the

Martin Family Heirloom

cook

book

THE MARTIN FAMILY HEIRLOOM COOKBOOK

FROM THE KITCHENS OF: SFC. LAWRENCE W. MARTIN KATHARINA MARTIN-CALDWELL & FAMILY

©

January 2016

Written by: George Robert Martin III

The Martin Family Heirloom Cookbook

Dear Reader:

Thank You Kindly & Graciously for your purchase of the Martin

Family Heirloom Cookbook! It holds many Incredible Recipes from

our Family to Yours! Some were closely guarded Secrets unknown to

the World & hidden until now. They are sure to become favored

Classics at your next Formal Dinner Party or Family Engagement. We, the surviving children, cherished these recipes growing up. I

was fortunate enough to become the keeper of these: the Holy

Grail of Recipes, so to speak. My Father Lawrence Wesley Martin

passed away leaving a Void in our Family. Our Mother Katharina

Martin-Caldwell, passed away a handful of years later, so I decided

with my other family members; it was time to sit down & finally put

our best recipes together into one volume. May you come to Love

and Enjoy them as you do your own Family recipes! Please try them

All! We Wish you a Hearty, “Bon Appetite”!

4 Vegetarian Fare

22 Meat Dishes

54 Cakes & Cookies

74 Desserts

96 Breads

104 Beverages

114 Dressings & Sauces 128 Relishes

Vegetarian Fare

Cucumber Salad

from Katharina Martin-Caldwell

prep time serves

15 Mins. 4-6

things you need

4 Each

Large Cucumbers

3 Tsp.

Salt

1 Piece

Garlic Clove Finely Minced 1/8 Tsp.

Pepper

1/2 Pt. or 1 Oz.

Sour Cream

1

Small Handful Parsley Diced

Sprinkle

Paprika for Garnish

1 Either peel or not and then thinly slice Cucumbers into Medallions approximately 1-3 millimeters thick.

2 Place Cucumber slices in Large Bowl, sprinkle with salt lightly coating the slices, allow them to sit covered in refrigerator until they cry or tear. The cucumbers will be slightly Burpless with this releasing some of their liquids. Rinse and replace in bowl slightly moist with rinse water.

3 Add: The rest of the ingredients which will make it’s own dressing which is a slurry or the Sour Cream and water.

4 Add: The Minced Garlic Pepper, a dash of salt to taste. Finally add garnish sprinkles of Paprika which will float on the salad dressing. Serve Chilled.

helpful notes

Guacamole

from Katharina Martin-Caldwell

prep time serves 15 Minutes 4-6

things you need

4 Each

Ripe Avocadoes

3 Tbsp.

Taco Sauce

1/4 Tsp.

Garlic Powder (or Fresh Minced Garlic)

1/4 Tsp

Salt

1/8 Tsp.

Black Pepper

1/2 Tsp

Oregano (Suggested fresh & Minced)

1 Mash All Ingredients Together in a Medium Sized Bowl. Serve with Fresh Chips and Salsa! Enjoy!

helpful notes

Vegetable Dip

from Katharina Martin-Caldwell

prep time serves

10 Minutes 4-6

things you need

2 Cups

Salad Dressing/Mayo 2 Cups

Sour Cream

2 Tbsp.

Onion Flakes

2 Tbsp.

Parsley Flakes

2 Tbsp.

Dill Weed

2 Tbsp.

Beau Monde Seasoning 1 Mix Well all ingredients. Serve with Potato Chips or Baked Potatoes.

helpful notes

Rice Pilaf

from Lawrence Wesley Martin

prep time 35-40

Minutes

cook time 20 Minutes

serves 4-6

things you need

2 Tbsp.

Olive Oil

1/ Cup

Minced Onion

1 Each Clove

Garlic

2 Cups

Vegetable Broth

1 Cup

Uncooked Large Grain Rice

1 Each

Bay Leaf

1/2 Tsp.

Dried Thyme ore Savory

1 Cup

Diced Tomatoes

1 Cup

Fresh Green Beans (Bias Cut), blanched, or Frozen Beans, Thawed

1 In a Medium (or Large for Double Servings) Saucepan heat oil.

2 Add Onion and Garlic, Sauté for 4-5 Minutes, stirring occasionally.

3 Add Broth, Rice Bay Leaf and Seasonings, cover and simmer 20 Minutes. Low Temperature.

4 Carefully Remove Bay Leaf with Fork or Thongs. Then stir in Tomatoes & Beans.

helpful notes

Fruit Salad

from Lawrence Wesley Martin

prep time cook time 20

Minutes

serves 4-6

things you need

1/2 Pt.

Sweet Cream

1 Each

Large Fresh Cantaloupe

1 Qt.

Strawberries (Frozen Thawed if out of Season)

4 Each

Oranges

1 Each

Large Grapefruit or 2 Small (Avoid if Allergy due to medications!)

1 Each

Honeydew Melon 1 Each

Lemon

1Each

Green Pepper

1/2 Shot

Brandy

1 Section Grapefruit & Oranges, Spoon with Melon Baller Cantaloupe and Honeydew into balls, use Strawberries halved & Quartered.

2 Dressing: Beat Sweet Cream until foamy adding juice from 1 Orange (Juiced and Seeded).

3 Dice portion of seeded Green Pepper into tiny squares & Add to dressing with drops of Brandy. Pour Dressing Over Fruits chill in Refrigerator prior to serving.

helpful notes

Butter Lettuce

from Katharina Martin– Caldwell

prep time cook time serves

20-25 4

Minutes

things you need

3/4 Cup

Milk

2 Each

Cloves Garlic (Chopped or Pressed)

1/2 Tsp. Each

Salt & Pepper to Taste 1 Tbsp.

Oil

1 Tbsp.

Vinegar

1 Tsp.

Sugar

1 Each Sprig

Parsley (Optional)

1 Wash & Tear up Lettuce Mix Dressing and Toss Lettuce in Dressing and Let Stand 15 Minutes in Refrigerator. Serve Chilled Tossing before serving.

helpful notes

Squash & Onions Skillet

from Lawrence Wesley Martin

prep time 40 Minutes

cook time serves 20-30 4-6 Minutes

things you need 2 Lbs.

Summer Squash 3 Each

Medium Onions 3 Tbsp.

Butter or Margarine 1/2 Tsp Salt

1/4 Tsp. Pepper

1 Wash squash and Dice, Dice Onions.

2 Combine all ingredients in Large Skillet Cover and Cook 20-30 Minutes and a low to medium low Temperature and stirring occasionally. Serve with Hot Rice or Mashed Potatoes as sides to Main Course.

helpful notes

Holiday Loaf

from Lawrence Wesley Martin

prep time cook time 2 Hours 1-1/2 Hours

serves 4

things you need 1/4 Cup

Margarine 1/2 Stick

1 Medium

Onion, Chopped

1 Pkg.

G Washington Broth 1 Tsp.

Chicken-Style Seasoning 1/2 Cup

Chopped Nuts

3 Each

Eggs

1/4 Cup

Milk

1 Pt.

Cottage Cheese

2-1/2 Cups

Kellogg's Special K Cereal TM ©

1-13 Oz.

Soy Meat TM ©, Chicken Style, Diced

1 Sauté the Onion in Margarine Add Seasonings and Broth.

2 2 1/2 Hours at 350°.

helpful notes

Meat Dishes

Tuna Loaf

from Lawrence Wesley Martin

prep time cook time 1 Hour 30-40 Minutes

serves 6

things you need

1 Each

Large Can Tuna (Or Solid White Albacore)

2-1/2 Cups

Soft Bread Crumbs

1/2 Cup

Milk

1/4 Cup

Minced Pimento

3 Tbsp.

Parsley (Minced)

1 Tsp.

Salt

1/8 Tsp.

Pepper

1 Each

Can Cream of Mushroom (Or Cream of Your Choice of Vegetable)

2 Each

Eggs Beaten

1 Force Tuna through food Processor, Using Small Blade.

2 Combine with Soup. Soak Crumbs in Milk, and Add Tuna Mixture, Pimentos, Parsley, Seasonings and Eggs Mix Thoroughly. 3

Form a Loaf, Placing in Greased Loaf Pan and Bake in Moderate Oven 350° F 30-40 Minutes.

Suggestion: Serve with/ Cream Peas. To Vary: Baked in Greased Muffin Tin, Unmold and Serve. Add 1/4 Teaspoon each of Basil & Summer Savory.

helpful notes

Hamburgers

from George Robert Martin III

prep time 30 Minutes

cook time 5-10

Minutes Per Batch

things you need

1-2 Lbs.

