S: Our Family Cookbook
1: This Cookbook is inspired by all of the talented cooks in the family and the many years of love and laughter
4: Rachel Tuzinsky | Breakfast Casserole | 1 can of evaporated Milk, 10 eggs, 1-lb. bulk sausage browned and grease drained, | 325 | 1 hour | 1 cup of shredded cheddar cheese, 6-8 slices of bread buttered with crust cut off | Cover a 13x9 glass pan with the white bread, buttered side down. Mix eggs and milk together | and pour it on top of the bread. Sprinkle with cheese and sausage. Bake until no longer liquidy
6: Grandma Parent | Tomato Rice Soup | 2 large cans of chicken broth, small chopped onion, two large carrots chopped, two cans of | diced tomatoes, approximately 1 to 1-1/2 cups long grained rice. Salt and Pepper to taste. | Combine all ingredients in a pot and cook for about an hour until rice and vegetables are cooked
10: Strawberry Daiquiri and Brandy Slush | Strawberry Daiquiri 3 cups of hot tea using 4 tea bags Half a cup of sugar dissolved in hot tea 1 cup of water 12-ounce frozen lemonade Large can of pineapple juice 2 cups of frozen strawberries sliced 2 cups of vodka 2 cups of strawberry Framboise liqueur Stir together well and freeze. Serve with 7-up Brandy Slush 7-1/2 cups of water 1-1/2 cups sugar Boil together until sugar is dissolved and set aside 3 cups of strong brewed tea 12-ounce frozen lemonade 12-ounce frozen orange juice 5th of brandy Stir well together and freeze. Serve with 7-up
15: Michelle Leksutin | Greek Pasta Salad | Dressing: 1 cup mayo, 1 tablespoon dried oregano, 1 teaspoon pepper, 3/4 cup Italian | Next, boil and drain 1 lb. of bow tie noodles, and add 1/2 lb. chopped up feta cheese, 3/4 | Toss Salad fixings with dressing. | Dressing. Whisk above until combined. | cup sliced black olives, 1/2 cup shredded Parmesan cheese, and grape tomatoes.
17: Rachel Tuzinsky | Spinach Salad | 1/2 cup cider vinegar, 1/2 cup oil, 1/2 cup sugar, 3 strips crispy bacon crumbled, 1 large bag of | spinach. 2 tablespoons of lemon juice, large onion sliced, 3 hard boiled eggs halved and sliced, 3/4 | cup crouûtons. Combine vinegar, oil, sugar, and lemon juice and marinate onion rings for 1 hour. Tear | spinach into bite-size pieces and add to onion rings. Add remaining ingredients and served chilled
20: Marci Tuzinsky | Spinach Artichoke Dip | 1 cup of mozzarella cheese grated, 1 cup of Parmesan cheese, 1 cup of real mayonnaise, 1 cup | cream cheese, 2 cloves of garlic, half can of artichokes chopped, and half a box of frozen chopped spinach drained | Mix all ingredients together and bake. | 350 | 40 min. | Appetizers
23: Amanda Power | Bruschetta | 1/4 cup olive oil, 4 to 6 Roma tomatoes chopped 1/2 teaspoon of garlic, 1/2 cup of kalamata olives | 3 tablespoons chopped fresh basil, 1/2 cup feta cheese, Salt and Pepper to taste. Mix ingredients together. All ingredients can be adjusted to taste. | Before serving slice Baguette, drizzle with olive ail and toast until slightly brown.
24: Nikki Murphy | Chicken Chimichanga | 1 pound cooked chicken, 1 cup mayo | Top with Jalapeños and black olives and bake. | 350 | Mix together | 8 oz. shredded cheddar cheese, Small can of green chiles, 8 oz. cream cheese, | 45
28: From the Kitchen of Gisele Power Dutch Apple Loaf | Prep: 15 min. Bake: 55 min. Batter: 1/2 cup butter, softened, 1 cup sugar, 2 eggs, 1./4 cup buttermilk, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon, salt, 1/4 teaspoon baking soda, 2 cups diced peeled tart apples, 1/2 cup chopped walnuts. Topping: 1/4 cup sugar, 1/4 cup all-purpose flour, 2 teaspoons ground cinnamon, 1/4 cup cold butter, cubed. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture/ Fold in apples and walnuts. Pour into a greased 9-in. by 5-in. loaf pan. For topping, combine sugar, flour and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
32: Tracy Parent | Corn Dish | 1 can cream corn 1 can corn (drained) 1 box Jiffy corn muffin | One 8-ounce sour cream 1 stick butter | Mix together. Cook in crockpot 3-4 hours on low. Top off with cheddar cheese before serving | Side Dishes
35: From the Kitchen of Sarah Power Zucchini Quiche Ingredients: 4 tablespoons of margarine 4 cups of thinly sliced zucchini 1 cup of coarsely slice and chopped onions 1/2 cup of chopped fresh parsley or 2 tablespoons of the flakes 1/2 teaspoon of salt 1/2 teaspoon of pepper 1/4 teaspoon of garlic powder 1/4 teaspoon of dried basil 1/4 teaspoon of oregano 2 eggs well beaten 2 cups of shredded mozzarella 1 can of Pillsbury refrigerator quick crescent rolls 2 teaspoons of Dijon style mustard In a skillet melt butter and add zucchini and onions cook about 10 minutes. Stir in parsley, salt, pepper, garlic, basil, and oregano. In a bowl blend eggs and cheese, stir into mixture. Line a pie dish with the crescent rolls to form a crust, brush with Dijon mustard. Add ingredients and bake at 350 degrees until complete.
