S: MEALS THROUGH TIME A Cook Book Of Family Treasures
FC: MEALS THROUGH TIME | A Cook Book Of Family Treasures | Vincequerra Family Tomato Sauce 1 Bushel Tomatoes (mixed type) 1 Cup Salt 1 Cup Fresh Basil 1 Bushel Basket With Holes 1 Large Pan (to fit under bushel basket Wash and line your bushel basket with an old clean sheet. Remove cores from tomatoes. Cut them into quarters and place them into sheet-lined basket. After you've filled the basket with about 3" of tomatoes, cover the fruit with salt. Layer tomatoes and salt until all is cut up. Put salt on top. You will use a cup of salt or more per bushel. Place your large pan under the basket to catch liquid, then squash cut up tomatoes with your hands until all are broke up. Leave overnight letting the water drain off of them. Next day, slow cook in large cooker until thick. Run cooked tomatoes through strainer to separate skins from seeds. Heat sauce, add fresh basil and pour into hot, sterilized canning jars.
1: of the Schwertner family | Great, Great Grandpa and Grandma, Michael and Antoinette Vinciquerra, came to the United States on a boat from Potenza, Italy in the early 1900's. They had four children. Great grandma, Ann Schwertner, was born in their house in Chardon, Ohio on September 20, 1913. They were poor and had to cut corners to get by so a lot of their food was homemade. Grandma Vinciquerra had a baking day when she would spend the entire day baking loaves of bread for the week. She also made homemade pasta. She would roll the dough out on the table with a broom handle until it was thin enough to cut. Grandma Schwertner said her mother would "make that broom handle fly". Once the pasta was cut, she would lay it over the backs of chairs to dry. Grandma Schwertner learned to cook from her mother and she in turn taught her children and grandchildren. Many of the beginning recipes in this book have been handed down through the family and are, in fact, it's inspiration.
2: 1 Bushel Tomatoes (mixed type) 1 Cup Salt 1 Cup Fresh Basil 1 Bushel Basket With Holes 1 Large Pan (to fit under bushel basket Wash and line your bushel basket with an old clean sheet. Remove cores from tomatoes. Cut them into quarters and place them into sheet-lined basket. After you've filled the basket with about 3" of tomatoes, cover the fruit with salt. Layer tomatoes and salt until all is cut up. Put salt on top. You will use a cup of salt or more per bushel. Place your large pan under the basket to catch liquid, then squash cut up tomatoes with your hands until all are broke up. Leave overnight letting the water drain off of them. Next day, slow cook in large cooker until thick. Run cooked tomatoes through strainer to separate skins from seeds. Heat sauce, add fresh basil and pour into hot, sterilized canning jars. | Vincequerra Family Tomato Sause
3: Through the years, when the family would have gatherings, spaghetti was often served. It was, and still is, the favorite of many family members. Traditionally, this sauce was made with home-canned tomato sauce but it can be substituted with store bought. If that is the case, use Hunt's for every-thing. Great Grandma also used fresh parsley but you can use dried if you don't have fresh. 3 lbs ground beef or turkey 1 lb hot Italian sausage links 1 med yellow onion, chopped 2 lg cloves of garlic, minced salt & pepper to taste 1 bunch (abt 8 sprigs) fresh Italian parsley, chopped (1 tbsp dried) 1/4 cup fresh sweet basil, chopped (or 2 tsps dried) 1/4 cup fresh oregano, chopped (or 1 tsp dried and crushed) 1/8 cup fresh rosemary, chopped (or 1 tsp dried and crushed) 2 qts home-canned tomato sauce or equivalent store-bought (2- 1 lb cans of whole peeled tomatoes put in blender and liquified 1 qt frozen chopped tomatoes or 1 lg can store bought 1 small can of tomato paste Use more tomato sauce, chopped tomatoes, or tomato paste if necessary to get desired amount of sauce or consistency. Place sausage links in large pan. Cover with water and simmer covered for 20 minutes. Remove lid and allow any remaining water to evaporate. Brown sausage on all sides. Remove sausage to a plate covered with paper towels. Place ground meat in pan breaking it up as it browns. Drain fat. Add onion, garlic, herbs, all tomatoes, and (sliced) sausage. Stir and simmer for two hours or more. Serve over pasta. | Genuine Italian Spaghetti Sauce
4: Italian Peppers | 4 Green Peppers 1/2 Large Onion 2 Large Tomatoes Hot Pepper Seeds 3 Eggs Salt (to taste) Peel and slice tomatoes. Add olive oil to frying pan over med-high heat. Add sliced peppers, chopped onions, tomatoes and crushed pepper seeds. Cook until soft. Add eggs and salt. Scramble. | This recipe belonged to Great Grandma Schwertner and is a favorite of John's. She would make sure to bring it to the family gatherings at Aunt Janet's if she knew that he would be there because she knew how much he liked it. | It is especially good during the summer when you can pick the vegetables fresh out of the garden.
