S: Family Recipes 2011
BC: "Never eat more than you can lift." Miss Piggy | "Recipe? Recipe? We don' need no stinkin' recipe." Eli Wallach | "You never forget a beautiful thing that you have made. Even after you eat it, it stays with you -- always." Chef Bugnard | "Bait the hook well and the fish will bite." Shakespeare | "If it doesn't rot, it's not real food."-Joel Salatin, | Love Jackie 2012
1: This Cookbook is inspired by all of the talented cooks in the family. | Maw
2: Ingredients corn bread (1 pk) biscuit (5-6) Chicken 1 small onion (diced) 5 eggs chicken stock (5-6 cups) 2 tablespoons dried sage salt and pepper to taste Directions 1. Prepare the dry corn bread mix according to package directions. Cool and crumble. 2. Prepare the biscuit mix according to package directions or buy pre-made biscuits. Cool and crumble. 3. Boil chicken until the meat falls on the bone. Cool and separate out chicken, skin, and bones. Cut up chicken. Save this chicken stock for the gravy. 4. Boil two eggs. Cool and cut up eggs. 5. Preheat oven to 350 degrees F. Grease one 9x13 inch baking dish. 6. In a large bowl, combine the cornbread, biscuits, onion, half of the chicken (remainder goes into the gravy), eggs (2 boiled & 3 beaten), chicken stock, sage and salt and pepper to taste; mix well. 7. Place into prepared dish and bake at 350 degrees F for 1 hour. | Dressing
5: Gravy Ingredients Chicken 1 small onion (diced) 5 eggs chicken stock (10 cups) cup flour 1 cup water salt and pepper to taste Directions 1. If dressing has been made, use the remaining boiled chicken. Otherwise, boil chicken until the meat falls off the bone. Cool and separate out chicken, skin, and bones. Cut up chicken. Save the chicken stock for the gravy and half of the chicken for the dressing. 2. Boil eggs. Cool and cut up eggs. 3. In a large pot, combine the onion, chicken, eggs, chicken stock, and salt and pepper to taste; stir together. 4. Cook over medium heat. 5. Mix flour and water. Add to gravy and stir until flour mixture has dissolved. 6. Continue to cook for 1 hour.
6: Sweet Potato Souffle | Ingredients 3 cups mashed potatoes (sweet) 1 cup sugar 1/2 tsp salt 2 eggs 1/3 stick margarine 1/2 cup sweet milk 1 tsp vanilla Topping 1 cup brown sugar 1/3 cup flour 1 cup chopped pecans 1/3 stick melted margarine Directions 1. Mix all ingredients together and pour into greased baking dish, cover with topping. Topping 2. Mix thoroughly and sprinkle over souffle. 3. Preheat oven at 350 and bake for 35 minutes.
9: Roasted Brussels Sprouts | Ingredients 1/4 cup plus 1 Tbs extra-virgin olive oil 2 Tbs Dijon mustard 1 tsp Worcestershire sauce 1/2 tsp caraway seeds, toasted lightly & crushed 3/4 tsp kosher salt; more to taste Ground pepper 2 lbs Brussels sprouts, cut into quarters 1 Tbs unsalted butter 1 cup fresh breadcrumbs 1/2 cup chopped walnuts Directions 1. Preheat oven at 400 F 2. In a large bowl, whisk 1/4 cup of the olive oil with the mustard, Worcestershire sauce, caraway seeds, 1/2 tsp of the salt, and pepper. 3. Add the Brussels sprouts and toss to thoroughly distribute the mustard mixture. 4. Spread the sprouts onto baking sheets and bake for about 20 - 25 minutes. 5. Heat the remaining 1 Tbs oil with the butter in a skillet over medium-high heat. 6. Add breadcrumbs and toss. Then add the walnuts and salt. Cook until breadcrumbs are brown and slightly crisp. 7. Sprinkle the crumb mixture over the sprouts before serving.
