Family Reunion Recipes

In 1990 at a family reunion (my mom's side) held in Storm Lake, Iowa I worked for 1-year putting together a very large family reunion cookbook.  I was going through it the other day and decided I would post a few of the family recipes listed.  Some people chose not to participate in sending in recipes and later regretted their decision.  Some of the recipes are very simple and some are not, but that's how varying the cooks in our family are, so I hope you enjoy the recipes. As I said, the book took me almost a year to compile, and have printed off for everyone.  It turned out beautiful and I was very proud of my accomplishment.  We had a family reunion every three years up until just a few years ago and always a fun time was had by all.

Crab Dip (aunt Jo and uncle Bill)

1/2 lb. lump crabmeat
6 oz. cream cheese, softened
4 dashes Worcestershire sauce
1 tsp. sherry (good stuff, not sherry vinegar)
Tabasco, few dashes
4 Tbl. mayonnaise

Blend together and place in oven proof dish.  Bake in 350 degree oven for 30 minutes.  Serve with vegetables, crackers or baguette slices.  Sprinkle with chopped fresh chives or parsley for garnish.  Aunt Jo says it's really best to double this as it goes fast.

Did you know Pepper is the most used spice in the world and the United States is the largest importer?  The moment a peppercorn is broken the flavor holding properties begin to dissipate.  Try and always use freshly ground pepper, as the difference is beyond comparison!

Crabmeat Appetizers (sister Sandy and brother-in-law Joe)

1 (8 oz.) package cream cheese, soft
8 oz. fresh lump crabmeat, flaked
1 garlic clove, minced
Tabasco, to taste
1/4 cup scallions, minced including green part
6 egg roll wrappers, cut into quarters
1 egg, beaten
Peanut or vegetable oil (for frying)
Sweet and Sour sauce or sauce of your choice for dipping

In a bowl, combine cream cheese, crab, scallions, Tabasco and garlic; mixing well.  Spoon 1 Tbl. cream cheese mixture onto center of each egg roll quarter.  Brush edges with egg.  Bring the opposite corners of each quarter to center; twist top.  Press to seal edges.  Heat peanut oil to 375 degrees, add appetizers and cook for about 2 minutes or until golden brown, turning over. Remove from oil and place on paper towels to drain. Serve with sweet and sour sauce. 

Breakfast Sausages (sister-in-law Darlene and brother Dave)

2 lbs. ground venison, pork or beef  (as I said before my brother liked to hunt)
1/2 medium onion, finely chopped
1 small clove garlic, finely minced
4 Tbl. fresh parsley, finely chopped
1/2 tsp. salt
1/2 tsp. dried red pepper flakes
1/2 tsp. ground black pepper
3/4 tsp. cumin
3/4 tsp. allspice

In a bowl, mix all ingredients together and roll the meat into a log shape on plastic wrap. Wrap in foil in store in frig or freezer.  Note:  increase the pepper if you want hotter sausage or use Tabasco.  To fry patties; slice log into patties and fry until browned and cooked through.  Serve with eggs, hash browns and thick cut sourdough toast (Dave also made his own starter for sourdough)

Strawberry Spritzer (Julia and Jerry)

3 cups strawberries, cut in half or 1 (16 oz.) package frozen strawberries, partially thawed
1/4 cup orange flavored liqueur
1 bottle dry white wine, chilled
1 (32 oz.) bottle sparkling water, chilled

Place berries and liqueur in a blender, cover and blend on high for about 30 seconds.  Pour about 3 Tbl. strawberry mixture over ice in tall glasses; stir in about 1/3 cup wine and 1/2 cup sparkling water.  Garnish side of glass with a whole strawberry if desired.

Pink Stuff (cousin Julie and husband Gale)

Blend; 1 can Eagle brand condensed milk with 1 large container of Cool Whip.  In another large bowl, add 1 large can crushed pineapple, drained, 1 can strawberry pie filling (or use cherry), 1 cup pecans, chopped and 1 cup miniature marshmallows.  Combine the Eagle brand mixture with the pineapple mixture blending well and refrigerate for a day.  Serve in a pretty bowl and garnish with a fresh mint leaves.  Julie enjoys serving this for Christmas.
 
Chinese Chicken Salad (my sister Sandy and  brother-in-law Joe)


1 head green cabbage, shredded
2 packages Top Ramen chicken flavored noodles, crunched up
1 cup sliced almonds (lightly toasted)
2 bunches scallions, sliced thin on diagonal
1/2 cup sesame seeds, lightly toasted
1/2 cup seasoned rice wine vinegar
1/4 cup vegetable oil
2 Tbl. toasted sesame oil
1/2 each; red and green bell pepper, julienne
4 chicken breasts, poached, cooled and shredded or diced


In large bowl, combine cabbage, chicken, noodles, scallions, sesame seeds and almonds.  Combine the oils, vinegar and seasoning packets from Top Ramen.  Pour over salad, mix gently and refrigerate at least 1 hour.

Jicama, a tuber is a member of the morning glory family and is added to salads for its crisp, almost sweet flavor.  When cooked, jicama doesn't lose its crunchy texture making it a good substitute for water chestnuts in stir-dry dishes.  Select small, young tubers that are solid and unblemished as these are more tender and tasty.  Peel the brown skin just before serving.  Unpeeled jicama will keep over a week if chilled. 

Peak season is from August to October.

