Extended Family Recipes

Gene gave me a number of random pages of notes written by Grandma, thinking they might relate to a book she was writing, but he was mistaken. Most of them are menus, lists of things to do, gardening notes etc. These 2 recipes were in that bundle, "Cream Salad Dressing" & "Lemon Pie", marked "Mon. 5/20/85 these recipes to Dave & Jean, also; photostat of genealogy chart."

Cream Salad Dressing

Just a little something I'm whipping up real quick like. I'm kinda just throwing it together. It's pretty much your basic recipe, only adding pancake mix to the mashed potatoes and using chicken broth instead of milk. Currently, Kevin and I are trying a low/no dairy diet, as we seem to have an intolerance for lactose. I also like using powdered sauce mixes as they are easy and very cheap. A great way to make a real meal with low hassle. I hope you enjoy my simple "Shepherd's Pie" recipe. Cougar first introduced me to Shepherd's Pie. And I loved it. I don't know what her recipe is, but I'm just sort of making this up as I go. So hopefully, it turns out right. Kevin is my guinea pig. ;P Trying to start some new traditions of family recipes, for my new family. I feel like a domestic goddess. Been cooking dinner EVERY day almost. Wow. Really. And it's been somewhat healthy food! Lol! Not just instant this and microwave that. But REAL food. I'm starting to feel like a real mom. And since Chase is starting to eat big people's food, this is very cool.

Shepherd's Pie

Ginny's "Never Fails" Fudge

I found this little spread/dip recipe at Eat Better America. It only takes about 10 mins prep time, then leave alone in the oven and then a whirr in the processor. Easy recipe for a mom with a complaining baby in a highchair. How I would love to finish all the dishes in one go.... Here it is: "Roasted Carrot Spread".

Roasted Carrot Spread

It's pumpkin time! Randy has a ton of pumpkins this year. We've given many away, but there's still plenty to carve up and plenty more for eating! So, I've listed here a few of my favorite pumpkin recipes. I've just made another variation of Amish Friendship Bread, this time using pumpkin, of course. Just cooked it up today, and it was superb. I'll upload a picture later. My pumpkin favorites are: Pumpkin Soup, Pumpkin Donuts, Pumpkin Bread, and Pumpkin Pie.

Savory Pumpkin Soup

Ground Nutmeg, for serving

1. Preheat oven to 375°.
   
2. Chop pumpkin into even-sized pieces (larger pieces will require a longer roasting time). Place pumpkin and unpeeled garlic cloves in a baking tray/dish, drizzle with two teaspoons of the oil and toss to coat with oil.
   
3. Bake for 20 minutes, then remove the garlic so that it doesn't overcook. Continue baking pumpkin until tender and cooked through.
   
4. Heat remaining teaspoon of oil in large saucepan over medium heat. Add onion, nutmeg, cumin, salt and pepper. Cook, stirring, for one minute.
   
5. Add pumpkin and stock and bring to the boil. Reduce heat and simmer until onion is soft and stock has reduced, about 20 minutes. The more the stock reduces, the thicker the soup will be.
   
6. Peel roasted garlic and add to saucepan. We allow the soup to cool for about half an hour before pureeing in batches in a blender. Be careful if pureeing the soup while it is still very hot.
   
7. Serve the soup hot. Top with a drizzle of cream and a sprinkle of nutmeg, if desired.

Store soup in an airtight container in the refrigerator or freezer.

I've just made this soup tonight. I made only one serving to try it out. Using the leftover pumpkin from my "Cat & Moon" jack-o-lantern, I just tossed in the oven with some pumpkin seeds and garlic cloves. Sprinkled on the olive oil, then after I was done feeding Chase, I took out the garlic and the seeds and put the pumpkin back in for another 30 or so minutes while I fed Chase again. Then I went to check on the pumpkin, and it was tender enough to cut with a spatula, so I took it out. I then put a can of chicken stock on the stove and threw in the skinned pumpkin while Chase played in the exersaucer. After it came to a light boil, I tossed in the roasted garlic and let it boil for a few minutes before turning off the heat to let it cool. About this time, Chase was done in the exersaucer, he wanted to play. So I watched the season premiere of "Heroes" on NBC. When the show was over, Chase was ready to eat and take his nap. So I laid him down and went back to the kitchen with the baby monitor on. A quick whirr in the food processor and then reheating for a minute in the microwave and my soup was done. I seasoned it a little differently, added some Cajun seasoning, and omitted the onion (didn't feel like cutting and peeling and all that). Mmmmm, was this soup ever yummy. And with a batch of toasted and lightly salted pumpkin seeds to set it off. Definitely a very good low maintenance meal to make for breastfeeding moms who can't cook in the kitchen for more than 15 minutes at a time. The roasted garlic is superb. I want to eat it on everything. Tomorrow I plan to make the pumpkin pie. We'll see.

