Several years ago I decided it would be nice to have favorite recipes from family members. The recipes that are the first are some that members of my family and some other McElyea descendants sent to be included. Please send in some of your own in order for us to share with all the families.
The first recipe was one that we all enjoyed having when we went to Grandmother McElyeas' house when I was younger.
Grandmothers Tea Cakes
by: Hattie Hall McElyea
Water Method:
1 1/2 cups sugar
1 1/4 cups water
2 eggs
3 to 4 cups flour
3 tsp. vanilla
1/2 cup Crisco
1 tsp. baking power PER each cup flour( 3 to 4 tsp.)
Mix all ingredients well and roll dough on floured board.
Cut out as desired and place on greased cookie sheets.
Bake at 500 degrees until desired brownness is reached.
To make Buttermilk Tea cakes, use 1 1/4 cups buttermilk
instead of water.
Another favorite of my Grandmothers:
While this recipe doesn't sound too appealing,
you must realize that my grandmother was born in 1897,
lived through the depression and had to make do with
what they had on hand. I remember my granddaddy McElyea
telling of walking to town, finding a nickel and buying
a basket of eggs with the nickel went he got to town.
So a Vinegar Cobbler was probably very good to them.
Vinegar Cobbler Pie
1/2 cup vinegar
2 Tbsp. butter
1 cup sugar
1/2 cup brown sugar
1 quart water
Make dumplings or biscuit dough.
Add to mixture and cook until tender,
use the following spices to suit your taste.
(1 to tsp. each: allspice, nutmeg and cinnamon)
Texas Pecan Pie
by: Melvin Ward
4 eggs 1 tsp. vanilla
1/2 c. sugar 1 cup corn syrup
1 c. chopped pecans Pinch of salt
1 9" pie shell (unbaked)
Beat eggs until foamy. Add sugar and syrup.
Mix well. Stir in nuts, salt and vanilla.
Pour into unbaked pie shell. Bake at 425 degrees
for 10 minutes. Then reduce heat to 325 and bake
for 30 minutes.
This is one of my mothers favorite recipes.
Requested by many family members when we get together.
Porcupine Meatballs
by: Vernice McElyea Stanhope
1 1/2 lbs. ground round 3 eggs
1/2 can mushroom soup 1 tsp. salt
1/2 tsp. pepper
1 cup instant rice
Mix all ingredients, form into balls about the
size of golf balls. In a pressure cooker,
(if you have one) or in case you don't, a large
dutch oven or pan, add 2 cans of condensed tomato
soup and the other half can of the mushroom soup and
one can of water. Bring soups and water to a boil,
drop meatballs into the boiling liquid (if using a
pressure cooker; close the lid and pressure for about
25 minutes) If using a sauce pan, when the mixture boils,
add meatballs, reduce heat and put lid on pan, cook for
about 45 minutes or until meatballs are done.
Another favorite of everyone in the family!
This is highly requested especially by my brothers kids.
The rest of us love it, too! But since mother is now
85 years old, it is a real treat when she feels
like making them.
Chocolate Pie
1 cup sugar 2/3 cup flour
3 Tbsp. cocoa 1/2 tsp. salt
4 cups milk 4 eggs, separated
1 tsp. vanilla 1 Tbsp. butter
Mix dry ingredients well, add 1 cup milk.
Add four egg yolks which have been well beaten.
Mix well and add the remaining milk, add vanilla.
Bring to boil in saucepan, stirring constantly
to keep from scorching. add 1 Tbsp. butter
while cooking. When the mixture is thick, pour
into a baked pie crust.
Topping:
4 egg whites 1 tsp. cream of tarter
3 Tbsp. sugar
Beat together with mixer. When peaks form, at to top
of pie, lightly brown in broiler.
Bavarian Kraut
by: Wanda McElyea Mitchell
3 1/2 cups kraut (#2 can) 1 c. finely chopped onion
1 large bell pepper, finely chopped
1 cup vinegar 2 to 3 cups shredded carrots
1 cup sugar 1 lage jar chopped pimento
2 cups finely chopped celery
Combine all ingredients in a large bowl that can be well sealed.
Toss and mix well. Store in refrigerator. Can be stored for
3 weeks.
Sirloin Tip and Mushrooms
by: Heidi Harmon Mitchell
1 1/4 lbs. sirloin, cubed 1" 3 Tbsp. butter
1 Tbsp. vegetable oil clove of garlic, minced or pressed
3/4 lb. fresh mushrooms, sliced broth or water
1 1/2 tsp.soy sauce
In wide skillet, brown the meat ins 2 Tbsp. of the butter and
1 Tbsp. oil. Add garlic. As pieces brown, remove to casserole dish
with cover. Add remaining 1 Tbsp. butter to skillet. Saute the
mushrooms and add to the meat. Cover. Bake slowly @ 275 degrees for
1 hour or until meat is tender.
Meanwhile, add broth and soy sauce to the pan in which the meat was
browned. Boil, stirring up the brownings until reduced to a glaze.
Blend 1/2 cup milk and 2 Tbsp. flour until smooth. Add to the pan.
Boil until thick. Pour off juices from meat into the gravy in the
pan, Boil, whisking until smooth and thick. Blend with meat. Serve
over cooked rice.
Caramel Coconut Pie
by: Judith McElyea Finley
Makes 2 pies or 1 9"x13" pan
Melt 1/4 cup butter or margarine in large skillet. Add 1 7-oz. pkg.
coconut and 1/2 cup chopped pecans. Cook till golden, stirring
frequently. Set aside to cool.
Combine 1 8-oz. pkg. cream cheese and 1 14-oz. Eagle Brand Milk. Beat
at medium speed until smooth. Fold in 16 oz. whipped topping.
If making 2 pies: layer 1/4 cream cheese mix into 2 baked pie shells.
Drizzle A LOT of caramel topping over the top. Sprinkle 1/4 coconut
mix on top. Repeat in each pie.
If making a 9"x13" pan: Spread pastry and bake. Do as above, but use
1/2 mixture and repeat. Cover and freeze pies for at least 8 hours.
Let stand at room temperature for 5 minutes before slicing.
Optional crust:
1/4 cup ground pecans 1/2 cup coconut
2 Tbsp. melted margarine
Mix together, this will make one pie crust. Press into pie pan and
chill.
Sour Cream Pound Cake
by: Terry McElyea Gaines
6 eggs 2 sticks softened butter 3 cups sugar
1 tsp. vanilla 1 8-oz. carton sour cream
3 cups flour 1/4 tsp. soda
Cream the first 3 ingredients together, add vanilla and sour cream,
cream well, add flour and soda. Pour into well greased bundt pan and
bake for 1 1/2 hours @ 325 degrees.