Family Recipes

Barbecue Sauces

2015-01-11T14:05:00.001-08:00

Grandma's Biscuits

2014-01-25T09:38:00.001-08:00

Trying to make grandma's yeast biscuits just like I remember! I think grandma really didn't measure her ingredients and it had to do something with her well water or maybe you can't duplicate treasured memories. Here are pictures from my latest try to recreate her biscuits. I do love this recipe because you don't have to wait for the biscuits to rise to cook them.

I floured a pastry cloth to work the dough on.

The dough was pretty sticky. I believe I added a little too much flour to work in it. Never work the biscuit dough too much.

I think grandmas made the honey butter from the left over butter that she spread on top of them.

The recipe doesn't say how long to cook them. I cooked these around 10-13 minutes. One of our best memories is to stick our finger in the middle of the biscuit and pour syrup or honey butter it it.

One of our best memories is to stick our finger in the middle of the biscuit and pour syrup or honey butter it it.

These are pretty close to grandmas' biscuits but just quite not the same.

Creole Cuisine New Orleans Public Service Cookbook

2013-06-04T06:22:00.003-07:00

I found this little flip book for Creole Cuisine from the New Orleans Public Service. This little book was first printed in the 1930's. It was handed out around town on the streetcars, motels, hotels, stores, etc. It is a great little find with wonderful recipes.

Corn Beef and Cabbage

2009-01-28T12:54:00.000-08:00

My mother and mother-n-law clipped recipes from newspapers, magazines, backs of the flour package, oatmeal boxes, chocolate chip packages and sugar. Whenever they found a recipe, they cut it out and put it in box or notebook. After years of watching my mother do this, I continued the tradition. I have decided to try to share my favorites with you and this is definitely a favorite.

This recipe was published in the Parade magazine in 1981. Here is the recipe that my friends and I always call each other for around St. Patrick's Day.

Barbeque Shrimp

2009-01-28T11:34:00.000-08:00

Barbeque Shrimp
(Secret’s in the Sauce)

8 to 10 lbs. large shrimp (shells and tails on)
1 lb. margarine
1 lb. butter
8 Tbsp butter
8 Tbsp black pepper
6 oz Worcestershire sauce
1 tsp. ground Rosemary
1 tsp Tabasco
4 lemons, sliced
4 tsp salt
3 cloves garlic

Melt butter and margarine in saucepan. Add Worcestershire Sauce, pepper, rosemary, Tabasco, lemons, salt, and garlic. Mix well. Divide shrimp between 2 large shallow pans and pour hot sauce over each. Stir well, until each shrimp is well coated with sauce. Cook in 400° oven for 15-20 minutes, turning once, shells will be pink and meat white, not translucent.

Crabmeat Au Gratin

2009-01-28T11:33:00.000-08:00

½ lb. onions (1 large white, some green finely chopped)
3 ribs celery (finely chopped)
½ lb. butter
4 TBSP flour
1 large and 1 small l can Carnation milk
2 egg yolks
2 lb fresh white crabmeat
10 oz milk Cheddar Cheese, grated

Saute onions and celery in butter until soft. Add flour and blend. Add milk and blend. Remove from heat, add egg yolks, crabmeat, salt and pepper, and grated cheese. Put in casseroles with cheese on top, and bake. Serves 6-8.

Crawfish Pie

2009-01-28T11:32:00.000-08:00

3 lbs chopped crawfish pie
2 sticks butter
½ cup flour
1 onion chopped
2 cloves garlic
1 bell pepper, chopped
2 bunches shallots (keep tops separated)
1 bunch parsley
1 cup celery
3 Tbsp tomato sauce
3 cups water (I use chicken stock)
Salt
Cayenne pepper

Make a thick roux using the butter and flour. Add onions, garlic, bell peppers, celery and tomato sauce. Cover and simmer a hour on low heat and stir. Season. Add 3 cups water one at a time to make it consistent. Don't add too much that it is too watery. Cook all day. Mixture should be thick and creamy when tails and fat are added. Cook until tails are tender for 15 minutes. Add onion tops and parsley. Check for flavor. Put in pie crust and cover with top. Cut slivers in top. Bake 350° for 15 minutes. Reduce to 300° until brown.

