Family & Friends

This page is a compilation of my mom’s (Nana’s) recipes and that of our friends.  Then at the bottom, is a bunch of stuff that people have told me to try.  My mom’s favorite recipes are below and Nana’s full recipe book is reprinted for my daughter, here at Joyce’s Recipe Book.

Dill Dip – Joyce

• 1 c. sour cream
• 1 c. miracle whip
• Dash garlic salt
• 2 T. dill weed
• 2 T. dried onion
• 1 t. accent
• 2 T. parsley flakes

Watergate Salad

1 (8-ounce) container thawed frozen whipped topping
2/3 cup shelled unsalted pistachios, pecans, or walnuts, divided
1 (8-ounce) can crushed pineapple in 100% juice (do not drain)
1 (3.4-ounce) package instant pistachio pudding mix
1 1/2 cups miniature marshmallows
Maraschino cherries with stems

INSTRUCTIONS
Place 1 (8-ounce) container frozen whipped topping in the refrigerator to thaw overnight if needed.
Coarsely chop 2/3 cup shelled pistachios, pecans, or walnuts. Transfer 1/2 cup to a large bowl; reserve the remaining for garnish.
Add 1 (8-ounce) can crushed pineapple and its juices, 1 (3.4-ounce) package instant pistachio pudding mix, and 1 1/2 cups miniature marshmallows to the bowl and stir to combine. Add 2 1/4 cups (6 ounces) of the whipped topping and fold together with a flexible spatula until combined. Refrigerate the remaining whipped topping.
Transfer the salad to a large serving bowl or divide into individual dishes if desired. Cover and refrigerate until set, about 1 hour. Garnish with the remaining whipped topping, reserved nuts, and maraschino cherries before serving.

Kocheejung by Sharon

Add 1 gal ground red peppers.

Add boiling barley water, after having boiled for at least 20 minutes.

Add another 32 oz. honey or maple syrup.

Add another 5 gal. barley water, if necessary to achieve proper consistency.

Namakepa Salsa 

• 1 lb. tomatillos
• 4 jalapenos
• 2 garlic cloves
• 1 medium white onion
• 1 bunch of cilantro
• 1 t. chicken bullion powder
• 1 t. vinegar
• 1 pinch salt
• ¼ c. water

Bring tomatoes and jalapenos to a boil until tender and jalapenos lighten in color.

Add other ingredients to blender.  Cut the stems of the jalapenos and add together with tomatoes.  Rough blend.

Taco Salad – Judy

• 1 lb. ground beef
• 1 onion
• 2 large tomatoes
• 1 lb. cheddar cheese
• 1 head lettuce
• 1 c. kidney beans
• 1 bag of Nachos
• 1 bottle Western dressing

Brown hamburger.  Cool and add to chopped ion, tomatoes, grated cheese, kidney beans, lettuce, and crushed chips.  Salt, pepper, and add dressing.

Banana Bread by Joyce

• ½ c. butter
• 3 mashed bananas
• 3 T. sour milk
• 2 c. flour
• 1 c. sugar
• 1 t. baking soda
• ½ c. nuts
• 2 eggs

Mix butter and sugar, add eggs and beat.   Add milk, then bananas.  Mix in nuts and flour and soda.

Lightly grease pan.  Bake 1 hr. at 350 deg.  Check with toothpick.  Could require 20-30 more minutes at higher than sea level altitude.

Another Banana Bread – Joyce

• 1 ¼ c. sugar
• 11/2 c. shortening
• 2 eggs beaten
• ½ c. sour milk (or add 2 T. vinegar to regular milk)
• 1 t. soda
• 3 bananas
• 1 t. salt
• 3 c. flour
• ½ c. nuts if desired.

Cream sugar and shortening until fluffy.  Add eggs, mashed bananas, then flour and milk.  Bake at 375 degrees for 30-45 minutes or until toothpick comes out clean.  At altitude, may be 65 minutes at 390 degrees.

Banana Bread for Altitude – Joyce

• 2/3 c. sugar
• ½ c. shortening
• 2 eggs beaten
• ½ c. water
• 1 c. mashed bananas
• ¼ t. salt
• 1 t. baking soda
• 1 t. baking powder
• 2 ½ c. flour
• Nuts if desired

Bake 350 degrees for 1 hour.

