Pfeiffer & Schwartzel Family History

HomePfeifferGrieshaberSchwartzelMoellmann

WhiskeyBox FactoryRecipes


Your Cup or Mine?

The Schwartzel FamilyText Box: For a printable version click on this box.

Stories & Recipe Collection

Compiled by:

Joanne Pfeiffer & Sheri Pfeiffer

September 30, 2003


Preface

Your cup or mine?

Six years ago we decided it would be so much fun to compile a cookbook with Schwartzel - Pfeiffer family recipes.  Needless to say it has taken some time to come to fruition.  We are still collecting recipes and accepting recipes and can update this book anytime.  So if you would still like to send us your recipe(s) we would gladly accept them. Please include the history of your recipe.

A note from Sheri…

The reason for the title is simple, Louise “Mimi” gave me a couple of recipes years ago… I tried them all excited and thinking that I was a lousy cook because they didn’t bake properly and tasted even worse.  I finally confessed to Louise that I couldn’t get her mother’s angle food cake recipe to “work”. Oh, she said, mother had her own cup; it was an old coffee cup that she used for all the recipes.  Needless to say I was given the recipes but not the cup. 

Joanne told me that Louise never baked so even if she had the cup she would never have used it.  If Sara Lee didn’t have it or Plein’s Bakery didn’t bake it, it was not to be had in the Pfeiffer household.  She relied totally on contributions.

Sheri & Joanne

Table of Contents

Desserts. 4

Angel Food Cake. 4

Almond Cakes. 4

Shortcake. 5

Katie’s Fruit Cake (two versions) 6

Virginia Chocolate Cake. 7

Hot Lemon Cake. 7

Mother’s Date Nut Cake. 8

Chocolate Cake. 9

Zucchini Bread. 9

Sweet Nut Bread. 10

Chocolate Pecan Cake. 10

Devil’s Food Cake. 10

Mary Anne’s Apple Pie. 11

Grandma Callaghan’s Oatmeal Cookies. 11

Swiss Crumpets. 12

Lebkuchen Cookies. 12

Scotch Cake or Holland Lace Cookies. 12

Holland Lace Cookies. 13

Christmas Cookies. 13

Hors d’oeuvres. 14

Creamed Mushrooms. 14

Crab Meat Spread. 14

Patricia’s Marinated Shrimp. 14

Cheese Ball 15

Breakfast 15

Baked Grits. 15

Egg Casserole. 16

Scrambled Eggs in the Oven. 16

Salads. 16

Susie’s 4th of July Potato Salad. 16

Pasta Salad (made for Reunion 2002) 17

Sauces. 18

Henry Baines Sauce. 18

Entrees. 18

Peas, Pork chops and dough. 18

Mimi’s Pot Roast 18

Mimi’s Pork Roast, Sauerkraut and Canneflies. 19

Boiled Beef 19

Garlic Chicken. 20

Kentucky Bourbon – Marinated Salmon. 20

Quick & Easy Chicken Parmesan. 20

Crispy Oven Baked Chicken. 21

Weeknight Fajitas. 21

Pepper Steak Stir-Fry. 21

Italian Tomato Sauce. 22

Tomato Beef Stew.. 22

Shrimp Creole. 23

Oyster Stew.. 23

Vegetables. 24

Corn Pudding. 24

Mashed-Baked Sweet Potatoes. 24

Broccoli Casserole. 24

Mushroom Florentine. 25

Mushrooms. 25

Baked Eggplant 25

Sweet Potato Casserole. 26

Ginger Carrots. 26

Drinks. 26

Christmas Egg Nog. 26

 

Angel Food Cake

Catherine Schwartzel

11 egg whites

¼ teaspoon salt

1 ½ cups granular sugar sifted

1 cup cake flour, sifted 4 times

1 teaspoon vanilla

½ teaspoon almond

1 ½ teaspoon cream of tartar

Measure and sift flour 4 times; add salt to egg whites and whip until frothy.  Sprinkle cream of tartar over egg whites and continue to whip until they hold soft moist peaks. Gradually beat sugar into egg whites, 2 tablespoon at a time. Fold in vanilla. Sift small amount of flour over whites, gently folding in; continue until all flour is added. Pour into un-greased 9-inch tube pan. (or angel food cake pan) 

Bake 1 hour, in a very slow oven; begin at 275 and after 30 minutes raise to 325.  Invert to cool.

Note:  The cup in this recipe is not a standard measuring cup, Katie used a coffee cup, hence, the naming of the Schwartzel Family Stories & Recipe Collection – “the standard measuring cup or Katie’s measuring cup?”:  Your cup or mine?

Almond Cakes

Moellmann Family Recipe from Susie Nunnelley

Make at Thanksgiving and store in tins until Christmas

Cakes:

½ lb. butter

1 lb. powdered sugar

6 egg yokes – keep whites of two eggs for top of cakes

4 whites stiffly beaten

½ teaspoon baking powder

Pinch salt

3-4 cups flour

Roll out dough to ¼ inch thick, cut with small round cutter.

