melton family all-time favorite recipes 2016

©Melton Family All-Time Favorite Recipes 2016

From

The Melton Family All-Time

Favorite Family

Recipes 2016


Grandma Eve’s Potato Soup

Cook: bacon in stock pot. Remove, leaving drippings. Add: 1 large onion, chopped 2 stalks celery, chopped 8 red or 5 medium potatoes, cubed 1-1½ quarts water A generous amount of Italian parsley 2 t imported hot smoked paprika 1 t Salt & Pepper, to taste 5 T sour cream

In stock pot, cook bacon. Sauté onion and celery on low in bacon drippings. Add water and salt and bring to a boil. Add potatoes, parsley, spices to taste. Grandma’s recipe was a thinner broth. Cook longer to thicken up the soup. Drop dumplings in boiling broth. Cool the soup and add sour cream. Add 2 leeks and carrots, if desired.


Grandma Eve’s Potato Soup Dumplings

Mix: 1 egg Pinch of salt 3-4 T flour Water

Beat ingredients together with a fork into a thick, pasty consistency. Drop them into boiling broth. They pop to the surface when they are done. It’s pretty quick. Cool the soup and add the sour cream. The egg dumplings are everyone’s favorite part.

Grandma Eve’s mother Ivka was from Hungary, and her husband Milan was from Serbia. We don’t know if this 200-year-old recipe is Serbian or Hungarian; what we do know is everyone loves it! Add sausage or salad as a side dish. Scales nicely for a crowd.


Savory Beef Stew

1½ pounds of beef stew meat braised in olive oil; simmer in ¾ C water for 1 hour

Add: 1 lb. rainbow carrots, sliced 1 lb. mini medley potatoes 1 white onion + 1 red onion, quartered 2 stalks celery 3 Cups of water with 3 teaspoons Better Than Bouillion Beef 10 oz. peas Spice: 1 t basil, ¼ t salt, 1 large clove minced,

1 bay leaf, 1/8 t allspice, ¼ t lemon juice.

Bring to boil, then simmer 45+ minutes. Add flour or cornstarch to thicken.


Nuts & Bolts

2 C Cheerios

2C Chex (Rice, Corn, Wheat)

2 C pretzel sticks

1½ C Nuts, mixed

1/3 C melted butter

1 T Worcestershire Sauce

½ t celery salt

½ t garlic powder

Fill oblong pan with mixture. Melt butter and

seasons, pour over mixture. Bake 30 minutes at

250, stirring after 15 minutes.


Zucchini Nut Bread

Beat 3 eggs until light, then beat in

2 C raw or brown sugar

Sift 3 C unbleached flour

1 t baking soda 1 t baking powder

1 t salt 1 T cinnamon

Add 2 C zucchini, chopped

1 C chopped nuts

1 C oil 1 T vanilla extract

Beat egg mixture. Sift dry ingredients. Add oil,

vanilla, zucchini, and nuts. Fold in eggs. Fill loaf

pans. Bake 1 hour at 325.


Potluck Pasta Salad

Boil 1 bag Wacky Mac Veggie Spirals

½ bag Green Peas

6 oz. Ripe Black Olives

Cut 1 Zucchini Squash

1 Red Sweet Pepper

8 oz. Tillamook Smoked Cheddar Cheese

1 basket Grape Tomatoes, sliced in half

1 Red Onion Add 1 bottle Zesty Italian Dressing

Prepare macaroni, slice and dice veggies and

cheese. Put in bowl, add dressing, toss and chill.


Crustless Egg & Cheese Quiche

Beat 10 eggs with a mixer in large bowl

Grate 1 lb. Monterey Jack Cheese

Add ½ cup flour

1 t baking powder

1 t salt

1 pint (2 cups) cottage cheese

¼ C melted butter

2 cans (4 oz size) diced chili Add ingredients to egg mixture and beat again until

blended. Pour into casserole dish. Bake at 350 until

solid, about 45 minutes. Serve with sparkling wine.


All-Natural Strawberry Lemonade

4 large strawberries, halved 1 T white sugar 3½ Cups water ½ Cup white sugar 1 Cup organic lemon juice Place strawberries in a blender and top with 1 Tablespoon of sugar. Add 3½ Cups water, 1/2 Cup more sugar and 1 Cup lemon juice. Blend until smooth. Serve over ice with a slice of lime.


Potatoed Eggs

Slice a medley of colors of baby potatoes

Beat 5 eggs and ¼ C water

Cook sliced potatoes in Extra Virgin Olive Oil

until crispy, about 15 minutes. Add egg mixture

and cook until done. Salt and pepper to taste. Scale

to crowd. Great on the camp stove, for a rustic

breakfast, or for company.


