I have finished entering the recipes from the original Malloy Family Cookbook. I hope you enjoy it! If you find any mistakes, please leave me a note in the comments so I can fix them. You are also welcome to add your own modifications in the comments section. If you have any other original family recipes that you would like me to add, please email them to me.
To find a recipe, you can use the search box, located above my picture, or click on the "Recipes" tab and scroll down until you find the category you are looking for. I indexed each recipe several ways, so it should be easy to find what you want.
Tom’s Monday Night Football Dip
by Tom Malloy
Warning: can make quite a mess when flung at the TV in anger!
Ingredients:
8 oz cream cheese
salsa
tortilla chips
Directions:
1. Soften cream cheese to room temperature, or warm slightly in the microwave.
2. Dump a lot of salsa on top.
3. Eat with tortilla chips.
Note: For those of you with more sophisticated tastes, shrimp cocktail can be substituted
for the salsa and fancy party crackers for the chips.
Warning: can make quite a mess when flung at the TV in anger!
Ingredients:
8 oz cream cheese
salsa
tortilla chips
Directions:
1. Soften cream cheese to room temperature, or warm slightly in the microwave.
2. Dump a lot of salsa on top.
3. Eat with tortilla chips.
Note: For those of you with more sophisticated tastes, shrimp cocktail can be substituted
for the salsa and fancy party crackers for the chips.
Easy to Make Homemade Oatmeal
by Rob Malloy
If you’ve ever bought Quaker Oats Instant Oatmeal (you know, with the individual serving packets) you probably felt you were paying too much for what you got. I know I did, so I developed this little recipe.
Ingredients:
1/2 cup quick oats
1 tsp. sugar
1/8 tsp. salt
1/8 to 1/4 tsp cinnamon
1 1/2 TB raisins
1/3 cup hot water, or more, for thinner cereal
Directions:
All you need to do is put the dry ingredients in a bowl, add hot water and stir. If you want to make a lot of servings and store them, just put the dry ingredients in zip-lock sandwich bags, seal, and store–it will keep forever. No more overpriced oatmeal!
If you’ve ever bought Quaker Oats Instant Oatmeal (you know, with the individual serving packets) you probably felt you were paying too much for what you got. I know I did, so I developed this little recipe.
Ingredients:
1/2 cup quick oats
1 tsp. sugar
1/8 tsp. salt
1/8 to 1/4 tsp cinnamon
1 1/2 TB raisins
1/3 cup hot water, or more, for thinner cereal
Directions:
All you need to do is put the dry ingredients in a bowl, add hot water and stir. If you want to make a lot of servings and store them, just put the dry ingredients in zip-lock sandwich bags, seal, and store–it will keep forever. No more overpriced oatmeal!
Homemade Granola
by Febrina Malloy
Ingredients:
2 cups oatmeal
1/3 cup wheat germ
1/2 cup oat bran or flaked coconut
1/4 cup nonfat dry milk powder
1/2 tsp cinnamon
1/3 cup honey or corn syrup
2 TB vegetable oil or peanut oil
1 TB imitation vanilla, not extract
1/2 cup raisins
1/4 cup chopped pecans or walnuts or peanuts
1/4 cup sunflower seeds or sliced almonds, optional
Directions:
1. Measure the first five items into large bowl and stir well.
2. Measure honey, oil and vanilla into glass measuring cup. Heat in microwave (or in pan of hot water) just until honey is very warm and no longer thick. Do not let mixture boil.
3. Pour over the dry mixture and stir thoroughly until all of it is moistened and no large lumps remain.
4. Spread out on a 10 x 15 pan and bake at 250° F for about 20 minutes, turning over and stirring with a spatula after the first 10 minutes.
5. Add raisins, nuts and any seeds just before 20 minutes are up. Turn off oven and allow to remain until nuts are heated through, perhaps 30 minutes.
6. Remove from oven, stir well and allow to cool. Store in air tight jar.
Ingredients:
2 cups oatmeal
1/3 cup wheat germ
1/2 cup oat bran or flaked coconut
1/4 cup nonfat dry milk powder
1/2 tsp cinnamon
1/3 cup honey or corn syrup
2 TB vegetable oil or peanut oil
1 TB imitation vanilla, not extract
1/2 cup raisins
1/4 cup chopped pecans or walnuts or peanuts
1/4 cup sunflower seeds or sliced almonds, optional
Directions:
1. Measure the first five items into large bowl and stir well.
2. Measure honey, oil and vanilla into glass measuring cup. Heat in microwave (or in pan of hot water) just until honey is very warm and no longer thick. Do not let mixture boil.
3. Pour over the dry mixture and stir thoroughly until all of it is moistened and no large lumps remain.
4. Spread out on a 10 x 15 pan and bake at 250° F for about 20 minutes, turning over and stirring with a spatula after the first 10 minutes.
5. Add raisins, nuts and any seeds just before 20 minutes are up. Turn off oven and allow to remain until nuts are heated through, perhaps 30 minutes.
