Reiner Recipes

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Red Pepper Dip - Mary Reiner

Red Pepper Dip

This recipe was submitted by Donna Reiner who got it from Mom who got it from Ruth Stein. This can be served over vegan cream cheese for a vegan option.

Categories: Appetizers, Vegetarian, Sauces / Dressings / Dips, Vegan, Family Recipes

Ingredients:

  • 3 large red bell peppers
  • 1/2 cup white vinegar
  • 3/4 cup sugar
  • 1/2 tsp. salt

Instructions:

  1. Cut peppers into chunks.
  2. Add other ingredients and puree in blender.
  3. Cook until consistency of catsup.
  4. Serve over cream cheese with crackers.

Corn Spoon Bread - Mary Reiner

Corn Spoon Bread

There is no love sincerer than the love of food.
--Bernard Shaw

Categories: Baked Goods / Breads, Vegetarian, Family Recipes

Ingredients:

  • 3/4 cup flour
  • 3 tsp. baking powder
  • 1 1/2 tsp. salt
  • 3 Tbsp. sugar
  • 1 1/4 cup cornmeal
  • 2 eggs, slightly beaten
  • 1 1/2 cup milk
  • 1 1/2 cup cream style corn
  • 1/3 cup shortening, melted

Instructions:

  1. Sift flour, measure; add baking powder, salt and sugar, sift again and add cornmeal, mix thoroughly.
  2. Combine eggs, milk, corn and melted shortening (slightly cooled); pour into flour mixture and stir just enough to moisten the dry ingredients. DO NOT BEAT.
  3. Turn into a greased casserole and bake in hot oven (400°F) for about 50 minutes.

Yield:

Serves 6-8

Success Punch - Ruth Hasman

Success Punch

Ruth won a contest in Seventeen Magazine in 1958 for this recipe. The magazine published her recipe and awarded her an electric fry pan for her efforts.

Categories: Beverages / Drinks, Family Recipes

Ingredients:

  • 1 dozen lemons
  • 3 oranges
  • 2 1/2 cups sugar
  • 4 cups water
  • 2 (46 oz.) cans pineapple juice
  • 46 oz. can grapefruit juice
  • 2 qts. carbonated water
  • mint sprigs and sliced fruit

Instructions:

  1. Slice lemons and oranges into large saucepan and heat to boiling.
  2. Mash with potato masher while heating.
  3. Remove from heat and add sugar and water. Strain and cool.
  4. Combine all liquids and pour over block of ice in punch bowl. Garnish with mint sprigs and sliced fruit.

Yield:

serves 50 (Makes 2 gallons or enough for 2 cups per person)

Baked Spaghetti Francisco - Mary Reiner

Baked Spaghetti Francisco

This recipe probably originated from a Sunset Magazine cookbook. Sunset began in 1898 as a promotional magazine for the Southern Pacific Railroad, designed to combat the negative "Wild West" stereotypes about California.

Categories: Casseroles, Family Recipes

Ingredients:

  • 1 package spaghetti (8 oz.)
  • 2 slices of bacon, diced
  • 1 small onion, chopped
  • 1/2 green pepper, chopped
  • 4 oz. tomato sauce
  • 1/2 can of tomato soup (10 1/2 oz. can)
  • 8 oz. can of mushrooms
  • salt & pepper to taste
  • 20 oz. cream style corn (No. 2 can)
  • 1/4 cup salad oil*
  • 1/2 lb. grated cheese

Instructions:

  1. Preheat oven to 350°F.
  2. Cook spaghetti in boiling salted water until tender, drain.
  3. Fry bacon, onion, and green pepper together until bacon is crisp, add tomato sauce, soup, mushrooms, salt and pepper; bring to a boil.
  4. Mix spaghetti, corn and oil; add the sauce mixture.
  5. Sprinkle a shallow baking pan with grated cheese (1/2 of it); pour in spaghetti mixture; top with remaining cheese.
  6. Bake in moderate oven (350°F) until bubbly.

Notes:

*Salad oil is a light tasting vegetable oil.

