Mother's or Grandmother's treasured passed down recipe....
Hey everyone...just curious to see what your most treasured passed down recipe was.
Mother's (very simple)
1 1/2 lbs ground beef
1 small onion
1 tbsp mustard
1 tbsp vinegar
3/4 cup ketchup
1/4 cup bbq sauce
1 tbsp sugar
Cook meat and onion....drain. Add all other ingredients and let simmer for 20 minutes. Also great as a dip with chips. During the summer my parents ran the ballparks. My mother always served these at the concessions and it was the first to go. Very simple and quick to make. Everyone always ask for the recipe.
Cheese spaghetti (Goes with Roast)
Juice from Roast
Cook spaghetti...drain. Return to pot and low heat. Add cheese, chili powder, garlic, pepper, and roast from juice to taste. The key is the roast juice. Most people put milk in mac and cheese, the juice simply makes it. I never had the privilege of meeting my grandmother as she passed before I was born, however, you could always count on this with every roast made.
My Mother's hamburger stroganoff...so much better than other renditions, IMO...also my son's favorite dish...
1 1/2 lbs lean ground chuck or sirloin
1 green or red pepper
1 large sweet onion
3 cups Bloody Mary juice, or spicy Tomato juice, or V8 juice
3 cups noodles (not cooked...can use whatever shape you like..I use spiral)
Mushrooms, fresh, sliced ( I omit these because my son hates them)
Spices (see directions)
1 cup thick sour cream
Brown meat, onion, green pepper, and mushrooms in a bit of oil....In the meantime, mix your tomato juice with spices...impossible to give actual measurements...I like spicy, so I add some chili powder, cumin, oregano, garlic powder, parsley flakes, a few shakes of Tabasco...the key to this recipe is the way the juice is seasoned...Don't underdo it....overdo is better.....When the meat is browned, drain any grease, and put the 3 cups of noodles over the meat...do not mix with the meat...then pour the prepared tomato juice over the entire top..Bring that to a boil, then cover it, lower the temp to a simmer, and cook covered for about 25 minutes or until most of the juices are evaporated...Take it off the heat...take a spoon and stir a little mixture of the stroganoff into your sour cream , then put all of the sour cream into the stroganoff and fold it in...Don't stir...It will break up the noodles too much, so fold....My son likes to put even more Tabasco on his individual serving, but we are from Texas, so that is to be expected!! This is even good the next day...
Here's my Grandmothers fried chicken recipe. It's work, but it's great.
2 whole cut up chickens (I use free range now)
salt water - heavy on the salt (I use sea salt)
Soak overnight in the salt water. Make sure all pieces are submerged.
Next night soak in buttermilk with several good dashes of tabasco.
Next night drain chicken and put in bowl. Should still be a little wet.
Have your oven set to 300 for holding the chicken. Start heating good lard or a mixture of crisco and peanut oil. Heat until hot, but not smoking.
Mix flour, salt & pepper together. Beat three eggs until well combined. Have three bowls ready. Two w/ the flour mixture. One with the eggs. Dip the chicken in the flour mixture, then the egg, then the flour mixture. Add to hot oil a piece at a time. Large pieces first. Cast iron is best for this. Cook until golden brown. Turn every 4-6 minutes. Put on large sheet tray and keep warm in oven. Continue cooking all pieces until done. This takes some timing, but about 20 minutes usually works well for me.
Serve w/ mashed potatoes, biscuits and green beans.
My mom just gave me her old crockpot (the older model which was round and more vertical) so I can make her nut bread and Harvey Wallbanger cakes. I was going to make the latter yesterday, but then remembered that the ABC stores were closed. No drambuie, no cake!
My husband brought with him the recipe for his grandmother's meatballs. I got a lot of insight from her tips and now make some really delicious soft meatballs. Recipe is here:
Grandma's Ritz Mock Apple Pie. My, how we loved this special holiday treat. We'd gather around the burning trash can -- or, later, when we got off the streets, around a toasty charcoal grill in the center of living room, usually right next to (or up against) the christmas tree (salvaged from the crack-alley behind the Goodwill store downtown) -- and savor this, um, savory-sweet treat. I remember Grandma slaving over the toaster oven, track-marks up and down her bluish-white arms, creating this incredible family treat. Here, for your pleasure, is her recipe:
pastry for 2-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1-3/4 cups crumbs)
2 cups sugar
2 tsp. cream of tartar
Grated peel of 1 lemon
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1/2 tsp. ground cinnamon
PREHEAT oven to 425°F. Roll out half of the pastry and place in 9-inch pie plate. Place cracker crumbs in crust; set aside.
MIX sugar and cream of tartar in medium saucepan. Gradually stir in 1-3/4 cups water until well blended. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes. Add lemon peel and juice; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon. Roll out remaining pastry; place over pie. Trim; seal and flute edges. Slit top crust to allow steam to escape.
BAKE 30 to 35 minutes or until crust is crisp and golden. Cool completely and enjoy with family and friends.
