|
| |
Below are some favorite family
recipes used by the good cooks of our family.
|
|
Patsy Ann
Babb Lagemann
Omaha, NE
09/16/2004
|
|
Ingredients |
|
Navy or Great Northern Beans, Ham Hocks or Ham and
Dumplings |
|
Directions - Beans |
|
Soak the beans overnight and then simmer with the hocks
until done, according to package directions. Add onion,
salt, pepper and butter or margarine to the broth while
cooking. |
|
Directions - Dumplings |
|
In a sifter or bowl mix: |
2 cups flour
1 or 2 teaspoons of baking
powder
1 teaspoon of salt |
|
Cut in until fine: |
1/2 cup soft
shortening, butter or margarine (I prefer Crisco)
|
|
Stir in: |
about 3/4 cup of milk,
gradually - so it makes a dough (not too sticky)
|
|
Then on a floured board
or cloth, roll out the dough just like you would a pie crust.
Cut
doe into 1 by 3 inch strips, approximately. After the beans
are cooked, remove most of them and place in another
container. Drop the dumplings all
at once into the simmering soup and cook on low until
done. To serve you can mix
some of the beans back in with the dumplings or just
serve on the side. Good with butter and extra salt and
pepper if needed. This meal is at it's very best the
next day as leftovers. And is perfect with a lettuce
salad.
|
|
Notes: |
|
This recipe came from my
mother Edith Martin Babb who got the recipe from my Dad's mother, Martha
Garretson Babb (1874-1937). It was a good, inexpensive meal to
serve to a large family (they had 14 children). This has been my
favorite meal for as long as I can remember and is also
now a favorite of my husband. These dumplings are very
similar to the ones in the Chicken and Dumplings at the
Cracker Barrel Restaurant.
(I always double this
recipe because the amount above is not enough).
|
|
|
John E. Babb III
Corbin, KY
Ca. 1975
|
|
Ingredients |
1 cup
water
2 cups raisins
1 cup shortening (scant cup)
2 cups sugar
2 eggs |
4 cups flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1.5 tsp. cinnamon |
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice |
|
Directions - Raisin Cookies |
|
Add 1 cup water and 2 cups raisins to a pan, cook for 5
minutes then let stand 'til cool. |
|
Cream: |
1 cup
shortening (scant cup)
2 cups sugar
2 eggs |
|
Mix:
|
4 cups flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
|
1.5 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. allspice |
|
Combine all
ingredients mixing well. Chill then drop on a baking
sheet. Bake 12 to 15 minutes at 375o
Yield =
About 4.5 dozen
|
|
Notes: |
|
This recipe came from my
grandmother, Anna Hodge Babb (1897-1988) who passed it
on to my wife Lillian. Now, just as then, when a batch
of these cookies is whipped up, they disappear almost as
fast as they come from the oven. They are a favorite at
our house especially around Christmas time. Their smell
and extra special taste always help remind us of
Grandma.
|
|
|
John E. Babb III
Corbin, KY
Ca. 1975
|
|
Ingredients |
|
2-3 Red Delicious Apples,
1-2 Bananas, 1 Jar Maraschino Cherries, 1 - 14oz. Can Chunk Pineapple,
1-2 Cups Pecan Halves |
|
Directions - Sauce |
|
Cook together
pineapple juice, 1/2 cup sugar and 1/2 tablespoon flour.
In a bowl, beat one egg then add a small amount of hot
mixture into it. Stir beaten egg into pineapple mixture and
set aside. |
|
Directions - Fruit Salad |
|
Core & Cube:
Peal & Slice |
Red Delicious
Apples (leave unpeeled)
Bananas |
|
Mix: |
Apples, Banana,
Maraschino Cherries (drained & stemmed), Pineapple and
pecans
|
|
Stir in: |
Sauce Mixture
|
|
Cover &
refrigerate until served.
|
|
Notes: |
|
This recipe came from my
aunt, Henryetta Scott Babb (1921-1987), wife of Carl
Martin Babb. It was tradition that the family would
gather every year at grandma and grandpa's for Thanksgiving and
Christmas Dinner. Each of the daughters and
daughter-in-laws would bring a dish to help share in the
preparation of those wonderful holiday meals. This was the
dish that Aunt Henny always brought.
