Family Recipes

Anne's Note: "My mother prepared this soup whenever we felt under the weather or really sick. She would take whatever she could find in the vegetable bin and 'voila' Mami's soup. She by the way was French and would come over for the holidays during the winter. Alas, she is no longer with us, so now it's my turn to continue Mami's soup."

Note: "Mami" was Anne's mother, Renée Saint-Pol, who was French.

Ingredients

• 3 medium carrots, chopped
• 3 cups celery ribs, chopped
• 1 cup kale, chopped
• 1 large onion, chopped
• 2-3 cloves garlic, chopped
• 2 medium red or white potatoes, chopped
• 1-2 Tbsp unsalted butter
• Add any other vegetables you find in the refrigerator if you like, chopped

Directions

1. Melt butter in a 2-4 quart pot at medium heat
2. When butter starts to bubble, put in the chopped onion, garlic, carrots, celery, potatoes and stir the pot
3. Reduce heat and "sweat" the vegetables 5-10 minutes
4. Add the kale with 2 quarts of water to cover the vegetables
5. Cover pot, bring to almost a boil, reduce heat to a simmer for about 20-30 minutes
6. When finished, let stand to cool to warm temperature
7. In a blender, put in the cooked vegetables with a little of the liquid
8. Start the blender at low and gradually faster, adding the liquid till you get a smooth, liquidy soup
9. If soup is too thick, add more water
10. Add salt and pepper to taste

Ingredients

• 1 cup chicken stock
• 1/2 cup milk
• 1 Tbsp unsalted butter
• 12 fresh oysters
• Tabasco sauce, a few drops
• 4 oz (1/2 cup) flaked fresh crab meat
• 4 oz (1/2 cup) roughly chopped peeled medium shrimp
• 2 Tbsp white wine
• Salt & pepper
• Pinch of nutmeg
• 4 oz half-and-half
• 1/2 tsp paprika

Directions

1. In a saucepan heat stock and milk, add butter and stir to dissolve
2. Pour into the pan any liquid from the oysters, straining carefully
3. Cut oysters into bite-size pieces
4. Add oysters, Tabasco, crab meat and shrimp to pan
5. Simmer for 10 minutes
6. Add white wine, season with salt & pepper, sprinkle with nutmeg
7. Keeping on very low heat so that the bisque does not boil, blend in half-and-half
8. Remove from heat, pour into soup bowls, sprinkle with paprika and serve piping hot

Ingredients

• 1 Boston Butt Pork Roast (5-6 lb)
• 4 medium potatoes, peeled, cut into 1" chunks
• 5 large carrots, peeled, cut into medallions
• 1 medium onion, coarsely chopped
• 12 large mushrooms, sliced
• 1 cup apple cider vinegar
• 1 cup water
• 2 Tbsp flour or cornstarch

Directions

1. Over medium-high heat, brown the roast on all sides in the pressure cooker (lid off!)
2. Once brown, add the vinegar and water
3. Apply lid, lock, and bring up to pressure
4. Once rocking, reduce heat to maintain a gentle rocking and cook undisturbed for 1.5 hours
5. Remove from heat and allow to cool
6. Remove lid, add all vegetables on top of the roast
7. Apply lid and bring back to pressure. Cook for 30 minutes at a gentle rocking
8. Remove from heat and allow to cool
9. Open lid and spoon all vegetables to a large bowl and keep warm
10. Remove meat to a platter and keep warm
11. Make a slurry of the flour/cornstarch. Bring pot juices up to a boil, stir in slurry
12. If needed, add enough water to make 2-3 cups of gravy
13. Shred the meat and discard the bone if present
14. Serve shredded meat topped with gravy, pile veggies on the side

Ingredients

• 2 slabs of pork ribs
• 1/2-3/4 cup apple juice

The Dry Rub

• 1/2 cup dark brown sugar
• 1/3 cup paprika
• 1/4 cup garlic salt
• 1 1/2 Tbsp onion salt
• 3 Tbsp chili powder
• 1 Tbsp cayenne pepper
• 2 Tbsp black pepper
• 1 1/4 tsp oregano
• 2 tsp powder sage
• 1 tsp cumin

Directions

1. Preheat oven to 250°F
2. Place ribs meat side down. Slide knife under the membrane and against the end bone to separate. With a dry paper towel, grab the edge of the thin membrane and pull
3. Combine dry rub ingredients and mix well
4. Apply rub just enough to cover the ribs, front and back. Pat down to make sure it sticks
5. Place ribs meat-side up on a large baking sheet and bake for 2 1/2 hours
6. Remove ribs from oven and place them meat-side down. Pour 1/2 to 3/4 cups of apple juice over ribs and cover sheet pan tightly with aluminum foil
7. Return ribs to oven and bake for 1 1/2 hours
8. Remove wrapped ribs from oven and remove the foil. Rub the ribs again with the dry rub on the meat-side only
9. Place uncovered in the oven meat-side up for 30 minutes
10. Remove ribs from oven and increase oven temperature to 350°F
11. Brush your favorite sauce on both sides and bake 10-12 more minutes
12. Remove from oven, serve and enjoy!

