Oh, we've got a lot of multi-generation family favorites. I won't monopolize the thread by posting all of them, but here are a few:
Chicken With Potatoes and Olives
3-4 medium red potatoes, peels on, cubed
8-10 green olives, chopped
1 Tbs Rosemary
3-4 Tbs chopped parsley
2 cloves garlic minced
3 anchovies mashed
1 Tbs capers
3 Tbs Olive oil
1 3 lb chicken
Mix everything but chicken. Put in roasting pan. Cut up chicken (halved or jointed) and lay over potato/olive mixture. Bake at 375 for 1 hour and 15 to 1 hour and 30 minutes.
Broccoli-Rice Casserole
1 ¾ cups uncooked rice, either white or brown
¾ cup chopped onion
¾ cup chopped green pepper
1 cup chopped celery
4 Tbs. butter or margarine
2 (10-oz.) packages of frozen chopped broccoli
1 (8-oz.) jar of Cheese Whiz
1 (10 ¾ oz.) can cream of chicken soup
1 (10 ¾ oz.) can cream of mushroom soup
1 (3-oz.) can mushrooms, chopped
Optional: 1 cup cooked chicken, cut up or shredded
Cook rice according to directions. While rice is cooking, sauté onions, green pepper and celery in butter or margarine. Cook broccoli, drain and combine with Cheese Whiz, sautéed vegetables, undiluted soups and mushrooms (and chicken, if using). Fold in cooked rice and pour into 3-qt. casserole dish. Bake 30 minutes at 350⁰. Can be assembled a day ahead and baked just before serving, but if you do this, plan on an extra 15-20 minutes in the oven.
A few months back, I posted another of our favorites called
King Ranch Casserole here:
http://www.city-data.com/forum/19167404-post11.html
Grandma's Pancakes
1.5 c. flour
1.5 Tbsp. sugar
1 Tbsp. baking powder
0.75 tsp. salt
2 eggs
1 cup milk
Sift dry ingredients into large bowl. Make a well in the flour mixture and drop the eggs into the well. Mix together with fork, gradually adding milk. Stir well.
Heat griddle to medium and spray with pan spray. Drip a bit of batter onto the griddle to test for heat level; if it puffs up relatively quickly, the griddle is hot enough. Ladle the batter onto the griddle and let cook for several minutes. Cakes are ready to flip when bubbles near the edge pop and hold their shape. Flip and cook until the underside is golden, then serve with butter and syrup.
Variations: use an extra tablespoon or two of milk when mixing up, then immediately after pouring a ladle of batter onto the griddle, sprinkle blueberries, cut-up strawberries, toasted pecans, crisp-fried bacon bits or chocolate chips over each cake. The batter will puff up around the added bits and engulf them.
Oatmeal Cake
1 c. dry old-fashioned oatmeal
1 1/4 c. boiling water
1 stick butter
1 c. firmly-packed brown sugar
1 c. white sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped walnuts
Preheat oven to 350 degrees. Spray a 9x13x2 pan with non-stick cooking spray.
Place dry oatmeal in a small, heat-resistant bowl and pour the boiling water over it, mixing just to moisten all the oats. Let stand for 20 minutes.
In a large mixing bowl, cream the butter with the brown and white sugars, then add the eggs one at a time, blending well after each. Add the oatmeal and combine thoroughly. Sift the flour, cinnamon, baking soda and salt together, and gradually add to the oatmeal mixture, scraping down the sides of the bowl often. Stir in the chopped nuts.
Pour batter into prepared pan and smooth out to corners. Bake at 350 for 35 to 40 minutes. During the final ten minutes of baking time, start preparing the broiled topping.
Broiled topping
1 stick butter
1 c. brown sugar
1/2 c. milk
1 tsp. vanilla extract
1/2 to 1 c. chopped walnuts
1 to 1 1/3 c. cocoanut
Melt the butter in a small saucepan over low heat. Add the brown sugar, milk and vanilla, and stir until the sugar is just barely dissolved. Add the walnuts and cocoanut, stir to combine, and then turn the flame down to the lowest setting, just to keep it warm until the cake is done.
As soon as the cake comes out of the oven, spoon the topping evenly over the hot cake, spreading the mixture out to the edges and the corners. Turn the oven up to the “Broil” setting and move the rack up to a position about 6” below the broiler elements. Return the cake to the oven on the upper rack, and broil until the top is golden-brown and toasty looking. The broiling time will vary from three to ten minutes, depending on your oven – watch carefully to be sure it doesn’t burn!
And this final one is the recipe that my co-workers used to beg me to make up for our boss on the day he was deciding annual bonuses. He LOVED-LOVED-LOVED these things, could go through an entire batch in a single afternoon, and was always a
very happy camper by the end of the day.
Bourbon Balls
1 (12-oz.) box vanilla wafers
1 cup powdered sugar, sifted
1 cup pecans, chopped fine
½ cup cocoa powder, sifted
3 ******* bourbon
3 Tbsp. dark corn syrup
Additional powdered sugar for coating
Crush the vanilla wafers very fine. Combine powdered sugar, pecans and cocoa in a medium bowl and mix well. Mix the whiskey and corn syrup together in a separate container, then pour over the dry ingredients. Blend well – should be very hard. Roll into small balls, and roll the balls in the additional powdered sugar. You will want to spray your hands with pan spray; the chocolate mixture is very sticky.
Store in a tightly covered container or in a Zip Lock bag in the refrigerator.
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Dessert Recipe
