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Hagner/Scher/Olmsted/Hicks Family Cookbook Vol. I

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Hagner/Scher/Olmsted/Hicks Family Cookbook Vol. I - Page Text Content

S: Family Cookbook Vol.I-2011

FC: Hagner/Scher/ Olmsted/Hicks Family Cookbook Vol.I

1: Recipes contributed with love by all the family chefs : Jane Hagner, Nancy Hagner, Guy Hagner, Joanne Olmsted, Susan Hagner, George HIcks, Anna Scher, Ned Scher, Matt Hagner, Joey Hagner Volume I, 2011 Happy Cooking and Eating!

2: BREAKFAST | Uncle Guy's Breakfast Pizza

3: A Christmas morning tradition! Serves 6-12. Guy Hagner

4: Colorful Breakfast Kale with Eggs | Items | DIRECTIONS

5: Happy, healthy morning! Serves 1-2. Anna Scher


7: Serves 2. Nancy Hagner

8: St. Thomas' Breakfast Casserole | ITEMS | DIRECTIONS

9: Serves 6-8. Nancy Hagner

10: Blueberry CoffeeCake | ITEMS | DIRECTIONS

11: Serves 6-8 slices. Jane Hagner


14: GRILLED CHEESE | ITEMS | 1.) 2 slices of cheese 2.) 2 slices of bread 3.) skillet 4.) spatula | DIRECTIONS | First, put 1 piece of bread on the heated skillet. Then put 2 slices of American cheese on the bread. Next, put other piece of bread on top of it. Last, keep flipping it until it's toasted to golden brown. Enjoy.

16: Eat on the Beach SANDWICH ala 1960's | ITEMS | 2 slices white bread bologna French's Yellow Mustard Utz Potato Chips | DIRECTIONS | Spread mustard on both pieces of bread. Add bologna, top with potato chips. Cut in half and carry to the beach in a baggie. The point is that since the chips are ON the sandwich they won't blow away or get dropped in the sand!

18: Lindsay's Chocolate Chip Cookies | ITEMS | DIRECTIONS

19: 100's made and boy that raw cookie dough was GOOD!


21: It looks like the world renowned pizza recipe was developed a long time ago!

22: RAw Kale SALAD 2 ways! | ITEMS | One bunch crisp, dark, leafy Kale. 1 small clove garlic, minced 1/4 c. peccarino romano 3 tbs olive oil 1/4 c. fresh lemon juice 1/8 tsp. red pepper flakes black pepper to taste | DIRECTIONS | Wash and shred kale to 2" strips, Whisk together remaining ingredients. Add to kale, toss to cover, and eat immediately. Try it topped with fresh parmesan, or a fried egg for breakfast (break open the yolk!!)

23: Serves Anna Scher and Nancy Hagner

24: Grandma Peg's Sausage Stuffing Mrs. Charles White (Granny Peg) -written Nov 1986 For Large Turkey (16-17 Pounds) Two One Pound Loaves of bread cut into cubes several days before needed- let sit in bowl to get a little stale and dry. When time to make stuffing sprinkle bread cubes with about 3/4 cup of milk. Mix through bread cubes (easiest with hands) so that bread is dampened (use more if needed). Add 3-4 stalks of celery (chopped using leaves too) add 1 large onion (chopped) 1/1/2 teaspoon of poultry seasoning. 1 Tsp rubbed (or ground) sage, 1 tsp salt and several sprinkles of black pepper, 1/2 tsp chopped red pepper and 1 egg. Mix ingredients together well. Add 1 pound fresh sausage (about a 1/4 at a time) That's it ......Then it is ready to go into the turkey. Note: take sausage out of the refrigerator about 1 hour before you start preparations it makes it much easier when it is not too cold.

25: Shopping List: 2 - 1 pound loaves of bread 3/4 cup of milk 3-4 stalks of celery 1 large onion 1 1/2 tsp poultry seasoning 1 tsp rubbed or ground sage 1 tsp salt pinch of black pepper 1/2 tsp chopped red pepper 1 egg 1 pound fresh sausage

26: Grandma Peg's Porcupines | ITEMS | DIRECTIONS

28: Hot Dog Casserole | ITEMS | DIRECTIONS

29: Much mocked, but really delicious!. Actually served it to company once! Serves 4-6 Nancy Hagner

30: SLOPPY JOES | ITEMS | DIRECTIONS | 1.) ground hamburger meat 2.) sloppy joe spice 3.) slice of American cheese 4.) hamburger roll 5.) | First, cook the ground hamburger meat. Then drain the meat. After that, pour sloppy joe spice and stir it all together in the pan. Last, place a slice of cheese on a piece the bread and place the meat on. There's your sloppy joe....