Tops:

2 egg whites beaten stiff

1 lb. powdered sugar, sifted

Juice of 1 lemon  (2 tablespoon approx.)

8 to 16 oz. ground almonds

Pinch salt

1 teaspoon cinnamon

Mix together and place a half-teaspoon on each cookie round.  Bake at 325 until light brown.  (Time will vary according to oven)

Uncle Harry and the Almond Cakes

“When Uncle Harry was a boy, he loved Almond Cakes and found it hard to wait for Christmas, once they were baked.  His sisters hid them from him each year, in the linen pillowcases, in the attic.

One year, he found them and took a whole pillow case full to the barn to hide and eat them in peace.  His sisters found him out and went to the barn to retrieve the cakes!  Uncle Harry went into the stall of the carriage horse, and as the horse was very high- spirited and only behaved with Uncle Harry, he was perfectly safe from his sisters!

He refused to come out until the cakes were all gone.”

Rob Nunnelley and the Almond Cakes  (or the case of the empty tin.)

“Rob, like his great Uncle Harry dearly loved the Almond Cakes, and also found it hard to wait for Christmas time to eat them.

I always put the ones I baked at Thanksgiving time, in tins, and stored them in a closet on a top shelf.  When Rob was twelve or thirteen, he found the hiding place, and when Christmas came that year, one tin of cookies was empty and the second one was half full.

What a surprise for me to learn I had an Uncle Harry all my own…. minus the horse, of course!”

                                                                                    Susie Schwartzel Nunnelley

Shortcake

Catherine Schwartzel

1 Cup butter and lard mixed

1 Qt. flour, sifted

1 Tablespoon sugar

2 Tablespoon baking powder

1 teaspoon salt

2 eggs

Enough milk for soft dough. Bake in greased pan and a quick oven.

Katie’s Fruit Cake (two versions)

Catherine Schwartzel

Jerry Hodapp’s (double)

 

2 cups butter

1 pinch salt

4 cups sugar

8 eggs

2 cups cold black coffee

1 cup dark molasses

1 cup whiskey

1 cup blackberry preserves

2 oranges, grated zest & juice

 

2 lemons, grated zest & juice

 

1 box seeded raisins

1 box currents

 

2 box figs, chopped

2 box pitted dates, chopped

1 cup walnuts or pecans

candied cherries, pineapple, citron

 

1 tablespoon cinnamon

1 tablespoon of cloves, allspice, nutmeg

 

8 or 9 cups of flour

4 teaspoon of baking powder

 

Butter and cut brown paper to fit (two angel food cake pans) also butter pans. Bake in slow oven at 250 for 5-6 hours.

 

Louise Pfeiffer’s (single)

 

1 cups butter

1 pinch salt

2 cups sugar

4 eggs

1 cups cold black coffee

1/2 cup dark molasses

1/2 cup whiskey

1/2 cup blackberry or cherry preserves

1 oranges, grated zest & juice or 1 whole      orange, rind & juice

1 lemons, grated zest & juice or 1 whole      orange, rind & juice

1 box seeded raisins

1/2 box currents

10¢ citron

1 box figs

1 box dates

1 cup English walnuts

1 small package cherries

1 small package candied pineapple

1 tablespoon cinnamon

1 tablespoon of cloves, allspice, nutmeg

1 pinch salt

5 cups of flour

2 teaspoon of baking powder

 

Cream butter and sugar.  Add coffee, molasses, whiskey and preserves. Mix together remaining ingredient except for flour.  Add 1 cup of flour @ a time, mix well, at end you will have very stiff dough. Place decorations after cake has baked 2 hours. Dredge fruit with flour, just about w cups of it.  Line pans with buttered paper, butter pans also.  Bake 4-5 hours @275.

Virginia Chocolate Cake

Mary Landherr

Cake:

Bring to a boil:

1 stick margarine

½ cup cooking oil

1 cup water

4 tablespoon cocoa

Remove from heat and combine with:

2 cups sugar

2 cups flour

2 eggs, 1 teaspoon soda

1 teaspoon vanilla

1 teaspoon cinnamon

½ cup buttermilk

Bake in 9 x 13 pan at 400 for 20-25 minutes.  Pour icing over cake while cake is still hot.

Icing:

Boil 1 stick of margarine

4 tablespoon cocoa

6 tablespoon buttermilk

Take from heat, add:

1 box of powdered sugar (1 lb.)

1 tablespoon vanilla

1 cup chopped nuts

Enjoy!

Hot Lemon Cake

Rosemary Schwartzel

Duncan Hinds Lemon Cake Mix (disregard the instructions on the box).

4 eggs

¾ Cup, water

¾ Cup Mazola Oil

One small can of Apricot Nectar (3/4 Cup)

One package of lemon Jell-O

¼ Teaspoon salt

½ Teaspoon lemon extract

Beat for three minutes.