Spanish Rice (Linda married to cousin Monty)


1 cup rice
1 1/2 cups can diced tomatoes, drained
1 1/2 cups tomato juice
1 small onion, chopped
2 Tbl. butter
salt and freshly ground black pepper
1 green or red pepper, chopped
1 garlic clove, minced
dash of cayenne
1 cup Pepper Jack cheese, shredded


In a saute pan, add small amount of oil and add onions, garlic and pepper, cooking until soft. Mix together all ingredients except cheese in a bowl and place in baking dish.  Bake about 1 hour at 350 degrees until rice is tender, stirring occasionally.  Just before removing from oven add cheese on top and place under broiler.  Note:  you can also add cooked shrimp, chicken or beef to this dish if desired.  Remove from oven and garnish with fresh chopped parsley or cilantro.

Thyme, through time has had many used outside of cooking - as a fumigant, antiseptic or mouthwash for example.  In the Middle Ages, sleeping on a pillow stuffed with thyme was though to relive melancholy.  Tempted to try it?

Sour Cream Chocolate Cake (my mom Dorthy and dad, Bob)

2 cups all purpose flour
2 cups sugar
1 cup water
3/4 cup sour ream
1/4 cup shortening
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 eggs
1 tsp. pure vanilla extract
4 oz. unsweetened chocolate, melted and cooled
Chocolate Buttercream Frosting (below)


Preheat oven to 350 degrees.  Grease and flour 9x13x2 inch pan or 2 round 9-inch pans.  Beat all ingredients in large bowl on low, scraping bowl constantly for 30 seconds.  Beat on high, scraping bowl occasionally for 3 minutes.  Pour into pan(s).  Bake rectangular for 40 to 50 minutes and rounds 30 to 35 minutes.  Cool on wire rack.


Frosting
1/3 cup butter, soft
3 oz. unsweetened chocolate, melted and cooled
3 cups powdered sugar, sifted
2 tsp. pure vanilla extract
2 to 3 Tbl. milk


In a mixing bowl of electric mixer cream butter and chocolate.  Mix in powdered sugar then beat in vanilla and milk until smooth for spreading consistency.

Too much garlic?  When too many garlic cloves have been chopped for a recipe, the excess can be store in olive oil in the refrigerator for a week and the oil is now flavored can be used in many ways.  Fresh basil leaves can also keep this way and excess chopped shallots will last several days in the refrigerator if stored in dry white wine.

Rice, wonderful to eat, but sometimes boring.  Want to jazz it up a little try adding; fresh mint, orange zest, golden raisins, pistachios, fresh dill, steamed sweet peas, sun-dried apricots or a splash of wine.

Broccoli Casserole (aunt Nita and daughter, Cindy)


1 1/2 lbs. fresh broccoli
2 eggs, slightly beaten
3/4 cups cottage cheese
2/3 cup sharp Cheddar cheese, shredded
1/2 onion, finely chopped
1 tsp. Worcestershire sauce
salt and freshly ground black pepper
1/4 cup dry bread crumbs, fine crumb
1 Tbl. butter, melted


Wash and trim broccoli and cut into spears.  Cook broccoli in water for about 10 minutes until crisp tender, drain well.  In a bowl, combine eggs, cottage cheese, cheddar cheese, onion, Worcestershire sauce, salt and pepper.  Arrange broccoli in shallow 1 1/2 qt. baking dish. Spoon the cheese mixture on top of broccoli. Stir together bread crumbs and butter; sprinkle over cheese mixture.  Bake uncovered in 350 degree oven for about 20 to 30 minutes or until heated through and egg mixture is set.

Need to ripen bananas quickly?  Store them in a paper bag in a dry warm closet.

Macaroni and Cheese with Chiles (Kristin, sister)

2 cups large elbow macaroni
1/4 cup butter
3 Tbl. all purpose flour
1 tsp. salt
1/2 tsp. garlic powder
black pepper to taste
2 cups whole milk
1/4 cup onion, minced
1 (4 oz.) can diced green chiles
1 (2 oz.) jar pimento, chopped
3 cups Monterey Jack cheese, shredded
1/2 cup tortilla chips, crushed
paprika
Tabasco, to taste


Cook macaroni in boiling salted water until tender, drain. Melt butter in saucepan, blend in flour, salt, garlic powder and black pepper, cooking and stirring constantly for about 2 minutes.  Slowly add milk, stirring until smooth.  Add onion, chiles and pimento; cook until thickened, add in cheese and Tabasco.  Combine macaroni and cheese sauce.  Pour into 2 1/2 qt. casserole.  Top with crushed tortilla chips and sprinkle with paprika.  Bake at 350 degrees for about 30 minutes until hot and bubbly.  Serve with a crisp tossed salad and garlic bread.

Split Pea Soup with Ham (cousin Lesia)

1 lb. dried green split peas
2 cups water
3 cups chicken stock (good quality)
3 cups fully cooked ham, cubed
2 cups chopped carrots
2 cups chopped celery
1 large onion, chopped
2 garlic cloves, minced
2 Russet potatoes, peeled and chopped (optional)
salt and freshly ground black pepper
Tabasco, to taste
1/4 cup fresh parsley, chopped

In a large Dutch oven, add peas with enough cold water to cover and bring to a boil.  Reduce heat, cover and simmer for 2 hours, stirring occasionally, adding more water if needed.  In a saute pan, add a little oil add onions, celery and garlic and cook until softened.  Add to pot with peas, add carrots, ham, Tabasco, water and chicken stock.  Add potatoes if desired.  Simmer soup for about 40 minutes, adding more chicken stock if needed.  Just before serving, add parsley.  Serve with hot biscuits and a salad.

