S: Strom Family Recipes
BC: Created with love by: Rachelle Strom 2011
1: Thanksgiving Traditions | Beef Brisket Turkey & Gravy Stuffing Swedish Palt Swedish Meatballs Swiss Vegetable Casserole Sweet Potatoes with Streusel Topping Buttermilk Salad Fruit Soup Rice Pudding Swedish Hard Tack Pumpkin Cheesecake Carrot Cake Gingersnaps & Pumpkin Dip
2: Barb is always the perfect hostess.
6: Nature gives to every season, a beauty all its own. - Charles Dickens | Curt's Beef Brisket
8: Roast Turkey Position oven rack at the lowest level. Preheat to 325. Remove the giblets and neck. Rub the body, neck cavity, and skin with salt. Loosely pack body and neck cavities with stuffing and skewer or sew the openings closed. Set turkey breast side up on a rack in the roasting pan. Brush skin with 6 tbsp. melted butter. Baste every 30 min. with additional melted butter or pan drippings, until temp. of thickest part of thigh is 170, 12-15 min. per pound. Stuffing should reach 165 before eating. Remove turkey to platter and let rest about 30 min. before carving. | Gravy juice from roasted turkey 4 c. chicken broth 1/4 c. water 3 tbsp. cornstarch salt and pepper Simmer juice and chicken broth over medium heat for 5 min. Mix the water and cornstarch together to form a smooth paste. Whisk the paste into the simmering broth for 1 min. Season to taste. Makes 4 cups.
9: Turkey & Gravy
11: Stuffing 1 loaf seedy wheat bread 1/2 stalk celery, chopped 1 large onion, chopped 1/2 c. butter 3 chicken bouillon cubes 1/2 c. water 3 tbsp. poultry seasoning pepper Tear bread into small pieces. Dry in a large pan for a few days, turning so it all dries out. Sauté celery, onion and butter. Add chicken bouillon cubes and water and simmer until completely dissolved. Season with poultry seasoning and pepper to taste. Toss mixture into dried bread until moist. Stuff into turkey to bake.
12: Swedish Palt 12 red potatoes salt white and wheat flour 2 tbsp. milk sausage Peel and grind potatoes. Season with salt to taste. Add equal parts of white and wheat flour to the potatoes until the mixture is a thick consistency and able to form into a soft ball. Add milk. Make small balls of sausage. Put water on hands, then form larger potato mixture balls around the smaller sausage balls. Drop the balls into simmering salt water. Gently stir with a wooden spoon to prevent them from sticking to the bottom of the pot. Simmer until cooked through, at least 45 minutes. Serve with salt, pepper and butter.
14: Swedish Meatballs 1/ 4 c. + 1 tbsp. butter 1 tsp. salt 1 tbsp. minced onion 1/4 tsp. pepper 2/3 c. bread crumbs 1/4 tsp. ground nutmeg 1 c. water 1/4 tsp. ground allspice 12 oz. ground beef 16 oz. cream of mushroom 12 oz. ground pork 1 c. sour cream 2 egg yolks 1 tsp. Worcestershire sauce 1/4 c. milk Sauté 1 tbsp. butter and onion. Set aside. Combine bread crumbs and water and let sit 1-2 minutes. Add onions, beef, pork, egg, salt, pepper, nutmeg and allspice. Beat on low speed until smooth, then on high speed until mixture is fluffy- about 10 minutes. Shape into 2" balls. Heat 1/4 c. butter in a large skillet over medium heat. Brown the meatballs in batches. Cover to keep warm. Simmer sauce ingredients until gravy forms. Pour gravy over the meatballs to serve.
16: Kim's Swiss Vegetable Casserole | 16 oz. frozen broccoli, carrots & cauliflower, thawed and drained 1 can cream of mushroom soup 1 c. shredded swiss cheese 1/3 c. sour cream 1/4 tsp. pepper 8 oz. chopped pimento 2.8 oz. French fried onion rings Combine vegetables, soup, 1/2 c. cheese, sour cream, pepper, pimento & 1/2 can onion rings. Pour into 1 quart casserole dish. Bake covered at 350 for 30 min. Top with remaining cheese and onions. Bake uncovered 5 min. longer. Serves 6 to 7.
18: Sweet Potatoes with Streusel 6-7 sweet potatoes 3/4 c. flour 1 1/2 c. cranberries 1 c. oatmeal juice from 1 orange 1/2 c. cold butter 1/2 c. brown sugar 1 tsp. salt Peel, quarter and boil sweet potatoes until soft. Put in buttered casserole dish and add cranberries. Pour juice over top. Make streusel by combining remaining ingredients in a bowl. Crumble with a fork. Pour over top of sweet potatoes. Sprinkle with cinnamon. Bake at 350 until crusty on top- about 45 minutes.
21: Buttermilk Salad 4 envelopes Knox gelatin 1 c. cold water 1 c. sugar 1 qt. buttermilk 1 pt. half & half 2 c. whipped topping Mix gelatin in cold water and bring to a boil, stirring well. Add sugar. Stir to dissolve. Add buttermilk and half & half. Fold in whipped topping. Makes 2 small molds. (12 servings)
22: Dorothy's Rice 1 c. rice, soaked 2 hours in water Cook until water is all gone. Add 1 stick butter, 1 c. sugar, 2 c. half & half and 2 c. milk. Cook over hot water or in double broiler until thick and very much tender- about 2 hours.
24: Fruit Soup 1 gallon grape juice 2 packages large tapioca 1 package each: dried peaches, dried pears, dried apples, dried cranberries, dried apricots 1 c. raisins 1 c. prunes 3-4 cinnamon sticks Soak tapioca according to directions overnight. Add fruit and cinnamon stick to grape juice. Simmer over low heat until tapioca is clear. Do not boil. Serve warm or cold.
26: Swedish Hardtack 1 pint buttermilk 1/2 c. sugar 1/2 c. melted butter- room temp. 1 tsp. salt 1/8 tsp. baking soda 4 c. white flour (or more) Mix 1/2 buttermilk to butter. Work in with flour and add more buttermilk until thick. Roll very thin with hardtack rolling pin in wheat flour. Bake at 425 until very crisp.
28: Tyler's Pumpkin Cheesecake
32: Grandma Laura's Gingersnaps 3/4 c. butter 2 tsp. baking soda 1 c. brown sugar 1/2 tsp. salt 1 egg 1 tsp. ginger 1/4 c. molasses 1 tsp. cinnamon 2 c. flour Cream butter and sugar, add egg and molasses. Add dry ingredients. Put in fridge to cool for 2 hours Roll into balls the size of marbles. Dip in sugar. Drop on cookie sheet. Bake at 350 for 10-12 min. Enjoy! | Here's Grandma's cookie recipe. Just imagine sitting in their kitchen with grandpa smoking his pipe, a plate of cookies on the table & grandma's soft hands touching your face. Such good memories! xxoo Becky
33: Pumpkin Dip Blend together: 8 oz. soft cream cheese 2 c. confectioner's sugar 15 oz. pumpkin puree 1 tbsp. ground cinnamon 1 tbsp. pumpkin pie spice