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The Family Stone

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The Family Stone - Page Text Content

S: The Family Stone

BC: The Family Stone

1: A compilation of the Vowles and Stone family Cookbooks | Cooking up our family history | Merry Christmas Mom Lots of Love Crystal and Dave xoxoxox | (2010)

2: Mom's Creamy Corn Chowder | 2 slices of Bacon 1 small Onion, thinly sliced 2 medium Potatoes, pared and diced 3/4 cup Water 16oz Cream Style Corn 1 1/2 cups Milk 2 Tbsp Butter 1 1/4 tsp Salt 1/2 tsp Sugar Sauté onion and bacon until golden, add the potato and water and bring to a boil - cover and boil gently for 10 minutes or until potatoes are mushy. Add remaining ingredients and simmer covered for 5 minutes, or until hot.

3: Coleslaw 1 small head cabbage, shredded 1 small head red cabbage, shredded 3 medium carrots, shredded 1 cup Miracle Whip Cheddar Cheese, cubed 2 Granny Smith Apples, cubed Mix all vegetables, cheese and apples together. Add Mayo and chill overnight | Cheddar Cheese Scallop Potatoes 8 Medium Potatoes 3 Medium Onions 1 Can Campbell's Cheddar Cheese Soup 1 Can from soup full of Milk Place soup and milk in blender for 1 minute Layer Potatoes, then onions, then soup. Layer 3 or 4 times Bake in over for approximately 1 hour at 350 F

4: Lesley's Pasta Salad | 1 pkg Rotini Noodle 1 pkg Pasta Prima Dressing Mix Diced Green Pepper Diced Purple Onion Finely chopped Broccoli Diced Carrots Small Cherry or Grape Tomatoes | Small amt of Caesar or Italian dressing (only for lg batches) Diced Green Onion Chopped Parsley Black Olive, sliced Cucumber, cubes Feta cheese – sun dried tom and basil Basil and/or Lemon Thyme | Cook and cool pasta. Prepare prima dressing and let set. Wash and chop all vegetables and add to pasta noodles. Add feta and seasons. Add small amt of additional dressing and prima dressing. Chill several hours | Mom's Famous Potato Salad | 5lb bag potatoes Tbsp Salt Tsp Pepper Celery Shredded Carrot | 1 Lg Onion, chopped 5 Eggs, Hard boiled large Jar Miracle Whip Sprinkle of Paprika | Add all ingredients together. Just before service taste and adjust seasonings and mayonnaise and top with sliced egg and paprika.

5: Mom's Famous Oriental Meatballs | Meatball Ingredients 1lb Beef 1 Egg 1 tsp Salt 1/2 tsp Powdered Mustard 1/2 tsp ground Ginger 1/4 tsp powdered Garlic | Sauce Ingredients 1/2 cup Sugar 1/2 cup Vinegar 1/4 cup Soy Sauce 1/4 cup Water | Form meatball ingredients into balls; roll in flour and just brown in oil in a frying pan. Mix sauce ingredients, pour over the balls and simmer in the oven for approx 1 hour

6: Carol's “You'll never take leftovers home” Seven Layer Dip | 8oz or 1 cup Cream Cheese 8oz or 1 cup Sour Cream 8oz or 1 cup Miracle Whip 6oz (or 3/4 cup) Bottle Cocktail Sauce 1 Green Pepper, diced 1 bunch Green Onions, chopped 1 Lg Tomato, diced 8oz Mozzarella, shredded **Optional (6 oz drained, tiny shrimp) – if using would go on first right after cream cheese/sour cream mix | Soften and mix together sour cream and cream cheese. Spread on a large plate or platter. Layer the other ingredients in the order listed above. Chill several hours and serve with crackers or tortilla chips

7: Crystal's Spinach Dip | Yields 1 bread bowl + little extra 2 cups Mayonnaise 4 cups Sour Cream 2 51g Packages Dry Veggie Soup Mix (prefer Knorr’s) 2 tins Water Chestnuts, chopped fine 2 Frozen Bricks Chopped Spinach, defrosted Green Onion, chopped (generous sprinkling) Mix all ingredients together and let sit under refrigeration approx 12 hrs – the longer the better!