Ground Beef with 20-30% Fat (Or Lean)

1-2 Each

Cloves Garlic (Diced)

1/2 Cups

Bread Crumbs (Fresh)

1/4 Cup (Optional)

Black Olives Sliced in medallions or Chopped

1 Each

Small Bunch Parsley (Minced)

serves 4-6

1/2 Tsp.

Chili Powder 1 Each

Egg

4-8 Each

Mushrooms Button (Cleaned Carefully and Rinsed to remove dirt)

1 Each

Diced Red Onion

1/8 Tsp. Pepper

1/8 Tsp.

Worcestershire Sauce

1-3 Tbsp. Ranch (Optional) 1 Pkg. of 8 Buns (Or Pretzel Buns)

1 Prepare Hamburger Mixing all Ingredients. Form into Patties & Cook in Favorite Hamburger Pan or Griddle; or Indoor Grill or even on Bar-B-Cue Grill and cook to desired Doneness, serve with Buns, and Sides and Condiments. These will be Really Juicy due to Fat Content. Could Be Stuffed with Cheese as well.

Suggested: Serve with Wedge Fries Beer Battered Fries, or Tater Tots; your Favorite Beer and Invite a Few Friends for the Game! What’s the Score?

helpful notes

Egg Rolls

from Lawrence Wesley Martin

prep time 35-45

Minutes

things you need 1 Tsp.

Oil

1 Each

Medium Onion Diced.

1 Each

Clove Garlic Sliced

1/2 Cup

Pork Chopped or Cut into Extremely Small Pieces

1/2 Cup

Small Shrimp (Shelled and Deveined)

cook time

8-10 Minutes per Batch

2 Tbsp.

Soy Sauce (Or Teriyaki)

1 Pinch Each

Salt & Pepper to Taste

serves 4-6

1 Cup

Bean Sprouts

1/2 Cup

Sliced Cabbage (Regular or Chinese - Bok Choy)

1/2 Cup

Bamboo Shoots Julienned

1 Each

Large Package Egg Roll Wrappers

1 In hot Oil in Frying Pan Fry: Onion, Garlic Frying for 2 Minutes.

2 Pour In: Pork and Fry with Onion and Garlic cook for 15 Minutes or Until Pork is done. Then Let Cool.

3 Use Egg Roll Wrappers to seal the ingredients together. Wrapping like small Burritos. Seal the opening with Beaten Egg which will seal the wrapper for Frying.

4 Add a Few Cups of Oil to Pan (good Temperature tolerant Oil to Deep Fryer; and Fry to Golden Brown, Serve with Soy Sauce Wasabi mixture (EXTREMELY HOT). Or Serve with Soy Sauce and Hot Mustard (EXTREMELY HOT). Or Soy Sauce or Teriyaki.

helpful notes

Taco Salad

from Katharina Martin-Caldwell

prep time 15-20

Minutes

things you need 1 Lb.

Hamburger

1 Cup

Onion Diced. 1 Each

Can Small Kidney Beans (Red) 8 Oz.

Taco Sauce (Mild to Hot)

1-2 Each

Large Bags (Nacho Flavored Tortilla Chips)

1 Each

Head of Lettuce (Iceberg or your choice Iceberg wilts less)

1 Cup

Shredded Cheddar Cheese (Or Mixed Cheeses 3-5 Blend)

cook time 8-10 Minutes

serves 4-6

2 Each

Fresh Large Tomatoes (Diced) 1-2 Tsp.

Taco Seasoning

1-2 Dashes

Favorite Hot Sauce (The Higher the Scoville The better!)

1 Cook and Brown Hamburger and drain excess fat.

2 Add Onions, Simmer 5 Minutes until Onions Glassy.

3 Add Red Beans, Taco Sauce, Seasonings. Let Simmer 2 Minutes. Remove from heat and let Cool.

4 Prepare Lettuce Washing rinsing and breaking down into Bite Sized Portions.

5

Dice Tomatoes.

Finally: Assemble the Taco Salad into Large bowl Add a Layer of Nachos, Meat and Beans, Lettuce Tomatoes, and Toss in a Little Shredded Cheese. Finally Serve Hot!

Suggeson: Add a Dollop of Sour Cream, for a True De-Constructed Taco. Add a Dash of your best Hot Sauce and Enjoy at your next Card Night! Blackjack!

helpful notes

Sauerbraten

from Katharina Martin-Caldwell

prep time cook time 35-45 2-1/2 Hours Minutes

serves 6-8

things you need 5-1/2 Lbs.

Pot Roast of Beef

1/2 Each

Bottle of Red Wine

1 Pt.

Wine Vinegar

2-3 Each

Bay Leaves

15 Each

Black Peppercorns

1 Tsp. Each

Sugar, Flour, Salt, Pepper

1 Each

Large Carrot (Sliced into Medallions)

1 Each

Medium Can Sour Cream 2 Each

Large Onions

3/4 Cup

Canned Roasted Tomatoes

2 Tsp.

Butter

7 Each

Cloves Garlic

1 Place the Pot Roast in a Large Porcelain Earthenware container. Slice 1 Onion. Pour in the Red Wine, 1 Pint Water, & the Vinegar, and sliced Onion, Bay leaves, Peppercorns, Garlic, and Let sit in Refrigerator 2-3 Days; turning the meat twice a Day during the marinating process.

2 Remove the Meat and dry. Strain then save the marinate for later. Rubbing the meat down with flour, Salt, and Pepper. Heat the Butter in Large heavy Saucepan or a Dutch Oven. Brown the Meat on all its’ sides, carefully. Slice the last of the Onion, Tomatoes, Carrot, and the Reserved Marinade, and 2 Cups of Water.

3 Simmer with lid for 2-12 Hours or until the meat is tender, Turn the meats once or twice during the cooking process. Remove from pan and keep warm.

4 Sauce: Make a Gravy with the remaining Pot Juices from the broth. In a Large pan add a little Oil or Butter and fry until lightly brown a few small Tablespoons of Flour once clumpy and browned add slowly while whisking Vigorously the Gravy. Add Sour Cream (Optional). Whip until no lumps, adjust heat accordingly so gravy doesn’t dry out. Turn temperature to low or off.

Suggestions: Serve with Spaetzle or Noodles like Elbow Macaroni.

helpful notes

Shanghai Special

from Lawrence Wesley Martin

prep time cook time serves

1 hour 30-45 min 6

things you need

1/2 lb. 1/8 Tsp.

Beef, Veal or Pork Diced (Crab Pepper

or Shrimp)2 Tbsp.

2 Tbsp. Soy or Worchester Sauce Fat or Shortening

3 Cups

Chopped Celery

1Cup

Minced Onions

2 Cups

Coarsely Chopped Salted Peanuts

1/2 Cup

Water

1 Brown Meat in Hot fat in skillet.

2 Add Celery, Onions, Peanuts, Water, Pepper and Soy Sauce or Worcestershire Sauce.

3 Cover Tightly and Simmer 30-45 minutes. Add Salt if Necessary.

4 Serve with Hot Cooked Rice. helpful notes

Chili Con Carne

from Lawrence Wesley Martin

prep time cook time 1 hour 30-45 min

serves 6-8

things you need

2 Lbs.

Ground Beef (Can be Lean) 2 Each

Cans Large Size Tomato Sauce

1 Each

Can Medium Size-Tomatoes (Fire Roasted Preferred)

6 Each

Roma Tomatoes (Finely Diced)

4 Each

Cans Kidney Beans Rinsed in cold water and Colander.

1 Each

Green Bell Pepper

2 Each

Onions (Finely Diced)

2 Tsp

Red Pepper

4 Tbsp.

Chili Powder

1 Tsp. Salt

1/4 Tsp.

Black Pepper

1 Each (Optional)

Diced Habanero Pepper (***CAUTION***: Handle with CARE Wash Hands right after handling. HOT! DO NOT RUB EYES!!!)

1 Brown Meat in Hot Skillet, or Pan. Drain off excess fat (if not

Lean). Remove to Large Stew Pot. Set aside.

2 Chop Then Sauté Onions Green Pepper, Until Glassy Add to Stew Pot.

3 Add All other Ingredients Diced and Chopped to Stew Pot.

4 Heat to a Boil, reduce to Low, Simmer Stirring Occasionally and cook for 30-45 Minutes. Longer if in a Crock Pot! Adding a little water if Crock Pot if liquid levels lower.

