Recipes

By Dick Oakes


When I take main dishes, side dishes, or desserts to potlucks, I am often asked for the recipes. After a while, I began printing them out and taking several copies of the corresponding recipes with me. Here are a few of those recipes. (If you print and cut them out, they should fit on 3x5-inch cards!) Enjoy! ~Dick Oakes


BEER BRAT CHILI

beer brats
1     can (15 oz.) pinto beans, rinsed and drained
1     can (15 oz.) southwestern black beans, rinsed 
      and drained
1     can (15 oz.) white beans, rinsed and drained
1     can (14-1/2 oz.) Italian tomatoes, diced, with 
      garlic, basil, and oregano (may not be with 
      regular canned tomatoes!)
1     can (10 oz.) diced tomatoes with green chilies, 
      undrained
1     pkg (14 oz.) fully cooked beer bratwurst links, 
      sliced
1-1/2 cups frozen corn
1     med onion, finely chopped
1     med sweet red pepper, finely chopped
2     Tbsp paprika
1     Tbsp chili powder
1     tsp cumin
1     garlic clove, minced

1. In a 5 quart slow cooker, combine all ingredients.
2. Cook, covered, on low, 5 to 6 hours.
3. Serve! Yumm!

Makes about 8 servings.

	(From the kitchen of Dick Oakes)


BISON CHILI

onion
2 lbs ground bison, sautéed and drained
2 cans Italian-stuyle stewed tomatoes, 
  chopped with juices
1 can Bush's chili beans
1 can Bush's kidney beans
1 chopped onion
1 pkg chili seasoning mix
3 Tbsp brown sugar
1 cup V-8 juice (spicy, if you'd like)

1. In a 5 quart slow cooker, combine all ingredients.
2. Season to taste with salt and pepper.
3. Cook at medium to low heat.
4. Serves four. Enjoy!

	(From the kitchen of Kathleen Harrell - BLOG)


BROCCOLI CHEESE AND RICE CASSEROLE

broccoli
1/2 cup chopped celery
1/2 cup chopped onion
1   box frozen chopped broccoli
1   cup rice
1   8 oz. jar Cheesewiz
1   can cream of mushroom soup

1. Bring 1 cup rice and 2 cups water to boil, then lower 
   heat and steam with lid on for 25 minutes 
   (makes two cups).
2. Cook celery and onion in oil till soft.
3. Add frozen broccoli to celery and onion and cook until 
   done.
4. Mix broccoli, rice, and onion in a casserole dish with 
   the cooked rice, Cheesewiz, and mushroom soup.
5. Bake at 350 degrees F for 15 minutes. Enjoy!

	(From the kitchen of Carol Oakes)


CHIKI DIKI WITH RICE

chicken
1   chicken
1   cup rice
Seasonings

CHICKEN:
1. Cut up a chicken and season with some salt 
   and pepper and a little garlic salt. Also 
   add one of the following: onion flakes, 
   OR oregano and lemon, OR barbeque seasoning, 
   OR barbeque salt.
2. Bake at 350 degrees F for one hour.

RICE:
1. Bring 1 cup rice and 2 cups water to boil, then lower 
   heat and steam with lid on for 25 minutes. 
2. A seasoning may be made with chicken broth instead of 
   all or part of cooking liquid. 
3. Add pepper, garlic salt or salt, and onion flakes.
4. Serve chicken over rice. Enjoy!

	(From the kitchen of Diki Shields)


CORN PUDDING

corn
1   can creamed-style corn
1   can regular corn, drained
1   cup sour cream
1   stick butter, thinly sliced
1   small package Jiffy cornbread mix

1. Mix all ingredients in a large bowl until well 
   blended.
2. Pour batter into a 9"x9" pan.
3. Bake at 350° F for 1 hour.
4. Enjoy!

	(From the kitchen of Laura Bremer)


COWBOY COFFEE

coffeepot
Here's all you ever wanted to know about coffee 
on the range.

