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Generations of Family Recipes made with Love

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Generations of Family Recipes made with Love - Page Text Content

S: Generations of Family Recipes made with Love

BC: 2012 Jennifer Rolison Bennani

FC: Yum | Delicious | Generations of Family Recipes

1: For my family to enjoy and share with the next generations, to come.

2: Appetizers 1 - 7 Bacon wrapped scallops & Mushrooms 1 Stuffed Mushrooms 1 Fresh Tomato, mozzarella, basil 2 Pico de gallo salsa 2 Herb tomato tart 3 Shrimp coctail 4 Artichoke spinach dip 5 Soups 6-10 French Onion soup 7 Mimi Rolison cabbage stew with sirloin 8 Old fashion chicken soup 9 Classic Beef stew 10 Salad 11-15 Cousin Rhonda cheesy congealed salad 11 Striped salad with honey balsamic vinaigrette 12 Sheppard salad 13 Babaghanoush 14 Chef salad 14 Classic potato salad 15 Breakfast 16-20 Belgian waffles 16 French toast with baked bananas 17 Egg rancheros 18 Tropical fruit salad 19 Easy ham and cheese quiche 19 Sausage, biscuits and gravy 20 Sides 21-25 Easy grill potatoes and veggies 21 Mama Dale Wallace giblet gravy 22 Aunt Patsy Henry squash casserole 22 Mama Dale Wallace cornbread dressing 23 Golden potato gratin 24 Garlic knots 24 Sweet potato with cinnamon & butter 25 Yams with brown sugar, pecans, butter, Marshmallow 25 Chicken 26-29 | Rosemary roasted chicken & potatoes 26 Chicken marsala 27 Chicken & onions 27 Garlic lime chicken fajitas 28 Sweet chicken couscous Morrocan 29 Alambre de camerones 30 Pico de amarillo 30 Shrimp & pasta primavera 31 Bbq whole red snapper 32 Mussels with white wine, butter & garlic 33 Beef 34-37 Elegant filet migon 34 Steak with cauliflower & crispy bread crumbs 35 Beef with prunes 36 Barbeque steak 37 Pork 38-39 Bar-b-que pulled pork 38 Nana Sherron Southworth spagetti sauce (gravy) 39 Lamb 40-41 Mediterranean lamb chops 40 Onions & mushrooms sauteed 41 Sandwiches 42-43 Sausage, peppers, onions, & potatoes 42 Meatball 43 Desserts 44-49 Mimi Rolison jello knox blocks 44 Aunt Pearl's tea cake 45 Rolison family pecan pie 45 Fantastic fudge 46 Fresh fruit salsa with cinnamon tortillas 47 Jennifer's Christmas ornaments cup cakes 47 Mimi Rolison strawberry surprise pie 48 Leighanna's sugar cookies 48 Brownie Santa hats 49 Birthday assorted candy table 49 | Contents

3: BACON WRAPPED SCALLOPS & MUSHROOMS 6 rashers of thick bacon (slab bacon) 12 Bay scallops 12 Cremini mushrooms 1/4 extra-virgin olive oil 1 clove of garlic, minced zest of 1/2 lemon 1/2 tsp. black pepper 1/2 tsp. marjoram If using wooden skewers soak in water for 2 hours. Place oil, garlic, lemon zest, pepper, marjoram all together in a bowl to marinade the scallops, mushrooms for 2 hours. Start with the bacon uncooked in a horizontal s- shape form with the mushrooms, scallops. Grill or cook on stove top. | Carefully remove stems from the mushrooms. Place mushrooms in a shallow cooking pan, single layer. In a frying pan, sauté garlic, finely chopped mushroom stems, and spinach in olive oil, approximately 3 to 5 minutes until tender. Remove from heat & allow to cool about 5 minutes. Add breadcrumbs (all but 2 T), feta cheese and 1 tablespoon melted butter mix well. Using a teaspoon fill each mushroom with a heaping amount of the stuffing mixture. Mix the remaining 2 T of breadcrumbs with the grated Parmesan cheese and sprinkle over each mushroom. Add 2 tablespoons of melted butter and the wine to the bottom of the cooking pan. Bake at 350 for 20-30 minutes. | 1/4 cup wine 3 T butter 2 t garlic minced 2 T olive oil | 1 lb large white mushrooms 1/2 cup fresh chopped spinach 1/4 cup crumbed Feta cheese 3/4 cup breadcrumbs 2 T grated Parmesan cheese | STUFFED MUSHROOMS | 1

4: Appetizer | Slice tomatoes, mozzarella cheese, place tomatoes, slide down, then slice of cheese, then place a basil leaf on top. A pinch of salt and pepper, sprinkle olive oil over dish. Serve chilled. | FRESH TOMATOES, MOZZARELLA, BASIL | 1 fresh tomato 1 fresh basil leaf's 1 fresh mozzarella cheese | PICO DE GALLO SALSA 1 avocado 1 lime 1 tomato 1 bunch of cilantro pinch salt 2 tsp. olive oil 1 onion 1 small jalapeno pepper (seeded) | Finely chop avocado, tomato, onion, cilantro, pepper (remove all seeds from pepper). Squeeze 1 whole lime, sprinkle salt. Toss around then serve with tortilla chips. | 2

