Family Favorite Recipes

Pseudo Pakistani Curry

Donna Leno's Curry
-- adapted by Leila Ashton
-- adapted by Vicki Ashton

This meal serves as a test and affirmation of good faith and friendship. Every guest, when preparing to eat, displays signs of concern. But by the third bite the concern is replaced with delight and satisfaction. We (Danny & Vicki) like this curry so much that we served it for our wedding rehearsal dinner.


Ingredients
  2 cans green beans with liquid
  2 cans Worthington Vegetable Skallops or other gluten
  1 very large sweet onion chopped and sauteed
  2 tbsp curry powder (start with 1 tbsp, add more slowly to taste)
  1 bag frozen cauliflower bits or 1 head raw cauliflower, broken up
  2 cups water
  3 hot chili peppers - optional
  1 can evaporated milk
  

Toppings
  toasted coconut
  peanuts
  pineapple, chunked or crushed
  dill pickle relish
  bananas, sliced
  bacobits
  raisins
    Directions
  1. Mix all ingredients except milk together in a large sauce pan.
  2. Cook until cauliflower is just tender.
  3. Add evaporated milk.
  4. Thicken with flour.
  5. Serve over cooked rice with all toppings.

At the table each person should serve himself a bed of rice liberally covered with curry, then garnished with all the toppings. Yes, all the toppings. The curried skallops provide the perfect setting for this combination of sweet, sour and savory.

Fake bacon bits are available on the spice aisle of most grocery stores.
Worthington products are available in some grocery stores and at many Adventist Book Centers.

Family changes to the recipe: We never use the chili pepper, and we typically add a little salt as the curry is cooking. (Apparently the canned green beans that Donna Leno used had more salt in them.) We also have recently replaced the condensed milk with coconut milk, with great success.

Grandmother's Brown Bread

-- Marjorie Ashton
-- Leila Ashton

Ingredients
  1 cup flour
  1 cup corn meal
  1 cup whole wheat flour
  2 tsp. baking soda
  1 tsp. salt
  2 cups buttermilk*  *2 cups of regular milk +
2 tbsp. lemon juice can be substituted for the buttermilk
  ¾ cup molasses
    Equipment
  • Large pot
  • Tin cans - enough to fill the pot
  • Wax paper
  • String
    Directions
  1. Mix dry ingredients.
  2. Stir in milk and molasses.
  3. Beat well.
  4. Fill very well greased tin cans ½ full.
  5. Lay wax paper over the top of each can and secure with string.
  6. Arrange cans in large pot.
  7. Put a couple inches of water in the bottom of the pot.
    As needed, use extra cans filled with water to brace the bread cans.
  8. Bring the water in the pot to a boil.
  9. Cover the pot with a lid and simmer for 3 hours.
    Check the water level every so often to make sure it does not boil dry.
  10. Remove the finished brown bread from the cans promptly.
  11. Slice in 1-inch slices and serve warm with butter and milk.

Do not use rubber bands to secure the wax paper. The rubber band flavor ruins the brown bread.

Sweet Potato Croquettes

-- Mary Minor

Ingredients
  4  cups canned Sweet Potatoes (drain liquid)
  2  tbsp. brown sugar
  ¼  tsp. salt
  2  eggs
  2  cups chopped pecans
  3  tbsp. melted butter
    Directions
  1. Mix potatoes, sugar, salt, and egg until smooth.
  2. Drop a spoonful into a bowl of nuts and roll to coat.
  3. Make a slight impression with your thumb in the top of each ball
  4. Place on greased cookie sheet and bake at 425 for 20 minutes.
  5. Dribble melted butter in the basins made by thumb.

Grandmother's Green Tomato Mincemeat

-- Marjorie Ashton

Ingredients
  13 cups green tomatoes
  13 cups tart apples
  2 cups raisins
  6 cups sugar
  1½ tbsp. salt
  3½ tsp. cinnamon
  1¼ tsp. nutmeg
  1¼ tsp. cloves
  ¾ tsp. ginger
    Directions
  1. Chop or grind together the tomatoes, apples and raisins.
    (A food processor works fine.)
  2. Add remaining ingredients.
  3. Mix and cook until hot. (cook down a bit to thicken if you like)
  4. Pack into pint canning jars and process 20-25 min. in hot water bath canner. In pressure canner process same as applesauce.

If you don't want to do "canning" the recipe can be reduced and used without canning. Just cook it well, and refrigerate. It keeps well because of all the spices.

Mincemeat can be baked in a pie, similar to apple pie, or cooked in bars vaguely like Fig Newtons (recipe to come). One of my favorites is to mix mincemeat with cream cheese and make sandwiches with it.

Chocolate Cake

Duncan Hines Moist Deluxe Dark Chocolate Fudge

Brownies

Ghirardelli Chocolate Double Chocolate Brownies Premium Mix: there's nothing better!

Butterscotch Deutsch


Vicki writes that her grandmother (Margaret Minor) "used to make [this] for potluck all the time, and when we would take the Pathfinders up to their cabin in the summer she would make it for them. The Pathfinders named it Mmmmm."

"You can make it with butterscotch pudding or chocolate, both are very good, but chocolate has always been my favorite."

Butterscotch Deutsch
Layer 1
1 cup flour
3/4 cup finely chopped nuts (pecans or walnuts)
1/2 cup butter or margarine

Cut butter into flour until crumbly. Stir in nuts. Firmly press mixture into the bottom of a 9x13 pan and bake at 325 for 15 minutes. Set aside to cool.

Layer 2
1 stick cream cheese
1 cup powdered sugar
1/2 tub of Cool Whip (8 oz tub)

Blend cream cheese, sugar, and Cool Whip together until smooth. Spread evenly over crust.

Layer 3
3 packs instant pudding (butterscotch or chocolate)
4 1/2cups milk

Blend pudding and milk until smooth. Spread evenly over cream cheese layer.

Layer 4
1/2 tub of Cool Whip (8 oz tub)

Carefully spread Cool Whip over the pudding layer. Keep refrigerated.