S: Roberts-griffith recipes
FC: Five Family Recipes Even I Can Make
1: This is a book about my family's recipes. I have made each one myself for the first time in the past few weeks. I will never look at another family meal the same way again. --Fletcher Roberts
2: Football Party Corn Dip | 2 cans Rotel* 2 cans Mexi-Corn 1 cup mayonnaise 1 cup sour cream 1-2 cups shredded cheese 1. Drain Rotel and Mexi-Corn 2. Add mayo, sour cream and as much cheese as you like for texture 3. Stir and chill, if there's time Best served with Scoops, Fritos or any taco chip * Rotel comes in several degrees of heat..choose mild or very hot
3: This is great to eat while we watch Bama games on TV
4: The Recipe: Football Party Corn Dip Where I Got It: Ruthie Sherrill Roberts, my aunt (father's side) Its Connection to My Family: This recipe is a recent addition to our family recipe book. My aunt tasted it at a party during football season and loved it. She made it for her husband who also went crazy over it. That's how we found out about it a few years ago and started to make it over and over. Now it's a mainstay for football games especially (and basketball games on TV too). It's funny to see how people just stand by the bowl and eat this while they watch the game. It's that popular. My Memories of It: I always looked forward to having some of the dip while I am watching the Crimson Tide prevail on the football field. We make it for all away games and consider it almost a good luck thing to do. Degree of Difficulty: I made it while blind-folded. I heard Ray Charles made it with his eyes closed. Not true, but almost. This dip involves opening a few cans, tearing open a bag of grated cheese, taking the top off sour cream, and measuring a cup of mayonnaise. Secrets: Ruthie is secretly a genius, no one has found this out yet (not even her). She has started a tradition in our family that will go on and on. As for secrets to making this, it's a good thing to make it in advance if possible and put it in the refrigerator. This way the flavors merge together even better. The other secret is to decide which Rotel strength you want to use--it comes in mild, original, and hot. Hot is very hot but that's what I like to use for my friends (they can take it). If my grandmother or older people are coming, then we use the milder stuff because everyone likes this dip regardless of which Rotel you use. I just like the hot because it equals the energy on the field. What It Means to Me: That either the Tide is playing or there is some awesome get together at the lake house. Either way, making this dip makes the good time better What Occasion It's Best For: Indoor entertaining. It's not good to take this outside because of the mayonnaise.
5: WINTER SALAD 1 bag of Romaine lettuce 1 cup Craisins 1 cup slivered almonds 1 cup grated Swiss cheese Poppy seed dressing 1. Chop Romaine 2. Add Craisins, almonds, Swiss cheese 3. Toss together 4. Add salad dressing to taste when it's time to serve
6: "This is a great recipe and very easy!" --Beth Reisman, my aunt
7: The Recipe: Winter Salad Where I Got It: Beth Griffith Reisman, my aunt (mother's side) Its Connection to My Family: My Aunt Beth is always trying new recipes and this is one that she sent to my mother. She has made several cookbooks of family recipes and I'm sure this will be in her next one. Once my mother started making it, this salad became a family favorite. My Memories of It: I have eaten this salad at family events for about a year and itâ€™s one of my favorites. I had never thought about how it was made until I decided to try it for this cookbook. Like the corn dip, this recipe is now becoming a tradition for our family. I feel comfortable making this for friends at my condo too, so it will also be a memory of one of the first things Iâ€™ve learned to make myself. Degree of Difficulty: There are a couple of time-consuming things about this recipe. It calls for grated Swiss cheese and you cannot buy grated Swiss cheese at Publix. So I needed to learn to use a grater, which was a new experience for me. I did find that grating an entire block of Swiss cheese makes enough for this salad and a second one. All I need to do is put the extra Swiss cheese in the refrigerator and itâ€™s fine when I want to make the salad again. Otherwise, this is easy. I bought a bag of Romaine lettuce and only chopped one stalk of it for the salad, so I also had a second one for the future salad. The rest of the ingredients are just dumped in, so thatâ€™s easy. Secrets: Buy a good brand of bottled poppyseed dressing. My mother told me that this makes a difference. You can also substitute gorgonzola cheese but she says you have to grate that too. Otherwise there are no secrets to this salad except to do it right before you eat. What It Means to Me: I get very tired of regular salads, so this is a good change. It will be good to serve with almost anything from meat to sandwiches. The Craisins make it very good for fall and winter because those seem like the seasons people like cranberries. What Occasion It's Best For: Almost any meal where you'd serve a salad.
