Crab Imperial

Recipe Name: Crab Imperial

Story: This is a handwritten recipe found in Grandma Bisset's old documents.  I chose this recipe because I imagine Crab Imperial was a popular dish living so close to all the blue crabs in the Potomac region.  The first recipe I found (the one on top) also said "serve with love," which I thought was special.  And then I found a 2nd recipe (the one on bottom), so I figured it must go on the site.

Years you've been making it: Unknown

Author / Creator: Grandma Bisset

Submitted by: Dustin

Ingredients / Directions: (as best I can discern from the handwriting)

1st one (top)

• 1 lb backfin crab meat
• 1/3 cup real mayonaise
• 1 egg
• seasoning to taste
• 1/2 green pepper finely chopped (optional)
• 1 tsp coleman's dry mustard
• combine above and divide into 4-6 shells.
• bake uncovered at 350 for 15 mins.
• serve with love.

2nd one (bottom)

• 1 lb crab meat
• 1 cup pepperidge farm seasoned stuffing
• 1 cup mayonnaise
• 1 tsp Durkees dressing
• 2 whole eggs
• dash of salt and pepper
• Mix ingredients together lightly
• Before baking, dot top with butter and a little more of D. dressing.  Sprinkle with paprika.  Bake 30 min 325.

Smoked Fish Brine

Recipe Name: Smoked Fish Brine

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because I have heard countless stories of Grandpa Whittier and his smoked fish.  Chuck could probably add much more commentary here I'm sure.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1 gal water
• 4 cups coarse salt (Kosher)
• 2 cups sugar
• 2 tbls saltpeter (holds color)
• 3 tbls peppercorns (optional)
• 1 tsp allspice
• 1 tsp clove
• 10 oz bay leaves (5 or 6 crumbled)
• 2 tbls pickling spice
• some garlic if you like

Directions: 

1. Soak fish 6 to 10 hours
2. Preference is how salt(y) you would like it.  A little salty keeps better - I prefer 8 hrs+ fish is usually 3" chunks
3. Remove fish and rinse quickly
4. Allow to dry 3 to 5 hrs or until a glaze forms on outside surface
5. Smoke 9 to 12 hours
6. Keep some water in pan suspended if necessary to keep fish from drying out
7. should smoke at about 130 F

Stuffed Cabbage Rolls

Recipe Name: Stuffed Cabbage Rolls

Story: I am finally sharing a Lithuanian recipe with you. I grew up eating this dish since it is one of our traditional dishes. It wasn't something we made often, probably once every couple of months. 

Submitted by: Vilma

Ingredients: 

• 1 green cabbage
• 1.4 lb ground pork
• 1/2 cup white rice
• 1 onion, diced
• 1 large carrot, grated
• 1 celery rib, minced
• 2 tbsp butter
• 3 tbsp tomato sauce
• Chicken broth, about 1 cup
• Salt & pepper
• Flour

Directions: 
1. Pour water over rice to soak.
2. In a large pot bring water with salt to a boil. Cut out the cabbage core and submerge the head into boiling water. Cook over medium heat for about 10 minutes. Start to carefully remove softened top layer of leaves with a fork and place on a plate. Keep removing each slightly softened leaf until the smallest ones are left (too small to make a roll). 
3. Heat butter in a pan, add onion and carrots. Cook until slightly softened. Transfer to a bowl, add celery, ground pork, rice, pinch of salt and pepper. Mix everything well.
4. Cut off thicker parts of the stem from cabbage leaves to make them thinner and easier to roll. Put a spoonful of filling on each leaf, fold the sides and make a roll. 
5. Add flour to a plate and lightly coat each roll. Fry each roll sightly on all sides and transfer to a deep pan. 
6. Mix chicken stock with tomato sauce and pour over the cabbage rolls. You want the rolls fully covered. 
7. Bring to a boil, cover, turn the heat to low and simmer for about an hour. Stir in a little bit of sour cream at the end, simmer for 2 more minutes. 

Serve with roasted potatoes. 

Notes: 
Enjoy!

Paprika White Wine Bucatini

Recipe Name: Paprika White Wine Bucatini

Story: I've been making this recipe since 2015. I was drawn to this recipe because of the technique and ease of making this gourmet pasta. Alcohol-removed wine or stock can be substituted for the white wine. And I've found over the years that the pasta is still delicious with minimal stirring and less of the risotto technique (I've tried adding most of the liquid at once, covering, and stirring only a few times, and it's still turned out great). I like my food with a kick, so I usually make it with spicy sausage and hot paprika. It's a perfect winter pantry recipe. Hope you enjoy! 