Seafood Gumbo

2009-01-28T11:30:00.002-08:00

2 lb peeled shrimp
1 pint oysters
1 lb crabmeat
3 T oil
3 T flour
3 cups okra sliced and 2 T oil
½ cups celery chopped
2 onions chopped
½ cups chopped bell pepper
1 can tomatoes
3 qt water
1 bay leaf
1 T salt
3 cloves garlic, minced
1 dried red pepper

Peel shrimp (uncooked) and deveined. Make roux (dark like coffee) of flour and oil. Set aside. Smother okra in oil until all slime disappears. Add onions, bell pepper, celery, and tomatoes to okra and simmer for ½ hour. Then add water, garlic, salt, pepper, and roux. Let come to boil and simmer for 1 hour. Add shrimp and crabmeat until shrimp are tender. Add oysters and cook until oysters start to curl. Serve over rice.

Sauce Piquante´

2009-01-28T11:30:00.001-08:00

2 cans tomato sauce (medium can)
½ cup brown sugar
5 large onions chopped
6 ribs celery, chopped
3 T garlic powder
1 cup oil
1 cup flour
3 large bell pepper, chopped
2 cans tomato paste
2 cans parsley, chopped
Salt to taste
Pepper to taste
10 lb meat
Green onions

In large heavy pot make a roux, add seasoned meat and brown. Add tomato paste and sauce, and fry a little while. Add all seasoning, except green onions and parsley. Wilt seasoning and add parsley, green onions, brown sugar, salt and pepper. Let simmer for least 3 hours on lowest heat covered. Serve over rice.

Ham and Cheese Quiche

2009-01-28T11:28:00.000-08:00

¾ cup mayonnaise
¾ cup milk
2 eggs, beaten
1 tbsp cornstarch
1 ½ cup cooked ham (cut in cubes)
1 ½ cups Swiss cheese, grated
Chopped onion to taste
Pepper
1 unbaked pie shell

Mix together mayo, milk, bean eggs and cornstarch until smooth. Sir in ham, cheese, onions, and pepper. Pour into pie shell. Bake at 350° for 35-40 minutes until golden brown and puffy. Maybe cooked and reheated. Quiche can be mixed and frozen before cooking.

Gourmet Sauce

2009-01-28T11:26:00.000-08:00

½ pint whipping cream – whipped, not peaked
3 tbsp ketchup
3 tbsp mayonnaise
1 tsp Worcestershire sauce
1 ½ tsp to 1 ½ tsp ginger
Pepper to taste

Whip each ingredient into whipped cream. Yummy!

Dutch Gourmet Dinner

2009-01-28T11:25:00.001-08:00

The pictures do not give this dinner justice! What a great family dinner this is!

Dutch Gourmet Dinner
(using a Dutch gourmet sethttp://touchofnature.com/fallcatalog/dutch_gourmet_sets_fall.htm)

My friend, Mylene, introduced me to the Dutch Gourmet set when she returned from one of her many trips to Holland with a set for me. Her husband, Jon, is from Holland. She also gave me the wonderful Gourmet Sauce recipe!

Meat (chicken and steak)
Seafood
Chopped vegetables; onions, celery, carrots, garlic, potatoes
Corn, green beans, pea pods, etc.
Pineapple
Butter
Oil
Broth
Teriyaki sauce
Gourmet Sauce

Cut up meat and vegetables and be careful not to use eating instruments in the raw meat or seafood. Put meat, vegetables, sauces, fruit, butter, oil, broth on table in small serving bowls that are easily passed around.

Turn on each burner under each skillet. Put meat and vegetables of your choice in your skillet and cook to your desired amount with butter, oil or broth. Each person should have their own skillet.
Enjoy!

Easy Chicken and Dumplings

2009-01-22T12:12:00.000-08:00

I like using the whole cooked roasted chickens in the deli area of the supermarket. It saves a lot of time. When time matters, I also use “Anne’s Old Fashion Dumplings”.
baked chicken (deboned)
2- 26 oz boxes chicken stock
1 tablespoon Paul Prudhommes Poultry Seasoning
1 cup chopped onions
1 stick of butter
½ cup flour
Anne’s Old Fashion Dumplings (found in the freezer section with breads) thawed.

Sauté onions in butter.
Debone baked chicken.
When onions are translucent, turn heat off.
Add flour to butter and onions until butter is mixed well with butter. Do not cook.
Add chicken stock and mix well. Make sure there are not any lumps of flour.
Turn heat back on and cook on medium heat until thick.
Add chicken.
Add dumplings.
Cook for 15-20 minutes until dumplings are done.

