Cocktail Recipes

6 Comments to “Do you have any secret family recipes that you might want to share?”

1. Rhapsody616 Says:
   February 5th, 2009 at 3:05 am

   sweetheart… the key word is secret!

2. chance Says:
   February 6th, 2009 at 10:14 am

   This wasn’t handed down but I am hoping my daughter will pass it down and start a new chapter in this life. Rice, cheese (one slice of american) and an over-easy egg (white done, yellow runny) with salsa. It is layered in a bowl exactly as I have said. Use about a tablespoon of salsa (any except for pace…hit taco bell if you have too). Salt and pepper to taste.

3. smdiner Says:
   February 8th, 2009 at 10:54 pm

   Southern Fried Chicken

   1 package of chicken ****** tenders
   1 package of Sylvia’s fried chicken mix
   oil for frying
   3 eggs

   Dip the chicken into the egg and coat it evenly. In a plastic ziplock bag, pour the Sylvia’s mix in and put in a piece of chicken. Shake up and fry it!
   —————–
   Cube Steak with Onion Gravy:
   1 lb. cube steak
   1 cup flour
   Salt, pepper, garlic powder
   2 cans beef broth
   1 onion, chopped
   1 envelope onion soup mix
   1 tbsp. worchestershire sauce
   Salt, pepper, 1/2 tsp. thyme

   Place flour in a shallow dish and season with salt, pepper, and garlic powder. Coat cube steak with flour well and place in a hot skillet with vegetable oil. Brown cube steaks well on both sides and remove from skillet– you’re not cooking them all the way through now. With drippings/oil from the pan add in enough flour to make a roux, usually 2-3 tbsp. Brown the flour/oil/roux mixture until it turns a deep golden brown over medium low heat, usually takes 10 minutes. Whisk in enough beef broth for a gravy– this you have to use your judgment on. Keep whisking to remove all lumps. Now add in all seasonings such as salt, pepper, thyme. onion soup mix, worchestershire sauce, and chopped onion and stir to combine. Add in browned cube steak and turn heat to low and simmer covered for one and a half hours. You may need to add more broth during cooking time. Serve over hot buttered rice and enjoy!

   Here’s my recipe for Macaroni and Cheese- southern style that’s baked. Boil one 8 oz box of elbow noodles until done and drain. Meanwhile, mix together one 12 oz can evaporated milk, 1 cup sour cream, salt/pepper/cayenne to taste, 1 egg, and 8-16 oz cheddar cheese. You can add as much cheese as you want but hold out some of it for the top of the mac and cheese. Mix that together and add in your cooked elbow macaroni. Pour into a greased casserole dish, top with remaining cheese, and bake at 350 degrees for 30 mintues. Check the mac and cheese to see if it’s done. If it still looks like it has liquid left you can cook it for longer or take it out if you like creamy mac and cheese.

   Banana Pudding is a southern staple at all potlucks and family reunions. Here’s the recipe I use and everyone loves it.
   Banana Pudding:
   1 can sweetened condensed milk
   1 1/2 cups cold water
   1 pkg. 4 serving size vanilla pudding
   1 pint heavy whipping cream
   3 bananas, sliced
   1 box vanilla wafers

   Whisk the sweetened condensed milk and water together. Add in the pudding mix, stir and chill in fridge. Meanwhile in a chilled bowl, beat the whipping cream with hand mixer until stiff peaks form. Fold the whipped cream together with the pudding/milk mixture. Layer pudding/cream mixture on bottom of another bowl with layers of bananas and wafers until you have used all the pudding mixture, bananas, and wafers. Chill and serve.

   Buttermilk Biscuits:
   2 cups all purpose flour
   1 tbsp. baking powder
   1/2 tsp. baking soda
   1 tsp. salt
   1/4 cup shortening, chilled
   1/4 cup butter, chilled
   3/4 cup buttermilk
   Mix together flour, salt, baking powder, and baking soda in a bowl. Cut in shortening and butter until the fats are the size of small peas. Stir in buttermilk gently. If dough is dry add a few more tablespoons of buttermilk. Depending on the weather you may need more or less buttermilk. Turn dough out onto floured surface and roll to thickness desired (1/2 inch for high biscuits). Cut with biscuit cutter and place on greased baking sheet and brush tops of biscuits with extra buttermilk or melted butter. Bake at 500 degrees for 8-10 minutes

4. Chef B ♥ Says:
   February 11th, 2009 at 7:11 pm

   I usually share my Grandmothers Pasta Salad Recipe, so this time I’ll do something different.

