Jones family coat of arms The Jones Family CookbookRecipes, stories, and family history

Original Family Edition

Recipes kept by the Jones family

A searchable collection from James “Jimmy” Jones, organized and assembled by Sandy Jones.

The collection

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121 recipes

Breads

Apple Swedish Ring

Breads · Sandy Jones

Ingredients:Icing 1 Pillsbury hot roll mix½ cup sifted confectioner’s sugar 1 cup hot water2 teaspoons milk 2 tablespoons softened margarine½ teaspoon vanilla 1 egg ¾ cup brown sugar ½ teaspoon cinnamon ½ cup raisins 1 egg yolk 2 tablespoons milk Pre heat oven 350 degrees F. Combine contents of box and yeast packet in large bowl. Mix well. Stir in HOT water, margarine, sugar and egg and stir until dough pulls away from side of bowl. Turn dough out into lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. (To knead, fold dough over towards you; press down and away with heels of hand. Rotate dough a quarter turn, repeat.) As you knead, sprinkle flour over surface to reduce stickiness. Roll out into an oblong 14 x 12 inches. Brush lightly with melted margarine. Mix together brown sugar, cinnamon, and raisins. Sprinkle mixture on dough. Roll up each piece lengthwise as for a jelly roll. Place on greased baking sheet, forming a circle. Make 1 inch slices/cuts into top of dough around circle. Turn each slice partly on its side, pointing away from center. Cover with clean towel and let rise in a warm place. Beat together egg and milk. Brush rings with eggs and milk mixture. Bake in moderate oven 350 degrees F about 30 minutes. Icing: Combine sugar, milk and vanilla until smooth. Ice top while hot. Biscuits (Red Lobster) (MomJones)

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Main Dishes – Beef

Beef Prime Rib Roast

Main Dishes – Beef · James Jones

The name Prime Rib means that it comes from the beef rib section, which contains the most connective tissue, and the word "prime" is generally the top or highest grade of meat and contains the most marbling effect, both of which make it the most juicy and tender meat cuts. Beef Prime Rib roast is considered one of the most elegant cuts of beef traditionally served during the Christmas holidays and it is preferred by many hotels and fine restaurants. Because beef rib cuts are more tender, "dry heat" roasting is preferred. This means you do not cover or add liquid which is called "moist heat" cooking, used to tenderize tougher cuts of meat.

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Main Dishes – Poultry

Chicken Stock

Main Dishes – Poultry · James Jones

This is one of the most versatile stocks you can make. It is excellent served on its own, ladled over steamed rice or noodles. If you’re not using all of it right away,freeze the unused stock in small containers. Stewing chicken parts make a particularly flavorful stock and are less costly than fryer or broiler parts. Comment: Most soups rely upon stock—a rich essence of poultry, meat, fish or vegetables—for moistness and flavor. The stock you prepare at home will yield the finest-tasting soups of all.. Stock making is easy; and although time-consuming, it yields ample quantities, which can be refrigerated or frozen in small containers for future use. Do not, however, be deterred from making soup if you don’t have time to make stock. Seek out a good brand of canned broth at your local supermarket, or look for frozen or concentrated broth at specialty-food stores. If you like, give it an even fuller and fresher flavor by briefly simmering it with aromatic vegetables.

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Soups

French Onion Soup Gratinée

Soups

The secret to a good onion soup is to cook the onions very slowly, so their sugar content can caramelize. In old Paris bistros, this soup would be made with water—the deeply, caramelized onions providing the only flavor and color. Good meat stock makes it taste even better. For a more complex flavor still, sauté some thinly sliced leek or shallot with the onions. You can also sprinkle on grated Parmesan before adding the Gruyère or Swiss cheese.

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Vegetables and Side DishesFamily favorite

Fried Rice

Vegetables and Side Dishes · Jimmy Jones

Cook rice in water. Stir occasionally. Just as the water is about gone, fluff rice and remove from heat. Cook bacon until crispy and then chop into small pieces. I like to cook the bacon in the microwave. Slice and sauté onions with one tablespoon margarine in microwave. Scramble and fry egg, chopping into pea size pieces. Heat vegetable oil in a frying pan. Add rice and flip until the oil is incorporated into the rice. Add soy sauce until it is the color brown you like. Add white onions in first, then bacon, and eggs. Add green onions in last, makes it prettier. Add garlic salt to taste.

