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Favorite Family Recipes - Page 5  

post #121 of 164
Originally posted by Momofmany

Anyone posting recipes can help me out! I will get carpal tunnel if I have to retype too many of these!!

Please put the first letter of each word of the title in capitals.
Check your spelling
Try not to abbreviate in the body of the description (type minutes rather than mins.)
And a really, really big favor: On the line after the title, put "(Submitted by: yournick)"

That will help me get thru this a lot faster.

Momofmany -

I'm so sorry. . . . do you want us to go back and fix the ones we posted or are you referring to future submissions?

Do you want us to spell out Cup, teaspoon, tablespoon (commonly abbreviated recipe terms) also?

I know that T & t can sometimes get confusing for those who don't cook often.
post #122 of 164
Thanks, but no need to fix previous recipes - they have already been clipped and corrected. Just want to save typing going forward!

I'll do a "change all" on tsp/t/ts/tp in all the recipes to make them consistent - that is sort of a last pass consistency thing.

You are too kind to offer!!
post #123 of 164
Danish Nut Balls
(Submitted by Valanhb)

Cream together:

1 cup butter or good quality margerine
1/2 cup powdered sugar


1 teaspoon vanilla
2 cups flour
1 cup finely chopped nuts (we always use walnuts)

Work dough with your fingers until you can make walnut sized balls. Bake in 275-300 degree oven for 30 minutes. Roll cookies in powdered sugar right out of the oven, then roll again in powdered sugar once cookies are cool.

(This is a family Christmas cookie recipe. It isn't Christmas until we have these cookies. My Grandmother gave me this recipe, and she got it when we was a teen from a dear older lady in a Scandanavian area of Nebraska. Original recipe 1933 from Maggie Greiner, Staplehurst NE)
post #124 of 164
Bump. . .
post #125 of 164
This was handed down to me by my Grandmother who was Macedonian.

Macaroni and Cheese (Macedonian Style)

1 - 8 ounce package elbow macaroni
4 eggs
1 cup of milk
8 ounces of Feta Cheese
1/4 cup butter

Boil macaroni according to package directions until very soft. Drain well but do not blanche with cold water. In a large mixing bowl, beat eggs, crumble cheese, cut butter into small pieces, add macaroni and milk and mix well. Bake in 300 degrees - 325 degrees for about 1 hour or until set. Cut into squares when serving.

Tip: While the macaroni is boiling wash the Feta Cheese in cold water and a collander. While washing break up the Feta into small pieces, this will assure you that the Feta will be throughout your macaroni. If you can get Macedonian Feta Cheese that's the best for this recipe, if you can't then try and use Pressed Cottage Cheese.

post #126 of 164
You will need-
1 Cup Ready Cut Macaroni
8 oz. Mild Cheddar Cheese (Block Cheese is Best)
1 Egg
1 Cup+ 1 Tbsp Milk
1 Tbsp. Butter
Salt and Pepper to Taste
8x8 Glass Baking Dish
2 Cup Measuring Cup

Preheat oven to 325.
Boil macaroni until just done, do not over cook.
Drain macaroni and toss with butter.
Beat egg, add to milk, it should make 1 1/4 cup. If
it doesn't add more milk.
Slice cheese into about 16 slices.
Spread 1/2 of the cooked macaroni in bottom of dish,
and cover with 1/2 of the cheese. Salt and pepper.
Make another layer with remaining macaroni and cheese.
Cover with egg and milk mixture. Salt and pepper.
Bake for about an hour, or until golden brown on top.
It will rise while baking, but flatten out while cooling.
post #127 of 164
You will need-
1 Can Consomme' Campbell's Condensed Soup
1 Can French Onion Campbell's Condensed Soup
1 Cup Uncooked Rice
1 Half Stick of Butter
1 Tbsp. Worcestershire Sauce
1 1/2 Quart Baking Dish

Preheat oven to 350.
Melt butter in skillet, saute' rice until slightly browned.
Combine soups and Worcestershire Sauce in baking dish, add
rice and any remaining butter from skillet. Stir well.
Bake for about 1 hour, or until rice is cooked.
post #128 of 164
post #129 of 164
Thread Starter 
Originally posted by George'smom
You do that so well thanks for keeping this thread in view.
post #130 of 164
Why thank you!
post #131 of 164
Dumplings For Soup

Really good with Chicken soup!! Even bought stuff!
Submitted by 22angel (aka Pam)

1 egg and enough flour to make a really thick heavy paste. Drop by half teasopoons (they expand A LOT!!) in soup. Let simmer until cooked, about 30 minutes or more.

