Recipes That Remember http://www.recipesthatremember.com Recipes and lessons that we learned from our moms Sun, 12 May 2013 03:03:19 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 Oh Baby, quiche and cream scones http://www.recipesthatremember.com/2013/05/oh-baby-quiche-and-cream-scones/ Sat, 11 May 2013 22:59:56 +0000 http://recipesthatremember.com/?p=1388 Oh baby, oh baby, oh baby! What is better than a new baby? Babies are the hope and delight of our future. What a joy to shower an expectant mother with love, best wishes, and gifts. Mary is my niece, and this shower was in expectation of her first born baby. Yes, I said baby, […]

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Oh baby, oh baby, oh baby! What is better than a new baby? Babies are the hope and delight of our future. What a joy to shower an expectant mother with love, best wishes, and gifts. Mary is my niece, and this shower was in expectation of her first born baby. Yes, I said baby, just plain ole baby, because, we did not know if it is a boy or girl! What a thrill it was when she arrived!

Showers are more fun today than ever, because the mold has been broken, you no longer have to serve just cake and punch, nuts and mints. You can be sure that there was no cake and punch here, not when I was in charge (not a cake and punch fan). So, since this shower was held in the mid morning, it was quiche, cinnamon rolls, fresh fruit, scones, with juice and lattes.

 

30489_422880025802_2171757_nQuiche Lorraine

 

1 prepared pie crust (I use Marie Callender’s frozen from the grocery store).
8 slices crisply cooked and crumbled bacon
1 1/2 cups milk (I use 2%)
1 1/2 cups shredded cheddar cheese
3 eggs lightly beaten
2 teaspoons dehydrated onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsely

Defrost pie crust

Beat eggs with a fork or wisk lightly. Then add onion, salt, pepper, milk and cheese. Place crisp, crumbled bacon on bottom of uncooked, defrosted pie crust. Pour milk and cheese mixture over bacon. Place quiche on a cookie sheet and carefully place in a 400 degree, preheated oven. Bake 5 minutes and then reduce heat to 350 degrees and continue baking about 30-45 minutes or until the quiche is lightly golden and set to touch in the middle. Remove and cool before cutting and serving. Quiche is best when served just warm.

Mushroom and Spinach Quiche

 

1 prepared uncooked pie crust (frozen or homemade)

Saute lightly in a non stick pan one 8 ounce package of cleaned and sliced mushrooms. When lightly cooked add about one cup of frozen chopped spinach (I use about 1/2 of a small box of frozen chopped spinach). You can use fresh but you must cook out the moisture since it will make your quiche too moist to set.

Lightly salt the mushroom and spinach as it is cooking for about 4-5 minutes on medium heat. Drain completely, pressing out all moisture on a paper towel and set aside to cool.

In a large bowl mix;
11/2 cups of milk
11/2 cups of shredded jack cheese
3 eggs lightly beaten
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/8 teaspoon of nutmeg
2 teaspoons of dehydrated minced onion
Place slightly cooled mushroom and spinach mixture in the bottom of the uncooked, defrosted pie crust. Pour milk and cheese mixture over the veggies.

Place quiche on a cookie sheet and place in a 400 degree, preheated oven for 5 minutes, then reduce heat to 350 degrees for about 30-45 minutes. Watch carefully and remove when lightly browned but firm to the touch in the middle of the quiche. Cool and best served warm.

223829_845516216871_764976326_nCream Scones

 

I learned of this scone recipe from a baby shower given to honor my daughter, at the birth of her daughter, Kennedy. The recipe was given to us by a dear friend, Colleen Van Ginkel. It was adapted from the Joy of Cooking.

2 cups all purpose flour
1/4 rounded cup of granulated sugar
2 teaspoons of baking powder
1/8 teaspoon of salt
1/3 or a little more of cold unsalted butter (I use salted)
1/2 cup of heavy whipping cream
1 large lightly beaten egg
1 teaspoon pure vanilla
1 tablespoon of fresh finely grated lemon rind.

In a large bowl mix flour, sugar, baking powder and salt. Cut the butter into flour mixture with a pastry blender or your very clean hands until the mixture looks like coarse crumbs. In a separate small bowl combine the cream, egg, vanilla and lemon rind. Add the wet mixture to the dry mixture and combine just until well mixed but do not over mix. Knead dough gently on a floured board. Roll and pat the dough in to a circle about 11/2 inches thick. You may cut into 8 small triangles or cut into 8 round biscuit shapes. Place scones on a oiled cookie sheet.