1   qt water
3/4 cup ground coffee

1. Bring one quart of water to a boil in a pot or 
   saucepan. 
2. Add 3/4 cup of ground coffee. 
3. Return to boil. 
4. Immediately remove from heat and cover. 
5. Wait till the grounds sink (approximately 5 minutes). 

Boys, none of the coffee pots we used to pack into the 
bush had any kinda basket for the coffee. Just a nice 
wide bottom to heat up fast. We used to throw some 
eggshells into the pot. They were supposed to make the 
grinds settle quicker. Never timed them to see if'n 
it worked, but we always did it.

	(From the kitchen of Richard Duree)


CREAM PUFF DESSERT

margarine
CRUST:

1   cup water
1   stick margarine
1   cup	 flour
4   eggs

1. Boil water and margarine. 
2. Turn heat low, add flour, then turn off heat. 
3. Stir vigorously with a wooden spoon until mixture 
   forms a ball and leaves sides of pan. 
4. Transfer mixture to a large bowl and add eggs, 
   one at a time, beating well after each egg. 
5. Spread mixture on bottom and up sides of a 
   9x13-inch pan. 
6. Bake at 400 degrees F for 35 minutes. 
   DO NOT BREAK BUBBLES IN CRUST. 
7. Allow to cool.

FILLING:

3 small pkg instant vanilla pudding
4 cups milk
1 8-oz pkg cream cheese
  Cool Whip
  Hershey's chocolate syrup
  maraschino cherries

1. Combine the instant vanilla pudding, milk and cream 
   cheese, and mix well. 
2. Fill the cooled crust. 
3. Add Cool Whip to top. 
4. Drizzle with Hershey's syrup in a horizontal and 
   vertical grid pattern of serving sizes. 
5. Top with cherries at centers of servings. 
6. Refrigerate until ready to serve. Enjoy!

	(From the kitchen of Carol Oakes)


EGGS AND SAUSAGE CASSEROLE

eggs
8   eggs, large
6   slices bread
1   lb ground sausage
2   cups milk
1   cup grated Cheddar cheese
1   tsp salt (or less to taste)
1   tsp dry mustard

1. Remove crust from bread and cube.
2. Brown sausage and drain.
3. Beat eggs. Add milk, salt, and dry mustard then mix 
   well.
4. Layer the following in buttered 9 x 13-inch pan:
   a. bread cubes
   b. sausage
   c. cheese
   d. egg mixture.
5. Cover and refrigerate overnight. 
6. Bake at 350 degrees F for 35 minutes. Enjoy!

	(From the kitchen of Vi Meyer)


FIVE-MINUTE CHOCOLATE MUG CAKE

chocolate mug cake
4   Tbsp flour
4   Tbsp sugar
2   Tbsp cocoa
3   Tbsp milk
3   Tbsp peanut or safflower oil
1   egg
1   splash vanilla extract
3   Tbsp chocolate chips (optional)

1. In a bowl, combine flour, sugar, and cocoa.
2. Add the egg and mix thoroughly.
3. Pour in milk and oil and mix well.
4. Add the chocolate chips and vanilla extract and 
   mix again.
5. Transfer mixture into a large (16-oz) mug.
6. Put into microwave and cook for 3 minutes at 
   high (1000 watts). The cake will rise over the 
   top of the mug, but don't be alarmed.
7. Let cool and tip out onto a plate, or eat 
   directly from the mug.

	(From the kitchen of Loui Tucker)


FRUIT SALAD

cherries
1   can drained Fruit Cocktail
1   can drained Mandarin Orange slices
1   small package Vanilla Instant Pudding
1   sliced banana
1/4 bag of cocktail marshmallows
1/2 jar Maraschino cherries

1. Remove grapes from fruit cocktail, mix all together, 
   and refigerate 3 to 4 hours.
2. Eat grapes and drink juice -- yummy.
3. Serves a few with double and triple helpings! Enjoy!

