Posted on Nov 17, 2014
November Members’ Perspective: Legendary Family Recipes

Every family has that legendary recipe that is passed down from generation to generation. Some openly share the magic of the dishes but others keep the ingredients hidden away. CFBC members have shared some of their family recipes with us. For those that didn’t disclose the recipe, let’s hope we get invited over for dinner!

Vickie Reilly / Reilly International

Thanksgiving Stuffing! I’ve been teaching my children who will be the 4th Generation to make our stuffing, how to do it…. Pepperidge Farm Thin sliced White Bread (No Gluten Free at our house on Thanksgiving), hand broken into pieces with care. The elder always inspects the pieces to make sure they are small enough. Chopped celery, chopped onions (neither should be too fine or too large). Jimmy Deans Sausage cooked and broken into pieces! Season to taste with Salt, Pepper & Poultry Seasoning. Stuff the bird, and cook a lot in a separate casserole dish – adding turkey stock (preferably homemade) to moisten slightly. Once the bird is cooked, mix the two stuffing’s together so the awesome flavor of the cooked in the bird mixes with the stuffing cooked in the casserole.

Jim Armbruster / ATMI Precast

Baby Back Ribs. Marinate with oil and lemon juice. Season with a dry rub and lots of oregano. Overnight if you can, but a minimum of 2 hours. On an extremely hot grill, preferably infra-red elements, grill the ribs 6-8 minutes on a side. Nice and charred on the outside, but just slightly pink on the inside. Let them rest for 10 minutes then cut them into individual ribs and start eating. “No stinkin sauce!”

Alan Jania / Diamond Envelope Corporation

Homemade Italian sugo. Chop yellow onion and green pepper into small particles and fry them up in olive oil.  Into a cooking pot 4 cans of Contadina Tomato Paste and 2 cans of Contadina Puree.  Begin to cook with medium flame to brew comes to a boil and then let simmer until the sugo thickens – about a 4-5 hour process.

Kerra O'Donnell / Progressive Industries

Corn dip for an appetizer: cream cheese, butter, corn, jalapenos, salt, pepper, and cumin. Serve with Frito scoops.

Neil Houtsma / Nuance Solutions

Veal and Porcini mushroom sauce on pasta.

Bob Stahurski / Nyco Products

Oven Baked Apple Pancakes. 2 Granny Smith Apples, 2 tsp of cinnamon, ½ cup of sugar, ½ cup brown sugar, ¾ cup of flour, 1 tsp baking powder, 1/8 tsp salt, ¾ cup buttermilk, 3 eggs, 2 tablespoons oil, 5 tablespoons butter. Peel apples and cut thin slices. Mix cinnamon and sugars with apples. Melt butter in 12” skillet – add apple-sugar mix. Cook over medium heat until sugars melt of 5 minutes. Mix flour, powder, and salt. Stir in buttermilk, eggs and oil until blended. Preheat oven to 375°F. Pour egg batter evenly over apples. Bake 25-35 minutes until edges are golden brown and apples are tender. The kids come back home and bring their friends over for it.

Judy Hogel / Chicago Family Business Council

Bread Pudding is one of our family favorites for the Holiday’s and yep you bet, leave your diet at home because this is packed with calories.

Bread Pudding with Rum Sauce

8 large eggs, 3 ½ cups whole milk, 2 cups sugar, 1 ½ cup whipping cream, 1 teaspoon vanilla, 1 (1 pound) loaf of cinnamon swirl bread cut into 1” cubes, 1 cup of golden raisins.

Wisk eggs, sugar, milk, whipping cream and vanilla mix to blend. Stir in bread and raisins. Pour mixture into greased 9 x 13 glass baking pan, cover and refrigerate for a minimum of two hours (can be done overnight). Bake at 350 for 1 hour 15 minutes.

Spiced Rum Sauce: 1 cup packed brown sugar, ½ cup unsalted butter, ½ cup whipping cream, 2 tablespoons spiced rum, ¾ teaspoon ground cinnamon.

Mix the sauce when you take the pudding out of the oven to set. Melt butter in a sauce pan, add brown sugar mix until smooth. Add whipping cream, rum and cinnamon, bring to simmer until sauce thickens and is reduced to 1 ½ cups (about 5 minutes).

Serve warm with sauce, great with ice cream!

Don Wallin / Joule Technologies

Tamarindo Margarita Recipe: 1 tbl Course salt ½ tsp chili powder ½ tsp tamarind pulp 1 tsp sugar 2oz tequila 1oz Grand Marnier ½ oz lime juice ½ oz orange juice 1 full tamarindo fruit 1 lime wheel Mix all ingredients and blend also strain out pulp Add tequila and triple sec Add chili powder to rim Fill cup with ice and serve

Anton Gfesser / Trendler Inc.

Chicken Paprikash & Veal Goulash

Deanna Salo / Cray Kaiser Ltd.

Cheesy potatoes – a literal heart stopping dish that’s a favorite side dish for anything.

Joseph Krusinski III / Krusinski Construction Company

I am not at liberty to divulge any family secrets, though I will share a VERY simple desert recipe that I learned for camp outs with kids. Peach Cobbler (I think this would work with other canned fruits if not a fan of peaches i.e. apples for apple pie) In a dutch oven, empty the contents of two cans of peaches, on top of that dump a packet of white cake mix (just the powder mix – nothing else) generously cover that with a layer of brown sugar and place on top one stick of butter. If you’re camping, throw it right in the fire and try to cover it with the hot coals. If you are at home, set the oven for 350 or 400 degrees and cook until it is bubbling and the edges are a little brown. (45 minutes ish).

Mary Deibert / KIARA

Potato Pancakes passed down 3 generations

Mike Moran / American Chartered Bank

Corn beef and cabbage

Michael Nitti / Isola Imports

Italian Aunts Zucchini Frittata. It is made with zucchini flowers that my uncle grows and it will make a dead man come alive again.

Sean Hoffman / Nuance Solutions

I make a mean chili….

Rudy Valenta / Valtech LLC

Tonkatsu and Curry – My mom’s homemade breaded deep fried pork cutlet and Japanese curry. A very hearty meal that warms you up. The curry is a rich brown with big cuts of carrots, potato and more pork.

Joseph R. Krusinski / Krusinski Construction Company

My spaghetti sauce – secret recipe.

Chris Prestegaard / American Chartered Bank

Mom’s Augratin potatoes – simple really, but very good. Potatoes thinly sliced cooked in heavy whipping cream, some salt & pepper, covered with cheddar cheese.

Brian Bernard / SPEC Engineering

Super Bowl Chili

AJ Jania / Diamond Envelope Corporation

Lou Malnati’s take out deep dish pizza

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