Ancestral Recipes

Ancestral Recipes

The response to our first ancestral potluck lunch on 13 March 2004 was so enthusiastic that we decided to post the recipes. If you brought a dish and want your recipe posted, please send it to the webmaster.

Crab Dip or Salad, contributed by Paige Dwight

1 lb. crab meat (blue crab is best but fake crab works)
Mayonnaise (Best Foods is best!) to a consistency that pleases you
Capers to taste (I like lots)
Pepper to taste

Double Layer Pumpkin Pie, contributed by Roberta Jones

4 oz. cream cheese
1 T. milk
1 T. sugar
1 tub (8 oz.) whipped topping, thawed
1 graham cracker pie crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 packages (4 servings each) vanilla instant pudding
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Mix cream cheese, 1 T. milk, and sugar in a large bowl until well blended. Gently stir in half the whipped topping. Spread over bottom of pie crust. Pour the cup of milk into a large bowl. Add pumpkin, dry pudding mixes, and spices. Beat 2 minutes or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store in refrigerator. Makes 10 servings.

Emma Viola Bradford's Maple Syrup Cake, contributed by Roberta Jones

1/2 cup butter or substitute
1/2 cup granulated sugar
2 eggs beaten light
1 cup maple syrup
1/2 cup hot water
2-1/2 cups Swans Down cake flour (measure after sifting; sift again with soda, baking powder, and ginger)
2/3 tsp. soda
2 tsp. baking powder
1/2 tsp. ginger

Cream butter; gradually add the sugar. Add beaten eggs (without separating), add maple syrup, then the water and flour alternately. Bake in a tube pan about 50 minutes. Cool and ice with maple icing. Decorate with English walnut halves.

Irish Soda Bread, contributed by Romy Panko

This is a very traditional bread from Ireland.

1/4 cup butter, slightly softened
2-1/2 cups flour
3 T. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup raisins
3/4 cup buttermilk

Mix dry ingredients and then cut in the butter until the mixture resembles crumbs. Stir in raisins and enough buttermilk to make a soft dough. Turn onto lightly floured surface and knead until smooth, a couple of minutes. Shape into a round loaf, then flatten slightly to about 6 inches in diameter. Place on greased cookie sheet. Cut an X on top. Bake at 375 degrees until light brown, about 35-45 minutes. The loaf should sound hollow when the bottom is tapped. Makes one loaf. This is yummy right from the oven but slices better when cooled. It also toasts nicely. Sláinte.

Southwestern Soup, contributed by Jan Everly Williams

1 lb. boneless, skinless chicken breasts
1 T. olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. each chili powder, dried cilantro, basil, oregano, and thyme
1/4 tsp. crushed red pepper
14-oz. can low-sodium chicken broth
15-oz. can corn, undrained
15-oz. can black beans, drained and rinsed
15-oz. can vegetarian or fat-free refried beans
15-oz. can diced tomatoes, undrained

Cut chicken into bite-sized pieces and sauté in oil for a few minutes. Add onion, garlic, and seasonings. Cook and stir for a couple of minutes. Add broth, corn, beans, and tomatoes. Bring to a boil. Reduce heat, cover loosely, and simmer about 15 minutes, stirring once or twice.

[Page last updated Tuesday, 12-Feb-2013 19:37:38 MST]

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