Black Bean Dip

Courtesy of Heirlooms

Ingredients 

1 Jar	Raspberry Jam
1 7 oz Can	Chipotle Peppers
1/2	Onion Diced
1 Clove	Garlic
1 8 oz pkg	Cream Cheese - Softened
1 Can	Black Beans
	Pepper Jack Cheese

Directions 

Raspberry Base:  In a rubber made container combine the jam and he chipotle peppers.  Seal and set aside, this may be used for several batches of bean dip.  

In a frying pan saute diced onions and butter, until onions are softened.  Add the garlic and continue for an additional minutes.  Mix the onion and garlic with the softened cream cheese.  Drain and dry the black beans (place on paper towel).  

To assemble layer the cream cheese mixture, than the desired quantity of raspberry base, beans and pepper jack cheese.  Cook in microwave or oven until cheese is melted.  Serve with tortilla chips.  

Disclaimer

 I have completed most of the recipes from Flora and Ab Jankowski.  I hope you enjoy those recipes.  I have decided to continue this theme of looking at recipes from previous cooks, as such many years ago my Mother in Law gifted her children a wonderful family cookbook, "Heirlooms from our Family".  This is a collection of recipes from the descendants of John and Clara Kramer and Otto and Rose Landoll.  Any of the recipes that you may see that say "Courtesy of Heirlooms" will be in reference to this family treasure.  

Hacks

In the back of my mother's cookbook I found a couple of cards with hacks.  Just because this might be useful.  Here you go, if you try one of these and find it helpful please let me know.  

1. Finely chopped onions-  Run over sliced onions with a pizza cutter.  

2. To remove fat from soup -  Layer a piece of wax paper on the soup before it is refrigerated. 

3. Painting around door handles - To easily and cleanly navigate painting around door handles, simply wrap the handle in aluminum foil.  

4. Grating-  Before using the grater for carrots, cheese and onions, simply spray the grater with vegetable oil.  

5. In a rush for dinner, to reduce time for potatoes - soak the potatoes in some salt water before you  bake.  

6.  Paint stains on windows? - Hot vinegar will quickly clean up paint stains. 

7. Ice trays - Can be used as a  biscuit cutter

8. Grease - Use a leaf of lettuce to soak up the grease.  

9. To get rid of rust stains on clothes - 1 tsp of cream of tartar in wash/rinse.

10. Wall Paper remover spray - 2/3 cup Hot water, 1/3 cup liquid fabric softener, spray on wall wait for 20 minutes and peel off.  

11. Brother Fat - Drain through a paper towel. 

12.  To eliminate grass between bricks on a patio -  sprinkle salt in crevices 

13.  Ring around the collar - use oily hair shampoo as a Pre-wash

14. Lint clinging on dark clothing - Add a cup of vinegar to the rinse cycle.  

Chunk Pickels

Courtesy of Ileen Holsinger 

Ingredients 

1 Gallon	Cucumber Chunks
1/2 Cup	Salt
	Boiling Water
3 Cups	Sugar
3 Cups	Vinegar
1 Cup	Water
1 tsp	Whole Allspice
1 tsp	Dry Mustard
1 tsp	Celery Seed
1 tsp	Mustard Seed
1/2 tsp	Turmeric

Directions 

Cut medium size cucumbers into 1 inch chunks, add salt and cover with boiling water.  Let stand over night, drain.  In a separate pan combine sugar, vinegar, water, allspice, dry mustard, celery seed, mustard seed and turmeric and bring to a boil.  Add cucumber chunks.  When the boiling point has been reached a second time can and seal.  

Howard Beets

Courtesy of Ileen Holsinger 

Ingredients

3 Cups	Diced Cooked Beets
1 Cup	Liquid
3 Tbsp	Flour
2 Tbsp	Sugar
1 tsp	Salt
Dash	Pepper
1/4 to 1/3 Cup	Vinegar

Directions 

Heat together the beets and liquid.  Mix the flour, sugar, salt, pepper and vinegar.  Pour over the beets Cook stirring constantly until smooth and thickened.  