Chicken and Wild Rice Salad (Jean, sister-in-law and brother Terry)

4 cups cooked chicken, cubed
1 (8 oz.) can sliced water chestnuts, drained
salt and freshly ground black pepper
3 stalks celery, sliced on diagonal
1/2 red bell pepper, julienned
1 cup salted cashews
3 cups cooked wild rice (or you can use white rice)
3 scallions, sliced including green part
1 cup red seedless grapes, sliced in half

Dressing
2/3 cup mayonnaise
1/3 cup Greek yogurt
2 Tbl. honey
2 Tbl. Dijon
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
salt and freshly ground black pepper to taste

For dressing; in a bowl, add mayonnaise, yogurt, honey, lemon juice, lemon zest, and Dijon, mix well season with salt and pepper to taste.  In a large bowl, add chicken, cooked wild rice, scallions, water chestnuts, grapes, bell pepper, and celery.  Pour over some dressing and mix, adding dressing as needed.  Taste and adjust seasonings.  Chill before serving.  When ready to serve, stir in cashews and place in crystal serving bowl or serving platter, sprinkle with chopped fresh parsley.  You can also add a large grape cluster for a garnish too.

End an evening with a sumptuous delight.  Fresh fruit dipped in melted chocolate or caramel sauce in an elegant finish for more formal fare.  An easy to prepare caramel sauce is; melt 1/2 cup sweet butter and 14 oz. caramels in a heavy saucepan.  Stir in 1/4 cup finely chopped pecans, 1 Tbl. milk and 1/4 tsp. rum extract.  Stir vigorously.  Dip fruit such as; sliced apples, pears, strawberries or pineapple in using wooden skewers.

Cherry Cream Cheese Dessert (cousin Lesia)


Crust
1 1/2 cups graham crackers, crushed
1/3 cup sugar
1/2 cup butter, melted

Filling
1 (8 oz.) package cream cheese, soft
1 can Eagle brand milk
1/3 cup fresh lemon juice
1 tsp. pure vanilla extract

1 can Cherry Pie filling (good quality)

Mix crust ingredients together and press into a pie plate.  Bake in 350 degree oven for 10 minutes, remove to cooling rack and cool.

In bowl of electric mixer, beat cream cheese, stirring in Eagle brand milk, lemon juice and vanilla.  Pour into crust and chill 3 hours.  Spread on cherry pie filling over top and garnish with freshly whipped cream.

Overmixing pancake batter will make pancakes tough. Stop mixing before all lumps disappear and refrigerate the batter.  The lumps will dissolve by themselves and the smooth batter will yield a tender texture and even browning when cooked. 

Rest your meat!  Let cooked meat "rest" before it is carved.  The meat continues to cook after removed from the heat.  If carved too soon, juices will be lost.  Use a sharp knife when slicing to avoid compressing the meat, which squeezes out those flavorful juices.

Chinese Chicken Wings (Julia and Jerry)

2 lbs. chicken wings
1/3 cup soy sauce
4 Tbl. Hoisin sauce
3 Tbl. sherry - (good quality and not sherry vinegar)
2 tsp. fresh ginger, grated
2 Tbl. dried minced onion
3/4 cup water
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced on diagonal including green part (garnish)

Wash wings in cold water, pat dry with paper towels.  In a large container with lid, add all marinade ingredients mixing well, add wings.  Marinate overnight, turning occasionally.  Place wings and sauce in oven proof dish, cover and bake at 350 degrees for 1 1/2 hours or until cooked through.  I then like to take a cooling rack placed over a baking sheet and add wings in single layer.  Turn on broiler in oven and place wings under broiler, turning wings half way through to get browned and golden.  Remove from oven, place on serving platter and garnish with sliced scallions.

Applesauce Brownies (Jean, sister-in-law and Terry, brother)

Cream;
1 1/2 cups sugar
1/2 cup butter
2 eggs
Sift;
2 Tbl. cocoa
1/2 tsp.salt
1 tsp. baking soda
1/2 tsp. cinnamon
2 cups all purpose flour

1 (16 oz.) jar applesauce
Topping
6 oz. chocolate chips
2 Tbl. sugar
1 cup nuts, chopped

Sift dry ingredients into creamed mixture alternating with applesauce then spread onto baking sheet.  In a bowl, mix 2 Tbl. sugar with 6 oz. chocolate chips and 1 cup chopped nuts.  Sprinkle this mixture on top of brownies on baking sheet and bake in 350 degree oven for 30 minutes.

Zucchini Oatmeal Cookies (sister Kristin) she loves zucchini

1/2 cup butter, soft
3/4 cup honey
1 egg
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. fresh grated nutmeg
1/4 tsp. salt
1 cup zucchini, grated
1 cup old fashioned oats
1 cups dates, chopped

In a bowl of electric mixer, cream butter and honey; add egg and beat well.  Sift flour, soda, cinnamon, cloves, nutmeg and salt.  Add flour mixture alternating with zucchini to egg mixture.  Stir in oats and dates.  Drop by spoonfuls onto lightly greased baking sheets.  Bake at 375 degrees for 10 to 12 minutes. 

Easy Bean Dip (Brittany, my daughter who was young but she did cook some easy items)

1 large can refried beans
1 cup sharp cheddar cheese, grated
3 scallions, sliced including green part
1/4 cup chunky salsa
1/2 tsp. cumin
Tabasco, to taste
1/4 cup fresh cilantro, chopped

Combine all in a large saucepan and heat until bubbly. Put into a serving bowl and serve with tortilla chips.  Garnish with extra chopped cilantro.