Years you've been making it: Since 2015

Author / Creator: https://iwillnoteatoysters.com/paprika-white-wine-bucatini/

Submitted by: Chelsea

Ingredients: 

• 2 tbsp olive oil
• 1 large yellow onion , chopped finely
• 1 lb Italian sausage, sweet or spicy , casings removed
• 3 tbsp sweet paprika
• 1 tsp kosher salt
• 2 cups dry white wine
• 3-3 1/2 cups chicken or vegetable stock
• 1 lb bucatini , broken in half if your pan isn't wide enough… you will want to have the whole pasta submerged at all times
• 1/4 cup freshly grated parmesan , more for garnish
• chopped chives garnish
• fresh black pepper

Directions: 

1. In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. You will want this pan to be wide enough to have all the bucatini in laying flat. If your pan is not wide enough, break your pasta in half.
2. Add the onions and sauté until translucent and starting to brown, about 5 minutes.
3. Add the sausage and break it up as it browns, about 4 minutes.
4. Add paprika and salt and sauté for 30 seconds until fragrant.
5. Add the white wine and scrape the bottom of the pan as it bubbles to release the bits of flavor.
6. Add 1 cup of the stock. Once it comes to a boil, add the bucatini and reduce the heat to medium-low.
7. Cover the pan. Stir often making sure the bucatini doesn’t stick to the bottom.
8. Once the sauce begins to reduce and thicken, add stock one cup at a time, stirring and covering in between stirs.
9. Continue doing this with the remaining stock until the pasta is cooked through. It will take anywhere between 16-18 minutes. This is like cooking risotto; adding liquid as needed until cooked through. If you're out of stock, use water!
10. Once the bucatini is al-dente, toss in the parmesan and some black pepper. 
11. Check for seasoning and adjust with the salt. Plate and garnish with chives and Parmesan. Enjoy!

Salmon Patties

Recipe Name: Salmon Patties

Story: Salmon patties are nutritious and economical.  I am not sure where I learned to make them but I think it came from Chuck or at least his mom.

Author / Creator: Mom / Suzy, but I think some of the information came from the Whittier's family.

Submitted by: Mom / Suzy

Ingredients: 

• 1 can wild caught salmon (I like this particularly because it has the bones in it which has a high calcium level, but you can also use leftover fresh salmon).
• 1 egg
• 1/4 cup of bread crumbs
• 2 tsp dill (I prefer fresh but dried can be used)
• 1 Tbsp Dijon Mustard

Directions: 

1. Mix everything together: How simple and healthy!
2. Pan fry with a little oil until crispy

Notes: 
I use a sauce that I really like with this:

• 1/2 cup mayonnaise
• 1 Tbs dijon mustard
• 1 Tbs dill (fresh is best)
• dash of Worcestershire sauce

Smashed Potato Salad

Name:    Smashed Potato Salad

Story:     from a recipe "Smashed Potato Salad" aired on Cook's Country in 2017 and then I modified by me.

Years making it:  Began in 2021  

Author / Creator:  Chuck Whittier

Submitted by: Chuck Whittier 

Ingredients:   

• 5 cups of potatoes, not peeled, cut into 3/4" cubes
• 2 tablespoons white vinegar
• 1teaspoon freshly ground black pepper
• 3 heaping tablespoons of yellow mustard
• 1/2 teaspoon cayenne pepper
• 1 cup mayonnaise
• 1/2 cup coarsely diced Bread & Butter pickles
• 1/2 teaspoon celery seeds
• 2 large hard boiled eggs cut into 1/4" pieces.
• 1/2 cup green onions, Chopped into 1/4" pieces.
• 1/3 cup finely chopped red onion
• 1/4 cup water

Directions:  

1. In a small pot, 8 cups water and boil the potatoes until done. Just done. Drain the potatoes in a colander. Transfer 2 cups to a bowl. Add a tablespoon of vinegar to the potatoes and coarsely mash with a potato masher. Transfer remaining potatoes to baking sheet and sprinkle with remaining vinegar, lightly toss and spread out to cool. At least 15 minutes.  
2. In a bowl add the mayonnaise, mustard, cayenne, ground pepper, celery seeds and water and mix well.  Add this mixture to the smashed potatoes and mix well.  
3. Now you'll be adding some texture to the mix.  Spread the diced pickles, green onions, red onions, and chopped eggs onto the top of the mixture and stir in easily. Add in the cooled potatoes and stir in gently to retain the texture.  Cover with plastic wrap and place in the refrigerator for at least 2 hours.  Then you can transfer to a better sized container.
4. Serves  6 to 8.

