Family Recipes

Beer Batter

This beer batter is great for onion rings, fish, zucchini or even chicken.

Ingredients

• 1 cup Bisquick flour
• 2 eggs
• 1 can beer
• Salt/pepper/paprika

Directions

• Mix all ingredients
• Dip thickly sliced Vidalia onion rings, zucchini sticks, fish or chicken into batter and fry in heated oil.

Mom’s Caponata – Eggplant Antipasto

Ingredients

• 3 cups peeled and cubed eggplant
• 1/3 cup green pepper, chopped
• 1 4 oz can mushrooms
• 1 chopped sweet onion
• 1/4 c olive oil
• 1 /3 cup celery
• 1/2 cup raisins
• 1 (6 oz.) can tomato paste
• 2 T wine vinegar
• 1/4 c water
• 1/2 t oregano
• 1 1/2 t sugar
• 1/8 t sugar
• 1/8 t pepper
• 1 t salt
• 2 cloves garlic, crushed
• 1/3 cup chopped green and black olives

Directions

• Combine vegetables, garlic, and oil in a large pot. Cook 20 minutes, stirring occasionally.
• Add raisins, tomato paste and remainder of ingredients. Mix well and cook for another 20-30 minutes.
• Remove from heat and add olives.
• Serve hot or cold on sliced Italian or French bread or anything else.

Mom’s Mexican Dip

Ingredients

• 1 package of cream cheese
• 1 package Old El Paso Taco Mix
• 1 jar salsa
• 1 can of refried beans
• 1 package of shredded Colby or Cheddar cheese
• chopped tomato/scallions/black olive slices for garnish
• Tortilla chips

Directions

• Soften cream cheese and mix with taco mix
• Spread cream cheese mixture into the bottom of a 9×9 Pyrex dish (can use a round dish too)
• Spread refried beans on top of cream cheese mixture
• Pour jar of salsa over refried beans
• Top with shredded cheese
• Use microwave to heat for 5 minutes (check along the way to make sure it isn’t too much time) or put into the oven at 350 degrees for 20-25 minutes
• Top with tomatoes, scallions, olives
• Serve warm with tortilla chips

Mom’s Peanut Butter Sesame Noodles

This recipe is great used as a dipping sauce or over noodles for Peanut Butter Sesame Noodles.

Ingredients

• 2 tablespoons cornstarch
• 1/2 cup cold water
• 1/4 cup low-sodium soy sauce
• 1/2 cup smooth peanut butter
• 1/4 cup brown sugar
• 1 tablespoon white vinegar
• 2 teaspoons sesame oil
• 1 cup warm water
• 1/4 cup chopped peanuts (optional)
• 1 tablespoon chopped fresh mint leaves (optional)
• Rice Noodles or spaghetti

Directions

• Dissolve the cornstarch in 1/2 cup of cold water; set aside.
  Whisk together the soy sauce, peanut butter, brown sugar, white vinegar, sesame oil, and 1 cup warm water in a small saucepan over medium heat; simmer and stir until sugar has dissolved.
• Stir in the cornstarch mixture; simmer until the sauce is thick, 1 or 2 minutes. Serve warm.
• Garnish with chopped peanuts and mint leaves as desired.

Aunt Jean’s Raspberry Pie

Ingredients

• 1 quart of raspberries (and then some)
• 1 baked pie shell
• whipped cream
• 7/8 cup sugar
• 2 1/2 T cornstarch
• 3/4 cup water

Directions

• Blend sugar and cornstarch.
• Place water and 1/2 cup of raspberries over low heat. When hot, add sugar mixture.
• Stir and cook until clear – about 5 minutes. Allow to cool to lukewarm.
• Arrange the rest of the berries in the pie shell. Spoon the cooled mixture over the berries to glaze them all.
• Cool briefly and allow to set.
• Serve with whipped cream.

