©Melton Family All-Time Favorite Recipes 2016
From
The Melton Family All-Time
Favorite Family
Recipes 2016
©Melton Family All-Time Favorite Recipes 2016
Grandma Eve’s Potato Soup
Cook: bacon in stock pot. Remove, leaving drippings. Add: 1 large onion, chopped 2 stalks celery, chopped 8 red or 5 medium potatoes, cubed 1-1½ quarts water A generous amount of Italian parsley 2 t imported hot smoked paprika 1 t Salt & Pepper, to taste 5 T sour cream
In stock pot, cook bacon. Sauté onion and celery on low in bacon drippings. Add water and salt and bring to a boil. Add potatoes, parsley, spices to taste. Grandma’s recipe was a thinner broth. Cook longer to thicken up the soup. Drop dumplings in boiling broth. Cool the soup and add sour cream. Add 2 leeks and carrots, if desired.
©Melton Family All-Time Favorite Recipes 2016
Grandma Eve’s Potato Soup Dumplings
Mix: 1 egg Pinch of salt 3-4 T flour Water
Beat ingredients together with a fork into a thick, pasty consistency. Drop them into boiling broth. They pop to the surface when they are done. It’s pretty quick. Cool the soup and add the sour cream. The egg dumplings are everyone’s favorite part.
Grandma Eve’s mother Ivka was from Hungary, and her husband Milan was from Serbia. We don’t know if this 200-year-old recipe is Serbian or Hungarian; what we do know is everyone loves it! Add sausage or salad as a side dish. Scales nicely for a crowd.
©Melton Family All-Time Favorite Recipes 2016
Savory Beef Stew
1½ pounds of beef stew meat braised in olive oil; simmer in ¾ C water for 1 hour
Add: 1 lb. rainbow carrots, sliced 1 lb. mini medley potatoes 1 white onion + 1 red onion, quartered 2 stalks celery 3 Cups of water with 3 teaspoons Better Than Bouillion Beef 10 oz. peas Spice: 1 t basil, ¼ t salt, 1 large clove minced,
1 bay leaf, 1/8 t allspice, ¼ t lemon juice.
Bring to boil, then simmer 45+ minutes. Add flour or cornstarch to thicken.
©Melton Family All-Time Favorite Recipes 2016
Nuts & Bolts
2 C Cheerios
2C Chex (Rice, Corn, Wheat)
2 C pretzel sticks
1½ C Nuts, mixed
1/3 C melted butter
1 T Worcestershire Sauce
½ t celery salt
½ t garlic powder
Fill oblong pan with mixture. Melt butter and
seasons, pour over mixture. Bake 30 minutes at
250, stirring after 15 minutes.
©Melton Family All-Time Favorite Recipes 2016
Zucchini Nut Bread
Beat 3 eggs until light, then beat in
2 C raw or brown sugar
Sift 3 C unbleached flour
1 t baking soda 1 t baking powder
1 t salt 1 T cinnamon
Add 2 C zucchini, chopped
1 C chopped nuts
1 C oil 1 T vanilla extract
Beat egg mixture. Sift dry ingredients. Add oil,
vanilla, zucchini, and nuts. Fold in eggs. Fill loaf
pans. Bake 1 hour at 325.
©Melton Family All-Time Favorite Recipes 2016
Potluck Pasta Salad
Boil 1 bag Wacky Mac Veggie Spirals
½ bag Green Peas
6 oz. Ripe Black Olives
Cut 1 Zucchini Squash
1 Red Sweet Pepper
8 oz. Tillamook Smoked Cheddar Cheese
1 basket Grape Tomatoes, sliced in half
1 Red Onion Add 1 bottle Zesty Italian Dressing
Prepare macaroni, slice and dice veggies and
cheese. Put in bowl, add dressing, toss and chill.