8: My Grandmother's Chicken 4 chicken breasts, pounded thin 1 block of cream cheese, softened 6 scallions, sliced 4 strips of bacon 1. Pound chicken, if needed, so it is thin enough to "roll" 2. Mix softened cream cheese with sliced scallions 3. Spread cream cheese mixture on each piece of chicken 4. Roll the chicken (see photo) 5. Wrap each piece of chicken with bacon slice 6. Secure with a toothpick 7. Bake for 1 hour at 350 Serving suggestion: Rice Pilaf (from box), green vegetable, and Winter Salad in this cookbook
10: The Recipe: My Grandmother's Chicken Where I Got It: Ann Bishop Griffith, my grandmother (mother's side) Its Connection to My Family: My grandmother wrote for the Charleston Daily Mail in Charleston, West Virginia. Part of her writing included developing recipes. She wrote a column called The Biggest Loser with diet recipes, but this one is definitely not diet. I do not know where she actually got the recipe, but she gave it to my mother who was learning to cook. The idea was that it is very easy to make but seems much harder. My mother used to make this for her dates a long time ago and now she has passed it on to me (now all I need to do is get some dates). I made it for the first time a week ago and really liked how it tastes. My Memories of It: I have absolutely no memory of this dish at all. My mother must have moved on to harder things by the time I was born because she did not make this when I was growing up. When I asked her for recipes that would fit the theme of â€œthings even I can make,â€ she remembered this chicken and suggested it would be good to include. Now that I have made it, I know why she liked it when she was learning to cook. Degree of Difficulty: This is so easy. There are a few tricks (which I will talk about in Secrets), but there is not much that you can do to mess it up. On a scale of 1 to 10, with 10 being the easiest, I would rate this a 9. It does take some steps to do it right. Secrets: You need to get the cream cheese to room temperature because this will not work if you start with it cold. You also need to not chop the scallions in chunks that are too big, so that takes a little bit of time to do right. If the chicken breasts (without bones) are thick, then you need to put it between two sheets of waxed paper and pound it with a hammer or something else that will make it flatter. What It Means to Me: Knowing this recipe means that I am carrying on a tradition my grandmother started and my mother used when she was younger. I like the idea that I can make it and know that this is really a true family recipe. I also like the fact that it is a very impressive dish to serve. What Occasion It's Best For: I would not just make this on a normal night in the condo. I would only make it for company or when I have time to put it together. I would also use a boxed rice, which would be easy, and maybe asparagus, which my mother is teaching me to make later.