Creamy Basil Dressing & Tomatoes

¼ Cup rice wine vinegar 1 t lemon juice

1 t shallot, minced ½ Cup basil, torn

1 t sugar ½ Cup olive oil

Fresh ground black pepper sea salt

4 large fresh tomatoes

Blend all ingredients in a food processor.

Serve dressing drizzled over four large thickly

sliced fresh tomatoes.


Christmas Plum Pudding

Buy 1 package Walker’s Christmas Pudding

Prepare plum pudding as directed.

Place on plate with steep edge. Douse with brandy.

Light the brandy with a match. Scoop the

flaming brandy with a big, long-handled

spoon over the pudding until it goes out.

Serve.

Top with chilled Brandy Butter Hard Sauce.

I have a family recipe for Plum Pudding that serves

30+. I’d be happy to send it to you.


Rum Sauce for Christmas Pudding

1 Cups whole milk 1 T cornstarch

1/4 Cup heavy cream 1 T dark rum

1/4 Cup superfine sugar

Blend a little of the milk with the cornstarch in a

small bowl.

Add this to a small non-stick saucepan with the rest

of the ingredients, bring to a boil, stir as it

thickens.

Serve warm with Christmas or bread pudding.


Brandy Butter for Plum Pudding

12 T unsalted butter, softened 1-1/3 C sifted powdered sugar 5 T brandy or Armagnac Whisk 12 Tablespoons unsalted butter, softened, in a bowl until it is really light and mousse-like, using a hand blender. Add 1-1/3 Cups powdered sugar, sifted, and whisk again. Gradually beat in the 5 Tablespoons of brandy until you have a smooth creamy butter. Transfer to a bowl, cover, and chill until required. Take the butter out of the fridge about20 minutes before serving. Serve with Christmas pudding.


Secret Family Recipe Roast Beef Rub

Mix 2 t dill weed 1 t salt

1 t rosemary 1 t oregano

¼ t pepper Slit roast with knife and insert 1 clove garlic. Rub

roast with rub. Braise the roast in fry pan. Bake at

350F 18-22 minutes per pound. After the roast

reaches 135F, remove and cover with tent of

aluminum foil. Cook until meat thermometer

reaches desired temperature. Let stand 15-20

minutes before carving. Spoon hot juices over

roast, remove garlic, and rub roast with it again.


Orange Sauce For Butter Rolls

Mix ½ C sugar

2 t orange peel (use a zester)

2 t orange juice

½ C butteer, melted. Melt butter, then add sugar, orange peel and

orange juice. Slit butter rolls almost all the way

down. Arrange in pan. Drizzle over butter rolls.

Bake at 350F for 15 minutes. Serve. They’ll be

gone in no time, so make extras.


Horseradish Sauce

This horseradish sauce is excellent with roast beast and the secret family roast beast rub. Start with 1-2/3 cups Bellwether Farms crème fraîche.

Add: 2-3 tablespoons finely grated fresh horseradish.

Blend together and season with salt. Transfer to a clean bowl, cover, and chill until required.


Homemade Chocolate Syrup

Sift ¾ C cocoa powder

1½ C sugar

¼ t salt

Mix in 1½ C water

2 t vanilla extract Combine ingredients in a 2-3 quart sauce pan,

mixing with a whisk until smooth. Cook over

medium heat, stirring until it boils. Continue

stirring and boil 1-2 minutes. Remove from heat.

Add vanilla. Cool completely to thicken. Pure,

delicious richness, with no HFCS.


Pop’s Pancakes

Sift flour – into measuring cup, that is – then sift dry

ingredients together. Now remember to melt butter. Put

eggs into mixing bowl. Fish out bits of shell. Beat the

bejazzers out of ‘em and add some milk, then flour,

alternating until done. Add shortening. Let stand until

griddle ready. You may have to add more milk. Note: Q

for 5 is light for 5 adults! –Dick Brame FOR: 1 2 3 4 5 6

FLOUR 1C 1-1/4C 1-1/2C 1-3/4C 2-1/4C

BAKING POWDER USE 2t 2-1/2t 3t 3-1/2t 4-1/2t

SUGAR A 1-1/2 T 2T 2-1/2T 3T 4-1/2T

SALT MIX 1/2 t 3/4t 3/8t 1t 1-1/4t

EGG 1 1 2 3-Feb 4-Mar

MILK 1/2C 3/4C 7/8C 1C 1-1/4C

MELTED BUTTER 2-1/2T 3T 3-1/2T 4T 5T


Pop’s Homemade Pancake Syrup

1 part brown sugar

1 part white sugar

1 part water

Creat a mountain out of the brown sugar, then

make it snow, then make it rain. In other words,

combine ingredients in a 2-3 quart sauce pan with

the kids. Cook over medium high heat until it

boils. Boil 1-2 minutes. Remove from heat. Cool

to thicken. Serve with Pop’s Pancakes or waffles.