©Melton Family All-Time Favorite Recipes 2016
Crustless Egg & Cheese Quiche
Beat 10 eggs with a mixer in large bowl
Grate 1 lb. Monterey Jack Cheese
Add ½ cup flour
1 t baking powder
1 t salt
1 pint (2 cups) cottage cheese
¼ C melted butter
2 cans (4 oz size) diced chili Add ingredients to egg mixture and beat again until
blended. Pour into casserole dish. Bake at 350 until
solid, about 45 minutes. Serve with sparkling wine.
©Melton Family All-Time Favorite Recipes 2016
All-Natural Strawberry Lemonade
4 large strawberries, halved 1 T white sugar 3½ Cups water ½ Cup white sugar 1 Cup organic lemon juice Place strawberries in a blender and top with 1 Tablespoon of sugar. Add 3½ Cups water, 1/2 Cup more sugar and 1 Cup lemon juice. Blend until smooth. Serve over ice with a slice of lime.
©Melton Family All-Time Favorite Recipes 2016
Potatoed Eggs
Slice a medley of colors of baby potatoes
Beat 5 eggs and ¼ C water
Cook sliced potatoes in Extra Virgin Olive Oil
until crispy, about 15 minutes. Add egg mixture
and cook until done. Salt and pepper to taste. Scale
to crowd. Great on the camp stove, for a rustic
breakfast, or for company.
©Melton Family All-Time Favorite Recipes 2016
Creamy Basil Dressing & Tomatoes
¼ Cup rice wine vinegar 1 t lemon juice
1 t shallot, minced ½ Cup basil, torn
1 t sugar ½ Cup olive oil
Fresh ground black pepper sea salt
4 large fresh tomatoes
Blend all ingredients in a food processor.
Serve dressing drizzled over four large thickly
sliced fresh tomatoes.
©Melton Family All-Time Favorite Recipes 2016
Christmas Plum Pudding
Buy 1 package Walker’s Christmas Pudding
Prepare plum pudding as directed.
Place on plate with steep edge. Douse with brandy.
Light the brandy with a match. Scoop the
flaming brandy with a big, long-handled
spoon over the pudding until it goes out.
Serve.
Top with chilled Brandy Butter Hard Sauce.
I have a family recipe for Plum Pudding that serves
30+. I’d be happy to send it to you.
©Melton Family All-Time Favorite Recipes 2016
Rum Sauce for Christmas Pudding
1 Cups whole milk 1 T cornstarch
1/4 Cup heavy cream 1 T dark rum
1/4 Cup superfine sugar
Blend a little of the milk with the cornstarch in a
small bowl.
Add this to a small non-stick saucepan with the rest
of the ingredients, bring to a boil, stir as it
thickens.
Serve warm with Christmas or bread pudding.
©Melton Family All-Time Favorite Recipes 2016
Brandy Butter for Plum Pudding
12 T unsalted butter, softened 1-1/3 C sifted powdered sugar 5 T brandy or Armagnac Whisk 12 Tablespoons unsalted butter, softened, in a bowl until it is really light and mousse-like, using a hand blender. Add 1-1/3 Cups powdered sugar, sifted, and whisk again. Gradually beat in the 5 Tablespoons of brandy until you have a smooth creamy butter. Transfer to a bowl, cover, and chill until required. Take the butter out of the fridge about20 minutes before serving. Serve with Christmas pudding.
©Melton Family All-Time Favorite Recipes 2016
Secret Family Recipe Roast Beef Rub
Mix 2 t dill weed 1 t salt
1 t rosemary 1 t oregano
¼ t pepper Slit roast with knife and insert 1 clove garlic. Rub
roast with rub. Braise the roast in fry pan. Bake at
350F 18-22 minutes per pound. After the roast
reaches 135F, remove and cover with tent of
aluminum foil. Cook until meat thermometer
reaches desired temperature. Let stand 15-20
minutes before carving. Spoon hot juices over
roast, remove garlic, and rub roast with it again.