Summer Beets

Courtesy of Ileen Holsinger 

Ingredients 

1 Can	Sliced Beets - drained
1 Small	Onion - Sliced
1/4 Cup	Cider Vinegar
Dash	Pepper
1 Tbsp	Sugar
1/4 Cup	Salad Oil
1/4 tsp	Salt

Directions 

Drain beets, combine with onion rings. Mix the vinegar, pepper, sugar, salad oil and salt.  Pour over the beets and onions, chill for several hours.  

9 Day Sweet Pickles

Courtesy of Ileen Holsinger 

Ingredients and Directions 

Let pickles stand in brine that will float an egg for 3 days.  On the third day drain and put fresh water in pickles.  Change water every day for 3 days.  Drain and simmer on stove for 2 hours in a weak vinegar solution in which 2 Tbsp of Alum have been dissolved.  Rinse with fresh water and put in crock, Combine 6 Cups Vinegar, 4 Cups white sugar and mixed spices, pour mixture over pickles in crock

Pickled Beets

Courtesy of Ileen Holsinger 

Ingredients 

1 1/2 Pint	Vinegar
1/2 Pint	Water
2 Cups	Sugar
1/2 tsp	Salt - per quart

Directions 

In a saucepan combine all ingredients, boil together and pour over prepared, cooked beets in jars.  Seal - makes 4 quarts 

Instant Cocoa Mix

Courtesy of Ileen Holsinger 

Ingredients 

7 cups	Non Fat Dry Milk
1 1/2 Cups	Sugar
1 Cup	Cocoa
1/4 tsp	Salt
	Boiling Water

Directions 

Sift all dry ingredients together mixing well.  Store in an air tight container 

Cocoa Preparations 

To make 1 cup of cocoa, put 1/3 cup of the mix in a cup, enough hot water to form a paste, then fill with boiling water. 

Kahlua

Courtesy of Ileen Holsinger 

Ingredients 

4 Cups	Water
3 Cups	Sugar
4 Tbsp	Instant Coffee
1 Tbsp	Vanilla
1 fifth	Vodka - 100 proof
1 bean	Vanilla Bean - Chopped for 1 month
1 jigger	Kahlua
1 jigger	Half and Half

Directions 

Combine in a large pot, the water, sugar and instant coffee.  Bring to a soft boil for 1 hour.  Simmer for an additional 15 minutes.  Let cool. Add the rest of the ingredients mix and cool.  

7 up Fruit Punch

Courtesy of Ileen Holsinger 

Ingredients 

3 Quarts	Unsweetened Pineapple Juice
1 6 oz can	Frozen Lemonade
1 6 oz can	Frozen Orange Juice
1/2 Cup	Sugar
1 2 liter	7 up
1 can or bottle	7 up

Directions 

Make the lemonade and orange juice following directions on the package.  Mix all three juices and sugar and chill.  Before serving add the 7 up.  

Chocolate Marshmallow Sauce

Courtesy of Ileen Holsinger 

Ingredients 

2 1/2 Tbsp	Cocoa
1 1/2 Tbsp	Sugar
A few grains	Salt
1/2 Cup	Pet Milk
2 Tbsp	Water
12 Large	Marshmallow
1/2 tsp	Vanilla

Directions 

Mix together the cocoa, sugar and salt, stir in slowly the milk and water.  Cook in a double boiler 5 minutes (water needs to be boiling)  `Heat over the hot water until melted the marshmallow and vanilla, stirring occasionally.  Remove from heat and cool.  

Creamy Chocolate Sauce

Courtesy of Ileen Holsinger 

Ingredients 

2 Squares	Unsweetened Chocolate
1/3 Cup	Sugar
1/2 tsp	Vanilla
Dash	Salt
1/3 Cup	Hot Milk

Directions 

Put chocolate in a blender, process into pieces.  Put remaining ingredients in blender and blend until it is thick and creamy.  

