R E C I P E S / / F A M I L Y F A V O R I T E S
Ken's Pizza Dough
3 to 4 pounds country ribs, cut in pieces
1 large onion
1 cup catsup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco sauce
2 cups water
Place ribs in shallow roasting pan, meaty side up.
On each piece place a slice of unpeeled lemon and a thin
slice of onion. Roast in very hot oven (450) 30 minutes.
Combine remaining ingredients; bring to a boil and
pour over ribs. Continue baking in moderate oven (350)
until tender, about 1 hr 15 min. Baste ribs with the
sauce every 15 minutes. If sauce gets too thick, add
more water. Makes 4 servings.
3 18.6 oz cans Princella*
2/3 cup firmly packed brown sugar
6 tbs butter
½+ juice from cans
Original Candied Yams
1 – 29 oz Princella Yams
1 – 40 oz Princella Yams
1/2 cup brown sugar or more
6 Tbs Butter
1/3 cup flour dissolved in
Heat oven to 350 degrees.
Place one can of yams in a buttered 3 quart casserole
or baking dish. Dot with a third of the butter and a third
of the brown sugar. Add the second can and a third of
the butter and sugar. Add the last can and butter and sugar.
Pour half of the liquid from the cans into the dish and
cook in the oven for about 3 to 4 hours. Adding more
of the juice if needed.
The commercial recipe called for 1/3 cup chopped pecans
and 1/3 cup coconut. Never tried this – cooking for three
hours might be too much for these ingredients.
Heat oven to 350 degree /f, Place drained yams in ungreased
2 quart casserole or baking dish.
Cut up butter and mix into yams.
Sprinkle sugar on yams and then cover with about 2/3 of juice.
Use remaining juice if level gets lower than yams.
I cook them several hours – at least three hours
Coconut and or pecans can be put in the last hour.
1 large onion, chopped
2 cloves garlic, minced
1/4 cup olive oil or salad oil
2 pounds ground beef
2 cans (about 2 pounds each) Italian tomatoes
1 can (about 15 ounces) tomato sauce
1 can (about 12 ounces) tomato paste
1 cup water
1/2 cup chopped celery
1/4 cup chopped parsley
2 bay leaves
1 teaspoon basil
3 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
1/8 teaspoon Chili Powder
Trace Italian Seasoning
2 packages spaghetti (1lb each)
Grated Parmesan cheese
1. Saute onion and garlic in olive oil or salad oil just until onion is
soft in a kettle or Dutch oven; push to one side.
2. Shape ground beef into a large patty in same kettle; brown 5
minutes on each side, then break up into chunks. Stir in
remaining ingredients, except spaghetti and cheese.
3. Simmer, stirring several times, 2 hours, or until sauce is thick.
Let stand 5 to 10 minutes until fat rises to top, then skim off;
remove bay leaves.
4. Cook spaghetti, following label directions; drain and rinse.
5. Spoon cooked spaghetti and meat sauce into separate large bowls
for everyone to dish up his own; serve with grated Parmesan
cheese to sprinkle on top.
For a 19-22 lb Turkey:
Cook giblets until soft. Cut into
1/3 cup butter
1 cup finely minced onion
2 ¼ cups chopped celery (stalks
16 slices of wheat and 16 slices of
¾ to 1 tbsp salt
¾ to 1 tsp pepper
1 tbsp dried sage, thyme or
1/4 tsp poultry seasoning
2 to 3 carrotts (grated)
1 Qt for 4 lb Chicken
3 Qt for 12 lb Turkey about 20 slices bread
5 Qt for 19-22 lb Turkey, about 32 slices bread
Melt butter in large heavy skillet. Add onion and cook until yellow, stirring occasionally. Push aside and add celery and cook until soft. Remove from heat and stir in the bread crumbs. Turn into deep bowl. Mix in remaining ingredients lightly. For dry stuffing, add little or no liquid. For moist stuffing, mix in lightly with fork just enough hot water or broth to moisten dry crumbs.
Cool and place stuffing in bird when ready to bake.
1 large sweet onion, chopped
5 cloves garlic, minced
1 tablespoon curry powder
49½ oz can chicken stock
2 lbs spinach
2-3 cups cooked white/brown rice
2 eggs, beaten slightly
½ cup parmesan cheese
1 12oz can evaporated milk
Saute onion until tender. Add garlic and curry and let cook for another few minutes. Add chicken stock and bring to a boil. Add in spinach and cook until tender. Remove from burner and puree to a smooth texture. Return to burner, add 2-3 cups cooked rice and simmer on low. Cook at least ½ hour, stirring every few minutes. Just before serving, mix 2 eggs with parmesan cheese and slowly stir mixture into soup. Cook for five minutes, and then add evaporated milk. Simmer until soup is heated through.
Serve with toasted pita bread and a sprinkle of parmesan cheese on top.
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