Scalloped Oysters

 

Recipe Name: Scalloped Oysters

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.

Years you've been making it: 1960s

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 Pint oysters plus liquor
• 1/4 lb mushrooms
• 6 Tbls of butter
• 3 Tbls of flour
• Milk
• 1/4 tsp oregano
• 2 Tbls parsley
• Salt and pepper
• 8 oz large egg noodles, cooked
• 4 hard boiled eggs, chopped
• 1 cup buttered bread crumbs

Directions: 

1. Set overn to 400
2. Drain oysters, save liquor. Set aside
3. Melt butter in saucepan, add mushrooms. Take mushrooms out of butter.
4. Blend in flour.
5. Measure oyster liquor and add milk to make 1 3/4 cups liquid.
6. Slowly add and stir liquid into flour mixture.
7. Stir in oregano, parsley, and seasonings.
8. Cook and Stir until sauce is thick, 3 mins.
9. In shallow baking dish, alternate layers of cooked noodles, eggs, oyster and mushrooms.
10. Pour sauce overtop, sprinkle with bread crumbs.
11. Bake 15 mins.
12. 4 to 6 servings.

Jamaican Chicken Curry

Recipe Name: Jamaican Chicken Curry

Story: So, this is a new dish we tried just a few months ago this year. At a kid's birthday party, of all places lol. They served food made by a Jamaican guy, and "Jamaican Chicken Curry" was one of the dishes. It was the best curry I have ever had.

Years you've been making it: Since 2023

Author / Creator: Brad and Vilma neighbor in Bahrain

Submitted by: Vilma 

Ingredients: 

• Marinade
• • 3 lb skinless chicken thighs
  • 2 tbsp Jamaican curry powder (*see notes)
  • 1 tsp poultry seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-spice seed
  • 2 stalks scallions, chopped 
  • 2 sprigs fresh thyme 
  • 2 cloves garlic, minced 
  • 1/2 tsp fresh ginger, chopped
  • 1 tbsp olive oil 
  • 1/2 tsp salt
• Curry
• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped 
  • 1 Scotch Bonnet pepper, chopped for a spicy version or leave whole for a less spicy version (** see notes)
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamaican curry powder
  • 1 - 1 1/2 cups water
  • 1 pound yellow potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sprigs of fresh thyme
  • 1/2 tsp all-purpose seasoning
  • Salt and pepper to taste

Directions: 

1. Marinate. Cut chicken thighs into chunks, mix with all marinade ingredients and marinade from 30 minutes to overnight.
2. "Burn the curry powder." Once the marinating is done, heat the oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook for about a minute, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it. 
3. Add marinated chicken and cook for 10 minutes to brown, flipping halfway through.
4. Add 1 to 1 1/2 cups of water. Add onion, thyme, salt and pepper to taste, and all-purpose seasoning. The more water you add, the more sauce you will have, but it won't be as thick. Cover and simmer for 15 minutes. 
5. Add carrot, potatoes, bell pepper, garlic, and one whole Scotch Bonnet pepper. Cover and simmer for about 10-15 minutes until veggies are softened, and the chicken is fall-off-the-bone tender and cooked through (165˚ F).
6. Serve with rice and enjoy!! 

Notes: 

* Make sure to use Jamaican curry powder as it is different from other curry powders and affects the taste. This powder has lots of turmeric - it will stain your hands, wooden spatulas. 

** If you do not like it spicy, add the Scotch Bonnet pepper whole and make sure it does not burst during cooking. I used whole Habanero pepper instead because there was no Scotch Bonnet available, and it was amazing. 

Jamaican curry powder: The person who introduced us to this recipe recommended this one from Amazon. I believe any type that says "Jamaican Curry" is fine. I watched lots of videos on YouTube, and a lot of people are recommending the Betapac brand. 

I recommend watching YouTube videos. 

This is a pretty good reference: https://www.chilipeppermadness.com/recipes/jamaican-curry-chicken/

And, these from YouTube:

https://www.youtube.com/watch?v=gq_8e3brwJA&t=584s

https://www.youtube.com/watch?v=2IdtMsQYdbo

This is an example of all-purpose seasoning. 