5: HERB TOMATO TART 5 plum tomatoes thinly sliced 1 frozen puff pastry 1 pkg mozzarella shredded cheese 1 4 ounce feta cheese crumbled 1/4 chopped onion 1 garlic clove, minced 1/4 fresh herbs ground pepper to taste sprinkle olive oil | Preheat oven to 400* take the thinly sliced tomatoes in a pan and lightly brown them, on a cookie sheet place the pastry in between each layer brush butter, once all the layers are placed down, put mozzarella cheese, onions, garlic, feta cheese, salt, neatly place the thin sliced tomatoes, pinch of ground black pepper, sprinkle dry or fresh chopped basil, olive oil. Bake for 10-15 minutes until lightly brown. | Appetizer | 3

6: Appetizer | SHRIMP COCTAIL 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained 1 small avocado, cut into 1/2-inch cubes (1/2 cup) 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice Hot pepper sauce to taste Place all the ingredients (except shrimp) in a medium-sized bowl and stir to combine. Cover the sauce with plastic wrap and refrigerate until ready to serve. To serve, arrange the shrimp attractively on a platter or a cocktail glass. Spoon the sauce into a serving bowl and enjoy with crackers. | 4

7: 10 ounces fresh spinach 8 ounces artichoke hearts 2 tsp. lemon juice 2-3 tsp. minced garlic 6 ounces cream cheese 6 ounces ricotta cheese 6 ounces sour cream 1 shallot 3/4 cup shredded parmesan cheese, divided dash of hot sauce, cayenne, red pepper flakes salt/pepper to taste. Preheat oven to 350(F). Finely mince garlic and shallots. Add a drizzle of olive oil to pan and saut'e garlic and shallot over very low heat, just until fragrant. Roughly chop spinach and add to pan. After a few moments the spinach will soften enough to combine with the the shallot and garlic. Squeeze 1 teaspoon fresh lemon over spinach and stir again. Roughly chop artichoke hearts and add to pan. Stir. Squeeze remaining 1 teaspoon fresh lemon juice over mixture and continue heating over very low heat. In a separate bowl, combine cream cheese, sour cream and ricotta cheese. Add mixture to pan and incorporate. Allow to heat through. Add 1/4 cup shredded Parmesan to mixture and combine. Check for seasoning and add salt (about 1 teaspoon sea salt), black pepper and a dash of your favorite hot sauce, cayenne pepper or red pepper flakes. Add more lemon or other seasonings if desired. Spoon mixture into shallow baking dish or individual ramekins and top with remaining Parmesan cheese. Bake in preheated oven for 5-10 minutes and finish under a 500(F) broiler 2-3 minutes to crisp cheese on top. Serve piping hot with toasted bread, pita chips or crackers. Enjoy! | Appetizer | ARTICHOKE SPINACH DIP | 5

8: Soups | 6

9: FRENCH ONION SOUP 1 1/2 pounds (5 cups) thinly sliced yellow onions 3 tablespoons unsalted butter 1 tablespoon olive oil 1 teaspoon table salt, plus additional to taste 1/4 teaspoon granulated sugar 3 tablespoons all-purpose flour 2 quarts (8 cups) beef or other brown stock 1/2 cup dry white wine or dry white vermouth Freshly ground black pepper 1 tablespoon grated raw onion 1 to 2 cups grated Swiss or a mixture of Swiss and Parmesan 1 tablespoon butter, melted 12 to 16 1-inch thick rounds French bread, toasted until hard Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes. Uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown. Dont skimp on this step, as it will build the complex and intense flavor base that will carry the rest of the soup. Plus, from here on out, it will be a cinch. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness and I often accidentally overdo it. Preheat oven to 325. Arrange six oven proof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Place fresh sliced bread with a tiny bit of butter and float top of your soup bowls, attempting to cover it. Mound grated cheese on top of it; how much you use will be up to you. Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately. | 7

10: Soups | 1 medium size cabbage 1 onion 2-3 ribs of celery 1 large bell pepper 2 cans of stewed tomatoes 1 package Lipton onion soup mix 1-2 lbs. ground sirloin Chop cabbage, onion, bell pepper, celery. Then brown sirloin then add all remaining ingredients, Cook over medium heat until all vegetables are tender. | 8 | MIMI ROLISON'S CABBAGE STEW WITH SIRLOIN

11: Soups | 9 | OLD FASHION CHICKEN SOUP 1 5lb. quartered chicken 6 cups each water and chicken broth 4 large carrots, cut into pieces 3 large stalks celery with leaves, chopped 1 large onion, cut into wedges 1 large spring flat-leaf parsley, chopped 3 cloves garlic, smashed 1 tbsp. kosher salt/pepper to taste In a stockpot, place all vegetables and ingredients in pot, bring to a boil, once the chicken is all cooked either keep with skin and bone, or remove chicken to a cutting board; discard skin and bone.

12: Soup | In skillet brown meat with olive oil over medium heat. Add onion, garlic to pot. Reduce heat add flour and tomato paste. Add wine, simmer for 3 minutes, scrapping up brown bits. Add beef broth, rosemary, and bay leaves to pot; bring to boil, reduce to low. cover and simmer for 2 hours. Add carrots, onions, potatoes, peas, salt/pepper let simmer for 45 minutes | CLASSIC BEEF STEW 3 tbsp. olive oil 4 lbs. boneless beef chuck roast 1 large onion, diced 6 cloves garlic, smashed 2 tbsp. each all-purpose flour and tomato paste 2 cups dry wine 3 cups beef broth 2 tsp. rosemary 2 bay leaves 1 lb. baby carrots 4 ribs celery, chopped 1 lb. potatoes 1 cup frozen green peas 1 tsp. salt/pepper 1/4 cup chopped parsley | 10

