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In the Soup

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S: In The Soup

FC: In the Soup Some people aren't in the market they're just in the soup. The Gibson Family Recipe Book A collection of recipes saved or created by various members of the family since time began!

1: Gibson Family "Must-Haves" Taco Feast We have always done our taco differently - they are robust like a burrito, be we know what they really are... Taco meat: 3-4 lbs hamburger meat cooked in Schilling Taco Seasoning Mix. Make sure it doesn't end up dry! Heat: refried beans in one pan, Nalley's regular chili in another. Have chopped and ready: Lettuce, tomatoes, grated cheddar cheese, olives, onion, etc. Shells: Use flour tortilla shells instead of crisp taco shells. Fry in a hot pan just to warm, very little or no grease. When the shell is ready, fold in half, place on plate and fill with first the hot and then the cold ingredients above. Gibson Family Fruit Salad 2 large cans fruit cocktail 2 small cans mandarin orange sections 1-2 sliced bananas 1 Tub cool whip, thawed Open and Drain all canned fruit (keep juice for the kids to drink) Slice bananas into bowl and add drained fruit. Toss with cool whip, to taste. Note: the banana will turn brown once exposed to air. To keep them pretty, don't slice them until right before the meal Beer Batter take Krusteaz pancake mix and just use Beer instead of water! | Fried Rice Mom taught this to me. It didn't come from a book, it was just one she threw together. She used to use dried, ground kelp in her recipe. She always put all kinds of vegetables, etc in hers. cooked rice bacon or meat (about 4-5 strips of bacon) vegetables, as desired (carrots, peas, etc.) chopped onions (also green pepper) eggs soy sauce Cook the rice first. Fry the bacon, cut up, adding chopped onion, vegetables, etc. as desired, sauteing lightly. Then push to side and add eggs (2-3) and scramble. Mix with meat and vegetables, add soy sauce, salt, pepper and rice. Fry until warmed and, if desired, slightly browned. You may also add broth, wine, etc. to enhance taste. | 1 | Our family in 2001. Left to right: Tim & Millie & kids, Nelson, Deb, Bill, Bek & Scott, Maureen & Shawn & kids. In front with kids: Anne & Wayne.

2: Classic Potato Salad This recipe comes from the Best Foods label. We tried all the recipes from all the cookbooks we have and they were all expensive and complex. Do not use Miracle Whip! Mix together: 1 c mayonnaise 2 tbsp vinegar 1 1/2 tsp salt 1/4 tsp pepper 1 tsp sugar Then add: 4 c cooked, cubed potato 1 c sliced celery 1/2 c chopped onion 2 hard boiled eggs, chopped 4 tsp mustard paprika to taste Toss to coat well, cover and chill Carrot Salad 8.75 oz can pineapple tidbits, drained 2 c shredded carrots 1/2 c raisins mayonnaise Mix first three ingredients Just before serving add mayo, just to moisten (Bek likes to put the raisins in a mug of hot water for a few minutes, then drain, to "plump" them) | Classic Macaroni Salad Combine: 1 c mayonnaise 2 tbsp vinegar 1 tbsp yellow mustard 1 tsp sugar 1 tsp salt 1/4 tsp pepper Stir In: 3 oz elbow macaroni, cooked and drained 1 c sliced celery 1 c green or red pepper, chopped 1/4 c onion,chopped Toss to coat, cover and chill. Deb's Summer Pasta Salad Ingredients Cooked spiral pasta Sliced red onion Chopped zucchini Chopped yellow squash Sliced green olives Sliced black olives Cubed mozzarella cheese Cubed, seeded roma tomatoes 1 bottle of Bernstein’s brand Light Fantastic Cheese Fantastico dressing Combine all ingredients. Serve~ | Alaska Potato Salad This recipe is probably the product of the old days in Alaska when certain things such as canned milk were used and one made do with basic available staples. There are no frills to this recipe, such as pimentos, which would be unlikely to be taking up valuable space in the cupboards of a small cabin or fishing boat. Mix together: 3-4 tbsp salad dressing (mayonnaise) 1 tsp yellow mustard dash garlic powder canned milk to thin salt and pepper to taste Then add: 4 c potatoes, cooked and diced 1 small onion, chopped 4 hard cooked eggs, chopped 3-4 small sweet pickles, diced Toss to coat well, cover and chill | 2

3: Wayne's Soup Recipe Created in hard times to make the maximum use of available, nutritious foods. 1 small can peas 1 small can corn 4-6 potatoes, diced 2 tomatoes, quartered 5-6 carrots, diced 4-5 stalks celery, diced 2 pkgs ramen (or 2-4 tsp soup base) 1 tbsp accent (Note:contains MSG) 1 tsp garlic powder 1 onion, diced 1 tsp ground thyme dash of "Mrs. Dash" Add spaghetti, if desired | Hearty Chili Recipe Every Saturday Royal Fork restaurant served this chili. Wayne always makes this recipe, having developed his own technique in an effort to refine the recipe for the yearly chili contest at the Valdez winter carnival. We sometimes went down to help Roy and Agnes on the radio for the dog sled races. Wayne never got the chance to enter the chili contest but makes a mean chili now 1 lb ground beef 3/4 c water 1 c chopped onion 1 tsp garlic salt 1 1/2 tsp salt 1 tsp ground cumin 1/2 tsp ground oregano 1 1 /2 tsp red chili powder 1/2 tsp ground black pepper 2 - 14.5 oz cans tomatoes, diced or whole, with juice 3 - 30 oz cans chili beans, including juice (hot or mild) Brown ground meat well, breaking into smallest possible pieces. Drain well. Simmer ground beef, water, onions, and spices for 15 minutes on low heat. Add tomatoes, including juice, (if using whole tomatoes, crush them into pieces), add beans including juice, to meat and sauce mixture. mix well. Simmer on Low heat one hour. Stir occasionally. Serve hot. | Wayne's Secret Smoked Fish Soak (FOR FAMILY) makes enough for 3-4 silvers 1 gallon water 1 c salt 1 lb brown sugar 1 - 16oz jar honey 2 cloves garlic, crushed 3 tsp lemon pepper 1 tsp lemon juice 1/2 c soy sauce 1 tbsp maplene 1/3 dill seasoning Soak overnight in non-metallic bowl. Rinse. Dry on racks for several hours until glazed. Smoke with alder chips for about 9 hours. This is kippered salmon, not hard smoked, so freeze or can to preserve. | 3