8: Mom's Famous Christmas Cheese Ball 3 cups Grated Cheddar 8oz or 1 cup Cream Cheese 1/4 cup Sour Cream 1/4 cup Chopped Green Onion Dash Tabasco Sauce Dash Worcestershire Sauce Walnuts, crushed Parsley, chopped Mix all ingredients together and chill approximately 2 hrs. For presentation form into a ball or place decoratively in a dish and top with crushed walnuts, sprinkle of chopped parsley

9: Mom's Salmon Ball 7 oz Salmon, drained 8oz or 1 Cup Cream Cheese 1 tbsp Lemon Juice dash Salt 1/4 tsp Worcestershire Sauce 1/4 tsp Tabasco 2 tsp Horseradish 1Tbsp green onion, chopped Mix all ingredients together and chill approximately 2 hrs. For presentation form into a ball or decoratively in a dish and top with crushed walnuts and sprinkle of chopped parsley

10: Kathy's Stew Dumplings | 2 Cup Flour 4 tsp Baking Powder 1/2 tsp Salt 2 tbsp shortening 3/4 Cup Milk Sprinkle of Parsley | Cook Stew to the point of being done. Combine flour, baking powder and salt in a bowl, Cut in shortening until mixture resembles coarse crumbs and stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender. Simmer 10 minutes more, or until dumplings are cooked through, but not dry | Mom's Famous Ham Glaze | 1 cup brown sugar Can pineapple 2 tbsp vinegar 1 tbsp mustard Pour over Ham and cook 1 hr at 250. Pour pan dripping of glaze and serve on the side

11: Non-Hockey Puck Yorkshire Pudding - yields 8 servings 1/2 tsp Salt 2 cups flour 4 eggs, beaten 1cup milk In mixing bowl, beat the eggs until frothy, in separate bowl mix salt and flour. Stir eggs into flour mix stirring constantly and gradually add the milk. Let sit out until at least room temp. Pre heat oven to 400 F, place small amount of oil into each muffin tin and heat 3 min. Once heated, Fill each muffin tin to top and bake 20 min. or until fluffy and golden brown | The Stone Family Stuffing - yields 12-15lb Turkey 12 cup Bread crumbs 1/2 cup Parsley 4 tsp Sage or Poultry Seasoning 1 Tbsp Salt 1/4 tsp Pepper 2 cup chopped Onions 1 1/2 cup Celery 1/2 cup Melted Butter Put all ingredients except for bread crumbs into a skillet and lightly sauté together. Mix all together with bread crumbs and stuff turkey

12: Apple Crisp 1/3 cup Flour 3/4 cup Brown Sugar 1/3 cup Shortening 2 Apples Combine flour and sugar and cut in shortening to make a crumble. Arrange apples in bottom of greased shallow pan, sprinkle sugar mix over top and bake at 375 for 30 min | Banana Loaf 1/2 cup Margarine 2 cup Flour 3 Crushed Bananas 1/2 cup crushed Walnuts 1 cup Sugar 1tsp Baking Soda 2eggs, beaten Cream margarine and sugar; add beaten eggs, then crushed banana, nuts, flour and soda. Bake in greased pan for 1 hr at 350 or until done in middle

13: Mom’s Never Fail Pastry 1 lb lard 5-6 cup flour 2 tsp baking powder 2 tsp salt 1 Tbsp vinegar Cold water 1 egg Sift dry ingredients together, cut in lard w/ pastry blender | Butter Tarts 1 cup Brown Sugar 1 Egg 1 Tbsp Butter Melted 1 tsp Vinegar Vanilla | Combine all ingredients together and pour into uncooked tart shells and bake in oven for 20-30 min at 350 | Whipped Shortbread 1 Lb Butter 1 cup Icing Sugar 1/2 cup Cornstarch 1 tsp Vanilla 3 cups Flour Beat all ingredients until consistency of whip cream. Drop from spoon onto greased sheet and bake 15min at 350

14: "There is no love sincerer than the love of food." ~George Bernard Shaw | Fruit Pizza | Crust 1 1/4 cup Flour 1/3 cup Brown Sugar 3 Tbsp Icing Sugar 2/3 cup Butter Topping 12oz Cream Cheese 1/2 cup Sugar Tsp Vanilla Selected fruit toppings (kiwi, raspberries, banana, strawberries, etc.) | Mix all ingredients in a bowl until it forms a ball, push onto bottom of pizza pan and bake at 350 for 10-15 min. Topping Beat cream cheese, vanilla, and sugar together, spread over crust. Arrange fruit of choice in decorative pattern around the top and spread Apricot glaze over top ( cup apricot jam or marmalade with 1 tbsp water) | Bonnie and Gary

