Amaretto Cranberry Sauce
From DeDe

My mother-in-law got this Amaretto Cranberry Sauce recipe from one of her daughter-in-laws who got it from someone at work.  I got the recipe and started to make this cranberry sauce for family and to give as gifts to co-workers.  I always tell everyone that it is a secret recipe. Everyone at work always asks me to be sure to give them a jar every Christmas.  They start asking in  October to be sure they will get one!

Amaretto Cranberry Sauce
 

1 cup  water

2 cups  sugar

1 12 oz  bags fresh cranberries

1/3 cup orange marmalade (Smuckers works best)

juice from 2 lemons

1/3 cup  Amaretto

1/3 cup  toasted slivered almonds

Mix water and sugar in saucepan and heat to boiling.  Add cranberries and cook for about 5 minutes.  Remove from heat.  Add marmalade and lemon juice.  Cool completely and add amaretto and almonds. 

Pour into glass jars and chill.  Keeps in refrigerator for months. 

Note from DeDe: Wonderful with turkey and stuffing, but also fantastic as sauce over ice cream or pound cake, cheesecake, pudding, etc.  This is a thin sauce and does not gel.  I suppose you could add gelatin if you wanted a more solid presentation for a turkey side.

Bubat
From Bonnie

I was visiting my mom in Saskatchewan last week when I saw a book of Traditional German Recipes she had brought home from a family reunion.  When I saw the one called Bubat so many memories came back to me.  I had never had turkey with bread dressing growing up, it was always turkey with Bubat.  When my mom was in the hospital at xmas when I was thirteen I remember making the turkey with bread dressing and how disappointed my father was that I did not stuff it with Bubat.  Both my Grandmothers always made their turkeys with Bubat.  When I got back to work this week I was talking to a coworker about Thanksgiving  which for us Canadians is this weekend and she mentioned she was cooking the turkey and her mother and sister told her they wanted something different than regular dressing as they found it too spicy.  I gave her the recipe for Bubat and hope it turns out for her.  I have never made it myself but am going to try this weekend.

Bubat

one cup flour        

one cup raisins          

one pinch salt              

two tablespoons sugar   

two tablespoons baking powder     

two eggs    

one-half cup milk   

two tablespoons melted butter 
 

Recipe Directions:

Sift dry ingredients and add raisins.  Add beaten eggs, milk and melted butter.  Mix.  Bake in pan @350'F for 30 minutes. You can also put in turkey cavity lined with double cheesecloth.  Slice, cover with gravy and serve with turkey.

Baked Chicken Salad
From Helen Ford (Kimler), Submitted by Deirdre

Baked Chicken Salad  

My mother used to make this for our family when I was little. She was born in 1931 in Overland, MO. With a total of 5 in our family (dad, mom and two sisters) she must have at least doubled the recipe. It was so good with the potato chips on top.

1 – 6 oz can chicken, coarsely cut
¾ cups thinly sliced celery
¼ cup coarsely chopped walnuts
¼ tsp. salt & pepper
1 tsp minced onion

1 tbs lemon juice

1/3 to ½ cup mayonnaise

½ cup crushed potato chips

Preheat oven at 425'F degrees. Combine chicken & all other ingredients (except potato chips). Toss lightly, heap into  greased casserole and top with  crushed potato chips. Bake at 425'F degrees for 15 minutes, or just until heated through.

Hard Soap
From Kyle 

MY GRANDMOTHER MADE THIS SOAP OFTEN AFTER RENDERING THE GREASE FROM KILLING THE PIG.  ALWAYS OUTDOORS OVER AN OPEN FIRE.  MY FRIEND'S GRANDMA DROPPED HIM INTO THE HOT BOILING SOAP WHEN HE WAS TWO YEARS OLD.  IT BURNED AND SCALED HIS HEAD AND HE LOST HIS BEAUTIFUL BLOND STRAIGHT HAIR  WHEN IT CAME BACK IN IT WAS BLACK AND CURLY.

