Youngs Family Recipes

Peach filling: 3 lbs peaches, peeled and sliced 1.5 lemons, zested and juiced 1/4 cup sugar In a bowl combine the peaches with the lemon juice, lemon zest, and 1/4 cup sugar. Crisp Topping: 3/4 cup flour 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1 cup butter, cubed 1 cup rolled oats Blend all ingredients except butter and oats together in a food processor until combined. Then add butter and pulse until crumbly.  Then stir in the oats.   Place peaches in a 9x13 pan.  Top peaches with the topping.  Bake at 350 degrees for 30 minutes.  

Crust: 1.5 cups flour 1.5 tsp sugar 1 tsp salt 3/4 cup oil 3 Tbsp milk Combine dry ingredients.  Add oil and milk and stir to form a ball.  Place in a 9" pie pan and form crust by patting down with your hand.  Flute the top edge. Refrigerate.  Pie Filling: 5 cups apples, peeled and sliced thin 1/2 cup sugar 1/2 tsp nutmeg 1 tsp cinnamon fresh lemon juice from 1/2 a lemon In a bowl, combined the apples, sugar, nutmeg, cinnamon and lemon juice.  Crumb Topping: 1/2 cup flour 1/2 cup sugar 1/2 cup cold butter Stir flour and sugar together to combine.  Cut the butter into squares and then cut into flour and sugar until it is crumbly.  Pour the apples into the pie crust.  Sprinkle crumb topping over the apples.  Place pie in a paper bag and seal with staples being careful to have the pie not touch the sides of the bag.  Place on a pan and bake at 350 degrees for 1 hour and 45 minutes.  

Ingredients: 2 cups cooked, diced chicken or turkey 3 oz cream cheese, softened 1/4 cup butter melted, plus 1/2 cup butter melted 4 oz can mushrooms dash pepper 2 cans crescent rolls 1/2 cup seasoned bread crumbs Directions: In a large bowl, mix together the chicken, cream cheese, 1/4 cup melted butter, mushrooms and pepper.  Open the 2 cans of crescent rolls.  Take 2 rolls and roll out until flattened together.  Put 1/4 cup chicken mixture in the middle.  Fold over and roll into a ball, pinching the ends.  Dip each dumpling into 1/2 cup melted butter, then roll in bread crumbs.  Repeat until all chicken mix and crescent rolls are used.  Put on a pan and bake 20 minutes for 375 degrees.   Serve with chicken or turkey gravy.   Note: This is an adaption of mom's recipe.  She uses crushed dressing with herb seasoning for the crumb coating, but I don't ever have that on hand, so I just use bread crumbs.  

Ingredients: 1 lb ground beef 1/2 cup onion 1/2 cup green pepper 2 Tbsp flour 8 oz can tomato sauce 1/4 cup brown sugar 1 Tbsp Worcestershire sauce 1 tsp salt 1/2 tsp chili powder Directions: In a large skillet, brown the ground beef with the onion and green pepper.  Drain grease.  Add the flour and stir to combine, cooking for about a minute.  Add remaining ingredients stirring to combine and simmer for 5-10 minutes.  Serve on hamburger buns.   I adapted this recipe from the Haney family cookbook.  

Here mom's famous Easter Ham loaf recipe.   Ham loaf Ingredients: 2/3 pound ground ham 1.5 lb lean ground pork 1 cup soda cracker crumbs 1/4 tsp pepper 2 eggs, beaten 1 cup milk Mix all ingredients together.  Place in an 8x8 baking dish.   Topping Ingredients: 1/2 cup brown sugar 1 tsp dry mustard 1/4 cup vinegar Mix topping ingredients together.  Pour over the ham loaf.  Bake for 1 hour at 350 degrees.  

Ingredients: 1 cup butter 2 cups brown sugar 1/2 cup corn syrup 1 tsp salt 1/2 tsp baking soda 1 tsp vanilla extract 20 cups popped popcorn Directions: Preheat oven to 250 degrees.  Place popcorn in a very large bowl In a medium saucepan over medium heat, melt butter.  Stir in brown sugar, corn syrup, and salt.  Bring to a boil, stirring constantly.  Boil without stirring for 4 minutes.  Remove from heat and stir in baking soda and vanilla.  Pour over popcorn and then stir to thoroughly coat.  Place on two large jelly roll pans and bake for 1 hour, stirring every 15 minutes.  Remove from oven and allow to cool before breaking into pieces.