Posted by Trish | Under Casseroles, Dinner, Sides
Monday Jan 5, 2009
Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
| 10 oz. frozen broccoli (1 pkg) |
|
1 pint cottage cheese |
| 1 egg, beaten |
|
1 pkg saltine crackers |
| 1 cube butter or margarine |
|
1 pkg Lipton Onion Soup mix |
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
Posted by Trish | Under Lunch, Soups
Wednesday Nov 26, 2008
Consider this as a new tradition starter for your Thanksgiving this year!
Submitted by gotMEwrong
Serves 6-8
| 1 butternut squash, peeled |
|
2 tbsp unsalted butter |
| 1 onion, chopped |
|
6 c. chicken stock |
| salt & pepper |
|
|
Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.
Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.
Posted by Trish | Under Appetizers, Dinner, Seafood
Wednesday Nov 5, 2008
Submitted by CrabPlace.com
Serves 6-8
| 1 pt. shucked oysters |
|
4 c. all-purpose flour |
| 1 c. cracker meal (or crushed crackers) |
|
2 c. vegetable oil |
| 2 tbsp butter |
|
1 tbsp sea salt |
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
Posted by Trish | Under Dinner, Seafood
Saturday Sep 6, 2008
Submitted by CrabPlace.com
Serves 6
| 16 blue crabs, steamed |
|
½ c. olive oil |
| 1 large garlic clove, skinned |
|
1 head of cabbage, sliced into ¼” slivers |
| 1 c. dry white wine (or water can substitute) |
|
2½ tbsp kosher salt |
| ½ tsp coarsely ground black pepper |
|
½ lb. unsalted butter |
| ½ c. flat leaf parsley, roughly chopped |
|
1 loaf fresh bread |
Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.
When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.
Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.
Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.
Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.
Posted by Trish | Under Cookies, Dessert
Saturday Aug 30, 2008
Submitted by Tyler Patton
| 1 c. butter |
|
2 eggs |
| 1 ¼ c. brown sugar |
|
1 ¼ c. flour |
| ½ tsp vanilla |
|
1 tsp baking soda |
| ½ tsp cinnamon |
|
1/3 tsp salt |
| 3 c. oatmeal |
|
chocolate chips |
Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.
Bake at 350°F for 10-12 minutes.
Enjoy!