Chicken Vegetable Soup For Colds

Submitted by 22angel (aka Pam)

Boil until cooked 3 or 4 chicken breasts with
1 teaspoon poultry seasoning
1/2 teaspoon salt.

While chicken pieces are cooking, prepare vegetables.

1 cup turnip
1 cup celery
1 cup carrots
3 cup potatoes
1 cup onions
1 cup green peas
1 can vegetable soup

Remove chicken from water and cool enough to handle. If broth is really fatty, skim off fat, but leave some. Remove meat from bones, cut into small pieces and place back in water. While chicken is cooling enough to handle, start adding vegetables to the chicken in order given. Chop all vegetables fine. Add salt and pepper to taste.

Add water to keep vegetables well submerged. Adding 1 cup mashed potatoes gives soup thickness. Lastly add 1/2 bag of egg noodles. Simmer until veggies and noodles are cooked.

Raspberry Vinegar (a drink)
Submitted by 22angel (aka Pam)

3 cups juice of any kind
2 cups sugar
1 cup vinegar

Boil 20 minutes. Let cool and add a mixture of this to water and add ice.

(Note: I can't remember what the mixture to water ratio is, but I'll see if I can find it and post it when I do)

I'll post more recipes later on.....
post #132 of 164
Pumpkin Cheese Roll
(Submitted by: jgaruba)

Ingrediants for Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon baking powder

Ingrediants for Icing:
1 cup powdered sugar
8 ounces cream cheese
5 tablespoons margerine
1/2 teaspoon vanilla

Making the cake:

1. Preheat oven to 350 degrees Fahrenheit.

2. Beat eggs, sugar, pumpkin and lemon juice in a bowl until smooth. Add the flour, cinnamon, nutmeg and baking power, and mix well.

3. Grease a cookie sheet and line it with wax paper. Pour batter on wax paper and spread evenly.

4. Bake for 20 minutes.

5. Cool for 15 minutes.

6. Dust a dishtowel with powdered sugar.

7. Flip the cake onto the dishtowel and peel off the wax paper carefully.

8. Roll the cake up in the dishtowel and set aside.

Making the icing:

1. Blend powdered sugar, cream cheese, margerine and vanilla in a bowl.

Icing the cake:

1. Unroll dishtowel and spread most of the icing on the cake. Reroll the cake (without including the dishtowel) and fill in the sides with the rest of the icing.

2. Wrap well and freeze.

(This dessert is eaten right out of the freezer... it doesn't freeze solid.)
post #133 of 164
Peanut Blossoms
(Submitted by: jgaruba)

2 2/3 cups sifted flour
2 teaspoons baking soda
1 teaspoon salt
1 cup soft butter or margerine
2/3 cup peanut butter
1 cup brown sugar (firmly packed)
1 cup granulated sugar
2 eggs
2 teaspoons vanilla
5 dozen chocolate kisses (unwrapped)

1. Preheat oven to 375 degrees Fahrenheit.

2. Mix flour, baking soda and salt in one bowl - set aside.

3. In another large bowl, with an electric mixer at medium speed, beat butter and peanut butter until well-blended.

4. Add both brown sugar and granulated sugar to the butter mixture. Beat until it's light and fluffy.

5. Add eggs and vanilla, and beat until smooth.

6. Stir in the flour mixture by hand.

7. Roll into balls and roll the balls in sugar.

8. Place cookie balls onto an ungreased cookie sheet about 2 inches apart.

9. Bake for 8 minutes. Remove the cookie sheet from the oven, press a chocolate kiss into the center of each one and bake for an additional 2 minutes.
post #134 of 164
post #135 of 164
Thread Starter 
Originally posted by George'smom
These are wonderful - I made a batch last year.
post #136 of 164
I have more, I just have to find some and decide on others. I don't know if you already have too many dessert recipes or not, but as I don't cook, only bake, that's all I really have to share.
post #137 of 164
Jenn, there is no such thing as "too many" dessert recipes!
post #138 of 164
Originally posted by valanhb
Jenn, there is no such thing as "too many" dessert recipes!
You're absolutely right, and here's an awesome one...

