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Family Recipes (Copy)

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Family Recipes (Copy) - Page Text Content

S: Collection of Family Recipes

BC: In the childhood memories of every good cook, There's a large kitchen, A warm stove, And a simmering pot with a loving mom! Happy Mother's Day 2012

FC: Collection of | Family Recipes

1: Made for Elizabeth... inspired by the many talented cooks in your family. | In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a loving mom. | In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a loving mom.

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4: Kitchen Measurements | A pinch = 1/8 tsp. 3 tsp. = 1 tsp. 2 Tbs. = 1/8 cup 4 Tbs. = 1/4 cup 8 Tbs. = 1/2 cup 16 Tbs. = 1 cup 2 cups = 1 pint 4 cups = 1 quart 4 quarts = 1 gallon | Equivalent Amounts | 2 cups granulated sugar = 1 pound 4 cups confectioners' sugar = 1 pound (approx.) 2 1/4 cups packed brown sugar = 1 pound 2 tbs. butter = 1 ounce 1 stick butter (1/2 cup) = 4 ounces (1/4 pound) 3 to 4 medium potatoes = 1 pound 2 stalks celery, chopped = 1 cup 1 medium onion, chopped = 1/2 cup 1 medium apple, chopped = 1 cup 12 graham crackers = 1 cup fine crumbs 28 saltine crackers = 1 cup fine crumbs 4 ounces uncooked noodles = 2 1/4 cups cooked 4 ounces uncooked spaghetti = 2 1/2 cups cooked 1 cup (4 oz.) uncooked macaroni = 2 cups cooked | 1 fluid ounce = 2 tbs 4 fluid ounces = 1/2 cup 8 fluid ounces = 1 cup 16 fluid ounces = 1 pint 32 fluid ounces = 1 quart 16 ounces net weight = 1 pound | - 2 -

5: Breakfast | Sausage Egg Dish...............................pg 4 Egg Dish.............................................pg 5 Baked Italian Breakfast......................pg 6 Cheese Grits.......................................pg 7 | - 3 -

6: KABOBS (Sauce Mix) | SAUSAGE EGG DISH | 6 eggs slightly beaten 6 slices bread cubed 1 cup mild Colby cheese 1lb mild sausage-fried and drained 1teaspoon prepared mustard 1 can cream of mushroom soup 2 cups milk Mix all ingredients together and place in a 9x13 pan. Refrigerate over night. Bake for 45 minutes at 350 degrees or until knife inserted comes out clean. Note: This is different than my egg dish we eat on Christmas morning...but very similar. Love, Great Grandma Mary | - 4 -

7: KABOBS (Sauce Mix) | 8 slices white bread, crusts removed and buttered 1 onion (chopped) 6-8 beaten eggs 3 cups milk 1/2 teaspoon salt 1 pound sausage (fry with onion and drain) 4-6 cups grated cheddar cheese Cut bread into 1/2 inch cubes. Lay side by side in a 9x13 baking dish. Place drained sausage on top of bread and cover heavily with cheese. Beat eggs and milk, pour over cheese and bread. Cover with plastic wrap and refrigerate over night. Back at 375 degrees for 35 minutes or until brown. Love, Mom | - 5 - | EGG CASSEROLE Morning Breakfast

8: KABOBS (Sauce Mix) | BAKED ITALIAN BREAKFAST CASSEROLE | 6 Eggs 4-6 Mozzarella Cheese 1/2 stick pepperoni 1/4 pound salami 1 pound sausage 1 cup grated Romano cheese Beat eggs, cut cheese, pepperoni and salami into small pieces. Fry sausage and pour off fat. Combine all ingredients. Bake in a greased 8x9 dish for 25 to 30 minutes at 350 degrees. Cut into one inch squares when cooled. Note: This is like having pizza for breakfast. Can also be served as an appetizer! Love, Mom | - 6 -