Bake at 350 for 40 minutes in a 13 ½ x 9 x 2 pan

Icing:

While cake is still hot, make holes in the top with a fork.

Pour over the cake the juice of 2 lemons, which you’ve mixed with 2 cups of XXXX sugar.

This cake can be re-heated or frozen.  I cover the long pan with aluminum foil, and it keeps for several days (if you can keep the kids, etc. from attacking it).  Anyway, you could make it a day ahead of time, if you’re in a bind for time… and it WILL make it to the picnic or party…still moist and tasty.

We’ve had Schwartzel picnics since Charlie and I came home after the war .. and even before that, when the Aunts would go to Cherokee Park and stake a claim to several tables and sit there until we all got our kids together and brought food.

Rosemary

Mother’s Date Nut Cake

Rosemary Reddens Schwartzel

(Our traditional Christmas Day Dessert…Reddens Family)

2 Cups, dates

2 Cups, nuts

4 Eggs

2 Cups, sugar

2 Teaspoon baking power

¼ Cup, sifter flour

¼ Cup, milk

Chop dates and nuts; grease a 13 x 9 x 2 inch pan and start oven at 325 degrees (Slow).  Beat eggs in a bowl until frothy; add sugar gradually, beating hard all time. Sift baking powder with flour.  Add flour mixture and milk a little at a time alternately to egg/sugar mixture combination.  Stir in chopped dates and nuts.  Pour into pan and bake for one hour.  Cut into squares and serve hot or cold with whipping cream.  Makes 15 squares.

Mother called it pudding but the family and her bridge club called it cake, which it really was.  That’s why the large squares.

Chocolate Cake

Jean Cole – neighbor of Ray and Louis Pfeiffer

1 box of any flavor chocolate cake mix

1 package of chocolate instant pudding

4 eggs

1 cup, sour cream

½ cup, vegetable oil

½ cup, warm water

Beat together. Pour into greased bundt pan and bake in a 350 degree oven for about 55 minutes.

OPPS, forgot to add the chocolate chips again!  I forgot to stir in 1 cup of chocolate morsels—found then on the counter so I sprinkled about 1/3 to ½ a cup on the cake.  It’s also good with chocolate mint chips or regular chips and ½ teaspoon peppermint extract.  Now you know all my secrets!  (This has been typed exactly as Jean wrote it.)

Zucchini Bread

Betty Schwartzel

Makes 2 loaves

3 eggs

2 cups sugar

1 cup vegetable oil

2 cups  grated zucchini, peeled

3 teaspoon vanilla

3 cups  flour

1 teaspoon salt

3 teaspoon cinnamon

1 teaspoon baking powder

a rounded ¼  teaspoon of baking soda

½ cup chopped pecans (optional)

Peel and grate the zucchini, put in a colander to drain.  Beat eggs at low speed, add sugar, oil, zucchini, and vanilla and mix lightly but well.  Mix rest of ingredients in another bowl.  Combine the two and mix well with a wooden spoon.  Grease two loaf pans, no glass pans and bake at 350 for 1 hour.
 

Sweet Nut Bread

Margaret Hill Pfeiffer

3 cups cake flour

1 cup sugar

6 level teaspoon baking powder

1 cup chopped pecans

½ teaspoon salt

1 egg well beaten

1 cup sweet milk

Mix dry ingredients, add nuts. Add the milk to beaten egg and then mix with dry ingredients.  Pour into greased loaf pan and let stand 15 minutes before baking. Bake 1 hour at 350.

Chocolate Pecan Cake

Joanne Pfeiffer

1 can chocolate syrup

1 cup sugar

4 eggs

1 cup flour

1 teaspoon baking powder

1 teaspoon vanilla

1 stick butter

1 cup shopped pecans

Cream sugar and butter, add eggs, one at a time. Add vanilla, flour, baking powder and syrup.  Fold in pecans. Bake at 375 for 35 to 45 minutes in a well greased 9-inch square pan or two 8-inch round pans.

Devil’s Food Cake

Margaret Hill Pfeiffer

1 cup butter

2 cups sugar

3 squares melted chocolate (bitter)

1 cup buttermilk

5 eggs

2-1/2 cups sifted flour

½ teaspoon salt

1 teaspoon vanilla

1 teaspoon soda dissolved in 1 tablespoon boiling water

Cream butter and sugar, add melted chocolate and egg yolks, and beat. Add flour and salt alternately with buttermilk.  Stir in vanilla and dissolved soda. Last, fold in stiffly beaten egg whites.  Bake 20 minutes in layer pans or 1 hour in loaf pan at 350.  Makes 4 layers.  This cake stays moist for several days when iced and used as layer cake.

Mary Anne’s Apple Pie

Mary Anne Schwartzel

Drive to North Georgia.  Buy one bushel of Rome Apples.  Be sure to buy big apples so that you don’t have to peel so many.  Peel all the apples.  Makes six pies.  Freeze for special occasions.

