Old Family Recipes ...
Old family recipes passed down
through generations of families.
Sweet Potato Puff
3 1/2 lb. sweet potatoes (about 4 large)
1/2 c. orange marmalade
1/4 c. brown sugar
3 egg whites
1/2 c. orange juice
2 t. almond flavoring
2 T. almonds, sliced and toasted
Cook potatoes in boiling water until tender (about 25 minutes.) Cool, drain and peel. In a large bowl, mash potatoes; add the marmalade, sugar, almond extract and orange juice. Beat with a mixer until smooth. In a separate bowl, beat egg whites to a stiff peak. Fold into potatoes. Coat a six-quart casserole dish with non-stick spray and add mixture. Sprinkle with the almonds and bake in a 350 degree oven until puffy and set (about 35 – 40 minutes.) Serves 8.
3 1/2 lb. sweet potatoes (about 4 large)
1/2 c. orange marmalade
1/4 c. brown sugar
3 egg whites
1/2 c. orange juice
2 t. almond flavoring
2 T. almonds, sliced and toasted
Cook potatoes in boiling water until tender (about 25 minutes.) Cool, drain and peel. In a large bowl, mash potatoes; add the marmalade, sugar, almond extract and orange juice. Beat with a mixer until smooth. In a separate bowl, beat egg whites to a stiff peak. Fold into potatoes. Coat a six-quart casserole dish with non-stick spray and add mixture. Sprinkle with the almonds and bake in a 350 degree oven until puffy and set (about 35 – 40 minutes.) Serves 8.
Buttermilk Chocolate Pecan Bread
3 c. self-rising flour
1 c. Hershey’s unsweetened baking cocoa
1 1/2 t. cinnamon
2 sticks butter or margarine, softened
3 1/2 c. sugar
4 eggs
2 c. buttermilk
1 c. chopped pecans
In mixing bowl cream butter and sugar until smooth, add egg and buttermilk and mix on low until smooth. In a larger bowl, combine flour, cocoa, cinnamon and pour in buttermilk mixture. Mix on medium speed well and stir in pecans. Pour batter into three greased 9x5 loaf pans and bake at 350 degrees for 50-60 minutes, test with toothpick.
3 c. self-rising flour
1 c. Hershey’s unsweetened baking cocoa
1 1/2 t. cinnamon
2 sticks butter or margarine, softened
3 1/2 c. sugar
4 eggs
2 c. buttermilk
1 c. chopped pecans
In mixing bowl cream butter and sugar until smooth, add egg and buttermilk and mix on low until smooth. In a larger bowl, combine flour, cocoa, cinnamon and pour in buttermilk mixture. Mix on medium speed well and stir in pecans. Pour batter into three greased 9x5 loaf pans and bake at 350 degrees for 50-60 minutes, test with toothpick.
added March 3, 2011
Old-Fashioned Beef Stew
1 lb. beef chuck, cut into 1-inch cubes
2 T. all purpose flour
2 t. vegetable oil
2 large onions, thinly sliced
2 c. sliced mushrooms
2 cloves garlic, minced
2 t. tomato paste
2 c. beef broth
4 c. sliced carrots
2 medium potatoes, diced
1 c. green beans
1 T. corn starch
1 T. cold water
1/2 c. parsley, chopped
Coat beef with flour, sauté in oil until browned. Place on plate. Add onions and mushroom to pan, sauté for 6 minutes. Add garlic, sauté an additional minute, stirring. Pour off fat. Return beef to pot; stir in tomato paste then broth. Add enough water to cover. Bring to a boil. Reduce heat and simmer for about 1 1/2 hour. Add carrots, potatoes and green beans. Cover, simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
1 lb. beef chuck, cut into 1-inch cubes
2 T. all purpose flour
2 t. vegetable oil
2 large onions, thinly sliced
2 c. sliced mushrooms
2 cloves garlic, minced
2 t. tomato paste
2 c. beef broth
4 c. sliced carrots
2 medium potatoes, diced
1 c. green beans
1 T. corn starch
1 T. cold water
1/2 c. parsley, chopped
Coat beef with flour, sauté in oil until browned. Place on plate. Add onions and mushroom to pan, sauté for 6 minutes. Add garlic, sauté an additional minute, stirring. Pour off fat. Return beef to pot; stir in tomato paste then broth. Add enough water to cover. Bring to a boil. Reduce heat and simmer for about 1 1/2 hour. Add carrots, potatoes and green beans. Cover, simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
added March 3, 2011
Black Bean Soup
1 c. black beans, soaked and drained
1 ham bone
1 stalk celery
1/4 t. pepper
2 T. butter
1 1/2 T. sherry
1 quart water
1 T. onion, chopped
1 t. salt
1/8 t. dry mustard
3/4 T. flour
lemon slices
In a pot combine beans, water and ham bone. In a frying pan combine onion and 1 T. butter. Cook until onion is tender; add to beans. Cover and cook slowly for 3 1/2 hours. Remove bone. Put mixture through a strainer; return to pot. Add salt, pepper, mustard, remaining butter; stir. Add sherry; cook until heated. Garnish with lemon slices.