The Best Waffle Recipe with Praline Sauce

2009-01-22T09:58:00.000-08:00

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 egg whites
2 tablespoons sugar
1 1/2 cups milk
6 tablespoons melted butter

Mix dry ingredients into a bowl.

Beat egg yolks and add milk.

Combine with flour mixture.

Add melted butter.

Beat egg whites until stiff.

Fold in stiff egg whites into flour mixture.

Pour batter onto hot waffle iron.

Makes 6 waffles.

Praline Sauce

chopped pecans
Maple Syrup

Heat 1/2 cup of chopped pecans with 1 cup of Maple Syrup. Pour over waffles.

Rosettes

2009-01-07T08:02:00.000-08:00

2 eggs
1 tablespoon sugar
1 cup milk
3 teaspoons vanilla
1 cup flour
1/4 teaspoon salt

Oil for deep fry

Confectioners' sugar

In a bowl (large enough to dip rosette irons into), beat eggs and sugar
Stir in milk and vanilla
Combine flour and salt; gradually add to batter until smooth.
Heat oil to 350-375 degrees in a deep fat fryer or electric skillet.
Place rosette iron in hot oil for 1-2 minutes and drain oil from iron.
Dip in batter, three-fourths up the sides of the iron. DO NOT let batter go over top of iron.
Immediately place in hot oil and fry until golden brown, 10-30 seconds.
Lift out of oil and drain oil. Loosen rosette with fork and push off rosette onto paper towels.

Sprinkle with confectioners' sugar.

My Best Apple Pie Recipe

2009-01-07T05:37:00.000-08:00

(Make pie crust first)

5-8 medium apples

1/2 cup water

2 tablespoons cornstarch

1/4 tsp salt

1 cup sugar

1 teaspoon lemon juice

1/4 teaspoon cinnamon

Wash, peel and core apples. Cut into chunks. Cook with water until tender. Drain and save 1/2 cup of liquid from apples. Put cornstarch and salt in 1 quart saucepan. Add apple syrup gradually and cook until thick and clear. Add sugar gradually and cook over medium heat until clear. Add lemon juice and pour over apples. Let stand while preparing the pie crust in the pan.

Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
6 tablespoons unsalted butter

1/4 cup water

Put the flour, salt and sugar into a food processor and pulse once or twice.
Add the butter and process until the mixture looks grainy.
Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Put the dough onto a piece of plastic wrap.
Split into two pieces and wrap each in plastic wrap and chill for at least 1 hour before using.
Dough can be made ahead for up to one week.

Aunt Louise's Cinnamon Bread Recipe

2008-11-04T09:48:00.000-08:00

4 – 4 ½ c flour
1 pkg yeast or 1T
2 c quick cooking oatmeal
¼ c brown sugar, packed

1 T salt

2 T butter

2 c milk

½ c water

Thoroughly mix undissolved yeast with 2 c flour, oatmeal, brown sugar, and salt. Heat milk and water with butter over low heat until warm (butter does not need to melt). You can heat this in the microwave on high in a 1 quart measuring pitcher for 1 ½ - 2 minutes. Add liquid to dry mixture. Beat for 1 ½ - 2 minutes at med speed of electric mixer, scraping bowl occasionally. Add ½ c. flour. Beat for 1 ½ - 2 minutes at med speed of electric mixer, scraping bowl occasionally. Stir in additional flour, using dough hook, if you have one. If not, mix by hand and knead for about 5 minutes. Aunt Louise usually adds ½ at a time for 3-4 times totaling1 ½ -2 c added. She keeps the dough fairly soft. Round up dough in greased bowl; grease top. Let rise in warm place until double in bulk, about 1 hour. Divide dough into 2 parts. Roll each part into a oblong about 15X18 inches. Sprinkle each with ¼ c of a mixture of 1 c sugar and 1T cinnamon. Roll up like a jelly roll. Place in a greased (Aunt Louise uses vegetable spray) loaf pans (two 9x5x3). Again let rise until almost doubled in bulk, 40-50 mins, depending on the degree of warmth. It may not take that long. Brush top with 2 T softened butter (works best if almost to melted stage but not quite so that is doesn’t all run down the sides) and sprinkle generously of the remaining ½ c cinnamon/sugar mixture. Bake 45 mins in 325 or 350 oven.

Enjoy!