Dougherty Family Recipe Box

Author: CND

  • Chunky Potato Soup

    Ingredients

    • 6 strips raw bacon
    • 2 yellow onions chopped
    • 8 large yellow potatoes peeled and chopped
    • 6 cups chicken stock
    • 2 cups milk
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup shredded cheddar cheese
    • 2 green onions sliced

    Method

    1. Cook raw bacon in a frying pan until crisp, set aside.
    2. Cook onions in bacon fat until soft.
    3. Add potatoes to stock pot with chicken stock and bring to boil.
    4. Reduce heat to medium, cover, and let simmer 25 minutes.
    5. Using a potato masher, mash potatoes in stock until soup thickens but chunks of potato remain.
    6. Add crumbled bacon, cooked onions, milk, spice, cheese, and green onions to soup and simmer a few minutes longer.

    Source

    Unknown source in Janice’s writing.

  • Borscht

    This is a “what’s in the pantry” recipe with flexible quantities. It doesn’t really matter because the beets turn everything purple and beet flavoured.

    Ingredients

    • beets
    • potatoes
    • carrots
    • onions
    • beet tops
    • shelled green peas
    • salt
    • pepper
    • dill

    Method

    1. Chop everything and put it into a large stock pot.
    2. Cover with water.
    3. Simmer until everything is tender.
    4. Serve with sour cream and vinegar.

    Source

    Holitzki family recipe.

  • Walnut* Tarts**

    * this is a lie
    ** this is also a lie

    The title is a lie, but it’s what Janice’s family calls these. They’re really pecan cookies.

    Ingredients

    • 3 cups all purpose flour
    • 2 cups ground pecans
    • 3/4 cup white sugar
    • 2 teaspoons baking powder
    • dash cinnamon
    • 1 cup vegetable shortening
    • 2 eggs

    Method

    • Preheat oven to 350°F.
    • Grease tart tins.
    • Mix together all dry ingredients.
    • Cut in shortening.
    • Add eggs and knead well.
    • Press 1 tablespoon of dough into each tart tin.
    • Bake until cookies are golden brown (about 20 minutes).
    • Remove from oven.
    • While cookies are still warm, remove from tins and roll in white sugar.
    • Cool on wire rack.

    Source

    Waldbauer family recipe.

  • Lemonade Syrup

    Ingredients

    • 6 lemons juiced
    • 3 lemons zested
    • 10 cups white sugar
    • 4 tablespoons citric acid
    • 2 tablespoons tartaric acid
    • 1 tablespoon epsom salts
    • 8 cups boiling water

    Method

    1. Mix together everything except the water in a large stock pot.
    2. Pour in boiling water.
    3. Stir until the sugar dissolves.
    4. Pour into sterile canning jars, close jars.
    5. Keep jars of syrup in the fridge.

    Serving

    • Mix syrup together with cold water to taste (about 1:6). Add ice.

    Source

    Barkley family recipe.

  • Slush

    This recipe should be made a week ahead as it takes a few days to freeze properly.

    Ingredients

    • 8 cups water
    • 1 (46 ounce) can pineapple juice
    • 3 cans 7-Up
    • 3 cups white sugar
    • 1/3 cup lemon juice
    • 3 bananas well mashed
    • 2 (0.2 ounce) packages cherry Kool-Aid mix
    • 1 (0.2 ounce) package orange Kool-Aid mix

    Method

    1. Mix together all ingredients in a large pail with a tight fitting lid, remembering to leave room for the liquid to expand as it freezes.
    2. Cover pail and put in freezer.
    3. Take pail out and stir well every few hours until a slush forms, this can take several days.

    Serving

    • Scoop frozen slush into glasses and serve with a spoon (kids) or an ounce of vodka (adults).

    Source

    Barkley family recipe.