9: KABOBS (Sauce Mix) | Cheese Grits | - 7 - | 6 tablespoons of butter 3 cups boiling water 2 eggs beaten 1/2 pound Velveeta cheese 1/2 pound Italian sausage 3/4 cup quick cooking grits Add butter to water and bring to a boil. Stir in grits slowly and bring to a boil again, then reduce heat. Simmer covered for 2-5 minutes or until thick. Remove from heat and stir in eggs cheese and sausage. Pour into greased casserole dish. Bake in preheated 350 degrees oven for one hour. Love, Mom

10: Snacks | Oyster Crackers.....................................pg. 11 Bacon Stuffed Mushrooms................... pg. 11 Potato Skins.........................................pg. 12 Fruit Pizza............................................. pg. 13 Chopped Ham Ball............................... pg. 14 Texas Triple Dip....................................pg. 15 Queso.....................................................pg. 16 | - 10 -

11: - 11 - | Love Aunt Deb

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13: Potato Skins | (3) medium potatoes (baked & cooled) 1/2 cup chopped green onion 1/4 cup margarine (melted) 1 cup shredded cheddar cheese 1/2 cup cooked bacon 1/2 tsp. salt Crumble bacon. Cut potatoes lengthwise into wedges. Carefully hollow potatoes to leave 1/4" pulp on skins. Cook onion in margarine just until tender. Add salt. Spread mixture on potatoes. Bake @ 450 degrees for 12 minutes or until crisp & brown. Top with cheese and bacon. Bake until cheese melts. Serves 5 | -13 -

14: FRUIT PIZZA | - 14 -

15: BBQ Meatballs | 1 lb. ground beef (lean) bread crumbs (1/4 - 1/2 cup) 1 egg (beaten) 1 pkg. onion soup mix 1 tsp. parsley sauce: 1 cup catsup 1/3 cup lemon juice 1/3 cup grape jelly Mix meat mixture and roll into balls. Bake (uncovered) @ 350 degrees for 20 - 25 minutes. Add to sauce and simmer (covered) for 30 minutes. | - 15 -

16: Texas Triple Dip | 2 cups. Pace Picante Sauce 2 cups guacamole 2 cups sour cream Layer equal amounts of guacamole, sour cream and Picante Sauce in a clear glass bowl. Serve with tortilla chips or corn chips. (serves 8 - 12 people. To prepare guacamole: 2 lbs. avocados (peeled, seeded & mashed) 4 Tbs. Pace Picante Sauce 2 tsp. lemon juice 1/2 tsp. salt Combine all ingredients and mix well.

18: Grandps's Chili...pg.19 Potato Soup.......pg.20 Frito Chili Pie....pg.21 Chicken & Noodles..pg.22 | Soup Recipes | - 18 -

19: Grandpa Howard's Chilli | - 19 - | Grandpa's Chili

20: POTATO SOUP | - 20 - | 4 med. potatoes, peeled and diced salt/pepper, to taste 1 med. onion (chopped) 3 cups milk 2 stalks celery (chopped) 2 Tbs. flour 2 Tbs. butter 1 cup sour cream 1 cup shredded cheddar cheese 1 1/2 cups water 2 chicken bouillon cubes 1/2 cup sour cream Combine potatoes, celery, onion, water, bouillon and salt/pepper in large saucepan. Cover and cook until potatoes are tender. Add 1 cup milk and heat. Mix sour cream, flour and remaining milk together. Gradually stir into soup base. Cover and cook over low heat, stirring constantly until thickened. Add cheese on top. Serve with crackers and bacon to make a delicious winter warm up.

