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Family Recipes |
If you have a taste for an old family favorite, and can't seem to find the recipe, let me know. We can post your question here. Someone's bound to have it filed away somewhere! - Trish :)
Feel free to print any of our recipes. If you have a question about a family recipe, please contact the person who submitted it! You will find an e-mail link at the end of each recipe.
BELL PEPPER CREAM SAUCE
12 ounces skinless boneless chicken breast
1 tablespoon butter
1 large green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 1/2 cups whipping cream
1 cup chicken stock or canned low-salt chicken broth
3 tablespoons thinly sliced fresh basil
1/4 cup finely grated Parmesan cheese
8 ounces fettuccine
Additional grated Parmesan cheese
Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and cook until brown on both sides, about 5 minutes. Transfer chicken to plate. Add green and red bell peppers and onion to same skillet and sauté until crisp-tender, about 5 minutes. Add minced garlic and crushed red pepper to skillet and sauté 4 minutes. Add whipping cream and chicken stock. Simmer until sauce thickens slightly, about 8 minutes.
Cut chicken into strips and add to sauce. Simmer until chicken is cooked through, about 2 minutes. Add basil and 1/4 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Serve, passing additional Parmesan separately.
This is a great recipe that's been our favorite lately. It’s from Epicurious.com. It's really good...you should try it if you think it sounds like something you would like.
Angie
2 lbs. frozen hashbrowns (not the shredded kind)
1 cup diced onions
1 can cream of chicken soup
1 can cream of mushroom soup
1 lb carton sour cream
1/2 cup melted butter
8 oz. grated sharp cheese
Salt and pepper
Thaw potatoes for 30 min. or until defrosted. Mix soups and sour cream, then melted
butter. After blended add to potatoes. Mix well. Put in 9 x 13 pan at 375 for 1 hour.
Enjoy - Kristina
3/4 cup butter (melted)
2 cups graham cracker crumbs
2 cups powdered sugar
12 oz. peanut butter
12 oz. semi-sweet chocolate chips
Mix everything together, roll into balls and put into small baking cups. Melt 12 oz. of
chocolate in double boiler. Spoon melted chocolate onto balls. Refrigerate for 1 hour.
Enjoy - Kristina
INGREDIENTS:
- 1 med. onion (chopped)
- 2 stalks celery (chopped)
- 12 little carrots (chopped)
- clove garlic
- 6 cups water
- 1 large can crushed tomatoes
- 3 small beef cubes
- 3 small chicken cubes
- 1 small can round green beans (chopped)
- 1 large can tomato puree
- 1 ½ - 2 cups sea shell pasta
DIRECTIONS:
- 1.) In medium-sized pot sauté' onions, celery, and carrots for 5-10 minutes.
- 2.) In large soup pot combine crushed tomatoes, tomato puree, 6 cups water, chopped green beans while above is sautéing.
- 3.) Add onions, celery, and carrots to the tomato puree, crushed tomatoes, 6 cups of water, and chopped green beans.
- 4.) Once this is boiling add about 1 ½ - 2 cups of sea shell pasta to the mixture.
- 5.) Turn burner to between low and medium and let cook for about 1 hour.
Serve hot with bread, salad or both.
Enjoy!! ~ Michael
Here's another super easy, super yummy recipe! Serve this dip with Granny Smith apples or any tart apple that you like. The dip is sweet, so you'll want to use a tart apple.
COMBINE with ELECTRIC MIXER:
- 8 oz. Cream Cheese
- 3/4 - cup Packed Brown Sugar
- 1/2 - Cup Chopped Roasted Peanuts
- 1 - Tsp. Vanilla Extract
TIPS:
- Use whipped Cream Cheese for easier mixing.
- Lite Cream Cheese works just fine.
- Use light or dark Brown Sugar. It doesn't really matter!
Have Fun! - Trish
Pumpkin pie is one of the easiest pies to make. Throw all the stuff in a bowl, mix it, pour it in
the pie pan and you're done! This recipe is from a can of A & P Pumpkin. I've had it forever! It's the best pumpkin pie I've ever tasted. I hope you like it too!
Preheat oven to 425 degrees F
Line 9" pie plate with pastry-Cover the edge of the crust with aluminum foil tent
COMBINE:
- 1 - 12 oz. Can of Evaporated Milk
- 1 - 15 oz. Can of Pumpkin (1-3/4 cups)
- 1 - Cup White Sugar
- 2 - Eggs
- 1/2 Tsp. Salt
- 1 Tsp. Cinnamon
- 1/2 Tsp. Ginger
- 1/4 Tsp. Nutmeg
Mix until smooth. You can use a whisk.
It will work just fine!
Bake at 425 degrees F for fifteen minutes. Reduce to 350 degrees F and bake for 35-45
minutes longer or until set. Pumpkin pie batter is very thin. Don't be surprised if it
takes a little longer to bake. To check for doneness, insert a butter knife into the
center. If it comes out clean, it's done!
Serve warm or cool topped with whipped cream and...if you like, chopped walnuts!
TIPS:
- To pour the batter into the pie pan, open the oven
door, pull out the shelf a little, place the pie
pan on the shelf. Now pour in the batter. Pumpkin Pie batter is very thin and it's easier to pour it
in the pan right in the oven, instead of trying to move it there after you pour it. - This recipe will make one pie. Double the ingredients to make two pies with the exception of the sugar - use 1-3/4 cups.
- Don't use Pumpkin Pie Spice in place of the Cinnamon, Nutmeg and Ginger. It's NOT the same!
- Don't use brown sugar in place of the white sugar. The taste IS different!
- NEVER use canned pumpkin pie mix. It is absolutely awful!
