Family Favourites

Sorry it’s been so long since my last post–school and midterms have been keeping me busy!

This dinner was our last before we all took off for what is most people’s last year of college (crazy!!). Given that the idea behind this Friday Night Dinner group was eating together as a ‘family’, we thought it would be fitting if our last dinner incorporated our families favourite dishes.

Next time you get together with your friends, try a recipe your family loves. Or try one of the dishes we made–they were delicious!

Mary’s Zucchini Bread:

Ingredients:

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 cups grated zucchini
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 3 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup chopped walnuts
Directions:
  1. Preheat oven to 325°F. Grease and flour two 8×4 inch loaf pans.
  2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, salt, and walnuts; stir into the egg mixture. Divide batter into prepared pans.
  3. Bake for 60 to 70 minutes.
Annie’s Garden Salad:
Ingredients:
  • Lettuce
  • Tomatoes
  • Peppers
  • Cucumber
  • Dressing of your choice
Directions:
  1. Prepare the vegetables for your salad and toss.
  2. Add dressing (if you are meeting somewhere like we did, bring the dressing separately so the salad doesn’t get soggy).
Amanda’s Sweet Potato Fries:
Ingredients:
  • 1 1/2 pounds sweet potatoes, peeled
  • 1 tbsp. canola oil
  • 1/2 tsp. salt, plus more to taste
  • Cooking spray
Directions:
  1. Preheat the oven to 450°F.
  2. Cut the potatoes length-ways into 1/4 inch matchsticks, and toss with the oil and 1/2 tsp. salt. Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet and bake until the “fries” are tender and crisp, about 30 minutes.
  3. Season with additional salt to taste.
Taylor’s Chicken Salad: 
Ingredients:
  • 1 1/4 lbs. chicken breast
  • 1 cup finely chopped celery
  • 1/2 cup mayonnaise
  • 1 tbsp. Dijon mustard
  • 1/4 cup finely chopped red onion
  • 1/4 cup slivered almonds, lightly toasted
  • 2 tbsp. chopped tarragon
  • 1 tbsp. lemon juice
  • 1/2 tsp. pepper
Directions:
  1. Fill a medium pot with water and bring to a boil over high heat. Add chicken, cover, and return to boil.
  2. Boil chicken for 2 to 3 minutes, then turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the chicken breast, about 8 to 12 minutes.
  3. Using a slotted spoon, transfer chicken to a plate and let cool for approximately 20 minutes.
  4. Cut chicken into 1/2 inch cubes.
  5. In a medium bowl combine celery, mayonnaise, mustard, onion, almonds, tarragon, lemon juice and pepper and stir to blend.
  6. Fold chicken into the mayonnaise mixture.
Bryony’s Coffee Cake:
Ingredients:
(Cake)
  • 1/4 cup sugar
  • 1/4 cup margarine
  • 1/2 cup Golden syrup
  • 1/2 cup self-rising flour
  • 1 egg
  • 2 tbsp. milk
  • 2 tsp. coffee powder
(Frosting)
  • 1/3 cup butter
  • 3/4 cup icing sugar (confectioner’s sugar)
  • 1 tbsp. coffee essence
Directions:
(Cake)
  1. Place sugar, margarine and syrup into a saucepan and heat gently until the ingredients are well mixed together and the sugar is dissolved. Do not boil. Remove from heat and allow to cool.
  2. Sieve flour and coffee powder together into a bowl.
  3. Beat the egg and milk together and add to the cooled syrup mixture.
  4. Pour egg/syrup mixture into the flour and mix well.
  5. Pour into a greased 7″ cake pan and cook at 375°F for 20-25 minutes
(Frosting)
  1. Cream the butter until soft and gradually beat in the confectioner’s sugar.
  2. Add the coffee essence to the mixture.
  3. ***This is supposed to be a very stiff frosting, so I usually have to add more sugar than the recipe says.
  4. Once the cake has cooled, frost the top of the cake.
  5. If you have chocolate sprinkles or chocolate you can grate, sprinkle it on top of the frosting.
Here are some more pictures of our last FND of the summer!
This may have been our last FND of the summer, but we’ve already started making plans for dinners over winter break. Keep checking back for more updates from the Rose City!
Enjoy dinners with your friends and family–try out our recipes or use some of yours and share them with us. Happy eating!
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