This recipe was in my mom’s recipe box by Judy Swan. I also wrote one when I was in my 20’s. I laughed at first, because I thought I had not finished writing out mine. I then realized my mom had told me this one in the kitchen.
Let’s guess we were getting ready to sit down an enjoy a terrific meal by her. I was probably helping set the table and saw her taste testing the salad dressing. Because she was always creating recipes, she went by taste and smell. She rarely measured anything, maybe not at all.
She had taught herself how to cook. As a little girl, she was not allowed to help prepare meals. They did not have much money, so no food could be wasted if it got burnt or she left an ingredient out. When she married my dad, she could not even make coffee an eggs.
She not only encouraged me to cook like this, but I hear her telling my daughters to smell the soup then go to your spices. You will know what to add.
I imagine this is why my recipe card for salad dressing says-Always put more vinegar than oil. Test by tasting!
The humble house we call home. Where we go, not to forget about life, family and friends, but to take our pens and write. Remembering the sounds of laughter and voices all around. Smells of lovingly prepared food.
Taking out recipes that are aging right along with us. Smiling as we look down on a loved one’s handwriting. Thankful that some of them will be around our table this Thanksgiving.
We are thankful for family, for friends. We love this holiday, even if it comes down to just the two of us on Thanksgiving, we are thankful for all our experiences in life, the beauty of creation, all of our children and grandchildren. For those who choose to love us and accept us and want to be with us.
Here are some Vintage Recipes passed down through our families we would like to share. From our family to you!
We choose turkey for Thanksgiving. We cook it early, early in the morning the day of, so we can make the rest of our meal. We do not do anything fancy. A 20 pounder rubbed down with Olive Oil,salted. Shallow sturdy pan with Chicken Broth or Chicken Stock in the bottom and wrapped securely in foil. I love the Turkeys that have the thermometer in them. WooHoo! We still slice into the meaty party of the Turkey to make sure the juices run clear. Cook at 325 degrees for about 4 1/2 hours. Then we start on the comfort food 🙂
Corn Souffle:
.2 Beaten Eggs
.Add 2 cans of Creamed Corn
.Add 1 can of Whole Corn,Drained
.1 Box of Jiffy Corn Muffin Mix
.1 8 ounce Sour Cream
.1 Stick Butter, Melted
.Pour in to a Greased 9 X 13
.Bake for One Hour at 350 Degrees
Homemade Mashed Potatoes:
.10-12 Large Potatoes, we peel them and leave a bit of peel on each one
.Place in water and boil till soft but with a slight bit of crisp (Save this water to water plants you brought in or to cook or foods in)
.Mix with a Hand Mixer like our’s pictured by PYLE or with our brand new Kitchen Aid pictured. We are so excited to use all of these new kitchen appliances this holiday!
. Cream together with a little bit of whole milk, sour cream,chicken stock,butter,and salt and pepper. Add each or select the flavors you like to achieve the consistency you prefer.
.A lot of people are suggesting we make our Mashed Potatoes the day before and warm in our crockpots the next day, but I plan to have LiL’ Weiner’s in mine-YUM :),
LiL’ Weiner’s:If you DO NOT have a Crockpot-GET ONE!!!
.In your Crockpot,place the LiL’ Weiner’s in the bottom
.2 Tablespoons or more,of Yellow Mustard (I honestly can’t tell you the right of amount)
.Then Grape Jam. How much? Mmmmmm. Thinking! What you want is a very nice tasty thicker juice for those LiL Weiner’s to warm up in 🙂 A whole Medium Jar should work well.
.Keep on high until the juice is nice and bubbly and the LiL Weiner’s are hot. This is a guessing recipe. So do not be afraid to add your ingredients a little at a time as the mustard adds a nice zing to the jam.
Green Bean Casserole:I do not do a lot of measuring on this dish either. I get a large bowl, put all the ingredients in and stir with a wooden spoon. When I was very young, I would put everything in my 9 X 13 and try to mix it. Silly girl!
.For our family, we like leftovers, so I buy a Large Can of Cut Green Beans (I bought French Cut Green Beans one year and everyone just stared at it,they were not happy)Drain and put in your bowl.
.One Large Can of Cream of Mushroom Soup
.About a 1/4 Cup of Milk (Ok,I don’t measure,hee-hee) I like to make it slightly soupy
.A Good Dash of Worcestershire Sauce
.Stir together and place in your 9 X 13
.Sprinkle French’s Dried Onions on the top
.Bake at 350 Degrees for about 20 Minutes. It will be bubbly and smell amazing and the Dried Onions will be nicely browned.
Cheese Ball:Place all ingredients in your mixer
.2- 8 Ounce Cream Cheese, Softened
. 1 Small Can Crushed Pineapple, drained
.1/2 Cup Green Pepper, Chopped
.2 Tablespoons Onion,finely diced
.2 Cups Pecans, Chopped
.1 Tablespoon Seasoned Salt
.Mix with 1 Cup Pecans to make the ball
.Form in to a ball and place in refrigerator for 1 Hour to Chill
.Take out and Roll in 1 Cup of Pecans to serve
Peanut Butter Pie:
Cream together-
.8 Ounce Cream Cheese,softened
.1/2 Cup Peanut Butter
.1 Cup Sugar
Add in-
.Stir in 16 Ounce Cool Whip
.Put in to 2 Graham Cracker Crust Pie Shells
.Keep Refrigerated.
