As my daughter was preparing to leave the nest, her grandmother presented her with a real treasure. In my eyes, it was better than gold or diamonds or most any ordinary family heirloom. I know it is something that she will treasure, and the kind of gift every family ought to create and maintain. It was a family cookbook.
It was not a fancy or hardbound book but a handwritten recipe book filled with a collection of favorite recipes from my parent’s family. My mom gave my sister and me one when we moved out. Mine is held together with pieces of duct tape from overuse. Often, it is the first resource to which I turn when planning a party. Some recipes are old-fashioned and contain ingredients that cooks may not utilize much anymore. All are tried and true and they are trusted by our family. I do not have to guess because I know I will like the food.
I got another family recipe book when I married into the Ireland family. This one was similar and it had some of their family favorites. I have grown to love and trust those recipes and I look forward to passing those recipes onto my children one day. We put a typed version of their recipes into “Katty’s Collection” and passed out copies as Christmas presents one year. I still have mine and have slowly learned some of my mother-in-law’s specialties.
We need to save these kinds of recipes because they do not just taste good, they bring back fond family food memories. Food is used to celebrate and all of these recipes, bring more to the table than just their ingredients. Start a family cookbook today.
These are a few of favorites that are contained in our family cookbooks and encourage you to share with your family.
A few favorites from the Buelow Family Cookbook
Cheese Ball
In the cookbook, this recipe is from Babs Jackson and it is from 1969. Honestly, I do not remember Ms. Jackson, but we have eaten her version of this treat countless times. You can still find Old English cheese in a jar in the cheese section of the grocery.
8 ounces cream cheese, softened
1 jar, 4 ounces of Old English cheese
4 ounces blue cheese
Salt, pepper, garlic powder, and lemon pepper to taste
Parsley and chopped pecans for garnish
Once cheeses are softened, mixed together or mash with a fork until well combined. Season to your taste, but do not add too much salt, as the flavors will develop. Then, roll mixture into a ball and put in the refrigerator to chill. Once it is chill, roll in chopped pecans and chopped parsley. Serve with your favorite crackers.
Granny Buelow’s Eggplant Casserole
My grandmother was not much of a cook, which is why this delicious recipe honestly surprised me. She was the life of the party and was always too busy having fun to be in the kitchen.
2 medium eggplants, peeled and quartered
6 strips of bacon
1 large onion, chopped
3/4 cup grated sharp cheddar cheese
Dash of Tabasco or hot sauce
1/8 teaspoon black pepper
1/2 cup buttered breadcrumbs
Cook, eggplant in salted water until soft. Drain. Fry bacon until soft and then add the chopped onion. Cook the bacon and the onion until onion is slightly brown and bacon is crisp.
Partially drain and mix in the cheese. Season to taste. Mix in eggplant to combine. Pour into a well-greased casserole dish and cover with buttered breadcrumbs. Bake at 375° for about 30 minutes or until brown.
Spaghetti and Meatballs
My mom’s old fashion, American style spaghetti and meatballs is the source of some controversy in our family. The dish is my absolute favorite thing she makes, and no matter how many times I have cooked them, they never taste exactly right. I continually accuse her of leaving out a secret ingredient and have even watched her make them I do not know, but this her “exact” recipe.
For the meatballs:
1 pound ground beef
2 eggs
1/2 cup Parmesan cheese, my mom uses the kind in a plastic jar
3 teaspoons chopped fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon salt
Add parmesan cheese to the eggs to make a mushy mixture. Add seasoning and mix well, and then mix in the meat.
Form mixture into balls and brown in hot oil turning to cook on all sides. Be sure to add meatballs to sauce at least one hour before serving.
For the spaghetti sauce:
2 large onions
3 tablespoons fresh parsley
2 cloves garlic
Tenderize all this in about one to two tablespoons olive oil or butter.
Add remaining ingredients:
3 8 ounce cans hunts tomato sauce
3 6 ounce cans hunt tomato paste
1 tablespoon fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 bay leaves
1/4 teaspoon black pepper – or red pepper
Simmer at least two hours adding meatballs at least an hour before serving.
Serve over pasta noodles.
Carol’s Cherry Pie
This is super quick and easy, but is best made the day before.
1 can sour pitted cherries
1 can condensed milk
1/3 cup fresh lemon juice
1/2 cup chopped nuts, we use almonds or pecans
1 small container Cool Whip
1 graham cracker crust
Drain cherries, and mix first four ingredients. Fold in the Cool Whip and pour into a graham cracker crust. Allow to sit in refrigerator overnight.
Steak Roll-Up
My maternal grandmother was born in Germany and my mother created several Americanized German dishes. One of those was Rouladen or steak roll-up. It has always been my meal of choice for my birthday dinner, and it is still one of my favorites.
One full boneless round steak, tenderized, if possible
1 package McCormick instant meat marinade, original flavor
5 to 6 slices of bacon
Salt, pepper, and garlic powder to taste
1/2 cup fresh parsley, chopped
If round steak has not been tenderized, you will need to do this with a meat mallet. Beat steak until it is about a quarter inch thick. Season with salt and pepper and garlic powder and sprinkle with parsley.
