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Family Recipe File:

Food and Memories

Barbeque Sauce

This recipe written in what looks like Betty Gallagher's handwriting. Xeroxed copy. Simmer 20 minutes, stirring occasionally.

Bean Pot

Calico Bean Pot, Chrissy Ann

This recipe in Chris's handwriting on a 3x5 index card. Bake at 350 for 90 minutes. Can be frozen.

Beef Pie

Bake at 425 F for 30 minutes.

Beef Stew

Grandma Gallagher

Grandma Gallagher's handwriting on an index card. Xeroxed copy. Blend 1 T flour and a little water for a paste and add to liquid when done; simmer a few minutes longer to thicken.

Chrissy Anne, Beef Stew in Crock Pot

Chrissy's handwriting on a 3x5 index card. Cook low 8-10 hours. Thicker gravy, cook high 10-15 minutes.

Beef Stew, Linda Lou

This is in Linda's printing on a 3x5 card.

Beef Stroganoff

Grandma Gallagher's Beef Stroganoff

4-6 servings. Sprinkle with 2T minced parsely and serve over egg noodles.

Chris Enright's Beef Stroganoff, probably

Typed with a manual typewriter on an unlined 3x5 card. Chris's handwriting along one edge: "Beef Stroganoff." Serve over hot noodles.

Black Beans and Rice

Someone saved a Goya Black Bean can label with a recipe for Classic Black Beans and Rice on it. Serve over hot white rice. Serves 4.

Bread Pudding

Betty Gallagher Enright Bread Pudding

The original was probably a 6x8 recipe card. Xeroxed copy.
Chris Enright also wrote the same recipe on a tangerine-colored index card. Bake until knife inserted in middle comes out clean (~35 minutes).

Cake and Cobbler

Cherry Cobbler

Chrissy's handwriting.
400 F.
Mix together: Pour into 8" square pan.
Pour one can pie filling over batter. Bake 20-30 minutes.

Chocolate Chip Bundt Cake

Betty Gallagher's handwriting. Note on upper right: "Rita Gallagher's"

Preheat oven to 350 F
Beat together for two minutes:

Fold in 2 cups chocolate chips. Turn out into [greased and floured] bundt pan and sprinkle more chips on top.
Bake 45-50 minutes.
Cool on rack 20 minutes, then invert on rack.

Dutch Apple Cake

Three copies with the exact same ingredients: Mom, Chris, Linda.
Chris, however, suggested spreading half the batter in a square pan; top with apple slices, sugar and cinnamon; then adding a top layer of batter.
400 F
Cream together: Add: Sift together and add to butter mixture:
Spread in well-greased cookie sheet.
, Core, peel and slice 2 large or 5 regular apples and lay on top of batter.
Sprinkle with sugar and cinnamon, dot with butter.
Bake sheet cake 30-35 minutes. Square cake may take up to 45 minutes.

Irish Christmas Cake

Xeroxed copy of a newspaper recipe, with a note to Christine from Granny, Aunt Maura and Aunt Kathleen in the margins, discussing upcoming trip to Ireland.


Line the inside of a 10 or 12 in. tin with 2 layers of brown paper and 1 layer of greased wax paper. It must be 1 inch higher than the tin. On the outside tie on 2 layers of brown paper, greasing between the layers.

In a colander dust 1/2 lb currants and 1/2 lb sultanas with a few spoons of flour and shake well to remove little stems. Add:

In a separate bowl beat 1/2 lb butter and 1/2 lb light brown sugar by hand for 10 minutes, until almost a white creamy consistency. Combine the fruits and egg mixtures, stirring well.
Mix together 1/4 t baking powder and 1 T flour, then stir into batter.
Mix in 1 shot Irish whiskey, but do not beat.

Turn into tin and shape a 1" well in center of cake to accomodate rising in center.
Bake 2-3 hours. Do NOT open oven the first hour. Test for doneness after 2 hours by inserting a heated skewer; when the skewer comes out dry, the cake is done.

Slice when cold. If more whiskey is desired, skewer holes in the cake and drip in.
This will store for months in an air-tight container if refrigerated.

Jello Cake

From the collection of Aunt Diane, first wife of my mother's brother, Jim Gallagher. Combine: Add: Bake at 350 F for one hour 10 minutes.


Pecan Fingers

Ah, Linda's handwriting.

325 F
Combine together:

Roll into teaspoon-size balls, then shape into fingers.

Bake 10-15 minutes.
Cool, roll in confectioners sugar, and freeze.

Peanut Blossoms

375F : Chris's handwriting.

mix at low speed in a large mixing bowl until a dough forms:

Shape by rounded teaspoons into balls. Roll balls in sugar.

