Banana Rum Chiffon Pie

Recipe Name: Banana Rum Chiffon Pie

Story: Found among Grandma Bisset's recipes

Author / Creator: Grandma / Maka Bisset

Submitted by: Dustin

Ingredients: 

• 1 9" baked pastry shell, cooled
• 1 package vanilla pudding
• 1 3/4 cup milk
• 1 package unflavored gelatin
• 1/4 cup water
• 1 package fluffy frosting mix
• 2 tsp rum extract
• 2 bananas

Directions: 

1. Prepare pudding with milk
2. Soften gelatin in water, add to hot pudding, stir until dissolved
3. Prepare frosting mix. Fold hot pudding into frosting, cool.
4. Fold in rum extract.
5. Slice bananas into bottom of pastry shell.
6. Pour cooled pudding over bananas.
7. Chill until set, 4 hours.
8. Decorate with banana slices and chocolate decorettes.

Notes: 

Sometimes it is hard to read the handwriting, I did my best here.

Indian Pudding

Recipe Name: Indian Pudding

Story: This is a handwritten recipe found in Grandma / Grandpa Whittier's old documents. I had never heard of "Indian Pudding" before, but apparently it was such a thing that Grammy had 2 recipes for it. See note for some historical information on it.

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

1. 1 quart milk (heated in double boiler)
2. 2/3 or 1 cup corn meal
3. 1 cup molasses
4. 1 egg? (seen in one recipe, not the other)
5. Butter (something) walnuts
6. 1/2 tsp of salt

Directions: 

• 1st recipe: Put corn meal and molasses together and add to heated milk. Stir for the first half hour to thoroughly mix together.
• 2nd recipe: Put in double boiler and cook until thick. Put into casserole and add 1 point cold milk and bake 4 hours. Add more milk after it has cooked a while, if desired.

Notes: 

Sometimes it is hard to read the handwriting, I did my best here.

Indian pudding is a traditional New England dessert with colonial American origins, made primarily from cornmeal, molasses, and spices, and is slow-baked until it reaches a rich, custard-like consistency. It is typically served warm with vanilla ice cream or whipped cream. 

The name "Indian pudding" is derived from the colonial term "Indian meal" for cornmeal, which was a staple grain that Native Americans taught early European settlers how to cultivate and use. The dish is an adaptation of the British "hasty pudding," a simple wheat-flour porridge. Due to the scarcity of wheat in the New World, colonists substituted the readily available cornmeal and added local sweeteners like molasses or maple syrup, transforming it into a distinctly American dish. 

Feijoada - Brazilian Black Bean Stew

Recipe Name: Feijoada - Brazilian Black Bean Stew

Story: Kristy made this for Peter's birthday and it was absolutely delicious. We've had versions of this in the family over the years from their time living in Brazil.

Years you've been making it: Many

Author / Creator: Kimberly Killebrew

Submitted by: Kristy

Ingredients: 

• 1 lb dried black beans (I use Chiapas or Midnight black beans from Rancho Gordo, but you could use almost any one)
• 3 tbls cooking oil
• 1 lb pork shoulder, left whole and shredded at the end of cooking or cut into chunks
• 2 large onions, sliced
• 5 cloves garlic, minced
• 1/2 lb fresh Italian or other spicy sausage, casing removed and crumbled
• 1/2 lb smoked sausage, such as linguica or kielbasa, sliced into rounds
• 1/2 lb thick sliced bacon, cut into small pieces
• 1 smoked ham hock
• 4 bay leaves
• water
• 1 tbls beef bouillon base (e.g., Better Than Bouillon)
• 1 - 2 cans diced tomatoes
• 1 - 2 cans black beans
• 1/2 tsp black pepper
• salt to taste
• hot sauce, according to heat preference
• orange, washed and cut into slices, served on the side

Directions: 

1. Soak the beans in a large bowl of water overnight.
2. In a large Dutch oven or heavy duty pot, heat the oil over medium-high heat and brown the pork shoulder until generously browned on each side. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy (for the best flavor leave the grease but you can drain some of it if you prefer). Add the onions and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled Italian sausage and smoked sausage and cook until the crumbled sausage is no longer pink.
3. Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon base. Cover the contents of the pots with water until the meat is just barely covered (about 2 quarts). Bring to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft. About 1.5 hours into the cooking time, if using whole pork roast, remove and either shred or cut into chunks, and return to the pot. Do the same with the meat on the smoked ham hock. 
4. Add 1 to 2 cans diced tomatoes.
5. If the feijoada is too liquidy*, uncover the pot and continue to cook for another 20 mins or so to allow some of the liquid to evaporate. Add more salt to taste as needed. Add some hot sauce according to heat preference. Discard the bay leaves.
6. Serve with rice and the fresh orange slices.
7. *It always is too liquidy for me, so I puree 1-2 cans of black beans with their liquid and add.

