1 1/2 cups sugar
3/4 cup white Karo syrup
1/4 cup water
2 cups raw peanuts
1 1/2 tsp baking soda
pinch of salt
Cook sugar and water to boil. Add peanuts and salt, cook to "color of peanut brittle", stirring constantly. Throw in soda; let foam; and pour into buttered cookie sheet. When cooled and hardened, break into small pieces.
Recipe by Anna Williams
Monday, June 4, 2007
Aunt Ann's Cranberry Salad (aka cranberry fluff)
4 cups cranberries (wash, grind, drain)
2 cups red seedless grapes (quartered)
1/2 cup chopped pecans
1/2 pint whipping cream (whipped)
1 1/2 cups sugar
Drain cranberries thoroughly; add grapes, sugar, and nuts. Fold in whipped cream. Chill thoroughly.
Recipe by Elizabeth Ann Perryman
2 cups red seedless grapes (quartered)
1/2 cup chopped pecans
1/2 pint whipping cream (whipped)
1 1/2 cups sugar
Drain cranberries thoroughly; add grapes, sugar, and nuts. Fold in whipped cream. Chill thoroughly.
Recipe by Elizabeth Ann Perryman
Gagy's leftovers
2 lbs round steak
2 med onions
3 cans diced tomatoes
1 packet beefy onion soup mix
Dredge round steak in flour, salt and pepper, fry until done. Slice cooked steak into 1/2 inch wide strips. Pour off excess oil from skillet, keeping drippings, Saute diced onions in steak drippings. Add tomatoes, onion soup mix, and sliced steak to skillet and simmer 2 to 3 hours.
Season to taste, and serve on bed of rice.
This tastes better when cooked a day ahead.
Recipe by Edna Tiney
Gagy made it up to use leftover fried steak. One of my favorite memories of this dish is Chris eating 1 grain of rice at the time with chopsticks, everytime Mom made it.
2 med onions
3 cans diced tomatoes
1 packet beefy onion soup mix
Dredge round steak in flour, salt and pepper, fry until done. Slice cooked steak into 1/2 inch wide strips. Pour off excess oil from skillet, keeping drippings, Saute diced onions in steak drippings. Add tomatoes, onion soup mix, and sliced steak to skillet and simmer 2 to 3 hours.
Season to taste, and serve on bed of rice.
This tastes better when cooked a day ahead.
Recipe by Edna Tiney
Gagy made it up to use leftover fried steak. One of my favorite memories of this dish is Chris eating 1 grain of rice at the time with chopsticks, everytime Mom made it.
French potato soup
4 cups diced potatoes
3 cups silced onions
2 quarts water
1 generous tbsp salt
Either:
Simmer all together in kettle for 50 minutes, partially covered.
Or:
Cook in pressure cooker under 15 lbs pressure for 5 minutes, release pressure, simmer uncovered for 15 minutes.
Then:
Mash vegetables with potato masher, run through food processor, or puree in small amounts in blender. Season to taste.
Just before serving, add:
3 tbsp butter
3 tbsp minced parsley or chives
Serve with crusty french bread.
makes about 2 quarts
recipe by Leonard Williams
3 cups silced onions
2 quarts water
1 generous tbsp salt
Either:
Simmer all together in kettle for 50 minutes, partially covered.
Or:
Cook in pressure cooker under 15 lbs pressure for 5 minutes, release pressure, simmer uncovered for 15 minutes.
Then:
Mash vegetables with potato masher, run through food processor, or puree in small amounts in blender. Season to taste.
Just before serving, add:
3 tbsp butter
3 tbsp minced parsley or chives
Serve with crusty french bread.
makes about 2 quarts
recipe by Leonard Williams
Seafood Dip
8 oz. cream cheese, softened
1/3 cup mayo
1 tsp. dijon mustard
1 1/2 tbsp minced onion
1/2 tsp salt
1 tbsp chopped parsley
dash garlic powder
6 oz minced seafood (crab, shrimp, clams, etc.)
minced green onion
Blend together first 5 ingredients. Fold in last 3 ingerdients. garnish with green onion.
makes about 1 3/4 cups
recipe by Leonard Williams
1/3 cup mayo
1 tsp. dijon mustard
1 1/2 tbsp minced onion
1/2 tsp salt
1 tbsp chopped parsley
dash garlic powder
6 oz minced seafood (crab, shrimp, clams, etc.)