Suggestion: Serve with Hot Rice or over Egg Noodles, Elbow Macaroni or even Spaghetti, or Angel Hair.

helpful notes

Java Island Jerky

from George Robert Martin III

prep time cook time 1 Hour 12 Hours

serves 6-8

things you need

2-? Lbs. (Depends on Dehydrator Size) USDA Choice Top Round Select Beef Cut into Strips (or Other Meat like Venison, Fish– Salmon Suggested)

6 Shots

Rum (Dark Suggested)

6 Each

Cloves Garlic 1-1/2 Tsp

Red Pepper 1 Each

Onions Sliced or Chopped 1-1/2 Tsp

Ground Black Pepper

6-8 Each 1/2-1 Cup Each

Coconut Juice, Pineapple Juice, Guava Juice, Mango Juice, & Papaya Juice.

Jalapeño, Serrano Peppers (Juiced in Juicer Seeded CAREFUL HOT!)

1 Cup

Brewed STRONG Espresso 1-2 Each

Habanero Pepper (Juiced & Seeded EXTREME CAUTION! HOT WASH HANDS AFTER HANDLING!)

***DO NOT RUB EYES AFTER HANDLING!***

1/4 Cup

Brown Sugar

1/2 Bottle

Merlot Wine

1 Carefully Cut the Meat into thin strips, remove any Fat or Sinew. Placing the Meat into Vacuum Sealable Container. Add: Start Adding All other ingredients carefully as there will be expansion only cover the meat and not let the container be more than 3/4 full from the Top of container. CAREFULLY Juice the Peppers, in a Juicer AVOID BREATHING FUMES (this is ***PEPPER-SPRAY***), place into Container & cover with top to avoid burning of the eyes. Meat slices should be fully Submerged. Seal the container with Vacuum sealer. Place into Refrigerator for 24 hours! Shaking the container every few hours to help Marinade the Meat. VARIATION ROLL the Meat Slices before dehydrating in Cracked Black Pepper to coat press deeply in pepper to help it stick.

2 Prepare Dehydrator and trays.

3 Follow instructions for Dehydration. Beef, Venison or Fish, make sure to dehydrate until there is a glossy coating on the meats and they are done. Typically 8-24 hours depending on your Dehydrator size and capacity.

4 Handle the cooled Jerky with Caution, the coating could BURN YOUR EYES if you rub them! Wash hands several times after handling or eating!

Suggestion: If placed in Vacuum Sealable Bags then they last REFRIGERATED 2-3 Weeks. Otherwise EAT IMEDIATELY if OPENED! Enjoy!

helpful notes

Cidered Eggs

from Lawrence Wesley Martin

prep time 35-40

Minutes

things you need 3/4 Cup

Sweet Apple Cider or Apple Juice 1/4 Cup

Distilled White Vinegar

3 Slices

Onion

3/4 Tsp.

Salt

6 Each

Eggs (Hard Boiled)

1/2 Each

Clove Garlic

1/2 Tsp.

Whole Pickling Spice

cook time serves 20 Minutes 1-2

1 Combine all Ingredients EXCEPT for Eggs. In Large Saucepan; Bring to Boil. Reduce heat to Low Simmering for 5 Minutes.

2 Pour cooled liquid over Eggs in Sealable Jar or Container. Refrigerate several hours overnight, turning occasionally with Tablespoon gently as to not bruise eggs. To help evenly pickle the Eggs.

3 To Serve: Remove Eggs from Liquid Drain Cut in half Lengthwise. Enjoy!

helpful notes

Holiday Turkey

from George Robert Martin III

prep time cook time

1 Hour 2-4 Hours Depends on Size of Bird

serves

4-8 Varies with size of Bird and Sides

things you need

1 Each

Large Turkey 8-24 Lbs. (Free Range if Available)

1 Each

Can Poultry Broth

1 Each

1/2 Cup Melted Butter Unsalted 1 Each

1/2 Stick of Butter to Coat Bird Skin 1-2 Each

Boxes of Cornbread Stuffing

1 Each

Turkey Sized Oven Bag

2 Each

Popup Timers

1 Each

Flavor Injector

1 Prepare the Bird of your choice, REMOVE Giblets, Neck Bone, Etc. from the Cavities in the Bird, (Usually placed in bags from Butcher) Save for Giblet Gravity Recipe.

2 Prepare Turkey Bag (usually needs a Tablespoon of Flour Shaken Inside to Coat as not to tear or burst).

3 Prepare the Bird By placing in the Oven Pan, and Melting Butter and Mixing Butter in Bowl with Poultry Broth stir well. Then Using Flavor Injector Inject The Bird In the Underside of the Breast as to not ruin presentation of the Top of the Bird. Inject the Drumsticks and Entire Bird until It Swells from the Liquid nicely. INSERT the 2 Popup Timers in the Thickest Part of the Turkey Breast BOTH SIDES this is a Fail-Safe in case one Fails to Pop! These Popup a colored Indicator when the Bird is Completely Done Cooking. Stuff Bird with Prepared Stuffing (Optional). Then Rub Bird with 1/2 Stick of Butter. If you plan on Using with the Oven Bag you need no Pan Lid so a Typical Aluminum Disposable Roasting Pan can be Used. Place Bird Carefully into the Turkey Oven Bag, then back into Roasting Pan after rinsing out Pan. Slice with sharp knife 1” Slits into the Roasting Bag to help Vent 4-6 Slits at the Top of Bag so Steam Escapes.

4 Follow the Instructions for the Size and Weight of your Bird, for the Oven Bag that you are Using. It Self Bastes this way taking out all the guess work.

5 Prepare the Stuffing as a Side Dish if You didn’t Stuff the Bird. Prepare Giblets by chopping & by frying until Brown and making a Turkey Gravy or Brown Gravy and Adding fried Giblets. Once Done Let it cool to your desired temperature. Serve with Sides.

helpful notes

Pizza/Sauce/Dough

from Lawrence Wesley Martin

prep time 30-45

Minutes

cook time 10 Minutes per Pizza

serves 6-8

things you need Sauce Recipe: 4 Each 8 Oz. Cans Tomato Sauce 1 Each 6 Oz. Can Tomato Paste

2 Tsp.

Basil Leaves

1 Tsp.

Oregano Leaves Dough Recipe: 1 Pkg.

Active Dry Yeast

1 Cup

Warm Water

1/2 Tsp.

Salt

2 Tsp.

Olive Oil

1 clove

Un-sifted All Purpose Flour.

Meat Toppings

(Sausage or Salami, Peperoni, chopped vegetables Olives, Mushrooms, Red Onions, Bell Peppers for Supreme)

3/4 Lb.

Shredded Mozzarella Cheese

1 Dissolve Yeast in 110° F Water; stir in Salt and 2 Tsp. Olive Oil.

2 Gradually mix in 3 Cups of Flour to form soft dough. Turn dough onto a board coated with about 1/2 Cup Flour and knead until smooth & Elastic, about 5 Minutes.

3 Place in a greased bowl, turn dough over to grease top. Cover and let rise in a warm place covered loosely with CLEAN Dish Towel. It will double in size, about 1 hour. Punch down dough and knead on a lightly Floured board to shape and roll out each piece on a floured board to shape into small balls. Divide dough in half and roll out each piece on a floured board until 3/4 inch thick. Gently pull each portion and place on large Pizza Pan. Coat with Sauce –Meat-Cheese-Toppings.

4 Bake in 500 Degree oven about 6-10 Minutes checking for doneness on the bottom of Pizza making sure it’s Golden Brown. Serve Hot!

helpful notes

Meatloaf

from Lawrence Wesley Martin

prep time 1 Hour 15 Minutes

cook time 60 Minutes

serves 4

things you need

1Lb.

Ground Meat Dash of Salt & Pepper to taste.

1 Each

Egg

1 Each

Onion Diced

1 Each

Green Pepper Diced

1/2 Cup

Milk

1 Piece

Slice Bread End

1 Piece

Greased Loaf Pan

1/2 Cup

Ketchup & Barbecue Sauce Mixed

1/4 Cup

Water added to bottom of Pan after 1st 30 minutes and covering with Sauce and Ketchup.

1 After preparing and Chopping Vegetables. Combine all Ingredients together in a Large Bowl.

2 Mound & Cook 30 Minutes at 350° Pre-Heated Oven. Then covering with Ketchup and Barbecue Sauce. Add Water to Bottom of Pan AVOID STEAM!

