Rediscovering the Joy of Cooking

May 12, 2008

In honor of my Mom…..

Filed under: Uncategorized — Emily @ 2:16 am

I decided that today I would share some of my favorite recipes that have been passed down from my mom. My mom and I definitely share a love for good food and cooking. She is an excellent cook. One of my most special wedding gifts was a binder of her favorite recipes that she passed down to me. Here I will share some of my favorites (without pictures–sorry). I guarantee that these are all tried and true (and loved).

Vidalia Onion Dip

1 cup chopped Vidalia onion

1 cup mayonnaise

1 cup Parmesan cheese

Bake at 350 degrees until warm and bubbling (approximately 15 minutes). Serve with crackers (I prefer Keebler’s Club crackers). I know this sounds kind of strange, but I promise, it is amazing! Everyone always wants the recipe.

Goat Cheese Salad

3/4 tsp. fresh thyme, basil, chives (snipped small)

1/3 cup bread crumbs

Take 1 small log of goat cheese and roll in above.

Cut into 4 pieces and drizzle with olive oil. Bake at 350 degrees for 6 minutes.

Take 4 cups packed field greens. Add 2 cups sliced endive and 1/2 cup chopped walnuts

Dress greens with 3 Tbsp. olive oil; 1 Tbsp. red wine vinegar; 1 Tbsp. balsamic vinegar; 1 Tbsp. walnut or salad oil.

Top with the warm cheese pieces.

Pete’s Baseball Sauce

This recipe was passed down from a family friend (great for bratwurst, sausage or grilled meat)

8 oz. can chipotle peppers in sauce

8 oz. lime juice

8 oz. molasses

4 Tbsp. cumin

1 cup chopped cilantro

Process in a food processor.

Chocolate Chip Banana Bread

1/2 cup butter

1 cup brown sugar

Cream together.

Add 2 eggs and 1 tsp. vanilla and 2 large mashed bananas.

Mix together 1 1/2 cup flour, 1 tsp. baking soda, 1/4 tsp. salt, 3/4 cup chocolate chips.

Bake in greased loaf pan for 60-70 minutes at 350 degrees.

German Apple Pancakes

Melt 2 Tbsp. butter in small oven-proof dish.

Mix together 2 large eggs and 6 Tbsp. flour and 6 Tbsp. milk. Add to dish.

Top with 1/2 cup apple sliced and tossed with 2 tbsp. brown sugar and 1 Tbsp. lemon juice.

Bake at 425 degrees for 15-20 minutes.

Sausage and Cheese Strata

1/2 lb. sausage, browned

3/4 lb. Monterey Jack cheese; grated

4 large eggs, slightly beaten

1 1/2 cup milk

3 Tbsp. butter, melted and cooled

8 sliced white bread, crusts removed and cut into 1/2 inch cubes

1/2 tsp. salt

1 tsp. Dijon mustard

1/2 tsp. Worchestershire sauce

Grease 1 qt. casserole dish. Arrange 1/3 of bread crumbs in casserole. Sprinkle with 1/3 of cheese. Arrange sausage over it. Add remaining 1/3 of bread and cheese. Repeat–reserving last 1/3 of cheese.

Press layers down. Mix together eggs and seasonings. Pour over top. Drizzle with butter. Refrigerate overnight. Before baking let stand 45 minutes. Bake at 350 degrees for 1 hour and 15 minutes. Sprinkle remaining cheese on top.

Salmont 3 Ways:

1. Grilled Salmon—mix together soy sauce and maple syrup—baste salmon and grill.

2. Slow Cooked Salmon–cut up carrots and onions. Place salmon on top. Bake at 225 degrees for 45 minutes.

3. Salmon in Parchment–cut out parchment paper to wrap salmon in. Place piece of salmon on paper. Top with 1 Tbsp. of marinade (I prefer an Asian fish marinade), slice of red pepper, green pepper, mushrooms, zucchini. Wrap and bake at 400 degrees for 10 minutes.

Pot Roast

5-6 lb. chuck roast

1 can coke

2 cans cream of mushroom soup

1 pkg. onion soup mix

1 bay leaf

Combine all ingredients and bake for 3 1/2 hours covered at 325 degrees. Add carrots and potatoes and cook for an additional 1 1/2 hours.

Aunt Josie’s Barbecue

1 lb. hamburger

1 onion chopped

Brown these together and then add:

1/2 cup ketchup

2 Tbsp. sugar

1 Tbsp. vinegar

2 Tbsp. Worchestershire sauce

Flank Steak

1 1/2-2 lbs. flank steak

Marinade: 3/4 cup oil, 1/4 cup soy sauce, 3 Tbsp. honey, 2 Tbsp. red wine vinegar, 1 clove garlic, minced, 1 1/2 tsp. ground ginger.

Marinade at least 12 hours, then grill after draining marinade. Slice thin and serve.

Comforting Shredded Beef

2 Tbsp. butter

3 Tbsp. olive oil

1 bottom round roast (4 lbs.)

salt and pepper

Heat butter and oil and brown roast on all sides.

Put roast in 2 cups beef stock and 1 cup red wine.

Simmer slowly, 3 hours, adding stock and wine as needed so there is always 1 cup liquid.

Remove beef from heat and shred.

Serve with buns.

Black Bottom Cupcakes

1 box chocolate cake mix

Make cupcakes as directed on box until time to fill cups.

Mix together: 8 oz. cream cheese, 1/3 cup sugar, dash salt, 1 egg,  1 cup chocolate chips.

Fill cups 1/2 full. Add 1 spoonful of cream cheese mix. Bake as directed.

Chocolate Peanut Butter Pizza

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup margarine, softened

1/2 cup peanut butter

1 tsp. vanilla

1 egg

1 1/2 cup flour

Put ingredients for crust together and make dough.

Press dough over bottom of 12-14 inch pizza pan

Bake at 375 for 10 minutes. Top with 2 cups mini marshmallows and 6 oz. chocolate chips.

Bake for 5-8 minutes or until chips are melted and marshmallows largely browned.

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3 Comments »

  1. How Nice. 🙂

    Comment by carrie — May 12, 2008 @ 11:43 am

  2. Fun to see the tried and true recipes of your mom. What do you use the “baseball sauce” for? It looks tasty, but I am trying to think what it is supposed to go with. And the pizza…that one may get made here!

    Comment by Gretchen Noelle — May 12, 2008 @ 1:07 pm

  3. What a lovely thoughtful wedding present – I am going to try and remember to do something for my little girls it has touched me so much – Hopefully I will remember, they are only 5 and 1 ! Hx

    Comment by Helen — May 16, 2008 @ 10:54 pm


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