S: Laura and Dave's Family Recipes 2012
BC: January 2012
1: The King Family This book is inspired by family tradition. May you remember with each recipe, smile with each bite, and have many years together creating your own traditions! With Love, Laura & Dave
2: The King Family Tom King would carve the holiday turkey and honey baked spiral hams. He would place each slice perfectly on the platter. Often handing out samples to those standing by waiting for dinner. The Witt Family Roy Witt would cook the turkey on a Weber Grill outside on the family patio. The smoked flavor gave it an unique taste. Everyone looking forward to his special homemade turkey stuffing to go along with the smoked turkey. | Memories
3: Dill Potato Salad 4 Hot Potato Salad 5 Sweet and Sour Macaroni Salad 6 Cadillac Ranch Salad 7 Broccoli Salad 9 Napa Salad 10 Shrimp Salad 11 Cucumber and Tomato Salad 12 Chicken Dish 14 London Broil 15 Sausage and Peppers 16 Grilled Chicken with Hoisin 17 Chicken Noodle Soup 18 Baked Beans 19 Eclair Cake 20 Ice Cream Dessert 21 Banana Pudding 22 | Table of Contents
4: Growing up we had potatoes every night for dinner. Whether boiled, scalloped, mashed, baked, fried or in potato salad. It was a staple for our family meals. | 1 cup mayonaise * 1 Tblsp.. prepared mustard 2 Tblsp.. chopped fresh dill or 1 - 1/2 tsp. dried * 1/2 tsp. salt * 1/4 tsp. pepper * 1 - 1/2 lbs. small red potatoes - cooked & quartered 1/3 cup sliced green onions Combine mayo, mustard, dill, salt, pepper. Stir in remaining ingredients. Cover and chill. Makes four cups | DILL POTATO SALAD
5: Hot Potato Salad 6 Potatoes Cubed 2 Tblsp. Margarine 2 Tblsp. Flour 1 Cup Milk 1/2 Cup Mayonaise 1 -1/2 tsp. Salt 1/4 tsp. Pepper 1/2 tsp. Dill Seed Cook potatoes until tender. Make sauce with margarine, flour, milk. Boil one minute stirring constantly. Remove from heat. Crush dill seed. Add mayonaise, dill and seasoning to white sauce. Fold over potatoes.. Bake at 350 degrees for 30 minutes uncovered. | SUSAN WITT MADE THIS RECIPE BACK IN THE 80'S AND IT HAS BEEN A HIT EVER SINCE. THE ORIGINAL RECIPE CAME FROM HER GRANDMOTHER.
6: Sweet and Sour Macaroni Salad | 1 8oz. elbow macaroni 3 medium carrots, scraped & diced 2 stalks celery, chopped 1 medium onion, chopped 1 medium cucumber, peeled & chopped 1 lg. tomato, peeled and chopped 1/2 cup oil 1/2 cup white vinegar 1/3 cup sugar 1 tsp. salt and 1/2 tsp. pepper Cook macaroni as package directs. Rinse with cold water. then drain again. Combine macaroni and next 5 ingredients, mix well. Pour over macaroni mixture; gently toss. Cover and chil eight hours or more.
7: Laura King | *A great light salad during the summer | Romaine lettucc Hard boiled egg chopped Bacon crumpled Parmesan cheese shredded Red onion chopped Tomatoes chopped Shrimp grilled Toss all ingredients and serve | Joan King | Cadillac Ranch Salad | Laura King
8: Broccoli Salad by Justin King | Justin took a cooking class in the 11th grade at Magruder High School. This class inspired his interest in cooking . He would often joke that he wanted to open up a restaurant one day and serve the best spicy chicken wings around.
9: Broccoli Salad 10 slices of bacon cooked & crumbled 1 bunch of broccoli 1/4 cup red onion, chopped 1/2 cup raisins 3 Tblsp. white wine vinegar 2 Tblsp. white sugar 1 cup mayonaise 1 cup sunflower seeds Cook bacon in large skillet. Cook over medium heat and drain. Crumble and set aside. In medium bowl combine broccoli, onion, raisins. In a small bowl, whisk vinegar, sugar, mayonaise. Pour over broccoli and toss. Refrigerate for two hours before serving. Toss salad with crumble bacon and sunflower seeds.
