Okay everyone: Need your best hand-me-down recipe!!!?

Question

Okay some dear friends are having their 50th wedding anniversary at the end of the month and she collects recipes, so as a gift to her, I wanna make a simple recipe book but instead of the typical search for recipes, I want to have special recipes like the ones your mom or grandma gave you. I wanna put a little book together for her and have things that she'll like because she is around 70 but cooking is her passion. Plus she got me my first cookbook as a wedding gift so I wanna do something special for her!

I really appreciate any help you can give me!

Answer 1

Here are a few:
My Aunt Mary Ellens pie recipe, (she got it from a small restaurant in her home town in Ohio).
Peanut Butter Pie

8 oz. package of Philadelphia cream cheese
2 cups of icing sugar
1 cup of crunchy peanut butter
12 oz container of whipped cream (such as Cool Whip or Dream Whip or Light substitute)
10 inch baked pie shell
6 ozs. of whipped cream
2 tablespoons of crushed peanuts

Beat first three ingredients together in a mixer. Fold in the 12 ozs. of whipped cream and pour into the baked pie shell. Cover with whipped cream and sprinkle with the crushed peanuts. Chill in the fridge and serve cold.
(If you prepare your own whipped cream add a small amount of flavourless gelatine to give it more "body").
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LEMON ICE CREAM (IRISH RECIPE) (from my sons godmother in Ireland, and her mom before her...)

5 OZS. CASTER SUGAR
4 EGG WHITES
4 EGG YOLKS
1/2 PINT CREAM
JUICE AND GRATED RIND OF 1 LEMON

Have 3 bowls ready, and make in order written:
1. Whip whites until stiff, add sugar while whipping until glossy & stiff.
2. Whip cream, add rind and lemon juice, beat until thick.
3. Beat yolks until thick and lemon-coloured.
4. Add yolks to whites and fold in, then fold in cream.
5. Cover and freeze.
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PAELLA for 6 to 8 persons (I live in Spain, and this is my own recipe)
2 lbs. of fresh mussels
1 lb. of fish, cut in bite size pieces (any white fish will do) (for ex. hake, halibut or monkfish)
1 lb. of chicken cut in small pieces
1/2 lb. of fresh shrimp
1/2 lb. of fresh small clams (VONGOLE -CLOVISSES)
1/2 lb. of calamari squid (cut in rings)
1 lb. of rice
2 lemons cut in wedges
1 small can of red pimento slices
1 large or 2 medium green bell pepper
2 large tomatoes
1 large onion
2 or 3 cloves of garlic (or more, depending on your taste)
1 small glass of Olive oil
salt - pepper
saffron or Paella spice mix
2 quarts of fish broth

First of all, boil the mussels and fresh shrimp in 2 qts. of water with a bay leaf and a little salt (to make your broth) This should take about 5 minutes.
Reserve both...
Make the "sofrito" this is the vegetable base:
Chop the green pepper and onion, peel and dice the tomatoes. Chop or finely slice the garlic cloves. Place the olive oil in your paella pan add the garlic, once it turns slightly golden, add the pepper and onion, stir for a few minutes once the onion has blanched add the diced tomoatoes. Allow to simmer for about 5 minutes. Then add the calamari and chicken pieces and cook another 5 minutes before adding the rice. Stir a few times to coat the rice then add the fish and shellfish, the saffron and finally the broth. stir once to make sure the saffron has blended in, the paella should turn a nice yellow colour.
Once you have done this allow to simmer aprox. 15 to 18 minutes. (Do not stir anymore, it would make the rice sticky). About 5 minutes before the paella is done place the shrimp, mussels and pimento slices on the top to adorn. Mid-way through the cooking if you see that it is getting too dry, add a little more water...At the beginning the rice should be well covered with liquid.
Once you remove from the stove, allow to "rest" at least 5 minutes before serving. This way the rice will finish absorbing any remaining liquid.
A perfect paella will have dry and tender rice, with the grains fluffy and separate.
Place the lemon wedges around the edge of the paella, and when serving put one wedge on each plate.
(If you don't have a paella pan, use the largest frying pan you have or a wok.)
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Vitell Tonné
(My sister Paty lives in Italy, this is one of her best recipes)
(Baked Veal Roast with tuna fish sauce)
1 veal roast (1 lb. or 1 1/2 lb.)
2 large onions, finely sliced
1 can of tuna (4 or 5 ounces)
2 anchovies, mashed
1 glass of white wine
1 small glass of virgin olive oil