4: Clam Chowder This is how we made it in Cordova, when I was growing up. We always had some minced clams that had been canned, but store bought clams work just as well. In true cabin/galley style, there are no measurements given so you just have to figure out by instinct... -Anne Boil minced potatoes until softened Saute together: minced onions and bacon Add minced clams, salt and pepper (kelp if desired) and cook until potatoes are done. Serve with milk and butter to add at the table, each to their own taste. | Clam Fritters Another excellent recipe for clams that we always used after a good run on the clam bars. This one was a favorite because it was a way around the toughness of clams, especially when clams were overcooked. -Anne Grind in hand grinder: 1 dozen clams 1/4 small onions 1/4 lb bacon green pepper Mix in: 5 tbsp flour 2 eggs salt and pepper to taste Fry patties in HOT pan until browned and holding together. | Ooyuk (Fried Crab Legs) "What's that?" came the question as the child's little nose poked into the kitchen to check on dinner. Upon looking into the pot, the comment was, "Ooo - Yuck!" And that is what it has been dubbed ever since. This is one of Wayne's original recipes. -Anne Double bread in egg and flour Fry in grease for about 3-5 minutes on one side. Add wine and cook 3-4 min on same side. Turn and cook about 10 min or until done. | Fried Clams We often had clams just cleaned and laid flat, dipped in flour first, then egg and back into flour and fried. But you must remember to have a very hot pan and they cook quickly and must be removed as soon as the outside browns a little. You don't want to cook the clam inside, just brown it a little on the outside. -Anne | 4

5: Pirok (Russian Pie) Ingredients: 1 1/2 c cooked rice 4 hard boiled eggs 3-4 large carrots, grated 2 large onions, diced 1 small can corn 1 small can peas salmon, fileted or large can salmon 2 tbsp vegetable oil salt and pepper pie dough Saute carrots and onions in oil until vegetables are wilted or transparent. Add corn and peas, mix. Line pan with pie dough. make the following layers: half of rice half of vegetables all salmon all eggs remainder of vegetables remainder of rice Cover with pie dough. Bake 1 1/2 hours at 350 F. | Salmon Burgers 1 - 15.5 oz can Alaska pink salmon 1 egg 1/2 c each: onion, chopped green pepper, finely chopped fresh whole wheat bread crumbs 1 tbsp lemon juice 1 tsp rosemary, crushed 1/8 tsp ground black pepper choice of toppings Drain salmon, reserving 2 tbsp liquid; flake. Combine liquid and all ingredients. Mix Well. Form into 4 or 5 patties, pan fry in lightly greased skillet about 5 minutes or until lightly browned, turning halfway through. | Copper River Stew 3 cans condensed vegetarian vegetable soup 2 small cans tomato sauce 1 can corned beef Combine ingredients and add water to desired consistency, then boil until the corn beef flavor mixes into all the soup,etc. You may prefer more vegetable soup or more tomato sauce, so adjust to taste, but be sure to boil until the flavors mix, say 20 minutes, or it tastes just like vegetable soup. | The Copper River Stew recipe comes from Great Grandpa Dick Janson Sr., "the Old Man." He lived on boats and in cabins far away from stores. Cooking from cans was a way of life in those circumstances and this was one of his hearty stews. This is the basic recipe, but you can add vegetable, potatoes, etc. to taste. | 5

6: Swedish pancakes For 3: 3 eggs 1 1/4 c milk 3/4 c flour 1 tbsp sugar 1/2 tsp salt | William C Hansen came to Alaska from Denmark. He taught his family to make sourdough at their home in Katalla. | For 1: 1 egg 1/3 c milk 1/4 c flour 1 1/2 tsp sugar 2 pinches salt | Beat Eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients. Add to egg. Blend. Cook in butter (do not brown). Dot finished pancakes with butter and roll up. Serve with fruit or maple syrup. Mom likes to eat them with lingenberry jelly. Yum! | Sugared Strawberries We love to put sugared strawberries on our pancakes and one-egg cake in this family! They are easy to make. Just take your fresh strawberries and cut them into bite-sized pieces then sprinkle them with sugar. Let them sit on the counter for a bit and they make their own sauce in no time! Make sure you refrigerate them if they are sitting out longer than an hour. Our grandfathers from Scandinavia taught the family to make Sourdough and Swedish pancakes, plus local berries. | Richard Janson Sr with his family on a visit to Sweden in 1959. Richard was a great sourdough himself! | 6

7: Sourdough Pancakes These pancakes have been in our family ever since our grandparents came to Alaska and adopted the tradition. It was a traditional food for miners, trappers, and other Alaska "sourdoughs" to have sourdough. I learned how from my Mother and Aunt Stella. I don't have one of those famous starters from Aunt Stella, however. This is Aunt Stella's Recipe, as it is larger quantity than Mom's. If you do no have starter you will need to get one from someone who has one, or make one either from yeast or from a tourist store. If you must start your own it will not be very sourdough at first, so don't expect much but a fluffy pancake until about the fifth or sixth time around. - Anne CAUTION: NEVER USE METAL IN THE MIXING OR STORAGE OF THE DOUGH OR STARTER! HOWEVER, iRON SKILLETS ARE HIGHLY RECOMMENDED FOR COOKING THEM. NIGHT BEFORE: Add (to 2 c starter) 4 c flour and 4 c warm water and let set overnight in warm place. | Remove about 2 cups starter for next batch. (If done the night before, let it set out and work, same as the main batch) NEXT MORNING: Mix up - it should be bubbling and working good. Put reserved starter in refrigerator. Add 4 tbsp (or to taste) Sugar 1/2 tsp salt 4 egg yolks 4 tbsp salad oil (that's vegetable oil to you kids) Lastly add 1/4 tsp baking soda mixed with water Then fold in: 4 whipped egg whites Mix up and cook on a hot griddle or pan. | 7

