Would anyone care to share their secret family recipes that have been passed down??

Looking for any kind of recipes that have been passed down through the generations in families.....those are the ones that tasted the best!!!Would anyone care to share their secret family recipes that have been passed down??
grandmas meatloaf


2 lb chop meat


2 eggs beaten


3/4 cup breadcrumbs


1 tbs milk


1 tbs ketchup %26amp; mustard


1 tbs salt, onion powder, garlic powder, basil (dry), 1/2 tbs pepper


1/2 cup grated cheese


6 slices mozzerella cut thick





combine everything but cheese. flatten mixture in a square shape


put mozz slices in the middle - stack them 2 slices high


fold meat over sides and make sure cheese is sealed in


bake for 50 minutes at 325


serve with potatoes and peas %26amp; carrotsWould anyone care to share their secret family recipes that have been passed down??
Three sisters stew


In Native American mythology, squash, corn, and beans are known as of the ';three sisters.'; These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!


1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)


1 tablespoon olive oil


1 medium onion, chopped


2 cloves garlic, minced


1/2 medium green or red bell pepper, cut into short, narrow strips


14- to 16-ounce can diced tomatoes, with liquid


2 cups cooked or canned pinto beans


2 cups corn kernels (from 2 large or 3 medium ears)


1 cup homemade or canned vegetable stock, or water


1 or 2 small fresh hot chiles, seeded and minced


1 teaspoon each: ground cumin, dried oregano


Salt and freshly ground black pepper


3 to 4 tablespoons minced fresh cilantro


Preheat the oven to 400 degrees.





Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.





Heat the oil in a soup pot. Add the onion and saut茅 over medium-low heat until translucent. Add the garlic and continue to saut茅 until the onion is golden.





Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.





If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
Tripe and Onions.


1lb Tripe.


2 Medium Leeks


2 Large onions chopped.


Potatoes.


Parsley sauce.


Boil the tripe for 15 minutes and drain.


Cut into bite sized pieces.


Return to pot with more water bring to the boil as simmer for 30 minutes.


Add onions when water boils and stir.


Use some flour to thicken, and add fresh or dried parsley.


Steam the leeks over the potatoes as they boil


Mash potatoes to a drish mix so that it will mop up the sauce.


Serve potatoes and leeks.


Serve the tripe and onions and pour over the sauce.