FAMILY RECIPES
GREAT FOOD TO SHARE
This is the area for all you great cooks and your favorite recipes that have either been handed down through the generations or ones you have developed yourselves. If you would like to 'show off' your culinary creations, we would love to sample them at our Family Reunion. Just bring that special dish to our Family Reunion in Loretto, TN for us to sample. You might also want to bring a copys of your recipe to share with family members and perhaps a picture of the finished product. Be sure to include credit to the person who created it. Please send to Jan or bring it to reunion with you.
Aunt Gert's Rhubarb Crumble
Gertrude Zettler Matthews Recipe
Mothers recipe
Sift and mix Together:1 cup flour
1/4 tsp. salt
1/2 cup sugar
1 cup oatmeal
Blend with 1 stick margerine
Line pie plate with 1/2 of the mixture
Spread 3 cups of cut rhubarb over mixture in pie plate
Sprinkle this mix with another 1/2 cup sugar; 1/4 tsp cinnamon and 1 cup water
Cover rhubarb with remaining mixture
Bake at 350 degrees for 40 to 45 minutes
Submitted by Edith Matthews Neese, daughter of Gertrude Zettler Matthews
Aunt Mary's Cake
Recipe of Mary Perry Coats
PREHEAT OVEN TO 350*, GREASE AND FLOUR TUBE PAN
INGREDIENTS:
1 pkg. yellow cake mix (Duncan Hines)
1 pkg. instant vanilla pudding (lg or sm)
4 eggs
¾-cup oil
¾-cup water
1 tsp vanilla flavoring
1 tsp butter flavoring
OPTIONAL:
1/2 tsp of each: rum and/or brandy flavoring
½ tsp of walnut flavoring
Add all ingredients and mix on medium speed for 8 MINUTES,
Pour half of mix into Bundt pan,
Swirl in 1/2 of the following:
FILLING MIXTURE:
2 tsp cinnamon
¼ cup nuts (any)
½-cup sugar or equivalent sugar substitute
(can add some butter flavoring too)
Pour in remaining batter, then remaining filling mixture. Swirl with a knife.
BAKE APPROX 45 TO 55 MINUTES.
COOL enough to remove from pan.
ICING:
1 cup powdered sugar
½ tsp or more butter flavoring
Enough milk to spread easily
Or use an ALTERNATE GLAZING:
Melt two tablespoons of butter and brown it on low-to-medium heat.
Cool slightly, add a cup or more powdered sugar, and then drizzle over cake.
(This is good for a sour cream cake too.)
INGREDIENTS:
1 pkg. yellow cake mix (Duncan Hines)
1 pkg. instant vanilla pudding (lg or sm)
4 eggs
¾-cup oil
¾-cup water
1 tsp vanilla flavoring
1 tsp butter flavoring
OPTIONAL:
1/2 tsp of each: rum and/or brandy flavoring
½ tsp of walnut flavoring
Add all ingredients and mix on medium speed for 8 MINUTES,
Pour half of mix into Bundt pan,
Swirl in 1/2 of the following:
FILLING MIXTURE:
2 tsp cinnamon
¼ cup nuts (any)
½-cup sugar or equivalent sugar substitute
(can add some butter flavoring too)
Pour in remaining batter, then remaining filling mixture. Swirl with a knife.
BAKE APPROX 45 TO 55 MINUTES.
COOL enough to remove from pan.
ICING:
1 cup powdered sugar
½ tsp or more butter flavoring
Enough milk to spread easily
Or use an ALTERNATE GLAZING:
Melt two tablespoons of butter and brown it on low-to-medium heat.
Cool slightly, add a cup or more powdered sugar, and then drizzle over cake.
(This is good for a sour cream cake too.)
Vena Matthews Recipe
CREAMED ONIONS One of John Matthews Favorites
3 lbs. small white onions 2 cups milk
1 tsp salt, divided 1/8 tsp Tabasco sauce
4 tbsp butter or oleo 5 tbsp flour
Peel onions, place in saucepan. Add 1/4 tsp salt and enough water to cover. Bring to boil, cover and cook 20 to 25 minutes. While onions are cooking, melt butter in saucepan, blend in flour and remaining 1/2 tsp salt. Gradually add milk; cook, stirring constantly until mixture thickens and comes to a boil. Stir in Tabasco sauce, add drained onions, heat to serving temperature. If desired, sprinkle with toasted almonds. Yield: 12 servings.