Zucchini Pie:We will be making this with my mom. I have never made this, but Oh,it tastes so good. So this recipe is her’s and I am just sharing. This is a Sweet Dessert.
.1 Cup Cooked Zucchini (Peel,Slice long ways,take out seeds and Boil)
.1 Cup Sugar
.1 Egg
.2 Tablespoons Flour
.1 Cup Milnot (Evaporated Milk)
.1 1/2 Tablespoons Butter
.1 Teaspoon Vanilla
.Blend together to a Milkshake Consistency
.Pour in to a Deep Dish Pie Shell
.Bake at 300 Degrees for 20 Minutes
We always have a snack table! The rich aromas coming from the kitchen all day is impossible to escape and even stepping outside, the smells follow you. So we decorate a table away from the hustle and bustle in the kitchen so everyone can satisfy their growling stomachs, stay out of the way, and fellowship. Sliced cheese and crackers. The Cheese Ball. Black and Green Olives. Pickles. Carrots,Cauliflower,Broccoli,Little Tomatoes, Green Onions, Green Peppers, and Ranch’s Vegetable Dip.
Have a Very Happy Thanksgiving!
Check us out at JenGaryNewAdventures.com and follow us on Pinterest.
In our home growing up, there was always fresh homemade recipes waiting to be tasted. Baked in the oven or cooked in a soup pot all day, in the fridge with plastic wrap, or frozen for a night when my parents had worked all day, getting us home in a snow storm from school and back then we did not race in the store every night and spend $60-$80 for a meal or pick up pizza on the way home.
My mom completely, firmly, believed in feeding her family home cooked meals every single meal, breakfast,lunch,and dinner.
Sometimes soup would just be made with a soup bone cooked slowly to provide a rich healthy broth and a handful of chopped veggies, fresh bread or corn bread.
This is my version of Homemade Beef Vegetable Soup if I could not ask my mom and I had to go on remembered taste.
Get our your big soup pot. Lets see where the heck is it lol
Place a 1 pound package of Boneless Beef Stew Meat in the bottom of your soup pot. Add in a little over a pound of Bone in Beef Short Ribs & Steak Combo. Cover with water, about an inch over the meat. Bring to a slow boil on medium to medium high.
Lower to a steady simmer. Add in about 2 tablespoons of finely diced white onion and 1 1/2 diced fresh garlic. Add in 1 teaspoon of pepper or more or less or none at all. Add in 2 very healthy pinches of Morton’s Kosher Salt.
Cover with your lid slightly askew. Simmer for about an hour,adding in a little bit of water to keep it at the same level.
Then open a large can of Campbell’s Vegetable or Tomato Juice and add to your meat broth.
I add in from Walmart two 28 ounce bags of Pictsweet Vegetables for Soup. They are found in the freezer section.
Bring to a slight boil, this takes a while if your veggies came straight from the freezer. Then lower to low or medium low to simmer. You are just letting the flavors start to mingle and get hot.
While this is happening, rinse about 5 or 6 medium to large potatoes. I do not peel them. I slice and dice in to healthy bite size pieces. Add to your soup and cook on medium low until potatoes are tender.
We served ours with hot fresh Pillsbury Crescent rolls, butter or sour cream, and shredded Parmesan Cheese.
Vintage. Soup. Warm Memories. Comforting.
Check us out at JenGaryNewAdventures.com and follow us on Pinterest.
We absolutely love breakfast for dinner in our home. We had bought blueberries to have as a snack or to put on yogurt, cereal, and a salad for lunch during the week. But, one night we just wanted a rich blend of sweet and salty.
So, we made sausage breakfast links in our skillet and baked our bacon in the oven. Bacon in the oven keeps your stovetop clean, no hot splatters on your hands, a wonderful aroma in the kitchen. It also gives you time to make Trisha Yearwood’s Homemade Blueberry Pancakes!
Trisha seems so at ease in her kitchen and shares her love for family and old recipes. The video makes it so much easier to follow and we felt like we were cooking right along side her. Plus, we do believe these pancakes look just like hers!
To make your bacon, you turn your oven to 350 degrees. Spray or line your jelly roll pan or cookie sheet. These are nice to use to contain the bacon grease. If you are making the whole package, you probably will have to drain off the grease once or twice. Just keep checking them and make them as crispy as you like.
Luckily, we got a picture to share before we ate them all gone. Just picture butter melting all over them. Warm syrup slowly mixing in with the blueberries and flowing over the stack of pancakes.
Time for you to make these delicious blueberry pancakes for your family. Hope you enjoy!
Check us out at JenGaryNewAdventures.com and follow us on Pinterest.
