Recipes from the Heart
A collection of finger licking good family recipes
Courtney and Cristhian Bisso
Recipes from the Heart
A collection of finger licking good family recipes
by: various authors brought to you by: Courtney and Cristhian Bisso edited by: Cristhian Bisso & Courtney Bisso
abuelitas/grandmis/grannys/mamis/moms/aunts/ abuelitos/gramps’/papis/daddys/mama Rues/mamacitas
Hello family and friends. This recipe book contains the collections of various family recipes from the French, Bisso, Dishongh,Witt, and other families. It contains years and generations of food made with love. We believe that the greatest show of affection is to cook a dish that is dear to your heart and introduce it to others. This way the smiles that were brought from our favorite
We have decided to write the recipes as they were written meaning that notes and spelling mistakes were not edited in order to leave “character” and personality to the respective recipes.
smooth. Fold in marshmellows & add nuts. Refrigerate
Macaroni Salad
From the kitchen of: Grandmi Linda
Cook macaroni ‘til doneingred. May add horseradish, garlic, salt, etc. to taste for variation, or used cubed spam or tuna.
vegetables are done.
Add:
6 cans cream of chicken soup
1 ½ quarts half & half
1 ½ quarts whipping cream
2 cans cream corn
Stir above ingredients together as you add. Then add:
2 lbs. lump crab meat (rinse in colander with cold water and remove any shell pieces before adding to mixture)
If additional thickening is necessary, use cornstarch.
Note: Once half & half, whipping cream and cream of chicken soup have been added, cook on low only long enough to heat through, too high a heat or too long cooking time can scald cream.
Process all ingredients in food processor, pulsing 6-8 times. Cover and chill 4-8 hours. Keeps up to 1 week in refrigerator.
Shrimp Salsa
From the kitchen of: French Family
Use block cheese, not pre-shredded. Mix all ingredients and chill
Kym’s Mashed Potatoes
From the kitchen of: Kymie Witt
Mix all above with mixer. Let sit overnight in frig. Bake at 350 - 30 min
Boil and debone a chicken- save broth! Saute your choice of veggies- mushrooms, celery, onions, or whatever. Put chicken and sauteed veggies back in broth. Add boullion cubes to taste and a little more water, if needed. Add green chili to taste. Put in approx. 1/2 pkg. velveta (large) or 1 small
If this recipe seems too specific (!) feel free to generalize and improvise!
Enjoy!
Bean Soup
From the kitchen of: “Mom” Grandmi Linda
Time: 4-5 Hours
Soak beans overnight or boil one hour. Soak 1 hr. in 3 qts. water, add meat, chopped onion, & other ingred. After 2 hours add 1 can tomatoes, salt & pepper & additional water if necessary. Cook til’ tender.
1 1/2 lbs. gr. Beef
1 Can kidney beans, drained
2 Cups cubed potatoes
1/2 head cabbage, red or green
(Improvise or adjust ingredients according to taste & budget!)
Cook bacon until crisp. Drain on paper towel, crumble. Saute oniom, green pepper, garlic & cabbage in bacon grease. Add ground beef & cook, breaking into small pieces as it cooks. Add tomatoes, potatoes, chili powder & sufficient water to cook potatoes. Cook until potatoes are tender. Add corn & kidney beans, simmer 10 more minutes. Crumble bacon & sprinkle over each bowl.
Yum!
Wash corn thoroughly under very warm water in colander
Blend 14 Pods: 7 pods each time in 3 Cups water
Place all ingredients in kettle add 24 Cups water
Stir well & cook 8 hr. (simmer)
Let cool at room temp, stirring occasionally before refrigerating to keep from sogging.
Take seeds out of jalapeño and place in blender along half an onion,cilantro bunch, gar lic clove, avocados (to liking), cooking oil (NOT olive oil), water and salt. Blend and tweak to liking. Add jalapeño seeds to make it spicy.
Avocado White onion Garlic Salt
Dressing:
1 tsp. Salt
3/4 Cup Sugar
1 tbs. Water
1/4 Cup Crisco oil
1/2 Cup Apple cider vinegar
Mix dressing & heat in microwave to melt sugar. Cool completely.
Pour dressing over veg.Mix well & refrigerate over night, stirring occasionally.
8-10 Servings.
Green Bean Salad
Drain liquid from veg. Combine veg. & marinate overnight in vinegar oil & sugar. Serves 10-12
densed
4 green onions, chopped
4 cups cooked chicken
¾ tsp. salt
1 large bag tortilla chips, crushed
8 ounces Monterey Jack cheese, shredded
Sauté onion in butter. Add remaining ingredients except chips and cheese; stir well in large bowl. In a 13x9 casserole, layer chips, chicken mixture and cheese in 2 layers ending with cheese. Bake at 350 ° F uncovered for 30 minutes. Serves 8.
