Moving away for college is difficult enough without losing family members, yet in the fall of 2015, that’s exactly what happened to me. When cleaning out my grandmother’s house, my family found her old recipes and I was given the privilege of keeping them. The recipes I’ve added below are some of my grandma, Nancy’s, as well as recipes from other family members. Though she has passed away, I like to think that her memory can always stay alive in the food she made for us at every family gathering and holiday.

Wassail

Made by Nancy Sedam

Ingredients:

1 gal. Apple cider

4 cinnamon sticks

1 lg. frozen orange juice

3 slices of orange

2 c. brown sugar

8 to 10 whole cloves

Directions: Combine in crock pot and let cook until hot, then turn down to keep warm. Serve hot.

Broccoli Cheddar Soup

Made by Nancy Sedam

Ingredients:

¼ lb. butter

2 c. chicken stock

1 ⁄8 c. flour

2 c. half-and-half

1 lg. bunch broccoli

½ c. grated cheddar cheese

1 sm. onion

Directions: Chop broccoli and onion; sauté in butter until onion is clear. Add flour and cook on low for 5 minutes, then add chicken stock and cook for 15 minutes on low, stirring constantly. Add half-and-half slowly with cheddar cheese, stirring constantly. Serves 4-6.

Potato Soup

Made by Nancy Sedam

Ingredients:

4 c. mashed potatoes

Green onions

1 onion

(Diced) bacon

1 can cream of celery soup

Shredded cheese

1 stick butter

Salt, pepper and garlic powder to taste

Directions: Sauté onion in butter until tender. Add mashed potatoes, cream of celery soup. Add milk and spices- cook until warm. Do not boil. Serve with shredded cheese, crumbled bacon and green onions. Serve warm.

Pineapple Pretzel Salad

Made by Jami Sedam-Plumm

Ingredients:

2 c. crushed pretzels

1 (20 oz.) can pineapple with ½ c. sugar juice

1 stick butter

1 (8 oz.) carton whipped topping

1 (8 oz.) pkg. cream cheese topping

½ c. sugar

Directions: Melt butter in 9x13 pan. Mix in sugar and pretzels. Bake at 400 degrees for 7 minutes. Stir; shut off oven and leave in until cool. Stir together the cream cheese, sugar and pineapple with juice. Fold in whipped topping. Before serving add pretzel mixture.

Easy Cheese Ball

Made by Tammy Staser

Ingredients:

2 (8 oz.) pkg. cream cheese

2½ c. shredded cheddar cheese (softened)

1½ c. chopped pecans

1 (1 oz.) pkg. ranch dressing mix

Directions: In a medium size bowl, mash cream cheese. Mix dressing mix and cheddar cheese into cream cheese. Shape mixture into a ball. Roll the ball in the chopped nuts and refrigerate covered until ready to serve.

Chicken Enchiladas

Made by Rhonda Snyder

Ingredients:

6 bone-in chicken breasts

1 lg. tub sour cream

4 cans enchilada sauce

1 lg. pkg. shredded cheese

16-20 flour or corn tortillas

Directions: Boil chicken until tender, pull off bone, and shred. Add enchilada sauce to chicken and set aside. Mix entire tub of sour cream and shredded cheese. Put large teaspoonful of cheese mixture in tortilla. Roll and place in pan. Do this until mix is gone. Put chicken mixture over tortillas. Cover with shredded cheese if you want. Bake at 350 degrees for about 20 minutes or until heated through.

Lasagna

Made by Nancy Sedam

Ingredients for Meat and Sauce:

1 can tomato paste

1½ T. pepper

6 cans tomato sauce

4 bay leaves

4 cans crushed tomatoes

2 lbs. ground sirloin

3 T. minced garlic

1 pkg. Italian sausage

½ c. Italian seasoning

1 lg. onion (chopped)

¼ c. parsley flakes

Directions: Brown sirloin, Italian sausage and onion then drain well. Add meat and onion to sauce made of other ingredients. Simmer all day.

Ingredients for Cheese Mixture:

1 lb. cottage cheese

2 eggs

1 lb. ricotta cheese

2 T. parsley

½ c. Parmesan cheese

½ c. mozzarella cheese (shredded)

Directions: Mix all together except mozzarella cheese. In a baking dish, add a layer of noodles, then sauce meat mixture, then cheese mixture, then shredded mozzarella cheese. Repeat until out of ingredients and make sure to end with a top layer of tomato sauce and mozzarella cheese. Bake at 300 degrees until cheese is browned.

Zucchini Bread Or Cake

Made by Dorothy Malott

Ingredients:

3 eggs

¼ tsp. baking powder

1 c. vegetable oil

2 tsp. baking soda

1½ c. sugar

3 tsp. cinnamon

2 c. grated zucchini

1 tsp. salt

2 tsp. vanilla extract

1 c. raisins

2 c. all-purpose flour

(Optional) nuts

Directions: Beat eggs, oil and sugar. Stir in zucchini and vanilla. Sift dry ingredients together. Stir into egg mixture until well blended. Add raisins and nuts. For bread, bake at 350 degrees in two loaf pans for about 1 hour. For cake, bake in 13x9 pan and frost with cream cheese icing.

Eclair Cake

Made by Tammy Staser

Ingredients:

1 pkg. graham crackers

8 oz. cool whip

2 pkg. instant French vanilla

3 c. milk pudding

1 can chocolate frosting

Directions: Prepare pudding according to box then add cool whip. Layer crackers in baking dish, then layer pudding. Repeat three layers of graham crackers and 2 of pudding. Top with icing after letting dessert set in fridge for 1 hour. Refrigerate overnight, serves 12.

Bourbon Balls

Made by Nancy Sedam

Ingredients:

1 c. vanilla wafer crumbs

1 c. powdered sugar

1 c. chopped pecans

¼ c. bourbon

1 tsp. cocoa

Directions: Mix all ingredients together and add 1½ tablespoons of white corn syrup. Form into small balls and roll in powdered sugar or dip in baking chocolate.