Mussels in White Wine and Garlic

Recipe Name:  Mussels in White Wine and Garlic

Story:  I can very vividly remember Aunt Julie teaching me how to make this in the early 2000s in the Snellville house and at her house in Decatur.  I believe she learned this recipe from her trip to Italy and modified it a bit to her liking.  For years when I would travel home for the holidays, I would stop by their house in Decatur on my way back to Nashville, and then go to the Dekalb Farmers Market, where I would pick up fresh mussels, place them in my cooler for the drive home, so that I could cook this recipe for dinner when I returned home.  The recipe isn't very precise, because it is more about creating a nice steam / dipping sauce and just steaming the mussels.  As such it is more of an "art" then a "science," which is one of the many things Julie taught me about cooking.

Years you've been making it:  Since roughly 2000

Author / Creator:  Aunt Julie

Submitted by:  Dustin

Ingredients:  

• 2-3 pounds cultivated mussels (up to 4)
• 3-4 tablespoons butter
• 1-2 tablespoons good olive oil
• 4-6 large shallots, finely chopped
• 4-6 cloves garlic, finely chopped
• 1 tablespoon fresh thyme leaves
• 1-2 cups good white wine
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Directions:  

1. Clean mussels of any debris and debeard (see notes below)
2. Melt butter and olive oil together over medium heat
3. Add shallots and saute for a few minutes
4. Add garlic and saute for 1-2 minutes
5. Add thyme, wine, salt and pepper and bring to a simmer
6. Add Mussels, cover and cook until opened (usually 5 - 10 mins or so)
7. Remove Mussels with a slotted spoon to a serving dish, if any do not open discard them
8. Reduce the remaining liquid for 5 - 10 mins until desired richness
9. Poor reduced sauce over Mussels and serve with good crusty bread for dipping!

Notes:  

Cleaning / Debeard mussels:

Place the mussels in a colander in the sink and run water over them, using your hands or a clean scrubbing brush to rub off any debris like seaweed, sand, barnacles, or mud spots that could be on the shell. If you find any mussels with open shells, lightly tap that mussel against the side of the sink. If the mussel closes up again in response to this turmoil, it's alive. If it doesn't move, discard it.

The "beard" of a mussel is the clump of hair-like fibers that sprouts from the shell. Often farm-raised mussels will come debearded, but even so you'll want to check that there aren't some pesky ones hanging on. To remove the beard from the mussels, grab it with your thumb and forefinger and tug it toward the hinge of the mussel shell. You can also use a knife to gently scrape away the beard.

Hamburger Stroganoff

 

Recipe Name:  Hamburger Stroganoff

Story:  Please add a comment below if you have a story / memory of this recipe.

Years you've been making it:  Unknown

Author / Creator:  Patricia, Mom, Maka, Grandma

Submitted by:  Dustin

Ingredients:  

• 1/2 or 1 cup minced onion
• 2 cloves garlic or garlic salt
• 1/2 cup butter
• 1 lb ground chuck
• 2 Tbls flour
• 2 tsp salt
• 1/4 tsp pepper
• 1 cup sour cream
• 2 tsp minced parsley
• 1 8oz can sliced mushrooms
• 1 can cream of chicken soup

Directions:  

1. Saute onion and garlic in butter
2. Pour off butter and save it
3. Add meat and brown
4. Pour off fat and add butter you saved
5. Add flour, salt, pepper, and mushrooms
6. Cook 5 mins
7. Add soup and simmer uncovered 10 mins
8. Stir in sour cream
9. Heat through and sprinkle with parsley
10. Serve with noodles or rice

Notes:  

This recipe was by request from a comment on the handwritten post linked below.  If you have other recipes you would like posted, please comment / let me know!  Also, if you have a memory of a recipe that isn't in the list, please let me know and I will see if I can find it, there were many recipes that were print outs and not handwritten.  Thanks!

https://heritagesoup.blogspot.com/2019/12/patricia-bisset-handwritten-recipes.html

Mother's Roast Lamb

 

Recipe Name:  Mother's Roast Lamb

Story:  This is a photocopy of a recipe James' mom wrote.  She put together a book of all of her favorite recipes and the book was distributed to her kids after her death.  James said he ate this throughout his life, at least a couple times a year.  So the recipe is about 50+ years old.

Years you've been making it:  Since 1970+

Author / Creator:  Martha Katz

Submitted by:  Chelsea and James

Ingredients:  

• Half / Whole leg of Lamb
• Garlic cloves
• Small jar of Dijon mustard
• 1 cup of strong coffee
• Instant coffee (optional, see note)

Directions:  

1. Pierce the skin of a whole or half leg of lamb in 10 to 20 places, depending on size of roast
2. Insert a slice (1/4) of a garlic clove under the skin in each slit
3. Slather the entire roast with Dijon mustard (a whole small jar)
4. Cook in an open roasting pan at 350 for 30 minutes per pound
5. When half baked, pour 1 cup of strong coffee over the roast (makes dark gravy)
6. Baste frequently
7. Add some sour cream to the gravy

Notes:  

James remembers his mom using instant coffee too - coating it on the mustard before roasting.

Recipes from Enrica Rocca Cooking School

Recipe Name:  Recipes from Enrica Rocca Cooking School

Story:  These are recipes from the cooking school that Julie attended back in 2008.  Kristy found an email from Julie where she had attached the recipes that she had learned.  I had previously pulled out a couple of specific recipes that had memories, but there are so many great recipes in here I felt it warranted posting the attachments for everyone.  A couple of quotes from family members:

"Wow Kristy !

I look forward to reading these more thoroughly.

I think all the recipes Julie, the boys and me cooked are in these two documents.

Love Suzy"

"Hi Kristy,

What a find!

It brings back so many great memories that I had with Julie in Venice!  She was at cooking school and I was at the mosaic school.  One day I took the water taxi to join her and Enrica Rocca …. It was at the end of the cooking day and waiting for me to taste and savor was the risotto with wild mushrooms!  It was heavenly.  And, once home Julie made this recipe often.  Always good.