Italian Potatoes (Jerry's Mom Vesta) she didn't attend reunion, but submitted a recipe

4 large russet potatoes, peeled and cut into 8 wedges
3 large tomatoes, cut into wedges
2 large red onions, sliced into thick julienne
2/3 cup fresh Parmesan cheese, shredded
1/2 cup Italian seasoned breadcrumbs
1 1/2 tsp. dried oregano
1 1/2 tsp. Italian seasonings
salt and freshly ground black pepper
1/2 cup olive oil
Fresh basil, chopped (garnish)

Place potatoes in ice water for 15 minutes, remove from water and let drain. In a bowl add Parmesan and bread crumbs, mix well.  Dip wedges of potatoes in crumb mixture and place into a large baking pan sprayed with cooking spray.  Add tomatoes, onions and sprinkle with seasonings.  Drizzle with olive oil.  Bake in 350 degree oven for 1 1/2 hours, turning potatoes once during cooking.

Banana Nut Bread (cousin Julie and husband Gale)

1 cup butter, soft
2 cups sugar
2 tsp. pure vanilla extract
1 tsp. banana extract
2 tsp. fresh lemon juice
4 eggs
2 cups mashed bananas
1 tsp. salt
3 1/2 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 cup sour cream
1 cup pecans, chopped

Preheat oven to 350 degrees. In bowl of electric mixer, cream butter and sugar. Add vanilla, banana extract, lemon juice and eggs, cream together.  Add bananas.  Sift salt, baking soda, baking powder, and flour.  Add dry mixture alternating with sour cream to blend.  Add nuts; mix well.  Use a tube pan or 2 loaf pans, lightly sprayed with cooking spray.  Bake for 50 to 55 minutes. Remove to cooling rack.

Blueberry Salad (aunt Nita and Cindy, daughter)

1 (6 oz.) package raspberry jello
1 cup boiling water
1  (15 oz.) can blueberry pie filling
1 (15 oz.) can crushed pineapple, drained
1 (8 oz.) carton Cool whip

Topping
1 (8 oz) package cream cheese, softened
1/2 cup sour cream
1 cup powdered sugar
1 cup Cool Whip
1 cup pecans, chopped

Combine gelatin with boiling water, mix well and cool.  Stir in pie filling and pineapple.  Refrigerate until partially set.  Fold in Cool Whip and refrigerate until set. Mix topping ingredients together and spread over congealed salad and sprinkle with pecans.

Baked Beans (cousin Julie and husband Gale)

6 slices bacon, chopped and cooked crisp
1 family size pork and beans
1 large onion, chopped
1 green bell pepper, chopped
1 Tbl. brown sugar
2 Tbl. molasses
1/4 cup barbecue sauce
2 Tbl. ketchup
salt and pepper
1 tsp. garlic salt

Mix all ingredients together and place in oven proof baking dish.  Bake in 450 degree oven for 15 minutes, then lower temp. to 325 degrees and bake for 1 hour covered with foil.  Remove from oven and serve. 

Banana Raspberries Flambe (Julia and Jerry) I love this it's so good!

2 Tbl. butter
1 Tbl. brown sugar
6 bananas, sliced on diagonal
1 (10 oz.) package frozen raspberries, thawed
6 Tbl. orange flavored liqueur
2 Tbl. sugar
2 qts. vanilla ice cream

In saute pan, melt butter and add brown sugar.  When sugar is dissolved add bananas cooking about 3 minutes.  Combine raspberries, 2 Tbl. of liqueur and sugar in blender.  Cover and blend until smooth.  Sieve raspberry mixture into a bowl.  Add raspberry mixture to bananas and heat through.  Heat remaining liqueur in small pan and flame (do not flame over open fire, remove from fire) and heat through.  Pour over fruits. Serve over vanilla ice cream.

Deluxe Blueberry Muffins (mom Dorothy and dad Bob)

1/4 cup butter
3/4 cup sugar
2 eggs
1 1/4 cups plus 2 Tbl. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. fresh lemon zest
3/4 cup sour cream
1/2 tsp. pure vanilla extract
1 cup fresh blueberries

Cream butter with sugar in large bowl. Add eggs, one at a time beating after each addition.  Sift together; flour, baking soda and salt then add lemon zest.  Alternately beat sifted ingredients and sour cream into creamed mixture.  Add vanilla and gently fold in blueberries.  Fill greased or paper lined muffin tins half-full.  Bake at 450 degrees for 15 minutes.  Remove from oven and cool on wire rack.  Sit back with a hot cup of coffee and a muffin, ahh!

Vegetable Salad (aunt Shorty and uncle Rod)

3 1/2 cups celery, chopped
1 red bell pepper, sliced
1 medium red onion, chopped
2 Tbl. salt
freshly ground black pepper
1 small package frozen green beans, thawed
1 small package frozen green peas, thawed
4 medium tomatoes, chopped
1 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1/4 cup cold water

Mix celery, peppers, onion and salt.  Cover with cold water and refrigerate 4 hours.  Drain and add beans, tomatoes and peas.  In a shaker bottle, add sugar, oil, and vinegar and shake well to combine.  Pour over salad and refrigerate overnight.

Slav Sauerkraut (sister Sandy and Joe brother-in-law)

3 (15 oz.) jars sauerkraut
1 (15 oz.) can tomato sauce
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. garlic powder
1/4 cup fresh parsley, chopped
3/4 cup olive oil
1 package beef hot dogs, chopped about 1-inch pieces - I like to make this using turkey dogs, as we don't eat beef or if you wanted you could use smoked sausage or turkey kielbasa

Drain and rinse in cold water 2 jars of sauerkraut.  Drain the 3rd jar (do not rinse) and place all in large saucepan.  Add tomato sauce, olive oil and spices.  Bring to a boil, then reduce to simmer.  Add hot dogs about 1/2 hour before serving.  Joe says to cook this all day.  This was a recipe of Joe's mom and she served it for holidays.  His mama was a very good cook!

