Family Recipes

Gran's Chicken & Rice

1. Boil Chicken - 3-4 drumsticks & 2 thighs. Water, 1 ½  teaspoon of salt, & whole head of celery stalk. Break up chicken (thighs have small bone) and save chicken stock. 

2. Fry Gravy - 3 tablespoons of flour and a pinch of salt in a frying pan on low to brown. (* If burned, wash the pan and start over). Pour 1 cup of Stock in (EASY, EASY) and stir in flour. NO LUMPS. Then add another cup of Stock and continue the same process until stock is used. (**Can add water if needed.) 

3. Boil White Rice - Packaged rice in water and salt. Drain when done.

4. Mix together.

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5. Don’t forget Cranberry Sauce! 

Clint's Famous Pancakes

Ingredients
2 eggs
1 coffee cup of buttermilk
1 Tbl spoon of sugar (heaping)
1 Tbl spoon of Wesson Oil
Stir in White Lily - Self Rising Flour  (until thick)

Instructions
Cast iron skillet - put Wesson Oil on and spread with paper towel
Keep on low heat setting

Butter and keep in oven on lowest temp 

Dove Recipe

Brine:
4 cups water
¼ cup kosher salt
¼ cup brown sugar

Zip lock bag over night.

Italian Dressing 30 minute Marinade
Zip lock bag for 2 hours

Grill Prep:
Jalepenos - split and de-seeded
Cream Cheese
Thick Maple Bacon

Sue & Trey's 

"Between Me And My Mouth" Vegetarian Chili Recipe

Ingredients

1 tablespoon olive oil
1 onion chopped
3 cloves garlic minced
1 carrot peeled and chopped
1 celery stalk chopped
1 red pepper chopped
1 yellow pepper chopped
1 jalapeño diced, seeds removed
3 15 oz. cans diced tomatoes
2 15 oz. cans red kidney beans, rinsed and drained
2 15 oz. cans black beans, rinsed and drained
2 cups water
1 1/2 tablespoons cumin
2 tablespoons chili powder
Salt and pepper to taste
Shredded cheese (cheddar or jack)

Instructions

In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeño. Cook for five minutes, or until vegetables are soft.

Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot. Shred cheese on top. Serve with chips or cornbread. This chili also freezes beautifully.

Mike's Mushroom & Heirloom Bean Toast From Hen Of The Wood

Hen Of The Wood Mushroom Toast

Serves 4

Ingredients

1/4 lb of your favorite mushrooms (we love wild Hen of the Woods. Cultivated Hens also are called maitake)
2 tablespoons butter
1 tablespoon olive oil
2 cloves minced garlic
1 shallot, diced
1 tablespoon of finely chopped flat leaf parsley
1 teaspoon sherry vinegar
4 slices of your favorite bread (1/2″ slices)
1 tablespoon olive oil
salt and pepper to taste
4 poached eggs (optional for on top, but Mike Says No)

Instructions

Turn on your broiler

Brush the bread slices with good olive oil and salt/pepper

In a large saute pan, over medium/high heat, add the butter and oil and mushrooms. Toss a few times to coat with fat, season with a few pinches of salt and then let them sit and sear for several moments. Toss and leave alone again. When they are a little crispy on the outside and cooked through add garlic, shallots and parsley. Toss a few times to cook the garlic and pull from the heat. Add the vinegar.

While the mushrooms rest, broil your bread until toasted and dunk your eggs into simmering water and pull from the heat.

Mound the mushrooms on the hot toast. Drizzle with olive oil, salt & pepper.

Hen Of The Wood Heirloom Beans on Toast

Serves 4

Ingredients

1 cup dried VT Cranberry Beans or your favorite dried bean (soaked overnight in 4 cups of water or Brought to a boil, strained and chilled)
1 tablespoon salt
1 bulb fennel, diced
1 cup olive oil
1/4 cup sliced castelvetrano olives
3 tablespoon chopped basil
1 tablespoon chili flakes
Lemon juice
Fennel Fronds (optional)
Favorite bread cut into 1/2 in slices

Instructions

Soak beans overnight in 3 cups water at room temp or bring beans to a boil, strain and chill.

Cook in a pot with a fresh 4 cups of water. Bring to a boil & simmer gently until creamy, adding 1 tablespoon salt after cooking for an hour. Add small amounts of water if needed to keep the beans submerged.

While the beans are cooking, gently cook fennel in the olive oil until soft and sweet. Season with salt & pepper and add the olives & chili flakes. Squeeze about a 1/2 lemon’s juice in the fennel.

When the beans are about done, add the fennel & oil, a bit more salt & basil.

Grill or toast your bread and spoon beans on top! Drizzle with more olive oil and chili flakes if desired and top with fennel fronds if available.

Page’s Tuna Fish Sandwich

Ok. It’s true. I do like sandwiches. That said, I have no idea where the whole “Page loves sandwiches” thing started. Perhaps someone asked me if I like sandwiches. I would have said, “yes.” But, I don’t know a lot of folks who don’t like sandwiches. Sorry to digress from the recipe, but I kind of felt like this had to be addressed up front, the elephant in the room, if you will. So here goes:

Ingredients

Tuna Fish – 1 or 2 cans, preferably in water
Mayo – I use avocado based mayonnaise
Celery – 1 or 2 stalks, diced
Pickles  to taste
Bread – I have been on a gluten-free diet for about seven years, but if you can eat non-GF bread, I would recommend it

Instructions

Open and drain the excess liquid from the cans of tuna. Chop the celery and pickles. Mix all ingredients in a bowl with the mayo. Sometimes I toast my bread with thin slices of Vermont Cheddar Cheese.

