Please share your family recipe passed down from generation to generation?

Question

Hello, I enjoying cooking for my family. Some of the recipes we use have been passed down from one generation to the next. Do you have a recipe that your family has passed down through the generations that you would share with me? Or even a family favorite? I was sitting here thinking about what to fix for dinner tonight when it crossed my mind to ask. Thanks!

Answer 1

Jello Salad

Put down a layer of cherry jello with a can of queen anne cherries (leave out some of the water for a firmer jello). Save the cherry juice. Allow the first layer to cool in the fridge overnight.

Whip 2 pkgs of cream cheese until fluffy. Spread on the first layer of Jello.

Make up orange jello with cherry juice in place of some of the water. set aside until it is nearly gel. Pour over a spoon onto the cream cheese layer. Add a drained jar of sliced green (spanish) olives in the last layer of jello.

There is some debate in my family about which layer the olives belong on. My grandmother says they go on the bottom. My dad says they go on the top because they look like eyeballs. I say they go on the top because then people know they're eating jello with olives in it.

We have this every holiday and I'm the third generation to make it.

I'm fourth (maybe fifth) generation to make pork spareribs and saurkraut for New Year's.

Answer 2

Scalloped Potatoes:
Pre heat oven to 375 degrees F.
clean, peel, and slice four to eight russet potatoes.
Layer in dutch oven with sliced yellow onion, 1 pound sharp cheddar cheese sliced, 1/2 cup flour, divided, and salt and pepper.
When all of the potatoes are layered into the dutch oven, fill with milk.
Bake for one hour, or until potatoes are tender, stirring every twenty minutes or so.
Optional: brown 2 to 6 pork chops, place on top of potatoes while cooking.

Answer 3

The only one I can think of off the top of my head is my mom's hawaiin Chicken, it is so yummy. 6 boneless skinless chicken breasts 2 cups pineapple juice 2 tablespoons Worcestershire sauce 1/4 cup soy sauce 2 tablespoons brown sugar 2 packages of brown gravy mix Mix the brown gravy in a 9x13 pan using pineapple juice instead of water. Mix in the sugar, soy sauce and Worcestershire sauce. Place in the chicken breasts and poke them a few times, flip them around a few times to get juice all over (if you can marinate it in the fridge all day when you are at work that makes them even better) Bake in a pre heated 350 degree oven until there is no pink. For the last 5 minutes of cooking pour drained pineapple chuncks over the chicken. Serve on top of white or brown rice. It is so yummy!!!