Pork Chops (aunt Lucille and uncle Pete)

6 pork chops
2 cans cream of mushroom soup
1 large onion, sliced thinly
1 cup mushrooms, sliced
salt and freshly ground black pepper
2 tsp. ground sage
fresh parsley, chopped (garnish)

Season chops with salt, pepper and sage. In a large saute pan, add a little oil and brown chops.  Add onions, mushrooms and saute.  Add mushroom soup and place all in a baking dish.  Cover and bake 1 hour in 350 degree oven until chops are tender.  Serve with mashed potatoes and spoon some of the gravy over potatoes.  Also a nice tossed green salad and steamed green beans would complete the meal.

Oven Barbecued Chicken (Dorothy and Bob, my parents)

4 lbs. chicken pieces
salt and freshly ground black pepper
Sauce
1 small sweet onion, finely chopped
2 garlic cloves, finely minced
1 1/2 cups ketchup
2 Tbl. yellow mustard
3 Tbl. molasses
1/2 cup apple cider vinegar
2 Tbl. Worcestershire sauce
2 Tbl. low sodium soy sauce
1/2 cup brown sugar, packed

Rinse chicken in cold water and pat dry with paper towels.  Sprinkle well with salt and pepper.  In a saucepan, add a little oil, onions and garlic, cooking until very soft.  Add other sauce ingredients, blending well.  Bring to a simmer and cook for about 15/20 minutes.  Arrange chicken pieces in a large baking pan or roasting pan skin side down.  Brush chicken with half of sauce.  Bake in 350 degree oven for 30 minutes.  Turn the chicken skin side up.  Brush with remaining sauce and bake another 30 minutes or until chicken juices run clean.  Turn on broiler and place chicken under until skin gets crispy and sauce bubbles.  Serve with potato salad, baked beans and hot crunchy garlic bread.  Remember, lots of napkins too!

Chocolate Pecans Pie Bars (aunt Shorty and uncle Rod)

3 cups all purpose flour
2 cups sugar, divided
1 cup butter, soft
1/2 tsp. salt
1 1/2 cups Karo light syrup
6 (6 oz.) squares Bakers semisweet chocolate
4 eggs, slightly beaten
1 1/2 tsp. pure vanilla extract
2 1/2 cups pecans, chopped

Crust - grease bottom and sides of 15x10x1 inch baking pan.  In large bowl of electric mixer, beat butter, flour, 1/2 cup sugar and salt until mixture resembles crumbs.  Press firmly and evenly into pan.  Bake at 350 degrees for 20 minutes.

Filling - In large saucepan stir in corn syrup and chocolate over low heat until melted.  Remove from heat and stir in remaining sugar, eggs and vanilla until blended.  Stir in pecans.  Pour filling over hot crust, spread evenly and bake in 350 degree oven for 30 minutes or until filling is firm around edges and slightly soft in center.  Cool in pan on wire rack.  Slice into squares and enjoy with a glass of ice cold milk or a cup of hot coffee.  Yummm

Pheasant with Mushrooms (sister-in-law Darlene and brother David)  My brother was an avid hunter/fisherman and loved cooking with pheasant

2 pheasant breasts boned into 4 sections
2 Tbl. cooking oil
2 cups Madeira wine
freshly ground black pepper
1/4 cup scallions, chopped including green part
1/2 cup mushrooms, pureed
1/3 cup sour cream

Mix oil, Madeira and pepper and pour over fillets in a bowl.  Cover and refrigerate for 2 hours, turning once.  Place fillets on a piece of aluminum foil covering broiler rack.  Pour the marinate into small pan and place over medium heat.  Cook the scallions for 3 minutes in the marinate.  Add pureed mushrooms and simmer for 5 minutes.  Broil the pheasant 4-inches from the heat for 5 minutes on each side.  Whisk in sour cream to the puree mixture and stir for 1 minute.  Serve pheasant on bed of cooked wild rice and pour sauce over, sprinkle with freshly chopped parsley to garnish.  Serve with a nice glass of red Bordeaux wine.

Mexican Chicken Casserole (cousin Theresa and husband Charles)

1 whole chicken, poached and shredded
2 cans cream chicken soup
1 can green chiles
3/4 cup chicken stock (good quality)
1 large onion, chopped
2 garlic cloves, minced
Package of corn tortillas
1 cup sharp Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
fresh cilantro, chopped (garnish)
fresh salsa (garnish)

In a saute pan, add some oil and lightly brown onions, add garlic and cook 1 minute, add green chiles, chicken stock and cream of chicken soup; simmer.  Layer in a 9x13 casserole dish; tortillas, shredded chicken, soup mixture and cheese in that order. Make several layers and bake in 350 degree oven for 30 minutes.  Remove from oven and sprinkle with fresh chopped cilantro.  Serve with refried beans and Mexican rice.  A nice cold beer would be a great accompaniment and Texas Shiner Bock is my beer of choice.

Zucchini Monterey (sister Kristin)

1 1/2 lbs. zucchini, cubed
4 eggs, slightly beaten
1/2 cup milk
1 tsp. salt
dash of red pepper flakes
2 tsp. baking powder
3 Tbl. all purpose flour
1/4 cup fresh parsley, chopped
1 (4 oz) can diced chiles
2 Tbl. pimiento, diced
1 lb. Monterey Jack cheese, shredded
1 1/2 Tbl. vegetable oil
1/3 cup dry bread crumbs
1 Tbl. butter

Steam zucchini in small amount of water until tender, but not overcooked.  Combine eggs, milk, salt, pepper flakes, baking powder, flour and parsley.  Whisk well to remove lumps.  Add chiles, pimiento and cheese and stir thoroughly.  Add steamed, drained zucchini and stir gently.  Grease a 2 qt. casserole and dust with some of the bread crumbs.  Add zucchini mixture and sprinkle with remaining crumbs. Dot with butter and bake in 350 degree oven for 55 minutes. 