Also, once home and for several years, Julie made the homemade tomato sauce!  I don’t know how she did it in her small kitchen!  I have a feeling the dogs had a lot to lick up!

Dustin, one of the things Enrica did with Julie was take her to the market and teach/share with her what to look for when buying everything from vegetables, meat, fish, cheese, etc.….

Kristy, thank you so much for sharing.

Love,

Sheila"

Years you've been making it:  Since 2008

Author / Creator:  Enrica Rocca, Julie

Submitted by:  Kristy

Notes:  

See document links below for the many recipes and teachings:

Enrica Rocca Cooking School, Sept 22-25, 2008:

https://drive.google.com/file/d/0B2UZje811CJLSjFDRkhzSG1uODdjMXdkX1pMV1M0YlpuaTcw/view?usp=sharing

Making Cooking More Fun, Final Version:

https://docs.google.com/document/d/1a67M4LdJn3WCS7cX7pw72ukliquWV1gmYauYq2qqNUE/edit?usp=sharing

Lasagna

Recipe Name:  Lasagna

Story:  I started making the classic lasagna from the back of the pasta box and over the years have modified it. I have made this since the boys were young so one of the modifications I have made is to add spinach to increase the nutritional value. Sometimes I even made it without meat but I think the families preferred method is with both meat and spinach. It is one of Dustin’s favorite meals.

Years you've been making it:  At least 25 years

Submitted by:  Suzy/Mom

Ingredients:

• 1 package Lasagna noodles
• 2 jars Tomato sauce ( I usually use organic tomato basil sauce)
• 1 lg. container of ricotta cheese
• 2 eggs
• 2  8oz pkgs. shredded Mozzarella cheese
• 2  5 oz. pkgs. shredded Parmesan cheese (you can also use a combination of Romano and Parmesan cheese)
• 1 frozen pkg. of shredded spinach
• 1lb ground beef
• ¼ medium onion chopped
• 2 cloves of garlic minced or 2 tsp. prepared minced garlic
• Olive oil
• Wax paper
• Glass pan 8x11.5

Directions:

1. Cook the frozen spinach for 4 minutes in the microwave. Place in a colander to drain and squeeze as much moisture out as possible
2. Sauté ground beef, chopped onion and garlic. Drain and let cool
3. Fill a large pot of water and begin bringing it to a boil. 
4. Prepare the cheese mixture: beat the two eggs, mix with the ricotta cheese, 1 cup of mozzarella cheese and ½ cup of parmesan cheese.
5. Lay out wax paper on the counter and brush a thin layer of olive oil on it.
6. When the water starts to boil add about 1 Tb.s of olive oil, then begin adding the noodles alternating the direction, cook for about 5 minutes or until flexible
7. Remove the noodles with tongs onto the wax paper. 
8. Heat the oven to 350 degrees

Constructing the lasagna

1. Place a small amount of sauce in the bottom of the pan enough to spread a thin layer
2. Place 3 noodles on the bottom of the pan, slightly overlapping
3. Take a tablespoon and put dollops of cheese mixture on the noodles with a small space between each dollop
4. Sprinkle half the ground beef, then half the spinach over cheese
5. Pour half a jar of sauce over everything
6. Sprinkle ½ cup of mozzarella and a ¼ cup of parmesan cheese over the sauce.
7. Top with another layer of noodles
8. Repeat as above
9. Top with last layer of noodles, half a jar of sauce, ½ cup of mozzarella and ¼ cup of parmesan cheese

Bake:

1. Cover with tinfoil and bake for 1 hr. 
2. Remove foil and bake for another 15 minutes
3. Let sit for about 15-20 minutes before serving

Notes:

You will not use all of the cheese mixture.

Sometimes I add some oregano or parsley to the ground beef particularly if I have fresh herbs.

Today they have non-stick tinfoil which is best to use or else some of the cheese will stick to it. 

This makes a lot easily for 6 people but what is left over can be frozen for latter.

Potato Pancakes (Placki Ziemniaczane)

 

Recipe Name:  Potato Pancakes (Placki Ziemniaczane) 

Story:  Christina is one of my good friends in Nashville.  We met through work roughly 10 years ago.  We both share the love of cooking, and she has made these potato pancakes many times and they are incredible!  The Whittier family on Grammy's side is also Polish / Russian, so I imagine our family also made something similar back in the day.  I asked her for Christmas if she wouldn't mind sharing the recipe.  Here is her story:

This recipe has been made by my family for generations, starting in Poland and moved to the states along with them. Since moving away from Chicago and not having immediate access to Polish food here in Nashville, I tend to get crazy cravings for anything Polish. This dish instantly brings me back to being a child in the kitchen with my Babcia and eating all of her wonderful cooking.

Years you've been making it:  Since 1999

Author / Creator:  Christina Timis

Submitted by:  Dustin

Ingredients:  

• 2.5 lbs Russet potatoes
• 1 Medium Yellow Onion
• 1 Egg
• ½ cup All Purpose Flour
• 2 tsps Salt
• Pepper to taste
• Canola Oil
• Sour cream (used for dipping)

Directions:  

1. Wash and peel potatoes
2. Using a hand grater, grate the onion and potatoes using the finest side of the grater into a bowl.
3. Add the egg, flour, salt and pepper and mix together thoroughly. Depending on how liquid the mixture is, you may need to add a little more or less flour, but you want this to have a pretty thin consistency.
4. In a large frying pan, heat up the oil over medium-high heat
5. Add the potato batter to the oil, ¼ cup per pancake.
6. Using the back of a spoon, spread the batter until the pancake is about 1/4 inch thick.
7. Fry for about 3 minutes per side, until they are nice and crispy.
8. Place the pancakes on paper towels (sprinkle with a little bit of salt, optional) to drain while you fry the rest of the batter.
9. Serve with sour cream and enjoy

Notes:  

These are great used as a side for dinner, but also reheat very nicely in a toaster oven for breakfast or lunch!