Zucchini Bread

• 2 c. raw zucchini grated
• 2 c. sugar
• 1 c. oil
• 3 eggs
• 3 c. flour
• 1 t. baking soda
• ¼ t. baking powder
• 1 t. salt
• 1 t. cinnamon
• 2 t. cocoa

Mix well and pour into greased baking pans.  Bake 325 deg. For one hour.

Minnesota Fish in Beer Batter by Carol Sterneman

• 1 c. flour
• 2 t. baking powder
• 1 t. salt
• 1 t. sugar
• 1 c. beer
• 1 ½ T. oil

Sift dry ingredients.  Combine beer, oil, and thoroughly coat fish fillets.  Fry fillets in oil.

Budapest Pheasant – Kulacs Restaurant, Hungary

Pheasant must be marinated for three days, after being hung one week, in:

• Red wine
• Bay leaves
• Mustard seed
• Cognac
• Next put meat in bowl and add quince, wild pear peels.   Leave for 3 days to marinate.

Sauté or bake until cooked.

Susan’s Special Chicken – Susan Price

• 1 chicken
• Onions
• Green Peppers
• 1 small jar pimentos
• 2 c. grated cheddar cheese
• 1 can chicken soup
• 16 oz. spaghetti

Boil the chicken for 1 hour in a heavy pot covered with water.  Remove the chicken and debone the meat.  Strain the resulting broth and set aside.  Sauté onions and green peppers.  Mix meat, veggies, and one small jar pimentos.  Add 1 c. grated cheddar cheese and 1 can chicken soup.  Cook 16 oz. spaghetti in reserved broth.  Mix together and top with more cheese.  Bake for 30-40 minutes at 350 degrees.

Apple Crisp – Joyce

8 apples (or 12 small)

Butter pan.  Cut apples.

Spread ½ c. sugar and ½ t. cinnamon over sliced apples.  Add 1/3 crushed walnuts, if desired.

Mix together until crumbly:

• 1 c. flour
• ¾ c. brown sugar
• ½ c. melted butter
• 2 t. baking powder

Cover apples with mixture and bake at 350 degrees for 45 minutes.

Hershey Brownies – Joyce

• 8 t. margarine
• 1 c. sugar
• 4 eggs
• 1 c. flour plus 1 T. flour
• ½ t. baking powder
• 1 can Hershey syrup
• Walnuts (optional)

Bake at 350 deg. For 25 minutes.  (At altitude increase to 375 deg. For 30 minutes).

Frost with 6 t. margarine, 6 t. milk, and 1 c. sugar, boiled for 2 minutes and then add 6 oz. chocolate chips.

Peanut butter cookies – Joyce

• ½. C. butter or shortening
• ½ c. peanut butter
• ½ c. brown sugar
• 1 egg
• ½ t. vanilla
• Cream the above ingredients.  Sift together:
• 1 ¼ c. flour
• ¾ t. baking soda
• ¼ t. salt

Blend with creamed mixture.  Shape into 1 inch balls.  Roll in granulated sugar.  Place 2 inches apart on ungreased baking sheet.  Indent with fork tines in criss-crossed shape.  Bake at 375 for 10-12 minutes.

Rice Krispie Bars – Sue

1 – 10 oz.  bag of marshmallows

Melt together with ¼ c. butter and stir constantly.

Add ¼ c. peanut butter and 4 ½-5 c. Rice Krispies.

Press into buttered 9×13” cake pan.

Frost with 1 big Hershey chocolate bar, 1 small bag chocolate chips, and 1 jar marshmallow cream melted together.

Lemon Bars – Carol

• 2 c. four
• 1 c. butter
• ¾ c. powdered sugar

Mix and pat into 13x9x2 pan.  Bake this crust for 20 minutes at 350 degrees.

