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Family Cookbook

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Family Cookbook - Page Text Content

S: Matthies Family Recipes

1: This Cookbook was inspired by all of the talented cooks in our

2: Pepper Jelly | One of our favorite | Appetizers | meals | Sterilize jars and lids. Wash and remove stems/seeds from peppers; chop coarsely & puree in blender. Pour mixture into cheesecloth lined sieve and let stand about 30 min. This should give you 1 cup of puree. Combine puree, vinegar, apple juice and salt in pot and gradually add pectin. Stir till dissolved. Measure sugar and have ready. Bring mixture to full boil, stirring constantly. Add sugar, stir till dissolved and return to boil. Boil hard 1 minute, stirring constantly. Remove from heat; skim foam; add food coloring if desired. Quickly pour into hot sterilized jars. Wipe rims; set hot lids on; loosely tighten rings on and put into canner. Process 5 min after water boils. Tighten rings and let cool before moving to storage. | 7 med red/green bell peppers 1 jalapeño pepper 1 1/2 cups white vinegar 1 1/2 cups apple juice 1 tsp salt 1 pkg fruit pectin (Certo) 5 cups white sugar opt: red or green food coloring

3: Ellie Matthies | Three Cheese Artichoke Dip | 8 oz cream cheese 1 onion, finely chopped 12 oz shredded mozzarella 4 cloves garlic 1 cup mayonnaise 13 oz marinated artichoke hearts, 1 cup grated Parmesan cheese drain well | Spanakopeda | 1 300 gm pkg of frozen spinach 1 cup feta, crumbled 1 cup dry cottage cheese 2 small eggs | salt & white pepper Opt: Parsley or chopped mint leaves can be added 1 pkg of Phyllo pastry | Drain spinach well, mix with other ingredients. After opening pastry, cover with plastic and then a wet towel. Take out one sheet at a time, brush with melted butter. Layer 3 sheets. If making appy size, cut pastry width ways into 6 - 8 strips, depending on how big you want. For meal size, cut length ways into 4 strips. Drop filling on to one end and flag fold to the other end. Seal with more butter on the edge. Bake @ 350* 15 minutes for appy size; 35 min for meal size | Tear artichokes apart with your fingers. Combine all other ingredients and mash. Bake @ 350* in uncovered casserole for approx. 30 minutes or until bubbly. Serve hot with bread or corn chips.

4: Tirokafteri | a little sidewalk café | in Athens | 8 oz cream cheese 1 lb. feta, crumbled 1/4 cup lemon juice 1/4 tsp ground white pepper | 1/2 cup olive oil 4 roasted red peppers, diced 4 tsp Tabasco sauce 1 cup cottage cheese or ricotta cheese | Put softened cream cheese, feta, lemon juice white pepper, Tabasco sauce and cottage or ricotta cheese into blender. or food processor. On slow speed add olive oil. Pulse to mix. If mix is too hard, add a small amount of milk or cream until the mix is smooth. This is a thick dip. Serve with bread. | Lots! | 15 min.

5: "There is no love sincerer than the love of food." ~George Bernard Shaw~ | 4 liter ketchup 1 lb. cauliflower 2 tins black olive pieces 1 large jar green olives 3 red bell peppers 3 green bell peppers | Ellie Matthies | Anti Pasta | 2 small tins pimentos 3 tins chunk tuna 2 tins mushroom pieces 1 1/2 cup salad oil 1 cup vinegar | Chop all ingredients in food processor or by hand. Boil for 10 minutes. Pack into jars while hot. Makes 10 pints.

6: Matthies Irish Cream (Bailey's) | 300 ml can Sweetened Condensed Milk 4 eggs 2 cups table cream 1/2 tsp Coconut extract 1 1/2 tsp Instant Coffee 1 1/2 Tbsp Chocolate Syrup 1 1/2 cup Whiskey Mix all in blender, add Whiskey last. Store in fridge. Enjoy! | Jim and Ellie | What a yummy Matthies family tradition! | 10 | 1010 main | 10 Minutes Depends . . .

7: Green Grinch | the Matthies | Inspired by Dad's Apple Sangria... Created by Jesse (shaken not stirred) One part Apple Sangria Wine One part Orange Liqueur One part Fireball Liqueur Ice Garnish Sour Apple Rimmer | Pour desired amount of liquor in shaker with ice. Shake! Pour into rimmed glasses, garnish and serve.

