The Recipe Page

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
3 T. Catsup                                         1/3 C. Catsup
2 T. Vinegar                                         1/4 C. Vinegar
1 T. Lemon juice                                  1/8 C. Lemon juice
2 T. Worcestershire sauce                   1/4 C. Worcestershire 
2 T. Water                                            1/4 C. Water
2 T. Butter                                            1/4 C. Butter
3 T. Brown sugar                                  1/3 C. Brown sugar
1 t. Salt                                                 2 t. Salt
1 t. Dry mustard                                    2 t. Dry mustard
1 t. Chili powder                                    2 t. Chili powder
1 t. Paprika                                            2 t. Paprika
½ t. Cayenne                                         1 t. Cayenne

Mix all and heat completely (don't boil!)

Download it!!  lindabbq.doc

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
1 Can Crème of mushroom soup
1 Can Crème of chicken soup
1 Can Crème of celery soup
1 C. Water, heated in microwave with 1 chicken bullion cube
1 whole chicken, cut up.

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. 

Download it!!  nikkichicken.doc

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.. 
2/3 C. Mayonnaise
1 can Crème of Chicken soup 
1 can Crème of Mushroom soup 
2 T. Lemon juice
2 t. Curry Powder
1 lb. Broccoli (fresh, chopped coarse) 
½ C. Bread crumbs

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. 

Download it!!  chickendivan.doc

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 
1 can Crème of Chicken soup
1 t. Cumin
1 t. Sage
¼ C. Milk
1 small can Ortega chopped green chiles 
½ C. chopped Onion 
1 small can sliced black olives 
½ lb. Mild Cheddar or Colby cheese 
½ lb. Monterrey Jack cheese
1 Doz. Corn Tortillas

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. 

Download it!!   chickenchili.doc

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.
Add 4 cups Raisin Bran (or 2 cups All Bran and 1 ½ cups raisins) .
Pour in ½ cup boiling water, stir, set aside.
Cream in separate bowl: 1 cup shortening or margarine and 3 cups sugar.
Beat in 4 eggs (one at a time).
Stir in cereal mixture (gently).
Sift together: 5 cups flour, 5 tsp. Baking soda, 1 tsp. Salt.
Add flour mixture alternately with 1 Qt. Buttermilk.
Store covered in fridge overnight or for up to 5 weeks.
Bake in greased muffin tin as needed at 375 degrees for 20 minutes.
Makes approx. 4 dozen muffins.

Download it!!   branmuffins.doc

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 
1 1/2 cups of heavy cream
1 cup sugar 
1 cup milk
1/2 cup unsweetened cocoa powder 
3 large egg yolks

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.

Download it!!   daveicecream.doc

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 
1 C. Grated Monterrey Jack cheese
½ C. Chopped Onion 
1 4 oz. Can Ortega diced Green Chiles
1 ¼ C. Milk 
1 Envelope Taco seasoning
¾ C. Bisquick 
3 Eggs

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. 

Download it!!   imposimex.doc

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 
1 pkg. Flaked Coconut
½ C. melted Butter 
1 can Sweetened Condensed Milk
½ C. Sugar 
1 12 oz. Pkg. Dark Chocolate Chips
½ t. Vanilla 
1 T. smooth Peanut Butter

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. 

Download it!!   moundsbars.doc

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) 
3 T. Oil or drippings
1 t. Salt, 1/8 t. Pepper
2 medium onions, sliced thin
1 can Condensed Cheddar Cheese soup
1 14 oz. Can Tomato sauce
1 medium can Mushrooms (stems and pieces)
½ t. Oregano, ½ t. Basil

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. 

Download it!!   onioncheddar.doc

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:
¼ C. Vinegar
¾ C. Water
2 T. Sugar
½ package Lipton Onion Soup mix (well mixed)
½ t. Pepper
1 t. Salt
1 T. Salad mustard
1 thick Lemon slice
¼ C. Butter
Add ½ C. Catsup after simmer.

Soak meat in marinade for several hours before grilling. Repeatedly dip meat into marinade as it is cooking. 

Download it!!   vernmarinade.doc

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
1 1/2 c. Bisquick
1 box Shake and Bake (pork or chicken)
1 lb. pork sausage (Jimmy Dean)
2 eggs, beaten
1 lb. Monterey Jack cheese (grated)

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.

Download it!!   armadilloeggs.doc

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 
5 oz. Worcestershire sauce 
5 oz. Teriyaki Sauce 
½ to 1 tsp. Tabasco sauce 
1 Tbs. Smoke salt
1 Tbs. Coarse ground black pepper
1 Tbs. Onion powder
1 Tbs. Garlic powder

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. 

Download it!!   jerky.doc

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 
½ Lg. yellow onion, minced 
¼ C. olive oil 
½ C. soy sauce 
¾ C. malt or red wine vinegar 
6 oz. orange juice 
1 T. lime juice 
3 T. brown sugar 
1 T. Jamaican allspice (ground)
½ T. thyme (crushed coarsely) 
1½ T. salt
1 ½ t. sage
1 ½ t. black pepper (coarse ground) 
½ t. cinnamon
½ t. nutmeg
½ t. powdered ginger
1 to 3 scotch bonnet habaneros, minced -or- 2 to 4 t. cayenne pepper. Wussies can use less, but this stuff is supposed to be HOT.

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. 

Download it!!   jerkmarinade.doc

This page last updated on March 3, 2002