6 – 8 Apples

Pillsbury Pie Crust

½ to ¾ Cup sugar

Hunks of margarine

Cut apples in twelve slices. Follow directions on pie crust package.  Put in the apples, sugar, and 6 hunks of margarine. Put on top crust and cut slits in the top. Bake at 350 degrees till golden brown.

Grandma Callaghan’s Oatmeal Cookies

Mary Anne Callaghan Schwartzel’s grandmother

1 Cup raisins

1 Cup applesauce

¾ Cup shortening

1 ½ Cup sugar

2 Eggs

1 Teaspoon vanilla

2 ½ Cups flour

½ tablespoon baking powder

1 tablespoon baking soda

1 tablespoon cinnamon

½ tablespoon cloves

2 Cup oatmeal

Simmer raisins and applesauce in a sauce pan over low heat until raisins are plump (the time it takes to make the batter in just right)  Cream shortening, sugar, eggs, and vanilla in a large bowl.  Blend dry ingredients in a separate bowl, then stir into the cream mixture.  Add the warm raisins and applesauce.  Stir in the oatmeal.  Chill the batter well (1-2 hours).  Drop by rounded teaspoonfuls 2 inches apart on un-greased cookie sheets. Bake at 375 degrees for 8-10 minutes.  These are soft cookies, more like a bread than a cookie – great for breakfast!  (And the dough is good, too! Worth the salmonella risk, in my mind!)

The only funny story I know is a few years ago, mom (Mary Anne) made a double recipe and couldn’t figure out why they looked so strange – she had left out the oatmeal!

Anne Schwartzel Shoemaker

Swiss Crumpets

(Great-grandmother’s Swiss doughnut recipe)

Moellmann Family Recipe from Susie Nunnelley

4 eggs, well beaten

1 pint whole milk – add to eggs

6 to 9 cups flour - enough to make stiff dough

1 teaspoon salt

1 tablespoon butter

Roll thin as noodle dough.  Cut and shape as doughnuts.  Fry in deep fat.  Sprinkle with powdered sugar. Delicious!

Lebkuchen Cookies

Catherine Schwartzel

1 cup powdered sugar

1 cup flour

5 eggs

2 teaspoon baking powder

1 tablespoon brown sugar

2 oz. citron

1 candied lemon peel

2 candied orange peel

1 oz. almonds

½ teaspoon cinnamon

1 teaspoon cloves

This might have to be aged for a few weeks (2 or 3) in tins.

Holland Lace Cookies

Margaret Hill Pfeiffer

These cookies take time but are worth every minute spent on them.

2 Cups brown sugar

½ cup butter

½ cup water

¾ cups flour (sifted)

½ cups almonds

1 teaspoon nutmeg

1 teaspoon cinnamon 

Put soft butter and water in bowl.  Add sugar, nutmeg and cinnamon and mix until creamy.  Add flour and almonds, which have been put through meat grinder using find blade.  Drop by half teaspoonful on greased cookie sheet and bake in 375 oven about 5 minutes.  The dough is very thin and spreads, so do not put many on each pan.  Let cool few seconds before using pancake turner to remove from pan.  Roll as each is removed.  When cookie is done it is crisp and full of holes and brown.  Larger cookies can be made using teaspoonful of dough.  When these are taken off cookie sheet form into cornucopia.  Fill with strawberries, which have been sugared with 4X sugar, or fill with ice cream and place a few strawberries at top.  Delicious as well as pretty.

Holland Lace Cookies

Christine Pfeiffer Gates

2 Cups brown sugar
½ cup butter
½ cup water
2 scant cups flour
½ cups chopped almonds
2 teaspoons cinnamon
2 teaspoons nutmeg

Put butter and water in bowl.  Add sugar, cinnamon, nutmeg and cream.  Add flour and nuts last. Drop on well-greased pan (not too close together) and bake in moderate oven at 350.  While hot roll them.

Christmas Cookies

Christine Pfeiffer Gates

1 ½ cups brown sugar

1 cup vegetable shortening

3 cups plain flour

3 whole eggs

1 teaspoon baking soda (mix with 2 teaspoons water)

1 ½ teaspoons mace

1 cup black walnuts

1 cup raisins

1 cup currents

½ cup candied pineapple, slice in small pieces

½ cup candies cherries, slice in small pieces

1 ½ teaspoons almond extract

Cream sugar and shortening.  Then add 3 whole eggs well-beaten and gradually add flour.  Beat will. In another bowl place nuts, raisins, currents, fruits, then add extract, mace and baking soda. A very small amount of flour sprinkled and mixed with these ingredients will keep them from sticking together.  Mix everything together thoroughly and drop teaspoons of mixture on well-greased cookie sheet. Bake at 400

Creamed Mushrooms

Betty Schwartzel – Served at the Christmas Eve party at Ray & Louis Pfeiffer’s house

1 lb. mushrooms – sliced

1 stick  butter

1 medium onion – minced

¾ - 1 cup Sour cream

flour

½ teaspoon salt

¼ teaspoon pepper

Worcestershire Sauce to taste

Sauté mushrooms with onions, (Betty didn’t think she used onions), in butter over low fire.  Season with salt and pepper.  Sprinkle with a little flour.  Stir gently. Cover and cook about 5 minutes.  Blend in sour cream (or plain yogurt) and Worcestershire sauce.  Note:  Mushrooms can give up a lot of juice, you may have to adjust the flour and sour cream. Serve with Pepperidge Farm thin sliced bread that has been toasted.

