Jaquo Link where I have a lot of my Recipes and my Families Recipes
Jaquo Recipes featured at Flipboard
Jackie Jackson who started Jaquo Magazine has accepted me as a writer. I have added a lot of my recipes here and my families recipes as well.
Jaquo at Yummly
Jackie also has our recipes at this great website!
My son Young Viking on his 2nd Birthday with the Lady Baltimore Cake I made
This page has recipes from my family.
I wrote some stories about our family recipes. I used the screen names for my children as they do not want their real name used.
Here are some of the pages:
My first recipe page is also a personal story of My Dad's and my recipes we made for his Birthday every year. Dad was born in 1924 and he passed away in 2001. Dedicated to my Dad John Everett Smith.
Cinco De Mayo
My Dad's Potato Salad and Mom's Spanish Rice Recipe and some of my recipes and my version of these two recipes.
My Dad was Born on Cinco De Mayo - The 5th of May. Dad always loved Mexican food. Growing up his years as a young man in San Francisco he loved Mexican food. He passed that love of the Mexican food along to me. This story has the following recipes:
- Spanish rice and variations for Vegan and Vegetarian
- Cheese Enchiladas
- Dad's Potato salad and my vegetarian variations
- Lady Baltimore cake
- All these recipes can be found here
Waffles just like Grandma's
Me in front with glasses, Grandma and my brother and cousins Summer 1962
Grandma's Waffles with Bacon
This story is about our family reunion vacations every summer when I was a child and teen. Grandma's cooking was the best. I will have more of her original recipes in stories and here on this blog also. My daughter, IoBlue, now cooks the waffles for us!
Here is the story of the Russian River Vacation for the Mifflin Family and the Waffles with Bacon recipe!
Gluten free pasta recipe
My daughter Silver has to eat gluten free so she started cooking with gluten free essentials. Here are some of her recipes as well as the link below.
Silver's Butterscotch Cookies
Recipes for Gluten Free Chocolate Chip cookies, followed by the Yukon Gold Potato Soup and lastly the Gluten Free cornbread.
Silver's Gluten Free and Nut free Banana Bread
My daughter Silver also used Bob's Red Mill All Purpose Gluten free Baking Flour to make this great Banana bread!
All of Silver's recipes can be found on this page
IoBlue's Hot and Sour soup
IoBlue's Hot and Sour soup
My other daughter IoBlue also is a great cook and makes this awesome soup for me since I do not cook anymore. I had to stop cooking as I kept burning and injuring myself.
Home made Hot and Sour soup
Hot and Sour soup in a pretty bowl
Our Low Fat Hot and Sour Soup variation
Hot and Sour Soup variation
I LOVE Hot and Sour soup! I cannot remember when I first had it but I am guessing I was about 30 ish when my husband and I started to go to the local and extended area restaurants trying out their house Hot and Sour soup. It was the one soup that he loved to make.
We lived fairly close to San Francisco and got our ingredients there in ChinaTown after having a meal in one of the restaurants. He got several Wok's and bamboo steamers and as well as other supplies. We had a gas Wolf Range from the 50's from a old restaurant on the property he renovated. We also installed the gas steam table in our kitchen. It was so fun to cook on that gas Wolf Range! I do miss that house!
Since then, some 30 years later, I always order the Hot and Sour soup.
I asked my daughter to make me some and we found this recipe on the Food Network. We made it different and below is what she did. This is the link for Tyler Florence's recipe:
Our version of the Low Fat Hot and Sour Soup
Final photo of Hot and Sour Soup
Ingredients we used for Hot and Sour Soup you can find at Amazon
Ingredients in Aidells Chicken Sausage
Chicken, dried apples, salt, fruit juice concentrate (apple, pineapple, pear, and peach),spices and celery powder, in a pork casing.
- 12 ounce package contains 4 links or 3 oz each link
- One link is 180 calories
- Calories from fat =110
- Total fat =12 g
- Saturated fat = 3.5 grams
- Trans fat = 0 grams
- Cholesterol 85 mg
- Sodium 640 mg
- Total carbohydrate = 3 g
- Dietary fiber less than 1 g
- Sugars 2 g
- Protein 12 grams
In comparison 3 oz of Real Pork Sausage has
- Calories 259
- Calories from Fat 203
- Total Fat 22.56g
- Saturated Fat 7.485g
- Polyunsaturated Fat 3.157g
- Monounsaturated Fat 10.116g
- Cholesterol 61 mg
- Sodium 541 mg
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 12.83g
Aidells Chicken and Apple sausage
One full package
Aidells Chicken with Apple smoked Sausages
My daughter used regular white button mushrooms. She used Ginger that was already processed in a tube. Instead of Red Chile paste she used dry Chile flakes . Instead of Barbecued Pork she used Aidells Chicken with Apple smoked Sausages. She used Chicken Stock from the box - Kirkland brand. She used green onions and no cilantro. In addition to the above she added carrots, and Bok Choy at my request. She omitted the Tofu and the egg. The knack of adding that egg is tricky! My husband had a tough time of it as well! We also added Sriracha brand hot sauce.
