Family Recipes from our Catholic Moms
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shared by Seth
1 lb. whole cranberries
1 1/2 c. sugar (both white and brown)
1/2 c. raisins
2 t. cinnamon
1/2 t. ginger1/2 t. cloves
1/2 t. allspice
1 c. chopped pared apple
4 average-sized oranges (scored like a grapefruit)
1 c. orange juice
Place in a suacepot over medium heat: crans, sugar, raisins, and spices.
Our the OJ in and simmer until crans release their juices. Stir
frequently, uncovered. As the crans release their juice, reduce the heat
and stir in the apple and orange bits. Simmer uncovered over low heat
To thicken: add craisins or dried apple bits
To thin: add more OJ or some water (only a quarter cup at a time)
shared by MA2VAMom
Oreo Cookies (Halloween ones are best-if you can find them)
Peanut M&M's (brown)
This is great for the kids, but can be frustrating for little fingers so
be prepared to help A LOT! You'll need one and a half oreos per turkey. Leave one oreo whole. Split the other open (to be more
sparring try to get some filling on each side so you can use both
halves- or do what we do... eat the other half). Lay the open oreo on
the table and gently push the whole oreo into the middle of the frosting
on it's side. Add about 5 candy corn in the middle of the whole oreo
(point side in) for the feathers. Add one M&M on the open oreo in front
of the whole one to make the turkey's head. We usually make one
per guest and put them by each person's plate (although it does get
tempting to eat before dinner).
shared by MommyTo12
Alright-I'm sure almost everyone already has this recipe-but I didn't
and had to ask my mom, so I figure someone else will need it too. So,
for all you who love Banana Nut Bread, but don't have the
recipe...here's for yummy cooking! Mother wrote: "This is a
fantastic banana bread recipe, it came from your great-grand aunt.
1 Cup sugar 3 large bananas
1/2 Cup Shortening 3 Tblsp. sour milk
2 eggs 1 tsp. baking soda
1/2 Cup nuts 2 Cups flour, pinch of salt
Mix all the ingredients together, pour into a greased and floured loaf
pan and bake at 350 for one hour. Ovens may vary so check it at
about 50 min to see if it needs the full hour. Toothpick in center comes
out clean - it's done."
shared by Debbie
2 cans pineapple chunks (16 oz cans) drained
2 cups grated cheddar medium cheese
1 cup sugar
1/2 cup flour
Mix all together and top with crushed Ritz crackers mixed with melted
butter. Bake 350 for 30 - 40 minutes
shared by Lisa
Makes 32 rolls
1 cup butter
1 cup milk
1/2 cup warm water (110 degrees F)
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
Melt and cool the butter and milk. Dissolve the yeast and 1 teaspoon of
the sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt
together. Combine the milk mixture, yeast mixture and egg mixture. Sift
the flour and add to the wet mixture. Stir until combined then cover and
refrigerate overnight. Divide dough into fourths and roll out on a
floured surface. Spread top surface of the rolled out dough with the
soft butter. Cut triangles (pie piece shaped) pieces and roll up from
larger to small end. Place rolls on a baking sheet and allow to rolls to
rise for 3 to 4 hours. Bake rolls in a preheated 400 degrees F oven for
5 to 8 mins.
For sweeter rolls, frost with:
2 tbsl butter softened
1 tsp almond extract
2 cups powdered sugar
Mix until crumbly and slowly beat in enough milk to make a spreadable
frosting. Frost the rolls while they are still warm. I highly recommend
Grandma's Pumpkin Pie
shared by Lisa
This is an old fashioned pumpkin pie recipe handed down to me, it's
actually my great Grandma's pumpkin pie
Two 10 inch deep dish pie crusts *do not pre-bake them*
2lbs pumpkin (Grandma used to stew her own, I buy canned)
2 cups sugar
2 tsp melted butter
1 tsp salt
1 tsp cinnamon
1 tsp mace
1 tsp ginger
1/2 tsp cloves
3 cups half and half cream
Beat the eggs into the pumpkin, be sure to beat them well. Mix in the
dry ingredients and the butter, again, mixing well. Beat in the cream,
thoroughly mixing *make sure you scrape the sides and bottom of the bowl
Pour into pie crusts *I usually cover the edges of the pie crust with
foil to prevent over browning*
Bake at 425 for 10 minutes
turn down oven to 350 , remove foil on crust if you used it and bake
until only a 2 inch circle in middle is still jiggly.