Crab Meat Spread

Nicki Pfeiffer

1 large cream cheese (8 oz.), softened

½ small onion, chopped

2 Tablespoon Worcestershire sauce

7 oz. crabmeat, drained

parsley flakes

Encore crackers

1 bottle cocktail sauce

Mix together cream cheese, onion, and Worcestershire sauce, spread mixture on a plate. Place ½ to ¾ bottle of cocktail sauce over mixture.  Arrange crabmeat on top of cocktail sauce and sprinkle with parsley flakes.  Crumble a few crackers up and spread over flakes.  Serve with crackers.

Patricia’s Marinated Shrimp

Patricia – a friend of Martha Shershin

This recipe was served at the Welcome Party before Cathy Shershin’s wedding to Peter Roth at Hilton Head, South Carolina.

Extra virgin olive oil

Lemon Juice

Fresh chopped garlic

Old Bay Seasoning

Tarragon

Bay leaves

A little pickling spice

Italian salad dressing

Combine marinate ingredients according to taste. Raw shrimp can be marinated overnight and then grilled.  To grill, thread shrimp on skewers or place in a wire grill basket, grill over hot coals for 8 to 10 minutes or until done, turning and brushing often with extra marinate.  Or marinate cooked shrimp overnight and serve chilled.

Cheese Ball

Margaret Hill Pfeiffer

Delicious on crackers served as appetizers

1 large pkg. Philadelphia cream cheese

5 oz. Roquefort cheese

5 oz. soft Cheddar

Juice 1 onion

1 teaspoon Worcestershire sauce

1 Cup pecans – chopped

Leave the cheese out overnight so it can be mixed easily.  Mix all together except nuts, blending well. Then add ½ cup chopped pecans and mix again. Form into a large ball and put in refrigerator overnight or all day.  About ½ hour before serving, roll in rest of pecans and serve surrounded with crackers.

Baked Grits

Louise Pfeiffer

1 cup hominy grits (regular)

4 cups  water

1 ½ teaspoon salt (do not add salt until after the grits have cooked)

1 egg, well beaten

1 ¼ cup grated Old English cheese

¼ teaspoon black pepper (freshly ground)

2 ½ teaspoon Worcestershire Sauce

½ cup milk

2 ½ teaspoon butter

a few minced onions

Cook grits in water using a double boiler.  Cook over low heat for 30 to 40 minutes.  Add salt in last 5 minutes of cooking or it will make the grits tough.  Pour hot grits into large mixing bowl; slowly add beaten egg, 1 cup of cheese and remaining ingredients.  Mix thoroughly and turn into a 2 qt. casserole dish.  Sprinkle ¼ cup of cheese over the top and decorate lightly with paprika.  Cover and bake for one hour at 350.  This makes one 2 qt. casserole and freezes well after cooking.  Be sure and chill before freezing.

Egg Casserole

Nicki Pfeiffer

8 Eggs

4 cups milk

1 teaspoon Worcestershire Sauce

1 teaspoon salt

1 teaspoon mustard

1 lb. hot bulk sausage

¾ lb. bacon

12 slices white bread

2 cups shredded cheddar cheese

Cook and drain sausage and bacon.  Trim crust, butter bread, cut into cubes. Butter casserole dish and line with ½ of the bread cubes.  Sprinkle 1 cup of cheese, sausage, and bacon over bread, continue making layers.  Beat eggs, milk and seasonings and pour over the bread. Meat layers. Bake at 450 for 45 minutes to 1 hour.

Scrambled Eggs in the Oven

Ann Shershin

1 dozen large eggs per 1 cup of milk

Plan 2 or 3 eggs per person

Mix eggs and milk together.  Add ½ teaspoon of seasoning salt or small pieces of fried bacon if desired. Place in a very well greased pan.  2 dozen eggs fill a 9 x 11 inch pan. Bake in a 300 degree oven for 25 minutes, uncovered.  Stir once, cover with foil, and return pan to the oven for another 15 minutes.

Susie’s 4th of July Potato Salad

Susie Nunnelley

Susie Nunnelley prepared this potato salad, year after year, for the annual Schwartzel 4th of July celebration.  It was always my favorite potato salad as it was for many relatives who would ask me every year at the Pfeiffer’s party ….”Where’s your mom’s potato salad?”  Enjoy!

