A Treasured Recipes Cookbook: A Treasured Recipes Cookbook in Memory of My Mother

By Catherine Grace Newkerk

This book is a way of keeping my mothers memory alive. It is a tribute to a woman who was my mother and who I loved dearly.

This cookbook was originally edited by my mother in 1983 for the Friends of the Public Library Columbia Mo. When this cookbook was printed, my mother and I had a close relationship. She inscribed the cookbook that I have To Caph with love Mother. My mother died in 2005 not knowing how much I loved and treasured her. We had not spoken for many years.

My mother was always appreciative of good food and a good recipe. These recipes are the best of the best and I have used them for years. My mother was a wonderful cook and I have fond memories of being in the kitchen with her and learning how to cook.

• Language: English
• Publisher: Xlibris US
• Release date: Dec 15, 2008
• ISBN: 9781465327413

Book preview

Copyright © 2008 by Catherine Grace Newkerk.

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

This book was printed in the United States of America.

To order additional copies of this book, contact:

Xlibris Corporation

1-888-795-4274

www.Xlibris.com

[e-mail]

50224

Contents

FOREWORD

APPETIZERS AND DIPS

BREADS

CHILDRENS’ CONTEST WINNERS

DESSERTS AND CANDIES

MAIN DISHES

MICROWAVERY

SALADS AND DRESSINGS

SOUPS

TO ATTRACT BUTTERFLIES,

NON-EDIBLE

VEGETABLES, PICKLES AND PRESERVES

FOREWORD

Thank you for purchasing this cookbook. Publishing it is a way of keeping my mother’s memory alive. It is a tribute to a woman who was my mother and who I loved dearly.

This cookbook was originally edited by my mother in 1983 for the Friends of the Public Library Columbia Mo. When this cookbook was printed my mother and I had a close relationship. She inscribed the cookbook that I have To Caph with love Mother. My mother died in 2005 not knowing how much I loved and treasured her. We had not spoken for many years.

My mother was always appreciative of good food and a good recipe. These recipes are the best of the best and I have used them for years. My mother was a wonderful cook and I have fond memories of being in the kitchen with her and learning how to cook.

Thanks to the Friends of the Columbia Public Library to my sister Caroline Pace and my brother Geordie Pace for their blessing.

I love you Mother. This is for you.

a.jpg

My favorite picture of my mother.

e.jpg

My mother’s wedding picture. On her way to being a good cook.

APPETIZERS AND DIPS

NOTES

Tuna Mountain

1      cup butter, softened

1      8 oz. pkg. cream cheese, softened

2      7 oz. cans white tuna, water-packed

2      T. onion, chopped

1      T. lemon juice

¼      tsp. pepper

¼      tsp. tarragon

garnishes of parsley and radishes

Cream butter and cheese. Add other ingredients and mix well. Form in shape of mountain and garnish with radishes and parsley.

Patricia R. Yaeck

Dilled Marinated Shrimp

Combine:

1½      cups sour cream

1½      cups mayonnaise

4      T. parsley, chopped

1      T. + 1 tsp. dried dill weed

2      tsp. ground celery seed

1      tsp. salt

½      tsp. cayenne pepper

1      medium onion, sliced

2      lbs. large shrimp—cooked, peeled, and cleaned

Refrigerate until time to serve. Serve with small, crisp crackers.

Laura Perez-Mesa

Bacon Dip

6      oz. bacon, fried crisp and chopped fine

1      cup sour cream

1      T. horseradish

¼      tsp. caraway seeds.

Mix and chill. Makes one cup.

Elinor Barrett

Chili Meatballs

Preheat oven to 350 degrees F.

1      lb. hamburger

1/3      cup dry bread crumbs

2      T. onion, minced

1      tsp. salt

dash pepper

1      egg, slightly beaten

1      can tomato soup

2      T. shortening

1      tsp. chili powder

¼     cup water

Combine and mix ingredients, using only ¼ cup soup. Shape in 1" balls. Brown in shortening. Mix remaining soup, chili powder and water. Pour over meatballs. Cover and bake for 30 minutes.

Ann Hummel

Butter Logs

Preheat oven to 425 degrees F.

2      cups flour

3      T. sesame seeds, toasted

1      T. sugar

2½      tsp. baking powder

½      tsp. cream of tartar

½      tsp. salt

¼      cup shortening

2      eggs, beaten

½      cup milk

¼      cup butter or margarine, melted

Stir together flour, sesame seeds, sugar, baking powder, cream of tartar and salt in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Combine eggs and milk. Add all at once to dry mixture. Stir just until dough clings together. Knead gently on lightly-floured board, 10-12 strokes. Roll or pat dough to 10x6 rectangle. With floured knife cut dough in half lengthwise. Then cut each half crosswise into 8-3x1¼ inch sticks. Place 1 T. butter or margarine in 13x9 pan. Place sticks in pan and brush with remaining butter. Bake 18-20 minutes until golden brown.