8: Impossible Taco Pie 1 lb ground beef 1/2 c onion, chopped 1 envelope taco seasoning 1- 4oz can green chilis, chopped and drained 3/4 c Bisquick 1 1/4c milk 3 eggs 1 c shredded Montery jack or cheddar cheese 1 c tomatoes Heat oven to 400 F. Grease pie plate. Cook beef and onion until brown, drain. Stir in seasoning mix. Spread in plate. Top with chilis, if desired. Beat milk, Bisquick and eggs until blended. Pour into pie plate. Bake 25 minutes or until knife inserted into center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes or until cheese is melted. Let stand 5 minutes before serving. Top with tomatoes. | Bisquick Biscuits 2 1/4 c Bisquick 2/3 c milk Heat oven to 450F Stir ingredients until soft dough forms. For drop biscuits: Drop dough by spoonfuls onto ungreased cookie sheet. For rolled biscuits: Place dough on surface sprinkled with Bisquick Roll in Bisquick to coat Shape into a ball and knead ten times. Roll dough 1/2" thick. Cut with 2.5" round cutter dipped in Bisquick. Bake 8-10 minutes Oven Fried Chicken 1 tbsp Margarine or Butter 2/3 c Bisquick 1 1/2 tsp paprika 1 1/4 tsp pepper 3 - 3.5 lb cut-up chicken Heat oven to 425 F. Melt butter in pan, in oven. Mix Bisquick & spices. Coat chicken. Place Skin-side down in hot pan. Bake uncovered 35 minutes, turn chicken. Bake about 15 min longer . | Bisquick Coffee Cake 2 c Bisquick 2 tbsp sugar 1 egg 2/3 c water or milk Topping: 1/3 c Bisquick 1/3 c brown sugar 1/2 tsp cinnamon 2 tbsp cold butter Heat oven to 350 F. Grease round 9" pan 1 1/2" deep. Mix all ingredients except topping. Beat vigorously for 30 seconds. Spread in pan. Mix topping ingredients until crumbly. Sprinkle topping evenly over batter. Bake 20-30 minutes Bisquick Pizza Crust 2 c Bisquick 1/2 c water Mix until soft dough forms. Roll or pat into 12' circle on ungreased pan. Pinch edge, top, bake at 425 F until toppings are melted. | 8

9: Lasagna (Low calorie) This was given to us by the family of a dear friend of the twins' in grade school, Christina Meyers. Christina has Cystic Fibrosis and died several years later in Fairbanks. Christina was an excellent Scottish dancer! 2 lbs lean ground beef 1 small onion, diced 1 - 28 oz can tomatoes or 1 - 8 oz can tomato sauce 1 - 6 oz can tomato paste 3/4 c water 3 tsp brown sugar 1 1/2 tsp salt 1 tsp oregano 1/2 tsp garlic powder 1/4 tsp pepper 16 oz pkg lasagna noodles 1 - 32 oz container low-fat cottage cheese 2 eggs 16 oz pkg part-skim mozzarella, diced About 2 hours before serving: In 5 qt pan, high heat, cook beef and onion until juices evaporate and beef is well browned, stirring frequently. Add tomatoes with their liquid, tomato paste, water, brown sugar and spices. heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover and simmer sauce 30 min, stirring occasionally. Meanwhile: Prepare lasagna noodles as label says; drain. Into medium bowl, press cottage cheese through sieve, stir in eggs. | Preheat oven to 375 F. In13x9 pan, arrange half noodles, overlapping to fit. Spoon half of cottage cheese mixture over noodles, sprinkle with half mozzarella, top with half meat sauce. Repeat. Bake lasagna 40 min or until heated through. Remove lasagna from oven. Let stand 10 minutes or easier serving. Yield: 10 servings Notes: Deb uses "no-boil" lasagna noodles. They work just like the old kind but are much less messy and easier to handle. She also puts black olives in her lasagna. Yum! This recipe can also be made a day ahead, if needed. Simply assemble the dish then cover with plastic wrap and foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna 40-50 min at 350 F or frozen lasagna about 2 hours or until hot and bubbly. | 9

10: Rice and Gravy rice 2 lbs country style spare ribs (boneless is easiest to cut up) 1-2 onions, chopped 1 tbsp cooking oil salt and pepper to taste Optional: garlic powder to taste kitchen bouquet (you can usually find this in the spice aisle or with the bouillons. It adds color if your gravy isn't as dark as you would like) Cut meat into 1" pieces. Pour cooking oil in the bottom of a heavy pot and spread around. Try to use a pot without non-stick coating. Add meat to pot and cook over med-high heat until the juices start to evaporate and turn brown. There should be a nice layer of browned bits sticking to the bottom of the pot. This frond is what flavors the gravy and makes it a nice brown color. When the frond on the bottom of the pan is a chocolate brown color add the onions and add around 3-4 cups of water. Reduce heat to med-low and simmer. Let the water evaporate until you have a nice gravy. Sometimes I let the water almost all boil away and add more then simmer it again so that the meat will be very tender. When the gravy is done the onions should be turning to mush. they also help to thicken the gravy. While your gravy is simmering cook your rice. Serve the gravy over the rice. | Here are two of the many Cajun recipes that I learned from Scott. My family in Alaska seem to like these most. - Bek Smothered Cabbage 1-2 tbsp vegetable oil 1/2 or 1 whole smoked sausage link 1 onion, chopped 1 head cabbage, cleaned & coarsely chopped 1 stick (1/2 c) butter or margarine salt and black pepper, to taste garlic powder, to taste Cut sausage link in half, lengthwise, then cut halves into 1/4" pieces. Your pieces will look like moons. You can cut them smaller if you wish. This recipe is easy to personalize to taste. Heat oil in large, heavy pot over medium heat. Add the sausage and cook until they are dark brown. Some bits may cook to the bottom of the pan, just leave them. Add onions and cook until they are starting to turn a little transparent. Add cabbage and season with salt, pepper and garlic. stir in butter. Cover and cook, stirring occasionally, until the cabbage is soft and tender, about 30 minutes. If you like your cabbage a little crisper, cook for less time. | 10