Place the onions in the bottom of pan. Mash the tunafish and anchovies together. Put the mixture over the onions. Place the roast on top, add salt and pepper to taste. Add the wine and olive oil, Cover and cook over a low flame about 90 minutes, tuning the meat several times.
When it`s cooked allow to cool and refrigerate for several hours. Once it's cold. Slice the meat, and pour the tuna sauce over it. Serve with a potato salad. (If the sauce is too thick, you can "lighten" it with a small glass of broth made with a bullion cube). If the sauce is too chunky and you want it smoother, put it in the blender a few seconds. Sounds like an odd combination but it's really delicious!

Answer 2

This is an old family recipe that we enjoy during the holiday season. I have shared this with a few friends that absolutely rave about how delicious this side dish is.

Broccoli Rice and Cheese Casserole

5 pieces of celery
1 onion
1 can cream of mushroom
1 can cream of chicken
1 jar cheese whiz
1 box rice
1 bag frozen broccoli (16-24 oz)
1/3 cup of milk


Chop celery and onion saute in butter until soft.
Cook broccoli and finely chop.
Cook rice (Serving of 4)

Mix rice, celery, onion, broccoli, cream of mushroom, cream of chicken, cup of milk and cheese whiz. Place in a casserole dish and bake on 375 degrees for 30 - 35 minutes.

Enjoy

Answer 3

Here's one my Mom always makes around Christmas time. I know the recipe came from her Mom...I don't know if it goes back further than that. It's simple, and they are sooo good!
Shortbread Squares:

1 cup confectionary sugar
3 sticks salted butter
3 cups flour

Preheat oven to 350 degrees. Cream sugar and butter together in large mixing bowl. Gradually add flour. Mix well. Place into an ungreased 9x13 inch pan. Score into bite-size pieces and bake at 350 degrees for 45 minutes until golden brown. Cool and cut into squares.

Answer 4

Mrs. Hannefield's Oatmeal Choc chip Cookies

1 cup Shortening
1 1/2 cups flour
3/4 C Brown Sugar
1 tsp Soda
2 Eggs unbeaten
1 tsp salt
1 tsp hot water
1 C chopped nuts
1 tsp Vanilla
1 Pkg Choc. Chips
2 C Oatmeal

Beat together; shortening brown sugar, eggs, water . vanilla.

Mix flour, soda, salt, nuts, chips and oatmeal. Add to liquid mixture.

Mix Well. Drop by teaspoon.

Bake 8 to 10 minutes at 350 degree oven.

Note: This recipe was given to my mom by Helen Hannefield when I was a child. It was and still is my favorite cookie recipe. I am still friends with Mrs. Hannefield's daughter and I frequently make them for her when we get together as she can not have sweets in her house because of a genetic defect her daughter was born with. Mrs. Hannefield passed away many years ago and it is my pleasure to bring back a bit of childhood memory for me and her daughter.

Answer 5

Greek Chicken and Rice (Orzo)

Boneless Skinless Chicken Breasts-amount varies
Water 1 Cup
Tomato Sauce 2 Cans
Tomato Paste 1 Small Can
Sweet Yellow Onion 1
Cinnamon Stick 1
Whole Cloves 8
Garlic Powder 1 Tablespoon
Salt to Taste
Pepper to Taste
Red Cooking Wine 1/4 Cup
Orzo Pasta-amount varies

In a large pot, place tomato sauce, tomato paste, salt, pepper, cooking wine, garlic power and water. Stir and place on medium heat.

Peel yellow onion. Jam cinnamon stick through it, be vigarous to get it through. Stick whole cloves all around onion. Add to sauce.

Add enough chicken to feed your party and cover.

Cook for one hour.