This is the side of the grater to use:

This is the consistency you're going for:

A picture of the pancakes while cooking:

Dill Pickles

Recipe Name:  Dill Pickles

Story:  Who doesn't love a good pickle?  Pickles go great with BBQ, so ever since I have been bbq'ing I have been crafting / refining this pickle recipe.  I now make them in pretty large batches, as friends and family love these pickles.  Needless to say, they're my "secret" recipe, but now not so secret!

Years you've been making it:  Since 2010 or so

Author / Creator:  Dustin

Submitted by:  Dustin

Ingredients:  

• 1 cup water
• 1 cup distilled white vinegar
• 1 Tbls kosher salt (10g),  plus 1/8 cup (20g) for cold water
• 2+ tsp whole yellow mustard seed
• 2+ tsp whole black peppercorns
• 1 medium glove garlic, smashed
• 1+ tsp dill seeds
• 1 sprig of fresh dill
• 2 to 3 persian cucumbers (roughly 270g)

Directions:  

1. Add 1/8 cup of salt to large bowl, add 1 to 2 cups hot water to dissolve salt, then fill with cold water and lots of ice
2. Slice cucumbers on mandolin, I prefer 3/16" thick setting, though this is a personal preference
3. Add sliced cucumbers to large bowl of salted ice water, this helps keep the cucumbers crisp and they take in some of the salt
4. Combine water, vinegar, 1 T salt, mustard seed, black peppercorn, garlic, and dill seed into a sauce pan over medium high heat
5. Bring to a simmer, simmer for 2 mins, then turn off heat and let rest for 5 mins
6. Add fresh dill sprig to a 24 oz tall wide mouth ball jar
7. Drain cucumbers and add to ball jar until loosely packed
8. Add pickling liquid to ball jar until the cucumbers are fully covered and to about 1/4 in from top of ball jar, ensuring that you get the garlic and all of the spices in the jar
9. Close and seal with lid and place in refrigerator for at least 3 days before eating 

Notes:  

These pickles are best after 1 week or more, and at their peak in my opinion at about 2 weeks+.   For the first week or so, every couple of days I will gently shake the jars to make sure the flavorings are well dispersed.  Since they are vinegar refrigerated pickles, they will last in the fridge for quite some time (even as much as 2-3 months).  Though they never last that long for me!

You can scale this recipe up pretty easily by basically doubling.  Though I tend to just make multiple ball jars rather than trying to make one really large batch.

The measurements for the mustard seed, pepper corns, garlic, and dill seeds are a personal preference.  Feel free to adjust to your liking, even adding other seasonings if desired!

Picture of pickles in the salted ice water:

Chicken Chop Suey

Recipe Name:  Chicken Chop Suey

Story:  Please add a comment below if you have a story / memory of this recipe.

Years you've been making it:  Unknown

Author / Creator:  Patricia, Mom, Maka, Grandma

Submitted by:  Dustin

Ingredients:  

• 6 spring onions, 1 in slice white, 1 in diagonal green
• 1 Tbls grated ginger
• 2 cloves garlic minced
• 1 large onion sliced - halve first before slicing
• 1 small green pepper sliced
• 4 mushrooms - quartered
• 1 pimento
• 5 oz water chestnuts
• 5 oz bamboo shoots
• 2 cups chicken stock
• 3 Tbls low sodium soy sauce
• 2 Tbls corn starch
• 1/4 cup peas
• 2 cups bean sprouts
• 2 chicken breasts

Directions:  

1. Very quickly stir fry white of onion, garlic, and ginger - 1 minute, remove and save
2. Stir fry chicken 2 min
3. Then add regular onion, pepper, pimento, tops of green onion, onion mixture, water chestnuts, bamboo shoots, mushrooms, bean sprouts, peas
4. Add stock with soy sauce and cornstarch

Notes:  

This recipe was by request from a comment on the handwritten post linked below.  If you have other recipes you would like posted, please comment / let me know!  Also, if you have a memory of a recipe that isn't in the list, please let me know and I will see if I can find it, there were many recipes that were print outs and not handwritten.  Thanks!

https://heritagesoup.blogspot.com/2019/12/patricia-bisset-handwritten-recipes.html

Split Pea Soup

 

Recipe Name:  Split Pea Soup

Story:  There is nothing better than split pea soup warm the soul in the winter time.  As an adult I remember my Mom making this soup although she would be very conscious of the fat content. Through the years all my sisters have their own version of this soup. Being mostly a southerner I have typically used ham and maybe a ham hock, but now I prefer it with bacon. It is one of those soups you can make it as complex or simple depending on your taste, desire or time.

Years you've been making it:  Many at least 20 yrs.,

Author / Creator:  Mom/ Grandma

Submitted by:  Mom/Suzy

Ingredients:  

• 1pkg. dried split green peas
• 1 small onion
• 4-5 strips of bacon
• 1 lg carrot
• 1 small baking potato (optional)
• 2 tsp. of minced garlic.
• 2 small bay leaves
• 1-2 tsp of thyme  
• Pinch of salt
• Pinch of Pepper: black or white
• 6-7 cups of unsalted chicken broth

Directions:  

1. Rinse Peas, Bring 6 cups of water to a boil add the peas and let set for 1 hr. 
2. Chop the onion and bacon into small pieces.   Sauté the mixture until the bacon is slightly crisp
3. Add the chicken broth to the pot a little at first to deglaze the pan then add the  remainder broth
4. Take the peas, drain then add to the pot.
5. Add the garlic, bay leaves, thyme, salt and pepper
6. Take the carrot and grate, chop or put in a food processor. Depending on how small you like the pieces.  Add to the soup
7. Cook the soup for about 45 minutes
8. Use a potato masher to mash some of the peas to your desired consistency
9. Chop the potato into small pieces and add to the soup, cook for about 15 more minutes.

Notes:  

This is a very forgiving soup and can have many options. Sometimes I add the potato other times I do not want it as hardy. If you are feeding hungry boys it is probably a good option.