For fun, you can take pieces of leftover pie crust and cut them in leaf
shapes and add the to the rim of the pie once the edges are set by
Orange Cranberry Conserve
shared by Lisa
zest of 2 oranges
2/3 cup of sugar
1 cup fresh squeezed orange juice
2-3 chunks crystalized ginger
2 cups fresh or frozen cranberries
In medium saucepan, combine orange zest, sugar, orange juice and ginger
and bring to a boil. Reduce heat and simmer, stirring occasionally, for
Add the cranberries and cook until the berries begin to split/burst.
Remove from heat and allow to cool, stirring occasionally. Mixture will
thicken as it cools.
*I actually like to serve this warm
shared by Monica
Here's a new twist on an old favorite. When my husband developed
lactose intolerance a few years ago, he wouldn't touch anything with
milk, so I made non-dairy pumpkin pie. It turned out even more tasty
than the milk version.
1 can (15 oz) pumpkin
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or cloves
3/4 tsp salt
1 cup rice milk (Rice Dream, etc.)
Use a 9" pie pan; deep dish probably works best. Line it with your
favorite pastry recipe.
Mix all except the rice milk; add that last and mix well. Pour into
Bake at 375 - 400 for an hour to an hour and 15 minutes. It might take
longer; cover edges of pastry if they start to get too brown. Pie is
done when a knife inserted near center comes out clean. To serve, top
with non-dairy whipped topping if desired.
what some call Dressing!)
shared by Shell
In a skillet, add 1/2 to 3/4 cup
canola oil (or whatever oil you use). Stir in 3/4 cup minced onion and 1
1/2 cups chopped celery. Cook until tender. In a large bowl, mix cooked
onions and celery with 9 cups of croutons or bread cubes, 1 1/2 tsp sage
and 1 tsp poultry seasoning. Add broth* as needed for consistently.
(*cook turkey neck and gizzards in water for broth). Bake in a covered
pan for several hours or you can stuff it in the turkey if you like.
shared by Shell
2 - 3 oz. pkgs.
Jell-O (strawberry is good)
1 cup sugar
3 1/2 cups boiling water
1 - 12 oz. can frozen lemonade
6 cups cold water
46 oz. pineapple juice
In a 5 qt container (ice cream pail works well) mix Jell-O, sugar, and
boiling water until dissolved. Add the rest of the ingredients. Mix
together and freeze for several days. Take it out of the freezer 15-20
minutes before serving to allow it to thaw slightly (just so it's not
rock-hard!). To serve, add equal portions of the slush mix and 7-up (or
Mountain Dew or Ginger Ale).
shared by Lisa
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped celery (use the leafy greens too!)
3 cups corn bread crumbs
2 cups plain dry bread cubes
2 tbls chopped fresh parsley
1 tsp sage leaves crumbled
1/2 tsp salt
1 cup chicken broth
1 beaten egg.
Grease a 1 1/2 qt casserole. Melt butter in skillet over medium heat,
add onion and celery and cook until tender. In a bowl, combine dry
ingredients. Toss with cooked onions and celery and egg to coat. Stir in
broth, turn into casserole dish and bake at 325 for 1 hr, occasionally
basting with juices from turkey. I usually have to double this, it
serves 8 1/2 cup servings which is never enough.
Praline Sweet Potatoes
shared by Lisa
3 lbs sweet potatoes
1/3 cup sugar
1/4 tsp nutmeg
1/4 cup butter, melted
1/3 cup milk
1 slightly beaten egg
1/4 cup chopped pecans
1/4 cup shredded coconut
1/4 cup firmly packed brown sugar
2 tbls flour
2 tbls melted butter
Bake or microwave sweet potatoes until soft. Cool slightly, peel and
mash with sugar, nutmeg, butter, milk and egg. Spread in an ungreased 1
1/2 qt casserole. Combine all praline topping ingredients and cut
together. Sprinkle over potato mixture and bake at 325 for 1 hour. It
will puff up like a soufflé.
shared by Celi
Per 2 Gallons of Water:
2 C salt
1 C sugar
1 cut up citrus fruit, orange or lemon
Immerse your turkey in this brining liquid for 24-48 hours before
cooking. For smaller birds, you can use a large pot, but for larger
birds you'll need a cooler, and be sure to put ice packs in and change
them frequently if the cooler doesn't fit in the fridge.
After removing the turkey from the brine, prepare it as you normally
would, with or without stuffing in the cavity, or with whatever spices
you normally put on the skin. Cook at 325-350 for 20 minutes per pound.