Boiled chopped chick
Cook spaghetti in ½ water and ½ broth. Add the rest of ingredients. Add water if necessary.
Mexican Casserole
From the kitchen of: Kym Witt
Oven: 350 ° F Time: 1 Hour
Brown beef and season with salt, garlic and onion. Add red chili sauce and simmer. Heat mushroom soup and green chili together. Line large casserle dish with corn tortillas (about 5). Put 1” layer meat mixture, sprinkle with cheese, cover with 1 cup soup & green chili - repeat layering. Bake at 350° F - 1 hour.
Corn tortillas
1 Cup sour cream
1 Cup grated cheddar cheese
Cook beef & onion together. Drain. Add water, salt & pepper, garlic salt & chili powder.Cook until water is gone. Stir in beans. Remove from heat. Spread some picante in bottom of pyrex dish (I use square one) . Place 1 1/2 tortillas on top of picante. Spread 1/3 of meat/bean mixture, then some sour cream, then some cheese. Make 3 layers, ending with cheese.
Bake at 350° F for 40 minutes (or a little less) make chips by frying toretilla triangles in a skillet with hot oil (just about 1/2 inch). Sit around the pan & dip the chips in- Yum!
Combine eggs, flour, milk and salt. Beat until smooth. Layer chili’s and cheese and pour mixture of eggs, flour and milk. Bake at 350° F for 45 minutes.
Pepper Steak
From the kitchen of: Mom Grandmi Linda
Cut steak diag. across grain into thin slices, then into 12” strips. Heat oil over med. Add meat & brown. Mix in onion, gr. pepper, garlic salt, pepper & ginger. Cook over med. heat 3 mins. or tender crisp. Remove garlic. Stir tog. corn starch, bouillon & soy sauce until smooth. Stir into meat. Boil- stirring const. & boil 1 min. Serve over rice.
Sprinkle chicken w/cinnamon & arrange in 9X13 pan. In small bowl, combine remaining ingredients. Pour over chicken; cover & marinate in fridge for at least 3 hrs. turning occasionally.
Bake at 350° F for 50 mins. basting frequently
Shish-ke-bob
From the kitchen of:
Holiday Classics
Spinach Casserole
From the kitchen of:
French Family Holidays
Bake: 350° F
Time: 20-30 mins
2 pkgs. Frozen chopped spinach
1 – 8 oz. pkg. cream cheese with chives
1 stick butter divided in half
1 cup herb stuffing
Nutmeg (optional)
Cook spinach as directed and drain. Add cream cheese and ½ stick butter. Mix well and season with nutmeg, to taste. Place in greased casserole and cover with herb stuffing to form crust. Dot top with other ½ stick of butter or melt and drizzle it. Bake at 350 degrees until thoroughly hot, 20 to 30 minutes.
For a 9x2 dish, I double the recipe and I prefer it without the nutmeg.
Grandmother’s Favorite Stuffing
From the kitchen of:
Grandmother
4 cups day-old bread cubes
4 cups crumbled cornbread
4 cups crumbled biscuits
1 cup chopped onion including ¼ cup green onion
1 cup chopped celery
¼ cup finely chopped parsley
1 ½ tsp. sage, crumbled
1 tsp. salt
¼ tsp. pepper
4 cups turkey or chicken broth
½ cup melted butter
2 large eggs, slightly beaten
Combine all ingredients except broth, butter & eggs. Toss well. Add broth, butter & eggs. Mix well, but lightly; it should be very moist. Use to stuff neck and body cavities of turkey, or for ease of preparation & serving, cook separately in a well-greased baking dish or casserole during the last 45 minutes the turkey is in the oven. Makes 11-12 cups.
Christmas Sugar Cookies
Made with love every Christmas by Heidi
Bake: 350° F Time: 10-12 mins
3 cups Quick Mix
1 cup sugar
3 tbs milk or water
1 egg, slightly beaten
1 tsp. vanilla
Combine ingredients and mix well. Roll onto lightly floured surface and use desired cookie cutters. Bake at 350 for 10-12 minutes.
Cookie icing: Mix powdered sugar and milk or water until desired consistency. Add food coloring and decorate with sprinkles. Heidi recommends light blue icing for the stars with pearly white sprinkles
Gingerbread Boys
Made with love every Christmas by Heidi
Bake: 350° F
Time: 10-12 mins
3 cups Gingerbread Mix
1/3 cup molasses
1 egg, slightly beaten
¼ cup flour
Red Hots
Raisins
Icing glaze, see below
Icing Glaze:
1 cup powdered sugar
2 tbs hot water
½ tsp. vanilla
Dash of cinnamon (optional)
In a medium bowl, combine gingerbread mix, molasses, egg and flour. Blend well. Add additional molasses, if needed. Roll onto lightly floured surface and cut gingerbread boy shapes. Bake at 350 for 10 -12 minutes. While warm, lightly press spaces for the eyes and buttons. Brush with glaze and add raisin pieces for eyes and Red Hots for the buttons.
