This casserole is also known as cheesy potatoes or funeral potatoes, depending on who you ask. There are about as many recipes and even toppings for this as there are people in any given family, so this is a very flexible dish for people's tastes, preferences, and allergies. This is the recipe our mom used growing up.
6 to 9 potatoes
1/4 cup butter
1 can cream of chicken soup
1/3 cup chopped onion
1 pint sour cream
1 1/2 cups shredded cheddar cheese
Cook potatoes in skins (don't overcook them). Cool, peel, and coarsely grate the potatoes. To mix sauce, heat 1/4 cup butter with the soup. Blend in the sour cream, onion, and cheese into soup. Layer mixture with potatoes in a 2 1/2 quart casserole dish or a 9" x 13" pan. Slightly mix with a fork to even mixture with potatoes. Top with extra cheese or your preferred topping. Heat in a moderate oven until bubbling.
Showing posts with label holidays. Show all posts
Showing posts with label holidays. Show all posts
Sunday, May 17, 2020
Sunday, August 14, 2011
Peach Pie
I salivate whenever I think of this fantastic fresh peach pie. When the peach blossoms don't freeze and we have them in abundance, I love that Mom and Dad would freeze the peaches in freezer bags so we could pull them out around Thanksgiving time and have a delicious peach pie.
Peach Pie
Unbaked pie crust
Sliced peaches, thawed if frozen (drain of excess liquid)
3/4 cup sugar (a little less)
1/4 tsp ground nutmeg
3 Tbps flour
3 Tbsp grenadine syrup
2 Tbsp lemon juice
1/2 cup sugar
1/2 cup flour
1/2 tsp cinnamon
1/4 tsp ginger
1/4 c butter
1/8 tsp mace (optional)
Combine a little less than 3/4 cup sugar, nutmeg, and 3 Tbsp flour. Coat peaches with mixture and let stand for 5 minutes. Stir in grenadine and lemon juice. Add this mixture to pie pan.
In a separate bowl cut butter into 1/2 cup sugar, 1/2 cup flour, cinnamon, ginger, and mace. Crumble cut-in mixture on the pie. Cover the edge of the crust with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 30 to 35 minutes. This pie is also delicious after refrigeration.
Peach Pie
Unbaked pie crust
Sliced peaches, thawed if frozen (drain of excess liquid)
3/4 cup sugar (a little less)
1/4 tsp ground nutmeg
3 Tbps flour
3 Tbsp grenadine syrup
2 Tbsp lemon juice
1/2 cup sugar
1/2 cup flour
1/2 tsp cinnamon
1/4 tsp ginger
1/4 c butter
1/8 tsp mace (optional)
Combine a little less than 3/4 cup sugar, nutmeg, and 3 Tbsp flour. Coat peaches with mixture and let stand for 5 minutes. Stir in grenadine and lemon juice. Add this mixture to pie pan.
In a separate bowl cut butter into 1/2 cup sugar, 1/2 cup flour, cinnamon, ginger, and mace. Crumble cut-in mixture on the pie. Cover the edge of the crust with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for another 30 to 35 minutes. This pie is also delicious after refrigeration.
Sunday, August 7, 2011
David Lundgren's Raisin Pie
Once upon a time my mom and/or dad got this recipe from David Lundgren (I'm not sure who he is), and now the pie has become a holiday tradition. This pie is usually at Thanksgiving and Christmas.
David Lundgren's Raisin Pie
3 Tbsp butter
1 1/2 cups sugar
3 eggs
3/4 cups raisins
3/4 cups chopped walnuts
3/4 tsp cinnamon
1/4 tsp cloves
3 Tbsp vinegar
Beat eggs. Add sugar and beat again. Add butter, vinegar, and spices, and beat again. Stir in raisins and nuts. Pour into an unbaked 9 inch pie shell. Bake at 350 degrees for 45 minutes to 1 hour or until light brown & crusty on top. Cool before serving. This pie tastes great with a scoop of vanilla ice cream on the side!
David Lundgren's Raisin Pie
3 Tbsp butter
1 1/2 cups sugar
3 eggs
3/4 cups raisins
3/4 cups chopped walnuts
3/4 tsp cinnamon
1/4 tsp cloves
3 Tbsp vinegar
Beat eggs. Add sugar and beat again. Add butter, vinegar, and spices, and beat again. Stir in raisins and nuts. Pour into an unbaked 9 inch pie shell. Bake at 350 degrees for 45 minutes to 1 hour or until light brown & crusty on top. Cool before serving. This pie tastes great with a scoop of vanilla ice cream on the side!