                                                                        Catherine Nunnelley Popham

5 lbs. red potatoes, cooked and peeled

1 green pepper

4–5 stalks celery, chopped

5 green onions, chopped

2 hardboiled eggs, sliced

Hellmann’s mayonnaise

paprika

salt

pepper

Cube potatoes into bite-sized pieces.  Add green pepper, celery, green onions,.  Mix with mayonnaise until well-coated.  Add salt and pepper to taste.  Decorate with hard-boiled eggs on top of potato salad.  Sprinkle with paprika.

German Potato Salad

(Katie’s as remembered by Mary Gene Schwartzel Hodapp)

New potatoes, boiled until tender

Cut green pepper, celery, green onion

Fry bacon until crisp and break up

Add vinegar and sugar to grease and pour over potatoes plus bacon

Pasta Salad (made for Reunion 2002)

Carrie Jaworski Nunnelley

Any proportions:

Penne Pasta

Roasted or baked chicken, cutup

Chopped fresh basil and fresh oregano

Garlic powder

Sun-dried tomatoes (in olive oil) cut-up

Artichoke hearts

Shredded Parmesan cheese

Pine nuts

Combine and pour over it all – Kroger Brand Private Selection Olive Oil & Vinegar Dressing

Henry Baines Sauce

Pendennis Club recipe stolen by Betty Schwartzel

Good on beef and pork or on cream cheese as an hors d’oeuvre.

17 oz. Major Grey Chutney

14 oz. ketchup

10 oz. A-1 Sauce

10 oz. Worcestershire Sauce

Tabasco Sauce to taste

Blend chutney and stir in the rest.  Store in clean bottles.

Peas, Pork chops and dough

Katie’s as remembered by Mary Gene Schwartzel Hodapp

Boil pork chops in water

Add 1 onion

When pork is cooked add peas and potatoes

When potatoes are tender add cut up pie dough.  Cook until dough is tender

Mimi’s Pot Roast

Louise Pfeiffer

I have never made a pot roast to compare with Mimi’s, even though I continue to try.  However, I have come close.  You can add or subtract, whatever you like, but this is the recipe she gave me.

Joanne Pfeiffer

6 to 8 lb. Pot Roast (she would only use what was termed a pot roast at the store, not a chuck roast) dredged flour with salt and pepper.  Place in roaster and brown in oven at about 450 degrees.  Remove and add chopped onion, celery and green pepper. In a cup place about two cops of water to which you add some ketchup and Worcestershire sauce.  Cover pan and place in a 325-degree oven for about 5 to 6 hours.  During the last two hours add carrots and potatoes.  Add more water if needed to make sure you have enough for gravy.
 

Mimi’s Pork Roast, Sauerkraut and Canneflies

Louise Pfeiffer

Once again I will try to explain one of Mimi’s recipes.  I can remember standing in the kitchen and asking her how she made things. Of course, she seldom measured, so I had to judge for myself the amounts.  I made the canneflies many times so I know how these were done.  Now, as far as the spelling goes, all I can say is that my spellchecker didn’t correct me, but this is an American machine and that comes from Germany.

Joanne Pfeiffer

10 to 12 lb. Pork Loin (not boneless)

Salt and pepper sprinkled on the top

Place in a large roaster; add a little water to the bottom of the pan and cover.

Bake at 325-degrees for at least 3 hours.  After 3 hours, test with a tester for tenderness

Sauerkraut:

Mimi would always use at least two large cans of sauerkraut to which she added chopped onions. She cooked the onions until tender, after which she would add some of the drippings from the pork roast.

Canneflies

3 cups of flour

1 teaspoon salt

Pinch of baking powder

Place in a large bowl and make a well in the center.  Break into the well 3 eggs.  Add enough milk to make dough about the consistency of biscuit dough.  Drop spoonfuls into a pot of boiling- salted water.  Cook until the dough balls return to the top of the pan. Drain, and place in a bowl.  Pour melted butter over the top.

Boiled Beef

John Pfeiffer (an engineer can cook)

This is a very difficult recipe invented by John

Take a hunk of beef, some kind of roast without a lot of fat.

Throw the beef in a large pan

Cover with water

Add some salt and a lot of pepper (little pepper if you like)

Quarter one or two onions and add to pot

Cook for a number of hours until tender

Garlic Chicken

John Pfeiffer

Cut up several boneless chicken breasts into chunks.

Heat olive oil in a skillet, fairly hot

Add chicken and brown

Add salt and pepper

Add several finely chopped garlic cloves while chicken is cooking.  (The more the better).

Cover

Cook elbow macaroni ahead of time

Add the macaroni to the skillet with chicken and stir.

This recipe was developed over several attempts and perfected before I got married.  One night when Sheri was out of town and I had to cook dinner for Daniel and probably Justin I fixed my garlic chicken fully expecting them to turn up their noses at my dinner.  To my great surprise they liked it, so from then on when Sheri is away I cook garlic chicken and all is well. It’s tough being a step-father.