Garlic Soup for the Soul

Recipe Name: Garlic Soup for the Soul

Story: I found this recipe earlier this year (2020) and it was good but not quite perfect.  When Vilma, Alexander, and myself traveled to Mom on labor day the first thing I tried was using Parmesan cheese that was not grated, grating it, and throwing a little of the rind in.  That made it almost perfect.  After I came home I substituted the 3 ½ cups of chicken stock for the homemade turkey stock that Dustin makes.  That was the kicker.  Between the difference in the roasted garlic, raw garlic, parmesan cheese that is not already grated, and a little bit of the rind it made for the perfect recipe.  Vidalia onions are the ones to use because it brings the onion flavor but at a muted level. Lastly, in my opinion, the 26 cloves that are unpeeled but need to be roasted, it is better to wrap them in tin foil with the olive oil and salt and place it on a baking dish.  Either way works but I think if the garlic cloves are wrapped rather than the whole dish the package retains the heat and does not have change to stick or burn.  Have fun! This is a great garlic soup recipe!

Years you've been making it: 2020

Submitted by: Brad

Ingredients: 

• 26 garlic cloves (unpeeled)
• 2 tablespoons olive oil
• 2 tablespoons (1/4 stick) butter
• 2 1/4 cups sliced onions
• 1 1/2 teaspoons chopped fresh thyme
• 18 garlic cloves, peeled
• 3 1/2 cups Dustin’s Turkey Stock. Dustin’s stock makes for a more rounded flavor (or chicken stock if you do not have it)
• 1/2 cup whipping cream
• 1/2 cup finely grated Parmesan cheese (always use block cheese and shred it; it is a better taste)
• 4 lemon wedges (organic whole foods or similar place if possible)

Directions: 

1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic (in my opinion cover each individually with oil and tinfoil) until golden brown and tender. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
2. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add Dustin’s Turkey Stock or chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
3. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

Duck Confit

Recipe Name: Duck Confit

Story: I ran out of recipes with a story, so I decided to share a new recipe I made this year.  The idea of duck confit reminds me of Paris and so "feeds" my travel passion.

Author / Creator: 
https://www.washingtonpost.com/food/2021/02/23/duck-confit-recipe/

Submitted by: Kristy

Ingredients: 

• 1 tablespoon kosher salt
• 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried (may substitute rosemary or sage)
• 1 teaspoon freshly ground black pepper
• 8 moulard duck legs (about 4 pounds total, see NOTES)
• 1 head garlic, halved across the equator (optional)
• Strips of zest from 1 orange (optional)

Directions: 

1. In a small bowl, combine the salt, thyme and pepper. Sprinkle half of the seasoning mixture over a large, rimmed baking sheet. Place the duck legs in a single layer on top and sprinkle with the remaining seasoning mixture. Cover with plastic wrap and refrigerate for at least 24 and up to 72 hours.
2. When ready to cook the duck, position a rack in the middle of the oven and preheat to 250 degrees.
3. In a large, ovenproof skillet or Dutch oven (a 7-quart oval oven works better than an 8-quart round Dutch oven), arrange the legs in a single layer, skin side down, so they fit snugly. Nest the garlic head halves and orange zest among the duck pieces. Cover and transfer the skillet or pot to the oven for 2 hours.
4. Remove the lid, flip the duck over, skin side up, cover with a large piece of aluminum foil, and continue to slow-roast for 1 hour and 30 minutes more, or until completely cooked through and you can wiggle a bone in the leg without any resistance.
5. If serving right away, transfer the legs, skin side up, to a large, rimmed baking sheet and increase the oven temperature to 450 degrees. Return the duck to the oven for about 20 minutes, or until the skin is crispy. (Otherwise, transfer the duck, the cooking liquid and all of the rendered fat to a large container with a lid, let cool to the touch, no more than 1 hour, then cover and refrigerate. When ready to serve, follow reheating directions in the storage field.) Discard the orange zest before serving or storing.

