Dougherty Family Recipe Box

Recipes

  • Tuna Noodle Casserole

    Ingredients

    • 1 1/2 cups dry uncooked egg noodles
    • salt
    • 3/4 cup sour cream
    • 1 egg
    • 2 teaspoons cornstarch
    • ground black pepper
    • 2 tablespoons lemon juice divided
    • 1 (12 ounce) can tuna drained and broken into chunks
    • 1 cup frozen peas
    • 1/4 cup fresh parsley chopped
    • 1/2 cup crushed potato chips

    Method

    1. In a large skillet, pour in egg noodles and cover with water by 1 inch.
    2. Lightly salt the water.
    3. Bring to boil over high heat and cook.
    4. Drain all but 1 cup of water.
    5. Return to heat and simmer until water is almost entirely gone.
    6. In a separate bowl, beat together cream, egg, cornstarch, and half the lemon juice.
    7. Add cream sauce to noodles, stirring constantly until sauce thickens and coats noodles.
    8. Season with salt and pepper.
    9. Remove from heat.
    10. Fold in tuna, peas, parsley, and lemon juice until warmed through.
    11. Sprinkle top with crushed potato chips.
    12. Serve immediately.

    Source

  • Coleslaw

    Ingredients

    • 1/4 cup apple cider vinegar
    • 1 tablespoon dry mustard
    • 1 tablespoon honey
    • 1/4 cup olive oil
    • 1/2 head green cabbage thinly sliced
    • 1/4 head red cabbage thinly sliced
    • 2 carrots thinly shredded
    • 3 green onions thinly sliced
    • 1 1/2 teaspoons celery seed
    • salt to taste
    • pepper to taste

    Method

    1. Mix together vinegar, mustard, honey, and oil.
    2. In a separate bowl, mix together vegetables and celery seed.
    3. Pour dressing on the salad and mix together.
    4. Season with salt and pepper.
    5. Chill before serving.

    Source

  • Oven Baked Barbecued Spareribs

    Ingredients

    • 4 pounds pork side ribs
    • 1 cup sliced onions
    • 1 cup ketchup
    • 1 cup water
    • 1 teaspoon salt
    • 1 tablespoon Worcestershire sauce
    • 1/2 cup white vinegar
    • 1/2 cup brown sugar
    • 1 teaspoon dry mustard

    Method

    1. Put ribs on a baking sheet and brown in the oven under the broiler.
    2. Combine remaining ingredients.
    3. Preheat oven to 350°F.
    4. Put browned ribs in a roasting pan.
    5. Cover ribs with sauce.
    6. Cover and bake for 2 hours, basting every 30 minutes or so.
    7. Remove cover and bake 15 minutes longer.
    8. Remove from oven and serve.

    Source

    A Barkley family recipe book whose covers and front-matter section fell off long ago.

  • Brownies

    Ingredients

    • 2 cups white sugar
    • 1 1/4 cups shortening
    • 4 eggs
    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 10 tablespoons cocoa powder
    • 1 cup chopped walnuts

    Method

    1. Preheat oven to 325°F.
    2. Line an 11 1/2×15 baking pan with parchment paper.
    3. Cream together sugar and shortening.
    4. Beat in eggs.
    5. In a separate bowl, mix together dry ingredients.
    6. Mix dry ingredients into shortening mixture.
    7. Fold in nuts.
    8. Spread batter out in bottom of pan.
    9. Bake until done (about 30 minutes).
    10. Remove from oven and let cool.
    11. Ice with fudge frosting, if desired.
    12. Cut into squares.

    Source

    Barkley family recipe.

  • Rice Krispies Squares

    Ingredients

    • 1/4 cup butter
    • 5 cups miniature marshmallows
    • 1/2 teaspoon vanilla
    • 6 cups Kellogg’s Rice Krispies cereal

    Method

    1. Line 9×13 cake pan with parchment paper.
    2. In large saucepan over low heat, melt butter.
    3. Stir marshmallows into butter.
    4. Continue stirring until marshmallows melt and blend into butter.
    5. Remove from heat.
    6. Stir in vanilla.
    7. Stir in Rice Krispies.
    8. Press into cake pan with a spatula.
    9. Let cool.
    10. Remove from pan and cut into squares.

    Source

    Recipe card cut from a box of Rice Krispies in the 1990s – Kellogg’s current version of the recipe has less butter and fewer marshmallows https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html.