WILLIS FAMILY RECIPE COLLECTION 2009

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1 WILLIS FAMILY RECIPE COLLECTION 2009

2 {southern crab cakes} 2 tbsp butter 2/3 cup minced green bell peppers 2/3 cup minced onion 2/3 cup minced celery 2 lbs fresh crabmeat (or half fresh/half immitation) 3/4 cup fine dry breadcrumbs 2/3 cup mayonnaise 1 egg white 1/4 tsp freshly ground pepper dash of hot pepper sauce fine dry breadcrumbs for coating 1/2 cup butter, melted {sausage strata} 4 eggs 2 3/4 cup milk 2 or 3 shakes of worstchestsire sauce 1 tbsp yellow mustard 1 pound of lean sausage 6 to 8 slices of bread 6 to 8 slices of swiss cheese Preheat oven to 425 degrees. Saute butter, green bell peppers, onion and celery. Mix with crabmeat, 3/4 cup bread crumbs, mayonnaise and egg white in a large bowl. Blend in pepper and hot pepper sauce. Brush two baking sheets with 1 tbsp of melted butter. Form into 2 or 3 inch patties. Bake for 10 minutes. * Mitzi usually makes half of this recipe. Preheat oven to 375 degrees. Beat eggs, add milk, yellow mustard and worstchestire sauce. Set aside. Brown sausage, drain. Place sliced bread on bottom of 13x9 pan. Top with sausage, add egg mixture. Top with swiss cheese. Bake for 45 minutes. * Can be made ahead of time and chilled in the refrigerator.

3 {mulkey s stew} 3 pounds stew meat (or sirloin) 3 large carrots 1 large onion, chopped into sections 1 can of leseur peas 1 large can diced tomatoes oz. can beef consomme 1/2 cup cooking wine (optional) 4 tbsp minute tapioca 5 tbsp brown sugar salt and pepper 3 or 4 bay leaves 3 large potatoes {meatloaf} 1 1/2 pound ground chuck 1 cup fresh bread 1 egg, beaten 1 15 oz. can tomato sauce 1 onion, chopped 1/2 green pepper 1/3 cup celery 1 1/2 tsp salt 1/4 tsp pepper 2 tbsp vinegar 2 tbsp yellow mustard 2 tbsp brown sugar Preheat oven to 250 degrees Brown meat in cast iron skillet. Combine rest of the ingredients into skillet. Bake in covered dish up to 6 or 7 hours. If potatoes are desired, add two hours before serving. * Mrs. Mulkey owned the Ethan Allen store in Columbia, Mo. She gave Mitzi her first job, this is her family recipe. Mix beef, bread, onions, green pepper, celery, egg, salt and pepper and 1/2 can tomato sauce. Make loaf. Bake 1 hour and 15 minutes. Mix 1/2 can tomato sauce, vinegar, mustard, brown sugar together for the sauce. Add sauce after meat loaf has been in oven for 30 minutes.

4 {granny s taverns} 2 pounds ground beef 1 cup water 3/4 ketchup 1 tsp salt 1 tsp chili powder 1 tbsp yellow mustard 1 onion, chopped 1 tsp liquid smoke 1 tsp horseradish {chili} 1 to 1 1/2 pounds of ground beef 1/2 onion, diced 1 15 oz. can tomato sauce 1 15 oz. can water 1/4 cup ketchup 1 can Bush s chili beans, drained 2 tsp chili powder dash of garlic dash of cumin Brown ground beef, drain. Add back to skillet, saute with onion. Add water, ketchup, salt, chili powder, mustard, liquid smoke and horseradish. Simmer until thickened. Serve over torn bread, or on a bun. Brown ground beef in skillet or pan with onion. Drain. Add meat back to pan, mix with tomato sauce, water, ketchup, chili beans, chili powder, garlic and cumin. Simmer on low for at least 30 minutes. Serve with shredded cheddar cheese.