13: 1 20 ounce can crushed pineapple 1 13 ounce can evaporated milk 1 1/2 cups grated cheddar cheese (mild) 1 cup pecans, chopped 2 3 ounce pkg. small orange jello 1 cup mayonnaise Empty the can of pineapple into a saucepan and let it come to a boil. Add jello, stir well. Take off heat and add cheese, pecans and mayonnaise, then add milk. Stir well and pour into a square casserole dish. Place in refrigerator until it congeals. Serves 16. | COUSIN RHONDA CHEESY CONGEALED SALAD | Salad | 11

14: As the picture above, mix both lettuce's once chopped place on the bottom of a serving size plate, then line all ingredients in a roll next to each other. Then pour vinaigrette over it, toss and serve. | 1/2 lb. smoked ham, cubed 3 cups lettuce iceberg/romaine,chopped 3 tomatoes, cubed 3 yellow/orange tomatoes 2 ripe avocados, cubed 4 hard boiled eggs, cubed 1 cup crumbled blue cheese 1 can corn 2 small red onions. cubed 3/4 cup pine nuts | 1/2 cup balsamic vinegar 2 tbsp. lemon juice 2 tbsp. honey 1 cup olive oil pinch of salt/pepper | STRIPED SALAD WITH HONEY BALSAMIC VINAIGRETTE | Salad | 12

15: SHEPPARD SALAD | Dice into perfect bite size pieces, tomato, cucumber. Chop parsley, mint if fresh, if dry just sprinkle on salad. Drizzle olive oil over tossed salad, shred cheese over the top as pictured above. Add salt/pepper to taste. | 1 tomato, diced 1 large cucumber, diced 1/2 cup Bulgarian feta cheese 1 tsp. dry/fresh mint, chopped 1 tsp. dry/fresh parsley 12 black olive with pit 1 tbsp. olive oil salt/pepper to taste | Salad | 13

16: Salad | Preheat oven to 375 degree F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant. Transfer eggplant pulp to a food processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. Bring to room temperature before serving. Serve with pita wedges. | BABAGHANOUSH (EGYPTIAN) | 2 pound eggplants, halved lengthwise 1/4 cup olive oil 1/4 cup tahini 3 tablespoons fresh lemon juice 1 garlic clove, chopped Pita bread wedges | Chop lettuce, place on a plate, slice tomato, cucumber, put shredded cheese on top of salad. Put all slices of meat on top of each other then roll them all together and slice in two pieces, place on salad, put pepper on corner, add sliced boiled egg. | CHEF SALAD | 1 iceberg lettuce. chopped 1 tomato, diced 1 cucumber, diced 1 cup shredded cheese 1 slice turkey, ham, salami, pepperoni any dressing to your liking 1 pepperoncini pepper 1 hard boiled egg | 14

17: 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes 3 large eggs 1/2 cup diced onion 1/2 cup diced celery 2 tablespoons sweet relish 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce Kosher salt and freshly ground pepper 1 cup mayonnaise 2 scallions, thinly sliced Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste. | CLASSIC POTATO SALAD | Salad | 15

18: Preheat the waffle iron. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook until golden brown, about 2 to 3 minutes. Serve immediately. Add a fresh fruit and cool whip to top it off. | 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs, separated 2 tablespoons sugar 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter, melted 2 cups milk non-stick cooking spray | BELGIANS WAFFLES | Breakfast | 16

19: 4 large eggs 1 cup heavy cream 1 teaspoon ground cinnamon 8 tablespoons butter, divided 8 large croissants, halved 1/2 cup dark corn syrup 1/2 cup firmly packed brown sugar 1 cup maple syrup 1 cup chopped pecans 6 ripe bananas, halved crosswise and lengthwise 1 teaspoon rum extract In a shallow dish, whisk together eggs, cream, and cinnamon. In a large skillet, melt 2 tablespoons butter over medium-high heat. Dip 4 croissant halves in egg mixture to coat both sides. Using a fork, remove croissants from egg mixture, letting excess mixture drip off. Place croissant halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining butter and croissant halves. Set aside and keep warm. In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately | Breakfast | FRENCH TOAST WITH BAKED BANANAS | 17

20: Breakfast | 2 corn tortillas oil, for frying 2 fresh green jalapeno chilis 1 garlic clove 2 scallions 1 large tomato 8 eggs, beaten 2/3 cup light cream small bunch of cilantro, finely chopped salt/pepper to taste 1 cup salsa Sliced avocados Chopped tomatoes Sour cream | EGG RANCHEROS | Heat vegetable oil in a deep skillet over medium high heat. Fry tortillas, one at a time, until crisp, turning once while cooking. Remove and place on paper towels to drain. Repeat with remaining tortillas. In another small saucepan, place the refried beans. Heat over low heat, stirring frequently, until hot. In medium bowl, beat eggs with cream; season to taste with salt and pepper. When tortillas are all fried, drain remaining oil from saucepan and add butter. Heat pan over medium heat until butter sizzles. Pour egg mixture into butter and cook eggs, stirring occasionally, until set but still moist. Assemble by dividing tortillas among plates. Top with refried beans, then scrambled eggs. Sprinkle with cheese and top with salsa. Serve with avocados, chopped tomatoes, and sour cream. Serves 4 | 18

