Favorite Family Recipes

Originally posted by lotsofkids
Tuna "stuff" (You ladies on the cookbook committee are more than welcome to make up a kitty name for it)

Click to expand...

This makes me think of a recipe that I used to make (very similar) -
I got it from my sister. . . . we just call it

Tuna w/Gravy on Rice

1 jar turkey gravy
1 jar chicken gravy
1 can high quality tuna fish (broken up)

Heat gravies & tuna fish in medium saucepan (medium heat) to boiling.

Serve over cooked rice.

So easy & yummy! The tuna tastes more like chicken!

Thanks for your contribution. . . . if you add any others it should go under the Favorite Family Recipe Thread. Someone is collecting the recipes from there for the cookbook.

If separate threads get started, some recipes might get missed.

Thanks, again! Sounds delicious.

Fruit Salsa and Cinnamon Chips

1 tablespoon sugar
1/4 teaspoon cinnamon
4 large flour tortillas

Preheat oven to 400 degrees. Lighty spray tortillas with water or cooking oil spray; sprinkle cinnamon and sugar over them. Cut into wedges and bake 8-10 minutes until crisp and lightly brownded. Cool.

2-3 cups fruit chopped small (any berries, peaches, melons, kiwi, pears, etc).
1 teaspoon lime zest
2 teaspoons lime juice
1 teaspoon sugar

Mix all ingredients gently. Serve with cinnamon chips.



Strawberry Yogurt Dip

1 tub (8 oz) cool whip
2 small containers (8 oz each) strawberry yogurt
1 cup chopped fresh strawberries.

Mix well - makes about 5 cups. Serve with fruit for dipping.

Old Fashioned Mac and Cheese

1 pkg (16 oz) elbow macaroni
3 tablespoons melted butter or margerine
salt and pepper
2 cups shredded cheddar cheese
2 cups milk
Italian seasoned bread crumbs, optional topping

Cook pasta according to package directions. Drain. Arrange half of cooked pasta in a 2 1/2 or 3 quart casserole dish. Cover with a little salt and pepper, one cup of cheese. Add remaining pasta. Cover with a little salt and pepper and remaining cheese. Carefully pour milk into casserole at one corner. Sprinkle bread crumbs on top and drizzle with melted butter. Bake uncovered at 350 degress for 1 hour.

Marinated grilled salmon

fresh dill
lemon-pepper seasoning
salt
garlic powder
salmon fillet, 1-2 lbs

1/4 cup brown sugar
3 tablespoons chicken broth
3 tablespoons vegetable oil
3 tablespoons soy sauce
3 tablespoons chopped green onion
1 lemon, sliced
onion slices, optional

Rub lemon-pepper, salt, garlic pwd, and dill into salmon. Place in a shallow glass dish or large ziploc bag. Combine brown sugar, chicken broth, oil, soy sauce, and green onions, and pour mixture over salmon. Cover and refridgerate for one hour. Drain and discard marinade. Place salmon skin side down on grill over medium heat. Arrange lemon and onion slices on top of fish. Cover and cook for 15-20 minutes until fish flakes easily with a fork. (Salmon can also be broiled, instead of grilling).

Cheese turnovers with mint

Filling
1 cup shredded mozzerella
1 cup grated pecorino Sardo or pecorino Romano cheese
2 tablespoons chopped FRESH mint


Dough (Store-bought puff pastry, phyllo dough, or other refridgerated dough can be used as well)
3 cups all purpose flour
1 teaspoon salt
7 teaspoons chilled vegetable shortening, cut into small pieces
3 tablespoons olive oil
1/2 cup lukewarm water

Mix cheeses and mint together and let stand at room temp.

Whisk flour and salt in a large bowl. Add shortening until coare meal forms. Add oil and water. Mix with a fork until dough begins to clump together, adding more water if needed. Knead dough briefly until smooth, about 1 minute. Divide dough in half and roll each half into a 1 1/2 inch diameter log. Chill for one hour. Lightly grease baking sheet. Cut each log into 14 rounds. Roll each round into 3 inch circle. Place 1 tablespoon filling in center of half of the rounds. Brush edges with water and cover each with a plain round. Press edges together to seal with fingers or fork. Place on baking sheet and bake at 425 degrees for 20-25 minutes, until lightly browned.

If using store-bought dough, bake using package directions after filling with cheese mixture.