10: MOMMA'S | 1 to 2 small heads of cabbage or napa cabbage shredded 1 bunch scallions, diced 1 pkg. ramen noodles, crumbled 3 Tblsp. sesame seeds 2 Tblsp. soy sauce 1/2 cup oil 1/2 cup sugar 4 to 6 oz. sliced or diced almonds 3 Tblsp. vinegar Salt & pepper to taste Mix cabbage and scallions in a bowl, set aside. Brown noodles, almonds and sesame seeds in a warm oven. Cool and place in a container until serving time. Mix together oil, sugar, vinegar, salt and pepper. Set aside. At serving time combine all ingredients and mix. | This recipe is often requested for special family celebrations | Napa Salad
11: Shrimp Salad | 1 pound of medium shrimp, cut shrimp into 1/3 pieces Dice the following ingredients: Red peppers Green onions Red onions Celery Mix with a little Ranch salad dressing to taste. | A great recipe as a salad or on top of crackers
12: 1 Cucumber Half pound ripe tomatoes 2 medium-size onions Zesty Italian Dressing Salt and pepper Mix all ingredients and serve. | Cucumber and Tomato Salad | by Judy Witt
13: Bob adding the finishing touches to his creme brulee dessert | Nancy making an assortment of Christmas Eve appetizers | Barry carving the Thanksgiving turkey | Alexandra and Nick baking a fresh batch of dinner rolls
14: "That Chicken Dish" | 4 chicken breast deboned & pounded out with a hammer 1 can of cream of chicken soup 1/3 cup dry sherry Stove Top dressing mix Swiss cheese Place chicken in a casserole dish. Layer slices of swiss cheese, spread chicken soup on top of cheese, drizzle sherry on top of soup layer, add stuffing mix to top. Drizzle 1/3 cup melted butter on top. Cook at 35 degrees for 45 minutes.
15: n. | Crystal Palacios | London Broil | 3 Pounds of flank steak 2 and half Tblsp. vinegar 2 and half Tblsp. sherry wine 2 and half Tblsp. salad oil 5 Tblsp. soy sauce 1 Tblsp. lemon juice 1 teaspoon salt Dash of onion powder, garlic powder, pepper 2 cloves garlic, 2 Tblsp. sugar, green onion tops Combine all ingredients and pur over steak - marinate at lease 2 to 3 hours.
16: Sausage & Peppers | by Nancy Martin | 1/4 pound hot Italian turkey sausage, cut into 1/4" slices 1 red bell pepper, seeded & sliced 1 green bell pepper, seeded & sliced 1 yellow bell pepper, seeded & sliced 1 onion, sliced 1/4 cup chicken broth 3 garlic cloves, minced 1/4 tsp. crushed red pepper flakes 1/4 tsp. dried oregano leaves | 2 servings | Spray a large nonstick skillet with nonstick cooking spray; heat. Cook the sausage, stirring frequently, until no longer pink, 4 to 6 minutes. Add the bell peppers, onion, broth, garlic, pepper flakes and oregano; cook, stirring frequently, until most of the liquid evaporates, about 5 minutes. Reduce the heat and simmer, covered, until the pepper are tender, 3 to 4 minutes.
17: Grilled Chicken With Hoisin Marinade 8 Chicken Breasts, Boneless 2 Tblsp. Soy Sauce 2 Tblsp. Hoisin Sauce 2 Tblsp. Lime Juiee 1 Tblsp. Brown Sugar 1 Tblsp. Vegetable Oil 1/2 tsp. Gingeroot, minced 1/2 tsp. Garlic, minced Mix above ingredients together. Marinate chicken for 2 hours. Grill over charcoal direct heat uncovered till done. Be sure to turn chicken frequently and baste with marinade each time you turn the chicken. Serve immediately with extra marinade (omit vegetable oil). Slice each chicken breast into sections/strips cutting on the diagonal or refrigerate as soon as possible until cold and slice on the diagonal. to make extra sauce omit vegetable oil. Bring the sauce to a boil and reduce for 3 minutes until slightly thickened. Cool and strain, then brush on sliced grilled chicken and serve. 8 Servings | Justin would request this recipe when he was home on college breaks.
