When we were younger our mom would make Seafoam Salad at least twice a week. It would be one of our side dishes to many meals. Our family loved eating this salad until one day we all got tired of eating it. It was probably because our mom made it so often. It has been many years since anybody in our family has made it but we have many memories associated to this salad.
1 pkg. big Jello (any flavor you want) 1 quart pears 1 pkg. cream cheese 1 tub cool whip 2 cups water
Make the jello according to the package. Blend pears in the blender. Mix cream cheese, cool whip, pears, and jello together in large bowl. Put in refrigerator until set.
We started using this recipe about five years ago when our mom got it from a neighbor. Since then it has become a regular meal in our family. We do not eat very much soup in our family but this is a well liked dish for every member in our family except our dad. Our dad does not like Mexican food of any kind. Whenever we eat Mexican food he will make pasta for himself.
1 pd. lean ground beef 1 chopped onion 1-8 oz. can tomato sauce 1-28 oz. can tomatoes 2-16 oz. can kidney beans (undrained) 1 pkg. Taco seasoning mix 1 cup water
Toppings: Fritos Grated Cheese Sour Cream
Brown hamburger in medium size pan; drain. Add onion and cook until onion is transparent. Add remaining ingredients excluding toppings. Simmer at least 20 minutes (could do in crock pot all day). Serve with dollop of sour cream, sprinkle cheese and top with Fritos.
To celebrate and recognize each child's birthday, we would get to choose our favorite dinner and our mom would make it for us. Melissa would always choose this meal or scones for her birthday meal. We are not positive where this recipe came from but it is prepared at least once a year for our family dinner.
Top Sirloin cubed 2 large sweet onions 1 red bell pepper 1 green bell pepper 18-20 large mushrooms 1/3 cup oil 2 zucchini 1/4 cup lemon juice 5 bay leaves 3 garlic cloves 3 T grated onions 2 T Worcestershire sauce 3 T red wine vinegar 1 T black pepper skewers
In large bowl combine lemon juice, bay leaves, garlic, grated onions, Worcestershire sauce, red wine vinegar, and black pepper together. Add top sirloin and coat it thoroughly. Put cover on bowl and let sit overnight turning the sirloin every 5 hours when possible. Soak the skewers in water before assembling the kabobs. Put the vegetables and meat on to the skewers in any order you would like. Grill the kabobs for about 10 minutes on each side. Serve over rice.
This recipe is one of the most frequent meals we would eat growing up. Our mom would prepare this meal at least once a month for dinner. Because it takes a little bit longer to prepare our mom would not always want to make it. When this would happen we would volunteer to make the meal so we could eat it for dinner. It is one of our family's favorite recipes.
2 cups cooked, shredded chicken 2 cans cream of chicken soup 1 small can green chilies 1 pint sour cream 3 or 4 green onions ½ tsp. Oregano ½ tsp. Chili powder ½ tsp. Paprika ½ tsp. Red pepper 2 cups shredded Monterrey jack cheese (or less) 1 dozen tortillas 2 cups shredded cheddar cheese (or less)
Combine soup, chilies, olives, sour cream, green onions, and spices. Add jack cheese. Remove 2 cups of mixture and add diced chicken. Place chicken mixture into tortillas, not too full, roll up. Place in a 9 x 13 pan. Spoon remaining soup mixture over top and cover with shredded cheddar cheese. Cover tightly with foil and bake at 350 degrees for 40 to 50 minutes or until hot and bubbly.
Before every Sunday morning session of General Conference our family would eat sticky buns along with eggs, hash browns, and juice. We also eat sticky buns every Christmas morning. We have had many experiences where the rolls bake for over an hour, look and smell done, and when we go to eat them they are still doughy inside. It has taken several tries to get the recipe right but now it turns out ALMOST every time.
1 (3.5 oz.) pkg butterscotch pudding 1 tsp. cinnamon 3/4 cup brown sugar 1/2 cup butter 1/2 cup walnuts
Mix pack of butterscotch pudding with cinnamon and brown sugar in small bowl. Cover bottom of bundt pan with walnuts. Add frozen rolls evenly throughout pan (typically use 14-18 rolls per pan). Cover rolls with the pudding mixture and then melt butter and pour on top. Let pan sit overnight in the refrigerator. The next morning let the rolls sit for 30 minutes before cooking. Bake for 30 minutes at 375 degrees. Immediately put rolls upside down so they will not stick to pan. Serve warm.
