Family Recipes

 

A collection of delicious favorite recipes enjoyed for many years.

 

Tomato Salad Dressing 1

By Mildred Eliot Andrews (Grandmother) via Mary Pat Winters (Mother)

 

1 cup vegetable oil

1 cup tomato soup

1 cup (or less) sugar

¾ cup vinegar

1 tsp. salt

1 tbsp. worchestshire sauce

1 tbsp. powdered mustard

Garlic

 

Mix ingredients, allow time to thicken. Serves many.

 

Mom’s Spaghetti Sauce 1

By Mary Pat Winters via Wendy Martin

 

Carrots

Celery

Onion

Mushrooms

Garlic

Ground Beef

Canned Tomatoes, Tomato Sauce, Tomato Puree

Bay Leaf

Spices: Italian Seasoning Mix

or

Basil

Tarragon

Marjoram

Sage

Oregano

Thyme

Cayenne

 

 

  1. Chop vegetables finely.
  2.  In a separate frying pan, brown the ground beef and drain.
  3. Combine ingredients in pot.
  4. Simmer covered slowly to thicken and mellow (~20 hours) adding water.
  5. Serve immediately and/or freeze for later.

 

Pumpkin Pie Cake 1, 2

By Nancy Droste (Aunt) via Mary Pat Winters

 

2-16oz. cans Pumpkin

4 eggs

1-12 oz. can evaporated milk

1 ½ cups sugar

4 tsp. cinnamon

2 tsp. ginger

1 tsp. nutmeg

1 tsp. cloves

1 box yellow cake mix

1 cup chopped nuts, or more; I like Walnuts.

1 cup melted butter, or more

 

  1. Mix first 8 ingredients together and pour into ungreased 9”x13” pan.
  2. Sprinkle cake mix on top, then nuts.
  3. Drizzle melted butter on top of cake.
  4. Bake in 350F oven for 1 hour.
  5. Serve with wipped cream, ice cream

 

Notes:

  1. This cake freezes well.
  2. Can be served hot or cold.
  3. Take care that nuts do not get too brown. Use lower oven shelf and/or cover with foil near end of baking.

 

 

Zucchini/Pineapple Bread 1

By Mary Pat Winters, 5/86

 

3 eggs

2 cups sugar

2 tsp. vanilla

1 cup vegetable oil

2 cups grated Zucchini

3 cups flour

1 tsp. baking powder

½ cup raisins

1 tsp salt

1 tsp. baking soda

1 cup nuts

1 cup crushed pineapple, drained

 

  1. Beat eggs, sugar, oil, vanilla until creamy.
  2. Combine Zucchini, sifted flour, baking powder, salt and baking soda.
  3. Add Zucchini mixture to egg mixture.
  4. Stir in pineapple, raisins and nuts.
  5. Mix well.
  6. Bake 350F for 1 hr. in 2 well greased loaf pans or 3 small loaf pans.

 

 

Mother’s Ginger Molasses Christmas Cookies 1

By Mary Pat Winters, 12/76

 

Cookie Dough

1 cup vegetable shortening

1 cup sugar

1 cup molasses – dark

1 large tbsp. cinnamon

1 large tbsp. ginger

1 level tbsp. baking soda

3 tbsp. hot water

1 tbsp. vinegar

6 cups flour

 

Frosting

1 cup milk

2 cup powdered sugar

Food coloring

Assorted candy sprinkles and decorations.

 

  1. Mix cookie dough ingredients, adding flour slowly
  2. Chill cookie dough overnight in refrigerator.
  3. Roll thin. Use cookie cutters to form cookies.
  4. Bake cookies on cookie sheet in 350F oven, 7 mins.
  5. Repeat steps 3 & 4 until cookie dough is consumed.
  6. Allow to cool.
  7. Mix Frosting and top cookies as required with frosting and decorations etc. Dry.

 

Soft Gingerbread 1, 2

By Amy Neal Lewis (Great Grandmother)

 

1/3 cup butter

½ cup sugar

½ cup molasses

1 tsp. cinnamon

½ tsp. ginger

½ cup sour milk

1 tsp. baking soda – dissolved in milk

1 egg

1 ½ cup sifted flour

 

  1. Cream well butter, sugar, molasses, cinnamon, ginger.
  2. Dissolve baking soda in sour milk.
  3. Mix all together (flour, egg, butter, milk)
  4. Bake in 8x8x2 pan 350F oven about ½ hour
  5. Serve warm with butter, or with lemon sauce, or whipped cream as dessert.

 

Pineapple/Cranberry Relish 1, 2

By Mary Pat Winters, 10/98

 

1 bag cranberries

¾ cup brown sugar

½ cup orange juice

1 tsp. ground cinnamon

¼ tsp. salt

1/8 tsp. ground pepper

1 can (16oz.) pineapple cubes

½ cup walnuts

 

  1. In medium saucepan, over medium heat, cook cranberries, sugar, OJ, cinnamon, salt, pepper for 15 mins. Stirring
  2. Take off heat, add pineapple and walnuts.