CARROT-PINEAPPLE CAKE (This recipe appeared in the Pensacola News Journal in the holiday section)
1 1/2 cups salad oil 12 tsp. cinnamon
2 cups sugar 1 cup chopped nuts
3 eggs 1 cup grated carrots
1 tsp vanilla 1 cup crushed pineapple (drained)
2 1/2 cups all purpose flour 1 cup shredded coconut
1 tsp. baking soda 1/2 tsp salt
Mix oil, sugar, eggs and vanilla and beat well. Combine flour, soda, cinnamon and add to liquid mixture.
Add nuts, carrots, pineapple and coconut. Bake in greased 13x9" pan at 350 degrees for 40 to 50 minutes.
GLAZE:
1/2 cup buttermilk 1/4 cu butter
1 cu sugar 1 tsp baking soda
1 tsp corn syrup
Combine all infredients and cook in saucepan on low heat for 5 minutes. Spread or pour over hot cake.
BROCCOLI CORNBREAD
Skipper said "being a TN hillbilly, I like my cornbread. This one is a little different - almost a complete meal"
15 oz chopped broccoli 4 eggs
1 small carton cottage cheese 1 cup mayonnaise
1 stick melted butter 1 package cornbread mix
Preheat oven to 350, mix all ingredients together and bake about 20 minutes. Then increase heat to 400 and cook until done.
3 lbs. small white onions 2 cups milk
1 tsp salt, divided 1/8 tsp Tabasco sauce
4 tbsp butter or oleo 5 tbsp flour
Peel onions, place in saucepan. Add 1/4 tsp salt and enough water to cover. Bring to boil, cover and cook 20 to 25 minutes. While onions are cooking, melt butter in saucepan, blend in flour and remaining 1/2 tsp salt. Gradually add milk; cook, stirring constantly until mixture thickens and comes to a boil. Stir in Tabasco sauce, add drained onions, heat to serving temperature. If desired, sprinkle with toasted almonds. Yield: 12 servings.
CARROT-PINEAPPLE CAKE (This recipe appeared in the Pensacola News Journal in the holiday section)
1 1/2 cups salad oil 12 tsp. cinnamon
2 cups sugar 1 cup chopped nuts
3 eggs 1 cup grated carrots
1 tsp vanilla 1 cup crushed pineapple (drained)
2 1/2 cups all purpose flour 1 cup shredded coconut
1 tsp. baking soda 1/2 tsp salt
Mix oil, sugar, eggs and vanilla and beat well. Combine flour, soda, cinnamon and add to liquid mixture.
Add nuts, carrots, pineapple and coconut. Bake in greased 13x9" pan at 350 degrees for 40 to 50 minutes.
GLAZE:
1/2 cup buttermilk 1/4 cu butter
1 cu sugar 1 tsp baking soda
1 tsp corn syrup
Combine all infredients and cook in saucepan on low heat for 5 minutes. Spread or pour over hot cake.
BROCCOLI CORNBREAD
Skipper said "being a TN hillbilly, I like my cornbread. This one is a little different - almost a complete meal"
15 oz chopped broccoli 4 eggs
1 small carton cottage cheese 1 cup mayonnaise
1 stick melted butter 1 package cornbread mix
Preheat oven to 350, mix all ingredients together and bake about 20 minutes. Then increase heat to 400 and cook until done.
RECIPES FROM OUR MATRIARCH – 2011
Naomi Kemp, age 97 at 2011 Family Reunion
From a recipe found in her mother’s bible:
Ladies, here’s a cake recipe you won’t find in a cook book – but rather in the Bible. It’s a recipe with ingredients based on selected passages from the Old and New Testaments – prepared especially for National Bible Week by the Laymen’s National Bible Committee. Even the title is Biblical.
