Wednesday, December 9, 2020

GenFriends: Sharing Traditional Family Recipes


Cheri and the panel Melissa Barker, Bernice Bennett, Dan Earl, and Laura Hedgecock have fun sharing traditional holiday recipes. Family, memories, and the feeling of home can be tied to the taste and smell of a favorite dish. Watch as we each share recipes and the stories surrounding them.

Melissa-Old Fashioned Potato Candy

Bernice-SeaFood Gumbo

Seafood Gumbo


o 2 pounds of fresh shrimp

o 2  cartons of Chicken broth or you can use Knorr’s extra-large chicken-flavored bouillon cubes

o Lump crab meat

o Whole female Crabs with claws

o Fresh Oysters

o 1 pound of andouille sausage-cut and set aside

o 1 pound of smoked sausage – cut and set aside

o The Trinity

2 cups of chopped onions

1 cup of chopped green bell peppers

1 cup of chopped celery

2 tablespoons of minced garlic

¼ cup of chopped fresh parsley

2 bay leaves

o 1 cup of all-purpose flour

o ½ cup of vegetable oil

o Chicken wings – not required

o Chopped ham – not required

o Creole Seasoning

o Pepper

o Cooked rice

o Zatarain’s Pure Ground File 


o Peel and devein shrimp and put the shells in a pot with water to create a shrimp broth.

o Using a large pot, you are now ready to start the roux. Pour a ½ cup of oil or a half a stick of butter in the pot and add the flour to create your roux. You must constantly stir the mixture until it is the color of a copper penny or chocolate. Make sure that you don’t burn the roux because if you do, you will need to start all over again.

o Add the Holy Trinity to the roux and stir until are soft.

o Add the chicken and shrimp broth.

o Pre-cook the andouille and smoked sausages until brown, drain the grease and add to the pot.

o Add all other ingredients plus seasonings (crab, chicken, oysters and shrimp)

o Season to taste and add the file.

o Let simmer.

o The wonderful soup (gumbo) is served over rice.

Dan-Home Made Carrot Cake with Cream Cheese Frosting

Laura-Using a Raclette Grill. 

Boil new potatoes and fix your “pan” with your favorite cold cuts (prosciutto is my fav) and veggies such as mushrooms, onion, and pepper, cover it with raclette cheese and heat until the cheese is melted. You slide your meat and cheese onto smashed potatoes and enjoy. Other cheeses work too.  It’s fun to experiment.

Her blog links:

Christmas Traditions-12 Writing Prompts

Recipe for Posterity

Brenda Roberts Hudson
Bermuda 1969
Telling us we were having "Sweet Potato Souffle"

Cheri-Sweet Potato Souffle

3 cups of sweet potatoes-cooked and mashed

1/2 cup milk

2 eggs

1tsp. vanilla

1 cup sugar

1/2 stick butter-melted


Mix all ingredients. Pour into greased baking dish.

Cover with marshmallows.

Bake at 350 for 35 minutes or until the souffle is no longer runny

and the marshmallows are lightly browned.

Do you have a favorite family recipe that brings back memories?

We'd love to hear from you!

Tell us about it and post the recipe in the comments below.

Contact the Panelists:

Melissa Barker -A Genealogists in the Archives

Bernice Bennett-Geniebroots

Dan Earl-Family History Guy

Laura Hedgecock-Treasure Chest of Memories

Cheri Hudson Passey-Carolina Girl Genealogy


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