Mike Higginbotham

Dried-beef Log

1      8 oz. pkg. cream cheese, softened

¼      cup grated Parmesan cheese

1      T. prepared horseradish

1/3      cup stuffed green olives, chopped

2½      oz. dried beef, finely snipped

Blend together cream cheese, Parmesan cheese and horseradish; stir in olives. On waxed paper, shape in two 6-inch rolls, 1½ inches in diameter. Chill several hours or overnight. Roll each log in snipped dried beef. Place on serving plate. Serve on crackers.

Wanda Chisholm

Sweet Potato Chips

8      large sweet potatoes or yams

vegetable oil

salt

Pare sweet potatoes and slice very thinly. A food processor does this very quickly. Soak slices in a large bowl of ice and water. Heat oil to a depth of 1-inch in a large skillet until a 1-inch cube of white bread browns in 50 seconds. Drain potatoes, part at a time, on paper towels. Fry 3 minutes, or until potatoes are golden and crisp. Remove with slotted spoon to paper towel-lined cookie sheets; sprinkle with salt; keep warm in a low oven until ready to serve.

Betty Collins

Blue-cheese Dunk

4      oz. blue cheese, crumbled

1      3 oz. pkg. cream cheese, softened

2      T. milk

2      T. salad dressing

parsley, snipped

Combine ingredients; beat with electric mixer until light and fluffy or use blender. Sprinkle with snipped parsley. For dippers, serve celery, carrot sticks, cherry tomatoes or cauliflowerets.

Meg McDermott

Deviled-ham Dunk

1      5 oz. jar pimiento-cheese spread

1      2¼ oz. can deviled ham

½      cup mayonnaise

1      T. minced onion

few drops hot pepper sauce

snipped parsley

Combine ingredients; chill. Sprinkle with parsley.

Meg McDermott

Three-cheese Dip

¼      cup water

1      cup cream-style cottage cheese

2      3 oz. pkgs. cream cheese, softened

2      T. blue cheese, crumbled

1      small clove garlic

few drops bottled hot pepper sauce

Pour water into electric blender. Add cottage cheese; cover and blend at high speed about 20 seconds. Stop blender. Add remaining ingredients. Cover; blend 30 seconds or until smooth.

Betty Collins

Ham Ball

2      4½ oz. cans deviled ham

3      T. stuffed green olives, chopped

1      T. prepared mustard

bottled hot pepper sauce to taste

1      3 oz. pkg. cream cheese, softened

2      tsp. milk

parsley

Blend deviled ham, olives, mustard and pepper sauce. Form into ball on serving dish; chill. Combine cream cheese and milk; frost ball with mixture. Chill; remove from refrigerator 15 minutes before serving. Trim with parsley. Serve with crackers.

Wanda Chisholm

Swedish Meat Balls

1      lb. ground beef

½      cup Ritz crackers—crushed

1      egg

¼      tsp. allspice

½     tsp. nutmeg

½      tsp. sugar

1      tsp. salt

½      cup milk

Combine all ingredients. Form into balls. Sauté in butter or margarine. Yield: 48 little meatballs.

Joyce Ann Jaillite

Mary’s Crab Dip

2      T. mayonnaise

1      tsp. Worcestershire sauce

1      tsp. Tabasco sauce

1      tsp. lemon juice

2      T. grated onion

½      cup fresh parsley, chopped

1      3 oz. pkg. cream cheese

1½      cups crab meat

Combine all ingredients and chill. Clams may be substituted for crab meat.

Mary Windmiller

Mushroom Medley

50      mushroom caps

8      oz. tub soft cream cheese

4      oz. jar pimiento, diced

small bunch parsley, chopped fine

Wipe fresh mushroom caps with damp cloth. Mix cream cheese, pimiento and parsley. Stuff mushroom caps with this mixture. Serve chilled with sprinkle of paprika on each.

Sue Popper

Spinach Balls

½      cup sesame seeds

2      10 oz. pkgs. frozen spinach, chopped

2     cups garlic or cheese-seasoned croutons

1      cup grated Parmesan cheese

4      eggs, lightly beaten

¾      cup unsalted butter—at room temperature

½      tsp. ground white pepper

¼      tsp. nutmeg

Heat a heavy skillet over medium heat. Add sesame seeds. Cook, stirrring constantly, until seeds are golden (2-3 minutes). Cook spinach according to package directions. Drain. Grind croutons into fine crumbs. Mix spinach, crumbs, cheese, eggs, butter, pepper and nutmeg thoroughly. Shape mixture into small balls about 1 rounded tsp. each. Roll in sesame seeds or sesame seeds mixed with Parmesan cheese. Freeze in single layer, then transfer to airtight containers. Freeze up to 4-6 weeks. To serve, heat oven to 350 degrees F. Place spinach balls on ungreased baking sheet. Bake 10-15 minutes.

