I have recipes dating back to junior high and high school that I was going though recently. This is where the idea for this post came from. Many of these recipes are from family; dishes taken to potlucks, picnics and family gatherings. My mother's side of the family is known for large family fun-filled reunions. My grandma Villa (mom's mom) was a wonderful cook as I've explained before and you never went hungry when visiting her house.
Enjoy the easy recipes below and make some lasting memories.
Quick Crustless Quiche - I have been making this easy recipe since 1974.
3 eggs
1/2 cup Bisquick
salt and freshly ground black pepper
1/4 cup melted butter
1 1/2 cups milk
1/2 onion, chopped
1 tsp. herbs (of your choice)
1 cup shredded cheese (I usually mix up a couple types)
1 cup cooked ham, sausage or bacon (can also use shrimp or crab)
3 Tbl. Italian parsley, chopped
1 ruby red tomato, seeded and diced
Preheat oven to 350 degrees. In a saute pan add a little oil and cook meat and onion together. In a blender, add eggs, Bisquick, milk, melted butter, herbs, 2 Tbl. parsley, salt and pepper and blend. Lightly spray a 9-inch pie pan and pour in liquid mixture. Add cooked meat and onion. Add cheese on top and bake for 40 minutes. About 1 minute before it's done, sprinkle on diced tomatoes and add a little extra cheese over the tomatoes. Turn on broiler and let get bubbly. Remove to cooling rack and let rest 10 minutes before slicing. Sprinkle on remaining 1 Tbl. parsley.
Mom's Buttermilk Pecans Waffles - I'm not a big fan of waffles, but once in a while we enjoy them
2 cups all purpose flour
1 Tbl. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 eggs
2 cups buttermilk
1/2 cup butter, melted
4 Tbl. pecans, lightly toasted and chopped
1 cup fresh strawberries (sliced), blackberries or raspberries
Pure maple syrup (warmed)
In a bowl, combine, flour, baking powder, baking soda and salt, mix and set aside. In a mixing bowl, beat eggs until light in color. Add buttermilk; mix well. Add dry ingredients and beat until smooth, stir in butter. On a lightly greased preheated waffle iron pour about 3/4 cup batter and sprinkle with a few pecans. Cook until golden brown. Repeat until batter is all used. In a small pan syrup and warm. On a platter, add waffles and top with fresh fruit, pour over maple syrup and serve.
Julia's Oatmeal Pancakes (my husband loves these)
2 cups quick cooking oats
2 cups all purpose flour
4 Tbl. sugar
2 tsp. pure vanilla extract
2 tsp. fresh lemon juice
1 Tbl. lemon zest
4 tsp. baking powder
1 tsp. salt
4 eggs, lightly beaten
3 cups milk
1/2 cup vegetable oil
Pure maple syrup
1/2 cup raspberry jam
Combine oats, flour, sugar, baking powder and salt in mixing bowl. Make well in center. Combine eggs, milk, oil, lemon juice, zest and vanilla extract; pour into well and stir until just moistened. Pour batter onto lightly greased hot griddle and turn cakes when bubbles form on top of pancakes. Cook until golden brown. In a saucepan add maple syrup and jam, mix and heat through.
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Carrot Lime Soup - recently some friends and I went to lunch and we tried this soup. All of us loved it, so I told the gals I would try and replicate it.
1 small bag of baby carrots (you can also use whole carrots)
1 (32 oz) container of chicken stock, good quality (you might need a little more)
1 small sweet onion, chopped
4 medium size limes, juiced
1/2 cup fresh orange juice
1/4 cup heavy whipping cream (they did not use this in theirs)
salt and freshly ground black pepper
In boiling salted water add carrots and chopped onions. Cook until very, very tender. Place carrots/onions in food processor or blender with a little of the stock and pulse until it looks like baby food, adding stock if needed. When pureed, add back to pan with stock; add orange juice and lime juice, stirring. Taste and adjust seasonings. Stir in more stock if needed. Add whipping cream and stir.
Grandma Bowman's French Dressing (my mom's mother)
3 cups olive oil (the original recipe called for vegetable oil, but I think olive oil works better)
3 cups ketchup
1 1/2 cups sugar
8 Tbl. dried onions
1 Tbl. salt
1/8 cup fresh lemon juice
1/8 cup garlic powder
Place all ingredients into large bowl and beat with electric mixer for about 20 minutes on medium speed until well incorporated. Place in covered container in frig. You will have to whisk this when ready to use. Makes a lot.