Aunt Mary’s Seed Cookies

Ingredients

• 1 stick of butter
• 4 teaspoons of Crisco shortening
• 1 cup of sugar
• 1 teaspoon vanilla
• 4 eggs
• 4 cups of flour
• 1 1/2 teaspoons salt
• 4 teaspoons of baking powder
• milk as needed to make dough pliable
• 1/2 pound of sesame seeds
• egg white to make seeds stick

Directions

• Preheat oven to 350 degrees
• Cream shortening with eggs and vanilla
• Add flour and salt and as much milk is as necessary to make dough workable.
• Cut off pieces of dough and roll between hands, dip in beaten egg whites, and then dip into seeds.
• Arrange on greased cookie sheet.
• Bake for 10-15 minutes or until light brown.
• Cool and eat

Choc-Oat-Chip Cookies

Ingredients

• 1 cup (2 sticks butter, softened)
• 1 1/4 cups firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 T milk
• 2 t vanilla
• 1 3/4 cups flour
• 1 t baking soda
• 1/2 t salt
• 2 1/4 cups Quaker Oats (quick or old-fashioned, uncooked) (I used old-fashioned)
• 1 12 oz package (2 cups) Nestle chocolate chips (semi-sweet)
• 1 cup chopped nuts (optional – I never used)

Directions

• Pre-heat oven to 375 degrees.
• Beat butter and sugars until creamy.
• Add eggs, milk, and vanilla – beat well.
• Add flour, baking soda, and salt – mix well.
• Stir in oats, chocolate morsels, and nuts (if using) – mix well.
• Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 9-10 minutes for chewy cookie or 12-13 minutes for a crispy cookie
• Cool on cookie sheet or wire rack

Deb’s Dutch Cookies

Ingredients

• 3 1/2 cups flour
• 1 1/4 tsp. baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2/3 cup brown sugar
• 2/3 cup white sugar
• 1/2 cup shortening (Crisco)
• 1 cup butter
• 1/2 tsp almond extract
• 3/4 tsp vanilla extract
• Cinnamon and Sugar mixture

Directions

• Cream shortening and sugars together.
• Add extracts and dry ingredients.
• Roll into balls – About teaspoon size
• Roll balls into cinnamon and sugar mixture.
• Bake in 300 degree oven for 30-40 minutes

Gigi’s Banana Bread

Ingredients

• 2 cups of sugar
• 1/2 cup of Crisco shortening
• 2 eggs
• 3 cups of flour
• pinch of salt
• 1 1/2 teaspoon baking soda
• 3/4 cups milk
• 1 teaspoon white vinegar
• 3 ripe bananas, mashed

Directions

• Preheat oven to 350 degrees
• Grease 2 loaf pans with oil or cooking spray
• In a large bowl, mix sugar, eggs, and shortening
• Mash bananas
• In cup, add milk, 1 1/2 teaspoons of baking soda and vinegar – mix well
• Mix flour and salt in bowl
• Add a third of the flour/salt, a third of the bananas, and a third of the milk mixture to the sugar/shortening/eggs – stir well. Do again until everything is used up. Mix well.
• Batter will be stiff.
• Pour half of the batter into each of the loaf pans and bake for 1 hour.
• Test with toothpick or cake tester – it will come out clean when baked.
• Let cool before cutting

Gigi’s Carrot Cake

Ingredients

• 3 cups flour
• 2 t baking soda
• 3 t cinnamon
• 1/2 t salt
• 4 eggs
• 3 cups sugar
• 1 1/2 vegetable oil
• 2 junior size (7 1/2 oz) baby food carrots
• 1/2 cup maraschino cherries
• 1/2 cup chopped walnuts

Directions

• Preheat oven to 325 degrees
• In a bowl, sift flour, baking soda, cinnamon, and salt. Set aside.
• In another bowl, beat eggs, and sugar and then stir in oil and carrots – mix well. Add cherries and walnuts.
• Pour wet ingredients into dry ingredients and stir until dry ingredients are moistened (do not overmix!)
• Pour into greased and floured 10-inch tube pan and bake for 60-70 minutes.

