A favourite treasure is my printed household cookbook.
I obtained my copy of the e-book, “Via the Years – A Assortment of Recipes and Remembrances,” years in the past at my mom’s household reunion. The e-book’s extremely valued for the cherished recollections it evokes – and a particular household memory that’s included with every recipe.
Mother’s household, the Greens, was giant – she was certainly one of 13 youngsters, 10 of which had been women. Being surrounded by so many sturdy and noteworthy ladies who beloved to prepare dinner, I developed an appreciation for meals and household dinners at an early age. Nothing fancy – simply good ol’ Southern cooking. We had been a close-knit household, so vacation and birthday celebrations had been fairly the occasions. Any get-together included a smorgasbord of scrumptious meals at potluck-style gatherings. My many cousins, whose ages spanned a variety, contributed as effectively – there wasn’t a single inch of desk area left.
My first cousin, Leo Vincent, nicknamed “Skipper,” later went on to turn into the manager chef on the Pineapple Room at Cheekwood Property and Botanical Gardens in my hometown, Nashville.
When the reunion was being deliberate, every member of the family was requested to offer passed-down recipes for the treasured recipe e-book – a terrific concept for preserving classic favorites. What resulted was a priceless heirloom of classic household favorites that spanned three generations.
Featured immediately are a couple of oldies however goodies from which you’ll pull brunch, lunch, or dinner collectively in a snap. With so many shut-in this time of yr – contemplate inviting somebody over for a meal.
Winter’s received a safe maintain on us with some chilly, snowy climate. When you’re homebound, a worthy venture could be compiling your personal treasured, heirloom recipes. It’s the proper time to get your prolonged household concerned. One of many causes I prepare dinner is to honor my culinary traditions.
My Uncle Leon, the oldest of my mom’s siblings, usually spoke these phrases to the kids earlier than consuming:
“Let’s go to mattress stated Sleepy Head,
Tarry awhile stated Gradual
Placed on the pot stated Grasping Intestine
We’ll eat earlier than we go”
SKIPPER’S PINEAPPLE ROOM HERB CHEESE
1 ½ lb. softened cream cheese
½ Tbsp. dry basil
½ Tbsp. dry dill
½ Tbsp. garlic powder
In a bowl, mix softened cream cheese, basil, dill, and garlic powder. Whip till clean. Switch cheese to a mildew and refrigerate in a single day. Serve with artisan crackers as a selection for an appetizer. Can be utilized in potatoes, grits, and so forth. as a flavoring.
BARB & SONNY’S GINGER FRUIT TEA
4 brewed household measurement tea baggage
1-quart water
1 ½ cups sugar
1 lg. can frozen, thawed orange juice
1 lg. can frozen, thawed lemonade
1-quart ginger ale
Brew tea baggage in 1-quart water. Place in a gallon pitcher. Add frozen then softened cans of orange juice and lemonade. Combine effectively. Add ginger ale. Combine effectively. Add sufficient water to make a gallon. Stir effectively and serve chilly.
SUZANNE’S ORANGE JULIUS
6 oz. frozen orange juice (don’t thaw)
1 cup complete milk
1 cup water
½ cup sugar
2 tsp. vanilla extract
14 giant ice cubes
In a blender, add frozen, unthawed orange juice, milk water, sugar, and vanilla. Mix all elements in blender. Makes 1 blender full and serves 6 wine glasses. Serve instantly after mixing whereas nonetheless frothy.
PEG’S BUTTERMILK BROWN SUGAR
COFFEE CAKE
2 cups brown sugar
2 cups all-purpose flour
1 cup Wesson vegetable oil
1 Tbsp. all-purpose flour
1 tsp. floor cinnamon
1 egg
1 cup buttermilk
1 tsp. salt
1 tsp. soda
1 tsp. vanilla extract
In a mixer bowl, mix brown sugar, flour, and oil. Combine effectively. Take away ½ cup of this combination to a different bowl. Add 1 Tbsp. flour and 1 tsp. cinnamon to the eliminated ½ cup combination. Put aside. Mix remaining sugar combination with the egg, buttermilk, salt, soda, and vanilla. Bake in a butter-greased baking pan. Sprinkle reserved topping evenly excessive. Bake in a preheated 350-degree oven for 40 minutes. Peg is my first cousin and serves this espresso cake for small teams at church.
COUSIN BOO’S SAUSAGE SOUFFLE
1 lb. cooked, drained common sausage
6 eggs
2 cups complete milk
6 slices, crustless, cubed bread
1 cup grated Velveeta Cheese
1 tsp. dry mustard
1 tsp. salt
In a skillet, prepare dinner sausage till brown and crumbly. Drain effectively on paper towels. In a mixer bowl, beat eggs. Beat in milk and blend effectively. Lower crusts off bread and dice. Add to egg combination. Add grated cheese, dry mustard, and salt. Combine effectively. Fold in sausage and blend effectively. Refrigerate in a single day. Bake in a butter greased 8 x 10 baking dish in a preheated 350-degree oven for half-hour. Scale back warmth to 300-degrees, and bake further quarter-hour. This dish was made for a marriage breakfast given in honor of my sister, Suzanne.