5: Recipe | This is a favorite recipe from Aunt Laura and was given to her by Great Grandma Schwertner. Certain health problems caused her to lose most of her sense of taste, which made it more difficult for her to cook unless she had a recipe with exact measurements. This recipe is one that she had saved so she would know it would turn out the same each time she made it. | 1/2 cup all purpose flour 1/2 cup margarine, melted 1 cup uncooked oats 5 med apples, peeled and 3/4 cup packed brown sugar sliced 1 tsp cinnamon 1/2 tsp salt Mix together first 5 ingredients. Stir in melted margarine. Place apples in bottom of lightly greased 9" square pan. Cover with oat mixture. Bake at 400 degrees for 25 minutes. (If recipe is doubled, bake in a 9x13" pan. | Apple Crisp
6: Great Grandma, Elizabeth Ann Raines Simpson, was born in Deleware, Ohio on October 23, 1917. She was an only child. Her father, Elva G. "Red" Raines was a soft spoken, red haired Irishman who died at an early age. Her mother, Mary Ruth (Mom Ruth) Wirthman, was a blond haired, blue eyed German who fearlessly took over the welding business they had owned in a time when women weren't so independent. She loved to play the piano and have sing-a-longs after Sunday dinner. Great Grandma married Paul Francis Simpson and they had 4 children. Grandma, along with all of the women in her bloodline, was quite social. She played bridge, was a member of the Eastern Star, and liked to impress her friends with her cooking. She loved her jewelry and her cadillac. When she would go to her socials, she was always dressed to kill. Being the only girl of all the grandchildren, I was probably spoiled the most by Grandma. She would take me shopping and to lunch and we would alway go to the candy department at Lazarus Dept. Store and buy thin butter mints to fill the candy jar. Grandpa's favorite saying was that Grandma gave us candy and he gave us medicine. None of the grandkids ever liked Grandpa's medicine. | Simpson Family History
7: Great Grandma Simpson's Thanksgiving Stuffing 2 loaves white bread scolding hot water 6-8 stalks of celery (cut fine) salt (not too much) 2-3 medium onions (cut fine) pepper (to taste) 12oz package of bacon 1/3 box sage (or to taste) Break bread into small pieces and put into large bowl. Add celery, onion and seasoning. Fry bacon until crispy and crumble into pieces. Pour bacon and drippings over bread mixture. Slowly add hot water until bread is moist but not soupy. If not stuffing turkey, bake 30 min @ 350. | Grandma always had Thanksgiving dinner. All of my cousins and aunts and uncles would come. My Aunt Sue would come home from California and I would get to spend the night with her at my Grandmas. Grandma always made the turkey in the roaster that I now have. And she taught me to top the turkey with bacon so that it didn't dry out. My favorite part of the Thanksgiving meal was the stuffing. After she passed away, I began making the turkey and the stuffing and taking it to Grandma Jan's. I really miss those childhood Thanksgivings and hope my children will cherish their family memories as I have.
8: Grandma Jan's Chili | Although frequently teased about her tendency to oversalt and overcook food, Grandma Jan has some recipes that were not only family favorites, but used to impress family friends as well. | 1 lb ground beef 93/7 2 tbs chili powder 1 lg yellow onion chopped salt (to taste) 2 cans light red kidney beans* pepper (to taste) 1 lg can tomato juice In large pot, brown and drain ground beef and onions. Return to head and add beans, tomato juice and spices. Simmer on low for 45 minutes. *you may substitute 1 can of bush's chili beans for 1 can kidneys
9: Grandma Jan's Lasagna | 6 lazagna noodles 1 lb hot italian sausage 1-28 oz can whole peeled tomatoes* 1-12 oz can tomato paste 2 eggs 1 tbsp dried basil 2 tbsp parsley 1 tsp fresh minced garlic 1/2 tsp ground pepper 2-6 oz packages mozz. cheese 1/4 cup grated parmesan 1-24 oz container cottage cheese cheese Boil noodles according to directions. Brown and drain sausage. Add tomatoes, tomato paste, garlic and basil. *I alway blend my tomatoes in blender or food processor so they are not chunky. Simmer for 30 minutes. Mix cottage cheese, eggs, parsley, pepper, and parmesan cheese in a large bowl. Preheat oven to 425 degrees. In 9x13 inch baking dish, lay out 3 noodles. On top of the noodles, spread 1/2 of the cottage cheese mixture. Cover mixture with sliced mozzarella cheese. On top of the mozzarella cheese, spread 1/2 of the sauce mixture. Repeat the layering process with the other half of the ingredients. Cover with foil and bake in the oven for about an hour.