21: Breakfast | TROPICAL FRUIT SALAD | Preheat oven to 375 “Pam” a small pan and sauté onions with ham for appx 5 mins. Pour sauted ham and onions and shredded cheese into premade pie shell. Beat eggs with heavy cream until well blended, add salt and pepper. Pour over top. Bake 35-45 mins until set. (When you take the quiche out of the oven, the middle of the pie should not jiggle) | EASY HAM AND CHEESE QUICHE | 1 pre-made pie shell (I recommend Marie Callender’s in your grocer’s freezer) 6 eggs 1 cups heavy cream 1 cup diced ham (I purchase this in a bag in the meat section) 1 cup diced onions 1 cup shredded cheddar cheese salt/pepper | 19 | 1 pineapple 1 mango 1 papaya 1 banana 1 cup sliced strawberries Take a whole pineapple and slice in half, take the middle out, then dice the remaining pineapple, mango, papaya. Then slice strawberries, bananas. Keep chilled until ready to serve.

22: SAUSAGE, BISCUITS AND GRAVY | 1 pkg. of Jimmy Deans sausage 1 can flaky biscuits 2 pkg. white gravy 1 cup water 1 cup milk Pre-heat oven to 350 for the biscuits, bake for 10-15 minutes. Brown the sausage in a pan, in another pan put milk, water and bring to a boil then lower the heat and add the gravy packet. Whisk till the gravy gets thick. Add the sausage to the gravy. Once the biscuits are done baking place two on a plate separate the top from the bottom, pour sausage and gravy over them. Then serve. | 20

23: 4 large baking potatoes 4 carrots 1 large or 2 medium onions Butter or bacon grease Wash potatoes and carrots, slice 1/4 inch thick crosswise. Peel and slice the onions. Season with salt, pepper, and seasoning salt. For spicy spuds sprinkle with chili powder. Dot with several chucks of butter or a couple teaspoons of bacon grease. Wrap in aluminum foil to make a packet, wrap a second time in the opposite direction to seal packet. Place on grill and let cook for about 20 minutes. Open carefully as they are hot and steamy fresh off the grill. They are really great with a nice thick steak. NOTE: For caramel apples you can use this same recipe. Let the caramel cool slightly in the pan then dip the apples covering completely. Roll in nuts if desired. Place on wax paper to cool. | EASY GRILL POTATOES & VEGGIES | Sides | 21

24: Mix all ingredients except the crackers (put on top) together and bake for 45 minutes @ 350. | AUNT PATSY HENRY SQUASH CASSEROLE 2 cups cooked squash 1 lg. onion sauted in 1 stick of margine 2 eggs 1/2 cup milk 1 cup cheese 1 tbsp. sugar salt/pepper to taste 20 Ritz crackers crushed for the top. | MAMA DALE WALLACE GIBLET GRAVY 6 tbsp turkey fat or butter 6 tbsp. flour 3 cups stock from roaster 3 hard boiled eggs (opt) salt/pepper to taste Giblets, finely chopped Put fat in skillet, add flour, stirring until brown. Pour liquid in gradually. Cook for 5 minutes or until right thickness. Add salt/pepper. giblets, and eggs just before serving. | Sides | 22

25: MAMA DALE WALLACE CORNBREAD DRESSING lg. onion 1 bell pepper, chopped 2 boxes Jiffy cornbread mix salt & pepper to taste 3 stalks of celery, chopped 6 hard boiled eggs, chopped 1 quart chicken or turkey broth 1/2 tsp. dry sage 1 cup milk 2 eggs Mix all ingredients together in a large bowl. Pour into a 9' by 13' pan. Preheat oven to 450 degrees and bake until firm and golden brown for about 30-45 minutes. | Sides | 23

26: 1 tbsp unsalted butter for greasing the dish 1 1/2 creme fraiche (2 cups heavy cream) (3 tbsp butter milk) 1/3 lbs. gold potatoes cut into 3 mm thick round kosher salt 1 1/2 tsp. dried thyme leaves | Preheat oven to 400. Lightly grease cookie sheet.using a pizza wheel cut the dough into pieces. Bake for 20- 25 minutes or until golden. While the knots are baking mince the garlic and mash into a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and eat while warm. | 2 tbsp olive oil plus additional for greasing pan 2 lb. frozen pizza dough, thawed 1/4 tsp salt 1 tbsp finely chopped fresh flat-leaf parsley 1 oz. parmigiano-Reggiano, finely grated | GARLIC KNOTS | GOLDEN POTATO GRATIN | Sides | 24 | Mix creme fraiche, thyme, salt together, slice the potatoes. Grease the dish. Place one row of potatoes and pour the liquid, then repeat the steps until you are finished with all the ingredients. Bake @ 400 degrees for 30 minutes then 350 degrees reduce for 25 minutes.

