Family Recipes 

I think that family recipes are always amazing to have lying around. Which is why I wanted to share some family favorites that are worth trying out and the history behind them.

Apple Cranberry Crumble:

by Peggy McCabe 

The first recipe I wanted to share is a holiday classic in the family. My mothers homemade apple cranberry crumble is a staple recipe around the holiday times. It is tangy, tart, and sweet, and don't forget one of my favorite side dishes of all time. There is not a time when I cannot remember this dish being at the table during a holiday meal, and I hope that will never change. This particular dish can be used as a side dish during a meal or for dessert time, but my family always has it as a side dish especially during Thanksgiving. Although I believe that this dish could be used for any occasion as it is so delicious.  

Filling:

3/4 to 1 cup sugar

1 1/2 Tablespoon cornstarch

2 Tablespoon Water

1 3/4 cup fresh or frozen Cranberries

2 1/2 lbs. (6 cups) sweet apples, peeled and thinly sliced

1 Tablespoon lemon peel, grated

3/4 Teaspoon cinnamon

1/4 Teaspoon ground ginger and nutmag

Topping:

1 1/2 Cup old fashioned oats

3/4 Cup (3 oz.) chopped pecans

1/2 Cup light brown sugar, packed 

1/3 Cup flour

1/2 Cup butter or margarine, melted completely 

Directions: 

1. Heat oven to 350 degrees F.

2. Grease 12 x 8 1/2- inch baking dish with butter or cooking spray.

3. Stir 3/4 cup of sugar and cornstarch in saucepan to blend.

4. Add cranberries and 2 Tablespoons of water.

5. Stir over a medium heat until sugar dissolves and mixture comes to a boil.

6. Cook for another 6-8 minutes, stir occasionally until cranberries start to burst open.

7. Remove from heat.

8. Add apples, grated lemon peel, ginger and nutmeg to cranberries,  stir to mix well.

9. Pour into greased baking dish.

10. For the filling, mix oats, pecans, brown sugar and flour together in a bowl.

11. Stir in butter until blended.

12. Crumble filling over top of filling, press slightly.

13. Bake for 45 minutes or until filling is soft and the top is golden brown. 

14. Makes about 15-20 servings. 

Italian Tortellini Soup:  

by Peggy McCabe 

Another mom favorite recipe is this amazing hearty soup. I love this soup during the cold months where you just want to curl up with a warm blanket, watch some cheesy holiday Hallmark movies and eat some yummy hearty soup. I would recommend this soup because it is easy to make and makes a lot as well.

1 lb. mild Italian sausage, casing removed

1 Cup onion, chopped

2 Large cloves garlic, chopped

6 Cups beef stock

1 (16 ounce) can tomatoes, drained and chopped

1 ( 8 ounce) can tomato sauce

1 large zucchini, sliced

1 large carrot, sliced

1 medium green pepper, diced

1/2 Cup dry red wine 

1 Teaspoon basil

2 Teaspoon oregano

8 ounces Cheese tortellini

Parmesan cheese to top

Directions: 

1. Brown sausage and remove from skillet.

2. Drain Drippings

3. Add onions to the same pan and saute in a teaspoon of oil for 5 minutes.

4. Combine meat, onion, garlic, beef stock, tomatoes, tomato sauce, zucchini, carrot, green pepper, wine, and spices into a large pot. 

5. Simmer about 90 minutes or until vegetables are fully tender.

6. Add tortellini and cook until tender.

7. Serve with cheese of choice.  

Chicken Enchilada Casserole

by: Maureen Warren

A main dish that I have loved my whole life that is from my aunt on my mothers side is this delicious Mexican chicken enchilada casserole. Again, easy to make and makes a lot of food. I would recommend this for people who love creamy cheesy dishes. 

Chicken, cooked and shredded (using pre-cooked chicken from the grocery store is an easier way)

2 large cans green enchilada sauce, brown also works as well

2 cans of cream chicken soup

2-3 cups shredded Mexican style cheese

1 big bag of tortilla chips

1/3 cup of diced onions

1 tomato, diced

2 stalks green onion, diced

1 Tablespoon of oil

Directions:

1. Saute onions, tomato, and oil until tender.

2. Add enchilada sauce and cream of chicken soup.

3. Stir until creamy, and make sure not to boil.

4. Take a 9x13-inch pan and put a layer of sauce on the bottom.

5. Layer with chips and press down, layer with shredded chicken, layer with sauce, then layer the top with cheese.

6. Repeat steps beginning with a layer of chips. 

7. Bake at 325 degrees F for 15-20 minutes or until completely heated through.

8. Serve with sour cream, if  so desired. 

Golabki (Cabbage Rolls) 

by Irene Kangas

One of my favorite Polish delicacies is the ever in our family famous, Golabki (pronounced Guam-kee.) Literally all it is is meat wrapped in cabbage but it is so dang good, and easy to make, that that is the last thing on my mind when I eat them. My grandmother taught my father to make them and now I love eating them when my father makes them. They really are a special treat when I get to eat them. 