Kristin's Tomato Quiche (my younger sisters recipe)
4 eggs
1 1/2 cups whipping cream
1 cup sweet onion, chopped
2 garlic cloves, minced
2 Tbl. butter
4 large ruby red tomatoes, peeled, chopped, seeded
salt and freshly ground black pepper
1 tsp. red pepper flakes
1/2 tsp. thyme
3 Tbl. Italian parsley, chopped
2 cups shredded Jack cheese, divided
1 (10-inch) unbaked pastry shell
Preheat oven to 425 degrees. In a saute pan, add butter, onion & garlic and cook until softened. Add tomatoes, thyme, red pepper flakes, parsley; season with salt and pepper. Cook until liquid is almost evaporated about 15 minutes. Remove from heat. Sprinkle 1 cup of cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In mixing bowl beat eggs until foamy. Stir in cream; mix well and pour into pie shell. Bake for 10 minutes at 425, then reduce heat to 325 degrees and bake for 40 minutes. Remove from oven and let rest on cooling rack for 10 minutes before slicing. Note: If you want you can add cooked bacon.
Mom's Frosty Fruit Salad
1 (8 oz) package cream cheese, (room temperature)
1 cup sour cream (not light)
1/4 cup sugar
1/4 tsp. salt
1 (16 oz) can pitted dark sweet cherries drained and halved
1 (16 oz) can apricot halves, drained and sliced
1 (8 3/4) oz. can crushed pineapple, drained
2 cups miniature marshmallows
few drops red food coloring
In a mixing bowl, beat cream cheese until fluffy. Stir in sour cream, sugar and salt. To this mixture, add cherries, apricots, pineapple and marshmallows. Add food coloring to tint a nice pale pink color. Pour into a 9x5x3-inch loaf pan and freeze about 6 hours or overnight. To serve, let stand out for a few minutes then remove from container onto attractive serving dish or platter.
Sara's Easy Rolls - (a gal I worked with one time gave me this recipe)
2 Tbl. butter
1 tsp. salt
1 Tbl. sugar
1 Tbl. bulk yeast or 1 package
1 1/2 cups water (115 degrees)
Add all to bowl and proof.
4 cups all purpose flour (plus maybe more if needed)
Add flour to bowl, if too sticky add a little more flour. Shape, rise, punch down and cut into pieces and roll with your hands into rounds. Place on baking sheet and bake at 375 degrees until golden brown.
Mom's Old Fashioned Garden Green Bean Salad (a family gathering favorite)
1 can (16 oz) green beans, drained (or you can use fresh if available)
2 cans (17 oz) lima beans, drained
1 (16 oz) can kidney beans, drained
1 (16 oz) can wax beans, drained
1 (15 oz) can garbanzo beans, drained
1 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 cup Italian parsley, chopped
1 Tbl. lemon zest
3 celery ribs, chopped
1 bunch scallions, sliced including green part
2 cups white vinegar
2 cups sugar
1/2 cup water
salt and freshly ground black pepper
Drain all beans and place in large bowl. Add green pepper, red pepper, lemon zest, celery, parsley, and scallions. Bring remaining ingredients to a boil and boil for 5 minutes. Remove from heat and pour over vegetables. Cover and refrigerate overnight. Taste and adjust seasonings. With slotted spoon remove to lettuce lined platter and pour over a little of dressing. If desired, garnish with sliced hard boiled eggs. The beans also taste good when sprinkled with crisp cooked chopped bacon.
Baked Creamed Cabbage (my mom Dorothy's recipe and it's so good, my dad loves it)
1 head of cabbage, shredded
3 Tbl. butter
3 Tbl. all purpose flour
salt and freshly ground black pepper
dash of nutmeg (if desired)
1 1/2 cups milk
Tabasco, few dashes (optional, but I like it)
Soda or buttery crackers, crushed
Preheat oven to 350 degrees. Shred cabbage finely. Cook in boiling salted water for 7 minutes, drain well and place in buttered 9x13 casserole dish. In a saute pan, add butter and melt, whisk in flour and cook for 1 minute. Season with salt and pepper (add Tabasco or nutmeg if desired). Whisk in milk and cook until thickened. Taste and adjust seasonings. Pour over cabbage and sprinkle with cracker crumbs. Bake until hot and bubbly.
Mom's 3 Bean Casserole (this was a dish mom always took to potlucks and there was never any leftovers)
1/2 lb. bacon, chopped
1/2 lb. hamburger meat (I use ground turkey or chicken)
1 large onion, chopped
1 large can baked beans, mom used B & M brand (do not drain)
1 (16 oz) can kidney beans (do not drain)
1 (16 oz) can lima beans (do not drain)
1/2 cup ketchup
2/3 cup dark brown sugar
2 tsp. apple cider vinegar
1 tsp. salt
Black pepper
Cook bacon, hamburger and onion until cooked, drain and add to large bowl. Add remaining ingredients and mix well. Pour into large casserole dish and bake at 350 for 1 hour or until hot and bubbly. You can also place in crock pot, if desired. I personally like it better baked.