BarBQ Sauce

Courtesy of Ileen Holsinger 

Ingredients

1 Tbsp	Butter or Margarine
1 Medium	Onion - minced
1 Small	Green Pepper - minced
2 Tbsp	Brown Sugar
2 Tbsp	Mustard
1 Tbsp	Worcechestire Sauce
1 tsp	Salt
3/4 Cup	Catsup

Directions 

In a saucepan combine all ingredients and simmer for 15 minutes 

Chocolate Sauce

From Jankowski Family Recipe Box 

Ingredients 

2 Cups	Sugar
1 Cup	Milk
4 tsp	Oleo or Margarine - 1/2 stick
2 Tbsp	Cocoa

Directions 

Mix all ingredients in a saucepan and bring to a boil.  Pour over cake.  

* Flora Jankowski - used chocolate cake 

* Ileen Holsinger - used yellow cake 

Barbecue Sauce

Courtesy of Ileen Holsinger 

Ingredients 

1/2 Cup	Celery - finely diced
1 medium	Onion - diced
1 medium	Green Pepper - diced
1 Tbsp	Brown Sugar
2 tsp	Mustard
3/4 Cup	Catsup
1 Tbsp	Vinegar
3/4 Cup	Water
1 tsp	Chili Powder
1 Tbsp	Worcestershire Sauce

Directions 

In a frying pan brown off the celeur, onion and green peppers.  Add the brown sugar, mustard, catsup, vinegar, water, chili powder and Worcestershire Sauce.  You can add cut up beef or pork.  Cook until sugar has dissolved.  Cool any unused portions.  

Butterscotch Sauce

Courtesy of Ileen Holsinger 

Ingredients 

1 Cup	Brown Sugar
1/4 tsp	Salt
1/2 Cup	Cold Water
1 Tbsp	Vinegar
4 Tbsp	Butter or margarine
1/2 tsp	Vanilla

Directions 

In a saucepan combine the brown sugar, salt, water, vinegar and butter, cook until syrup forms a soft ball, add vanilla and stir.  

Cheddar Cheese Sauce

Courtesy of Ileen Holsinger 

Ingredients 

2 Tbsp	Butter or margarine
1 Tbsp	Flour - leveled
1 Pint	MIlk - 2 cups
1 Cup	Grated Cheddar Cheese

Directions 

Blend flour into melted butter, add milk and stir until thick.  Add cheddar cheese, salt and pepper to taste, stir until blended.  

Makes about 2 1/2 cups 

Cheese Spread

Courtesy of Ileen Holsinger

Ingredients 

1 Jar	AE Sharp Cheese
1 Jar	AE Roka Cheese
1 Box	Cream Cheese
1 Medium	Onion - chopped
to taste	Garlic Powder

Directions 

Soften cheese at room temperature then mix altogether,  

Quick Pie Crust

From Jankowski Family Recipe Box 

Ingredients 

1 1/2 Cup	Flour
1 1/2 Tbsp	Sugar
1/2 tsp	Salt
1/2 Cup	Oil
2 Tbsp	Milk

Directions 

Mix Flour, sugar and salt right in the pie pan.  Make a heap in center of pie pan and make a hole, pour in oil and milk, mix well and press into pie pan. 

No Roll Pastry for a 9 inch Pie Crush

From Jankwoski Family Recipe Box 

Ingredients

1 Cup	Flour
1/2 tsp	Salt
1/4 cup plus 2 Tbsp	Shortening
2 to 3 Tbsp	Cold Water

Directions 

In medium bowl with fork stir the flour and salt.  Cut in shortening in small pieces, stir until resembles coarse crumbs.  Sprinkle cold water into flour mixture, a table spoon at a time.  Mixing lightly with fork after each addition until pastry is just moist enough to hold together.  Press mixture into bottom and side of 9 inch pie plate and make fluted edges at rim.  With fork prick bottom and sides of crust in several places.  Refrigerate for 15 minutes, preheat oven to 350 degrees.  Bake Pie crust for 30 minutes or until golden.  Cool 

Graham Cracker Crust

From Jankowski Family Recipe Box 

Ingredients 

1 Pkg	Graham Crackers
1/4 Cup	Butter or Margarine Softened - 1/2 stick
1/4 Cup	Sugar

Directions 

Crush Graham Crackers, should be about 1 2/3 Cups.  Mix all ingredients together and press into pie plate.  