Place on ungreased cookie sheet and back for 10-12 minutes until golden brown.
Immediately top each cookie with a chocolate kiss or chocolate chips, pressing down so cookie cracks.

Peppermint Patties

Mom's handwriting.

Combine and heat on top of a double boiler, stirring until smooth:

Add 1/2 t peppermint extract and drop of food coloring.
Drop by T onto waxed paper to form 1 inch circles.

Pfeffernusse Crescents

350F. Five dozen.
In a large bowl, whisk together: Beat together until smooth: Beat in 1 c honey until combined.
Beat in dry ingredients until just combined.
Cover and refrigerate over-night.

With well-floured hands, form level teaspoons of dough into balls.
On a well-floured surface, form each ball into a 2.5" log. Bend into a crescent shape.

Cook on ungreased baking sheet for 8 minutes.
Cool on wire racks.

Cream Puffs

The exact same recipe, two hand-printed versions: Chrissy and Linda.

Preheat oven to 425 F.
In a pan over medium heat:

When the margarine is melted, add, all at once: and beat vigorously until mixture forms a ball and pulls away from the side of the pan.
Remove from heat and add, one at a time: beating with wooden spoon until a spoonful of mixture will break away from the rest.

Drop by heaping tablespoons onto ungreased baking sheet. Bake 35-40 minutes.
Fill with vanilla pudding and frost with chocolate icing.

Pot Roast

Three recipes for Pot Roast, carefully cut and pasted on one index card.

Hungarian Pot Roast

In Dutch oven or deep heavy kettle, brown a lean 4-6 pound brisket of beef (chuck or round roast) in 1/4 c oil; brown the roast well on all sides. Add 1/2 c beef broth and reduce heat. Add: Cover and simmer 4 hours or until meat is fork-tender, turning roast once and adding 1/2 c additional beef broth if necessary.

Remove roast to warm platter. Skim the fat from the remaining liquid; stir in 1 c sour cream; heat gently.

Italian Pot Roast

In Dutch oven or deep heavy kettle, brown a lean 4-6 pound brisket of beef (chuck or round roast) in 1/4 c olive oil; brown the roast well on all sides. Add 1 c dry white wine and reduce the heat. Add: Cover and simmer 4 hours or until meat is fork-tender, turning roast once.

Remove to warm platter. The remaining liquid is the sauce; skim fat from the sauce and serve.

Yankee Pot Roast

If potatoes are wanted, prepare them separately.

In Dutch oven or deep heavy kettle, brown a lean 4-6 pound brisket of beef (chuck or round roast) in 1/4 c oil; brown the roast well on all sides. Add 1/2 c beef broth and reduce heat. Add:

Cover and simmer 4 hours or until meat is fork-tender, turning roast once. and adding 1/2 c beef broth if necessary.

Remove roast and vegetables to warm platter. The remaining liquid is the sauce; skim fat from the sauce, add salt to taste, and serve.


Assemble ingredients: Spread each slice of meat with salt, pepper and and mustard. Lay bacon on the meat and lay 2 slices of onion on top of the bacon.

Roll up and tie or secure with toothpicks.

Place in Dutch oven and brown in hot fat or oil. Add 1 c water, some whole peppercorns, Worcestshire sauce, bay leaf and paprika.

Simmer 1.5 hours, or until done. Remove roulades. Thicken with flour and more seasoning. Serve with boiled potatoes.

Sweet and Sour Red cabbage: Combine and cook 5 cups red cabbage, 1/3 c vinegar, 1 c sliced green apples, 1/4 t nutmeg, cloves, scant 1T salt, 3T water, and 1/4 t pepper for 1.5 hours.

Bring to a boil and the reduce heat to low, then cover and simmer until cabbage is tender, about 1.5 - 2 hours.

Stuffed Cabbage

I found this recipe carefully clipped and glued to an index card, but the version I remember Mom making used cooked rice and cooked meat and baking the cabbage rolls.

Boil a five-lb head of cabbage, covered, for about 5 minutes so that leaves are soft enough to roll.

To make the filling, combine:

To make the sauce, combine:

Line a large pot with the largest leaves to prevent the cabbage rolls from burning. Arange stuffed cabbage with loose ends down (to prevent unrolling). Add sauce and enough water to cover. Bring to a boil, then simmer for about 3 hours.

A variation from Southern Dancer magazine: Presoak rice in water for 5-10 mnutes; add 2-3 diced fresh tomatoes and 2-3 minced garlic cloves to filling. Boil covered with water and tomato sauce and whole garlic cloves for 15-20 minutes.
Maura Enright, Proprietor
©2012 - 2014 by Maura Enright
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