I like white pepper because it seems to give it a little kick but you can also use a small pinch of cayenne. Of course if you want to take the time you can fry a couple of extra pieces of bacon and top when serving. Serve with crackers, toast, or our favorite is with cornbread. 

Particularly if there is left-over and it has thickened you can thin with a little additional broth

Potatoes Hasselback au Gratin

Recipe Name:  Potatoes Hasselback, a version of Potatoes au Gratin

Story:  A guilty pleasure of mine are those pre-made potatoes au gratin in a box.  They are so easy to make.  But I've always wondered, surely there's a relatively easy way to make this and not be a pre-made box mix with all of that junk.  So for the past couple of years I have tried to make various versions of a Potato au Gratin.  Finally I came across this recipe, which is a play on au Gratin, but oh so good, and relatively easy!  I won't say its exactly "healthy," but it certainly is all natural.  I think I've made this at least 4 or 5 times this year alone!

Years you've been making it:  Since 2018

Author / Creator:  Original recipe by:

https://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html

Submitted by:  Dustin

Ingredients:  

• 3 ounces (85g) finely grated sharp cheddar cheese
• 2 ounces (60g) finely grated Parmigiano-Reggiano cheese
• 2 cups (480ml) heavy cream
• 2 medium cloves garlic, minced
• 1 tablespoon fresh thyme leaves, roughly chopped
• 1 shallot, minced / finely diced
• 1/2 tsp paprika
• 2 tsp Kosher salt and 1 tsp freshly ground black pepper
• 3 to 3 1/2 pounds (1.4 to 1.6kg) russet potatoes, peeled and sliced 1/8 inch thick on a mandoline slicer (5 to 6 medium potatoes; see note)
• 2 tablespoons (30g) unsalted butter

Directions:  

1. Adjust oven rack to middle position and preheat oven to 400°F
2. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. 
3. Add cream, garlic, thyme, shallot, and paprika to remaining 2/3 cheese mixture. Season generously with salt (I use 2 tsp) and pepper (I use 1 tsp). 
4. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
5. Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. 
6. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be fairly tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note). 
7. Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way (to 2/3 way) up the sides of the casserole. You may not need all excess liquid (see note).
8. Cover tightly with foil and transfer to oven. Bake for 30 minutes. 
9. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. 
10. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. 
11. Remove from oven, let rest for a few minutes, and serve.

Notes:  

• I use my 9x7x3 pyrex dish, the depth of the 3" really helps, you want at least 1/2 of the potatoes covered in the cream mixture, no more than 3/4
• More recently I have done 3 oz of sharp (not extra) cheddar cheese and 2 oz of parm, this is a great combo (this is adjusted from the original recipe)
• You need the parm because it gives the sharp salty cheese flavor
• Make sure you grease the dish with butter, this really helps with cleanup
• I have found in my dish it takes 30 mins covered, then 40 mins uncovered, then 30 mins with the addtional cheese, then roughly 10 mins to cool
• The dish holds roughly 5 russet potatoes
• This recipe probably makes 6 to 8 servings, but they are great leftover and reheat in the microwave very well

Picture of the potatoes prior to baking:

Cucumber Thai Salad

Recipe Name:  Cucumber Thai Salad

Story:  Please add a comment below if you have a story / memory of this recipe.

Years you've been making it:  Unknown

Author / Creator:  Patricia, Mom, Maka, Grandma

Submitted by:  Dustin

Ingredients:  

• 2 Cucumbers sliced very thin
• 1 Yellow, red, orange pepper slice thin strips
• 2 jalapeno seeded, chopped
• 1 Tbls dark sesame oil
• 3 Tbls rice wine vinegar
• Juice of 1 lime
• 2 tsp sugar
• 1/4 tsp salt
• 3 Tbls fresh mint

Directions:  

1. Put vegetables together in bowl
2. Mix remaining ingredients together and then pour over vegetables and toss

Notes:  

This recipe was by request from a comment on the handwritten post linked below.  If you have other recipes you would like posted, please comment / let me know!  Also, if you have a memory of a recipe that isn't in the list, please let me know and I will see if I can find it, there were many recipes that were print outs and not handwritten.  Thanks!

https://heritagesoup.blogspot.com/2019/12/patricia-bisset-handwritten-recipes.html

Grilled Tuna Marinade, Sesame Ginger Vinaigrette, and Soy Mustard Dressing

Recipe Name:  Grilled Tuna Marinade, Sesame Ginger Vinaigrette, and Soy Mustard Dressing

Story:  This is three recipes in one that all work together to make a fantastic dish.  I love grilled fresh Tuna, especially on a salad.  It is one my favorite healthy meals to make or eat at a restaurant.  Years ago I tried a version of this at a restaurant in Nashville, and have ever since been trying to replicate it.  This is my version that includes a marinade for the Tuna Steak, a Vinaigrette for the salad, and a Dressing to drizzle over the sliced tuna upon serving.

Years you've been making it:  Since 2012 or so

Author / Creator:  Dustin

Submitted by:  Dustin

Tuna Marinade

Ingredients:  

• 1 thick fresh tuna steak, the thicker the better, preferably roughly 1.5 in thick and about 1 lb
• 1/4 cup vegetable oil
• 2.5 Tbls soy sauce
• 2 Tbls lemon juice
• 1 tsp Dijon mustard
• 1 tsp zest of lemon (about half a lemon) 
• 1 garlic clove, crushed /chopped

Directions:  

1. Mix all of the ingredients together and place in a ziplock bag
2. Place tuna in ziplock bag and squeeze out as much air as possible
3. Place in fridge for at least 2 hrs and preferably 4 hrs before grilling
4. Heat grill (or cast iron pan) on high to 450 F or higher, if you're going for rare you will want the grill very hot to quickly sear each side
5. Remove tuna steak from fridge and bag and place on grill / pan, sear each side for 2-3 mins per side for Rare, 4 mins per side for med to med rare
6. Remove from grill and slice thinly against grain immediately

