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Here I have collected a 'Baker's Dozen' of recipes for
you to try. These are some of the best of my collection and many of these
gems were picked up while I traveled the country. I have also included
a few crowd pleasers and potluck winners from times past. I love to cook
and one of the best things about my Fulltime lifestyle is having the time
to do some serious cooking. I have always enjoyed discovering sauces and
marinades for Bar-B-Qing and continue to experiment with my Jerk Marinade,
trying for that perfect blend of HOT and Savory. Each of these recipes
is available to download as a Word document designed to print on a standard
4X6 inch file card. Or, If you like, these pages should print without cutting
off the bottom of any of the recipe 'cards' as they are all inside of tables.
It's worth a try.... Anyway, I hope you enjoy them as much as I have! Bon'
Appetite!
This BBQ sauce, spicy and savory, can be used on any meat, but it's really excellent on Pork. Especially ribs! Keeps for weeks in the fridge, but should be warmed up and stirred well before use. Brush on meats after they are mostly cooked... the more layers, the more flavor! The recipe came from Linda Shepard.
| Linda’s BBQ Sauce
Single
batch
Double batch
Mix all and heat completely (don't boil!)
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This is a great easy family meal. Will feed 4 hungry adults and the rice that accompanies the chicken is simply wonderful! The recipe came from Nikki Bland.
| Nikki’s Chicken Casserole
(Grandma Nonhen's Chicken Dish) 1 C Rice, uncooked
In a large glass pan, dump in everything
‘cept the chicken and mix it all up. Then, layer the chicken pieces on
top of the soup/rice mixture. Dust the chicken pieces lightly with paprika.
Bake for 2 to 2 ½ hours at 350 degrees.
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This one is an absolute winner! Everyone who has tasted it has raved over it! Take it to a potluck and you'll earn a reputation as a master chef! Better have some copies of the recipe with you too, as folks will mob you for it! A bit of work, but well worth the effort. One thing: don't try to use canned chicken or just chicken breasts or you'll ruin the whole thing. It just has to have the flavor of that roasted chicken to make it work. The recipe came from Sue Fanus.
| Sue’s Chicken Divan
1 whole chicken, 3-4 lb..
Roast the chicken, breast down for 20
- 30 min./Lb. at 350 degrees. Let cool, then strip off all meat, discarding
the bones and skin. Cover bottom of a large glass pan with the chopped
broccoli then layer the chicken meat on top. Mix soup, mayo, lemon juice
and curry and pour over the chicken. Sprinkle the top with the bread crumbs.
Bake at 350 degrees for 1 to 1 ½ hours, or until browned on top.
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Here's a another great casserole dish. A real potluck favorite, it is quick and easy to make. The recipe originally came to me from my sister Gail, and I slightly modified it to my own tastes.
| Mark's Chicken Chili
Casserole
1 large can cooked chicken meat
Combine chicken, soup, milk, chiles,
onion and spices. Grate cheeses. Build layers in a large glass pan, starting
with a layer of tortillas, topped with 1/3 of the chicken mixture, then
topped with 1/3 of the grated cheeses and olives. Build 3 layers, reserving
some extra cheese and olives for the top layer. Bake at 350 degrees for
1 to 1 ½ hours, until the center is bubbling and the cheese is browned.
Let set 10 minutes before serving.
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Here's a wonderful bran muffin recipe from SaDonJaRee farm in Pennsylvania. The best thing is that you can make this up and keep it in the fridge for weeks and make up a batch of excellent fresh muffins whenever you need them. The recipe came from Jean Hagele and Barbara Peck.
| Jean and Barb’s Bran
Muffins
Crush into a bowl: 4 large pillows of
Shredded Wheat.
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Absolutely the most awesome chocolate ice cream you're ever gonna taste! Dave has really perfected the art of chocolate overload with this one. For a different and unique taste, try substituting Mexican hot chocolate for the bittersweet chocolate. This chocolate can usually be found in the ethnic foods section of the store and is easily spotted by it's bright yellow and red hexagonal box. It adds a hint of cinnamon and a unique texture to the finished ice cream. The recipe came from Dave Hollingshead.
| Dave's Death by Chocolate
Ice Cream
(Chocolate Velvet Ice Cream) 6 oz. bittersweet chocolate
Chop chocolate. In a heavy saucepan
whisk together sugar and cocoa powder until combined and whisk in cream
and milk. Bring mixture just to a boil, stirring occasionally.
In a bowl beat yolks until smooth. Add hot cream mixture to yolks
in a slow stream, whisking, and pour into a pan. Cook custard over
moderately low heat, stirring constantly, until a thermometer registers
170 degrees. Remove pan from heat and add chopped chocolate, whisking
until melted. Pour custard into a clean bowl and cool. Chill
custard, its surface covered with plastic wrap, at least 3 hours or until
cold. Transfer custard to bowl of a standing electric mixer and beat just
until thick and fluffy. Freeze custard in an ice cream maker.
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This is one of those Bisquick brand "Impossible" pies. The reason that it's impossible is that you just sort of pour it all together and it magically sorts itself out while cooking and forms both a top and a bottom crust. Delightfully spicy without being hot, serve it with refried beans on the side. The recipe originally came from my Mom and I don't know if she got it from a box of Bisquick or made it up herself. Give it a try and see the magic for yourself!
| Impossible Mexican Pie
1 Lb. Ground Beef
Heat oven to 400 Degrees. Lightly grease
10 in. pie plate. Cook ground beef and onion in skillet until browned.
