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Favorite Family Recipes - Page 3  

post #61 of 164
Lanita Casserole

2 pounds ground beef
32 oz jar Ragu spaghetti sauce (classic)
2 T. oil
1 small onion chopped
1 t. salt
1 package of fine egg noodles
1 lb. shredded cheddar cheese

Cook noodles as directed, drain and set aside. Brown onion in oil. Add meat. Brown. Add Sauce and salt. Grease a 13x9 pan. Layer sauce, noodles, cheese, ending with sauce and cheese on top. Bake uncovered at 325 for 1 hour.
post #62 of 164
Thread Starter 
my grandmother Anna's recipe, always served as an appetizer for the Christmas/New Years holidays

small eye round roast
toasted bread crumbs
grated Italian Cheese (Romano or Parmesan)
olive oil
salt and pepper
lots of bay leaves

Partially freeze meat. Cut into small thin flat steaks. Pound thin with a mallet. Spread each steak with a mixture of the bread crumbs, grated cheese, minced scallions (white part only), salt and pepper and olive oil (just enough to moisten the mixture). Roll each filled steak and put on a metal skewer with a bay leaf on each side. Broil slowly until coooked...at least 30 minutes.

These are truly to die for!
post #63 of 164
Hot Dip (a recipe I collected from a former co-worker)

1 6 oz. jar apple jelly
1 6 oz. jar pineapple preserves*
4-5 T. horseradish
2 oz. can dry mustard
1 T. black pepper

Blend well, chill. Serve over cream cheese with crackers.

*or pineapple sundae topping
post #64 of 164
Maple Syrup Chicken

1 C. real maple syrup
1 T. oil
1 T. soy sauce
2 T. wine vinegar
1 C. tomato sauce
2 t. curry
1 t. marjoram
4 cloves, crushed
salt and pepper only if desired

Marinate 1 chicken (cut up) in above marinade for 4 hours. Then bring to a boil and cook 30 min.

Add: 2 stalks diced celery
1 diced green pepper
1/4 c. diced mushrooms
1 diced onion
2 oz. raisins
2 oz. slivered almonds

Cover and cook 30 min. longer. Can serve whole pieces of chicken or remove chicken from bones and serve in marinade over rice.
post #65 of 164
Chili (Best I've ever had)

Brown in a heavy pan, 1 lb. hamburg

Reduce heat to simmer and add:
1 diced green pepper
1 diced medium onion
1 lb. can cooked kidney beans
1 lb. can stewed tomatoes

Season with:
1/2 - 1 t. red pepper (depends on how hot you want it)
2 t. garlic powder
1 1/2 t. salt
4 t. chili powder
2 t. ground cumin
1 t. oregano
1/4 t. cinnamon
dash of cloves

Continue to simmer for 1/2 hour or until chili is thick. Serve with grated Monterey Jack cheese.

Note: I make a double recipe (2 skillets) and pour into a Crock Pot for large crowds - great for pot luck!
post #66 of 164
Cocktail Meatballs (for Crock Pot)

1 lb. ground hamburg
1/2 c. Progresso Italian bread crumbs
3/4 c. chopped onion
1/4 c. milk
1 egg
1 T. parsley
1 t. salt
1/2 t. Worcestershire sauce
1/8 t. pepper
1 12 oz. bottle chili sauce (such as Hines)
10 oz. jar grape jelly

Heat jelly and sauce in microwave - whisk and set aside.

Mix remaining ingredients in large bowl. With wet hands, form into meatballs. Cook meatballs in frying pan. Add to a greased crock pot. Pour sauce over meatballs. Cover and cook on low to keep hot. Great for parties!
post #67 of 164
Marker for me - previous ones collected for cookbook.....
post #68 of 164
Not in one of the categories identified as needing help, but I was just reminded of this little thing, that is wonderful as an appetizer or party finger food...