Blender Hollandaise Sauce

 

Recipe Name: Blender Hollandaise Sauce

Story: As I was planning to make Eggs Benedict for John’s birthday this year, I was reminded of my mom’s blender Hollandaise (taken from Joy of Cooking).  She used the recipe for artichokes (we were the odd family that actually ate artichokes in our time), and occasionally to pour over asparagus or broccoli.  My dad especially liked it over broccoli, a vegetable he was not overly fond of, due to his mother overcooking it when he was growing up.  But crisply cooked and with hollandaise, he was a fan!

Author / Creator: Adapted from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1964 edition).

Submitted by: Kristy

Ingredients: 

• 3 egg yolks
• 2 Tbsp. lemon juice
• Pinch of cayenne pepper
• 1/4 tsp. salt
• 1/2 cup butter (1 stick)

Directions: 

1. Put the egg yolks, lemon juice, cayenne, and salt in a blender. 
2. Melt the butter until it is hot and bubbling (this is easiest to do in a microwave). 
3. Blend the egg yolks on high for a few seconds, and then pour in a steady stream of hot bubbling butter. 
4. The hollandaise should now be done; if it isn’t thick enough, continue to blend for a few more seconds. If the sauce is too thick add a tiny amount of lemon juice or water. 
5. Taste and add salt, cayenne, or lemon juice as needed.

Notes: 

The sauce must be hot when served; either make it at the very end or keep it warm by putting the blender container in warm (not hot) water. This makes enough for 3 servings of Eggs Benedict or Rockefeller and I usually only make it for 2. I’ve tried making a smaller amount and it doesn’t work; without the full amount of bubbling hot butter, there isn’t enough heat to cook the eggs. Leftover hollandaise makes a terrific sauce for asparagus or other green vegetables. To use leftover hollandaise, slowly reheat the sauce in a water bath.

Shepherd's Pie

 

Recipe Name: Shepherd's Pie

Story: I really enjoy shepherd's pie, and although technically it is supposed to be made with lamb, I will make this with ground beef or venison most of the time since I usually have that on hand.

Years you've been making it: Since 2017

Author / Creator: Some combination of online recipes that I've tweaked over the years

Submitted by: Dudstin

Ingredients: 

• 1 package of ground beef, venison, or lamb (roughly 1 to 1.5 lbs)
• 3 tbls butter
• 1 large yellow onion, chopped
• 2 carrots, cut small (peeled if preferred)
• 4 cloves of garlic, minced
• 2 tbls tomato paste
• 1/4 cup flour
• 2 cups beef (or chicken or lamb) stock
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 4 or 5 sprigs thyme, fresh
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 cup frozenpeas
• 2 pounds russet potatoes, peeled and diced
• 5 tbls butter
• 1/2 cup cream, milk, or salted water
• Optional: 2 egg yolk
• Optional: Shredded cheese or grated parmesan cheese
• Kosher salt and black pepper

Directions: 

1. Preheat oven to 425
2. Brown ground beef, remove and set aside.
3. Add butter, sauté onions until soft, roughly 5 mins. Add garlic and sauté until soft, 2-3 mins.
4. Add tomato paste and stir until mixed, 2 mins.
5. Add flour and mix, this is the beginning of the gravy. Stir until just slightly blond.
6. Slow add in the beef stock until all is incorporated and no lumps of flour.
7. Add Worcestershire, dijon, thyme, sage, rosemary, and carrots.
8. Cook until somewhat thickened, about 10 to 15 mins.
9. Add black pepper, and then salt to taste (start with 1/2 tbls and add until preferred).
10. Remove from heat and mix in the frozen peas.
11. Grease a 9x11 baking dish, add meat mixture to dish.
12. Top with mashed potatoes, spreading over the top. Optionally - top with cheese.
13. Bake at 425 for 15 - 20 mins until top starts to brown.

Make mashed potatoes your desired way. You want it to be slightly loose so it is easier to spread. It will thicken up as it bakes. Adding the egg yolk to the mashed potatoes makes it richer, helps it thicken, and helps it turn golden brown, but this is optional.