27: Bake sweet potato wrapped in foil for 30-45 minutes or until soft. Remove the foil slice down the middle squeeze on the ends towards cut, it will open up place the butter, cinnamon inside. Serve while hot. | 1 large sweet potato 1 tbsp. cinnamon 1 tsp. butter | SWEET POTATO WITH CINNAMON AND BUTTER | Preheat oven 350 degrees. Grease a pan place yams, then butter, brown sugar, pecans, then the marshmallows over the top. Bake for 20 minutes or until the top is golden brown. | 2 16 ounce cans yams (drained) 4 tbsp. butter 1/2 cup brown sugar 1 cup chopped pecans 2 cups marshmallows | YAMS WITH BROWN SUGAR, PECANS, BUTTER & MARSHMALLOWS | Sides | 25

28: Chicken | Mix oil, all of spices and salt in a large bowl. Add chicken and potatoes, onion; toss to coat well. Arrange chicken and potatoes in single layer pan, make sure you grease the pan. Bake 425 degrees a deep dish for 30 minutes. | ROSEMARY ROASTED CHICKEN & POTATOES | 2 tsp. paprika 1 1/2 crushed rosemary leaves 1 tsp. minced garlic 1/2 tsp. black pepper 2 tbsp olive oil 1 tsp. salt 1 -2 lb. chicken whole or pieces 1 1/2 lbs. small red potatoes, cubed 1 lg. onion quartered | 26

29: Pie | CHICKEN & ONIONS | 1 tsp. minced garlic 1 tsp. salt 1 tsp. marjoram leaves 6 thinly sliced chicken breast 1 tsp. minced onion 3 tbsp. butter divided 1 1/2 tsp. black pepper 2 tbsp. olive oil 1 tsp. basil leaves 1 pkg. slided mushrooms 3/4 tsp. parsley flakes 1/2 cup chicken broth 1/3 flour 3/4 cup marsala wine Mix flour, garlic, marjoram, onions, salt, pepper in a shallow dish. Reserve 1 tbsp. flour mixture. Coat chicken with remaining flour mixture. Heat 2 tbsp. butter and oil in large skillet on med.heat. Cook several of the chicken pieces 3 minutes on each side, until golden brown. Remove from skillet. Add mushrooms, to skillet; cook and stir for 5 minutes or until tender. Mix broth and reserved flour, wine , bring to a boil till thickened, add chicken to pan and serve. | Slice onion long way, put oil, olive oil, onion, saffon, pepper, ginger, chicken, garlic, chicken in a deep skillet. Add water let cook for 45 minutes or until golden brown and a gravy like thickness. | CHICKEN MARSALA | Chicken | 27 | 1 whole or pieces of chicken 3 garlic cloves 1/2 cup olive oil 1/2 cup cooking oil 2 onions sliced long 1 pinch saffon 1 tbsp. ground ginger 1/2 tbsp. black pepper 1 cup water

30: Chicken | GARLIC LIME CHICKEN FAJITAS 1 tsp. minced garlic 1 tsp. minced onions 3/4 tsp. ground cumin 3/4 tsp. oregano leaves 1/2 tsp. cilantro leaves 1/2 tsp. black pepper 2 onions chopped 1 lb melted butter 1/4 cup each lime/orange juice 2 tbsp. olive oil 1/2 tsp. salt 1 1/2 boneless chicken breast 1 medium green/red bell pepper cut into thin strips 1 medium onion, thinly sliced 8 flour/corn tortillas Mix juices, oil, all spices in a bowl with chicken, let marinade over night or for 2 hours. Cook chicken on high for 3 minutes. Add bell peppers, onions, and marinade cook for 5 minutes or until tender. Spoon mixture into a tortilla. | SWEET CHICKEN COUSCOUS MORROCANRecipe on next page | 28

31: Chicken | Slice all onions long, skinny put in a separate deep pot along with a little ginger, pepper, saffon, chicken stock, salt.Cook till tender and the onions are caramelized. Place the 2 tbsp. olive oil with chicken, pepper, ginger, saffon, salt, let cook in a deep pan with a steamer on top. Cook for 2 hours. In a big deep bowl place 1 bag of couscous, along with 1 cup water, 1/3 cup mixture cooking oil, olive oil. Stir together then place into the top portion of the steamer pot. Let steam for 20 minutes, then remove let cool while chicken is still cooking, once cooled put back in deep bowl shift it in between your hands, place back into steamer for another 20 minutes, and again repeat the same process 3 times. In a separate, small pan put 2 cups golden raisins, 1 cup broth from the chicken let boil they will swell up, then take 1 cup water and do the same until all the water is gone. Then add 2 tsp. sugar, 1 tbsp. cinnamon. Stir till sticky. Once that is done, place the couscous on to a plate use a ladle to put a whole in the middle of the plate and place the chicken, then around the chicken put onions, then on top of the onions put the chick peas, then on top of the peas put your cinnamon raisins. | 1 cube chicken stock 1/2 tsp salt 1 can chic peas cousous pan with a steamer on top 1 bag of couscous 2 tbsp. sugar 1 tbsp. cinnamon | 10 onions cut long, skinny 1 whole chicken cut into pieces 1 1/2 cup cooking oil, olive oil even 1/2 tbs. ginger powder 1/2 tsp. ground pepper 1/2 tsp. saffon 2 cups of golden raisins | SWEET CHICKEN COUSCOUS MORROCAN | 29

32: 1 1/2 lb. yellow tomatoes 3/4 small red onion, diced 1/4 cup diced red bell pepper 1 tomatillo, diced 2 tbsp. lime juice 1/4 cup orange juice 2 minced jalapeno pepper 1/2 tsp. finely minced habanero pepper Gently mix all ingredients together in a bowl, Season with salt. | 2 garlic cloves 1 tbsp. olive oil 2 tsp. lime juice 1 tsp. worcestershire sauce 1 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. black pepper 8 skewers 24 large shrimp, peeled, deveined 1 small red onion 16 serrano chilies 24 cherry tomatoes In a blender process all marinade until smooth. Toss shrimp in to marinade for 2 hours. Cut onion into wedges. Start placing on skewer, add 1 shrimp, chunk onion, cherry tomato, repeat till filled. Make sure you spray Pam on the shrimp, veggies so they dont stick. 5 minutes on each side. On a electric grill, or cast iron grill. | ALAMBRE DE CAMARONES PICO DE GALLO AMARILLO | Seafood | 30

