More Family Recipes

20 April 2009 by Libbi.

Returning to We Trees’ suggestions, I’m backtracking to repeat #6. Let readers in to your kitchen. Discuss your family’s favorite foods. What was a typical Sunday dinner in your childhood house? What did grandma make that had you coming back for more? Were there any dishes that the dog wouldn’t even eat?

This time, I’m going to present recipes from aunts and uncles.

My mother’s brother Donald was known as a  character. He loved practical jokes, story jokes, any jokes. He served in WWII  and from all accounts when he came back, he rarely missed a chance to laugh and make others laugh, as sort of a talisman against the horrors he saw. He also loved to eat, which is a family characteristic!

Uncle Donald’s Salmon Dip

1 can GOOD salmon (like Alaskan smoked salmon)
1 medium onion grated, Vidalia in season
1 lemon, juiced
1 cup mayonnaise, home made
salt and pepper to taste
Combine onion, mayo and lemon juice
Drain and de-bone fish and flake onto a platter
Top with sauce, serve with crackers.

My mother’s sister Isabel  is 90 now, and her recipes are all through my recipe box.  My favorite is known in the family as Aunt Isabel Sauce.

Aunt Isabel’s Sauce

1 cup mayonnaise
1 tbsp prepared mustard
1 tbsp oil
1 tbsp vinegar
2 tbsp sugar
1/2 tsp celery salt
freshly ground black pepper to taste
two dashes paprika
Mix well, refrigerate. Good on asparagus, slaw, fruit salad.

My Aunt Mary Sue is my godmother, and married to my mother’s brother Marion. One spring break, we went down to Jackson and she served this pie. I wouldn’t leave until I had the recipe.

Aunt Mary Sue’s Cherry Pie

1 baked pie crust with 1/4 cup chopped pecans pushed into the pastry before baking
3 ounces cream cheese
1 package Dream Whip ( or use frozen)
1.5 cups confectioners’ sugar
1/4 teaspoon almond extract
1 can cherry pie filling
Cream the sugar and cheese together. Add extract. prepare Dream Whip. Combine whipped topping with sugar and cheese mixture, folding in gently. Pour into pie shell and top with pie filling. Chill at least 2 hours.

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