7&1/2 LBS GREASE (CAN BE MELTED OR LEFT UN-RENDERED)
2 CANS LYE
2&1/2 QT. COLD WATER

MIX TOGETHER AND COOK 1 HOUR ON TOP OF STOVE OR OUTDOOR FIRE.  STIR OFTEN, ADD 1 GALLON HOT OR BOILING WATER. COOK ANOTHER HOUR, STIRRING.  IT WILL THICKEN AND LOOK LIKE PUDDING.  REMOVER FROM THE FIRE AND COOL.  WHEN SET, CUT INTO BARS.  MAY BE GROUND UP LATER IF YOU WISH.

DO NOT USE THE RESIDUE ON THE BOTTOM OF CONTAINER UNDER SOAP.  USE A GALVANIZED TUB OR ENAMEL PAN.

Helen's Pakkai
From Jim

In 1966, we were transferred from Beale Air Force Base to March Air Force Base in Riverside, California and we met a delightful family named Yamaoka. Helen and Henry had been interred in the retention camps during the World War II because their parents were born in Japan.  Helen was a super cook, and she had this delicious recipe for Pakkai, a Hawaiian sweet and sour pork, that she made.  We have always loved this Pakkai recipe because it brings back memories of that wonderful lady and her family. Sadly, Helen passed away a few years ago but she still lives in our memory, and as long as this recipe is used, her influence will always be felt.

(I would start my rice to cook when I start to prepare this recipe, that way they are both "ready" at around the same time)...CSW 

Pakkai (Hawaiian Style)

2 lbs boneless pork shoulder or Boston Butt, in 1 inch cubes
2 eggs
4 tsp flour
1/4 tsp pepper
3 green peppers
2 medium onions
6 tbsp fat
1 can bamboo shoots
1 cup pineapple chunks,drained
1&1/2 cup sliced celery

Beat together eggs, flour, salt and pepper.  Thoroughly coat cubes of pork in egg-flour batter.  Brown on all sides in hot fat.  Cover and cook slowly for about 30 minutes.  Drain excess fat.  Cut onions lengthwise and peppers in 1 inch squares.  Add celery (cut diagonally) and pineapple chunks to meat; cover and simmer 5 minutes.  Add onions and peppers and simmer covered for 20 minutes. Just before thickening add bamboo shoots and heat through.

Sauce5 tbsp cornstarch
5 tbsp soy sauce
1/2 cup sugar
1/3 cup vinegar
1 cup pineapple juice

Mix together cornstarch, soy sauce, sugar, vinegar and pineapple juice.  Cook, stirring constantly, until clear (about 2 minutes).  Pour over meat mixture and simmer about 5 minutes.  Serve with hot rice.

Serves 6 (OR 2 very hungry Canucks!..CSW...lolol)

Spaghetti Sauce Recipe
From Randy

This spaghetti sauce recipe has been in the family for many years. Passed down from generation to generation. I hope you enjoy it as much as I have.

Spaghetti Sauce

1/2 lbs. salt pork (remove after sauce is done)

4 Tbls. lard

2 cups diced onions

3 Tbls. chopped garlic

12 oz. tomato paste

1~6-lb. can diced tomatoes

1/4 tsp. salt

1 tsp. black pepper

1-1/2 Tbls. oregano

1 Tbls. dried, sweet basil

Start with medium heat. Melt lard in large pan or pot. Cook pork until half browned. Add the garlic and onions, and finish browning the meat. When meat, onions and garlic are browned, add tomato paste, tomatoes, salt, pepper, oregano and basil. After all are mixed well, turn heat to high, just long enough to bring to a boil. Reduce heat to low, and let simmer for at least 2&1/2 hours, stirring often. After sauce has cooked for awhile, remove any excess oils from the top of the sauce.  When finished, remove the salt pork.

The longer you cook this Spaghetti Sauce, the better it is.

