what's cooking at beckert?

8/10/2019 What's Cooking at Beckert?

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CONTENTS

Snacks, Starters, and Sauces.4

Drinks..10

Soups..13

Salads.15

Side Dishes22

Entrees32

Deserts and Sweets.57

Breakfast.73

Miscellany..76

NOTES


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SNACKS,STARTERS,AND SAUCES

A Date with Mrs. BallA Date with Mrs. BallA Date with Mrs. BallA Date with Mrs. BallRae Spraggs

pitted dates (whole)cream cheeseMrs. Balls Chutneyprosciutto [aged, dry-cured, spiced Italian ham that is usually sliced thin and served raw]

Split open the dates. Blend equal amounts of cream cheese and chutney. Stuff the dates withthe mixture and wrap with thin strips of prosciutto (they will stay together without toothpicks).

[If you do not have Mrs. Balls Chutney, you can substitute another chutney and call the appetizerA Date with a Pig.]

Bourbon Chicken BasteBourbon Chicken BasteBourbon Chicken BasteBourbon Chicken BasteBarb Spraggs

cup apple juice 1/3 cup light brown sugar1-2 tablespoon olive oil 2 tablespoons ketchup1 garlic clove, crushed 1 tablespoon cider vinegar teaspoon ginger cup water teaspoon crushed red pepper flakes (optional) 1/3 cup soy saucesplash of bourbon (optional)

Mix the above ingredients and simmer together. Baste chicken while roasting in oven orrotisserie.

Candied Dill Pickle ChipsCandied Dill Pickle ChipsCandied Dill Pickle ChipsCandied Dill Pickle ChipsJean Wilson Reed

1 qt. hamburger dill pickle chips, drained 1 small onion, finely chopped3-4 tbsp. vinegar 1 c. sugar1 heaping tsp. celery seed

Mix the vinegar and sugar and refrigerate until the sugar dissolves. Then mix in the pickles andother ingredients in. Keep refrigerated.


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In a large bowl place the scooped avocado pulp and lime juice; toss to coat. Drain (reservingthe lime juice) after all of the avocados have been coated. Using a potato masher add the salt,cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.Leave the pit in the mixture until served to help retain freshness.

This is really good, but if you dont have a lot of time, I have found mixing avocados with lime,

cilantro, and c. per avocado or so of the fresh refrigerated super-market style salsa is reallygood too (just leave out the salt, cumin, cayenne, onion, tomatoes, and garlic). Wondering whatto do with the pits? See the Miscellany section.

Hot Pepper Peach Cheese BallHot Pepper Peach Cheese BallHot Pepper Peach Cheese BallHot Pepper Peach Cheese BallBrenda Wilson

2 8 oz. packages of cream cheese 1 small bunch of green onions jar of Rothschilds Hot Pepper Peach Preserves 2 tablespoons green chiliesSwiss or mozzarella cheese, grated

Mix and top with grated cheese. You can purchase Rothschild products at Fulton Farms in Troyor at the Hotel Gallery on Main Street in Tipp City.

Mustard SauceMustard SauceMustard SauceMustard SauceMargaret Hinsch

c. sugar pt. whipping cream2 tbsp. dry mustard pinch of salt1 egg yolk

Mix the sugar, mustard, and egg yolk. Scald the cream in a double boiler. Pour over the dryingredients. Return to double boiler, add salt, and stir until thick and smooth. Serve at roomtemperature. [Using a microwave is much easier than risking burning the cream during thescalding process. Margaret Hinsch would make this mustard sauce and serve it with ham at theHinsch family and friends annual Christmas tree decorating party. Margaret used an heirloomsilver spoon to serve the mustard She told me it had been re-silvered a couple of times.]

PestoPestoPestoPestoBrenda Wilson

2 c. fresh basil leaves, solidly packed pinch of freshly ground pepper3 garlic cloves, roughly chopped c. Parmesan, freshly grated1/3 c. pine nuts, lightly toasted c. Pecorino*, freshly grated c. extra-virgin olive oil 2 tbsp. unsalted butter (at room temp.) tsp. salt


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Place the basil, garlic, pine nuts, oil, salt, and pepper in a food processor and blend for about 20seconds to make a smooth, even puree. Transfer to a bowl and, using a wooden spoon, beain the grated cheese and butter. If using the pesto as a pasta sauce, place it in the serving bowand add 2 tbsp. of the cooking water from the pasta and blend. Toss the drained pasta with thepesto sauce.

Pesto can be stored in a glass jar, topped with a little olive oil, and covered with plastic wrap(press directly onto the surface to prevent discoloration). It will keep refrigerated for severamonths or frozen up to 3 months.

*Italian cheese made from sheeps milk.

Pesto and Roasted Red Pepper DipPesto and Roasted Red Pepper DipPesto and Roasted Red Pepper DipPesto and Roasted Red Pepper DipAdapted by Julie Spraggs from www.kraftfoods.com

1 tub (8 oz.) cream cheese spread, divided cup pesto1 container (16 oz.) sour cream, divided crackers1 jar (12 oz.) roasted red peppers, drained, and chopped (about 1 c.)

Place half of the cream cheese spread in medium bowl. Add pesto; mix until well blended. Stiin half of the sour cream. Place remaining cream cheese spread in separate medium bowl. Addpeppers; mix well. Stir in remaining sour cream. Cover both bowls and refrigerate at least 2hours.

Spoon the pesto mixture into the center of a serving dish or platter. Spoon the red pepper mixaround the pesto mix. Serve with the crackers. Makes 4 1/2 cups total. The two bowls of dipcan be stored in refrigerator up to 24 hours.

SalsaSalsaSalsaSalsaRich Spraggs

6 Roma tomatoes, chopped 4 garlic cloves, minced green bell pepper, finely diced 1/2 red onion, fine chopped1 tablespoon olive oil 1 lime, juiced

Chili powder, salt, and pepper, to taste Fresh cilantro, to taste2 seeded and minced jalapenos (uncooked) 2 dry ancho chilies, seeded, chopped2 roasted, skinned, and chopped jalapenos (I do this in foil and bake 10 min.)

Combine all ingredients in a large mixing bowl suitable for serving. Place in refrigerator for 12hours prior to serving. Serve with tortilla chips.


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SpamSpamSpamSpam PtPtPtPtRich Spraggs

1 large can of Spam 3 slices of bacon, cooked and crumbledpinch of garlic powder 4 ounces of cream cheese

pinch of thyme teaspoon of hot pepper sauce teaspoon of basil fresh parsley cup of finely chopped onion

Combine everything except the fresh parsley in a blender or use an electric mixer until themixture is creamy. Find a suitable mold (such as small Dixie cups or 1 paper nut cups) andput the mixture into them. Refrigerate for at least three hours. At serving time, invert the moldsonto serving platters, garnish with fresh parsley sprigs, and serve with a variety of crackers.

Spinach DipSpinach DipSpinach DipSpinach DipJeanne Reed1 pkg. Knorr vegetable soup mix c. green onion, chopped1 pkg. frozen spinach, chopped c. parsley, minced1 c. mayonnaise 1 tsp. lemon juice1 c. sour cream

Defrost spinach and squeeze out liquid. Mix all ingredients together and refrigerate overnight.Serve with Bugles or fresh vegetables.

[Bugles come in a bag now, so if you are looking for a box you will not find them.]

Strawberry Salsa FiestaStrawberry Salsa FiestaStrawberry Salsa FiestaStrawberry Salsa Fiesta DipDipDipDipKarl Wilson

1 8oz. pkg. cream cheese, softened (first layer) 12 oz. jar strawberry salsa (third layer)1 onion, diced (second layer) 8 oz. pepper jack cheese, shredded (4th)

Layer in an ovenproof baking dish the above ingredients in the order listed. Bake at 350oF. for30 min. Serve with tortilla chips.

Taco DipTaco DipTaco DipTaco DipCheryl Griffiths

Mix together 1 big can of refried beans, tsp. chili powder, and tsp. garlic salt. Spread overthe bottom of a 10x13 baking dish.


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Brown 1 lb. hamburger with a pkg. of taco seasoning mix and spread over the bean layer.

Spread a small jar of chunky salsa over the hamburger layer.

Spread about 1 c. of grated cheese on top (cheddar, Colby, or whatever you have on hand).

Bake at 350oF. for about 30 min. Serve with tortilla chips.

TexTexTexTex----Mex DipMex DipMex DipMex DipSandy Reed

1 c. (8 oz.) sour cream c. mayonnaise1 pkg. taco-seasoning mix 2 cans (10.5 oz.) bean dip3 medium tomatoes, seeded and chopped (2 c.) 1 pkg. cheddar, shreddedTortilla chips, large

Combine sour cream, mayonnaise, and taco mix in a separate bowl. Spread bean dip on a largeplatter. Next, spread the sour cream mixture over the bean dip. Sprinkle with tomatoes andcover with shredded cheese. Serve chilled or at room temperature with the tortilla chips.

Optional:(1) Mix sliced olives and chopped green onions in with the tomato layer.(2) After spreading the layer of bean dip, peel, pit 3 medium avocados; mash with 2 tbsp. lemon

juice, tsp. salt, and tsp. pepper and spread over the layer of bean dip.

Train SmashTrain SmashTrain SmashTrain Smashwww.cooksister.typepad.com

1 tbsp. oil 5 tbsp. Worcestershire Sauce3 onions, chopped 2 tbsp. sugar3 tomatoes, chopped tsp. dry mustard powder240 ml (8 fl. oz.) tomato sauce [ketchup] salt and pepper120 ml (4 fl. oz.) water 1 tsp. cornstarch5 tbsp. vinegar

Heat the oil in a saucepan; add the onions, tomatoes, and saut gently until softened. Add theremaining ingredients and cook for 2 minutes. Mix the cornstarch with a little cold water to forma paste then add to the saucepan and continue to cook, stirring constantly until thickened. Serveas a sauce with meats or fish.

*Metric conversion chart at the Miscellany section.

[I have to admit I have never heard of Train Smash even though it is a South African concoctionI have included it because it sounds good.]


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MargaritaMargaritaMargaritaMargaritaRich Spraggs

Slice a lime into wedges. Use a split wedge to moisten the rim of a tall glass. Salt the rim withkosher salt or coarse sea salt. Place in freezer.

Pour in 2 or so fingers of tequila (I use El Toro a compromise of cost and quality) into acocktail shaker (more if the person will not be driving for awhile). Add a splash of triple sec, ahandful of ice, and fill to within 1 of the top of the glass with margarita mix (I use the cheapestgrocery-store type).

