Does anyone have an old handed down favorite recipe that they can share? I will be giving "Best Answer" points

Question

*Dessert, Side Dish or Casserole.

Answer 1

Beef Enchilada Casserole Recipe
1 pound lean ground beef
1 to 3 teaspoons finely chopped jalapeno pepper
1 1/3 cup chopped onion, divided
1 tablespoon vegetable oil
1 can (8 ounces) tomato juice
1 can (14.5 ounces) diced tomatoes, undrained
1 can (10 ounces) chopped tomatoes with green chiles, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
dash pepper
1 1/2 teaspoons all-purpose flour
1 tablespoon water
4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and Monterey Jack or Mexican blend
1 dozen 6-inch corn tortillas






Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside. Sauté jalapeno pepper and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.
Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.

Combine 3 cups of the shredded cheese with remaining onion; set aside remaining 1 cup of cheese for topping.

Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tablespoons of ground beef and 1/4 cup of cheese mixture down the center of a tortilla. Roll up jelly roll style and place, seam side down, in a lightly greased 13x9x2-inch baking dish. Repeat with remaining tortillas. Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake at 350° for 25 minutes. Uncover and sprinkle with reserved 1 cup cheese and continue to bake beef enchilada casserole, uncovered, for 5 minutes longer, or until cheese melts.
Beef Enchilada Casserole serves 6.

Answer 2

Stuffed French Toast

1 loaf white bread
1 dozen eggs
1/2 cup syrup
1 tablespoon cinnamon
1 tsp nutmeg
1/8 tsp cloves
1 block cream cheeze

Cut up bread into 1 inch cubes
Beat eggs, syrup, and spices in large bowl
In a 9x14 baking dish, layer bottom with 1/2 of the bread cubes
Cube up cream cheeze and space out chunks as your second layer
Top the dish with the remaining bread cubes
Pour egg mix over entire dish and press down with your fingers until the entire dish is saturated.
Bake @ 350 for 35-45 mins.

Serve with powdered sugar or additional syrup.

Easy and Awesome!

Answer 3

Before you start, sample the rum,…check for quality. Select a large mixing bowl, measuring cups, etc. and check the rum again for quality, it must be just right. With an electric beater, beat 1 cup butter in a large fluffy bowl. Add 1 tsp. tugar and test that rum again. Add 2 large eggs and 2 cups dried fruit and beat bery vell for a while or so. If the fruit gets tuck in the beater, pry it out with a screwdriver. Sample that rum again—check for consistency.

Now sift 2 cups of baking powder, add a pinch of rum, 1 beaspoon of soda, and 1 cup of pepper – or salt – or anything. Anyway, don’t fret – just test the rum again.

Wowie!!!! Now, sift in 1 pint of lemon juice – fold in chopped buttermilk and add strained nuts. Sample that rum again. Now, 1 bablespoon brown sugar or whatever color is around. Mix it up.

Grease the oven and turn cake pan to 350 degrees. Pour mixture into the oven and OOPS!!!! Where did I put the mop?

On second thought and third, forget the oven --- forget the cake --- check the rest of the rum and go to bed.

This is kind of goofy, but I found it recently stuck in an old cookbook that my mom gave me....at first I thought it was a real recipe, until I figured out what was going on, lol.

Answer 4

This is not an old handed down recipe.
None of us much cared for meatloaf until I tried this recipe.
Now I cook it once a week with mashed potatoes.

Applesauce Meat Loaf
1 1/2 pounds ground beef
1 tablespoon minced onion
2 slices dry toast, cubed
3/4 cup applesauce
Salt and pepper, to taste
2 tablespoons brown sugar
2 tablespoons catsup
Combine all ingredients except sugar and catsup; press into bottom of baking dish. Combine sugar and catsup; cover loaf. Bake at 350 degrees F for 35 to 40 minutes.

Answer 5

This is one of my favorite, all time childhood classics! I used to watch my Mum make this when I was little! Happy memories!!

TRADITIONAL ENGLISH MADEIRA CAKE

Ingredients
6oz butter, at room temperature
6oz caster sugar
3 large eggs
9oz self-raising flour
Approx. 3 tbsp full-cream milk
1 lemon, finely grated zest only
1-2 thin pieces of candied citron or lemon peel, to decorate

Method
1. Pre-heat the oven to 350F/180C Gas mark 4. Grease a 7inch round, deep sided cake tin, line the base and sides with greaseproof paper and grease the paper.