11: Billionaire Brownies 4 squares unsweetened baking chocolate 3/4 c butter or margarine 2 c sugar 3 eggs 1 tsp vanilla 1 c flour Preheat oven to 350 F. Line 13x9" baking pan with foil, with ends extending over sides of pan. Grease foil. Microwave chocolate and butter in microwavable bowl on HIGH 2 min or until butter is melted. Stir until chocolate is melted. Stir in sugar, eggs and vanilla. Add flour; mix well. Spread into prepared pan. Bake 30 to 35 min or until toothpick inserted into center comes out with fudgy crumbs. (Do not over bake.) Chocolate Truffle Topping: 2 squares unsweetened baking chocolate (about 1/2 c after chopped fine) 1/2 c semi-sweet chocolate morsels 1/2 c heavy whipping cream Cut baking chocolate into small pieces, using a serrated knife. Microwave cream in medium-size bowl until scalding hot. Do not boil. Add all chocolate to cream. Stir until chocolate is completely melted and smooth. If you didn't heat the cream enough you can microwave on high, stirring every 30 sec until chocolate melts | completely. Spread on top of brownies. Cool in pan on wire rack until room-temp. Refrigerate until truffle topping is firm. Cut brownies into squares. Note from Bek: This is just the brownie recipe from the inside of the Baker's Chocolate box but with a dark chocolate truffle topping instead of frosting. I made it just to see what it would be like to have that much chocolate in one brownie. People like it so much they go crazy for it, even some that claim they don't like chocolate! Just a little square will do. It's so rich! If you find that the truffle topping is too rich or you want more of it you can add more morsels to sweeten. A bigger batch of truffle topping can be made if you want. Just remember that it's a 2:1 ratio of chocolate to cream. I called them Billionaire Brownies because they're so rich! | 11

12: Peanut Butter Cookies 1/2 c butter or margarine 1/2 c peanut butter 1/2 c sugar 1/2 c brown sugar 1 egg 1/2 tsp vanilla 1 1/4 c flour 3/4 tsp baking soda 1/4 tsp salt Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients, blend into creamed mixture. Shape into 1" balls. Roll in sugar. Place 2" apart on ungreased cookie sheet. Crisscross with fork tines. Bake at 375 F for 10 to 12 minutes. Cool slightly; remove from pan and cool on wire rack. | Maraschino Cherry Cookies 1c butter or margarine 1 c sugar 1 egg 1 tsp vanilla 2 1/2 c flour 1 tsp baking powder 1/2 tsp salt 1/2 c maraschino cherries, chopped Beat butter and sugar. Beat in egg and vanilla. Combine flour, baking powder, and salt. Gradually add to butter mixture. Mix well. Add cherries to dough. Mix well and divide dough in half. Form into 2 logs, 1 1/2" in diameter. Wrap in waxed paper. Refrigerate at least 6 hours. Cut dough into 1/4" slices. Bake at 375 for 8-10 min. Cool on wire rack Mom's Variation: Don't mess with the logs. Just scoop the dough out with a teaspoon and make drop cookies! It's easier, saves time and it's just as yummy. | Note to self: Sugar = granulated sugar Flour = all-purpose flour Vanilla = vanilla extract All dry ingredients should be mixed separately from wet ingredients unless otherwise noted. | 12 | Cherry fingers!

13: "Yummy!" | One Egg Cake Preheat oven to 375 F Sift into bowl: 1 3/4 c Flour 1 1/4 c Sugar 2 1/2 tsp Baking Powder 1 tsp Salt Add and incorporate: 1/3 c Soft Butter 2/3 c Milk Add and mix for 2 minutes: 1 Egg 1/3 c Milk 1 tsp Vanilla Pour into greased pan(s) and bake about 25 minutes or until done. | Cherry Dump Cake 2 large cans Cherry Pie Filling 1 large can Crushed Pineapple (drain off some liquid) 1 box Cherry Chip Cake Mix Grease 11x13 cake pan. Dump both cans pie filling, level off. Dump pineapple over it and smooth out. Don't Mix! Empty dry cake mix over top. Don't Mix! Place butter patties over cake mix. Back at 350 for 30 minutes or until top browns slightly. | One Egg Cake is from "The Joy of Cooking". This recipe was great when we didn't have a lot of supplies. It doesn't need frosting and it goes great with strawberries and whipped cream. Wayne brought home the outrageous Cherry Dump Cake recipe scribbled on a ragged piece of paper. It has become a favorite, rich as it is. -Anne | 13