Notes: 

• Make Ahead: The duck legs need to be seasoned and refrigerated for at least 24 and up to 72 hours before cooking.
• Storage Notes: If the duck legs are submerged in fat, they can be refrigerated for up to 1 month. Otherwise, the duck legs can be refrigerated for up to 5 days. To reheat, position the rack in the middle of the oven and preheat to 450 degrees. Place however many duck legs you plan to serve on a rimmed baking sheet and roast for about 20 to 30 minutes, or until the skin is crispy.
• Where to Buy: Duck legs can be found at well-stocked supermarkets, online or at butcher shops.
• Moulard duck legs often vary in size. If yours are larger — closer to 1 pound each, instead of 8 ounces — add about 12 hours of curing time and adjust the seasonings accordingly.
• To make roasted fingerling potatoes, about 1 hour 30 minutes before the duck is done (around the time when you flip the legs,) on a medium, rimmed baking sheet, toss the potatoes with a generous drizzle of olive oil — or extra duck fat, if you have it — and season liberally with kosher salt. Place in the oven and roast for 1 hour 30 minutes or until browned all over and luxuriously tender.

Lithuanian Kugelis

Recipe Name: Lithuanian Kugelis

Story: In 2021 we had Christmas at Brad and Vilma's. I thought it would be nice to try and make a dish for Vilma that is common around special holidays in Lithuania.  This recipe turned out great, and everyone seemed to really enjoy it!

Years you've been making it: Since 2021

Author / Creator: 

https://www.seriouseats.com/kugelis-lithuanian-potato-casserole-recipe

Submitted by: Dustin

Ingredients: 

• 1 tablespoon butter
• 4 large russet potatoes
• 1/2 pound bacon
• 1 medium onion, finely chopped
• 4 large eggs, beaten
• 1/2 cup milk
• Kosher salt and cracked black pepper

Directions: 

1. Preheat oven to 400°F. Butter an 8 x 8 inch baking pan. Grate the potatoes on the large holes of a box grater, and place grated potatoes in a bowl of cold water.
2. Cook bacon over medium high heat until bacon is crisp and fat is rendered, about 7 minutes. Remove bacon and drain on paper towels. Once bacon is cool enough to handle, coarsely chop. Pour off all but 2 tablespoons of bacon fat, return pan to medium heat, and add chopped onion. Cook until onions are soft and brown, about 10 minutes. Remove from heat and reserve.
3. Combine beaten eggs and milk and season with salt and pepper. Remove a handful of grated potatoes from water and place in center of clean dishtowel. Close towel around potato and twist towel to ring out water. Add drained potatoes to egg/milk mixture and repeat with remaining potatoes. Add chopped bacon and onions to potato mixture and, using a wooden spoon, mix until all ingredients are well combined; then pour into prepared baking pan. Place in preheated oven and bake until potatoes are soft and brown and beginning to crisp, about 1 hour. Serve with sour cream and sliced scallions.

Notes: 

I find when making dishes like this, ones heavy with potatoes, that you really have to use a fair amount of salt and pepper.  I added some salt to the bowl of cold water that the potatoes soaked in, sort of like seasoning the water (probably a couple tsp).  I also added some salt when everything was mixed together and a decent amount of pepper (I really like pepper), probably 1 tsp of pepper or more. 

Green Bean Casserole

Recipe Name: Green Bean Casserole

Story: I was not brought up eating very many casseroles.  But my son Dustin told me that Green Bean Casserole is an essential part of our Thanksgiving Meal.  So I started making it about 20 years ago.  Initially I followed Campbell soup recipe.  But then have experimented with the beans, fresh, frozen, and canned.  It took me until a couple years ago that I was satisfied with the beans and adding fresh mushrooms.  I think adding the fresh mushrooms were a game changer!

Years you've been making it: For over 20 years

Author / Creator: Mom / Suzy with the help of Campbell's cream of mushroom soup and French's crispy Fried Onions

Submitted by: Mom / Suzy

Ingredients: 

• 2 packages of french cut frozen green beans
• 1 8oz package of sliced mushrooms
• 1 large can of Campbell's cream of mushroom soup
• fill the can of soup with milk
• Sprinkle of pepper
• One container of French's Crispy Fried Onions

Directions: 

1. Steam cook the green beans just until they are al dente. Let cool.
2. Clean the mushrooms even if bought sliced
3. Mix the soup, milk, pepper, and mushrooms, then when the green beans are cooled mix them into the mixture.
4. At this point the mixture can be put in a casserole dish and frozen for a couple of weeks prior to Thanksgiving.  If freezing take out of freezer 1-2 days prior to Thanksgiving and place in the refrigerator.
5. On Thanksgiving day heat the oven to 350 and cook for about 30 minutes until slightly bubbling.  I usually put tinfoil on top.
6. Remove the tinfoil and cover the top with Crispy Onions.
7. Cook for another 10 minutes.