15: Carrot cake | Cake 2 cups Flour 2 tsp Baking Powder 1 1/2 tsp Baking Soda 2 tsp Cinnamon 1 tsp Salt 2 cups White Sugar 1 1/2 cups Oil (vegetable or corn) 4 Eggs 2 cups grated raw Carrot 1 cup Chopped Walnut or Raisin 1 10oz can Crushed Pineapple, drained | Cream Cheese Frosting 1 4oz Philadelphia Cream Cheese – softened 1/4 cups Butter, softened 1 cups Icing Sugar 1/2 tsp Vanilla | Cake Mix Sift flour, baking powder, soda, salt and cinnamon together, add sugar, oil and eggs and beat with mixer until well blended (approx 5 min). Add drained pineapple, carrot, nuts or raisin and blend until well mixed. Pour into 2 greased and floured 8x8 square pans (or 4 9x5 loaf pans). Bake at 350 F for 35 minutes or until done. Set out to cool and frost Cream cheese frosting Beat cream cheese and butter together until fluffy, Beat in icing sugar and vanilla until well mixed. Frost cake when it is completely cooled. | Kathy’s Haystacks (aka “poo” drops) 2 cups Sugar 3 cups Quick Cook Oats 1 cup Shredded Coconut 1/2 cup Margarine 1 tbsp cocoa Tsp Vanilla 1/2 cup Milk Pinch of Salt | Melt margarine, add milk, blend in sugar, mix in cocoa, add oats. When mixed well blend in vanilla and salt. Roll into balls, put on foil and let stand for 3-4 hrs. Take off of foil, put into airtight container and freeze. Recipes yields 4 dozen

16: Peanut Butter Cookies 1 cup Shortening 1 cup Peanut Butter 1 cup White Sugar 1 cup Brown Sugar 2 Eggs 1 tsp Vanilla 2 1/2 cups Flour 2 tsp Baking Soda 1 tsp Salt Cream shortening and peanut butter together, gradually add in both sugars. Add eggs and vanilla and mix well. Sift flour, baking soda and salt together then add to creamed mixture. Shape into balls and place onto greased cookie sheet, flatten w/ a fork. Bake 10-12 min at 350 | Peanut Butter Squares Squares 1/4 cup Butter 1/2 cups Brown Sugar 1 cup Peanut Butter 1/2 cup Corn Syrup 1 tsp Vanilla 1 cup Rice Krispies 2 cups Corn Flakes Topping 2 tbsp Butter 3/4 cups chocolate chips (could add more if you want it really chocolate-y) Melt butter, corn syrup and sugar. Add PB then add rest of ingredients. Put all into a greased pan and let set under refrigeration. Add topping; melt and pour over top of peanut butter squares

17: Crystal's Strawberry/ Rhubarb Pie Pie Filling 3/4 cup Sugar 1/2 cup flour 1lb Rhubarb 2 Pints Strawberries Pie Crust 2 cups Flour 1 tsp salt 1 cup Shortening 1/2 cup Water Combine flour and salt from pie crust recipe, cut in shortening and stir in water. Divide in and shape each into a ball, wrap each separately in saran wrap and hold under refrigeration for a minimum of 4hrs. Mix flour and sugar from filling ingredients and add fruit. Let stand under refrigeration for a minimum of 30 min (I usually do crust and fruit at same time and both sit overnight). Once both items are ready; Preset oven to 400 F, roll out crusts and shape into greased pie pans, pour filling into Crust (if covering with full shell of curst, pierce holes in top) and bake 35-40 min at 400F | Lemon Loaf 1/2 cup Butter 1 C White Sugar 2 Eggs 1 1/2 cup Flour 1 tsp Baking Powder 1/2 tsp Salt 1/2 cup Milk 2 tbsp grated Lemon Rind Topping 1/4 cup White Sugar Juice of 1 Lemon Mix C sugar and juice together, set aside in a warm place (topping) For cake; beat butter and sugar together, add eggs one at a time. Mix flour, baking powder, and salt together. Add this alternately with milk. Stir in grated lemon rind. Bake in loaf pan at 350 for 1 hr. When still warm, pour the lemon juice and sugar topping over the loaf

18: Oatmeal Cookies 1/2 cup Butter 1/2 cup Shortening 1 1/2 cup Brown Sugar 1 tsp Baking Soda 2 Tbsp Boiling Water 1/2 tsp Vanilla 2 cups flour 1/2 tsp Salt 3 cup Rolled Oats Cream butter and shortening, add Sugar and mix well. Dissolve Baking soda in boiling water then add to cream mixture. Sift flour and salt together, and then add mixture to cream mixture. Add rolled oats and mix well. Form into balls and place on a greased cookie sheet, flatten w/ a fork. Bake 8-10 min at 375 | Rice Krispie Squares 1/2 cup Margarine 5 cups mini Marshmallows 1/2 tsp Vanilla 6 cups Rice Krispies Melt margarine over low heat in saucepan, add marshmallows and stir until melted and well blended. Remove from heat, stir in vanilla and add cereal stirring until completely coated. Using spatula press into a lightly greased pan (13 x 9”) and cool. cut into squares once cooled.

