Dip For Fresh Fruit Donna McCafferty Kalita
1 jar fluff marshmellow
1/4 c sour cream (add sour cream slowly)
Lemon Butter (for seafood) Donna McCafferty Kalita
1 stick butter
2 tsp lemon zest
2 TB finely chopped Italian parsley leaves.
pinch of salt and freshly ground pepper
(can freeze also)
Pineapple Cake Donna McCafferty Kalita
yellow cake mix
1/2 c sugarless applesauce
1 small can mandarin oranges including juice
4 egg whites
Mix above ingredients with mixer for 2 min. Pour into 9 x 13 lightly greased pan. Bake at 350 degrees according to cake mix directions.
Topping:
1 pkg sugar free vanilla instant pudding mix
1 20oz can crushed pineapple including juice
1 8oz cool whip
Hand mix the pudding mix and pineapple until pudding starts to set, add cool whip. Frost cooled cake..Refrigerate until ready to serve.
Corn Casserole Donna McCafferty Kalita
16oz kernal corn (drained)
16oz creamed corn
1 pkg jiffy corn muffin mix
1 stick melted butter
1 egg
1 c sour cream
salt and pepper
Mix all ingredients. Bake @ 350 45-55 minutes. or until center is firm or toothpick comes out clean.
Filled Sugar Cookies Great Grandmom Baileys
Filling: (make filling first and let it cool)
1 c chopped raisins
1 c sugar
1/2 c of water put on stove. When boiling, add 1tsp flour mixed with a little cold water. Cook until it thickens and add 1 tsp. lemon extract and chopped black walnut meat. Bake at 450 degrees (doesn't say how long) till done.
Cookie:
1 c sugar
1/2 c of butter & lard mixed
2 eggs
3 1/2 c. flour
1/2 c sweet milk (sweet milk is regular milk)
1 tsp cake soda ( baking soda dissolved in milk)
2 tsp cream of tartar
1 TB vanilla
Cream butter and sugar. Add eggs well beaten, then milk & soda mix. Sift the flour and cream of tartar and add to the above mixture with the vanilla. Roll thin and cut out (with round cookie cutter) and place 1tsp full of filling (can use little bit more)on one cut out and cover with another cake and press the edges together. Bake at 450 degrees. (doesn't say how long so I guess when bottoms are light brown.)
Pepper Cabbage Janice McCafferty
6 c. shredded cabbage
1 green pepper, chopped
1 red pepper, chopped
2 c sugar
1 c vinegar
1/2 tsp pepper
1 1/2 tsp salt
1 tsp celery seed
1 stalk celery, chopped
Mix sugar, vinegar, pepper, salt and celery seed. Pour over vegetables and mix well....chill.
Vegetable Soup Janice McCaffery
1 soup bone
1 1/2 lb lean beef cubes
1 large onion chopped
2 stalks celery chopped
1 bunch fresh pot herbs
1/4 c sugar salt&pepper
1 qt tomatoes (in can) I put them in blender for a few seconds.
2 c each carrots, lima beans, green beans, peas,corn
2 c sliced cabbage or so...
1 c potatoes diced (I also use a yellow turnip diced.)
1 1/2 cup or so of medium egg noodles
Cook meat, bone, onion, celery, pot herbs, salt and pepper, cabbage, tomatoes and sugar about 2 hours. When that is done, add veggies and cook until done. Keep plenty of liquids in the soup. When everything is done, add noodles and turn off, but let it stay on the burner to finish cooking the noodles.
Cry Babies Frances Brandriff (granny)
1 c molasses
1 c sugar
1 c shortening
1 egg
1/2 c. boiling coffee
1 heaping tsp baking soda
1 tsp ginger and cinnamon
5 c sifted flour
Mix sugar, shortening, egg and molasses. Put soda in boiling coffee and mix well then add to creamed mixture. Sift dry ingredients and add to first mixture and blend well. Drop by spoonfuls on greased cookie sheet and bake 12-15 min. at 420 degrees. Raisins or nuts may be added.
Pineapple Sauce Irene Sharpless (moms friend)
1 large can crushed pineapple with juice
1/2 c brown sugar
1/2 c dark rum
1/2 c raisins
8 whole cloves
12 maraschino quartered
1 tsp white vinegar
1 TB corn starch
Combine first 7 ingredients and bring to boil. Cook 5 min. Mix corn starch with 2 TB water and add slowly to mixture. Cook until clear and thickened. Very good on baked ham.