Aunt Shorty's Grasshopper Pie (my aunt from Omaha, NE)
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup butter, melted
3 cups mini marshmallows
1/2 cup milk
1 1/2 cups whipping cream
1/4 cup creme de menthe
3 Tbl. white creme de cocoa
few drops green food coloring
Chocolate bar, shaved for garnish
Preheat oven to 350 degrees. Mix crumbs and butter and place in a 9-inch pie pan, pressing firmly and evenly against bottom and sides. Bake for about 10 minutes, remove to cooling rack and cool. In a saucepan melt marshmallows with milk over low heat, stirring constantly. Chill until thickened. In chilled bowl, beat whipping cream until stiff peaks form. Stir chilled marshmallow mixture into whipped whipping cream to blend. Gradually fold in liqueurs to whipped cream and fold in food coloring. Pour into baked crust and chill for at least 4 hours. Garnish with shaved chocolate pieces.
Kari's Chewy Oatmeal Cookies (a friend from high school)
1 cup all purpose flour
3/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3/4 cup shortening
1 1/3 cup brown sugar
2 eggs
1 tsp. pure vanilla extract
2 cups old fashioned oats
1 cup dark raisins
In a large bowl, sift together flour, soda, salt, cinnamon. In a mixing bowl, add shortening and sugar and mix well. Beat in eggs one at a time and add vanilla . Add dry ingredients and mix well. Stir in by hand raisins and oats. Place spoonfuls on baking sheet and bake in 350 degree oven for 12 to 15 minutes. Remove to cooling rack.
Grandma's Oven Barbecued Chicken (my mother's moms recipe)
4 lbs. chicken pieces (cleaned and patted dry)
1 onion, chopped
3 cloves garlic, minced
3 Tbl. butter
3/4 cup ketchup
1/3 cup white vinegar
3 Tbl. brown sugar
1/2 cup water
2 tsp. prepared yellow mustard
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
Heat a small amount of oil in large pan and fry chicken until nicely browned. Drain and place chicken in 9x13 baking pan. In saucepan, saute onion and garlic in butter until tender; stir in remaining ingredients and simmer uncovered about 20 minutes. Pour over chicken and bake at 350 degrees for 1 hour, basting occasionally.
Julia's Tropical Black Bean and Papaya Salad (I think my niece Jasmine would like this she just got back from Costa Rica)
3 Tbl. fresh lime juice
zest of 1 lime
1 Tbl. fresh ginger, minced
2 tsp. honey
4 Tbl. vegetable oil
salt and freshly ground black pepper
2 cans black beans, drained and rinsed
2 medium ripe papayas, peeled, seeded and diced
1 red onion, julienne sliced
1/2 cup mint leaves, chopped
For vinaigrette; in a bowl, combine lime juice, ginger and honey. Whisk in oil and season with salt and pepper. In another bowl, combine beans, papaya and onion and gently toss together. Pour over vinaigrette and toss again. Cover and place in frig for at least 1 hour. Add mint and toss again. Before serving, taste and adjust seasonings. Line platter with red leaf lettuce and pile on salad. Garnish with extra mint leaves. I also like this served over warm cooked white rice.
Julia's Classic Cheese Chicken Chowder (I started making this when I was first married)
3 cups chicken stock (good quality)
2 cups Yukon Gold potatoes, peeled and large dice
1 cup carrots, large dice
1 cup celery, sliced
1 onion, chopped
salt and freshly ground black pepper
1 tsp. fresh thyme, chopped
1/4 cup butter
1/3 cup all purpose flour
2 cups milk
1/2 cup whipping cream
2 cups cheddar cheese, shredded
2 1/2 cups cooked chicken, diced
Tabasco, to taste
Italian parsley, chopped (garnish)
croutons (garnish)
In large stockpot, bring chicken stock to boil; reduce heat and add potatoes, carrots, celery, onion; season with salt, pepper, thyme and Tabasco. Cover and simmer for about 15 to 20 minutes until vegetables are tender. In a saute pan, melt butter and whisk in flour, cook for about 1 minute to remove flour taste. Stir in milk and cream and cook over low until thickened. Stir in cheese and cook until melted. Stir this mixture into broth with chicken, cook until heated through. Taste and adjust seasonings. To serve, place in individual serving bowls or soup tureen and garnish with chopped parsley and croutons.