8: from the kitchen of: Grandma K Paska 2 Tbsp yeast 1 cup water 1 tsp sugar 1 orange 1 lemon 3 eggs | Dissolve yeast & 1 tsp sugar in warm water. Thinly peel or zest citrus, remove white pith & seeds, put citrus pieces & zest into blender. Heat butter & milk until butter melts, add to blender & puree. Add eggs, sugar & salt, continue to puree till smooth Knead flour one cup at a time to make soft, sticky dough. Let stand till double in bulk. Set into loaves & rise again. Bake @ 350* for 20 min. Do not brown Cheese Spread | 2 cups cottage cheese 5 hard boiled egg yokes 1/2 cup whipping cream 1/2 cup butter 1/2 cup sugar 1/2 Tbsp lemon 1 tsp lemon zest (orange too if you want) | Boil eggs and cream, cool. Discard egg whites. Add cooled yolks and cream with all other ingredients in blender and puree. Store in fridge. | 3/4 cup sugar 1 1/4 cup warm milk 1/2 cup butter 1/2 tsp vanilla 1 tsp salt 7 cups flour (up to 7 !/2) | Yummy Easter Bread

9: from the kitchen of: Dorothy Kroeker Ciabatta Bread | 1 1/2 cups lukewarm water 3 1/4 cups flour 1 Tbsp olive oil 1 1/2 tsp instant yeast 1 1/2 tsp salt grated mozzarella, asiago or 1 tsp sugar white cheddar cheese Measure water and oil into mixing bowl. Add dry ingredients, stirring to combine well. Knead with dough hook for 5 minutes. Remove dough from mixing bowl and place on a lightly floured board. (This is moist sticky dough, so resist the urge to add more flour.) Cover with a large bowl and let dough rest for 10 to 15 minutes. Divide the dough into half. Form each into a 5” x 10” oval or rectangle. Place on a baking sheet lined with parchment paper. With floured fingers, make deep indentations all over each loaf making sure to press all the way down to the baking sheet. Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. Make indents again. Top each loaf with grated cheese. Bake in a 350 F. oven for 20 to 25 minutes. Cool loaves on a baking rack.

10: Jim Matthies | Waffles | 3 eggs 1 1/2 cups milk 1 3/4 cups flour | Use the old fashioned waffle Iron and you'll have great waffles! | 30 min | Makes 5 waffles | Being involved in the kitchen has been a family affair in the Matthies household. It didn't take long to establish that although he would help anyone out... Breakfast was this man's domain! | 4 tsp baking powder 1/2 tsp. salt 1/2 cup shortening | Breakfast | Make batter from egg yolks, milk, melted shortening and dry ingredients. Beat egg whites and fold into batter. Drop on hot waffle iron and bake for 5 minutes.

11: Cream Sauce | 1/3 cup sugar 1 tsp. butter pinch of salt 1 tsp. vanilla 1 Tbsp cornstarch 1 cup milk | Heat all ingredients in large glass bowl in microwave for 2 min, stir, heat another 2 min or until thick. | microwave on 5 min high

12: Never Fail Pie Crust | Tenderflake recipe 5 1/2 cups flour 2 tsp. salt 1 lb. Tenderflake lard | 1 Tbsp vinegar 1 egg, lightly beaten Cold water | Mix flour and salt. Cut in lard with pastry blender. Combine vinegar and egg in 1 cup measuring cup. Add water to make 1 cup liquid. Gradually stir liquid into dry mix as you mix with dough hook on mix master. Do not over mix! Once dough sticks together, gather in ball and divide into portions and refrigerate or freeze. | Roll out one portion size at a time on a floured surface (try to only have enough dough for the size of pie pan you are using). Over working the dough makes it tough. Chill dough if it's too sticky. Transfer dough to pie plate. Trim and flute shells and bake according to your recipe.

13: Cherry Pie | 1 1/3 cups sugar 1/4 - 1/3 cup corn starch (depending on how juicy the cherries are) 1/2 tsp almond flavor 4 cups pitted cherries and their juice | 1 Tbsp. vinegar 1 egg lightly beaten Cold Water | Preheat oven to 450*. Bake for 15 min or until pastry is golden. Reduce heat to 350* and continue baking 50 to 55 min. longer or until filling has thickened.