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22: Grandma's Chicken & Noodles | - 22 -

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24: Salads | Potato Salad........................................ pg. 27 Pea Salad................................................................................ pg. 28 | -26 -

25: Potato Salad | 8 potatoes (peeled) 6 hard boiled eggs 3 dill pickles (diced) 1 - 2 onions (diced) 2/3 cup of dill pickle juice 3 - 4 Tbs. Hellman's real mayo Salt/Pepper and sugar (to taste) Place potatoes in large pot with enough water to cover. Cover pot and boil until potatoes are tender (test by sticking fork in potatoes). Drain off water and place the potatoes in a large bowl. After cooled, cut potatoes into large pieces. Add salt, sugar & pepper. Peel boiled eggs and cut into large pieces; add to potatoes. Add 1 diced onion and 2 diced pickles; stir. At the end if you need more onion or pickles you can add it, but start small. Add a little pickle juice to give it a little mush, then add about 3 or 4 lg. Tbs. of mayo. Stir mixture with a fork. I like it chunky with large pieces of egg. You will need to add pickle juice if it is dry or maybe more mayo. It always tastes better cold and even better the next day! | - 27 -

26: PEA SALAD | can (drained) peas (add last) 2 eggs (boiled) 1/4 cup diced onion 1/4 tsp. celery seed 2 tbs. mayonnaise 1/4 cup pimentos 1/4 cup diced sweet pickels | Bean Salad | 1 can each (drain): green beans & yellow wax beans 1 can each (drain): black eyed peas red kidney beans 1/4 cup chopped purple onion sm. can pimentos 1/4 cup green pepper (diced) Mix together: 1/3 - 1/2 cup sugar 2/3 cup vinegar 1/4 cup salad oil salt (to taste) Pour this mixture over bean mixture & chill in refrigerator. | - 28 -

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28: Spinach Salad | Baby spinach 2 - 3 boiled eggs (sliced) 1/4 cup green onions (chopped) bacon bits Dressing: 3/4 cup sugar 1/4 cup apple cider vinegar 1/2 cup catsup 1 tsp. Worchester sauce 1/4 cup canola oil Mix dressing mixture and pour over spinach mixture. Refrigerate | - 30 -

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30: Chicken & Turkey Recipes | Hearty Chicken Pot Pie............................ pg. 37 Easy Bisquick Chicken Pot Pie................ pg. 38 Chicken with Rice & Broccoli................ pg. 39 Chicken and Roasted Potatoes............... pg. 40 Mozzarella Chicken.................................. pg. 41 Hawaiian Chicken.................................... pg. 42 | - 36 -

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32: Chicken | - 38 -

33: Chicken | Chicken with Rice & Broccoli | 1 head broccoli, cut into sm. pieces 2 boneless, skinless chicken breasts, cut into strips 1 can fat free cream of chicken soup 3/4 cup long grain rice salt & pepper to taste 1 1/2 cups water Add the chicken in a deep saucepan (on high heat) with 1/4 cup water; cover and cook 3 minutes. Remove chicken and pour in the soup mixture and rice. Cover and cook 4 minutes. Reduce heat to low. Season the rice to taste and then place the chicken into the mixture. Cover and cook 20 minutes. | - 39 -

34: Turkey Time | - 40 -

38: Main Dishes | Stuffed Peppers with Rice.......pg. 59 Pepper Steak...................pg. 60 | - 58 -

40: Pepper Steak | 1 1/2 - 2 lbs. flank steak (cut into strips) 1 onion (chopped) 2 tbsp. oil 1 pkg. McCormick/Schilling Brown Gravy Mix 1 1/4 cups water 1 tbsp. soy sauce Brown steak with onion in oil. Stir in a mixture of 1 pkg. McCormick/Schilling Brown Gravy Mix, 1 1/4 cups water and 1 tbsp. soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add 2 lg. green bell peppers (cut in thin strips), and 1 lg. tomato (cut in wedges). Simmer for 10 minutes, or until steak is tender. Serve over rice. | - 60 -

