Family Recipes

• About 4 Ibs of beef stew
• 1 Heaping T. or more salt
• Chunk of beef suet (about the size of a grapefruit)

Cover well with water and boil for 2 hours or until done. (Skim when starting to boil.)

Remove all meat and suet from broth but put almost all the suet back in broth by rubbing though a strainer with a big spoon. Add hot water if necessary to the juice.

• Add 1 1/2 cups washed rice
• 1 heaping teaspoon anise seed
• 1/4 t. cinnamon
• 1/4 t. ginger
• 1/4 t. pepper

Cook rice covered for 20 minutes.

Cook in broth till done. Add hot water if it thickens too much. Must be real soupy when done. At least a cup of liquid on the rice. The trick is to use all the rich broth up. Add hot water if necessary. Remove big pieces of fat from meat and grind the rest.

Add ground meat to cooked rice. Probably needs more salt now to taste. Stir together well. Pour in a big crock or glassware. (Not in tin or aluminum) Cover almost at once to keep crust off but be sure to leave a little side open for steam to escape. Refrigerate as soon as it cools.

Note: This recipe came from my dad’s side but my mother, Vernie Reisetter, changed it from pork suet to beef. Can be warmed up by adding enough milk to make it soft.

Yields 60 to 70 appetizers

• 10 eggs
• 1 pint cottage cheese
• 1 t. baking powder
• 1 t. salt
• 10 drops Tabasco
• 1/2 c. flour
• 1 Ib. Monterey Jack cheese, shredded
• 1 7 oz. can green chilies, diced
• 1/2 c. melted butter

Preheat oven to 400°. Butter a 9 x 3 inch glass baking dish. In a blender mix eggs, cottage cheese, baking powder, salt, Tabasco and flour. Pour into large bowl and add all remaining ingredients. Mix well. Pour into baking dish.

Bake 15 minutes at 400°, then reduce heat to 350° and bake 25 to 30 minutes longer. Cut into appetizer size squares. Serve warm or cold.

The ingredients listed below are for a 13 or 14 pound tur-key. I usually cook one that is 22 to 25 pounds so I double the ingredients but frequently triple them.
(Use a Ralph’s fresh butter basted turkey which must be ordered several days ahead.)

• Turkey (Washed, drained, salted inside)
• 20 cups white bread (lacking about 6 slices of 2 loaves)
• 1 cup celery
• 1 cup onion
• 3 hard boiled eggs
• Giblets (boiled about 1 hour in 2 qts. of water with 4 teas. salt and onion. Take liver out in 1/2 hour)
• 1 t. pepper
• Sage to taste probably at least 1/3 to 1/2 of a jar for a 22
• 1 1/3 cup melted butter (Don’t use margarine.)
• Hot water or stock to moisten. (If I don’t have enough water from the giblets, I add some to the empty onion pan which flavors it some.)

Toast your bread the night before you cook the turkey. Cut it in small pieces and let it dry out over night. Then combine bread, onion, seasonings, celery, and eggs. Add butter and sufficient liquid to moisten. Toss gently to mix. (Wear surgical gloves.) Add chopped cooked giblets and use giblet stock as a liquid.

I use the Cuisenart for the giblets, celery, eggs, and onion. That cuts down a lot of time.

Stuff and put butter oil on turkey. Wrap turkey in aluminum foil (no leaks) and cook at 450° for allotted time. A 22-24 Ib. turkey takes 3 1/2 to 3 3/4 hours. Open and brown 20 minutes before end of roasting time. (Do not over cook)

See chart for cooking time.

(Outdor’s Note: I have recreated the table for ease of reading but am including the original image below.)

• 2 turkey legs (Wrap in aluminum foil, seal, and cook 2 hours at 400°. Should have enough juice for gravy.)
• 2 boxes of Mrs. Cubbison’s Dressing Mix
• 1/4 cup of margarine
• 1c. water and juice from large jar of sliced mushrooms
• 1 cube of chicken bouillon plus 1/2 c more hot water
• 2 stalks of celery
• 4 boiled eggs
• Chopped onion
• Sliced mushrooms
• Touch of sage

Cook turkey legs first. When almost done, add the dressing and continue cooking for 1 hour at 300°. Add more hot water if not moist enough.