Feta and walnut phyllo rolls

5 oz feta cheese, crumbled
1/4 cup walnuts, finely chopped
3/4 teaspoon chile flakes, optional
9 phyllo sheets
1/2 cup butter, melted

Preheat oven to 350 degrees. Mix feta, walnuts, flakes, and a bit of salt until a ball begins to form. Divide into 27 balls and roll each ball into a 2 inch log.

Leave phyllo sheets stacked and cut lengthwise into thirds. Cover with damp paper towels or plastic wrap and a wet kitchen towel while working. Place 1 piece of phyllo on a clean work surface with a short end nearest you. Brush with a bit of melted butter. Place a feta log in the center and fold phyllo in half covering the log. Brush with butter again and roll up pastry. Place finished rolls on a greased baking sheet. After all 27 are made, brush tops with any remaining butter and bake for 20-25 minutes.

Couscous with cumin and scallions

1 tablespoon olive oil
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 cup couscous
1/3 cup chopped scallions
fresh parsley, optional

In a small saucepan combine 3/4 cup water, oil, cumin, and salt and bring to boil. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and stir in scallion, parsley if using, and salt and pepper to taste.

Fast and easy, and yummy!

Scallion Cakes and Soy-lime dipping sauce

2 cups all-purpose flour
2/4 teaspoon sugar
2 teaspoons sesame oil
salt
1/3 cup chopped scallions
2/3 cup vegetable oil

Combine flour and sugar. Stir in 2/3 cup boiling water, mixing just until water is absorbed. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough forms and pulls away from sides of bowl. Dough should not be sticky. Remove from bowl and knead 3-5 minutes until smooth and elastic. Cover with a damp cloth and let sit for one hour.

Dust clean surface with flour. Knead dough again for a few minutes until smooth. Divide into 4 equal balls. Use a rolling pin to roll each ball into a 6-7 inch flat round. Brush each round with sesame oil and sprinkle with scallions. Roll up each round and twist dough into a coil. Cover coils with a damp cloth and let sit for 15-20 minutes. Redust surface with flour and roll each coil into a 6-7 inch flat round.

Heat vegetable oil in a skillet over medium-high heat until oil is hot. Add one scallion round at a time and cook 1-2 minutes until golden brown. Flip and cook another 30-60 seconds. Transfer to a plate lined with papertowels to drain. Once all 4 are cooked season lightly with salt, cut into wedges, and serve hot with dipping sauce.

1 clove garlic, chopped
2 fresh thai bird chiies, or other hot chilie
2 1/2 tablespoons sugar
1/3 cup soy sauce
2 1/2 tablespoon fresh lime juice
1/4 cup water, or to taste

Mash garlic, chilies and sugar into a paste. Add to bowl with remaining ingredients and whisk together well. Serve with hot scallion cakes.

Ok those are a few of my favorite things to cook. All very yummy and easy to prepare.

Tourtierre Pie (French Pork Pie)

This has been a Christmas tradition since I was a small child (sure wish I could get my kids to try it!) - my Canadian French mom hand wrote the original recipe for me and my sisters - meant to bake 3 pies!

2 C. water
4 lbs. lean ground pork
1 1/2 C. chopped onion
2 t. allspice
2 t. ground cloves
4 t. salt
1 t. pepper
8 small or 6 medium potatoes (cooked & mashed - no milk or butter added).

To dutch oven or large pot with cover, add pork and 1 C. water. Cook stirring constantly on med to med. high heat (reduce heat if necessary) until pink in pork disappears. Reduce heat to medium low and cover. Cook 1 hour stirring occasionaly. While pork is cooking, chop onion & measure out spices. You can also cook potatoes at this time.

Drain juice in pork mixture (reserve). Return pork to pan on stove and add onions, potatoes and spices along with the remaining cup of water.

Place juice from pork in a flat pan in freezer - when jelled, remove fat - return jelly to pork mixture and stir. Pork pie mixture is ready to put into crust. If more than 1 cup of fat was removed, add more water to equal what fat was removed over 1 cup.

Fill pie crusts, top with with upper crust, bake 400 until light brown.

Yield - 3 pies

Pie Crust

6 level cups flour
3 t. salt
2 C. + 6 T. shortening
18 T. cold water (more if needed)

Mix flour & salt together
Add 1 C. + 3 T. shortening (cut into flour with pastry cutter)
Repeat with remaining flour & shortening.
Add cold water - work in with fork until flour disappears.
Form ball in bowl and press.
With a knife, cut dough into 8 sections.
6 sections for pork pies
2 sections for any other pies (such as Maple Pecan Pie)

Mini Pecan Tarts

(Given to me by my sister)

3 oz. cream cheese
1 stick butter softened
1 C. flour

Cream the cream cheese & butter. Mix with flour and chill.

