Lindgren Family Recipes - Myra Lee Winch Lindgren Recipes - Ham, Onion and Cheese Quiche - page 6

Ham, Onion, and Cheese Quiche

   I discovered that truth about quiches - they are easy!  They make you look like you slaved in the kitchen half the night and early in the morning! It's also great from a quick supper. I have used up ingredients that are hanging around in the refrigerator and need to be used up before they go "bad".

1 quiche pan or pie plate. 
1 premade pie crust - I buy Pillsbury but any will work.
Pam spray
1 cup chopped ham - I buy it sliced at the deli counter.
1 pound Sage Sausage
1 cup onion coarsely chopped
1 cup grated Tillamook Extra Sharp Cheddar cheese
1 raw egg
1 cup 1% fat milk
1 pinch red pepper flakes

Preheat the oven to 350 degrees.

Spray the quiche pan or pie plate with Pam spray.

Allow the crust to warm up so it is pliable and won't tear when you place it in the quiche pan or pie plate.

In a mixing bowl combine the ham, sausage, onion, cheese and egg.
(Before adding the egg, divide the mixture in half for making one quiche and store covered in the refrigerator. Make a 2nd quiche in 3-4 days)

Add the egg to the mixture after dividing into the mixture that you are using at the moment.

(If you are making 2 quiches, add the 1 cup of milk. Use only 1/2 cup of milk into the mixture you are cooking the quiche the day you are combining the above.) 

Add the mixture to the quiche pan.

Place the quiche pan on a metal coil covered cookie sheet.

Place in preheated oven and cook 30 - 40 minutes or until top of quiche is brown, and a toothpick comes clean out of the quiche to test for doneness.

Cut into eight pieces and serve on warmed plates. 

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Lindgren Family Recipes - Myra Lee Winch Lindgren Recipes - Lorna's Macaroni Salad - page 6

   Grandma Lorna's Macaroni Salad 

     My mother made this during the summer just about every year. It was one of her favorite recipes - probably because she loved mayonnaise. It's pretty easy to make and it can be made the night before the next day's event.

3 cups uncooked salad macaroni
3 hard boiled eggs
1 Bermuda [purple] onion
1 tablespoon dry mustard
1 tablespoon & 1/2 teaspoon celery seeds
1-2 cups mayonnaise
1-2 spears kosher dill pickles
1 teaspoon salt

   In a large pot with lid, bring salted water to a boil. Pour uncooked macaroni into boiling water and cook for 8 minutes or until tender. Pour the cooked mayonnaise into a strainer and run cold water over the macaroni to cool it down. Pour into a large mixing bowl.
     [I use the yellow mixing bowl. These were my Mom's so are about 70 years old! I saw a set of these bowls in an antique shop about 5 years ago.]
   In tall sauce pan place the 3 uncooked eggs. Add the salt. Add enough water to the pan to cover the eggs by at least 1 inch. Bring the water to a roiling boil. Then turn off the burner and cover for 12 minutes. Place the pan and eggs under the faucet and run cold water over them to cool faster. [If you don't need to use them then and there just dry the eggs off and store them in the refrigerator.]
   Using an egg slicer, cut the eggs lengthwise and width wise. Mix the cut eggs into the cooked macaroni.
   Mix in the dry mustard and celery seed.
   Chop 1 dill pickle spear into small pieces. Mix into the macaroni. If you want, cut another half of a spear and add to the mixture.
   Chop 1/2 of the Bermuda onion and mix into the mixture. If you don't think there is enough, add a few tablespoons until you are happy with the amount of onion in the salad.
   At this point, mix in the mayonnaise. It should be enough to hold the mixture together but not to excess.
   If you want - after taste testing - you can add more mustard and/or celery seed, or pickle, or mayonnaise. It is up to you and your taste buds!
   Refrigerate until it is time to eat. Depending on the size of the crowd you may have some left over for the next day.
   I hope you enjoy this recipe. Please let me know. 

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Lindgren Family Recipes - Myra Lee Winch Lindgren Recipes - Zuppa Toscana Soup - page

Zuppa Toscana Soup

   I pulled this recipe off the internet on a website that is named something like copycat or knock off from the Olive Garden Zuppa Tuscana. It's fairly easy. Just get organized and then dump the ingredients in as they are called for. I serve this is shallow bowls. It is delicious in the winter and will warm you up quite nicely!

10 cups of chicken broth [store made is fine. [If you don't have enough premade chicken broth, mix 1 "cake - Knorr's" - dry chicken broth spices to 2 cups of water and bring mixture to a boil in the microwave.]
3 medium potatoes
4 slices of bacon [it depends on how many people you are going to serve]
1 pound Sage spiced sausage.
1 cup coarsely chopped white onion.
1 - 2 shakes of the red pepper flakes
8 ounces of cream
Grated Parmesan cheese
A handful of dried kale

   In a deep pot, brown bacon and set aside. Keep enough of the fat to coat the bottom of the pan.
   Add the ground sausage and cook. [I mash the meat with a potato masher to make it finer.] Add the onion and pepper flakes, then saute' the mixture until the meat is brown.
   While the sausage is cooking, clean the potatoes and slice thinly into a bowl of cold water.
   Add the chicken broth to the sausage mixture. Turn the heat down, so the soup will come to a gentle boil.
   At this point, add the sliced potatoes and let them cook for 20 - 30 minutes.
   [You can cover the soup and turn down the heat, if you are making this slightly ahead of time.]
   Heat the shallow bowls.
   Clean and cut the green onions into 1/4 - 1/2 inch pieces.
   When it is time to serve the soup, ladle the soup into the bowls.
   Sprinkle the grated Parmesan on top of the soup. Then add a small amount of kale [see picture]. To off with the cooked bacon.
   Serve.
   I hope you enjoy this recipe.

