Family Recipes Along the Way

This is just to easy to even call it a recipe. Its more of a "how I make it" thing.  I'm sure there are amazing meatloaf recipes out there but this is the one that my family loves, requests, and craves.  Everybody thinks I do something special to it.  I don't. Its embarrassingly easy.  In a large mixing bowl (I use the bowl to my Kitchen Aid mixer) add: 2 1/2 - 3 1/2 pounds of ground meat depending on how large of a meatloaf you want.  You can use what you like or a mix of various kinds of ground meat.  I use 80/20 ground beef.   2 eggs 1 envelope of dry onion soup mix (2 envelopes if you make a bigger loaf) 1 sleeve of saltines (crushed)  I smash them while they are still in the sleeve and pour them into the bowl Ketchup ( I eyeball it but I would guess around 1/4 cup) Mix well. A Kitchen Aid mixer does a great job and saves mushing it with your hands.  Shape it into a loaf and place in a 13x9 baking dis...

4 cups flour ( I use bread flour but you can use All Purpose flour) 1 1/2 cup warm water (108-110 degrees) 1/3 cup olive oil  1 envelope Active Dry Yeast 1 Tablespoon sugar  1 teaspoon salt  Put yeast and a Tablespoon of sugar into water and let sit about 5 minutes while you prepare the flour mixture  Mix flour and salt in stand mixer.  Add olive oil and mix until incorporated.   Add water and yeast mixture  Mix until incorporated  Torn out onto counter and shape int a smooth ball.  Place in a large mixing bowl that has been oiled.   Cover and let sit in a warm place until double in size  Cut the dough in half and shape each half into a flat round disc.   Place each disc into a plastic storage bag that has been sprayed with Pam.   I usually put one in the refrigerator and use within 3 days and the other goes into the freezer for later.  

When you don't feel like cooking, make this easy dish.   I'm not really sure you can call it a "recipe", its more of a "this is how I make it" kind of thing.  Even so, it gets rave reviews! Flour tortillas 4 cups Mexican blend shredded cheese 2 cans of Green Chili Enchilada Sauce 2 boneless, skinless chicken breast cooked and shredded Roll chicken and a little cheese up in the tortillas and place side by side in a 13x9 baking dish.  Pour Green Chili Enchilada Sauce over.  Top with remaining shredded cheese.  Bake at 350 for 20 min. or until cheese is melted and bubbly. 

1 (5 pound) ready-to-eat spiral sliced ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Preheat oven to 325 degrees  Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Chicken breasts, legs, wings, thighs (I pull the skin off before preparing) Buttermilk salt pepper Self-rising flour Vegetable Oil Fill a skillet 1/2 full of oil (shortening can also work well).  Dip chicken parts a few at a time into a bowl of buttermilk, then place in a zip lock bag with about 2 cups of flour in it.  Seal bag and shake to coat the chicken.  Place coated chicken onto a platter and allow to get pasty.  While on the platter you can season it as you wish with salt, pepper, or whatever other seasoning you prefer.  When the oil in the skillet is hot, place as many pieces of the chicken into the skillet as it will hold.  Brown on both sides and then lower heat, cover and cook for about 30 min.   (larger pieces will need more time, smaller pieces less time). When done, remove from skillet and drain on paper towel. 

1 pound sweet Italian sausage 2 1/2 pound lean ground beef 1 large onion chopped 2 cloves garlic, crushed 2 (28 ounce) can crushed tomatoes 4 (6 ounce) cans tomato paste 1 (6.5 ounce) cans canned tomato sauce 2 tablespoons white sugar 3 teaspoons dried basil leaves 2 teaspoon Italian seasoning 1 tablespoon salt 1/2 teaspoon ground black pepper 8 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 2 pound mozzarella cheese, sliced 1 1/2 cup grated Parmesan cheese Directions In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce. Season with sugar, basil, Italian seasoning, salt, pepper, and parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In...

The Frostop in Petersburg was well known for their coneys. This is their recipe. We have enjoyed this recipe in our family for years. 3 lb. hamburger 1 cup chopped onion 2 bottles of Del Monte catchup 3 T sugar 1 T vinegar 1 T Worcestershire sauce In a large pan brown meat and onion in water until very fine and no longer pink. Drain off water and grease and return to the pan. While draining mix remaining ingredients in the pan. Add beef and simmer. Serve on hot dogs or plain on a bun.