18: RYAN'S MOST REQUESTED SOUP DURING THE WINTER MONTHS. ORIGINAL RECIPE FROM THE HOT SHOPPES COOKBOOK | Preparation: 1. Heat 4 cups of chicken broth to boiling in a two quart sauce pan. 2. Melt oleo in a small sauce pan over low heat. Add flour stirring well to blend. Do not allow to brown. 3. Add the flour and oleo mixture to the boiling stock and cook until thickend over moderate heat. 4. Bring remaining 1 cups of chicken broth to boiling in a small sauce pan. Add the noodles; cook just until tender, but not soft. 5. Add the undrained cooked noodles and the cooked diced chicken to the first thickened broth. 6. Taste to adjust seasoning levels. | CHICKEN NOODLE SOUP 5 CUPS CHICKEN BROTH 5 TBLSP. OLEO MARGARINE 1/2 CUP ALL-PURPOSE FLOUR 2/3 NOODLE RINGS OR SMALL PASTA 2/3 CUP CHICKEN, COOKED AND DICED
19: Dave's Favorite Baked Beans | Ingredients 1/2 pound sliced bacon diced 1/2 pound ground beef 1/2 chopped onion 28 ozs. pork & beans 17 ozs. lima beans (rinsed & drained) 15 ozs. kidney beans (rinsed & drained) 1/2 cup barbecue sauce 1/2 cup ketchup 1/2 cup sugar 2 Tblsp. mustard 2 Tblsp. molasses 1 tsp. salt 1/2 tsp. chili powder In large skillet, cook bacon, beef & onion until meat is browned & onions are tender.Transfer to greased 2 1/2 qt. baking dish, add all of the beans and mix well. In a small bowl, combine remaining ingredients, stir into beef and bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover, bake 15 minutes longer. | Recipe from Susan Witt's Kitchen
20: Eclair Cake 1 - 16oz. box of graham crackers 1 - 8 oz. carton Cool Whip 2 packages French vanilla instant pudding 3 and half cups milk Frosting: 1 can of prepared milk chocolate frosting Grease a 13 X 9 pan with butter. Line bottom of pan with whole crackers. Mix pudding according to package directions, but add 3 and half cups of milk instead of 4 as package directs. Fold in Cool Whip. Pour half of pudding mixture over first layer of crackers in pan. Add another layer of crackers. Then pour the rest of the pudding on top of the second layer of crackers. Finally add the third layer of crackers. Spread frosting over final layer of crackers. Refrigerate overnight. | A yummy dessert requested often by Justin, Ryan and Dave.
21: Ice Cream Dessert | by Laura King | Great to serve at a potluck celebration. | 16 oz. Oreo cookies crushed 1/4 cup margarine melt 10 oz. chocolate sauce from a jar 12 oz. Cool Whip 1/2 gallon vanilla ice cream softened Set aside 1/2 cup crushed cookies. Melt margarine & mix with remaining cookies. Spread in bottom of a pan. Spread ice cream on top of cookies. Layer chocolate sauce over ice cream. Add Cool whip to top. Sprinkle with remaining cookies. Freeze.
22: Banana Pudding | 1 5 oz. Box of Vanilla Instant Pudding 2 cups of cold milk 1 (14.oz.) can sweetened condensed milk 1 Tblsp. vanilla extract 1 (12 oz) container of frozen Cool Whip 1 (16oz.) package of vanilla wafers 14 bananas, sliced In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in Cool Whip. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving. 20 Servings
23: One of many favorite recipes from Tammy Witt. This is a popular dish at all our Thanksgiving and Christmas family dinners.