Legacies from the Kitchen

Welcome!

Welcome to our new family recipe blog! Many of you may remember my attempts to collect recipes from the family (several years ago now) in order to compile a family recipe book. The project was put on the back burner while I finished my degree. Now that I'm done, I feel the need to share all these great recipes you all sent!

The more I thought about the project, the more I felt that a recipe book might be beyond the financial reach of many of the family. Because so many of these recipes have been handed down from family no longer with us, such as Great-Grandma Howard, Aunt Fern, and others, I feel we should all have access to the recipes. Thus the beginning of this blog!

I am slowly adding the recipes that were previously sent to me. If any of you would like to add recipes, please send me an email and I'll add you to the list of contributors so you have access. Also, most of the recipes do not yet have photos. If you would like to try a recipe and take a photo of the steps or even just the finished product, please feel free to add them. I always enjoy recipes more when they include photos.

If you have any other suggestions for the blog, please let me know. I'm starting it, but I would like it to be for the whole family! Please also feel free to share it with friends, though I think for now we'll keep the contributors limited to the McBride clan. Enjoy, and please let me know what you think!

Thursday, May 26, 2011

Yogurt Pops

Recipe by Judy McBride

Submitted by: Luella McBride

This recipe makes very sweet pops. You may want to experiment with quantities and flavors.

1 small can fruit juice concentrate

1 small can water

1 small carton flavored yogurt

Mix ingredients together; pour into small (3 oz) Dixie cups. Place in freezer. Let freeze for 25 minutes, then insert popsicle sticks.

Hidden Valley Ranch Oyster Crackers

Recipe by Fern McBride Moncur

¾ cup salad oil

1 envelope Hidden Valley mix

½ tsp dill seed

¼ lemon pepper

¼ tsp garlic powder

12-16 oz oyster crackers

Whisk together first five ingredients. Pour over crackers; mix well. Place on cookie sheet. Bake at 250° for 11-12 minutes.

Chocolate Crunch

Recipe by Fern McBride Moncur

1 6-oz pkg chocolate chips

1 6-oz pkg butterscotch chips

1 3-oz can chow mein noodles

1 cup shelled peanuts

Place chocolate and butterscotch chips in sauce pan and melt over low heat. Stir in noodles and nuts. Drop by teaspoonful onto waxed paper and chill.

Gooey Chex Mix (a.k.a. Pigeon Poop)

Submitted by Kandice McDermott

This recipe has been passed back and forth in the family for years. Mom always liked to make it for the neighbors at Christmas, but could never find the recipe. Luckily, I have a copy now, as does Amy, so we haven’t had to beg for a few years!

9 cups Corn Chex

9 cups Rice Chex

7 cups Golden Grahams

1-1½ cups sliced almonds (or other nuts)

1 cup coconut

2 cups sugar

2 cups light corn syrup

1¼ cup margarine

1 tsp vanilla

Mix cereals, almonds, and coconut together in VERY large mixing bowl. Combine remaining ingredients in a large saucepan. Bring to a boil, stirring constantly. Boil for 2 minutes. Pour over cereal mixture and mix well. Lay out on wax paper to cool.

Sweet Potatoes

Recipe by Fern Moncur

Cook yams until tender; cool and peel. Butter a casserole dish and put a layer of yams, then a layer of sliced roman apples. Repeat layers then pour sauce over and bake at 325° for 30 minutes.

Sauce:

½ cup melted butter

½ cup sugar

1 tsp lemon juice

½ cup crushed pineapple

Add water and thicken with 2 TB cornstarch.