- Food and Cooking
Favorite Family Recipes
A Lifelong Love Of Food
I love food, and sometimes, I even love to cook. I say sometimes, because, unless I am cooking something that I really love to make, I tend to not want to cook. I hate just throwing stuff together, and yep...there it is...just food. When I cook, I cook from the heart, and nothing brings that out of me more than when I am cooking some of my most loved family recipes. I have several that have been handed down to me by members of my family, and collected over the years. I am always asking for a copy of this recipe or that recipe, or calling my mom, asking her how to make something. Here are a few of my absolute favorites. I can't take all the credit for these recipes, and due credit is given to the family members that these recipes came from. Thank you to my wonderful family for all the great meals and the great memories! I hope these recipes bring your family as much joy as they have brought mine!
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Hungarian Stuffed Cabbage
This is a recipe that my mother gave me. I am not sure where she got it from, but I am pretty sure it came from my grandmother. This still leaves me with a bit of mystery, though, as no one in our family is Hungarian. Stuffed cabbage goes by many names; in Hungary, it's called toltott kaposzta; in Poland, they are called Golabki; the Czechs and Slovaks (remember, they used to be one country), it's called holubky; and so on and so on. Each version of the recipe is a little different, and though I don't know for sure how close these are to traditional cabbage rolls made in Hungary, they are delicious.
Serving Size: two to three rolls Serves: 4-6 people
1 head of cabbage (about 3 lbs)
1 c. uncooked rice
1 lb. sauerkraut, drained
2 medium onions, chopped
1 can tomato soup
1 clove garlic, minced
2 Tbs. sugar
2 tsp. salt
1 can diced tomato
1 1/4 tsp. paprika
5/8 tsp. pepper
1 1/2-2 lbs ground beef (or half beef/half pork)
Core the cabbage and cook in boiling water for 10 minutes, uncovered to wilt the leaves. Remove and let cool slightly. Remove about 12 large leaves and cut out the vein.
In a large bowl, combine the eggs, 1/2 cup of onions, garlic, 1 tsp. of salt, 1 tsp. paprika and 1/2 tsp. of pepper. Add the meat and rice and mix well.
Place about 1/3 cup of the meat mixture on one cabbage leaf. Fold in the sides and roll up. Repeat this with the remaining leaves.
Chop up the remaining cabbage and combine it with the sauerkraut, undrained tomatoes, tomato soup, sugar, and remaining salt, pepper and paprika.
Spoon half of the mixture into the bottom of a large pot. Arrange cabbage rolls, seam side down, over the mixture. Top the rolls with the remaining mixture. Fill the pot with just enough water to cover.
Bring the mixture to a boil. Reduce the heat and simmer for about 2 hours, adding water as needed. Do not stir! This will disturb the rolls, and they will fall apart.
Gram's Baked Beans
No family get-together is the same without my Gram's beans. She makes them whenever she knows I am going to be there, because she knows I love them so much! They are really easy to make, and just remind me of her. When getting together with my family, I always ask her if she is going to make them. Seeing how much I loved them, she gave me the recipe. Thanks, Gram!!!
8 strips of bacon
1 1/2 onions, cut into rings
2 cloves garlic, crushed
1/2 c. packed, brown sugar
1/4 c. red wine vinegar
1 Tsp. dry mustard
1 sm. can butter beans
1 sm can red kidney beans (16oz)
1 can pork & beans (21 oz, undrained)
Fry up the bacon, remove from the pan, let cool and cut into pieces. Add the onion and cook in the bacon grease after the bacon has browned. Return the bacon to the pan.
Add in garlic, brown sugar, red wine vinegar and dry mustard. Cook for 10-15 minutes. Remove from heat.
Drain the cans of butter beans and kidney beans. Add these, and the pork & beans (not drained) to the bacon and onion mixture, and put it all into a casserole dish and bake at 375 degrees for 1 hour. Stir several times during cooking.
Alternate method: Follow original directions, but instead of cooking in the oven, put into a slow cooker. Can be left for several hours on low, but don't forget to stir!
Mom's Shrimp Creole
This recipe has gone missing more times than I care to count. My mom has lost it numerous times, only to find it months later, tucked away in a cook book, or stuffed in a drawer somewhere. I have even lost it a few times. In fact, I had to search the house to find it today, so that I could include it in this Hub. It seems to be the one recipe that always seems to disappear. Who knows why? Thanks to this Hub, though, it will never be lost again. Next time my mom looses it, all I have to do is send her here. Of course, since originally writing this, my mother has lost the recipe four times...not even kidding.
2 cans tomato soup
1 lb. shrimp
1 c. celery, chopped
1 onion, chopped
1 green pepper, chopped
1/4 c. brown sugar
3 Tbs. yellow mustard (can also use spicy brown mustard)
3 Tbs. worcestershire sauce
3 tsp. lemon juice
3-4 drops of Tabasco sauce (add a few more if you like)
1/4 tsp. garlic powder
rice for 6 people
Thaw the shrimp. Peel and de-vein shrimp, if necessary. Rinse the shrimp and pat dry with paper towels.
In a large skillet, cook onion, celery and green pepper in margarine or butter until tender.
Stir in tomato soup, garlic powder, mustard, worcestershire sauce, lemon juice and Tabasco. Bring it to a boil. Reduce heat. Cover and simmer for about 15 minutes.
Cook the rice while the soup mixture is simmering.
Add the shrimp to the soup mixture and cook until the shrimp turns pink.*
Serve over rice.
*Pre-cooked shrimp can be used. If you are using pre-cooked shrimp, make sure the shrimp is completely thawed, rinsed and patted dry. Cook only long enough to warm up the shrimp.
© 2009 Anna Marie Bowman