan cheese, crusty bread, and red wine. | Pasta Fagioli | 1 tbsp. of Worcestershire sauce 1 tsp each of Oregano, Thyme, and Parsley 1/2 tsp of Basil Salt and Pepper; to taste Hot Sauce like Frank's Cooked Ditalini | 1 lb of ground beef or sausage 3 cloves of garlic, minced 1 medium sized onion; about baseball size 2 carrots; julienned 2 ribs of celery; chopped 2 cans of Great Northern beans; rinsed 1 can of beef broth 2 cans of tomato sauce 1 can of crushed or diced tomatoes | 10 | By: Kim Weinhold

11: Directions: Cut broccoli floweretts into bite-sized pieces. Place in large bowl. Add in the diced onions, the shredded cheese, and bacon bits. In a small bowl combine the Marzetti and sour cream; pour over the broccoli mixture and toss gently. | 3 cups of broccoli floweretts 8 ozs. of shredded cheddar cheese 1 small to medium red onion; diced small 1 jar of Marzetti's Cole Slaw dressing 1, 8 oz. container of sour cream bacon bits | Broccoli Salad | 11 | By: Kim Weinhold

12: Directions: Cook pasta as directed and let cool. The toss the remaining ingredients together and stick in the frig to let marinate. TIDBITS ... Now, you can totally play with this recipe. Like you can try adding carrots diced small or even green peppers...or maybe even switch up the cheeses and try feta or something like that. | Pasta Salad | 12 | 1 pkg of cork screw noodles or cheese tortellini 1 bottle of Ken's Steakhouse Caesar dressing 1 small to medium red onion; diced small 1 cucumber remove the seeds; diced broccoli floweretts pepperoni; diced mozzarella cheese; diced crushed red pepper; to taste...go easy on it | By: Kim Weinhold

13: Mr. Hedgehog's Beef Stew | 13 | By: Kim Weinhold | 1/2 lb of bacon; diced 1 large onion, finely chopped 2 ribs of celery; finely sliced 2 cloves of garlic; minced 2 lbs of stew meat 1/2 cup of all-purpose flour 2 tsp. of salt 1 tsp. of pepper 4 cups of beef stack 2 bay leaves | 1 tbsp. of sugar 1/2 cup of red wine 1 tsp. of thyme 1 tbsp. of parsley 1 tsp. of dill 1/2 tsp. of powdered mustard 2 cups of carrots; diced small 2 lbs. of potatoes; cubed small 2 cups of frozen peas | Directions: Saute' bacon in a large frying pan until very crispy. Remove from pan and set aside. Place 3 tbsp. of bacon grease into a 6-quart soup pot. Add chopped onion, celery and garlic. Saute' until well-cooked, but not browned. Add fried bacon pieces and remove from the heat. Place beef cubes, flour, salt and pepper in a Ziplock bag and shake to coat. Brown the beef cubes in batches in the frying pan with the bacon grease; you can use olive oil if there isn't enough grease. When meat is browned well on all sides, add it to the soup pot. Add the remaining ingredients; except of the veggies to the pot. Cover and simmer 1 1/2 hours, stirring occasionally. Add sliced carrots and potatoes and simmer for an additional 15 minutes. Remove the bay leaves and serve Yields: 6 servings

15: 15 | Directions: Measure 3 cups of cooked and mashed sweet potatoes. Using a mixer; to mashed potatoes add sugar, salt, eggs, butter, milk and vanilla and blend with the remaining ingredients. Pour into a greased oven-proof dish. Mix topping ingredients and sprinkle on top of sweet potato mixture. Bake at 350 degrees for about and hour, or until topping has melted. *You can either boil or bake (with skins on) the sweet potatoes; my Mom prefers baking the sweet potatoes. If you choose to bake your sweet potatoes, wrap each one with foil and bake until soft. Depending on how large your sweet potatoes are baking takes about an hour. | 3 cups of cooked sweet potatoes* 1 cup of sugar 1 tsp. of salt 2 eggs 1/3 stick of butter 1/2 cup of milk 1 tsp. of vanilla extract | Topping: 1 cup of brown sugar 1/3 cup of flour 1 cup of pecans; chopped 1/3 cup of butter | By: Kim Weinhold | Sweet Potato Souffle'