11: Chocolate Chip Pound Cake 1 box yellow cake mix (with pudding in it) 1 box Jello chocolate pudding mix 1/2 c. sugar 3/4 c. water 3/4 c. cooking oil 8 oz sour cream 4 eggs 6 oz chocolate chips 1. Combine mixes and sugar 2. Slowly add water, then oil 3. Stir in sour cream 4. Add eggs, one by one, mixing them in thoroughly 5. Stir in chocolate chips 6. Pour into Bundt pan (sprayed with Baker's Joy) 7. Bake at 350 for one hour You can garnish this with strawberries around the bottom and sift confectioner's sugar on it
13: The Recipe: Chocolate Chip Pound Cake Where I Got It: From my mother, Carolanne Griffith Roberts Its Connection to My Family: My mother worked at Southern Living magazine for 26 years and knew all the food testers. When they test a recipe, they rate it from 1-3+. The 3+ rating is almost impossible for a recipe to get, but this cake got the 3+. It has now become a family favorite and she says she can make it without even looking at the recipe. My Memories of It: I cannot remember a time when we didn't have this cake for special occasions. All my cousins love it when they come to visit from Ohio and California. We even gave them Bundt pans and the recipe for Christmas one year. I am also going to bring this cake to class for the Halloween celebration. It pretty much is the one our family always takes to every event. Degree of Difficulty: I made this cake myself and it's easy. I would make it again. It helps to have my mother's Kitchen Aid mixer but I think I could also do it by hand. The hardest part is probably cracking the eggs into the batter without getting shells in it. Secrets: This recipe mostly uses ingredients you buy off the shelf at the grocery, but it comes out tasting like it's made from scratch. The most important thing is to use Baker's Joy spray on the Bundt pan. Otherwise the cake will definitely stick. My mother told me that she tried all kinds of things because the recipe does not tell you to use Baker's Joy. Every time she made this cake, it would stick and she would have to throw it out. She also told me different ways to decorate the cake. In the photo you can see that I used strawberries around the edges, then I put the rest of them in the opening of the cake. She also gets mint from our yard and stuffs a lot of it in the top of the cake and serves it with mint chocolate chip ice cream. She also sifts powdered sugar on it which looks really cool. You do that before you add the strawberries or the mint because otherwise they would be white too. What It Means to Me: All of the great memories of my mom making it for me when I was younger. What Occasion It's Best For: Birthdays, to take to parties, anytime
14: Peanut Butter-Chocolate Sauce (for ice cream) Peanut Butter Karo Syrup (light vs dark type) Nestle Quik Water This recipe doesn't have measurements-- you just need to play with it! 1. Put about 1/2 jar of peanut butter in bowl 2. Pour in Karo Syrup and mix until smooth (keep adding Karo syrup to get desired texture) 3. Shake in Quik, until there's enough chocolate to taste good (keep tasting) 4. Add little bits of water to thin the mixture until it is the consistency of ice cream sauce
15: This is good with almost any kind of ice cream
16: The Recipe: Peanut Butter-Chocolate Sauce Where I Got It: Ann Bishop Griffith, grandmother (mother's side) Its Connection to My Family: My grandmother literally invented it. My mother says that my grandmother had something like this in New York or somewhere with good restaurants and that she asked for the recipe, but the restaurant would not give it to her. So she decided to try to make it herself. I cannot imagine that any restaurant could do it better than the one she developed. It's perfect to me. I have heard that she never wanted to share the recipe with anyone (it was like her own secret) so I hope she wouldn't mind the fact that I'm using it in this cookbook. My Memories of It: Going to Charleston, WV for Christmas and last but not least when my mom makes it. I love the ice cream and sauce. Great combination. My mother can make this so quickly that if we ask for it, we are eating it in five minutes. She obviously has it figured out. Degree of Difficulty: Not too difficult. Not any Joe off the street can make this, but what can I say...I was taught well. Secrets: When I learned to make this myself recently, it took some patience to figure out exactly what to do. The recipe doesn't really explain all that much. It's more a matter of tasting it and looking at the consistency. So what you do is start with the peanut butter and add the Karo syrup and stir. Then you add the chocolate and then possibly some more Karo. The last step is going to the sink and dribbling in little bits of water, then stirring. After a while the mixture starts looking like ice cream sauce. What It Means to Me: EVERYTHING!!! Everyone who comes to our house loves this topping. What Occasion It's Best For: ALL OCCASIONS!!! If there is ice cream, it is the perfect time to make the sauce!
18: Recipes came from: Carolanne Griffith Roberts my mother Beth Griffith Reisman my aunt Ruthie Roberts Sherrill my aunt Ann Bishop Griffith my grandmother
19: Me grating cheese for the Winter Salad | Beth Griffith Reisman, my aunt
20: My mother, Carolanne Griffith Roberts (Birmingham); my grandfather, Roger Griffith (Charleston, WV)*; and my aunt, Beth Griffith Reisman (Cincinnati, OH) * my grandfather died in 2005. He loved the ice cream sauce.
21: Ruthie Roberts Sherrill, my aunt (Tuscaloosa) | My grandmother, Ann Bishop Griffith* with my mother (Charleston, WV) * my grandmother died when I was 2, but my family keeps her recipes alive