Shake it like youre an English nanny and then pour into the chilled glass. Fill to the top with icecubes and garnish with a lime wedge. Add a cocktail umbrella if you feel especially festive.

MojitoMojitoMojitoMojitoRich SpraggsKey West is a state of mind and the mojito is the favorite drink of the Conch Republic. Aftertrying many variations, this is how I make them:

Puerto Rican White Rum 2 tablespoons sugar or Splenda5-8 mint leaves 4-6 ounces of Club Soda2-3 tablespoons freshly squeezed lime juice

Squeeze a half lime with a citrus squeezer (using a knife to juice a lime will land you in the

emergency department at your local hospital) into a cocktail shaker. Add 5-8 freshly picked mintleaves and two tablespoons of sugar or Splenda. Use a muddler to mash up the mint leaves,sugar, and lime juice. Then add two to three fingers of Puerto Rican White Rum and shake inthe cocktail shaker. Pour into a tall glass half-full of ice. The fill to the top with about a half-bottle of Club Soda to float the ice.

Water from tWater from tWater from tWater from the Faucethe Faucethe Faucethe Faucet ---- ImprovedImprovedImprovedImprovedRich Spraggs

A Brita or similar water filter/filtering system works well, but if you dont have one Id recommendkeeping water in a pitcher with a wide, open top without a lid in the refrigerator for drinking. Theidea is to let the chlorine evaporate. I came to this conclusion after realizing that water heatersin homes with wells last on average twice as long as water heaters in homes with city water. Itsthe chlorine added by the water treatment plant. So if it corrodes away the insides of waterheaters, imagine what it is doing to you.


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SOUPS

French OnFrench OnFrench OnFrench Onion Soupion Soupion Soupion SoupAdapted by Rich Spraggs from www.foodtv.com (Alton Brown)

3 tablespoons butter 10 ounces apple cider (unfiltered)1 teaspoon salt leftover specialty bread2 cups white wine kosher salt10 ounces canned beef consume ground black pepper10 ounces chicken broth splash of Cognac (optional)1 cup Gruyere cheese, grated5 sweet onions (such as Vidalia) or a combination of sweet and red onions (about 4 pounds)thyme sprigs, bay leaf, and parsley tied together with kitchen string

Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon

shapes. Set electric skillet to 300oF. and add butter. Once butter has melted, add a layer oonions, and sprinkle with a little salt. Repeat layering onions and salt until all onions are in theskillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stioccasionally until onions are dark mahogany and reduced to approximately 2 cups. This shouldtake 45 minutes to 1 hour. Do not worry about burning.

Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrupconsistency. Add consume, chicken broth, apple cider and herbs. Reduce heat and simmer 15to 20 minutes.

Place oven rack in top 1/3 of oven and heat broiler.

Cut bread into squares. Place on a baking sheet and broil for 1 minute.

Season the soup mixture with salt, pepper, and cognac. Remove herbs and ladle soup intocrocks leaving one inch to the lip. Place croutons on top of soup and top with grated cheeseBroil until cheese is bubbly and golden about 1 to 2 minutes.

Cooking the onions makes a huge stink that seems to hang around for days, so I cook thisoutside in an electric skillet.

GazpachoGazpachoGazpachoGazpachoAdapted by Rich Spraggs from www.foodtv.com (Alton Brown) and en.wikipedia.org

Whats in the Gazpacho? asked Ivan. Tomatoes answered Pepa*.

tomato juice 2 tsp. balsamic vinegar1 c. cucumber, peeled, seeded and chopped 2 tsp. Worcestershire sauce c. chopped red bell pepper tsp. toasted, ground cumin c. chopped red onion 1 tsp. kosher salt1 small jalapeno, seeded and minced tsp. freshly ground black pepper


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1 medium garlic clove, minced 2 tbsp. fresh basil leaves, chiffonade cup extra-virgin olive oil 1 lime, juiced1 lb. vine-ripened tomatoes, peeled, seeded and chopped

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling

water for 15 seconds; remove and transfer to an ice bath and allow to cool until able to handle(approximately 1 minute). Remove and pat dry. Peel, core and seed the tomatoes. Whenseeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in orderto catch the juice. Press as much of the juice through as possible and then add enough bottledtomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion,jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt, andpepper and stir to combine. Transfer 1 cups of the mixture to a blender and puree for 15 to 20seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover andchill for 2 hours and up to overnight. Serve with chiffonade (thinly sliced leaves) of basil.

*Then rent and watch the movie Women on the Verge of a Nervous Breakdown (Mujeres alBorde de un Ataque de Nervios), have a margarita, and enjoy. This 1988 Spanish comedy film,written and directed by Pedro Almodvar, stars Carmen Maura and Antonio Banderas. It wasnominated for the 1989 Academy Award for Best Foreign-language Film, and won five GoyaAwards including Best Film and Best Actress in a Leading Role for Maura. It is subtitled inEnglish, but it would not matter if were not.


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SALADS

7777----Up SaladUp SaladUp SaladUp Salad (#1)(#1)(#1)(#1)Jeanne Reed

Dissolve 2 boxes of lemon Jell-O with 2 c. boiling water. Add 2 c. of 7-Up. Let cool.

Add 1 c. crushed pineapple, 3 small sliced bananas, 2 c. small marshmallows. Let set until veryfirm in a 10x13 dish.

Spread with the following optional topping:Simmer until thick c. sugar, 2 tsp. flour, 3 tbsp. butter, 1 c. pineapple juice. Let coobefore spreading on the Jell-O. Then top with Cool Whip. Serve out of the dish or placeon a lettuce leaf on a side plate.

[Jeanne would always make this when Rodger was coming for a meal.]

7777----Up SaladUp SaladUp SaladUp Salad (#2)(#2)(#2)(#2)Jackie Pollock

8-ounce pkg. Kraft Philadelphia cream cheese (I use Neufchatel) at room temperature3-ounce box lime Jell-O (I use regular sugared one)12-oz. can 7-Up (or Diet 7-Up) 2 cups marshmallows20-ounce can crushed pineapple, drained cup chopped pecans or walnuts8-ounce Cool Whip or Light Cool Whip, thawed

Combine 7-Up and marshmallows and cook over medium heat in saucepan until themarshmallows are melted (or cook in the microwave). Add the lime Jell-O and stir until dissolvedAdd the cream cheese, pineapple, and chopped pecans. Chill until partially set (about 20minutes starting to congeal). Next fold in the whipped cream and stir thoroughly. Pour into a9 x 13 dish and refrigerate until set. This 7-Up salad can also be molded into a Jell-O mold.

Beetroot SaladBeetroot SaladBeetroot SaladBeetroot SaladRae SpraggsBeetroot, pickled, sliced (5 to 8 slices per serving)Vinegar (about 1 tbsp. per serving)Onion, sliced, separated into rings (about 4-6 rings per serving)

Arrange beetroot and onion together in a shallow pie-type serving dish. Add vinegar. Refrigeratebefore serving.


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Broccoli Raisin SaladBroccoli Raisin SaladBroccoli Raisin SaladBroccoli Raisin SaladBarb Spraggs and www.tasteofhome.com

A Beth Spraggs favorite based on a Paula Dean recipe.

4 cups fresh broccoli florets (1 medium bunch) 3/4 cup golden raisins

1 small red onion, chopped 1/2 cup mayonnaise1 tablespoon white vinegar 2 teaspoons sugar3 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine themayonnaise, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon.Refrigerate for at least 2 hours before serving. Yield: 6 servings.

ColesColesColesColeslawlawlawlawRich Spraggs

1 head of cabbage carrot, finely grated Spanish onion, thinly sliced

Dressing (or use your favorite coleslaw dressing, such as Marzettis, to taste): c. mayonnaise 2 tbsp. sour cream1 tbsp. sugar (or to taste) 2 tbsp. white vinegar1 tsp. dry mustard 2 tsp. celery saltsalt and pepper to taste, freshly ground 1 tbsp. horseradish (grated)

Separate the cabbage leaves. The center section of the cabbage (where it is more vein thanleaf) will not make good coleslaw, so do not use. Cut out the coarse vein from each leaf, leavingtwo half-leaves. Stack the leaves and cut into fine slices as fine as you can (using a very sharpknife is a necessity). Toss with the onion and carrot and then either add your favorite coleslawdressing until you get the right consistency or prepare the above dressing.

Curried Salad DressingCurried Salad DressingCurried Salad DressingCurried Salad DressingGreat Recipes from the Worlds Great Cooks(Peggy Harvey)

1 tsp. dry mustard 1 tsp. (or more) curry powder2 tbsp. lemon juice 1 clove garlic (run through a press)1 tsp. salt 1 dash Worcestershire Sauce1 tsp. black pepper, freshly ground 1 cup olive oil

Mix well and chill. It is great with romaine lettuce.


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Mandarin Orange SaladMandarin Orange SaladMandarin Orange SaladMandarin Orange SaladKarl Wilson

Salad: Dressing: c. almonds tsp. salt

3 tbsp. sugar c. olive oil head Iceberg lettuce 1 tbsp. parsley, chopped1 c. celery, chopped 3 tbsp. sugar2 whole green onions, chopped 3 tbsp. vinegar1 small can Mandarin oranges dash of Tabasco sauce

Combine the ingredients for the dressing. Cook the almonds and sugar over medium heat in asmall saucepan stirring constantly until almonds are coated (being careful as it burns easily).Mix the lettuce, celery, chopped onions, and Mandarin oranges. Toss with dressing and almondsprior to serving.

Pea SaladPea SaladPea SaladPea SaladJeanne Reed

head lettuce, chopped/torn 1 pkg. (10 oz.) frozen peas cup thinly sliced mild onion or green onions celery stalk, chopped1 can (4 oz.) sliced water chestnuts 1-2 carrots, shredded cup grated cheddar cheese

Dressing (mix together):

1 c. mayonnaise 1 tablespoon sugar c. sour cream teaspoon dill weed

Thaw the peas. Layer the salad in a bowl in the following order: of the peas on the bottomthen carrots, celery and onion, lettuce, water chestnuts, and the remaining peas. Seal the topwith the dressing and then add the grated cheese. Refrigerate for 24 hours. Mix before serving

[Jeanne would always make this for my birthday and Barb continues the tradition.]

Peasant Stock SaladPeasant Stock SaladPeasant Stock SaladPeasant Stock SaladDayton Daily News, May 06, 20071 head of lettuce, broken into bite-sized pieces 2 tbsp. sugar c. chopped celery 1 tsp. salt8 oz. fresh spinach, torn tsp. white pepper2 med. red onions, sliced 1 pint Miracle Whip or mayonnaise6 hard-boiled eggs, sliced 6 oz. cheddar cheese, grated1 10 oz. pkg. frozen peas, not cooked c. crisp-fried bacon, crumbled


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In a large bowl, mix together lettuce and celery. Layer all the remaining ingredients over thelettuce and celery in the order listed (spinach, onions, eggs, peas, sugar, salt, pepper,mayonnaise, cheese, bacon). Cover and refrigerate for 8 hours. Toss together just beforeserving. Yield: 8 servings.