Velvet Hammer Pie
(submitted by rapunzel47)

1 1/4 cup Graham Cracker Crumbs
1/4 cup (generous) Cocoa
2 teaspoons sugar
1/3 cup soft or melted butter

Mix ingredients together and pat into a 10-inch pie plate. Refrigerate until needed.

1/2 cup cold water
1 envelope unflavoured gelatin
3 eggs, separated
6 tablespoons sugar
1/4 cup coffee liqueur
1/4 cup orange liqueur
1/4 teaspoon cream of tartar
2 tablespoons sugar
1 cup whipping cream

Place cold water in a saucepan; sprinkle gelatin over. Allow to soften a few minutes, then heat gently until gelatin dissolves. Beat egg yolks with 6 tablespoons of sugar until light and lemony in colour. Stir dissolved gelatin into egg yolks and return to saucepan. Cook gently, stirring constantly, until egg yolks thicken slightly. Remove from heat and transfer to large mixing bowl. Stir in liqueurs. Allow mixture to cool until syrupy, either in the refrigerator or over a larger bowl filled with ice cubes. Do not allow mixture to set.

Beat egg whites with cream of tartar until light. Gradually add remaining 2 tablespoons sugar and beat until stiff. In a separate bowl beat 1 cup whipping cream until soft peaks form. Fold egg whites and whipping cream into egg yolk base. Pour mixture into pie shell. Refrigerate a few hours before serving.

1/2 cup whipping cream
2 tablespoons icing sugar
2 tablespoons orange liqueur
1 ounce grated semi-sweet chocolate

After pie has set, beat whipping cream until soft peaks form. Add icing sugar and liqueur and continue beating until stiff. Pipe or spoon mixture decoratively over pie. Sprinkle with grated chocolate.
post #139 of 164
Oh good! I'll have to find the other recipes to share then.
post #140 of 164
i haven't read this thread yet, and now I am extremely hungry

Everything sounds so yummy!!
post #141 of 164
Well, I have another goodie to contribute. This is brand new and original, and I think is going to be known as...

Fawn's Cranberry Chicken
(submitted by rapunzel47)

1 cup cranberry cocktail
handful dried cranberries
2 full boneless, skinless chicken breasts
2 tablespoons butter
freshly ground black pepper
1/4 cup brandy**
1/4 cup heavy cream

Soak cranberries in cranberry cocktail for a few minutes, while you cut chicken breasts in half, and trim them of any excess fat.

Heat a good sized saute pan or skillet, with a well-fitting lid, over high heat, add butter and heat until sizzling, but not browned. Add chicken pieces, skin side down. Allow to brown undisturbed for 3-5 minutes. Meanwhile, sprinkle with freshly ground black pepper. Turn the pieces over when they come away from the pan easily. Again allow to brown for about three minutes, then add cranberry cocktail and cranberries. Immediately turn heat down to medium-low, and cover.

Allow to cook for several minutes (while you deal with other things like veggies and such). Test for doneness after 5 minutes or so, by cutting into the thickest part of the chicken with a sharp knife. If the juices run clear, the bird is done. Do not overcook. Remove the chicken pieces to serving plates and keep warm. (Remember that the liquid in the pan was pink going in and don't be fooled by a small amount of pink moisture on the plate, if the doneness test was successful!) Remove the cranberries from the liquid with a slotted spoon and arrange over the chicken pieces.

Now, turn the heat back up to high and reduce the juices by about a third. Then add the brandy, stir and continue reducing, and after 30 seconds or so add the cream, stir and continue reducing, until the mixture turns a rich golden brown, and thickens somewhat. It will produce somewhat less than a cup of sauce, which you spoon over the chicken pieces.