Notes: 

This is always a bit better a day or two after making to allow the flavors to marry and grease to rise to the top. Surprisingly there isn't a ton of grease, but I scoop it off anyway.

Cauliflower Mac and Cheese

 

Recipe Name: Cauliflower Mac and Cheese

Story: Recipe was given to me by Leslie Little

Years you've been making it: 1 year

Author / Creator: Kraft Food

Submitted by: Suzy

Ingredients: 

• 6 cups small cauliflower florets
• 3 tbls butter divided
• 1 Onion chopped
• 1/3 cup flour
• 2 tsp dry mustard
• 2.5 cups milk
• 1 package Kraft shredded triple cheese with touch of philadelphia, divided
• 1/3 cup Kraft grated parmesan cheese, divided
• 1/2 cup panko bread crumbs

Directions: 

1. Heat oven to 350
2. Cook Cauliflower in boiling water in large sauce pan 4 mins. Drain well
3. Melt tsp butter in large sauce pan on medium heat
4. Add onions, cook and stir 3 min or until tender
5. Stir in flour and mustard, cook and stir 1 min
6. Whisk in milk, cook 5 min or until thickened, stirring frequently. Remove from heat
7. Add 1.5 cups cheddar and 3 tbls parmesan, stir until cheddar is melted.
8. Add cauliflower, stir to evenly coat.
9. Spoon into casserole dish sprayed with cooking spray
10. Microwave remaining butter until melted. Stir in bread crumbs and remaining parmesan, sprinkle over cauliflower mixture.
11. Bake 20-25 mins or until heated through, topping with remaining cheddar.

Notes: 

I have added chopped ham (approx 1 cup) to make it more like macaroni and cheese. This dish freezes well.

Chimichurri - Italian Salsa Verde

Recipe Name: Chimichurri - aka Italian Salsa Verde

Story: I have been on a journey to perfect a good chimichurri. I wouldn't say this is "perfect" but it is still darn good and tasty. I originally started out with chimichurri in the style of Argentina, but soon realized I didn't love the oregano found in Argentina versions and much preferred the primarily parsley versions from Italian, also known in Italy as Salsa Verde.

Years you've been making it: About 5 years

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Parsley, 2+ cups lightly packed, stems removed, rough chopped
• Green onion, 2, green and lightly green parts
• Capers, 2+ tbls, drained
• Anchovies (optional), 4 small filets
• Garlic, 1 med to large clove, minced
• Dijon mustard, 1/2 tsp
• Red pepper flakes, 1/4 tsp
• Salt, 1 small pinch (taste before adding, capers and anchovies have a lot of salt)
• Black pepper, a few grinds
• Sugar, about 3 pinches
• Olive oil, 5 to 6 tbls, depending on how loose you want it
• Lemon juice, 1/2 a lemon
• Lemon zest, 1/2 a lemon

Directions: 

You can use a food processor for this, or you can chop everything on a cutting board. You want it pretty finely chopped, and hand cutting lends to a nice texture, but food processor is much easier.

1. Rough chop the parsley, and green onions. Place in food processor with the capers, anchovies (if using), minced garlic (you want to mince this before adding to food processor), mustard, and red pepper.
2. Add about 3 tbls of olive oil and pulse food processor until everything is nicely chopped. How fine you want is to preference, but if you go too long it will become more of a sauce.
3. Scrape everything from food processor into a bowl. Add the lemon juice, lemon zest, 2 to 3 tbls of olive oil until you get the consistency you want, a few grinds of black pepper, and a couple of pinches of sugar.
4. Taste for salt, add a pinch if needed. Taste for black pepper (you don't want the black pepper to over power), add a couple more grinds if desired. Taste for sugar, it may need a couple more pinches. You don't want it sweet, but the sugar is another flavor enhancer that adds a nice balance.

Notes: 

I don't find that the anchovies are necessary, but it does add an interesting umami flavor. This goes incredible well on white fish and steak. It also is really nice on some potatoes as well. It is very versatile. 

