Family Recipe Book Spring 2021

Family Recipe Book TCH 110 Spring 2021 Illinois State University

Ingredients: - 8 cups of water - 8 skinless, boneless chicken breast halves - ½ teaspoon of salt - 1 teaspoon ground black pepper - 1 teaspoon garlic powder - 2 tablespoons dried parsley - 1 tablespoon onion powder - 5 cubes chicken bouillon - 3 tablespoons olive oil - 1 onion, chopped - 3 cloves garlic, chopped - 1 (18 ounce) jar chunky salsa - 3 (14.5 ounce) cans peeled and diced tomatoes - 1 (10.75 ounce) can condensed tomato soup - 3 tablespoons chili powder - 1 (15 ounce) can whole kernel corn, drained - 4 (16 ounce) cans chili beans, undrained - 1 (8 ounce) container sour cream - 1 tablespoon cayenne pepper

Spicy Chicken Soup - Cassidy Baran

Let's Cook: 1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder, cayenne pepper, and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth.

Shred chicken.

2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer for 30 minutes.

3. Place in bowl with preferred toppings. Enjoy!

Hannah Reeves’ Family Recipe Scotcheroos Instructions: 1. Boil the sugar and corn syrup on the stove.

2. Remove from stove and add the peanut butter. Mix well.

3. Put rice krispies in a separate bowl.

4. Pour the sugar, corn syrup, and peanut butter that you boiled Ingredients: 6 cups of rice krispies cereal 1 cup of peanut butter 1 cup of light corn syrup

over the rice kripsies in that bowl.

5. Immediately put it into a 9x13 pan.

6. Then, melt one 12oz bag of milk chocolate Toll House morsels over the stove.

Once melted, pour over the top of the rice krispies in the pan.

1 cup sugar

This is one of my family’s favorite desserts that we have at

1 12oz bag of milk chocolate Toll House morsels

every holiday! If you like sweets, you will like this treat!

My Aunt’s Mashed Potatoes Ingredients  1 (5 LB) bag of potatoes  1 Stick of butter  1 (8 oz) package cream cheese  8 oz of sour cream  Salt, pepper, and garlic powder to taste

Prep: 30 mins Cook: 1 hr Total: 1hr 30 mins Servings: 12

Directions 1. Preheat oven to 350 degrees F. Take out casserole dish to place mashed potatoes in once prepared.

2. Peel the 5LB bag of potatoes and cut potatoes into smaller pieces.

3. Place potatoes into large pot with water. Place pot onto stove, bring to a boil. Boil potatoes until tender. Drain.

4. Place potatoes back into pot. Use hand mixer to “mash” the potatoes. Mix in butter (1 stick), cream cheese (8 oz package), sour cream (8 oz), salt, pepper, and a little bit of garlic powder.

Once everything is mixed together and smooth, spoon in mashed potatoes into casserole dish.

5. Bake in oven until golden, about 45 mins.

Garlic Butter Chicken w/ Parmesan Cauliflower Rice ~ Elizabeth Reeves Family Favorite ~ Ingredients 

2 large boneless and skinless chicken breasts halved horizontally to make 4

Preparation The Chicken



1/2 cup fresh Parmesan, finely grated



Salt and fresh cracked black pepper



2 large cloves garlic, grated



1 teaspoon paprika



1 teaspoon Italian seasoning



4 tablespoons unsalted butter, divided

The Cauliflower Rice



1 head cauliflower, riced

3.

In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant.



1/2 cup white onion, chopped

4.



2 large cloves garlic, minced

Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter.

Cook, stirring regularly for 1 minute.



2 tablespoons vegetable stock

5.



Juice of one lemon (+ zest, if you like)

Stir in the 2 tablespoons vegetable stock, half the parsley, and lemon zest. Cook the cauliflower rice for one minute to reduce juices then add the lemon juice and leftover parmesan.



Red chili pepper flakes, optional

6.



1/4 cup fresh parsley, chopped

Stir in the remaining parsley. Return chicken breasts over cauliflower rice and reheat quickly. Serve with pepper, red pepper flakes, and more parmesan.

1.

In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken breasts with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.

2.

In a large skillet melt 2 tablespoons of butter over medium-high heat. Cook chicken breasts until golden and cooked through – about 3-4 minutes for each side, depending on the thickness of the breasts. Transfer to a plate.

Riley O’Donnell Family Cookbook TCH 110

Ingredients:

Filled Butter Cookies (Kolachky’s)

1Lb. butter 4 eggs, beaten 4 c. sifted flour 4 tsp. baking powder 4 Tbs. sour milk (2 Tbs milk + 2 Tbs. sour cream) Solo pastry filling (Strawberry, raspberry, apricot, etc.)

Preheat your oven to 350 degrees. Work the butter and eggs well by hand, then add all remaining ingredients except for the filling: mix well and knead about 5 minutes or until dough is smooth. Divide dough into four parts. Keep the dough covered. Roll out one part at a time on a sugar board until the dough is about 1/8 inch thick. Cut into 2-inch squares. Use ¼ teaspoon of filling in each square. Tale two opposite corners and seal together. Put onto a grease cookie sheet and bake for 20 mins at 350 degrees. Sprinkle with powdered sugar when cooled and enjoy!

