This is probably the best recipe for pizza that we have found. It is also very easy. Years ago, Andrea wrote the recipe down from memory. For the longest time we just mixed everything and used the dough immediately, but Andrea learned in culinary class to let the dough sit overnight and the crust is much better.
My brother Joe used to love chicken grilled this way and often had extra in the freezer.
It is similar to the chicken we can get at the fair. It uses an easy marinade and is best if made early morning.
While in Colorado, I asked for some recipes from relatives. This is a recipe in Grandma Reble’s handwriting with “Mother’s recipe 8/18/76” written on the top. It would be fun if we could learn where Grandma Porter originally found this recipe.
The crackers help to stretch out how much meat you need. Some of the family liked it as is and did not want changes. Others thought to use less crackers or more meat.
We like it best with tomato sauce with sauted onions over the top. Serve with a fresh salad and either garlic bread or your favorite grain.
I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.
This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.
For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.
We were given this recipe during the McGuire 2003 family reunion. We have adapted it a little, but tried to keep it very close to the original. Serve with saltines or your favorite corn bread.
For class this week, Andrea learned about goulash and stews. We discovered there are two types of goulash. American goulash uses elbow noodles and hamburger but Hungarian goulash is more like a stew.
We decided to try making Hungarian goulash. It was simple and very good. Our recipe had a lot of liquid. If you prefer less liquid, reduce beef broth or simmer with the lid off. Another good option is to strain some of the liquid before serving and enjoy the broth for another meal.
As the weather cools down, hot soup is a very easy and filling meal. This recipe has been adapted from a recipe that Mom M. gave to Angie who passed it on to me.
The turmeric is very subtle and more could be added easily without overpowering the other flavors. If you like ginger and garlic, go sparingly at first. They are not super strong, but will quickly overpower the chicken.
Serve as is with some fresh bread.
Needing a quick meal, we threw this together one night. If you have time, this is best if you prepare it a day ahead and then reduce to desired thickness while reheating the next day.
Serve with a green salad on the side and corn bread.
We use our homemade chili powder, but feel free to use your own special blend.
Miss Jili is a friend of ours from China. We enjoyed having her over and sharing recipes with us before she moved to finish her schooling. This is a favorite recipe of ours.
Even though egg rolls seem to be difficult to make, they really are not. They come together pretty quickly also. Since they are treats that we rarely make, we fry them, but you can also bake them if you prefer.
If you prefer, substitute the pork for chicken or mini shrimp. They are great without meat also!