14: Ellie Matthies | Holiday Mincemeat-Mallow Cheese Cake | Base: 1 1/2 cups graham crumbs 1/4 cup sugar 6 Tbsp. melted Butter. | Decorate with mini mandarins and mincemeat. Chill for a few hours and serve. | 375 (for base) 60 min 12 | Cheesecake: 4 cups/1 450 gm bag of small marshmallows 1/3 cup orange juice 2 - 8 oz pkg cream cheese, softened zest of one orange 500 ml whipping cream, whipped | Life is Short... Eat Dessert FIRST! | Press into a 9 " spring form pan. Bake for 7 min, cool, then add 1 cup Mincemeat. Chill. | Melt the marshmallows and OJ over low heat, stirring until melted and smooth. Set aside to cool & thicken. Cream together Cream cheese and zest. Whip cooled marshmallow mixture until fluffy. Fold in whipping cream and pour over base.

15: From the Kitchen of: Anne Kroeker Recipe For: Blueberry Dessert | 2 1/2 cups flour 1 cup butter 3/4 cup sugar 1/4 salt 1/2 baking powder | 2 pkg of prepared dream whip 8 ounce cream cheese 2 Tbsp milk | Crust: + Filling: Topping: | 4 cups blue berries 3/4 cup sugar 3 Tbsp corn starch | Mix base with pastry cutter, press into 9 x 13 glass pan & bake at 350* for 10 minutes. Cool crust. Mix dream whip as to the package instructions, add softened cream cheese and milk ( you can use cream if you want a creamier filling) Layer cream filling on crust. Put half of blueberries in saucepan with sugar and cornstarch and crush. Bring to a boil to thicken. Put in remaining blueberries. This will keep some of the berries whole in the topping. Cool and then layer on the cream topping. Chill & serve

16: Main Dishes | Seafood. . . so many ways to enjoy it! | Feta Stuffed Salmon One fillet of salmon, bones removed 1/2 cup feta cheese, crumbled 1/3 cup mayonnaise 1 Tbsp dijon mustard 1 tsp. balsamic vinegar | 1/2 tsp. each salt, black pepper & ground paprika 1 Tbsp onion powder 3 cloves garlic, crushed 1/3 cup dry bread crumbs | Open fillet up by slicing down the middle and then to each side. Mix all other ingredients and stuff. Bring flesh of fish back up and press closed. Bake at 400* on aluminum foil lined baking sheet for 35 to 45 min | Seared Salmon with Orange Glaze meal sized salmon fillets 1 Tbsp. sesame oil 3 Tbsp soy sauce 1/4 cup white wine | 1 cup orange juice 1 tsp. orange zest 3 Tbsp sherry 1/2 tsp grated ginger | Preheat oven to 400* Sear fish fillets in sesame oil for 1 min on each side, fish will sizzle. Remove fillets from heat and transfer to glass baking dish. Drizzle soy sauce and wine over fillets and bake for 10 minutes. Remove from oven Meanwhile, heat orange juice, zest, sherry and ginger together in small saucepan over med-high heat and reduce by half. Add orange slices and stir once or twice until the sauce becomes think. Remove from heat, drizzle the sauce over fish and serve.

17: Ellie Matthies Stuffed Portobello Mushrooms | 1/4 cup olive oil 1/2 cup chopped onion 1.4 cup chopped fresh basil 3 large garlic cloves, chopped 1/2 tsp chopped fresh rosemary 6 ounces cooked shrimp | 1 tin crab meat 2/3 cup breadcrumbs 1/2 cup grated Parmesan Cheese 1/4 cup mayonnaise 4 large portobello mushrooms, gills removed | Heat oil in skillet, sauté onion, basil, garlic & rosemary about 5 min. Transfer to bowl and add other ingredients, season with salt & pepper as desired. Oil mushrooms, place in pan & mound stuffing. Be gentle on the mushrooms! 350* 35 min 4 | J Jim Matthies Indian Candy - Smoked Salmon | Salmon fillets cut into 1 inch chucks. In a large bowl, mix together salt and brown sugar in a ratio of one part salt and 3 parts brown sugar. Mix enough to cover salmon completely. Mix to make sure it is coated evenly. Keep in this mix for 12 - 24 hours in a cool place. Remove salmon from the bowl, rinse off mix and pat dry. Place salmon on rack and smoke at 50* to 60* for 4 - 12 hours with Maple flavor bisquettes. The longer the smoking process, the more chewy the Indian Candy will be. 50* - 60* 2 -3 days Smoker | xxxxx