Kentucky Bourbon – Marinated Salmon

Sally Schwartzel

6 Tablespoon Kentucky Bourbon

1/4 Cup Soy sauce

2 Cloves

1 Cup brown sugar

1 juice of fresh lime

1/8 Teaspoon salt

1/8 Teaspoon pepper

Combine ingredients and put in large zip-lock bag

Cut up into 6 ounce pieces, fresh salmon, about 8 pieces

Put salmon in zip-lock bag w/marinade and refrigerate for at least ½ hour (turn once)

Put salmon on broiler pan (put light spray/oil to keep from sticking)

Broil for 15-18 minutes.

Quick & Easy Chicken Parmesan

Ann Shershin

4 Boneless, skinless chicken breast

¼ cup flour

3 tablespoon milk

1 slightly beaten egg

½ cup seasoned bread crumbs

2 tablespoon butter or margarine

1 ½ cups spaghetti sauce

½ cup shredded Mozzarella cheese

Place the chicken breast between sheets of plastic film wrap and pound thin.  Blend the egg and milk together.  Dust the chicken in the flour, dip into the egg mixture, and then dip into bread crumbs to coat.  Melt the butter in a skillet and brown the chicken on both sides.  Transfer to a baking sheet.  Top each cutlet with the spaghetti sauce and sprinkle with the Mozzarella cheese.  Bake in a 400 degrees oven for 15 minutes or until done.

Crispy Oven Baked Chicken

Ann Shershin

4 Boneless, skinless chicken breast

Seasoning salt

1 egg, slightly beaten

1 cup crushed corn flakes

1/3 cup shredded Parmesan cheese

Stir crushed corn flakes and Parmesan cheese together.  Sprinkle chicken breast with seasoning salt, dip in egg, and roll in corn flake mixture to coat.  Bake in a shallow pan in a 400 degree oven for 20 to 25 minutes.

Weeknight Fajitas

Ann Shershin

3 Boneless, skinless chicken breast, cut into strips

½ cup onion, coarsely chopped

½ cup peppers, any color, cut into strips, if desired

1/3 cup Italian salad dressing

1 clove garlic, minced

¼ teaspoon Oregano

1 small tomato, cut into wedges

Stir all ingredients together except for the tomato and let marinate at least 20 minutes.  Place into a nonstick skillet and cook over medium to medium high heat until chicken is done.  Add the tomato wedges the last 2 to 3 minutes of cooking.  Serve with warm tortillas, shredded cheese, salsa, and sour cream.

Pepper Steak Stir-Fry

Ann Shershin

1 lb. Boneless sirloin steak, cut into thin strips

3 tablespoon corn starch

1 can (14.5 oz.) onion seasoned beef broth

1 tablespoon soy sauce

¼ teaspoon garlic powder

2 cups green or red peppers, cut into strips

Mix together cornstarch, beef broth, soy sauce and garlic powder and set aside.  Stir-fry beef in nonstick skillet until brown.  Add peppers and broth mixture to skillet.  Cook, stirring until thickened.  Serve over rice.

Italian Tomato Sauce

Margaret Hill Pfeiffer

2 large cans imported Italian tomatoes (regular canned tomatoes may be used but sauce is better with the Italian tomatoes, as they have no seeds and are sweeter than regular tomatoes).

2 cans tomato paste

At least 2 oz. ff imported dried mushrooms (here again, the imported mushrooms are better as they have a different flavor than the domestic).

1 qt. Water

2 teaspoon salt

1 teaspoon Accent (M.S.G.)

½ teaspoon pepper

sugar to taste (about ½ cup)

Put all together but sugar in large pot-soup pot is best because the meat balls are added to this sauce it cook.  Cook at least 3 hours, better 4 hours, then add meat balls and cook 2 hours longer.  Add sugar during this last 2 hours cooking. Stir often as this sauce will scorch.  A little scorching on the bottom of the pan will improve the flavor but do not let burn.  Sauce should be thick when done.  Test seasoning before serving.  It should not be sweet but Italian sauce should taste as if it had sugar in it.

Have large platter of cooked spaghetti.  Put meatballs around mounds of spaghetti and pour a little of sauce over spaghetti, topping with Parmesan cheese.  Serve extra sauce and cheese.  If any of the sauce and meatballs are left, they will keep a week in refrigerator and can be heated for another meal.

Tomato Beef Stew

Joanne Pfeiffer

1 pound beef cubes

2 tablespoons seasoned flour

2 tablespoons shortening

1 can tomato soup

1 can water

6 whole white onions

6 small carrots, halved

3 potatoes, quartered

Dust meat with flour and brown in shortening in heavy pan. Add soup and water. Cover and simmer for 1 ½ hours.  Add remaining ingredients and cook until vegetables are tender.  Stir now and then. To thicken, uncover and cook until desired necessary.