Notes: 
I am always trying to improve recipes with my own initiative.  Once I tried with fresh green beans but they really had to be cooked well.  This year I tried about 1/2 tsp of thyme.  I love thyme so for me it may have made a difference but I do not think anyone noticed.  I guess that can be a good thing.

Bigos (Hunter's Stew)

Recipe Name: Bigos (Polish for "Hunter's Stew") Story: I've been trying to learn more about the Eastern European culture / food, and my good friend Christina is Polish so she has introduced me to some of their traditional foods, this being one of them. I really like this soup / stew. It is pretty hearty, yet not heavy. Years you've been making it: only a couple years Author / Creator: From my friend Christina's family Submitted by: Dustin Ingredients:

• 4-6 cups saurekraut, Costco sells a large container that is perfect
• Half green cabbage, chopped / shredded
• 1 onion, diced
• 4 garlic cloves, chopped
• 2 Bay leaves
• 2.5 cups beef stock
• 5 cups water
• 1-2 tsp salt (to taste)
• Lots of pepper, close to 1 tbls (to taste)
• 4 slices polish bacon, chopped
• 2-4 large links of polish wedding sausage (like kielbasa), chopped
• 2/3 small can of tomato paste

Directions:

1. Drain saurkraut
2. Boil kraut and cabbage about 15 mins, drain
3. Cook sausage
4. Cook onions and garlic
5. Add everything together, simmer for 1hr
6. Enjoy

Pressure Cooker "Colombian" Chicken Stew

Recipe Name: Pressure Cooker "Colombian" Chicken Stew

Story: I love all things pressure cooker, and this is one of my go to recipes.  It is simple and packed with flavor.

Years you've been making it: Probably since 2015 or so

Author / Creator: Serious Eats
https://www.seriouseats.com/colombian-chicken-stew-with-potatoes-tomato-onion-recipe

Submitted by: Dustin

Ingredients: (with my modifications)

• 1 package of thighs (4 thighs), 2 lbs
• 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
• 1 tbls Gochujang
• 3 garlic cloves
• 1/2 cup white wine
• 1 tbls rice vinegar
• 1.5 tbls light soy sauce
• 2 bay leaves
• 1.5 lbs Yukon Gold potatoes, cut into 1- to 2-inch chunks (I don't peel them, but that is a personal preference)
• 1.25 lbs Roma tomatoes, quartered, seeds removed
• Kosher salt and freshly ground black pepper (roughly 1 tsp each)

Directions: 

1. Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Notes: 

1. The original recipe didn't use things like the white wine, soy sauce, or gochujang, but I wanted to make it richer / spice it up.  The gochujang is really important, but how much you use is personal preference. It adds this excellent depth of flavor and touch of spice.
2. The original recipe also calls for just tossing everything in and cooking it.  I have found a better result by browning the chicken first, then deglazing with the white wine and then adding the vinegar, soy sauce, and gochujang to mix until well incorporated.
3. Careful to not add too much salt, because it has soy sauce it already has some salt to begin with.

The Best Bruschetta

Recipe Name: The Best Bruschetta

Story: In 2021 I wanted to make bruschetta as an appetizer for an Italian dinner. I tried several recipes and each had "something" missing. After several tries I tweaked multiple recipes and created my own version of bruschetta from scratch. It takes about 20 minutes to make and then 30 minutes to an hour to marinate.

Years you've been making it: 2021 

Submitted by: Brad

Ingredients: 

• 3 tbsp. extra-virgin olive oil
• 2 to 4 cloves garlic, minced
• 4 large, fresh, and very ripe tomatoes
• 1/4 c. thinly sliced basil
• 1 tbsp. plus a splash more balsamic vinegar 
• 1 tsp. kosher salt, and then more to taste after it all comes together
• 1 tsp fresh ground black pepper
• 1 fresh baguette

Directions: 
1. Heat oil in a small sauce pan or skillet over medium-low heat. Add garlic and cook until lightly golden, 2 to 4 minutes. Remove from heat, transfer to separate bowl, and let cool for 5 to 10 minutes.
2. Dice the tomatoes and thinly slice the basil (1/4 cup plus a little more for love).
3. In a large bowl or tupperware, add tomatoes, basil, vinegar, salt, and black pepper. Add garlic and oil to the mixture and stir to combine. Put the container, covered, in the fridge and let it marinate for 30 minutes to an hour.
4. After marinating, taste and add salt to your preference.
5. Cut baguette into slices and slightly toast in a toaster or oven so that it's slightly crunchy on the inside.
6. Spoon mixture on the baguette slices. Enjoy!