Day Lily buds
At Betty Foo Hunan is a good recipe as well with the Day-Lily Buds. My husband always added the Day-Lily buds.
Funny - I went to a restaurant in Washington state and she had a market next door to the restaurant where she sold ingredients to make Asian foods. I asked her if she had some day lily buds for the Hot and Sour soup and she said that it was NOT used in Hot and Sour soup. Each Province has their own ideas of Hot and Sour soup.
Whether you want Tofu or not, or want to make it Vegan or Vegetarian you can change and omit things to suit your desires.
The main flavor comes from the Hot and Sour of the Ginger, vinegar and the hot spices.
Meat, tofu optional
The meat is optional. I had some Vegetarian Hot and Sour soup from a local Chinese restaurant that had Tofu and used Snow peas and some other veggies and it was great!
I am not sure what they used for the broth, perhaps some vegetable-mushroom clear broth they make in advance. The restaurant had a lot of Vegan and Vegetarian on the menu.
I like the Pork but wanted to cut back on the fat content so I liked Aidells Chicken Apple smoked sausage my daughter had been getting lately. So I call the soup Low Fat for that reason.
In the comments at the food network people who cooked Tyler's recipe said they added more vinegar. I always added more vinegar at the restaurant as well as more hot oil.
Chef Bruce Aidells
Aidells has other flavors of their sausages and we have added them to this soup and they are great in the soup and with other dishes my daughter makes for us.
Other flavors - Go to the Aidells link at the top of this page. On the left side of page is the list] are:
- Artichoke & Garlic, Cajun Style Andouille
- Chorizo [great with eggs!]
- Habanero and Green Chile
- Italian Style with Mozzarella Cheese
- Mango
- Organic Chicken & Apple
- Organic Spinach & Feta
- Organic Sun-Dried Tomato
- Organic Sweet Basil & Roasted Garlic
- Pineapple & Bacon [real bacon]
- Portobello & Swiss Cheese [with Chicken]
- Roasted Garlic and Gruyere Cheese
- Spicy Mango with Jalapeno
- Spinach and Feta
We have not tried all of them yet, but the ones we have had so far are all really good! All have Chicken in them as the base.
Photos of steps in making Hot and Sour Soup - Photos copyright by IoBLue
All of the ingredients together before cooking except the celery, carrots and green onions.
Fresh white button mushrooms sliced.
The Bok Choy is cut with first cutting out the white part. Then chop up the greens into 1 inch pieces.
Chop up the remaining white pieces of the Bok Choy, and carrots.
mushrooms uncooked.
Saute the mushrooms to reduce the water out of them.
Final soup cooking.
Presentation of the soup with the green onions garnish in my butterfly soup bowl.
My daughters version of Hot and Sour soup
Changes my daughter made from Tyler’s recipe:
* Instead of the dry fungus mushrooms she used fresh mushrooms.
* Instead of the fresh Ginger she used a Ginger that came in a tube that was already crushed and minced.
* Instead of the Red Chile paste she used dry red pepper flakes.
* Instead of the Barbecued Pork she used Aidell’s Chicken with Apple smoked Sausage links cut into coins.
* She omitted the egg,Tofu and cilantro.
* Instead of homemade chicken stock, she used Kirkland brand Chicken Stock.
* She added the white part of the green onions, carrots, Bok Choy and water chestnuts.
List and amounts of ingredients for IoBlue's Low Fat Hot and Sour Soup
- Prep time: 30 min
- Cook time: 1 hour 30 min
- Ready in: 2 hours
- Yields: 10
Ingredients for Hot and Sour soup
- 8 oz fresh Mushrooms sliced
- 2 tablespoons Canola oil
- 1/2 teaspoon powdered Ginger AND
- 1 Tablespoon ginger paste
- or use 1 inch piece of fresh ginger in place of the past and dry ginger
- 1/2 Teaspoon. dry red pepper flakes
- 1 can of sliced water chestnuts
- 1/2 cup canned Bamboo Shoots, sliced
- 4 links Aidells Chicken with Apple smoked Sausage, cut into coins
- 1/4 cup Soy Sauce
- 1/2 cup Rice Vinegar
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 2 quarts Chicken Stock
- 1 cup chopped carrots - she made them pretty small about 1/4 inch by 1/3 inch blocks
- 6 stalks and leaves Bok Choy chopped and divided
- 3 tablespoons Cornstarch mixed with 1/4 cup water
- 6 Chopped Green Onions divided - cook the white, greens for the garnish
- 1 Tablespoon Sriracha sauce
- You can chop the vegetables any size or shape you like.
Instructions for Hot and Sour soup
- Saute mushrooms then add the bamboo shoots, ginger paste (or fresh minced ginger root), sriracha sauce, water chestnuts, white part of the green onions and white part of the Bok Choy and cook one minute to infuse the flavors.