3 Raise Temperature to 400° then Put Back in oven for 15 Minutes to 20 minutes more or until internal Temperature reaches160°, (test with Meat Thermometer) and Browned. Serve Hot.

helpful notes

Pork Sausage Louisiana Style

from Katharina Martin-Caldwell

prep time 20-30

Minutes

things you need 2 Lbs.

Pork Butt, Ground 2 Tbsp.

Coarse or Table Salt Brown Sugar 1 Tsp. 1/2 Cup Black Pepper Water 2 Tsp.

Garlic Pressed

2 Tsp.

Cayenne Pepper

2 Tsp.

Paprika

1/4 Tsp.

Thyme

cook time serves 5-10 Minutes 4-6

1 Pinch Allspice 2 Tbsp.

1 in Grind Meat or put through food processor but Don’t Over Chop.

2 Mix All Ingredients. Make into Small Patties and Fry until well done. As it is Pork use of meat thermometer advised. Or watchful until light brown and done inside. Serve with Eggs and Biscuits Hot.

helpful notes

S.O.S. Creamed Beef

from Lawrence Wesley Martin

prep time cook time 15-20 Mins. Approx. 5 Mins.

serves 6-8

things you need

1Lb.

Ground Beef

1 Each

Onion

Sprinkle

Salt and Pepper to taste Dashes

MSG & Soy Sauce

1 Clove

Garlic Finely Chopped

1/2 Stick

Margarine

4 Tbsp.

Flour or Cornstarch 1 Glass

Milk or Water

1 Brown Meat, remove and strain off grease, add onions to pan sauté lightly until glassy, add back in meat season to taste.

2 In a small pot add margarine in fry pan add flour and fry but not brown. Add glass of Milk or Water until gravy thickens just right stirring constantly to avoid lumps.

3 Add meat to mixture and boil 5 mins. Serve over Biscuits. helpful notes

Lasagna Imbottite

from Lawrence Wesley Martin

prep time 30 Minutes

cook time serves 15-20 Minutes 8-10

things you need 1Piece Can Tomato Sauce 1-1/2 Lbs.

Precious Ricotta

3/4 Lb.

Sausage

1-1/2 Cups

Cubed Precious © TM Mozzarella Cheese

1-1/2 Lbs.

Lasagna Noodles Salt & Pepper to Taste.

1 Broil Sausage. Cook & Drain Noodles. Pour 1/2 Cup Tomato Sauce in bottom of Baking Pan. Over This Layer of Noodles Sauce. Layer of Grated Cheese, a Layer of Sauce, A layer of Mozzarella Cheese, and Sausage, and Precious Ricotta © TM placed here and there. Repeat this process in layers until all ingredients used. Top Layer should be of sauce and grated cheese.

2 Bake in Moderate oven 350° for 15 Minutes to 20 Minutes until Firm, and cheese browned and Bubbling. Serve Very Hot. helpful notes

Cakes & Cookies

Thrifty Pound Cake

from Lawrence Wesley Martin

prep time cook time serves

1 Hour 15 Approx. 60 Makes 1-10” Cake Mins. Mins.

things you need 3 Cups 3 Each Sifted Cake Flour Eggs Beaten 1 1/2 Tsp. 1/2 Cup Baking Powder Milk 1/4 Tsp.

Mace (Omit if none)

1/8 Tsp.

Salt

1 Cup

Butter

2 Cups

Sugar

1 Tsp.

Vanilla Extract

1 Sift Flour Baking Powder, Mace and Salt together 3 Times.

2 Cream Butter with Sugar and Vanilla until Fluffy. Add Eggs and beat thoroughly.

3 Add Sifted Flour and dry ingredients and milk alternately in small amounts. Beat well after each addition.

4 Pour into greased Bunt Cake Pan and Bake in moderate oven (350° F) about 60 Minutes.

helpful notes

Russian Tea Balls

from Katharina Martin-Caldwell

prep time 45 Minutes

cook time serves

25 Minutes 4-1/2 Dozen

things you need 2 Cups

Sifted Flour 1/4 Cup

Granulated White Sugar Sheets

2 Tsp.

Vanilla Extract

1 to Several Ungreased Cookie

1/2 Tsp. Salt

1 Cup

Soft Butter or Margarine (not runny or whipped)

2 Cups

Minced Pecans

2-4 Cups

Powdered Sugar to Coat the Cookies

1 Sift together into medium bowl: Flour, Sugar and Salt.

2 Add: Soft Butter or Margarine, and Vanilla Extract.

3 Work with spoon or hands until well blended.

4 Add: Pecans mix well.

5 Shape dough into 1-Inch Balls rolling in buttered hands.

6 Roll in 1 Cup Chopped Pecans.

7 Place on ungreased cookie sheets.

8 Bake in Preheated slow oven 325° for about 25 Minutes or until pale brown.

9Remove to wire racks. Can be coated in powdered sugar aer cooling. To Store: Store cookies in airght container. Can be frozen. These cookies are goo keepers but do not ship well. Serve with Tea or Coffee & Kahlua. Enjoy!

helpful notes

Angel Food Cake

from Lawrence Wesley Martin

prep time 1 Hour 15 Minutes

cook time serves

45-60 1 (9 Inch) Cake Minutes

things you need 1 Cup

Sifted Flour 1-1/4 Cups Sugar

1 Cup

Egg Whites (8-10 eggs) 1 Tsp.

Cream of Tartar 1/2 Tsp. Salt

3/4 Tsp.

Vanilla Extract

1/4 Tsp.

Almond Extract

1 Sift Flour and 1/4 Cup Sugar together, 4 Times. Beat Egg White, Cream of Tartar, and Salt until frothy throughout.

2 Add remaining Sugar in small amounts and beat after each addition, preferably with rotary beater. Egg Whites should have a fine even texture and be stiff enough to hold peak but not dry.

3 Add Flavorings.

4 Sift 1/4 of the Flour at a time, over mixture and fold lightly.

5 Pour into Large Ungreased Bundt Pan; Cut through Batter with spatula to remove large air bubbles.

6 Bake in Moderate oven 350° F 45-60 Minutes. Until Done. 7 Invert Pan and let cake sit on cooling rack until cool. helpful notes

Carrot Cake

from Lawrence Wesley Martin

prep time 1 Hour

things you need 1 Cup

Butter (2 Sticks) 2 Cups

Sugar

1 Tsp

Mace or Nutmeg 1/2-1 Tsp.

Grated Orange Peel (optional)

cook time 35-40

Minutes

4 Each Eggs

2-1/2 Cups

All Purpose Flour (Sifted) 3 Tsp.

Baking Powder

1/2 Tsp.

Salt

1Tsp.

Cinnamon

1/3 Cup

Warm Water

1-1/2 Cups

Finely Grated Carrot

2/3 Cup

Toasted Walnuts (Finely Chopped)

serves 4-6

1 Cream Butter & Sugar until light & Fluffy.

2 Beat in Cinnamon and Mace or Nutmeg, and grated Orange Rind (Optional).

3 Add Eggs, one at a time, beating well after each. Then gradually stir in the Carrots & Nuts.

4 Sift Together the Flour, Baking Powder & Salt. Add Them with the Warm Water to the creamed mixture. DO NOT BEAT; fold in the Flour just until well moistened.

5 Pour the Batter into a buttered 11X15 Inch or 2 Each 9X9 Inch pans and Bake in preheated oven at 350° for 35-40 Minutes or until cake springs back at light touch. Or poke with wooden toothpick and make sure it comes out dry.

6 A few minutes after removing from the oven loosen the side and turn onto a cooling rack to cool.

helpful notes

Daddy’s Waffles

from Lawrence Wesley Martin

prep time 30-35

Minutes

cook time 5-8 Minutes per Batch

serves 6-8

things you need 2 Cups Flour

1/4 Cup

Shortening-any kind (melted) 1/2 Tsp.

Salt

1 Tsp.

Baking Soda

2 Tsp.

Baking Powder 1 Tsp.

Sugar

2 Each

Eggs (Separated)

2 Cups

Milk, Cream, Soured Milk or Cream

1/2 Tsp.

Vanilla Extract 1/4 Cup

Butter

1 Sift Dry Ingredients together, beat egg yolks, sour cream or milk add to dry ingredients. Alternating with shortening cooled to room temperature.

