Recipes from our Family
Hoppin’ John Soup from Jessica Whittaker 1 lb. sage sausage, browned and drained 1 box Uncle Ben’s long grain & wild rice w/ seasonings 2 cans black-eyed peas (or ½ lb. bag cooked) 1 package dried onion soup mix 1 8-oz. tub light sour cream 4 oz. cream cheese 6 cups water salt and pepper, … Read more
Translated
http://www.familyspice.com/recipe_html/persian_eggplant_stew.html (basic recipe I used)
http://c-marie.suite101.com/persian-eggplant-stew–authentic-recipe-for-khoreshe-bodemjoon-a364970
Firstly the meat does not need to be beef, it can be made with lamb as well (i personally prefer lamb, it has more flavour). The meat is usually boneless, lean, and is cut into pieces of about 2x3x1.5 cm.
Grandma’s Broccoli Cassorole This recipe doubles really well. Many times, you can find broccoli in 20 ounce (or even 16 ounce) frozen sizes. The cheez whiz can is enough for 2 – and, really, what else are you going to use cheez whiz for? Yes, that’s 3 cans of cream of mushroom soup. And, the … Read more
Mix the following together: 3 cups Rice Chex 3 cups Corn Chex 3 cups Cheerios 2 cups Small Pretzels 2 cups Dry Roasted Peanuts 12 oz. (2 cups) M & Ms with Peanuts 1 pound White Almond Bark Melt the almond bark. (I use the microwave melting directions.) Pour over the dry mixture, and stir … Read more
(From Faye Samples) ½ cup white sugar ½ cup white syrup Bring to boil, and set off stove. Stir following into above boiling mixture: 1 cup peanut butter (crunchy) 2 ½ cups rice chex Drop by spoonful onto waxed paper.