Sunday, July 31, 2011
Pumpkin Cake (Pumpkin Delight)
We have typically had your average pumpkin pie for holiday meals, but we've also had this dessert as a tradition. I know that Mom also made this for a holiday activity when she and Dad were in China.
Pumpkin Cake (Pumpkin Delight)
4 eggs
3 cups pumpkin (1 large can)
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
3 1/2 c half and half or 2 cans evaporated milk (Mom usually used the evaporated milk)
1 package cake mix (any kind, but Mom usually used white or yellow)
1/2 cup butter
Chopped walnuts
Mix ingredients together (all except cake mix, butter, and chopped walnuts). Pour mixture into a lightly greased 9' x 13' pan. Sprinkle the dry cake mix on top. Melt butter and pour over cake mix. Bake at 350 degrees for 50 min. Sprinkle chopped walnuts on top of cake. Bake 10 minutes more or until knife comes out clean.
Pumpkin Cake (Pumpkin Delight)
4 eggs
3 cups pumpkin (1 large can)
1 1/2 cups sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
3 1/2 c half and half or 2 cans evaporated milk (Mom usually used the evaporated milk)
1 package cake mix (any kind, but Mom usually used white or yellow)
1/2 cup butter
Chopped walnuts
Mix ingredients together (all except cake mix, butter, and chopped walnuts). Pour mixture into a lightly greased 9' x 13' pan. Sprinkle the dry cake mix on top. Melt butter and pour over cake mix. Bake at 350 degrees for 50 min. Sprinkle chopped walnuts on top of cake. Bake 10 minutes more or until knife comes out clean.
Sunday, May 8, 2011
Asian Green Beans
This is Banana's recipe for green beans that we have used in the past for holiday meals. I enjoy this alternative if the green beans aren't going to have bacon with them.
Asian Green Beans (from Banana)
1 lb green beans, washed and end snipped1 cup water
Cut green beans (if desired). Add to water in a fry pan, cover, and boil/steam for 10-15 min or until tender.
2 T. olive oil
1/3 cup slithered or sliced almonds
Drain water and add oil and almonds. Sauté for 2-5 minutes.
1 T. honey
1 T. soy sauce
Salt, to taste (about 1/4 tsp.)
1/2 tsp. garlic powder
Mix above ingredients into a sauce and add to the beans. Heat and serve.
Sunday, April 3, 2011
Turkey
I asked my dad for a recipe for cooking the turkey, and this is what I got:
Turkey
1 Turkey
Follow the directions on the package.
The end.
Dad doesn't usually use a bag or cover it or anything. He just lets it sit in the oven and told me that the turkeys are self-basting. Well, okay. There you go!
Turkey
1 Turkey
Follow the directions on the package.
The end.
Dad doesn't usually use a bag or cover it or anything. He just lets it sit in the oven and told me that the turkeys are self-basting. Well, okay. There you go!
Monday, March 28, 2011
Apple Yam Casserole
This recipe is from Dub. A lot of us in our family don't particularly like sweet potatoes or yams, but Dub has been making this recipe for a few years now. I kind of like it myself and have developed a taste for some sweet potato dishes.
Apple Yam Casserole (from Dub adapted from Allrecipes.com)
Ingredients
2 sweet potatoes or yams (the orange ones -- NOT the yellow ones)
2 Granny Smith apples - peeled, cored and sliced
1/2 cup packed brown sugar
1/3 cup water + 1/4 cup water
1/4 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons butter
1/4 teaspoon salt
2 tablespoons all-purpose flour (or 1 tablespoon corn starch)
3 slices lemon, thinly sliced
Directions
1. Boil sweet potatoes in water in large saucepan for 30 minutes. Peel and cube.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
3. In the casserole dish, alternately layer the sweet potatoes and apples.
4. In a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. Cook 5 minutes.
5. In a small bowl, stir together remaining water and flour or corn starch. Combine with the brown sugar mixture. Pick out any lumps that may have formed, heh heh. Pour sauce over the sweet potatoes and apples. Place the lemon slices on top.
6. Bake covered in the preheated oven 20 minutes. Uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender.
Apple Yam Casserole (from Dub adapted from Allrecipes.com)
Ingredients
2 sweet potatoes or yams (the orange ones -- NOT the yellow ones)
2 Granny Smith apples - peeled, cored and sliced
1/2 cup packed brown sugar
1/3 cup water + 1/4 cup water
1/4 teaspoon ground cinnamon
1/2 cup raisins
2 tablespoons butter
1/4 teaspoon salt
2 tablespoons all-purpose flour (or 1 tablespoon corn starch)
3 slices lemon, thinly sliced
Directions
1. Boil sweet potatoes in water in large saucepan for 30 minutes. Peel and cube.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
3. In the casserole dish, alternately layer the sweet potatoes and apples.
4. In a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. Cook 5 minutes.
5. In a small bowl, stir together remaining water and flour or corn starch. Combine with the brown sugar mixture. Pick out any lumps that may have formed, heh heh. Pour sauce over the sweet potatoes and apples. Place the lemon slices on top.