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42: Pepper Steak | 1 1/2 - 2 lbs. flank steak (cut into strips) 1 onion (chopped) 2 tbsp. oil 1 pkg. McCormick/Schilling Brown Gravy Mix 1 1/4 cups water 1 tbsp. soy sauce Brown steak with onion in oil. Stir in a mixture of 1 pkg. McCormick/Schilling Brown Gravy Mix, 1 1/4 cups water and 1 tbsp. soy sauce. Stir until thickened. Cover and simmer 30 minutes. Add 2 lg. green bell peppers (cut in thin strips), and 1 lg. tomato (cut in wedges). Simmer for 10 minutes, or until steak is tender. Serve over rice. | - 60 -

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44: Casserole Dishes | Hamburger-Corn Casserole........................... pg. 63 Quick & Easy Tuna Noodle Surprise............. pg. 64 Stephenie's Broccoli Cheese Casserole ......... pg. 65 Lindy's Creamy Potato Casserole................... pg. 66 | - 62 -

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46: - 64 - | Italian Beef

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50: Vegetable Dishes | Vegetable Dishes | Roasted Potatoes................................................. pg. 69 Sydney's Garlic Red-Skinned Mashed Potatoes..pg. 70 Meema's Homemade Dressing............................ pg. 71 | - 68 -

51: Roasted Potatoes | 1 envelope Lipton Onion Soup Mix 2 lbs. potatoes (cut into lg. chunks) * (wash potatoes and leave skin on) 1/3 cup olive or vegetable oil Heat oven to 450 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag. Bake, stirring occasionally for 40 minutes or until potatoes are tender and golden brown. | - 69 -

52: Vegetable Dishes | - 70 -

53: Meema's Homemade Dressing | - 71 - | 1 pkg. herb seasoning 1 box cornbread mix (prepare as directed on pkg.) 1 can biscuits (bake according to directions) Crumble cornbread and biscuits in large bowl. Add herb seasoning package. Add salt, pepper and sage to taste (careful not to add too much). Cook (1) chopped onion, (1) chopped green pepper, and diced celery in saucepan, with enough water to cover. Cover saucepan with lid and cook until vegetables are tender. Add above to cornbread mixture. I like to use a can of chicken broth and juice from the cooked vegetables. Mix well. Add more chicken broth if necessary. Cover and refrigerate until it's time to cook. Bake (covered) in pyrex dish @ 350 degrees for 1 hour. *I like to use the broth from my cooked turkey to dressing. Always taste to see if dressing needs more spices and juice. | SIDE DISH

54: Dessert | Peach Cobbler ..................................................... pg. 73 Quick Bisquick Peach Cobbler ............................ pg. 74 Pineapple Cake .................................................... pg. 75 Old Fashioned Peach Cobbler ............................. pg. 76 "Pig" Cake ............................................................ pg. 77 Cherry Cheese Tarts ............................................ pg. 78 "Puppy Chow"...................................................... pg. 78 Strawberry Cake .................................................. pg. 79 Chocolate Delight ................................................ pg. 80 Mom's Chocolate Sheet Cake ............................... pg. 81 Pumpkin Bread .................................................... pg. 82 Microwave Peanut Brittle .................................... pg. 83 German Chocolate Cake & Icing .......................... pg. 84 Fudge .................................................................... pg. 85 Fantasy Fudge ...................................................... pg. 85 Jeffreys' Famous FRIED PIES ............................. pg. 86 Key Lime Pie ......................................................... pg. 87 Dump Cake ........................................................... pg. 88 Banana Split Cake ................................................ pg. 88 Ross' Famous Pumpkin Pie .................................. pg. 89 Bread Pudding ...................................................... pg. 89 | - 72 -

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56: - 74 - | Key Lime Pie...75 | Pie Crusts...74 | Dump Cake...76 | Sheet Cake...77-78

58: Key Lime Pie | - 87 - | 9" pie shell (I like to use Pillsbury Pie Crust) or you can use graham cracker crust (you can buy this ready-made) 2 egg yolks, lightly beaten 1 can (14 oz.) sweetened condensed milk 1/2 cup fresh lime juice 1 cup heavy whipping cream 2 Tbs. powdered sugar Beat egg yolks with condensed milk, just until blended. Add lime juice and beat with mixer until mixture thickens slightly. Pour into baked, cooled pie shell. Refrigerate until well chilled. Whip heavy whipping cream and fold in sugar. Spread over pie, making sure whipped cream touches pastry all around. Return to refrigerator and chill several hours or overnight.