Manhattan Tuna Chowder

 

Recipe Name: Manhattan Tuna Chowder

Story: Found among Grandma Bisset recipes

Author / Creator: Grandma / Maka Bisset

Submitted by: Dustin

Ingredients: 

• 2 diced bacon slices
• 1 large onion sliced
• 2 cup cubed, pealed?, potatoes
• 1/2 cup diced celery
• 2 cup tuna drained
• 1 lb can tomatoes
• 2 cup water
• 1 tsp salt
• 1 tsp thyme
• 1/4 tsp pepper

Directions: 

1. Cook bacon until crisp. Add onion, cook until tender, but not brown.
2. Add potatoes, carrots, celery, tomatoes, water, salt, thyme, and pepper.
3. Simmer, uncovered, 30 minutes
4. Add tuna; simmer 5 minutes longer.
5. Serve hot.

Notes: 

For bacon, oil or butter may be substituted. You can use minced onions (dried), canned potatoes, and eliminate the carrots or celery if you don't have any. Just add a little more of something else.

Roasted Red Pepper Tomato Soup

Recipe Name: Roasted Red Pepper Tomato Soup

Story: Other than chicken and rice soup, I find this to be a very nutritious and soothing soup. Don't be fooled the red peppers do not make it spicey. So, if you want a little kick add crushed red peppers.

Years you've been making it: Since 2005

Author / Creator: Suzy / Mom

Submitted by: Suzy / Mom

Ingredients: 

• 3 red bell peppers, rinsed, stemmed, seeded, and halved
• 3 Tbs olive oil
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 can (28 oz.) whole tomatoes
• 1 Tbs Paprika
• 3 cup vegetable or low fat chicken broth
• 2 tsp. lemon juice
• Salt and pepper
• Creme Fraiche or plain yogurt
• Chopped parsley

Directions: 

1. Preheat the broiler. Place the red pepper halves, cut side down, in a baking pan and broil 4-5 inches from the heat, until the skins are black and blistered, about 8 minutes. Let cool, uncovered 10-15 minutes. Peel the peppers and place in a bowl, reserving any juices.
2. In a 3-4 quart pan over medium heat, add the olive oil and the onion. Stir often until the onion is soft, about 5 minutes. Add the garlic and stir until translucent, 1-2 minutes. Add the roasted peppers and tomatoes, along with their juices and the paprika. Bring to a low simmer and cook, stirring occasionally, about 3 minutes.
3. In a blender or food processor, puree the soup in small batches until smooth. Return puree to the pan and stir in broth and lemon juice. Stir over medium heat until hot. Season with salt and pepper to taste.
4. Ladle into cups or bowls and garnish with a dollop of creme fraiche or plain yogurt and parsley.

Notes: 

This sounds labor intensive but it really is not. Roasting the red peppers as described makes it very easy to peel the skins off.

I use a wand to puree the tomatoes and red peppers and it makes a lot less mess.

Spicy Pulled Pork

 

Recipe Name: Spicy Pulled Pork

Years you've been making it: Long time

Author / Creator: Forest

Submitted by: Dustin

Ingredients: 

• 1 stick butter
• 2 cups vinegar, apple cider preferred, white works too
• 1/2 cup cayenne powder
• 1/2 cup crushed red pepper flakes
• Salt to test

Directions: 

1. Cook pork butt however your preference until fall apart tender. Easiest method is in a crock pot with some water.
2. Once pork butt is done, pull it / shred it (can just do it in the same crock pot)
3. Melt the butter in a small pot, then add all other ingredients.
4. Pour mixture all over the pulled pork and mix in.
5. Serve on hamburger bun / bread.

Notes: 

This sounds like it would be very spicy, and although it is pretty spicy, the vinegar does balance it out. It has an excellent "north carolina" pulled pork flavor.

Knock off Varsity Chili Dog Sauce

 

Recipe Name: Knock off Varsity Chili Dog Sauce

Story: The Varsity in Atlanta is a historic restaurant. They have some of the best chili dogs, in my opinion. This is a knock off recipe that I have found and slightly modified. It is actually incredibly close to how I remember it.