Cream Cheese Icing

Ingredients

• 1/2 cup unsalted butter, softened SAVE $
• 1 package (8 oz) cream cheese, softened
• 1 teaspoon vanilla
• 3 cups powdered sugar, plus more as needed

Directions

• In a large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.

Gigi’s Zucchini Bread

Ingredients

• 2 cups of grated zucchini
• 2 cups of flour
• 1 tablespoon cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup of chopped walnuts or pecans

• 3 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 1 tablespoon vanilla extract

Directions

• Preheat oven to 350 degrees
• Grease 2 loaf pans with either spray or oil
• In a large bowl, combine eggs, sugar, vegetable oil and vanilla. Beat until well blended
• Add zucchini flour, cinnamon, baking soda, salt, baking powder, chopped nuts to above mixture. Stir until well blended.
• Pour 1/2 of the batter into each of the loaf pans and bake on middle rack for 1 hour. Test with toothpick or cake tester. It will come out clean without any batter sticking to it when zucchini bread is ready to come out of the oven.

Grandma’s “Zeeplers”

Ingredients

• 1 cup flour
• Dash of salt
• 2 tablespoons sugar
• 1 egg
• 1 teaspoon baking powder
• Milk as needed to make dough pliable
• Oil or Crisco for frying

Directions

• Mix all ingredient and form into flat oval shapes
• Deep fry
• Dust with powdered sugar or serve with jam

Mom’s Apple Crisp

Ingredients

For the filling

• 6 tart apples (like Granny Smith, Rome, Winesap, etc.) peeled, cored and cut into bite-sized pieces
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter
• 1/4 cup flour
• 1 tablespoon lemon juice

Crumb Topping

• 1 stick butter
• 1 cup flour
• 1 cup brown sugar
• 2 teaspoon cinnamon
• dash of salt

Directions

For the Filling:

• Mix all the ingredients together. Place into 9×9 inch baking dish.

Topping:

• Melt butter in a medium-sized pot taking care not to burn it. Once butter is melted, turn off heat.
• Mix the flour, brown sugar, cinnamon and salt into the melted butter using 2 butter knives cutting in opposite directions. Continue “cutting” ingredients into butter until it forms crumb sized lumps.

Baking Directions:

• Preheat oven to 350 degrees F.
• Add crumbs to the top of the apples.
• Bake crisp for 35 to 45 minutes.
• Cool 10 minutes before serving.

Mom’s Coconut Macaroons

Ingredients

• 2 2/3  cups of sweetened flaked coconut
• 1 can condensed milk
• 1 tsp. vanilla
• Nestle chocolate chips (if you want chocolate on the bottom of these cookies)

Directions

• Preheat oven to 350 degrees
• Grease cookie sheets
• Mix all ingredients
• Drop by teaspoonfuls about 2 inches apart
• Bake 8-10 minutes
• If you want chocolate on the bottom, wait until cookies are cool. Melt chips in a dish in micro following melting directions on package.
• Dip cookies into chocolate and place on waxed paper to get hard.

Mom’s Creamy Rice Pudding

Ingredients

• 1 – cup cooked or leftover rice
• 1/3 -cup flour
• 3/4 – cup sugar
• 1/4 – teaspoon salt
• 2 – cups whole or low fat milk
• 3 – egg yolks, beaten
• 1 – teaspoon vanilla extract
• cinnamon sugar for garnish

Directions

• In a medium saucepan on medium heat, add the sugar, flour, salt, and milk. Stir until the mixture begins to boil. Let the mixture boil while stirring constantly for 2-3 minutes. Remove the mixture from the heat.
• Separate the eggs and add the yolks to a small bowl. Discard the egg whites or save for another recipe (see cooks note). Add 1/2 cup of the hot mixture into egg yolks and gently mix (this tempers the eggs).
• Add the egg yolk mixture to the hot pudding and mix well. Mix until you have a creamy consistency.
• Add the cooked rice and place the pot back on the stove. Continue to cook on low for 2-3 minutes. Stir constantly so pudding does not lump and stick to the bottom of the pan.
• The pudding will be done when the mixture starts to thicken to a pudding consistency, and the mixture coats the back of a spoon or spatula.
• Remove pudding from heat and add the vanilla extract, blend well. Chill before serving or serve at room temperature.

