Easy meals that has been passed down the generations?

Question

I'm looking for easy meals that have been passed down from gt,grandparents etc, that is quick meals to do and are enjoyable. We are looking for something different. Your family speciality. Thankyou

Answer 1

Meatloaf is one of my favorite recipes that has been passed down - served with mashed potatoes and whole green beans. The stollen is not a meal but a recipe that has been in the family since at least my great-grandmother brought it with her from Germany in the 1800s.

3 pounds ground beef
3 large eggs
1/2 to 3/4 cup Italian style bread crumbs
1 packet Lipton's Onion or Beefy Onion Soup Mix
2 tablespoons BBQ sauce
1/2 cup salsa
1/2 cup shredded cheese - I use a combination of Cheddar, Italian Blend and Pepper-Jack cheeses or whatever I have on hand

Mix all ingredients, form into a loaf in a loaf pan, bake at 350 degrees F for 1 1/2 hours.

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Dresdner Stollen

To make two 13-inch loaves

½-cup seedless raisins
½-cup dried currants
1-cup mixed candied citrus peel
¼- cup candied angelica, cut into ¼-inch dice
½-cup candied cherries, cut in half
½-cup rum
¼-cup lukewarm water (110º to 115º)
2-packages or cakes of dry or compressed yeast
¾-cup plus a pinch of sugar
5 ½-cups plus 2 tablespoons all purpose flour
1-cup milk
½ -teaspoon salt
½ -teaspoon almond extract
½-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
¾ -cup unsalted butter cut into ¼-inch bits and softened
8-tablespoons melted unsalted butter
1-cup blanched slivered almonds
¼ cup confectioner’s sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
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Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.


Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.

In a heavy 1 ½ - to 2- quart saucepan, combine the milk, ½-cup of the sugar and the salt. Heat to lukewarm (110º to 115º), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.

Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining ½-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.

Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and ½-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 ½ to 4 inches wide and 13 inches long.


With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375º. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner’s sugar.

Frost with thin butter cream frosting.

Answer 2

PJ, In my family, we had some easy meals but I can not call them quick because they were often prepared in the morning and cooked all day. This goes for soups and stews etc.

So if you are looking for a recipe that you can prepare quickly and have dinner on the table in 30 minutes. Try this "canned" chicken soup recipe:

I can each:

Chicken
green beans
peas
corn Mexican style.
stewed tomatoes... or dice tomatoes with bell peppers

Open each can and toss into a large pot ... liquid and all.

Add:
dash onion flakes
Bay leaf
dash of Basil and oregano

Bring to a boil and simmer about 10 minutes while setting the table. ...

My son came up with this meal on a very hectic day during his senior year... in high school ... He called it Chicken a la band practice ......

Answer 3

I remember my grandmother making beef pot roast. Brown the meat and season it with salt, pepper, paprika and a bay leaf, then add onions, carrots and green onion. (Either also add potatoes or boil them separately to make mashed potatoes.) Add about an inch of water after your veggies are in the pan. Cover and bake in 350 F oven until done. I can't suggest how much time since it depends upon how large your roast is as well as how many veggies are in the pan.

This is how I still make my pot roasts, but Mom and Grandma always made theirs this way.