2 boneless, skinless chicken breasts (cut into bite sized pieces) 1 onion, cut into 1" pieces Broccoli Fresh Mushrooms, sliced one large carrot, sliced 1/2 cup almonds 1/2 cup chicken broth 1/2 t ginger soy sauce corn starch Mix 1 T oil, 2 t. soy sauce and 1 t. cornstarch in a bowl and add chicken pieces. Stir to coat and store in the refrigerator for at least 30 min. Mix chicken broth, ginger, 3 t soy sauce and 2 t cornstarch and set aside In a non-stick skillet cook chicken in a little bit of oil until it is no longer pink. Add vegetables and cook until tender-crisp. Add chicken broth mixture and cook for a minute or until thickened. Can serve with rice or alone. You can also use any vegetable you like.

3-4 pound whole chicken  3 cups flour  1/2 t salt  1/2 cup shortening  3 cartons of chicken broth  Pinch of turmeric for coloring   2/3 cup + 1 T water   Place chicken in a large pot and cover with water. Salt & pepper to taste and cook over medium-high heat until chicken is tender.   While chicken is cooking mix flour & salt in a medium bowl.   Cut in shortening until it resembles pea-sized balls.  Mix in water (one tablespoon at a time) until dough sticks.   Turn onto floured surface and roll out to about 1/4 inch thickness. Cut into squares.   When the chicken is done, cool it and then tear into bite-sized pieces. Save the water from the pot and add chicken broth to it one carton at a time as needed. Add chicken to a pot of chicken broth and bring to a boil.  Add turmeric  and then slowly add dumplings making sure they do not stick together. Add in salt & pepper to taste. ...

1 lb ground beef 1 lb dried pinto beans 1 can (6oz) tomato paste 2 cup chopped onions 3 T chili powder 1 T ground cumin -salt to taste -water Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt and stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours. Serves 6 I make this without the beans

It may not sound great but trust me, this is awesome! 4 boneless, skinless chicken breast 20 cloves of garlic, peeled 3/4 cup chicken broth 1/4 cup light Caesar salad dressing 1/4 cup grated Parmesan cheese Heat large nonstick skillet on medium-high heat. Add chicken and garlic and brown chicken on both sides. Stir in broth and dressing. Cover with a lid and cook for 4 min. on each side or until done. Sprinkle with Parmesan cheese. The garlic is sweet and there is a nice sauce on the chicken.

I got this recipe from a woman in the church I attended when I was a young adult. I don't believe I ever tried it until my kids were older and I was looking for something different to fix for supper. I came across this and it quickly became one of Logan's favorites. Its a quick and easy comfort food. 1 1/2 lb. ground beef 1 large onion, chopped 1 (4 oz.) can mushroom stems and pieces 1 1/2 tsp. instant beef bouillon granules 1 tsp. Worcestershire 1 cup sour cream (I use the fat-free kind) 1/2 tsp. salt 1/8 tsp. pepper 1 1/2 cups water 3 Tbs. flour 1/4 cup ketchup Hot cooked noodles Brown beef and onion; drain off fat. Stir in mushrooms, bouillon, Worcestershire, 1/2 tsp. salt, 1/8 tsp. pepper, and 1 1/2 cups water. Bring to a boil; reduce heat, cover and simmer 15 min. Combine sour cream and flour. Blend into beef. Cook until thickened; do not boil. Stir in ketchup and heat through. Serve over noodles.

I was given this recipe from a good friend in Seattle. Its really wonderful! I don't even like Minestrone but I love this. 4 slices bacon, fried and crumbled (optional) 3TBS olive oil 1 med. onion, chopped 3 garlic cloves, chopped 1 lg. can (28oz.) crushed tomatoes 2 med. carrots, sliced 1 cup sliced zucchini rounds 1 can Campbell's 'Bean with Bacon' soup 2 cans beef broth 1/3 head cabbage, shredded 1 tsp. dried sweet basil 1/4 cup minced parsley Shredded Parmesan cheese Cook bacon and set aside. Saute garlic and onion in oil until golden, stirring continuously. Add beef broth and vegetables and basil. Simmer until vegetables are tender (about 30 min.). Add Bean with Bacon soup and crumbled bacon and let cook for another 10 min. Serve with shredded Parmesan cheese and crusty bread. *I put the cheese in the bowl and then ladle soup over it so it melts.

1/2 cup unsalted butter 1 medium onion, thinly sliced 3 leeks, sliced 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices 3 (14 1/2-ounce) cans chicken broth 1 teaspoon salt 1/4 teaspoon pepper Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly. Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings. Yield: 11 cups