Heirloom Recipes

Eggs Tomatoes and Cheese

(History: Passed down from my grandmother Heilenman and modified by my Dad, Charles Edward Crowers. This is the traditional family breakfast in our house during holidays.)

1 jar Old English Cheese (Can substitute Velveeta or similar.

1 lb breakfast sausage

6 Eggs

1/8 c green peppers, chopped

1/8 c onions, chopped

1 large can tomatoes

Saute sausage, onions, and peppers until tender but not brown, crumbling sausage into small pieces. Pour out most of the grease. Add tomatoes, crushed. Simmer until tomatoes are mostly liquid. Allow it to cool slightly and then add cheese. After the cheese has melted and it has cooled more add beaten eggs. Cook on low until thickened. Do not over cook. Serve on top of toast. Unattractive but delicious breakfast resembles Welsh Rarebit.

German Potato Salad

(History: German potato salad passed down from my great grandmother Heilenman)

10-12 potatoes

lb of bacon

4 stalks of celery

1 small onion

1/4-1/2 cup of apple cider vinegar

sprinkle of celery seed

salt & pepper to taste

1 tbsp sugar

Cook potatoes; then cut in bite size pieces. Place in large bowl. Cook bacon and if desired add extra bacon fat. Cut small celery and onion. Add to potatoes. Reheat bacon and fat, add to potatoes. While pan is still hot put vinegar and sugar in pan to collect bacon taste. Add to mixture. Add celery seed, salt and pepper. Mix well.

(Mother would add mayonnaise to add flavor and then she would call it German-American

Date and Nut Bread

(History: Mom received this recipe from Marie ?, she always gave this wonderful quick bread as a gift for Christmas.)

1 lb of dates

4 tsp baking soda

4 cups boiling water

1/2 lb butter

3 c sugar

4 eggs

4 tsps vanilla

2 c nuts

6 c flour

salt to taste

Raisin Cake

(History: This recipe was sold at the Christmas Bazaar at the Church of the Covenant every year. Dad loved it and it became a family favorite.)

1 box of raisins

2 cups of water

1/4 lb of butter or margerine

4 cups of flour (She used Wondra Flour)

2 c sugar

1 tbsp of baking soda

1 cup cold water

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

Boil the raisins slowly in 2 cups of water. When the raisins are plump and soft add the sugar, butter, cinnamon, cloves, nutmeg and cold water. Sift the flour and the baking soda together and add to the raisin mixture. Mix until smooth. Grease and flour a 10" tube pan. (I also put wax paper on the bottom) Bake 1 hour and 15 minutes at 375 degrees on the lowest shelf. (mixed fruit, nuts or choclate chips can be added with the flour.)

Pork Chop Casserole

(History: My Mother-in-law Pat Rees Keenan discovered this recipe, I didn't think I would like it but it became a family favorite.)

2 Tb butter

1/4 c chopped onions

2/3 c minute rice (I use Carolina)

2/3 c water

1/4 tsp salt

1 c diced, peeled tart apples

1 tsp salt

1/8 tsp pepper

1 tsp poultry seasoning

6 pork chops

1-2 Tb fat

salt and pepper

Saute pork chops in fat, turning to brown both sides. Season with salt & pepper. Melt butter in saucepan, add onion and saute until tender but not browned, stirring constantly. Add minute rice, water and 1/4 tsp salt. Mix just to moisten all rice all rice. Bring quickly to boil over high heat. Cover, remove from heat, and let stand 5 minutes. Then add apples, 1 tsp salt, pepper & poultry seasoning. Mix lightly with a fork. Put rice and apple mixture in a greased 2 quart casserole. Arrange chops on top of rice mixture. Cover and bake in moderate oven 350 degrees about 1 hour until chops are tender. Makes 6 servings.

Nanny's Deviled Clams

(History: The recipe was from my grandmother Mary H. Crowers. The family was very fond of seafood.)

12 clams

1 tbsp butter

1/4 tsp pepper

1/8 tsp cayenne

1 cup milk

1 egg yolk

1/4 tsp dry mustard

green pepper (if desired)

Drain clams and grind. Heat butter in sauce pan. Simmer green pepper 3 minutes. Stir in flour, pepper and mustard. Remove from heat. Stir in milk-no salt- stir in clams. Cook until thick. Fill shells with filling. Sprinkle with bread crumbs on top. Dot with butter. Bake until brown.

Split Pea Soup

(History: This is my mother, Lillian Crowers recipe, I do not know where she discovered it but it was common in our household.)

c dry split peas

2 qts. Water

2 carrots, cut up

1 large potato peeled

1 large stalk celery, chopped

onion, chopped

Ham bone or you can substitute 1 Tbs shortening or butter

1 tsp salt

1/8 tsp pepper

Wash and drain peas. Place peas in a large pan or dutch oven. Add water, carrots, potatoes, onions and celery. Mix well. Cook for 1 hour or until peas are tender. Add remaining ingredients. Continue cooking for 15-20 minutes or until vegetables and peas are tender.

Barbeque

(History: This recipe was given to my mother by Gertrude Kepler, a friend and member of her church. It was an adaption of Sloppy Joe's but childproof, no onions, tomatoes etc....)

1 pound of ground beef

1/2 cup catsup

2 tbsp white sugar

2 tbsp worstershire sauce

2 tbsp mustard

1 tbsp apple cider vinegar

Brown the ground beef. Add all other ingredients. Simmer for 1 hour. Refrigerate. Skim cold fat off top, heat and serve on round rolls

(Serves about 4 sandwiches per pound. Common picnic fare.

Asco Golden Pumpkin Pie

(History: My mother found this recipe on the bake of an Asco Pumpkin can label and made it our traditional Thanksgiving Pie.)

3 1/2 cups pumpkin

2 tbsp molasses or Karo syrup (Mom used Karo)

1 1/2 tsp salt

1 1/2 cup white or brown sugar (Mom used white)

2 1/2 tsp pumpkin pie spice

4 eggs will beaten

2 1/2 cups milk (scalded)

Combine pumpkin with molasses and eggs. Add the sugar and spices to the pumpkin mixture. Add the scalded milk and pour the completed mixture into 2 9" unbaked pie shells. Sprinkle the top with cinnamon. Heat the oven at 400 degrees for 10 minutes reduce heat to 350 degrees and bake the pies for 35 minutes or until a knife incerted into the center of the pie comes out clean.

Kenny's Favorite Crab Cakes

(History: My son Kenny found this recipe on the internet. They are the best crab cakes we have ever eaten. Tastes best when Kenny makes them.)

1 pound Maryland crab meat

1 cup seasoned bread crumbs)

1 large egg

1/4 cup mayonnaise

1/2 tsp salt

1/4 tsp pepper

1 tsp worcestershire sauce

1 tsp dry mustard

margarine, butter or oil for frying

Combine all the ingredients except the oil for frying. Heat pan, add oil to temperature and fry.