Gingerbread Mix
Make a Mix Cookery
8 cups all purpose flour
2 cups sugar
¼ cup baking powder
1 tbs salt
1 tsp. baking soda
1 tsp. cloves
1 tbs ginger
1 tbs cinnamon
2 cups Crisco
In a large bowl, sift together dry ingredients. Cut in Crisco until evenly distributed. Mixture will resemble cornmeal in texture. Store in an airtight container. Makes about 13 cups.
Quick Mix
Make a Mix Cookery
1 ½ cup instant non-fat dry milk
1 tsp. baking soda
2 tsp. cream of tartar
8 ½ cup all purpose flour
1 tbs salt
2 ¼ cup Crisco
3 tbs baking powder
In a large bowl, sift together all dry ingredients. Blend well. Cut in Crisco until evenly distributed. Mixture will resemble cornmeal in texture. Store in an airtight container. Makes about 13 cups. Use within 3 months.
Peppermint Stick Cookies
From the kitchen of: A woman of no relation but I’m a sucker for peppermint
Bake: 350° F
Time: 10-15 mins
¾ cup butter
6 tbs sugar, plus additional for dipping
1 egg, separated
1 tsp. vanilla
2 cups sifted all-purpose flour
½ cup crushed peppermint sticks
Chocolate chips
Preheat oven to 350°F. Place a sheet of parchment on a cookie sheet. Cream butter with 6 tablespoons sugar. Add egg yolk and vanilla. Blend in flour, ¼ cup at a time. Stir in crushed candy by hand. Beat egg white until frothy. Roll dough into 1 inch balls. Dip top of each into egg white and then into extra sugar. Place on cookie sheet, sugared side up. Put thumbprint in top of each cookie and top with a chocolate chip. Bake 10 to 15 minutes. Makes 5 dozen.
Holiday Fruit Salad
From the kitchen of: “me”
Grandmi Linda
Beat thoroughly:
2 eggs
dash of salt
2 tbs sugar
2 tbs lemon juice
-Cook over low heat until thickened. Cool.
-Fold in 1 cup whip cream (I use dream whip)
2 tbs pineapple juice
1 tbs butter
-Toss in 2 cups drained queen Anne cherries, 2 cups cubed pineapple (not crushed) 2 cans mandrin orange slices. 1-1/2 cup min. marsh.
Thanksgiving rice stuffing
From the kitchen of:
Norma
Chopped Pecans
Boiled eggs
Raisins
Chopped olives
Chorizo(Garcia)
Cooked rice
Onion
Garlic
Cumin
Pepper
Chicken breast
Pork
Cook chorizo on pan and set to side once cooked. Cook half a chopped onion with some chopped garlic,pepper, and cumin.Toast the chopped pecans. Now mix rice, pecans, chorizo, cooked chicken, and cooked chopped pork. Then add chopped boiled aggs, olives, raisins and mix.
2. Slice peaches & layer in pie shell
3. In a bowl, beat eggs & blend in sugar, flour & salt. Stir in cream & vanilla. Pour over peaches.
4. Bake 1 hour
Coconut Pie
From the kitchen of: Aunt Barbara
Bake: 350° F
Mix dry ingredients and add milk. Cook in double boiler until hot. Pour some into egg yolks and return yolks to the pan. Cook until bubbles form. Take off heat and add butter, vanilla and coconut. Pour into baked pie shell.
Meringue:
Beat 3 egg whites till stiff. Add 6 tbs sugar and vanilla. Sprinkle top with coconut and bake at 350° F til brown.
“Do your best at this, but we know who makes the best pies of all” - Aunt Barbara
1/4 Cup sugar
Whip til soft peaks- add sugar
P-nut Butter Candy
From the kitchen of:
Pat Dikes (Grandmi Linda’s friend)
Boil sugar & milk to soft ball stage 221 ° F. Remove from heat & let stand 5 min. stirring until cool (not more than 10 mins.) Add p-nut butter, vanilla, & salt. Beat or work continuously with spatula until creamy. Pour immediately into butter pan.
Stir well
Take off heat to add: 1 tsp vanilla , 1 cup nuts, 2 cups rice krispies Make small balls & roll in coconuts.
Brownie Pecan Pie
From the kitchen of: Grandmi Linda
Combine cereal and water – let soak until absorbed. Heat sugar, salt and syrup over high heat, stirring constantly – boil 2 minutes. Remove from heat. Add chocolate and butter, stir until blended – slowly pour over eggs, stirring constantly. Add rest of ingredients and stir well. Bake at 375 ° F. for 50 minutes or until edges puff and crack.