11: ""A messy kitchen is a happy kitchen and this kitchen is delirious." Anonymous | Deviled Eggs Ingredients 12 hard-cooked eggs 1/2 cup mayonnaise 1 tsp mustard 1/8 tsp salt Directions 1. Cut eggs in half and remove yolks. 2. Combine yolks with remaining ingredients. 3. Refill white halves with mixture. Makes 24
13: Potato Salad | Ingredients 8 medium potatoes 1 medium onion 1 cup sweet relish 1 cup mayonnaise 2 Tbs mustard 4 boiled eggs (chopped) Salt Directions 1. Cut potatoes into 1/4 inch chucks and cook in boiling salted water for 20 - 30 minutes until tender; drain. 2. In a large bowl- combine eggs, onions, relish, mustard, and mayonnaise. Then add potatoes to mixture. 3. Put potato salad in refrigerator until ready to serve.
15: "A recipe is not meant to be followed exactly -- it is a canvas on which you can embroider." Roger Verge | Banana Pudding Ingredients 1 box Nilla wafers 1 5.1 oz Jello Instant vanilla pudding 1 8 oz Cool Whip 1 12 oz can Carnation milk 2 cups milk 5 bananas Directions 1. In large bowl - combine vanilla pudding, Carnation milk, and milk until smooth. Then add Cool Whip and mix well. 2. In a 13 x 9 glass dish, alternate pudding mixture, wafers, and bananas. Start with pudding on the bottom and end with pudding on the top. 3. Refrigerate until ready to serve.
16: Pecan Pie Ingredients 1 cup Karo corn syrup 3 eggs 1 cup sugar 2 Tbsp butter, melted 1 tsp vanilla extract 1- 1/2 cups pecans 1 pie crust Directions 1. Preheat oven to 350 F. 2. Stir first 5 ingredients thoroughly. Mix in pecans. 3. Pour into pie crust. 4. Bake on center rack for 60 - 70 minutes. ~ Homemade Pie Dough ~ Ingredients 1- 3/4 cup flour 1 tsp sugar 1- 1/2 stick butter, cut into slices 1/4 cup ice water Directions 1. Place flour and sugar in a food processor. 2. Pulse. Add half butter. Pulse, then add remainder of butter. 3. Once mixture turns into coarse crumbs, slowly add ice water until dough gather into a ball. 4. Take the dough, flatten it into a disc, wrap it in a sheet of floured plastic wrap. Refrigerate for 30 minutes. Roll out, put into pie dish, and crimp edges. **Prebake crust at 375 F to prevent a soggy bottom.
19: Pumpkin Pie | Ingredients 3/4 cup sugar 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp ground cloves 2 large eggs 1 can (15 oz) Libby's 100% Pure Pumpkin 1 can ( 12 oz) Nestle Carnation evaporated milk 1 pie shell Directions 1. Mix sugar, cinnamon, salt, ginger, and cloves in small bowl. 2. Beat eggs in large bowl, then stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 3. Pour into pie shell. 4. Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350; bake for 40 to 50 minutes or until knife inserted near center comes out clean. 5. Cool on rack for 2 hours. Serve immediately or refrigerate. 6. Optional; top with whipped cream before serving.
20: ~ Alternate Topping ~ Ingredients 4 egg whites 1/8 tsp cream of tarter 6 Tbsp sugar Directions 1. Preheat oven to 350 F. 2. Beat egg whites, then add tarter and sugar. 3. Pour on top of pie filling and bake until golden brown.
21: Chocolate Pie | Ingredients 3/4 cup white sugar 1/3 cup all-purpose flour 2 cups milk 2 (1 ounce) squares unsweetened chocolate 3 egg yolks 2 Tbsp butter 1 tsp vanilla extract 1 pie crust (baked) Directions 1. Combine sugar, flour, milk, and chocolate in 2 qt sauce pan. Stir constantly over medium heat until mixture begins to bubble. Continue to stir for 2 minutes. 2. Mix a little of the hot chocolate mixture into the egg yolks. Beat rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, Cook for an additional 90 seconds. 3. Remove mixture from heat and stir in the butter and vanilla. 3. Pour into pie shell and chill until set. Topping Ingredients Cool Whip Grated chocolate Directions 1. Top the pie mixture with the Cool Whip. 2. Sprinkle grated chocolate on the top.