Happy Baking! - Trish
1 Box of Egg Shell Noodles
1 Medium Onion
1 Can/Jar of Sauerkraut
1 Stick Oleo or Margarine
1 Handful of Brown Sugar
-Cook the noodles according to the directions on the box.
-Melt the oleo in a frying pan.
-Dice up the onion
-Sauté the onion in the frying pan with the oleo until soft (about 5 to 8 minutes)
-Drain the sauerkraut and rinse well in a colander. Put the sauerkraut in with the onion and season with salt and pepper. Also put in a handful (this is the best measurement I can come up with) of brown sugar.
-Stir the onion and sauerkraut and let simmer under a low heat for about 5 to 8 minutes.
-Drain the noodles and put them back into the pot and put in the onion/sauerkraut mixture and mix well and EAT.
If you want to, you can cook the Polish sausage and cut it up into bite size pieces and put that in the pot with the noodles and sauerkraut. Or just serve the sausage separate. The sausage is really good when it is dipped in mustard. Also, baked beans are delicious with this meal.
Marianne
Miracle Whip Cake
2 cups un-sifted flour
1 cup sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup "Miracle Whip"
1 cup water
1 teaspoon vanilla
Grease a 9x9x9 inch baking pan, line the bottom with waxed paper. Grease the waxed paper.
Mix and sift flour, sugar, cocoa, baking powder and baking soda into a large mixing bowl.
Stir in the Miracle Whip. Gradually stir in water and vanilla until smooth and blended.
Pour into prepared pan. Bake at 350 for 40 to 45 minutes or until a toothpick inserted
into the center of the cake comes out clean. Cool completely. Remove from pan. Remove
waxed paper. Frost as desired. Butter Cream frosting is what Grandma frosted this cake
with. It is delicious. Recipe follows. In order to make a layer cake, I think you would
have to double the recipe.
This cake recipe is from the depression and that is why water was used instead of milk.
Miracle Whip was probably used in place of eggs. Jimmie Farina taught me that instead of
water to use milk and the cake comes out even better. Uncle Jimmy remembers Grandma taking
this cake to a Petrat family reunion in Grosse Pointe. The cake was gone in no time. On
the way home, Grandma remarked that it was one of the least expensive cakes to make!
Obviously, one of the best too!
Butter Cream Frosting
Blend together in saucepan:
5 tablespoons flour
1 cup milk
Cook over low heat heat until thick. Stirring constantly or it will burn. Let it cool for
about 10-15 minutes. Add:
1/4 pound (1 stick) of margarine
1/2 cup shortening (Crisco, in the can)
1 cup sugar
1 teaspoon vanilla
Beat with mixer until very light and fluffy, about 10 to 12 minutes. You can add food
coloring to make the cake special. Once for the fourth of July, I made this frosting blue
and everyone thought it was gross. Whoever heard of BLUE frosting???
Marianne
What you'll need:
- 2 or 3 skinless, boneless chicken breasts (the bigger the breasts, the better) :>)
- Chicken breasts must be skinless and boneless!!!
- 2 eggs
- 1 or 2 cups of Italian bread crumbs
- 1/4 cup grated parmesan cheese
- 1 Tablespoon Garlic powder
- 1 Tablespoon Onion Powder
- 1/2 stick butter or Imperial
- Large flat Teflon baking pan
- Electric drill
Pre-heat oven to 375 degrees
Wash and pat dry the breasts (chicken) and cut in quarters
In a mixing bowl whip both eggs
On a plate combine bread crumbs, onion & garlic powder and parmesan cheese.
(If you want to kick it up a notch, mix in 1/2 cup crushed potato chips.)
Dip chicken parts in egg and coat real good with bread crumb mixture
Put coated chicken on baking pan.
Melt butter or Imperial and dribble over chicken.
Bake at 375 degrees for 25 minutes and enjoy.
Don't overcook because the chicken will dry out.
(I was just kidding about needing the electric drill)
Jim Petrat
1 Box of tricolor Rotini noodles
1 ½ cup of oil
1 ½ cup of vinegar
1 ½ cup of sugar
1 teaspoon garlic salt
1 tablespoon parsley flakes
1 teaspoon basil
½ teaspoon salt
Dash of pepper
1 tablespoon onion salt
Marinate the above for 24 hours or overnight. Before serving, add:
1 chopped or diced cucumber
1 cup chopped celery
1 cup chopped tomato
½ cup broccoli florets
¼ cup shredded carrots
1 chopped or diced green or red pepper (optional)
½ cup cauliflower (optional)
Small diced onion (optional)
Black olives (optional)
Special Notes:
I usually put in everything except the items that I have marked "optional". The black olives are good if you like them and they add more color.
If it's too juicy for your taste, just put in one cup each of the vinegar, oil and sugar.
It is really quite tasty and different from the other noodle salads we are used to.
Marianne
Rinse chicken pieces well but don’t remove all of the chicken fat, just the visible veins
Put flour in a plastic bag (about 1 ½ to 2 cups of flour)
Put chicken in plastic bag
Shake well so each piece of chicken is coated with flour
Put chicken in a baking pan coated with cooking oil and 4 pats of oleo spaced around the pan
Season with salt, pepper, garlic salt and seasoned salt
Melt about ½ stick of oleo in a small pan
Put chicken in the oven and bake at 350 degrees for about 45 minutes.
Take chicken out and spread the melted oleo on each piece
Put chicken back in the oven and bake for another 45 minutes
This may seem like a long time to bake the chicken, but it is not. If you leave the skin on the chicken, it will be nice and crispy. If you skin the chicken, it will still be delicious.
This is the way your Grandmother cooked her chicken and it was the best chicken that ANYONE ever tasted or ate.
Marianne
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This page was last updated on 11/19/08