Mom’s Pat-a-Cake Scones

Ingredients

• 1 1/2 cups flour
• 1/3 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cups whipping cream
• 2 tsp. lemon peel (optional)
• a bit of whipping cream to brush on the top

Directions

• Preheat oven to 375 degrees
• Combine all ingredients in a bowl
• Coat hands with flour and knead just as long as it takes to make a ball*
• Turn out onto a floured surface and roll into a 7 1/2 inch circle using a floured rolling pin
• Using a pizza cutter, cut into 6-8 wedges
• Lightly brush the top of each wedge with whipping cream and transfer to ungreased baking sheet.
• Bake for 18 minutes

*Do not overwork this dough – the more you knead it, the tougher the scone will be!

Nana’s Old Fashioned Fudge

Ingredients

• 2 1/2 cups sugar
• 1/2 cup milk
• 2 teaspoons vanilla
• Butter size of an egg (about 3 oz.)
• 2 squares bakers’ chocolate

Directions

• Put all ingredients into a heavy saucepan.
• Bring to a boil and boil for 5 minutes making sure it doesn’t stick
• Remove from heat
• Beat with a whisk until cooled down and then put into a dish to harden.

Rita’s Nantucket Cranberry Pie

Ingredients

For Bottom

• 2 cups fresh cranberries – washed and picked over to remove stems
• 1/2 cup sugar
• 1/2 cup walnuts

Directions for bottom

• Grease a 10-inch pie plate and pour cranberries into pie pan. Sprinkle with 1/2 cup sugar and the walnuts

For Topping

• 1 cup sugar
• 3/4 cups butter
• 1 cup flour
• 1 t almond extract
• 2 beaten eggs

Directions for topping

• Mix sugar and butter, then add other ingredients and mix well
• Pour batter over cranberry-nut mixture in the pie pan.
• Bake in 350-degree oven for 35 to 40 minutes

Brian’s Honey Chicken

Ingredients

• 4 large boneless skinless chicken breasts
• 2 cups flour
• 4 tsp salt
• 4 tsp black pepper
• 3 tbsp ground ginger
• 1 tsp. freshly ground nutmeg
• 1 tsp ground thyme
• 1 tsp ground sage
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 4 eggs
• 8 tbsp water
• canola oil for frying

 Honey Garlic Sauce Ingredients:

• 2 tbsp olive oil
• 3-4 cloves minced garlic
• 1 cup honey
• 1/4 cup soy sauce (low sodium soy sauce is best)
• 1 tsp ground black pepper

Directions

• Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally.
• Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this chicken recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe…and there will be a next time.
• Make an egg wash by whisking together the eggs and water.
• Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.
• Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. Fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
• Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.
• Serve with noodles or rice.

To make the Honey Garlic Sauce:

• In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.
• Add the honey, soy sauce and black pepper.
• Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Mom’s Fried Pork or Chicken Cutlets

Ingredients

• 2 lbs Boneless pork roast sliced thin or chicken cutlets sliced horizontally in thirds and pounded between waxed paper to tenderize
• 3 eggs beaten with salt, pepper, garlic powder, a dash of oregano, and a dash of basil
• 4 cups seasoned breadcrumbs mixed with 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/3 cup pecorino romano grated cheese
• olive oil and canola or vegetable oil for frying

Directions

• Slice/pound meat or chicken
• Mix egg mixture with cheese and spices in bowl big enough to dip meat/chicken
• Mix breadcrumbs, flour, cheese and spices
• Set up and heat fry pan over medium/high heat with 1/2 olive oil and 1/2 canola or vegetable oil (about 1/2 inch in the bottom of pan)
• Set up a dish with breadcrumb mixture (Do not put in all the breadcrumbs at one time so that if you have extra it will not be contaminated by meat/chicken and can be saved in a ziplock bag in the fridge.)
• Dip both sides of meat/chicken in egg mixture and let it drip off, then coat in breadcrumbs, pushing breadcrumb mixture into the meat/chicken.
• Make sure oil is hot (meat will sizzle when put in if oil is ready) and fry cutlets until golden brown making sure that heat is not too high and burning them.
• Drain on paper towels.
• If making parmesan, simply add sauce and grated mozzarella cheese and pop in the oven till cheese is melted.