18: Friday nights were pizza nights & there were only about half a dozen times it was ordered in. We made our own. Everyone helped, and any new ideas were accepted. When Jessa came back from Thailand she even got us to try one with ginger, peanut butter, chicken and bean sprouts. . . . we soon had a family favorite. Here is the recipe we came up with: | Peanut Hot Sauce: 1 cup peanut butter 1/2 cup water 3Tbsp white vinegar 5 Tbsp brown sugar, packed 3 Tbsp Soy sauce 1 -2 tsp crushed chilies 1 tsp fresh ginger, grated 3 - 4 cloves garlic, crushed | Toppings: 2 boneless, skinless chicken breast Cooking oil 2 cups grated mozzarella 1 1/2 cups bean sprouts 3 green onions 4 Tbsp chopped peanuts (we don't really measure these toppings) | Prepare pizza dough. Cook all sauce ingredients in small saucepan for about 5 minutes, it will be think. Sauté chicken in cooking oil for about 5 minutes. Add 1/2 of sauce to chicken, spread the remaining sauce on dough. Layer chicken, bean sprouts, mozzarella. Top with chopped peanuts. and green onions. Bake on bottom rack in 425* oven for 15 - 18 minutes. We like it best baked on a pizza stone. Enjoy! | Thai Chicken Pizza

19: Pizza Dough | 2 cups flour 1 cup water 1 Tbsp yeast 1/4 tsp salt 1 Tbsp sugar 2-3 Tbsp rice flour | Proof yeast in lukewarm water, salt & sugar. Stir in 1 cup flour with a wooden spoon till smooth. Knead in last cup of flour. The dough will be sticky. Coat ball of dough with rice flour and pat into a circle. Roll with pin if desired. Sprinkle more rice flour on stone/pan before your put the dough on it for a crispy bottom. | Jessa found this recipe to work for big crowds too!

20: GOOD COOKS + GOOD FOOD = GOOD TIMES ! | Brine and BBQ, our new favorite way to prepare meat. Everything from whole turkeys to little pork loins. What a way to tenderize & add flavour to your meat! Boil ingredients, let cool and add meat, easy. | Ellie Matthies Pork Loin Rub | Turkey Brine 12- 15 hours 1 gallon vegetable broth 1 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water | Pork Loin Brine 3 - 5 hours 1/4 cup brown sugar 1 tsp cracked pepper corns 1/4 cup sea salt 1 Tbsp Allspice berries 8 cups water 3 cloves crushed garlic 2 bay leaves 2 tsp oil | 1 1/4 cups brown sugar 2/3 cup sugar 3 Tbsp coarsely ground black pepper 2 Tbsp sea salt 2 tsp ground ginger 4 1/2 tsp garlic powder 4 1/2 tsp onion salt | 1 Tbsp dry mustard 1 1/2 tsp crushed red pepper 1 1/2 tsp ground coriander 1 1/2 tsp ground cumin 1 1/2 tsp smoked paprika 3/4 tsp dried thyme, crushed | Mix together, take enough to sprinkle on Tenderloin and rub in. If you have leftover rub, store in airtight container. We enjoy this mix so much I make lots and keep it on hand.

21: Roast Prime Rib with Rosemary Jus Lie 2 tbsp chopped fresh thyme, 2 onions, thickly sliced 3 cloves garlic, minced 4 Fresh rosemary sprigs, 1/2 tsp salt 1 cup dry red wine 1/4 tsp pepper 3/4 cup beef stock 1 pinch cayenne pepper 2 tsp cornstarch 1 prime rib premium oven roast, (5 to 7 lb) 2 tbsp butter On cutting board, mix thyme with garlic; sprinkle with salt. Holding knife blade at very low angle, rub many times to form smooth paste. Mix in pepper and cayenne; rub over roast. Wrap in plastic wrap and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.) Scatter onions and rosemary in greased roasting pan. Place roast, bone side down, on onion mixture. Roast in 325* oven until meat thermometer inserted in center registers 140* for rare, 1-3/4 to 2 hours, or 150* for medium-rare, 2-1/4 to 2-1/2 hours, or to desired doneness. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes or for up to 30 minutes. Meanwhile, skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and bring to boil. Boil for 1 minute; stir in butter. Strain into warmed gravy boat. This recipe calls for roasting in an oven. We opted to roast on a rotisserie for an amazing Christmas Dinner.