[This recipe tastes better than Olive Garden's. I think they have had so many budget cuts that they use as little sausage as possible.
   This recipe becomes easier to "build" the more you make it. It can seem a little overwhelming at first. But after the 2nd or 3rd time you make it, it will be extremely easy! Trust me - have I ever lied to you?]

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Lindgren Family Recipies - Nana's Christmas Plum Pudding and Brandy Sauce!

Nana's Christmas Plum Pudding

AND BRANDY SAUCE!

9 eggs
1#[cup] raisins, currants, sugar
1 1/2 # flour, 
1 1/2 # grated bread crumbs
1# Suet chopped fine, slightly salted
1/4# each citron, orange, lemon
1 tsp each cinnamon, nutmeg
1/2 tsp cloves
2tsp pkg. pwd, sifted thru flour.
Mix dry ingredients. Add 9 eggs & enough milk for stiff batter. Dip bag in hot water - wring out - flour thoroughly. Drop in pudding - leave room to swell before tying with string. Have broken plate in bottom of kettle to prevent burning. Cover with boiling water & boil hard for 8 hrs (replenishing water)

BRANDY SAUCE

(which is why you make the pudding!)
Cream 1 c butter
            1 c sugar
When light add 4 beaten eggs. Stir in 1 wine glass of brandy & a pinch of salt + 1 C cream or milk. Beat well. Place over fire stirring till thickened like cream. Do NOT BOIL.) Double boiler good idea - 

Serve pudding & sauce hot -

Submitted by Karen Louise Lindgren Bradford
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Lindgren Family Recipies - Old Virginia Wassail and Gingerbread - page 1

This recipe for the old-English traditional Christmas wassail is based on that used by Virginia's famed Williamsburg Inn for more than a century.

"OLD VIRGINIA WASSAIL."

2 qts sweet apple cider

2 cups orange juice

1 cup lemon juice

2 cups pineapple juice

1 stick whole cinnamon

1 Tsp. whole cloves

   Combine ingredients and bring to a simmer - 3 min. Strain and serve hot.

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GINGERBREAD

Cream thoroughly -

1/2 cup shortening

1/2 cup sugar (granulated or brown, latter firmly packed)

Add beating well - 1 egg

Then add -

1/2 cup molasses (light or dark, as preferred)

1 1/2 teaspoons vinegar

Sift together - 

3 cups sifted flour

1/2 tsp. soda

1/2 tsp. salt

1 tsp. allspice

1/4 tsp. cloves

   Stir in sifted ingredients mixing only until blended. Chill dough, then roll our on lightly floured board to 1/8" thickness. Cut with gingerbread man cutter. Place on greased cookie sheet. Use raisins to form features and buttons. Bake at 350 degrees for 10 to 12 minutes. Remove at once and cool. Frost if desired. Makes two to three dozen, depending on cutter size.

Submitted by Karen Louise Lindgren Bradford
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Lindgren Family Recipies - Gertrude Gurly Naomi Schonborg Lindgren - Swedish Meatballs - page 1

LEMON SUPREME CAKE

From the kitchen of: Gurly Lindgren

(My favorite recipe because it's so easy to make and it tastes as yummy as Grandma Lindgren's sponge cake.)

1 pkg. Lemon flavored or yellow cake mix
1 pkg. Lemon or vanilla instant pudding
4 eggs
1/2 cup cooking oil
1 cup water

Put all the ingredients in one bowl. Mix. Put mixture in a greased and floured bundt or sponge cake pan and bake in 350 degree oven for about 45 minutes. Remove from oven and let cool - right - side up - for 15 minutes. Unmold gently on a cake plate and pour the following glaze over cake:

1 cup confectioner's sugar

2 Tbsp. lemon juice and 

grated rind of 1 lemon

Whittier, Calif.

12/21/71

Submitted by Karen Louise Lindgren Bradford

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Lindgren Family Recipies - Gertrude Gurly Naomi Schonborg Lindgren - Swedish Brown Beans - page 2

SWEDISH BROWN BEANS

2 cups brown beans (Kidney beans)
2 qts. water, dash salt
4 to 5 Tbsp karo syrup
2 to 4 Tbsp. vinegar

Wash the beans and soak in cold water over night. Simmer in the same water about 2 hrs. Toward the last of the cooking stir and watch carefully so that beans do not burn. Add syrup and vinegar. Serve hot.


Submitted by Karen Louise Lindgren Bradford.