©Melton Family All-Time Favorite Recipes 2016
Orange Sauce For Butter Rolls
Mix ½ C sugar
2 t orange peel (use a zester)
2 t orange juice
½ C butteer, melted. Melt butter, then add sugar, orange peel and
orange juice. Slit butter rolls almost all the way
down. Arrange in pan. Drizzle over butter rolls.
Bake at 350F for 15 minutes. Serve. They’ll be
gone in no time, so make extras.
©Melton Family All-Time Favorite Recipes 2016
Horseradish Sauce
This horseradish sauce is excellent with roast beast and the secret family roast beast rub. Start with 1-2/3 cups Bellwether Farms crème fraîche.
Add: 2-3 tablespoons finely grated fresh horseradish.
Blend together and season with salt. Transfer to a clean bowl, cover, and chill until required.
©Melton Family All-Time Favorite Recipes 2016
Homemade Chocolate Syrup
Sift ¾ C cocoa powder
1½ C sugar
¼ t salt
Mix in 1½ C water
2 t vanilla extract Combine ingredients in a 2-3 quart sauce pan,
mixing with a whisk until smooth. Cook over
medium heat, stirring until it boils. Continue
stirring and boil 1-2 minutes. Remove from heat.
Add vanilla. Cool completely to thicken. Pure,
delicious richness, with no HFCS.
©Melton Family All-Time Favorite Recipes 2016
Pop’s Pancakes
Sift flour – into measuring cup, that is – then sift dry
ingredients together. Now remember to melt butter. Put
eggs into mixing bowl. Fish out bits of shell. Beat the
bejazzers out of ‘em and add some milk, then flour,
alternating until done. Add shortening. Let stand until
griddle ready. You may have to add more milk. Note: Q
for 5 is light for 5 adults! –Dick Brame FOR: 1 2 3 4 5 6
FLOUR 1C 1-1/4C 1-1/2C 1-3/4C 2-1/4C
BAKING POWDER USE 2t 2-1/2t 3t 3-1/2t 4-1/2t
SUGAR A 1-1/2 T 2T 2-1/2T 3T 4-1/2T
SALT MIX 1/2 t 3/4t 3/8t 1t 1-1/4t
EGG 1 1 2 3-Feb 4-Mar
MILK 1/2C 3/4C 7/8C 1C 1-1/4C
MELTED BUTTER 2-1/2T 3T 3-1/2T 4T 5T
©Melton Family All-Time Favorite Recipes 2016
Pop’s Homemade Pancake Syrup
1 part brown sugar
1 part white sugar
1 part water
Creat a mountain out of the brown sugar, then
make it snow, then make it rain. In other words,
combine ingredients in a 2-3 quart sauce pan with
the kids. Cook over medium high heat until it
boils. Boil 1-2 minutes. Remove from heat. Cool
to thicken. Serve with Pop’s Pancakes or waffles.
©Melton Family All-Time Favorite Recipes 2016
Pop’s Guacamole
2 large avocados, peeled and seeded
Juice of one lime or lemon (3T)
1 medium tomato, quartered
½ small red onion, quartered
1½-3T diced jalapeno peppers
1 t salt
Put all ingredients in food processor and chop until
desired consistency. Serve with vegetable tray,
chips or as a dressing. Even the baby loves this
spicy guacamole!
©Melton Family All-Time Favorite Recipes 2016
Hearty Chicken Noodle Soup
1-1½ pounds cooked chicken
1 chopped onion, browned
6 C water 2 cubed potatoes
1 can green beans 1 can red beans
1 T basil 1 T oregano
1 T salt 1 clove garlic, minced
2 t dry sherry 1/8 t pepper
1 C pasta
Mix ingredients in a large pot except pasta. Bring to
a boil. Cover and simmer 2 hours. Add pasta 20
minutes before serving. Great for crowds, leftovers.