14: Gingerbread People 3/4 c shortening 3/4 c brown sugar 1/2 c unsulfured molasses 1 egg 3 1/4 c flour 1 tsp baking soda 1/4 tsp salt 2 tsp ginger 1 tsp ground cinnamon 1/2 tsp nutmeg 1/4 tsp ground cloves In large bowl, combine shortening, brown sugar, molasses and 1 1/2 Tbsp water. Beat until well blended. Add egg. Beat well. Combine flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Add gradually to shortening mixture until just blended. Do not over mix. Divide dough into quarters. individually wrap in plastic wrap. Refrigerate at least 2 hours or overnight. Preheat oven to 350 F. Roll dough to 1/4" thickness on floured surface or between 2 sheets of plastic wrap. Cut out shapes. Dipping cookie cutters in flour will help reduce sticking to the cutters. Transfer to ungreased baking sheet with spatula. Place 2" apart. Repeat with remaining dough. Bake one cookie sheet at a time 10 to 12 minutes.You will want to reduce cooking time for smaller cookies. Do not over bake. Cool 2 minutes then move to | wire rack. If you put them in an air-tight container right away these cookies stay soft and fluffy. If you leave them on the rack they will harden enough to use as ornaments, yet still be soft enough to eat. | 14 | Here's a bonus recipe...don't try to eat it! Salt Dough Recipe Ingredients: 2 cups all-purpose flour 1 cup salt 1 cup cold water Directions: In a large bowl, mix table salt and flour together. Gradually add 1/2 cup of water and mix to desired consistency. Knead the dough on a flat surface, adding a few more drops of water as needed (but not making it too moist). Once the dough is made, you can divide it up into small portions to roll into 1/8" thick pieces with a rolling pin. Use cookie cutters to cut out a variety of shapes, and place the shapes on wax paper or other surface to dry. If you want to make hanging ornaments, pierce the dough through with a toothpick while it's wet. Instead of allowing the dough shapes to air dry, you can bake them in the oven at 200 degrees F until hard. Baking times varies depending on oven and dough thickness. Make sure the dough is completely baked. You can cover the dough with aluminum foil if it starts to darken before completely baked through.

15: Simple Icing 1 c confectioners' sugar Food coloring Combine confectioners' sugar with 3 Tbsp water. Mix to blend well. Add additional water, a little at a time, if paste is too stiff, or add additional confectioners' sugar if mixture is too thin. Divide mixture into bowls. Add food coloring, a little at a time, to achieve desired colors. Place in a small resealable plastic bag. Snip a very small hole off one corner of the bag. Pipe designs on to cooled cookies. Note: I wouldn't expect this recipe to harden very much. Royal Icing 16 oz confectioners' sugar 3 egg whites, room temperature 1/2 tsp cream of tartar in large bowl, with mixer at low speed, beat ingredients until well mixed. Increase speed to high; beat until stiff peaks form, about 5 minutes. Makes about 2 cups. You can color this icing with food coloring, if desired. You can add water a few drops at a time to thin if it is too thick. | 15 | These cookies were iced with this royal icing recipe, which dries hard and ships through the mail very well!

16: Bacon Maple French Toast Cupcakes This recipe is modified from one found in Food Network Magazine. I don't do from scratch with cake batter. So I used a box. Yay! Boxed cake mix =Wooo! - Deb | For the cupcakes: 1- 18.25 oz box Duncan Hines Moist Deluxe Butter Recipe Golden cake mix -plus all ingredients called for on the box to prepare the mix- 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 c light brown sugar 1 1/2 tsp vanilla 1/4 c maple syrup 1/2 c chopped cooked bacon (about 5 slices) Preheat oven to 350 degrees. Add ingredients to cake mix as specified on the package. Also add cinnamon, nutmeg, brown sugar, vanilla and maple syrup. Beat until fluffy. Fold in chopped bacon. Fill cupcake papers about 3/4 full. Bake as specified on cake mix box. Allow to cool COMPLETELY. For the Frosting: 1 can Duncan Hines Classic Vanilla frosting maple syrup to taste powdered sugar to thicken about 3 slices of cooked, chopped bacon for garnish While the cupcakes are baking, mix together about 1/2 of the frosting with maple syrup until it tastes right. Mix in powdered sugar until the frosting has thickened up enough to spread, then put the frosting in the fridge while the cupcakes cool. To finish, frost the cupcakes with your maple frosting and garnish with bacon. | 16

17: Lemon Meringue Pie Another recipe that was "spiced up" by Grandma Lone. She made the best, tangiest lemon meringue pie in Cordova and we always had it for Thanksgiving and Christmas, as it was Grandpa Dick Jr.'s favorite! Mom never let anyone else make it, so if we had these holidays with Dorothy and Jim Johnson or Aunt Stella and Uncle Bud, we always went with the lemon pie in hand. In Lone's recipe, all the ingredients are added together at once and smoothed out and cooked. I think that would be okay, but prefer to withhold the eggs until the last step, as in this recipe. I have made changes in amounts as per her recipe. -Anne Filling: 1 1/2 c sugar 3 tbsp cornstarch and 3 tbsp flour *Grandma used 6 tbsp flour and no cornstarch dash salt 1 1/2 c hot water 3 slightly beaten egg yolks 2 tbsp butter or margarine 4 tbsp grated lemon peel 2/3 c lemon juice 1 - 9" baked pie shell, cooled Meringue: 3 egg whites 1/4 cream of tarter 1/2 tsp vanilla 6 tbsp sugar | In saucepan, mix sugar, cornstarch, flour, and salt. gradually add hot water, stirring constantly. Cook and stir over high heat until boiling. Reduce heat. Cook and stir 2 min longer. Remove from heat. Slowly add at least half of the hot mixture to the egg yolks while stirring, then add egg mixture back into the hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Remove from heat. Add butter and lemon rind. Slowly add lemon juice, mixing well. Pour into pastry shell. To make meringue: Beat room-temperature egg whites with cream of tater and vanilla until soft peaks form. Slowly add sugar, continuing to beat until whites become stiff and glossy. Spread with over pie, sealing to edge. Bake at 350 F for 12-15 min. Cool before cutting. | 17