• 1 can Prem or Spam
• 18 soda crackers (broken into small pieces)
• 1/2 lb. cheese (longhorn or mild)
• 2 eggs
• 1/2 onion
• 2 cups milk

Grind meat, cheese, onion. Combine all ingredients and bake 1 hour at 350°.

Note: This was one of Vernie’s recipes which she made quite frequently. Easy to do.

• 1lb. ground beef chuck
• 1/4 c. finely chopped onion
• I small green pepper, finely chopped
• 2 8 oz. cans tomato sauce with cheese
• 1c. water
• 1 8 oz. package uncooked elbow macaroni
• 1 c. commercial sour cream

Place ground meat, onion, and green pepper in a medium-sized skillet over moderately high heat. Add a little oil, if necessary, to prevent sticking. Cook, stirring occasionally, until meat is browned and onion is tender. Reduce heat to moderate; add tomato sauce, water, and macaroni. Cover and cook, Stirring occasionally, until macaroni is tender, about 20 minutes. If necessary, add additional water during cooking to prevent sticking. Remove from heat and stir about one cup of the hot macaroni mixture in skillet and stir to blend thoroughly. Season with salt, if desired. Serves 4.

• 1 can red salmon
• 1 egg cracker crumbs
• Oil for browning

Mix egg with a small amount of water while the oil in the pan starts to heat. Add the cracker crumbs regular crackers broken up) and the salmon. Shape into patties and brown on both sides.

• 1 15 1/2 oz. can red salmon
• 2 envelopes unflavored gelatin
• 2 cups mayonnaise
• 1/2 cup chili sauce
• 2 T. lemon juice
• 1T. Worcestershire sauce
• 1/2 t. dried dillweed
• 1/4 t. pepper
• 1 61/2 oz. can tuna, drained and finely flaked
• 4 hard-cooked eggs, finely chopped
• 1/2 c. pimiento-stuffed olives, finely chopped
• 1/4 c. finely chopped onion
• Party rye bread or assorted crackers (Ritz)

Drain salmon, reserving liquid. Add water, if necessary, to equal 1/2 c. liquid. Bone and finely flake salmon. Set aside. Sprinkle gelatin over reserved salmon liquid. Place over hot water and stir to dissolve. In a mixing bowl, gradually blend dissolved gelatin into mayonnaise. Stir in chili sauce, lemon juice, Worcestershire sauce, dillweed and pepper.

Fold in flaked salmon, tuna, hard-cooked eggs, olives, and Onion. Turn into a 6 cup mold. Chill till firm. Unmold. Garnish with additional pimiento-stuffed olives, if desired. Serve with party rye bread or Ritz crackers. Makes 6 cups.

• Pot roast
• Potatoes
• Carrots

Flour the roast and brown in an electric skillet. Add the potatoes and let them brown also. The carrots should be put on the top of the meat. Cover and cook for 2 1/2 hours to 3 hours. Make gravy from the juice of the meat. Potatoes and carrots should be turned over a couple of times during cooking. Meat should also be turned so it won’t burn.

Leftovers can be made into hash.

(Radio D. J. Robert W. Morgan’s recipe)

• Pork roast, 3 to 4 Ibs. no fat
• 8 to 10 qts.. sauerkraut (This is probably too much-Kruegermann’s all natural from Alpine Village is best)
• Hot dog buns
• Hot dogs (As needed)
• Mashed potatoes

Use a large roasting pan with a tight cover. Put 1/2 of the sauerkraut in the pan, then the roast, and then cover with the rest of the sauerkraut. Cover and cook in oven for 12 hours (no longer than 16 hours) at 175°. (Add beer if it needs more liquid). Put on at midnight. Cook at 300° for last three hours. Put the hot dogs in for the last 15 minutes. (Serve about 1:00 P.M. on New Year’s Day,)

Steam buns and make potatoes. Put sauerkraut over the potatoes or put the potatoes on the side.

This is great for a large group on New Year’s Day or when people want to eat at different times.