SevenSevenSevenSeven----DayDayDayDay SlawSlawSlawSlawHudsons Seafood Restaurant, Hilton Head, South Carolina1 head of cabbage, sliced thinly or shredded* 2 tbsp. sugar1 red onion, sliced thinly or shredded tbsp. dry mustard1/3 c. sugar tbsp. salt1 c. vegetable oil tbsp. black pepper1 c. vinegar

Toss the cabbage and onions with 1/3 c. of sugar. Mix the remaining ingredients and bring to aboil. Pour the boiling mixture over the cabbage. Let set for 5 minutes and then mix. Chill inrefrigerator and serve on leaves of romaine lettuce. Hudsons Seven Day Slaw is excellent withseafood. This slaw is called Seven-Day Slaw because without any mayonnaise it will last forseven days.

[*See my coleslaw recipe on page 15 for a good way to prepare a cabbage for coleslaw.]

SpinachSpinachSpinachSpinach----Bacon Salad with Warm DressingBacon Salad with Warm DressingBacon Salad with Warm DressingBacon Salad with Warm DressingJeanne Reed

1 pkg. (10 oz.) fresh spinach 2 tsp. sugar cup mushrooms, thinly sliced 2 tsp. red wine vinegar1 small red onion, peeled and thinly sliced 1 tsp. Worcestershire Sauce8 slices bacon, cut into 1 strips 3 tbsp. lemon juice2 tsp. Dijon or prepared spicy brown mustard

Trim the spinach of coarse stems and blemished leaves and wash. Pat dry. Tear into bite-sizedpieces. Put into large serving bowl with the mushrooms and onions.

Cook the bacon in a microwave or in skillet over moderately high heat until crisp about 5

minutes. Drain on paper towel. Pour off all but 5 tbsp. of the drippings.

Reduce the heat to low and add the mustard, sugar, vinegar, Worcestershire Sauce, and lemonjuice to the drippings. Stir to mix well.

Pour the dressing over the salad, crumble the bacon over it, and toss it thoroughly. Serveimmediately.


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Strawberry JellStrawberry JellStrawberry JellStrawberry Jell----O SaladO SaladO SaladO SaladGladys Mullen

Dissolve one large package of strawberry Jell-O in 1 c. boiling water. Set aside.

Blend in blender:1 pkg. frozen strawberries, thawed2 bananas1 small can crushed pineapple (with juice)

Add the fruit mixture to the Jell-O and refrigerate.

Strawberry Poppyseed SaladStrawberry Poppyseed SaladStrawberry Poppyseed SaladStrawberry Poppyseed Saladwww.ketv.com (Panera Bread)

A Barb Spraggs Favorite

4 c. romaine lettuce leaves, torn 1 oz. chopped pecans (optional)2 oz. poppyseed dressing (such as Marzettis) 2 oz. whole blueberries2 oz. fresh strawberries, cut into bite-sized pieces 2 oz. mandarin oranges, drained2 oz. fresh pineapple, cut into bite-sized pieces

Make a bed of lettuce in a large bowl. Top with the fruit and nuts and toss with poppyseeddressing.

StrawberryStrawberryStrawberryStrawberry PretzelPretzelPretzelPretzel JellJellJellJell----O SaladO SaladO SaladO SaladPaige Houston

Crust:2 cups of crushed pretzels (the finer the better) 1/3 cup sugar stick margarine, melted

Mix and pat down in a 9x13 dish. Bake at 400oF. for 7-9 minutes. Let this cool in the refrigeratoovernight (if you put the second layer on without the crust being really chilled, the white layerbreaks up and goes into the Jell-O part and does not look very good).

Second layer:8 oz. cream cheese cup sugar2 cups Cool Whip (or a 12 oz. box)

Beat the sugar and cream cheese. Fold in the Cool Whip. Spread over the crust.

Third layer:2 3 oz. strawberry Jell-O mixes 2 cups boiling water2 10 oz. boxes of frozen strawberries, sliced


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Mix the Jell-O with the boiling water until dissolved. Add the frozen strawberries, making sureto break up the large pieces. Refrigerate the strawberry mixture for 30 minutes to partially set.Spread over the second layer and refrigerate for a couple of hours or until the Jell-O is completelyset.

Sweet Potato SlawSweet Potato SlawSweet Potato SlawSweet Potato SlawRich Spraggs cup mayonnaise cup sour cream1 medium apple, peeled, and chopped 2 tbsp. honey cup dried cranberries tsp. salt2 tbsp. lemon juice tsp pepper3 cups peeled, shredded sweet potato (uncooked) 1 tbsp. grated lemon peel

In a bowl, combine the mayonnaise, sour cream, honey, lemon juice, lemon peel, salt, andpepper; blend until smooth. In a large bowl, combine potatoes, apples, and cranberries. Adddressing and toss to coat. Cover and refrigerate for at least 1 hour. I recommend labeling it people will think it is carrot salad (and that stuff is gross).

A variation on this would be to use boiled and cubed 2/3 sweet potatoes and 1/3 red or fingeringpotatoes to make Sweet Potato Salad.

Veggie PizzaVeggie PizzaVeggie PizzaVeggie PizzaBarb Spraggs

Crust:2 (8 oz.) package refrigerated crescent rolls and preheat oven to 375 degrees F. Roll outcrescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a singlerectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, oruntil golden brown. Allow to cool.

Cream Cheese Dressing:2 (8 oz.) package cream cheese, softened 1 tsp. dried dill weed2/3 c. mayonnaise 1 tsp. onion, finely chopped

c. sour cream tsp. garlic powder

Whip together well the above ingredients. Spread on the cooled crust.

Vegetable Topping (use any amounts or combinations totaling about 4 c.):1 c cauliflower, chopped finely 1 c. broccoli florets, chopped finely1 c. carrots, grated finely

Spread the toppings and gently press into the dressing. Sprinkle the top with 1 c. offinely grated cheddar cheese. Slice into squares.


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VinegarVinegarVinegarVinegar Salad DressingSalad DressingSalad DressingSalad DressingAdapted by Rich Spraggs from The Barbeque Bibleby Steven Raichlin

2 c. cider vinegar 5 grinds of sea salt1 c. water 3 grinds of pepper

c. brown sugar 5/8 c. ketchup2 tsp. hot pepper flakes 2 tsp. celery seed

Combine in a glass or plastic container suitable for table use. Shake it as if you are an Englishnanny.

Although runny, this is a low-calorie, great-tasting, sweet-and-sour dressing that goes well ongreen salads topped with dried cranberries, grated feta cheese, and croutons.


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SIDE DISHES

Apple YamsApple YamsApple YamsApple YamsJean Wilson Reed

6 med. par-boiled yams or sweet potatoes, sliced cinnamon to taste4 med. tart apples, peeled, thinly sliced 1 stick of melted butter c. packed brown sugar

Bake the yams or sweet potatoes (with pierced skin) for 40-60 minutes at 400 F. or boil in saltedwater for 30-35 minutes (until tender but not overly soft). Drain, cool, and remove skins. A 2lb. can of yams can be substituted for the 6 yams or sweet potatoes.

Grease 1 quart baking dish. Alternate layers of yams and apples, sprinkling each layer withthe brown sugar, butter, and cinnamon mixture. Arrange a layer of apple slices attractively over

the top and bake at 350oF. 30 minutes.

Aunt BarbaraAunt BarbaraAunt BarbaraAunt Barbaras Corn Puddings Corn Puddings Corn Puddings Corn PuddingBarbara Schwab

1 can cream-style corn c. sugar2 eggs 1 c. milk2 tbsp. cornstarch

Mix eggs, cornstarch, sugar, and half the milk. Add the corn and then the remaining milk. Bakeat 350oF. for 60-90 min.

[Aunt Barbara usually left something out of the recipe, so you do not have to follow it too closely.]

Barbie Spent All Day Working On Dem BeansBarbie Spent All Day Working On Dem BeansBarbie Spent All Day Working On Dem BeansBarbie Spent All Day Working On Dem BeansBarb Spraggs

Barb has been making these beans every Memorial Day and Labor Day for over 30 years.

2 16 oz. cans of cheap generic-brand baked beans c. minced onion2 tbsp. vinegar 1 c. brown sugar2 tbsp. lemon juice 1 c. ketchup2 tbsp. yellow hot dog mustard2 tbsp. Worcestershire Sauce or c. A-1 Steak Sauce

Heat the beans, onions, vinegar, Worcestershire Sauce, lemon juice, and brown sugar on thehigh setting in a large crock-pot at least for 4 hours (allowing steam to escape, stirringoccasionally). 2 hours prior to the meal, add the ketchup and mustard. Simmer on the lowsetting for 1-2 hours, stirring occasionally.


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Block Party Baked BeansBlock Party Baked BeansBlock Party Baked BeansBlock Party Baked BeansPat Offenbacher

3 16 oz. cans of baked beans 1 lb. can of apricots (drained and cut up) lb. bulk sausage (fried and chopped up) c. diced sweet green pepper

1/3 c. brown sugar 1 tsp. onion flakes.1 tsp. dry mustard

Combine and bake at 350 F. for 1 hour.

[Pat made this for the block parties we used to have during the late 1980s to early 1990s at theend of Park Avenue before the street extended through to Westview.]

Broccoli CasseroleBroccoli CasseroleBroccoli CasseroleBroccoli CasseroleBarb Spraggs

1 pkg. frozen broccoli 4 tbsp. butter or spray butter1 pkg. frozen peas sleeve Ritz or Club crackers small pkg. (4 oz.) Velveeta (sliced)

Microwave the broccoli 2 minutes in a 1 - 2 quart casserole with a small amount of water. Addthe peas. Microwave another 2 minutes. Drain the vegetables. Cover with Velveeta slicesCrumble crackers and mix with melted butter. Place over broccoli, pea and Velveeta mixture. Iusing the spray butter, just spray the crackers after they are on top of the casserole. Bake a350 F. for 30 minutes.

Cranberry MoldCranberry MoldCranberry MoldCranberry MoldAdapted from a recipe in The Joy of Cooking

A Jennie Spraggs favorite

4 c. cranberries (1 lb.), washed 2 c. sugar

Place cranberries in saucepan. Cover with 2 c. boiling water. As soon at the water begins toboil again, cover with lid. Boil the berries 3 or 4 minutes or until the skins burst. Run themthrough a Foley food mill.