2 Stir until batter is smooth with no lumps.

3 Beat Egg Whites until Stiff.

4 Fold Into Mixture.

5 Cook Waffles in Waffle Iron. Enjoy!

6 These are Fluffy, crisp Waffles with enough body to hold up when topped with creamed chicken or meat. Or fruits and toppings. They Freeze good too!

helpful notes

Pancakes

from Lawrence Wesley Martin

prep time cook time serves 15-20 5 Minutes per 6-8 Minutes Batch

things you need 2 Cups

Sifted Flour

2 Tsp.

Baking Powder 1/2 Tsp.

Salt

2 Tbsp.

Sugar

2 Each

Eggs

2 Cups

Milk

3 Tbsp.

Shortening

1 Mix All Dry Ingredients. Add Wet Ingredients. Cook on medium High heated Skillet coated in cooking spray. As light bubbles will appear adjust heat according to browning on the bottom. Once most of the air bubbles have burst and become holes then flip them cooking the reverse and flipping once more to check the doneness, approximately 5 minutes place on cooling rack or stack immediately and serve with Butter and Syrup.

2 Alternately other fillings can be used: Chocolate Chips, Blueberries, Blackberries, or fruits, coconut flakes whatever your feel, make sure to adjust the heat as the sugar will stick to pan. Cooking at lower temperatures assures doneness of the pancakes.

helpful notes

Applesauce Coffee Cake

from Katharina Martin-Caldwell

prep time cook time 1 Hour 35-40 Minutes

serves 8

things you need

2-1/2 Cups

Krusteaz © TM Pancake Mix 1/2 Cup

Granulated Sugar

1/2 Tsp.

Allspice

1/4 Tsp.

Salt

1 Each

Egg

1/2 Cup

Milk

1/2 Cup

Applesauce

1 Medium

Tart cooking Apple (Shredded) 1/3 Cup

Brown Sugar

1 Tsp.

Cinnamon

1/4 Cup

Firm Butter or Margarine

1 Preheat oven to 350° F. Grease and flour one 9 Inch round baking pan. Combine 2 Cups Pancake Mix with granulated sugar, allspice & salt. Set Aside.

2 Beat egg with milk, add applesauce. Stir liquid mixture into dry ingredients until thoroughly moistened. Pour batter into prepared pan. Cover with shredded apple. Combine 1/2 Cup pancake mix with Brown Sugar, Cinnamon .

3 Cut Firm Butter into mixture to resemble coarse crumbs. Evenly distribute over Apple shreds.

4 Bake 35-40 Minutes or until wooden toothpick inserted in center comes out clean.

helpful notes

Apple Cake

from Lawrence Wesley Martin

prep time 1 Hour 15 Minutes

cook time 55 Minutes

serves 4-6

things you need 4 Cups

Apples Grated 2 Cups

Granulated Sugar 1 Tsp.

Salt

2 Cups

Flour

2 Each

Eggs

2 Tsp.

Baking Soda

1/2 Cup

Oil

2 Tsp.

Cinnamon

1/2 Cup

Walnuts

1 Tsp.

garlic minced 4-oz

Vanilla Extract

1 Pour Sugar over Appels set aside so Apples absorb sugar. Sift Flour, Baking Soda, Cinnamon & Salt.

2 Mix all ingredients together until well blended.

3 Bake in greased 9X12 Inch Baking Pan at 350° F for 55 Minutes until golden brown. Serve alone or with Dollop of Favorite Ice Cream, Vanilla Suggested.

helpful notes

Silver White Cake

from Lawrence Wesley Martin

prep time cook time 1 Hour 30-35 Minutes

serves 6-8

things you need

2-1/4 Cups

Gold Medal © TM Self-Rising Flour 1-2/3 Cups

Sugar

1-1/4 Cups

Milk

2/3 Cups

Shortening

1 Tsp.

Vanilla Extract

5 Parts

Egg Whites

Lemon Icing

3/4 Cup

Sugar

3 Tbsp.

Cornstarch

3/4 Cup

Water

1 Tsp.

Grated Lemon Peel (If Desired)

1/3 Cup

Lemon Juice

4 Drops

Yellow Food Coloring.

1 Grease and Flour two round or Bundt Pans if Preferred. 8 or 9-1/2 Inch or Rectangular Pan. 13X9x2Inches.

2 Beat Flour, Sugar, Milk, Shortening & Vanilla in Large mixing bowl with mixer on low 2 minutes.

3 Pour Mixture into Pans. Bake at 350° F until Toothpick in center comes out clean or until cake springs back when touched lightly in center. Approximately 30-35 Minutes (round or Bundt), 40-45 Minutes Rectangular. Remove from pans and cool.

4 Lemon Icing: Mix Sugar, Cornstarch and salt in saucepan. Stir in water gradually until mixture thickens and boils. Boil & stir 1 minute. Remove from heat & Add Lemon peel (if desired) and margarine. Stir in Lemon Juice and food color. Cool if too Soft refrigerate slightly until set, then Ice the Cakes.

helpful notes

Desserts

Impossible Pie

from Lawrence Wesley Martin & Katharina Martin-Caldwell

prep time 1 Hour

cook time 40 Minutes

serves

6-8 Slices

things you need 2 Cups

Milk

1/2 Cup

Flour

1/4 Cup

Butter or 1/2 Stick 1-1/2 Tsp.

Vanilla

1/4 Tsp.

Salt

1/4 Tsp.

Baking Powder

3/4 Cup

Sugar

4 Each

Eggs (Duck Eggs For Richer Pie) 1 Cup

Shredded Coconut Flakes.

1 Combine Milk, Sugar, Flour, Eggs, Butter, Salt & Vanilla & Coconut in Bowl. Use Electric Blender cover and Blend on Low Speed for 3 Minutes.

2 Pour into Greased 9 Inch Pie Pan. Let Stand about 5 Minutes then sprinkle a little Coconut on top.

3

Bake at 350° F for 40 Minutes or until Golden Brown and Done.

The reason for the name is that the Crust forms itself Magically like a custard crust. Simply can’t get enough! Double Batch and Make two Please!

Serving Suggestion: Can be served Warm or Cool helpful notes

Pecan Pie

from Lawrence Wesley Martin & Katharina Martin-Caldwell

prep time 1 Hour 15 Minutes

things you need 1 Cup

White Corn Syrup 1 Cup

Dark Brown Sugar 1/3 Cup

Melted Butter

1 Cup

Pecans, Shelled, Heaping

3 Each

Whole Eggs (Can use Duck Eggs for Richer Pies)

cook time serves 45-50 6-8 Slices Minutes

1-2 Dashes

Vanilla (Can use Real Vanilla)

1 Pinch Salt

1 Mix All Ingredients well, Pour into an unbaked 9” Pastry Pie Shell and Bake at 350° F Oven for 45-50 Minutes. Cool & Top with Whipped Cream. Or Vanilla Ice Cream (Or Ice Cream of your Choosing). Double Ingredients and make Two! Enjoy!

Serving Suggestion: Can be served Warm or Cool

helpful notes

Sweet Potato Pie

from Lawrence Wesley Martin & Katharina Martin-Caldwell

prep time 1 Hour

cook time serves 30-40 6-8 Slices Minutes

things you need 2 Cups.

Sweet Potatoes

1/2 Cup Orange Juice (Or 3 Tbsp. Lemon Sugar Juice)

4 Each1 Cup Eggs BeatenMilk

1/2 Tsp. Salt

1 Cup

1 Tsp. 1/2 Tsp. CinnamonNutmeg

1 Tsp.

Grated Orange Rind (Or Lemon Rind)

1/2 Cup

Butter or Margarine

1

Mix well and Bake at 350° in Pastry lined pans (NO need for Top Crust), until Golden Brown on top.

Serving Suggestion: Can be served Warm or Cool, with a Dollop of Whipped Cream or Ice Cream of your Choice (Suggested: Vanilla).

helpful notes

Cream Puffs

from Lawrence Wesley Martin & Katharina Martin-Caldwell

prep time 45 Minutes

things you need 1-1/4 Cups

Milk

2 Tbsp.

Flour

4 Each

Egg Yolks (Or Use Duck Eggs) 1 Tsp.

Vanilla Extract

cook time serves

30 Minutes 2 Dozen Pieces or More

1/2 Cup

Whipped Cream

1/2 Cup

Powdered Sugar

1 Each

1 Bring Water to a Boil and add Butter quickly and Stir In Flour. Cook for a few minutes until the mixture forms a ball on spoon. Remove from Heat and beat in Eggs one at a Time, until Mixture is smooth.