Shrimp Creole

Christine Pfeiffer Gates

½ pound cleaned cooked shrimp (fresh or frozen)

2 teaspoons butter

1 tablespoon chopped Bermuda onion

12 shredded olives

1 ½ cups tomatoes

½ cup chopped green pepper

2 tablespoons capers

1/3 teaspoons salt

Red pepper

1 tablespoon brown sugar

¼ cup chili sauce

3 ribs chopped celery

Sauté onions in butter.  Add other ingredients and cook until sauce thickens. If sauce is too thin, add small amount of cornstarch.  Add shrimp and heat slowly.  Serve on rice.

Oyster Stew

Louise Pfeiffer & her mother

1 pint oysters

¼ cup butter

1 quart milk & half & half (combination)

1 ½ teaspoons salt

Pepper to taste

1 teaspoon paprika

Melt butter, add drained oysters, cooking 3 minutes until edges curl. Add rest of ingredients and cook to boiling point.

Corn Pudding

Louise Pfeiffer

Serves 4 to 6

Drain 2 cups of corn

1 cup, milk

1 tablespoon, sugar

Dash of salt and pepper

2 eggs – beaten

2 Tablespoon, butter

2 Tablespoon or more, flour

Bake in casserole (1 ½ Qt. Corning ware dish) one hour at 350 degrees.

Mashed-Baked Sweet Potatoes

Katie’s Recipe

Cook and mash/whip the sweet potatoes

Add butter

Sprinkle with nutmeg

A little brown sugar

Orange juice

Salt

Bourbon to taste

Put in refrigerator and chill (marinate) over night.  Before baking, bring to room temperature. Dot with miniature marshmallows and bake.

Broccoli Casserole

Mary Landher 

4 Pkg. Frozen broccoli

1 can cream of mushroom soup

2 jars Old English sharp cheese

1 small can evaporated milk

Ritz crackers

Crush Ritz crackers and mix with 1 stick of margarine or butter.  Spread in long baking dish (9 x 13).  Save some for the topping.  Cook broccoli and put over crumb mixture in pan. Cook cheese, soup and evaporated milk together and pour over broccoli.  Add rest of the crumbs over the top and bake at 450 degrees, 10-15 minutes.  You can add slivered almonds before crumb topping.  Enjoy!

Mushroom Florentine

Mary Landherr

Serves 6 to 8

1 lb. Fresh mushrooms

2 Pkg. Frozen spinach (chopped and well drained)

1 teaspoon salt

¼ cup chopped onions

¼ cup melted butter

1 cup grated cheddar cheese (white)

Garlic salt

Cook spinach, drain well. Add salt, onion and butter. Layer 10” casserole dish with spinach, ½ cheese, mushrooms, garlic salt and cheese.  Bake at 350 degrees for 20 minutes.

Mushrooms

John Pfeiffer

Sautee whole mushrooms in real butter

Add a little salt and pepper

Add some B&B Liqueur (Benedictine and Brandy Liqueur)

Baked Eggplant

Joanne Pfeiffer (and Louise Pfeiffer)

1 large eggplant

2 tablespoons melted butter

2 tablespoons grated onion or ¼ cup chopped onions

1 tablespoon chopped parsley

1 can undiluted mushroom soup

¼ teaspoon salt

1/8 tablespoon pepper

1 cup ground pecans (optional)

1 egg, well beaten

1 cup crushed Ritz cracker crumbs

Wash eggplant, cut in half lengthwise. Remove pulp from both halves, leaving a ½” wall. Rub shell with lemon juice and turn upside down to prevent discoloring while filling is prepared.  Melt butter in skillet. Add parsley, onion and eggplant that has been cut into cubes.  Cook over low heat until tender, about 10 minutes. Remove from heat and add salt, pepper, soup, pecans and cracker crumbs. Stir in egg and fill eggplant shell with mixture. Sprinkle with paprika and bake for 45 minutes at 350.  Serves 4. Note: One cup cooked rice may be substituted for cracker crumbs.

Sweet Potato Casserole

Genie Hodapp Donohue

4-6 good size yams = 3 cups

½ cups sugar

½ cups butter

2 eggs beaten

1 teaspoon vanilla

1/3 cup milk

Peal, cut, boil and mash potatoes.  Mix in sugar, butter, eggs, vanilla and milk. Put in baking dish.

Topping

1/3 cup melted butter

1 cup light brown sugar

½ cup flour

1 cup chopped pecans (I usually cut back on this because of expense)

Melt butter, mix remaining ingredients into butter. Sprinkle on top of potato mixture.

Freeze.  When unfrozen – bake at 350 for 25 minutes.

Ginger Carrots

Louise Pfeiffer

1 teaspoon sugar

1 teaspoon cornstarch

¼ teaspoon salt

¼ tespoon ginger

¼ cup orange juice

1 tablespoon butter

cook 5 minutes

Christmas Egg Nog

Ray Pfeiffer, Sr.

3 quarts – Egg Nog

1 quart milk

1 4/5 quart bourbon

1 4/5 quart gold rum

¼ oz. nutmeg

Mix egg nog and milk in large bowl.  Slowly pour in bourbon and rum.  Add nutmeg.

Whip up 4 egg whites and spoon on top of egg-nog.