Make a glazing mixture of one egg and 1 tablespoon of cream. Lightly brush each unbaked scone with the egg/cream mixture and then sprinkle with extra granulated sugar.

Bake for about 15 minutes in a preheated 375 degree oven. The scones should not brown but be a light color just barely cooked through. Cool completely and serve with Devon cream, Irish cream butter, or whipped butter with a little added lemon rind, or serve with my mom’s Fresh Strawberry Freezer Jam. These are a family favorite served at all baby’s showers, Easter, and any other girlie event.

 

 

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Dad’s favorite recipes http://www.recipesthatremember.com/2012/06/dads-favorite-recipes/ http://www.recipesthatremember.com/2012/06/dads-favorite-recipes/#comments Wed, 13 Jun 2012 04:49:21 +0000 http://recipesthatremember.com/?p=1316           As Father’s Day approaches this week, I can’t help but think about my dad. Especially now, this will be my first Father’s Day since his passing just two months ago. Not only will it be Father’s Day, but, it would have been his 87th birthday. My dad was the “Jack” […]

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As Father’s Day approaches this week, I can’t help but think about my dad. Especially now, this will be my first Father’s Day since his passing just two months ago. Not only will it be Father’s Day, but, it would have been his 87th birthday.

My dad was the “Jack” of all trades. He was a mechanic, handyman, yardman, fisherman, nursemaid, kept a clean house, and loved to cook. In his years after my mother had passed, dad lacked the sensibility that my mother had in regard to what types of dishes complimented each other and what quanities of food to prepare. Our last meal that dad prepared for us was his typical fanfare. He invited four of us for dinner and he prepared; baked fish, barbecued chicken, stir fry shrimp pasta and vegetables, chicken enchiladas, corn on the cob, salad, and french bread. He could have fed the entire clan. Of course, the four of us did not put a dent in dad’s intercontinental buffet.

Still, there are a few recipes that dad really loved and we all remember fondly, so, following dad’s lead, I will give you a hodgepodge of recipes that really are tasty.

Dad Favorite Reese’s Peanut Butter Chocolate Cake
Ingredients:
Devil’s Food Cake Mix
6 Reese’s Peanut Butter Cups
One large container Cool Whip

Prepare one package of Devil’s Food Cake Mix as directed.
Using 3 peanut butter cups, melt slightly in microwave in a microwave safe bowl. Mix 1/2 cup of thawed cool whip with the softened peanut butter cups. Frost the top of the first layer of cake with this mixture. Place second cake layer on top of this mixture. If needed, secure cake layers together with cake pics or toothpicks. Frost entire layered cake with remaining coolwhip. Cube remaining Reese’s Peanut Butter Cups or crumble them topping the top and sides of frosted cake. Keep refrigerated until ready to serve.

Dad’s Cheese Stuffed Jalapenos
12 jalapeno chilies
3 ozs cream cheese (softened)
2 cups sharp cheddar cheese (shredded 2)
Paprika

Slice jalapenos in half, remove seeds, rise and drain leaving stem attached.
Beat cream cheese until fluffy.
Beat in 1 cup of the shredded Cheddar cheese.
Stuff each pepper with part of mixture. Top each with remaining ceddar cheese and sprinkle with paprika.
Arrange on baking sheet lined with aluminum foil. Bake at 350 degrees for 10 minutes, or until cheese melts and is slightly browned on top.
Delicious served with Jalapeno Jelly.

Dad’s Favorite Salad
1 (3 ounce) package ramen noodles, crushed
3/4 cup blanched slivered almonds
2 (16 ounce) packages shredded coleslaw mix (may use 1 and 1/2 bag)
1 bunch green onions, chopped
1/2 cup white sugar
1/3 cup vegetable oil
1/2 cup rice vinegar
1 tablespoon soy sauce

Place slightly crushed ramen noodles and almonds on a cookie sheet and toast lightly in a 350 degree oven for 6-8 minutes until lightly browned. Cool.
Place cabbage and green onion in a large bowl. Mix remaining ingredients in a small dish and mix throughly. When ready to serve salad, mix, cabbage with toasted noodles, almonds and toss with dressing. Raw slivered carrotts, raw diced broccoli, or shelled edamame soy beans may be added.