Yield: 15 dozen.

*A recipe that my mom, sister and I have all grown up loving. It is a Ukrainian pastry. *

Pound Cake Recipe Ingredients: o 1lb (4 sticks) Imperial Margarine o 6 eggs o 2 tsp Vanilla o 1 box of Powdered Sugar (16oz) o 3 Cups of Cake Flour Preheat oven to 375° Add in softened butter to large mixing bowl. Using hand mixer mix together and slowly add the powdered sugar. Add the 6 eggs one at a time. Mix thoroughly before adding the next egg. Mix in the tsps. of vanilla. Slowly add cake flour. Mix until combined. Add cake into well-greased bunt pan. Let bake for 1 hour. Do NOT open the oven until baked because the cake will fall! Top with powdered sugar and enjoy!

Sweet Potato Chili

           

2 cans diced tomatoes 1 can kidney beans Ingredients 1 sweet onion, diced 1 red pepper, diced 1 sweet potato, diced 1 tsp chili powder ½ tsp oregano 1 lb. ground turkey Salt Pepper 1 tbsp olive oil 1 cup chicken broth (optional but recommended)

1.Warm 1 tbsp olive oil over medium-low heat & add onion in a deep sauté pan.

2.Add tomatoes, pepper, sweet potato, turkey (break apart with a wooden spoon in the pan).

3.Add seasonings & beans.

4.Add in 1 cup chicken broth (optional).

Directions 5.Stir & simmer for 20 minutes.

Ingredients:

-1 lb ground beef -1 medium onion, chopped -1 14-16 oz can tomato -1 8oz can tomato sauce -1 6oz tomato paste -3 tsp cumin -3 tsp chili powder -Opt 15 oz chili beans

Directions: Brown ground beef, drain fat. Add chopped onion and soften over low flame. Add all cans of tomato products. Mix. Add water if too thick (2 tomato paste cans). Add chili powder and cumin. Bring to boil. Reduce heat and partially cover. Cook at least 1 hour. Optional – add beans before serving. Other options – serve with grated cheese, sour cream, chopped onion, cooked pasta.

Grandma’s Chili

Cassie’s Family Recipe Book

Ingredients: ¼ lb. butter or margarine 1 cup of flour

Kolacky Recipe

2 tbsp cold water Fruit preserve/cheese filling of your choice Powdered sugar Directions: Mix the above ingredients with your hands very well. Then form the mixture into small balls about the size of a walnut. Flatten the dough balls out on a cookie sheet with the palm of your hand.

Next, fill with desired fruit preserve or cheese filling. Bake at 400 degrees for 15-20 minutes. Also, it is best to double the recipe. After they finish baking, sprinkle with powdered sugar.

Momma Stears’ Fudge Brownies Ingredients: 1/2 cup butter and 1/2 cup margarine 2 cups sugar 2 teaspoons vanilla 4 eggs ¾ Hershey cocoa 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon Pinch of salt

Frosting: 1 stick of butter or margarine 2/3 cup Hershey cocoa 3 cups powdered sugar 1/3 cup milk 1 tsp vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk beating to spreading consistency. Add a small amount additional of milk if needed. Stir in vanilla.

1 cup chopped nuts (optional) Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. Melt butter/margarine in the microwave. Stir in sugar and vanilla. Beat in eggs, one at a time. Add cocoa, flour, baking powder and salt; beat until well blended. Stir in nuts, if desired. Pour batter into pan. Bake 30-35 minutes.

Spaghetti Ingredients 1 lb of hamburger Angel Hair Noodles 1 Jar of Ragu Traditional Pasta Sauce Directions 1. Brown your hamburger meat in a pan 2. Once the hamburger is brown, pour in the jar of Ragu Traditional Pasta Sauce and turn the heat to low to allow the sauce to simmer 3. Boil water in a big pot for your noodles 4. Once the water is boiling add as many Angel Hair Noodles as you’d like 5. When the noodles are tender and ready to eat, drain the noodles 6. Put the noodles back in the pot and mix your meat sauce in with the noodles 7. Enjoy �

Ingredients 10 tomatoes 1 onion ¼ teaspoon oregano ½ teaspoon italian seasoning ¼ cup parm cheese 1 teaspoon sugar ¼ teaspoon funnel seed ½ teaspoon salt ½ teaspoon pepper ½ a green pepper 3 whole garlic cloves 10 basil leaves 1 spring of thyme 1 spring of oregano 1 ½ lbs ground beef 1 lbs italian sausage (optional)

Meat Pasta Sauce Directions 1. Boil tomatoes and green peppers to peel off the skin 2. Drain water and add cooked tomatoes and green peppers to the blender with all other ingredients besides the ground beef 3. After ingredients are blended add all ingredients with ground beef, cheese and italian sausage to a large saucepan 4. heat between medium and low for at least 4 hours

Bompa's Broccoli, Grape & Pasta Salad Ingredients: •1 cup chopped pecans •1/2 (16-oz.) package farfalle (bow-tie) pasta •1 pound fresh broccoli •1 cup mayonnaise •1/3 cup sugar •1/3 cup diced red onion •1/3 cup red wine vinegar •1 teaspoon salt •2 cups seedless red grapes, halved •8 cooked bacon slices, crumbled

Directions: 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Prepare pasta according to package directions.