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Not-Mom's Pumpkin Donuts

Spiced sugar:

I've been trying to experiment on different bread recipes for the Amish Bread Starter. If you've made it, then you've got a nice little yeast farm going on and need to do a lot of baking. Remember that you can freeze it and restart the process. So, here's what I've been cooking up. Banana Bread, Lemon Bread, Lemon/Raspberry Swirl Bread, and Sourdough Pizza.

Banana Apple

additional ½ cu. Apple Sauce

Follow same cooking directions.

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Again using the Basic Recipe, make the following changes and additions. Follow same cooking directions. Except grease two pans and coat with confectioner's sugar. While bread is still warm, spread icing on top.

Lemon & Cranberry

This recipe was featured on Yahoo! Food, and I thought I ought to steal it. It sounds pretty tasty. I might try cooking it up the next time I get a chance to do some real cooking.

Now these are one of my favorites. They aren't crab cakes at all. Instead, it's zucchini. Gives it the right texture and a great vegetarian dish. Well, except that there's eggs, so it's not a vegan dish. I tried making some recently, but forgot to pat the grated zucchini dry, so they were kinda soggy. So don't forget to do that.

I'm helping GreatGrandma Pat make some Amish Friendship Bread. They didn't know how to make the starter. It's supposed to be an Amish secret. But I cheated, I looked it up online. I figured, either some Amish person told, or perhaps someone just figured it out. It's not rocket science after all. It's bread. This recipe takes 10 days to prepare. There are some variations to it as well. This is how it works, the yeast ferments and causes the batter to double. After the starter recipe is complete, you divide it into four 1 cup portions, keeping one for yourself to make again, and passing on the others to three friends, and the remainder in your bowl is enough to make two loafs.

Amish Friendship Bread Starter

1 box Large Vanilla Pudding Mix

1. Smooth batter with mixer.
   
2. Grease 2 medium loaf pans and coat sides with a mixture on 1½ tsp Ground Cinnamon and ½ cu. Sugar.
   
3. Pour batter evenly in both pans.
   
4. Sprinkle remaining sugar mixture on top and Bake for 1 hour at 325°.
   

If you keep a starter for yourself, you will be baking every 10 days and giving out more starters each time. Give your friends a copy of the recipe starting them at Day one (if given same day). They won't need the start portion. The recipe should just keep going so long as everyone keeps making more.

I received this recipe as a comment from Moria's friend Michael Rosse. Thanks Michael! Can't wait to try it.

"I've got zucchini growing like crazy in my garden right now. I get so much I give alot of it away. I can't wait to make this recipe.

Here's my favorite thing to make with Zucchini- it is Indian and it is addictive as hell. I think the FDA may need to ban Turmeric, because the stuff is like crack (that is, if crack were actually really GOOD for you)." --Michael Rosse

Kellogg's® Rice Krispies Treats® Original
[This recipe has been tested and endorsed by Kellogg's® Rice Krispies®.]

Prep Time
20 minutes
Total Time
30 minutes
Servings
12
Ingredients
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows

4 cups miniature marshmallows
6 cups Rice Krispies®
Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.

MICROWAVE DIRECTIONS:
In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.

Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days in airtight container.