18: Cranberry Nut Bread 2 c flour 1 c sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1/4 c shortening or butter 1 egg, well beaten 1 tbsp orange zest OR 1 tsp orange zest and 3/4 c orange juice 3 c chopped cranberries Preheat oven to 350 F Sift together dry ingredients. Cut in shortening until mixture is like coarse cornmeal. Combine egg, orange zest, and juice. Add liquids to dry ingredients and stir just to dampen. Fold in cranberries. Spoon into a greased 9x3x5 loaf pan. Bake in moderate oven (350 F) about one hour or until crust is golden brown and toothpick comes out clean. Let cool about 20 minutes before removing from pan Cool on wire rack. | Banana Bread 1/3 c shortening 1/2 c sugar 2 eggs 1 3/4 c flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1-2 c mashed banana 1/2 c chopped nuts Preheat oven to 350 F Cream shortening and sugar Add eggs and beat well Sift dry ingredients add to creamed mixture alternately with mashed banana blending well with each addition. Stir in nuts. Pour into well greased pan. Bake 30-50 minutes or until done. Let sit 5 minutes then remove from pan. Cool bread on wire rack. | Rhubarb Cake This recipe was given to us by our neighbors and good friends Sharon and Harold Loewen. 1 1/2 c sugar 1 c sour milk* 1 tsp baking soda ( for milk) 1 egg 2 c flour 1/2 c shortening 2 c rhubarb, well diced To sour milk: add 1 1/2 tsp vinegar or lemon juice to 1 c milk then add the baking soda Cream shortening and sugar. Add milk/soda mixture, egg and vanilla. Add flour a little at a time. Dredge rhubarb in a little bit of flour. Fold rhubarb into cake batter. Pour into 13x9-inch PYREX cake pan (not metal! You may also use Teflon coated pan) Sprinkle top with mixture of 1 cup sugar 1 tbsp cinnamon Bake at 350 F for 40-60 minutes or until done. | 18

19: Famous Oatmeal Cookies This recipe is most likely one copied off the box of Quaker Oats. When we were young, we often tried alternatives such as cooking oil instead of shortening (it worked) and bananas to soften the cookies. We learned not to cook them too long or they got very hard and keep them in a covered cookie container to keep them soft. Also, you make add less oats or flour so that they are not as dry. -Anne Note from Bek: Don't use instant oats! 3/4 c shortening 1 c firmly packed brown sugar 1/2 c sugar 1 egg 1/4 c water 1 tsp vanilla 3 c oats, uncooked 1 c flour 1 tsp 1/2 tsp baking soda raisins Preheat oven to 350 F Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined dry ingredients. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 12-15 minutes. For variety add nuts, raisins, dried cranberries, chocolate or butterscotch chips. Yield: 5 dozen Marshmallow Cream Fudge This is the original Toll House Morsel's recipe that is so creamy. We always make it at Christmas time. | 1 jar marshmallow cream (7.5 to 13 oz jar) 1 1/2 c sugar 2/3 c evaporated milk 1/4 butter or margarine 1/2 tsp salt 2 - 6 oz pkgs (2 c) Nestle's semi-sweet chocolate morsels 1 tsp vanilla 1/2 c chopped nuts (optional) In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter or margarine and salt. Bring to a full boil. Boil 5 min stirring constantly oven moderate heat. Remove from heat. Add chocolate and stir until chip melt and mixture is smooth. Stir in vanilla and nuts, if you are using them. Pour into aluminum-foil lined 8" square pan. Chill until firm (about 2 hours) Foolproof Chocolate Fudge This recipe tends to be more grainy and Dad likes it. It is off the Eagle Condensed Milk can. 3 -6 oz pkgs semi-sweet chocolate chips 1 - 14 oz can condensed milk dash salt 1 1/2 tsp vanilla 1/2 c chopped nuts (optional) In heavy saucepan, over low heat melt morsels with milk . Remove from heat. Stir in remaining ingredients. Spread evenly into wax-paper lined 8" square pan. Chill. | 19

20: Lemon Meringue Bars 1 pkg pie crust 1/4 c sugar 4 eggs 1 c sugar 1 1/2 tsp grated lemon rind 1/4 c lemon juice 1 tbsp flour 2 egg whites, at room temperature 1/8 tsp cream of tarter 3 tbsp sugar Preheat oven to 350 F Blend pie crust mix, 1/4 c sugar,1 egg with pastry cutter. Pat dough evenly into 13x9x2 pan. Bake 10 min. Remove to rack and leave oven on. Beat remaining 3 eggs and 1 c sugar with mixer until light and fluffy. Beat in lemon rind, juice and flour. Pour mixture over pie crust. Return to oven; bake 15 minutes longer. Beat egg whites and cream of tarter in clean bowl until frothy. Add remaining 3 tbsp sugar, 1 tbsp at a time until meringue forms still peaks. Remove pan from oven and raise temperature to 450 F. Spread meringue over lemon mixture. Return to oven and bake 5 minutes more of until meringue peaks are golden brown. Cool on wire rack. Cut into squares with wet knife. | Blueberry Cheese Bars 1 - 18oz pkg refrigerated sugar cookies, at room temperature 1 - 8oz pkg cream cheese, softened 1 egg 1/2 tsp grated lemon rind 1/4 c sugar 1 1/2 c blueberry pie filling Preheat oven to 350 F Press dough evenly in a greased 13x9x2 baking pan. Beat cream cheese, egg, sugar and lemon rind in a medium size bowl with an electric mixer until smooth. Spread cheese mixture on cookie dough. Dollop blueberry pie filling on cheese, swirl with knife or metal spatula. Bake for 35 minutes. Cool on wire rack. Cut into bars and refrigerate. | 20