2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.

3. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30 minutes.

4. Place the candied peel on top of the cake and bake for a further 30 minutes or until a warm skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.

Robert

Answer 6

Come visit http://blog.360.yahoo.com/blog-_y4gxD86aa_qJdLsU5NJZb06R69vOK6cLdsJPPU-?cq=1 Most of the recipes are from my Mother.

PINEAPPLE UPSIDE-DOWN CAKE
1/2 cup margarine (1 stick) melted
1 cup brown sugar
1/2 cup walnuts (chopped)
1 can pinneapple slices (reserve syrup)
1 jar maraschino cherries
1 cup sugar
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs
1/4 cup pineapple syrup
1 teaspoon vanilla
Place the butter, brown sugar and walnuts in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch. Place pineapples in the sugar mixture. Put cherries in the center of each pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge). In a bowl, combine sugar, flour, baking powder, salt and set aside. In seperate bowl, beat eggs until fluffy. Combine eggs, pineapple syrup, vanilla and
dry ingredients; mix until smooth. Pour batter into the pan being careful not to disturb the pineapples and cherries. Bake at 350 degrees for 35-45 minutes. Remove from oven and allow to stand for a few minutes to set and loosen the edges with a butter knife. Turn it upside down onto a serving dish.
Serve while still warm.

CORN FRITTERS:
2 eggs (yolks separated from whites)
1 cup fresh corn kernels or drained can corn
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
dash paprika
Beat egg yolks well. Beat in corn kernels. Sift, then measure flour. Resift with baking powder, sugar, salt and paprika. Mix dry ingredients with yolk mixture. Beat egg whites stiff but not dry. Fold egg whites gently into yolk mixture.
Fry spoonfuls of batter on a greased griddle or skillet until golden brown. Serve with butter.

Answer 7

Crepes!
start with the usual crepe mixture but reduce the cream by 1 1/2 tablespoons and add 1 tables spoons of vanilla and 1 teaspoon of either banana or almond extract

Answer 8

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins



Broccoli Casserole
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INGREDIENTS:
3 tablespoons butter
1 onion, chopped
2 (10 ounce) packages chopped frozen broccoli, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
2 eggs, beaten
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1 1/2 teaspoons lemon juice
12 buttery round crackers, crushed fine
2 tablespoons butter

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top

Answer 9

My wifes grandma had this recipe
1 pound hamburger
1 pound spaghetti
1 can tomato soup
1 cup green salad olives
1/3 brick velveeta cheese cubed (room Temp)
Cook noodles until aldente, combine all ingredeiants into a 9x13 cassarole dish, sprinkle cheddar cheese on top, bake at 350 degrees until hot. (about 45 minutes)

Answer 10

Stuffed Green Peppers

8 green bell peppers
1 onion, chopped
2 pounds lean ground beef
1 cup cooked rice
1 eggs
1 tablespoon chopped fresh parsley
salt and pepper to taste

1/3 cup vegetable oil
2 large onions, chopped
2 (28 ounce) cans whole peeled tomatoes
3 whole peppercorns
3 whole allspice berries
1/2 teaspoon ground allspice
1 teaspoon dried oregano
1 teaspoon dried marjoram
salt and pepper to taste
1 cup sour cream


Preheat oven to 350 degrees F (175 degrees C). Cut tops off of peppers, and remove seeds and membranes from inside.
In a skillet over medium heat, saute 1 chopped onion until tender. In a large bowl, combine ground beef, sauteed onion, cooked rice and eggs. Season with parsley, salt and pepper. Mix well, and stuff into peppers. Place in a large roasting pan.
Heat oil in a large saucepan over medium heat, Saute 2 chopped onions until soft and translucent. Stir in tomatoes. Season with peppercorns, allspice berries, ground allspice, oregano, marjoram, salt and pepper. Cook on medium heat for 15 to 20 minutes. Pour over peppers in roasting pan.
Cover, and bake in preheated oven for 1 1/2 hours. Remove peppers, and transfer sauce to a blender, or use a hand blender. Puree sauce until smooth. Pour sauce back into pan, and reheat. Whisk in sour cream just before serving.