For filing, mix:

• 4 eggs
• 5 T. lemon juice
• 2 c. sugar
• 3 T. flour
• 1 t. baking powder
• Pour into crust and bake at 25 minutes for 350 degrees.  Cool and frost with:
• ½ c. powdered sugar
• 1 t. vanilla
• 2 T. butter

Milk to consistency

Apple Pie – Judy

For 2 crusts:

• 2 c. flour
• 1 t. salt
• 2/3 c. shortening
• ¼ c. warm water

Mix together with fork.  Add four or water if needed.

For filling:  1 qt. sliced apples, ½ c. sugar, 1 t. cinnamon, 2 t. butter

Fill and bake at 400 degrees for about 40-45 minutes.

Cherry Pie – Judy

For Crust:

• 1 c. flour
• ¼ t. salt
• 1 stick unsalted butter, cut into ½” slices

Mix in food processor until coarse meal.  While running, put in 1 T. cold water.  Dough will form into a ball and stop.  Refrigerate 1 hour.  Roll or press into 9” pan.  To pre-bake, line with foil and pie weights, and place on middle rack for 350 degrees for 15 minutes.  For sweet crust, add 1 T. sugar or vanilla or ¼ t. almond.

For Filling:

• 4 c. cherries, drained and thawed
• ¼ t. almond extract
• 1 c. sugar
• 1/8 t. salt
• 2 t. cornstarch
• ¼ c. cherry juice.

Mix sugar, salt, and cornstarch.

Put sugar mixture over cherries.  Add juice and almond extract.

Pour into crust and add 2. T. butter.

Bake 10 minutes at 450 degrees then 45 minutes at 350 degrees.

Oatmeal Raisin Cookies

Preheat oven to 350 degrees.  Pour cooking mix into a large bowl and stir until ingredients are well blended.  In a small bowl, combine 1/3 c. vegetable oil and 2 eggs; beat until well blended.  Add oil mixture to dry ingredients; stir until a soft dough forms.  Drop teaspoons of dough 2” apart onto a greased baking sheet or shape dough into 1” balls and roll in sugar, flatten with a glass bottom and placed on a greased cookie sheet.  Bake 8-10 minutes until bottoms are slightly browned.  Transfer to a wire rack to cool.  Store in airtight container.

Dog Biscuits – Courtesy of Bodhi and Jura

• 3 ½ c. flour
• 2 c. whole wheat flour
• 1 c. rye flour
• 1 c. cornmeal
• 2 c. cracked wheat (bulgur)
• ½ c. nonfat dry milk
• 1 T. salt
• 1 package dry yeast dissolved in ¼ c. warm water (105-115 degrees)
• 1 pint chicken stock, warmed
• 1 egg beaten, and mixed with 1 T. milk

Combine dry ingredients in a bowl.  Add dissolved yeast, stock and egg, mix, then knead for three minutes into a stiff dough.  Roll into ¼” sheets and cut into pleasing shapes (or just score criss-cross on pan).  Bake 300 degrees for 45 minutes.  Leave to cool and harden overnight.

Huns with Ginger and Juniper

4 Hungarian partridge breasts butterflied

Roll in 12 crushed juniper berries

Salt and pepper

Melt a stick of butter over high heat, sear breast 4-5 minutes per side.  Remove and add ¼ c. gin to droppings.  Light with match and flambé.  Pour sauce over birds and serve with bread crumbs.

Boulder Granola – Some Granola in Boulder

• 4 c. rolled oats
• ¼ c. brown sugar
• ½ c. walnuts or pecans
• ¼ c. sunflower or pumpkins seeds
• 2 t. ground cinnamon
• Mix together and drizzle over cereal to coat:
• ½ c. apple juices concentrate
• 2 T. honey
• 2 T. vanilla extract

Spread on large baking sheet and bake 20-25 minutes, stirring every 5 minutes, at 400 degrees, until granola is golden.  Cool, transfer to mixing bowl and add ½ c. blueberries, 1/3 c. raisins, and 1/3 c. dried apricots.

Joyce’s Spaghetti and Meatballs

For the Meatballs:

• 2 lbs. ground beef
• 1 t. salt
• ¼ t. black pepper
• 1 egg, beaten
• 1 c. bread crumbs
• ½ t. oregano
• 1/8 t. garlic powder

Mix together above ingredients and shape into small balls.