Ramen Noodle Soup

Name:  Ramen Noodle Soup  

Story:  This begins as the simple packaged 2 serving Ramen Noodle Soup which sells for as little as 24 cents at Walmart

Years you've been making it:  Since 2019 with continued modifications finally settling as presented herein. 

Submitted by: Chuck Whittier

Ingredients:

• 1 package Maruchan Ramen Noodle Soup PIICANTE CHICKEN FLAVOR
• 2 Tbls Fish Sauce
• 1 Tbls Crushed Red Pepper Flakes  (Optional depending on the heat level desired.
  
• 1 Cup sliced mushrooms, 1/8 " thick and cut into about nickel size
• 3/4 Cup of Green Onions sliced into 1/4" sections
• 2  3/4 Cups Water  

Directions:

1. Remove the seasoning packet from the package of Ramen noodle soup.  You may want to break the noodles into smaller sections / pieces. I prefer to break them into 1/2 " square sections of noodles, only one layer each. They fit better on a soup spoon if you break them up.  This is a relatively quick soup to make.
2. Start by placing about 1/2 cup of water into a pot to be used to cook the soup. Add the seasoning packet supplied with the soup package.  Mix well and add a little more water after seasoning is fully dissolved.
3. Add in the fish sauce, add in the crushed rep pepper flakes and the remaining water.  Mix well and begin to heat on medium high.
4. As it begins to heat up you add in the sliced mushrooms and stir frequently.  Once it reaches a boil you need to let the mushrooms boil for 4 to 5 minutes. Set the soup to a medium boil and now you can add the broken up noodles. Break the noodles into 1/2" sections.  You will cook the noodles for 3 1/2 minutes in a medium boil. This should be timed.
5. You can add the chopped green onions to the soup. If this brings the mixture to below a boil you need to return it to a boil. Let the soup continue to boil for another 2 minutes after adding the green onions.   Ready to serve.

Key Lime Pie

Recipe Name: Key Lime Pie

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.  I chose this recipe because a) key lime pie is so good, and b) because I assume that living in Florida would lend oneself to learning how to make a good key lime pie, and c) I remember all of the fruit trees at Grandma and Grandpa Whittier's house in West Palm.

Years you've been making it: Unknown

Author / Creator: Grandma / Grandpa Whittier

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1 can condensed milk
• 4 egg yolks
• 1/2 cup lime juice
• 1 small grated lime skin if available
• 1/2 tsp cream tartar
• 3/4 cup sugar
• 6 egg whites (meringue)

Directions: 

1. Beat egg yolks thoroughly and add milk slowly
2. Add lime juice, mix well
3. Add 1/2 cup sugar ??
4. Add cream tartar to egg whites and beat until they peak.  add 1/4 cup sugar, 1 tbls at a time
5. Beat until stiff
6. Fold 6 tbls egg white into lemon mixture
7. Pour into pie and top with meringue
8. Bake at 330 until gold brown

Slow Cooker Chicken Fajita

 Slow Cooker Chicken Fajita

Story:  Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma and of course Alexander. I did not want to spend a lot of time cooking.  It is easy to make and freezes well. Brad made it during Thanksgiving week.  Everyone enjoyed it. I think it will become one of our family’s favorite.

Years you’ve been making it:  1 yr-2020

Author Alyssa River

Submitted by:  Suzy/Mom

Ingredients

• 1lb boneless skinless chicken breast
• 2   10.75 oz. cans condensed cream of chicken soup
• 1 cup salsa 
• 2 cups frozen corn
• 1 15 oz. can black beans drained and rinsed
• 1 and 1/2 cups water
• 1 tsp ground cumin
• ½ tsp dried cilantro
• 1 cup shredded cheese

Optional toppings

Sour cream,  Diced tomatoes, Green onions

Cilantro, Lettuce, Diced avocado, Tortilla strips

Directions

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl. Mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
3. Serve with your favorite toppings
4. I went on line to look for a  picture and apparently this is a very favorite recipe, but it also showed you can add a variety of peppers such as yellow, orange , red or whatever your preference.  Or you can serve these on the side.