Dad loved cooking, loved his family and he loved gatherings where he enjoyed both. We will gather this weekend at my brother and sister-in-laws house to celebrate birthdays and father’s day. No doubt, there will be plenty of food, including cabbage salad and maybe chocolate cake. We will laugh, we will love, we will eat, and we will always remember dad.

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Easter Brunch http://www.recipesthatremember.com/2012/04/easter-brunch/ Fri, 06 Apr 2012 21:35:31 +0000 http://recipesthatremember.com/?p=1093 Matthew 28:1-10 After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His […]

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Matthew 28:1-10
After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men.

The angel said to the women, “Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said. Come and see the place where he lay. Then go quickly and tell his disciples: ‘He has risen from the dead and is going ahead of you into Galilee. There you will see him.’ Now I have told you.”

So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell his disciples. Suddenly Jesus met them. “Greetings,” he said. They came to him, clasped his feet and worshiped him. Then Jesus said to them, “Do not be afraid. Go and tell my brothers to go to Galilee; there they will see me.”
I love these verses on so many levels, one, is reading how busy these women were preparing for the needs of others, even in death. The holidays, more than any other time, present the need for women to be busy planning, decorating, dressing, and cooking for their families. I so fondly remember my mom, even as a working mom, still taking the time to host family gatherings and holidays.

Come Easter Sunday, we were all dressed in our Sunday best, Easter baskets for the young, and a festive Easter meal served right after church. So, following in the footsteps of my mother, I have been busy pinning pics for our Easter brunch. I will be serving baked ham, crustless roasted veggie quiche, baked herb potatoes, carrot raisin salad, strawberry spinach salad, deviled eggs, dinner rolls (recipe to follow), a waffle bar, and assorted fresh juices. I will post my own food pictures after Easter.

Mom’s yeast rolls

In a small glass bowl dissolve two packages of yeast in one cup of luke warm water with 1 teaspoon of sugar. Stir and let stand.
In a large bowl mix 1/3 cup of sugar, 2 1/2 teapsoons of salt, 1 cup scalded milk, stir in briskly 2 well beaten eggs and then 1/3 cup of oil. Next add the yeast mixture and stir well. Now add about 3 cups of unbleached white flour. Continue mixing and then add about 3-4 cups additional flour. The amount of flour can vary depending upon the consistency of individual flours. The consistency should not be too dry, but not too sticky to handle. Knead on a floured surface for 8-10 minutes. Place dough in a large bowl, cover with a dish towel and let rise in a warm place on your kitchen counter. When the dough has doubled in size, form dough into rolls or cressents. Place on a well buttered or oiled baking pan. Allow to double in size once again and then bake in a preheated 375 degree oven until lightly browned. Brush with butter and serve.

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The perfect birthday cake http://www.recipesthatremember.com/2012/02/the-perfect-birthday-cake/ http://www.recipesthatremember.com/2012/02/the-perfect-birthday-cake/#comments Sun, 12 Feb 2012 06:17:22 +0000 http://recipesthatremember.com/?p=870 Recipes can be for more than just food, although, food is always important for any party. This past week we celebrated my 2nd granddaughter’s 1st birthday and here is the recipe for not only one of the best birthday cakes ever, but, the ingredients for an all around pretty pink party! First and most important […]

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Recipes can be for more than just food, although, food is always important for any party. This past week we celebrated my 2nd granddaughter’s 1st birthday and here is the recipe for not only one of the best birthday cakes ever, but, the ingredients for an all around pretty pink party!


First and most important is a special, adorable, loveable birthday girl (or boy). That is one ingredient that you just can’t buy, that kind of gift comes from above and we got a sweet, precious, baby girl.
Next, what is better than pink cake, pink cupcakes, and lots of confetti colored paper, balloons, flowers, and favors?
Daughter number one eyed an adorable ombre cake on pinterest, and that was her wish, layers and layers of pink cake. So here is our recipe for layered pink cake.

My grandduaghter Taylor.

My grandduaghter Kate.