33: Cook pasta in large saucepan as directed on pakg, adding shrimp and vegetables during the last 3-4 minutes of cooking. Drain well. Mix remaining ingredients in same saucepan. Bring to boil, stirring constantly with a whisk. Reduce the heat to low; simmer 5 minutes. Add shrimp, pasta, and vegetables, toss gently to coat well. Serve with addition parmesan cheese. | 1 1/2 tsp. dill weed 1 tsp. minced garlic 1 tsp. minced onion 1/2 tsp. black pepper 1/4 tsp. thyme leaves 8 oz. linguine 1 lb. large shrimp, peeled, deveined 4 1/2 cups assorted cut-up vegetable, broccoli, carrots, red bell pepper, peas 1 cup heavy cream 3/4 cup chicken broth 1/2 cup grated parmesan cheese 2 tbsp. butter 1/2 tsp. salt | SHRIMP & PASTA PRIMAVERA | 31

34: BBQ WHOLE RED SNAPPER 2 whole red snapper, gutted and scaled 1 lime 2 cloves of garlic, peeled and thinly sliced 1/2 bunch of spring onion, finely sliced salt/pepper to taste 2 tbsp. thai red curry paste 4 tbsp. coconut milk thin slices of red chili & coriander springs for garish Take the fish and cut several deep slashes in the sides of each. Thinly slice half the lime and tuck the slices into the slashes in the fish, with slivers of garlic. Cut two large pieces of foil. Place each fish in the center of each foil and scatter over the spring onions an season with the salt/pepper. Grate the rind and squeeze the lime juice from the remaining half, and mix with the curry paste and coconut milk. Spoon over the fish, form a parcel and place on the hot bar-b-que for 15-20 minutes, turning occasionally. Serve at once, garnished with the red chili and coriander sprig. | Seafood | 32

35: Seafood | MUSSELS WITH WHITE WINE, BUTTER AND GARLIC 4 lbs. mussels, rinsed and scrubbed well under cold water 2 cups dry white wine 4 shallots, very finely chopped 4 garlic cloves, peeled and very finely chopped 1/3 tsp salt 1/3 tsp pepper 1/3 cup mixed fresh green herbs, chopped (parsley, basil, tarragon but almost any kind will do) 6 tbsp. butter, cut into pieces Rinse and scrub the mussels well under cold running water. Remove the beards from shells and discard. Combine wine, shallots, garlic, and salt in a large stockpot and simmer for 5 minutes. Add the mussels. Cover the pot and increase the heat to high. Cook about 5 minutes or until all the mussels have opened. Stir in the herbs and butter and remove from heat. Divide the mussels among four soup bowls. Pour broth over mussels and serve with some crusty bread for sopping up the sauce. | 33

36: 4 filet mignon (approximately 2" thick) 1/2 cup beef bouillon 3 t freshly cracked black pepper 2 t extra virgin olive oil 5 shallots, sliced in half 6 T butter, divided 2 T Worcestershire sauce 3 T red wine vinegar Sliced green onions, for garnish Dry filets & sprinkle each side generously with cracked pepper; press pepper into beef. Place on plate, cover, refrigerate 3 hours. In a skillet, heat olive oil and add 1 tablespoon butter; cook filets quickly on each side (approximately 4 - 6 minutes per side). Place meat on a warm platter; keep warm. Pour excess pan drippings from skillet; add 3 T butter to pan. Sauté shallots for 1 minute over medium heat; add beef bouillon. Increase heat and boil to reduce pan juices to 2 T. Be sure to scrape bottom of pan well while sauce is cooking; add red wine vinegar and Worcestershire sauce; boil 1 minute. Add remaining butter and mix with pan juices; pour over filets. Garnish with sliced green onions. Serve immediately. | ELEGANT FILET MIGNON Topped with a superb butter sauce! | Beef | 34

37: STEAK WITH CAULIFLOWER AND CRISPY BREAD CRUMBS 1 small loaf french bread, torn into small pieces 3 tbsp. olive oil 2 tbsp. chopped parsley 6 cloves garlic, unpeeled 1 1/2 lbs. strip steak 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 tbsp capers, roughly chopped 1 head cauliflower, cut into florets Heat over to 400 degrees, toss the bread into a bowl with 1 1/2 tbsp. of the olive oil. Arrange in a single layer on a baking sheet. Bake until slightly golden and crispy, about 6 minutes. Transfer to a bowl and toss with the parsley and capers; set aside. Season steak with salt/pepper cook until brown. 2 minutes per side. Transfer to baking dish and roast for 6-8 minutes. Add cauliflower and 1/2 cup water to skillet and cook, covered, until the cauliflower is tender and the water has evaporated, about 7 minutes. Divide the steak, cauliflower, and garlic among individual plates. Spoon the bread crumb mixture over the top. | Beef | 35

38: Beef | 2 onions, diced 1 tbsp ginger powder pinch of saffon 1 tbsp. garlic 1/2 tbsp salt/pepper 3-4 lbs. beef cubes 1/3 olive oil 1/3 cook oil 2 tbsp. sugar 1 tbsp. cinnamon | Boil meat cubes for 20 minutes in a pressure cooker, if you dont have one then on the stove top in a deep pot for 45 minutes. Once done, drain meat add all ingredients to the drained meat. Cook for 5 more minutes, then add sugar, cinnamon. cook till a gravy like substance. Serve with warm bread. | BEEF WITH PRUNES | 36