Our Aunt Janice has used this recipe for years. When we were younger Aunt Janice would come to our Thanksgiving dinner and would bring this squash casserole. At the time we did not want to try it because it smelled and looked funny to us. Now that we are older Aunt Janice does not make it for Thanksgiving anymore, but does make it for Christmas. This is still not our favorite dish to eat but we have many memories associated to this dish.
2 medium zucchini 2 medium summer squash 1 cup carrots 1 box of chicken stove top 3/4 pkg. sour cream 1 can of cream of chicken soup
Boil 3-4 cups of zucchini and summer squash with one cup carrots. Make a box of chicken stove top. Layer the squash, 3/4 package sour cream, can of cream of chicken soup, and mixed chicken stove top. Bake at 350 for 15 minutes. Serve hot.
When Nana was alive she would make these stuffed artichokes often. Our dad told us this was one of her favorite recipes and loved making them. In contrast, our Aunt Janice does not like making artichokes anymore. One time she put an artichoke down the disposal and it clogged her kitchen drain. She had to call a plumber and has not made artichokes since.
Cut the ends off of the artichokes and let soften in water for one hour. Mix bread crumbs, cheese and parsley together. Bang artichokes to open them and stuff each petal with mixture, including small pieces of garlic. Stand in shallow pan (cover bottom with water), pour olive oil over artichokes, cook in medium oven, basting often until tender--approx. one hour.
When we were growing up our family would make huge batches of granola at a time. All the children would help my mom and usually we enjoyed it. We would eat this for breakfast morning instead of buying cereal from the store. That is probably the reason why most of the children in our family are very picky when it comes to cereal. Our mom told us one of the most memorable times making granola is when our oldest brother Stephen was two. She put the granola in the oven to bake and went outside for a minute. Stephen locked her out and could not figure out how to unlock the door for a long time. When he finally unlocked the door it was too late; the granola had burned.
1 box oatmeal-round (13 cups) 1-16 oz. box zoom (5 cups) 6 cups whole wheat flour (4 cups before grinding) 2 cups dry milk 24 oz. raisins 2 cups sunflower seeds 2 cups bran or wheat germ 2 cups nuts
In blender liquefy: 2 cups oil 2 tsp. salt 2 cups brown sugar 1 cup honey 2 cups water 3 tsp. vanilla
Add dry ingredients to liquid ingredients. Place on cookie sheets. Bake at 250 degrees for 1 1/2 hours stirring it around a few times. When cool place in plastic containers.
Every year, without fail, Melissa would choose to have this as her birthday cake. Most years our mom would make it for her, but a few times Melissa has made it for herself because she refused to have any other cake on her birthday. Other family members enjoy the cake as well but not enough to have it on their birthday too. So unfortunately, Melissa only gets this cake once a year but LOVES it every time.
2 cup flour 1 1/2 tsp. cinnamon 2 tsp. baking powder 2 cup sugar 1 cup bran cereal 4 eggs 1 tsp. soda 1/4 tsp. allspice 1/2 tsp. salt 1/2 tsp. cloves 1/4 tsp. ginger 1 cup oil 2 cup pumpkin 1 pkg. chocolate chips
Mix all ingredients together (it is a very liquid batter). Put in a greased and floured bundt pan and bake at 350 degrees for 1 hour and 10 minutes. Take cake out of oven and turn upside down on a plate or platter while it is still hot so the cake will easily come out of pan.
Nana used to make date nut bread every Christmas. It has been one of our family traditions to eat this every year since as long as we can remember. Now that Nana has passed on our Aunt Janice makes it every year. When our aunt dies somebody else is going to have to make it or our dad will be very disappointed every Christmas.
1 pkg. pitted dates 1 c. hot water 1 tsp. baking soda 1 c. sugar 1 Tbl. soft butter 2 c. flour 1 c. walnuts 1 tsp. vanilla 1 egg beaten cream cheese
Cut up dates, put in bowl, add hot water and baking soda. In separate bowl cream the butter and sugar together. Beat the egg and add alternately with date mix and sugar and butter mixture. When mixed thoroughly, add nuts and vanilla. Bake in greased pan for 1 hour at 350 degrees. When cooled remove from pan and cool on its side. Serve with cream cheese.
This recipe was taken out of a ward cookbook Our family eats this on a regular basis. We enjoy it because we can put it in a crock pot and it will cook on its own. We like to make this for Sundays because it can cook while we are at church and then it is ready when we get home. When we moved to college we bought a crock pot together just so we could have this recipe.