It is pretty much impossible to overcook a brined turkey or dry out the
meat. The brine does not oversalt the meat; the combination of salt,
sugar and acid from the citrus breaks down the toughness and gives it a
small amount of saltiness.
shared by Robyn
3 pints. pearl onions, peeled (can substitute equivalent amount of
sliced yellow or white onions)
3 tbs. butter
3 tbs. flour
2 c. half and half or milk
1/2 tbs. salt
1/4 tbs. white pepper
1/8 tbs. nutmeg
1/4 c. chopped fresh (or 2 Tbs dried) parsley
Bring 4 quarts salted water to boil in large saucepan. Add onions and
cook until tender, 7 to 10 minutes, drain. Melt butter in large saucepan
over low heat. Add flour and cook 2 minutes. Increase heat, gradually
whisk in half and half. Bring to boil, reduce heat and simmer until
thickened, 5 minutes. Season with salt, pepper and nutmeg. Stir in
onions and parsley; heat through. Preheat broiler. Pour onions into
flame-proof casserole dish. Broil about 4 minutes, until onions are
bubbly and lightly browned. Top with french fried onions if desired.
Makes 10 servings.
Can be made ahead. Cover and refrigerate sauce and onions separately up
to 24 hours. Reheat sauce over low heat before preceeding.
Potatoes and Onions
shared by Mrs. Thomas
Peel and slice 4 potatoes and 4 onions
Butter (or margarine) a casserole oven bowl
Then layer potatoes, onions, couple slabs/tbsp margarine, and a couple
tbsp flour and salt & pepper until bowl is full
Then add milk to close to the top.
Cook in microwave or conventional oven until potatoes and onions are
tender. If using microwave put bowl on top of a plate and cook for 10-15
minutes at a time, to see if you need to add milk or flour. The plate is
for the overspill, so the microwave won't get messy.
Sometimes I use only onions for my creamed onions.
shared by Elaine76
Here's the turkey
'substitute' my mom used to make for me when I was growing up (and
refusing to eat turkey). When I make it now I make a ton of it because
everyone else likes to eat it, too!
2 C cooked soybeans
1 small onion
2 cloves garlic
4 TBS butter
1 C hot milk
4 TBS flour
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 TBS parsley flakes
4 TBS wheat germ
salt and pepper to taste
1 egg beaten with a little milk
~2 C crushed Wheaties (or similar) cereal
Sautee onion and garlic in butter.
Add flour and hot milk and cook until thick.
Mash soybeans and mix with herbs, white sauce and wheat germ.
Put the beaten egg in one shallow bowl and the crushed cereal in
Shape the soybean mixture into croquettes (or ovals) and coat by dipping
them into the egg and then into the cereal.
Place croquettes in a greased baking dish and bake ay 410* for 20-30
minutes until they start to brown.
Serve with cranberry sauce . . . yum!
onion smashed potatoes
shared by Barb
Slice onions thinly and cut the circles in half. Cook them slowly in
butter or olive oil over medium heat. The trick is to cook them down
slowly so they don't burn. When they are a golden amber brown they will
Meanwhile, cook your potatoes as you would for mashed potatoes. When you
are about to mash, add the onions and smash away, leaving the potatoes
These were a hit the year I made them and my family still raves about
shared by Monica
Our family's all-time favorite side dish for special occasions is Snappy
Green Beans. There might be a real recipe but I go by feel with the
amounts; all depends on your taste buds and how many people you're
serving. We only have it on special occasions because of the bacon &
grease -- my DH calls these Heart-Attack Beans but he eats as many as
the rest of us.
Heat up a can or two of green beans in a saucepan. The kind with salt
taste best. (I tried mixing the regular & no-salt varieties, just wasn't
the same. I have never tried fresh beans, but this isn't exactly a
health dish!) When they come to a boil, turn off the heat, drain the
water, then add a few Tbsp cider vinegar (again, depends on taste & how
many people). Stir the vinegar in, then put the lid on so it kind of
steams in the taste.
Meanwhile, cook a few slices of bacon in a skillet til crispy but don't
burn. Don't use lean bacon -- you need the grease. (If you really can't
stand the bacon grease, you can use lean or turkey bacon, then put a
couple Tbsp of olive oil in the skillet after you cook the bacon. It's
not quite as good as the real thing but it's still pretty good.) Take
out the bacon, drain on paper towels, lower the heat; then use the
grease or oil to cook half a small onion (for 2 cans gb), chopped up. If
the heat is too high from cooking the bacon, the onions will burn. When
they are soft & translucent, use a slotted spoon to get them out of the
skillet and into the saucepan of green beans (or serving dish if you're
fancy). You want to get in a little of the bacon grease but not too
much, thus the slotted spoon. Stir the onions into the beans, then
crumble bacon over the top.
This is the best stuff. I like it almost better than chocolate. Sorry so
long-winded! Happy Turkey Day!