39: 1 large chuck steak, 1" thick 1 cup vinegar 1 cup oil 1 cup chili sauce, ketchup or barbeque sauce 1 tsp. paprika 1 tsp. chili powder 1 tsp. garlic salt or one clove of garlic minced 1 tsp. Tabasco sauce 1 tsp. worcestershire sauce | Beef | BARBEQUE STEAK | Score steak by cutting the surface diagonally in a diamond pattern. Mix remaining ingredients and pour over steak. Marinade overnight. Cook over hot coals until meat is done to desired taste. | 37

40: 1 large onion, chopped 6 garlic cloves, peeled 1 pickled jalapeño pepper, seeded and chopped 2 teaspoons of Chipotle chile powder 1 Tbsp tomato paste 2 Tbsp Dijon mustard 3/4 cup distilled white vinegar 1 teaspoon paprika 1/3 cup ketchup 2 teaspoons Worcestershire sauce 1/4 cup light brown sugar 1 bay leaf Salt 3 lbs of pork butt shoulder roast, trimmed of excess fat Hamburger buns | Pork | Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. Put sauce, bay leaf, and pork into a slow cooker and add 1 quart of water. Let it cook over night covered, turning frequently, cook until the meat pulls apart easily with a fork. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face butter toasted hamburger buns. | BAR-B-QUE PULLED PORK | 38

41: 1 whole garlic, peeled 3/4 poblano pepper 1 tbsp oregano 1 tbsp basil 2 tbsp parsley 1 tbsp thyme 1 tbsp rosemary 2-3 bay leaves 1 tbsp ginger fresh or powder 1 tsp. salt 2 tbsp. sugar | Pork | 1 large jar of Ragu sauce or other 1-2 small cans tomato paste 6-8 small plum tomatoes 2 tbsp cilantro 2-3 tbsp olive oil 1 red bell pepper 1 red onion 3 stalks celery Any type of meat or seafood 2-3 lbs. | Add all ingredients and start simmering. FYI: Red, white, black pepper- added at the beginning, then at the end for tasting. Sugar to be added at the end for tasting. If using meat brown it first in 1 tbsp. oil, before adding to the sauce. If using seafood don't add till 30 minutes before the sauce is done. Let the sauce simmer for 6 hours. Also, you can add vegetables to make a primavera version. Add the vegetable 30 minutes before the sauce is done | NANA SHERRON SOUTHWORTH SPAGETTI RED SAUCE/GRAVY | 39

42: 3 tbsp olive oil 8 lamb chops 1 tsp. kosher salt 1 tsp. black pepper 4 plum tomatoes, thinly sliced 1 garlic, finely chopped 1 med. fennel bulb, halved lengthwise and thinly sliced | Lamb | Heat oven to 400 degrees. heat 1 tbsp of oil in a large skillet over medium high heat. Season the lamb with 3/4 tsp. of the salt/pepper. cook until brown 2 minutes on each side. Transfer to a cookie sheet, repeat with the remaining chops. Roast to the desired doneness, 4-6 minutes for medium-rare. In a medium bowl combine tomatoes, garlic, fennel, lemon juice, oregano, and remaining oil, salt/pepper. Divide the arugula and lamb chops among 4 plates and spoon the tomato mixture over the greens. | 2 tbsp fresh lemon juice 2 tbsp oregano 1 5 ounce bag of fresh arugula | MEDITERRANEAN LAMB CHOPS | 40

43: Topping | 3 tbsp. butter 3 tbsp. olive oil 1 pkg. sliced mushrooms 2 large onions, sliced thinly 1 crushed garlic glove 1 tsp. salt/pepper Put all ingredients in a deep skillet medium heat, cook till tender and the onions are caramelized. Eat on the side or on top of a steak and any type of meat. | 41 | ONIONS & MUSHROOMS SAUTEED

44: Sandwiches | SAUSAGE, PEPPER,ONION & POTATOES SANDWICH | 1/4 cup extra-virgin olive oil 2 cloves garlic, thinly sliced 1 large red/ yellow onion cut into 2" chunks 1 cups dry red wine 4 fresh hot Italian sausages Pinch of dried oregano, basil 4 fresh sweet Italian sausages 2 red bell peppers, cored, seeded, & cut into 2” chunks 2 green bell peppers, cored, seeded & cut into 2” chunks 1 cup crushed canned Italian plum tomatoes 3 cups cubbed fresh or frozen potatoes Salt and freshly ground black pepper 4 to 6 sub rolls Heat olive oil in a large skillet with a lid over medium-high heat. Add garlic, onions and peppers - stirring until onion is translucent, about 5 minutes. Add sausage to mixture and cook for about 4 minutes until brown. Add tomatoes, red wine, oregano, basil and pinch of salt. Cover pan and simmer for about 25 minutes. Fry potatoes up, then add to remainder dish. Season with salt and pepper and serve sausage on platter. To serve slice rolls and grill in broiler until light golden brown. Add sausage, onions and peppers, sprinkle with Parmesan cheese. | 42