©Melton Family All-Time Favorite Recipes 2016
Homemade Baked Beans
1 lb. Red Beans Directions: Soak beans overnight
1 lb. Bacon in a container covered with water
1 large Onion, chopped abnd store in fridge. The next
1 Jalapeno, chopped day, preheat over to 250F. Put
¼ C Tomato Paste oven-safe pot over medium heat
½ C Dark Brown Sugar and cook bacon, onion and
¼ C Molasses jalapeno about 5 min. Stir in
Vegetable Broth tomato paste, brown sugar and
¼ t Cayenne Pepper molasses. Drain beans; reserve
1 t Black Pepper water in measuring cup. Add
2 t Sea Salt beans to pot. Add enough
vegetable broth to total 4 Cups and
add to pot. Heat on high to boil. Add cayenne, pepper and salt.
Stir and cover pot with lid. Cooked for 8 hours in a slow oven.
©Melton Family All-Time Favorite Recipes 2016
Grandma’s Homemade Blueberry Cookies
1 Cup Fresh Blueberries or Huckleberries
Sift together 2 C flour, 2 t baking powder, ½ t salt
Cream ½ C shortening, 1 C sugar.
Add ½ t grated lemon rind.
Add 1 egg, ¼ C milk and flour mixture, alternating.
Fold in blueberries or huckleberries.
Put on baking sheet by teaspoon.
Bake at 375 for 10-15 minutes.
(Mom greased the pan.)
©Melton Family All-Time Favorite Recipes 2016
Cranberry-Raspberry Spinach Salad
10 oz. Fresh Spinach with stems removed and torn (8 C), ½ C Broken Walnuts, ¹⁄₃ C Dried Cranberries, ¼ C Sunflower Seeds, 3 Green Onions, thinly sliced.
Dressing Blend 10 oz. of Red Raspberries in processor until smooth; strain to remove seeds. In medium saucepan, combine ¼ C sugar, 2 t cornstarch, ½ C cranberry-raspberry drink, strained raspberries, ¼ red wine vinegar, ¼ t celery seeds, ¼ t ground cinnamon, and ¹⁄₈ t ground cloves. Cook and stir over medium heat until think and bubbly; cook and stir for 2 minutes more. Transfer to a non-metal container and chill for at least one hour. To serve, toss salad ingredients together in a large bowl and drizzle with some of the dressing. Toss again to coat evenly.
©Melton Family All-Time Favorite Recipes 2016
Oregon Pinot Noir Cranberry Sauce
10 allspice berries, cloves and peppercorn, ground
4 Cups Bandon, Oregon, cranberries
1-1/2 C David Hill Estate Pinot Noir
1 C brown sugar, 1 C Arte’s wildflower honey, 1 C
orange juice, 6 1x3” strips orange zest removed with a
vegetable peeler, 2 4-inch rosemary sprigs, 1 small
cinnamon stick, 1 vanilla pod split with paring knife and
seeds scraped off with back of knife. Bring to boil,
reduce to simmer. Cook until cranberries have burst and
liquid thickens slightly, about 15 minutes. Remove from
heat and discard zest, rosemary springs, cinnamon stick
and vanilla pod. Cool.
©Melton Family All-Time Favorite Recipes 2016
Banana Nut Bread Combine 2 cups flour
1 ½ t baking powder
½ t baking soda
¼ t ground cinnamon
1/8 t nutmeg
Add 2 beaten eggs
½ cups mashed bananas
1 C sugar
½ C melted butter
¼ C chopped nuts
Mix together. Bake 350F for 55-60 min. in a
greased 9x5x3 loaf pan.
©Melton Family All-Time Favorite Recipes 2016
Cranberry Orange Nut Bread
Sift 2 C all-purpose flour 1 C sugar
1 T baking powder ½ t salt
Add 2 t finely shredded orange peel to mixture
Beat 1 C orange juice ¼ C cooking oil
1 egg
Fold in 1 C coarsely chopped cranberries
¾ C chopped walnuts, almonds or pecans
Grease and flower the bottom and ½ inch up sides
of loaf pan. Spoon batter into prepared pan. Bake 50
minutes at 350ºF. Makes 1 loaf, or 4 mini loaves.
©Melton Family All-Time Favorite Recipes 2016
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