Yield:

serves 6-8

Enchilada Casserole - Mary Reiner

Enchilada Casserole

He fasts enough who eats with reason.
--A. J. Cronin

Categories: Casseroles, Family Recipes

Ingredients:

  • 1 medium onion, diced
  • 2 Tbsp. shortening or salad oil*
  • 2 lb. ground beef
  • 1/4 tsp. each: rosemary, oregano, marjoram
  • 1 (12 oz.) can Mexicorn**
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 2 (8 oz.) cans tomato sauce
  • 1 (10 oz.) can enchilada sauce
  • 12 corn tortillas
  • 1/2 - 3/4 lb. sharp cheddar cheese, sliced

Instructions:

  1. Sauté the onion in shortening.
  2. Add beef and cook, stirring, until browned. Add the corn, rosemary, oregano, marjoram, salt and pepper.
  3. Combine tomato sauce with enchilada sauce and pour half of this mixture over the meat; simmer 5 minutes. In the bottom of a shallow casserole dish (4 qt. size) arrange 6 tortillas.
  4. Pour meat mixture over the top and arrange half of the cheese slices over the meat. Cover with remaining tortillas and remaining cheese.
  5. Pour sauce over all.
  6. Cover and bake in moderate oven (350°F) for 15-20 minutes.

Notes:

*Salad oil is a light tasting vegetable oil.

**If you can't find Mexicorn in the store, you can make your own substitute: see Mexicorn Substitute recipe

Yield:

Serves 10 - 12

Alma's Ginger Cookies - Peter Adams

Alma's Ginger Cookies

Mom got this one from Alma Lange, Aunt Betty's favorite cook. It's really just the same recipe in Woman's Home Companion Cookbook, which I'm sure Mary Reiner had a copy of. They're delish and fail-proof. I've also found that you can press them into mini muffin cups for mini-cheese cakes.

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

  • Cream:
  • 3/4 cups shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • Sift:
  • 2 cups flour
  • 2 tsp. soda
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1 tsp. salt

Instructions:

  1. Combine and roll into 3/4" balls.
  2. Roll in sugar and place on a greased cookie sheet.
  3. Bake at 350°F for 5-8 minutes.

Notes:

A nice recipe variation is adding 1/2 tsp. cloves and 1/4 tsp. nutmeg with the other spices.

Yield:

6 dozen

Baked Persimmon Pudding - Mary Reiner

Baked Persimmon Pudding

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

  • 2 cup sifted flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/2 cup sugar
  • 2 cups persimmon pulp
  • 1 egg well beaten
  • 2 Tbsp. melted butter or margarine

Instructions:

  1. Preheat oven to 325°F.
  2. Mix and sift flour, soda, salt, cinnamon, and sugar.
  3. Mix the persimmon pulp and egg together; Add the melted butter and sifted dry ingredients.
  4. Beat until smooth.
  5. Pour into greased casserole dish, set in a shallow pan of hot water.
  6. Bake for 1 1/2 hours.
  7. Serve warm with plain or whipped cream, or better still, with vanilla ice cream.

Congo Squares - Mary Reiner

Congo Squares

Categories: Desserts, Family Recipes

Ingredients:

  • 2 3/4 cups sifted flour
  • 2 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 cup melted shortening
  • 2 1/4 cup brown sugar
  • 3 eggs
  • 1 cup chopped nuts
  • 1 package chocolate chips

Instructions:

  1. Preheat oven to 350°F.
  2. Mix and sift flour, baking powder, and salt.
  3. Melt shortening and add brown sugar.
  4. Stir until well mixed.
  5. Allow to cool.
  6. Add eggs one at a time, beating well after each addition.
  7. Add dry ingredients, then nuts and chips.
  8. Pour into a greased 10x15" pan.
  9. Bake for 25-30 minutes.
  10. Let cool and cut into squares.

Mom's 1-2-3 Pastry - Mary Reiner

Mom's 1-2-3 Pastry

Categories: Desserts, Family Recipes

Ingredients:

  • ONE CRUST:
  • 1 cup + 2 Tbsp. unsifted flour
  • 1/2 tsp. salt
  • 1/3 cup oil
  • 2 Tbsp. water
  • TWO CRUSTS:
  • 1 3/4 cup unsifted flour
  • 1 tsp. salt
  • 1/2 cup oil
  • 3 Tbsp. water

Instructions:

  1. Preheat oven to 450°F.
  2. Mix flour and salt.
  3. Blend in oil with a fork.
  4. Sprinkle all water over mixture and mix well.; Press dough firmly into a ball with hands. If too dry add 1-2 tbsp. more oil.
  5. ONE CRUST:
  6. Roll between 2 pieces of waxed paper.
  7. Put in pastry pan.
  8. Bake 12-15 minutes.
  9. To bake filled pie, do not prick; fill and bake according to filling recipe.
  10. TWO-CRUSTS:
  11. Divide dough almost in half
  12. Roll larger piece to fit pan, fill, trim edge.
  13. Roll top. Place on filling and cut slits.
  14. Bake as directed.