For the Spaghetti Sauce:

• 2 t. shortening, melted
• 5 c. canned tomatoes
• 1 t. salt
• ¼ t. oregano
• 2 t. onion power
• ¼ c. parsley flakes
• 12 oz. tomato paste
• 1 t. sugar
• ¼ t. crushed red pepper
• 2 t. red pepper flakes

Brown balls in shortening, add all ingredients and simmer 2 hours (covered for the first hour then uncovered for another hour).

Cream of Chicken Green Chili Soup

• 4-8 t. butter
• 1-2 lbs. diced pork or chicken
• 1 clove garlic minced
• ½ t. dried oregano
• 2 bay leaves
• 1 c. half and half or ¾ c. heavy whipping cream
• 48 oz. chicken broth
• 1 c. diced hatch green chili
• 2 potatoes, peeled and chopped
• 1 t. salt
• 1 t. ground cumin
• 1 t. black pepper
• Parsley to garnish

In a large pan, melt butter.  Add onions, garlic, oregano, meat and bay leaves, sautéing until cooked.  Stir in broth, green chilies, and potatoes.  Add seasonings and bring to a boil.  Reduce heat and simmer, partially covered, stirring occasionally for 25 minutes.  Add cream and adjust seasonings.

Mixed Fruit Pie

• 9 oz. all purpose flour (a heaping cup)
• ½ c. solid vegetable shortening
• ½ t. salt
• ½ t. sugar
• ¼ c. very cold water
• 1 egg yolk

For the filing:

• 2 lbs. fresh or frozen fruit (any combination)
• 1 c. sugar
• 5 T. flour
• 2 T. cornstarch
• Egg wash (1 egg mixed with water)

Mix four, salt, and sugar.  Add shortening and sift with fingers until small lumps form.  Add water and yolk mixed together.  Toss with fingers.  Without kneading, place on square of plastic wrap.  Pat into hockey puck shape and refrigerate one hour.

Remove from plastic and roll out, flouring well, until you have 12” pie pan.

For the filing, slice fruit and lay in pieces on one layer on cookie sheet.  Bake 10-15 minutes at 350 degrees.  Combine sugar, flour and cornstarch.  Mix until no lumps.  Scoop fruit into mixing bowl.  Add sugar mixture and stir with a wooden spoon.  If the fruit is juicy, add more flour and cornstarch.  If starchy, such as pears or apples, use less.

To assemble:  pile fruit mixture in the pie shell.  The filling juice should not be any higher than just under the rim.  Fold dough decoratively back up over the edges but leave middle uncovered.  Brush egg wash on exposed crust.  Bake until golden brown and center is boiling, about 45 minutes at 400 degrees.  If not done, lower temperature until boiling and browning occurs.  Place cookie sheet under pie to avoid spilling.

College pasta (no prep, 5 min cook)

Boil water.  Add a fist-full of angel hair pasta.  Add some broccoli, coarsely broken into chunks.  Cook 3-4 minutes.  Drain.  Season with olive oil, garlic (or garlic powder), and Italian seasoning (fresh or dry).  Add fresh grated parmesan cheese (or try Reggiano or Asiago).

Variations, try other pastas or other veggies.  Cook according to pasta instructions.   Try adding cooked shrimp, chicken or seafood next to the fish.  Or pile smaller cups on tops for a leaning tower of Pisa.

Looking for something more dressed up, try pasta with sardines.  

JAN’S OOOH LA LA SPINACH OMELET (Low Cholesterol if you don’t pile on the cheese)

In large pan for two or more add the following chopped ingredients:

A couple of fresh garlic cloves

¼ c. green and/or red bell peppers

small amount of sliced fresh mushrooms

any amount of spinach leaves you want..only for a minute or two

1 can of pink salmon or tuna (last night’s salmon filet leftovers work fine)

stir all together with anything else you find interesting

and pour ¾ to whole carton of egg whites or egg beaters over the sautéed

ingredients.

Cover and cook on medium to low until it needs to be flipped, then flip it!

You may need to cut it into quarters to do this if it’s a BIG ONE for

the whole family. When almost done top off with parmesan cheese . After that I top it off with healthy

mayonnaise made from grape seed oil…yum..

Recipes to try: