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.
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.
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!
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.
my grandma's strudel. It's complicated and made with oil pastry which you do yourself not a flakey one. I will work it all out and post it, it's amazing.
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
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.