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FC: A Kanter Family Book of Recipes | Created in Celebration of your Engagement

1: Dear Rachel, This book contains special recipes that I know you will keep very close to your heart. Please always look back to this book and remember this happy day and our Mom with a smile on your face. Congratulations on your Engagement! Love Always, Emily

2: Mom's Baked Eggs 4 Slices of Challah, toasted and buttered 2 Cups of Cheddar Cheese 8 Eggs, beaten 1 1/2 Cups of Milk Salt & Pepper Parsley Dry Mustard (if you want) Butter casserole dish Lay Challah toast on bottom of dish Cover with egg and cheese Refrigerate overnight covered Heat at 350 degrees Bake 1 hour and 10 minutes Check before 10 minutes Should look fluffy with brown top

3: Mom's Matzo Balls 4 Eggs- separated Beat whites until they are stiff Fold Yolks in 1 at a time Slowy add 1 cup of matzo meal mixture 1 Tsp. of salt 1 Tsp. of pepper Refrigerate 2 hours Make into small balls Cook for 2 hours. covered

4: Mom's Brisket 1 Brisket (make sure you know lb) Apricot Preserves Orange Juice Beef Stock Place brisket in cooking pan Pour beef stock in pan Rub apricot preserves on brisket Pour orange juice in pan Cook 30 minutes / pound Basting occasionally

5: Mom's Chicken Paprikash 3-4lb. chicken cut up in pieces about 3 tablespoon of flour salt 1/4 teaspoon pepper 4 tablespoon oil 1 1/2 cup sliced onions 1 tablespoon paprika(sometimes more) 1 cup boiling water Season the chicken with flour,salt and pepper.Brown the chicken in the oil. Remove the chicken and brown the onions in the remaining oil. Return the chicken to the pan and sprinkle with the paprika and add the water.Cover and cook over low heat about 1 1/2 hours or until chicken is tender.(Serves 4-6) ENJOY!

6: Nana's Jell-O Mold 4 Pkg. Black Cherry Jello 1 10oz. Strawberries 1 10oz. Raspberries 1 8oz. can of pineapple -Dissolve Jell-O in 4 cups of boiling water -Add Strawberries and Raspberries -Add 1 8oz. can of pineapple (with juice) -Place 1/3 of the mixture in the mold -Let Set. 30 Minutes later add the rest. -Dont take out until completely molded.

7: Grandma's Noodle Pudding 10oz. Large Egg Noodle 4 Eggs 1 Cup of Sugar 1/2 tb. of Vanilla 1 tb. of Butter 1 Big can of pineapple and juice Apricot Preserves 1/2 cup of cornflake crumbs 9x12 inch pan -Cook Noodles, set aside -Beat Eggs until they are light and foamey -Add in sugar -Mix butter, vanilla and pineapple into noddles -Spray pan and pour noodle mixture into pan -Rub Apricot Preserve on top of noodle mix - Mix Corn Flakes with cinnamon, butter (1tb.) and sugar(1tb. -Sprinkle corn flakes over noodle pudding -Bake 1 hour at 350 until brown

8: Mom's Cucumber and Vidalia Onion Soup 4 Cucumbers 2 Vidalia Onions Equal White vinegar Dill Slice Cucumbers and vidalia onions. Place into container. Add vinegar. Fill rest with water. Add Dill and Equal to taste.

9: Mom's Beef Stew 1lb to 1 1/2 lb.meat Saute 2 onions in oil until clear and soft but not browned. Remove onions and put aside Add meat to pan and brown If it starts to stick add a little water. Cover and cook over a low flame about an hour. Add salt, pepper, and 1 tablespoon paprika to give stew a good color. Add peeled and cut carrots and potatoes 30 minutes before it is finished cooking Dissolve a brown boullion cube and add to gravy with a little flour

10: Mom's Challah French Toast 6 extra-large eggs 1 1/2 cups of milk 1/2 teaspoon pure vanilla extract 1 large loaf challah Butter Cinnamon Nutmeg In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, and nutmeg. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Add the soaked bread to pan and cook for 2 to 3 minutes on each side, until nicely browned. Sprinkle with powdered sugar.

11: Grandma's Chicken Soup 1 whole chicken 1 medium yellow onion, chopped 8 carrots, peeled and sliced 1 parsnip, chopped 4 stalks celery, chopped salt and pepper to taste | Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup. Partially cover, and simmer for another 2 hours for best flavor.

12: Mom's Baked Shrimp 1 stick of butter White wine Parsley Basil 3 Lemons Garlic Tabasco sauce Worschestershire sauce 1- 1 1/2 pound shrimp 1/4 cup unseasoned breadcrumbs Preheat oven to 450. Combine all ingredients. Bake in pan for 10-12 minutes Sprinkle breadcrumbs on top for remaining 3 minutes Serve with parmesan cheese on top

13: Mom's Summer Salad 1 bag of Spinach 1 can of Mandarin Oranges Strawberries sliced Fresh Mozzarella- cut into small pieces Sun flower seads Combine all ingredients and serve over spinach with vinaigrette

14: Mom's Lemon Chicken Package of chicken breasts- boneless and skinless Saute 1/4 cup of scallions Stir in 1/3 cup of fresh lemon juice 1/3 cup of honey 1tbs. grated lemon peel Place chicken in pan and pour sauce over chicken Cover pan and bake at 375 degrees for 25 mintues Uncover- baste & bake 15 minutes more, or until done Remove breasts, add water and cornstarch until thick Serve sauce over breasts with lemon and parsley garnish.

15: Mom's Chicken Marsala Boneless, skinless chicken breasts, cut in halves and pounded thin 2 tablespoon olive oil 2 tablespoons butter 3 cups sliced mushrooms 3/4 cup Marsala 1 cup chicken stock Salt and pepper Heat the oil in a large skillet over medium-high heat. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges. Add the Marsala wine and bring to a boil. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Add salt and pepper, to taste.

16: Mom's Chili 2 Lbs ground beef/turkey 15 oz. chili beans 8 oz. mushrooms 2 medium onions 1 green pepper 2 tsp. salt 2 oz. chili powder 1 tsp. vinegar 14 oz. ketchup 4 oz. tomato paste 1 lg. can of tomato sauce 5 dashes tobasco 1 large COLD beer Brown beef. Drain. Brown mushrooms, onions and pepper. Follow order of ingredients. Bring to boil. Add beer. Simmer 1 hour with lid.

17: Mom's Gazpacho 1 quart V-8 juice, 1 bunch of celery, 3 large onions, carrots, 10 tomato, 3 green pepper, zucchini, squash, garlic, 3/4 cup of oil, 1/2 cup of white vinegar, salt, pepper, tobasco, 16 oz. tomato sauce. Put in food processsor. Chill

18: Mom's Roast Chicken 1 Chicken, 4 to 5 pounds Seasonings Orange Juice Chicken Broth Wash and clean chicken. Rub seasonings over both sides of chicken (salt, pepper, onion powder, paprika, garlic powder).Place chicken in roast pan. Pour chicken broth and orange juice over chicken. Place chicken in roasting pan. Roast at 325 degrees for about 2 1/2 hours until juices run clear- basting in between.

19: Mom's Apple Crisp 5 apples peeled and sliced 1 1/2 tsp. lemon juice 1 cup flour 1 cup sugar 1 1/2 tsp. cinnamon 1/2 tsp. salt 1/2 cup butter Grease 8 inch pan Layer apples, lemon juice, apples, lemon juice Press down Put all dry ingredients into food processor Add butter Press over apples Bake at 350 for 1 hour

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