The holiday season brings so many memories back for everyone… I remember as a kid spending the holidays with my dad side of the family on Christmas Day. I had a lot of cousins, aunts and uncles.. and we would all get together and celebrate Christmas, with my Grandma!
I knew all of my Dad‘s brother’s families well, because we grew up by each other…
My dad’s sister moved away to Colorado when I was young… So I didn’t know them as well, but I absolutely loved my Auntie Babe. She was such a sweet person . Her husband my Uncle Henry was a really good cook… and people encouraged him to put his own cookbook together. Back then was a lot bigger deal, than it is nowadays.
My Uncle Henry did his own cookbooks… of his favorite recipes and gave each of us a copy… I still have mine. I cherish it as he has been gone a long time. The Cover is messy from years of being used… the pages are worn and yellowed… but that is what makes it even more special.
I thought this would be a great time to share two of his best vegetable recipes from his cookbook!
Henry’s Glazed Baked Carrots serves 6 to 8.
2 pounds carrots
1 teaspoon salt
1/4 teaspoon pepper
1 small onion diced
3 tablespoons brown sugar
1 cup orange juice
1/2 cup of butter or margarine
1 tablespoon minced parsley
preheat oven to 325
Scrape carrots and cut into half inch pieces, cook in salted water until tender, put into glass baking dish with melted butter, covered with orange juice and brown sugar mixture and onions, bake at 325° oven, for one hour.
About halfway through cooking time, stir and add minced parsley and bake until done.
These are soooo good!
Here is another of my Favorites of his.
Henry’s Potatoes In Mustard Sauce serves 6 to 8
6 medium potatoes
one medium onion, diced
6 tablespoons margarine
3 tablespoons flour
One 14 1/2 ounce can of chicken broth
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons spicy mustard
1/4 cup breadcrumbs
Boil potatoes in their jackets until tender… let cool, peel and cut into half inch cubes. Place potatoes into a greased casserole, sauté onions in Margarine or butter, stir in flour and add chicken broth… slowly cooking until thickness desired. Add the salt, pepper, and mustard and continue to cook approximately 10 minutes. Pour mixture over potatoes and sprinkle breadcrumbs on top. Bake for approximately 15 minutes in a 350° oven or until bubbling
A variation that can be used instead of using breadcrumbs, try sharp shredded cheddar cheese on top.
These are great side dishes for dinners during the holiday season!
Hope you enjoy these recipes that have been in my family… as always… all food waivers … food allergy warnings etc… apply!
As always thank you so much for reading mine and Peyton’s 45 Awesomism days of the holidays we hope to “talk to you” tomorrow