Cranberry Canapes

10-inch soft flour tortillas
Soft cream cheese
Dried cranberries
Chopped green onions (scallions)

Spread cream cheese all over a tortilla, sprinkle with a small handful each of dried cranberries and green onion. Roll up and wrap in plastic wrap. Repeat as necessary to produce the desired quantity -- you'll get 8 presentable pieces from each tortilla -- and two "cook's snitches" Refrigerate for 30 minutes to several hours, cut into one-inch segments. Serve cut side up -- very pretty, very tasty, always a hit.
post #69 of 164
12 slices bacon
2 potatoes minced
1 onion- minced
3 stalks celery- minced
2 cans canned clams
2 cans cream corn
2 cups milk
3 tablespoons flour

Cook the bacon, do not drain, remove bacon and crumble, set aside.
To drippings add potatoes, onion, celery. Fry up the mixture until vegetables are browned.

In separate saucepan combine milk, corn, add mixture from fry pan and heat to almost a boil, then lower and simmer for 25 minutes or until the vegetables are tender. Stir occassionally. Take the flour, put it in small jar, fill the jar halfway with warm water. Tightly cap, and shake. Add hot mixture about 3 tablespoons, tightly cap again and shake. Pour this mixture into the saucepan, heat to a boil and cook until thickened. Add the clams and their juice, do not boil, put on low heat or the clams will toughen up. Stir constantly until the clams are heated through.

Best Ever Halibut

Halibut fillets
Cheddar Cheese
Green onions chopped

Preheat oven to 325 degrees
Lay the fillets out on a cooking sheet sprayed with PAM cooking spray
Spread mayonnaise all over the top of each fillet until the top is covered
Sprinkle with cheese and green onions
Bake for 20 minutes (depending on the thickness of the cut)
post #70 of 164

I found a past thread (and others) that contain recipes. . .

I was not sure how to link to it. . . . copied & pasted the web address in hopes that it works.
post #71 of 164

Here's another one that I found in an old thread
post #72 of 164
I'm almost postive that we have that thread already as mommofmany and others have been digging up old threads. Thanks for looking though!
post #73 of 164
Heidi ran a scan and pulled all threads with the word "recipe" in them. I probably have all of them now - there were a LOT out there.

Thanks for looking!!!!
post #74 of 164
Originally posted by Fluffy'sMom
I'm almost postive that we have that thread already as mommofmany and others have been digging up old threads. Thanks for looking though!
Oh, ok. I did not know this.
Thanks for stopping me before I got too carried away!
post #75 of 164
Fried Potato Chips

OK, they aren't really potato chips, but they are very similar to CB&Potts Fried Potato Chips. You can also modify the cut of the potatoes to make really yummy french fries and country fried potatoes.

Vegetable oil
~1/3 cup sugar
~2 cups warm water
2 large potatoes, peeled
Cajun Seasoning or salt

In a medium bowl, mix the sugar and water until sugar is dissolved

Cut the potatoes into very thin slices (or strips for french fries, or 1/2" squares for country fried potatoes).

Soak the potatoes in the sugar water for ~15 minutes.

While potatoes are soaking, heat oil in a skillet or sauce pan over medium heat until very hot.

Drain water off and dry potatoes thoroughly with paper towels.

Blanche potatoes by frying them for ~1 minute. (This stage is crucial for the crispy outside, soft inside for the french fries and country potatoes, and defintely improves the chips!) Cool potatoes on more paper towels.

Once potatoes are cool, and oil is hot again, fry in oil until golden brown.

Remove from oil to more dry paper towels, sprinkle with cajun seasoning to taste.

These are excellent served with Ranch Dressing to cool the cajun.
post #76 of 164
Dill Dip

16 oz. sour cream
16 oz. mayonnaise
2 T. crushed dill weed
2 t. dill seed
1 t. parsley
2 T. dried onion

Breads: Pumpernickel, Rye, Onion, Marble - Your choice of at least 2 loaves (I buy the round ones from my local grocery store bakery.