5 {chicken casserole} 1 7 1/2 oz. package of creamettes elbow macaroni oz. cans mushroom soup 7 oz. package Velvetta cheese, cubed 4 hard boiled eggs, shredded 2 cups milk 1 small onion, about 1/3 cup, diced 3 cups cooked chicken, diced {peanut soup} celery, 4 stalks, chopped onion, medium, chopped butter, 1 stick 2 tbsp flour chicken broth, 1 gallon peanut butter, 1 pound cream, 1 quart. Use a 9x12 inch casserole dish. Mix all ingredients together in a large bowl. Let stand covered in refrigerator over night. Top with buttered bread crumbs. Bake for 1 hour. Serves 8 to 10. Take chopped celery and onion, saute in butter. Add flour and cook until well blended. Add chicken broth and bring to a boil. Stir peanut butter into the mixture until well blended. Add cream and serve. * This makes a large quantity. ** This recipe maybe be made ahead, cooled and frozen. *** From Gail Bevan (Kings Arms Restaurant, Willamsburg, VA.)

6 {mandarine orange salad} 1/4 cup sliced almonds 1 tbsp + 1 tsp sugar 1 11 oz. can mandarine oranges, chilled 1/4 head lettuce 1/4 romain lettuce 1 cup chopped celery 2 green onions, chopped 1/2 tsp. salt 2 tbsp sugar 2 tbsp vinegar dash pepper 1/4 cup salad oil 1 tbsp parsely {german potato salad} 2 pounds small white potatoes 1 tsp salt 1/2 cup diced bacon 1/2 cup minced onion 1 tbsp salt 1/4 tsp pepper 1/4 to 1/2 cup vinegar 1/2 cup water 1 tsp sugar 1 tbsp cornstarch Heat almonds and 1 tbsp + 1 tsp sugar over the stove in a cast iron skillet. Cook until sugar coats the almonds and carmelizes. Cool on wax paper. Tear up lettuce, romain lettuce. Add celer and green onions. Mix dressing together: salt, sugar, vinegar, pepper, salad oil and parsely. Toss together with oranges. Cook potatoes in water with salt for about 35 minutes. Do not peel. In a small skillet fry bacon until crisp, add onion, saute until tender. Add cornstarch, stir. Pull off heat. Mix sugar, salt and pepper, vinegar and water until smooth. Add to bacon and onions. Then simmer, stirring until slightly thick. Pour hot dressing over potatoes.

7 {goulash} 1 pound hamburger 1/2 medium onion, diced 1 15 oz. tomato sauce 1 cup elbow macaroni 1 tsp garlic powder dash pepper {barbecue chicken} 6 chicken thighs, 3 chicken breasts, skinned 1/4 cup onion, minced 1/2 cup celery 1/2 tsp yellow mustard 2 tbsp vinegar 1 cup ketchup 2 tbsp brown sugar 1/4 cup lemon juice 3/4 cup water 2 tbsp Worcestershire sauce Brown ground beef with onion. Drain if necessary. Add meat back to pan, mix with tomato sauce and half can of water. Boil elbow macaroni, drain. Add to meat mixture in skillet, simmer. Brown chicken pieces in Pam in a cast iron skillet. Salt and pepper chicken, turn. Take chicken out of pan, brown onion and celery. Add mustard, vinegar, ketchup, brown sugar, lemon juice, water and Worcesterhire sauce. Simmer for 30 minutes. Add chicken back to sauce. Bake for 1 hour.

8 {julee s meatballs} 2 pounds ground beef 1 package Lipton s onion soup mix 1 cup bread crumbs 3 eggs 1 can whole cranberry sauce 1 cup saurkraut, drained 1 jar Heinz Chili sauce 1 jar water 1 cup brown sugar {julee s potatoes} 3 packages frozen hash brown potatoes, defrosted 1/2 cup melted butter 1 tsp salt and pepper 1/2 cup onion, chopped 12 oz. sour cream 1 can Cream of Chicken soup 2 cups grated cheddar cheese 2 cups crushed cornflakes 1/4 cup melted butter Mix ground beef, onion soup mix, bread crumbs and eggs together. Form meatballs. Put into a 9x13 inch pan. Mix cranberry sauce, saurkraut, chili sauce, water and brown sugar together. Pour over meatballs. Bake for 1 1/2 to 2 hours. Mix potatoes, 1/2 cup melted butter, salt and pepper, onion, sour cream, cream of chicken soup, cheddar cheese together. Add to baking dish. Mix together crushed cornflakes and 1/4 cup melted butter. Add to top of potato mixture. Bake for 1 hour.