6. Bake covered in the preheated oven 20 minutes. Uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender.
Thursday, March 24, 2011
Turkey Gravy
I've never really made gravy before, so I had no idea how one would make the excellent turkey gravy that typically accompanies the turkey and mashed potatoes. Fortunately, Dad was willing to contribute, so this comes straight from Dad!
Turkey Gravy from Dad
It isn't a recipe so much as it is a method. I collect all of the juices from the pan in which the turkey was roasted and let them set until the grease has separated and risen to the top. I measure and use one tablespoon of flour for every tablespoon of grease. For every cup of gravy I want to make I use one cup of the drippings from which the grease has been removed and add to it one tablespoon of grease and flour for a thin gravy, or two tablespoons of grease and flour for a medium gravy, or three tablespoons of grease and flour for a thick gravy. I make sure the grease and flour are well dissolved in the drippings before I heat the mixture to boiling. The gravy will thicken when boiled so boil it for a minute or so and then add the chopped giblets and boil for another minute or so.
If there aren't enough drippings to make the amount of gravy you desire you can add potato water to the drippings until you have the volume you desire. If you are short of grease you can add butter, but keep the ratios of grease/butter, flour, and drippings/potato water the same.
You can use corn starch instead of flour but use about half as much corn starch as flour.
Turkey Gravy from Dad
It isn't a recipe so much as it is a method. I collect all of the juices from the pan in which the turkey was roasted and let them set until the grease has separated and risen to the top. I measure and use one tablespoon of flour for every tablespoon of grease. For every cup of gravy I want to make I use one cup of the drippings from which the grease has been removed and add to it one tablespoon of grease and flour for a thin gravy, or two tablespoons of grease and flour for a medium gravy, or three tablespoons of grease and flour for a thick gravy. I make sure the grease and flour are well dissolved in the drippings before I heat the mixture to boiling. The gravy will thicken when boiled so boil it for a minute or so and then add the chopped giblets and boil for another minute or so.
If there aren't enough drippings to make the amount of gravy you desire you can add potato water to the drippings until you have the volume you desire. If you are short of grease you can add butter, but keep the ratios of grease/butter, flour, and drippings/potato water the same.
You can use corn starch instead of flour but use about half as much corn starch as flour.
Monday, March 21, 2011
Stuffing
This stuffing would usually go right into the turkey.
Stuffing from Mom
1 Box of stuffing
Turkey giblets, cut in small pieces
1 egg
Sauteed yellow onions and celery
Make a box of stuffing according to directions. Add some of the turkey giblets, 1 egg, and sauteed onions and celery. Stuff into the turkey and cook with the turkey according to directions on the turkey. Spoon out of the turkey, into a serving dish, and enjoy!
Stuffing from Mom
1 Box of stuffing
Turkey giblets, cut in small pieces
1 egg
Sauteed yellow onions and celery
Make a box of stuffing according to directions. Add some of the turkey giblets, 1 egg, and sauteed onions and celery. Stuff into the turkey and cook with the turkey according to directions on the turkey. Spoon out of the turkey, into a serving dish, and enjoy!
Sunday, March 20, 2011
Mashed Potatoes
Mashed potatoes are a must at a holiday meal. I asked cash for a mashed potatoes recipe because I don't always like them and don't usually make them for myself. Here is a typical recipe for mashed potatoes:
Mashed Potatoes from Cash
Potatoes
Salt
Sour cream
Butter
Milk
Pepper
Peel potatoes and cut into equal sizes (about quarters of medium potatoes). Boil in salted water until you can run your fork into them without too much effort. Drain, but leave a couple of tablespoons of the salty water. Beat with sour cream, butter, and milk (quantities to taste). Sprinkle in salt and pepper (to taste). Enjoy.
Mashed Potatoes from Cash
Potatoes
Salt
Sour cream
Butter
Milk
Pepper
Peel potatoes and cut into equal sizes (about quarters of medium potatoes). Boil in salted water until you can run your fork into them without too much effort. Drain, but leave a couple of tablespoons of the salty water. Beat with sour cream, butter, and milk (quantities to taste). Sprinkle in salt and pepper (to taste). Enjoy.