Cook bacon strips until they are done but not crisp. Set aside. In a small bowl, mix meat marinade substituting two tablespoons fresh lemon juice instead of two tablespoons vinegar as called for on the package directions.
Pour marinade over steak and top with bacon pieces. Roll up steak, jelly roll style, and secure with toothpicks or kitchen twine to keep it rolled together.
Grill over medium hot flame for about 15 to 20 minutes until desire doneness.
Allow steak roll to rest about 10 minutes and then cut in one inch slices to serve. Be careful to take out toothpicks or remove twine if used.
Andy’s Salad
Andy was my aunt who lived in Clarksdale. One thing I grew up to know and appreciate is that the people in the Mississippi Delta can cook. Our family makes this delicious salad for most holiday dinners.
For the dressing:
1/3 cup oil
1/4 cup red wine and garlic flavored vinegar
1 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/2 teaspoon paprika
The juice of one lemon
1/2 teaspoon Worcestershire sauce
1 clove of garlic, finely minced
1/2 cup crumbled blue cheese.
Thoroughly combined all ingredients and store in the refrigerator for several days.
To assemble salad:
Wash and dry a large head of lettuce a platter or salad bowl. Top with a few slices of red onion rings, one jar of marinated artichoke hearts (drained), one chopped avocado, one chopped tomato, and one can of anchovies, drained and patted dry (the anchovies are optional but our family loves them.)
Toss all salad ingredients with dressing and top with croutons when ready to serve
Shrimp Dip
Growing up, this was my favorite family appetizer. It seems like my mom served it for every bridge club, holiday meal, or birthday gathering. She even used a can of small shrimp, in a pinch.
One envelope dry Italian dressing mix
2 tablespoons fresh lemon juice
8 ounce container sour cream
8 ounce block cream cheese, softened
1 pound tiny or small shrimp, cooked and thoroughly chopped
1 teaspoon lemon pepper seasoning
Mix cream cheese and sour cream together, then beat in dressing mix, lemon juice and lemon pepper. Fold in shrimp. Allow to chill for 24 hours before serving. Serve with Fritos or crackers.
Instant Spiced Tea
This tea mix brings back great memories. My mom would make batches of it around Christmas time, and I would give it to my bus driver and teachers as their Christmas “happy.” I would beam with pride assured that I was sharing the best gift ever as I presented them with their mason jar full of tea, tied with a Christmas ribbon. I felt like I was giving them a gift of gold.
My mom still makes a batch and we look forward to it every holiday. My son and his roommates in college request it every year.
1 large container 1 pound 2 ounces of Tang Instant Drink Mix
1 cup instant tea with lemon
1 teaspoon ground cloves
2 teaspoons ground cinnamon
Mix all together and store an airtight container. When ready to use, scoop two teaspoons per one cup of hot water.
Fresh Strawberry Pie
This recipe contains my nemesis, Jell-O. Like many kids that grew up in the 70s, Jell-O brand gelatin dishes were a standard at many meals. It was served as a salad, as a vegetable, and as a desert. It was served all the time at my parent’s table. Even though my mother tells me Jell-O is popular again, it is not served very often at my house. This pie is an exception and is very good., red wiggles and all.
1 1/2 cups sugar
1/2 cups water
1/4 cup cornstarch
A pinch of salt
4 drops red food coloring
1 3 ounce package strawberry Jell-O
1 quart fresh strawberries
1 - 9 inch pie shell, baked
Cool Whip for serving
Baking pie shell according to package directions and allow it to cool.
Combine sugar, water, cornstarch, salt and cook until clear. Remove from heat and add red food coloring and Jell-O and stirring well. Set aside to cool slightly.
Place cleaned strawberries with tops removed and tips up in the bottom of a baked pie shell. Pour Jell-O mixture over and allow to chill in the refrigerator until set or overnight. Top with whipped cream just before serving.
A few from the Ireland Cookbooks
I actually have several cookbooks from the Ireland side of our family. The hand written and recipe card collection book I was given at a wedding shower is well-used, but several years after Mrs. Ireland passed away, we put together a smaller collection of some of her recipes and gave it to family as Christmas “happy’s.” I still use both weekly for cooking. She truly was one of the best southern cooks I have ever known. She was committed to the classic southern dishes but later in life adopted heathier versions to each.
Katty’s Cornbread
I grew up on box cornbread mix and can still remember the first time I tasted her perfectly tender cornbread with a big bowl of greens. This is the way cornbread should taste. The old recipe used bacon grease or more oil but this was her more “heart healthy’ version and it tastes just a good. My son would request it as his “birthday cake” each year.
1 cup stone ground cornmeal
1 heaping tablespoon flour
1 teaspoon salt
1 rounded teaspoon sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup plus 1 tablespoon buttermilk
1 egg, beaten
Preheat oven to 450. Mix all wet ingredients and mix all dry ingredients. Then beat together until well mixed.
Put about 2 tablespoon oil in a well-seasoned iron skillet, swirl so all sides are coated. Heat oil on stovetop until very hot. Carefully pour oil into the cornmeal mixture and stir well.
Pour mixture back into skillet and bake at 450 for 15 minutes until browned on top.