45: MEATBALL SANDWICH 3/4 pound ground pork 3/4 pound ground beef 1/4 cup grated Parmesan cheese 2 large eggs, lightly beaten 1/3 cup dry bread crumbs 1/4 cup finely chopped onion Salt & ground pepper 4 cloves garlic, finely chopped & sautéed 1 cup olive oil 4 to 6 sub rolls Sliced provolone or Swiss cheese Combine the meatball ingredients in a bowl, except olive oil and season with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Roll the mixture into 2 inch balls and fry until golden brown, reduce heat cover and slowly cook until done. Remove with a slotted spoon to a plate. | HOMEMADE SAUCE 1 can crushed italian plum tomatoes 1 diced onion 1 green bell pepper 1/4 cup olive oil pinch of dried basil, oregano 2 tsp. sugar 1 clove of garlic Mix all sauce ingredients together over meatballs. | To assemble sandwiches slice rolls and grill in broiler until light golden brown. Add two slices of cheese place back under broiler until melted & bubbly. Add meatballs, homemade relish and sprinkle with Parmesan cheese. Wrap each sandwich in parchment paper to serve. | Sandwiches | 43

46: MIMI ROLISON JELLO KNOX BLOCKS 4 pkgs. Knox unflavored gelatin dissolved in 1 c. cold water 3 (3 oz.) pkgs. Jello any flavor 3 c. boiling water (or boiled juice to match flavor of Jello Pour in large cookie sheet or glass pan. Cut into blocks when set and store in covered bowl in refrigerator | Desserts | 44

47: AUNT PEARL'S TEA CAKE 2 cups sugar 2 sticks margarine 2 cups plain flour 1-2 tbsp. vanilla or lemon extract 5 eggs Mix all ingredients together, bake at 350 degrees until cake springs back or cookies are golden brown, chill and serve. | ROLISON FAMILY PECAN PIE 3 fresh eggs 1 cup karo syrup 1/8 tsp. salt 2 tbsp. butter 1 tsp. vanilla In a bowl, mix together. stiring well, and add 1 to 1 1/2 cups o pecans (whole, pieces, minced). Pour into unbaked pie shell and bake at 450 degrees for 10 minutes and turn down to 350 degrees for 30 minutes. | Desserts | 45

48: FANTASTIC FUDGE 3 cups granulated sugar cup butter 2/3 cup evaporated milk 1 T vanilla extract 1 - 7 oz jar marshmallow cream 1 cup chopped walnuts 1 - 12 oz pkg. semisweet chocolate chips Lightly grease a 13x9" or 9" square pan. Mix butter, sugar and milk in a heavy 3 quart saucepan; bring to a full boil on medium heat stirring constantly. Continue boiling 5 minutes on medium heat or until a candy thermometer reaches 234 degree, be sure to stir constantly to prevent scorching. Remove from heat, gradually stir in chocolate chips until melted, add remaining ingredients; mix well. Pour into prepared pan, cool at room temperature. When cooled cut into squares. | Desserts | 46

49: FRESH FRUIT SALSA WITH CINNAMON TORTILLAS 2 kiwis peeled & diced 1 cup cinnamon sugar mixture, to taste 2 golden delicious apples peeled, 8 oz raspberries, diced cored, & diced 2 Tbsp white sugar 1 Tbsp brown sugar 1 lb strawberries, diced 1 Tbsp brown sugar 3 Tbsp fruit preserves, any flavor 10 flour tortillas (I use whole wheat) Cooking spray Preheat oven to 350F Coat one side of each tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 – 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool 15 minutes. | JENNIFER'S CHRISTMAS ORNAMENT CUP CAKES 1 dozen cup cakes 1 tub icing 1 bag mini peanut butter cups 1 small bag pretzels Once cup cakes are prepared, put icing on the top portion, then using scissors cut one part of the pretzel to make a hook look, then place a peanut cup upside down on the cup cake, the stick the pretzel stick in the top. | Desserts | 47

50: MIMI ROLISON STRAWBERRY SURPRISE PIE 1 small box strawberry jello 3/4 cup sugar 2 tbsp. cornstarch 2 cup boiling water fresh strawberries 1 9 in. graham cracker crust Cook 1st four ingredients until thick and clear. Let cool for 5-7 minutes. Place strawberries in bottom pf pie crust. Pour jello over top. Refrigerate until set. the strawberry upside down then with icing put a dab (ball) on the tip. Chill served. | Desserts | 48 | Buy sugar cookie pre.made, put some flour on the counter. Roll it out and get cookie cutters. Spray cookie sheet with Pam place cookies on sheet bake at 350 degrees for 6/8 minutes, or until cookies are lightly browned at edges. NOTES: you can use colored sugar for topping the cookies. Sprinkle the sugar on the cookies after you place the cookies on the cookie sheets so the colored sugar won't get rolled into the dough | LEIGHANNA'S EASTER COOKIES

51: BROWNIE SANTA HATS 8 mini brownies, cut flat 1 pkg. whipped icing 1 pkg. cool whip Bake or purchase mini brownies, cut top layer flat, dab cool whip on top of the brownie, then slice a strawberry greenery off so it is flat flip the strawberry upside down then with icing put a dab (ball) on the tip. Chill served. | Desserts | 49 | BIRTHDAY ASSORTED CANDY TABLE | Decorate a table to your liking will all kinds of candy, label each jar with the name of the candy, put confetti, use Christmas lights (clear) or colored. Get some sort of bag or holder for the guest to take with them.

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Jennifer Bennani
  • By: Jennifer B.
  • Joined: almost 8 years ago
  • Published Mixbooks: 3
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About This Mixbook

  • Title: Generations of Family Recipes made with Love
  • Recipes made with Love
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  • Published: almost 8 years ago