2 cups chocolate chips
Cream butter and sugar. Add vanilla and eggs, cream together. Slowly mix in dry ingredients. Add chocolate chips. Bake at 350° F for 10-12 minutes.
Cinnamon Rolls
From the kitchen of:
Grandmi Linda
2 pkg. yeast
1/4 cup warm water
3/4 cup Milk
1 Stick Marg. 1/2 cup Sugar
Dissolve 2 pkg. yeast in 1/4 C. warm water. Let rise while milk is cooling. 1 tsp sugar. Scold 3/4 C. milk add stick of marg. let melt. Cool & add 1/2 C. sugar. 1 tsp. salt, 3 eggs beaten & 4 C. flour. Mix & let rise (will be sticky) Rise 1 or 2 X. Roll out on heavily flowered board. Melt some marg. & brush dough. Sprinkle 3/4 C. sugar & 2 tsp. cinnamon over butter. Roll up & slice & put on greased sheet. Bake 10 mins. at 425° F
Glaze immed.
Glaze:
2 C. powdered sugar, 2 tbs. butter, 1/4 C milk, Mix- (if too thick add more milk)
Mix chocolate & butter in double boiler. Add to mixed rest of ingred. Place in greased 9” pie crust- bake @ 350 for 30 mins. Test doneness with tooth pick.
Bon Bons
From the kitchen of: Grandmi Linda
Melt choc. remove from heat, stir in sugar, syrup & wine, vanilla wafers and nuts. Form balls & roll in pow. sugar. Let ripen in covered container 3-4 weeks.
P-nut Brittle
2 Cups Sugar
1 Cup lite corn
1 Cup Water
1 tbs. butter
2 Cups raw unroasted or Virginia p-nuts
1/4 tsp. Salt
1/4 tsp. baking soda
Combine sugar, corn syrup, & water in heavy skillet. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (test a few drp. in cold water) Add butter & soda. Stir to blend (mixture will bubble) . Pour onto buttered large plates or platters. Cool partially by lifting around edges Continuously spatula. Keep spatula moving, render mixture so won’t stick. When firmbut still warm turn over; pull edges to make brittle thinner center. Break in pieces when cold.
* You will need to blanch Virginia P-nuts (Spanish no). Cover V’s constantly boiling water & let stand 3 mins. Run render cold water- remove coating.
Cream first 5 ingred. Make paste of cocoa & coloring- add to finish nmixture. Alternate flour & buttermilk. Mix soda & vinegar in small bowl; add to batter. Blend. Bake in (3) 9” or 10” pans 20-25 mins. at 350° F. Cool completely
-Grandmi Linda always made this cake for aunt DD’s birthday-
Red Velvet Cake Icing
1 lbs. Powder Sugar (sifted)
1/2 Cup shortening
1 tbs. Vanilla
1/4 tsp. Butter Flavor
1/2 tsp. Salt
5 tbs. Milk
Blend well 1/2 sugar, shortening, flavors & salt. Alternate rest of sugar & enough milk to get smooth icing.
cherries, cream butter & sugar until light. Add vanilla, nuts-mix well. Add flour & stir until well mixed. Wrap dough in waxed paper & chill. Divide in 4 parts. Shape each in a roll about 1” in diameter. Cut rolls in 1/2” pieces. Turn cut side up and in center of each put a cherry with lightly floured hands completely cover cherry with dough. Put on ungreased cookie sheet and chill. 15 mins. Bake at 350 for 15 or 20 mins. Remove- Cool. Frost with pink frosting - decorate with cherry slice. Freazes well-ships well
Magic Cookie Bars
From the kitchen of:
I use a 9” deep dish pie shell for this.
Measure crumbs, sugar & marg. into 13x9x2 bake pan- mix: constantly back spoon press mix to form crust. Scatter choc. over crust. Spread coconut. Sprinkle nuts-pour EB milk. Bake in 350 ° F -25 mins. Lightly brown edges. Cut into bars.
3 Cups sifted flour
Filling:
1/4 Cup Sugar
2 tsp. Cinnamon
Dissoolve yeast in water. Combine milk, sugar, shortening and salt. Heat to scalding, then cool to lukewarm. Add yeast and egg. Add vanilla and enough flour to make a soft, smooth dough. Knead lightly on floured surface. Place in greased bowl, turn once to grease entire surface of dough. Cover and let rise until double. Bring down and divide into two equal parts. Roll into oblong. Brush with melted butter, sprinkle with mixture of 1/4 cup sugar + 2 tsp cinnnamon. Sprinkle with nuts if desired. Roll up (longways) and connect ends to make a circle. Cut and turn. Bake at 375° F for 20-25 minutes. Ice with powdered sugar icing.
