Although I have lots of great recipes from both sides of my family, there are two things I enjoy making that have been passed down from each of my grandmothers. One is a comforting recipe for matzo ball soup, and the other is for a cookie we always made with my maternal grandmother when we would visit her. They are a crunchy cookie that are great with an afternoon tea.  Both of these bring back such fond memories!

Nonnie’s Matzo Balls for Matzo Ball Soup

• 2 eggs, beaten
• 2 Tablespoons butter
• 1 teaspoon salt
• 1 Tablespoon grated onion
• 1 Tablespoon finely chopped parsely
• 1/3 cup matzo meal

Mix eggs and melted butter.  Add salt, onion, parsley, and matzo meal. Cover, and chill for 1 hour.  Shape into small balls and drop in a pot of salted, boiling water.  Cover, and cook for 25-30 minutes.  Add to chicken broth, and serve.

Mia’s Hard Cookies

• 2 cups sugar
• 3 eggs, beaten
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 cup pecans
• 3 cups flour
• 2 Tablespoons butter, melted and cooled (to use at end only if dough doesn’t come together)

Mix together the sugar, eggs, cinnamon, and vanilla.  Stir in flour and pecans.  Roll out the dough on a floured surface, and either cut into shapes or use cookie cutters.  Bake at 350 degrees for about 15 minutes on a greased cookie sheets.  An egg wash before baking is optional.

Two of my favorite recipes that have been handed down to me are ones that I make every year for Thanksgiving.  I grew up on Minced Clam Dip for Thanksgiving, Christmas, and football games.  My father added cottage cheese to tone down the rich dip, and I like the texture and less intense flavors (plus there’s more to eat).  The other recipe is from our dear family friend, Garnet, and this Sweet Hot Mustard is so delicious I have to admit eating it with a spoon sometimes!  It’s a perfect compliment to holiday meals served with turkey (on leftover turkey sandwiches), ham, and even with mashed potatoes.  It also makes a nice hostess gift presented in a small jar.  Both of these recipes are easy to double batch – and I recommend it because they will go quickly.

Minced Clam Dip from Grandma Mabel Miller and Father Glen Miller

• 6 oz. cream cheese
• 1 small container cottage cheese (optional)
• 7 oz. can minced clams, drained (but reserve juice)
• 2 cloves garlic, minced finely (add more to taste)
• ½ teaspoon Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 4 Tablespoons clam juice (add more if you want a thinner dip)
• Kosher salt to season

Allow cream cheese to soften at room temperature.  Drain juice from clams (save), blend garlic, lemon juice, and Worcestershire sauce with cream cheese (and cottage cheese if using).  Stir in clams and juice. Season with salt.  Serve with ridged dip chips (you need a sturdy chip for this thick dip). The dip will last in the refrigerator a few days.  Enjoy!

Sweet Hot Mustard from Garnet Wilson
Makes 1 quart

• 4 oz can Coleman’s dry mustard
• 1 cup cider vinegar
• 2 eggs
• 1 cup sugar
• ¼ teaspoon salt
• 1 ½ cup mayonnaise

1.  Mix dry mustard and vinegar in a glass (not metal) dish with lid.  Let stand overnight.  2.  Beat eggs, sugar, and salt into the mustard and vinegar mixture; then cook in a double-boiler (or carefully in thick saucepan) watching and stirring until thickened (about 5 minutes).  3.  Cool the mustard mixture. 4.  Once cool, stir in mayonnaise until smooth.  5.  Pour into glass jars or covered bowls and refrigerate until using.  The mustard will keep in the refrigerator for a few weeks.