Stir the sugar into the puree. Place over heat and bring to a rolling boil for about 5 minutes fofirm berries (very ripe berries will require a few minutes longer of cooking). Skim; then pour intoa wet mold. Refrigerate.

[This works best when Mimis special mold and plate are used.]


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Corn Bread CasseroleCorn Bread CasseroleCorn Bread CasseroleCorn Bread CasseroleSandy Reed

1 can of creamed corn [watch out, because by 2015 the can will be smaller]1 can of regular corn, drained [ditto] -stick butter

1 egg 1 cup sour cream1 box Jiffy corn muffin mix

Mix and bake at 350odegrees F, for about an hour

Crash Hot PotatoesCrash Hot PotatoesCrash Hot PotatoesCrash Hot Potatoeswww.tastykitchen.com

12 whole New Potatoes (or other small round potatoes)

3 tablespoons olive oil kosher salt to tasteBlack pepper to taste Rosemary (or other herbs) to taste

Bring a pot of salted water to boil. Add in as many potatoes as you wish to make and cook themuntil they are fork-tender. On a sheet pan, generously drizzle olive oil. Place tender potatoeson the cookie sheet leaving plenty of room between each potato. With a potato masher, gentlypress down each potato until it slightly mashes, rotate the potato masher 90 degrees and mashagain. Brush the tops of each crushed potato generously with more olive oil. Sprinkle potatoeswith kosher salt, freshly ground black pepper, and freshly chopped rosemary (or chives, orthyme, or your choice).

Bake in at 450o F. for 20-25 minutes until golden brown. The leftovers are ideal for makingpotato salad.

CrockCrockCrockCrock----pot Cornpot Cornpot Cornpot CornJean Wilson Reed

2 c. corn (fresh or frozen) c. sugar4 oz. cream cheese salt and pepper to taste2 tbsp. butter or margarine

Cook on low setting in crock-pot for 2-3 hours


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CrockpCrockpCrockpCrockpot Mac and Cheeseot Mac and Cheeseot Mac and Cheeseot Mac and CheeseBeth Spraggs

1 16 oz. box macaroni, cooked and drained 1 tall can evaporated milk (12oz.)3 cups milk 1 tsp salt

black pepper to taste 1/2 cup melted butter (1 stick)4 cups sharp cheese, shredded 1 small Velveeta, cut into small pieces

Mix all ingredients, put in crockpot. Cook 3-4 hours on low. Yummy served with a balsamicdrizzle!

DickeyDickeyDickeyDickeys Baked Potatos Baked Potatos Baked Potatos Baked Potato CasseroleCasseroleCasseroleCasserolewww.nbc5i.com (Dickeys Barbecue, West Chester, Ohio)

6-8 large baking potatoes 2 green onions, chopped1 pt. sour cream 1 large pkg. cheddar cheese, grated to 1 stick of butter, melted Salt and pepper to taste8 strips bacon, cooked, crumbled

Boil the potatoes; let cool and peel. Mash the potatoes well and mix in the sour cream, baconbutter, salt, pepper, green onions, and half of the grated cheese.

Transfer potato mixture loosely into a baking dish and cover with the other half of the gratedcheese. Cover and bake at 350oF. for 25-30 min. This recipe may be made and stored in therefrigerator a day ahead.

FlemingFlemingFlemingFlemings Potatoess Potatoess Potatoess Potatoeswww.flemings.com (September 2010 the recipe has been removed from the website)

If you have ever been to Fleming's, then you know that these are hands down the best potatoesever.

3 tablespoons jalapeos 4 oz. leaks1 teaspoons kosher salt 1 teaspoon black pepper1 oz. butter 2 cups heavy cream1 cups half & half 4 oz. cheddar cheese, grated4 oz. jack cheese, grated 3 lbs. Idaho russet potatoes

Remove seeds from jalapeos and dice finely. Cut ends off leaks. Dice the bottom 3 of leaksinto pieces. Place butter in large saucepot on medium-high heat. Add jalapeos, leeks, saltand pepper. Saut for 4-5 minutes. Add cream and half & half and bring to a simmer. Whenthe cream is hot, remove from heat add both cheeses and blend in thoroughly. Peel potatoesand slice thinly. Spray sides and bottom of a 9x13 with pan coating. Evenly distribute the


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potatoes and sauce in the pan. Cover with aluminum foil and bake at 350oF. for 1 hour. Removethe foil and bake another 15 minutes until the top is a dark, golden brown. Makes six servings.

[I substituted 4-5 crushed garlic cloves for the jalapeos and substituted spring onions for theleaks. I am thinking of trying spicy pickled green beans in place of the jalapeos.]

Grilled CornGrilled CornGrilled CornGrilled Corn----onononon----thethethethe----cobcobcobcobRich Spraggs

Cut the excess silk off the ends of fresh corn but do not remove the husks. Place the corn in aclean bucket of cold water with c. sugar per 6 ears mixed in. Let soak 1 hour. Give each eara good shake and place on hot grill (a Weber kettle grill works best). Cook for about 25 minutes,turning 3 times. Wear heavy-duty gloves and remove the husks and silk. Season with butterand salt to taste.

Hashed BrownsHashed BrownsHashed BrownsHashed BrownsBarb Spraggs adapted fromBetty Crockers Cookbook, 1972

1 pounds potatoes (about 4 medium) 2 tablespoons finely chopped onion teaspoon salt 1/8 teaspoon pepper2 tablespoons butter or margarine 2 tablespoons vegetable oil or bacon fat

Shred enough potatoes to make 4 cups. Toss potatoes with onion, salt, and pepper. Heat butteror oil in a 9-10 skillet. Pack potato mixture firmly in skillet, leaving a space around the edge.

Cook over low heat for 10-15 minutes or until bottom crust is brown. Cut potato mixture intofourths and then turn each portion. Add 1 tablespoon of vegetable oil if necessary. Cook 12-15minutes longer or until brown.

La Comedia'sLa Comedia'sLa Comedia'sLa Comedia's FamousFamousFamousFamous Sweet PotatoSweet PotatoSweet PotatoSweet Potato SoufflSoufflSoufflSouffl(Indian Pudding)

www.lacomedia.com

Mix well the following and pour into buttered pan:4 cups mashed sweet potatoes tsp. salt1 c. sugar 1/3 stick butter or margarine (melted)2 eggs 1 tsp. vanilla c. milk

Topping:1 c. brown sugar 1/3 c. melted butter or margarine c. flour 1 c. pecans, crumbled

Crumble topping evenly over potato mixture. Bake uncovered at 350oF. for 35-45 min.


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NoNoNoNo----shuck Microwave Cornshuck Microwave Cornshuck Microwave Cornshuck Microwave Cornwww.kimkomando.com

Place an ear of corn with the husk on in your microwave. Cook the corn on full power for 3-4minutes. Remove the corn from the microwave using oven mitts and cut about 1 inch off the

bottom. Hold the corn up from the opposite and it will easily slide out completely clean. Amazing tastes great and no mess!

Pineapple CasserolePineapple CasserolePineapple CasserolePineapple CasseroleJean Wilson Reed

c. butter 2 eggs, beaten7 slices white bread made into coarse crumbs 3 tbsp. flour12 oz. can crushed pineapple, drained 1 c. sugar

Melt butter, add crumbs, and brown until toasty.

Combine the sugar, flour, eggs, and pineapple. Pour into in buttered casserole dish. Spreadcrumbs on top and press down. Bake uncovered at 350oF. for 45 minutes.

Potato CasserolePotato CasserolePotato CasserolePotato CasseroleBarb Spraggs

2 lb. pkg. frozen hash browns 3 green onions, chopped cup margarine, melted 2 cups cheddar cheese, grated1 (10 oz.) can cream-of-chicken soup 1 tsp. salt1 pint sour cream

Preheat oven to 350F. Melt the margarine in a 9x13 baking dish. Mix the above ingredients(except the margarine) and place in the dish. Cover with foil and bake for 2 hours.

Potato PancakesPotato PancakesPotato PancakesPotato PancakesAdapted by Barb Spraggs from the Betty Crocker Cookbook

2 lbs. potatoes (about 6 medium) 3 tbsp. flour1 egg 1 tsp. salt c. onion, finely chopped c. butter or margarine

Wash potatoes, peel, and remove eyes. Shred enough potatoes to measure 4 cups. Drainpotatoes thoroughly.

In a small mixer bowl, beat egg until thick and lemon-colored. Mix in potatoes, onion, flour, andsalt. Melt butter over large skillet over low heat. Shape potato mixture into 8 patties; place in


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skillet. Cook over medium heat, turning once, about 5 minutes or until golden-brown. Makes 8servings.

[Barb uses leftover mashed potatoes, omits the flour and salt, and uses much less onion. Shemay sprinkle some flour on them before cooking, though.]

Roasted Asparagus with ParmesanRoasted Asparagus with ParmesanRoasted Asparagus with ParmesanRoasted Asparagus with Parmesanwww.allrecipes.com

Olive oil cooking spray 1/4 cup shredded Parmesan cheese1 teaspoon sea salt 1/4 teaspoon garlic powder, or to taste1 pound fresh asparagus, tough ends broken-off

Preheat oven to 400oF. Spray the inside of a 9x13 casserole dish with olive oil cooking spray.Place asparagus in the dish and lightly spray spears with cooking spray. Sprinkle asparaguswith Parmesan cheese, sea salt, and garlic powder. Roast in preheated oven until fork easilypunctures thickest part of stem, about 12 minutes.

RoRoRoRooibos Butternut Pizzettasoibos Butternut Pizzettasoibos Butternut Pizzettasoibos Butternut PizzettasSunsetMagazine, February 2012

Think of these roasted squash rounds as tiny pizzas: You simply bake them, and add anytopping you like or have on hand. In this version, Bay Area cookbook author Eric Gower meltsbutter and fruity rooibos tea leaves, creating a rich and floral infusion to brush on the pizzettas.

He then finishes them with a mix of tea and salt. Rooibos, derived from a South African plant,is not a true tea but rather an herbal infusion. It sometimes goes by the name "red tea."

3 tablespoons unsalted butter 2 tablespoons chopped fresh chives1 tablespoon plus 1 tsp. rooibos tea leaves 2 medium-large butternut squashesDrizzle of olive oil for baking sheets 1 teaspoon fine sea saltPepper

Preheat oven to 425 F. Heat a small frying pan over medium heat and add butter and 1 tbsp.tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butterthrough a fine sievediscard tea. Meanwhile, using a large, sturdy, sharp knife cut off stems

and seedless "necks" of squashes (save seeded parts for another use). Stand each neck on aflat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets. Pulverizeremaining 1 tsp. tea leaves (if already fine, skip this step). Mix with salt. Brush infused butteronto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about25 minutes. Transfer to a platter and sprinkle with chives.