1 tbs allspice
1 cup buttermilk
1 cup chopped walnuts
1 cup pitted chopped dates
1 tbs vanilla
Combine sugar, oil & eggs. Beat mixture until smooth & creamy. Sift dry ingred. & add altern. with buttermilk to creamed mixture. Mix until smooth. Stir in nuts, dates & vanilla. Turn batter onto greased & floured 9x13x2” pan. Bake at 300° F for 55 to 60 minutes. Cool cake in pan. Spread on buttermilk icing
Buttermilk Icing:
1 cup sugar
½ cup buttermilk
½ tbs baking soda
½ tablespoon vanilla
½ cup butter
Combine in saucepan. Cook over med. Heat stirring const. to 230 ° F (soft ball). Remove from heat & cool 5 minutes. Beat until it starts to thicken. Pour at once over cake in pan.
2 cups flour
1/4 tsp. baking powder
2 tsp. baking soda
3 tsp. cinnamon
1 tsp. salt
1 cup raisins
1 cup nuts
Mix separately; Then mix all together; Spoon into well greased loaf pans & bake at 375 ° F approximately 1 hour
Makes 4 dozen
Oven: 420 ° F
Mix scolded milk, sugar, shortening, salt & potatoes. Let cool. Dissolve yeast in warm water. Add to milk mixture. Add flour & let rise till double in bulk. Put in ice box & chill. Roll it out & cut into diamond squares. Dip each piece in melted butter; place approximately 4 deep. Bake at 350 ° F for 50 min.
Big Chocolate Chip
From the kitchen of:
Makes: About 3 doz. Time: 15-20 min.
Mix as you would Chocolate chips cookies. Scoop with ice cream scoop.
Mix jello with hot water until dissolved. then add other ingredients. Let set till chilled.
Caramel Corn
From the kitchen of:
Bake: 200° F
Mix all together in pan EXCEPT baking soda and vanilla. Stir over medium-low heat until bubbly around edges. Cook 5 more minutes without stirring- don’t let it burn! Remove from heat and stir in soda and vanilla. Pour over popped corn and gently stir until all are well coated. Bake at 200° F for 1 hour, stir every 15 minutes.
till golden brown.
Time: 8-10 mins.
Oven: 350 ° F
Cocoa Fudge Cookies
From the kitchen of:
Courtney Bisso
Combine flour, soda and salt, set aside. Melt butter in large saucepan over medium heat. Remove from heat, stir in cocoa powder & sagars. Mix in vanilla. Add flour. Bake at 350° F for 8-10 minutes.
Preheat oven to 300 degrees. Line a baking sheet with foil and lightly spray with vegetable oil. In a large bowl combine sugar and cinnamon. In another large bowl beat egg white until slightly frothy. Stir in vanilla and salt. Add almonds to egg mixture and toss to coat. Then pour almonds into cinnamon sugar mixture and toss to coat. Spread sugar-coated almonds on lined baking sheet. Bake 25 minutes; stir after 10 minutes.
Lunchbox Cookies
From the kitchen of:
Heat corn syrup and brown sugar until bubbly. Add peanut butter. Mix in corn flakes and press into 9x13 pan.
Bake: 400° F
Time: 10 mins.
Snickerdoodles
From the kitchen of: Granny
2 tsp. cream of tarter
2 ¾ cup flour
3 tsp. baking powder
½ tsp. salt
1 cup butter
1 ¾ cup sugar
2 eggs
4 tsp. cinnamon sugar
Mix & chill. Roll into balls and roll in cinnamon sugar. Bake 10 min @ 400° F
Texas Pie
From the kitchen of: Heidi by way of Peach Tree Cookbook
Time: 1 Hour
Oven: 350 ° F
Combine sugar and flour. Add eggs. In saucepan, heat milk and butter over low heat until butter is melted. Slowly add butter-milk mixture to the sugar-egg mixture, blending well with whisk. Pour into unbaked pie shell and bake at 350° F for approximately 1 hour or until knife inserted in center comes out clean.
½ cup to 1 cup chocolate chips
Dash of cinnamon (Courtney recommended)
In a saucepan, brown butter until golden. DO NOT BURN. Add sugar, vanilla, corn syrup, eggs and lemon juice. Mix well. Add pecans and chocolate chips. Pour into unbaked pie crust and bake at 425° F for 10 minutes. Reduce to 325° F and bake for an additional 55 minutes or until center is firm.
Mix flour and salt. Mix in butter with hands. Add iced water a little at a time. Do not over work dough.
double re.Moisten bottom crust around edges pinching crust
Marshmellow Cream Fudge
From the kitchen of Grandmi Linda
Bring above to boil stirring constantly & cook 5 mins. Remove from heat & add 1 tsp. vanilla & 1 jar marshmellows “creame” (13 oz) stir until smooth & add nuts. Divide mixture in half & add 1 cup choch. chips to one & 1 Cup butterscotch chips to other. Stir until smooth. Pour choc. mixture into buttered pan. Top with butterscotch.
Tamp:350°F
Time: 30 mins.