Cocktail Meatballs (aunt Shorty and Uncle Rod)

1 lb. ground beef (or you could use ground turkey too)
1/2 cup fresh breadcrumbs
1 small onion, minced
1 egg
1/2 cup cooked rice
2 tsp. brown sugar
1 tsp. fresh lemon juice
1 tsp. garlic powder
salt and freshly ground black pepper

Sauce
1 small bottle ketchup
1 (10 oz.) jar grape jelly
1 tsp. fresh lemon juice
1 small onion, fine dice

Preheat oven to 350 degrees.  In a bowl, add meatball ingredients and form into small balls.  In a large saute pan, add a little oil and brown meatballs, do not over crowd.  You should work in batches.  Remove to baking dish until all meatballs are browned.  For sauce; In a saucepan, add a little oil and add onions, cooking until soft, but not browned.  Add rest of sauce ingredients and heat through.  Pour sauce over meatballs, mixing gently.  Cook meatballs in oven for 30 minutes.  Remove to serving platter and sprinkle with chopped parsley.  Serve with cocktail toothpicks.

When melting chocolate without butter, be certain the pan and utensils are completely dry.  Even the smallest droplet of water can prevent proper melting.

Red Hot Salad (Linda, married to cousin Monty)

2 (3 oz.) packages red jello
1/2 cup red hot candies (cinnamon)
3 cups boiling water
2 cups applesauce
1 Tbl. fresh lemon juice
1/2 cup nuts, chopped (pecans or walnuts)
6 oz. package cream cheese, soft
1/4 cup milk
2 Tbl. mayonnaise
1/2 cup celery, chopped

Dissolve jello in boiling water.  Add red hots.  Stir until melted.  Add applesauce and lemon juice pour into glass dish.  While jello is thickening; mix cream cheese, milk, mayonnaise, celery and nuts together.  Marble through jello.  Stir lightly.  Chill until set.  Can serve with freshly whipped cream on top.  Linda says this is a pretty salad for the holidays.

Fruit Crush (aunt Lucille and uncle Pete)

3 cups water
2 cups sugar
1 (48 oz.) can pineapple juice
1 1/2 cups fresh orange juice
3 ripe bananas, mashed
3 qts. ginger ale, chilled
Maraschino cherries (garnish)

In a saucepan, mix water and sugar and bring to a boil.  Remove from heat and stir in fruit juices and bananas.  Pour into container and freeze.  To serve; defrost 10 to 15 minutes.  Break into small chunks.  Fill tall glasses 1/2 full and top with chilled ginger ale and a maraschino cherry. 

Mexican Beef Casserole (niece Debbie and Jim) 

1 1/2 lbs. ground beef (you can also use ground turkey)
salt and freshly ground black pepper
1 white onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
2 tsp. chili powder
16 oz. tomato sauce
1 (10 oz.) can diced tomatoes (drained)
1 (4 oz.) can green chilies, diced and drained
1 tsp. Tabasco
1 1/2 tsp. oregano
2 cups frozen corn
12 oz. large elbow macaroni
1 1/2 cups Mexican 4 cheese blend
3 scallions, sliced including green part (garnish)
3 Tbl. fresh cilantro, chopped (garnish)

Preheat oven to 350 degrees.  Spray a two quart casserole dish with cooking spray.  In a pot of boiling salted water, add pasta and cook al dente, drain well.  In a large skillet, add ground beef, onions, garlic and bell pepper, season with salt and pepper.  Cook until beef is browned and vegetables are softened.  Drain into a colander and place back into pan.  Add tomato sauce, diced chilies, diced tomatoes, chili powder and oregano.  Simmer for about 20 minutes.  Add corn and cook about 5 more minutes.  Stir in cooked pasta.  Pour into prepared casserole and top with shredded cheese.  Bake for about 30 to 40 minutes or until browned and bubbly hot.  Remove from oven and garnish with scallions and cilantro.  Serve with warm flour tortillas and a tossed green salad.

Brunch Egg Casserole (aunt Jo and Uncle Bill)

8 slices white bread, trimmed and cubed into 1-inch cubes
9 eggs, beaten well
3 cups whole milk
1 cup whipping cream
salt and freshly ground black pepper
2 tsp. dry mustard
2 cups cooked ham, crisp bacon or cooked sausage (or a combo of all)
1 cup sharp cheddar cheese, shredded
3 scallions, sliced including green part
1 cup mushrooms, sliced (optional)
1 green pepper, chopped (optional)
1/4 cup fresh parsley, chopped

If using mushrooms or green pepper add a little oil to saute pan and cook until softened.  In a large bowl add all ingredients except cheese and mix together.  Place in a buttered 9x13 baking casserole dish.  Cover and refrigerate overnight.  Remove from frig and sprinkle with cheese.  Bake in 350 degree oven for 1 hour or until set and firm.  Remove from oven and slice into serving pieces or serve with a large spoon and let everyone serve themselves.  Start the day with fresh orange juice, hash browns and fresh fruit.  This is especially good when company comes.

