• Claire Marie

Food and Family - Gloriously, Marvelous Food!

Updated: Feb 23

As happens in the South, and probably many other parts of the country, food is at the forefront and center of many family get-togethers. Recipe sharing is a must, so one year I offered to post all the recipes enjoyed at Christmas on my (original) website so anyone in the family could easily access them at any time needed. This was also a way to preserve the menu as some of the "recipes" were pretty much heat and eat. Here goes:

TACO SOUP (Tricia)

2 to 2-1/2 pounds ground beef

4 cans whole tomatoes, blended

(or 2 28oz cans crushed tomatoes)

1 can pinto beans

1 package taco mix

1 cup chopped onion

1 can whole kernel corn, drained

1 can kidney beans, drained

1 package ranch dressing mix

Chili powder, to taste (approximately 1/8 teaspoon)

Brown beef and onions. Add all other ingredients and simmer.

Variation: Add 1 can chili-hot beans

PRIME RIB (Mother-Step)


9-1/2 pound prime rib (bring to room temp, then refrigerate a few days and bring back to room temp before cooking), rub with salt, pepper, oregano and parmesan cheese.

Bake at 350 degrees for 2-1/2 hours.

HAM WITH HONEY GLAZE (Mother-Step)


1 pre-cooked honey glazed spiral ham heated at 350 degrees for 1 to 1-1/2 hours.

CROCKPOT MACARONI & CHEESE (Tricia)

1 8oz box macaroni

1 can evaporated milk

1-1/2 cups milk

1 beaten egg

2 cups medium cheddar cheese

2 cups sharp cheddar cheese

butter (approximately 2 tablespoons)

salt & pepper, to taste

Cook macaroni per package directions (with salt) and drain. Mix milk, evaporated milk, egg, 3 cups of the cheese, the macaroni, salt, pepper & butter in a crockpot. Top with the remainder of the cheese. Cook 3-1/2 hours on low.


Today's Variation: Double recipe and use all sharp cheddar cheese, instead of medium sharp cheddar cheese.

LAYERED SALAD (Your's Truly)

1 head of lettuce

3 stalks of celery, chopped

1 small can sliced water chestnuts

Sliced Bermuda onion or chopped green onion, to taste

1 10oz package of frozen peas 2 cups mayonnaise

2 tablespoons sugar

2 teaspoons seasoned salt

2 teaspoons garlic powder

Fancy shredded mozzarella cheese

Sliced hard boiled egg

Bacon Bits

Layer items in order, using the mayonnaise to seal the vegetables. Cover and refrigerate overnight. Top with bacon bits just before serving.


Note: Bermuda onion will offer a strong flavor while green onion will offer a milder flavor. Dealer's choice.

CONGEALED SALAD (???)

1 small package of lime gelatin

1 small can crushed pineapple

1 small can evaporated milk

1/2 cup mayonnaise

1 small (8oz) package cream cheese

1 8oz carton cottage cheese

1 cup chopped nuts

1 teaspoon sugar

Drain pineapple, reserving juice. Heat juice with gelatin until boiling. Pour hot mixture over cream cheese in a large bowl. Stir until cream cheese chips apart. Add remaining ingredients. Mix well. Pour into 8x8 casserole. Chill overnight or for four hours.


Today's Variation: Double recipe, using a 9x12 casserole.

JAMBALAYA BREAD PUDDING with BOURBON SAUCE (Nancy)

1 loaf French bread, torn

1 quart 2% milk

3 eggs beaten

2 cups sugar

2 tablespoons vanilla extract

1 teaspoon cinnamon

1 cup raisins

3 tablespoons butter

Mix bread with milk and soak for 1 hour. Beat eggs with sugar, vanilla and cinnamon. Add to bread mix along with raisins. Melt butter in baking dish to coat bottom and sides. Pour in pudding mix. Bake at 375 degrees for 1 hour.

Sauce -

1 stick butter

1 cup sugar

1 egg beaten

1/4 cup bourbon


Melt butter with sugar, add egg slowly to keep from curdling. Whisk well, remove from heat, cool slightly and add bourbon.

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