59: DUMP CAKE | Banana Split Cake | - 88 - | 3/4 stick margarine (melt in a 9 x 13 dish) 1 lg. can crushed pineapple 1 can cherry pie filling 1 box yellow cake mix Preheat oven to 350 degrees. Dump (spread lightly) ingredients in order above (DO NOT STIR). Bake for one hour. How EASY is this!! | 2 cups graham cracker crumbs 1 stick butter 2 cups powdered sugar 2 sticks softened margarine 2 Tbs. sugar 1/2 cup chopped cherries 2 eggs 1 #2 can crushed pineapple (drained) 4 bananas 3/4 cups chopped nuts (if desired) 1 lg. carton cool whip Mix: Graham cracker crumbs with 2 Tbs. sugar and 1 stick margarine, melted. Put in 9" x 13" dish and bake 5 minutes @ 350 degrees. Beat 2 eggs and 2 cups powdered sugar with 2 sticks softened margarine in mixer until smooth. Spread over graham cracker crust. Slice bananas over 2nd layer. Spread drained pineapple over banana layer. Cover with cool whip. Sprinkle with nuts and cherries. Chill overnight.

61: Chocolate Sheet Cake | Cake Ingredients: Icing Ingredients: 2 cups flour 1 stick oleo 2 cups sugar 3 Tbs. cocoa 1/2 cup crisco &1 stick oleo 1 box powdered sugar 1 cup water 1 tsp. vanilla 2 eggs (slightly beaten) 1cup nuts (optional) 1 tsp. baking soda 1/3 cups milk 1 tsp. vanilla 1/2 cup buttermilk Cake: Sift together 2 cups flour and 2 cups sugar. In saucepan melt 2 sticks butter, then add 3 Tbs. cocoa and 1 cup water. Bring to a rapid boil. Pour over the flour and sugar mixture and stir until well blended. Add 1/2 cup buttermilk mixture, 2 eggs, slightly beaten, 1 tsp. baking soda and 1 tsp. vanilla. Mix well. Pour into greased 11 x 16" pan (at least 1/2 inch deep). Bake 20 minutes at 395 - 400 degrees, depending on your oven. Icing: About 5 minutes before cake is done, melt 1 stick butter, 6 Tbs. milk and 3 Tbs. cocoa over low heat in saucepan. Once melted, turn off heat and add 1 tsp. vanilla and 1 box powdered sugar. Mix well. Poke a few holes in cake with a toothpick and pour icing over cake. | - 81 -

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65: Fudge | - 85 - | 1 lg. pkg. chocolate chips 1 lg. can evaporated milk 3/4 stick margarine 3 cups sugar 1 tsp. vanilla chopped pecans, if desired In large saucepan mix sugar and evaporated milk. On medium heat, cook mixture to soft ball stage. Remove from burner and add chocolate chips, butter, vanilla and pecans. Beat until smooth and pour into ungreased 9" x 13" dish. | Fantasy Fudge | 1 stick margarine 3 cups sugar 1 can evaporated milk 1 tsp. vanilla 1 jar (7 oz.) marshmallow cream 1 cup choped pecans 1 pkg. (12 oz.) semi-sweet chocolate chips Microwave margarine in 4-qt. microwave=safe bowl on high for 1 minute or until melted. Add sugar and milk; mix well. Microwave on high for 5 minutes or until mixture begins to boil; stirring after 3 minutes. Mix well: scrape bowl. Continue microwaving for 5 1/2 minutes; stir after 3 minutes. Stir in chocolate chips until melted. Add remaining ingredients; mix well. Pour into greased 9: square pan or 13" x 9" baking dish. Cool at room temperature; cut into squares.