Cream Cheese Soup (aunt Jake and Uncle Cal)

2 cups potatoes, large dice
1/2 cup diced carrots
1/2 cup celery, diced
1/2 cup onion, chopped
1 cup water
1/4 cup butter
1/4 cup all purpose flour
2 cups whole milk
1 cup chicken stock (good quality)
2 cup fully cooked ham, chopped
1/2 lb. Velveeta cheese, cubed
fresh parsley, chopped
Tabasco, to taste
salt and freshly ground black pepper

In a pot, add some water and steam vegetables, when cooked drain vegetables and place back into pot.  Melt butter in a saucepan and whisk in flour to form a roux, cook for about 1 minute.  Slowly add chicken stock whisking the entire time, add milk making a smooth sauce.  Gradually add this sauce mixture to vegetables, add ham and cheese, stirring constantly and do not boil.  Season with salt, pepper and Tabasco.  If mixture is too thick, slowly add a little more milk or stock.  Taste and adjust seasonings,  sprinkle with parsley.  Serve with hot garlic bread and a tossed salad.

German Chocolate Pie (Brittany, my daughter who at the time was a youngster)

1 1/2 cups sugar
2 Tbl. all purpose flour
3 Tbl. cocoa (good quality)
2 eggs
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
1 tsp. pure vanilla extract
1 can Eagle brand sweetened condensed milk
1/4 cup melted butter
1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees.  In a bowl, add all ingredients and whisk together until well combined.  Pour into unbaked pie shell and bake for approximately 45 minutes or until set.  remove from oven and place on cooling rack.  To serve; cut into slices and top with dollop of freshly whipped cream and sprinkle with chocolate shavings.

The name Rock Cornish hen comes from the fact that the bird is a cross between two breeds; Plymouth Rock and Cornish.  These hens are best fresh, not frozen.  Find a butcher who specializes in poultry, the difference in flavor is well worth the time to look.

Dream Bars (Sister-in-law Darlene and brother David)

1/2 cup butter

1/2 cup brown sugar, packed

1/2 cup all purpose flour

Mix the above well and press with hands into a 9x12 pan.  Place in 350 degree oven and lightly brown for about 10 minutes.  Remove to cooling rack.

Filling

1 cup brown sugar, packed

2 eggs

2 Tbl. all purpose flour

1 tsp. pure vanilla extract

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup sweetened flaked coconut

1 cup pecans, chopped

In a bowl, add filling ingredients and mix well.  Pour over lightly browned base and bake for 20 to 30 minutes until set and firm.  Remove to cooling rack and when cooled, dust with powdered sugar or add powdered sugar to a bowl and squeeze in 1 to 2 Tbl. fresh lemon juice and drizzle over top.

Mom's Italian Beef  (Dorothy and Bob, my parents)

4 to 5 lb. rump roast

2 large onions, sliced

salt and freshly ground black pepper

Seasonings

1/2 tsp. onion salt

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. Italian seasonings

1/2 tsp. seasoning salt

1/2 tsp. dried basil

1 tsp. accent (seasoning)

French baguettes

butter, soft

Preheat oven to 325 degrees.  Season roast well with salt and pepper.  Place roast into a roasting pan, and fill pan 1/2 full with cold water, add onion and cook for 4 hours covered with foil.  Remove from oven and let cool slightly.  Place pan with roast, water and onions into refrigerator overnight. Next day before serving, mix the above seasonings in a bowl.  Pour off broth into large saucepan, add seasonings to pan bringing to a boil.  Slice the beef and put into baking dish.  Cover beef with seasoned broth and bake in 350 degree oven for 20 minutes.  While beef is warming, slice baguettes and brush with butter wrap with foil and place in oven to warm.  To serve; add beef slices to warmed bread.  Pour seasoned broth into serving bowls and dip sandwich into broth.  Serve with crispy french fries, a tossed garden salad and a nice glass of wine. 

Lesia's Crustless Quiche (cousin Lesia)

1 cup mushrooms, sliced
1/2 red bell pepper, chopped
1/2 head broccoli florets
1/2 small red onion, julienned
1 garlic cloves, minced
1 cup fully cooked ham, chopped
1/2 cup whole milk
1/2 cup whipping cream
3/4 lb. Swiss cheese, grated
5 eggs, beaten
Tabasco, to taste
2 Tbl. fresh parsley, chopped
salt and freshly ground black pepper

Preheat oven to 350 degrees.  Steam broccoli until crisp/tender.  In a skillet, add a little oil and butter and saute mushrooms, bell pepper, garlic, onions and spinach, drain into a colander.  In the bottom of a pie pan add cooked vegetables, ham and steamed broccoli.  In a bowl, whisk eggs, season with salt, pepper and Tabasco and whisk in milk/whipping cream.  Pour mixture over vegetables spreading evenly with fork.  Place on a baking sheet.  Bake for about 40 to 45 minutes or until center is firm and top is golden brown.  Remove from oven, let cool for about 10 minutes before slicing and garnish with chopped parsley.  Serve with crispy hash browns, orange juice and fresh fruit.

Spicy Frosted Pumpkin Bars (aunt Jake and uncle Cal)

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups all purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda

Frosting
1 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
2 cups powdered sugar
1 tsp. pure vanilla extract
chopped pecans (optional)

Preheat oven to 350 degrees. Grease a 9x13x2 inch baking pan.  In bowl of electric mixer combine eggs, sugar, oil and pumpkin and beat to light and fluffy.  In large bowl whisk flour, baking powder, spices, salt and baking soda.  Mix the dry ingredients into the pumpkin ingredients, until just combined.  Do not overmix.  Spread batter into prepared pan and bake for about 25 to 30 minutes or until pick inserted in center comes out clean.  Cool on wire rack completely.  For frosting; in bowl of electric mixer, beat cream cheese until smooth. Add sugar and mix to combine, add vanilla and mix.  Spread over cooled bars and sprinkle with chopped nuts if desired.  Aunt Jake always had a pot of fresh coffee brewing, so hot coffee and a pumpkin bar sound delicious.