After hour passes, continue cooking sauce, and boil water for orzo. Once water boils, cook orzo to desired consistency.

Serve and enjoy!!!

Answer 6

What a wonderful idea! However, being a seasoned cooker, I'm sure she'll change any recipe to suit her needs, but that's what cooking is all about. Here are a couple to add to your book. Happy Bday granny!

Date balls

1 stick butter
1 c sugar
8 oz dates
4 c rice crispies

Melt butter, sugar and dates in pan. Add it to rice crispies. Cool and roll into balls. Roll in powdered sugar.
(Mamaw's favorite)
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Coquito Eggnog

2 cans evaporated milk
1 can sweetened condensed milk
1 can coconut cream
1/2 c eggnog
2 TBS vanilla
3/4 c bacardi rum
cinnamon to taste

Mix all in blender. Refrigerate
(my brother-in-law's great grama passed to us)
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Polish Potato Salad

6-8 large potatoes, cubed
16 oz sour cream
1/2 pkg bacon, cooked and crumbled
2 green onions, diced
1/4 c green olives

Boil potatoes, drain, place in mixing bowl. While still warm, mix with sour cream and bacon. Add chopped and sliced vegetables. Mix well. Chill to blend flavors.

(sister-in-law family passed down)
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Crab Casserole

1 pkg imitation crab meat
1 pkg egg noodles
6 strips bacon, cooked and crumbled
1/2 c chives, chopped
1 lb shredded sharp cheddar
1/4 c milk

Cook noodles. Cook bacon. Butter casserole dish. Toss noodles with crab, bacon, chives and cheese, and place in baking dish. Pour milk over. Bake 350 for 20-30 min. (just to melt cheese and heat through.
(mom's)

Answer 7

Hungarian Chicken Paprikash
or Wonderful Paprika Chicken with Sour Cream Gravy

Start with your largest Stock Pot Sized Pan - spray the bottom with any pan spray.

Need: 1 cut-up chicken, or 6 thighs and 4 chicken breasts,-do not skin any as the chicken will separate too much,
First, Fry about 2 or 3 large onions with the Omega-3 blend of oil (olive oil, soy oil and canola oil mix - from any grocery store),
add:
salt & pepper, Hungarian or regular Paprika - sprinkle liberally over the fried onions,
remove some of the fried onions,
put the washed and patted dry (with paper towel) pieces of chicken in the very large pot, and fry all to nicely browned,
Fill the pan with water to cover all of the chicken, put the rest of the friend onions on top of the chicken,
lower the heat as much as possible, and cook for about 1 hour, stirring about every 1/2 hour to prevent sticking.

When you are ready to serve,
add about 1 pint of low-fat, or no-fat sour cream,
along with 1 pint of plain yogurt, to the chicken broth.
Serve along with mashed potatoes, and a vegetable for a very lovely dinner. It's great reheated - and you can always add another pint of no-fat sour cream if you start to run out of gravy (we always did).

GOD bless us always.
MBA-Boston Univ.

(The recipe was from my ex-husband's Hungarian mother, who raised 5 kids and this was their favorite dinner - mine too!)

Answer 8

I have several one is chicken paprika and it is hungarian dish from my in laws . german pancakes from my grandma in germany . just email me and let me know what you would like cause i come from a family of cooks . good luck and god bless.

Answer 9

Brown sugar+ excuse

Yams, Carrots

Answer 10

Macaroni and White Castle Hamburgers Cut Up

Ingredients: 10 white castle hamburgers with onions and ketchup only; one large package of white castle french fries, one small package of white castle onion rings, 16 ounces of macaroni (dry) and one pound of cheddar cheese, one half cup of milk, pepper

Melt cheese in microwave oven and add one half cup of milk and a dash of pepper. mix up with mixer. Put pre-purchased white castle burgers at the bottom of a large pyrex dish. Separately make macaroni, drain, and stir in cheese sauce. Add dash of pepper. Pour macaroni and cheese over the burgers. On top garnish with onion rings and french fries. Bake for 30 minutes at 400 or until top is golden brown. Enjoy.