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SaltSaltSaltSalt----baked Potatoesbaked Potatoesbaked Potatoesbaked Potatoeswww.averagebetty.com

4 Idaho Russet Potatoes (8-10 ounces each) 2-3 cups saltFresh or dry herbs garlic cloves

Wash and dry the potatoes. Pour salt into a 9x13 baking dish and nestle the potatoes in the salequidistant apart. Optionally, add a capped clove of garlic and herbs of your choice to the salt.

Cover the baking dish with aluminum foil and bake in a preheated 450 F. oven for one hour and15 minutes. Remove baking dish from the oven and preheat oven for a second time to 500oFRemove foil from the baking dish and remove garlic clove from the salt. Squeeze garlic from thehusk if using for butter. Brush the tops of each potato with olive oil and return, uncovered, to thepreheated oven. Bake for an additional 15-20 minutes. When the potatoes are done, use aclean towel to chip excess salt from the bottom of each potato. Serve immediately with youfavorite toppings.

Scalloped CabbageScalloped CabbageScalloped CabbageScalloped CabbageJean Wilson Reed

1 medium head of cabbage, sliced in thin strips (approximately 8 cups).

Par-boil cabbage approximately 5 minutes and place in a strainer. Season with salt and pepperWhile cabbage is straining, make the following cream sauce:

Melt 4 tablespoons of butter

Add 4 tablespoons of flour stir wellSlowly add 2 cups of milk

Cook the sauce until it is smooth and medium thick, stirring constantly. Mix cabbage and creamsauce. Put into buttered, flat casserole dish. Top with buttered cracker crumbs (4 tbsp. meltedbutter and crumbs of 20 single Saltine or Zesta crackers). Sprinkle with paprika and bake a350oF. until bubbly approximately hour to 45 minutes.

Jean dabs cabbage with a paper towel to eliminate excess moisture while baking.

Sweet Potato FriesSweet Potato FriesSweet Potato FriesSweet Potato FriesRich Spraggs

Skin and wash about four sweet potatoes (I like the smaller ones). Cut into slices. Heacooking oil in skillet and add potatoes. Cook at medium-high heat. The cooking oil should covethem. Get a good sizzle going. Turn regularly. They will cook faster than regular potatoes sobe careful not to burn or cook too long. They are good with sea salt or serve with butter andbrown sugar.


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Swiss Vegetable MedleySwiss Vegetable MedleySwiss Vegetable MedleySwiss Vegetable MedleyJean Wilson Reed

1 c. (4 oz.) shredded Swiss cheese, divided tsp. ground black pepper

1 1/3 c. French's French Fried Onions, divided 1/3 cup sour cream1 can (10 oz.) condensed cream-of-mushroom soup1 bag (16 oz.) frozen vegetable combination, such as broccoli, cauliflower and carrots (thawedand drained)

Preheat oven to 350o F. Combine soup, sour cream, and ground pepper in 2-quart shallowbaking dish; stir until well blended. Add vegetables, 2/3 cup French Fried Onions, and cupcheese; mix well.

Cover; bake 30 minutes or until heated through and vegetables are tender. Stir; sprinkle withremaining 2/3 cup onions and cup cheese. Bake 5 minutes or until onions are golden.

Tomato PuddingTomato PuddingTomato PuddingTomato PuddingJean Wilson Reed

4 c. soft white bread, cubed, crusts removed2 c. brown sugar1 stick butter, melted c. water15 oz. can of tomato puree (use puree not paste or sauce)

Place bread cubes in 2-3 quart casserole dish. Pour melted butter over the bread cubes.Simmer the tomato puree, brown sugar, and water for 15 minutes. Be sure not to use tomatopaste or tomato sauce. Pour the simmered puree over the bread cubes. Bake at 350oF. for 1hour.

Yeast RollsYeast RollsYeast RollsYeast Rolls and Cinnamon Rollsand Cinnamon Rollsand Cinnamon Rollsand Cinnamon RollsNancy Collins

A Danny Wilson favorite

In Kitchen Aid-type mixer bowl, dissolve 1 pkg. yeast in c. warm water (not hot). Add 1 tbsp.sugar and 1 tsp. baking powder.

Let stand for 20 minutes.

Warm 1 c. milk for 20 sec. in microwave and add to the yeast mixture. Add 1/3 c. softened butteror margarine, 1/3 c. sugar, and 2 beaten eggs.

Mix in 4 c. flour (with mixer).


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Grease or spray with Pam a large airtight bowl or container. Place the dough into the containerPam or lightly oil the top of the dough and cover with lid. Refrigerate overnight or up to 2 days.

Roll out the rolls 2 hours before baking. To shape as crescents, flour the countertop, punchdown dough in bowl, cut dough in half, lightly flour the dough, and roll out a large circle. Cut inpinwheels. Shape each roll from large end to small and place on cookie sheet. Allow to rise inwarm kitchen for 2 hours (covered by Pam-coated plastic wrap placed lightly over the rolls on

cookie sheets while rising). Makes 2 dozen large crescent rolls or 4 dozen small.

Remove the plastic wrap and bake at 375oF. for 9-10 minutes until golden.

Variation: this dough recipe makes 4 pans of cinnamon rolls. Roll dough in rectangle, covedough with softened butter and lots of sugar and cinnamon. Roll up from sides so it is one longtube. Use a piece of thread to wrap around dough to cut in 1 slices. Place the slices in greasedround cake pans. Bake at 375oF. for 9-10 minutes until golden-brown

Note: The dinner rolls can be baked in advance. Allow to cool and then freeze in an airtighcontainer. When needed, place in cake pans, cover with foil, and reheat until warm. People can

be fooled that they are freshly baked rolls!


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ENTREES

Beef TenderloinBeef TenderloinBeef TenderloinBeef TenderloinJeanne Reed

Marinate in Italian dressing for a minimum of 6 hours prior to cooking. Broil for 5 minutes oneach side 2 from boiler. Close the oven and bake at 400oF. for 20 minutes.

[Notes jotted down on Jeannes recipe card include beef loin, peeled, and butt tenderloin).Jeanne prepared this for special events such as Christmas and I think this was Sam Heitzmansmethod of cooking tenderloins as well.]

BeefBeefBeefBeef Steaks and RoastsSteaks and RoastsSteaks and RoastsSteaks and RoastsRich Spraggs

If it didnt smell so good while cooking, we wouldnt be meant to eat it.(Mike McConnell, WLW Radio, Cincinnati, Ohio)

This is not a specific recipe. It is, however, an attempt to summarize a few of the things I havelearned over the years through trial and error. The two most important things I can think of arecook steaks at a very high temperature and dont overcook.

Get the broiler, cast-iron skillet, or grill whatever you are using as hot as possible to sear thebeef. You can drop the temperature later for roasts. See Steaks Pan Seared for my methodto a cook steak.

Use a meat thermometer with probe (so the oven stays closed) to make sure it does not getovercooked and remove from the heat 10-20oF. below your final desired doneness. For rare, Iusually remove at 100-105oF. Let it rest for 10 minutes before serving and it will come up to theright temperature. In addition, never use a fork to turn beef use tongs instead. Be sure andcheck your thermometers for accuracy.

Although people might say they like beef well-done or medium-well, but if given a choice, theywill select a slice less done than they tell you that they want it. So my advice is to prepare thebeef with some rare and some medium-rare. The ends tend to be perfect for those who likemedium. If it is too rare or some guests prefer a higher degree of doneness, you can briefly broilthose slices or simmer in broth. A broth or au jus can be made on the stovetop or under thebroiler by adding a can of beef broth or beef consume to the pan drippings after the beef isremoved.

In addition, wash, pat dry, marinate 4-12 hours with peanut oil, kosher salt, and freshly groundpepper, and allow the beef to come to room temperature before cooking. In addition, use sharpknives for carving! Let the cutting edge do the work. Sharp knives are safer than dull knives.Electric knives baffle me as much as the drive-through at fast food restaurants, but some peoplelike them.


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Braised Beef Short Ribs with Cheesy HorseradishBraised Beef Short Ribs with Cheesy HorseradishBraised Beef Short Ribs with Cheesy HorseradishBraised Beef Short Ribs with Cheesy Horseradish

Grits and Sweet and Sour Porter SauceGrits and Sweet and Sour Porter SauceGrits and Sweet and Sour Porter SauceGrits and Sweet and Sour Porter Saucewww.creativeculinary.com

A Julie Spraggs and Sharon Stahura favorite

For the short ribs and porter sauce:

4 large meaty bone-in beef short ribs (approximately 2 pounds)1 12 ounce bottle porter, stout or your favorite dark beer1 medium size onion, sliced into quarters from end to endFresh parsley or a couple of chopped green onions for garnish2 teaspoons lightly packed dark brown sugar Salt and pepper to taste cup all-purpose flour 2 tablespoons light olive oil teaspoon dried thyme 2 teaspoons balsamic vinegar1 large garlic clove, thinly sliced 1 tablespoon tomato paste

1 tablespoon butter

For the grits:

cup half & half (depending on how soft you like your grits)2 cups water teaspoon kosher salt1 cup quick cooking grits 1 tablespoon butter cup grated sharp white cheddar cheese teaspoon granulated garlic2 teaspoons horseradish White pepper to taste

Short ribs:

Season short ribs with salt and pepper to taste. Dust on all sides with flour; set aside. Heat amedium size skillet over medium high heat. Add oil and heat until it is hot. Add the short ribsand brown on all sides. Transfer to a slow cooker set to low. Pour the porter over the top thenadd the thyme, garlic and onion; cook for approximately 4-5 hours on low or on high for 3 hoursor until they are fall-apart tender. This can also be done by cooking them in an ovenproof dishwith a tight fitting lid in a 275oF. oven for approximately 3 hours. Remove the short ribs fromthe slow cooker and carefully transfer to a large plate, cover to keep warm. Pour the juices fromthe slow cooker through a strainer into a medium size saucepan (they should measureapproximately 2 cups). Cook juices uncovered over medium heat until they start to simmer. Stiin tomato paste, butter, brown sugar and vinegar. Reduce heat to maintain a slow simmer. Cookto reduce until mixture is slightly thick, approximately 15-20 minutes. Serve short ribs over a

bed of grits (recipe follows) or rice. Drizzle with sauce and sprinkle with parsley or sliced greenonions.