White Sauce

From Jankowski Family Recipe Box 

Ingredients 

1 Tbsp	Flour - heaping
1 Tbsp	Butter
1 Cup	Milk
to taste	Salt and Pepper

Directions 

Blend flour and butter together over medium heat. Take off heat and add milk a little at a time, Salt and pepper to taste.  

* Flora used to make this for Creamed Tuna Fish

Dressing (Aunt Catherine's)

Courtesy of ILeen Holsinger 

Ingredients 

1 Loaf	Bread
1 Medium	Onion
2	Eggs
1 tsp	Baking Powder
1 1/2 Cup	Liquid from giblet
to taste	Salt, Pepper, Sage and Savory Leaf

Directions 

Saute onion in oleo until tender.  Rip or cut bread into 1 inch pieces.  Combine all ingredients.  

Cabbage Rolls

Courtesy of ILeen Holsinger 

Ingredients 

6 Pounds	Ground Beef
1/3 Pound	Pork Sausage
2 cup	Uncooked Rice
to taste	Salt and Pepper
a little	Garlic Powder
Head	Cabbage with cords cut

Directions 

Boil the head of cabbage until outer leaves are easily peeled.  Set Aside.  In a large frying pan brown off the ground beef and pork sausage and any vegetables that you may be adding.  Add uncooked rice and seasoning, simmer until rice is tender. .  Remove the cords from the cabbage leaves, cut or rip the thick part off of leaf.  Lay a leaf on a flat surface and put approximately 1/4 cup meat mixture onto leaf and fold in sides and roll.  Place each roll into baking dish.  After you have assembled all cabbage rolls. Cover with 1 Cup Tomato soup, tomato juice or Grandpa used V8 juice.  

Fritter Batter

Courtesy of Ileen Holsinger

Ingredients and Directions 

1 Egg 

! Tbsp Sugar 

1 Tbsp  Shortening 

1 Cup  Milk 

1 tsp Baking Powder

*  Add flour to make it stiff  to stick to apples 

1 Cup Sugar 

2 Heaping Tbsp Flour 

1 Tbsp  Butter

* Melt with a little cold water, Pour in boiling water

Nutmeg

1 tsp Vinegar 

Skillet Spaghetti

Courtesy of Ileen Holsinger 

Ingredients 

1 Pound	Ground Beef
6 oz can	Tomato Paste
1 2oz jar	Tomato Juice
3 Cups	Water
1 1/2 to 2 tsps	Chili Powder
1 tsp	Garlic Salt
1 tsp	Sugar
1 tsp	Dried Oregano
2 Tbsp	Onion

Directions 

Bring all ingredients to a boil, simmer for 30 minutes.  Add Spaghetti cook until tender.  

Beef Parmi

Courtesy of Ileen Holsinger 

Ingredients 

1 1/2 Pounds	Round Steak
1	Egg Slightly Beaten
1/2 cup	Grated Parmesan Cheese
1/3 Cup	Oil
1 Medium	Onion - diced
1/2 Pound	Mozzarella Cheese
1 6 oz can	Tomato Paste
2 Cups	Water
1 tsp	Salt
1/4 tsp	Pepper
1/2 tsp	Sugar
1/2 tsp	Oleo or Margarine

Directions 

Pound meat, dip in egg, cheese and breadcrumbs.  Brown off and put into a baking dish.  Cook onion, stir in tomato paste, hot water, seasonings, sugar Boil for 5 minutes.  Arrange Mozzarella Cheese on meat, cover with sauce  and bake for 1 hour.  

Hamburger Skillet Stew

Courtesy of Ileen Holsinger 

Ingredients 

1 Pound	Hamburger
To Taste	Bread Crumbs and onion
1	Egg
1/2 Cup	Tomato Sauce

Directions

In a bowl mix hamburger, bread crumbs and egg, combine well and shape into 6 balls.  Brown in skillet, add cut up vegetables, water and tsp of salt.  Pour over Tomato sauce.  Cover and simmer for 1 hour, stirring occasionally.  Remove 1/2 cup stew sauce and mix with flour, gradually pour back into stew and stir over low heat until gravy thickens.