Put the tuna salad on your bread/toast and get ready to enjoy! I find this meal pairs nicely with a black cherry seltzer and BBQ potato chips.

Bon Appetit!

Jon and Briar's

Parmesan White Bean Dip

Serves 4

Ingredients

1 can cannellini beans (or other white bean)
2 teaspoons minced garlic
Zest and juice of 1 lemon
2 Tablespoons olive oil
1/4 cup Parmesan
1 Tablespoon chopped parsley

Instructions

Place all ingredients in a food processor or blender. Blend until very smooth draping down the sides. Serve with crackers, chips and/or veggies. Makes about 1 1/2 cups.

(Magna) Meatballs And Tomato Sauce

Serves 4

We recommend adding a green salad of your own creation, pasta of your choice and a crusty bread to soak up the sauce. A nice Italian Chianti or Sangiovese would perfect the meal.

Meatballs

Makes 20-24 depending on size

Ingredients

2 lb ground beef
1/2 lb ground pork
1/2 cup minced onion
4 minced garlic cloves
1 cup grated Parmesan cheese
2 teaspoons dried oregano
1/2 cup chopped parsley
2 cup breadcrumbs
2 Tablespoons olive oil
4 eggs
1 cup whole milk

Instructions

Thoroughly mix together the beef and pork then add the remaining ingredients and mix well. Cover with parchment then let stand in the fridge for 30 minutes. Use a scooper to divide into equal portions. Roll each portion in your hands to form a ball then place on a parchment lined sheet pan.  Bake at 350 *F for 15-20 minutes.

Tomato Sauce

Ingredients

2 tablespoons olive oil
4 minced garlic cloves
2 (28-ounce) cans whole peeled tomatoes
1-2 teaspoons sea salt

Instructions

Purée the tomatoes in a blender. Set aside. Heat an 8-cup sauce pan over medium-high heat. Add the olive oil and once shimmering, stir in the garlic. Cook until golden brown then add the blended tomatoes. Fill one of the empty cans with water and add to the pot. Bring to a boil then lower the heat and simmer for 1 1/2 hours or until reduced by half. Taste, season with sea salt.

Chocolate Mousse

Serves 4

Ingredients

1 + 1/2 cups cold heavy cream
1 cup chocolate chips

Instructions

Warm up 1/2 cup of the cream in a bowl in the microwave for 1 minute. Add the chocolate chips and stir to melt the chocolate and whisk to combine into a smooth mixture. Add the remaining cup of cold cream to a bowl and whisk it with an electric mixer (or by hand) until soft peaks form. Reserve 1/2 of this whipped cream to top the mousse at the end. Take the rest of the soft whipped cream and continue whipping until it forms stiff peaks. Then add it to the cooled cream and chocolate mixture by gently folding it together. You want to keep it as light and fluffy as you can, so don’t worry if there are streaks of cream. Portion the mixture into 4 serving dishes. Refrigerate for 1 hour and up to 4. Garnish each serving with the reserved soft whipped cream and serve.

Trey's
Grandmoony’s Eggplant Parmigiana

Marinara Sauce

It takes a while to simmer. Enjoy the way your house smells.

Extra Virgin olive oil
Garlic
1 28oz can San Marzano tomatoes
1 14oz can tomato sauce
1 bunch fresh basil (torn not chopped…you don’t want to bruise it)
Sugar cube

Using your hands, crush a can of San Marzano tomatoes in a bowl. In a sauce pan, sauté a generous amount of chopped garlic in oil until soft, not brown.  Add the San Marzano tomatoes. Add a can of tomato sauce. Simmer on low heat until thick. Add fresh basil, torn into small pieces. Correct seasoning to taste. Add one sugar cube (or more if you find the sauce too acidic after tasting).

Eggplant Parmigiana 

Serves 4

Glass baking dish
Olive oil
1 medium sized eggplant, firm and shiny. Peeled and thinly sliced
2 large eggs well beaten
Salt and pepper
Flour
Freshly grated parmesan cheese
Marinara sauce (approximately three cups).

Mix a ½ tsp. of salt and ½ tsp. of pepper with 1 cup of flour in a bowl wide enough to accommodate the slices. Depending on the amount of eggplant you are using you may need more flour. Set aside.

Cover the bottom of a large skillet with olive oil and heat until shimmering but not smoking. Your goal is to lightly brown the slices quickly in the hot oil.

This is the messy part:

Dip the slices in the eggs (shake them a little to get the excess off) and dredge in the flour. Working in small batches place them in the hot oil, turn when lightly browned and brown the other side. Set aside on a plate. (I put paper towels between the layers to absorb any excess oil. She did not.)

At this point you can set aside the amount you want for your dish and separate slices to freeze for another Eggplant Parmigiana at a later date.

Lightly cover the bottom of your dish with sauce. Place a layer of eggplant, a layer of sauce, and then a layer of Parmesan. Repeat until all the eggplant is used.

Finish with a generous layer of Parmesan.

Bake in a 375 degree oven until it bubbles.