My grandmother passed along to me a recipe for what she called Mock Chopped Liver. It's a vegetarian version of chopped liver, which I've never had, but I'm told it looks almost identical. It's made with walnuts, lentils, onions and garlic and that's it. So tasty! Everyone looks at it and says they won't touch it because it's not very pretty, but once they try it, they're hooked.
She also gave me her recipe for Thanksgiving jello mold with Russian cream. Don't know where it came from, but it's definitely a staple at our Thanksgivings!
Other recipes from grandma - latkes, brisket, noodle kugel...I"m sure there are more as she was a fantastic cook.
re: sweet ginger
Sure, you won't believe how easy it is.
You'll have to tell me if it actually tastes like chopped liver, or just looks like it.
Saute 3 yellow onions, chopped, and 3 minced garlic gloves in a little oil.
Meanwhile, cook 1 cup lentils in 2 cups water until almost mushy.
In food processor, in two batches if necessary, coarsely chop 1 cup walnuts first then add lentils, onions&garlic, s&p to taste. That's it!
re: sweet ginger
Made a small batch today- sauteed 1 onion, 1 garlic clove, and a half pkg of those prepared lentils from TJ's- it made about a cup and a half or so of spread. Super easy, definitely nothing pretty to look at, but my toddler and I stood at the counter eating it by the spoonful out of the Cuisinart prep bowl- who needs crackers? Thank you!
"MY MOTHER'S MINI MEATLOAVES"
(aka deriving from her Mother's & before that, probably her's too - my maternal grandmother was aka "Gourmet Gram")
I will not eat meatloaf, unless it's my "mom's method!" Here it is:
* 3 cups chopped yellow onions * 2 tablespoons olive oil
* 2 teaspoons sea salt * 1 teaspoon freshly ground black pepper
* 1/2 teaspoon dried thyme * 1/3 cup Worcestershire sauce
* 3/4 cup chicken stock * 1 1/2 teaspoons tomato paste
* 5 pounds ground veal/pork/beef combination * 1 1/2 cups plain dry bread crumbs
* 3 large eggs, beaten * 3/4 cup ketchup
Preheat oven to 325 degrees F.
In a medium saute pan, saute the onions, olive oil, salt, pepper, and thyme until translucent, about 15 minutes; then, add the Worcestershire sauce, chicken stock & tomato paste & mix well. Allow to cool down.
Combine the ground meat, bread crumbs, eggs & onion mixture in a large bowl. Mix well & shape into individual mini loaves on an ungreased sheet pan. Spread the ketchup evenly over the top of each one. Bake for about 1.5 hours. *** Adding a pan of hot water in the oven under the sheet pan, will keep the tops from cracking; however, some folks enjoy the top crispy.
The sandwich lover that I am, I almost like it better the next day between really good white country bread.
My grandma made this incredible Saxon Pie, which was the shape like a pizza, with a sour cream sauce, then peaches, plums or whatever you had that was a soft fruit, were sliced thinly and laid on top. She then drizzled something else on the top - Hmm - don't remember, but it was baked and so very good. She also made homemade sausage, and a hungarian crepe recipe that I cannot find. It didn't have fruit in it, it was filled with cottage cheese.
Any of the variety of dishes made for the Japanese New Year including osechi ryori (various boiled vegetables), kuchitori like bean curd, eggs and fishcakes, and special celebration rice. Making these dishes was a week-long activity and our entire family would gather in the kitchen to prepare for it.
Aunt Hilda's Tassies
6 oz cream cheese
1/2 lb butter
2 C flour
3 eggs beaten
1-1/2 C brn sugar
3T melted butter
1C ground walnuts
Cream first 3 ingredients together. Make 48 walnut size balls. Pat & shape into greased tins (Aunt Hilda used a "shtumph" (wooden stick with rounded end).
Mix Nut filling ingredients.
Fill tassies with nut filling and bake at 350 until goden brown -30-40 minutes
Serve cooled with good coffee - mmmmm mmmm
re: jh nj
re: sweet ginger
I'm happy to share them with you- they are so yummy, they won me & my siblings over back when we were kids- not exactly the date's prime audience! I hope you enjoy them as much as we did-
for the filling:
10 oz. dates, chopped
1/2 c. sugar
1/2 c. water
1/2 c. chopped pecans
Cook the dates, sugar, and water in a saucepan over medium heat until thick, about 10 min. Add the pecans and set aside to cool.
for the dough:
1 c. sugar
2 eggs, beaten
1/2 c. shortening
2 c. flour, sifted
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
Cream the shortening with the sugar. Add the eggs and vanilla and mix well. Combine the dry ingredients and add to the shortening/sugar mixture; mix well. Divide the dough into 2 parts and roll each one out on a lightly floured board (a long rectangle-ish shape, since it will be rolled jelly-roll style after the next step). Spread each with half the date mixture. Starting from the long edge, roll dough into a log, wrap and chill until firm. Slice dough about 1/4-inch thick and bake at 350 degrees for 8-10 minutes.
Oh, it was a treasure alright. Such a rare treasure that we leave it buried right were it is. ;) If you missed the aspic craze, you are lucky. The recipe is given to new family members by marriage as part of the welcoming. We are a harsh bunch I tell ya.