Sesame Ginger Vinaigrette

Ingredients:  

• 2.5 Tbls rice vinegar
• 2 Tbls soy sauce
• 1.75 Tbls honey
• 2 Tbls sesame oil
• 2.5 Tbls peanut oil
• 1.5 garlic cloves, roughly chopped to help with blending
• 1 in ginger, roughly chopped to help with blending

Directions:  

1. Mix all ingredients together and place in a blender until pureed
2. When ready to serve, dress lettuce with Vinaigrette
3. This will last in the fridge for weeks

Soy Mustard Dressing

Ingredients:  

• 2 Tbls Dijon mustard
• 2 Tbls soy sauce
• 2 Tbls freshly squeezed lemon juice
• 1 Tbls grated fresh ginger
• 1 Tbls minced shallot
• Extra virgin olive oil (2 to 6 Tbls), usually roughly 4

Directions:  

1. Whisk together mustard, soy sauce, lemon juice and just enough olive oil to make a smooth dressing.
2. Combine ginger and shallots into dressing.
3. To serve, drizzle over sliced tuna steaks

Notes:  

I typically serve the sliced tuna steak on a bed of lettuce (tossed in the vinaigrette), drizzled with the mustard dressing on top, served with some sliced red pepper and pickled ginger on the side.

The marinade is optional, some people like the pure flavor of just grilled tuna (which I also enjoy from time to time), but it does add a nice cohesion between the Vinaigrette and the Dressing.

If you like your Tuna rare like I do, place your Tuna (that is in the bag marinating) in the freezer 30 mins prior to grilling.  This will help ensure the center stays rare while getting a nice sear on the outside.

Once you grill your Tuna, slice thinly against the grain immediately.  This will stop the cooking process and prevent the steak from over cooking.

Picture of sliced tuna:

Bread Stuffing - Dressing

Recipe Name:  Bread Stuffing / Dressing

Story:  Please add a comment below if you have a story / memory of this recipe.

Years you've been making it:  Unknown

Author / Creator:  Patricia, Mom, Maka, Grandma

Submitted by:  Dustin

Ingredients:  

• 3 cups celery
• 2 cups onion
• 1/2 cup butter
• 1 large loaf bread
• 3 Tbls poultry seasoning
• 2 tsp salt
• 1/2 tsp pepper
• 1 cup chicken stock

Directions:  

Unknown - if you know of the process / directions of making this recipe, please let me know and I will add it to this post.

Notes:  

This recipe was by request from a comment on the handwritten post linked below.  If you have other recipes you would like posted, please comment / let me know!  Also, if you have a memory of a recipe that isn't in the list, please let me know and I will see if I can find it, there were many recipes that were print outs and not handwritten.  Thanks!

https://heritagesoup.blogspot.com/2019/12/patricia-bisset-handwritten-recipes.html

Red Wine Reduced Sauteed Mushrooms from Aunt Julie

Recipe Name:  Red Wine Reduced Sauteed Mushrooms

Story:  This is a recipe that Julie taught me and I have been making ever since to accompany a nice steak.  One primary lesson she taught me through this recipe is how to cook / season to taste, rather than exact measurements.  As such, I have never written this recipe down and make it purely on how it looks / tastes.  I never measure for this recipe.

Years you've been making it:  Since the early 2000s

Author / Creator:  Julie

Submitted by:  Dustin

Ingredients:  

• 2 to 3 Tbls butter
• 16 oz sliced mushrooms (button or baby bellas)
• 1 sweet / yellow onion, sliced
• 2 to 3 cloves garlic, minced
• 1+ cup red wine
• 2 to 3 Tbls balsamic vinegar
• 1 to 2 Tbls Worcestershire sauce
• Freshly ground black pepper, to taste (I use a decent amount)
• Salt to taste

Directions:  

1. Melt butter in sauce pan on medium heat
2. Add sliced onions, season with some salt and pepper, and saute for 5 or so mins until translucent
3. Add garlic and cook for a couple mins
4. Add sliced mushrooms, season with salt and pepper, and saute for 5 to 10 mins until mushrooms have released their liquid and begun to cook down
5. Add red wine, balsamic, and worcestershire sauce, bring to a low simmer and turn down heat to med low
6. On a low simmer, stirring every so often to prevent burning, allow to reduce for 30 - 45 mins until it becomes a thick reduction
7. Serve alongside a nice grilled steak (or on top)

Notes:  

This takes roughly 1 hr to cook, but is relatively unattended, so it is easy to prepare as a side dish

As mentioned above, the measurements are approximations, feel free to adjust to your liking

Quick Kimchi Siracha Pickles

Recipe Name:  Quick Kimchi Siracha Pickles

Story:  This recipe was given to me at some point years ago but by whom is a mystery.  These pickles have a great sweet / spicy flavor and are my favorite to make other than normal Dill Pickles.

Years you've been making it:  Since 2012 or so

Author / Creator:  Unknown original, Dustin modified

Submitted by:  Dustin

Ingredients:  

• 1 cup rice vinegar
• 1 cup water
• 1 Tbls (10g) Kosher salt, plus 1/8 cup (20g) for cold water
• 1 tsp black peppercorns
• 4 Tbls honey
• 1.5 Tbls Siracha
• 1/2 Tbls onion powder
• 1/2 tsp garlic powder
• 2 to 3 persian cucumbers (roughly 270g)

Directions:  

These pickles follow the same directions as the Dill Pickles, just with different added ingredients

1. Add 1/8 cup of salt to large bowl, add 1 to 2 cups hot water to dissolve salt, then fill with cold water and lots of ice
2. Slice cucumbers on mandolin, I prefer 3/16" thick setting, though this is a personal preference
3. Add sliced cucumbers to large bowl of salted ice water, this helps keep the cucumbers crisp and they take in some of the salt
4. Combine water, vinegar, 1 T salt, and remaining ingredients into a sauce pan over medium high heat
5. Bring to a simmer, simmer for 2 mins stirring to thoroughly combine the honey and siracha, then turn off heat and let rest for 5 mins
6. Drain cucumbers and add to 24 oz tall wide mouth ball jar until loosely packed
7. Add pickling liquid to ball jar until the cucumbers are fully covered and to about 1/4 in from top of ball jar, ensuring that you get all of the spices in the jar
8. Close and seal with lid and place in refrigerator for at least 3 days before eating 

Notes:  

These pickles don't need to sit for as long as the Dill Pickles until they are ready to go.  They are ready to eat after about 3 days and are at their best after about 1 week.  Since they are vinegar refrigerated pickles, they will last in the fridge for quite some time (even as much as 2-3 months).  Though they never last that long for me!