Cincinnati Chili (Jean, sister-in-law and brother Terry)

1 Tbl. vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 lbs. lean ground beef - we use ground turkey and ground chicken
1/4 cup chili powder
1 tsp. cinnamon
1 tsp. cumin
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. red pepper flakes
1 bay leaf
1/2 oz. unsweetened chocolate
1 (15 oz.) can tomato sauce
3 to 4 cups beef stock (good quality)
2 Tbl. apple cider vinegar
1 lb. spaghetti

In a large Dutch oven, add oil and cook onion and garlic until soft.  Add beef and cook in batches if necessary until nicely browned.  If there is too much liquid in pan after cooking beef drain in colander and then place back into Dutch oven.  Add all other ingredients except spaghetti and mix well.  Bring to a boil and reduce to low; cover and simmer 1 1/2 hours, stirring occasionally.  Refrigerate overnight.  When ready to serve remove from frig, remove bay leaf and reheat.  In a pot of boiling salted water, add spaghetti and cook until al dente.  Drain cooked pasta well.  Place pasta on serving platter and add sauce over top.  Serve with a nice tossed green salad and hot garlic bread.

Popsicles both children and adults LOVE them, so try these easy ones.  1 package flavored jello, 1 package Kool-aid, 2 cups hot water, 2 cups cold water, 1/2 cups sugar.  Mix and pour into molds and freeze.  Let your children make them with you so they'll have fun too.

Southern Style Strawberry Cake (cousin Julie and husband Gale)

1 (18.5 oz.) white cake mix
1 (3 oz.) box strawberry jello
1 Tbl. self rising flour
4 tsp. sugar
1/2 package (10 oz.) frozen strawberries, thawed
4 eggs
3/4 cup vegetable oil
1/2 cup water
1/3 cup fresh strawberries, finely diced

Preheat oven to 350 degrees. In a large bowl combine cake mix, jello, flour and sugar.  Mix well.  Add the oil.  Add eggs one at a time, beating well after each addition.  Add the water and frozen thawed strawberries, mix well. Divide the batter evenly into three 8-inch round baking pans which you have oiled and floured.  Bake for 25 to 35 minutes or until pick inserted comes out clean.  Transfer the layers to wire racks. Let them cool in pans for 10 minutes.  After 10 minutes, run a sharp knife around inside edge of pans and unmold onto rack to cool completely before frosting (see recipe below)

Cream Cheese Frosting

2 (8 oz.) package cream cheese, soft
2 (8 oz. ) sticks unsalted butter, soft
2 (1 lb.) boxes powdered sugar
pinch of salt
2 tsp. pure vanilla extract
1 cup sweetened shredded coconut
pink food coloring
6 large strawberries, sliced

In a bowl of electric mixer, beat cream cheese and butter.  Beat until fluffy.  Add one box of powdered sugar, salt and vanilla.  Beat until incorporated.  Add second box of sugar and mix to incorporate.  If too stiff, add a small portion of milk.  Place the coconut into a bowl and sprinkle with two or three drops of pink food coloring.  Mix with hand to distribute the color and wash hands immediately.  Place bottom layer onto cake pedestal, frost bottom layer, add second layer and frost, finally add top layer, frost and decorate the top with shredded coconut and sliced berries. How pretty and pink!

Peanut Butter Tart (Julia and Jerry)

1 cup crushed chocolate wafer cookies
3 Tbl. sugar
3 Tbl. butter, melted
1 1/2 cups heavy whipping cream
2 Tbl. all purpose flour
pinch of salt
3 egg yolks
1/3 cup sugar
1/2 cup cream peanut butter (do not use natural type)
1 tsp. pure vanilla extract
4 oz. bittersweet chocolate, chopped
5 Tbl. butter, cut into little pieces
1 Tbl. light corn syrup

Preheat oven to 350 degrees.  In a medium bowl, combine crushed chocolate cookies and 3 Tbl. sugar.  Stir in the melted butter.  Press mixture onto the bottom of ungreased 9-inch tart pan.  Bake for about 10 minutes and remove to cooling rack.

Filling; In a saucepan, combine whipping cream, whisk in flour and salt.  Cook over medium , stirring frequently.  In a small bowl, combine egg yolks and 1/3 cup sugar.  Gradually whisk hot whipping cream mixture into egg mixture.  Return egg mixture to saucepan.  Cook and stir over medium heat until mixture is thickened.  Remove from heat and whisk in peanut butter and vanilla.  Pour into crust, cover and chill 4 hours.

Topping; In small saucepan, combine 4 oz. bittersweet chocolate, 5 Tbl. butter and cook over low until melted.  Remove from heat, stir in corn syrup and cook for about 10 minutes.  Pour over filling and tilt pan so it flows over entire tart.  Cover and chill for 2 hours or overnight.  To serve; loosen edge of tart from side of pan and remove side of pan.  With a sharp knife cut slices and garnish with freshly whipped cream.  You can also drizzle a little chocolate sauce on serving plate then add sliced tart.

The Easy Peel - Onions are wonderful, but can be a pain to peel - especially small or pearl onions.  Let onions simmer in boiling water for a few minutes. Drain and cool.  The peels are then easily pulled off.  Did you know the Egyptians supposedly worshiped onions?

Bon Appetit

"Stand fast in the Lord"

Philippians 4:1