21: Lindy's Cheesecake Tim's favorite cheesecake recipe, which he makes for the family at Christmas, came from the newspaper. He has modified it some. Also, I recall that it sometimes takes some extra cooking at lower temperatures in order to cook the inside of the thick cheesecake. It's simply yummy! -Anne Crust: 1 c flour 1/2 c sugar 1 tsp grated lemon rind 1 egg yolk 1/4 c butter 1 1/2 tbsp water or milk Filling: 2 1/2 lbs cream cheese 1 3/4 c sugar 3 tbsp flour 3 tsp grated orange rind 3 tsp grated lemon rind 1/4 tsp vanilla 5 eggs 2 egg yolks 3/4 c heavy cream For the crust: Combine flour sugar and lemon rind. Make a well in the center of the mixture and add egg yolk and butter. Work this together quickly with hands until blended. Add water or milk to moisten dough if necessary. Wrap in wax paper, chill thoroughly (about 1 hour) | Butter bottom and sides of a 9" springform pan. Remove Sides from pan. Roll out half the dough by running a rolling-pin over the sharp edge. Bake for about 10 minutes, until light golf. Cool. Turn up oven to 500 degrees. Butter the sides of the cake form and place over base. Roll the remaining dough 1/8" thick and cut it to fit the sides of the buttered pan. Fit strips to inside of pan, joining ends of strips to line the inside completely. Trim dough so it comes only 3/4 of the way up the side. For the Filling: Combine cream cheese, sugar, flour, vanilla, orange and lemon rinds. Add eggs and egg yolks, one at a time, stirring lightly after each addition. Stir in cream. Add cheese mixture to crust. Bake 12 min. Reduce temperature 200 degrees and bake another 2 hours. Remove from oven and let cool. To serve, loosen pastry from sides of pan with a spatula. Remove sides of springform pan. Serves 12. For sour cream topping: 1/2 c sour cream & 2 tbsp sugar | 21

22: Pumpkin Pie Originally the Libby's pie recipe, with changes by Grandma Lone, for flavor. 4 eggs, slightly beaten 1 - 16 oz can Libby's pumpkin 3/4 c brown sugar 1 c evaporated milk or light cream (most call for 1 2/3) 1 1/2 tsp cinnamon 1/2 tsp cloves 3/4 tsp ginger 1/4 tsp nutmeg 1/2 tsp allspice 1 - 9" unbaked pie shell with fluted edge (or two frozen shells, follow directions) Mix filling ingredients in order given. Pour into pie shell. Bake at 425 F for 15 min. Reduce to 350 F and continue baking for 45 min or until knife inserted in center comes out clean. Cool. Pecan Pie 1 c light or dark corn syrup 3 eggs 1 c sugar 2 tbsp butter, melted 1 tsp vanilla 1 1/2 c pecans 1 - 9" unbaked deep-dish pie crust Preheat oven to 350 F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. | Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool 2 hours on wire rack before serving. To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. RECIPE TIPS: Pie is done when center reaches 200F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over-browning, cover edges with foil. Crispy Microwave Apple Dessert A favorite from "Kids Cook Microwave." 4 apples 3/4 c oatmeal 3/4 c brown sugar 1/2 c butter or margarine Cut apples into thin slices (with peels on) and put in bottom of microwavable bowl. Microwave 30% power for 45 sec to 1 min or until softened. Sprinkle with: 1 tsp cinnamon 1/4 tsp ground cloves 1/2 tsp allspice In separate bowl, mix 1/4 butter (soft) and brown sugar until crumbly. Mix in oatmeal. sprinkle on top of apples. Top with 1/4 c butter in pieces. Microwave 8-10 min until apples are tender. | 22

23: We got this recipe from my Mom when Wayne and I were a young married couple. The three kids we had at the time thought this was the best recipe in the world. -Anne Pineapple upside-down cake melt butter in pan Lay in pan: pineapple rings and crushed pineapple Sprinkle with brown sugar Mix up yellow cake mix Spread over pineapple Bake as directed for cake Remove from pan after 3-5 minutes. Deb's Pineapple Upside-Down Cake 1 box sweet 'n low yellow cake mix 1/4 c brown sugar 2 tbls margarine 1 small can crushed pineapple Drain pineapple and reserve juices. In a small saucepan, melt butter. Add brown sugar and 1 tbls of reserved pineapple juice. Arrange crushed pineapple on the bottom of a greased square baking pan. Pour butter mixture over the pineapple. Prepare yellow cake mix as the box direction, substituting the remaining pineapple juice instead of part of the water called for. Pour over pineapple and bake as directed on the cake mix box. Cool 5 minutes, then invert on a serving dish. Serve cake warm. | Blondies 3/4 cup unsalted butter (1-1/2 sticks), plus more for the preparing the pan 1 1/2 cups light brown sugar 2 large eggs, beaten 3/4 teaspoon vanilla extract 2 1/4 cups all-purpose flour, plus more for preparing the pan 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt About 1/2 cup chocolate, butterscotch or white chocolate chips (optional) Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. Melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Bake until lightly browned and toothpick comes out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into squares and serve. | 23

24: High Bush Cranberry Jelly Be sure to have: Plenty of space, jars, lids, rings, sugar, Certo, wax (if used), cheesecloth, towels, a strainer, potato masher, tongs, apron, metal can for melting wax, measuring cups, a dipper, non-metal pan. It is best to make the juice a day ahead so that you will know how much Certo, sugar, and jars to buy. Another helpful item is a stool to sit on during the long cooking and stirring time. Clean the berries before cooking Prepare the juice first: Boil together 4 c berries and 3 c water. Simmer and let boil 3-5 minutes, stirring and mashing as they cook. Strain through cheesecloth (I put cheesecloth in a strainer over a big bowl and twist, squeezing the juice out. Then discard the pulp and reload. You may want to change the cheesecloth after about 3 times of this. If you mash and squeeze too hard, more pulp is in the juice and it produces cloudy jelly. It is hard to have this happen, but one way I have avoided it was to use gauze baby diapers - they strain clearer than cheesecloth.) | Preparing the jelly: Before beginning, check the supplies. Put all jars and utensils in the dishwater to sterilize. Lids and rings can be put into a pan of boiling hot water and left until time to use. Dry with a clean towel. Keep warm so they will seal. if using Certo, use the currant jelly recipes in the Certo package but prepare the juice as above. If not using pectin, do not freeze berries and have some green berries. 1 c berry juice to 3/4 c sugar. Do not reduce sugar measurements or use any sugar substitutes! I do not recommend using Sure Jell pectin. For the recipe (from Certo) that we use, please continue to the next page. | 24