Drain and stir in taco seasoning. Spread beef mix in pie plate and top
with chiles and cheese. Beat milk, eggs and Bisquick in blender on high
until smooth (30 sec.) Pour into pie plate over cheese/meat mixture and
bake 25 to 30 min. or until knife inserted halfway between center and edge
comes out clean. Let stand at least 5 minutes before cutting.
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My Mother definitely had a sweet tooth! Every year she would bake up dozens of special cookies for the holidays. My favorite one of them all were her Mounds Bars. I took these to a Christmas potluck once and they were such a hit that I was commanded to make another batch for the New Years potluck, or else I couldn't come! The recipe came from my Mom, Betty Nemeth.
| Mom's Special Mounds
Bars
1 ½ C. Graham Cracker Crumbs
Mix cracker crumbs, butter and sugar. Press into a 7 X 10 in. or 9X9 in. baking pan. Bake at 350 degrees for 10 min. Mix Coconut, condensed milk and vanilla. Spread over crust and bake 15 min. at 350 degrees. Let it cool for a bit. Combine Chocolate chips and Peanut Butter.
Set in oven until melted. Spread over top of Coconut mixture. Let cool
fully and cut into 1 in. squares.
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Here's another tasty one from my Mom.... In my opinion, the best pot roast recipe in the known universe. I'm not kidding! You just throw it all together and it creates fantastic gravy that you can spoon right into the gravy boats. I love to add the baby carrots and new potatoes to make a complete meal. Please, if you don't try any other recipe on this page, try this one!! The recipe came from my Mom, Betty Nemeth.
| Mom's Onion Cheddar Pot
Roast
3 to 5 lb. beef pot roast (round bone
or 7 bone roast at least 2 in. thick)
Brown roast in oil, in heavy pan with
tight cover. Pour off the drippings and season with Salt and Pepper. Add
all the rest and cover tightly. Bake at 325 degrees for 3 to 3 1/2 hours.
If desired, add halved new potatoes and baby carrots at the 2 1/2 hour
point and increase cooking time to 4 hours total.
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Those of you who have never heard of Tri-Tip owe yourself a trip to the Central Coast of California. It's a popular regional cut of meat, a big triangular chunk basically from the lower portion of the Sirloin. It is traditionally cooked slowly, high over red oak coals and is seasoned in many different ways, all of them yummy! Even if you can't get Tri-Tip, this marinade will work great with any large piece of beef done on a BBQ grill or a spit. Give it a try on your next roast! This recipe was wheedled out of a big guy named Vern at a Tri-Tip BBQ somewhere... I forget.. ;-)
| Vern’s Tri-Tip Marinade
Simmer the following for 10 minutes:
Soak meat in marinade for several hours
before grilling. Repeatedly dip meat into marinade as it is cooking.
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This is an old houseboat group favorite. The fresh Jalepenos are surprisingly mild and flavorful. Be prepared for some sticky work to get the meat mixture formed around the peppers, but the end product is worth the work! The recipe came from Tammy Ross.
| Tammy's Armadillo Eggs
15 whole jalapeno peppers
Clean peppers, removing the stem and
seeds, stuff with grated cheese. Mix remaining cheese, Bisquick, &
sausage. Make patties to cover peppers. Form the sausage around the peppers
to completely cover them and shape like an egg. Dip in beaten eggs and
roll in Shake and Bake. Bake at 350 for 35 minutes.
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You ready to stop paying $1 per ounce for good jerky? This recipe will make several pounds of the best damn beef jerky you ever tasted! I usually try to find Bottom Round or London Broil on sale and make up a batch. If you can get the meat for around a buck a pound, you can turn out 2 lb.. of fine jerky for about $8!! Better make two batches, as it'll disappear fast! The recipe was developed by yours truly.
| Mark's Beef Jerky Marinade
This recipe is enough to marinate 5 lb.. of meat. 5 oz. Soy sauce
Use bottom round, brisket, London broil
or any meat that is not marbled with fat. Trim all fat away and cut meat
into thin slices (about 1/8” thick or less). Mix all ingredients and marinate
meat strips for at least 36 hours in fridge (more time is better… I usually
try for 2-3 days). Mix meat strips up twice a day to ensure that all strips
get soaked in marinade. Dry in dehydrator or on oven racks with heat set
very low…. Takes 8-14 hours to dry.
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This one is a work in progress... I became interested in Jamaican Jerk after eating some Jerked Ribs at a Santa Maria restaurant with Marsha. I talked the restaurant manager into telling me where they got their sauce and immediately went out and bought some. FYI, the sauce is made by a company called Marinade Bay and it's a mild Jerk sauce. I fell in love with it! One problem, tho... I ran out and I haven't been able to find any in the part of the country that I'm traveling through. I decided to do a little research and experimentation and come up with a Jerk sauce of my very own. And here it is! Excellent on steak, pork, chicken, fish, ribs, burgers... Hell, it's probably good on just about anything!! Have lots of beer on hand, as it's pretty spicy and HOT! The recipe is a Mark original.
| Mark's Jamaican Jerk
Marinade
6 Lg. cloves garlic, minced
Process in food processor: onion, garlic
and peppers (if used) until super fine. Pour in med. pot, add everything
else, mix and heat over low flame until just simmering. Let cool and store
in fridge in a sealed container. Use as marinade, basting sauce,
dipping sauce, whatever.
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