16: Rosemary Au Gratin Potatoes | 1/4 cup of butter or margarine 1/4 cup of all purpose flour 2 cups of half and half 1 tbsp. of minced fresh rosemary OR 1 tsp. of dried rosemary crushed 1 garlic clove; minced 1 tsp. of salt | Directions... In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the rosemary, garlic, salt, pepper and potatoes. Transfer to a "greased" 13x9x2 baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees for 45 minutes. Bake UN-covered for an additional 10-15 minutes or until the potatoes are tender. Yields 8-10 servings | 16 | By: Kim Weinhold | 1/4 tsp. of pepper 3 lbs. of potatoes, peeled and cut in 1/8 inch slices 2/3 cup of grated Parmesan cheese

17: Sweet Onion Corn Bake | 17 | By: Kim Weinhold | 2 large Vidalia or sweet onions; sliced thin 1/2 cup of butter or margarine 1/2 cup of milk 1/2 tsp. of dill 1/4 tsp. of salt 2 cups of shredded cheddar cheese; divided | 1 egg, lightly beaten 1, 14 3/4 oz can of cream corn 1, 8 1/2 package of corn bread/muffin mix 4 drops of hot sauce | Directions... In a large skillet, saute onions in butter until tender. In a small bowl, combine the sour cream, milk, dill and salt until blended; stir in 1 cup of cheese. Stir into the onion mixture; remove from the heat and set aside. In a bowl, combine the egg, corn, corn bread mix and hot pepper sauce. Pour into a greased 13x9x2 baking dish. Spoon onion mixture over top. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 45-50 minutes or until the top is set and lightly browned. Let stand for 10 minutes before cutting. Yields 12-15 servings

18: By: Mickey Weinhold | Scalloped Potatoes | 5 to 6 thinly sliced potatoes 1 small can of cream of mushroom soup 2 tbsp. of chopped onions Grated cheese Salt and pepper 2 tbps. of margarine | Directions... Put half of the potatoes in baking dish sprinkle with salt and pepper, then with 1 tbsp of onions, 1/2 grated cheese and margarine. Pour half of mushroom soup (diluted with water) over mixture. Put the rest of potatoes in dish. Sprinkle salt and pepper and onion and mushroom soup, then sprinkle reminder of cheese and margarine over mixture. Bake at 350 degrees for 40 to 45 minutes or until potatoes are tender.

19: 19

20: {Entrees} | 20 | If God had intended us to follow recipes, He wouldn't have given us Grandmothers. | ~Linda Henley

21: 21 | Corned Beef Oven Omelet | By: Clarena Garauldo | 8 eggs 1 cup milk tsp seasoned salt 1 3 oz. package of thinly sliced corned beef 1 cup shredded Cheddar or mozzarella cheese (about 4 ozs.) 1 tbsp instant minced onion | Directions... Heat oven to 325 degrees. Beat eggs, milk and seasoned salt. Tear corned beef into small pieces into egg mixture. Stir in cheese and onion. Pour into greased baking dish, 11 x 7 x 1 or 8 x 8 x 2 inches. Bake uncovered 40 to 45 minutes or until omelet is set and top is golden brown. Yields 4-6 servings

22: Directions... Whisk together egg and 1/2 cup of milk. Cut chicken into bite sized pieces. Dip chicken in egg mixture, then into the bread crumbs. Brown in oil until golden brown. Place chicken in a 9x13 baking dish; add Swiss cheese and ham. Mix soup with 1 cup of milk; pour over all. Bake about 30 min at 350 degrees until bubbly. Server over rice or noodles. Makes 6 servings. | 2 lbs. of boneless/skinless chicken breasts 1 cup of Italian breadcrumbs 1 egg 1/2 cup of milk | Chicken Cordon Bleu Casserole | 22 | By: Nancy Kujawa | Chicken in Wine | By: Nancy Kujawa | Directions... Lightly flour chicken cubes; sprinkle with salt and pepper. Pour wine and soup into a crock pot and add chicken and onions. Cook on low for 7 to 8 hours, or on high for 4 to 5 hours. Serve over rice or noodles. Makes 5 servings. | 8 oz. package of shredded Swiss cheese 8 ozs. of diced ham 1 can of cream of chicken soup 1 cup of milk | 4 boneless/skinless chicken breasts Flour 1/2 cup of white wine 1 can of cream of chicken soup 1/2 cup of chopped onions