25: Certo recipe for currant jelly [Mom's notes in squared brackets] 5 c berry juice 7 c sugar 1 pouch liquid Certo fruit pectin Boil jars on large pot filled with water for 10 min [or wash in dishwasher.] Place flat lids in saucepan; add boiling water to cover lids. Let stand in hot water until ready to fill. Drain well before filling [I have always dried mine with a very clean towel and no harm has ever come of this.] Measure berry juice into 6-8 quart pot. [I prefer a glass or Teflon lined pot with these tart berries, so as to not absorb any tinny taste.] Measure sugar into separate bowl - measure carefully. Do not reduce sugar or use sugar substitutes. Exact amounts of sugar, juice, and pectin are necessary for a good set. Stir sugar into juice. Mix well. add 1/2 tsp margarine or butter to prevent foaming [I am not sure this really works] Bring mixture to full, rolling boil (one that does not stop when stirred) over high heat, stirring constantly. Open Certo and quickly stir into juice mixture. Bring to full rolling boil and boil for 1 minute, stirring constantly. Remove from heat. Skim off any foam [We always saved this for first tastes.] | Fill all jars quickly to 1/8" of tops. Wipe jar rims. Cover quickly with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After jars are cool, check seals by pressing middle of lid with finger. If lid springs up when finger is lifted it's NOT sealed. [Or you may seal with 1/4" hot wax.] | 25

26: Instant Russian Tea This recipe was given to Anne by a neighbor in Kodiak, Dolores Moore, who introduced her the to the tradition of the yearly play, "Cry of the Wild Ram," viewed surrounded by mosquitoes, possibly in the rain. Real cannon fire shook the forest as the Russians fought off the Tlingits in the play depicting the founding of Russian America. Mix: 1/2 c Instant Tea 2/3 c Instant Tang 2/3 c Sugar 1 pkg Lemonade Mix (Unsweetened) 1 tsp Ground Cloves 1/2 - 1 tsp Ground Nutmeg 1 tsp Allspice 2 tsp Ground Cinnamon Store in large jar. Mix 2 tsp per large cup filled with hot water. Variation: Omit lemonade mix and use lemon ice tea. Use only 1/2 tsp nutmeg and just a little more cinnamon. | Champagne Punch We searched and tried several ideas for punch until we found this one for Roy and Agnes' Wedding in April 1990 Combine in Punch Bowl: 8 c water 1-16 oz frozen orange juice 1-12 oz frozen lemonade 2-46 oz cans pineapple juice 2 1/2 c sugar 1/4 c lime juice 4-750 ml bottles of champagne 1-28 oz bottles of carbonated water 28 ice cubes strawberries sliced oranges | Champagne Mimosas On holidays we like to get together in the mornings and have brunch. Champagne mimosas are a family favorite! Champagne Orange juice Combine champagne and juice in a glass 1:1 or 2:1 ratio (depending on how strong you like your drink and how large your glass is.) If you like sweetness you can use a spumante instead of brut champagne. | 26

27: INDEX | Beef Stroganoff On a trip to Valdez, visiting Uncle Roy and Aunt Agnes, we had this for dinner. It was so good that we got the recipe from Agnes before we left. It didn't come from a book, it was just one she had learned at home and did from her head. 1 big top-round steak (1 - 1 1/2 lbs) 1/2 small onion 1/2 c celery 3 cloves garlic or 1 tsp garlic powder beef bouillon (4 tsp) sour cream (1/2 cup) Worcestershire sauce (2 tbsp) Cut up steak and rinse. Fry first 3 ingredients in oil. Add 2 c water with 3 tsp bouillon. Add garlic powder, salt, pepper to taste. Add Worcestershire sauce and cook until meat is tender. Mix together flour and water and add to make a gravy. Cook until thickened. Add sour cream. Serve over rice or noodles. Note: Bek likes to add a couple tbsp soy sauce at the same time as the Worcestershire sauce for flavor and serve over rice. Make sure there's plenty of sauce for the rice. | 27 | Alaska Potato Salad Bacon Maple French Toast Cupcakes Banana Bread Beef Stroganoff Beer Batter Billionaire Brownies Bisquick Biscuits Bisquick Coffee Cake Bisquick Pizza Crust Blueberry Cheesecake Bars Blondies Carrot Salad Champagne Mimosa Champagne Punch Cherry Dump Cake Clam Chowder Clam Fritters Classic Macaroni Salad Classic Potato Salad Copper River Stew Cranberry Nut Bread Crispy Apple Dessert Deb's Pasta Salad Deb's Pineapple Upside-Down Cake Famous Oatmeal Cookies Foolproof Chocolate Fudge Fried Clams Fried Rice Gibson Family Fruit Salad Hearty Chili Recipe High Bush Cranberry Jelly Impossible Taco Pie Instant Russian Tea Lasagna Lemon Meringue Bars Lemon Meringue Pie | Lindy's Cheesecake Maple Bacon French Toast Cupcakes Maraschino Cherry Cookies Marshmallow Cream Fudge One Egg Cake Ooyuk (Fried Crab Legs) Oven Fried Chicken Peanut Butter Cookies Pecan Pie Pineapple Upside-Down Cake Pirok Pumpkin Pie Reuben Sandwiches Rhubarb Cake Rice and Gravy Salmon Burgers Salt Dough Recipe Smothered Cabbage Sourdough Pancakes Sugared Strawberries Swedish Pancakes Taco Feast Wayne's Secret Fish Soak Wayne's Soup Recipe | 2 16 18 27 1 11 8 8 8 20 23 2 26 26 13 4 4 2 2 5 18 20 2 23 19 19 4 1 1 3 24 8 26 9 20 17 | 21 16 12 19 13 4 8 12 22 23 5 22 1 18 10 5 14 10 7 6 6 1 3 3

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  • Title: In the Soup
  • Some people aren't in the market. They're just in the soup... The Gibson Family Recipe Book
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  • Published: almost 9 years ago