Recipes
When we take main dishes, side dishes, or desserts to potlucks, we are often asked for the recipes. After a while, we began printing them out and taking several copies of the corresponding recipes with us. Here are a few of those recipes. (If you print and cut them out, they should fit on 3x5-inch cards!) Enjoy! --Dick and Carol Oakes
Recipe added 28 December 2011
CAROL'S BROCCOLI CHEESE RICE CASSEROLE
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 Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes (makes two cups). Cook celery and onion in oil till soft. Add frozen broccoli to celery and onion and cook until done. Mix broccoli, rice, and onion in a casserole dish with the cooked rice, Cheesewiz, and mushroom soup. Bake at 350 degrees F for 15 minutes. Enjoy! (From the kitchen of Carol Oakes)
CHIKI DIKI WITH RICE
1 chicken 1 cup rice Seasonings CHICKEN: 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. Bake at 350 degrees F for one hour. RICE: Bring 1 cup rice and 2 cups water to boil, then lower heat and steam with lid on for 25 minutes. A seasoning may be made with chicken broth instead of all or part of cooking liquid. Add pepper, garlic salt or salt, and onion flakes. Serve chicken over rice. Enjoy! (From the kitchen of Diki Shields)
COWBOY COFFEE
Here's all you ever wanted to know about coffee on the range. Bring one quart of water to a boil in a pot or saucepan. Add 3/4 cup of ground coffee. Return to boil. Immediately remove from heat and cover. 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
CRUST: 1 cup water 1 stick margarine 1 cup flour 4 eggs Boil water and margarine. Turn heat low, add flour, then turn off heat. Stir vigorously with a wooden spoon until mixture forms a ball and leaves sides of pan. Transfer mixture to a large bowl and add eggs, one at a time, beating well after each egg. Spread mixture on bottom and up sides of a 9x13-inch pan. Bake at 400 degrees F for 35 minutes. DO NOT BREAK BUBBLES IN CRUST. 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 Combine the instant vanilla pudding, milk and cream cheese, and mix well. Fill the cooled crust. Add Cool Whip to top. Drizzle with Hershey's syrup in a horizontal and vertical grid pattern of serving sizes. Top with cherries at centers of servings. Refrigerate until ready to serve. Enjoy! (From the kitchen of Carol Oakes)
ED'S GREEN PORK CHILI
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
Brown pork in dutch oven.
Add remainder of ingredients and bring to a boil.
Simmer about 2 hours uncovered.
This recipe freezes well in plastic containers for
future use.
Enjoy!
(From the kitchen of Ed Finney)
EGGS AND SAUSAGE CASSEROLE
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
Remove crust from bread and cube.
Brown sausage and drain.
Beat eggs. Add milk, salt, and dry mustard then mix well.
Layer the following in buttered 9 x 13-inch pan:
Bread cubes
Sausage
Cheese
Egg mixture
Cover and refrigerate overnight.
Bake at 350 degrees F for 35 minutes. Enjoy!
(From the kitchen of Vi Meyer)
GREEK BREAD
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 Mix yeast and 105 to 115°F water until dissolved. In a saucepan, combine milk, shortening, sugar, and salt. Heat, stirring until sugar and shortening are dissolved. Cool to lukewarm and pour into bowl. Stir in 1 cup flour and beat well. Add yeast and beat until smooth. Gradually mix in remaining flour to make moderately stiff dough. Place on floured surface and knead until smooth and satiny (about 10 minutes). Shape dough into a ball and place in lightly-oiled bowl. Turn ball to oil on all sides and cover. Put in warm place to rise about 1-1/2 hours or until doubled. Punch dough down and knead on floured surface 10 minutes. Place in oiled bowl and cover. Let rise in warm place another 1-1/2 hours. Punch dough down and place on floured surface. Divide ball in half and shape each half into a ball. Let dough rest 10 minutes then place on greased and floured baking sheet. Brush with melted butter. Let rise uncovered in warm place 1 hour or until doubled. Bake in 375°F oven 45 minutes (or until golden). 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 RICE BAKE
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 Put in 7" x 11" buttered pan. 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 Bring water and salt to a boil. Add rice and cover, cook on low heat 20 to 30 minutes, until moisture is cooked off. Enjoy! (From someone at the Gold Prospectors of the Rockies)
KATHLEEN'S WONDERFUL BISON CHILI
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) Put all in crock pot. Season to taste with salt and pepper. Cook at medium to low heat. Serves four. (From the kitchen of Kathleen Harrell - BLOG)
LAURA'S CORN PUDDING
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 Mix all ingredients in a large bowl until well blended. Pour batter into a 9"x9" pan. Bake at 350° F for 1 hour. (From the kitchen of Laura Bremer)
MISS CAROL'S SCRUMPTIOUS FRUIT SALAD
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 Remove grapes from fruit cocktail, mix all together, and refigerate 3 to 4 hours. Eat grapes and drink juice -- yummy. Serves a few with double and triple helpings! (From the kitchen of Carol Oakes)
MOM'S RHUBARB CRISP
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 Mix together until crumbly and press over rhubarb mixture. Bake in 375 degrees F oven for thirty minutes. Enjoy! (From the kitchen of Vi Meyer)
PEACH SALSA
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 Mix together and optionally add 1 chopped fresh jalapeňo pepper. Serve with chips or with chicken or fish. Enjoy! (From the kitchen of Carol Oakes)
PERFECT PRIME RIB ROAST
1 three-rib standing rib roast, about 7 pounds, first cut, aged Salt Freshly ground black pepper 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. You may need to cut off any dried ends. Adjust your oven rack to the low position and preheat your oven to 200 degrees F. Heat a large roasting pan over two burners and set at medium-high heat. 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. Remove the roast from the pan and set it on a wire rack in a pan with the fat side up. Season generously with salt and pepper. 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). 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. 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. 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. Serve immediately. 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)
THOSE 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
Chunk potatoes, with skin on, until about 1 1/2 inches
deep into a casserole dish.
Course chop the onion.
Put potatoes, onion, olive oil, and spices into a freezer
bag and shake till well mixed.
Pour all ingredients into casserole dish and level the
layer.
Bake at 450 degrees F for 45 to 60 minutes. Enjoy!
(From the kitchen of Jane Bradshaw)
BEST EVER RUM CAKE
1 or 2 qts. rum 1 cup butter 1 tsp sugar 2 large eggs 2 cups dried fruit baking powder 1 tsp soda lemon juice brown sugar nuts Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead, select a large mixing bowl, measuring cup, etc. 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. With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 seaspoon of sugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open the 2nd qt. if necessary. Add two orge laggs, 2 cups fried druit, and beat until high. If the druit get stuck in the beaters, just pry it loose with a drewscriver. Sample the rum again, checking for toncisticy. 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). Sample the rum again. Sift 9/2 pint of lemon juice and folk in schopped butter and strained nuts. Add 1 bablespoon of brown sugar, or whatever color you can find, and mix well. Grease oven and turn cake pan to 350 degrees. (From the kitchen of A. Nony Mous)