Ingredients

• 1 1/2 lb ground beef, chuck
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1 tsp grated fresh ginger
• 1 Tbsp plus 2 tsp Biryani curry paste
• 3 tsp Worcestershire sauce
• 1 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 6 sesame seed hamburger buns

Directions

1. Mix all 9 ingredients together (not the buns)
2. Form 6 Indieburger patties (1/4 lb each)
3. Grill, oven grill or pan fry to your liking
4. Preheat buns and when burgers are done, put on buns and enjoy!

Ingredients

• 1 1/2 lb chicken breasts, boned & skinless
• 5 slices white bread, crusts removed
• 4 oz unsalted butter, softened
• 5 Tbsp milk
• 1 1/2 tsp white ground pepper
• 1 1/2 tsp salt
• 2 tsp onion powder
• 1 cup plain bread crumbs
• 6-7 hamburger buns

Directions

1. Soak bread in milk 5 minutes then squeeze bread to remove excess milk
2. Cut up chicken breasts into 1 inch cubes
3. Chop half the breasts with half the bread and 2 oz of butter in a blender with an "S" blade until finely ground
4. Remove from chopper, put chicken in a bowl and repeat with the other half
5. Mix in pepper, salt, onion powder
6. When well mixed, form 6-7 half-pound burgers
7. Place bread crumbs in a large plate and cover burgers with the bread crumbs
8. Pat gently so the crumbs stick to the burgers
9. Grill or pan fry in a little bit of butter or vegetable oil on medium high heat for 3 minutes
10. Turn over and fry 2 more minutes
11. Color should be dark golden brown. Do not overcook as they will be very dry
12. Put on buns and enjoy

From "The Ultimate Barbecue Sauce Cookbook" by Jim Auchmutey & Susan Puckett

Ingredients

• 3/4 cup packed brown sugar
• 1-2 Tbsp black pepper
• 1 oz envelope chili seasoning
• 2 tsp dry mustard
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/4 tsp ground red pepper
• 1/4 tsp mace
• 1 cup vinegar
• 1/4 cup molasses
• 1/4 cup water
• 1 (32 oz) bottle ketchup

Directions

1. Combine brown sugar, black pepper, chili seasoning, ginger, allspice, red pepper, and mace in saucepan; mix well
2. Add vinegar, molasses and water, stirring until blended
3. Stir in ketchup
4. Bring to a boil, stirring constantly; reduce heat
5. Simmer uncovered over low heat for 30 minutes, stirring occasionally
6. Use as a finishing and table sauce for beef, pork, and chicken
7. May add 1-3 tsp liquid smoke
8. Store in refrigerator for several weeks

Ingredients

• 1 cup tahini (sesame seed paste)
• 1/2 cup fresh lemon juice
• 1/2 tsp salt
• 2 cloves garlic, minced
• Crushed red pepper to taste
• 1/2 tsp cumin
• 1-2 Tbsp olive oil
• Coriander or chopped parsley

Directions

1. Place tahini in bowl of electric mixer, blender, or food processor
2. Add 1/4 cup lemon juice slowly until mixture feels thick and grainy
3. Add remaining 1/4 cup lemon juice until thin and smooth (add water if still too grainy)
4. Stir in salt, garlic, pepper and cumin
5. Spread on plate, top with olive oil and coriander in center
6. Use as a sauce when baking fish or lamb, or thin with water as salad dressing

Ingredients

• 1 (15 1/2 oz) can garbanzo beans
• Juice of 1 lemon (2 Tbsp)
• 1 small clove garlic, peeled
• 2 Tbsp olive oil
• 3 Tbsp techina or plain tahini

Directions

1. Drain beans
2. Blend with lemon juice, garlic, olive oil and techina in blender, food processor, or mash thoroughly by hand until smooth
3. Spread in mound on flat plate and swirl with knife to flatten
4. Drizzle a little olive oil over the top if desired
5. Serve at room temperature with pita bread

1925 winner of the Hawaiian Pineapple Company Recipe Contest

Ingredients

• 1 large can crushed or sliced Hawaiian pineapple, drained
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter or substitute
• 1 cup sugar
• 2 eggs, separated
• 1/2 cup milk
• 1 tsp vanilla
• 2 Tbsp butter (for pan)
• 1 cup brown sugar
• Maraschino cherries for garnish
• Whipped cream (optional)