Pretty, Pink, Layered Cake
2 boxes of vanilla cake mix
prepare one box at a time according to package directions. Divide batter in half. Pour first half into a greased, floured 8″ round cake pan (this layer will be vanilla colored). Next, tint the second half of the batter lightly with red food coloring (just a few drops). This will be the ever so slightly pink layer. Pour this into a second 8″ round, greased, floured cake pan. Bake the two cake rounds according to package directions. Cool completely, and carefully remove from pans and cool on waxed paper.
Next, prepare the second cake mix, divide batter, tint the first half medium pink, and the second half dark pink. Bake according to package directions, cool completely, remove from pan and trim the mounded tops with a cake trimming wire creating a flat cake top.
When all four layers are completely cooled and trimmed they are ready to frost and assemble into a tower of beauty. We used a delicious whipped topping frosting to go between the pink layers of cake. Of course, you can simplify things and use only one of the frostings listed below. We used two because we love the taste of the whipped cream frosting, but, the buttercream holds up better for decorating.

Whipped Cream Frosting
1-quart heavy whipping cream
2 small packages vanilla instant pudding
1/4 sugar
1 teaspoon vanilla
Beat with and electric mixer until firm peaks form.


Buttercream Frosting for decorating

Ingredients:
2 cups solid vegetable shortening (white crisco)
2 teaspoons Wilton Flavor butter extract
2 teaspoons Wilton clear vanilla extract
2-6 tablespoons milk
2 lbs. confectioners’ sugar
2 tablespoons Wilton Meringue Powder
pinch of salt (optional)
Cream shortening, flavoring and milk.. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy

Place first layer on a firm plate or cake stand. Start with the darkest color pink and finish with the lightest layer of cake on top. Place the whipped cream frosting between each layer. When all layers are placed apply a layer of buttercream frosting all over top and sides. This will be a base layer of buttercream frosting. Then using any tip you like decorate cake to your desire. Here, daughter number two, used a large star tip and applied in a circle swirl pattern about the size of a quarter. Work your way around the cake top and sides. Use graduating colors of frosting to match the color of the cake layers. Start with white frosting on the first layer, then tint your frosting lightly pink for the next pink cake layer and so on ending with dark pink frosting on the lower layer of dark pink cake.
Keep cake refrigerated until served.

No party is complete without favors and for this party it was once again homemade Posh Playdough, Wikki Stixs, and jump ropes.

So for this, I pulled out my treasured recipe card in my mother’s handwriting titled “Play Dough” given to her by pastor’s wife, Lena Jackson. When I took the card out of my recipe file it was as if my late mother was there in spirit, taking part in her great granddaughter’s first birtdhay, a great granddaughter that she never met. Thanks mom for teaching the importance of cooking and of making memories with food, fun, family and friends.

My mom's play dough recipe.

My mom's play dough recipe.

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Chinese Chicken Salad, Old & New http://www.recipesthatremember.com/2011/07/chinese-chicken-salad-old-new/ http://www.recipesthatremember.com/2011/07/chinese-chicken-salad-old-new/#comments Wed, 06 Jul 2011 17:57:30 +0000 http://recipesthatremember.com/?p=842 Though I am a California girl, I grew up in a small rural town, not on the trendy West Coast of California, therefore, I was not exposed early to fine or fashionable foods. It was pretty much down home cooking at our house. It is interesting how the preparation of food has changed over the […]

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Though I am a California girl, I grew up in a small rural town, not on the trendy West Coast of California, therefore, I was not exposed early to fine or fashionable foods. It was pretty much down home cooking at our house. It is interesting how the preparation of food has changed over the years. In our home meat was fried or roasted for hours, fresh vegetables were boiled beyond recognition, and fresh berries were coated and soaked in sugar. Really, I thought all asparagus was pale green and slimmy, that berries came in a sugary sauce, and all salads were coated in some enormous amount of mayonnaise. So, when in the late 1960’s or, in my hometown, the early 1970’s (it takes a while for things to travel 150-200 miles), Chinese Chicken Salad hit the scene and it was a revolution. My mom must have been so much cooler than I realized, because, looking back, she was one of the first I knew to make a great Chinese Chicken Salad. Here is my mom’s version of Chinese Chicken Salad.

Mom’s Chinese Chicken Salad
3 chicken breasts (with bone and skin) and yes, girls, chicken originally came with bones and skin. The reason for using skin on and bone in chicken, is when boiling , it tends to add flavor (and fat, but, we don’t need to talk about that). Place in a large saucepan and cover with tap water, a generous amount of salt (salt is good), and bring to a boil, then simmer on low for about 1 hour or more (more is better because you have to cook it to death) until the chicken is tender. Drain, cool, remove skin and bone, and set aside.