Serves 4

** If you should happen to have on hand some Grand Marnier, or other brandy-based orange liqueur, substitute that for the brandy. It takes it to the next level of heaven.

Fawn (our blonde earwig) lay quietly at Rob's feet through the whole meal. He figured that she approved -- hence the name. This truly is brand new -- I've just finished cleaning up the kitchen.
post #142 of 164
Are there any recipes you are lacking in? You want more of?
post #143 of 164
Personal marker again.

Looking over the cookbook this afternoon, the only categories we are a tad low on are:

Meatless entrees
Seafood entrees
Beverages (alcoholic or other)
Breakfast fair
Sauces and gravies

All of the other sections are pretty well rounded. Of course any and all recipes are welcomed!

Thanks to everyone for posting - this is going to be one heck of a classic cookbook!

We're at 130 pages
post #144 of 164
Beverages, eh?

Rob's Orange Brandy
(submitted by rapunzel47)

750 millilitre (26 fluid ounce) bottle of brandy
2/3 cup white sugar (or more, to taste)
3 Seville (marmalade) oranges

1 gallon (160 fluid ounce) pickle jar with lid
3 x 24" lengths of heavy cotton string, thoroughly washed to remove any sizing
Number 6 Melitta coffee filter and holder

Dissolve sugar in brandy in pickle jar.

Suspend oranges from the lid of the pickle jar so that they hang above the brandy with the ends of the string dipping into the brandy.

Close lid and put the jar in a place which is out of direct light for three months or more, or until the oranges stop sweating.

Filter the resulting liquid back into the original bottle, or into a

Serve very slightly warmed in a snifter if you have one, and enjoy.


1. St. Remy Napoleon brandy is my choice of brandy, but any ordinary brandy will do. The amount of sugar you use can vary widely. The original recipe I used called for 1 1/2 cups. It was too sweet for me.

2. Other oranges or citrus fruits can be used in place of Sevilles but the flavour isn't as strong. You'll have to wait until late January/early February to get Sevilles -- and they don't stay around long.

3. The string should pass through the orange so that it acts as a wick to draw the brandy up into the orange. You'll probably want to knot the string around a couple of toothpicks to prevent the orange from falling off the string. A segment of a plain white pine chopstick also works very well. One chopstick makes three nicely-sized segments, so a pair is good for two batches of orange brandy.

4. A stainless steel or brass cuphook in the center of the lid helps, if you don't mind drilling a hole in the lid. Screw the cuphook through the hole into a small block of wood on the outside of the lid.

5. There will be slightly more liquid than you started with, because the juice of the orange ends up in the brandy. (Not that there's much juice in a Seville.)

6. The warming isn't really necessary, but helps to increase the aroma. Holding the snifter in the palm of your hand for a few minutes will do it.
post #145 of 164
Grandma's Punch

1 12 oz can frozen orange juice
1 12 oz can frozen pineapple juice
1/2 12 oz can frozen grapefruit juice
1 64 oz jug of Hawaiin Punch
2 2 liter bottles of ginger ale

Mix the above ingredients in a punch bowl. Do not add water to the frozen juice the ginger ale and punch are meant to dilute it. Add ice cubes made with Hawaiin Punch or chill beforehand, and serve ice on the sideboard.

This punch is sometimes garnished with a pint or two of orange sherbet which makes it foamy, I like it either way.

Uncle Richie's Chicken Surprise (ala Cleveland Fire Department)

4 boneless skinless chicken breasts
1/4 c. milk
3 eggs
1/2 c. butter
1 c. bread crumbs
1 clove of garlic minced
1/4 lb. mozarella cheese sliced into 3/8" thick slices (1" x 2")
4 T. grated parmasan cheese
salt and pepper to taste

Pound chicken to 1/8" thicknesss. Top with cheese, then roll chicken around the cheese, secure with a tooth pick. Mix eggs and milk in a small bowl. Mix bread crumbs, parmasan, salt and pepper in a shallow dish.

Alternately coat chicken with the egg then bread crumb mixtures. Saute garlic in butter until tender. Place chiken rolls in a roaster, pour butter and garlic over the rolls.