9 {greek shrimp scampi} 1 tsp olive oil 5 garlic cloves, minced 1/2 cup chopped fresh parsley, divided 2 28 oz. cans whole tomatoes, drained, coarsely chopped 1 1/4 pound large shrimp, peeled and deveined (can use cooked, frozen kind) 1 cup crumbled feta cheese 2 tbsp fresh lemon juice 1/4 tsp freshly ground pepper 4 cups hot cooked spaghetti {swiss steak} 2 pounds sirloin steak 2 medium onions, sliced 2 carrots, peeled and sliced 3 stalks of celery, sliced Large can tomato wedges in juice 3 dashes of hot sauce 1/4 tsp garlic salt and pepper, to taste Preheat oven to 400 degrees Heat oil in a large dutch oven over medium heat. Add garlic, saute 30 seconds. Add 1/4 cup parsley and tomatoes. Reduce heat, simmer 10 minutes. Add shrimp, cook 5 minutes. Pour mixture into a 13x9 inch baking dish, sprinkle with cheese. Bake for 10 minutes. Sprinkle with rest of the parsley, lemon juice and pepper, serve over pasta. Brown meat, place in a large baking dish. Add other ingredients to dish. Cover and bake for 1 1/2 hours.

10 {madelyn s lasagna} 1 pound ground beef 2 garlic cloves, minced 1 6 oz. can tomato paste 2 1/2 cups canned tomatoes 1/2 tsp salt 3/4 tsp pepper 1/2 tsp oregano 8 oz. wide lasagna noodles, cooked 1 1/2 cups swiss cheese {oven fried chicken} 6 chicken thighs (can add chicken breasts), skinless 1 cup buttermilk 2 to 3 cups Pepperridge farm herbed seasoning bread crumbs 1/4 cup parmesean cheese salt and pepper to taste 4 tbsp melted margarine Brown beef, onion and garlic. Add tomato paste, tomatoes and seasonings. Cover and simmer 20 minutes on low. Alternate layers of cooked noodles, swiss cheese and meat sauce. Bake for 45 minutes. Serves 6 to 8 Preheat oven to 400 degrees Line sheet cake pan with aluminum foil. Soak chicken in bowl with buttermilk. Add breadcrumbs, cheese, salt and pepper to ziplock bag. Add chicken pieces one at a time, shake. Place on cookie sheet. Drizzle with melted margarine. Bake for 1 hour, until golden brown, and everything is shhhhhhhhhhh (says Mitzi).

11 {mini meatball soup} 2 tbsp extra virgin olive oil 2 carrots, peeled and chopped 2 ribs celery, chopped 1 medium, chopped 2 bay leaves, fresh or dried salt and pepper 1 pound ground beef or turkey 1 egg, beaten 2 cloves garlic, minced 1/2 cup grated parmigiano-reggiano 1/2 tsp ground nutmeg 6 cups chicken stock 2 cups water 1 1/2 cups dried pasta 1 pound fresh spinach, coarsely chopped In a deep pot over medium heat add oil, carrots, celery, onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes. Combine meat, egg, garlic, cheese, bread crumbs, salt and pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high, bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. Add pasta and stir. Cover and simmer soup 10 minutes. When pasta is tender stir in chopped spinach in batches. {pork dumplings} 1 pound lean ground pork 6 dried chinese black mushrooms (soften in hot water for 20 to 30 minutes) 1 1/2 cup minced leaks 1 tbsp minced garlic 2 tbsp minced fresh ginger 2 tbsp soy sauce 2 tbsp rice wine 1 1/2 tsp sesame oil 1/2 tsp sugar 1/4 tsp fresh ground pepper 1 egg white 1 1/2 tsp cornstarch Mix above ingredients together. Place small spoonful of mixture into wonton skins. Use your finger to seal with water around the edges. Boil until float to the top. Dipping sauce: Mix together 1/4 cup soy sauce, 2 tsp rice vinegar, 2 tsps finely shredded ginger, 3 tbsp water.