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PEANUT BUTTER SCOTCHIES

1 (12 oz.) pkg. butterscotch bits
6 c. Rice Krispies
1 c. peanut butter
1 (12 oz.) pkg. chocolate chips [optional]
2 tbsp. butter
2 tbsp. milk

Melt butterscotch bits and peanut butter, stirring until mixture is smooth. Place in large bowl. Add Rice Krispies; mix well. Press mixture in a 13"x9"x2" greased pan; chill. After chilled, melt chocolate, butter and milk. Spread over Krispie mixture. Cool. Cut in squares and serve.
[feel free to alter this with added raisins, nuts, etc.]
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Haystacks
INGREDIENTS:

* 1 cup butterscotch chips
* 1/2 cup peanut butter
* 1/2 cup peanuts
* 2 cups chow mein noodles

PREPARATION:
Microwave the butterscotch chips and peanut butter on 50 percent power for 3 to 5 minutes. Add remaining ingredients and blend to coat noodles thoroughly. Drop by teaspoonfuls onto waxed paper.
[especially cute serve with little scarecrows and candy pumpkins at Halloween]

This recipe belongs to Chase's Great Grandmother, Pat Clinton. Also known as Grandma "Grape". As I have become a part of her family, she has shared this recipe with me to pass on to my family. Chase has just started eating this for breakfast (little tiny pieces at a time). He absolutely loves it. He uses his little pincer grasp to feed himself little chunks of this sweet bread.

Preheat oven to 325° and grease 2 loaf pans. Use cooking spray for low fat.
In a large bowl mix together the following:

2 pounds pork loin, cut into cubes
cornstarch
1 green bell pepper, cut into bite sized pieces
2 carrots, peeled and cut on the diagonal in bite sized slices
1 can pineapple chunks in juice, drain but reserve juice
1 cup dark brown sugar
1/2 cup vinegar
1/2 cup catsup
2 Tablespoons oil

You can us a Wok or a large skillet for this.
coat all pork cubes with cornstarch. Brown in lightly oiled hot pan.
When browned on all sides, remove to paper towels.
place peppers and carrots in pan and stir fry 4 minutes. Return pork to pan.
Add vinegar, catsup, brown sugar and the juice from the can of pineapple.
mix together well, cover and lower heat. Simmer about 20 minutes, stirring occasionally.
Add pineapple chunks and mix well. The sauce will still be a bit thin, so take a large Tablespoon of cornstarch and mix in a cup with about 4 ounces of cold water.
When there are no lumps, add slowly to the pan while stirring constantly.
As soon as it is thick, Remove from heat. Serve over steamed rice.

2 cups Bisquick
1 cup corn meal
1/2 cup potato flakes
3 eggs
1/2 cup milk [or buttermilk]
your favorite frying pieces [I like boneless chicken breasts]
wesson oil for frying

pre-heat large skillet and add wesson oil [it does not produce as much smoke while frying as some do].
mix first 3 ingredients on a plate.
mix eggs and milk in a bowl and beat well.
rinse chicken pieces in cold water. Dip into milk/egg mixture to coat.
dredge through dry mixture, turning and coating well on all sides.
place chicken into hot pan. brown well on all sides. Test for doneness with a fork.
[only clear liquids run from well done chicken].

serve with mashed potatoes and corn on the cob!

Ginny's favorite Martini

1 shot of vodka
1 shot of vermouth
3 ice cubes
5 olives
a generous splash of the olive brine

mix all in a rocks glass.
Cheers.

Hooray, we have our first new members. Welcome Ginny and Deni! And thanks mom for adding in our first few recipes! I figured it would be a good idea to have everyone share this blog to gather all our recipes in one place. So many of us have about 10 different places we post our recipes, now we can all post and access them in one simple place. Please, everyone, keep with the format of title=name of recipe. I'll be adding a formatting template soon, so we can add text and images in the same layout. Please add tags to your recipes, words such as chicken, dessert, or christmas... Something to make it easy to locate other similar recipes all at once. Also add your name to the tags, so that way if someone wants to look at just your recipes, they easily can.

for family of 8

6 pounds chuck roast
8 peeled potatoes
8 peeled onions
16 peeled carrots
2 large cans V-8 juice
1 teaspoon salt
1/4 teaspoon pepper

place all ingredients in a large roasting pot with tight fitting lid.
put in 350 degree F oven for about 3 - 4 hours. Check now and then to make sure there is enough liquid covering everything. Add water if needed.

it is done when meat falls apart with fork, and onion centers pop out.

