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A D D   R E C I P E





Grandma Sue

Country Ribs

Candied Yams


Bread Stuffing

Aunt Ardel

Spinach Soup


Aunt Chris

Taco Dip

Ken's Pizza Dough

Pudding Cake



Aunt Teresa

Pumpkin Pie



Aunt Karen






Barbecued Spareribs

3 to 4 pounds country ribs, cut in pieces

1 lemon

1 large onion

1 cup catsup

1/3 cup Worcestershire sauce

1 teaspoon chili powder

1 teaspoon salt

2 dashes Tabasco sauce

2 cups water

Place ribs in shallow roasting pan, meaty side up.

On each piece place a slice of unpeeled lemon and a thin

slice of onion.  Roast in very hot oven (450) 30 minutes.


Combine remaining ingredients; bring to a boil and

pour over ribs.  Continue baking in moderate oven (350)

until tender, about 1 hr 15 min.  Baste ribs with the

sauce every 15 minutes.  If sauce gets too thick, add

more water.  Makes 4 servings.

Praline Yams

3 18.6 oz  cans Princella*
     Cut Yams, drained

2/3 cup firmly packed brown sugar

6 tbs butter

+  juice from cans




Original Candied Yams

1 29 oz Princella Yams

1 40 oz Princella Yams

1/2 cup brown sugar or more

6 Tbs Butter

1/3 cup flour dissolved in juice
     from yams

Heat oven to 350 degrees. 

Place one can of  yams in a  buttered 3 quart casserole

or baking dish.  Dot with a third of the butter and a third

of the brown sugar.  Add the second can and a third of

the butter and sugar.  Add the last can and butter and sugar.

Pour half of the liquid from the cans into the dish and

cook in the oven for about 3 to 4 hours.  Adding  more

of the juice if needed.


The commercial recipe called for 1/3 cup chopped pecans

and 1/3 cup coconut.  Never tried this cooking for three

hours might be too much for these ingredients.



Heat oven to 350 degree /f,  Place drained yams in ungreased

2 quart casserole or baking dish.

Cut up butter and mix into yams.

Sprinkle sugar on yams and then cover with about 2/3 of juice.

Use remaining juice if level gets lower than yams.

I cook them several hours at least three hours


Coconut and or pecans can be put in the last hour.

Spaghetti For A Crowd

1 large onion, chopped

2 cloves garlic, minced

1/4 cup olive oil or salad oil

2 pounds ground beef

2 cans (about 2 pounds each) Italian tomatoes

1 can (about 15 ounces) tomato sauce

1 can (about 12 ounces) tomato paste

1 cup water

1/2 cup chopped celery

1/4 cup chopped parsley

2 bay leaves

1 teaspoon basil

3 teaspoons salt

2 teaspoons sugar

1/4 teaspoon pepper

1/8 teaspoon Chili Powder

Trace Italian Seasoning

2 packages spaghetti (1lb each)

Grated Parmesan cheese

1.  Saute onion and garlic in olive oil or salad oil just until onion is

     soft in a kettle or Dutch oven; push to one side.


2.  Shape ground beef into a large patty in same kettle; brown 5

     minutes on each side, then break up into chunks.  Stir in  

     remaining ingredients, except spaghetti and cheese.


3.  Simmer, stirring several times, 2 hours, or until sauce is thick.

     Let stand 5 to 10 minutes until fat rises to top, then skim off;

     remove bay leaves.


4.  Cook spaghetti, following label directions; drain and rinse.


5.  Spoon cooked spaghetti and meat sauce into separate large bowls

     for everyone to dish up his own; serve with grated Parmesan

     cheese to sprinkle on top.

Bread Stuffing 

For a 19-22 lb Turkey:

Cook giblets until soft. Cut into
     small cubes -- save broth.

1/3 cup butter

1 cup finely minced onion

2 cups chopped celery (stalks
     and leaves)\

16 slices of wheat and 16 slices of
    potato bread (coarse or fine
    bread crumbs or cubes use
    good quality bread such as

  to 1 tbsp salt

  to 1 tsp pepper

1 tbsp dried sage, thyme or

1/4 tsp poultry seasoning

2 to 3 carrotts (grated)

1 Qt for 4 lb Chicken

3 Qt for 12 lb Turkey about 20 slices bread

5 Qt for 19-22 lb Turkey, about 32 slices bread

Melt butter in large heavy skillet.  Add onion and cook until yellow, stirring occasionally.  Push aside and add celery and cook until soft.  Remove from heat and stir in the bread crumbs.  Turn into deep bowl.  Mix in remaining ingredients lightly.  For dry stuffing, add little or no liquid.  For moist stuffing, mix in lightly with fork just enough hot water or broth to moisten dry crumbs. 

Cool and place stuffing in bird when ready to bake.


Spinach Soup

1 large sweet onion, chopped

5 cloves garlic, minced

1 tablespoon curry powder

49 oz can chicken stock

2 lbs spinach

2-3 cups cooked white/brown rice

2 eggs, beaten slightly

cup parmesan cheese

1 12oz can evaporated milk


Saute onion until tender. Add garlic and curry and let cook for another few minutes. Add chicken stock and bring to a boil. Add in spinach and cook until tender. Remove from burner and puree to a smooth texture. Return to burner, add 2-3 cups cooked rice and simmer on low. Cook at least hour, stirring every few minutes. Just before serving, mix 2 eggs with parmesan cheese and slowly stir mixture into soup. Cook for five minutes, and then add evaporated milk. Simmer until soup is heated through.

Serve with toasted pita bread and a sprinkle of parmesan cheese on top.

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