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Lindgren Family Recipies - Myra Lee Winch Lindgren - page 4 - Cowboy Spaghetti

Cowboy Spaghetti

Not long after we moved to Wyoming I found this recipe on the Rachel Ray show. In the sauce recipe is bacon, extra sharp Tillamook cheese, salsa and beer. [No brand was specified in the original recipe, so I use Coors. It's the only thing that I buy at the local liquor store besides Dry Marsala, also for cooking.] I hate to waste things, so instead of using a quarter cup of beer, I just add the entire can's contents to the pot. Use whatever brand you like.

1 pound of ground Sirloin
1 pound ground sausage
1/2 to 1 pound spaghetti.
12 ounces beer
1 Tablespoon liquid smoke (optional)
8 ounces tomato paste
2-14 ounces tomato diced, fire roasted,
2 tablespoons hot sauce, chipolte
3 slices bacon, wood cured
1 medium onion, chopped
6 cloves garlic, chopped
6 scallions, chopped
1 pound extra sharp cheddar cheese, shredded,
2 tablespoons worcestershire sauce.

Fill a deep pot with water and 1 tsp salt.  Bring to boil. Add spaghetti. Cook until almost done. (The recipe works best if you cook the spaghetti last.)

Brown the bacon in a large pot. Remove and save the bacon. Keep enough fat to coat the bottom of the pot.

Add beef and sausage, crumbling it as it browns. (I use a hand held potato smasher to break up the meat.)

Add chopped onion and garlic, mixing it into the meat.

Season the meat with salt and pepper, hot sauce and Worcestershire sauce.

Add the beer and deglaze the pan. Cook 5 to 6 minutes more then stir in the tomatoes and tomato sauce. (I let this simmer for about 90 minutes, while I either make the rest of the dinner or do housework.)

Cut the scallions into small pieces. Break the cooked bacon into bits.

Add the spaghetti to the meat sauce and combine well.

After filling the individual plates with the spaghetti mixture, sprinkle the spaghetti with the grated cheese, then add the scallions, and finally the bacon.

Serve.

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Lindgren Family Recipies - Myra Lee Winch Lindgren Recipes - page 3 - Breakfast Cake

Pennsylvania Dutch Breakfast Cake

2 large eggs
1 cup 1% milk
2 1/2 cups flour - sifted
1 1/2 cups sugar
1/2 tsp. salt
1 tablespoon baking powder, double strength
1/2 tsp cinnamon
3/4 cup shortening
1 cup walnuts, coarsely chopped

   This is a recipe that I found in a 1980's Sunset Magazine. I added the nuts and cinnamon to the recipe. I would not put in too much cinnamon,  as it has a habit of overtaking the cake itself.

   I would make this recipe the night before we would go camping in the 5th wheel. Then I would bake it - usually on Saturday morning - while everyone else is asleep. It was a great way to wake up on Saturday mornings in the woods.

   This recipe seems to be a favorite around here. I make it for special occasions, holidays, and when visitors are here. It always seems to be a favorite.
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Preheat the oven to 375 degrees Fahrenheit.

In a bowl whisk together the eggs and milk. Set aside.

In another bowl stir together the flour, sugar, salt and baking powder.

Blend in the shortening until the mixture resembles coarse meal. Reserve 1/2 cup of the mixture.

Stir in the milk/egg mixture into the dry ingredients, until thoroughly incorporated.

Add the walnut and mix well.

Divide the batter between 2 lightly buttered and floured 8 inch cake pans.

Sprinkle the reserved flour mixture on top of the batter and bake the cakes in the middle of the preheated oven for 25-30 minutes, or until the tops are golden.

Divide and serve after resting 10-15 minutes.

©All rights reserved by Pathways in Genealogy. 2020. No part of this website/blog may be reproduced without the express written permission from the owner.

Lindgren Family Recipies - Myra Lee Winch Lindgren - page 1 - Armenian Rice Pilaf

Armenian Rice Pilaf

   This is a side dish that I have been making - literally - for 45 years. My mother, Lorna, made it before that. I could eat the pilaf by itself, with more butter and salt!

   It's a great side dish with Beef Tips.

5 Tablespoons Butter
1 cup White Rice
1/2 cup of Vermicelli broken into 1/4 to 1/2 inch pieces
2 cans Swanson's chicken broth [14.5 ounces each]

Melt butter over medium heat.
Lightly brown vermicelli in the melted butter [about 5 minutes or so]. Stir frequently with spoon.
Once vermicelli is browned add rice. Stir for 1 minute or so.

Add chicken broth.
Turn up heat to high. Stir continuously until reaching a vigorous boil.

Once the broth is boiling, reduce heat to low and cover with lid.
Set timer for 20 minutes.
Do not lift the lid to look in the pan.

Preheat oven to 350 degrees F.

Once the 20 minutes is up, stir the rice, then recover.

Bake in oven - covered - for 15 minutes.

Once 15 minutes has passed, remove the pilaf from the oven.
Spoon the pilaf into a serving bowl.

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Lindgren Family Recipes - Karen's Cooking Is Caring

Karen's


Cooking

Is

Caring 

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