12 {chicken and noodles} to 4 pound chicken, whole, trimmed. Take neck and tail off. water 1 tbsp dried onion, minced flakes 1 tsp salt 1/4 tsp pepper 2 or 3 bay leaves 2 cups flour 1 tsp salt 1 egg 1/2 to 3/4 cup water, cooled {mom s brisket} 5 pound brisket, trimmed well 1 tbsp BV 1/2 cup hot water 1 packet dried Lipton onion soup mix 1 large oven bag Place chicken in at least a 4 quart pan. Cover chicken with warm water. Add onion flakes, salt, pepper, bay leaves. Bring to a boil, simmer for 1 hour. Cool. Take chicken out of broth, remove the bones and fat. Pour broth into separator, remove fat. Shred chicken. Add broth back to pan. You ll need at least 2.5 quarts of liquid, add water to broth to get that amount of liquid, season if needed. Bring to a boil. For noodles: But flour into mixing bowl, add salt, mix. Add egg into a well, mix. Then add water, a little at a time, until sticky and hard to mix. Beat until dough is runny. Use spaetzle machine to press out noodles. Bring to a boil, cook about 20 minutes. Add chicken back to broth. Preheat oven to 250 degrees Place well trimmed brisket into oven bag. Mix BV with hot water, pour over brisket. Sprinkle onion soup mix on top. Close bag with tie. Place on cookie sheet that has an edge. Place in middle of the oven. Bake for 5 to 6 hours. Cool in bag.

13 {mitzi bread} french bread (1 loaf) 1/4 cup margarine or butter, melted 1/4 to 1/2 cup Hellman s mayo 1/4 tsp garlic powder 1/4 cup parmesean cheese paprika, as desired {roasted vegetables} 3 large yukon yellow potatoes 1 bag frozen butternut squash 1 large onion, cut into sections carrots celery brussel sprouts or asparagus 1/2 tsp dried thyme 1 tsp dried sage 1/2 tsp rosemary salt and pepper 1/4 cup olive oil 1 head of garlic Preheat oven to broil Split french loaf horizontally. Mix melted cooled margarine, mayo and garlic. Spread over loaf, both sides. Sprinkle with parmesean cheese. Dust top with paprika. Broil until golden brown. Preheat oven to 400 degrees Precook harder vegetables (potatoes, brussel sprouts) in microwave, washed, unpeeled for about 4 minutes. Chop the other vegetables into bit size pieces, add to cookie sheet. Add microwaved vegetables. Toss with seasonings and olive oil. Chop top off garlic, add olive oil and salt and pepper to top, roast with vegetables. Bake for 30 to 45 minutes. Squeeze garlic onto vegetables, toss.

14 {apple crisp} 1 cup flour 3/4 cup sugar 1/2 cup margarine 7 or 8 apples, peeled and sliced 1/4 cup sugar 1 1/4 tsp cinnamon 1 squeeze lemon {lemon squares} 2 cups flour 1 cup softened butter 1/2 cup powdered sugar 4 eggs 2 cups sugar 1/2 tsp salt 4 tbsp lemon juice Preheat oven to 375 degrees Blend together 1 cup flour, 3/4 cup sugar and 1/2 cup margarine. Use a pastry cutter to make small crumbles. Make sure everything is well incorporated. Peel and slice apples, place in flat baking dish. Sprinkle 1/4 cup sugar, 1 1/4 tsp cinnamon and lemon over top of apples. Lightly sprinkle topping over apples. Bake for about 1 hour. Cream together flour, softened butter and powdered sugar. Press evenly into bottom of ungreased 13x9 inch pan. Bake for 20 minutes. Beat remaining ingredients until light, about 3 minutes. Pour over hot crust and bake about 30 more minutes or until no imprint remains when touched lightly in the center. Cool and cut into 2 inch square pieces. Sprinkle with powdered sugar on top.