Raita

Recipe Name:  Raita

Story:  When I first started cooking (in college), one of the first cuisines I really started to learn was Indian cooking.  I have no idea why, it's an incredibly challenging cuisine to learn, but I loved Indian food and wanted to learn how to make the different types of curries and side dishes.  One of my favorite accompaniment is a yogurt condiment / sauce called "Raita."  It is typically served with a curry and is a great cooling agent for the spicy flavors.  This is my version that I have modified through the years.

Years you've been making it:  Since 2004 or so

Author / Creator:  Dustin

Submitted by:  Dustin

Ingredients:  

• 2.5 cups full fat or greek yogurt
• 1 cup cucumber, long english cucumber, coarsely grated
• 2 Tbls mint, fresh, finely chopped
• 1/2 tsp cumin seeds, toast and ground
• 1 tsp salt
• 1/4 tsp cayenne pepper
• A few grinds of ground black pepper

Directions:  

1. Peel cucumber, deseed (cut it in half lengthwise and then you can take a spoon and scrape out the seeds), grate it coarsely, and then squeeze through a mesh bag or cheese cloth to squeeze out the excess moisture
2. Toast cumin seeds, then grind in a mortar and pestle or grinder
3. Mix all ingredients together until uni-formally combined, then place in a seal-able container in the fridge for a few hours
4. Is best to let it sit in the fridge for 2-4 hours before serving

Notes:  

You don't have to use cumin seeds if you don't have them, you can use ground cumin, in which case you would probably use roughly 1/4 tsp of ground cumin

Chocolate Cavity Maker Cake

Recipe Name:  Chocolate Cavity Maker Cake

Story:  As many of you know, I don't have much of a sweet tooth, and I definitely do not bake much (except for bread).  So I have no idea how I came across this recipe back in 2004, or even why I decided to start making it.  But, I've been making it ever since, most notably as a decadent treat for that special someone through the years.  And it works like a charm, every time!

Years you've been making it:  Since 2004

Author / Creator:  

https://www.allrecipes.com/recipe/8446/chocolate-cavity-maker-cake/

Submitted by:  Dustin

Ingredients:  

• 1 (18.25 ounce) package dark chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (16 ounce) container sour cream
• 3 eggs
• 1/3 cup vegetable oil
• 1/2 cup coffee flavored liqueur
• 2 cups semisweet chocolate chips

Directions:  

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3. Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Notes:  

I use Pam Baking (includes flour) to grease and flour the bundt pan, which works great.  The first few times making it I would have trouble with it releasing from the pan, so be sure to make sure it is well greased and floured.

Picture of original printed out recipe that I have kept since 2004!:

Cherry Tomato and Asparagus Salad

Recipe Name:  Cherry Tomato and Asparagus Salad

Story:  I was pregnant with Alexander and all of a sudden, in the second trimester, meat started to make me feel nauseous. Couldn't even stand the smell of it. This is a very simple recipe that I came across while searching for more options with vegetables. Asparagus can be substituted with green beans. We've had it with feta and goat cheese, either one is great.

Years you've been making it:  Since 2018

Submitted by:  Vilma

Ingredients:
1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Directions:

Step 1: Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
Step 2: Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Notes: Don't omit the basil leaves. This simple herb takes this salad to another level and is just amazing with tomatoes.

Banana Nut Bread

Recipe Name: Banana Nut Bread

Story: This recipe was given to me by a friend Gayle when I moved out to Madison. I have baked many Banana nut bread recipes but this one continues to be the best.  I am not sure of its origin

Year’s you been making it:  Since 2011

Submitted by: Suzy/ Mom

Ingredients:
4 ripe bananas mashed

2 cups plain white flour
¾ cup white sugar
 ¾ tsp Baking soda
½ tsp salt
1 and ¼ cup walnuts or pecans

¼ cup plain yogurt
2 eggs
1tsp vanilla
6 Tbs melted butter cooled

Directions:
Heat oven to 350 degrees
Line bottom of loaf pan with parchment paper

Mix dry ingredients together
In a separate bowl mix wet ingredients including the mashed bananas
Take the wet ingredients and fold into the dry ingredients lightly

Place the dough into the pan
Cook for 55-65 minutes.  When toothpick comes out clean it is done

Let stand for 10 minutes in pan then take out and rest on a rack

Make a glaze of butter, milk, and confectionery sugar.  I have not figured the exact ratio yet but it is approximately 2TBS melted butter, 2TBS milk and ¼ cup of confectionery sugar.
Poke holes in the loaf with a toothpick and pour the glaze on.

Notes:  I think one thing that makes this banana bread special is the yogurt, and that you fold the ingredients into on another.  I am not sure the glaze is necessary but it keeps the bread moist for several weeks.

Bourbon Pickled Jalapenos

Recipe Name:  Bourbon Pickled Jalapenos

Story:  I love pickles, all things pickled.  Around 2014 I was preparing my "menu" for what I was going to cook at the Big Green Egg festival in Atlanta.  I had settled on Brisket nachos, and thought that a good accompaniment would be pickled jalapenos.  I had just recently been given Edward Lee's cookbook Smoke & Pickles, and within that book had one such recipe.  I made a large batch and it was one of the most requested recipes at the festival.  Ever since then, every time I make them people rave about them.

