Family Recipes Cookbook

The cookbook I never got around to finishing…

Baked Kale and What To Do With It 10/19/2013

I went through this period as I was transitioning to a more local/seasonal diet where I had one of those home delivery services. And to really force myself, I let them decide what to deliver to me as long as it was local (within 100 miles) and seasonal. Then we would force ourselves to figure out what to make with it. It was a great experiment!

I don’t do the delivery anymore because I love my Co-Op and don’t need home delivery when the Co-Op is all local/seasonal anyway. But the process really was a forcing function to get me to explore different things.

And one of those was Kale. Yes, I know. Kale is all the new trend and whatnot. And why not? It grows like a weed (I’ve been growing it myself starting this past summer) and is all super-foody good-for-you. Sometimes trends are good!

But to make it into a salad I like requires a heavier dressing than I normally like. And to make it all Southern greens style sort of takes away from the super-foody aspect (though you should taste what Reijo can do with Collard Greens! Recipe to come).

So I did some Googling and found baked Kale chips. Which were awesome!

  • Tear the kale into chip-sized pieces
  • Put in a zip-lock bag with a drizzle of olive or grape seed oil and two shakes (no more!) of seasoning salt (I like Colonel Lee’s)
  • Lay out on a baking sheet and cook at 350 degrees for 15 minutes
  • Eat as chips (my 9-year old god-daughter ate an entire tray!) or …
  • Put back in a zip-lock bag and crush it to use later in potatoes, eggs, casseroles, etc. (you’ll  get the hang of it).

In the bag, it lasts for months and is a great way to incorporate seasoning salt and kale in certain dishes. Even if you don’t like kale, I promise.


Lemon and Mustard Brown Butter Sauce 12/26/2009

Filed under: Adrienne DeArmas,Condiments — dearmasa @ 9:41 AM


3 1/2 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1/4 cup lemon juice only
1 to 3 teaspoon Dijon-style mustard

In a medium skillet over medium-high heat, heat the butter  and lemon juice until the butter melts. Continue to cook, swirling the pan almost constantly, until the butter turns light brown, about 2 minutes. Remove from the heat and whisk in the mustard. The sauce won’t be smooth. Season lightly with salt and pepper. Serve on any vegetable or mild, white fish.


Fondue Sauces 11/19/2009

Filed under: Condiments,Kayla DeArmas — dearmasa @ 8:40 AM

Serve in individual bowls with meat fondue.


Quick Bearnaise Sauce:

Mix 2 tsp. dried tarragon leaves and 2 tbs. tarragon vinegar. Let stand 30 minutes. Combine 2 cups mayonnaise, 6 finely chopped scallions, ¼ tsp. dry mustard, a dash of Tabasco, and tarragon vinegar in an electric blender. Cover and blend at high speed for 30 seconds. Chill. Serve cold.


Beef Curry Sauce:

Mix two 10 ¾ cans beef gravy, 2 tbs. curry powder, 1 clove mashed garlic, ½ tsp. Worcestershire sauce, and 1 tbs. lemon juice in a saucepan over low heat until heated through. Serve warm.


Sour Cream Dill Sauce:

Mix together 2 cups sour cream, ¼ cups finely minced onion, 3 tbs. chopped fresh dill (or its dried equivalent), ½ tsp. salt, and a few grains of pepper together. Chill. Serve cold.


[Untitled] 11/18/2009

Filed under: Condiments,Mary Griffith — dearmasa @ 8:01 AM

12 red peppers

12 green peppers

1 large cabbage

onions–25 cups

1 dozen large cucumbers

chop hot green peppers to taste

Chop all together and let stand overnight–next morning squeeze out and cover with weak vinegar (half vinegar and water), let come to [a] boil, take up and let stand for a day or two. Then squeeze out again and cover with strong vinegar, add 1 box of celery seed, one box of mustard seed, a dessert spoon of turmeric and sugar to taste. You can also add salt at this time if you like.


Pa’s Salad Dressing

Filed under: Condiments,Mary Griffith — dearmasa @ 7:53 AM

Combine 2 teaspoons salt

1 teaspoon sugar

½ teaspoon pepper

1 ½ teaspoon paprika

1 teaspoon dry mustard

1 ½ cups oil

½ cup vinegar

½ teaspoon Tabasco

1/8 lb. Crumbled Bleu cheese



Chili Sauce

Filed under: Condiments,Mary Griffith — dearmasa @ 7:49 AM

1 peck ripe tomatoes

4 red peppers

1 nutmeg

1 tablespoon cloves

3 tablespoon cinnamon

3 tablespoons spice

7 iron spoons sugar

6 large onions

8 teacups vinegar

1 ½ iron spoons sugar

1 ½ iron spoons salt

Chop tomatoes after skins are removed. Chop onions and peppers. Let vinegar boil. Put in remaining ingredients and boil 3 or 4 hours till thick.