3 boneless, skinless chicken breasts 1 T butter 1 pkg. Good Seasons Italian dressing mix 1 (8 oz.) pkg. cream cheese 1 can cream of chicken soup
Cut chicken into bite-size pieces. Put into crock pot with butter and dry package of dressing mix. Cook for about 2 to 3 hours till chicken is about done. Warm cream cheese and cream of chicken soup in the microwave until cream cheese is melted down. Add to chicken mixture and cook for 30 minutes. Serve over angel hair pasta, noodles, or rice. Delicious!
This recipe originally came from our SFL 110 class we took together. We really enjoyed this recipe and now have made it several family gatherings and other events. Everyone that has tried this recipe loves it and gets the recipe from us.
Serves: 6
1/2 large head broccoli washed and trimmed 1/4 cup chopped onion 1/4 cup raisins 1/4 cup chopped pecans or walnuts 1/4 pound bacon, fried crisp and crumbled ¼ cup & 2 tablespoons low-fat mayonnaise 1 tablespoon vinegar 1/4 cup sugar
1. Cut broccoli into small florets, peel the stem and cut into 1/2" pieces. 2. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional). 3. In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar. 4. Pour dressing over salad. 5. Refrigerate until ready to serve. 6. Toss before serving. 7. This can be made ahead of time and refrigerated for hours, even overnight.
We have never actually had this recipe before as a family. My aunt used to make this recipe all of the time with the extra turkey from Thanksgiving dinner but now she is getting older she does not do it anymore. She gave us this recipe so that we can make if we would like to on our own. It will be a great recipe to have with our family history.
Turkey carcass or leftovers
Onion
Celery
Carrots (optional)
Garlic salt
Salt
Parmesan cheese
Parsley
Put the carcass in a pot, cover it with water, and boil until whatever meat is on it falls off. Then take the carcass out and toss.
Meanwhile I chop up onion, celery (including the light, less bitter leaves), (and carrots if you want) and throw them in.
Also add garlic salt, regular salt, Parmesan cheese (quite a bit) and parsley leaves if you want--all this to taste depending on how much water, etc. When the soup tastes the way I want it, I call it done. Then separately I cook pasta of some sort (little shell macaroni ), put them in a soup bowl and add the soup.
This is a traditional dish we love to use for Thanksgiving dinner. We always serve it with our potatoes and turkey. Many family members also like to mix it with our cranberries. This recipe came from our Aunt Janice. She got this recipe from a friend of hers while she was living in Salt Lake City, Utah.
1 can cream of mushroom soup
½ cup milk
1 tsp. Soy sauce
2 can beans or 1 bag frozen beans
1 can french fried onion (optional)
almonds (optional)
Mis together all ingredients except only ½ of french fried onions. Bake at 350 for 25 mins. Place remaining onions on top and bake for an additional five minutes.
This is a recipe that came from our Nana. She would make this recipe all the time. Our dad remembers her making it about once a month. She would serve it on Rigatoni pasta and homemade rolls. Our dad remembers her making this, and it would take all day to make and so their house would smell really good all day. Our mother now makes this same recipe just as often. All of us children love to eat it. When our mother makes it she will freeze what is left for a later day. :)
Put following ingredient in a big kettle:
3 can whole tomatoes (1lb 12 oz. size) I usually use more because it is too much meat for the amount of tomatoes.
1 small can tom ato paste
1 1/2 tomato paste cans of water
1 clove garlic or more if desired
1-2 tsp. salt
Olive oil (pour the olive oil into the pan) (You measure it by going around the pan 2 times in a circular motion as you are pouring the olive oil out)(Nana's accurate instructions.)
Begin cooking tomato sauce mixture
Meatballs
2 lbs hamburger
2 eggs
1/2 can Parmesan cheese ( yes half of one of those regular size cans)
1/2 can bread crumbs (she means the kind you buy in the store, actually if you buy those that are seasoned, they make the meatballs taste really good)
1/4 cup parsley flakes
Mix meatball ingredients, make into balls and fry in frying pan until browned.
Add to spagetti sauce mixture you made earlier.
Brown 3 pork chops in the same frying pan and add to the tomato sauce mixture.
Cut up a large onion into dices. Put them into the same frying pan and saute them with a little olive oil if necessary until they are slightly cooked and they have cooked enough to get all the browning stuff off of the frying pan. That is where all the flavor is and then add the onions to the tomato sauce mixture. Sometimes I add a little water to get all the browning off of the frying pan and add it to the mixture.