Directions

1. Preheat oven to 350°F
2. Sift flour, sift again with baking powder and salt
3. Cream 1/2 cup butter, gradually add 1 cup sugar; cream well
4. Beat yolks and whites of eggs separately
5. Add yolks to creamed mixture; mix well
6. Add flour and milk alternately, mixing well
7. Fold in beaten egg whites and vanilla
8. Melt 2 Tbsp butter in large frying pan
9. Spread brown sugar over pan
10. Add pineapple (place slices closely together, or pour in well-drained crushed fruit)
11. Pour cake batter over fruit
12. Bake 45 minutes
13. Turn upside-down on serving dish and garnish with maraschino cherries
14. Whipped cream may be spread over top

Ingredients

• 1 1/2 cups sugar
• 1 cup vegetable oil
• 3 eggs, beaten
• 1 cup buttermilk
• 1 cup chopped nuts
• 2 cups flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp salt
• 1 cup pitted prunes, chopped fine
• 2 tsp vanilla

Directions

1. Blend sugar and oil, add eggs and beat well
2. Stir dry ingredients together
3. Add dry ingredients alternately with buttermilk, beating well after each addition
4. Add nuts, prunes, and vanilla
5. Stir to distribute well through batter
6. Pour batter into a greased and floured bundt pan
7. Bake at 350°F for 35-40 minutes or until cake tests done

Note: To make buttermilk, take 1 1/2 tsp of cream of tartar powder and mix with 1 cup milk.

Ingredients

• 2 1/4 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, beaten
• 1 Tbsp vanilla
• 1/2 cup unsweetened cocoa
• 2 cups chocolate chips, 2 Hershey's bars chopped, or M&M's
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 375°F
2. Stir together flour, salt, and baking soda
3. In another large bowl, stir together butter, sugars, eggs, vanilla and cocoa
4. Gradually stir flour mixture into butter mixture until combined
5. Stir in chocolate chips (and walnuts) until evenly distributed
6. Drop dough by tablespoonfuls onto greased baking sheets
7. Bake about 10 minutes
8. Cool on a baking rack

Ingredients

• 3/4 cup stout beer
• 1/2 tsp baking soda
• 2/3 cup mild molasses
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 cups all-purpose flour, plus extra for pan
• 2 Tbsp ground ginger
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp finely ground black pepper
• 2 large eggs
• 1/3 cup vegetable oil
• 1 Tbsp finely grated fresh ginger

Directions

1. Preheat oven to 350°F. Grease and flour 8-inch square baking pan
2. Bring stout to boil in medium saucepan, stirring occasionally
3. Remove from heat and stir in baking soda (mixture will foam vigorously)
4. When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set aside
5. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl
6. Transfer stout mixture to large bowl. Whisk in eggs, oil, and grated ginger
7. Whisk wet mixture into flour mixture in thirds, stirring vigorously until smooth after each addition
8. Transfer batter to prepared pan and tap against counter 3-4 times to remove air bubbles
9. Bake 35-45 minutes until top is firm and toothpick comes out clean
10. Cool in pan on wire rack about 1 1/2 hours
11. Cut into squares and serve warm or at room temperature

"Very large amount. Good for family reunions."

Sauce Ingredients

• 3/4 cup flour
• 3 tsp paprika
• 3/8 tsp pepper
• 2 cups sour cream
• 1 1/2 tsp salt
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1 can mushroom soup

Directions

1. Stir 2 cups boiling water with 1 can mushroom soup
2. Add rest of sauce ingredients
3. Pour gravy over meatballs
4. Simmer 20 minutes

Use 2 packages of gelatin for a firm yet melting aspic. Use 3 packages for buffets or room temperature serving.

Ingredients

• 4 cups tomato juice, preferably low-sodium
• 1 Tbsp lemon juice
• 1 bay leaf
• 1 cup chopped onion and celery
• 1 Tbsp Worcestershire sauce
• Dash of Tabasco (optional)
• 1/2 tsp salt (omit if not using low-sodium juice)
• 2 packages (1/2 oz) unflavored gelatin
• 2 Tbsp mild vinegar (like apple cider)
• Optional: chopped scallions or sliced pitted green olives
• For serving: butter lettuce leaves, homemade mayonnaise

Directions

1. Combine 1/2 cup tomato juice with gelatin and vinegar in a large bowl; stir and set aside
2. Place remaining tomato juice, lemon juice, bay leaf, onion, celery, Worcestershire sauce, and salt in a saucepan
3. Bring to a boil, then simmer for 20 minutes
4. Pour tomato juice through a sieve into the bowl with gelatin; discard vegetables
5. Stir well so gelatin is completely dissolved
6. Transfer to a 9-inch pie plate or decorative molds and refrigerate
7. If using olives or scallions, press them in after 30-45 minutes (when half-set)
8. Refrigerate at least 4 hours before serving
9. Serve chilled on lettuce leaves with mayonnaise