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Cookies

Gingerbread Boys

Cookies · Sandy Jones

From The Imperial Recipe Collection Ingredients:Recipe tripled 1/3 cup shortening 1 cup brown sugar (packed) 1 1/2 cup molasses (1 jar) 2/3 cup cold water 7 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon allspice 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon cinnamon 1 cup shortening 3 cups brown sugar (packed) 4 1/2 cup molasses (3 jars) 2 cups cold water 21 cups flour 6 teaspoons baking soda 3 teaspoons salt 3 teaspoons allspice 3 teaspoons ginger 3 teaspoons cloves 3 teaspoons cinnamon

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Candy

QUICKER CANDY

Candy · Maxine Levy

There's something wonderfully satisfying and old-fashioned about making homemade candy--particularly in autumn when the weather is cool and thoughts are turning to Halloween and the upcoming holiday season. Some of the easiest candies to make are sweet-salty nut brittles. Using the microwave, you can make about a pound in less than half an hour and at a fraction of the cost of purchased brittle. The only special tool you need is a paddle-shaped microwave safe candy thermometer that clips to the side of any dish. Before you start to cook, assemble all equipment and pre-measure all ingredients in separate bowls. This is important, because once the caramelized sugar syrup comes out of the microwave, the remaining ingredients must be stirred in quickly before the syrup cools down too much and begins to set. Nut brittles take only about 20 minutes to prepare and an hour or less to harden. The following recipe is for peanut brittle; other nuts, such as cashews, walnut halves, and slivered, lightly toasted almonds, also work well. Peanut Brittle: In a high-sided 2 quart glass dish, mix 1 1/2 cups sugar, 1/2 cup water, and 3/4 cup light corn syrup. Wipe the inside o the dish with a damp paper towel to remove any stray sugar granules. Clip the microwave candy thermometer onto the side. Microwave on HIGH until the syrup temperature of 315 degrees. (This takes about 14 minutes in a 700-watt oven.) Remove the caramelized syrup from the micro--it must be golden in color--and quickly stir in 1 1/2 teaspoon baking soda with a wooden spoon. The mixture will foam and bubble; as soon as it begins to settle, immediately stir in 1 tablespoon unsalted butter, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and one 8-oz can (2 cups) dry-roasted peanuts. Scrape the thick mixture out onto two lightly buttered baking sheets with a buttered rubber spatula. Working quickly, spread it out into a thin a layer as possible. As soon as the brittle is cool enough to handle, in 4-5 minutes, lightly butter your hands and carefully pick the candy up off the baking sheet, just high enough so that you can begin to pull and stretch it. The thinner you are able to stretch the candy, the more delicate the final results will be. Let the stretch brittle stretch uncovered or until it is completely cooled or about one hour. To store, break into irregular pieces and stack in layers, each layer separated by waxed paper, in an airtight tin. The brittle will keep for weeks. Taffy Fun to make with kids Sandy Jones

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Soups

Top Secret Recipes Version of Olive Garden

Soups · Pasta E Fagioli

One of the most popular and hard-to-pronounce items on the Olive Garden menu is found in the soup column. But it’s more like a thick chili than a soup, really, with all those beans and veggies and ground beef in there. The reduced-fat grams in this clone are especially important when we consider that this dish makes an excellent meal by itself, and you may want to eat more than the 1 1/2cups serving size measured for the nutritional stats. We’ll keep the added fat to a minimum by sautéing the veggies in what little fat is not drained off from browning the super-lean ground beef. The soup will fill your mouth with so much flavor that it won’t matter that we don’t add any additional fat. You’ll have a hard time distinguishing between this version and the original. Try it out and you’ll see what I mean. This recipe makes about eight 1 ½-cup servings so if you can’t eat it all within a few days, it freezes well. 1 pound super-lean ground beef (7% fat) 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 stalks celery, chopped (1 cup) 2 cloves garlic, minced 2 14½-ounce cans diced tomatoes 1 15-ounce can red kidney beans (with liquid) 1 15-ounce can great northern beans (with liquid) 1 15-ounce can tomato sauce 1 12-ounce can V-8 juice 1 tablespoon white vinegar 1½ teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon pepper ½ teaspoon dried thyme ½ pound (½ package) ditali pasta Brown the ground beef in a very large saucepan or soup pot over medium heat. Drain off the fat. Add onion, carrot, celery and garlic and simmer for 10 minutes. Add the remaining ingredients, except the pasta, and simmer for 1 hour. After 50 minutes into the simmer time, cook pasta in 1½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or until pasta is al dente or slightly tough. Drain. Add the pasta to the large pot of soup. Simmer for 5 minutes and serve. Serves 8 as an appetizer TIBITS Ditali pasta is a small 1/4 –inch tubes of pasta, short, little hollow cylinders. The may also go by the name salad-roni. Nutritional Facts -- per serving size of 1½ cups Calories (est )Lite = 312Original =416 Fat (est.)Lite = 4 gramsOriginal = 17.5 grams ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ How Sherry cooked it. – I was short on time and not home to start it so, at my request, Christie, while she was browning the meat, opened the cans (red kidney beans, great northern beans, and diced tomatoes) and dumped the ingredients in large stock pan (I doubled the recipe.) I had already prepared the carrots, celery and onion, so she dumped them in also and started the pot to simmer. I came home within 15 minutes and added everything except tomato sauce, hamburger and pasta. Brought soup to boil, cut back to a simmer. Took out Wendy’s portion and added meat to large pot. Simmered about 45 minutes. Cooked pasta (could not find ditali pasta—used penne). Next time – I would like to eliminate the pasta (Larry doesn’t need the extra carbs) and possibly the meat. I did not add any tomato sauce but would do so next time if I used pasta. Have fun! Pozole From the kitchen of: LINDA SAENZ

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