Roll the Dough into balls and place on Ungreased cookie Sheet and Bake at 400° for about 30 Minutes. Checking until they are Golden Brown. Remove from Heat and place them on Cooling Racks.

helpful notes

Crepes

from Lawrence Wesley Martin & Katharina Martin-Caldwell

prep time 25 Minutes

things you need 1 Cup

Flour

1/2 Tsp.

Salt

1 Each

Egg (Or Use Duck Egg) 1-1/2 Cups

Milk

2 Tbsp.

Oil

1 Each

Dashes of Powdered Sugar

1 Each

cook time 2-5 Minutes

serves

8 Crepes

Fillings: Various Fruits Fillings or the White Sauce Next Page

1 Sift Dry Ingredients together, Beat the Egg with a whisk. Add Milk and Oil.

2 Add the Dry Ingredients and Mix Slightly Cook and serve at Once with: White Sauce, Meats or Cheese, Vegetables, Tuna or other Fish or Hard Boiled Eggs. Or Lemon and Powdered Sugar, Jam or Jelly, Chocolate Hazelnut Sauce, or Whipped Cream.

3 White Sauce: 4 Tbsp. Butter or Margarine, 4 Tbsp. Flour, 2 Cups, Milk, 1/4 to 1/2 Tsp. Salt.

4 Melt Butter in Heavy Saucepan over Low Heat. Add Flour, stir well and cook 3-5 Minutes. Slowly Add the Milk and bring to a Boil. Add Salt & Seasonings, Stirring all the time.

Add the Meat Etc. and cook Another Minute.

helpful notes

Triple Decker PB&J

from Lawrence Wesley Martin Junior

prep time 5-10 Minutes

things you need

3 Each

Slices of your Favorite Cut Bread to Toast.

1 Each

Banana (Or Variations: Pineapple Slices, Mango Slices, Papaya Slices, Berries, Shredded Coconut, Chocolate Morsels Anything Goes!

1 Each

Jar or Bottle of your Favorite Jelly Go Wild! (Or Variations, Chocolate Hazelnut Spread, Apple Butter or even Syrup or Honey)

1 Each

Jar of Peanut Butter (Or Cashew Butter Almond Butter, Macadamia Butter)

cook time Toasted

Bread Slices

serves

1 (Why share?)

1 Each

Dash of Powdered Sugar if eaten with Fork and Knife

1 Each

Sprig of Mint for Garnish 1 Prepare the Three Slices of Bread by Toasting, Then cover Two Slices with Peanut Butter (Or Other Type).

2 Place both slices on a Large Plate. Prepare the Slices with Bananas or (Or Other Fruit). Take the Third Slice and Spread Jelly (Or Other Variation). Place on One of The Buttered Slices Then Spread Jelly (Or Variation) On the Slice that is Facing Up, of the Two Slices. Finally Place the Third Slice on the First Two. Enjoy! If eating like a piece of Cake with Fork and Knife, Sprinkle Generously with Powered Sugar and Place Sprig of Mint for Garnish.

Suggestion: Drink a Large Glass of Ice Cold Milk, (Or Chocolate Milk, Strawberry Milk or Banana Milk). Enjoy!

helpful notes

Bon Bon's

from Lawrence Wesley Martin

prep time 30-35

Minutes

things you need 1 Cube

Margarine

1 Large Can

Eagle Brand Milk © TM

1 Large Pkg.

Angel © TM Flake Coconut

2 Lbs.

Powdered Sugar

1 Qt.

Chopped Nuts Walnuts (Can be substituted for: Roasted Almonds, Honey Roasted Cashews, or even Macadamia Nuts)

1 Each

Medium Jar Maraschino Cherries Chopped

cook time 5-10

Minutes

serves

200 Pieces

1 Each Pkg.

12 Oz. Milk Chocolate Morsels. (Can be substituted for Dark Chocolate Morsels or White Chocolate)

1/3 Block

Paraffin Wax 1 Mix First 6 ingredients and chill thoroughly. Form Small Balls and Freeze.

2 Melt chocolate Morsels and Paraffin in a Double Boiler.

3 Dip the Balls in the Chocolate mixture and place on cookies sheets with wax paper and let cool.

Recipe can be Halved. helpful notes

Ye Old Rice Pudding

from Lawrence Wesley Martin

prep time

2 Hours

45 Minutes

cook time serves

20 min, plus 6-8 an extra 5

min to cool

things you need

1/2 Cup

Uncooked Rice

1/2 Cup

Sugar

1/2 Tsp.

Salt

1/2 Tsp.

Ground Nutmeg

2 Qts.

Milk

3/4 Cup

Raisins or Dried Cranberries0

1-2 Each (Optional)

Shot of Brandy

1 Mix Rice, Sugar, Salt, & Nutmeg in a shallow 2-1/2 Quart baking dish. Add 1 Quart of the Milk, to prevent spilling Add the second Quart of the Milk when the Baking Dish is in the Oven.

2 Bake in Preheated Moderate Oven 325° F for 2-1/2 Hours stirring twice during the first Hour Stirring the browning Crust into the Pudding several times during the remaining of Baking Process.

3

Add: The Raisins Or Dried Cranberries 30 minutes before pudding is done. Then allow crust to form again.

Serving Suggestions: Serve with Cream or dollop of Vanilla Ice Cream if Desired.

Note: Brown Rice can be Used as well.

helpful notes

Baked Custard

from Lawrence Wesley Martin

prep time cook time serves

1 Hour 1 Hour 2-4

10 Minutes

things you need 1 Cup

Undiluted Evaporated Milk 1 Cup

Water

4 Each

Egg Yolks

1/3 Cup

Sugar

1/4 Tsp.

Salt

1/2 Tsp.

Vanilla Extract

1 Combine Milk & Water and heat to scalding. Beat Egg Yolks slightly; Add: Sugar, Salt, & Vanilla Extract. Gradually Add: Milk, Stirring Constantly. Divide into 4 Custard Cups, and set in a low pan with water in the bottom of the baking pan.

2 Bake in Preheated slow Oven 325° F for 50 Minutes or until tip of inserted knife comes out clean.

Serve Warm or Cold with Nutmeg Sprinkle Sprig of Mint and Powdered Sugar.

helpful notes

Peanut Brittle

from Lawrence Wesley Martin

prep time 1 Hour

things you need 1 Cup

Sugar

1/2 Cup

White Corn Syrup 1 Tbsp.

Hot Water

1-1/2 Cups

Raw Peanuts (Or Substitute for Almonds, Cashews or Macadamia Nuts)

1 Tsp.

Baking Soda

cook time serves 5-10 Minutes 6-8

1 Each

Dash of Nutmeg (Optional)

1/2 Tsp.

Vanilla Extract (Optional) 1 Grease a very Large sheet of Aluminum Foil and set aside.

2 Place all Ingredients EXCEPT baking soda in a 2 Quart Saucepan. Cook on Medium Heat Stirring Constantly, until Peanuts turn a Golden Brown to Very Brown.

3 Remove from Heat and stir in the Baking Soda IMMEDIATELY the mixture will boil up.

4 Pour mixture on greased foil, but do NOT Spread it around. It will spread naturally. For Cleanup soak pan and utensils in Hot Water a few minutes.

5 Cool the Brittle and then Crack into Pieces and Store in tightly covered or Vacuum Sealed Containers. Makes About 2 Gift Containers full.

helpful notes

Breads

Wheat Bread

from Lawrence Wesley Martin

prep time cook time serves

1-2 Hours 1 Hour 6-8

things you need

2 Cups 3 Tbsp. Water Shortening 1 Pkg.

Yeast

2Tsp.

Sugar

1-1/4 Tsp.

Salt

4 Cups

White Flour

1/2 Cup

Hot Water

1/2 Cup

Brown Sugar

1 Beat until smooth the 2 Cups Water Pkg. Yeast, Salt and White Flour.

2 Combine the Hot Water Brown Sugar and Shortening stir until cool.

3 Add to yeast Flour mixture plus 4 Cups wheat flour mix all until smooth. Let rise in Large Bowl with CLEAN Dish towel on top of refrigerator will double in size. Punch down and put into light cooking spray coated Loaf pans and let rise prior to baking once more.