MAGG & TODD’S MATER-ONION
LINGUINE SALAD
1 lg. pkg. linguini
1 lg. bottle Italian dressing
1 diced pink onion
1 diced tomato
Sliced ripe olives (elective)
Garlic salt, to style
Dry Italian seasoning, to style
2 sliced hard-boiled eggs
Put together linguini in accordance with pkg. instructions. Drain effectively. In a bowl, mix linguini, dressing, onion, tomato, olives, and spices. Garnish with sliced hard-boiled eggs. Refrigerate for a number of hours and serve chilly. Todd is my second cousin. My cousins span a large age vary, and I’ve many third cousins.
ZANNIE’S CHICKEN PASTA SALAD
2 cooked, chopped complete hen breasts
4 Tbsp. balsamic or pink wine vinegar
8 oz. cooked, drained pasta
1 Tbsp. further virgin olive oil
1 cup chopped celery
½ cup chopped inexperienced pepper
3 tbsp. chopped inexperienced onion
½ cup chopped parsley
2 Tbsp. chopped pimento
1 ½ tsp salt
½ tsp. dill weed, and celery seed
1/8 tsp. freshly floor black pepper
¼ tsp. Creole seasoning
1 cup premium mayonnaise
2 tsp. contemporary lemon juice
The day earlier than serving, sprinkle chopped hen with vinegar and a few salt. Refrigerate in a single day. Subsequent day, prepare dinner pasta and toss with olive oil. Put aside. In a bowl, mix celery, inexperienced pepper, onion, parsley, and pimento. Combine effectively. Add salt, dill weed, celery seed, black pepper, and Creole seasoning. Don’t go away the Creole seasoning out. Combine effectively. Add mayonnaise and lemon juice. Toss all the things and refrigerate not less than 3 or extra hours. Regulate seasonings to your style. Serve on lettuce leaves. Serves 8. My sister, Suzanne, is usually referred to as Zannie.
BIRDIE & TITTLE’S 3-MEAT TOMATO LOAF
1 crushed egg
¼ cup complete milk
2 cups bread crumbs/cornbread
2 Tbsp. all-purpose flour
4 tbsp. chopped onion
¼ cup yellow mustard
2 ½ tsp. salt
¾ tsp. freshly floor pepper
¼ tsp paprika
½ lb. floor pork
½ lb. floor veal
½ lb. floor beef
1 can tomato puree
In a mixer bowl, beat egg. Add milk and blend effectively. Add bread crumbs, flour, onion, mustard, salt, pepper, and paprika. Combine effectively. In a big bowl, mix and blend all three meats. Progressively add the bread crumb combination to the meat combination. Combine effectively. Switch to a greased loaf pan. Pour tomato puree on prime. Bake in a 350-degree oven for 1 ½-2 hours. My mom’s oldest brother, Leon, usually was referred to as “Tittle” by his many sisters.
MISSY’S CREAMY FAMILY CHICKEN BAKE
4 skinless, boneless, cooked, cubed breasts
1 small carton bitter cream
Can cream of mushroom soup
1 chopped medium onion
1 bag herbed stuffing combine
1 stick softened, salted butter
1 cup reserved hen broth
Cook dinner and dice hen. Reserve broth and put aside. In a bowl, mix cubed hen, bitter cream, cream of mushroom soup, and chopped onion. Combine effectively. In a saucepan, soften butter. Pour in bag of stuffing and blend effectively. Don’t prepare dinner. Within the backside of a 9 x 13 baking dish, put ½ of the stuffing combine. Spoon the hen combination on prime. Unfold prime evenly with the rest of the stuffing combine. Pour 1 cup of broth across the complete prime of casserole. Bake in a 350-degree oven for 45 minutes. Missy is married to my second cousin, David.
AUNT GIN GIN’S HOT ALMOND CHICKEN
2 cups cooked, chopped hen
2 cups chopped almonds
2 cups chopped celery
1 cup cracker crumbs
6 fine-chopped hard-boiled eggs
2 cans cream of hen soup
4 Tbsp. grated onion
2 tbsp. contemporary lemon juice
1 cup premium mayonnaise
Salt and pepper to style
In a mixer bowl, mix hen, almonds, celery, cracker crumbs, and finely chopped eggs. Combine effectively. Add coup, grated onion, lemon juice, and mayonnaise. Combine effectively. Salt and pepper to style. Bake in a well-greased baking dish in a preheated 375-degree oven for 40 minutes.