1 head of cabbage

1 medium onion

1 Tablespoon of butter

2 lbs. of ground beef

1 egg (beaten) 

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup water

2 Cups of beef broth

Directions: 

1. Remove core from cabbage.

2. Place whole head in a large pot filled with boiling water.

3. Cover and cook for 5-10  minutes.

4. Remove softened outer leaves and repeat until all leaves are softened and removed.

5. Cut thick stem from each leave.

6. Saute medium onion in butter.

7. Add ground beef, egg, salt, pepper, and water.

8. Mix and cook thoroughly.

9. Place about a 1/4 cup of hamburg mixture at stem end of each leaf.

10. Roll each leaf, tucking ends towards center.

11. place cabbage rolls seam side down in an un greased baking dish.

12. Pour 2 cups beef broth over cabbage rolls.

13. Cover with foil for 30 minutes.

14. Bake at 350 degrees F for 1 1/2 hours.

15. Makes 4-6 servings.

Irish Bread

by Judy McCabe

Another holiday favorite for St. Patrick's Day is the ever famous Irish Bread, and this recipe is the best. Soda bread is one of the best things on earth, it's melt in your mouth, sweet from the raisin, with a beautiful golden crust. It really is a holiday favorite and pairs best with the ever famous corned beef and steamed vegetables.

2 1/2 cup flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/4 cup butter

1/2 cup sugar

1 egg beaten

1 1/2 cup buttermilk

1/2 cup dark raisins 

1/2 cup golden raisins

1 Tablespoon caraway seeds

2 Tablespoons melted butter

sugar to sprinkle on top

Directions: 

1. Grease a 1 1/2-qt. round, glass casserole dish.

2. Heat oven to 375 degrees F.

3. Sift flour, baking powder, salt, and baking soda together in a bowl.

4. Cream butter and sugar together in a separate bowl, then add beaten egg and buttermilk.

5. Mix wet ingredients into dry ingredients. 

6. Then add in both raisins and caraway seeds as well.

7. Spoon into casserole dish, top with melted butter.

8. Sprinkle with sugar.

9. Bake for 30 minutes, then lower heat to 325 degrees F and bake until toothpick comes out clean, about 30 minutes more. 

10. Allow to cool slightly, then remove from bowl. 

Bailey's Irish Cream Fudge

by Peggy McCabe

If you love fudge and you live Bailey's, then you will absolutely love this fudge. It is perfect for holiday time, or any other occasion, but I love this for the bailey's during Christmas time. Whenever my mother makes this I always make sure I have the first bite. 

2 packages of milk chocolate chips

1 (12 oz) package of semi-sweet chocolate chips

2 (7 oz) jars of marshmallow cream

2 teaspoon of vanilla extract

2/3 cup of Bailey's Irish cream  

3 cups chopped nuts, optional

4 1/2 cup sugar

1 (12 oz) can evaporated milk

1/2 lbs. butter

Directions: 

1. In a very large bowl, combine milk chocolate chips, semi-sweet chocolate chips, marshmallow cream, bailey's and nuts (optional). 

2. Set aside.

3. Line a 10x15-inch pan with foil and spread a light layer of butter over top. 

4. In a saucepan, combine sugar, evaporated cream and butter.

5. Bring to a boil over medium heat.

6. Cook slowly, stir constantly for 11 minutes. 

7. Pour milk mixture over chocolate chip mixture.

8. Stir slowly by hand to blend.

9. Don Not Use Mixer!!

10. Pour into prepared pan.

11. Chill until set or over night. 

Cookies and Cream Truffles

by Peggy McCabe

Probably the most easiest recipe on this list of favorites and discovered early on by my mother years and years ago are the cookies and cream truffles. So soft and delicious and super fun to make for any occasion, I would highly recommend this recipe to anyone. 

1 (8 oz) package of cream cheese

4 cups of crushed Oreo cookies 

Melting candy Wafers 

Directions:

1. With an electric mixer on high speed, beat cream cheese.

2. When light and fluffy add in crushed Oreo's.

3. Beat until well combined.

4. Refrigerate till completely cool enough to roll into balls.

5. Roll into 1 inch balls.

6. Melt 2 cups of candy wafers in microwave.

7. Dip Oreo balls into candy and place on wax paper to harden.

8. keep cool in fridge before serving.