Lessee... neither my mom or grandmom could cook. Great grandma had a very northern potato salad recipe (she was from Sheboygan and it seems potato salad is very regional in style).
One hard cooked egg for every potato. Only celery, no onion. Lots of mayo.
A cranberry bread (with walnuts, and some orange juice as a flavoring). According to my Mother and Grandma, this bread *must* be baked in cans (16 oz veggie cans, washed out). Charming little cylindrical loaves! But: very easy to eat a whole loaf when they're so cute!
Gotta dig that recipe out, as the holidays are coming too fast!
HOLY ORANGE COOKIES, BATMAN! My great grandmother made orange cookies when we were kids and we basically stood in the door waiting until they were cool enough to post. A few weeks ago, my 13 year old Lab Daisy passed and I went straight into cooking mode. Dug out the box and made orange cookies! God, what I have missed over the last 10+ years!
Hers was basically flour, sugar, eggs, butter (the recipe reads "SPRY") salt, oj concentrate, sour cream with baking powder mixed in and maybe a hit of baking soda in there. The frosting is butter, "XXX sugar" and more OJ concentrate.
Good God Almighty...a damn fine reason to have been a kid in the 70's.
re: Terri C
Orange Cookies 350 degrees, 10-12 minutes
2 sticks of butter
2 cups of sugar
2 large eggs
1 cup of sour cream mixed with 1 tsp of baking SODA
2 tsp of baking POWDER
1 tsp salt
3/4 cup thawed orange juice concentrate
4 cups of flour
mix the sour cream and baking soda and set aside (it will get bubbly)
cream the butter and sugar til light and fluffy
add in eggs one at a time
add orange juice concentrate
add sour cream mixture
mix flour, salt, powder and add in 1 cup at a time
drop by teaspoon on a greased cookie sheet. The edges should be golden brown and the centers sliightly puffed and a pale color. Ice while warm.
1 stick of butter, melted and cooled
3 cups confectionary sugar
orange juice concentrate to make it a thick frosting
Let me know how they are for you!
These sound similar to my great grandma's carrot cookies, but obviously without the carrots. I love them too! Will have to try out the orange cookies! I'm curious to see how similar MMRuth's are to yours.
There are so many recipes handed down from my mom, my grandma, my great grandma, my great aunts- we're big eaters and cookers in my family, so it's hard to pick just one. Of course my favorite ones never turn out just like grandma made or just like great grandma made! Still working on my family cookbook and I received 5 copies of my great grandma's banana cupcakes, so I'm assuming that was everyone's favorite!
Sounds wonderful. Does it make an incredibly large quantity? Should the icing be of a consistency to drizzle on, or spread w/ a spatula?
Sorry to hear about your Lab, I lost my 15 yr old Golden in '05 and my 7 yr old this summer.
Here's my Mom's favorite pie:
Angel Pecan Pie
3 egg whites
1 cup sugar
1 tsp vanilla
1 ½ cups chopped pecans
1 cup graham cracker crumbs
1 cup cream
½ tsp almond extract
1 Tbsp. sugar
Whip egg whites until it makes very soft peaks, add sugar slowly until meringue is glossy and holds stiff peaks. Fold in vanilla, cracker crumbs, and 1 cup pecans. Fill 8 inch pie pan, pushing up the sides of the pan with a spoon to form a crust. Bake 350 for 30 minutes. When crust is cool, fill w/ whipped, sweetened and flavored cream, sprinkle w/ remaining ½ cup pecans.
Note: Since my pie plates are all 9 “ and since I prefer to use less cream, I make 1 ½ recipes, place in a 9 “ pan, and use about ½ the cream.
I'm sorry about Daisy -- I always turn to my mom's and grandfather's recipes when I need to assuage the hurt, too. :) Speaking of comfort foods, is that chicken with croutons you mention on your profile a family recipe? Would you mind posting it??? I'm looking for some cozy and creative chicken inspiration.
re: foxy fairy
sure....its one of those never fail, really hard to screw up recipes!
4 or 6 or 8 boneless skinless breasts
4 or 6 or 8 slices of sharp swiss or greyure or smoked provolone
1 or 2 cans (depending on how many breasts you use) of campbells cream of chicken or cream of mush with roasted garlic soup
1/2 or 1 can of white wine OR milk (depending on how much soup you use)
1 stick of butter (no substitutions)
1 bag of seasoned croutons (I use Rothbury Farms seasoned...I dont like the big chunky salad croutons but the smaller cubes from the old days)
put the breasts in a pyrex and lay the cheese on top. Mix the soup with the wine or milk and pour over. Bake in a 300 degree oven for 45-55 minutes, depending on the thickness of the breast. The top will get dark brown bubbles on top from the cheese melting. While the chicken bakes, melt the butter and mix in the bag of croutons. At the end of the cooking time, cover the top of the chicken with the croutons and crank the oven to 400. Let the croutons get nice and golden brown and super crunchy. Let stand for 5-10 minutes before serving. Never, ever a piece left.