NOTE: You can make fried chicken (with bones) with this recipe by adding more oil to the pan (about 1 -2 inches of oil mixture). Fried chicken with bones will need to cook for about 20 minutes. You can test for doneness by using a meat thermometer – the internal temperature of 170 degrees for breast and 180 degrees for thighs and legs.

Mom’s Ginger Beef

Ingredients

• 1lb sirloin steak (sliced into thin strips)
•  3/4 cup cornstarch
• 1/2 cup water
• 2 eggs
• 1 large carrot (julienned)
• 3 green onions (chopped)
• 1/4 cup fresh ginger (minced)
• 5 garlic cloves (minced)
• Canola oil (for frying)
• 3 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/2 cup sugar

Directions

• In a bowl add cornstarch, gradually add water while whisking. Beat eggs into cornstarch/water mixture. Add sliced steak strips and toss to coat. Pour 1 inch of oil into a wok, heat oil to 375 degrees or until oil is hot enough to fry the steak strips. Add a quarter of the steak strips at a time to the wok. Separate with a fork and cook stirring frequently until crispy. Drain on paper towels. Repeat until all the steak is gone.
• Drain all oil out of the wok except for 1 tablespoon. Add green onion, carrots, ginger and garlic. Stir fry for 30 seconds-1 minute.
• In a small bowl combine soy sauce, rice vinegar, sesame oil, sugar and red pepper flakes. Add to the wok and bring the mixture to a boil. Add beef, heat thorough and serve.

Mom’s Greek Gyros

Ingredients

Gyro Meat

• 1 egg, lightly beaten
• 6 garlic cloves, minced
• 1 tablespoon dried oregano
• 1-1/2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 pound ground lamb

Tzatziki Sauce

• 1 cup (8 ounces) plain Greek yogurt
• 1 medium cucumber, peeled, seeded and chopped
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Gyros

• 8 whole Greek pita breads
• 3 tablespoons olive oil, divided
• 16 slices tomato
• 1 cup shredded lettuce (use your favorite type of lettuce)
• 8 slices sweet onion

Directions

• In a large bowl, combine the egg, garlic, oregano, kosher salt, and pepper. Crumble lamb over mixture; mix well.
• Pat into an ungreased 9-in. x 5-in. loaf pan. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. Cool completely on a wire rack. Refrigerate for 1-2 hours.
• For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt, and pepper. Cover and refrigerate until serving.
• Brush pita bread with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm. Cut meat loaf into very thin slices. In a large skillet, fry meatloaf in remaining oil in batches until crisp. NOTE: If you prefer, you can cut the meatloaf into cubes and fry the cubed meatloaf in skillet.
• On each pita bread, layer the tomato, onion, and meatloaf slices; top with some tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce. Yield: 8 servings.

Mom’s Italian Meatballs

Ingredients

• 2 lbs. chopped meat (can use turkey, beef, pork, veal – any combination works)
• 1 egg
• 1/4 cup minced Vidalia onion
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon oregano
• 1 teaspoon basil
• 3/4 cup Italian breadcrumbs
• 1 – 2 slices of bread pulsed in mini processor
• 3 tablespoons of milk or water to wet bread
• 1/4 cup grated pecorino cheese

Directions

• Put all ingredients into a bowl and mix with your hands. Depending upon which meats you’ve combined you may need more or less breadcrumbs. Meat should not be sticky. You should be able to make a ball from the meat. I use an ice cream scoop to keep meatballs the same size.
• Take a bit of the mixed meat and put into a small, heated frying pan. Cook and then taste for seasoning. Add more salt and spices if necessary.
• Form all meatballs and add to and cook in your simmering sauce.
• Meatballs will take about 20 minutes to 1/2 hour to cook.