10: Recipe | Recipe | Grandma Jan's Meatloaf
11: I had always heard that the way to a man's heart is through his stomach. I was not aware how much it applied to John and me until he recently told me that he knew he wanted to marry me when he tasted "my" potato salad. | 8 Eggs 6 Potatoes 2 stalk celery 2 med onions 3/4 of a small jar of sweet jerkins pickles juice from sweet pickles miracle whip mustard salt & pepper to taste | Grandma Jan's Potato Salad
12: Vickie's Bacon-Jalapeno Dip 2-16oz containers sour cream 1//2 packet taco seasoning 1/2 packet onion soup mix 1/2 packet hidden valley ranch party dip 1 cup finely shredded mild cheddar cheese (chopped) 4-6 thinly sliced green onions 1 cup pickled jalapeno peppers (chopped) 2 tbsp brine (juice) from jalapeno jar 1-16oz package bacon (fried crisp and crumbled) In a large bowl, mix all ingredients together and refrigerate for at least 30 minutes. Serve with tortilla chips. | Darn Fine Dip 1-8 oz package cream cheese 1-15oz can hormel chili w/beans 2-cups shredded mild cheddar cheese 1-jar jalapenos (optional) In 9x13 inch baking dish, spread softened cream cheese. Top with chili and then with cheddar cheese, and then jalapenos. Cover with plastic wrap and microwave about 3 minutes or until cheese is melted. Serve with tortilla chips.
13: 1 jalapeno (sliced thick) 1 cup cilantro 1 lg onion (chopped lg) 1/4 tsp seasoned salt 4 tomatoes (cut into quarters) 1/4 tsp chili powder Put jalapeno, onion, tomatoes, and cilantro in food processor and lightly pulse to desired chunkiness. Pour into serving bowl, add seasoning and stir. | Black Bean & Corn Salsa Fresh Salsa (see recipe above) 1 tsp lime juice 1/2 cup frozen corn (thawed) 1/2 can black beans Combine all ingredients and serve. | Recipe | Fresh Salsa
14: Bruchetta | Recipe | Spinich & Artichoke Dip
15: Recipe | Recipe | Wing Sauce
16: Romaine Lettuce Prepared Good Seasons Italian Dressing 4 Slices Ham 1/2 Cup Pickled Banana Peppers Red Bell Pepper 4 Green Onions 4 Hard Boiled Eggs, Sliced 1 cup Shredded Mild Cheddar Cheese Hot Shot (5 or 6 shakes) | Dice ham, banana peppers, red pepper, green onions, and eggs and mix together with cheese in a serving bowl. Add lettuce, Good Seasons Italian Dressing, and hot shot. . | Vickie Salad | Green Beans 6 slices bacon 1 Package sliced fresh mushrooms 1 onion (sliced) 4 reg-sized cans green beans (mostly drained) salt & pepper Fry bacon crispy leaving a little grease in the pan. Crumble bacon and return to pan. Add all other ingredients and simmer for 30 minutes stirring occasionally.
17: Dill Potato Salad 3 lb bag Red Potatoes Dill (fresh is better) 6 green onions (sliced thin) Salt Red Wine Vinegar Pepper Mayonnaise | Jamaican Jerk Corn | Wash potatoes and boil them skin on until they slide off fork. (Make sure to boil on medium heat to prevent skin from breaking). Drain water. When potatoes are cool dice them up into small chunks (bite size). Dice green onions and add to potatoes. Mix mayonnaise and red wine vinegar in separate bowl. Pour over potatoes and green onions. Add dill and salt and pepper to taste. Mix thoroughly. Serve chilled or at room temperature. | frozen Corn butter jamaican jerk seasoning red pepper Cook corn, drain. Stir in butter and jerk seasoning. Add diced red pepper and simmer for 1 minute. Serve.