32: Appetizers

34: Soups

35: Curried Pumpkin Crab Soup

36: 3 1/2 lbs chicken parts with bones and skin (ex. thighs) 2 c. chicken broth, 2 qt. water 1 large white onion, chopped 1 tbs dried oregano 1 lb russet potatoes, grated 1 lb yukon gold potatoes, 1" pieces 1 lb boiling potatoes, 1" pieces 3 ears corn on the cob, broken up 3/4 c. fresh cilantro, chopped 1 c. cream 1/4 c. drained capers 3 firm-ripe avocados, cubed | Sautee chicken in soup pot on both sides in hot butter until skin is golden brown, 10 min. Remove skin. Add water, broth, onion, oregano, and 1 1/2 tsp salt. Bring to a boil and simmer, covered, until chicken is cooked, 30-40 mins. Remove chicken and shred, discarding bones. Add grated russets and simmer, stirring occ. until they thicken, 20-30 mins. Add other potatoes and simmer, covered, until nearly tender, 10-15 mins. Add corn, 1/4c. cilantro, 1 tsp pepper, and simmer covered until corn is tender, 5-10 mins. Return chicken to pot. Cook until well heated. Serve immediately with remaining cilantro, cream, capers, and avocado on the side. | Colombian Stew

37: For the initiation of vegetable haters. | Potato Leek Stew | 1.5 c. chopped leeks, white parts only 8 oz. sliced baby bella mushrooms 2 cloves garlic, minced 2 1/4 tsps rosemary, minced 14.5 oz can diced tomatoes in juice 1 c. pearl barley 4 c. vegetable stock 1 bunch kale, rinsed and coarsely chopped | Heat 1 tbs olive oil in pot over high heat. Add leeks, salt and pepper to taste, and sautee until softening. Add mushrooms, minced garlic, and rosemary. Sautee on med-hi until mushrooms brown. Add tomatoes in juice, stir i min. Add stock and barley. Boil. Cover and simmer on low until barley is done, 20 mins or so. Add kale, stirring, until wilted. Cover and simmer until tender, ~10 mins.

38: Mayan Pumpkin and Pinto Bean Stew | The Mayans were an innovative people and this hearty stew reflects, in a single dish, all the mystery of the Yucatan and its original inhabitants. Rich in a savory blend of uncommon flavors, it is a deeply satisfying stew with a surprising, spicy edge. It makes a beautiful, simple meal served with warm tortillas or jalapeno cornbread, a garden salad, and light sweet flan. Makes four to six servings.

39: 1 teaspoon cumin seeds 1 teaspoon dried oregano 1 teaspoon dried cilantro (coriander leaves) 1 teaspoon grated nutmeg 1/2 teaspoon ground cinnamon 3 whole cloves 4 tablespoons extra-virgin olive oil 1 large onion, diced 3 chipotles chilies (dried or canned), chopped 2 garlic cloves, finely chopped 1 tablespoon paprika 1 teaspoon salt 3 cups cooked pinto beans, bean broth reserved 4 cups pumpkin or winter squash, peeled and cut into 1-inch cubes 1 pound ripe tomatoes, peeled, seeded, and chopped, juice reserved 1-1/2 cups corn kernels (about 3 ears) cilantro (fresh coriander), chopped for garnish | Measure the cumin seeds, oregano, cilantro, nutmeg, cinnamon, and cloves into a mortar or spice grinder and pulverize thoroughly. Heat the oil in a wide skillet and sauté the onion over high heat for 1 minute, then lower the heat to medium. Add the chipoltes chilies, garlic, pulverized spices, paprika, and salt. Stir well to combine, then add one-half cup of the reserved bean broth and cook until onion is soft. Next add the pumpkin or squash and cook until half-done, about twenty minutes. Add the tomatoes, corn, and beans. Thin the stew with the reserved tomato juice, adding more bean broth if necessary to keep all the ingredients covered. Cook until the pumpkin or squash is tender, about twenty minutes more. Service the stew in heavy pottery bowls. Garnish with the chopped cilantro. Each serving contains: 2.6 g fiber; 0 mg cholesterol; 3.7 g fat; 288 calories from The Little Bean Cookbook, Patricia Stapley, 1990 Notes from Susan – I vary this recipe depending on what I have on hand. I use canned beans. I use vegetable stock/broth in addition to the bean broth and tomato juice if needed. Adjust spices as needed.

40: Desserts

42: Chocolate Stout Cake (Das Bierkuchen) | Ingredients: 2 c. stout, ex. Guinness 2 c. (4 sticks) unsalted butter 1 1/2 c. unsweetened Dutch process cocoa powder 4c. all purpose flour 4 c. sugar 1 tbs. baking soda 1 1/2 tsp. salt 4 large eggs 1 1/3 c. sour cream 2 c. whipping cream 1 lb bitter or semisweet chocolate, chopped | Note: Plastic dinosaur optional.

43: Procedure | Icing: Bring cream to a simmer in saucepan. Remove from heat. Add chocolate and whisk until smooth. Refrigerate 2 hours. Meanwhile, set over to 350 and butter three 8x2" round cake pans, line them with parchment paper, and then butter the paper. Bring stout and butter to a simmer on medium heat, add cocoa, whisk until smooth. Leave to cool. Beat eggs and sour cream, then add stout and butter mix, beating just to combine. Mix dry ingredients. Add to wet mix, folding, until batter is combined. Divide batter equally among pans. Bake until fork comes out clean, about 35 minutes. Set on the rack. When cool, turn cakes out, ice them, stack, and ice again.

44: Apple Pie | Ingredients: 8-10 Apples (Peeled and cored and thinly sliced) 2/3 Cup of Sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground clove 1/4 teaspoon nutmeg Directions: 1.Mix above ingredients together in a large bowl and put into pie crust. 2.Top with tablespoon of butter and teaspoon of lemon juice. 3.Top with top crust 4.Bake at 350 degrees for 30-40 minutes

45: Chocolate Chip Cookie Bars

Sizes: mini|medium|large|jumbo
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About This Mixbook

  • Title: Hagner/Scher/Olmsted/Hicks Family Cookbook Vol. I
  • Amelia's Cookbook is all the great recipes she knows and loves! Find out about how to make these awesome foods and treats!....
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  • Started: over 7 years ago
  • Updated: over 5 years ago