19: The Stone Family Pineapple Square Graham Cracker Crust 2 cups graham crumbs 1/4 cup Granulated Sugar 1/2 cup Butter, melted Filling Box 5 min Vanilla Pudding 1/2 Carton Whip Cream 4 tsp Icing Sugar 1 tin Crushed Pineapple Combine all crust ingredients and press evenly over the bottom and sides of a 9 or 10”pie plate. Bake at 375 for 8 min. Cool completely before filling - Prepare filling: “5 min” Vanilla pudding (prepared just as box says), spread evenly over the crust. In a separate bowl mix carton of whip cream, 4 tsp icing sugar until whipped then add a can of drained, crushed pineapple and mix together with spoon. Spread evenly over the top of square and chill together. | Tina’s Zucchini Loaf - yields 2 loaves 2 cup Sugar 3 Eggs 1 cup Oil 2 cups grated Zucchini 1 cup chopped Nuts 3 tsp Vanilla 1 tsp Salt 1 tsp Baking Soda 1/4 tsp Baking Powder 3 tsp Cinnamon 1 cups Raisins 3 cups Flour Beat eggs, add sugar, oil, zucchini and vanilla and mix lightly. Add dry ingredients and stir well. Add nuts and raisins. Bake at 350 for 1 hr/ 15min

20: Mom’s Serve with Everything Bread and Butter Pickles Yields 5 large jars 18 (3 to 1 inch) Pickling Cucumbers 6 small Onions, thinly sliced 1 1/2 tsp Celery Seed 1/2 tsp Allspice 1 tsp Tumeric 3 cups Sugar 1 tbsp Mustard Seed 2 1/2 cups Apple Cider Vinegar 1/4 cup Salt | Scrub cucumber and thinly slice without peeling. Alternate Cucumbers and Onions in a bowl. Sprinkle a little of the salt between en each layer and leave on 30 minutes. Meanwhile mix remaining ingredients and bring to boil. Simmer 5 minutes Rinse cucumber and onion under cold water to remove salt and drain. Add to boiling syrup and boil 2 min. Pack in hot jars and seal. Be sure to wipe jars clean before sealing.

21: Mom’s Serve with Everything Dill Pickles 2 qts or 8 cups cucumbers 2 bunches Dill Weed 2 1/4 cups Water 3/4 cup Vinegar 1/8 cup Salt 1/4 tsp Alum | Half fill 2 qt sealers with cucumber, add dill and fill remainder of jar with cucumbers. Set in a warm place. Boil together water, vinegar, and salt. After mixture has boiled add alum. Pour mixture over cucumbers and seal tight. Be sure cucumbers are completely covered with liquid mixture. Add clove of garlic for flavor. Put in 350 oven for 15 min ***Do at beginning of August

22: Vegetables 1 qt small Gherkins 1 qt Dill Cucumbers, do not peel, cut into small bite sized pieces 1 Cauliflower, separate into florets 1 qt whole silver onions 6 med size cooking onions cut into rings 3 green peppers 2 red peppers 4 cups diced celery Brine 1 cup Pickling Salt 10 cups Water **See Instructions for additional ingredients Place each prepared vegetable into separate bowls, cover each vegetable with boiling brine and stand in brine overnight. In morning drain thoroughly. Measure in saucepan 7 cups of white vinegar and 6cups of sugar. Heat to boiling – stir until sugar dissolved. Note: do not add all liquid at start, stir and mix up with a spoon. Combine 1 cup of Flour, 1 1/8 cup Dry Mustard, 2 Tbsp Turmeric, 1 Tbsp Celery Seed, 2 Tbsp Mustard Seed. Gradually blend in 2 cups of cold vinegar mixing until it’s smooth. Stir in Vinegar and Sugar mixture constantly until mixture thickens and heat just to a boiling point. Do not boil. Put into jars and seal | Mom’s Serve with Everything Mustard Pickles

23: The Stone family “Feed and Run” Pickled eggs 2 cups Water 2 cups Vinegar 1 tsp Salt 2 tsp Pickling Spice 1.Bring vinegar all ingredients to a boil. Simmer 5 minutes 2.Pour over hard cooked eggs in canning jars. Seal ** Refrigerate at least 2 weeks before using | Kathy’s “Don’t leave your children at home unattended with balls of play dough in bread bags” Play Dough recipe 1/2 cup Salt 1 cup Flour 1 cup Water 1 Tbsp oil 2 tsp cream of tartar Combine all ingredients in a saucepan. Cook until it leaves the sides of pan (Mix in food coloring while cooking the mixture) | The Vowles Family Christmas Rootbeer 9 cups Sugars 8 2L jugs of water 4 tsp yeast in cup Luke warm water 5 min

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  • Title: The Family Stone
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  • Started: over 7 years ago
  • Updated: over 4 years ago