Grits:Place water in a medium size saucepan over medium high heat. When water boils, add the saltand then slowly whisk in grits. Reduce heat to low, cover and cook for approximately 5 minutesuntil water is absorbed and grits are slightly tender. Remove the cover and whisk in the half &half, cheese, garlic, horseradish and white pepper. Whisk until cheese is melted. Serve whilehot.


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Breaded Chicken Breast SteaksBreaded Chicken Breast SteaksBreaded Chicken Breast SteaksBreaded Chicken Breast SteaksBarb Spraggs

3-4 slices dry bread (torn into pieces) 1/3-1/2 stick margarine, melted4 chicken breast steaks (boneless, skinless) salt and pepper to taste

cup grated cheese

Using a food processor, grind the bread and the cheese. Add salt, pepper, and mix. Dip thechicken breasts in the melted butter and then dredge through the breadcrumbs thoroughlycoating each one. Drizzle any remaining margarine over the coated chicken steaks. Arrange ina baking dish and bake at 350oF. for 30-40 minutes.

BobotieBobotieBobotieBobotie RaeRaeRaeRaessss(Ba-bwore-tee)

South African Curried MeatloafRae Spraggs

Mix well, brown the beef, and then simmer:2 lbs. hamburger 2 tbsp. curry powder1 chopped onion 1 tbsp. sugar c. raisins 4 tbsp. vinegar1 tsp. Worcestershire sauce salt and pepper to taste1 slice of bread, soaked in milk 1 large apple, chopped

Beat 2 eggs with 1 c. milk; pour half of this over the hamburger mixture. Mix well. Place into

greased oven dish and pour the rest of the egg and milk onto the top. Bake for 45 minutes at350oF. Serve over rice with sliced bananas, pineapple chunks, and chutney or apricot jam.

BobotieBobotieBobotieBobotieSouth African Baked Ground Lamb Curry with Custard Topping

www.congocookbook.com

1 slice homemade-type white bread, 1 inch thick, broken into small bits1 cup milk 2 tablespoons butter2 pounds coarsely ground lean lamb 1 cups finely chopped onions2 tablespoons curry powder, preferably Madras type 3 eggs1 tablespoon light-brown sugar 1 teaspoon salt teaspoon freshly ground black pepper cup strained fresh lemon juice cup blanched almonds, coarsely chopped cup seedless raisins4 small fresh lemon or orange leaves, or substitute 4 small bay leaves1 medium-sized tart cooking apple, peeled, cored and finely grated


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Preheat the oven to 300oF. Combine the bread and milk in a small bowl and let the bread soakfor at least 10 minutes.

Meanwhile, in a heavy 10-12 skillet, melt the butter over moderate heat. When the foambegins to subside, add the lamb and cook it, stirring constantly and mashing any lumps withthe back of a spoon, until the meat separates into granules and no traces of pink remain. Witha slotted spoon, transfer the lamb into a deep bowl.

Pour off and discard all but about 2 tablespoons of fat from the skillet and drop in the onions.Stirring frequently, cook for about 5 minutes, until the onions are soft and translucent but notbrown. Watch carefully for any sign of burning and regulate heat accordingly. Add the currypowder, sugar, salt and pepper, and stir for 1 or 2 minutes. Then stir in the lemon juice andbring to a boil over high heat. Pour the entire mixture into the bowl with the lamb.

Drain the bread in a sieve over a bowl and squeeze the bread completely dry. Reserve thedrained milk. Add the bread, 1 of the eggs, the apple, raisins, and almonds to the lamb. Kneadvigorously with both hands or beat with a wooden spoon until the ingredients are well combined.Taste for seasoning and add more salt if desired. Pack the lamb mixture loosely into a 3-quartsouffl dish or other deep 3-quart baking dish, smoothing the top with a spatula. Tuck the

lemon, orange or bay leaves beneath the surface of the meat.With a wire whisk or rotary beater, beat the remaining 2 eggs with the reserved milk for about1 minute or until they froth. Slowly pour the mixture evenly over the meat and bake in themiddle of the oven for 30 minutes, or until the custard is a light golden brown.

Serve at once, directly from the baking dish. Bobotie is traditionally accompanied by hot boiledrice, sliced bananas, pineapple chunks, and chutney or apricot jam.

[I made this for one of Lisa Arzates International Dinners and people went wild over it.]

Bourbon ChickenBourbon ChickenBourbon ChickenBourbon Chickenwww.recipezaar.com (Lin Marie)

A Julie Spraggs favorite

2 lbs. boneless chicken (breasts and/or dark meat) 1/3 cup light brown sugar1-2 tablespoon olive oil 2 tablespoons ketchup1 garlic clove, crushed 1 tablespoon cider vinegar teaspoon ginger cup water teaspoon crushed red pepper flakes (optional) 1/3 cup soy sauce cup apple juice

Cut the chicken into bite-sized pieces. Heat oil in a large skillet or wok. Add chicken pieces andcook until lightly browned. Remove chicken. Add remaining ingredients, heating over mediumheat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat andsimmer for 20 minutes. Serve over hot rice. Serves 4.

[Rice from a rice-cooker tastes much better than instant rice. The leftover sauce makes anexcellent baste for roasted or rotisserie chicken.]


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Bourbon ChickenBourbon ChickenBourbon ChickenBourbon Chicken Crock Pot MethodCrock Pot MethodCrock Pot MethodCrock Pot MethodBarb Spraggs and www.tablefortwoblog.com

1 lb. boneless, skinless chicken thighs, about 5Salt and pepper 1 cup of honey

cup of low sodium soy sauce cup ketchup2 tbsp. vegetable oil 2 cloves of garlic, minced cup diced onion tsp. red pepper flakesCornstarch Sesame seeds

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides. In amedium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes.Stir to combine well. Pour over the chicken in the crockpot. Cook on low for 3-4 hours or highfor 1-2 hours.

When done, remove chicken from crock-pot and cut into chunks. Prior to putting the chickenback in the crockpot, combine some cornstarch in water and whisk it into the crockpot to thickenup the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.Serve hot over a bed of white rice and sprinkle some sesame seeds on top (optional).

BratsBratsBratsBrats n Beern Beern Beern BeerRich Spraggs

4-6 brats (or mettwurst) 3 bottles of beer

Sear brats in a skillet and then add about 2/3 of a bottle of beer. Simmer uncovered for at least30 minutes. Drink the remaining beer. These can also be cooked in a pan on the grill. Serveon toasted buns with your favorite toppings the more the better.

BriningBriningBriningBrining ---- PoultryPoultryPoultryPoultry, Fish,, Fish,, Fish,, Fish, PorkPorkPorkPorkAdapted by Rich Spraggs from www.foodtv.com (Alton Brown), www.virtualweberbullet.com

This is not a specific recipe but rather a method to improve flavor and reduce drying-out. Whiletraditional brining was meant to preserve meat, the purpose of flavor brining is to improve theflavor, texture, and moisture content of lean cuts of meat. This is achieved by soaking the meatin a moderately salty solution for a few hours to a few days. Flavor brining also provides atemperature cushion during cooking. If you happen to overcook the meat a little, it will still bemoist.

Lean cuts of meat with mild flavor tend to benefit most from flavor brining. These include:Chicken (whole, butterflied, or pieces) Turkey (whole, butterflied, or piecesPork (chops, loin, tenderloin, fresh ham) Seafood (salmon, trout, shrimp)

Brine for poultry (example is for a 14-16 lb. Turkey adjust quantities so that the bird is covered):


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1 cup kosher salt tablespoon allspice berries cup light brown sugar tablespoon candied ginger1 gallon vegetable stock 1 gallon iced water1 tablespoon black peppercorns

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolvesolids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set incool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

Do not forget to load the cavity with aromatics rather than dressing (high and prolongedtemperatures are needed to cook the dressing which can dry out and overcook the bird theresult will be much better if the dressing is cooked separately. Traditional stuffing soaks up mea

juices, meaning a potential for the presence of salmonella unless the temperature of the stuffingreaches 165F. That increases the cooking time of the turkey, which means dry meat. If youwant stuffing, cook it in a casserole dish then spoon it into the cavity prior to serving.

Aromatics:1 red apple, sliced 4 sprigs rosemary onion, sliced 6 leaves sage1 cinnamon stick Canola oil1 cup water

Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish andmicrowave on high for 5 minutes. Prior to cooking, remove bird from brine and rinse inside andout with cold water. Discard brine. Coat bird with canola oil and follow you favorite poultryrecipe.

To check for doneness, insert a probe thermometer into the thickest part of the breast. Removeat 161oF. A 16-18 pound bird should arrive at the target temperature in 2 to 2 hours. Lestand 10 to 30 minutes before carving. The amount of time required for resting varies with thesize of the cut of your meat. During this resting time, the meat continues to cook (meatemperature will rise 5 to 30 degrees after it is removed from the heat source (if not exposed todrafts) and the juices redistribute. A 12-lb. turkey can easily handle 60 to 90 minutes of resting

Brine for pork and fish (example is for a 6-8 lb. pork Boston butt):8 ounces or cup molasses 2 quarts bottled water12 ounces pickling salt

Combine molasses, pickling salt, and water in 6-quart non-metallic container. Add Boston butmaking sure it is completely submerged in brine; cover, and let sit in refrigerator for a minimumof 8 hours. 12 hours is ideal. Then cook or smoke according to your favorite recipe.

To check for doneness, insert a probe thermometer into the thickest part. For pork, remove fromheat at 140oF. Note: Trichinella Spiralisdie at 137oF. In addition, T. Spiralis has been nearlyeradicated from the American hog population by using better feeds (the only instances oftrichinosis recently involved wild game such as bear and puma).


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CalucciCalucciCalucciCaluccis Barbeques Barbeques Barbeques BarbequeKen and Tara Wicklund

1 lb. of ground beef (ground chicken or turkey works also)2 tbsp. onion, minced

1 tbsp. lemon juice 1 tsp. dry mustard2 tbsp. brown sugar 1 tbsp. vinegar1 c. ketchup 1 tsp. Worcestershire Sauce

Brown the hamburger and drain off fat. Add the remaining ingredients and simmer for 30-45minutes. Serve on hamburger buns. It goes well with tater tots, pickles, and coleslaw.

[Ken was my college roommate in Michigan (1977-1979). This recipe was originally from arestaurant in Rockford, Illinois. Ill bet we have been making this at least once a month for over30 years.]

