Today I'm going to share some of my favorite family recipes. These are both paleo and non paleo. Also, sometimes they use some packaged goods)
Ribs ala Redler (my great dad)
No real measurements - just country style ribs, onion and garlic. Preheat oven to 225. Spray roasting pan with non stick spray. Place ribs into pan. Place quartered onions and garlic on ribs. Bake for 4 hours. Drains juice. Salt to taste. Pour 1 or 2 jars of bar b q sauce on rivbs. Put oven to warm and leave in oven an additional hour.
Peggy's (My beloved sister)
Another no real measurement recipe.
Place a brisket into a pan.. Put some onion soup on top. Add lots of water. Top with tim foil. Bake at 325 for 3 or 4 hours . This can be baked at 250 oven overnight.
Salmon loaf (my dear Mom)
1 large onion
1 tbls butter
1 1/2 cups milk
1 can salmon drained and picked over
2 cups bread crumbs
1/2 tsp salt
Cook the onion in the butter until tender. Add the bread crumbs and milk, cook until creamy. Beat the eggs and add the salmon to the eggs, then add to the onion mixture. Add the salt. Place in a loaf pan and bake at 350 oven for 1 hour.
Broccoli Chowder (Aunt Dud, beloved great aunt)
2 1/2 pounds broccoli
1 cup chopped cooked ham
3 cup milk
1 cup light cream
2 C gtrated swiss cheese
1/4 c butter
2 (12 1/2 oz) cans chicken brotrh
2 tsp salt
Pour chicken broth into a large saucepan, add broccoli. Cover and cook until broccoli is tender. Remove the brocoli from the broth, cool slightly. Add remaining ingredients to chicken broth. Chop broccoli coarsely, add to chowder. Cook over low heat, stirring frequently untail chowder reaches serving temperature.
Banana nut bread (Gracie Fischer - great friend of the family)
1 cup mashed bananas (2 or 3 med bananas)
1 lemon, Zest to get 1/2 tsp rind, juiced to get 2 tsp juice
3/4 cup chopped nuts
1/2 cup shortening
1/2 cup milk with the lemon juice added to sour milk
2 eggs beaten
1 cup sugar
2 cups flour
1 tsp baking soda
1/2 tsp salt
Whisk all dry ingredients together. Cream shortening and sugar, then add eggs. Mix in dry ingredients alternately with the mashed bananas and soured milk. Add nuts. Pour into a well greased brad pan. Bake on center rack in a 350 oven for 1 hour, or until done.
Tuna Chowder (Pat - fantastic sister)
2 onions, sliced
1/4 cup celery, diced
3 med potatoes, diced
1 lemon, zested for 1 tsp zest, juiced for 2 tbls juice
2 cup milk
2 tbls butter
1/2 cup grated cheddar cheese
1 can tuna in water, undrained, smashed with fork
2 cup water
1 tsp salt
1/8 tsp pepper
1/2 tsp seasoned salt
In saucepan saute onion and celery in butter until soft. Add potatoes, salts, pepper, water, lemon juice and zest. Cover and simmer 7 to 10 minutes, or until potatoes are soft. Add milk, tuna, and cheese. Heat until the cheese melts. Serve at once.
Spinach casserole (another from Pat)
1 lb fresh mushrooms
1/4 cup chopped onions
2 pkgs chopped frozen spinach, thawed
1 cup cheddar cheese, grated
1/4 cup butter
1 tsp salt
dash of garlic powder
Saute mushrooms until brown, browning cup side first. Cook spinach according to directions. Line 10 inch casserole with cooked spinach that has been mixed with all remaining ingredients, reserving 1/2 cup of the cheese. Arrange mushrooms over spinach, cover with remaiing cheese. Bake for 20 minutes at 350 or until cheese is melted and browned.
Beef and pork roast (My fabulous Mom)
Again, not measurement friendly
Carrots and onions, peeled and halved
1 each 6 pound pork and beef roasts
1 package onion soup mix
Preheat the oven to 325 and roast the pork roast for 2 hours covered. Add the beef roast, onions, and carrots. Top with onion soup, cover and roast for another 3 hours.