a collection of recipes from people in my life, from discussions, and
from my own notes. Any inclusion of any that are similar to or the
same as previously published recipes is accidental or coincidental.
Meal times were always
important in my life. It was, like many families I knew, the one time
when anybody that could possibly make it home would be there.
Sometimes even friends of mine or my brothers would be there.
Breakfast was always
split up over time, since we all started the day differently, and it
varied as we each grew up... from getting ready for school to getting
ready to leave for work. So as important as breakfast was – we
always had some kind of breakfast – it was only a family thing on
the weekends for most of us because of our schedules.
Lunch was also
sometimes fractured, especially during the school or work week. But
we did eat together as much as we could.
Supper was the main
meal for us during the week. Almost everybody was home, and there was
time to make a good meal. We generally pitched in with the
preparations, and somebody always had to set the table.
A text version...
(Mom says: 5 min chili - found it in a magazine and Joe and I liked it a lot.)
This is so easy. The hardest part is opening the cans.
5 MINUTE CHILI
1 CAN BLACK BEANS, RINSED
1 CAN MEXICORN
2 CANS CHILI STYLE TOMATOES (if too "chili" hot, substitute 1 can for regular tomatoes.
PUT IN PAN AND HEAT
SERVE IN BOWL, TOP WITH JALAPANO JACK SHREDDED CHEESE
SERVE WITH CORN BREAD OR FRITOS
This is rather spicy hot so go easy on the cheese.
(From Mom: Curried fish - from Pete's wife, Betty. Loved it.)
Another version from Mom
(From Mom: I don't know where I got the meatloaf recipe but you all liked it.)
(From Mom: Oven fried chicken - from the bisquick box. A staple at our house and loved. Added some seasoning, I think.)
Moselle's Corn Pudding
(From Mom: Scalloped potatoes - this is the first thing my mother taught me to make. This is her recipe and I always used it. Sometimes, if we had a bit of ham I would put it between the layers. Other times I used Spam (don't laugh, it was cheap) but I never used cheese. I still don't like cheese in scalloped potatoes. BTW, my mother said they were really 'Escalloped' potatoes.)
(From Mom: Mom taught me how to make Harvard Beets. They were a favorite of hers and mine, too. This is her recipe.)
How to make my potato soup.
Cut a medium sized onion in half and slice.
Put into pan with water and start cooking under med. flame.
Peel about four potatoes, slice thin, add to onions.
Add enough water to barely cover potatoes.
Simmer until potatoes are done.
Add butter, milk, salt and pepper to taste.
If too thin, sometimes I add instant potatoes to thicken (just started that).
Note: I have never measured how much of anything I put in this soup.
I like lots of onions in it so I'm not sure about portions.
If the potatoes are sliced thin the soup will be thicker.
Sweet Potato Pudding - Is this a side dish or a dessert?
(From Mom: Sweet potato pudding - original recipe from Mom's friend in Gladys, VA. Mom changed it a bit and I changed it more. Another Holiday recipe that everyone loved.)
(From Mom: Bisquick mix - mine from box. Mixed it up for years to have it handy. Less expensive than the box kind and with all of us we needed to save money.)
(From Mom: Ginger creams - found recipe in Womans Day. My holiday cookies every year. Had to make a double batch as you boys (and Dad) would eat the first batch up as they came out of the oven.)
A text version from Mom
Mix: 1/2 cup margarine
3/4 cup sugar
1/4 cup molasses
Add: 2 cups flour
2 tbsp. ginger
1 tsp baking soda
Roll into small balls, put on greased cookie sheet.
Press with glass dipped in water . I use a glass with flat bottom.
Bake @ 350 degrees for 8 to 12 min.
Makes 3 doz. small cookies.
I always double this recipe as half were gone before I had finished.
Pete likes them real gingery so for him I doubled the ginger.
(From Mom: pumpkin pie - from the Libbys can. I used to use another recipe but this was better. Always had to make 3 pies (plus 2 more during holidays).)
(From Mom: Mom taught me how to make Maple Syrup.)
Sandy Blue Easy Pumpkin Pie
Sandy Blue: Very easy and good.
Bisquick 1/2 cup
1 cup of milk
1 can of pumpkin
I use splenda but I think its a half cup of sugar.
Pumpkin pie spice about a teaspoon. I always addsome extra cloves.
1 Teaspoon vanilla.
Mix it well and pour in a pie plate. 350 degrees for 35 to 40 minutes.
Makes its own crust.
Lois Uhl: Puddings
Lois Uhl: I like homemade puddings. The most simple is a cornstarch base pudding.
Two cups milk
3-4 tsp cornstarch
sugar (see below for amount)
I like custard pudding so I add several beaten large eggs.
I warm the milk then add the corn starch slowly off the heat, then the beaten eggs,
stirring constantly over a med flame. When pudding starts to bubble turn heat down and
cook at least two minutes and pudding thickens.
Flavoring is added after pudding thickens & is off the flame. The amt of sugar depends
on if your adding other ingreidents. When making pumpkin pudding (using a small can )
you will add sugar, eggs & spices to the pumpkin. Add mix to the thickened pudding base
stirring constantly. Turn flame back to med. When the pumkin pudding starts to bubble
turn down heat and cook several minutes. It take two minutes for eggs to cook through
after reaching the boiling temp. Milk and eggs will scorch easily if you keep flame too
If you like a really creamy pudding you can substitute part of the milk with cream.
I was out of reg. milk and used sweetened almond milk to make the pumpkin pudding.
It's less calories 80 per cup, and it took less sugar. It took more cornstarch to
thicken (2 tsp). The homemade pudding doesn't get watery like the boxed kind. If you like
chocolate pudding you can use pkgs of hot coco mix to flavor your base. Just adjust your
sugar amounts. I learned lots of tricks to make things over the years to save money.
Lisa Dopking on Facebook: Peanut Butter Cookies
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 1/4 cups sifted flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375
Mix first six ingredients. Add the rest of the ingredients. Mix well. Roll into balls
and press down with a fork dipped in sugar or flour. Bake for 10-12 minutes on ungreased