Passover Easy cooking Page
PASSOVER RECIPES
Charoset
Charoset is a simple fruit-and-nut mixture that
represents the mortar and bricks that the captive
Israelites used to build the cities of Egypt. This
version has less fat and sugar than traditional
recipes and still tastes delicious.
Makes: About 2 cups

1 Red Delicious apple, finely chopped and sprinkled with lemon juice to prevent browning
1/4 cup finely chopped toasted walnuts (see note)
1/4 cup chopped dates
1/4 cup dark raisins
1 tbsp sugar
2 tbsp sweet red wine or grape juice
1/4 tsp ground cinnamon
In a medium bowl, stir together the apples, walnuts,
dates, raisins, sugar, wine or grape juice and
cinnamon. Refrigerate for 10 minutes before serving.
Note: To toast the walnuts, place them in a dry
no-stick skillet over medium heat. Toast the nuts,
shaking the skillet often, for 3 to 5 minutes, or
until fragrant.
*********
Apricot Chicken

2 roasting chickens
1 box matzohs
1 large onion chopped
3 ribs celery, chopped
1 small can apricots [sliced] with syrup
1 or 2 cloves garlic, crushed
1 Tablespoon diced fresh ginger, or ground ginger
1 egg
water as required
salt and pepper to taste [kosher salt]

place both chickens in a roaster pan after rinsing, make sure gibblets etc. are removed.
in a large bowl, crush matzohs by hand and mix in remaining ingredients.
stuff all of the mixture into both birds.
Place in hot oven, 375 degrees F. Roast according to weight of chickens, and about 10 to 15 minutes before they are done;

take one jar of apricot preserves and heat in a small sauce pan until syrupy, brush generously on the outside of both chickens. return them to the oven to finish cooking.

serve glazed chickens and stuffing with dill carrots and pearl onions.
[no dairy butter allowed]

if you are not using chickens with pop up timers, test doneness by piercing skin just above the
leg connection. if juices run clear, it is done.


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Passover Sponge Cake with Strawberries (pareve)
This tender sponge cake makes a wonderful finale for a
spring Passover meal. The crowning touch is a
delicious strawberry topping. You'd never guess the
whole cake has less than 3 grams of fat per serving.
Makes: 8

1 quart strawberries, hulled and sliced
1 cup sugar
1/3 cup matzo cake meal
2 tbsp potato starch
4 eggs, separated
2 tbsp lemon juice
1 tsp grated lemon rind
Preheat the oven to 325 degrees F. Coat a 9" no-stick
pie pan with no-stick spray and set aside.
In a medium bowl, toss the strawberries with 1/4 cup
of the sugar. Set aside for about 1 hour, stirring
occasionally.
Meanwhile, in a cup or small bowl, whisk together the
cake meal and potato starch; set aside.
In a large clean bowl, using an electric mixer, beat
the egg whites until soft peaks form. Set aside.
In another large bowl, beat the egg yolks until light
and lemon colored. Add the remaining 3/4 cup sugar and
beat well. At low speed, blend in the cake-meal
mixture, lemon juice and lemon rind. Fold in the egg
whites. Pour the batter into the prepared pan. Bake
until the top is golden brown and springs back when
lightly touched. Remove from the pan and cool
completely on a wire rack.
When completely cool, cut the cake into 8 wedges.
Serve with the strawberries.


alternately, sorbet or sherbet without any dairy may be served.

1 pound ground beef, browned and drained
1 pound ground sausage, browned and drained
1 large onion, chopped
1 bag of wide egg noodles, cooked and drained
1 can Luck's giant butter beans [or any tan limba beans]
1 can Campbell's cream of chicken soup [condensed]
3 ribs celery, chopped
4 or more slices American cheese [or velveeta if you prefer]
about 1/4 cup Progresso Italian Style seasoned bread crumbs

combine first 7 ingredients in a large casserole dish.
sprinkle generously with bread crumbs, top with slices of cheese to cover.
Bake at 350 degrees F about 25 - 30 minutes, or until casserole is bubbly and cheese slightly browned.

this is a very heavy and filling dish, serve with a side salad.