Dougherty Family Recipe Box

Category: Vegetables

  • Salsa Fresca

    Ingredients

    • 1/2 white onion diced
    • 4 medium tomatoes diced
    • 2 jalapeños deseeded and diced
    • 1/2 cup cilantro chopped
    • 1 garlic clove minced
    • 2 tablespoons lime juice
    • 1/2 teaspoon salt 

    Method

    1. Mix together all ingredients in a large bowl.
    2. Cover and let sit in fridge for a few hours before serving.

    Source

    Cultural tour on trip to Puerto Vallarta in 2011.

  • Pumpkin Plachenta

    Ingredients

    Pastry

    • 5 cups all purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 1/2 cups vegetable shortening
    • 1 cup milk
    • 1 tablespoon white vinegar

    Filling

    • 7 cups roast pumpkin puree
    • 2 cups brown sugar
    • 3 small cans sweetened condensed milk
    • 6 eggs beaten
    • 5 teaspoons cinnamon
    • 3 teaspoons cloves
    • 3 teaspoons ginger

    Method

    1. Preheat oven to 350°F.
    2. Line baking sheets with parchment paper.
    3. Mix all filling ingredients together in a large bowl until uniform.
    4. Mix all pastry ingredients together into a ragged dough.
    5. Roll pastry out on a floured surface until 1/4 inch thick.
    6. Cut pastry into circles.
    7. Put filling into the centre of each circle.
    8. Fold circles over and pinch edges together to make dumplings.
    9. Place dumplings on baking sheet.
    10. Bake until brown (about 20 minutes).

    Source

    Holitzki family recipe.

  • 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.

  • Rice Carrot Casserole

    Ingredients

    • 2 eggs well beaten
    • 1 1/4 cups milk
    • 1/2 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon melted butter
    • 2 cups shredded carrots
    • 1/2 pound cheddar cheese coarsely grated
    • 2 cups cooked rice

    Method

    1. Preheat oven to 350°F.
    2. Mix liquids and spices together in a large bowl.
    3. Stir in carrots, cheese, and rice.
    4. Pour into deep casserole dish.
    5. Cover and bake 20 minutes.
    6. Uncover and bake 40 minutes longer.
    7. Remove from oven and let stand 10 minutes before serving.

    Source

    Barkley family recipe.