39: From the Kitchen of Connie Parent Stuffed Cabbage | Ingredients: 1lb. ground pork, 2lbs. ground round or chuck, 4 small cans tomato soup, 1 large can whole tomatoes, 1 large, or 2 small onions, 2lb. bag of rice, 3 large heads of cabbage, and 2 eggs. Boil cabbage. Dice onion and sauté in pan with butter. Boil rice with butter then strain. Mix uncooked meat, rice, onion, and eggs with lots of salt and pepper. Cut cabbage stalks then roll cabbage and meat and set in pan. Mix soup and 1 can of water for each can of soup. Take a can of whole tomatoes and smash into soup mixture. Pour soup mixture on top of the cabbage rolls. Cover pan. Cook at 350 degrees for about 1-1/2 to 2 hours. Check with a fork
40: From the Kitchen of Grandma Parent Meat Pie | Ingredients: 4 lbs. of ground pork butt, 1 lb. of ground round, clove, cinnamon, 1 large chopped onion, salt and pepper, and a double pie crust. Take pork and ground round and break it up into small pieces. Place in stock pot. Add the onion, salt and pepper to taste, and cover with water well above the meat. Bring meat mixture to a boil. Once it comes to a boil keep boiling on the stove for at least 2 to 3 hours making sure water always stays above the meat. Add water if needed. Once meat is fully cooked add cinnamon and clove to taste. Drain meat and place in a crust lined pie pan. Add a bit of the juice from the pot to the meat so the pies are not dry. Add top crust and bake at 350 degrees for at least an hour. Pies can be frozen; however, partially cook for a half hour before freezing.
43: From the kitchen of Amanda Power Stuffed Zucchini | Ingredients: 4 zucchini halved lengthwise and seeded carving little zucchini boats that will be filled later, 2 tablespoons extra virgin olive ail, 1 onion finely chopped, 3/4 pound ground turkey, 1 teaspoon ground cumin, salt and pepper, 2 tomatoes, seeded and chopped, 1 cup jarred pickled jalapeños finely chopped, and one 8-ounce bag Mexican style shredded cheese. Preheat oven to 450 degrees. In a 9x13 baking dish add 1/2 cup water to the dish and place zucchini in dish covering with foil. Bake until zucchini begins to soften, about 15 minutes. Meanwhile in a medium skillet heat olive oil over medium high heat. Add onion and cook until soften, about 3 minutes. Add turkey and cumin and cook until just brown about another 4 minutes. Season with salt and pepper. Stir in tomatoes and jalapeños. Pour water out of pan season zucchini with salt. Fill zucchini with turkey mixture and sprinkle with cheese. Bake uncovered until cheese is melted about 10 minutes.
44: From the Kitchen of Sarah Power Ham and Scalloped Potato Casserole | In case the casserole bubbles over, set it on a rimmed baking sheet before baking. Ingredients: 4 pounds baking potato's peeled and thinly sliced, 1 leek, thinly sliced, 1-1/2 tablespoons minced fresh rosemary, 1-1/2 tablespoons minced fresh parsley, 1-1/2 teaspoons salt, 1/2 teaspoon ground black pepper, 3 cups chopped cooked ham, 1 cup shredded Gruyère cheese divided, 1 cup shredded mozzarella cheese divided, 3/4 cup shredded Parmesan cheese divided, 1-1/2 cups heavy whipping cream, 1-1/2 cups whole milk. Preheat oven to 400 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Layer half of potatoes in bottom of baking dish. Top evenly with sliced leek. In a small bowl, combine rosemary, parsley, salt, and pepper. Sprinkle half of mixture over leek. Top evenly with ham. Sprinkle half of cheeses over ham. Top with remaining potatoes, remaining cheeses. Slowly pour cream and milk over casserole. Cover and bake for 45 minutes longer or until potatoes are tender. Let stand for 10 minutes before serving.