   This recipe was my great grandmothers.

   Poor Man Casserole

   You fry some ground beef (seasoned with garlic and added chopped onion). Peel a few large whole russet potatoes then boil them until they become moist (edible). Then, drain and place in medium sized pot, mash with 2tbsp. margarine, 1 cup chicken broth. Then, you’ll need a casserole pan. When the ground beef is finished spread a first layer on the casserole pan of ground beef, then add the mashed taters over top, then spread one can of cream of broccoli soup over top the taters, next sprinkle the rest of the groundbeef over top of the mashed taters & cream of broccoli soup so that the taters are completely covered. Next add one (or two, depending how much you’re making) can(s) of stewed tomatoes to cover the ground beef. After, spread sharp cheddar cheese all over the top(to cover the stewed tomato) and put in the oven. Bake on 350 degrees for about 45 minutes. It may take longer depending on your oven, but mine is done in 45 minutes. It’s a weird mixture but it’s so delicious.

5. Mariяna Says:
   February 14th, 2009 at 5:05 am

   Yes, stewed fresh potatoes:
   500g small fresh potatoes ( without peel yet), 6-7 spoons vegs oil, dill , salt and hot pepper.

   Wash well potatoes and put in hot oil in deep pot.Add salt and pepper. Put top for stewing. After 8-9 minutes shake well, repeat after 5-6 minutes. When it’s golden, put choped dill. Ready!

6. pattsywattsy Says:
   February 16th, 2009 at 6:06 am

   My mother’s recipe:

   Whipped Cream Frosting

   COOK UNTIL THICK:
   1 cup milk
   4 TBLS. Flour
   set aside to cool

   BEAT:
   Together….3 minutes
   ½ cup margarine
   ½ cup shortening (Crisco…NOT cooking oil)

   ADD:
   1 cup sugar
   (1/4 cup at a time, beat thorouhly)
   1 tsp. Vanilla

   ADD :
   Gradually add flour & milk mixture

   BEAT:
   Until the consistency of
   Whipped Cream

   Another:
   HAMBURGER SAUSAGE

   MIX THOROUGHLY:

   5 lbs. Hamburger
   5 teaspoons hickory smoked salt
   5 teaspoons Morton tenderquick salt
   1 ½ teaspoons mustard seed
   2 ½ teaspoons garlic salt
   2 ½ teaspoons coarse ground pepper.

   INSTRUCTIONS:

   Cover and place in refrigerator,.
   Take out once a day, for 3 days and mix well.
   On 4th day make into 3 rolls.
   Lay on broiler pan (sparay pan with pam)
   and bake (in oven) 5 hours at 250 degrees
   (turning over ½ way through baking time)

   I’ve made this with:
   Hamburger
   Jimmy Dean sausage (sage – hot – mild)
   Ground turkey
   Deer meat

   All are good
   I prefer the Jimmy Dean with sage sausage.
   The deer meat was furnished by a co-worker
   (made for her….yuk was it nasty looking…..but she said was great….I don’t like deer meat)

   DON”T use the ‘cheap store brand’…..
   too much grease for broiler pan to hold…..makes a hugh mess.

   This is one of my recipes I make at Christmastime
   For gift giving or serving with a cheese & cracker tray.

   I’ve measured into 1 lb. Rolls before baking…..
   renders down to a ¾ lb. Roll….and co-workers
   (when I was working) bought for $5 a roll.

   Hubby’s mother’s recipe:
   Buttermilk Chocolate Cake & Icing
   (not made it yet.)

   Sift together:
   2 c. flour
   4 TBLS. Cocoa
   1 ½ tsp. Soda

   Add:
   2 c. firmly packed brown sugar
   3 heaping TBLS. Butter
   1 ½ c. buttermilk
   1 tsp. Vanilla

   Bake:
   In 2 – 8” cake pans at 350 degrees for 30 – 35 minutes, or until toothpick inserted in center comes out clean.

   Icing
   1 box powdered sugar (sifted)
   3 TBLS. Cocoa
   butter (size of a walnut)
   1 TBLS. Karo Syrup
   coffee – enough to spreading consistency.