Roll into balls. Place in mini tins. Press out hollows in middle.
Fill hollows with mixture of:

1 C. brown sugar
1 egg
1 C. chopped pecans

Bake 350 for 15-20 minutes.

Potato Salad

6 medium potatoes
1/2 C. mayonnaise
1 1/4 t. salt
2 t. cider vinegar
2 t. minced onion
1 t. prepared mustard
1/8 t. pepper
1/4 c. milk
2 large celery stalks, thinly sliced (1 C.)

Boil potatoes until fork tender. Drain and cool. Chill. Cut into bite-size chunks. In large bowl, with rubber spatula, mix mayonnaise, salt, vinegar, onion, mustard, pepper and milk. Stir in potatoes and celery. Sprinkle with paprika and chill. Top with sliced eggs if desired.

I just LOVE this thread!!! I didn't have time to read the whole thing...but read through the first 5 pages or so...got many great recipe ideas!!!! Cooking is one of my favorite things to do when I have time (by that I mean of course I cook every night...but don't always have time for the more difficult things that I love to make...alot of times we just have easy meals because I am tired from working and also have a baby to care for)...I miss the days I used to be able to make homemade cheescakes, etc...I love to cook!)...there used to be a very long recipe thread here a couple years ago where I posted some of my recipes...if anyone wants to read it do a search here under recipe threads...I wish I had more time to post...I have several recipes I would love to share!!! Maybe I will have more time to do that later. Thanks for the great ideas!!!!

Mom's cabbage roll's
1 head cabbage
1.lb. ground beef
1 cup cooked white rice
2 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1/2cup chopped onion
4 cups of tomato sauce
Place whole head of cabbage in a pot of boiling water,turn off the fire and let cabbage set in the hot water 6-8 minute's.Remove and peel off leaves,useing the large leaves to make the roll.s
mix rest of the stuff together/except tomato sauce
lay out cabbage leaves fill with about 2 teaspoon of filling and roll in a log shape,fold ends of leaves in then roll up,using a tooth pick to keep together.Put one cup of sauce in bottom of large casserole pan,place rolls in pan and cover with rest of the sauce,,bake at 350 for approximately 35 to 45 minutes.
YUMMY!!

bump. . .

It's Sunday. . . . . anyone cooking anything yummy today?

I usually cook but today mother decided to cook some fried (mind you I usually like chicken but fried chicken just a little too much these days on the fattening side) chicken that was handed down from her dad. I don't have the recipe yet unfortunately.

I'm going to have to try some of the recipes here on this thread, they sure do look yummy.

The title says it all I grew up loving these and highly recommend them.

Mix together thoroughly:
3/4 cup short shortening
1 cup brown sugar
1 egg
1/2 cup molasses

Next, sift the following together, (and then stir into the mixed ingredients):
2 1/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon each of cinnamon and ginger.

Chill the dough. Hand roll into balls the size of a large walnut. Dip the top of each into sugar. Place sugar-side up, 3 inches apart on a cookie sheet. Sprinkle the top of each with water, then bake at 350 degrees for 10 to 12 minutes.

These are even better the next day!

Personal marker - recipes collected for cookbook up to this point.

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.

THANKS EVERYONE!!!

Originally posted by George'smom
bump. . .

It's Sunday. . . . . anyone cooking anything yummy today?

Click to expand...

I know a lot of people do their "special" meal on Sunday. Both our families did as we were growing up and to an extent do still, but our tradition, for a variety of reasons, has become Friday. I did the beef variation on the pork tenderloin medallions that I posted earlier on this thread, and was grateful for the suggestion: it worked!

I also heeded several not so subtle hints for a pecan pie, which we're still enjoying.

Pecan Pie
(submitted by rapunzel47)

1 9" pie shell

1 1/3 cup pecans, toasted (7-8 minutes @ 350F)
3 eggs
1 cup brown sugar (I prefer Demerara)
1/3 cup melted butter
1 cup light corn syrup
1/2 teaspoon vanilla

While pecans are toasting, beat eggs, add sugar, butter, corn syrup, vanilla, stirring after each addition. Place pecans in bottom of pie shell, pour filling mixture over. Pecans will rise to the top. Bake at 350F for 45 minutes.

Serve at room temperature or chilled, alone or with whopped cream or ice cream.