Extra Easy Lasagna

Recipe Name: Extra Easy Lasagna

Story: Lasagna is one of those things that is 100x time better when made at home, so I've been trying to modify a recipe that is both easy to make and really good.

Years you've been making it: Since 2018 or so

Author / Creator: 
https://www.myrecipes.com/recipe/extra-easy-lasagna

Submitted by: Dustin

Ingredients: 

• 1 pound lean ground beef (up to 1.5 lbs)
• 4 cups tomato-basil pasta sauce (or make your own, see below)
• Uncooked lasagna noodles
• 1 (15-ounce) container ricotta cheese
• 1 egg
• 2 1/2 cups (10 ounces) shredded mozzarella cheese
• 1/4 cup hot water

Directions: 

1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
2. Mix ricotta cheese and egg and a couple pinches of black pepper
3. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
4. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Notes: 

• Added frozen spinach to meat / sauce mixture (microwaved spinach, then squeezed out excess liquid)
• Used italian ground sausage instead of ground beef
• I prefer to make 3 layers instead of cheese / noodles instead of 2 (so divided cheese into thirds)
• I also add shredded mozz to the top of the lasagna too, the top being just the meat mixture is kinda odd to me

Order of Lasagna build if doing 3 layers of cheese / noodles (from bottom to top):

1. 1/4 meat
2. Noodles
3. 1/3 ricotta
4. 1/4 mozz
5. 1/4 meat
6. Noodles
7. 1/3 ricotta
8. 1/4 mozz
9. 1/4 meat
10. Noodles
11. 1/3 ricotta
12. 1/4 mozz
13. 1/4 meat
14. 1/4 mozz

Homemade tomato basil red sauce:
Store bought sauces are fine, some even pretty darn good these days, but this homemade sauce is really  really good.  You can double it too, and freeze whatever you don't use.
https://www.seriouseats.com/easy-italian-amercian-red-sauce-recipe

Ratatouille

Recipe Name: Ratatouille

Story:  I am always looking for new vegetable dishes. This is great as a main or side dish. It also makes a nice Christmas dish! :)

Years you've been making it: just recently

Author / Creator:  Tasty (https://tasty.co/recipe/ratatouille)

Submitted by: Vilma

Ingredients:

• 2 eggplant, sliced
• 6 roma tomatoes, sliced
• 2 yellow squash, sliced
• 2 zucchini, sliced
• For the sauce:
• 2 tbs olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow pepper, diced
• 28 oz can of crushed tomatoes
• 2 tbs fresh basil, chopped
• salt, to taste
• pepper, to taste

For the herb seasoning:

• 2 tbs fresh basil, chopped
• 1 tsp garlic, minced
• 2 tbs fresh parsley, chopped
• 2 tsp fresh thyme
• salt, to taste
• pepper, to taste
• 4 tbs olive oil

Directions:
1. Preheat the oven to 375°
2. Make the sauce: heat the olive oil in a 12" oven-safe pan over medium-high heat. Saute the onion, garlic, and bell peppers until soft (about 10 minutes). Season with salt and pepper, then add crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, add the basil, and stir once more to incorporate. 
3. Arrange the sliced veggies in alternating patterns (eggplant, tomato, squash, zucchini) on top of the sauce, starting from the outer edge to the middle of the pan. Season with salt and pepper. 
4. Make the herb seasoning: mix all ingredients in a small bowl and spoon over the vegetables. 
5. Bake: cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. 
6. Serve hot. 

Notes:
Mandolin slices the vegetables evenly and makes the prep fast. 

Apple Delight

Recipe Name: Apple Delight

Story: This is a handwritten recipe found in Grandma Bisset's old documents.  I chose this recipe because there are so many baking recipes from Grandma Bisset that I wanted to start posting some of those.