Thursday, March 17, 2011
Feather-light Rolls
Watching Mom prepare these rolls is one of my earliest and most treasured memories in the kitchen as a child. This recipe is perfect for children who want to help out a little in the kitchen (during the rolling) and made an appearance at most Thanksgiving and Christmas dinners that I can remember. Of course, I am excepting that Christmas spent in China on a train when we had mandarin oranges and Digestives (crackers) for dinner.
We would typically use the leftover rolls for turkey sandwiches for days after Thanksgiving. I personally love these rolls heated up with butter or with butter and honey.
Feather-light Rolls from Mom (The origins of this recipe were from Grandma Althea, but I think it actually came through Uncle Clawson's mother.)
Makes 32 rolls
1 Tbsp dry yeast or 1 yeast cake
1 Tbsp sugar
1 c scalded milk
1/2 c sugar
1/2 c melted butter
3/4 tsp salt
3 well-beaten eggs
3 1/4 to 4 c sifted flour
Put 1 Tbsp sugar and dry yeast in 1/3 c water. Add lukewarm milk. As the yeast starts to work, add sugar, butter, salt and eggs. Mix thoroughly. Add flour until the dough is soft, yet stiff enough to knead. Cover and allow to rise for 5 to 6 hours. (This can be made the night before and left in the refrigerator or other cool place overnight. Pull it out early enough to let it get warm and rise.)
Place dough on bread board and knead. To make butter-horn rolls, divide the dough in half and roll out each half as nearly round as possible and about 1/4 inch thick. Cut as one would a pie into 16 pieces. Beginning at the broad end, roll each section loosely to the small end and pinch the end down. Put on buttered trays. Let rise until very light, 4 to 6 hours.
Bake rolls at *375 degrees for about 20 minutes or until golden brown.
*At a high altitude, bake at 350 degrees for about 16 minutes.
We would typically use the leftover rolls for turkey sandwiches for days after Thanksgiving. I personally love these rolls heated up with butter or with butter and honey.
Feather-light Rolls from Mom (The origins of this recipe were from Grandma Althea, but I think it actually came through Uncle Clawson's mother.)
Makes 32 rolls
1 Tbsp dry yeast or 1 yeast cake
1 Tbsp sugar
1 c scalded milk
1/2 c sugar
1/2 c melted butter
3/4 tsp salt
3 well-beaten eggs
3 1/4 to 4 c sifted flour
Put 1 Tbsp sugar and dry yeast in 1/3 c water. Add lukewarm milk. As the yeast starts to work, add sugar, butter, salt and eggs. Mix thoroughly. Add flour until the dough is soft, yet stiff enough to knead. Cover and allow to rise for 5 to 6 hours. (This can be made the night before and left in the refrigerator or other cool place overnight. Pull it out early enough to let it get warm and rise.)
Place dough on bread board and knead. To make butter-horn rolls, divide the dough in half and roll out each half as nearly round as possible and about 1/4 inch thick. Cut as one would a pie into 16 pieces. Beginning at the broad end, roll each section loosely to the small end and pinch the end down. Put on buttered trays. Let rise until very light, 4 to 6 hours.
Bake rolls at *375 degrees for about 20 minutes or until golden brown.
*At a high altitude, bake at 350 degrees for about 16 minutes.
Tuesday, March 15, 2011
Cranberry Jell-O
Mom used to make this for Thanksgiving all the time. Our family doesn't typically love cranberry items, so a lot of the time there would be leftovers of it. Consequently, this recipe was eventually abandoned as we got older. I think that Mom should make it now because I bet that my brother-in-law Noj would really like it. I still wouldn't like it, though, because I'm generally opposed to celery.
Cranberry Jello from Mom (originally from Joan M.)
1 large package cherry Jell-O
1 c jellied cranberry sauce, melted
1 c diced celery
1 c chopped walnuts
1 c crushed pineapple, drained
Dissolve the package of cherry Jell-O in 2 cups hot water. Stir in melted cranberry sauce. Stir in celery, walnuts, and crushed pineapple. Pour liquid into an 8 x 11 x 2 inch glass pan. Chill for a few hours until set. Serve in squares on a lettuce leaf.
Cranberry Jello from Mom (originally from Joan M.)
1 large package cherry Jell-O
1 c jellied cranberry sauce, melted
1 c diced celery
1 c chopped walnuts
1 c crushed pineapple, drained
Dissolve the package of cherry Jell-O in 2 cups hot water. Stir in melted cranberry sauce. Stir in celery, walnuts, and crushed pineapple. Pour liquid into an 8 x 11 x 2 inch glass pan. Chill for a few hours until set. Serve in squares on a lettuce leaf.