1 c. black beans, soaked and drained
1 ham bone
1 stalk celery
1/4 t. pepper
2 T. butter
1 1/2 T. sherry
1 quart water
1 T. onion, chopped
1 t. salt
1/8 t. dry mustard
3/4 T. flour
lemon slices
In a pot combine beans, water and ham bone. In a frying pan combine onion and 1 T. butter. Cook until onion is tender; add to beans. Cover and cook slowly for 3 1/2 hours. Remove bone. Put mixture through a strainer; return to pot. Add salt, pepper, mustard, remaining butter; stir. Add sherry; cook until heated. Garnish with lemon slices.
added March 3, 2011
Three Bean Salad
1 can green beans
1 can kidney beans
1 can wax beans, yellow
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced thin
Dressing:
3/4 cup sugar
1/4 cup vinegar
1/4 cup cooking oil
1 small can tomato sauce (if desired)
1/2 t. pepper
1/2 t. salt
Drain beans well, add peppers and onions. Add dressing and marinate several hours or overnight.
1 can green beans
1 can kidney beans
1 can wax beans, yellow
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced thin
Dressing:
3/4 cup sugar
1/4 cup vinegar
1/4 cup cooking oil
1 small can tomato sauce (if desired)
1/2 t. pepper
1/2 t. salt
Drain beans well, add peppers and onions. Add dressing and marinate several hours or overnight.
added March 3, 2011
Raisin Spice Cookies
1 c. margarine
1/2 c. sugar
2 T. milk
1 3/4 c. plain flour
1/2 t. salt
1/4 t. nutmeg
1 c. chopped nuts
1 1/4 c. brown sugar, packed
2 eggs
2 t. vanilla
1 t. soda
1 t. cinnamon
2 1/2 c. oats
Cream butter and sugars. Add eggs, milk and vanilla. Add flour, soda, salt cinnamon and nutmeg. Mix well. Stir in oats, raisins and nuts. Mix well. Drop by spoonfuls onto lightly greased baking dish. Bake at 375 degrees for 9-10 minutes. Makes about 5 1/2 dozen cookies.
1 c. margarine
1/2 c. sugar
2 T. milk
1 3/4 c. plain flour
1/2 t. salt
1/4 t. nutmeg
1 c. chopped nuts
1 1/4 c. brown sugar, packed
2 eggs
2 t. vanilla
1 t. soda
1 t. cinnamon
2 1/2 c. oats
Cream butter and sugars. Add eggs, milk and vanilla. Add flour, soda, salt cinnamon and nutmeg. Mix well. Stir in oats, raisins and nuts. Mix well. Drop by spoonfuls onto lightly greased baking dish. Bake at 375 degrees for 9-10 minutes. Makes about 5 1/2 dozen cookies.
added March 3, 2011
Red Velvet Cake
1/2 cup shortening
1 cup buttermilk
1 t. vinegar
1 T. cocoa
1 t. soda
1 1/2 cups sugar
2 cups plain flour
2 eggs
1 t. salt
1 bottle red food coloring
1 t. vanilla
Mix soda and vinegar, set aside. Cream sugar and shortening. Add eggs. Mix cocoa with food coloring. Add buttermilk, salt and flour; mix well. Add soda and vinegar mixture and vanilla. Bake about 25 minutes at 350 degrees. Frosting: Cook 1 cup sweet milk and 3 T. flour until thick. Set aside to cool and frost.