22: Matthies' Canning Secrets | Quick tips and helpful hits Fruit is usually available: Cherries, late June to mid July Apricots, mid July to early August Peaches, late July to early September Pears, mid August to mid September Pickling Cukes, mid August to early September. Tomatoes, Late August to September Berries are usually available in this order: Strawberries, raspberries, blackberries, blueberries. All depending on the warmth of the spring, but local berries start in June. Usual syrup used: 4 parts water to 1 part sugar

23: General Pickling Guidelines: Usual brine used: 16 cup water 5 cups pickling vinegar 1 cup salt. This is enough for 8 two quart jars or 20 lbs of cukes. Each jar also gets: 1/4 tsp alum; lots of garlic, chopped; dill weed Make sure all cukes are washed well. Cut off tip and pierce with knife or dills will be soft. Also do not pack too tightly or above narrow part of jar. If dills are out of brine they will be soft. If you do not process dills when cukes are fresh, they will be soft. Try to get them right off the field and into the jars as quickly as possible. Let pickles age for a couple of months before eating. Remember patience is a virtue!

24: Our kitchen has always been the center of activity and everyone was involved. Both Jessa and Josh loved to help, standing on a chair and helping whoever in the kitchen Once when Jessa was 2 1/2 years old, Dad had taken colicky Josh into the living room to give me a chance to clean up the kitchen Jessa surprised me with this conversation one evening: Jessa - I know the difference between boys and girls. Me - YOU DO? Jessa - Yes, I'm a girl, Josh is a boy (I'm thinking joint bathing was coming to an end) You're a girl, Daddy is a boy (now I'm thinking the bathroom door has got to be closed from now on) Me - (still a little shocked at this conversation) And how do you know this? Jessa - After dinner the girls get up and do the dishes and the boys get up, go into the living room and watch T.V. This from a 2 1/2 year old??? After that we made sure there was equal opportunity kitchen duties! Josh even chose to go to a cooking Preschool class. This is his recipe for Shortbread: 1/2 cup softened butter 1//2 cup icing sugar 1 Tablespoon corn starch 1 tsp. vanilla 1 1/2 cups flour If dough is crumbly add 1 Tbsp. whipping cream. Roll out and cut cookies. Bake at 350* only until set. Do not brown. This is about 7 - 8 minutes.

25: And last but not least: How to bake a cake with a two year old... Preheat oven; get out utensils and ingredients. Remove the blocks and books from the counter. Grease the pan; separate eggs. Measure 2 cups of flour into a bowl. Remove Josh from the flour, dust him off. Remeasure flour, add baking powder and salt. Turn back from reading recipe at the sound of a crash. Find all ingredients and broken bowl on the floor. Go get a broom and dustpan. Start over. . . flour, baking powder, salt. Answer doorbell. Return and wash flour off of Josh's hands and face. Give strict instructions to Josh NOT to touch the bowl! Answer the phone. Return to find Josh pouring salt into greased pan. Grease another pan; go to sink to wash salty one. Turn around and remove the eggs, including shells, and Josh's hands from greased pan. Head for Josh who turns and flees, knocking bowl off counter once again. * Take a breath. * Wash kitchen floor, counter and dishes. * Turn off oven, call the bakery * Go lie down. Yup, it really happened! P.S. Don't let Josh "help" with making rum balls! Remember to add a large measure of love into all recipes and sprinkle generously with laughter & joy! Love you, Mom Matthies

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Ellie Matthies
  • By: Ellie M.
  • Joined: over 8 years ago
  • Published Mixbooks: 2
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About This Mixbook

  • Title: Family Cookbook
  • A Collection of Treasured Recipes
  • Tags: None
  • Published: over 7 years ago