Mix all the above ingredients and allow to sit in refrigerator for at least 2 hours before serving. Carve out the center of a loaf of bread. Fill with dill dip and surround the loaf with remaining bread cut up for dipping. Great for parties!
post #77 of 164
Slow Cooked Pot Roast

1 bottom round roast
1 packet Lipton brand Beefy Onion Soup (dry mix)
1 can condensed tomato soup
1 can condensed cream of mushroom soup
1 can Italian stewed tomatoes

Trim all visible fat from roast.
Grease Crock Pot.
In small bowl, mix together soup mix, soups, and tomatoes.

Pour half of soup mixture into Crock Pot. Place roast on top. Pour remaining soup mixture over roast. Cook on low for 12 hours or on high for 5 hours.

Carefully remove roast from Crock Pot onto platter. Ladle gravy into bowl or pitcher. Serve with rice. Yum!
post #78 of 164
Chili Cheese Dip*

1 lb. lean ground beef
1 lb. processed American cheese (like Velveeta) cut in small pieces
1/2 t. chili powder
1 can (8-10 oz) green chilies and tomatoes
2 t. Worcestershire sauce

Brown ground beef well and drain off excess grease. Put ground beef and all remaining ingredients in Crock-Pot. Stir well. Cover and cook on High 1 hour, stirring until cheese is fully melted. Serve immediately or turn to Low for serving up to 6 hours later. Serve with tortilla or corn chips. Recipe may be doubled.
post #79 of 164
Green Bean Casserole (for Crock Pot)

(A big hit at Thanksgiving and oh so easy!)

3 10 oz packages frozen, cut green beans
2 10 1/2 ox. cans cheddar cheese soup
1/2 c. water
1/4 c. chopped green onion
1 4 oz. can sliced mushrooms, drained
1 8 oz. can water chestnuts, drained and thinly sliced
1/2 c. slivered almonds
1 t. salt
1/4 t. pepper

Put all ingredients in lightly greased Crock Pot. Stir thoroughly, breaking apart green beans. Cover and cook on low 8-10 hours (high 3-4 hours).*

To speed up cooking, pre-cook frozen green beans on stove before adding to Crock Pot.
post #80 of 164
Golden Pumpkin Bread

(Spicy and perfect for Christmas!)

1 1/2 c. all purpose flour
1 c. packed brown sugar
1 c. solid pack pumpkin
1/2 c. butter softened
2 eggs
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground ginger

In large mixing bowl, combine all ingredients, beat until well mixed, Pour into greased & floured 9x5x3 inch loaf pan. Bake in preheated 350 oven 45 to 55 minutes or until wooden pick inserted into center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges; remove from pan. Cool completely on wire rack.
post #81 of 164
7-Layer Dip

Canned refried beans (cooked and cooled)
Cheddar Cheese
sliced olives
chopped green onions
Sour Cream

Layer ingredients as listed in order in round baking pan. Serve with tortilla chips (warmed in the oven) Makes a great party dip!
post #82 of 164
Coconut Fruit Dip (low fat - delicious!)
Great for brunch or parties.

1 can (8 oz) crushed unsweetened pineapple, undrained
3/4 c. skim milk
1/2 c. nonfat sour cream
1 pkg. (3.4 oz) instant coconut cream pudding mix
Fresh pineapple, grapes, strawberries, or other fresh fruit

In a blender, combine the first four ingredeints; cover and process for 1 minute or until smooth. Serve with fruit. Store in refrigerator.
post #83 of 164
Chocolate Raspberry Cake

1 chocolate cake mix with pudding
1 12 oz package semi-sweet chocolate morsels divided
1 can red raspberry pie filling
1 8oz carton sour cream

Prepare cake mix according to directions. Stir in one cup chocolate morsels. Spoon batter into 2 greased & floured 9 inch round cake pans. Bake at 350 25-30 minutes, or until wooden tooth pick inserted in middle comes out clean. Cool pans on wire rack 10 minutes. Remove cake from pans and cool completely on wire racks. Place one cake on plate. Spread 1/3 c. of raspberry pie filling on top of cake, then top with second cake layer.

