Dougherty Family Recipe Box

Author: CND

  • Cranberry Whipped Cream Salad

    Ingredients

    • 1 (8 ounce) can crushed pinapple
    • 1 (3 ounce) package raspberry gelatin
    • 1 (16 ounce) can whole cranberry sauce
    • 1 teaspoon orange zest
    • 1 (11 ounce) can mandarin orange sections, drained
    • 1 cup whipping cream

    Method

    1. Drain pineapple, reserve syrup.
    2. Add boiling water to the reserved syrup to make it 1 cup.
    3. Dissolve gelatin in hot liquid.
    4. Stir in cranberry sauce and orange zest.
    5. Chill until partially set (consistency of unbeaten egg white).
    6. Fold in orange sections and pineapple.
    7. Whip cream until soft peaks form.
    8. Fold whipped cream into fruit mixture.
    9. Pour into 6 cup mold, chill until set.
    10. Unmold and serve.

    Source

    Treasury of Christmas Crafts & Foods (out of print).

  • Pumpkin Pie Filling

    Ingredients

    • 1/2 recipe pie crust
    • 2 cups roast pumpkin puree
    • 1 (12 ounce) can evaporated milk
    • 2 eggs
    • 3/4 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon cardamom 
    • 1/2 teaspoon salt

    Method

    1. Preheat oven to 400°F.
    2. Prepare bottom pie crust.
    3. Beat together all other ingredients.
    4. Pour filling into crust.
    5. Bake pie until toothpick inserted in centre comes out clean (about 45 minutes).

    Source

  • Cheddar Pasta Salad

    Ingredients

    • 3 cups medium shell pasta
    • 2 cups cubed old cheddar cheese
    • 1 cup celery chopped
    • 1/2 cup green pepper chopped
    • 1/4 cup onion chopped
    • 1 cup sour cream
    • 1 cup mayonnaise
    • 1/4 cup milk
    • 1/4 cup sweet pickle relish
    • 4 teaspoons white vinegar
    • 1 1/2 teaspoons prepared mustard
    • 3/4 teaspoon salt

    Method

    1. Cook, drain, and cool pasta.
    2. In a large bowl, toss pasta with cheese, celery, green pepper, and onion.
    3. In a separate bowl, mix together remaining ingredients.
    4. Toss the pasta with the sauce.
    5. Cover and chill for several hours in the fridge before serving.

    Source

    Complete Step-by-Step Cook Book (out of print).

  • Pan Gravy

    Ingredients

    • meat drippings and fat kept in roasting pan (shortening with meat seasoning can be substituted)
    • all purpose flour
    • water (water kept after being used to boil potatoes is best)
    • salt
    • pepper

    Method

    1. Put roasting pan on stove over medium heat (remove meat and wire rack first).
    2. Using a whisk, mix together drippings and fat.
    3. Add enough flour to absorb fat, cook until flour browns.
    4. Add water, whisk together with flour mixture until a uniform sauce forms.
    5. If gravy is too thin, allow it to reduce over heat.
    6. If gravy is too thick, add more water.
    7. Add salt and pepper to taste.
    8. When done, reduce heat and simmer until ready to serve.

    Source

    Barkley family recipe.

  • Potato Salad

    Ingredients

    • 3 medium potatoes cooked and peeled
    • 1 teaspoon white sugar
    • 1 teaspoon white vinegar
    • 1/2 cup celery diced
    • 1/3 cup onion finely chopped
    • 1/4 cup sweet onion chopped
    • 1 teaspoon salt
    • 1 teaspoon celery seed
    • 3/4 cup mayonnaise
    • 2 hard cooked eggs sliced

    Method

    1. Cut cooked and peeled potatoes into 1/4 inch cubes and put in large bowl.
    2. Sprinkle sugar and vinegar over potatoes.
    3. Add celery, onion, pickle, salt, and celery seed to mixture and stir to combine.
    4. Add mayonnaise and fold to combine.
    5. Add sliced eggs and gently fold to mix in.
    6. Cover and chill thoroughly in the fridge.

    Source

    Complete Step-by-Step Cook Book (out of print).