SCRIPTURE CAKE
4 ½ CUPS FLOUR (I Kings 4:22) 2 EGGS (Isaiah 10:14)
1 ½ CUPS BUTTER (Psalms 55:21) ½ CUP MILK (Judges 4:19)
2 CUPS SUGAR (Jeremiah 6:20) 2 TSP BAKING POWDER (Corinthians 5:6)
2 CUPS RAISINS (II Samuel 16:1) ½ TSP NUTMEG (CHRONICLES 9.9)
2 CUPS FIGS (Song of Solomon 2:13) 4 TSP CINNAMON (CHRONICLES 9.9)
2 CUPS ALMONDS (Numbers 17:8) 2 TSP ALLSPICE (CHRONICLES 9.9)
2 TBSP HONEY (Judges 14:18) 2 TSP CLOVES (CHRONICLES 9.9)
1 PINCH SALT (Luke 14:34)
INSTRUCTIONS: After following instructions in Proverbs 23:14, pour batter into well greased load fans and bake for 50 minutes at 325 degrees. Cool,and slice after a few John 11:9.
BATTER: Cream butter and sugar; beat in eggs, one at a time. Add flour, sifted before measuring, baking powder and salt alternately with milk. Stir in honey. Add spices; stir this mixture until well blended and then add raisins, figs (chopped) and almonds (slivered or chopped). Pour into well greased loaf pans and bake.
FOR THE HOLIDAYS:
CROCK POT DRESSING
3 TO 4 CHICKEN BREASTS – COOKED AND DEBONED 2 QTS OF CORNBREAD
1 ONION 3 TO 4 STALKS OF CELERY DICED
COOK ONION AND CELERY ABOUT 10 MINUTES 3 CUPS BROTH
1 ½ TBSP SAGE 1 STICK MARGARINE
1 CAN CREAM OF CHICKEN SOUP 3 BOILED EGGS (CHOPPED)
INSTRUCTIONS:
Mix soup, oleo and heat until melted then add chopped eggs.
Mix bread, broth and sage. Layer in crock pot; first soup, then dressing, then chicken.
Continue layering; ending with the soup. Cook on low for 6 to 8 hours.
You can fix the night before and put in refrigerator. Remove in the morning and cook until lunchtime.
Naomi Kemp, age 97 at 2011 Family Reunion
From a recipe found in her mother’s bible:
Ladies, here’s a cake recipe you won’t find in a cook book – but rather in the Bible. It’s a recipe with ingredients based on selected passages from the Old and New Testaments – prepared especially for National Bible Week by the Laymen’s National Bible Committee. Even the title is Biblical.
SCRIPTURE CAKE
4 ½ CUPS FLOUR (I Kings 4:22) 2 EGGS (Isaiah 10:14)
1 ½ CUPS BUTTER (Psalms 55:21) ½ CUP MILK (Judges 4:19)
2 CUPS SUGAR (Jeremiah 6:20) 2 TSP BAKING POWDER (Corinthians 5:6)
2 CUPS RAISINS (II Samuel 16:1) ½ TSP NUTMEG (CHRONICLES 9.9)
2 CUPS FIGS (Song of Solomon 2:13) 4 TSP CINNAMON (CHRONICLES 9.9)
2 CUPS ALMONDS (Numbers 17:8) 2 TSP ALLSPICE (CHRONICLES 9.9)
2 TBSP HONEY (Judges 14:18) 2 TSP CLOVES (CHRONICLES 9.9)
1 PINCH SALT (Luke 14:34)
INSTRUCTIONS: After following instructions in Proverbs 23:14, pour batter into well greased load fans and bake for 50 minutes at 325 degrees. Cool,and slice after a few John 11:9.
BATTER: Cream butter and sugar; beat in eggs, one at a time. Add flour, sifted before measuring, baking powder and salt alternately with milk. Stir in honey. Add spices; stir this mixture until well blended and then add raisins, figs (chopped) and almonds (slivered or chopped). Pour into well greased loaf pans and bake.
FOR THE HOLIDAYS:
CROCK POT DRESSING
3 TO 4 CHICKEN BREASTS – COOKED AND DEBONED 2 QTS OF CORNBREAD
1 ONION 3 TO 4 STALKS OF CELERY DICED
COOK ONION AND CELERY ABOUT 10 MINUTES 3 CUPS BROTH
1 ½ TBSP SAGE 1 STICK MARGARINE
1 CAN CREAM OF CHICKEN SOUP 3 BOILED EGGS (CHOPPED)
INSTRUCTIONS:
Mix soup, oleo and heat until melted then add chopped eggs.
Mix bread, broth and sage. Layer in crock pot; first soup, then dressing, then chicken.
Continue layering; ending with the soup. Cook on low for 6 to 8 hours.
You can fix the night before and put in refrigerator. Remove in the morning and cook until lunchtime.
