S: Murphy's Family Recipes
BC: Recipes Compiled and Photos Taken by Murphy Watson | December 2011
1: We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are. -Adelle Davis | The Power of Food is really Spiritual. It not only brings the whole family together on the same table, but also brings the whole world together.” -Vikas Khanna | As my children have grown and established their own lives, they still come home once a week to help me create these fabulous meals. It used to be about the food. Now, it's about being together -Joe Fitzpatrick | One cannot think well, love well, sleep well, if one has not dined well - Virginia Wolfe | We should look for someone to eat and drink with before looking for something to eat and drink - Epicurus
2: Quiche Lorraine | Auntie Cathy | 1 1/2 cup diced ham 1 cup grated cheese 3 green onions, chopped | 1 1/2 cups heavy cream 3 eggs, beaten 3/4 tsp. salt 1/4 tsp. pepper | Sauté the green onions, then mix all ingredients together. Pour into pie shell and bake until firm, or about 45 minutes at 350 degrees | 1 unbaked pie shell | 350 | 45 minutes | 4
3: "All happiness depends on a leisurely breakfast." ~John Gunther
4: Orange pancakes with honey butter | Auntie Myra | 2 eggs 2 1/4 cups milk 1 tbsp cooking oil 2 c. sifted flour 1/2 cup soft butter 1/2 cup liquid honey | 2 tsp. sugar 1 1/4 tsp. salt 3 tsp. baking powder 2 tbsp orange rind 2 tbsp. orange juice | Beat eggs in a large mixing bowl. Beat in milk and oil. Sift flour, sugar baking powder and salt together, then add to milk mixture and mix until well blended. Fold in 1 tbsp. orange rind. Beat butter until light. Add honey, orange juice and orange rind, then beat again until fluffy. Serve with pancakes | -- | About 20 pancakes | --
5: "Mmmm!" -Nathan, 2
6: When I was a kid, every year on Christmas morning we would have this for breakfast. It was a great way to come together as a family and talk, without always focusing on the presents. It is also a very tasty and easy recipe to make!
7: Wife Saver | Into a buttered 9x13 glass baking dish, place 8 slices of bread, Add pieces to cover bottom completely. Cover bread with ham and ham with slices of cheese. Cover with remaining bread. Again fill in any holes. Beat eggs, salt and pepper. Add remaining ingredients and pour over bread. Cover and let stand in fridge overnight. Christmas Morning - Heat oven to 350 1/4 lb melted butter = 1/2 c hard butter put 4 c cornflakes in a large ziploc bag and crush down to 2 c Pour melted butter over the bread in the9x13 pan. Sprinkle crushed cereal over all and bake uncovered for 1 hour. To check if its done, insert a butter knife into the center. This dish needs to be well done. Let sit 10 minutes before serving. | (Make the night before and bake Christmas morning) | Feeds 8 – Serve with Champagne and orange juice | 16 slices of white or brown bread – crusts removed (1 loaf) 4 slices honey ham (1 deli package) 10 slices sharp cheddar cheese (from the deli counter, or use about 2 c shredded cheddar) 6 eggs 3 dashes Tabasco sauce | 1/2 tsp salt 1/2 tsp pepper 1 tsp dry mustard 1/2 c minced onion 1/2 c finely chopped red and green bell pepper 2 tsp Worcestershire sauce 3 c whole milk (or can substitute lower fat milk) | From the Watson family cookbook
8: Murphy's French Onion Soup
9: 4 medium onions, peeled and cut 2 tablespoons butter 2 cans condensed beef broth 1 1/2 cups water 1/8 teaspoon pepper 1/8 teaspoon dried thyme leaves | 1 dried bay leaf 1 cup gruyere, swiss or mozzarella cheese, shredded 4 slices (3/4 to 1 inch thick) French bread 1/4 cup grated Parmesan cheese | In a 4 quart nonstick dutch oven, melt the butter, then stir in onions. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes. Stir in broth, water pepper, thyme and bay leaf. Heat to boiling over high heat. once mixture is boiling, reduce heat so mixture bubbles gently. Cover with lid, simmer 15 minutes Set the oven to broil. Place bread slices on a cookie sheet, and broil 1-2 minutes each side. Place toasted bread in 4 oven proof bowls. Remove bay leaf from soup, and ladle soup into bowls. top with Gruyeère cheese and then Parmesan. Broil for 1-2 minutes, making sure cheese does not burn
11: Auntie Judy's Chinese Noodle Eggs | 1 package noodle soup (Sapporo Ichiban is recommended) 6 eggs, beaten | pepper to taste 1 medium green onion, chopped 1 red pepper, chopped Magi sauce | Prepare soup as directed and drain broth. Soften onion and peppers in a small amount of oil over medium-low heat. Add noddles to pan and fry until crispy. Empty pan, and cook eggs with pepper like you would an omelette. Use the noodle mixture as the filling. Serve with Magi sauce (Soya Sauce may be used as a substitute)
13: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Tara | Italian layered sandwich | 1 large round loaf 2 cups mushrooms (200g) 2 tbsp. butter 4 cups marble cheese, shredded | 8 slices lunch ham 2 tomatoes, thinly sliced 1 bunch of green onions | Sauté onions in butter. Slice off top of loaf and hollow out soft bread, leaving crust. Layer ingredients twice in bread (push down on ingredients to fit them all in). Wrap in tinfoil and bake at 350 degrees for 45 minutes or until cheese is melted. | 350 | 45 minutes | four
15: Uncle Robin's Caesar Salad Dressing | Zest and juice of 1 lemon 1/4 cup olive oil 2-3 cloves garlic, crushed 2-3 anchovies 1 tsp. Worcestershire sauce 2 tbsp mayo | Blend well.