Years you've been making it: Unknown

Author / Creator: Grandma Bisset

Submitted by: Dustin

Ingredients: (as best I can discern from the handwriting)

• 1/4 cup butter
• 1 cup sugar
• 1 egg
• 1 cup flour
• 1 tsp soda (presumably baking soda)
• 1/2 tsp cinn (presumable cinnamon)
• 1/2 tsp nutmeg
• 1 tsp vanilla
• 3 Apples, peeled, cut up very fine

Directions: 

1. Cream butter and sugar together
2. Fold in last (the apples).  Bake at 350 for 30 mins.

Butter sauce

• 1/2 cup cream
• 1/2 cup butter
• 1 cup sugar
• 1 tsp cornstarch
• 1 tsp vanilla

Cook over low heat
Server over cake when sauce is warm, top with whipped cream

The Stuffing Recipe Story

Recipe Name: The Stuffing Recipe Story

Story: 

First - do not use this recipe as it is written!

The stuffing recipe was given to me by Millie Whittaker, John's mother early in our marriage.  We only spent a few Thanksgivings with Millie and John (father), so I don't have precise memory of the stuffing.  But I'm pretty certain that Millie did not follow it either!  Otherwise, it would have been overloaded with celery (and to some extent onions) and not much bread.  I think I would have remembered that!  Nonetheless, it has been my tradition to take out the recipe and put it on the counter while making my own dressing.  

I do use Millie's technique of sauteing onions and celery (probably in a ratio of 2 cups onions to one cup celery), in butter (I have not used margarine in many, many years preferring the approach of my mother - all things are better with butter!).  Then I add poultry seasoning (approximately 2-4 tablespoons, adjusting after adding the bread), salt and pepper (also adjusted after mixing everything).  I then add two loaves of bread cubes that had been sitting out since hte night before, and a couple of cups of chicken or turkey broth.  Mix everything together, bake at 350 for about an hour until crispy on top.  

It always works out and I'm convinced that having Millie's recipe watching over me is the magic touch!

Author / Creator: Millie Whittaker

Submitted by: Kristy

Yellow Squash Casserole

 

Yellow Squash Casserole

Story:   Years ago Dustin outlined what he would like our traditional Thanksgiving should be.  It includes this yellow squash casserole. The discussion came about because I was always trying different things for Christmas and he wanted Thanksgiving to be the same. Thanksgiving has become our family’s favorite holiday and I think it is in part due to our traditional menu.

Years you been making it:  At least 25 years

Author/Creator:  I am not sure where I found the recipe initially and over the years I have tried different amounts and ingredients. I think I have finally found the right formulation for our family.  

Submitted by:  Suzy/Mom

Ingredients: 

• 10 medium size yellow squash
• 2 onions ( I prefer Vidalia or sweet onions)
• Oil ( I am using avocado oil now but you can also use olive oil) just enough to coat the pans
• 2 sticks of butter
• Pinch of salt and pepper
• Ritz crackers-crushed
• 2 large casserole dishes (I use aluminum dishes to allow for easy freezing)
• 4 eggs

Directions

1. Slice the onions, fairly thin

2. Begin sautéing the onions in oil. Just until they are translucent. You will need 2 sauté pans.

3. Slice the squash in about ¼-½ inch slices.

4. Cut up the butter in 4 pieces per stick. Add 4 pieces of butter to each pan.

5. Add half the squash into each pan and cook until just soft

6. Put the mixture in each casserole dish and allow to cool

7. Beat two eggs with 2 TBS of water.  (do the same with the other 2 eggs)

8. When the squash mixture cools pour the eggs over the squash in each casserole. 

9. Cover with plastic, then with tinfoil.

10. Freeze

11. Remove from freezer depending on when you have Thanksgiving dinner. They need to be thawed 1hr prior to dinner. 

12. Heat the oven to 350 degrees.

13. Remove the plastic but put the tinfoil back on.

14. Cook for approximately 50 minutes.

15. Crush the Ritz cracker (I usually put about one roll per casserole in a plastic bag and crush with my hands to medium size pieces.)

16. Remove the tinfoil from the casserole and spread the crackers over the squash.

17. Cook for another 10 minutes

Notes

Obviously this makes a large amount but my family likes leftovers and enough to take some home with them.

Freezing is optional but I have found it is helpful to make and freeze a few things prior to Thanksgiving so you are not spending the whole day in the kitchen.

A couple of optional ingredients I have tried include a dash of garlic powder and shredded cheese. We were not too fond of the cheese but the garlic powder is a nice change up. 

Traditional Thanksgiving Menu

• Turkey baked and fried
• Gravy ( I add some of Dustin’s yummy turkey stock which really elevates the flavor)
• Mash Potatoes
• Stuffing
• Yellow Squash Casserole
• Green Bean Casserole
• Cranberry sauce
• Rolls