Favorite Family Recipes

Favorite Family Recipes

Over the years we have found some recipes that our family just loves.  We wanted to share some of those with you.  Feel free to try them and let us know what you did or didn't like.  I hope to add additional recipes later in the year.

  • Swiss Steak

    1 1/2 - 2 lbs Round steak (I usually tenderize each piece of meat by dredging in flour & pounding with a meat tenderizing hammer, my mom used the edge of a plate)

    1 pkg Lipton's onion soup mix

    1 regular can of Cream of Mushroom Soup (can also use Tomato Soup)

    1 cup of Red Wine (optional)

    1 cup of water

    Cut steak into serving size pieces, brown in hot oil on both sides, remove to roasting pan

    Mix all other ingredients together and pour over meat in roasting pan

    Cover and bake at 350 degrees.  Meat is fall apart tender and the juice has become your gravy.

  • Rosie's "Easy" Lemon Pie

    Juice and grated rind of 1 lemon, 1 cup sugar, yolks of 2 eggs (whites will be part of the meringue), 1  cup boilin water.  Mix together & cook until it starts to boil.  Add 1 heaping tablespoon of corn starch (mixed with a little cold water), then cool until it is thick - stirring constantly.  Pour into baked crust and cover with the meringue made of 2 egg whites and a little sugar whipped until stiff.  Brown slightly.

    Rosie lived in rural Iowa and had an outhouse until she moved to Cedar Rapids in the 1980's, cooked over a wood stove and much of her recipes are unwritten but taught to her grandchildren.

  • Ready to Use Apple Pie Filling

    4.5 cups sugar

    1 cup corn starch

    3 teaspoons cinnamon

    1/4 teaspoon nutmeg

    10 cups water

    Mix all ingredients together and cook until thick and bubbling.  Add 3 tablespoons lemon juice and 1 tablespoon salt.   Add 5 - 9 pounds of peeled apples.  Put in clean jars leaving 1 inch headroom.  Cold pack for 30 minutes.  Makes 7 to 10 quarts.

  • Mom's Homemade Tomato Soup

    Using flour, butter & milk make 2-3 cups of heavy white sauce and 1/3 tsp of  (I use abt 3 T of butter, 3 T flour and add 2-3 cups of warm milk and cook until thick) 

    Slowly (start drop by drop to avoid curdling the white sauce) add tomatoes (We generally have plenty of canned or frozen tomatoes that we blenderize a bit, but you can use a #10 can from the store) stirring constantly.  Heat only to piping hot... do not boil!  Add soup to bowls and serve with grated cheese.  Goes great with grilled cheese sandwiches.

  • Chestnut Puree

    Chestnut puree is simply boiled chestnuts (because they’re softer than roasted) that have been blended with just enough water or cream to make a smooth paste. I generally use Almond Milk because I don't do well with cow's milk, but you can use heavy cream, milk, soy milk, or water.  We have been working on home canning the puree but don't have a valid option yet.  If packed into sterilized jars, and stored upside down, the puree should last several months.  If not sure how often you will use it, you can freeze it instead.

    I love the puree over Ice Cream or you can spread it on toast.  You can add to many other favorite dishes.  For examples of ways to use the puree, go to foodfortheface.com and just before the archives section type in chestnut puree in the search bar.

  • Chestnut Cheesecake

    For a great dessert idea using chestnuts, go to Nigella Lawson website.

  • Grandma's Yummy Rhubarb Dumplings

    This is NOT a dessert for those who are counting calories or watching their weight, but it is absolutely delicious.  Slice thin and set aside 2 cups rhubarb.  In an electric skillet put 2 c water, 2 c sugar, a dash of salt, 1 T butter.  Cook at 250 degrees until dissolved.  Stir now & then to ensure an even mix. When dissolved, turn skillet down to 150 degrees.

    Combine 2 c Bisquik, 1 egg and enough milk to make a firm, soft dough.  Roll out on board floured with Bisquik like a pie crust but not too thin.  Sprinkle well with cinnamon, speard rhubarb evenly on it and roll like a cinnamon roll.  Slice about 1/2 inch thik.  Lay on side in syrup, turn heat to 250 degrees and cook for 20 minutes.  Serve in bowls with a 1/4 to 1/2 cup of heavy cream.

  • Squash, Bacon & Chestnut Soup

    This soup is great as a stand alone dish or as a soup course with a larger meal.  It is really simple, easy to make and can be frozen, thawed and gently reheated.  Any squash will work other than spagetti squash.  

    4 T butter

    4 T olive oil

    4 strips bacon, diced

    3/4 c diced celery

    2 pounds squash, peeled, seeded and cut into even chunks

    1 c diced onion (optional)

    2 cloves garlic, minced

    10 roasted chestnuts, chopped

    3.5 - 4 c  chicken broth (turkey broth will work fine also)

    1/2 t salt

    1/2 t fresh ground pepper

    4 T grated Parmesan cheese (optional), to garnish

    In a large (6 qt) pot saute diced bacon until crisp.  Drain & set aside.  Melt butter & olive oil (or use bacon fat & eliminate the butter & olive oil) and saute celery & onion until soft.

    Add squash, garlic chestnuts & seasonings.  Cook, stirring,  for 5 minutes to coat ingredients. 

    Add broth and bring to a boil.  Reduce heat and simmer until squash is very soft (about 20-30 minutes)

    Use potato masher or spoon to turn squash & chestnuts into a chunky puree.  Add additional seasonings if desired.

    Serve, sprinkled with Parmesan cheese (if desired).

    Can be made ahead of time and reheated slowly adding more broth if needed.

    Serves 4