What’s better than a homemade meal? Nothing beats a family recipe. This holiday season, we decided to gather family recipes from local community leaders.
7Up Cake
Marcie Litjens,
Center Moriches Library director
“For as long as I can remember, my mom would make this cake. It was not often, maybe once a year, if that.”
• 3 sticks of butter
• 3 cups sugar
• 5 eggs (room temperature)
• 3 cups flour
• ¾ cup 7up
• 1 tsp lemon extract
Whip butter and sugar until light and fluffy, add one egg at a time and beat well. Add flour and beat in lemon extract. Once mixed well, add in 7Up. Pour into a greased bundt pan and bake at 325 for 1 hour, 15-20 minutes.
Pictured is Litjens son, Michael, with the cake.
Moist turkey meatloaF
Maryann Reid Davis, retired East Moriches kindergarten teacher and the Moriches Chamber assistant for the Veterans Parade.
Prep 35 min. Cook 55 min.
Total 1 hr. 30 min.
• 8 ounces mushrooms, trimmed and very finely chopped
• 1 medium onion, peeled and finely
chopped
• 1 garlic clove, peeled and finely
chopped
• 1 tablespoon oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 7 tablespoons ketchup, divided
• 1 cup seasoned panko bread crumbs
• 1/3 cup milk
• 2 large eggs, lightly beaten
• 1 1/4 pound ground turkey
Heat oven to 400 degrees. Lightly oil meatloaf dish/pan (9X13).
Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened: about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4 teaspoon of pepper.
Cook until the mushrooms give off their liquid and it boils away; about 10 min.
Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey. The mixture will be very wet. Form the meatloaf into the meatloaf dish/pan. Spread the remaining four tablespoons of ketchup on top.
Bake the meatloaf until an instant-read thermometer registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.
Tracey Luckingham, SBUH EMS educator, NR-EMTP
Pulled chicken sliders
• 2 1/2 lbs of boneless chicken
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1/3 cup cider vinegar
• 1/2 cup Root Beer
• 1 pk McCormicks BBQ pulled pork
seasoning mix
Place chicken in crock pot, mix all other ingredients (except Root Beer) in a bowl and pour over the chicken. Cook on low or 8 hours or high for 4 hours. 1/2 hours before done add root beer.
Using 2 forks, pull chicken apart and put back in the sauce in the crock pot. Serve when ready. We use small slider rolls (any type) and serve it with coleslaw and pickles.
Crockpot Rice pudding
• 3 tbsp butter
• 6 cups whole or 2%milk
(not skim milk – it’s too watery)
• 2 cups minute white rice uncooked
• 3/4 cup sugar
• 1/4 cup salt
• 1 tsp cinnamon
• 1/3 tsp vanilla
• 2 tbsp brown sugar
Grease inside of 4-quart crock pot with butter (bottom and sides) save remainder
Add milk, rice, sugar, salt, cinnamon, vanilla and brown sugar
Dot the top with remaining butter
Cover and cook on low for 3-4 hours, stirring occasionally while cooking
When rice is tender it ready
Stir well and serve with sprinkling of cinnamon on top.
Ron Masera, Center Moriches School District superintendent
“I make this one every year around the holidays! It was my dad’s sausage bread recipe and a family favorite,” he said. “Happy holidays!”
Dad’s sausage bread
• 3/4 stick dried sausage
• 1/2 stick peperoni
• 1/2 lb provolone cheese
• salt and pepper to taste
• Grated parmesan, Romano and asia
go cheeses
• 1lb pizza dough
• olive oil
• Cut up sausage, pepperoni and cheese
into very small pieces.
• Roll out pizza dough into rectangle
• Spread sausage, pepperoni and pro
volone mixture evenly
• Add salt, pepper and grated cheeses
• Roll up as if making a jelly roll
• Dust top with olive oil, making sure
dough is completely sealed
• Lay loaf on a cookie sheet
• Bake at 350 degrees until dough is
cooked (About 50 minutes)
Rich and Kimberly Lehr, Center Moriches residents. Rich is also a member of the CM Fire Department and former scout master for Troop 29 in East Moriches
Broccoli and cheese casserole with Ritz Crackers
• 4 boxes of frozen chopped broccoli
• 16-ounce block of Velvetta cheese (cut
into cubes)
• 2 sticks of butter
• 44 Ritz crackers (crush into crumbs)
Cook the broccoli and drain
Add one stick of melted butter, and melted cube cheese into the drained broccoli and mix. Transfer to a casserole dish.
Mix Ritz cracker crumbs with 1 stick of melted butter. Spread on top of the cheese/broccoli mixture.
Bake at 350 degrees for about 20 minutes.
Jean Miller, Manorville resident and vice president of the Moriches Squaws
Jean cooks vegetarian meals in her household, and one of the family favorites is a Polish dish of cabbage and noodles. “It’s delicious, quick and easy,” she said.
Haluski
• 16-ounce bag of wide or dumpling egg
noodles (we use yolkless)
• 1 stick of butter
• 1 cup of vegetable broth
• 1 medium head of cabbage (chopped)
• 2-3 cloves of garlic (finely chopped)
• 1 small onion (chopped)
• 2 carrots (peeled and sliced thin)
• Salt and pepper to taste
Cook noodles according to package.
Melt butter in large skillet. Add onion, cabbage, carrots and garlic. Cook over medium heat and add the vegetable broth. Cook for 15 minutes or until tender, stirring frequently. Add drained noodles to skillet and stir. Add salt and pepper to taste.
The Baer family Kids’ favorite apple fritters
• Peel core, and slice thin 3-4 apples,
set aside
Mix:
• 1 cup of flour
• 1/3 cup of sugar
• 1 teaspoon baking powder
• 1 egg
• 2/3-3/4 cup of milk
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