Pecan Pie - Mary Reiner

Pecan Pie

Categories: Desserts, Family Recipes, Holiday Recipes

Ingredients:

  • Pastry, 1/2 recipe (see Mom's 1-2-3 pastry)
  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs, slightly beaten
  • 3/4 cup dark corn syrup
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 cup chopped pecans

Instructions:

  1. Preheat oven to 375°F.
  2. Prepare pastry and make an unbaked 9" pastry shell.
  3. Cream butter; add sugar gradually and cream together until light and fluffy.
  4. Add remaining ingredients and blend well.
  5. Pour into pastry shell.
  6. Bake on lower rack for 40-45 minutes.

Yield:

One pie

Yogart Popcicles - Robbie Bass

This was found in the recipe box that Mary Reiner gave to Kathy Reiner Leen Meyer for her wedding in 1968 because she thought Kathy wouldn't be able to cook. The recipe card is written by her 1st born nephew, Robbie Bass.

Categories: Desserts, Family Recipes

Ingredients:

  • 8 oz. plain yogart
  • 6 oz. orange juice
  • 1 tsp. vanilla

Instructions:

  1. Mix and freeze.

Andersen's Original Split Pea Soup - Kathy Meyer

Andersen's Original Split Pea Soup

The original Pea Soup Andersen's was opened in 1924 in Buellton, CA by Anton and Juliette Andersen. This recipe was handed down for generations in Juliette's family. This is the exact recipe as printed on the bag of split peas they sell in their gift shop.

Categories: Family Recipes, Vegan, Soups

Ingredients:

  • 2 qt. soft water
  • 2 cups split peas
  • 1 branch of celery, chopped
  • 1 large carrot, chopped
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/4 tsp. thyme, ground
  • 1 pinch cayenne pepper
  • 1 bay leaf
  • 1 tsp. salt
  • 1/4 tsp. black pepper

Instructions:

  1. Combine all ingredients in a large pot and boil hard for 20 minutes, then reduce to a simmer until peas are tender.*
  2. Remove the bay leaf and strain through a fine sieve or use a food processor.
  3. Reheat to the boiling point.
  4. Ladle into bowls and enjoy!

Notes:

*(The 50-minute cooking time is approximate. After the 20 minutes of "hard boil," I reduce the heat to a simmer and cook until the peas mash easily.)

I usually double the recipe, so there are plenty of leftovers for freezing.

Yield:

2-4

Tongue - Mary Reiner

Tongue

Kathy Meyer says this must have been an old recipe Mom used before she modernized it by using a pressure cooker.

Categories: Family Recipes, Meats

Ingredients:

  • 1 beef tongue
  • salt
  • prepared horseradish or chili sauce, to taste

Instructions:

  1. Place in pot and cover completely with water, allowing 1 tsp. salt for each qt. of water.
  2. Cover and simmer until tongue is tender.*
  3. Plunge tongue into cold water to loosen skin. Remove skin and cut away roots.
  4. If tongue is to be served cold, cool in drinking water.
  5. Serve with chili sauce or horseradish.

Notes:

*A large beef tongue will take 3-4 hours.

Applesauce Meatballs - Mary Reiner

Applesauce Meatballs

Categories: Meats, Family Recipes

Ingredients:

  • 2 lb. ground beef (or ground turkey)
  • 1 cup crushed corn flakes (or any dry cereal you have on hand)
  • 1 1/2 tsp. salt
  • 1 onion, peeled and chopped
  • 1/8 tsp. pepper
  • 1/4 tsp. garlic salt
  • 1/2 cup canned applesauce
  • 1 egg, beaten
  • 3 (8 oz.) cans tomato sauce

Instructions:

  1. Mix thoroughly and shape into small balls.
  2. Put into roasting pan.
  3. Pour 3 cans of tomato sauce over the top and bake 1 hour at 350°F.