1/2 cup shortening
1 cup buttermilk
1 t. vinegar
1 T. cocoa
1 t. soda
1 1/2 cups sugar
2 cups plain flour
2 eggs
1 t. salt
1 bottle red food coloring
1 t. vanilla
Mix soda and vinegar, set aside. Cream sugar and shortening. Add eggs. Mix cocoa with food coloring. Add buttermilk, salt and flour; mix well. Add soda and vinegar mixture and vanilla. Bake about 25 minutes at 350 degrees. Frosting: Cook 1 cup sweet milk and 3 T. flour until thick. Set aside to cool and frost.
added March 3, 2011
Fresh Apple Cake
4 c. peeled, sliced apples
2 c. all purpose flour
2 t. cinnamon
2 eggs
2 t. vanilla
2 c. sugar
1 1/2 t. baking soda
1 t. salt
3/4 c. vegetable oil
1 c. chopped nuts
Sauce:
1 c. sugar
1/2 c. evaporated milk
1/2 c. margarine
1 1/2 t. vanilla
Preheat oven to 350 degrees. In a large bowl, stir together apples and sugar. Add dry ingredients; stir well. In a separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into 9x13 greased pan. Bake for 50 minutes. Serve with warm sauce.
Sauce: Place all ingredients in saucepan; stir. Bring to a boil over medium heat and cook 3 minutes.
4 c. peeled, sliced apples
2 c. all purpose flour
2 t. cinnamon
2 eggs
2 t. vanilla
2 c. sugar
1 1/2 t. baking soda
1 t. salt
3/4 c. vegetable oil
1 c. chopped nuts
Sauce:
1 c. sugar
1/2 c. evaporated milk
1/2 c. margarine
1 1/2 t. vanilla
Preheat oven to 350 degrees. In a large bowl, stir together apples and sugar. Add dry ingredients; stir well. In a separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into 9x13 greased pan. Bake for 50 minutes. Serve with warm sauce.
Sauce: Place all ingredients in saucepan; stir. Bring to a boil over medium heat and cook 3 minutes.
added March 3, 2011
Old-Fashioned Egg Pie
4 egg yolks
3 T. flour
1/3 stick margarine
1 c. sugar
3 c. milk
1 1/2 t. vanilla
graham cracker crust
Meringue:
4 egg whites
3 T sugar
Filling: Beat egg yolks and sugar until smooth; add flour and stir. Add milk vanilla and butter. Cook until thick. Pour into crust. Cook for 10 minutes at 325 degrees. Meringue: Beat egg whites, adding sugar gradually, until stiff. Place on top of pie and bake until brown.
4 egg yolks
3 T. flour
1/3 stick margarine
1 c. sugar
3 c. milk
1 1/2 t. vanilla
graham cracker crust
Meringue:
4 egg whites
3 T sugar
Filling: Beat egg yolks and sugar until smooth; add flour and stir. Add milk vanilla and butter. Cook until thick. Pour into crust. Cook for 10 minutes at 325 degrees. Meringue: Beat egg whites, adding sugar gradually, until stiff. Place on top of pie and bake until brown.
added March 3, 2011
Old-Fashioned Chocolate Pie
1 cup of sugar
2 egg yokes
2 heaping T. of cocoa
1 heaping T. of flour
1/2 stick margarine
dash of salt
1 1/2 cup of milk
Meringue:
2 egg whites
6 T. sugar
1/2 t. vanilla
1 t. cream of tartar
Mix sugar, cocoa, salt and flour together. Separate eggs and save whites for meringue. Beat egg yokes, then mix with milk, cocoa, salt and flour mixture. Cook on medium and stir until mixture starts to thicken. Then add butter until melted. Pour into a baked pie shell.