Fiesta Bubble Bread
From the kitchen of:
Granny
½ cup butter, melted
1 ½ cup shredded mex-blend cheese
¼ cup shredded mozzarella cheese
10 oz. jar sliced jalapeño peppers, drained
1 tsp. dried parsley
2 – 12 oz. tubes refrigerated biscuits, cut into quarters
In a large bowl, combine butter cheese, peppers and parsley. Add biscuits and toss to coat.
Transfer to an ungreased Bundt pan. Bake at 350° F for 30 minutes or until golden. Invert on plate. Serve warm.
Dutch Pecan Cookies
From the kitchen of:
Granny
Bake: 375 F
Time: 10-12 mins.
1 ½ cups butter, melted
1 cup sugar
2 cups brown sugar
2 large eggs, beaten
4 cups flour
1 cup oatmeal
1 Tbs cinnamon
1 tsp. vanilla
1 tsp. baking soda
1 cup pecans
¼ cup cocoa powder
Mix all ingredients well. Put in rolls & wrap with wax paper. Chill well or you may freeze. Slick and bake in 375 degree oven for 10 – 12 minutes.
Bavarian Apple Torte
From the kitchen of:
Granny
½ cup butter or margarine, softened
1/3 cup sugar
¼ tsp. vanilla extract
1 cup all purpose flour
1 (8 oz.) pkg. cream cheese, softened
¼ cup sugar
1 egg
½ tsp. vanilla extract
1/3 cup sugar
½ tsp. ground cinnamon
4 cups peeled, sliced apples
¼ cup sliced apples
Cream butter and 1/3 cup sugar until light and fluffy, stir in ¼ teaspoon vanilla and blend in flour. Mixture will be slightly crumbly. Press pastry in bottom and 1 ½ inches up sides of 9-inch springform pan.
Combine cream cheese and ¼ cup sugar, blend until smooth. Add egg and ½ teaspoon vanilla; mix well. Spread evenly over pastry. Combine 1/3 cup sugar, cinnamon, and apples, tossing lightly. Spoon over cream cheese mixture and sprinkle with almonds.
Bake at 450 degrees for 10 minutes. Reduce to 400 degrees and bake 25 additional minutes. Remove from oven, cool about 5 minutes and loosen rim of pan. Allow torte to cool completely before removing rim. Yield: 8 to 10 servings.
Bake: 375° F
Time: 10-12 mins.
Peanut Butter Kiss Cookies
From the kitchen of:
Granny
1 cup sugar
1 cup brown sugar
1 cup margarine
1 cup creamy peanut butter
2 large eggs
¼ cup milk
2 tsp. vanilla
2 ½ cups flour
2 tsp. baking soda
1 tsp. salt
2 bags chocolate kisses
Cream sugars, butter & peanut butter. Beat in eggs, milk and vanilla. Sift together flour, soda and salt. Stir into egg mixture. Shape and roll in sugar. Bake on ungreased cookie sheet at 375° F for 10 -12 minutes. While hot, press in chocolate kiss. Makes 7 dozen.
Bake: 350° F
Time: 10-12 mins
Cranberry Oatmeal Cookies
From the kitchen of:
Food & Wine December 1995
2/3 cup all-purpose flour
½ tsp. salt
½ tsp. baking soda
½ cup old-fashioned rolled oats
1 ½ sticks (6 oz.) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar
1 large egg, slightly beaten
1 tsp. pure vanilla extract
2 cups pecan pieces (about 8 oz.)
2/3 cups dried cranberries (about 4 oz.)
Preheat the oven to 350° F. In a small bowl, whisk together the flour, salt and baking soda. Stir in the oats. In a medium bowl, using an electric mixer, cream the butter with granulated and brown sugars until light and fluffy. Add the egg and beat until thoroughly incorporated. Scrape down the bowl with a rubber spatula; fold in the flour mixture until completely incorporated. Mix in the pecans and cranberries. The batter will be very soft.
Line 2 cookie sheets with parchment paper. Form the mixture into balls about 1 ¼ inches in diameter. Place the balls about 3 inches apart on the prepared cookie sheets.
Bake the cookies for 10 to 12 minutes, or until golden brown and lacy. Let cool completely on the cookie sheets. Using a metal spatula, preferably an icing spatula, transfer the cookies to a plate. The cookies will keep for up to 1 week in an airtight container and for up to 1 month in the freezer. Makes about 4 dozen.
The Clint, named for Clint Hill, the Secret Service agent who threw his body on top of Jacqueline Kennedy in Dallas on that fateful day.
Serves: 4
Time: 1-2 mins.
Orange Julius
From the kitchen of:
Granny
6 ounces froze orange juice concentrate
1 cup milk
1 cup water
¼ cup sugar
1 tsp. vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes, adding ice cubes 1 at a time until smooth. Serves 4.