Cook sauce on low heat for 7-8 hours, stirring about every hour.
I usually put a lid on the pan for a few hours to get it good and hot and cooking and if it looks like it's going to be too running I take the lid off so some of the liquid will boil off. It takes 2-3 hours for liquid to boil off.
Our mother told us about how her mother would always make these rolls. She loved coming home from school and having fresh hot rolls ready to eat! My mother has not made these rolls very many times but we have kept the recipe through the years.
1 pt scalded milk 3 T sugar 4 T melted butter or margarine 2 T yeast 1/2 c luke warm water
Add yeast to luke warm water. Add flour, beat, add more flour until the dough is stiff. Knead. Put in warm place to rise until double in size. Knead again. Mold, roll and or shape and put in pans to rise. Bake in a hot oven 12-15 minutes. Brush with melted butter when removed from oven.
These recipe was a must! This is Angela's favorite cake recipe ever! She has this for her birthday cake every year. We got the recipe from our Aunt Janice. Our mom would make it for us for people's birthdays often and for family parties during the summer.
In a large bowl, sift together:
2 c flour 2 t baking soda 1 t salt
Make a well in the center and add:
1 c sugar 3 eggs 1/2 c oil 1/2 c applesauce 2 T vanilla
Blend together lightly with beater. Fold in 2 cups tightly packed grated carrots. Bake at 350 degrees. For 45 minutes.
Icing: 1 large pkg. cream cheese 1 c powdered sugar 1/4 c butter
Mix ingredients together. After cake has cooled spread over the whole cake. Sprinkle chopped walnuts on top.
Our mother got this recipe from a lady in our old ward from when we were growing up. We now have this meal often on Sundays. It is also a tradition to have Scalloped Potatoes with ham on Christmas Eve night with our whole family. We have had this tradition as long as we can remember.
1-2 lb bag of frozen hash browns 1/2 c of melted margarine 1 can of cream of chicken soup 1 can of cream of mushroom soup 1 bunch of green onions, finely chopped 1 pt of sour cream
Enough grated cheese to cover the top. If you would like a cheesier taste put more cheese in the mixture.
Combine the soups, sour cream and onions together. Mix this with the hash browns and melted margarine.
Put in a 9X13 pan and cover with grated cheese. Bake at 375 degrees for 40 minutes.
A family favorite recipe our mother makes for us very often for Sunday meals. She got this recipe from a friend. The recipe is very easy and has become a recipe we can turn to for last minute meals. Our mother has taught her children how to make this meal so they can make dinner for the family.
1 lb of ground beef, cooked and finely chopped 1 onion diced 1 quart (28 oz. can) tomatoes 1-12 oz. can tomato paste 1 T sugar 1/2 t salt 1/2 t oregano leaves 1/2 t thyme leaves 1/4 t garlic salt 1/2 t crushed red pepper 1 bay leaf 1 lb (14 oz.) lasagna noodles, uncooked 1 qt cottage cheese 16 oz mozzarella cheese, grated
Preheat oven for 350 degrees. Combine the seasonings with meat in large saucepan and then add tomato paste and tomatoes. Get a large glass pan (9X13). Put half the m eat/sauce mixture to bottom of pan. On top of that put half of the noodles. Next, add a layer of the cottage cheese with mozzarella cheese. Repeat. Bake for 1 1/2 hours.
We have never met our Grandma Piccolo (Nana) she died before we were born. This is a recipe she would make for everyone for dessert on Christmas Day. After she died my aunt and other family members continued to use this recipe for Christmas. It was a tradition for a long time until we all decided that it was too rich and fattening to eat. We do not make this every year now but occasionally make it to simply remember Nana.
MOM'S FAIRY PIE
1 c butter
1 c. sugar
8 eggs
1 1/3 c. flour
2 c. sugar
2 tsp. b. power
2 tsp. vanilla
1/2 c. milk
1/2 pint whipping cream
nuts
Cream butter and sugar; add 8 egg yolks beaten lightly. Add flour, b. powder
and milk. Divide mix into two round pans which have been greased and floured.
Beat 8 egg whites, add sugar and vanilla. Divide this into the two pans.
Cover with crushed nuts. Bate 25 mins. in 350 oven.
When cool, remove one from pan by putting upside down on large plate. Spread
whipped cream on it. Then add other half of pie/cake on top. Refrigerate