Pop’s Guacamole

2 large avocados, peeled and seeded

Juice of one lime or lemon (3T)

1 medium tomato, quartered

½ small red onion, quartered

1½-3T diced jalapeno peppers

1 t salt

Put all ingredients in food processor and chop until

desired consistency. Serve with vegetable tray,

chips or as a dressing. Even the baby loves this

spicy guacamole!


Hearty Chicken Noodle Soup

1-1½ pounds cooked chicken

1 chopped onion, browned

6 C water 2 cubed potatoes

1 can green beans 1 can red beans

1 T basil 1 T oregano

1 T salt 1 clove garlic, minced

2 t dry sherry 1/8 t pepper

1 C pasta

Mix ingredients in a large pot except pasta. Bring to

a boil. Cover and simmer 2 hours. Add pasta 20

minutes before serving. Great for crowds, leftovers.


Homemade Baked Beans

1 lb. Red Beans Directions: Soak beans overnight

1 lb. Bacon in a container covered with water

1 large Onion, chopped abnd store in fridge. The next

1 Jalapeno, chopped day, preheat over to 250F. Put

¼ C Tomato Paste oven-safe pot over medium heat

½ C Dark Brown Sugar and cook bacon, onion and

¼ C Molasses jalapeno about 5 min. Stir in

Vegetable Broth tomato paste, brown sugar and

¼ t Cayenne Pepper molasses. Drain beans; reserve

1 t Black Pepper water in measuring cup. Add

2 t Sea Salt beans to pot. Add enough

vegetable broth to total 4 Cups and

add to pot. Heat on high to boil. Add cayenne, pepper and salt.

Stir and cover pot with lid. Cooked for 8 hours in a slow oven.


Grandma’s Homemade Blueberry Cookies

1 Cup Fresh Blueberries or Huckleberries

Sift together 2 C flour, 2 t baking powder, ½ t salt

Cream ½ C shortening, 1 C sugar.

Add ½ t grated lemon rind.

Add 1 egg, ¼ C milk and flour mixture, alternating.

Fold in blueberries or huckleberries.

Put on baking sheet by teaspoon.

Bake at 375 for 10-15 minutes.

(Mom greased the pan.)


Cranberry-Raspberry Spinach Salad

10 oz. Fresh Spinach with stems removed and torn (8 C), ½ C Broken Walnuts, ¹⁄₃ C Dried Cranberries, ¼ C Sunflower Seeds, 3 Green Onions, thinly sliced.

Dressing Blend 10 oz. of Red Raspberries in processor until smooth; strain to remove seeds. In medium saucepan, combine ¼ C sugar, 2 t cornstarch, ½ C cranberry-raspberry drink, strained raspberries, ¼ red wine vinegar, ¼ t celery seeds, ¼ t ground cinnamon, and ¹⁄₈ t ground cloves. Cook and stir over medium heat until think and bubbly; cook and stir for 2 minutes more. Transfer to a non-metal container and chill for at least one hour. To serve, toss salad ingredients together in a large bowl and drizzle with some of the dressing. Toss again to coat evenly.


Oregon Pinot Noir Cranberry Sauce

10 allspice berries, cloves and peppercorn, ground

4 Cups Bandon, Oregon, cranberries

1-1/2 C David Hill Estate Pinot Noir

1 C brown sugar, 1 C Arte’s wildflower honey, 1 C

orange juice, 6 1x3” strips orange zest removed with a

vegetable peeler, 2 4-inch rosemary sprigs, 1 small

cinnamon stick, 1 vanilla pod split with paring knife and

seeds scraped off with back of knife. Bring to boil,

reduce to simmer. Cook until cranberries have burst and

liquid thickens slightly, about 15 minutes. Remove from

heat and discard zest, rosemary springs, cinnamon stick

and vanilla pod. Cool.


Banana Nut Bread Combine 2 cups flour

1 ½ t baking powder

½ t baking soda

¼ t ground cinnamon

1/8 t nutmeg

Add 2 beaten eggs

½ cups mashed bananas

1 C sugar

½ C melted butter

¼ C chopped nuts

Mix together. Bake 350F for 55-60 min. in a

greased 9x5x3 loaf pan.


Cranberry Orange Nut Bread

Sift 2 C all-purpose flour 1 C sugar

1 T baking powder ½ t salt

Add 2 t finely shredded orange peel to mixture

Beat 1 C orange juice ¼ C cooking oil

1 egg

Fold in 1 C coarsely chopped cranberries

¾ C chopped walnuts, almonds or pecans

Grease and flower the bottom and ½ inch up sides

of loaf pan. Spoon batter into prepared pan. Bake 50

minutes at 350ºF. Makes 1 loaf, or 4 mini loaves.


Kitchen Tip

Recipe cards stay clean with a fork

and glass or a pants hanger, and are easy

to read.

melton family all-time favorite recipes 2016

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