Years you've been making it:  Since roughly 2014

Author / Creator:  Edward Lee with some slight modifications, Smoke & Pickles

Submitted by:  Dustin

Ingredients:
1 lb jalapeno peppers
1 1/4 cups distilled white vinegar
1 cup bourbon (I use old grand-dad)
1/2 cup honey
2 tsp coriander seeds
1 tsp salt
1 tsp yellow mustard seeds
2 bay leaves

Directions:
1 - Wearing disposable gloves, slice the jalapeno peppers into 1/4 inch thick rounds.  Transfer to a jar.

2 - Combine the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves in a small saucepan and bring to a boil.  Simmer for 5 minutes.

3 - Pour the hot liquid over the peppers and seal the jar with a tight-fitting lid, let cool to room temperature, and refrigerate.  The peppers will be ready in 3 days, and they will keep for up to 2 weeks.

Notes:  Warning, these can be pretty spicy (jalapeno's can vary in heat level quite a bit), but the vinegar and honey balance it out nicely.  No need to use nice bourbon, just something cheap with decent flavor.  I find that although they are "ready" after 3 days, they're the best at about a week.  They also will stay for much longer than 2 weeks, though they'll probably all be eaten before then.

Corn Chowder

Recipe Name:  Corn Chowder

Story:  from Maine.  Dating back to the 1930's.

Years you've been making it:  My mother learned it in Maine and made it very often.  I began in the 70's.

Author / Creator:  Unknown, somebody in Main.  Modified and improved several times.

Submitted by:  Chuck Whittier

Ingredients:
Thick sliced bacon, 6 slices
Can of condensed milk
1 qt. Half n Half
2 large onions, diced
2 or 3 stalks celery, diced
4 cups of white potatoes, diced 1/2 inch cubes
4 cans creamed corn
3 cans whole corn
3 cups water

Directions:
Fry bacon until crisp in a Dutch oven.  Crumbe bacon and set aside.  Add onions and celery to the pan with the 1/2 of the bacon grease.  Saute for about 5 minutes.  Add potatoes, add water until just covered.  Should be about 3 cups.  Cook until tender, about 25 minutes or less.

Stir in corns, and bacon mix well and begin heating at medium high.  Season with salt and pepper to taste and cook for 10 mins.  Add in the condensed milk and half and half cream.  Simmer for 15 minutes NOT letting it boil.  Watch, stir, and keep just below a boil.

Serves 6.

Notes: Can add a couple tablespoons of flour in a roux and cook before putting in the corn and milk.  Will make the sauce a little thicker allowing for more of the half and half to be added later.

Russian Tea Cakes

Recipe Name: Russian Tea Cakes

Story:  Grandma / Maka / Mom always made 2 cookies for the holidays - the pecan ice box cookies and Russian Tea Cakes (not sure why they are called that!).  This is her recipe in her own handwriting.

She did not include directions, just ingredients.  I guess she figured we had "helped" her enough to know!

Years you've been making it: Since 1953

Author / Creator: Grandma / Maka / Mom

Submitted by:  Kristy

Ingredients:
1 c finely ground walnuts
2 1/4 c flour
1/2 tsp salt
1/2 lb unsalted butter
1/2 c confectionary sugar
1 tsp vanilla

Bake 400 for 10 min + or -

Directions:
This recipe follows typical steps
 - Cream the butter, sugar, and vanilla until light and fluffy
 - Add flour and salt (I combine them first)
 - then add walnuts (I use chopped walnuts)
 - Roll dough into 1" (approx) balls, bake for 10-12 minutes - just barely light brown
 - Immediately roll in powdered sugar, Cool completly on a rack
 - When cool, roll again in powdered sugar

Store in container at room temperature

Tuna Casserole

Recipe Name:  Tuna Casserole

Years you've been making it:  Began making this in early 80's for the kids

Author / Creator:  Basic recipe from Joy of Cooking and modified by me.

Submitted by:  Chuck

Ingredients:
2 Tbsp butter or bacon grease
1 cup diced onion
1/2 cup diced celery
1 can cream of mushroom soup
1 can of large black olives pitted, sliced in half
1/2 cup water or milk
8 ounces frozen peas
2 (6-ounce) can tuna packed in water or oil, undrained
1 cup buttered bread crumbs or crushed plain potato chips
1 1/2 cups of cooked pasta of your choice, cooked al dente

Directions:
Preheat oven to 375 degrees.  In saucepan saute onion and celery in butter or bacon grease until translucent, soft but not mushy.  Add mushroom soup, water, black olives and peas.  Bring to a simmer, stirring to dissolve soup.  When it begins to boil, turn off heat and gently fold in tuna with half the liquid.  Add cooked pasta noodles and toss to coat with sauce.  Pour into prepared casserole and top with bread crumbs or potato chips.

Bake 40 to 50 minutes until heated through and topping is lightly browned.

Yield 6 servings.

Cornbread

Recipe Name:  Cornbread

Story:  My family is not really southern but I have lived in Atlanta since 1980 so I consider our family southern. I cook cornbread for so many dishes it is just the side dish that needs to be with almost everything. I have used Quaker cornmeal for years, it is plain cornmeal. All the other mixes do not compare.  I cook mine in a pie pan.

Years you have been making it:  Since at least 2000

Author:  Quaker

Submitted by:  Suzy/Mom

Ingredients:
1 cup cornmeal
1 cup white flour
1 Tbs baking powder
2 Tbs sugar
1 egg
¼ cup oil
1 cup milk

Directions:
Heat oven to 375 degrees.  I usually put a little oil in the pie pan and put it in the oven so when I pour the mix in it gives it a nice crust.

Mix the dry ingredients together; mix the wet ingredients together, then mix both together

Cook for about 20-25 minutes

Notes:
Sometimes the flour and milk mixture is a little dry so you may need to add a little extra milk
You can add onions or corn to make it to your taste or the dish you are serving.