Years you've been making it: Since 2022

Author / Creator: Original was from a post on the Green Egg Forum

Submitted by: Dustin

Ingredients: 

• 1 pound ground chuck
• 1 3/4 cups water
• 2-3 tablespoons chili powder (depending on how fresh your chili powder is)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper (or more if you want spicy)
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 teaspoons salt
• Couple dashes tabasco sauce
• 2 tbls white vinegar

Directions: 

1. Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. 
2. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. You want it a little loose to pour over hot dogs, but not soup and not thick either.
3. Taste and season with more salt and vinegar.

Notes: 

This usually needs about 1 tsp more of salt and about 1 to 2 more tbls of white vinegar. But I find that it is best to wait towards the end and season to taste. This isn't supposed to be spicy, but you can add more cayenne if you want.

Do not brown the meat before adding. Yes, the process of adding the meat directly to the water and breaking it up with your hands sounds weird, but it works. This process gets the meat to be more of a uniformly small texture. I would suggest wearing disposable gloves.

Brine: For Smoking King Fish

 

Recipe Name: Brine: For Smoking King Fish

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.

Years you've been making it: Unknown

Author / Creator: Grandpa Whittier

Submitted by: Dustin

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

• 1 gal water
• 4 cups coarse salt (Reg Solution)
• 2 cups sugar (onion powder, garlic powder, lime juice - optional)
• 2 tbls saltpeter (holds color, usually 1 Tbls)
• 2 tbls peppercorns (optional) crushed
• 1 tsp allspice (optional)
• 1 tsp clove (optional)
• 10 oz bay leaves (4 or 5) also 
• (can use pickling spices)

Directions: 

1. Soak fish 8 hrs or as desired. 4 hrs is a mild cure
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
4. Allow to dry until a glaze forms on outside surface
5. Smoke 10 to 12 hours, 120 to 130 degrees

Notes: 

This is a 2nd version of the recipe, but I still wanted to add it because it was in the original handwriting. Here is the other post with the same / similar recipe, this post seems to have a little more detail:

https://heritagesoup.blogspot.com/2022/12/smoked-fish-brine.html

Mayo Potato Salad

Recipe Name: Mayo Potato Salad

Story: One of my friends, Lindsay, makes the absolute best potato salad ever. I've manage to make something close, an "acceptable" variation, but of course never quite the same as when someone else makes it!

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

Author / Creator: Combination from AllRecipes, Serious Eats, Lindsay, etc

Submitted by: Dustin

Ingredients: 

• 3 lbs Yukon gold potatoes, diced into preferred bit size, roughly 3/4 in cubes (with or without skin, your preference)
• 1/2 cup mayo
• 4 green onions, thinly sliced
• 1 tbls country dijon mustard
• 4 eggs, shredded with box grater
• Optional, 2 tbls fresh dill

Directions: 

1. Add 2 quarts cold water to a large pot. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. 
2. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. 
3. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool until still warm, but not hot, about 10 minutes.
4. While the potatoes are cooking, mix the mayo, onions, mustard, and dill (if using) together.
5. Once the potatoes have cooled slightly mix in the mayo mixture. Once incorporated, add the shredded eggs, and mix until combined.
6. Refrigerate and enjoy!

Notes: 

The method of boiling the potatoes with salt, sugar, and vinegar might sound odd, but this way the potatoes will be seasoned throughout and with hold their texture. This was a trick I learned from Serious Eats. I use this method whenever I make any version of potato salad.

*The picture is not my exact dish, it is just an example.

Chuck's Italian Sandwich

 

Recipe Name: Chuck's Italian Sandwich

Story: Sometime around 2017, Dad shared his favorite way of making an Italian sandwich. I was traveling and happened to stop at a Subway. Subway always reminded me of him, we'd go there often, especially on the way to the race track. I always remember him getting an Italian sandwich, but never knew what he put on it. He said this is how he always remembered having it, even as a young child. Recently during this past year I found the ingredients list he had shared with me.

Years you've been making it: Long time

Author / Creator: Chuck Whittier

Submitted by: Dustin

Ingredients: 

• Danish ham
• American cheese
• White onions, thinly sliced
• Green peppers, sliced
• Cured black olives, chopped
• Tomatoes, sliced
• Sour pickles, sliced
• Salt and Pepper 
• Blend of canola and olive oil

Directions: 

1. Grab your favorite sub roll.
2. Add ham then cheese.
3. Top with tomatoes, onions, peppers, olives and pickles.
4. Sprinkle with some salt and pepper.
5. Add some of the blended oil.