3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using the tip of a paring knife. Peel away the tough outer layer of stems, and finely chop stems.

4. Whisk together mayonnaise and the next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill for 3 hours. Stir bacon and pecans into salad just before serving.

Hashbrown Casserole This recipe has been a staple dish for my mom as long as I’ve been alive. It’s a fantastic item to bring to potluck or to eat on its own, although you may have to make more than one if you’re doing that. It’s so good!

Ingredients: ½ bag country style hash browns (reg. size) 1 can Campbell’s cream of potato soup ½ carton (8 oz) sour cream 1 medium onion, chopped 1 12 oz bag mild cheddar cheese Salt and pepper to taste Directions: Spray 8 x 8 pan. Mix hash browns, soup, sour cream, cheese, and onion in large bowl. Press into pan.

Cover with foil and bake at 375F for ½ hour. Uncover and bake ½ hour or until bubbly and brown.

Add salt and pepper to taste.

Kayla Rae Davie

Grandma Dorothy’s Homemade Chicken Noodle Soup Ingredients: 6 large chicken breasts 2 large parsnips

1 large turnip

2 large yellow onions.

8-10 stalks of celery

2 leaks

3 pounds of carrots

6-8 cloves of garlic

Add salt as desired

About 12 oz of noodles

Instructions: Cook chicken until it boils in a massive pot. Remove the grime that floats to the top with a skimmer. Add whole turnip and whole parsnips to the boiling water (leave chicken in the pot). Add a teaspoon or two of salt to the pot. At this point the pot should be at a simmer. Chop up the leaks and the onions and add them to the pot. Mince the garlic and add it to the pot. Let all this simmer for an hour. During this time, cut up the carrots and celery. When the hour is up, you can remove the parsnips and turnip, but it is optional. Remove the chicken breasts from the pot and let them cool down (do not stack the chicken). Add the carrots and celery to the pot once the chicken is removed. Simmer again for another hour. As this hour passes and once the chicken has cooled, remove the skin and bones. Then, cut the chicken against the grain into bite-sized pieces. Throughout the cooking process remember to taste the broth and add salt accordingly. Add the cut chicken back into the pot. At this point, the soup is done! Enjoy as you please and package the rest in freezer bags for later or to share!

Grandma Noodles Ingredients for Noodles : •1 egg •2 TBS milk •½ TSP salt •Flour

Ingredients for Broth: •1 lb of boneless chicken thighs •3 diced celery stalks •Half of a large onion (diced) •32 oz of chicken stock (add more if its too thick once noodles are added) •Yellow food coloring •Salt and pepper to taste •Garlic to taste

Instructions for Noodles: •Combine beaten egg, milk and salt in a bowl •Then add sifted flour little by little until it forms a stiff dough (roughly 1 cup) •Roll dough on floured surface until very thin, then let stand for 20 minutes •Roll up loosely then slice ¼ inch wide; unroll, spread out and let dry for 2 hours Instructions for Broth •In a large pot, bring to a boil chicken stock, chicken thighs, celery, and onion.

•Once chicken is cooked, pull it out of the pot to cool and shred. Then return it to the pot •Turn down heat and then slowly add the noodles to pot and stir •Once they are added and cooking add about 4-6 drops of food coloring *Serve with or over mashed potatoes*

Ingredients:

Pozole Verde

•2 pounds boneless chicken thighs, skin removed.

•1-pound tomatillos, husked and washed.

•1 large onion, chopped.

•3 jalapeño peppers, seeded and chopped (or keep the seeds if you like it spicy).

•6 cups chicken broth.

•1 tablespoon dried oregano.

•1 teaspoon coarse sea salt.

•1 large handful fresh cilantro, stems and leaves.

•1 28-ounce can white hominy, drained and rinsed.

•to serve: limes, radishes, jalapeños, cilantro, oregano.

Instructions:

•In a large pot or dutch oven, add chicken thighs, tomatillos, onion, jalapeños, chicken broth, oregano and sea salt. Place over high heat and bring to a boil. Reduce heat to simmer and cover partially. Cook for 40 minutes, until chicken is fall-apart tender.

•Transfer chicken to cutting board and shred with a fork. Set aside.

•Using a large slotted spoon, place the cooked tomatillos, onions and jalapenos in a large blender. Add a large handful of fresh cilantro, a cup or so of the cooking liquid and puree until completely smooth.

•Add the shredded chicken, pureed veggies and hominy into the large pot. Stir and cook over medium-high heat for 15 minutes uncovered. Taste and season with salt as necessary.

•Serve with fresh lime juice, radishes, jalapenos, cilantro and oregano.