AUNT HATTIE’S ASPARAGUS CASSEROLE
1 can asparagus
2 Tbsp. salted butter
¼ tsp freshly floor black pepper
½ cup evaporated milk
Reserved asparagus liquid
2 Tbsp. all-purpose flour
½ cup tremendous cracker crumbs
1 chopped hard-boiled eggs
½ cup grated cheddar cheese
Drain asparagus and reserve liquid. Set asparagus spears apart. In a skillet, soften butter. Mix in salt and pepper. Add sufficient milk to reserved asparagus liquid to equal 1 ½ cups liquid. Stir in flour and prepare dinner 2 minutes. In a butter-greased baking dish, layer asparagus, cracker crumbs, chopped eggs, and sauce. Sprinkle cheese evenly on prime. Bake in a 350-degree oven for half-hour or till bubbly.
TITTLE & BIRDIE’S CAULIFLOWER AU GRATIN
½ stick melted, salted butter
1 heaping Tbsp. all-purpose flour
1 cup complete milk
8 oz. cubed Velveeta cheese
2 Tbsp. melted, salted butter
10 crushed saltine crackers
1 cauliflower (or different vegetable)
In a skillet, soften butter. Add flour and stir out any lumps. Take away from warmth. Add milk whereas slowly stirring till integrated. Add cubes of Velveeta. Warmth till it melts whereas stirring. Crush salting crackers. In one other skillet, soften butter and blend in crushed crackers. Warmth till browned. In a saucepan, boil cauliflower or different vegetable. Drain and place in a greased casserole dish. Pour cheese combination over cauliflower. Sprinkle browned crumbs on prime. Don’t cowl. Bake in a 350-degree oven for half-hour.
AUNT HOOTSIE’S FUDGE PUDDING PIE
2 crushed eggs
1 cup sugar
½ cup softened, salted butter
1 oz. melted, unsweetened chocolate
1 tsp. vanilla extract
½ cup sifted all-purpose flour
½ cup finely chopped pecans
1-pint vanilla ice cream
In a mixer bowl, beat eggs. Beat in sugar. Beat in softened butter, melted chocolate, and vanilla. Combine effectively. Progressively add flour, beating simply till it combines. Fold in nuts. Unfold batter evenly in backside of a butter-greased 9-inch pie pan. Bake in a 350-degree oven for 25 minutes. Don’t overbake. Enable to chill. To serve, minimize in wedges and prime every with a scoop of ice cream.
AUNT RENE-RENE’S VINEGAR-CORNMEAL PIE
3 crushed eggs
1 ½ cups sugar
¼ cup melted, salted butter
2 tsp. vinegar
2 Tbsp. heaping, cornmeal
1 Tbsp. all-purpose flour
¼ cup complete milk
1 tsp. vanilla extract
9-inch pie shell
Sprinkle of nutmeg
In a mixer bowl, beat eggs. Add sugar and blend effectively. Add melted butter and vinegar. Combine effectively. Add cornmeal and flour whereas alternating with milk and vanilla. Combine effectively. Pour right into a 9-inch pie shell. Generously sprinkle with nutmeg. Bake in a 325-degree oven for 45 minutes or till performed. That is straightforward to make and like an old style chess pie. Scrumptious!
LINDY LEE’S CHICAGO SUNSHINE CAKE
4 crushed eggs
1 field Duncan Hines yellow cake combine (no pudding)
1 small field on the spot vanilla pudding
½ cup Wesson vegetable oil
½ cup water
8 oz. bitter cream
6 oz. chocolate chips
1 oz. grated German chocolate bar
Butter Cream and Nut Frosting
1 stick softened, salted butter
8 oz. cream cheese
1 field confectioner’s sugar
½ tsp. vanilla extract
½ cup chopped pecans
In a mixer bowl, beat eggs. Add cake combine and vanilla pudding whereas alternating with oil, water, and bitter cream. Combine effectively. Fold in chocolate chips and a grated chocolate bar. Reserve some shavings for cake ornament. Bake cake in a well-greased Bundt pan in a preheated 350-degree oven for 55 minutes. Cool fully earlier than frosting. For the frosting, in a mixer bowl, cream butter and cream cheese collectively till clean. Add confectioner’s sugar and vanilla. Beat till clean. Fold in chopped pecans. Combine effectively. Frost cake and prime with chocolate shavings. This recipe was submitted by my second cousin, Lindy Lee on behalf of her mom, my first cousin, Mary Ruth, who handed from breast most cancers.
JUDY’S EASY JELLO CAKE DESSERT
4 crushed eggs
1 field Duncan Hines plain white cake combine
1 small field Strawberry Jello
¾ cup Wesson vegetable oil
¾ cup water
In a mixer bowl, beat eggs. Beat in boxed cake combine and small field of Jello (your favourite taste) whereas alternating with Wesson oil and water till combined totally. Cake batter will probably be skinny. Bake in a well-greased tube pan in a 350-degree oven for 45 minutes. Doesn’t require icing – simply eat! Judy is my cousin, Skipper’s, spouse.
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