FAMILY RECIPES

Hogan's Wedding Punch

Created by Thomas Ambrose Hogan

Makes 15 gallons and serves approximately 200 people. Smooth taste and sneaks up on you. You only notice the alcohol when you eat the fruit.

Ingredients

• 50-lbs of crushed ice
• 24 Bottles of Canada Dry
• 18 Bottles of Ontario Wine
• 18 Bottles of White Satin Gin
• 1 Bottle of Black and White Scotch
• 1/2-dozen small tins of lemon juice
• 1/2-dozen lemons
• 1/2-dozen oranges
• 2-lbs white sugar
• 2-quarts of red maraschino cherries

Directions

• Slice all the lemons and oranges.
• In a metal wash tub or plastic garbage can mix half the ice and all the ingredients together. Transport to dance hall. Add remaining ice at the hall.

Dumplings

Created by Thomas Ambrose Hogan

Very filling. Make about 8 dumplings.

Ingredients

• Chicken broth
• 3-level teaspoons of baking powder
• 1-pinch of baking soda
• 1-tablespoone of sugar
• 1/2-teaspoone of salt
• 1 to 2-1/4 cups of flour
• 2 eggs
• 1-cup of milk

Preparation

Beat the eggs

Directions

• Mix the baking powder, baking soda, sugar and salt together with 1 cup of flower
• Combine the milk and eggs
• Add dry mixture to wet mixture and mix in only enough additional flour until the mixture holds together and drops off of the spoon.
• Cook in a chicken broth or a stew, in a pan with the lid off.
• Turn over after 3-1/2 minutes and cook the other side another 3-1/2 minutes. Total Cooking Time = 7 minutes.

Potato Dressing

Created by Thomas Ambrose Hogan

For a 10-lbs turkey

Ingredients

• 5-lbs of potatoes
• 2-lbs of ground lean pork
• 1 medium onion
• Salt
• Pepper
• 2-tablespoons of Butter

Preparation

• Peel potatoes.
• Cut onions into chunks

Directions

• Cook and mash the potatoes.
• Brown ground pork in a frying pan with the onion chunks. (Watch, break, and turn until brown)
• Seasoned to taste with salt and pepper. (Not too much salt)
• Drain and throw out excess oil.
• Mix meat with the mashed potatoes
• Add 2-tablespoons of butter or to taste.
• Place half the mixture in the turkey and cook with the turkey.
• When the turkey is done, remove from the turkey and mix with the other half of the dressing.

Created by Kathleen Hogan Baxter and Margaret Hogan Bailey Legace

Ingredients

• 2-cups of oatmeal
• 1-1/3 cups of brown sugar
• 2-cups of flour
• 1 pinch of salt
• 1-teaspoon of baking soda
• 1/2-cup of water
• 1-teaspoon of vanilla extract
• 1-1/2 tablespoons of Crisco oil

Preparation

• Preheat oven to 350 Degrees Fahrenheit

Directions

• Mix the dry ingredients
• Mix them to the wet ingredients
• Role into balls and press down with a fork onto cookie sheets
• Bake at 350 Degrees Fahrenheit for 12 to 15 minutes

Swiss Stake Casserole

Submitted by Michael John Hogan

Serves 4 adults. Sauce makes a tasty gravy for whipped potatoes.

Ingredients

• 2 stakes of lower quality suitable for stewing (Usually round stakes)
• flour
• butter
• 1 Large Onion
• 2 cups of fresh mushrooms
• salt
• pepper
• 3 cans of Campbell’s golden mushroom soup

Preparation

• Preheat oven to 350 degrees Fahrenheit
• Pound meat with a sharp knife cutting both sides many times, to tenderize the meat, while sprinkling the meat with flour. It is tenderized when it is very flexable when picked up.
• Cut meat into 1-1/2 inch squares
• Slice the onion
• Slice the mushrooms

Directions

• Brown the meat in a steel frying pan with butter and season to taste with salt and pepper.
• Brown the onions in the meat drippings with butter and season to taste with salt and pepper.
• Brown the mushrooms in the meat and onion drippings with butter and season to taste with salt and pepper.
• Layer the meat and onion slices in a casserole dish starting with the meat, then onions, then meat, ending with onions on top. Cover with golden mushroom soup and put the casserole lid on.
• Cook in the oven at 350 degrees Fahrenheit for 1 hour.
• Add the browned mushrooms to the casserole sauce and stir them in.
• Cook for 10 more minutes in the oven without the lid on and then serve.

Hogan-hogan

Created by Michael John Hogan

Refreshing and leaves a nice aftertaste. Kids just love it. Good way to get them to eat their fruits and boost their calcium intake. Just don’t tell them there are eggshells in the mix and you won’t hear a peep out of them. Just say, "It must be the seeds?" and then move on.