Molded Eggplant and Bucatini Casserole



(I am posting this recipe just as I found it......with all the explaination that came with! If my husband would only eat eggplant & liked pasta better.....I think this is what we would be having for supper at least 4 times a month! Let me know IF you make this and what the "review" on it is, okay?....CSW)

Molded Eggplant and Bucatini Casserole
or Timballo di Melanzane e Bucatini Casserole
From AnnMarie

I remember as a child, my Grandmother "Molly" making Molded Eggplant and Bucatini Casserole and I would sit spellbound as she told me the story. It seems that during the Renaissance the law was passed forbidding the serving of more than three courses at any meal. So the clever cooks of Southern Italy found ways to combine different meals into one. This recipe came from a close friend of my Grandmother's and while she used a special pan for this dish, I found that both a Teflon spring form pan oven proof dish will work. Also Bucatini is a thick tubular spaghetti, it is becoming very difficult to find so Ziti or  Rigatoni can be used. You can also make this in steps, making the sauce and meatballs one day and the rest the next day. 

Molded Eggplant and Bucatini Casserole

3 large eggplants (at least 11 inches long and as even in size and fullness as possible), salt 
salt and freshly ground pepper to taste
1/2 to 1 cup bread crumbs (toasted)       
2 cup Bucatini broken into thirds, or 2 1/2 cups other type
1 large beaten egg                          
1 Lb package of  ground beef, veal and pork combined meat

Make a pot of your favorite sauce adding about 1/2 cup red wine, 1/4 cup plus 2 tlbs grated cheese.
1&1/2 cups mozzarella cheese, cubed small (about 6 oz),

fresh parsley, chopped
peanut oil for frying

IF YOU PLAN TO DO IT ALL IN ONE DAY: Cut off the ends of the eggplants, lengthwise into 1/4" slices.(NO LARGER than 1/4-inch thick slices). Layer slices in a colander, set in a bowl, salting each layer as you proceed. Place a second bowl on top of the slices to act as a weight leave for about one hour, this step will help remove any excess  water from the eggplant.  Generously coat the inside of a 3&1/2'deep, 9" round mold or cake pan and thoroughly coat inside of pan with, butter than toasted bread crumbs, shake off excess refrigerate pan till needed.

Make your sauce and set aside. 
 

MEATBALLS: In a bowl combine the veal, pork and chop meat (most stores carry this combination), Mix the meat with the beaten egg, 2 tlbs dry white wine, 2 tlbs grated cheese, 1/2 cup bread crumbs, and salt mix well and with your hands form the mixture into small meatballs the size of large grapes. Melt 2 tlbs butter in a frying pan and fry meatballs till browned and firm. Remove with slotted spoon set aside. Bring a large pot of water to a boil and cook the pasta until (al dente) drain and set aside.
 

EGGPLANT: In a large frying pan, heat 1/2 cup peanut oil, wipe the eggplant free of the salt with paper towels and fry a few slices at a time until slightly softened about 2 minutes on each side. they should be plyable but not to soft, as they would fall apart if cooked too well. Drain on paper towl or brown paper. Set your oven for 325'F.

NOW HERE IS THE TRICKY PART: Line the prepared mold or spring-form pan,(IF using a spring form pan, make sure you set it on a tray/sheet with edges, in case it "leaks") with the slices of eggplant, by draping them from the middle of the bottom of the pan, to the end & up the side and over the top -- it should overhang about 3 inches. Continue doing this until you have covered the bottom completely and overlapping as you went.   In a large bowl mix the pasta, meatballs, small cubed mozzarella, 1/2 of the grated cheese, some parsley and 2 cups of the sauce. Mix well carefully add the mixture to the mold , pack it in and even it out. Now turn the overhanging eggplant towards the center overlapping as you go. It should cover completely. Cover top with 1/2 cup sauce and remaining grated cheese. Bake uncovered for 30 minutes. Remove from oven place on rack and allow to cool ( it will help re-firm the eggplant.)

Run a knife around the side just to loosen a bit, this is why I like to use a spring pan, once it cools a bit and you release the side and wonder of wonders you have this really great looking pasta dish wrapped in eggplant. Open the spring and place on a pretty platter cut into wedges or slices serve with extra sauce, tons of crusty bread to sop up the sauce and a salad.