The New Pillsbury Family Cookbook

The New Pillsbury Family Cookbook
Published in 1973
408 pages broken up into 15 tabbed chapters. Also, would like to note that because it is a ring bound book, like the previous owner, you can add your own recipes to the book.
I couldn’t find newer versions of the book but there are still copies available on Amazon (see link in the book title above).

1. Even though some of the recipes are a bit dated, they are still tried and true, and a great cookbook to have. Where else could you find a recipe for Tangy Weiner Pick-Ups (don’t worry, I am definitely sharing that recipe as one of the Five Recipes). 
2. The 15 tabs are broken out into easy to find sections, and on each tab it breaks out the recipe index
3. It’s Pillsbury so you know that the recipes have been tested and retested. 
4. Love the ring binder! I love that you can add your own recipes (like the previous owner did)
5. There are make ahead tips, serving suggestions, dress up for familiar foods, How-to photographs, glossary, and so much more! 

Crispy barbecued ribs laced with bourbon …Ribs this easy were never so good!

Kentucky-Style Ribs

3 to 4lbs. spareribs or country -style ribs
1 medium onion, sliced if desired
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch 
1/4 cup bourbon 
3 tablespoons soy sauce

(I added 5 cloves of garlic, salt/pepper, and onion powder)

preheat oven to 350˚. cut ribs into serving pieces and arrange in shallow pan. Top with onion slices. Combine remaining ingredients; pour over ribs. Bake covered, 1 hour turning occasionally; uncover and bake 1/2  to hour or until ribs are tender, turning occasionally.

Tangy Wiener Pick-Ups
1 package Pillsbury homestyle or brown gravy mix
1/2 cup cold water
1/2 cup cold water
1/2 cup apple or currant jelly
2 tablespoons catsup
1lb. wieners or smokie links sliced

In saucepan or fry pan, combine gravy mix and water; blend thoroughly. Add remaining ingredients. Cook over medium heat until sauce thickens and wieners are hot. Serve with toothpicks 

Spoon Bread
2 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
2 tablespoon salt
2 tablespoons butter or margarine 
2 eggs, slightly beaten

Preheat oven to 375˚. in saucepan, combine milk, cornmeal and salt. Cook over medium heat until mixture boils, staring constantly. Remove from heat and stir in butter. Add eggs, one at a a time, beating after each addition. Pour into greased 1-quart casserole. Bake uncovered, 30 to 3f minutes or until golden brown. Serve hot spooned from casserole; top with additional butter. 

Best Ever Meat Loaf
1 can (10 1/2 ounces) condensed cream of mushroom or golden mushroom soup
1/2 cup dry bread or cracker crumbs
1 small onion, chopped
1 egg
1/2 teaspoon salt
2lbs. ground beef
1/3 cup water
2 to 3 tablespoons drippings

Preheat oven to 375˚. In large bowl, mix 1/2 cup of the soup with bread crumbs, onion, egg and salt.  Add ground beef mix thoroughly. press into 9×5 -inch loaf pan. Bake 70 to 75 minutes or until no longer pink in center. Blend remaining soup, water and drippings from meat loaf. Heat, stirring occasionally. Serve as sauce over loaf. 

Tips (From book)
For Frosted Meat Loaf, prepare loaf as above; bake 1 hour. remove meat to shallow baking dish or heat-proof platter. Frost loaf with 4 cups mashed potatoes; sprinkle with shredded cheddar cheese. Continue baking 15 minutes.

For Swedish Meat Loaf, add 1/2 teaspoon ground nutmeg to loaf. Use sour cream for the water in sauce; omit drippings. If desired, sprinkle with nutmeg and garnish with sliced cucumber. 