16: This recipe has all the delicious flavour of lasagna, without the work of layering!
17: Murphy's Tossed Lasagna | 1 lb. lean ground beef 2 green peppers, chopped 3 cloves garlic, minced 1 jar (26 oz) spaghetti sauce | 2 cups water 1/4 c Italian dressing 12 lasagna noodles, broken into quarters 1 cup shredded Mozzarella Cheese 1/2 cup ricotta cheese | Brown meat in large saucepan; drain. Add peppers, garlic, sauce, water and dressing; bring to a boil. Stir in noodles; cover. Cook on medium low heat for 30 minutes, stirring occasionally. Remove from heat and stir in ricotta. Sprinkle with cheese. Cover and let stand until cheese is melted.
18: Boil a full dutch oven pot of potatoes (4-5 lbs) until cooked through Meanwhile, Fry until cooked: 2 lbs hamburger (extra lean) 1 1/2 cup chopped yellow onion Add: 3 – 10 oz cans tomato soup 1 tsp salt 1 tsp seasoning salt 1 tsp pepper 1 tsp parsley flakes 2 – 10 oz cans French style green beans Set aside. Mash the potatoes with milk to a spreadable consistency, adding 1 raw egg 2 tbsp dry Parmesan cheese 1 cup finely chopped green onions (about 6). Layer the pie by placing the meat mixture on the bottom of a large lasagna pan, then the mashed potato mixture, topped with a 4 cup bag of shredded cheddar cheese Heat thoroughly in a 350 degree oven for about 30 minutes. (This recipe can be portioned into smaller containers and frozen. Prepare up to the point of putting in the oven.) | Mom's Shepherd's pie
19: Serves 10 with a green salad and buns.
20: Potato Soup | Cover just barely with water. Boil until potatoes are tender (about 20 minutes). Remove and discard the bacon slices. Drain and retain the water from the pot of vegetables. Mash the vegetables to a fine consistency. Add the reserved vegetable stock. 1 c whipping cream (or 1/2 and 1/2 cream for a lower fat content) Warm the soup slowly over a low heat. Add salt and pepper to taste, Optional- put a pat of butter, chopped green onions and/or crumbled crisp bacon on top of bowls of soup. | 3 lbs potatoes - peeled 1 c chopped yellow onion 3 slices raw bacon – whole | 1/2 c carrot – chopped very fine 1/2 c celery – chopped very fine 1 tsp salt | From Mom's Kitchen
21: Hamburger Soup | 1 1/2 lbs lean hamburger 1 1/2 c chopped fine yellow onion 1 - 28oz can tomatoes, coarsely chopped 28oz water 3 – 10oz cans tomato soup | Fry hamburger with onion until done. Drain off any excess fat. Add the remaining ingredients and simmer for at least 2 hours. The longer the soup simmers, the more flavour it has. This soup can be frozen for future serving. | 1 1/2 c carrots chopped fine(about 4) 1/2 c chopped celery 1/2 c rice (added 30 minutes before serving) 1/2 tsp thyme 1/2 tsp dried parsley 1/2 tsp pepper (or to taste) | From Grandma Ruth's Kitchen
22: Murphy | Tortiere | Pastry for nine inch double pie shell 1/2 pound ground lean pork 1/2 pound ground lean beef 1/2 cup water 1 large onion, finely chopped 1 garlic clove, finely chopped 1/2 teaspoon salt 1 egg, beaten | 1/2 teaspoon thyme 1/2 teaspoon sage 1/4 teaspoon dry mustard 1/4 teaspoon mace (may substitute for a mixture of nutmeg and pepper) 1/8 teaspoon ground cloves pepper to taste 2 medium potatoes | Combine meat, water, onion, garlic and seasoning in larger, heavy bottomed saucepan with tight-fitting lid. Bring to a boil, then cover and reduce heat to medium low. Cook for 25 minutes, stirring frequently. While this cooks, peel the potatoes and cook in boiling salted water for 20 minutes. Mash (should equal about 1 cup). Preheat oven to 425 degrees. When meat is done, remove from heat, do not drain. Stir in potatoes. Turn mixture into prepared shell cover with top crust, and trim and crimp edges to seal. Whisk egg with 1 teaspoon water and brush lightly over top crust. Slash in several places to allow steam to escape. Bake for 15 minutes at 425, then reduce temperature to 375 and cook for another 20 minutes. | 425/375 | 35 minutes
23: Front cover recipe!