   (Sister-in-law said cake tends to sink, some, in middle when iced.)

   Auntie’s recipe:
   MICROWAVE PEANUT BRITTLE

   1 cup sugar
   1/2 cup corn syrup
   *1 cup dry-roasted, salted peanuts
   1 teaspoon butter
   1 teaspoon vanilla
   1 teaspoon sifted baking soda

   1.)In a 1 1/2 quart microwavable bowl, stir together sugar & corn syrup. Microwave at high (100% power) 4 - 5 minutes (600 - 700 watt oven). 2.)Stir in nuts and continue to microwave boiling at high 3 - 5 more minutes.
   3.)Add butter & vanilla and stir to blend well. Microwave at high 1 - 2 more minutes until nuts are lightly browned and syrup is very thick. At this point, thread should form when syrup drips off wooden spoon.
   4.)Carefully remove candy from microwave and add baking soda. Gently stir candy until it is uniformly light and foamy.
   5.)Quickly pour mixture onto a non-stick or lightly greased baking sheet. For thin brittle, quickly spread mixture as much as possible. For thicker, more foamy candy, do not spread.
   6.)Let candy cool until hard and brittle, about 30 minutes, then release from baking sheet by bending sheet slightly. Break into small pieces and store in airtight container.

   Makes about 1 lb. candy.
   *Note: If using raw peanuts, stir nuts into sugar/syrup mixture before microwaving. Add 1/8 teaspoon salt if desired.
   This is one of my favorite recipes for gifting at Christmastime, it was given to me by my 80 year old aunt in 1999 for our family reunion cook book.

   Here’s a couple of mine that I really like:
   COLA CHICKEN (And more variations of recipe)
   4 skinless, boneless chicken breasts
   1 cup catsup
   1 12oz. can cola (pepsi, coke, etc.)

   Put chicken in a non-stick pan.
   Mix together catsup and cola, pour over chicken.
   Bring to a boil. Cover, reduce heat and cook 45 minutes.
   (turning chicken a few times, while cooking…to prevent from sticking to pan)
   Uncover, turn up the heat and continue to cook until the sauce
   becomes thick and adheres to the chicken.
   It turns into the most incredible BBQ sauce. Yummmm!

   You can double the recipe and use more pieces of
   chicken….wings…would be ideal…add some hot sauce….presto “Hot Wings”!

   I have used Ribs, just as good.

   I tried this recipe with ‘meatballs’….was equally
   as good…served over rice.

   I found another variation…..omit the catsup and add a small jar of Salsa (any variety).
   I have tried using Salsa (omitting the catsup….not).
   You’d think a recipe with only ‘3′ ingredients couldn’t be messed up….wouldn’t you??
   Well…while I was preparing to fix the ‘Cola Chicken’ recipe
   using Salsa…..I was also trying to carry on a conversation with my
   husband…(just proves…I can’t do two things at once)….mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola……..still turned out really tasty (to me)…might be a little sweeter than some of you like.

   I fixed chicken wings, (using the above recipe)
   but…I added the spices from a MILD (I don’t care for “HOT”) Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

   Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

   Another (bright)idea…..I thought of trying……replace the
   catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
   Fixed the shrimp with cocktail sauce……eh…wasn’t all that
   great…was OK…probably won’t be fixing it again.

   Also tried beef stew cuts……that was pretty good…..I can see
   myself making this again.
   Served both over rice…..think the stew cuts would have been just as
   good over noodles.

   Try little cocktail wieners/sausages…for appetizers.

   OATMEAL PIE
   (If you like Pecan pie….you’ll like this.)

   INGREDIENTS:
   2/3 cup uncooked oatmeal
   2/3 cup light Karo syrup
   2 eggs, beaten
   2/3 cup sugar
   1 teaspoon vanilla
   ½ cup melted margarine, cooled
   1 – 9” unbaked pie shell

   DIRECTIONS:

   Preheat oven to 350 degrees.
   Mix all ingredients in order given.
   Pour into pie shell.
   Bake 1 hour or until knife inserted in center comes out clean.

   (I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).

   You’ll find more of my favorite recipes here:

   Lots of interesting ‘stuff’ in files & links…come join & check it out.

   Pat in Indiana….

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