|
|
|
Lillian Babb
Corbin, KY
Feb. 1980
|
|
Ingredients |
3-4 Pieces Cubed Steak, 1
Can Mushroom Soup
Salt, Pepper |
|
Directions - Cubed Steak a la Mushroom |
|
Brown cubed steak
in a frying pan, salt & pepper to taste then add 1 can
Mushroom Soup & 1/2 can water. Cover and simmer 'til
done.
|
|
Notes: |
|
My sister, Brenda
Sue Steele (1946-1991) shared this recipe with me while
I was visiting her at her home in Florida in 1980.
|
|
|
Lillian Babb
Corbin, KY
Ca. 1975
|
|
Ingredients (Group 1) |
1
envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon |
1/2
teaspoon allspice1/4
teaspoon ginger
1/4 teaspoon nutmeg |
|
|
Ingredients (Group 2) |
|
3/4 cup milk
2 slightly beaten egg yolks
1 cup canned pumpkin
2 egg whites |
1/4 cup
sugar
1/2 cup whipping cream, whipped
1 - 9 inch deep dish pie crust |
|
Combine Group 1
ingredients in a saucepan. Stir in milk, egg yolks and
pumpkin. Cook and stir over medium heat until mixture boils
and gelatin dissolves. Remove from heat and chill until
partially set.
Beat egg whites until soft peaks form. Gradually add
sugar and beat to stiff peaks. Fold into pumpkin mixture
with whipped cream. Pile into crust and chill until firm.
Recipe may be doubled for two pies or quadrupled for four. |
|
Notes: |
|
It was always a tradition that the family gather at
Grandpa Babb's house for Thanksgiving dinner. As is with
everyone grandma eventually became unable conduct such
affairs due to advancing age. After the last dinner at
grandma's my husband and I decided to continue the
tradition with our children at our house. Sometime in
the mid 1970's I discovered this recipe in the Better
Homes and Gardens New Cookbook (2nd Printing, 1969) and
have made these pies for our Thanksgiving meal every
year since except for one.
|
|
|
John E. Babb III
Corbin, KY
Ca. 1961
|
|
Ingredients |
2 whole eggs
1/2 cup Crisco
1
1/2 cup sugar
2
1/4 cup flour |
1
pinch salt
1 cup buttermilk
1 teaspoon vanilla
2 oz red food coloring |
2
tablespoons cocoa
1 teaspoon soda
1 teaspoon vinegar |
Cream eggs, shortening and
sugar.
Add vanilla to buttermilk.
Make a paste using the food coloring and cocoa.
Mix soda and vinegar then add to the mixture.
Mix flour with eggs, shortening and sugar then divide batter
into three round cake pans.
Bake at 350o for 30 -
35 minutes. When cool, combine layers and ice as preferred
(usually white). |
|
Notes: |
|
The first time I saw a Red Velvet Cake I
thought it was really something. My Aunt Ruth made them before
I started high school and I carried a piece to school
one day along with the recipe so it could be passed on
to a friend's aunt that lived in the country. Some 18
years later, I asked Aunt Ruth for the recipe so my wife
could make the cake. I found that Aunt Ruth had lost it.
I then got in touch with my friends aunt and she
sent a copy of the recipe back to me (click on picture, above). We've had
the recipe in the family ever since.
|
|
|
Lillian Babb
Corbin, KY
Ca. Early 1980's
|
|
Ingredients |
1 cup sour cream
1 cup mayonnaise
2 teaspoons minced onion
1 teaspoon seasoned salt |
1
teaspoon parsley
1 teaspoon dill weed
thin sliced (deli-style) beef, corned beef or dried beef |
generous sprinkles of:
garlic powder
onion
powder
un-sliced rye bread |
Cut beef into small pieces
and mix all ingredients (except bread) thoroughly. If using
dried beef, soak for 10 minutes to reduce saltiness. Season
mixture to taste with garlic and onion powder.
Let stand (covered) in refrigerator all day or overnight.
Hollow out an un-sliced loaf of rye bread and fill with dip.
Slice / cube additional bread to dip. |
|
Notes: |
|
On one trip to Florida
to visit my sister, her daughter, Carol Williams Keiling
served this dip. I liked it so well that I asked her to
share the recipe with me (see picture, above).
|
This page was last updated on
01/25/2007
|