24: Auntie Sharlene's Vinegar Tarts | Don't let their name fool you, these tarts are quite sweet, but not overwhelmingly so. When I was younger, I swore I would make a fortune selling these at the grocery store. | 2 eggs 1 cup sugar 2 tbsp. corn syrup | 2 tbsp. butter 2 tbsp. vinegar raisins, optional | In a medium saucepan, heat all ingredients until butter melts. Immediately pour into tart shells on a tinfoil lined cookie sheet; do not let mixture cool. Cook at 350 degrees for 25-27 minutes. Makes one dozen tarts | 12-3 inch tart shells, thawed for 10 minutes
26: This is a very fluffy, delightful icing that never fails. It is great for birthdays, and was my mother's favourite while growing up. | Grandma Ruth's Seven Minute White Icing | 2 unbeaten egg whites 1 1/2 cups sugar 5 tablespoons cold water | 1/4 tablespoon cream of tartar 1 1/2 teaspoon light corn syrup 1 teaspoon vanilla | Set water to boil in the bottom of a double boiler. Separately, in the top pan, mix all the ingredients except for the vanilla. Beat until thoroughly blended. Place over bottom of double boiler. Beat with electric beater on medium for seven minutes, or until stiff but moist looking peaks form. Fold in vanilla and spread on a cake of your choice. (Confetti Cake is recommended)
27: "Amazing!" -Karinn, Calgary
29: Chocolate Lush | This is one of my Dad's most favourite desserts. It is so simple to make, but surprisingly rich and delicious! | ` | 1 c. flour 2 tsp. baking powder 1/2 tsp salt 3/4 c sugar 2 tbsp cocoa | Sift together | 1.) | 2.) | Combine | 2 tbsp. melted shortening 1/2 c milk 1 tsp. vanilla 1/2 c. chopped walnuts | Add to dry ingredients and mix well. Spread on a 8x8x2 ungreased pan | 3.) | Mix | 2/3 c. brown sugar 4 tbsp. cocoa 1 3/4 c hot water | Pour over top of batter. Bake at 350 degrees for 45 minutes. Serve upside down | From Dad's Kitchen
30: Christmas Trifle | 2 tubs cool whip 1 package chocolate pudding mix 1 package vanilla pudding mix 1 bag frozen raspberries 1-2 packages chocolate cake mix, depending on how much you like | Bake cake(s) and let cool; prepare puddings. Layer ingredients as desired and top with chocolate shavings and raspberries | Serves 20 | From my Kitchen
33: Light Black Forest Cake | 2 eggs 1 tsp. baking soda 3/4 cups sugar 1 tsp. vanilla 1/2 cup vegetable oil 4 tsp. cocoa 1/2 tsp. salt | 2/3 cup milk 2/3 tsp vinegar 2 1/2 cups flour 1 tsp. baking powder 1 large or two medium or four small zucchini, grated | Lyneah's Zucchini cake | Mix all ingredients, adding zucchini last. Bake at 350 degrees for 1 hour in a 9x13 pan. Cool | Filling and icing | 2 cups whipping cream 1 can cherry pie filling 3 tbsp. icing sugar Chocolate shavings and maraschino cherries ( for decoration ) | While the cake cools, whip cream and sugar on medium speed until stiff peaks form (around 2 minutes). Divide cherry filling in half and add a tbsp of whipped cream to each half. When cake is cool, cut into three layers. Spread two of the layers with each of the cherry mixtures, and place one on top of the other. Place place last layer on very top and spread with whipped cream. Decorate as desired with chocolate shavings and maraschino cherries
34: From Mom's kitchen
35: Greek Walnut Cake | Syrup 1 c white sugar, 1 c water 1 tsp lemon juice. Boil for 10 minutes and pour all over the hot cake. | Heat oven to 350 and butter a 9x13 pan. | Add wet ingredients to the dry ingredients. Mix by hand. Pour into prepared pan. Bake for 35 minutes (or until center of cake tests dry by inserting a toothpick into it). | This warm dessert is delicious on it's own or can be served with cream, whipped cream or vanilla ice cream. | Combine dry ingredients: 1 1/2 c Biscuit Mix (like Bisquix found in the flour section of the grocery store) 1 c chopped walnuts or pecans 1 c sugar 1 tsp powdered cloves 1 tsp nutmeg 1 tsp cinnamon 1 1/2 tsp baking powder 1/2 tsp baking soda | Then in a separate container, combine wet ingredients: 1 c milk 1 c vegetable oil 4 eggs, slightly beaten 1 tsp lemon extract | Cake