23: Directions... Dice chicken into bite sized pieces. Brown chicken in oil with Mexican seasonings. Remove from pan. Combine water and Rotel. Bring to a boil. Add rice. Well almost done, add cooked chicken and cheese. Can also use pre-cooked chicken strips or leftover chicken. Makes 6 servings. | 23 | Chicken Cordon Bleu Casserole | By: Nancy Kujawa | 1 lb. of boneless/skinless chicken breasts 1 1/2 cups of water 2 cups of instant rice 1 can of Mexican core 1 cup of Rotel 1/2 cup of Mexican multi-cheese shredded cheese 2 tsps. of Emeril's Mexican seasoning

24: 24

25: {Sweets} | "C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C." ~Cookie Monster, Sesame Street | 25

26: 2 drops of red food coloring 1/2 cups of cocoa 1/2 cups of Crisco 1 1/2 cups of granulated sugar 2 eggs 1 2/3 cups of buttermilk* 2 1/4 cups of flour 1 tbsp. of vanilla 1 tbsp. of vinegar 1 tsp. of baking soda | Directions ... Mix all ingredients together and bake for 30 to 35 min at 350. *1 cup of milk, 1 tbsp of lemon juice or vinegar | Red Velvet Cake | Directions ... Mix everything together and bake for 10 to 12 min at 375. | 1 1/2 cups of Crisco 1 1/2 cups of light brown sugar 3/4 cups of granulated sugar 1 1/2 tsp. of vanilla 3/4 tsp. of water 3 eggs 3 1/2 cups of flour 1 1/2 tsp. of baking soda M&M's | M&M Cookies | 26 | Frosting: 1 stick of Parkay 1 cup of granulated sugar 3 tbsp. of flour 1/4 cup of milk Directions ... Mix all ingredients together and beat well. Frost when the cake has cooled. | Pie Crust | 2 cups of flour 2/3 cups of Crisco 6 tbps. of cold water Makes 2 crusts

27: Grandma Donna Kerr's Coca Cake | Directions ... Mix all ingredients together and bake at 350 for 30 to 35 minutes. For 2 layers increase ingredient list to: 2 cups of sugar, 8 tbsp. of Crisco, 2 cups of buttermilk, 2 tsp. baking soda, 1/2 cups of unsweetened coca | 1 cup of granulated sugar 4 tbsp. of Crisco 1 cup of buttermilk 1 tsp. of baking soda (place in the buttermilk) 1/4 cup of unsweetened coca 1 tsp. of vanilla 2 1/2 cups of flour | Directions ... Mix all ingredients together and bake at 350 degrees for 13 to 15 minutes. Makes about 65 cookies. | 1 cup of Crisco 1 1/2 cups of granulated sugar 1 egg 1 tsp. of vanilla 1 1/4 tsp. of lemon juice | Sugar Cookies | 3/4 tsp. of nutmeg 1 cup of buttermilk 1 tsp. of baking soda 1 tsp (heaping) of baking powder 3 cups of flour | 27 | Berry Cobbler | Directions ... Melt 1/4 cup of butter put in a 13x9 dish. Mix 1 cup of granulated sugar, 1 cup of flour, 1 tsp of baking powder, cups of milk and pour over the butter. Do not stir. Pour 2 cups of berries on mix. Pour cup to 1 cup of granulated sugar over berries. Bake at 350-375 degrees for 30 minutes.

28: 28 | Chocolate Chews | 1 1/2 cups of Crisco 1 1/3 cups of granulated sugar 4 tsp. of vanilla 4 eggs 3/4 cups of coca | 4 cups of flour 4 tsp. of baking powder 2/3 cups of milk 3/4 cups of black walnuts; chopped | Directions ... Chill dough for about 2 hours. Roll in powdered sugar. Bake at 325-350 degrees for 8 to 11 minutes. Makes 100 cookies. | Pumpkin Cake Bars | 2 cups of granulated sugar 2 cups of flour 2 tsp of baking powder 1 tsp of baking soda | 2 tsp of ground cinnamon 3/4 cups of corn oil 4 eggs | Directions ... Bake at 350 degrees for 20-25 minutes | Spiced Pecans | 1 lbs. of pecan halves (2 1/4 cups) 1 cup of granulated sugar cup of water cup of butter 1 tbsp of cinnamon Dash of ground allspice and ground cloves | Directions ... Mix well (except the pecans) and cook to softball stage, mix in pecans then spread on wax paper