Brandy Margarita
From the kitchen of:
Gramps
4 tbs crushed ice
2 limes
1 ½ tsp. bitters
3 cups cognac
3 tsp. maraschino cherries
In a cocktail mixer put ice, lime juice, bitters, maraschino cherries and cognac.
I dedicate these international recipes to my children so that they may pass them down to the
The following recipes come from the Bisso family recipe book currently being developed by Norma Bisso. They list the main ingredients of the dishes without instructions, therefore I will add the cooking instructions as I learned them from my mom. The Chinese dishes were passed
P.S. we don’t use olive oil, most of these dishes use vegetable oil, ajinomoto is optional Enjoy-
Cristhian
Buy some strechy pants before making these recipes - you’ll thank me later :) Courtney
For this soup you start with chopping the onion into small cubes. Place onions and chopped garlic in pot after heating cooking oil. Simmer them and add water. Add vegetables, salt (to taste), ajinomoto(optional), aji especial, pinch of oregano. Stir and then add milk. When the water is boiling add milk and eggs and stir. Add pasta of choice(small type).Once pasta is almost cooked, finally add shrimp and turn stove off when they get pink(canned tuna is the alternative option)
Sopa de Frijoles
From the kitchen of:
Beans (soaked overnight)
Yuca (thick squares)
Onion (cubed)
Garlic (chopped)
Corn
Squash (cubed)
Place onions in to pot after heating oil, let simmer. Glaze pork slightly. Add water followed by the beans and condiments and start adding vegetables. Let simmer for some time until it thickens up.
Sopa de Verduras
(Vegetable soup)
From the kitchen of:
boil in pot until done
Leek
Carrots
Norma Corn Green peas
Lima beans
1 can/jar of asparagus (or fresh)
Boil asparagus and then blend, add corn starch to thicken up. Then add eggs and milk and stir. Serve with toasted bread.
Celery
Chicken soup with rice
From the kitchen of:
Norma
Chicken Rice
Garlic Salt
Boil until rice opens up
(pickled turnip)
From the kitchen of: Norma
Cut turnip into thin slices, then rinse with water and salt a couple of times until it gets soft. Then rinse well. Then season it with sugar vinegar and chili.
Incurtido de Nabo
Stuffing:
Cook the beef then add onions, garlic, salt and pepper. Once cooked add the rest of the ingredients.
Stuffing the potato:
Make a ball(potato dough previously made) on the palm of your hand and press in the middle and add some flour for strength. Then place stuffing and them cover the stuffing until you have a little “American football”(don’t make them too big-believe me). Once the stuffing is fully enveloped by the potato, dip the whole thing in egg wash. Then place in hot oil until golden. Repeat process until you’re out.
Serve with rice and top the stuffed potato with chopped red onions infused with lime, salt and chili.
Sauté the onions, garlic, add the beans, then the rice. Mix it all until it crisps a bit.
Rice Beans
Red onions
Garlic
Norma green peas. Then bring all ingredients to a boil until potatoes get soft. Finally add tripe and cilantro.
Aji de Gallina
(Spiced Chicken)
From the kitchen of:
2 Chicken breasts
Baguette
White onion
Peruvian yellow chili
Boiled eggs
Garlic
Salt
Boil the Chicken breasts with some garlic and shred after cooked. Dip some of the bread in the milk and then blend with chillies. On the pot sauté the onions, garlic, salt, pepper, and ajinomoto until the onions become clear. Place the blended bread into pot and add chicken if the mixture gets too thick add some chicken broth from earlier. Serve with boiled potatoes and rice top off with halved boiled eggs and olives.
On a deep pan get chicken golden brown then set aside on a bowl. On the same pan sauté the onions , garlic, aji especial, a pinch of sugar, bay leaf, vinegar, and a splash of water. Once cooked place on the chicken.
Tortilla de Atun
(Tuna tortillas)
From the kitchen of:
Chop the onions then add the tuna and mix. Beat the eggs and add some flour. Mix everything. Then fry them . Serve with rice and a lime-y salad.
Canned Tuna Onion
Garlic Eggs
From the kitchen of: Norma
Start chopping the beef or chicken into cubes and mix with chopped onions and garlic on pot with some oil. Blend the carrot along with the celery. Then add tomato sauce, blended mix and remaining ingredients and let cook until satisfaction.
Tallarin Rojo (spaghetti)
Red onions
Start cutting the beef in thick cubes and set aside. Then peel the potatoes and make thick cuts long ways(thick French fries). Cut the tomatoes into quarters(long ways). Cut the onions into ¼” slices. Pick the cilantro leaves and chop them to get the aroma and set aside. Now that everything is chopped and set aside we can begin cooking.