Mom’s Lasagna

Ingredients

• 1 15-ounce container ricotta cheese
• 2 extra-large eggs
• 2 cups freshly grated pecorino Romano
• 1/2 teaspoon garlic powder
• fresh ground black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1 teaspoon salt
• 1 pound mozzarella, grated
• 16 sheets fresh lasagna (no need to cook them)
• Pot of sauce with meat in it (Note – if your sauce doesn’t have meat and you want a meat lasagna, brown 1 pound of ground Italian sausage and use it as the meat for the lasagna)

Directions

• Heat the oven to 350 degrees.
• In a large bowl, combine the ricotta, eggs, Pecorino Romano, spices, and all but 1 cup of the mozzarella. Mix thoroughly.
• Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan.
• Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the ricotta cheese mixture.
• Repeat for 2 more layers, using all the meat and cheese.
• Top with a layer of noodles, and cover with sauce.
• Sprinkle reserved mozzarella evenly over the top.
• Spray foil with cooking spray and cover dish tightly with foil so no air gets in (spray will stop cheese from sticking to foil).
• Bake 45 minutes to one hour.
• Test for doneness by sticking a knife into lasagna. The knife will come out clean when lasagna is cooked.
• Remove from oven and let stand 15 to 20 minutes before cutting and serving.

Mom’s Perogi Lasagna

Ingredients

• 12 lasagna noodles
• 1 stick butter
• 1/2 teaspoon salt
• 3 cups of onions, finely chopped (about 5 onions)
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded Cheddar cheese plus another 3/4 cup for top of lasagna
• 6 cups warm seasoned mashed potatoes
• 1 pound of bacon, cooked, drained and crumbled

Directions

• Preheat oven to 350 degrees
  Spray 9- x 13-inch baking dish with cooking spray.
• Cook lasagna noodles according to directions, then drain and set aside.
• Cook bacon, drain and allow to cool. Crumble.
• Over medium heat, in a large skillet, melt butter and add onions and salt. Saute for 8 to 10 minutes until lightly browned.  Keep 1/2 cup sauteed onions for later use as topping.  Add remaining onions, pepper, and 1 1/2 cups of cheese to mashed potatoes and mix well.
• Place 3 noodles on bottom the sprayed baking dish.
• Spread 1/3 of potato mixture onto the noodles and sprinkle with 1/3 of the crumbled bacon. (Save a bit of bacon for garnish on top layer of lasagna)
• Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been completed (with a layer of noodles on top).
• Add the remaining sauteed onions, 3/4 cup cheese to top, and remaining bacon to top.
• Cover with foil and bake 25 to 30 minutes, or until heated through.

Mom’s Pesto

Ingredients

• About 2 c. lightly packed basil leaves, washed and dried thoroughly
• 1/2 c. toasted pine nuts
• 1/2 c. freshly grated Parmigiano Reggiano
• 2 garlic cloves
• 1/2 c. extra virgin olive oil
• salt and pepper to taste

Directions

• Place the basil, pine nuts, cheese and garlic in the bowl of a food processor. Pulse until the ingredients are incorporated, but not completely smooth. You want some texture.
• Gradually add the olive oil until the mixture is emulsified.
• Add salt and pepper to taste.
• Toss with hot pasta, spread onto pieces of grilled bread, mix into ricotta to use as a dip for veggies, whatever. This stuff is good.

Mom’s Portuguese Shrimp

Ingredients

• 1/2 cup Spanish extra virgin olive oil
• 6 cloves garlic, peeled and thinly sliced
• 1 lb. shrimp, peeled and deveined
• 2 Tbsp. white wine
• 2 Tbsp. lemon juice
• 1 tsp. paprika
• 1 tsp. red pepper flakes
• Salt and black pepper to taste
• Crusty bread

Directions

• Heat oil and garlic in a medium frying pan until just sizzling.  Remove from heat and let sit and infuse until ready to cook shrimp (a couple of hours).
• Reheat oil over medium heat until hot.  Fry shrimp until pink and cooked through.  Add wine, lemon juice, paprika, red pepper flakes, salt, and pepper.  Remove from heat and serve immediately.  Serve with plenty of crusty bread.