Make meringue by beating egg whites. Gradually add, 6 Tbs. of sugar, 1/2 tsp. vanilla and a tsp. of cream of tartar. When meringue forms peaks pour on pie and bake at 350 degrees until browned.
1 cup of sugar
2 egg yokes
2 heaping T. of cocoa
1 heaping T. of flour
1/2 stick margarine
dash of salt
1 1/2 cup of milk
Meringue:
2 egg whites
6 T. sugar
1/2 t. vanilla
1 t. cream of tartar
Mix sugar, cocoa, salt and flour together. Separate eggs and save whites for meringue. Beat egg yokes, then mix with milk, cocoa, salt and flour mixture. Cook on medium and stir until mixture starts to thicken. Then add butter until melted. Pour into a baked pie shell.
Make meringue by beating egg whites. Gradually add, 6 Tbs. of sugar, 1/2 tsp. vanilla and a tsp. of cream of tartar. When meringue forms peaks pour on pie and bake at 350 degrees until browned.
added March 3, 2011
Jim’s Hickory Nut Pie
1/2 c. butter or margarine, melted
1 c. sugar
4 eggs, beaten
1 t. vanilla
1 c. light corn syrup
1/2 t. salt
1 to 1/2 c. nuts, broken
1 unbaked 9-inch pie shell
Combine butter, sugar and syrup and cook over low heat, stirring constantly until sugar is well dissolved. Let cool slightly. Add eggs, vanilla and salt to mixture and beat well. Pour filling into unbaked pie shell, which has broken nuts in the bottom. Bake at 325 degrees for 50 – 55 minutes. Serve warm or cold. Serves 8.
1/2 c. butter or margarine, melted
1 c. sugar
4 eggs, beaten
1 t. vanilla
1 c. light corn syrup
1/2 t. salt
1 to 1/2 c. nuts, broken
1 unbaked 9-inch pie shell
Combine butter, sugar and syrup and cook over low heat, stirring constantly until sugar is well dissolved. Let cool slightly. Add eggs, vanilla and salt to mixture and beat well. Pour filling into unbaked pie shell, which has broken nuts in the bottom. Bake at 325 degrees for 50 – 55 minutes. Serve warm or cold. Serves 8.
added March 3, 2011
Sweet Potato Pie
2 large sweet potatoes
1 9" pie crust
1 1/4 c. sugar
1 c. milk
1/4 c. pineapple juice
1/4 c. butter or margarine, melted
3 large eggs
1 t. vanilla
1/4 t. salt
1/4 t. ground nutmeg
chopped pecans, optional
Bake sweet potatoes at 350 degrees for an hour or until they’re tender. Peel potatoes and beat at medium speed until they’re smooth. Add sugar, milk, pineapple juice, margarine, eggs vanilla, salt and nutmeg. Pour into pie crust and bake at 425 degrees for 15 minutes, then reduce oven to 350 degrees and bake 1 hour and 20 minutes longer or until a knife inserted near the center comes out clean. Garnish pie with chopped pecans if desired.
2 large sweet potatoes
1 9" pie crust
1 1/4 c. sugar
1 c. milk
1/4 c. pineapple juice
1/4 c. butter or margarine, melted
3 large eggs
1 t. vanilla
1/4 t. salt
1/4 t. ground nutmeg
chopped pecans, optional
Bake sweet potatoes at 350 degrees for an hour or until they’re tender. Peel potatoes and beat at medium speed until they’re smooth. Add sugar, milk, pineapple juice, margarine, eggs vanilla, salt and nutmeg. Pour into pie crust and bake at 425 degrees for 15 minutes, then reduce oven to 350 degrees and bake 1 hour and 20 minutes longer or until a knife inserted near the center comes out clean. Garnish pie with chopped pecans if desired.
added March 3, 2011