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20: 1 lb filet minion, sliced 1/2 inch 1 tbsp worcestershire sauce 1/2 stick butter 1 tbsp lemon juice 1 clove minced garlic 2 tbs olive oil 2 tbsp minced onions 2 tbs butter 1 cup fresh sliced mushrooms (garlic powder, seasoned another seasoning salt, & hot shot for meat) 1/2 tsp dry mustard | Season meat with seasoned salt, hot shot, and garlic powder. Saute all ingredients except meat and remove from skillet. On med-high heat, melt 2 tbs butter in same skillet and add olive oil. When oil begins to smoke add slices of filet and fry for 1 minute on each side. Return mushroom and onion mix to pan and cook for 1 more minute. Remove from heat and serve. | Steak Diane
21: 1/3 cup Italian Seasoned Breadcrumbs 2 Eggs 4 (4 oz.) Boneless Center-Cut Loin Pork Chops (about in. thick) 1 tbsp Olive Oil 1 thinly sliced Cooking Onion 1 cup Chicken Broth 1 tbsp Lemon Juice 3 tbsp Fresh Parsley 2 tsp Capers 1/8 tsp Black Pepper | Place breadcrumbs in a shallow dish. Lightly coat pork in egg, and then dredge pork in breadcrumbs. Heat olive oil in large skillet over med-high heat. Cook pork for 2 minutes on each side (or until golden brown). Remove pork from pan and reduce heat to medium. Cook onions in pan for 2 minutes and then stir in chicken broth and lemon juice (while scraping the pan to loosen browned bits). Stir in 1 tbsp parsley, capers, and pepper – let simmer for one minute. Return pork to the pan and cook for 3 minutes (or until pork is thoroughly heated). Sprinkle pork with 1 tbsp parsley. Serve hot. | Pork Piccata
22: Holy Basil Chicken | Jasmine Rice (4-6 servings) 2 Tbsp Sesame Oil 4 Cloves Garlic (Minced) 1 Hand Full Fresh Basil (Thai Basil if possible) 2 Fresh Jalapenos 1 Tbsp Garlic Chili Paste 2-3 Boneless Chicken Breasts 2 Pinches Sugar 1/2 Tbsp Worcestershire Sauce 1-1/2 Tbsp Fish Sauce 1 Tbsp Red Curry 1 Can Coconut Milk 1 Pinch Salt 1 Tbsp Dried Basil (optional) 1 Large White Onion 1 Large Red Bell Pepper 4 Green Onions | Begin cooking the rice in a pot of boiling water. Heat sesame oil in a wok, and then add garlic and fresh basil. Stir in chicken (sliced thin into bite size chunks), add Chili Paste and Jalapenos and sauté for a minute or two. Add Worcestershire Sauce, Fish Sauce, Red Curry,Sugar, and Salt. After chicken has cooked for a few minutes add coconut milk and stir. Bring to a light boil and add the white onion (chopped bite size), then stir in dried basil leaves. Stir for a minute or two, and then add diced green onion and red bell pepper. Dish out food with sauce on top of a plate of rice.
23: Jasmine Rice 1 lb Flank Steak 2 tsp Vegetable Oil 1/2 cup Flour or Cornstarch 1 tbsp Chopped Garlic 2 cups Snow Peas 1/2 tsp Minced Ginger 1 cup Fresh Carrots (chopped thin and bite size) 1/2 cup Soy Sauce 2 cups Fresh Broccoli (chopped bite size) 1/2 cup Water 3 or 4 Green Onions (chopped bite size) 3/4 cup Brown Sugar Crushed Red Pepper (to taste) 1 cup Vegetable Oil | To make the sauce heat 2 tsp oil over medium/low heat. In order, add ginger, garlic, soy sauce, water, and crushed red peppers. Add brown sugar, stirring to dissolve it, then boil sauce over medium heat until it thickens. Add vegetables (except green onions) and cook in sauce (do not overcook, – should be crunchy not soggy). Slice the flank steak against the grain into 1/4" thick bite- size slices. Dip the steak pieces into the flour/cornstarch to apply a thin dusting to both sides of each piece of beef and let it sit about ten minutes. Heat one cup oil in wok over medium heat (avoid getting too hot to the point of smoking). Cook beef evenly for two minutes and remove from heat. Drain oil and cook beef for one more minute. Add sauce and vegetables to the meat, cook for one more minute, then add green onions. Serve over a bed of Jasmin Rice. | Mongolian Beef