One head of Iceberg Lettuce (that is the round, pale, lettuce, which use to be the only one available). Shred the lettuce, do not tear.
1 bunch of green onion coarsely sliced
4 ounces of rice sticks lightly fried in hot oil until they swell and then drain on a paper towel.
1/4 cup of toasted slivered almonds (toast until lighly browned on a cookie sheet in a 400 degree oven)
2 tablespoons of toasted sesame seeds (toast same as almonds)

Dressing
1/2 cup Wesson corn oil (Yep, good ole corn oil)
4 tablespoons white vinegar (no fancy vinegar in our cupboard)
4 tablespoons of sugar
1 teaspoon salt (definetly not sea salt)
1/2 teaspoon pepper

When chicken is cool enought to touch, using your fingers and a fork, shred the chicken (do not dice or slice). In a large tupperware bowl, (tupperware was a fashion statement) place shredded lettuce, sliced green onions, almonds, sesame seeds, dressing, and toss well. Serve immediately, or even better let sit in the ice box ( I know, I called it an ice box, it really was a refrigerator, but, my parents still called it an ice box) let it get soggy and eat it for days on end. Yummy, it really was. Serves about 6-8.

As all things do, even Chinese Chicken Salad progressed. After all, once you have left your home town, lived a little, eaten at Applebee’s, or P.F. Chang’s, even Mom’s cooking needs an update. And so, my daughter’s have taken the wooden spoon and carried on their grandmother’s tradition. They are cooking with the times and so, here is daughter, Sarah’s, Chinese Chicken Salad. This would make grandma proud.

Chinese Chicken Salad for the 21st Century
Marinate 4 boneless, skinless chicken breast in a glass dish covered with water, a generous amount of garlic salt, and 4 tablespoons of Girards Chinese Chicken Salad Dresssing for 4-6 hours.
Remove from marinate and grill on an outdoor gas grill or indoors on a grill pan for about 10-15 minutes until just done. Remove from heat and chill.
In a large glass salad bowl, arrange two bags of prewashed torn romaine lettuce, chilled sliced chicken, packaged won ton strips, one small package of slivered almonds, and sliced green onions. Right before serving, toss with Girards Chinese Chicken Salad Dressing. Serve plated with a croissaint or a warm sourdough roll. Delish! Serves 4-6.

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Recipe for a May Day Wedding http://www.recipesthatremember.com/2011/05/recipe-for-a-may-day-wedding/ Fri, 13 May 2011 00:04:11 +0000 http://recipesthatremember.com/?p=683 It takes great ingredients to make a great recipe.  The same is true of any celebration, it takes planning and attention to detail to make it tasteful and successful.  It is so satisfying to see your guests enjoy a great meal and the same is true when you know your guests have enjoyed your celebration. Not […]

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It takes great ingredients to make a great recipe.  The same is true of any celebration, it takes planning and attention to detail to make it tasteful and successful.  It is so satisfying to see your guests enjoy a great meal and the same is true when you know your guests have enjoyed your celebration. Not only do you want your event to reflect your style, but, you want your guests to feel comfortable and really enjoy themselves.  My friend, Julie’s, May Day wedding was a blissful day and though this blog is about recipes and memories, I think it is so appropriate to share this delightful day with you and of course, just a couple of recipes too.

For starters, no wedding, especially a May Day Wedding would be complete without flowers. Not only did we enjoy the beautiful flowers in the bride’s own garden, but, she brought in additional flowers of all types to adorn every guest table, vase, flower pot, and Maypole. David Austin roses, daisies, chrysanthemums, peonies, and more decorated the day.

And of course, there must be food! Yes, as festive as the decor, the food included mashed potato martini’s, quiche, colorful fruit, scones, pastries, chicken cordon bleu sliders, and garden greens. All deliciously provided by Classic Catering of Clovis. I had the fun of providing the bevereage bar. And in the spirit of May Day we sipped on colorful spring delights such as raspberry lemonade, mango,mint iced tea, and lemon and lime water coolers.

And what great meal would be complete without family and friends to share it? The bride made certain that her guests would have a great time. Details such as cotton candy and personalized sack lunches for the kids stuffed with homemade mac n cheese, peanut butter jelly sandwiches, juice boxes, fruit, and of course bubbles for blowing. She also made sure the adults were treated with homemade caramel corn favors. What is life if we don’t take time to enjoy it, smell the roses, have fun, and taste the sweet things in life. The bride and groom even made an entrance to the garden wedding on their very own tractor, along with the ring bearer arriving and departing in his electric jeep.