Mom's Tossed Salad with Garlic Dressing
4 cups Romaine, torn into pieces
1 cup bibb lettuce, torn into pieces
2 cups iceberg lettuce, torn into pieces
1 cup sharp Cheddar cheese, grated
1 cucumber, sliced (do not peel, I like English cukes best)
1/2 cup cherry tomatoes, halved
1/2 cup green bell pepper, sliced
1/2 cup red bell pepper, sliced
1/2 red onion, julienned
1/4 cup black olives, pitted
6 slices bacon, cooked crisp and crumbled
Dressing
1/2 cup bottled Italian dressing
1/2 cup fresh Parmesan cheese, grated
3 garlic cloves, minced
1/2 cup mayonnaise
3 Tbl. Italian parsley, chopped
Croutons (topping)
In a large bowl, combine all salad ingredients, including bacon. In another bowl, add Italian dressing, minced garlic cloves, Parmesan cheese, mayonnaise, parsley and whisk well. Pour over salad and mix well. Place mixture on large platter and add croutons.
White Texas Sheet Cake (this cake is better when it sits longer, this is a recipe of my aunt Lucille from the Ft. Worth area)
1 cup butter
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream (not light)
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
Frosting
1/2 cup butter
1/4 cup milk
4 1/2 cup powdered sugar
1/2 tsp. almond extract
1 cup walnuts, lightly toasted and chopped
Preheat oven to 375 degrees. In large saucepan, bring butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda; stirring until smooth. Pour into a greased 15x10x1 inch baking pan and bake for 20 to 22 minutes until done. Remove to cooling rack and cook for about 20 minutes. Frosting; In a saucepan combine butter and milk and bring to boil. Remove from heat and add powdered sugar and almond extract mixing well. Stir in walnuts and spread over warm cake.
Frozen Mocha Dessert (my aunt Jake's recipe from Gothenburg, NE)
2 tsp. instant coffee
1 Tbl. hot water
1 cup chocolate cookie crumbs
3/4 cup pecans, chopped fine
1/4 cup butter, melted
2 packages (8 oz.) cream cheese, softened
1 (14 oz.) can condensed milk
1/2 cup chocolate syrup (good quality)
1 (8 oz) carton Cool Whip
1 semisweet chocolate bar (shaved)
In a cup, dissolve instant coffee with hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into bottom of 13x9 inch baking pan. In mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in Cool whip and spread over crust. Sprinkle with remaining pecans on top and freeze. When ready to serve cut into pieces, place on serving plate and drizzle over extra chocolate syrup, and add chocolate shavings.
Sock it to me Cake - (this recipe is from my mom, I think she started making this in the 70's and I have seen a few versions, but basically they are all the same) Remember the show Laugh In, isn't that where sock it to me came from?
1 box yellow cake mix
1/2 cup sugar
3/4 cup Wesson oil
1/2 pint sour cream (not light)
1 cup pecans, lightly toasted and chopped
4 eggs
2 Tbl. dark brown sugar mixed with 2 Tbl. cinnamon
Glaze:
1 1/2 cups powdered sugar
2 Tbl. milk
2 Tbl. fresh lemon or orange juice
Preheat oven to 350 degrees. Lightly grease a tube or bundt pan. This recipe calls for a tube pan. Mix cake mix, sugar and oil together, add eggs one at a time. Add sour cream and pecans. Pour 1/2 of batter into a tube pan and sprinkle with brown sugar/cinnamon mixture. Pour over the rest of batter, place in oven and bake for 1 hour or until pick inserted in middle comes out clean. Remove to cooling rack, let cool slightly and remove to serving plate. To make glaze; in small bowl whisk together ingredients and spoon over cake if desired.
Mom's Rhubarb Upside-Down Cake
Cake
1 1/2 cups all purpose flour
3/4 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/4 cup butter, melted
2/3 cup whole milk
1 egg
Topping
3 cups fresh rhubarb, cut into 1/2-inch slices
1 cup sugar
2 Tbl. all purpose flour
1/4 tsp. cinnamon
1/4 cup butter, melted
Heavy whipping cream
powdered sugar
1 tsp. raspberry extract
Preheat oven to 350 degrees. Place rhubarb in greased 10-inch heavy skillet. Combine sugar, flour and cinnamon and sprinkle over rhubarb. Drizzle with melted butter. For batter; combine flour, sugar, baking powder, salt and nutmeg in a bowl. Add melted butter, milk and egg and beat until smooth. Spread over rhubarb mixture. Bake for 35 minutes or until done. Remove to cooling rack and loosen edges immediately and very carefully, invert onto serving plate. You might need help in doing this so you don't get burned. In a bowl add whipping cream, a little powdered sugar and 1 tsp. raspberry extract. Whip cream to medium peaks form. Slice cake and serve with whipped cream.
Bon Appetit
"And they began to celebrate."
Luke 15:24
My mother has Alzheimer's and is in a care facility in WA. I have been reading my blog to her lately when I call and she seems to enjoy listening to the stories and loves it when I tell her I post her recipes. I really miss her very much. Sadly, in December of 2010 my wonderful amazing mother passed away. Now she is happily living in heaven with her memory back. I love and miss you very much mommy!
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