Clam Dip

 

Recipe Name: Clam Dip

Story: Found among Grandma Bisset's recipes

Author / Creator: Grandma / Maka Bisset

Submitted by: Dustin

Ingredients: 

• 1 large cream cheese
• 1 med minced onion
• 2 tbls mayo
• 1 med can minced clams (save juice)
• 5 tbls cream

Directions: 

1. Add clams, juice, onion, creame cheese, mayo, cream
2. Shake a couple drops of Worchestershire sauce (optional)
3. Chill

Cheese Souffle

Recipe Name: Cheese Souffle (for 2)

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

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 Egg
• 1 tsp flour
• 1/2 tsp salt
• 1/2 cup milk
• 1/4 cup bread crumbs
• 1/4 tsp paprika
• 1/4 cup grated cheese
• 1 tsp butter

Directions: 

1. Blend butter and flour, add milk to which the yolk is added.
2. Cook until smooth over double boiler, stirring constantly.
3. Add cheese, crumbs, and seasoning.
4. Let stand a few minutes until crumbs are soft, then fold in stiffly beaten white.
5. Pour in pan and bake 20 mins in med(?) oven.
6. Serve at once.

Notes: 

Sometimes it is hard to read the handwriting, I did my best here.

Potato and Shrimp Salad

Recipe Name: Potato and Shrimp Salad

Story: With a little imagination and wanting something different, I looked in the refrigerator and started pulling ingredients that I thought might go well together, be simple and tasty. We enjoyed it but still a work in progress, particularly as far as quantities.

Years you've been making it: 1 year

Author / Creator: Suzy

Submitted by: Suzy

Ingredients: 

• 1/2 lb shrimp
• 1/2 cup of chopped onion
• 1/2 cup of chopped celery
• 1/2 to 1 tsp Old Bay seasoning or zataran creole seasoning
• 2 baking potatoes
• 1 cup of mayo (I add 1 to 2 tbls plain low fat yogurt to thin the mayo)
• Pinch of salt

Directions: 

1. Thaw shrimp if frozen, if fresh, cook and peel and devein, then cool in the refrigerator
2. Sprinkle half of the seasoning on the shrimp
3. Cut the shrimp into small pieces
4. Bake the potato until just done. I usually cook in the microwave for time saving and simplicity
5. Cool potatoes in the refrigerator. Then peel and cut into small cubes
6. Mix the onions, celery, mayo, yogurt, and remainder of seasoning.
7. Combine mixture with the potatoes and shrimp. Then refrigerate for a couple of hours to get all the flavors melded together.
8. Serve on lettuce. If desired, top with parsley or cilantro.

Notes: 

I usually keep cooked, peeled and deveined shrimp in the freezer to have available for multiple recipes.

When I went online to look for a similar picture, I found many recipes much like mine. So there are many versions that can be adapted to my recipe.

 

Minestrone Soup

Recipe Name: Minestrone Soup

Story: I love a good soup / stew. I will often make a big batch for meal prep and it will be my lunches for the week. I have been developing this recipe for a few years, and have finally landed on something that is now in regular rotation for me.

Years you've been making it: About 5 years

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Cannellini beans, or Italian bean mix, or northern beans, dried, 8 oz
• Olive oil, 2 tbls
• Onion, 1, diced
• Carrots, 3, diced
• Celery, 3 stalks, diced
• Garlic cloves, 5 to 6 minced
• Oregano, dried, 1.5 tsp
• Basil, dried, 3/4 tsp
• Rosemary, fresh, minced, 1+ tbls
• Can diced tomatoes, 1 (or use 2 cans if you like it more tomato forward)
• Brown sugar, 1.5 tbls
• Chicken stock, 10 cups
• Russet potatoes, peeled and diced small
• Small pasta, such a Ditali, Macaroni, or Orecchiette, 1 cup dried (optional)
• Rotisserie Chicken, pulled and shredded, 1 to 1.5 lbs (optional)

Pick 2 vegetables:

• Zucchini, 1 medium, cut into bite size pieces (my preference)
• Summer Squash, 1 medium, cut into bite size pieces
• Green beans, 8 oz frozen (my preference)
• Spinach, fresh, 6 to 8 oz

Lemon juice, 1 lemon

Parsley, chopped, for garnish

Salt and pepper, to taste (you don't want to use too much black pepper as it will overwhelm the nuance of the nice vegetables)

Directions: 

See notes before beginning. Makes at least 8 big servings, closer to 10-12 if it is not the primary meal.

1. Quick soak the beans, or soak overnight.
2. Add beans, and chicken stock to pressure cooker and pressure cook on high for 20mins, then natural release for 10mins.
3. In a separate pot, saute onion, carrots, and celery in olive oil with a few pinches of salt for 5 or so mins until beginning to turn translucent.
4. Add garlic and saute for 1 min or so until fragrant.
5. Add oregano, basil, and rosemary, saute for 1 min until fragrant.
6. Add can of tomatoes, and let simmer for 3 to 5 mins until it has reduced a bit, be sure to stir to make sure nothing is sticking.
7. After the pressure cooked beans are done, add them with all of the stock to the pot with these sautéed vegetables and tomatoes.
8. Add russet potatoes (and some salt) and bring to a simmer, simmer for 10 mins.
9. After 10 mins, add remaining ingredients: pulled chicken (if using), pasta (if using), and the 2 (or more) veggies of choice. Bring to a simmer and simmer for roughly 10 mins until pasta is done and potatoes are fork tender.
10. Remove from heat, and squeeze 1 lemon worth of juice into pot, stir.
11. Taste for salt and pepper, adjust to preference.
12. Serve, garnished with chopped parsley.