“Let them eat cake”

Yes, there was cake, but, Julie could not have any ordinary wedding cake. Fit for a May Day, the bride had a jello wedding cake the color of the rainbow. The cake was made by Frosted Cakery of Fresno. It was the perfect sweet and pretty end to a lovely day.

Recipe for Sweet Raspberry Lemonade
8 large size frozen concentrate Raspberry Lemonade slighty defrosted
Do not dilute with water
When ready to serve add 1-2 liter bottle of 7-up to each 2 cans of lemonade. Stir well and ice and garnish the top with mint and fresh raspberries. Serves 50.

Recipe for Mashed Potato Martini Bar
Make enough of your favorite mashed potato recipe to feed all of your guests generously
Provide toppings such as, butter, chives, bacon bits, shredded cheddar cheese, and sour cream
Make an example and place on buffet for guests to get the idea of how to build their own martini by filling a martini glass half full of mashed potates, top with toppings ending with a dollop of sour cream. Enjoy!

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Savory Sweet and Sour Chicken http://www.recipesthatremember.com/2011/03/savory-sweet-and-sour-chicken/ http://www.recipesthatremember.com/2011/03/savory-sweet-and-sour-chicken/#comments Tue, 15 Mar 2011 04:06:29 +0000 http://recipesthatremember.com/?p=667 This recipe is a three generation recipe.  I learned the basics from my mom, made a few changes, and now, my daughter, Christa, has added the orange zest and red pepper flakes for extra flavor.  It just keeps getting better and better. Sweet & Sour Sauce Recipe 1/2 Cup Water 1/2 Cup Rice Wine Vinegar […]

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This recipe is a three generation recipe.  I learned the basics from my mom, made a few changes, and now, my daughter, Christa, has added the orange zest and red pepper flakes for extra flavor.  It just keeps getting better and better.

Sweet & Sour Sauce Recipe

1/2 Cup Water

1/2 Cup Rice Wine Vinegar

3/4 Cup Sugar

1/2 Teaspoon Salt

2 Tablespoons Corn Starch

2 Tablespoons  Cold Water

1/2 Teaspoon Grated Orange Zest (Optional)

Ketchup or Red Food Coloring (Optional. My original recipe called for red food coloring but I preferred using ketchup for color). Use just enough to give the color you like.

Boil first four ingredients for three minutes. In a small boil dissolve corn starch and cold water. Add corn starch mixture to boiling mixture, stir constantly with a wire whick until thickened. Mix in orange zest and ketchup or food coloring until you reach the color you want. I double the sauce recipe for extra dipping.

Chicken Preparation

4 Thawed skinless, boneless chicken breasts, cut into bite size pieces

1 Egg, mixed

Cornstarch

Canola or other Vegetable oil (do not use Olive oil, unless mixed with other vegetable oil)

Salt to Taste

Red Bell Pepper, chopped into bite size pieces and lightly sauteed.

Pineapple, chopped into bite size pieces

Red Pepper Flakes (optional)

Preheat oven to 250. Heat oil in frying pan on medium-high heat. Coat chicken pieces in egg, then dredge in corn starch. Shake off excess corn starch from pieces, then place small batches into frying oil. Cook until lightly golden then place on paper towels and salt to taste. Transfer fried chicken pieces into a glass 9×13 dish and place in oven to keep warm, while frying the rest of the chicken. If you are serving small children who don’t like the sweet and sour, now is the time to save a few pieces and serve without the sauce as chicken nuggets. Serves 4.

Add lightly sauted bell pepper, pineapple and red pepper flakes to sauce, then pour over chicken right before serving. Suggest serving with Vegetable Fried Rice and a leafy Oriental salad with Mandarin Oranges and slivered almonds.

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Meatloaf Pie (Mom’s Meatloaf up a notch) http://www.recipesthatremember.com/2011/01/meatloaf-pie-moms-meatloaf-up-a-notch/ Fri, 21 Jan 2011 04:59:40 +0000 http://recipesthatremember.com/?p=635 As a child I hated meatloaf. After growing up and being forced on a few occasions to eat (or at least pretend to eat) meatloaf other than my moms, I realized that her meatloaf was not as bad as the average meatloaf. Then, as I began cooking on my own, I learned how to take mom’s […]

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As a child I hated meatloaf. After growing up and being forced on a few occasions to eat (or at least pretend to eat) meatloaf other than my moms, I realized that her meatloaf was not as bad as the average meatloaf. Then, as I began cooking on my own, I learned how to take mom’s meatloaf and improve upon it. I mean what isn’t better with the worlds best food, mashed potatoes, spread all over it?  My girls grew up eating this and never realized until a few years ago that not all meatloaf was served with creamy mashed potatoes and melted cheddar atop!