Mom’s Sauce

Ingredients

• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 2 cans tomato puree
• 2 cans crushed tomatoes in puree
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried, crushed oregano
• 3/4 teaspoon dried, crushed basil
• 1 teaspoon sugar
• Any piece of pork with or without bone
• Italian Sausage
• Meatballs

Directions

• In a large pot, saute garlic in olive oil taking care not to burn.
• Add pork and sausage and cook for a few minutes to get a bit of brown on it.
• Add canned tomatoes – rinse cans with water and add the water to the pot to try to achieve a good texture.
• Add bay leaves, salt, garlic powder, oregano, basil, and sugar.

NOTE: You can change the texture of the sauce, making it smoother, by replacing crushed tomatoes with puree.

Mom’s Shrimp Scampi

Ingredients

• 1 pound jumbo raw shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1/4 cup dry white wine
• 1/4 teaspoon grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons finely chopped flat-leaf parsley leaves

Directions

• Place shrimp on a large plate and pat them completely dry using paper towels.
• Lay the shrimp flat so that they are evenly spaced.
• Heat a large skillet over medium heat.
• Season the shrimp with salt and pepper.
• Add the butter to the skillet.
• When the foaming subsides, raise the heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once.
• Cook the shrimp, without moving them, for 1 minute.
• Add the garlic and cook for 1 minute.
• Turn the shrimp over and cook for 2 minutes more.
• Remove the shrimp putting them into a bowl.
• Return the skillet to the heat and pour in the white wine and lemon juice.
• Boil the liquid until slightly thickened, about 30 seconds.
• Scrape up any browned bits from the bottom of the pan with a wooden spoon.
• Stir the lemon zest and parsley into the sauce.
• Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
• Divide the shrimp among plates or arrange on a platter and serve with thinly sliced lemon.

Mom’s Stuffed Cabbage

Ingredients

• 2 pounds of ground beef (I prefer ground turkey)
• 2 cups of cooked white rice
• Cabbage – 12 large cabbage leaves
• 1 1/2 teaspoon salt
• fresh ground black pepper to taste
• 2 cans of Campbell’s condensed tomato soup

Directions

• Place whole cabbage in a large pot and cover it with water – boil for approximately 20 minutes – cabbage should be firm, but not crunchy. When done, drain and allow cabbage to cool.
• Meanwhile, place ground meat, rice, salt, pepper and 1/2 of one can of condensed Campbell’s tomato soup into a bowl and mix thoroughly.
• Remove 6 large outer cabbage leaves by cutting near core with a knife.
• Add 1 can of condensed Campbell’s tomato soup to either a large pot or a crock pot. Add one can (tomato soup can) of water and mix.
• Take approximately one-sixth of the meat mixture and roll it into a large cabbage leaf. Place into pot or crockpot. Continue until all cabbage rolls are formed.
• Spoon the other half can of Campbell’s tomato soup mixture over the top of the cabbage rolls.
• Cook on the top of the stove in a covered pot for one hour or in the crockpot for 3 hours on high.

Mom’s Thai Fried Rice

Ingredients

• 4 c. jasmine rice
• 3 tbsp. vegetable oil (or sesame oil)
• 1 clove garlic, finely chopped
• 10 oz. pork, chicken or beef
• 3 eggs beaten
• 3+ tbsp. fish sauce (flavor is controlled by fish sauce – taste as you go)
• 1 onion cut into bite-sized pieces
• 3 tbsp. fresh cilantro (optional)
• Can add broccoli, peppers, or any other vegetable – stirfry veggies first and add to rice in the end

Directions

• Heat oil in a frying pan and fry garlic
• Add meat and fry for 5 minutes
• Pour eggs into center of pan. Stir until beginning to set then add rice and stir well.
• Sprinkle fish sauce over and mix well.
• Add onions and stir them through. Remove from heat.