Ingredients

• 1 Egg
• 1 cup milk
• 1 apple
• 1 pear
• 1 banana
• 1/2 lime
• 1 cup strawberries
• Vanilla ice-cream

Preparation

• Remove labels/stickers
• Core apple, pear, and strawberries
• Peal banana
• Slice apple, pear, and banana
• Cut lime in half

Directions

In a blender:

• Add the egg (Throw in 1/2 or the entire eggshell for added calcium. [Just tastes like small seeds once pulverized. But, try it first without before you get adventurous.])
• Add the cup of milk.
• Add the fruit.
• Squeeze half the lime into blender. (You can add some of the pulp too if you like.)
• Blend this on high speed.
• Add vanilla ice cream until it is too thick to flow.
• Then add just a little more milk till it starts to flow again and serve.

Onion Casserole

Created by Lois Grace Steenerson Hogan

Ingredients

• 1-tablespoons of butter
• 1-tablespoons of flour
• 1-cup of milk
• 10 Large Onions
• Soda crackers
• 1/2-lb cheese
• Salt
• Pepper

Preparation

• Preheat oven to 350 Degrees Fahrenheit
• Peal and slice the onions
• Cover the onion slices with water and parboil slow for 10-minutes
• Drain onions
• Grate cheese

White Sauce

• Melt butter in a heavy saucepan
• Add flour and season to taste
• Stir until well mixed and bubbly. (Careful not to scorch)
• Remove from heat, then add the cold milk. (stirring constantly)
• Return sauce to heat and bring to a boil. (Stirring constantly [A double boiler is recommended])
• When the mixture comes to a boil, reduce the heat and continue to cook for 7 minutes until there is no taste of raw starch.

Directions

• Arrange alternate layers of onions and crackers in a casserole dish.
• Start with onions and end with crackers on top. Season each onion layer to taste.
• Just cover the mixture in the casserole dish with the white sauce
• Cover with grated cheese
• Cook in the oven at 350 Degrees Fahrenheit for 20 minutes or until tender. Then turn on the broiler and brown the cheese.

Porkies

Created by Lois Grace Steenerson Hogan

Nicknamed Porcupines because the rice sticks out like quills. Sauce is wonderful over whipped potatoes. Kids just love the name.

Ingredients

• 1-lb of lean ground beef
• 1-cup of uncooked rice
• 1 small onion
• 1/2-teaspoon of salt
• 1 pinch of pepper
• 3 cans of tomato soup
• water

Preparation

• Preheat oven to 375 to 400 Degrees Fahrenheit
• Peel and finely slice then chop onion
• Wash rice
• Butter a casserole dish
• Mix the canned soup with water according to soup directions.

Directions

• Mix all ingredients except the soup in a bowl
• Role into balls about 1" across and place into casserole dish (Don’t press too hard or they wont cook to the center)
• Cover meat with soup
• Place in the oven with the casserole dish’s lid on.
• Cook at 350 Degrees Fahrenheit for 1 hour.
• Keep adding leftover liquid and then water as it evaporates.
• Turn top meatballs during cooking to keep them moist.

Pickled Eggs and Beets

Created by Lois Grace Steenerson Hogan

Beets are mild in flavour. Eggs taste great alone or with beer.

Ingredients

• 2 – 16-ounce cans of small whole beets
• 2-cups of white vinegar (Use regular strength vinegar)
• 3/4-cup of white sugar
• 2-tablespoons of pickling spice (If unavailable at store use this)

• 1-1/2 teaspoons of salt
• 12 hard boiled eggs

Preparation

Hard Boiled Eggs

• Cover eggs in a saucepan with cold water and cover with the lid.
• Bring the water to a boil.
• Reduce heat to simmer below the boiling point for only 15 minutes
• Remove eggs and immediately plunge them into cold water to prevent the black line from forming around the yolk.
• Peel and wash eggs.
• Drain liquid from beets reserving 1-1/4 cups of liquid.

Directions

• In a 3 quart saucepan, over a medium heat, warm up the beet liquid, vinegar, sugar, pickling spice, and salt to the boiling point.
• Reduce the heat to low and cover.
• Let it simmer for 10 minutes.
• In a 2-quart jar place the eggs and beets in alternating layers.
• After the liquid has finished simmering, fill the jar with it.
• Seal and let it marinate in the fridge for at least 12 hours. (1 week is best)

Whipped Potatoes

Created by Kevin Patrick Hogan

Serves 4 adults

Ingredients

• 10 medium potatoes (Red Quebec potatoes are best tasting. Then Prince Edward Island potatoes.)
• 1/2-teaspoon of salt
• Shake of pepper
• 1/4-lb of butter
• 1/2-cup of homogenized milk (1/2 & 1/2 cream is best)

Preparation

• Peel potatoes.
• Rinse them off
• Inspect potatoes for any dark spots, eyes, or peel that you may have missed and remove them. Then back to step 2. (Potato eyes are poisonous) [You want the finished food to be perfectly white with no dark flecks mixed into it.]
• Cut the potatoes into approximately 1-inch square pieces. (Increasing the surface area of the potatoes makes them cook quicker) [This will allow the potatoes to cook in about 20 minutes so that we can time their finish with the meal presentation. We want to serve the potatoes while they are still hot.]
• Place the butter into the bottom of the electric mixer bowl you plan to use.