Notes:

*Ground turkey can be a good substitute.

Per Kathy Meyer: This can also be made into a meat loaf, but I omit the tomato sauce. You still bake for 1 hour at 350°F.

Yield:

Serves 6-8 (makes 24-28 meatballs)

Beef Tongue - Kathy Meyer

Beef Tongue

If you are ever at a loss to support a flagging conversation, introduce the subject of eating.
--Leigh Hunt

Categories: Meats, Family Recipes

Ingredients:

  • 1 fresh beef tongue
  • 2 1/2 cup water
  • 1 Tbsp. salt
  • 2 bay leaves
  • 6 peppercorns
  • 1 quartered onion, optional

Instructions:

  1. Wash tongue.
  2. Place on rack with water and other ingredients in pressure cooker.
  3. Place cover on cooker. Allow steam to flow from vent pipe to release all air from cooker. Place pressure regulator on vent pipe and cook for 60 minutes at 15 pounds. Let pressure drop of its own accord.*
  4. Remove skin. Keep tongue in liquid until ready to serve.
  5. Serve sliced with horseradish sauce, may add sour cream to horseradish if desired.

Notes:

*Some pressure cooker knowledge required.

Lasagne Al Forno - Nancy Siverson

Lasagne Al Forno

From The Wives of the Army Language School, Mary Reiner used and I have the cook book. The recipe author was Mrs. Rose M. Giansiracusa from Ins. Italian Department.

Categories: Pasta / Rice / Grains, Family Recipes, Vegetarian

Ingredients:

  • 1 lb. package lasagne macaroni
  • 1 lb. ricotta fresca (fresh Italian cream cheese)
  • 1 egg
  • grated Parmesan Cheese
  • sprig of parsley, minced
  • Italian spaghetti sauce (or your favorite tomato sauce)
  • scant 1/8 tsp. nutmeg
  • scant 1/8 tsp. cinnamon
  • 1/4 tsp. sugar
  • 1 tsp. milk

Instructions:

  1. Cook lasagne macaroni in 6 qts. boiling salted water. Cook very slowly, stirring constantly, but gently so strips will not stick (about 15 minutes).
  2. Drain and rinse under cold water so pieces remain separate.
  3. Place ricotta in a large shallow bowl, add egg, salt, pepper, nutmeg, cinnamon, sugar, milk and minced parsley. Cream thoroughly.
  4. Then in buttered baking pan, size 9 x 12", pour a very thin layer of spaghetti sauce, sprinkle with grated cheese, then spread the strips of the cooked lasagne. On top of this spread the prepared Ricotta, then spread a thin layer of tomato sauce and sprinkle with Parmesan cheese.
  5. Repeat the layers until all ingredients are used, finishing with tomato sauce and Parmesan cheese on top.
  6. Place in preheated oven and let bake in moderate oven (350°F) about 45 minutes.
  7. Serve extra sauce with Parmesan cheese.

Notes:

Some people like to put thin slices of mozzarella cheese on top, but it is not necessary.

Yield:

Serves 6

Far Western Salsa - Kathy Meyer

Far Western Salsa

This is the salsa served at the famous (for those who live in the area) Far Western Restaurant, Guadalupe, California. It is from the kitchens of all residents of Santa Maria or Guadalupe, California and lovers of Santa Maria style BBQ worldwide.

Categories: Family Recipes, Sauces / Dressings / Dips, Vegan, Vegetarian

Ingredients:

  • 3 cans (1 lb. 12 oz.) whole tomatoes
  • 1 can (3 1/2 oz.) Ortega chilies, chopped fine
  • 3 cloves garlic, chopped fine
  • 2" diameter onion, chopped fine
  • 1 level tsp. salt
  • 1 pinch pepper
  • 1 dash Tabasco sauce

Instructions:

  1. Mix well, mashing tomatoes into small pieces.

Santa Maria Club Salsa - Kathy Meyer

Santa Maria Club Salsa

From the kitchen of all residents of Santa Maria, California. This is the famous Santa Maria, California, salsa that is served with a tri-tip steak, but it's great with any steak.