Sunday, March 13, 2011
Relish Tray
The relish tray was always an essential part of the pre-holiday dinner snacking for us. Here are some classic elements of the holiday relish tray:
Black olives
Green olives
Baby sweet pickles
Baby dill pickles
Celery, cut in 3 inch pieces and filled with Cheez Whiz
Celery, cut in 3 inch pieces and filled with peanut butter
Some other relish tray ideas:
Radishes
Carrots
Broccoli
Cauliflower
Cucumbers
Cherry tomatoes
Black olives
Green olives
Baby sweet pickles
Baby dill pickles
Celery, cut in 3 inch pieces and filled with Cheez Whiz
Celery, cut in 3 inch pieces and filled with peanut butter
Some other relish tray ideas:
Radishes
Carrots
Broccoli
Cauliflower
Cucumbers
Cherry tomatoes
Aunt Carol's Cheese Ball
Aunt Carol always brings us this cheese ball at Christmas, and we love the tradition.
Aunt Carol's Cheese Ball
1 (8 oz) pkg cream cheese, softened
1/2 c sour cream
1/4 c butter or margarine, softened
2 Tbsp finely chopped pimiento
1 Tbsp snipped parsley
1 tsp grated onion
1/3 c finely chopped nuts
1/3 c snipped parsley
Combine cream cheese, sour cream, and butter; beat with electric mixer until fluffy. Stir in pimiento, 1 Tbsp parsley, and onion. Chill. Shape into a ball. Coat with nuts and 1/3 c parsley. Makes about 1 3/4 cups.
Serve with Ritz-like crackers.
Aunt Carol's Cheese Ball
1 (8 oz) pkg cream cheese, softened
1/2 c sour cream
1/4 c butter or margarine, softened
2 Tbsp finely chopped pimiento
1 Tbsp snipped parsley
1 tsp grated onion
1/3 c finely chopped nuts
1/3 c snipped parsley
Combine cream cheese, sour cream, and butter; beat with electric mixer until fluffy. Stir in pimiento, 1 Tbsp parsley, and onion. Chill. Shape into a ball. Coat with nuts and 1/3 c parsley. Makes about 1 3/4 cups.
Serve with Ritz-like crackers.
Friday, March 11, 2011
Corned Beef Cheese Ball
This is another classic holiday cheese ball recipe.
Corned Beef Cheese Ball (from Mom)
3 (8 oz) pkg cream cheese, softened
3 Tbsp Worcestershire sauce
1 Tbsp Accent Seasoning or flavor enhancer
1 onion, chopped fine (or 1 bunch green onions, chopped fine)
4 (2.5 oz) pkgs corned beef lunch meat, chopped fine
Mix together cream cheese, sauce, accent, onion, and half of the corned beef. Roll mixture into two balls. Roll each ball into remaining half of corned beef. Chill, and serve with crackers.
Corned Beef Cheese Ball (from Mom)
3 (8 oz) pkg cream cheese, softened
3 Tbsp Worcestershire sauce
1 Tbsp Accent Seasoning or flavor enhancer
1 onion, chopped fine (or 1 bunch green onions, chopped fine)
4 (2.5 oz) pkgs corned beef lunch meat, chopped fine
Mix together cream cheese, sauce, accent, onion, and half of the corned beef. Roll mixture into two balls. Roll each ball into remaining half of corned beef. Chill, and serve with crackers.
Wednesday, March 9, 2011
Shrimp Cocktail Cheese Ball
This recipe is a staple for holiday appetizers.
Shrimp Cocktail Cheese Ball from Mom
1 can of little shrimp
1 bottle of cocktail sauce
1 pkg cream cheese
Crackers of choice (frequently Wheat Thins)
Using the foil wrap that comes around the cream cheese, shape the cream cheese into a ball. Put the cheese ball on the center of a serving platter or plate. Drain liquid from canned shrimp. Dump shrimp on top of cheese ball. Add enough cocktail sauce to basically cover the shrimp and cheese ball. There will likely be some leftover. Surround cheese ball with crackers. Enjoy!
Shrimp Cocktail Cheese Ball from Mom
1 can of little shrimp
1 bottle of cocktail sauce
1 pkg cream cheese
Crackers of choice (frequently Wheat Thins)
Using the foil wrap that comes around the cream cheese, shape the cream cheese into a ball. Put the cheese ball on the center of a serving platter or plate. Drain liquid from canned shrimp. Dump shrimp on top of cheese ball. Add enough cocktail sauce to basically cover the shrimp and cheese ball. There will likely be some leftover. Surround cheese ball with crackers. Enjoy!
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