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creative1's avatar

Do you have a family recipe that was passed down from generation to generation in your family?

Asked by creative1 (12054points) October 26th, 2011

In my family a favorite recipe that has been passed down from my great grandmother who was from poland is for Golumpki’s and boy are they yummy.

Please feel free to share your favorite recipe that has been passed down the generation that you now make.

My recipe for Golumpki’s is below

1 lbs of salt pork
2 lbs of ground beef
2 cups of cooked rice
black pepper to taste
1 – 2 heads of cabbage depending on size and par boiled
fresh peeled tomatoes or 1 – 2 cans of whole tomatoes

Dice salt pork up into small pieces then put in a frying pan and cook till golden brown and crispy. Take cooked rice and hamburger and mix them together and add the salt pork to the rice and hamburger mixture. Put pepper to taste into the hamburger, rice and salt pork mixture.

Crush some tomatoes with your hands into the bottom of a roasting pan with a layer of cabbage leaves. Then begin rolling golumpki’s by taking one leaf of cabbage and a small amount of hamburger mixture and put into the middle. Wrap the cabbage around the mixture by taking the top flap where the bigger end of the spine of the cabbage is and fold down then take each side and fold in then take the bottom of the leaf and roll it around all pieces. Place it into the pan and repeat the process, when you fill the bottom layer then put some whole tomatoes crushed in your hands on top of the mixture and begin another layer. Keep making them until you are out of filling and/or leaves. Top all of them off with whole tomatoes crushed in your hands.

Take pan of golumpki’s and cover then place them into a 350 degree heated oven for about an hour or more if you have double or tripled the recipe.

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17 Answers

zenvelo's avatar

Cheese enchiladas. The secret is using lard instead of vegetable oil.

And from the Scottish side, when cooking roast beef, Stove Tatties. Peel and halve Russet potatoes, soak in cold water for at least an hour. Place around the rib roast an hour before the meat is done, basting with the drippings when you first put them in.

Neizvestnaya's avatar

Cheese enchiladas. The corn tortillas get dipped in hot oil and lightly bubbled first before getting rolled with sauce made from red New Mexico chili powder. I’ve been told it something called a Hatch chili pepper that gives the distinct taste. We also toast the flour and chili powder together in shortening before adding water to make the sauce.

Corn & Squash. This is supposed to be a local native Indian dish to New Mexico with sauteed fresh corn niblets off a cob, diced onions, acorn squash and cilantro.

Kayak8's avatar

We make cabinet pudding (includes coconut), will have to get recipe from Mom, but it is a Christmas tradition. Also make Tortiere, a Canadian meat pie for Christmas Eve. Then there is a Pearl Harbor pie (that also contains coconut) that has been around for about 3 generations.

Ponderer983's avatar

Marinara Sauce. The sauce-a you can have, but the secret, she’s-a mine!

Sunny2's avatar

Julekake at Christmas, It’s sweet Scandinavian bread flavored with cardamon and has citron and raisins in it. My family was poor, so that was it. Wealthier families had almonds and other dried fruits as well and white frosting. With the frosting, you probably couldn’t toast the slices, which we did. I can smell the aroma now.

Hibernate's avatar

A recipe for meatballs. But it’s a secret ^^

cazzie's avatar

We have several. From a Xmas pork pie recipe to a candies like divinity and caramels. My family was a bit of a mix, but mostly of French extraction. We do love our food!

Now, I don´t do much for Xmas except fudge and caramels and don´t cook or bake much because I´ve moved and had to adapt to the local traditions of my husband. I don´t really like the food where I live now. Just as well, or I´d be a big fattie by now.

wundayatta's avatar

Real meat for mince pie and Shakespearean Plum Pudding.

marinelife's avatar

Cornbread dressing for Thanksgiving and other holidays.

There are no measurements.

Make a cake of cornbread (NO SUGAR).
Use a pork butt or shoulder to make pork stock

Crumble the cooled cornbread into a bowl.
Add plenty of finely diced onions and diced celery.
Add sage (I use fresh, but the traditional recipe uses dried.)
Put in two eggs, lightly beaten.
Moisten the mixture with pork stock.

Pat mixture into a 13×9 x 2 (or a square) pan that has been buttered.

Cook in a 350 degree oven for 35–40 minutes until top is brown and crusty and dressing has set.

Serve with turkey and gravy. Yum!

Kayak8's avatar

@marinelife That is very similar to my Mom’s cornbread stuffing recipe. Her family is from Texas… how about yours?

tranquilsea's avatar

The pancake recipe I use that has been passed down for generations is one that I’ve never seen in any cook book and it scales super duper easily:

1 cup flour, 1 cup milk, 1 egg, baking powder (I eyeball it), a dash of salt, a galoop of oil, a little nutmeg and/or cinnamon, mix and pour. I usually make a 5/5/5 ratio for my family.

creative1's avatar

@tranquilsea mmmmm those sound yummy, I may have to try that recipe. Have you ever added chopped apple into it or even a little pumpkin?

tranquilsea's avatar

@creative1 that’s the lovely thing about this recipe: you can add anything you want to it. I put in blueberries, bananas, raisins…you name it when the mood strikes. I use this same recipe for waffles too. If I want to make crepes I add a little more milk.

creative1's avatar

@tranquilsea now that sounds wonderful, now I have to make these up. I love sharing recipes with people and learning new ones.

Aethelwine's avatar

Sugar cookie dough recipe passed down from my grandmother to my mother, then me. My great grandmother could possibly be involved too. Not so sure.

The recipe is in the bedroom and my hubby is sleeping. Don’t want to wake him at the moment. I’ve never tasted tastier sugar cookies than these. The secret is sour cream. That I can remember off the top of my head.

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