What is an Heirloom Recipe?
It is a recipe that has been passed down through your family from Grandmother, to daughter to granddaughter or grandson. Usually it began with no measurements but over the years the younger generation wised up and began watching with pen in hand as grandma or grandpa baked, tasted and stirred and came up with the measurements for the family's favorite recipe.
Many of these recipes have been lost due to the challenge of figuring out how great-grandma-ma made her secret sauce, soup, or pie. Now I am opening a category for you to post your favorite Heirloom treasures here for all to enjoy. Someday, maybe there will be a cook-book!
I have a collection of my favorite heirloom recipes. Some are already posted in other categories but re-located here as well. Personally I have always dreamed of having great-Aunt Rose's famous apricot squares. As a 16 year old (many years ago) I remember watching my great-Aunt, who was my Hungarian grandmother's sister, whip up a batch of these oh so yummy Hungarian bars and marveled how she never measured the flour or sugar!
Above Photo: Cream Cheese praline pecan pie- enjoyed during a Birthday Party Out.
Years passed and my great-aunt died. I moved to South America and lost contact with our relatives in Cleveland. I dispaired of ever obtaining my great-aunt's beloved recipe until recently. I was given the address of her daughter Carolyn while visiting my family back in Pennsylvania. I quickly wrote cousin Carolyn who is by now my father's age and asked her for a copy of Aunt Rose's recipe.
Much to my surprise and delight, three days ago (Friday July 23, 2010) I received a reply and inside the letter was an old photocopied page from a their family cookbook with not only the cherished recipe but many more. I was delighted! Later that same day I recieved an e-mail message from my mother saying that dear cousin Carolyn had just passed away the day before! I couldn't believe the strange timing of it all.
That's when I came up with the idea of a Heirloom Cookbook. Many times after a loved one passes away we treasure the jewerly and other items left to us but what could be more special than to cook up a batch of their famous cookies, nut-rolls or swedish meatballs? In a way it keeps their memory alive and is a comfort for those left behind. It also gives us older ones to share conversation and funny stories with the younger generations.
So jump in and join the fun and record your favorite Heirloom recipe and don't forget to tell us how you got it and who passed it on to you. We will all be blessed because you shared! Happy Cooking!
Note: To add a recipe simply type it in the white box below where it says:
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Swedish Meatballs-
From Aunt Rosie's Adams (Yambor) Hungarian Kitchen- This is my great-aunt's recipe. She is my father's mother's sister who lived in Cleveland, Ohio.
Note: I double this recipe and used half ground pork and half ground beef. It made enough to serve 8 people.
1 lb ground beef
1 small onion, chopped fine
dash garlic powder
3/4 cup bread crumbs
1/2 tsp ground oregano
1 tsp chopped parsley
3 eggs-beaten
1/3 cup grated parmesan cheese
Mix altogether:
Mix well and shape into small balls and brown in small amount of oil or bake at 350 degrees on a greased cookie sheet for 15 minutes. Place meatballs on a casserole dish.
Add:
2 cans cream of mushroom soup diluted with milk. Pour over top of meatballs and bake 45 minutes-1 hour at 325 degrees until hot and bubbly.
Serve:
With Mashed potatoes, pasta or rice.
Hungarian Chicken Paprikash with Dumplings-
From the kitchen of Aunt Rosie Adams (Yambor) My father's mother's sister who lived in Cleveland, Ohio.
1 chicken, cut up and washed
2 onions, chopped
1.2 stick margarine
1 tsp. paprika
1 pint sour cream
2 Tabsp. flour
1 tsp. finegar
dash salt
Sauté:
Onions in margarine, then cool. Add paprika.
Add:
Chicken and sitr, simmer on low heat until tender, about 1 1/2 hours.
Mix:
Sour cream and flour, add vinegar if desired.
Drain:
Juice from chicken and mix with sour cream, then pour over chicken.
Dumplings:
2 cups flour
1/2 stick margarine
3 eggs
Boil
Water with 1 tsp. salt. Drop dumpling mixture with spoon and boil for 10 minutes.
Strain:
Put 1/2 stick margarine in empty kettle and add dumplings.
Author's Note: Thin dough with some water to make fluffy dumplings.
Click on the recipe title below to be taken to the page where this amazing recipe is posted. This is a very old Hungarian receipe:
Hungarian Apricot Squares-Aunt Rose Yambor Adams
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