Ingredients:

  • 1 1/2 pounds lean ground beef
  • 1 large egg, lightly beaten
  • 1/3 cup milk
  • 3/4 cup fine dry bread crumbs, plain
  • 2 tablespoons dried minced onion or 1/2 cup finely minced onion
  • 1 teaspoon dried parsley
  • 1 teaspoon salt and 1/4 teaspoon ground black pepper
  • 1/2 cup ketchup (plus more for topping)

Preparation:

Mix all ingredients with clean hands and firmly press into 9 inch glass pie plate coated with cooking spray. Top generously with ketchup, yes top it with ketchup, even though you are going to cover again with mashed potatoes. Bake in a 350 degree oven for approximately 45 -60 minutes or until well done.

While Meatloaf is baking prepare mashed potatoes.

  • 6 medium russet potatoes, peeled and cubed
  • 1/2 cup warm milk
  • 1/4 cup butter
  • 3/4 teaspoon salt
  • Dash pepper

Boil potates in a large sauce pan until tender but do not let them fall apart.  Drain completely and then whip with an electric hand mixer along with remaining ingredients.

When meatloaf is done, remove from oven and drain. Frost meatloaf generously (about 1-2 inches high) with mashed potatoes.  Sprinkle potatoes with one cup of shredded real cheddar cheese and return to oven until cheese is bubbly. Eat any left over mashed potateoes right out of the pan while waiting for the cheese to melt. Serve with green salad or green peas and buttered brown and serve rolls.

If you have to eat meatloaf, let it be covered in creamy mashed potatoes and cheddar cheese!

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Thanksgiving 2010 A Tribute to Mom http://www.recipesthatremember.com/2010/11/thanksgiving-2010-a-tribute-to-mom/ http://www.recipesthatremember.com/2010/11/thanksgiving-2010-a-tribute-to-mom/#comments Mon, 22 Nov 2010 06:13:22 +0000 http://recipesthatremember.com/?p=625 Last Thanksgiving, 2009, I posted recalling how much work my mother and other mothers in her era worked to host a family Thanksgiving dinner.  I just can’t begin planning, shopping, cooking and not  think fondly about my mom.  This will be my first Thanksgiving since my mother passed away on June 9th of this year.  Though […]

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Last Thanksgiving, 2009, I posted recalling how much work my mother and other mothers in her era worked to host a family Thanksgiving dinner.  I just can’t begin planning, shopping, cooking and not  think fondly about my mom.  This will be my first Thanksgiving since my mother passed away on June 9th of this year.  Though she wasn’t able to communicate with me the past few years I still had her here in some way.   Now, I am on my own, but not really.  I have all those years of watching, learning, standing at her side, and I have her recipes.  Most precious though, are the memories and the love that can never be taken away.  I will host my side of the family this year along with my new son-in-law’s parents and grandmother.  There will be 40 of us in all who will gather to comfort my dad, to celebrate life that goes on, and to continue to give Thanks to God for giving and taking away.  Blessed be the Name of the Lord.  There will be recipes new and old, memories of days past, and hopes for the future.  May your family be blessed as ours is.

One of the desserts cooking in my kitchen this year will be my mom’s pecan pie.

Pecan Pie

Ingredients

  • 3 eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 cup corn syrup
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans
  • 1 (9 inch) unbaked pie shell

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
  2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean

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Submit your recipes, Memory Walk video http://www.recipesthatremember.com/2010/10/submit-your-recipes-memory-walk-video/ Tue, 05 Oct 2010 07:34:21 +0000 http://recipesthatremember.com/?p=617 You can now submit your recipes by clicking “Submit Recipe” above or by clicking here. Also here is video from the 2010 Alzheimer’s Association Memory Walk that my family participated in.

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You can now submit your recipes by clicking “Submit Recipe” above or by clicking here.

Also here is video from the 2010 Alzheimer’s Association Memory Walk that my family participated in.

The post Submit your recipes, Memory Walk video appeared first on Recipes That Remember.

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