24: Fiesta | Shrimp | 2 Tbsp extra virgin olive oil 1/2 cup sliced red bell pepper 1 small jalapeno 1/2 cup sliced green bell pepper 3 cloves garlic, minced 1/2 cup sliced yellow bell pepper 1 1/2 lbs frozen raw medium shrimp 2 Tbsp chopped cilantro (thawed and peeled) 1 Tbsp old bay seasoning 1 med white onion, chopped 1 box cajun rice Heat a saute pan to medium heat and add the oil, jalapeno, onion, and garlic. When the garlic is fragrant, add the shrimp and old bay seasoning and saute for 2 minutes. Add the bell peppers and saute for 3 minutes. Remove from heat and toss with cilantro. Serve immediately over a bed of rice. | Pepper
25: Recipe | Jessie's Stirfry
26: 2 salmon felets 1/4 heaping tsp salt 2 tsp butter 1/4 heaping tsp hot shot 1/2 tbsp dill 1 tsp olive oil 1/2 tsp garlic powder lemon-garlic seasoning 1 cup 1/2 & 1/2 cream hot shot 1/2 tsp flour seasoned salt | Pre-heat oven on broil at 500 degrees. Rub Salmon Filets with olive oil then season them with seasoned salt, lemon-garlic seasoning, and hot shot. Place felets in small baking dish and broil for about 6 minutes on each side. In a frying pan, melt butter on low heat. Add dill and garlicc powder. In a mixing bowl, combine 1/2 & 1/2 and flower and stir. Pour into frying pan and add salt and hot shot. Stir continuously until it begins to thicken. Remove from heat and pour over salmon filets and broil for another 2 minutes. Remove from oven and serve. | Salmon With Dill-Cream Sauce
27: Peeled and De-Veined Raw Shrimp Linguini EV Olive Oil Sliced Green Onions Lemon Juice Butter White Wine Minced Garlic Chili Powder Old Bay Seasoning Hot Shot Salt | Simmer oil, garlic, butter, chili powder and green onions. Add shrimp to pan. Mix in old bay, lemon juice, and white wine. Add salt and hot shot to taste. Be sure not over cook shrimp (only a few minutes on each side – until shrimp turns pink). Toss together with linguini and serve. | Shrimp Scampi
28: 2 large Boneless Chicken Breasts Capellini or Angel Hair Pasta 1 tsp Olive Oil 4 large Tomatoes (may use 6 roma tomatoes)-diced and drained Hand full Fresh Sweet Italian Basil Leaves (chopped) - tsp Crushed Red Pepper Balsamic Vinegar (about cup) Minced Garlic Seasoned Salt Hot Shot | Season chicken breasts with seasoned salt and hot shot. Grill. Slice thinly (Julienned). Heat oil in skillet over low heat, and then add basil, CRP and garlic. Cook on low for five minutes. Add tomato, vinegar and salt to taste. Stir for two or three minutes (do not overcook tomatoes). Serve over a bed of pasta with chicken on top. | Tomato Basil Pasta
29: Pasta With Bolognese Sauce | 2 tbsp butter 6 links hot italian sausage, skin off 4 tbsp olive oil 1 cup 1/2 & 1/2 3 onions. diced 1-28 oz can whole peeled tomatoes 3 stalks celery, dices 1-29 oz can tomato sauce 3 carrots, diced 1-12 oz can tomato paste 4 cloves garlic, minced 1 cup chicken broth 1 oz pancetta or 4 slices bacon 6 tsp sugar 1 tbsp thyme 3 bay leaves 1 cup red wine 1 tsp cinnamon 1 lb ground beef 93/7 salt and pepper | Heat butter & oil in heavy saucepan. Sautee onion, celery, carrots, garlic and pancetta for 10-15 minutes over moderate heat. Transfer to food processor and mince. In same pan, cook and drain meat, and also mince in food processor. Combine meat and onion mixture back into pan and season with salt, pepper and thyme. Add wine and cook med-high for 3 to 4 minutes. Puree the whole tomatoes in a blender or food processor. Add tomatoes, tomato sauce, tomato paste, broth, sugar, bay leaves and cinnamon to meat and simmer for 2 hours stirring occasionally. Remove from heat and slowly stir in 1/2 & 1/2. I prefer this over a wide pasta such as fettuccine.
30: Recipe When making fudge always use a wooden spoon to stir as the mixture is heating and make sure not to allow the spoon to touch sides or bottom of the pot. When the spoon touches the metal pot it causes the sugars to become granular and the fudge gets "grainy". | Grandma Jan's Hershey Fudge | 3 cups sugar 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1/8 teaspoon salt 1-1/2 cups milk 1/4 cup (1/2 stick) butter 1 teaspoon vanilla extract Directions 1 Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil. 2 Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) 3 Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds. NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.
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