Bake for approximately 45 minutes in covered roaster at 350 degrees. Baste once after 20 minutes. Uncover during last five or ten minutes to brown.

This chicken is so awesome that I quadruple the recipe whenever I make it.
post #146 of 164
I use cream gravy for chicken fried steak, but you can use this recipe as a base recipe for just about any sauce.

8 T. lard, bacon drippings, butter or margarine
4-8 T. flour
2-3 c. Milk
Salt and Pepper to taste

Heat the oil to medium high in a large sauce or frying pan, wisk in flour slowly until it reaches the consistency of a smooth paste. Heat until lightly browned while wisking constantly, careful not to burn. Add milk slowly continue wisking until the mixture is slightly thinner in consistency then you want it bring to a boil, stirring constantly while it thickens.

You can add cooked pork sausage to this gravy, then serve it over biscuits as a breakfast dish.

My favorite way to have it is poured under and over Chicken Fried Steak, which is merely a batter fried cube steak. I learned to eat this in Oklahoma at Cal's in Erick. Mashed potatoes and home made rolls make this dish.
post #147 of 164
These all sound so good!!!
post #148 of 164
Orange Julius
submitted by 22angel

1/3 cup frozen orange juice, thawed (1/2 of 6 oz can)
1/2 tsp vanilla
1/2 cup water
1 - 1 1/2 cups milk
1/4 cup sugar
1/2 cupmilk
5-6 ice cubes

Blend all ingredients for 30 seconds. Serve immediately.

Crabapple Jelly
submitted by 22angel
3 cups apple juice, boil for 5 minutes.
Stir down. Add 3 cups sugar. Stir until sugar is dossolved. Keep dipping spoon until last drop won't drip, about 4-5 minutes. Pour into jars, and seal.

This is good on toast or pancakes, if it doesn't set.

Submitted by 22angel
1 1/2 - 2 cups flour
4 tsp baking powder
1/2 tsp salt
3 tbsp sugar
1 egg
2 -3 cups milk
3 tbsp melted butter/margarine
1/4 tsp vanilla

Mix & sift dry ingredients together. Add 1 whole wheat or graham flour if these are included. Beat egg thoroughly; add milk. Make a well in center of dry ingredients. Slowly add the egg and milk mixture. Mix only enough to make mixture smooth. Add melted butter and flavoring.

**For whole wheat or graham pancakes, use 3/4 white flour and 3/4 graham flour or whole wheat flour.
post #149 of 164
Was reminded this evening of a have-to for the dessert section. You can pull this elegant thing out of a hat, so to speak, on no notice, if you have on hand three ingredients:

Gelato Spazzacamino
(submitted by: rapunzel47)

For each serving, in an elegant dish, place one large scoop of excellent vanilla ice cream (Breyers, in our house). Pour over 1 tablespoon of scotch whiskey, and sprinkle with 1/2 teaspoon of finely ground espresso or other dark roast coffee. Serve.

Ice cream is always in my freezer. Even if you don't DRINK scotch, you can have a mickey of it around, and even if you don't DRINK coffee, you can have one of those one-pot vacuum packs of nice ground coffee in the freezer. Easier than possible, faster than possible, and you won't believe the combination until you taste it! Especially lovely after a heavy special dinner.
post #150 of 164
Strawberry Shortcake kabobs

24 large ripe strawberries
24 powdered-sugar donut holes
1/2 c semi-sweet chocolate chips
4 T. butter (some margarines won't work well, so I use butter)
6 wooden skewers

Skewer 2 strawberries and 2 donut holes on each for each kabob, alternating between strawberry and donut. Lay them out on a cookie sheet covered with waxed paper. Melt together the chocolate chips and butter (I use the stovetop rather than the microwave because it seems to work better). Drizzle off of a spoon onto the kabobs. Refrigerate until the chocolate has hardened, about 15-20 minutes.

These are really pretty when they're done, and kids love them! It's a good treat to make with the kids also; they can make the kabobs while you prepare the chocolate.

Note: This is not an original recipe, I got the idea from a cookbook a couple of years ago - so it maybe shouldn't go into the TCS cookbook. But I thought some of you might enjoy and easy and yummy recipe.
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