Mom’s Turkey and Stuffing

Ingredients

• 12-15 lb. turkey
• 4 tablespoons of butter
• 2 cups chopped onions
• 2 cups chopped celery
• 1 large loaf of Pepperidge Farm or Arnold white bread cut into cubes
• 2 eggs
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon of sage
• salt and pepper (approximately 1 1/2 tsp. of each)
• chicken broth

Directions

• Preheat oven to 325 degrees F.
• Rinse turkey, remove giblets and place in a shallow roasting pan.
• Melt butter in a large frypan over medium heat.
• Add celery and onions, thyme, rosemary, sage, salt, and pepper, and cook until tender.
• Let cool.
• Mix celery, onion, egg, and bread pieces well to make the stuffing. Add chicken broth to moisten, if necessary.
• Loosely scoop stuffing into the turkey body cavity and neck cavity.
• Rub the exterior of the turkey with vegetable oil and sprinkle with salt, pepper, and garlic powder.
• Put into oven – turkey will take 3 1/2 to 4 1/2 hour.
• Baste periodically to prevent drying. Tent with foil if the turkey is getting too brown.
• The turkey is cooked when its internal temperature reaches 165 degrees (make sure to put meat thermometer into the center of the breast or leg – not near the edge.

Aunt Jean’s Potato Salad

Ingredients

• 6 or more large potatoes
• Enough eggs for 1 per potato
• Olive oil, white vinegar. Slat, pepper, & celery salt
• mayonnaise
• celery
• a sweet onion

Directions

• Pick a potato of your choice – one of the drier varieties (I usually use russets), Boil them with skins on until tender, but not falling apart.
• Peel the potatoes when warm, cut in half lengthwise, and slice them into thin slices (about a quarter of an inch or less) – not chunks. Place them in a large glass bowl.
• Make a dressing, just as you would for a salad, of the oil, vinegar, salt, pepper, and celery salt. I use a cup sized mason jar. Put the last ingredients in a cup sized mason jar or some like-sized container you can close tightly. I’m guessing here, but I think I use about a quarter to a third cup oil, maybe a little less vinegar, and then shake the hell out of it to fully mix. Taste if you like, if it is too sour or too oily you can fix. You end up with a little over half a cup of salad dressing.
• Add the dressing to the potatoes. Mix gently so as not to mush up the potatoes, and allow to marinate overnight – or at least a while.
• Hardboil the eggs. Allow to cool, then peel and cut in half and slice to about the same thickness as the potatoes
• Slice a couple of celery stalks into very thin slices, removing some of the “strings” first if they are outer stalks so they are not tough
  These things can be done the night before serving.
• Chop the onion finely. Depending on the size of the onion (or my audience) I probably use a half or a little less of an onion. This can be mixed in with the potatoes or just dumped on top of the bowl to be mixed in when you make the salad. The chopped celery can also be added, and the slice hardboiled eggs, just putting them on top until the final step.
• Some time close to serving, add the mayonnaise – remember that your potatoes already have a bit of oil in them, so you need much less mayonnaise than usual. Add the mayonnaise, and mix all together gently. And you are done.
• You can put some of the egg slices on top to pretty it up, or a little paprika.
• Celery is optional in families that don’t like celery – I personally think the added crunch is a requisite, but Keith and Kaitlin don’t.
  Jean Walton

Image source

Aunt Toni’s Mandarin Salad

Ingredients

Salad

• 1/2 C slivered almonds
• 3 T sugar
• 1/2 head iceberg lettuce
• 1 C chopped celery
• 2 whole green onions, chopped
• 1 11-oz can mandarin oranges, drained

Dressing

• 1/2 t salt
• Dash of pepper
• 1/4 C vegetable oil
• 1 T parsley, chopped
• 2 T sugar
• 2 T white wine vinegar
• Dash tabasco sauce

Directions

• Cook almonds and sugar over medium heat, stirring until almonds are cooked and sugar dissolved
• Mix dressing and chill.
• Mix celery, lettuce, and onions
• Add almonds and oranges
• Toss with dressing and serve