Notes: 

*picture is not the actual sandwich, just for reference / example.

Creamy Cheddar Potato Soup with Bacon

Recipe Name: Creamy Cheddar Potato Soup with Bacon

Story: This was a recipe that one of Suzy's neighbors gave her.

Author / Creator: Suzy's neighbor

Submitted by: Suzy / Mom

Ingredients: 

• 1 bunch of scallions
• 1-12 oz. bacon roughly chopped
• 3lb. russet potatoes peeled and cut into 1/4 inch, (7-8 cups)
• 2 C chopped yellow onion- about 1 large onion
• 3TBS. butter
• 3 small garlic cloves chopped
• 1tsp kosher salt
• 1/2 tsp black paper
• 6 cups chicken broth
• 8oz. white cheddar cheese shredded  (2C)
• 1/2 C heavy cream
• 2 OZ. yellow Cheddar Cheese. Shredded

Directions: 

1. Chop scallions separating green and white parts
2. Cook bacon in a large Dutch oven over medium, stirring occasionally, until crisp 10-15min.
3. Using a slotted spoon, transfer to a plate lined with paper towels, leaving 2 TBS of bacon dripping in Dutch oven
4. Add potatoes, onion, butter, garlic and white scallion pieces to Dutch oven, and cook over medium until onions are slightly softened, 5-6m. 
5. Add flour , salt, and pepper and stir until all ingredients are coated.
6. Cook, stirring constantly, 1m. add  in broth until combined.
7. Bring mixture to a boil. Then reduce heat to medium low, summer until potatoes are tender about 12 m.
8. Using a potato masher lightly mash mixture, leaving some whole pieces of potatoes.
9. Add white cheddar and cream , stirring until the cheese melts. Keep warm
10. Ladle soup into bowls. Top servings with bacon, green scallion pieces, and yellow Cheddar.

Notes: 

This makes me hungry especially since it is getting cooler.

I like the white cheddar with the topping of yellow.

If you do not want to use whole cream you can use half and half.

Raisin Oatmeal (cookies)

 

Recipe Name: Raisin Oatmeal (cookies?)

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents.

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 Cup Sugar
• 2 Egg
• 1 Cup shortening
• 2 cup flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 cup oatmeal
• 1/4 cup raisins
• 1 tsp (baking) soda
• 1 tsp vanilla

Directions: 

1. Save 5 Tbls raisin water
2. Dissolve tsp soda and 1 tsp vanilla
3. Bake 350 for 15 mins. Cook till soft

Pickled Red Onions

 

Recipe Name: Pickled Red Onions

Story: This is very simple, but I have found that I really enjoy pickled red onions on all kinds of things from salad, to tacos, to topping some rice dishes. They are very versatile.

Years you've been making it: Since 2021

Author / Creator: Random Instagram then modified by me

Submitted by: Dustin

Ingredients: 

• 1 cup red wine vinegar
• 1/2 cup water
• 1 bay leave
• 1 tsp black peppercorns (whole)
• 2 tbls sugar
• 1 tsp salt
• 2 garlic cloves, smashed
• 1 small to medium red onion, thinly sliced

Directions: 

1. Thinly slice red onion and pack into a pint size ball jar. Not jam packed, but very full.
2. Add all other ingredients to a small pot and bring to a boil.
3. Simmer for 2 mins, take off heat, and pour over onions in the ball jar until all the way full, making sure to add the bay leaves, peppercorns, and garlic to the jar.
4. Wipe the top of the ball jar so that it is clean, and then put the top on.
5. Let sit on the counter for a few hours to cool and then put in fridge.
6. These are best after a day in the fridge.

Notes: 

I sometimes like to make this sweeter, by using 3 or 4 tbls of sugar. Sweet tart onions are a nice contrast. This recipe can easily be doubled, and would fit a quart size ball jar. 

Red wine vinegar flavors vary significantly. So if you use a different kind from one batch to another, they could taste pretty different.