Categories: Family Recipes, Sauces / Dressings / Dips

Ingredients:

  • 8 cups solid packed tomatoes
  • 1 cup chopped celery
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped bell pepper
  • 1 Tbsp. salt
  • 1/2 Tbsp. horseradish
  • 1/8 cup vinegar
  • 1/8 cup sugar
  • 1/8 cup Worcestershire sauce
  • 1/8 small bottle Tabasco sauce

Instructions:

  1. Grind the tomatoes, celery, onions and bell peppers in a meat grinder.*
  2. Stir in remaining ingredients.

Notes:

*Grind in batches in a food processor.

Yield:

Serves 25

Seafood Gumbo a la Fannie Landry - Harry Garrison

Seafood Gumbo a la Fannie Landry

This gumbo recipe is one that Harry developed as he watched his mother-in-law fix her seafood gumbo, as she didn't have a recipe.

Categories: Soups, Family Recipes, Seafood

Ingredients:

  • 2 cups cooking oil
  • 2 cups flour (not self-rising)
  • 2 large white onions
  • 2 large bell peppers
  • 1 head of garlic
  • 2 pints oysters
  • 5+ qts. hot water
  • 8 oz. can tomato sauce
  • salt
  • pepper
  • 10 bay leaves
  • 1/3 cup A.1. Steak Sauce
  • 1 can cream of mushroom soup
  • 2 cans okra
  • 4+ lbs. shrimp (cleaned & de-veined)
  • 1 large can crab meat

Instructions:

  1. Roux Preparation (the key to a successful gumbo): Pour 2 cups cooking oil in a 4 quart pot (cast iron) and heat. Keep plenty of hot water on hand (2 1/2 - 3 qts.) for use later. Add flour slowly. Stir and blend well to prevent the roux from becoming lumpy. Heat slowly and continually stir to prevent sticking and scorching. Roux should bubble evenly and gently. As it browns, continue to stir and scrape all of the bottom of the pan because it will start sticking. Lower heat if necessary. Very small lumps will form as you scrape the bottom, but don't worry. Continue until brown.
  2. Veggies/Meat Preparation:
  3. Chop onions, bell peppers and garlic and add to the roux. Lower heat and continue to stir.
  4. Strain oysters and save juice. Add oysters to mixture and stir.
  5. Add 2 1/2 qts. hot water and stir until mixture gets thick and then transfer to an 8 qt. pot.
  6. After mixture has been brought back to a simmer, add 2 1/2 qts. more of hot water and the oyster juice. Continue to stir and bubble gently.
  7. Stir in tomato sauce.
  8. Add salt, pepper, and bay leaves. Adjust to taste later. Cover and simmer. Stir occasionally.
  9. Add A.1. Steak Sauce and mushroom soup.
  10. Remove grease and oil from the top as it forms.
  11. Add okra, shrimp and crab meat.
  12. Simmer and stir occasionally until ready to serve.

Egg Enchiladas - Kathy Meyer

Egg Enchiladas

This is very similar to the egg enchiladas that mom would buy from the Portuguese women when we were young. Always one of my favorites.

Categories: Vegetarian, Family Recipes

Ingredients:

  • 12 eggs hard boiled, chopped
  • grated cheddar cheese (equal volume as the chopped eggs)
  • 1 onion, finely diced (more if desired)
  • minced black olives
  • sliced black olives
  • 20 oz. can Enchilada Sauce
  • approximately 18 corn tortillas
  • vegetable oil

Instructions:

  1. Mix diced boiled eggs, equal amount of cheddar cheese, and onion in a large mixing bowl. Add in minced olives. Mix together with wooden spoon until all ingredients are blended.
  2. Prepare one tortilla at a time. Put a few drops of oil in one large skillet with the stove on medium. Warm both sides of the tortilla and then place in another skillet that has a few ounces of the enchilada sauce also on medium.
  3. Cover both sides of the tortilla and then move to a baking pan.
  4. Take several tablespoons of the egg, cheese, onion, and olive mixture and place in the middle of the tortilla. Roll up the shell and place in the baking pan. Repeat process until all mixture is used up, add in more sauce into the skillet as needed to coat tortillas.
  5. Place each filled tortilla tightly against each other. Pour any remaining sauce over the enchiladas, top with the sliced olives.
  6. Place into a 350°F oven. Bake for 20-30 minutes until the cheese is nicely melted.