	(From the kitchen of Carol Oakes)


GREEK BREAD

milk
1     pkg. dry yeast
1/3   cup warm water
1     cup milk
1/4   cup shortening
2     Tbsp sugar
1     tsp salt
3-3/4 to 4 cups flour
3     Tbsp melted butter

1.  Mix yeast and 105 to 115°F water until dissolved.
2.  In a saucepan, combine milk, shortening, sugar, 
    and salt.
3.  Heat, stirring until sugar and shortening are 
    dissolved.
4.  Cool to lukewarm and pour into bowl.
5.  Stir in 1 cup flour and beat well.
6.  Add yeast and beat until smooth.
7.  Gradually mix in remaining flour to make moderately 
    stiff dough.
8.  Place on floured surface and knead until smooth and 
    satiny (about 10 minutes).
9.  Shape dough into a ball and place in lightly-oiled 
    bowl.
10. Turn ball to oil on all sides and cover.
11. Put in warm place to rise about 1-1/2 hours or until 
	doubled.
12. Punch dough down and knead on floured surface 10 
    minutes.
13. Place in oiled bowl and cover.
14. Let rise in warm place another 1-1/2 hours.
15. Punch dough down and place on floured surface.
16. Divide ball in half and shape each half into a ball.
17. Let dough rest 10 minutes then place on greased and 
	floured baking sheet.
18. Brush with melted butter.
19. Let rise uncovered in warm place 1 hour or until 
    doubled.
20. Bake in 375°F oven 45 minutes (or until golden).
21. Cool slightly before serving. Enjoy!

	(From Classic Greek Cooking, Daphne Metaxas, 
		pp. 138, 
	Nitty Gritty Productions, Concord, CA 94524, 1974. 
	Out of print--try www.Amazon.com for a used copy. 
		Great small book!)


GREEN CHILE CHEESE AND RICE BAKE

chicken
1      can (4 oz) diced green chiles
1-1/2  cups sour cream
3      cups cooked rice (1 cup raw)
2 to 3 cups shredded Jack cheese

1. Put in 7" x 11" buttered pan.
2. Bake in 350 degree F oven 30 minutes, 
   or until heated through.

RICE:
2-1/4  cups water
1/2    tsp salt
1      cup raw rice

1. Bring water and salt to a boil.
2. Add rice and cover, cook on low heat
   for 20 to 30 minutes, until moisture is 
   cooked off. Enjoy!

	(From someone at the
	Gold Prospectors of the Rockies)


GREEN PORK CHILI

chilis
2   lbs. cubed pork
6   cans (4 oz. each) mild green chilis, chopped and 
    drained 
3/4 cup flour 
1   tsp garlic powder 
2   tsp salt 
7   cups water 
1   cup tomato juice

1. Brown pork in dutch oven.
2. Add remainder of ingredients and bring to a boil.
3. Simmer about 2 hours uncovered.
4. This recipe freezes well in plastic containers for 
   future use. Enjoy!

	(From the kitchen of Ed Finney)


JALISCO PORK STEAK

Pork tenderloin
Pork tenderloin, pounded 1/4" thick.

1/2 tsp ground cumin
1   tsp minced garlic
1/2 tsp dried oregano
1   tsp paprika
1   Tbsp red wine vinegar
1/2 tsp salt

1. Mix ingredients together and rub into the tenderloin.
2. Pan fry in olive oil till brown.
3. Add salt and lime juice to taste.
4. Slice and serve. Enjoy!

	(From the kitchen of Richard Duree)


MINESTRONE SOUP

pasta shells
Pre-measure all into bowls:
1   sausage, bulk, roll
1   onion, large, chopped
2   celery stalks (ribs), chopped
1   zucchini, medium, cut into 1/2-inch pieces
4	carrots, chopped
1/4 cup green beans, trimmed, cut into 1/2-inch pieces
3   cups cabbage, shredded (1/2 head)
2   garlic cloves, minced
1/2 cup pasta shells, small (3/8 inch)
1   Tbsp basil, dried
1   Tbsp oregano, ground

8   cups beef broth (4 cans)
2   cups chicken broth (1 can)
2   cans Italian tomatoes, diced, with garlic, basil, 
    and oregano (may not be with regular canned 
    tomatoes!)

