Here are some of our favorite family recipes
that we've collected over the years!
 

 

My Mom's Sour Green Beans & Bacon

Ingredients

Cooked Green Beans
6 Bacon strips
1/4-cup Bacon drippings
3 Tablespoons Flour
1/3-cup vinegar
1/4-cup onion (optional)
water
potato (optional)
sugar (optional)

 

Fry your bacon and remove it. Drain drippings into measuring cup.
Use 1/4 cup of bacon drippings and return it to pan. If using onion, dice and measure 1/4 c. and cook in drippings until soft. Remove onion. Add flour to drippings, and cook for about 1 minute. Add 1/3 c. vinegar to flour mixture. Add just enough water to thin the mixture then stir in cooked green beans and potatoes and onions (optional).

Cook on low stirring occasionally for 15 minutes to coat and warm all vegetables. Season to taste, adding sugar if too sour.

ENJOY!

 

Marilyn's Cheese Fondue

In fondue pot, or in pan over low heat, warm until cheese melts--
Two cans (10 1/2 oz. ea.) condensed cheddar cheese soup
8 oz. processed American cheese, broken up
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard.

Use large cubes of French bread for dunking.

Sprinkle paprika on top of fondue for color.
Leftover fondue is nice over toast for cheese rarebit.

Bon Appetit!!

 

 

Marilyn's Delmonico Potatoes

revised recipe

Ingredients:

8-9 medium potatoes 2-1/4 cup light cream (or milk)
1 teaspoon salt 8 oz. shredded cheddar cheese
1/3 cup butter / margarine 7/8 pkg. Cracker Barrel sharp white cheese
1/3 cup flour

topping:
Italian Bread Crumbs
Melted butter/margarine
Parmesan Cheese

Cook peeled and cubed potatoes in boiling water to which salt has been added, 20-30 minutes, or until tender. Drain & cool. Preheat oven to 375 degrees F. (350 if using glass pan). In large pot, melt butter. With wire whisk, stir in flour until well blended and smooth. Gradually add cream and cook, stirring constantly until mixture is thick and bubbling. Stir in salt, then gently stir in potatoes. Pour mixture in two layers into buttered pan; a layer of potatoes, then shredded cheese and thinly sliced Cracker
Barrel cheese. Repeat layers.

Put a small amount of Parmesan cheese on top of last layer. Use as many Italian bread crumbs as you wish, covered with melted butter so they won't be too dry, and lastly, sprinkle with paprika to brown nicely.

Bake 25 minutes or until bubbly.

Definitely not a diet food...Mmm, Mmm, Good!

 

Peanut Butter Balls

Kids will eat these up! And they are very nutritious too!

Ingredients

1 cup Cheerios, slightly crushed
6 Tablespoons dry milk
1-1/4 cup smooth or chunky peanut butter
1/3 cup honey
1/2 cup powdered sugar

Crush the Cheerios slightly in a plastic bag or food processor.
Place in a medium size bowl. Add remainder of ingredients.
Mix using your hands, food processor or spoon, scraping sides
until mixture is blended. Then, using your hands, roll mixture
into small bite-sized balls. Coat balls with powdered sugar.
Store in refrigerator or freezer until ready to eat!

 

STONE SOUP


This is a fun recipe to do with your kids on a Saturday afternoon.
Start with a clean rock (large enough not to be swallowed!)
and add vegetables according to the story.

Ingredients:

Clean Stone (got have this!)
Storybook
2 pounds ground beef or stewing beef
2 medium Potatoes
2 medium Carrots
1/2 medium Onion
2 stalks Celery
1 Tablespoon "secret ingredient" (Beef Bouillon granules)
1-28 oz. can Tomatoes
1 cup water

Brown beef in iron skillet. Drain fat.
Dice potatoes and slice carrots, onions and celery.
Put all in a pot. Add bouillon and tomatoes.
Cook uncovered for 1-1/2 to 2 hours over low heat, stirring 2-3 times.

Have each child prepare (or place in pot) an ingredient for stew.
They can wash vegetables and slice, peel and chop if old enough.
Ask them to take a small taste of several ingredients before the
stew is cooked. Add other vegetables if you prefer. (peas, green beans, etc.)




More recipes to come soon!

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