6. Remove from oven, stir well and allow to cool. Store in air tight jar.
Creamed Eggs and Potatoes
by Kathy Valenzuela
This recipe is perfect for a brunch buffet. Make it the night before and microwave it in the morning. Or, if you’re a morning person, just cook the eggs and potatoes ahead of time and you’ll still have less work in the morning.
Ingredients:
8 hard-cooked eggs
2 large or 3 medium potatoes
8-10 slices chipped ham or cooked bacon
Sauce:
3-4 TB butter
5 TB flour
1 tsp mustard
Dash salt
Dash white or black pepper
2 ½ cups milk
Directions:
1. Chop ham into small squares, or crumble cooked bacon.
2. Boil potatoes, or microwave on high, 8-10 minutes, until tender but not falling apart.
3. Peel potatoes, if desired, and cut into cubes.
4. Melt butter in a medium-sized saucepan. Add flour and seasonings, then slowly stir in milk, cooking over medium heat and stirring constantly.
5. Bring to a boil, still stirring, until thickened. Stir in ham or bacon; remove from heat.
6. Peel and dice eggs; fold into sauce. Gently fold in potatoes until thoroughly mixed.
7. For a buffet, spread into 8" square Pyrex or Corningwear dish and serve warm or room temperature. For the family, spoon over toast or English muffins.
This recipe is perfect for a brunch buffet. Make it the night before and microwave it in the morning. Or, if you’re a morning person, just cook the eggs and potatoes ahead of time and you’ll still have less work in the morning.
Ingredients:
8 hard-cooked eggs
2 large or 3 medium potatoes
8-10 slices chipped ham or cooked bacon
Sauce:
3-4 TB butter
5 TB flour
1 tsp mustard
Dash salt
Dash white or black pepper
2 ½ cups milk
Directions:
1. Chop ham into small squares, or crumble cooked bacon.
2. Boil potatoes, or microwave on high, 8-10 minutes, until tender but not falling apart.
3. Peel potatoes, if desired, and cut into cubes.
4. Melt butter in a medium-sized saucepan. Add flour and seasonings, then slowly stir in milk, cooking over medium heat and stirring constantly.
5. Bring to a boil, still stirring, until thickened. Stir in ham or bacon; remove from heat.
6. Peel and dice eggs; fold into sauce. Gently fold in potatoes until thoroughly mixed.
7. For a buffet, spread into 8" square Pyrex or Corningwear dish and serve warm or room temperature. For the family, spoon over toast or English muffins.
Old Time Egg Pancake
by Michael Malloy
This recipe, which is adapted from one given to us by a family friend, makes a breakfast treat that’s halfway between a pancake and an omelette. It puffs into fantastic shapes as it cooks, and then subsides as it cools.
serves 4
Ingredients:
6 eggs
2/3 cup milk
2/3 cup flour
1/2 tsp salt
1 TB margarine or butter
Directions:
1. Lightly coat bottom and sides of oven-proof skillet, or 8x8 square pan with non-stick cooking spray, then add margarine or butter. Place skillet or pan in oven and preheat to 400°.
2. Beat eggs slightly and add milk, flour and salt and combine with a rotary beater until smooth. Pour into hot skillet or pan and bake, uncovered, for 17-20 minutes, until center is set and edges golden brown. Serve hot with honey or jam, or sprinkle with lemon juice and powdered sugar.
This recipe, which is adapted from one given to us by a family friend, makes a breakfast treat that’s halfway between a pancake and an omelette. It puffs into fantastic shapes as it cooks, and then subsides as it cools.
serves 4
Ingredients:
6 eggs
2/3 cup milk
2/3 cup flour
1/2 tsp salt
1 TB margarine or butter
Directions:
1. Lightly coat bottom and sides of oven-proof skillet, or 8x8 square pan with non-stick cooking spray, then add margarine or butter. Place skillet or pan in oven and preheat to 400°.
2. Beat eggs slightly and add milk, flour and salt and combine with a rotary beater until smooth. Pour into hot skillet or pan and bake, uncovered, for 17-20 minutes, until center is set and edges golden brown. Serve hot with honey or jam, or sprinkle with lemon juice and powdered sugar.
Eggs with Tortillas (Migas)
by Kathy Valenzuela
Ingredients:
3-4 corn tortilla
oil
salt
4-6 large eggs, beaten
milk
Directions:
1. Heat oil in a skillet over medium heat.
2. Tear up tortillas and add to the pan. Fry until just a little crispy.
2. Beat eggs with a little milk and salt and pepper to taste. Add to pan, lower heat a little, and cook until no longer runny.
Dorothea's additions: mix in cumin, cilantro, chopped onions, and garlic with the eggs. Serve with guacamole or salsa.
Ingredients:
3-4 corn tortilla
oil
salt
4-6 large eggs, beaten
milk
Directions:
1. Heat oil in a skillet over medium heat.
2. Tear up tortillas and add to the pan. Fry until just a little crispy.
2. Beat eggs with a little milk and salt and pepper to taste. Add to pan, lower heat a little, and cook until no longer runny.
Dorothea's additions: mix in cumin, cilantro, chopped onions, and garlic with the eggs. Serve with guacamole or salsa.
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