46: From the Kitchen of Connie Parent Kielbasa and Sauerkraut | Ingredients: 2 jars or bags of sauerkraut, 2 bay leaves, 2 tablespoons chicken broth, 10 pieces of bacon fried, 1 onion, 1 tablespoon of sugar, and fresh and smoked kielbasa Rinse sauerkraut well. Fry bacon until very crispy. Cool bacon and crumble in sauerkraut. Add the bacon grease. Fry onions and add to sauerkraut. Add chicken broth, bay leaves, and sugar. Cover with water just to the top of the sauerkraut. Cook approximately 1-1/2 hours. Smoke kielbasa can be added a half hour before sauerkraut is done. Fresh kielbasa has to be cooked 45 minutes then can be added a half hour before sauerkraut is done.
51: From the kitchen of Tracy Parent Pecan Pie | Ingredients: 1 cup Karo Light Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons butter melted, 1 teaspoon vanilla extract, 1-1/2 cups (6-ounces) pecans, 1 unbaked 9-inch deep dish pie crust. Stir the first 5 ingredients throughly using a spoon. Mix in pecans. Pour into pie crust. Bake on center rack of oven for 55 to 60 minutes. Cool for 2 hours.
52: From the Kitchen of Grandma Parent Apple Pudding Ingredients: 5 apples chopped finely, 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder, pinch of salt, 1 egg, 1/4 cup of Crisco oil. Grease 9x9 pan and place chopped apples at the bottom. Mix flour, sugar, baking powder, and 1 egg together. Sprinkle over the apple mixture. Drizzle 1/4 cup of Crisco oil over top of flour mixture.. Bake at 350 degrees for one hour.
54: From the kitchen of Gisele Power Éclair Cake | Cake: 1 box graham crackers 2 boxes instant vanilla pudding (mix with only 3 cups cold milk) One 8-ounce cool whip Topping: Melt one square (1 ounce) baking chocolate with 3 tablespoons margarine 2 tablespoons light corn syrup 1 tablespoon vanilla 1-1/2 cup confectionery sugar 2 tablespoons milk Mix pudding mixture and cool whip. Make 3 layers in a a 13x9 inch cake pan, starting with graham crackers and finishing with graham crackers on top. Try to divide cool whip mixture evenly so the same amount is in all layers. Pour the chocolate topping on cake, while it is still hot. Refrigerate at least 4 hours and serve.. Note: It's better if made the night before so the graham crackers can soften.
57: Name | From the Kitchen of: Michelle Leksutin Coconut Cloud Cookies Ingredients: 2 and 2/3 cups flaked coconut, 1 1 box Dunkin Hines yellow cake, 1 egg, 1/2 cups vegetable oil, 1/4 cup water, 1 teaspoon almond extract. Preheat Oven to 350 degrees- Place on ungreased cookie sheet. Combine 1 and 1/3 cup coconut, cake mix, egg, oil, water, and extract. Stir together mixing sure to mix well. By teaspoon full, roll dough into a ball and roll in the remaining coconut. Place 2 inches apart on cookie sheet. Bake until golden brown. Let cool on cookie sheet.
58: Nikki Murphy | Peanut Butter Cookies | 1-1/2 cups flour, 1 tsp. baking soda, 1 tsp. salt, 1/3 cup sugar, 1/3 cup brown sugar, 1/2 cup | 375 | 10 min. | shortening, 3/4 cup peanut butter, 1 egg. 2 tablespoons milk, 1 teaspoon of vanilla | Mix ingredients together and roll dough into small balls. Roll dough balls in granulated sugar and bake.
61: From the Kitchen of Marci Tuzinsky Truffles | Ingredients: 2 sweet German chocolate baking bars, 1/3 cup whipping cream, 1/4 cup butter cut in pieces, dark chocolate melting candies, and Crisco. Put broken up German chocolate bars, whipping cream, and butter into a glass bowl and microwave 2 minutes at 50% power. Stir and microwave again until smooth and mix together. Beat with a hand mixer until chocolate is shiny. Add two table spoons of any type of liquor. Pour into a saran wrap lined loaf pan. Refrigerate for at least 4 hours. Take out of fridge and let stand 15 minutes. Cut into 32 squares, 8x4 rows. Refrigerate again. Melt the dark chocolate candies with a little Crisco in a glass bowl until melted (You can add more Crisco to make it thinner) Dip a square of the sweet chocolate into the dark chocolate mixture and place on wax paper until all are completed. Refrigerate.
65: There is no greater love than the love of a family. Merry Christmas!