1. Wash all vegetables (can do so when chopping!).
2. In a soup kettle, cook sausage and onion over medium 
   heat stirring until the sausage is no longer pink 
   and drain if necessary.
3. Stir in carrots, celery, and garlic and cook for 
   3 minutes.
4. Add zucchini and green beans and cook for 2 minutes.
5. Stir in 4 cans of beef broth, tomatoes, cabbage, 
   basil, and oregano and bring to a boil, then reduce 
   heat, cover, and simmer for 45 minutes.
6. Return to a boil and stir in beans and pasta and 
   cook for another 15 minutes or until the carrots 
   and pasta are cooked.
7. Stir in 1 can of chicken broth and cook for another 
   15 minutes.
8. Serve topped with grated cheese and crackers. Enjoy!

Makes about 18 servings. Freeze some if necessary.

	(From the kitchen of Dick Oakes)


ORANGE SUGARED PECANS

orange sugared pecans
4   cups pecan halves
1   cup sugar
1/2 cup water
3   tsp pure orange extract

1.  Put all ingredients in a large skillet and cook 
    over medium heat until the water evaporates and 
    the nuts have a sugary appearance.
2.  Pour nuts out onto parchment paper, separating 
    them quickly with a fork.
3.  Cool and store in a covered container in the 
    refrigerator or in the freezer. Enjoy!

	(From the kitchen of Debby Bowinski)


PEACH SALSA

peaches
2   cups chopped peaches
3/4 cup chopped and seeded cucumber
1/2 cup chopped red pepper
2   Tbsp fresh lime juice
1-2 Tbsp sugar or apricot jam
1/3 cup chopped fresh cilantro

1. Mix together and optionally add 1 chopped fresh 
   jalapeňo pepper.
2. Serve with chips or with chicken or fish. Enjoy!

	(From the kitchen of Carol Oakes)


PRIME RIB ROAST

prime rib
1   three-rib standing rib roast, about 7 pounds, 
	first cut, aged
Salt
Freshly ground black pepper

1.  To age the roast, unwrap it from the plastic, tie it, 
    and set it on plate uncovered in a refrigerator 
    for 3 days. Alternately, you may set the roast 
    out at room temperature for 3 hours.
2.  You may need to cut off any dried ends. 
3.  Adjust your oven rack to the low position and preheat 
    your oven to 200 degrees F. 
4.  Heat a large roasting pan over two burners and set 
   at medium-high heat. 
5.  Place the roast for 6 to 8 minutes in a hot pan and 
    sear on all sides until nicely browned and about 
    1/2 cup of fat has been rendered.
6.  Remove the roast from the pan and set it on a wire 
    rack in a pan with the fat side up.
7.  Season generously with salt and pepper.
8.  Place the roast in your oven and roast for about 
    about 3-1/2 hours until a meat thermometer 
    registers 130 degrees (for medium rare).
9.  If the roast is done sooner than you expect, simply 
    turn the oven as low as possible (preferably 
    150 to 170 degrees F) and let the roast stand 
    until it’s ready to serve.
10. Transfer the roast to a cutting board, with the rib 
	bones perpendicular to the board and, using a 
	carving fork to hold the roast in place, cut 
	along the rib bones to sever the meat from 
	the bones.
11. Set the roast on a cutting board with the the cut 
	side down and carve the meat across the grain 
	into 3/4- to 1-inch slices.
12. Serve immediately. Enjoy!

Yield: 6 to 8 servings
Preparation time: 5 minutes
Cooking time: 3 hours, 40 minutes

Pan fry left overs for the next meal. 
Make any left overs from the pan frying into 
	sandwiches for the following meal.