minced green onion
Blend together first 5 ingredients. Fold in last 3 ingerdients. garnish with green onion.
makes about 1 3/4 cups
recipe by Leonard Williams
Camembert Mousse
8 oz. Camembert (rind peeled away, diced, at room temp)
8 oz. butter (at room temp)
6 tbsp dry vermouth
3 or 4 dashes Tabasco
toasted, chopped almonds
Beat butter until light and fluffy. Mash softened cheese to paste and slowly beat in the butter. When blended, slowly beat in vermouth and Tabasco (1 tsp at a time). Chill, shape into ball, and roll in almonds. Chill until ready to serve.
Makes 1 pound
recipe by Leonard Williams
8 oz. butter (at room temp)
6 tbsp dry vermouth
3 or 4 dashes Tabasco
toasted, chopped almonds
Beat butter until light and fluffy. Mash softened cheese to paste and slowly beat in the butter. When blended, slowly beat in vermouth and Tabasco (1 tsp at a time). Chill, shape into ball, and roll in almonds. Chill until ready to serve.
Makes 1 pound
recipe by Leonard Williams
Pate a Chou (cream puff pastry)
1 cup water
1 stick butter, cut into pieces
1/4 tsp salt
Conbine in heavy saucepan. Bring to a boil over high heat. Reduce to low heat. Add:
1 cup flour
Beat mixture until it leaves sides of pan and forms a ball. Transfer dough to bowl of electric mixer; at high speed, beat in:
3 eggs, one at a time.
Beat will after each addition. Batter should be just thick enough to hold soft peaks. If too stiff add 1 or 2 more eggs.
recipe by Leonard Williams
1 stick butter, cut into pieces
1/4 tsp salt
Conbine in heavy saucepan. Bring to a boil over high heat. Reduce to low heat. Add:
1 cup flour
Beat mixture until it leaves sides of pan and forms a ball. Transfer dough to bowl of electric mixer; at high speed, beat in:
3 eggs, one at a time.
Beat will after each addition. Batter should be just thick enough to hold soft peaks. If too stiff add 1 or 2 more eggs.
recipe by Leonard Williams
Cheese puffs
Make a pate a chou, using on 1/2 stick butter. Fold in 1/3 cup each of grated Gruyere cheese, minced Gruyere and freshly grated Parmesan: add salt and white pepper to taste. Transfer mixture to a pastry bag fitted with a 1/2 inch plain tip. Pipe 1 inch mounds onto a buttered baking sheet, leaving 1 inch between each mound. Brush with egg wash (1 egg lightly beaten with 1 tbsp milk). Bake in middle of preheated (425) oven for 10 minutes. Reduce heat to 400 and bake 10minutes longer. Transfer to cooling rack and let stand 10 minutes. Serve warm.
makes about 4 dozen
recipe by Leonard Williams
makes about 4 dozen
recipe by Leonard Williams
Leonard's Chicken Liver Pate
1 lb. Chicken livers
2 med. onions
1 stalk celery
4 hard boiled eggs
butter (abt. 3 tbsp)
Broil chicken livers on brown paper (abt. 10 min). Saute chopped onion and celery. Grind all-livers, eggs, onion, celery, butter from saute pan. Salt and pepper to taste, mix thoroughly. Line bowl with plastic wrap and mold pate to the bowl, cover with plastic wrap and chill until ready to serve.
Unmold and serve on plate with crackers.
recipe by Leonard Williams
2 med. onions
1 stalk celery
4 hard boiled eggs
butter (abt. 3 tbsp)
Broil chicken livers on brown paper (abt. 10 min). Saute chopped onion and celery. Grind all-livers, eggs, onion, celery, butter from saute pan. Salt and pepper to taste, mix thoroughly. Line bowl with plastic wrap and mold pate to the bowl, cover with plastic wrap and chill until ready to serve.
Unmold and serve on plate with crackers.
recipe by Leonard Williams
The Beginning......
of great family cooking, starts with love. These recipes are a compilation of favorite family recipes, feel free to add to them. It is my hope that you will take these recipes and show your own family the love of generations past.
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