Family, Card night, Parties, and Everything Else Recipes!
The recipes on this site have been made by myself or a close friend/family member. We have just recently started taking photos of our delicious home cooking (and semi home cooking) not all of our recipes will be pictured. Enjoy!
Note: Takk For Maten means Thank You For Dinner (or the food) in Norwegian.
Mom Caskey's (Grandma's) Family Beef Soup Recipe:
1lb Beef (I use more)
2 or 3 Large Potatoes
1 Lrg Onion
2 Garlic Cloves
Salt & Pepper to taste
Italian Seasoning to taste
Can Whole Tomatoes (1 or 2)
1 Box Beef Broth
1 cup Flour
In a large
pan put oil to cover bottom.
Cut your meat
into bite size squares.
your onion and chop garlic.
In a bowl add the flour and salt and pepper. Toss in meat. Mix until meat is covered
Brown your onion
(½) and all garlic cloves till caramelized then add meat.
chopped carrots, 2 stocks chopped celery, quartered potatoes, large
can whole tomatoes (break up) and small 8 oz. can tomato sauce. I caramelize my mushrooms and other 1/2 of the onion then dump in my soup pot.
Pour in beef
stock (add water to come up to amount you want) Bring to boil then turn down to
slow boil for 2 or 3 hours until meat is tender.
I am putting
mine in my crock pot for slow all day cooking.
Recipe Ingredients ·1 tablespoon vegetable oil ·One 3-pound tri-tip roast ·Kosher salt and freshly ground black pepper ·2 yellow onions, sliced ·1 package onion soup mix ·2 sprigs fresh thyme ·2 bay leaves ·2 cups of water
Directions Preheat the oven to 325 degrees F. Heat the oil in a Dutch oven
or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt
and pepper. Put the roast fat-side down in the pot. Cook until the bottom is
browned, about 3 minutes, then carefully flip the roast to brown on the other
side, an additional 3 minutes. Remove the meat to a plate. Drain
off all but 2 tablespoons of fat from the pot. Add the onions
and stir periodically until they soften and start to brown, about 8 minutes.
Stir in the onion soup
mix, thyme, bay leaves
and 2 cups water. Add the meat with all its juices back to the pot. Bring the
liquid to a simmer.
Cover, transfer the pot to the oven and cook until the meat is very tender but
still sliceable, 2 1/2 to 3 hours. Trans…
1 pkg (6 oz) semi-sweet chocolate chips
1/2 cup rum
3 tbsp Honey
2 1/2 cups vanilla wafer crumbs (run thru a blender or food processor) 1/2
cup powdered sugar
1 cup chopped Walnuts (run
thru a blender or food processor) Powdered sugar DIRECTIONS
Melt the chocolate chips in the microwave. Stir in the rum and honey. Set
Combine vanilla wafer crumbs, powdered sugar and walnuts. Mix well then stir
into chocolate mixture.
Let stand for 30 minutes.
Shape into 1" balls. Roll in powdered sugar.
Store in an airtight container in the refrigerator.
Makes about 5 dozen.
Mom Caskey's and My Mothers Traditional Stuffing: Mothers Directions to Me: For mom's stuffing.. make just before you're ready to stuff
the bird. Do not leave in refrigerator overnight. Ingredients ◦2-1/2 to 3 loafs of white bread (can use half wheat
&half white, or french bread, cornbread or whatever combo you want) ◦2 eggs, whisked a bit and set aside ◦1 stick Butter ◦1 Medium to Large Onion, Diced ◦2 cups Celery, Chopped ◦4 cups Chicken Broth, more or less (mom boiled the kidneys,
heart and gizzards and used their juice but threw them away when finished with
moistening) ◦1/2 teaspoon dried ground sage (probably more but according
to smell) ◦1/2 teaspoon dried parsley or 1/4 cup Fresh Parsley,
Chopped (optional) ◦1/2 teaspoon Dried Basil (optional) ◦1/2 teaspoon dried Thyme (optional) ◦Salt To Taste
Begin by cutting 2-1/2 to 3 loaves of white bread into
2-inch cubes the day before your meal turning over halfway between drying time.
The cubes need to have plenty of time to air dry a…