 

Spiced Pecans 1, 2

By Georga Lewis Winters (Grandmother)

 

2 egg whites – well beaten

1 cup light brown sugar

¼ tsp. ground ginger

¼ tsp. cinnamon

¼ tsp. ground cloves

¼ tsp. nutmeg

1 tsp. powdered coffee

1 tsp. vanilla

¼ lb. butter

1 lb. whole pecan nut meats

 

  1. Mix and add egg, sugar, spices, coffee etc.
  2. Mix and add pecans gently.
  3. Coat well cookie sheet with melted butter.
  4. Apply mix evenly to cookie sheet.
  5. Bake in 200F oven for 1 hour. Stirring well.
  6. Store in tin box or freeze in airtight container.

 

Cranberry Chutney 1, 2

By Mary Pat Winters

 

1 lb. cranberries

¾ cup pitted and quartered dates

½ cup water

½ cup sugar

½ cup vinegar

½ cup golden raisins

¼ tsp. ginger

¼ tsp. nutmeg

1/8 allspice

1/8 tsp. cloves

1/8 tsp. salt

 

  1. Combine all ingredients except raisins
  2. Bring to boil and then cook 5 minutes stirring constantly
  3. Add raisins and continue cooking for 5 mins. more.
  4. Cool. Serve.

 

Mamie Dear’s Spoon Bread 1, 2

By Aunt Cilly Lewis (Lucille Lewis - Great Aunt)

 

¾ cup white corn meal

1 tsp. salt

1 tsp. sugar

1 cup boiling water

2 tsp. cooking oil

2 eggs beaten

2 tsp. baking powder

1 cup milk

 

  1. Mix corn meal, salt, sugar, water, oil.
  2. Beat into mixture eggs, baking powder, milk.
  3. Pour into greased casserole dish.
  4. Bake in 350F oven, about 45 minutes.

 

Mother’s Flank Steak Marinade 1

By Mary Pat Winters, 2/86

 

1 clove garlic minced

1 cup vegetable oil

½ cup vinegar

1 tsp. salt

¼ tsp ground pepper

2 tsp. dry mustard

2 tsp worchestshire sauce

Dash cayenne

Few drops tabasco sauce

 

  1. Mix marinade at least 3 hrs. before use. Overnight is better.
  2. Marinade flank steak 1 hr. or more as desired.
  3. Broil flank steak
  4. Use leftover for salad dressing.

 

Xmas Pecan Balls 1, 2

By Mary Pat Winters, 11/75

 

1 cup shelled pecans

2 tbsp. sugar

½ cup oleo margarine

1 tsp. vanilla

1 cup sifted flour

pinch of salt

confectionary sugar

 

  1. Mix nuts, sugar, butter, vanilla, flour and salt in bowl.
  2. Work thoroughly with hands until it holds together nicely.
  3. Pinch off bits of dough and roll into balls about the size of a walnut.
  4. Bake on ungreased baking sheet in (350F?) oven, about 20 mins.
  5. Coat warm balls generously with confectionary sugar.
  6. Makes 18-20 pecan balls.

 

Creamy Rice Pudding 1, 2

By Harriet Harvey Winters (Great Grandmother)

 

2 cup cooked boiled rice

3 tbsp. cornstarch

1 tsp. vanilla

3 cup milk

2 egg yolks

1/3 cup sugar

 

  1. Mix cornstarch, with salt, sugar.
  2. Add milk and egg yolks.
  3. Place over fire and when hot stir in rice until thick.
  4. Add vanilla.
  5. Pour into baking dish.
  6. Cover with meringue made from well beaten egg whites with a pinch of salt and 4 tbsp. sugar. Beat well until light.
  7. Brown meringue in 350F oven. Cool to serve.

 

Stove Top Rice Pudding 1, 2

By Georga Lewis Winters (Grandmother)

 

1 cup uncooked rice

2 ½ cup water

1 stick grated cinnamon, or 1 tsp. ground cinnamon

1 tbsp. orange zest (peel, just orange part)

¼ tsp. salt

3 cup milk

1/3 cup sugar or honey

 

  1. Simmer rice in water with cinnamon and zest until liquid is absorbed (15-20 minutes)
  2. Add milk and sugar, simmer until thickened (about 30 minutes)
  3. Discard cinnamon stick and taste for sweetness.
  4. Serve warm or chilled. 4-6 servings

 

Mother’s Cranberry Pudding 1, 2

By Mary Pat Winters, 1/97

 

Pudding

1 ½ cup flour

¼ cup Karo

¼ cup molasses

½ cup water

2 tsp. baking soda

2 cup cranberries

 

Sauce

½ cup butter (1 cube)

½ cup cream (half and half will do)

1 cup sugar

1 tsp. vanilla

 

  1. Dissolve soda in water
  2. Mix all in double boiler. Steam for at least 2 hours. Don’t let water dry up in bottom of double boiler.
  3. Blend sauce ingredients over low heat, stirring occasionally.
  4. Serve warm

 

Stuffed Mushrooms 1

By Wendy Martin (sister) via Mary Pat Winters, 11/88

 

Large Mushrooms

Garlic

Monterey Jack Cheese – grated

Parmesan Cheese - grated

Jalapeno Peppers

Olive Oil

 

  1. Remove mushroom stems and chop stems finely.
  2. Chop finely Jalepeno peppers.
  3. Saute mushroom caps in oil, each side, until soft. Drain on paper.
  4. Saute mushroom stems and garlic in oil, mix with cheeses and peppers.
  5. Stuff mushrooms with cheese mixture and top with more jack cheese.
  6. Broil mushrooms until cheese melts.

 

 

Compiled by R. Winters from Diana Graham’s recipe cards 12/2007.