Savor and Share: Family favorites


There’s nothing like preparing an old family favorite to make you feel conected to your culinary heritage, whatever that might be. Send your family favorite recipes for the Recipe Box of Jan. 3.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember New Year’s favorites for Dec. 27. And it’s not too early to think about poultry recipes for Jan. 10.

Categories: Reader favorites
Joe Stalvey

One Response

  1. eileen fischer says:

    From Donna Dziadul of Southport, this week’s cookbook winner:
    Cranberry Chutney
    Makes 5 to 6 servings
    1 (12-ounce) bag cranberries
    1 cup orange juice with pulp
    2 tablespoons lime juice
    1/3 cup sugar
    1/3 cup chopped orange slices
    1/3 cup chopped peach slices
    In a saucepan, combine cranberries, orange juice, lime juice and sugar until it comes to a boil. Reduce the heat and simmer gently for about 10 to 15 minutes, stirring occasionally. Pour the sauce into a bowl and cover. Cool completely at room temperature. Once the sauce has cooled, add the chopped orange slices and chopped peached to the sauce. Refrigerate the chutney until ready to serve.

    From Margaret Taylor of Milford:
    Apple Cheese Bread
    1/2 cup butter
    2/3 cup sugar
    2 eggs
    1 apple, any variety, peeled and chopped
    1/2 cup grated sharp cheddar cheese
    1/3 cup chopped walnuts
    2 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    Heat oven to 350 degrees. Cream butter and sugar, beating until light. Beat in eggs, one at a time. Stir in apples, cheese and nuts. In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually and gently stir into apple mixture. Pour into a greased loaf pan and bake one hour. Cool at least 10 minutes before serving.

    From Mary Ann Arlio of Trumbull:
    Chocolate Chip Treasure Cookies
    1 1/2 cups graham cracker crumbs
    1/2 cup flour
    2 teaspoons baking powder
    1 (14-ounce) can Eagle Brand sweetened condensed milk
    1 stick butter, softened
    2 cups chocolate chips
    1 1/3 cups coconut
    1 cup chopped nuts
    In a bowl combine graham cracker crumbs, flour and baking powder. Beat condensed milk and butter together until smooth. Add crumb mixture. Mix well. Stir in chips, coconut and nuts. Drop by rounded tablespoons onto an ungreased cookie sheet. Bake in a 375-degree oven for nine to 10 minutes. Cool.

    From Vicki Socci of New Canaan:
    Harvest Apples, Onions and Pork Tenderloin
    Makes six servings
    2 pounds pork tenderloin
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    2 tablespoons dark brown sugar
    1 tablespoon cider vinegar
    1/2 cup golden raisins
    1 medium Granny Smith apple, peeled, cored and chopped
    1 medium sweet potato, peeled and chopped
    1 medium red onion, chopped
    Season the tenderloins with salt and pepper and place in a slow cooker. In a medium bowl, combine the remaining ingredients, mixing well. Spoon over the tenderloins. Cover. Cook on low for six to eight hours or on high for three to four hours. Remove the tenderloins and slice. Serve with sauce.

    From Ellie Potter of Danbury:
    Creamy Shrimp Fettuccine
    Serves 6
    1 pound fettuccine
    Extra virgin olive oil
    1 1/2 cups heavy cream
    1/2 cup white wine
    5 garlic cloves thinly sliced
    10 grinds black pepper
    1 pound peeled, deveined shrimp
    2 tablespoons finely chopped parsley
    Cook fettuccine in a large pot of salted, boiling water until al dente, about seven minutes. Toss pasta with olive oil to keep it from sticking while making the sauce. Combine cream, wine, garlic and black pepper in a large skillet and bring to a simmer over high heat. Reduce heat to medium and simmer seven to 10 minutes. Add shrimp and cook four to five minutes. Toss sauce with pasta and chopped parsley.

    From Alice Cahn of Danbury:
    1 pound ground beef
    1 jar (or more) of pasta sauce (such as marinara)
    8 ounces elbow macaroni
    Heat the oven to 350 degrees.
    Cook the elbows according to package directions.
    Sauté the ground beef, breaking into small pieces.
    In a large bowl (or the empty pasta pot) mix the cooked elbows, cooked ground beef and the marinara sauce.
    Place the mixture into an oiled casserole dish (about 2½ quart size). Bake covered for about 30 to 40 minutes, until bubbly.