Southern Brunswick Stew

Recipe Name:  Southern Brunswick Stew

Story:  I never had real southern Brunswick stew until I met the Butler’s family, particularly Forest’s mother Mamie. She would make the stew for him and then when he came to Lake City he had the privilege of seasoning it with spices most importantly cayenne pepper. Their family liked it very HOT. Over the years I would watch her make it and then would eat it. Eventually I taught myself the family recipe.  Nothing was ever written down until last year when Dustin started to ask for recipes so I have figured out the Butler’s family recipe. the ingredients and portions. Also this is a time intensive recipe at least a two day process

The recipe I have created makes a large amount of stew so you could probably cut things in half. But from Fall through Winter Forest and his family could practically live on this stew.

Years you have been making it:  Since about 2013

Author: Mamie Butler

Submitted by: Suzy, Mom

Ingredients:
1 lg chicken
Half a stalk of celery, particularly the leaves
1 lg onion quartered
2 cloves of garlic

3 16 oz. Jack Daniels Pulled pork
2 cans corned beef
2 pkg. of stew beef about a 1 lb each (if the chucks are large you will need to cut into bit size pieces)
1 package of chicken wings

1 48 oz. Chicken broth
2 lg. cans diced tomatoes
3 cups vinegar
1 ½ 28 oz. of ketchup

2 tsp Cayenne pepper
2 TBS red pepper flakes

1 diced onion
2 bags frozen corn
2 bags frozen lima beans

2-3 potatoes diced (I have not perfected this yet.)

Directions:
Cook the Chicken in water to cover the chicken with the celery, onion, and garlic for about 1 hr.
Let cool. Remove the chicken and vegetables.  Use the stock for the rest of the recipe.
When the chicken cools remove from the bone.

Use the broth and start adding the other ingredients.
The meat, corned beef, pulled pork, chicken wings, chicken broth, tomatoes, vinegar, ketchup and seasonings.
Simmer

At this point you will need to separate into two pots
Add one bag of each vegetable per pot.
Simmer at least 1 hr.

At the end add the potatoes and chicken from the original chicken.

Notes:
Once you add the potatoes and chicken the heat of the stew will cook the potatoes.
This recipe is good for at least 1 week in the refrigerator and good to freeze.
It definitely is a comfort food.
But a must to go with it is cornbread.

Hot and Sour Soup

Recipe Name:  Hot and Sour Soup

Story:  I have made this recipe since I have been right next to an asian market and have access to allllllll the mushrooms.

Years you've been making it:  Since 2019

Submitted by:  Bradley

Ingredients:
1/2 ounce dried shiitake mushrooms (about 6)
1/2 ounce dried wood ear mushrooms (about 3)
2 cups warm water, plus 4 cups cool water
8 ounces boneless pork loin, cut into thin strips
1 1/2 teaspoons Shaoxing wine (Chinese rice wine; may substitute dry sherry)
3 tablespoons cornstarch combined with 1/4 cup water, plus 1 1/2 teaspoons cornstarch
1 1/4 teaspoons salt
5 tablespoons Chinkiang black vinegar (see headnote), or more as needed
2 teaspoons chile oil, plus more for optional garnish
1 teaspoon ground white pepper
10 thin slices fresh ginger
2 tablespoons regular or low-sodium soy sauce
1/4 cup canned bamboo shoots, drained and cut into matchsticks
8 ounces firm tofu, cut into 1/2-inch cubes
2 large eggs, lightly beaten
2 to 3 scallions, thinly sliced

Directions:
Step 1
Gently rinse the dried shiitake and dried wood ear mushrooms with tap water. In a medium bowl, soak the mushrooms in the 2 cups warm water until softened, about 20 minutes. Squeeze the excess water out of the mushrooms and reserve the water. (Strain the mushroom water through a fine-mesh strainer if it looks too gritty.) Discard the stems from the shiitake mushrooms and slice the caps into strips. Discard the tough ends of the wood ear mushrooms before chopping into bite-size pieces.

Step 2
In a medium bowl, combine the pork, Shaoxing wine, 1 1/2 teaspoons cornstarch and 1/4 teaspoon salt. Mix until the pork is evenly coated, and let it marinate on the counter for 10 to 15 minutes.

Step 3
In a small bowl, stir together the black vinegar, chile oil and pepper.

Step 4
In a medium saucepan over medium-high heat, combine the mushroom water, 4 cups cool water and sliced ginger and bring to a boil. Cook for 2 to 3 minutes, then, using a slotted spoon, remove and discard the ginger. Add the soy sauce, followed by the rehydrated mushrooms and bamboo shoots, and simmer for 5 minutes. Give the cornstarch mixture a quick stir to recombine and gradually stir into the soup. The soup will become slightly thickened.

Step 5
Add the pork, including the marinade, to the soup, stirring to separate any pieces that stick together. Continue to simmer until the pork is no longer pink, about 2 minutes. Carefully add the tofu, so the broth does not splash. Stir in the remaining 1 teaspoon salt.

Step 6
Slowly pour the eggs into the soup in a steady stream while stirring continuously with a long spoon or chopstick. The eggs should cook immediately and look like long yellowish-white strands. Turn off the heat once you see the strands, so the eggs do not overcook, and stir in the black vinegar mixture.

Serve hot, garnished with scallions and additional chile oil, if desired.

Notes:
There are two ingredients that help make hot and sour what it is. The hot comes courtesy of ground white pepper. It’s from the same source as black pepper, but the berries are allowed to ripen before their skins are removed. The result is technically less spicy, but more complex and floral. The other key ingredient represents the sour: Chinkiang black vinegar. The vinegar is actually made from glutinous rice, and the dark color comes naturally from scorched rice grains. Dried mushrooms play a strong supporting role, lending heft to the final dish and a savory, umami-rich undertone to the broth. The two types called for here are dried shiitake, available at many supermarkets, and wood ear, which you might as well pick up from the Asian market when you get the black vinegar. If you can’t find wood ear (it may be labeled as black fungus), just use all shiitake.