Melt remaining chocolate morsels in a heavy saucepan over low heat, stirring often. Remove melted chocolate from heat, and gradually stir in sour cream. Spread frosting on top of cake. Spread desired amount of remaining raspberry pie filling on top of frosted cake. Chill for at least 2 hours before serving.
post #84 of 164
Quick Pizza Snacks (kids love 'em! - perfect for parties)

1 8oz can refrigerated crescent dinner rolls
1/2 c. prepared pizza sauce
4 oz. (1 C.) shredded mozzarella cheese

Heat oven to 375. Remove dough from can in rolled sections; do not unroll. Cut each roll into 12 slices; place cut side down, 1 inch apart on ungreased cookie sheet. Bake at 375 for 10 minutes. Remove from oven. Spon about 1 teaspoon sauce on top of each slice; sprinkle cheese over sauce. Return to oven; bake 3 - 5 additional minutes or until edges are golden brown and cheese is melted. Serve warm. Yields 24 snacks.*

*Variations - combine cheese with 1/3 c. chopped salami or pepperoni before sprinkling over sauce - bake as directed.
post #85 of 164
Peanut Butter Balls (sinfully delicious - great for Christmas!)

2 lbs. confectioner's sugar
2 c. peanut butter
2 sticks melted butter

Mix, chill, roll into balls. Dip in melted chocolate*

*Melt 4 cups chocolate chips & 1/2 block parrafin wax over low heat, stirring often.
post #86 of 164
Rich Chocolate Bundt Cake

1 boxed chocolate cake mix
1 small box instant chocolate pudding
4 eggs
1 1/3 c. water
1 1/2 c. oil (safflower or canola preferred)
1 bag semi-sweet chocolate chips

Mix together first five ingredients. Beat well for two minutes. Fold in chocolate chips* Pour into greased & floured bundt pan. Bake at 350 for 1 hour. Remove from oven. Cool for 15 minutes. Invert cake to serving plate. Keep covered.

*hint - to keep chocolate chips from sinking to top of cake pan, toss with some dry cake mix (set aside) or flour before stirring into cake batter.
post #87 of 164
Penuche Frosting (heavenly!)

1 c. packed light brown sugar
1 stick butter
1/4 c. milk
2 c. confectioners' sugar, sifted (to remove lumps)

Place brown sugar and butter in a medium sized, heavy saucepan over medium heat. Simmer, stirring constantly, until well combined, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil. Remove the pan from the heat and cool slightly.

Place confectioners' sugar in a large mixing bowl. Pour the hot brown sugar mixture over the confectioners' sugar. Beat with an electric mixer on low speed until the frosting is smooth and creamy, 2-3 minutes.

Use immediately (while still warm) to frost cake of your choice. If frosting hardens, simply place pan back over low heat and stir until soft.
post #88 of 164
I've got a couple so I'm going to post them seperately..

Flower Cake:

Chocolate cake, prepackaged or from mix baked in a square pan.
crumbled Oreo cookies OR green coconut
White frosting
green food coloring.
Lady fingers

1) Place cake on plate for serving. 2)Ice sides of cake with white icing. 3)mix white icing with green food coloring and ice top of cake. 4)Place ladyfingers vertically all around cake making a "fence" 5)Sprinkle Oreo pieces(or coconut) generously on top of cake. 6) cut gumdrops in half, then make two small cuts at square edge forming a "flower". 7)Poke rounded end of gumdrop with toothpick then insert toothpick into top of cake.
post #89 of 164
Tuna "stuff" (You ladies on the cookbook committee are more than welcome to make up a kitty name for it)

2 6 oz can of tuna in water
1 can condensed celery soup
1 stalk of celery
1 tbsp of butter
1/4 small onion
1/2 tsp salt
pepper to taste.

1) Sautee celery and onion with butter in medium saucepan. 2)Add tuna(including water) and soup. 3) Add seasonings. 4) Simmer over low/medium heat until slightly reduced stirring frequently. 5)Serve or noodles or rice.
post #90 of 164
I know a killer recipe for vegetarian fried rice, but I got it out of a cookbook, and am assuming it would be copyright infringement...I'm going to get the recipe for my grandmothers 7-up cake the next time I talk to her...that is to die for!
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