29: Mint Chip Pie | 1 cup of whipping cream 1 tbsp of granulated sugar 1 cup of cold milk 1/2 tsp’s of peppermint extract 3 drops of green food coloring 1 pkg. of instant vanilla pudding 1/2 cups of chopped semisweet chocolate pieces Directions ... Whip cream and sugar until soft peaks form; set aside. Combine milk, extract and food coloring in bowl. Add pudding and beat until well blended. Fold whipped cream and chocolate into pudding. Pour into pie crust and chill until firm. | 3 cups of pumpkin 1 1/2 cups of granulated sugar 3/4 tsp of ginger 3/4 tsp of cinnamon 3/4 of allspice 1/2 tsp of nutmeg 3 eggs (slightly beaten) 3 cups of milk Direction: Mix all the ingredients together, bake at 425 degrees for 15 minutes, then reduce to 350 degrees for 45 minutes. | 1 cup of granulated sugar 3 eggs 1 tsp of nutmeg 2 1/4 tbsp of Crisco 4 tsp of baking powder 1 cup of milk 4 1/2 cups of flour | Doughnuts | 29 | Directions: Cream Crisco and sugar, add eggs and beat thoroughly. Add milk and stir. Add Flour and dry ingredients. Cut with doughnut cutter. Fry in deep fat. Turn only once while browning. | Pumpkin Pie

33: Misc | Fish, to taste right, must swim three times – in water, in butter and in wine. —–Polish proverb | 32

34: Spaghetti Sauce | 1/2 tsp. of sugar 2 tbsp. of Worcestershire sauce 1-2 tbsp. of Frank's 1 cup of wine 1/4 cup of grated Parmasean cheese | 3 cans of tomato sauce 2 cans of diced tomatoes 1 medium onion; chopped 4 cloves of garlic; minced Tbsp each of oregano, thyme, basil and parsley 1/2 tsp. of pepper | 2 Square chocolate 4 Tbsp butter 1 cup milk 1 cup sugar | Melt 1/4 cup butter add 1 tsp grated lemon rind 2 Tbsp fresh lemon juice | Lemon Sauce for Vegetables | Melt butter and chocolate in sauce pan. Heat milk and add to butter and chocolate. Cook slowly until smooth, then add sugar. Cook very slowly 1/2 to 1 hour. Serves 8 | Chocolate Sauce | White Sauce 3 cups milk 6 Tbsp flour 6 Tbsp margarine 1/2 tsp salt | Honey Butter 1/2 cup butter -softened 1/4 tsp vanilla 1 egg yolk 1 cup honey | 34 | By: Kim Weinhold | Saute the onions and garlic in a little olive oil, until transparent. Then start adding the remaining ingredients and simmer for at least 30 min. You can add ground beef if you'd like too.

35: Directions... Crumble crackers in a large bowl and set aside; I usually crush them inside their sleeves to make it easier. In a pan, melt the butter and saute' the onions and celery until they're transparent. Pour over the crackers. Add pepper, parsley and eggs and blend together. The pour the milk over the cracker mixture until it has the consistency of pudding. Its easier to pour small amounts of milk at a time...you can always add more. Put everything into a casserole dish and back at 350 degrees for about 30 to 45 minutes. You will know when its done by inserting a knife in the middle and it comes out clean. | 3 sticks of butter 1 box of saltine crackers 1 large onion; chopped 3 celery ribs; chopped 6 eggs Parsley Pepper Milk | Cracker Stuffing | 35 | By: Kim Weinhold

36: So, here's to the Bride and Groom, May your marriage be filled to the brim with love and happiness!

37: 35

Sizes: mini|medium|large|huge
Kim Weinhold
  • By: Kim W.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
  • Default User
    • By: Connie V.
    • Contributions: 0 photos , 0 pages
  • Default User
    • By: Lauren W.
    • Contributions: 0 photos , 0 pages

About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: about 5 years ago
  • Updated: almost 5 years ago

Get up to 50% off
Your first order

Get up to 50% off
Your first order