15 {cherry bars} 1 can cherry pie filling 1 cup butter or margarine 1 3/4 cup sugar 1 tsp vanilla 1/2 tsp almond flavoring 3 cups flour 1 1/2 tsp baking powder 4 eggs 1/4 tsp butter flavoring {german raw apple cake} 1 tsp vanilla 1/2 cup butter 1 cup sugar 1 egg 1 1/4 cup flour 1 tsp baking powder 1 tsp salt 1 1/2 tsp cinnamon 1 tsp baking soda 2 cups chopped raw peeled apples 1/2 cup pecans 1/2 cup raisins Mix margarine and sugar together. Add eggs, vanilla and butter flavoring. Mix in flour and baking powder. Spread all but one cup on 11x17 inch cookie sheet. Spread with cherries and almond flavoring. Dot with remaining dough. Bake for 30 to 40 minutes. Frost with runny powdered sugar and water or milk. Cream together vanilla, butter, sugar and egg, very well. Mix together dry ingredients (flour, baking powder, baking soda, salt and cinnamon). Add to creamed mixture. Add chopped apples, pecans and raisins. Press into 8x8 pan. Bake for 35 minutes. SAUCE: 1 stick butter, 1/2 cup sugar, 1/2 cup brown sugar, 1 tsp vanilla, 2 tbsp flour or cornstarch, 2 cups water or 1/2 water and 1/2 evaporated milk. Boil all ingredients until a puddling-like consistency. Serve over sliced cake.

16 {rubarb pie} 2 cups rubarb 1 cup sugar 1 tbps flour, rounding 6 tbsp water pinch of salt 2 tsp butter nutmeg, dash 2 egg yolks, beaten {oatmeal crispy cookies} 1 cup shortening 1 cup brown sugar 1 cup sugar 1 tsp vanilla 2 eggs 1 1/2 cup flour 1 tsp salt 1 tsp baking soda 3 cups oatmeal 1/2 cup nuts Mix ingredients together, pour into prepared crust. Bake for about 1 hour. Preheat oven to 375 degrees Cream together shortening, brown sugar and sugar. Add vanilla and eggs. Mix well. Add flour, salt, baking soda. Mix well. Add oatmeal and nuts, mix until well incorporated. Bake for 8 to 10 minutes.

17 {pumpkin pie} 3 cups pumpkin 3/4 cup sugar 1 1/4 cup brown sugar 6 eggs 1 1/2 tbsp cornstarch 1 1/2 tsp cinnamon 1 1/2 tsp nutmeg 3/4 tsp clove 1/2 tsp mace 3/4 tsp salt 1/2 tbsp ginger 3 cups evaporated milk and cream (use tall can of evaporated milk, add cream or milk to make up the 3 cups) {amanda s cookies} 1 stick butter (1/4 cup) 1 stick margarine (1/4 cup) 3/4 cup brown sugar 3/4 cup sugar 1 tsp vanilla 2 eggs 2 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 1 bag chocolate chips 1 bag toffee chips Preheat oven to 425 degrees Mix together above ingredients. Pour into prepared pie crust. Bake for 12 minutes at 425 degrees. Reduce oven temperature to 350 degrees. Bake for about an hour, check to make sure the center is well set. Preheat oven to 375 degrees Cream together butter, margarine, brown sugar, sugar. Mix until well incorporated. Add eggs and vanilla, mix until well incorporated. Add baking soda, salt, mix well. Add flour, 1/2 cup at a time, stirring to incorporate each 1/2 cup completely. Mix in chocolate chips and toffee. IMPORTANT: refrigerate, at least 12 hours. This helps set the gluten in the recipe. Spoon dollups of dough onto baking sheet. Bake for 8 to 10 minutes. Make sure to cooled baking sheets.

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