Put some oil on a deep pan and set to medium and when it gets hot add the beef and season with salt pepper and some cumin. At this point you let the meat cook and stir constantly so that it can get even. During this process the meat is releasing its juices, and here is the secret: get an empty cup and start collecting the juices until there is no more coming out from the meat. Save the juices for a later step. While doing all this you should have someone frying the fries for you. Then sauté the onions until slightly glazed and then add the tomatoes, but you want to do this without over cooking the tomatoes and onions. Make sure you add salt as desired. Now add some vinegar and mix along with the cilantro and add the juice you saved earlier and mix. Now you should have all these cooked ingredients mixed and the last thing you do is serve with the french fries and rice.
Cumin
into small cubes along with some chopped garlic and place into med heat pot with oil, salt, pepper and sauté. Then place the chicken in there and cook the outside until white. Now pour the blended cilantro into the pot with enough water and beer to cover the chicken. Wait until the boiling water cooks the chicken. Remove the chicken and set aside. Now at this point add rice to the pot and rest of beer. Make sure the water to rice ratio is on point. Don’t forget to add slices of red pepper and green peas at this point. Cook the rice in low heat and make sure not to burn it. Once the rice is ready place the chicken back in there and you’re done.
This dish goes well with Papa a la Huancaina
Blend all the ingredients together adding milk and oil to gain desired consistency. (like mentioned earlier do not use olive oil… it would be a sin and nasty)
1 Queso fresco
(1 bag strip)
Causa Rellena (chicken or tuna)
From the kitchen of: Norma
Celery Potatoes
Chicken-shredded (or tuna)
Lime juice
Aji Amarillo
Salt Oil
Boil the chicken breast and then shred: now season it with salt, pepper, ajinomoto, chopped celery and mayo. Boil potatoes and then smash them when ready: season the potatoes with aji Amarillo paste, salt, lime juice, oil and mix it all.
On a deep dish: make a layer of the potato mix and then a middle layer of the chicken mix and then a final layer of potato. To top it off place a layer or mayo over the potato and place crumbled boiled egg.
Note: for the tuna version replace celery with chopped red onion
Salsa de Pollo a la Brasa (Yellow chicken sauce)
From the kitchen of:
6 Aji Amarillo
½ cup milk
1 tsp mustard
3 tbs veg. oil
1 tsp. oregano
1 garlic tooth
1 tsp salt
Pepper (to liking)
6 Huacatay leaves
Blend it all and add salt or oil as needed. Remove seeds from chili if you can’t handle it
Cristhian
Sauté Chicken with some oil. When it is golden add a little bit of water to finish cooking it. Then add chopped veggies and remaining ingredients. Place the noodles into boiling water for three minutes and then mix the noodles with the other pot.
Carne con Chunchoy
From the kitchen of: Chinese ancestors
Beef (cubed)
Oyster sauce(to liking)
Oil
Ginger(2-3 slices)
Salt
Ajinomoto
Chunchoy (chopped into small squares)- Don’t know English name
Mix altogether and place into a bowl and steam it until done
Cube the chicken and give it a light golden fry with a little oil. Then add the rest of the condiments and ginger with a little bit of water. Let cook for a bit and then add the napa cabbage, green onion, and red pepper. Make sure all veggies end up al dente. Serve with Chinese style white rice
Huevo al Vapor
(Steamed egg)
From the kitchen of:
3 eggs
1 Chinese sausage
Ginger extract
Oil water
Salt
Ajinomoto
Stir everything in a ceramic bowl and place in steamer until the egg is cooked
Mix all these ingredients and place in raw wonton. From here you can fry them or place them into wonton soup.
Salsa de wantan Frito (Friend wonton sauce)
Put some water on a casserole. The add corn starch, sugar, siracha, ketchup, and stir until good
Sopa Wantan (Wonton
Soup)
Boil Chicken along with roast pork, ginger, Chinese sausage, salt and ajinomoto. Aftrer water is boiling place the wontons (quantity up to you). When the wontons are cooked add napa cabbage and bit of sesame oil and soy sauce.
Sautee chicken with oil and add beaten eggs. Then add sausage, green onions followed by the ginger extract, salt and soy sauce. While everything is being sauteed add the cooked Chinese style rice.
From the kitchen of:
Fry sliced hot dogs until done. Peel the potatoes and slice into fries, then fry them until done (you can also use frozen potatoes). Seve together.
Sauce: Mix ketchup, mustard, and mayo until unified color. You can add a spicy sauce into the mix to spice it up
Hot dogs
Potatoes
Salchipapa
Select a good fish for ceviche like Red snapper(for example). Cubed the selected fish and add seafood to liking. Place fish and seafod on bowl and sprinkle salt and pepper before adding squeezed limes to cover the contents. At this point add grinded garlic paste (1-2 cloves) snd cut up chilies.Now let fish cook until it turns white. During this waiting period slice red onions and cilantro leaves. Add them once fish is cooked. Serve with a lettuce base and side of sliced sweet potatoes.