- Then add the remaining spices, soy sauce and vinegar, chicken stock, carrots, and the cut up sausage. Bring to a boil, then simmer until the carrots are tender or about 20 minutes depending upon the size of the carrots.
- Lastly add green part of the chopped Bok Choy and simmer 5 minutes. Add the cornstarch and water mixture and stir until thickened and it is ready to eat.
- Top with green onions in the bowl when serving. Stores nicely in small containers in the fridge. When you want to have the other servings, re-heat the soup on stove or microwave and add the green onions.
Lucretia and HH Mifflin -My Great Grandparents
Grandma Ethel's Cookbook recipe for the Famous Fruit cake
Story with the Fruit cake recipe handed down from many generations
I have not made this fruit cake since I stopped cooking a few years ago but I used to make this every year for a good 20 years. My favorite and I had many variations. It all started with the Sweden Great Grandmother who passed along the recipe now going on 6 generations with my daughter. The difference here is that you cook the raisins with the honey and applesauce to incorporate the cinnamon. It all makes it very moist so you do not have to use alcohol.
Fruit Cake without alcohol
This formula for fruitcake has been handed down from Sweden and Wales. There have been many variations of it. It does not use alcohol as the church did not accept the use of alcohol. The difference was that you first cooked the raisins in the cinnamon and water.
Cooking time
- Prep time: 45 min
- Cook time: 2 hours 15 min
- Ready in: 3 hours
- Yields: 20+
Ingredients For Fruit Cake
- 2 cups Brown Sugar, any kind or combination
- 2/3 cup shortening, or margarine or butter
- 2 cups water, or any combination of fruit juice or applesauce
- 2 cups Raisins, or Sultanas
- 2 cups Currants
- 2 teaspoons ground Cinnamon
- 1 teaspoon ground Cloves
- 1 teaspoon ground Nutmeg
- 1/2 teaspoon ground Allspice
- 4 cups All Purpose Flour
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup Nuts, some whole and mostly chopped
- 1 to 2 cups Glazed or Candied Fruit
- 10 Glazed Cherries, garnish
Instructions
- Read through the instructions first!
- Boil sugar, shortening, water [reserve 1/4 cup], raisins and currants with cinnamon and other spices that are available. Boil for 3 minutes. Set aside to cool.
- In a separate bowl combine flour, baking soda, baking powder and salt. No need to sift.
- When the wet ingredients are cooled, can be warm or room temperature, not hot as the soda will 'cook', you can add the flour mix. Take the reserved water to 'wash out' the pan with to get all the cinnamon/spices and add to the mix. Add flour mixture to the wet ingredients one cup at a time. Make sure it is thoroughly incorporated. You will see the mix foam up some.
- Lastly add the chopped nuts, and glazed fruit. Mix well. The dough will be very stiff.
- Place in the pans and bake. Bake in separate containers such as small loaf pans, pie tins, baby loaf pans or muffin tins. Fill each container half to 2/3 full. It will not raise up much. You still have to bake it at least 30 to 40 minutes. A full bread loaf pan takes an hour to cook as it is too deep. It is better to cook it in smaller portions. It still stays very moist and not dry. Test with a toothpick after 30 minutes. Bake 350 degrees F.
- More information: As the people were able to get more ingredients they were added to the mix. But the basic is good enough. It is moist and flavorful. You do not need to add any alcohol.
- Any kind of sugar works fine in any combination. Stevia, or artificial sweetener does NOT work. Honey used sparingly, like 1/4 of a cup of the 2 cups total of sugars is fine. You can make brown sugar out of white sugar with a small amount of molasses. Not too much!
- The additions were home made glazed or candied fruit that was cut up rinds of oranges, lemons and dried fruit such as cherries. All cooked with a lot of sugar and dried. Candied fruit is easily available today. You can add 1 to 2 cups of the glazed fruit - reserving some for the top.
- Next added over the years was one or two eggs. You do not have to decrease your water. You can use any kind of combination of fruit juice and water and applesauce for the liquid as long as it measures 2 cups or 16 ounces. You can add any kind of chopped nuts. You can reserve some whole nuts for the top. If currents are not available you can use all raisins. I usually use a 2 cup combination of golden raisins, regular raisins and currants. I have even used dried cherries or dried craisins. It is all very good.
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Ricks Homemade Sausage and Homemade Pizza
My Cousin Rickey Baynes does all the cooking at his house for himself and his wife. They both work and live in Santa Clara County California.
This Pizza recipe has homemade sausage, as well as the dough. Great recipe, tutorial photos and recipes.
This recipe uses an Garlic Olive oil base instead of a tomato base on top of the dough before the toppings. A delicious change!
Ricks Homemade Sausage and Pizza recipes
Pumpkin Patch Soup
My daughter Miss Norway made this great Pumpkin Patch Soup and I told her to take photos and I would post it in my blog.
A very simple crock pot soup with canned pumpkin. You can make it with or without the bacon since it is added last.
This Pumpkin Patch soup recipe can be found here.
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