Recipes that are family favorites

Where do good recipes come from? In many cases they are handed down within families. Two of the following recipes came from mothers and the third from a family recipe book.


Dianne Valentine

This recipe card says ‘Mom’ on it. When I asked her where the recipe came from, she didn’t know. Henceforth, this is “Mom’s Zucchini Relish”. Baseball bat-sized zucchini lends itself well to this recipe. These zucchini are so plentiful in late August and September that I usually make at least a triple batch. For one batch:

10 cups chopped zucchini.  
(Use only the firm, not hard, skin and flesh. Eliminate all seeds and soft tissue around the seeds. I use a nut chopper to chop the zucchini – about 1/2 inch square pieces is about the size you want).

4 cups of chopped onions
5 Tbls salt
Mix well zucchini, onion, and salt, and let stand overnight.

In the morning, wash well and drain the zucchini mixture multiple times.  

1 Tbls dry mustard
1 Tbls cornstarch
2 tsp celery seeds
1 chopped sweet red pepper
1 chopped green pepper
Mix well.

5 cups sugar (use one 5 lb bag for a double batch)
2 ˝ cups white vinegar
1 Tbls turmeric
1 Tbls black pepper
Mix well.

Simmer 30 minutes. Fill hot canning jars and seal at once. Consult a cook book for proper preparation, filling, sealing, and cooling of jars when canning. Makes 5 pints.


Marion Dunn

Pearl tapioca was used when my mother made her tapioca. The recipe called for the pearls to be soaked for a very long time. It now seems a quick and easy dessert when made with quick-cooking tapioca.

3 cups of peeled, sliced tart apples
1/2 cup of brown sugar
1/2 tsp. cinnamon
2 cups of boiling water
1/3 cup quick-cooking tapioca
1/8 tsp. salt
1/4 cup sugar

Put apples into a baking dish. Mix brown sugar and cinnamon and sprinkle over the apples. Bake uncovered 15 minutes at 350 degrees.

Meanwhile, combine boiling water, tapioca, salt and sugar in a saucepan. Cook and stir over moderate heat until the tapioca is transparent, 5 to 10 minutes. Pour over the apples. Continue baking until the apples are tender, about 20 minutes.  Serve warm, plain or with cream. Also good cold. Serves 4 to 6.


Audra Gray

2 lbs. yellow summer squash (6 C) sliced
1/2 C. chopped onion
1 can cream of chicken soup
1 C. sour cream
1 C. shredded carrot
1 8 oz. package Peppridge Farm Herb Stuffing
1/2 c. melted butter or margarine

In saucepan cook sliced squash and chopped onion in boiling salted water for five minutes, drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12x7x2 inch baking dish. Spoon vegetable mixture over top. Sprinkle remaining stuffing over vegetables. Bake in 350 oven for 25 to 30 minutes or until heated through. Makes 6 generous servings. Great for covered dish suppers.

September, 2007