Directions

• Boil the potatoes in a pot of water. The pot should be big enough to let the potatoes roll around while boiling.
• Season the water with salt to taste. (Approximately 1/2-teaspoon of salt) [Salting water is a mater of experience. I have found that you add the salt based on how much water there is not how much food you are cooking. If you use the same amount of salt with to different size pots and fill both to the top with water, the batch of potatoes from the smaller pot will taste saltier than the other.]
• When a fork slides through the potato chunks easily without them splitting into 2 pieces, then they have cooked. If they split into 2 pieces you are over-cooking them. [Start checking after about 15 minutes]
• Drain the water off of the potatoes and pour them into the electric mixer bowl you have prepared.
• Cover the bowl and let the heat from the potatoes melt the butter. [About 2 minutes.]
• Whip the potatoes with the mixer and add just enough milk to get the mixture sticky and stiff enough that when a fork is dragged though it, little flutes will form and stay standing erect behind the fork as the bowl spins. [If you add too much milk, the potatoes will want to puddle and nothing can remove the milk. So you will have to try again next time.]
• Place on plates and sprinkle with a little pepper and a dab of butter.

Alternate

• Make a volcano. If you have gravy, use the gravy ladle to make a hole in the middle of the pile of potatoes and then fill it with gravy.

Broccoli Casserole

Submitted by Kevin Patrick Hogan

Serves 4 adults. Sauce makes a tasty gravy for whipped potatoes.

Ingredients

• 1 bunch of broccoli
• 1 can of cream of mushroom soup (without water or milk)
• An equal amount of cheese whiz

Directions

Sauce

• Mix soup and cheese together a little (It wont mix well at this point)
• Microwave for about 2 minutes, then stir.
• Microwave till hot (you know your own microwave strength so use your own discretion)

• Cook broccoli until tender and place in serving bowl
• Pour sauce over broccoli and serve

Alternate

• Cook broccoli until 1/2 cooked and place in casserole dish
• Dice 1/2 of an onion and mix with the sauce.
• Pour sauce over broccoli and add bread crumbs over top
• Bake in the oven at 400 degrees Fahrenheit until crumbs are brown

Pie Crusts

Submitted by Kevin Patrick Hogan

From an old Mennonite recipe book. Pie crusts become light and fluffy with more flavour.

Makes 2 pie crusts with covers

Ingredients

• 2-cups of flour
• 1-1/2 cups of shortening
• 1/2-cup sour cream.
• 1-teaspoon baking soda.

Directions

• Stir baking soda into sour cream.
• Used instead of the water required to make pie crust.
• Mix ingredients together with chilled instruments in a chilled bowl. [Heat from your hands will melt the shortening and give poor results. Try not to touch it at all. Use ice cubes to cool down the table or counter that you will roll the crusts out on. Remove them and dry the area just before use. Also, refrigerate your rolling pin. A marble rolling pin is best because once cooled, it takes a long time to warm up again.]
• Roll out your 2 pie crusts and 2 slightly smaller covers. [A trick to lifting the pie doe from the surface is to roll it up on the roller and then lift both while you slide the pie tin underneath. Then unroll the doe.]

Kevin's Oatmeal Cookies

Created by Kevin Patrick Hogan

Makes 2 dozen 4 inch diameter cookies

Ingredients

• 2 large eggs
• 1-1/4 cups of shortening (or Lard) [Fat makes cookies supple.]
• 1/4 cup of butter [Butter makes cookies brittle.]
• 1-1/2 cups of brown vanilla sugar [Buy a vanilla bean from a health food store and store it in the container with your brown sugar. After a week the sugar will have a vanilla flavour.]
• 1-2/3 cups of flour
• 2-teaspoons of baking powder
• 1-teaspoon of baking soda
• 1/2-teaspoon of salt
• 2-cups of oatmeal

Preparation

• Preheat oven to 375 Degrees Fahrenheit

Directions

• Mix together the dry ingredients in a bowl (flour, baking powder, baking soda, salt, oatmeal)
• Mix together the wet ingredients in the electric mixer bowl you plan to use. [You want the sugar to disolve in the fat. Also, don't add the dry ingredients until the oven is heated. The moisture in the wet ingredients activate the ingredients in the dry mix that make the cookies rise. You want to maximize the amount of rise you get so you want the rising to start as close to the oven time as is possible.]
• Use a tablespoon to place a heaping tablespoon of batter on the cookie tray. Remember to keep these lumps about 6 inches apart.
• Cook at 375 Degrees Fahrenheit for 10 to 12 minutes. [A trick I use is to place a cooking tray of some kind under my cookie tray. I fill this lower tray with water. This increases the cooking time but prevents the cookies from burning.]