Chicken CasseroleChicken CasseroleChicken CasseroleChicken CasseroleJeanne Reed

2 c. chicken, cooked and cut-up

Cook until tender (in the microwave):1 cup of diced celery 2 tbsp. chopped onion

Then add:

cup mayonnaise 1 can sliced water chestnuts1 can cream-of-chicken soup (undiluted)2 cups cooked rice (cook 1 cup of rice in chicken broth)

Mix all of the above ingredients well and place in buttered casserole dish. Refrigerate overnight.

The next day, saut in 2 tbsp. butter 1 c. cereal (any kind, crushed), c. slivered almonds.Spread on top and bake at 325oF. for 30 minutes. Serves 6-8.

Colleens Savory SpiralsColleens Savory SpiralsColleens Savory SpiralsColleens Savory SpiralsColleen Delbridge1 kg vetkoek1dough (bread dough made with yeast) 1 tin tomato & onion mix22 cups steamed spinach 1 cup grated cheddar cheese1 cup grated mozzarella cheese 1 cup crumbled feta cheese1 cup fried mushrooms 1 whisked eggAromat [all-purpose seasoning] Garlic flakes (optional)


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Roll out the dough into a rectangle about 1 cm thick. Spread the tomato & onion mix over thesurface. Spread the spinach and mushrooms in the same way. Cover with a mixture of thethree cheeses. Keep a little cheese for later. This should look like a pizza now. Sprinkle Aromaand garlic over. Roll up like a Swiss roll/log. Slice, keeping slices about 3 fingers apart. Turnover and place in a greased baking tray, remember to leave spaces between the buns...theygrow. Brush egg over the top and sprinkle with left over cheese. Bake in pre-heated oven a180oC. degrees for about 35 minutes or until brown.

1From www.en.wikipedia.org:Vetkoek (pronounced FET-cook) is a traditional Afrikaner pastry and literally means fatcake. It is dough deep-fried in cooking oil and either filled with cooked mince or spreadwith syrup or honey or jam. It is similar in taste to Mexican Sopaipillas. In a traditionaSouth African braai, or barbecue, vetkoek may be served alongside boerewors (SouthAfrican sausage). Koeksisters are made from a similar but sweeter dough, but arebraided in long strips then coated in a sticky sweet syrup. [I think that the Pillsbury premade piecrusts (the ones folded up in a box, not the ones that come frozen in the piedish) could be substituted. Colleen is my cousin, by the way.]

2See Train Smash at the Snacks, Sauces, and Starters section. You could probablysubstitute salsa.

CornellCornellCornellCornell ChickenChickenChickenChickenBeth Spraggs and www.amazingribs.com

If you like grilled chicken with golden crispy skin, say "thank you to Bob Baker. Baker was aprofessor of food science at Cornell University. A specialist in poultry, he helped invent suchoddities as chicken nuggets, turkey ham, and poultry hot dogs. Also, say thank you to BethSpraggs for contributing this recipe. Beth Spraggs said that her hometown of Lowville, NewYork is known for its Saturdaymorning chicken BBQs and that Ouma and Gramps [Rae and BilSpraggs] would remember smelling chicken cooking passing through on their way to LakeOntario.

1 egg 1 cup vegetable oil2 cups cider vinegar 3 tablespoons table salt1 tablespoon poultry seasoning 1/2 teaspoon ground white pepper4-5 lbs. of chicken, parts or quartered

In a large bowl, whisk the egg white and yolk together. Add the oil and whisk until it gets thickhomogeneous, and a bright yellow, for about 2 minutes. Now whisk in the vinegar, saltseasoning, and pepper. Refrigerate and soak the chicken for 24-48 hours in a zipper bag or a9x13 dish. Every few hours, turn the chicken parts so all surfaces are coated. Before cookingpat dry the chicken parts. Heat up the marinade and use for basting.

Set up the grill for 2-zone cooking. Try to get the indirect side in the 225F. range. Low andslow is better. Place the chicken over the indirect zone and close the lid. Every 5-10 minutesbaste with the marinade and turn the chicken. Cook for about 35 minutes and check thetemperature. Continue to cook until the internal temperature of each part is 150F. and stopbasting. Exact time will depend on how thick the meat is and how often you basted. Then move


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them over to the hot direct heat sides of the grill, skin side down, and crisp the skin withoutburning it for 5-10 minutes with the lid removed. Flip and heat for about 5 minutes more. Whenthe skin is crisp and the temperature reaches 165F., it is ready.

Cranberry ChickenCranberry ChickenCranberry ChickenCranberry ChickenRae Spraggs

4 whole chicken breasts, boned (about 2 lbs.) 1 can whole cranberry sauce4 oz. Italian salad dressing 1 pkg. dried onion soup mix4 oz. Catalina salad dressing

Mix the Italian and Catalina dressing, the cranberry sauce, and the onion soup mix. Place thechicken in a large, flat baking dish and cover with the dressing mixture. Allow to marinatecovered 12-24 hours.

Bake uncovered at 350oF. for about 60 minutes (until bubbly and slightly browned). Serve overrice. Serves 8.

Curried EggsCurried EggsCurried EggsCurried EggsRae Spraggs

4 hard-boiled eggs, shelled 4 slices of bread, toasted

Saut:2 oz. butter or margarine 2 large apples, peeled and chopped1 large onion, chopped c. raisins (regular or golden)

Add and blend gently over low heat:1 rounded tbsp. curry powder 1 tbsp. vinegarpinch of salt 1 tbsp. lemon juice1 tbsp. sugar

Mix:2 tbsp. cornstarch a little water

Add the cornstarch mixture to the curry mixture and stir. Add 2 cups of water and bring to a boilwhile stirring gently.

Arrange the egg slices over 4 slices of toast. Pour the sauce over the egg and toast. Serve withany or all of the following garnishes in separate containers, allowing guests to select theirfavorites: sliced banana, apricot jam, chutney, coconut. Curried eggs can be served over hotrice.


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Dishwasher SalmonDishwasher SalmonDishwasher SalmonDishwasher SalmonJennie Spraggs

1 tablespoon olive oil 4 (6-ounce) salmon fillets4 tablespoons freshly squeezed lime juice

salt and freshly ground black pepper to taste

Cut two 12-inch square sheets of heavy-duty aluminum foil. Grease the shiny side of the foiwith the oil. Place 2 fillets side by side on each square and fold up the outer edges.

Drizzle 1 tablespoon lime juice over each fillet. Season with salt and pepper.

Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair offillets. Make sure the packet is airtight by pressing down on it gently with your hand. If aiescapes easily, rewrap. Place foil packets on the top rack of the dishwasher. Run dishwashefor the entire "normal" cycle. When the wash cycle is complete, take out salmon, discard foiland serve. (Remove before the heat or air-dry cycle begins).

[Poaching fish in the dishwasher is a good way to surprise your friends, prepare a great meal,and do the dishes all at the same time. Jennie made this for me one time when I went to visiher.]

FrikkadelsFrikkadelsFrikkadelsFrikkadels(Meatballs)

Althea Baker and www.3men.com

750 grams1minced beef 2 large eggs45 milligrams butter 5 milligrams salt1 medium onion, finely chopped 1 milligram ground pepper1 thick slice white bread 1 milligram ground allspice

Heat 15 ml of the butter in a large frying pan and saut the onion in it for about 5 minutes. Soakthe bread in a little water and squeeze dry, then mash with a fork. Combine the onion with themince, bread, eggs, salt, pepper and allspice and shape into balls. Heat the remaining buttermargarine or oil in the frying pan and brown the frikkadels, a few at a time for about 5 minuteson one side. Turn them over and brown the other side, then turn down the heat slightly and

continue cooking the frikkadels for about 10 minutes, or until cooked through. Serve hot withmashed potatoes and an onion and tomato sauce such as Train Smash2.

[Dont these sound good? My grandmother used to make them and would always serve withmashed potatoes. I think it would be fun to try the recipe using metric measurements.]

1Metric conversion chart at the Miscellany section.2Recipe for Train Smash at the Snacks, Starters, and Sauces section.


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Grilled Chicken and AngelGrilled Chicken and AngelGrilled Chicken and AngelGrilled Chicken and Angel Hair PastaHair PastaHair PastaHair PastaAdapted by Barb Spraggs from www.allrecipies.com (Laura Branson)

6 oz. (dry wt.) angel hair pasta, cooked al dente, drained2 boneless skinless chicken breast halves, cooked and chopped

1 oz. toasted almonds (optional) 1 c. pesto*2 cloves garlic, minced 2 tbsp. olive oil

In a large saucepan over medium heat, saut the minced garlic in olive oil. Add choppedchicken, the cooked and drained pasta, pesto sauce, and then mix well. Top with toastedalmonds. Serve warm or cold. *The pesto can be omitted from the mixture but used as a toppingto individual taste.

Ironed Cheese SandwichIroned Cheese SandwichIroned Cheese SandwichIroned Cheese SandwichEmily Spraggs

Spread both sides of bread slices with butter or margarine. Insert a slice of cheese between twoslices of buttered bread. Preheat clothes iron to the highest setting. Place a couple sheets ofwaxed paper over the sandwich and cook until golden-brown. Turn over and repeat.

Kayakatina CasseroleKayakatina CasseroleKayakatina CasseroleKayakatina CasseroleRae Spraggs

1 -2 lb. stewing beef, fat trimmed off, cut up 1 tsp. Worcestershire Sauce3 tbsp. flour 1 tsp. Gravy Master (gravy browning) tsp salt 1 beef bouillon cube tsp. pepper 4 potatoes, peeled and quartered2 c. water 4 onions, halved3 tbsp. ketchup 4 carrots, cut into 2-3 lengths

Mix the flour, salt, pepper. Roll the meat cubes in this, coating them well. Place the meat andflour mixture in a casserole dish.

Mix the water, ketchup, Worcestershire sauce, gravy browning, and bouillon cube. Pour overthe meat and let marinate 2-4 hours before cooking.

Add the potatoes, onions, and carrots. Cover with foil and bake at 325 F. for 90 minutes, stirringoccasionally so that the gravy thickens and does not stick to the bottom of the dish.

[I do not ever remember eating this, but decided to include it because it was with some recipesMom gave to me when I got an apartment in 1978. I bet it smells good while cooking.]


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KedgereeKedgereeKedgereeKedgereeRae Spraggs and www.3men.com

2 ounces butter 2 teaspoons salt4 cups cooked fish, flaked 1/2 teaspoon pepper

2 cups cooked rice 1/2 cup evaporated milk4 hard-boiled eggs, separated into whites and yolks

In a saucepan, heat the butter over medium heat. Add the fish and rice and stir gently tocombine. Chop the egg whites and add to the pan, along with salt, pepper, and milk. Stir gentlyuntil heated through. To serve, garnish with egg yolks, passed through a fine wire sieve.

