a little of each

A family's cookbook

Coca-Cola Barbecue Sauce April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:31 pm
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Ingredients
2 Tbl unsalted butter
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf, crumbled
2 cups ketchup
6 oz Coca-Cola
1 Tbl Worcestershire sauce
1 tsp Dijon mustard
2 tsp wine vinegar

Directions

Melt the butter in a pan over medium-low heat. Add the onion and cook one minute. Add the garlic and cook four minutes longer until translucent but do not brown. Stir in the remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, one hour. Makes 12 ounces.

 

Oriental Cole Slaw March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:34 pm
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Mix together:

2 lbs slaw mix

5 sliced scallions

 

Toast:

½ cup sunflower kernels

½ cup slivered almonds

2 packages Ramen noodles

 

Dressing:

½ cup vegetable oil

¼ cup vinegar

½ cup sugar

2 Tbl soy sauce

 

Mix together just before serving.

 

Aunt Annie’s Cole Slaw

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:31 pm
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Ingredients

½ head cabbage, chopped

¼ cup cream, whipped

3 Tbl sugar

3 Tbl vinegar

salt and pepper

 

Directions

Add sugar, vinegar, salt and pepper to the whipped cream just before the cream stiffens. Fold the mixture into the chopped cabbage. The sauce is good also on sliced cucumbers and onions.

 

 

Krautschweigel

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:28 pm
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Ingredients

oil

garlic, minced

cabbage, chopped very fine

onion, sliced very fine

egg noodles, cooked

 

Directions

Heat oil in a large skillet over medium heat. Add the vegetables and fry for 20 minutes or until cabbage is soft, stirring frequently. Stir in the egg noodles and cook until hot. Season with salt and pepper.

 

Skillet Tomatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:27 pm
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Ingredients

4 large tomatoes, sliced and seeded

1 Tbl butter, melted

1 tsp sugar

¼ tsp salt

1 Tbl parsley, chopped

1 clove garlic, crushed

1 Tbl vinegar

2 Tbl olive oil

 

Directions

Cook tomatoes in butter in a skillet for about five minutes. Turn over. Combine remaining ingredients in a separate dish, stirring well. Pour over tomatoes and simmer for five more minutes.

 

Scalloped Tomatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:26 pm
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Aunt Doris gave Robin this recipe years ago.

 

Ingredients

½ cup herb stuffing

½ tsp garlic salt

¼ tsp oregano

2 tsp sugar

1 (1 lb, 13 oz) can tomatoes

1 cup grated cheddar cheese

1 large onion, thinly sliced

2 Tbl butter

 

Directions

Grease a 10 x 6 baking pan. Combine stuffing, garlic salt, oregano, and sugar; mix well. Arrange half of the tomatoes in pan; top with layer of stuffing. Sprinkle with ½ cup of cheese and onion. Spread with remaining tomatoes. Sprinkle with remaining cheese. Dot with butter. Bake at 350 degrees for 30 minutes.

 

Spinach Casserole

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:21 pm
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Ingredients

1/8 cup butter

½ cup onion, finely chopped

1 clove garlic, minced

3 packages frozen, chopped spinach, thawed and drained thoroughly

½ cup heavy cream

¼ cup Parmesan cheese

¼ cup bread crumbs

½ tsp marjoram

½ tsp salt

¼ tsp pepper

½ cup milk

1/8 cup Parmesan cheese (for top)

 

Directions

Heat butter and cook onions and garlic until soft. Combine onion mixture and remaining ingredients in a bowl. Be sure to add cheese last. Mix thoroughly. Turn into a greased one-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes.

 

Harvard Beets

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:20 pm
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Ingredients

½ cup sugar

1 Tbl cornstarch

½ cup water

¼ cup vinegar

1 Tbl butter

½ tsp salt

3 cups cooked sliced beets

 

Directions

Mix sugar and cornstarch, gradually add water and vinegar. Cook gently until thick and clear, about 10 minutes. Stir in butter and salt. Add beets. Heat through and serve.

 

New England Baked Beans

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:19 pm
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Nana’s mother, Louisa Lohr Willis, served this for Saturday night supper. The family always enjoyed the left-over beans for Sunday breakfast. Every Saturday night Nana’s father, George would remind Louisa to let the cat out before going to bed. In those days cats and dogs were fed supper left-overs. So every Saturday night the Willis cat also ate beans. Nana also said that they only way they knew it was Saturday was because of the beans.

 

Ingredients and Directions

Pick over, wash and soak beans overnight in cold water. Add ½ teaspoon baking soda and parboil until skins split. Mix about 1/3 cup sugar, 2 teaspoons salt, a little pepper, 2 teaspoons dry mustard. Add with 1/3 cup molasses to beans. Add three small onions and ½ pound salt pork. Cover and bake at 300 degrees for six to nine hours. Be sure to keep enough water to see it bubbling at top. Uncover for the last couple of hours to brown the salt pork.

 

Galushki

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:17 pm
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Ingredients

5 medium large potatoes

1 egg

salt and pepper

7 large scoops flour

 

Directions

Peel and grate potatoes. Add egg, salt and pepper. Gradually mix in flour until mixture is rather stiff. Boil large pot of salted water. Scrape potato mixture into boiling water. Boil continuously for 10 minutes. Stir in cold water and drain. Add ¼ pound melted butter. Serve with bacon, sour cream, browned onions and/or cabbage.