Can I have your secret family recipe?!?!?
Well, all right, if you insist. Pour most of the liquid off canned pork & beans. Add a lot of brown sugar and ketchup. Put some bacon and sliced onions on top. Bake for a long time. We are now in the third generation of taking these baked beans to affairs and everybody asks if this is an old family recipe. We smile and say very little.
true story:My mom made chicken for my bio dad for their first married meal It was very simple and saucy and over served over rice when he came home he declared " Did you get that recipe from my mother? that is my grandmothers secret chicken!' fast forward a millon years and a divorce I am making a saucy chicken in the oven my step dad comes home from work and says " Did you get that recipe from my mom? that smelllllllls just like my mothers secret chicken"...Apparently it is everyone's Mother's secret chicken
one cut up fryer
1 (1 ounce) envelope dry onion soup mix
4 ounces Russian salad dressing
4 1/2 ounces apricot jam
Mix it all together poor over fyer and cook uncovered in the oven at 350
My Mom used to make what she called a Washday pudding. (that was back in the days when you had to squeeze the laundry yourself through the wringer washer). It is a cake atop a brown syrup. In Quebec we call it Pudding Chomeur. I will post the recipe tonight if it is of interest to you.
I misplaced the recipe and had to call my sister for it sorry for the delay.
In a small pot add 2 cups of brown sugar, and 1 cup of water and heat until the sugar dissolves. Do not boil. Set aside, cool and then add 2 tablespoons of butter and a teaspoon of vanilla and blend together. Transfer to a square baking dish. (Personally I would skip the pot and combine in the square dish, but it's my Mom's recipe.
The cake part:
1/4 cuo of butter
1/2 cup of white sugar. Cream together the butter and the sugar and then add 1 egg.
Sift together dry ingredients:
1 1/2 cup of ap flour
3-4 teaspoons of baking powder
a tinge of salt (1/8 teaspoon)
Add to the butter and sugar mixture alternatively with 1 cup of milk until all is blended.
Dollop the batter on top of the syrup.
Bake at 375 until golden brown (About 3/4 to 1 hour)
Not a secret recipe - from my Great Aunt. My Aunt and I are the only ones who make them as far as I know. It's a great recipe - especially for miscellaneous grilled food! (burgers, chicken, pork). Can double for a large gathering - works fine.
1 lb pinto beans – soak overnight
Add 1 ½ tsp salt
3 T oil
Bring to boil, cover and simmer until tender. Drain.
4 oz diced bacon
1 medium onion, cut fine
3 cloves garlic, minced
2 T molasses (light)
½ tsp worcestshire sauce
½ C catsup
1/3 C brown sugar
1/3 tsp dry mustard
1 ¼ T cornstarch mixed with 1 ¼ C cold water
3 T apple cider vinegar – at end
Stir carefully, cover & cook slowly on top of range for 30-40 min or bake at 350˚ for 1 ½ hrs. (may take longer)
Put in crock-pot & simmer away. Add vinegar at end.
Red beans & rice:
2 lb beans
1 bell pepper
2 ribs celery
2-4 cloves garlic
2-3 bay leaves
1 tbsp sugar
2 tsp dried oregano
1 lb ham, tasso or any pork product
1 lb sausage, smoked or andouille
1 12 oz amber beer
Wilt veggies in a few tbsp bacon grease. Add pork and simmer for a few minutes. Add beer, beans, pepper, sugar, bay leaves, oregano and enough water to cover.
Bring to a boil, cover and simmer for at least 3 to 4 hours, until beans are tender. Add sausage and simmer for one hour.
One condition: you can't serve it in Brooklyn.
Oma's Celery Salad
1 whole celery, chopped (also use interior leaves)
1 small sweet onion, chopped fine
½ c. mayonnaise (I always whip mayonnaise before adding other ingredients)
1/4 c. vegetable oil
2 T lemon juice
2 T sugar
salt and pepper
Combine mayo, oil, lemon, sugar, and S&P. Pour over chopped celery and onion. These are approximate amounts, adjust to taste.
I up the lemon juice a little or (even better) zest the skin into the dressing too. (Truth is, lemons don't seem as tart as they used to be.) If you can find it, a dash of lemon salt/ascerbic acid pushes it over the top.
And you really have to use some of those faint interior leaves. Don't ask me why but that makes the salad.
And if you can do it ahead of time, it is better after a day or more. -hambone
Not a secret I'll give it to anyone who asks. It is good old potato salad. The difference is that the potatoes (Idaho's) are cooked in their skins, peeled when fork tender, broken up roughly. Then doused liberally with cider vinegar and S&P. Then when at room temp. add hard cooked eggs, diced pepper, diced dill pickles, chopped onion could be red or white, sliced olives...whatever. Mix with REAL MAYO (no Miracle Whip). Chill and serve. It is the cider vinegar added while the potatoes are still hot that makes the difference.
That's Cook's Illustrated's "secret" to potato salad. I do the same thing but instead of potatoes, soaked-then-slightly-overcooked dried large lima beans (the canned equivalent is butter beans, not the smaller green ones). Fauxtato salad is healthier and tastes identical to that made with potato.
georgia faye's sauerkraut and porcupine meatballs
(online here at chowhound)
burger bundles (online) -- made with stuffing
lawrence williams' corn bread -- tender and no sugar (online here at chowhound)
sour cream pound cake -- damn brilliant (google my screen name with pound cake and "cakes old south")
Flip over a bag of tollhouse chocolate chips. Not so secret.
Use half butter and half butter flavored crisco. Don't measure the vanilla, just splash it in there.
Eat a good couple of cookies worth before adding the chocolate chips.
Bake as directed.
Look surprised it didn't make as many cookies as the recipe says it does.....
Sure! Here is my mother's recipe for perfect baked chicken:
Thaw 4 boneless, skinless chicken breasts
Line a 13 x 9 baking pan with foil
Place thawed breasts in pan
Cover with foil
Bake. Then bake some more. Oven temp? I think it was around 350*
Do crossword puzzle
Has it baked for 2 hours? Ok good.
Pull Open Pit BBQ sauce from fridge
Give to son so he can attempt to add moisture to chicken breast hockey pucks produced from steps above.
And they wonder why I took up such an interest in cooking...
My Mom's meatloaf was good & even though I've tried other recipes I have found none better. My 2 daughters once had a meatloaf taste testing contest & Mom's recipe was a clear winner. Here's Mom's recipe.
Chop 1/2 of an onion.
Chop an equal amount of celery.
And chop an equal amount of green bell pepper
Saute vegetables in a small amount of oil till tender.
Let vegetables cool.
Place 2 pounds ground beef in a large bowl. Then add:
3 Tablespoons ketchup
2 Tablespoons horseradish (the grated variety stored in vinegar and purchased in a jar)
1 and 1/2 slices of bread (soaked in milk, squeezed dry, then pulled apart)
1 teaspoon powdered beef bouillon (or 1 beef bouillon cube crushed)
1 Tablespoon parsley
salt & pepper (to taste)
the cooled vegetables
Combine ingredients well. Place mixture in a foil lined baking pan & shape into a loaf
Bake at 400° for 20 minutes.
Lower heat to 375° and bake for 10 minutes
Lower heat to 350° and bake till done, about 50 minutes