Family Recipes

From my aunt Eleanor:

Onions Eclaste

Two large white onions
2 tbs butter
Swiss cheese slices
Cream of celery soup
1 cup of milk
Bread (you can use french bread or just plain sandwich bread, sliced and with the crusts removed–I make my own homemade bread the day before and use that. It’s amazing!)

Slice onions into rings and saute in the butter.  When the onions are soft and translucent, transfer to a casserole and place the cheese atop them.

In the same pan used to cook the onions, heat the soup and milk, blending together.  When it’s thick and bubbly, pour over the onions and cheese in the casserole.

Top with slices of bread and bake in 400 degree oven until bread is toasted and sauce is hot and bubbly. YUM!! (This is great as a leftover, too. I love it better the next day.)

From my mom:

Kalua Cake

1 Devil’s food cake mix
2 cups sour cream
4 eggs
3/4 cup oil
1/2 cup Kahlua
1 cup chocolate chips
Mix cake mix, sour cream and eggs together. Pour in oil and Kahlua until well-mixed. Fold in chocolate chips. Pour into well-greased bundt pan and bake at 350 for 50-55 minutes. Great with powdered sugar on top. Even better with fresh made whipped cream!!
and

Gingerbread with Lemon Sauce

1.5 cups flour

3/4 tsp ginger

3/4 tsp cinnamon

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup shortening

1/4 cup packed brown sugar

1 egg

1/2 cup molasses

1/2 cup boiling water

Grease a square baking pan. Combine the first six ingredients. In a mixer bowl, beat shortening about 30 seconds. Add brown sugar and beat until fluffy. Add egg and molasses; beat one minute. Add dry ingredients and water alternately to beaten mixture, beating after each addition. Turn into prepared pan, baking 30 minutes at 350.

LEMON SAUCE

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup boiling water
2 tablespoons butter
1 teaspoon grated fresh lemon rind
3 tablespoons lemon juice

Combine sugar, cornstarch and sale in sauce pan. Stir boiling water into mixture and return to boil, stirring constantly. Lower heat and simmer, stirring, until sauce is thickened and clear. Stir in butter, lemon rind and juice. Pour over warm gingerbread.

From my Auntie Harr

Chinese Chicken Salad

1 head of lettuce (I used romaine, but I think my mom always used iceberg)

3-4 green onions chopped fine

2 chicken breasts, shredded (I usually boil mine and then shred it with a fork)

Asian noodles

Mandarin Orange Segments

Toasted sesame seeds

Dressing:  1/3 cup sugar (I used honey and it was just as good–and better for you!)

1/3 cup sesame oil

1/3 cup red wine vinegar (or you can use apple cider vinegar)

1/3 cup olive oil

1/4 tsp salt

1/4 tsp pepper

Wash and prepare lettuce–toss with green onions, chicken breasts, asian noodles, orange segments and sesame seeds.  Mix dressing ingredients in the blender, then toss with salad.