[I remember Mom talking about kedgeree years ago she described it as leftover fish saladand I thought it was served cold. I told Barb about it and tried making it years ago withmayonnaise, but it was gross rice and mayonnaise just do not go together. So I forgot aboukedgeree until now. I think if you used tuna and called it Tuna Casserole, people would go foit. 2014 update: kedgeree was mentioned in a Downton Abbeyepisode as a use for leftoversIt is very good.]

LasagnaLasagnaLasagnaLasagnaRae Spraggs

[I had come home from college for one of the holidays back in the late 1970s craving Momshome cooking and to my delight, she made lasagna. I raved about it and asked for the recipeAfter I asked a second time for the recipe, mom somewhat reluctantly pulled the trash container

out of the cabinet and produced three empty Stouffers lasagna packages. I guess you cannoargue with ease-of-preparation! I still get a chuckle when thinking about my dad calling Mommy little I-talian gal (with emphasis on the I as in eye).]

3 pkgs. Stouffers Lasagna with Meat and Cheese

While frozen, remove contents from the original container and arrange in a large rectangularbaking dish (one end-for-end and two side-by-side). Cook according to the instructions on thepackage. Serve in the baking dish at the table so it looks as if you made it.

Maid RMaid RMaid RMaid Rite Sandwichesite Sandwichesite Sandwichesite SandwichesJeanne Reed

1 lb. ground beef c. dill pickle juice3 tsp. sugar salt and pepper to taste2 tsp. prepared yellow mustard

Cook all ingredients in a double boiler stirring occasionally. Simmer for about an hour. Serveon hamburger buns with ketchup, prepared mustard, diced onions, and pickles.


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cup water cup brown sugar2 large tomatoes, diced (or canned tomatoes) 2 tbsp. vinegar1 cup of ketchup 1 tsp. Tabasco Sauce

In a heavy skillet, heat oil. Saut onions and garlic until soft. Add remaining ingredients, mixwell, and simmer for a few minutes. Fry or grill the steaks separately. When done frying spoonthe sauce over the steaks. Serve with rice.

[I do not have Anns recipe, but heard she had a good one. The origins of the dish are shroudedin mystery and have nothing to do with monkeys or monkey body parts. Ive read that it was

joke applied by a French chef that was lured to Johannesburg to cook at the Carlton Hotel earlyin the 1950s to a version which claims to be the real story: The Rand Easter Show used to beheld at Milner Park, prior to the takeover of the site by the University of the Witwatersrand. TheShow in 1936 was particularly big and more international than usual. To provide fare at the fairfor foreigners, the organizers brought over a French chef. In those days, South African palateswere even less sophisticated than today. The chef was horrified when almost all his patronsordered steak, steak, and more steak, well done, and then slathered it in [ketchup]. At the endof the Show, he was asked to create a signature dish to commemorate his tenure at the Rand

Easter Show. He replied that he would make something that those Monkeys could appreciateHe concocted a steak drowned in spicy sauces, which he named Monkey Gland Steak.]

Moo Goo Gai PanMoo Goo Gai PanMoo Goo Gai PanMoo Goo Gai PanFarberware Wok Cookbook, 1983

1 tbsp. cooking oil lb. snow peas*1 c. sliced mushrooms (optional) 1 small can water chestnuts1 small can bean sprouts 1 tsp. cornstarch1 tsp. salt tsp. ground ginger tsp. white pepper 2 tbsp. cooking oil1 tbsp. soy sauce1 lb. boneless, skinless chicken breasts, cut into 1 pieces4 scallions, cut into 1 pieces including the green tops (optional)

Add 1 tbsp. of oil to the wok. Set heat control to 350oF. When light goes out, add snow peasmushrooms, and scallions. Stir-fry for 2 minutes (do not over-cook). Remove from wok.

In a small bowl, mix the cornstarch, salt, ginger, and pepper. Set aside.

To the hot wok, add 2 tbsp. of cooking oil; add the chicken and cornstarch mixture and stir-fryuntil the chicken turns white. Stir in the vegetable mixture and soy sauce. Stir-fry until hot about 1-2 minutes. Serve over rice made from a rice-cooker.

*1 pkg. (6 oz.) of frozen snow peas can be used if thawed and drained completely


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Natchitoches Meat PieNatchitoches Meat PieNatchitoches Meat PieNatchitoches Meat Piesssswww.explorenatchitoches.com (Mrs. L.J. Melder)

Meat Pie Filling Meat Pie Crust1 teaspoon shortening 1 quart plain flour (4.65 cups)

1 pound ground beef 2 teaspoons salt1 pound ground pork meat 1 teaspoon baking powder1 bunch green onions, chopped 2 eggs1 pod garlic, minced cup shortening + 1 tbsp.1 bell pepper, chopped 1 cup milk1 medium onion, chopped 1 tablespoon floursalt, black pepper, and red pepper to taste

Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and seasonto taste (seasoning well, as meat will lose seasoning during frying). When meat is completelydone and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoonflour.

Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually intodry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cutinto rounds using a saucer as a guide.

Place about 2 tablespoons of prepared meat along edge and halfway in the center of rounddough. Fold the other half over, making edges meet and seal with water. Form edges with fork.Drop in deep fat and cook until golden brown. Drain and serve hot.

[I did not think anything could be better than an Upper Peninsula Michigan pastie until I had aNatchitoches meat pie in New Orleans. I have not made this, but sure intend to. This is theofficial recipe of the Natchitoches (Louisiana) Meat Pie Festival. Meat pies are GREAT with lotsof ketchup. Variations on the recipe include baking (Place on a greased cookie sheet or pan.Make small slits in dough to vent steam, egg-wash entire pie and bake thirty minutes at 400 oF.), but I think the deep-frying has something to do with making them extra-good. I would notgo to all that trouble, however, of making the dough just use Pillsbury pre-made piecrusts (getthe ones folded up in a box, not the ones that come frozen in the pie dish). Let the crusts warmup to room temperature before unfolding so they do not crack. Roll them out and size howeveryou want. I have noticed Natchitoches meat pies are smaller than pasties, so you will havesome extra dough to ball up and roll out again.]

PastiesPastiesPastiesPasties(PAST-eez)

Rich Spraggs

Mix the following:1 lbs. round bottom beef or similar, cut up into small pieces3 medium potatoes, cubed into small pieces2/3 c. carrots, grated (cubed rutabagas would be true to the original recipe) c. onions, chopped


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2 tsp. salt tsp. freshly ground pepper

Spread out four Pillsbury pre-made piecrusts (2 packages of the ones folded up in a box, not theones which come frozen in the pie dish) after allowing the crusts warm up to room temperature.Cut into 10 diameter circles. With the leftover dough, wad up and roll out into a fifth crust.

Divide the meat mixture into 5 portions and place on one side of each crust. Fold the crust oveinto a half-circle. Push down on it to spread the meat mixture as close to the edge as possiblePinch closed and use a fork to make a nice-looking imprint on the edge. Make 4-5 slits inthe top. Gently place the pasties on a large greased cookie sheet and bake at 350oF. for about1 hour until golden-brown. This method will make five large pasties.

Serve with lots of ketchup and a tall glass of cold milk. True pastie-lovers would NEVER eat iwith gravy, as gravy ruins pasties.

To freeze pasties, bake at 350oF. for about 15 minutes (to prevent the potatoes from darkening)Prior to serving, partially thaw and then bake at 350oF. for about 45 minutes until golden-brown

Pasties were popular with the Cornish miners of England and many immigrated to other parts othe world including South Africa (gold and coalmines) and the upper peninsula of Michigan(copper mines). My dad remembers his mom making pasties for his fathers lunch (he workedin the coalmines of Johannesburg). She would mix potatoes and vegetables with whatever meatwas leftover, bake in a crust, and wrap up in a piece of newspaper. When I went to college inthe upper peninsula of Michigan, we would often go to the Rainbow Caf in Houghton for lunchto eat pasties with lots of ketchup and drink milk from tall glasses.

PeriPeriPeriPeri Peri ChickenPeri ChickenPeri ChickenPeri Chickenwww.3men.com and www.nandousa.comAn Ann Solms favorite

500 grams* chicken tenderloins 2 teaspoons chicken stock powderflour, seasoned with salt and pepper to taste red chili, sliced c. olive oil 3 tbsp. lemon juice1 kilogram baby potatoes, parboiled and quartered 3 cloves crushed garlic3 tbsp. fresh chopped coriander leaves or parsley Peri Peri Sauce

Sprinkle the chicken with the seasoned flour. Mix together the oil, garlic, coriander or parsleydry chicken-stock powder, chili, and lemon juice to make a paste. Toss the chicken into themixture to coat. Stir-fry in a hot frying pan in the olive oil for 5-8 minutes until the chicken is juscooked. Add the potatoes and Peri Peri Sauce and warm through. Serve with extra Peri PerSauce, rolls and fresh salads such as chopped onion, cubed avocado, diced cucumber, cubedtomato, or cubed pineapple.

[Other hot sauces such as Tabasco may work as a substitute, but you can get Peri Peri Sauceat Jungle Jims in Fairfield, Ohio. You can also get some from me because I have a good supplyof several Peri Peri sauces. Africa's hottest chili is the peri-peri pepper, also known as theAfrican birds-eye chili. It is a thick, rich South African hot sauce from Nando's Chickenland


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Restaurant. Its made the same way that Portuguese explorers did it in the 14thcentury withchilies plus fresh sun-ripened lemons, garlic, and an exotic mix of herbs and spices.]

*Metric conversion chart at the Miscellany section.

Pickled FishPickled FishPickled FishPickled Fishwww.3men.com2 kilograms* firm-fleshed white fish 40 milligrams curry powder4 large onions, sliced 15 milligrams turmeric750 milliliters vinegar 2 milligrams cayenne pepper125 milliliters water 1 piece crushed root ginger20 milligrams salt 10 coriander seeds125 milligrams sugar 5 lemon or bay leaves

Clean and fillet the fish and cut it into portions. Combine all the other ingredients in a deepsaucepan and simmer for 20 minutes. Add the fish and simmer for a further 20 minutes, takingcare not to break the fish. Remove with a slotted spoon and layer into a glass dish. Pour thecurry sauce over. Leave to cool, then cover tightly and leave to mature in the refrigerator for atleast 3 days before use, but preferably longer. Serve with brown bread and butter.

[I remember eating canned pickled fish as a kid in South Africa and I loved it. Years later, weordered a can from one of those South African mail order places, and it was disgusting. I mighttry making this sometimeI included it here because I did not want t

what's cooking at beckert?

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