Notes: 

Minestrone soup is almost like a kitchen sink vegetable soup. There are so many directions you can take it. But at its core are Cannellini beans, onions, carrots, and celery, rosemary, tomatoes, starch of choice, and veggies of choice.

I like to add pulled rotisserie chicken to mine because it makes it a bit heartier for me for lunches, but you can leave this out if you want it meat-less.

For the two starches, I almost exclusively use russet potatoes now. They hold up better as left overs (they don't turn mushy like the pasta). But if I were making this fresh and to serve a family or group, I would definitely add the pasta, it adds another nice texture.

I normally only pick 2 of the listed vegetables. This soup already has quite a lot of ingredients, and adding all 4, although you can totally do this, will make the soup more like a stew than a soup. My preferences are zucchini and green beans. But just add whatever you have!

Salt and pepper is to taste. It has quite a few veggies that need salt, and this makes quite a lot, so you will probably need to add more salt than you think. I add salt in stages, during the sweating of the onions, celery and carrots, and then also when I add the potatoes and other veggies. Be sure to taste for salt at the end, it probably will need more. I also do not add too much black pepper, maybe 1/2 tsp for this whole pot, but that is also a preference.

Stuff Mushrooms

Recipe Name: Stuff Mushrooms

Story: Found among Grandma Bisset's recipes

Author / Creator: Grandma / Maka Bisset

Submitted by: Dustin

Ingredients: 

• Shallots
• Garlic
• Stems of mushroom
• Salt and Pepper
• Cilantro
• 1/2 lemon
• White mushrooms
• 2 little squares of smoked mozzarella?
• Spray olive oil

Directions: 

1. Bake 350 for 10 mins

Notes: 

Sometimes it is hard to read the handwriting, I did my best here.

Peanut Butter Cookies

Recipe Name: Peanut Butter Cookies

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

Author / Creator: Grammy Whittier

Submitted by: Dustin

Ingredients: 

• 1 1/2 cup flour
• 1/2 cup peanut butter
• 1 cup brown(?) sugar
• 2 eggs
• 1/2 tsp vanilla
• 2 cup chopped coconut
• 1/4 tsp salt
• 1/2 c shortening
• 1 1/2 tsp baking powder

Directions: 

1. Sift flour, baking powder, and salt.
2. Cream(?) shortening and peanut butter, add sugar, beat and add egg and flour back(?)
3. Add coconut and mix well.
4. Add dry ingredients last.
5. Drop by spoon and flatten slightly with fork.
6. If white sugar, add one tsp molasses.

Notes: 

Sometimes it is hard to read the handwriting, I did my best here.

Black Eyed Peas

 

Recipe Name: Black Eyed Peas

Story: It is a tradition to have black eyed peas on New Years and many years ago I started to develop this recipe just for that purpose.

Years you've been making it: At least 15

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Bacon, about 4 to 6 slices
• Olive oil, 1 tbls
• Onion, 1 medium, diced small
• Garlic, 3 cloves, minced
• Apple cider vinegar, 2 tbls
• Thyme, 4 sprigs
• Bay leaves, 1 large
• Red pepper, a pinch (or leave out if you don't want any spice)
• Black pepper, 1 tsp
• Salt, 1/2 tsp (and to taste)
• Chicken stock, 2.5 cups
• Dried black eyed peas, 8 oz
• Water, 1 cup

Directions: 

1. Quick soak beans:
2. 8 oz beans, rinsed.  Add enough water to cover by 2+ inches, 1 tbls salt, 1 tsp pepper, 1/2 tsp garlic powder.  bring to a boil, simmer for 1-2 mins. turn heat off, cover, closed, for 1 hr.  Drain through colander, rinse to remove excess pepper, salt, etc.
3. Crisp up bacon, remove.  Sauté onion for a few minutes, then add garlic and sauté for a min or two.  Then add all remaining ingredients including bacon and beans back.
4. Pressure cooked for 20 mins, release pressure
5. Then simmered for 30 mins to reduce
6. After reducing, mashed up about half for texture. Taste for salt and pepper, add more if needed.

Notes: 

You can do this without a pressure cooker, you will just need to simmer on a low boil for probably close to 2hrs until the beans are nice and soft. I also prefer my beans about half mashed and half not mashed, but if you prefer just whole beans, skip the mashing step.

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.