4 Bake at 350° F approximately 1 hour or until lightly browned, and done.

helpful notes

Biscuits, Baking Powder or Buttermilk

from Lawrence Wesley Martin

prep time 1 Hour

things you need 2 Cups

Sifted Flour

3 Tsp.

Baking Powder 1/2 Tsp.

Salt

2 Tbsp.

Cold Shortening 3/4 Cup

Milk (Or Buttermilk)

cook time serves 10-12 Minutes 4-6 per Batch

1/2 Tsp.

Baking Soda

1 Sift Dry Ingredients Together, Cut in Shortening.

2 Add Milk to make a soft Dough.

3 Place on a Floured Board and Knead lightly a few seconds using as Little Flour as Possible.

4

Roll out 1/2” Inch Thick, and Cut with floured Biscuit Cutter.

Place on greased Baking Sheet and Bake in Very HOT Oven 450° F about 12 Minutes Check Carefully as they sometimes Flop when Loud noises are made, NO Slamming Doors! Especially Oven Door! Done when Golden Brown.

helpful notes

Zucchini Bread

from Gregory E. Martin

prep time cook time

1 Hour 1 Hour

15 Minutes

serves 4-6

things you need 3 Each

Eggs (Duck Eggs for Richer Flavor) 2-1/4 Cups

Sugar

3 Tsp.

Vanilla

1 Cup

Oil

2 Cups

Shredded on Grater largest pits

3 Cups

All Purpose Flour

1/4 Tsp.

Baking Powder

1 Tsp.

Baking Soda

1 Cup

Chopped Nuts 1 Tsp.

Salt

3 Tsp.

Cinnamon

Icing:

8 Oz. Cream Cheese

1 Cup Margarine

1 Lb. Box Powdered Sugar 1 Beat Eggs until Fluffy and Light, Add: Sugar, Vanilla & Oil. Blend well. Stir in Grated Zucchini. Sift Together Flour, Baking Soda and Dry Ingredients fold into creamed Mixture. Fold in Chopped nuts. Turn into 2 Greased and Floured 9”X5” Loaf Pans.

2 Bake in Preheated Oven at 350° F for 1 Hour or until when poked with a Wooden Toothpick it comes out batter free and dry.

3 Icing– Mix well 8 Oz. Cream Softened Cheese, 1 Cup Margarine 1 Lb. Box Powdered Sugar Mix well and Ice cooled Room Temperature Zucchini Bread loaves.

helpful notes

Beverages

Martin’s Egg Nog

from Lawrence Wesley Martin

prep time 25 Minutes

cook time 10 minutes

serves

Approximately 1-1/2– 2 Gallons

things you need 32 Each

Eggs

2-1/2 Cups

Sugar

1 Gallon

Milk

3 Cans

Evaporated Milk 2 Tbsp.

Vanilla Extract

Sprinkle of

Nutmeg

1 Beat Eggs, Sugar and 2 Cans Evaporated Milk.

2 Add Vanilla, Heat in Double Boiler until mixture coats a spoon.

3 Pour mixture into Gallon of Milk.

4 Add: Remaining Ingredients and Spike with Rum to Taste or Mix with 1/2 Rum 1/2 Bourbon.

helpful notes

Banana Frost

from Lawrence Wesley Martin & Katharina Martin-Caldwell

prep time 5-10 Minutes

serves

Approximately

1-4 Servings if Double Batch

things you need

2 Each

Bananas (Or Other Fruits, Mangos, Pineapple, Berries)

1/4 Cup Sugar

1 Each

Sprig of Mint for Garnish

1 Each

Maraschino Cherry with Stem for Garnish

1 Tsp.

Vanilla Extract

8-10 Each

Ice Cubes

2 Scoops

Ice Cream (again Vanilla for a Blank Canvas, but try assorted flavors)

Sprinkle of

Ground Nutmeg

1 Place Sugar, Milk, Vanilla in Blender & Blend until Sugar is Dissolved.

2 Add: The Rest of Ingredients and Whip until Ice is Crushed and makes no more NOISE in Blender-Pour-Enjoy! Double or Triple Batch if Friends Over!

helpful notes

Kahlua

from Lawrence Wesley Martin

prep time 10 to 15 Minutes

things you need 4 Cups

Water

4 Cups

Sugar

1-1/2 Cups

Instant Coffee

1/4 Cup

Vanilla (Mexican if possible or Extract)

cook time serves

5 Minutes Approximately 4-6

1 Bring ingredients to a Quick Boil, Remove from Heat; Let Cool Add: 1/5th of Rum (Dark). Serve Chilled.

helpful notes

Irish Cream

from Lawrence Wesley Martin

prep time serves

10 to 15 Approximately Minutes 6-8 If Batch *Doubled*

things you need

11-(22 *Double*) Oz.

Whip Cream (Or 1 Cup Heavy Cream-(2 *Double*)

1-(2 *Double*) Each

Can Condensed Milk

8-(16 *Double*) Oz.

Irish Whiskey

3-(6 *Double*) Each

Eggs

2-(4 *Double*) Tsp.

Chocolate Syrup

1-(2 *Double*) Tsp.

Instant Coffee Granules

1

Mix All Ingredients in a Blender for a Minute Not to create a Froth but a slurry. Well Blended.

Suggestion: Store 4 Days in Refrigerator. *Dad Said Double batch, and as far as waiting 4 Days??? He couldn’t hold out that long!

Serve with Ice, a sprig of Mint; with Coffee, Coffee Cake; or Donuts! Enjoy!

helpful notes

Dressings & Sauces

Superb Spaghetti Sauce

from Lawrence Wesley Martin

prep time 25

Minutes

things you need

2 Qts.

Tomatoes (Canned Fire Roasted Suggested)

cook time

15 Minutes to 1 Hour

2 Each

Cans Tomato Sauce (8 Oz.) 3 Tbsp.

Worcestershire Sauce 3 Tbsp.

Soy Sauce 1/2 Tsp. Pepper

1 Each

Stick Margarine or Butter

6 Each

Garlic Cloves (Chopped Finely)

2 Tbsp.

Italian Seasoning

serves 8-10

2 Each

Large Onions (Finely Diced)

2 Each

Medium Green Bell Peppers (Seeded and Diced)

1 Tsp.

Celery Seed or 2 Stalks Celery (Deveined & Diced).

4 Tbsp.

Cornstarch

4 Lbs.

Hamburger

1 Tsp.

MSG Seasoning per 1 Lb. Hamburger

4 Tbsp.

Chili Powder

2 Tbsp.

Sugar

1 In a Deep Pot, Boil Tomatoes, Tomato Sauce, Pepper, & Celery Salt. For 15 Minutes, Stir Often; Then reduce Heat to Medium Low Add Soy Sauce & Worcestershire Sauces.

2 In a Large Skillet or Pan, Sauté Onions & Green Pepper & Garlic & Celery Seed (or Fresh) in 8 Tbsp. Butter or Margarine (equals 1/2 Cup or 1 Stick).-Until Glassy or Just Beginning to Brown. Then Dump into Simmering Tomato Mixture.

3 Mix 4 Tbsp. Cornstarch into 1/2 Cold Water and pour into Simmering Tomato Sauce Stirring Occasionally to Thicken.

4 Loosely Crumble Hamburger into Frying Pan that was used to Sauté Onion Mixture, Sprinkle the Tsps. Of MSG on meat and stir constantly while Frying for 5 Minutes then Add to Tomatoes.

5 Stir Into Mixture, Chili Powder, Sugar & Italian Seasoning. Simmer for 15 Minutes, Cool, freeze or use immediately served with various Noodles. Angel Hair Suggested.

Suggestions: Variations Can be attained Adding a Dark Stout Beer or Two can improve the flavor profile immensely. Add: Canned Cooked Red Beans and can Create Chili this way as well. Sliced Black Olives as well changes the flavor again! You will NOT Be able to STOP EATING THIS!

helpful notes

Bar-B-Q Sauce

from Lawrence Wesley Martin

prep time 20 Minutes

things you need 2 Tbsp.

Chopped Onion 1 Tbsp.

Oil

1 Cup

Chili Sauce

1/4 Cup

Light Corn Syrup

2Tbsp.

Lemon Juice

1 Tbsp.

Worcestershire Sauce

cook time serves

15 Minutes6-8

Yield 1-1/2 Cups

1/2 Tsp.

Garlic (Finely Minced)

1 Sauté Onion & Garlic in Oil until Lightly Browned, Stir in Chili Sauce, Corn Syrup, Lemon Juice & Worcestershire Sauce. Reduce Heat to Low, & Simmer Stirring Occasionally (Do NOT LEAVE!) Cool and Refrigerate.