	(From the kitchen of Pamela Goff)


RHUBARB CRISP

rhubarb
3   cups diced rhubarb
3/4 cup sugar
1   egg (well beaten)
2   Tbsp flour

Mix together and spread in buttered baking dish.

4 Tbsp butter.
1/3 cup brown sugar (or white)
2/3 cup sifted flour

1. Mix together until crumbly and press over rhubarb
   mixture.
2. Bake in 375 degrees F oven for thirty minutes. Enjoy!

	(From the kitchen of Vi Meyer)


SCRAMBLED EGGS

egg
1    egg
1/2  tsp Italian herb seasoning, grated
2    Tbsp French's French fried onions (don't use a 
     cheaper brand!)
1    Tbsp milk
2    Tbsp Kraft three cheese (already grated)

1. Combine all ingredients EXCEPT cheese in a bowl or 
   measuring cup.
2. Chop onions with the edge of a spatula as you mix.
3. Scramble on medium heat in appropriate size 
   saucepan until done.
4. Add cheese when done, flipping the egg so the cheese 
   is on the bottom, and cook for another minute.
5. Serve with salt and pepper to taste.

For 2 eggs, double everything. For three or four...
Great with heated pre-cooked link sausages!
For a livelier taste, put on some salsa!

	(From the kitchen of Dick Oakes)


SNACK CRACKERS

snack crackers
2      pkg oyster crackers
1      pkg Hidden Valley Buttermilk Recipe (dry mix)
1      cup oil
1-1/2  tsp dill weed
1/2    tsp garlic powder
1/2    tsp lemon-pepper

1. Mix the dry ingredients with the oil.
2. Put crackers in a 1-gallon ZipLock bag or container.
3. Pour oil over the crackers.
4. Zip-shut the bag or close the container and mix until
   all of the crackers are coated.
5. Store in the bag or container.

	(From the kitchen of Vi Meyer)


THOSE POTATOES

potatoes
Some new or white rose potatoes
1    red onion
1/3  cup olive oil
Some chives, salt, pepper (optional), oregano, 
     paprika, garlic, parsley flakes

1. Chunk potatoes, with skin on, until about 1 1/2 inches 
   deep into a casserole dish. 
2. Course chop the onion.
3. Put potatoes, onion, olive oil, and spices into a 
   freezer bag and shake till well mixed. 
4. Pour all ingredients into casserole dish and level the 
   layer.
5. Bake at 450 degrees F for 45 to 60 minutes. Enjoy!

	(From the kitchen of Jane Bradshaw)


XLNT RUM CAKE

baking powder
1   or 2 qts. rum
1   cup butter
1   tsp sugar
2   large eggs
2   cups dried fruit
1   tsp soda
baking powder
lemon juice
brown sugar
nuts

1.  Before you start, sample the rum to check for 
    quality. Good, isn't it? 
2.  Now go ahead, select a large mixing bowl, measuring 
    cup, etc. 
3.  Check the rum again. It must be just right. To be 
    sure rum is of the highest quality, pour one level 
    cup of rum into glass and drink it as fast as you 
    can! Repeat.
4.  With an electric mixer, beat 1 cup butter in a large 
	fluffy bowl.
5.  Add 1 seaspoon of sugar and beat again.
6.  Meanwhile, make sure that the rum is of the finest 
	quality. 
7.  Try another cup. Open the 2nd qt. if necessary.
8.  Add two orge laggs, 2 cups fried druit, and beat 
    until high. 
9.  If the druit get stuck in the beaters, just pry it 
    loose with a drewscriver. Sample the rum again, 
    checking for toncisticy.
10. Next, sift 3 cups baking powder, a pinch of rum, a 
	seaspoon of toca, and a cup of pepper or salt 
	(it really doesn't matter). 
11. Sample the rum again.
12. Sift 9/2 pint of lemon juice and folk in schopped 
    butter and strained nuts.
13. Add 1 bablespoon of brown sugar, or whatever color 
    you can find, and mix well.
4. Grease oven and turn cake pan to 350 degrees.

	(From the kitchen of A. Nony Mous)