S: Eisnor Family Recipes & Photos
1: I created this book in order to share some memories and a few Eisnor family recipes before they become forgotten. I hope you enjoy it. Merry Christmas, Love Kathy 2011
2: The Infamous, One and Only Eisnor Family Turkey Stuffing | This recipe was shared with Nana when she was first married by Grandpa's stepmother. The original recipe called for grating 2 loaves of stale bread into crumbs. After doing that a few years, Nana realized she could substitute canned breadcrumbs... Grandpa never complained so guess it's the same! The original recipe also called for mixing everything in the large potato pot using your hands, and that was how Nana did it and how she taught me. I prefer to use my large Kitchenaid mixer and that works well to get it mixed thoroughly. The only thing is, this is a BIG recipe and you need a BIG bowl & a heavy duty mixer...the stuffing is too heavy for a small mixer too handle... I have also found that halving the recipe is usually plenty to stuff a 20 lb bird. So what you do is up to you!
3: 10 lbs potatoes 2 cans Plain Breadcrumbs 1 dozen Eggs 1 lb Butter 2 onions 1 large bunch Celery Bell Seasoning Peel and boil potatoes until soft While potatoes are cooking chop onions and celery fine Drain and mash potatoes add butter while mashing add onions and celery Add 6 eggs mix well then add 1 can of breadcrumbs and bell seasoning...about 2 Tablespoons Mix well Add remaining eggs, then depending on consistency add more breadcrumbs as needed...somewhere between 1/4 and full can. The stuffing should not be soft like mashed potatoes but firm almost stiff, dry. The stuffing will gain some moisture from the turkey At this point add more Bell seasoning if necessary based on taste... usually this requires a consensus of the opinion of everyone in the house! | The pictures are of Grandpa's father; Kenneth and his mother, Esther...the young child is Johnnie
4: Fran & Bill early in their marriage...the baby is Johnnie
5: 1 pint sour cream 5 tbsp mayonnaise 1 tbsp Worcestershire 1/2 tspn dry mustard 1/4 tspn garlic powder 1/4 tsp lemon juice About 4 ounces Bleu Cheese Mix all together If too thick, add a little milk Enjoy | Grandpa's Bleu Cheese Salad Dressing
6: Evelyn (AKA Nana two two) & Jack Weeks with young Frances, Polly & Jackie | Taken around 1931
7: Onion Soup 4 large Onions thinly sliced 2 Tsp Butter 1 quart Beef broth 3 tablespoons White wine 1/2 tsp salt and pepper French Bread Swiss Cheese Brown the onions in butter until soft, add the broth and wine. Simmer 10 minutes Ladle individual servings of soup into oven-safe bowls add a slice of French bread to each and top with a slice of swiss cheese. Place in 350 degree oven a few minutes, just until cheese melts Enjoy!
8: 1 12 cups water (boiled and cooled) 1 cup white vinegar 1 tbsp kosher salt 2 tbsps dill seed 1/4 tsp celery seed 1 tsp mustard seed 1 tsp red pepper flakes 1 bay leaf 2 garlic cloves (minced) 4 1/2 cucumbers Add salt and spices to each jar. Add cucumbers whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top. Add pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. | Fran Eisnor | Kosher Pickles | Fran made these pickles with cucumbers from the garden or the market at the end of the summer. You can also use green tomatoes quartered. For both recipes wash the cucumbers well with cold water. Trim ends and cut into either thick slices.for the bread & butter or keep whole. for the kosher. Use hot sterilized pint or half-pint canning jars. Both recipes are ready to eat in about 7 days and I believe will keep refrigerated for 6 months or more. Seemed like they were always eaten or given away long before then. | Pickle Things
9: Fran Eisnor | Bread & Butter Pickles | 2 pounds pickling cucumbers 2 1/2 cups sugar 2 cups White Vinegar 1 Chopped onion 2 Tbsp non-iodized salt 2Tsp Celery Seed 2Tsp Mustard Seed 1 Tsp Ground Turmeric Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands. Refrigerate pickles. Shake jars once a day for 7 days. | The pictures on these pages are of a younger Nana; and Anne, Nana, Nana two-two and Kris
11: Cheesecake | 3Lbs Cream Cheese at room temp 1 1/2 cups Sugar 1/4 cup Lemon juice 6 Eggs 1/2 Tsp Vanilla Preheat oven to 400 degrees Grease a 10 inch Springform pan Whip cheese until creamy, add sugar and cream together Then add eggs one at a time mixing well after each Then add Lemon and Vanilla Pour into greased pan and bake for 1 hour, then shut off oven and leave cake in oven until cool. Chill until cold, gently release spring form side. | This picture is Grandpa's 8th grade graduation photo
12: This photo is the Eisnor family- the boy standing is Grandpa's father Kenneth, his father, Roy is beside him and his Mom, Josephine is on the end. The rest are his Brothers and Sister and his sister's 2 little girls | The above photo is of Grandpa being held by his Mom, Esther...I don't know who the other woman and girl are. The photo to the right is Grandpa's paternal grandmother Josephine Schnare Eisnor
13: T | Above is Evelyn at age 18 | This photo is of Aunt Betty and Johnnie | This photo is of Nana two-two, Aunt Betty & Aunt Polly at gathering in NH
18: Frances and Wellington December 31, 1945
19: Gretta ... one of the best!