Fish Soufflé
One of our family’s favorite dishes is called Fish Pudding. Fish Pudding is an amazing old recipe that deserves consideration. The first time my mother-in-law served it to me I thought “yuck!” But then I tied it. It was wonderful and remains one of my favorite comfort food meals. I quickly explained that Fish Pudding needed a serious name makeover. Hence, Fish Soufflé with Dill Sauce was born. It sounds more appetizing already.
For many years, Fish Soufflé (and steamed artichokes with lemon butter; 2 of my mother-in-law’s specialties) was our traditional Christmas Eve meal. It is easy to prepare ahead of time and has always been a family favorite.
My little ones at the time would belt out: “Bring us some fishy pudding and a Happy New Year!” Yes, I know the lyrics of the song are about “Figgie pudding” but whenever I hear that song during the holidays, I cannot help but think of the delicious fishy pudding.
2 lbs. white fish filets, such as catfish
4 cups milk
2 cups crushed crackers (about 1 sleeve)
6 eggs, beaten
1 teaspoon salt
3 tablespoons fresh lemon juice
2 tablespoons grated onion
2 tablespoons chopped parsley
1-2 dashes Tabasco
1/4 cup sherry
1 stick butter, melted
Serve with Dill Sauce (Recipe to follow)
Boil fish in small amount of seasoned water for 7 minutes. Cool and break up. Add butter to milk, beat eggs and add along with crackers, salt, lemon juice, onion, parsley, Tabasco, and sherry. Carefully stir in fish without breaking into too many pieces.
Pour into a large well-greased casserole dish and bake 350 for 35-40 minutes or until set.
Dill Sauce
The Dill Sauce is a wonderful addition and is equally as good on salmon croquettes.
Combine:
2 dill pickles about 5 inches long each, grated or finely chopped
Juice of 2 lemons
2 tablespoons fresh chopped parsley
1 tablespoon grated onion
2 cups mayo
1 teaspoon dill weed
Salt; pepper and Tabasco to taste
Blend well. You can thin with a little pickle juice if necessary.
Welsh Rarebit
This is an old dish with many variations. It has sometimes been called Welsh “rabbit” but it is a hardy cheese sauce. No rabbits included.
1-pound sharp cheddar cheese, grated
6 eggs, beaten
3 cups milk
1/2 cup flour
Salt, black pepper, Worcestershire sauce, and hot sauce, to taste
Crisp bacon, smoked salmon or fresh sliced tomatoes, for serving
In a heavy bottom pot, gently scald the milk and then temper egg mixture in with milk off the stove being careful not to scramble the eggs. (You temper ingredients by carefully adding a few spoonsful of the hot milk mixture to the eggs until the eggs are about the same temperature as milk.)
Return pot to the stove and whisk in cheese, flour, and seasoning. Cook on very low, stirring constantly, until the mixture thickens.
Serve warm over toasted English muffins or good stout toast points.
Hominy Casserole
Who uses hominy? We do and it is delicious. Hominy is corn that has been processed as if it were being ground into grits but it remains in the whole kernel.
I like my hominy very well cooked and this casserole is a great side dish for any meal. My mother-in-law often pared this with smoked chicken or grilled pork tenderloin as an alternative to a potato dish.
2 (15.5 ounce) cans hominy, drained
1 can of cream of mushroom soup
1/2 cup sour cream mixed with 1/2 cup milk
1 Tablespoon Worcestershire sauce
1 teaspoon salt
Dash of cayenne pepper
1 cup buttered bread crumbs
1/2 cup slivered almonds, toasted
Mix all ingredients except breadcrumbs and almonds. Put in a casserole dish. Top with almonds and breadcrumbs and bake at 350 for 25 minutes or until hot and bubbly.
Katty’s Slaw
1/2 cup fresh lemon juice
1 tablespoon red wine or white wine vinegar
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon of celery seed
1 cup canola oil
1 head cabbage, washed and thinly shredded or chopped
Mix all ingredients except cabbage in a measuring cup or mason jar and shake until thoroughly combined. When ready to serve or at least 30 minutes before, pour about half the dressing over the cabbage and toss. Sprinkle with additional celery seed and additional salt and pepper, if needed. Toss a few times, add additional dressing if needed and serve.
Fresh Steamed Artichokes
Both my husband and I grew up eating whole fresh steamed artichokes, and I am not sure how many other people did. My mother-in-law loved introducing people to eating artichokes this way, and we have always give the family members artichoke serving plates as wedding gifts to keep the tradition going.
Select firm and bright green artichokes. Trim ends of leaves and cut stalk so the artichoke will sit level. Bring a large stockpot of water to a boil, add 2 T salt, 1 lemon cut in half, and the artichokes to the water. Cook for about 45 minutes or until the leaves will very easily pull away. Serve with a lemon-butter sauce.
To eat drain artichoke well and serve whole standing up. Pull individual leaves off and scrape the “meat” of each leaf off with your teeth. Then discard each leaf. Once most of the leave are finished, carefully remove the furry choke leaves, and carefully scrape away everything but the tender heart. Eat dipping in more lemon butter.