PIEROGKI (Polish Dumplings) - Ron Risley
With Sauerkraut Filling:
3 Cups Sauerkraut
1 Lg Onion. Chopped.
½ cup butter
Rinse sauerkraut thoroughly in warm water, then squeeze dry. Sauté the onion in butter until golden brown; add sauerkraut and season to taste with salt and pepper. Cook over low heat for about a half hour, until flavors are blended and mixture is no longer watery. Set aside to cool.
With Potato and Cheese Filling:
3 Cups: mashed potatoes
1 Cup: pot style or large curd cottage cheese
4 Tbsp butter
1 tsp. Salt and Pepper
Mix well together and set aside. Make dough by combining
2 Cups flour, 2 eggs, well beaten with ½ tsp. salt and ½ Cup of water. Roll dough thin on floured board and cut into circles with large biscuit cutter. In center of each circle, place 1 tablespoon of filling, then fold over the edges and press together with your fingers making certain that the edges are free of filling. Place Pierogki into 3 Qts of boiling salted water and continue to boil them 4 minutes after the float. Place into Colander and spray with a little cold water. Garnish with melted butter or sour cream.
Kelly’s Clam Pie - Tack Kell
In 3 quarts of water, simmer for 2 hours:
2 cut up carrots
3 stalks celery diced
5 medium onions diced
Add 3 hard boiled eggs sliced. Dice and brown ½ lean salt pork and add to pot. Add 2 ½ to 3 dozen chowder clams minced with their juice. (8-9 quarts) Add: parsley, garlic salt, oregano, salt and pepper.
1 ½ to 2 hours before serving, add noodles. (?)
*(The question mark was in the recipe so I left it there.)
The rest of the posts on this page are from Donna McCafferty Kalita. She has sent many more recipes, but here are just a few to get started.
Peas and Egg drop Dumplings - Janice McCafferty
Peel fresh peas..rinse cover peas with water when they come to a boil turn down to slight boil..add salt and pepper and some sugar cook about 50 min.the last 5 min. add butter (i use a half a stick) bring back to a boil...for dumplings i use 2 eggs,pinch of salt, scramble with fork and add flour slowly till it becomes like a thin pancake batter..drop by tsp. into peas and cook until tender..can only make when June peas are in season.
Fried Tomatoes and Gravy - Janice McCafferty and my granny also
3 or 4 large tomatoes.
3 T. flour
2 T. butter
2 c. milk
salt, pepper
Slice tomatoes 1/2 inch thick. cut up ends and save for gravy. salt and pepper slices and dredge in flour. heat fat in large iron skillet when hot brown tomato slices on both sides. remove ..and cover..add butter and chopped tomato pieces to pan; mash and saute' a few minutes...stir in 3 Tbls. flour; add milk and seasonings to taste, stirring until it becomes as thick as you like it. simmer about 4 min...pour over tomatoes...we always used white bread and added tomatoes on top and then poured gravy over..also would put on mashed potatoes or home fries...
Fried Tomatoes - Margaret Konschak
My mom's recipe for Fried Tomatoes is basically the same as the one above, but she always fried a pound of bacon in a heavy skillet first. Then remove the bacon and fry the flour-dredged tomatoes in the bacon grease. The rest of the directions are the same except she would leave the last two tomatoes in the pan and smash them with a fork to help make the gravy.
Corn Pudding - Granny Frances Brandriff
2Tbsp. cornstarch
2 large eggs
3/4 c. sugar (I reduce sugar)
2 Tbsp. melted butter
1 can creamed corn 1 (13oz ) can evaporated milk
Mix first 3 ingredients well. add milk and corn, mix again. butter a 2-inch deep casserole. pour mixture into dish. pour melted butter over top. bake at 325 degrees for 1 hour or until firm.. it will be like baked custard.
Molasses Cookies - Great Grandmom Bailey's
1 c. sugar
1 c. shortening
1 c. molasses
2 tsp. cinnamon
2 tsp. salt stir all together then add;
1 tsp. baking soda dissolved in 1 cup hot water 4 1/2 c. cake flour stir in one egg
Drop by spoon on greased and floured cookie sheet. bake-350 degrees 12-15 min. can add nuts or raisins ...
Jersey Asparagus Soup
Clean and cut off ends of asparagus. (I use two bunches)
Cut asparagus into 2 inch pieces.
1 small to medium onion chopped.
Salt and pepper to taste.
Cover with water and bring to a slow boil and cook about 15 minutes.
Add diced potatoes (I use about 2 medium)
Cook another 20 minutes or until all is tender. Add a stick of butter. (or less)
Add about a cup of light cream or milk. Do not let the milk boil - just heat.
Then enjoy...you'll probably need to add more salt near the end.
