Dougherty Family Recipe Box

Author: CND

  • Beef Barley Soup

    Ingredients

    • 1 pound stew meat, trimmed of fat
    • 10 cups water
    • 1 tablespoon black pepper
    • 1 tablespoon seasoning salt
    • 1 tablespoon dried parsley
    • 1 teaspoon dried basil
    • 1 teaspoon garlic powder 
    • 1 (28 ounce) can crushed tomatoes
    • 3 carrots, diced
    • 3 stalks celery, diced
    • 1 onion, minced
    • 1 cup pearl barley (1/2 bag)

    Method

    1. Combine meat, water, herbs, and spices in a stock pot. 
    2. Boil over medium low heat for about 2 hours. 
    3. Remove meat from stock with a slotted spoon. 
    4. Finely dice meat. 
    5. Return meat to stock. 
    6. Add vegetables and barley. 
    7. Reduce heat and simmer (do not boil) until barley is cooked (about 1 1/2 hours).

    Source

    Myrna’s original recipe. 

  • Cauliflower Cheese

    Ingredients

    • 1 head cauliflower
    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 teaspoons dry mustard
    • salt
    • pepper
    • 2 cups milk
    • 1 1/3 cups old cheddar, grated

    Method

    1. Preheat oven to 400°F. 
    2. Trim cauliflower into florets.
    3. Steam cauliflower until firm but tender (about 10 minutes).
    4. Drain cauliflower and spread out on a dry tea towel to wick out moisture.
    5. In a medium saucepan, melt butter over medium heat.
    6. Whisk in flour.
    7. Whisk in dry  mustard, salt, and pepper.
    8. Slowly add milk while whisking.
    9. Simmer sauce until thickened.
    10. Slowly stir in cheddar.
    11. Spread cauliflower in a baking dish.
    12. Spoon sauce over cauliflower.
    13. Bake until browning and bubbly (about 35 minutes).
    14. Remove from oven and serve.

    Source

  • Steak Salad with Mango

    Ingredients

    • 3/4 pound sirloin steak
    • salt
    • pepper
    • 1 head romaine lettuce
    • 1 mango, cut into thin strips
    • 1 red bell pepper, cut into thin strips
    • 1/2 cup fresh basil leaves, sliced
    • 2 scallions, thinly sliced
    • 1 teaspoon toasted sesame seeds

    Dressing

    • 1 teaspoon grated lime zest
    • 3 tablespoons lime juice
    • 1 tablespoon honey
    • 1 tablespoon pickled ginger, chopped
    • 2 teaspoons soy sauce
    • 3 tablespoons canola oil

    Method

    1. Season steak with salt and pepper and cook in a large cast iron skillet over high heat until medium rare (about 5 minutes a side).
    2. Whisk together dressing ingredients.
    3. Toss together prepared fruit and vegetables in a large bowl.
    4. Toss dressing into salad until lettuce is evenly coated.
    5. Cut steak into thin strips, then fold into salad.
    6. Sprinkle with sesame seeds.

    Source

  • Sweet Potato Wedges

    Ingredients

    • 2 large sweet potatoes, cut into wedges
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons salt
    • 1 teaspoon white sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon black pepper

    Method

    1. Preheat oven to 450°F. 
    2. Line a baking sheet with tin foil, shiny side up.
    3. Put a baking rack on top of the tin foil.
    4. In a small bowl, mix together all dry ingredients.
    5. In a large bowl, toss the sweet potato wedges with the oil until coated.
    6. Add the dry ingredients to the potatoes and toss until coated.
    7. Arrange potatoes in a single layer on top of the prepared baking sheet.
    8. Bake for 30 minutes.
    9. Set oven to high broil and broil until potatoes are well browned and crispy (about 4 minutes).
    10. Remove from oven, let cool 5 minutes, then serve immediately.

    Source

  • Crabapple Jelly

    Ingredients

    • 6 pounds crabapples
    • 6 cups water
    • 4 1/2 cups white sugar

    Method

    1. Sterilize canning jars and lids.
    2. Remove both stem and blossom ends from crab apples. Do not peel or core. 
    3. In large Dutch oven, bring crab apples and 6 cups water to boil. 
    4. Reduce heat, cover and simmer, stirring occasionally, until softened (about 10 minutes). 
    5. Using potato masher, crush crab apples.
    6. Cook for 5 minutes longer. 
    7. Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. 
    8. Fill with crab apples; let drip, without squeezing bag, for about 2 hours or until juice measures 6 1/2 cups, adding up to 1 1/2 cups water if necessary.
    9. In large clean Dutch oven, bring juice with sugar to full rolling boil over medium-high heat, stirring constantly; boil for 15 to 18 minutes or until gel stage. 
    10. Remove from heat; skim off foam.
    11. Using funnel, fill hot 1 cup (canning jars, leaving 1/4 inch gap at the top.
    12. Close and seal the jars.

    Source