As the cool weather approaches, many see it as an opportunity to cover the grill, and get the oven running again. The holidays are a popular time to make special annual dishes, and if you’re lucky, you’re one of the ones that has had a recipe handed down from mom, dad, grandma, grandpa, or even one that has been around event longer than that. We’ve collected a few of those specialties from around Holly Springs. Here are few very diverse recipes that you can try out this season. See more recipes in the magazine including 5 desserts!
Mom’s Tomato-Free Meatloaf (two ways)
-From Jamie W.
Jamie’s mother created this recipe to appease her children, none of whom liked the standard ketchup-based meatloaves out there. It’s a testament to a mother’s ability to adapt, even at the dinner table.
11/2 to 2 lbs ground beef
2 eggs
5 pieces of bread torn into small pieces
1/2 cup water
Onion powder
Salt and pepper to taste
Bread crumbs if needed
1 recipe cream sauce (see instructions below)
Preheat oven to 350.
Mix together beef, eggs, bread, water and seasonings until thoroughly combined.
Add bread crumbs if mixture is too moist and doesn’t hold shape when formed into a loaf.
Form two small loaves. Place in casserole dish and pour cream sauce over top.
Cover dish with foil and bake for approximately 1 hour or until loaves have reached an internal temperature of 155-160 degrees.
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Cream Sauce Option #1: (Quick Version)
2 cans cream of mushroom or celery condensed soup
3/4 can water
Cream Sauce Option #2: Scratch Version
2 cloves garlic, minced
1/3 cup onion, diced
1/2 cup mushrooms, diced
1/4 cup butter
1/4 cup flour
1 tsp thyme (I use Penzey’s Bouquet Garni seasoning)
1 cup milk
3/4 cup broth
Salt and pepper to taste
Sauté garlic, onion and mushrooms and set aside. Melt butter over medium heat. Whisk in flour and thyme. Cook for about 2 minutes. Add milk and broth. Add sautéed garlic, onion and mushrooms. Bring to a boil, reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Season to taste with salt and pepper.
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Robin’s Chicken Casserole
-From Lauren M.
Growing up in a family of seven made it nearly impossible for Lauren’s mother to find a meal that everyone enjoyed. No matter what she prepared there was always at least one person who insisted on cereal for supper. That’s until someone made this special recipe when Lauren’s sister, Mandy, was in the hospital. It’s super easy to make and positively delicious to eat hot, cold, lukewarm, upside down, frozen, etc.
5-6 cooked chicken breasts (a rotisserie chicken works well too)
1 can cream of chicken soup
1 can cream of potato soup
1 can drained potato pieces
1 pint sour cream
2 tsp. dried onion
1 tsp. Morton’s Own Seasoning
1 stick of butter
1-2 sleeves of Ritz Crackers
Preheat oven to 350. Cut cooked chicken into bite sized pieces.
Mix together cream of chicken soup, cream of potato soup, potato pieces, sour cream, dried onion, and Morton’s Own Seasoning.
Add to 13 x 9” casserole dish. Melt a stick of butter and mix with 1-2 sleeves of crushed Ritz Crackers.
Sprinkle butter-soaked crackers over casserole. Bake for 30 minutes.
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White Chicken Enchiladas
-From Jennifer D.
Jennifer’s mom, Nancy, was from Arizona, and so her own mother regularly cooked Mexican food for the family. After they moved across the country to Delaware, the story is she had Mexican ingredients sent to her by friends from home since she was unable to find them readily in the grocery store. (This was the 1960s.) Always accommodating to her family, Jennifer’s mom made these white chicken enchiladas for her growing up, along with a pan of beef enchiladas with red sauce for Jennifer’s dad.
4 bone-in chicken breasts
2 tablespoons oil
1 (4 ounce) can diced green chiles, drained
1 jalapeno pepper, chopped
1 clove garlic, minced
8 oz. cream cheese
2 cups shredded cheese
1/2 cup water
8 (10 inch) flour tortillas
1 cup heavy cream
Boil the chicken until it is cooked through, about 20 minutes. Remove from the water, and set aside to cool. Preheat the oven to 375 degrees. Using forks, shred the chicken. Heat the oil in a large skillet over medium heat. Add the green chiles, jalapeno and garlic. Cook and stir for a few minutes, then stir in the cream cheese and half of the shredded cheese. As the cheese begins to melt, gradually stir in the water and chicken. Remove from the heat. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9×13” baking dish. Sprinkle the remaining shredded cheese over the top, then pour the heavy cream over all. Bake for 30 minutes or until the enchiladas are golden brown.
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My Great-Grandmother’s Thanksgiving Dressing Recipe
-From Jennifer J.
Jennifer has had this dish at Thanksgiving every year that she can remember, however, she never knew the recipe. It was only revealed to her about two years ago because she wasn’t going to be able to go to her Dad’s for the holiday. He’s made it every year and was given the recipe by his mother, Jennifer’s grandma, who is 89. The original recipe is Jennifer’s great-great-grandmother’s.
2 loaves bread dried in low temp oven with door propped slightly open until white and crisp then crumbled in approx. 1” pieces (moisten with a little water or broth in the bowl)
3 medium onions – chopped
1 lb. sausage (raw)
1 tsp. pepper
2 tsp. ground sage
1 tsp. baking powder
Sauté onions and sausage. Add all other ingredients and mix well with hands.
Bake at 325-350 degrees for about 60 to 90 minutes until nicely browned.
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Eileen’s Boston Baked Beans
-From Mary F.
This was Mary’s cousin’s recipe who was originally from Boston and who passed away too quickly and too early. It’s a family favorite at every picnic.
(2) 32oz cans pork and beans (such as Campbell’s or Bush’s)
1 T. of dry mustard or 2 T prepared mustard
1 cup dark brown sugar, packed
1/2 cup ketchup
6 slices of bacon cut in 1” pieces
Pour beans in large casserole dish, add bacon pieces and stir gently to combine. Combine mustard, brown sugar, and ketchup. Pour over beans and stir to combine. Bake at 325 for 2 hours covered, then remove cover and bake an additional 30 minutes. This also works well in the crockpot about 4 hours on low, covered, and 30 minutes on high, uncovered.
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