Melissa Carr

Smoked Cheese and Wine Logs

2      8 oz. pkgs. cream cheese, softened

8      oz. smoked cheddar cheese, shredded

½      cup butter or margarine, softened

¼      cup dry red wine

1      T. chives, finely snipped

2      tsp. prepared horseradish

1      cup walnuts, finely chopped

melba toast rounds

Combine cheeses, butter or margarine, wine, chives and horseradish. Beat, using electric mixer, until fluffy. Cover. Chill slightly. On wax paper, shape mixture into 2 logs about 1½ inches in diameter. Roll logs in walnuts. Wrap in clear plastic wrap and chill well. Serve as a cheese spread or slice. Place on rounds and broil 4 inches from heat for 1½ minutes or until bubbly.

Mike Higginbotham

Cheese Ball

1      6 oz. jar Roquefort cheese

2      5 oz. jars processed cheddar cheese

2      T. minced onion

1      T. Worcestershire sauce

½      cup parsley flakes

1      cup ground pecans

Allow cheese to soften. In bowl combine cheeses with onion, Worcestershire sauce, ¼ cup parsley, and ½ cup nuts. Mix well and roll into ball. Refrigerate overnight. Roll cheese ball in remaining parsley and nuts. Serve with a mixture of crackers.

Babe Rapp

Saucy Ham Nibbles

1      egg, slightly beaten

¼      cup soft bread crumbs

1     tsp. dry mustard

2      ¾ oz. cans chunked ham, drained and flaked

2      T. cooking oil

1      cup cranberry-orange relish

½      cup dry white wine

2      T. dried parsley flakes

2      tsp. Worcestershire sauce

Combine egg, bread crumbs and mustard. Add ham; mix well. Shape into 1-inch balls. In skillet quickly brown meatballs in hot cooking oil. Combine relish, wine, parsley and Worcestershire sauce. Pour over ham balls. Cover and simmer 10 minutes or until hot. Transfer to chafing dish and serve warm with wooden picks.

Mike Higginbotham

Olive Cheese Nuggets

Preheat oven to 400 degrees F.

½      lb. sharp cheddar cheese

¼      cup soft butter or margarine

¾      cup flour, sifted

1/8      tsp. salt

¼      tsp. paprika

24-30      medium sized stuffed olives

flour

Shred cheese; blend with butter. Sift flour, salt and paprika into cheese mixture. Mix to form a dough. Shape around olives using about a teaspoonful of dough for each. Place on ungreased baking sheet. Bake for 12 to 15 minutes, until lightly golden brown. Serve hot or cold. Makes 2 to 2½ dozen.

Melanie Stanley

Chicken Bites

2      whole chicken breasts, split, boned and skinned

1      egg, beaten

1      tsp. salt

¼     tsp. pepper

1      cup seasoned bread crumbs

½      cup olive oil

Cut chicken into about 35 bite-sized pieces. Mix egg, salt, pepper. Dip chicken pieces into egg mixture. Coat with crumbs. Heat olive oil in large skillet; sauté chicken until browned on both sides. Serve immediately on wooden picks. Makes 35 appetizers.

Laura T. Lewis

Avocado Dunk

2      ripe avocados

½      cup mayonnaise

1      tsp. chili powder

¼      tsp. salt

1      small clove garlic, pressed

3      T. lemon juice

¼      tsp. hot pepper sauce

Mash avocados with fork or place in blender and blend until smooth. Stir in remaining ingredients. Refrigerate 1 hour before serving to let flavors blend. Serve as a dip for raw vegetables such as cauliflower buds, green pepper slices, carrot and cucumber sticks. Makes 1½ cups.

Laura T. Lewis

Smoky Egg Dip

6      hard cooked eggs, sieved

1/3      cup mayonnaise

1      T. soft butter or margarine

½      tsp. salt

2      tsp. prepared mustard

1½      tsp. lemon juice

1½      tsp. Worcestershire sauce

1/8      tsp. liquid smoke

2      drops bottled hot pepper sauce

dash pepper

4      slices bacon, cooked crisp, crumbled

Combine all ingredients except bacon. Beat until smooth. Chill. At serving time, fold in crumbled bacon, reserving a little for trim. Serve with crisp crackers.

Meg McKinnon

Chili Cheese Dip

1      green pepper

1      large onion

2      lbs. American processed cheese

2½      cups tomatoes, drained

1      tsp. chili powder

butter

Sauté pepper and onion in butter. Melt cheese in double boiler. Add tomatoes and chili powder. Add drained juice to thin mixture later, if needed.

Marion Henry

d.jpg

4 Generations of great cooks

Great Grandmother Hanton

Catherine Yaeck Grandmother

Dorothy, Mother

Cathie, Baby

BREADS

NOTES

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Cathie and Dorothy

My mother would bake bread so I would have bread and butter

when came home from school

Jam-Dandy Muffins

Preheat oven to 400 degrees F.

1      2/3 cups flour

½      cup sugar

2      tsp. baking powder

½      tsp. salt

1/8      tsp. nutmeg or cinnamon

1/3      cup shortening

¾      cup milk

1      egg

apricot, or other flavor of jam or marmalade