Chicken and Dumplings
4 to 5 lbs. stewing chicken, cut up
4 cups water
1 large onion, sliced
1 or 2 stalks celery, cut into 1-inch pieces
1 tablespoon salt
1 bay leaf
4 peppercorns or 1/4 teaspoon ground pepper (remember it’s from 1974)
1/4 cup flour
1/2 cup cold water
1 1/2 cups (10 ounce package) frozen or canned mixed vegetables 
Fluffy Dumplings

In large saucepan or Dutch oven, combine chicken, water, onion, celery, sat, bay leaf and peppercorns. Simmer, covered, 2 to 3 hours or until chicken is tender. Remove chicken from bones; cut meat into large pieces. Skim fat from broth. Combine flour with 1/2 cup water; stir into broth. Cook until thickened, stirring constantly. Add vegetables and chicken meat. Prepare Dumplings and drip by rounded tablespoonful on top of hot stew. 
Cover tightly; simmer 12 to 15 minutes or until dumplings are no longer doughy underneath. 
4 to 6 servings (tips in photo)

Fluffy Dumplings
1 1/2 cups unsifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg or mace, if desired
1 tablespoon minced parsley
2/3 cup milk
1 egg, slightly beaten
2 tablespoons oil or melted shortening 

In medium mixing bowl, combine flour, baking powder, salt, nutmeg and parsley. Add milk, egg and oil. Stir only dry ingredients are moistened. 
8 to 10 Dumplings
(tips in photo)

These recipes were clippings throughout the book, so I don’t have the exact source. 

Upside down coffee cake
2 tablespoon butter or margarine 
1/4 cup honey
1 81/2 oz. can pineapple slices
1 1/3 cups biscuit mix
3/4 cup sugar
3 tablespoon soft shortening
1 egg beaten
2/3 cup milk
1/2 teaspoon grated orange peel
1 teaspoon vanilla

Melt butter in 3-inch round cake pan or mold and pour honey. Drain pineapple and arrange whole or cut slices in honey mixture. Measure biscuit mix, sugar, shortening, egg and 1/3 cup milk into bowl. Beat 1 minute on electric mixer at medium speed or vigorously by hand. Add remaining milk, orange peel and vanilla, then beat 1 minute longer. Gently spoon batter over pineapple. Bake 350˚ 35 minutes or until done. Remove from oven and let stand in pan 3 or 4 minutes. Turn upside down on serving plate.
Makes 6 servings

Pot Roast with Dumplings
1 4-pound chuck roast, cut 2-inches thick
1/4 cup butter or margarine
1/2 cup chopped onions 
1 bay leaf, crumbled
2 tablespoons grated orange peel
1 teaspoon salt
1/4 teaspoon allspice 
1/8 teaspoon pepper
1 10 1/2 ounce can condensed consommé 
2 cups biscuit mix
2/3 cup milk

about 4 hours before serving:

In dutch oven over high heat, melt butter or margarine; add onions and down slightly. Add meat and brown well on all sides. Add bay leaf, orange peel, salt, allspice, pepper and undiluted consommé. Cover and simmer over low heat 3 1/2 hours or until tender.
Add 1 1/2 cups water to meat and heat to boiling. Meanwhile, in medium bowl, stir biscuit mix and milk; drop by large tablespoonfuls around meat in Dutch oven; cook over low heat, uncovered, 10 minutes, cover and cook 10 minutes longer. 
serve pan liquid as gravy over dumplings. Makes 6 servings.

Rolls Royce Oatmeal Cookies
1 cup brown sugar
1 cup white
1 cup shortening
add 2 eggs
1 teaspoon vanilla
2 cups oatmeal 
2 cups flour
1 teaspoon baking soda
1 cup nuts
1 cup cornflakes, slightly crushed
1 cup dates or raisins (I put chocolate chips instead)

Cream together sugars and shorting add the rest of the ingredients in order. Drop on uncreased, mash flat with fork dipped in flour 350˚ 12-14 minutes. 

Also in the photo of the page are Walnut Pancakes, and English Toffee.

Farmer Girls Punch
1 3/4 cups sugar
1 cup water
peel of 1 lemon, spiraled
2/3 cup dried apricots (whole or cut)
3 1/2 cups sweet white wine
1/2 cup vodka

Place sugar, water and lemon peel in saucepan and heat, stirring, until sugar dissolves. Cook apricots in boiling water until tender and drain. Add apricots and let stand 48 hours. place in jar with tight-fitting lid. Remove lemon peel from liquid, add wine and vodka and seal jar. Let stand at least 1 week and up to 3 months to mellow flavor. Serve punch in sherry glasses with some apricots. Use a demitasse spoon to eat apricots. 
Make 12 servings.