66: Cookie Recipes | Best Chocolate Chip Cookies in the World.........pg. 91 Snickerdodles............................................................................pg. 92 Jello Cookies..............................................................................pg. 93 Hello Dollie Cookies............................................................ pg. 94 Oatmeal Cookies..................................................................... pg. 95 | - 90 --

67: Cookies | Best Chocolate Chip Cookies in the World (Sheridan's recipe) | 1 cup shortening 2 eggs 1/2 cup sugar 1 cup packed brown sugar 2 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 - 2 cups chocolate chips Preheat oven to 375 degrees. Cream together the shortening and both sugars. Add egss, vanilla, flour, baking soda and salt. Mix well. Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips. Mix together, well. Drop cookie dough by teaspoonfuls onto ungreased cookie sheets and bake for about 9 - 12 minutes or until golden brown. | - 91 --

68: 2 3/4 cups all purpose flour 1/2 tsp. salt 2 tsp. baking powder 1 1/2 cups sugar 2 lg. eggs 1 tsp. vanilla 1 cup unsalted butter, room temperature Coating: 1/3 cup sugar 2 tsp. cinnamon In large bowl whisk together the flour, salt, and baking powder. In a separate bowl, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (1 - 2 hours). Preheat oven to 400 degrees and place rack in the center of the oven. Spray 2 baking sheets with non-stick cooking spray. Shape the dough into 1" round balls. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2" apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2" thick. Makes about 6 dozen cookies. | Snickerdoodles (Sheridan's favorite) * You might want to half this recipe | - 92 --

69: Cookies | JELLO COOKIES | 3/4 cup margarine (softened) 1/2 cup sugar 1 (3 oz.) pkg. jello (any flavor) 2 eggs 1 tsp. vanilla 2 1/2 cup all-purpose flour 1 tsp. baking powder 1/4 tsp. salt Cream margarine, sugar, jello, eggs and vanilla in medium bowl. Add rest of ingredients; mix well. Roll into little balls and flatten. Place on greased cookie sheet. Bake @ 350 degrees for 6 - 8 minutes. | - 93 --

70: Cookies | Hello Dollie Cookies | 1/2 cup margarine 1 1/2 cups graham cracker crumbs 1 (14 oz.) can Eagle Bran milk 1 (6 oz.) pkg. chocolate chips 1 1/2 cups coconut Preheat oven to 350 degrees (if using a glass dish heat to 325 degrees). In 13" x 9" dish, melt margarine in oven. Sprinkle crumbs over melted margarine; press into dish. Pour Eagle Bran milk over crumbs (do not stir). Top with chocolate chips, then coconut. Press down firmly. Bake for 25 - 30 minutes or until lightly browned. Cool before cutting. | - 94 --

71: Cookies | Oatmeal Cookies (Aunt Freda's Recipe) | 2 cups flour 1/2 cup margarine 1/2 cup shortening 1 cup white sugar 1 cup brown sugar 2 eggs Mix above ingredients. Set aside. In separate bowl mix the following: 2 cups oats 1 tsp. baking soda 1 tsp. vanilla 1/8 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg * 1 cup raisins, if desired Add above mixture to flour and sugar mixture (the one you set aside). Spoon cookie dough onto cookie sheet. Bake @ 350 degrees for 8 - 10 minutes. | - 95--

72: Christmas Goodies | - 97 -

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Barbara Coleman
  • By: Barbara C.
  • Joined: over 5 years ago
  • Published Mixbooks: 14
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About This Mixbook

  • Title: Family Recipes (Copy)
  • Tags: None
  • Started: almost 5 years ago
  • Updated: over 4 years ago

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