2 Uses: Poultry, Beef, Pork, or as a Condiment. Use Quickly stores up to 1-1/2 Weeks, Keep Refrigerated!

helpful notes

Roquefort Salad Dressing

from Lawrence Wesley Martin

prep time serves

5-10 6-8

Minutes Yield 2-1/3 Cups

things you need

1/3 Cup

Cold Evaporated Milk

1/2 Cup

Cream Cheese

1 Cup

Mayonnaise

4 Oz.

Roquefort Cheese (about 1 Cup Crumbled)

1 Whip Evaporated Milk until light & Fluffy; Add softened Cream

Cheese and beat until smooth.

2 Add: Mayonnaise and mix. Fold in Crumbled Roquefort Cheese. Cover and chill in Refrigerator. Yields 2-1/3 Cups. helpful notes

French Dressing

from Lawrence Wesley Martin

prep time serves

10 Minutes 6-8

Yields 3 Cups

things you need

1 Cup 1 Each Oil Clove Garlic 1/2 Cup

Ketchup

1/2 Cup

Chili Sauce

2 Each

Lemons (Juiced and Seeded)

1/2 Tsp.

Paprika

1 Tsp.

Salt

1 Each

Medium Onion Finely Diced

1 Combine all Ingredients in Jar. Cover and Shake Well. Keep chilled. Yield: 3 Cups.

helpful notes

Sweet & Sour Sauce

from Lawrence Wesley Martin

prep time 15

Minutes

cook time

10-15 Minutes

serves 6-8

things you need

1 Cup

Pineapple Juice

1/2 Cup

Firmly Packed Brown Sugar 1/2 Cup

Diced Green Pepper

1/3 Cup

Cider Vinegar

1-1/2 Tbsp.

Cornstarch (to Thicken)

2 Tbsp.

Soy Sauce

1 Each

Small Tomato Diced 1 clove

garlic minced

1 Combine all Ingredients in Large Pot and simmer on low heat Stirring constantly when adding cornstarch as mixture will thicken once translucent and coats a Spoon remove from heat and serve with Either Egg Rolls or Fried Wanton Chips. Or Favorite Sticky Rice.

helpful notes

Tartar Sauce

from Lawrence Wesley Martin

prep time 10

Minutes

serves

1-1/4 Cups

things you need

1 Cup

Mayonnaise

1 Tsp.

Prepared Mustard

1 Tsp. (Optional)

Chervil (Crumbled and Dried) 1 Tsp.

Tarragon (Crumbled and Dried) 1 Tsp.

Parsley (Crumbled and Dried)

1 Each

Dash Garlic Powder

1 Each

Sweet & a Sour Pickles Chopped

1 Tsp.

Chives or Onions Chopped 1 clove (Optional)

garlic minced

1

Combine All Ingredients in a Large enough container and Chill in Refrigerator until ready to serve.

Suggestions: Serve with Beer Battered Deep Fried Fish-Cod, Snapper, or Pan Fried Fish. Trout is and Excellent flavor profile. Don’t forget the French Fries, and Beer!

helpful notes

Relishes

Zucchini Relish

from Lawrence Wesley Martin

prep time 40

Minutes

things you need 10 Cups

Zucchini Squash 4 Cups

Onions (10 Medium or 6 Large) 1 Each

Green Bell Pepper

1 Each

Red Bell Pepper

1 Each

Yellow Bell Pepper

5 Tsp.

Salt

3 Cups

Sugar

cook time 30 Minutes

serves 6-8

1 Tsp.

Turmeric

1 Tsp.

Dry Mustard

1 Tsp.

Nutmeg

1 Tbsp.

Cornstarch

2 Cups Vinegar

1/2 Tsp.

Black Pepper

Small Sprig (Optional) Dill Weed

1 Grate on the Large Sized Grater the Bell Peppers after halving and removing seeds. Grate The Squash Onions into large bowl or container. Add 5 Tsp. Salt set overnight (Rinse with cold water & Drain Well).

2 Place in all other Ingredients into Large Stew Pot. Bring to Boil Seal and simmer on Low for 30 Minutes stirring Frequently. Serve Warm or Chilled.

helpful notes

(Cabbage)

from Katharina Martin-Caldwell

prep time cook time 35

Minutes

serves 8-10

things you need

2 Each

Nice Sized Napa Cabbages 2 Each

Carrots (Grated)

4 Each

Large Garlic Cloves

2 Each

Bunches of Green Onions 2 Each

Large Red Bell Peppers

1 Each

Nice Sized Ginger Root

1/4 Cup

Salt

1-1/2 Tbsp. Fish Sauce

1-5 Tbsp.

Korean Red Pepper Paste to Taste. (VERY-VERY HOT! WASH HANDS AFTER HANDLING! DO NOT TOUCH EYES!!!)

1 Cut Cabbage into 1/4ths Rinse under running water to remove

dirt. Cut the 1/4ths into Large Pieces.

2 Put Cabbage into Large Bowl or Ceramic Crock Container Large. Let sit for 2-3 Hours with Salt. No Need to Refrigerate just a Cool Dark Place.

3 Prepare other Ingredients: Cut Green Onions into Strips and set aside (If cut on a Biased looks very nice for presentation. 4 Dice Bell Peppers & Grate (Skinned) Ginger very small, or press through Garlic Press.

5 After 2-3 Hours Taste the Cabbage, if too Salty, rinse off some of the salt. (Should be Salty yet NOT Too Salty). When Cabbage tastes to your liking Add: all prepared Ingredients and Mix Well.

6 Store in cool Dark Place. Then Can if possible the portions. *Caution*: Very Smelly will Clear the room!

Uses: Over Rice, As a Side Dish. For Breakfast with Fried Eggs and Toast with Steamed Rice. With Soups. Or with Sandwiches, or as a side to Spaghetti! Amazing for weight control.

helpful notes

(Cucumber)

from Katharina Martin-Caldwell

prep time cook time serves 35 6-8 Minutes

things you need

15 Each

Large Regular Cucumbers

3 Each

Large Garlic Cloves

2 Bunches Each

Green Onions

1 Each

Very Small Ginger Root

1-5 Tbsp.

Korean Red Pepper Paste to Taste. (VERY-VERY HOT! WASH HANDS AFTER HANDLING! DO NOT TOUCH EYES!!!)

1 Rinse and peel Cucumbers and Cut into 1/8” Thick pieces, put into Crock Container with Salt. Let sit 45 minutes to 1 Hour-Tasteif too salty rinse some of the Salt out.

2 Proceed as in Cabbage Kimchee Previous Page.

3 Prepare other Ingredients: Cut Green Onions into Strips and set aside (If cut on a Biased looks very nice for presentation. 4 Grate (Skinned) Ginger very small, or press through Garlic Press.

5 After 2-3 Hours Taste- When tastes to your liking Add: all prepared Ingredients and Mix Well.

6 Store in cool Dark Place. Then Can if possible the portions. *Caution*: Very Smelly will Clear the room!

Uses: Over Rice, As a Side Dish. For Breakfast with Fried Eggs and Toast with Steamed Rice. With Soups. Or with Sandwiches, or as a side to Spaghetti! Amazing for weight control.

helpful notes

Dear Readers:

Thank you for your Interest in this The Martin Family Heirloom Cookbook. Hopefully you find the Recipes Tantalizing & make long lasting memories with them. Much Love to all my last Remaining Brothers and Sisters for having the Patience with me, as I finallydid what needed to be done to bring Our Family Dream to Life!

Thank you to my Publishing Groups making all this possible without whom it would be a very different situation had I not been sternly convinced to “Finish what I Start”.

Thank you to the many years of trial & error from Our Parents preparing countless meals for our Family & Friends. Never Tiring, always making sure there was plenty to go around for Seconds; & even Thirds for all of us! Here’s to never missing a Meal! Thank you Mom & Dad, Cornelia and Katharina for watching over us now! May you all be Cooking in Heaven, finally together again at long last! God Bless you All!

Thank you!

The Martin Family

Not Pictured as not Born Yet myselfGeorge R. Martin III:

Far Left Gregory, Front Katharina, Cornelia, Far Right Lawrence Jr. Back Row Right Christine, Lawrence Wesley Martin (Patriarch - Father) holding Michelé, and next to

him Katharina Martin – Caldwell (Matriarch - Mother) Holding Cheryl, & Finally Anna.