And Now For Some Food

Here are a few of my favorite recipes.

Audrey's Broccoli Salad

Salmon Corn Cakes

The Big Gringo's Fresh Salsa

Rhubarb Pork

Kraut Runzas

One Pan Chicken and Noodles

Rueben Soup

Burgundy-Q Sauce
Aunt Phizzy's Frozen Dauquiri
Orange Angel Food Cake

Audrey's Broccoli Salad
This is one that is now served on Nebraska Football Satrudays 
at the Nebraska Club in Lincoln. It is taken from a recipe my mother
used to make quite often. I have made a few changes in it
over the years and I hope you like it. In the restaurant they
call it "Andy's Salad", but I think "Audrey's Broccoli Salad" 
is more appropriate.


Ingredients:
2 broccoli bundles cut into 1 inch floretts
2 cups sliced green olives
1 red onion halved and julienned
1 red pepper or 1 small can of pimentoes, diced
1-2 cans sliced water chestnuts
1 cup mayo
1 cup sour cream
1T white pepper
1T garlic powder
1T worcestershire sauce.

Mix all ingrdients thoroughly and let chill for at least an hour.
About  20 servings.
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Salmon Corn Cakes
Ingredients:
1 14.75 oz. can of pink Alaskan salmon
1 cup whole kernel corn
1/2 cup finely diced green and/or red peppers
2T finely diced fresh jalepenos
1/2 cup finely diced red onions
1 garlic clove chopped
1 egg
1/2 cup cornmeal
1/4 cup flour
2t salt
2t pepper
2t lemon or lime juice
2t worcestershire
6 or 7 drops of tabasco.

Form into 5, 4oz. patties.
Cook in an electric skillet set at 350.
Cover bottom of skillet with corn oil.
Brown each patty on both sides.
About 5 min. per side.
Serve with a fresh salsa or your favorite tartar sauce.
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The Big Gringo's Fresh Salsa
Ingredients:(All ingedients finely diced)
2 cups tomatoes
3/4 cup cucumbers
1 cup red onion
2 roasted jalapeno peppers
1 fresh jalepenp pepper
1/2 cut green peppers
2 cloves of roasted garlic
2T fresh chives
2T fresh cilantro
2t salt

Mix all ingredients together and let chill for at least an hour.
Reduce the amount of jalapenos, for a milder salsa.
This one is HOT.
Serve with your favorite corn chips,over your eggs,
wrap it up in a tortilla with some cheese, 
add some black beans to it and, of course, 
it is great on my Salmon Corn Cakes.  
Makes about one quart.
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Rhubarb Pork
This is kind of a rural American version of Sweet and Sour Pork.
Ingredients:
1 cup chopped fresh rhubarb
3/4 cup cold water
1t lemon juice
1/4 cup sugar
6 2oz. pork cutlets(trim the fat)
1/2 cup flour
pinch salt
pinch pepper
2T olive oil
2T soft butter
2 cloves chopped garlic
1/2 cup reb wine
2T brown sugar
1T chopped fresh mint leaves
1T brandy

Put the rhubarb, water, lemon juice and sugar in a saucepan on high heat.
Bring mixture to a boil and reduce heat. 
Let the mixture cook down to syrup consistency, stiring often.
(about a half an hour)

With a meat tenderizer, pound the pork cutlets on both sides
until they are about 1/4in. thick.
Mix the flour, salt and pepper and spread it out on a dinner plate.
place a pork cutlet in the flour and coat both sides, 
shaking off any excess flour. Do each cutlet and set aside.

Heat up a medium saute pan, add oil then 1T of the butter.
Let the oil heat up and add each cutlet. Reduce heat.
Brown the pork for about 2min. on each side.
Add the garlic and the mint. Flip the pan or stir for about 30 sec.
Add the wine and brown sugar and let it boil for about 30 sec.
Add the rhubarb syrup and let cook for another 30 sec.
Add the brandy and light it with a match.
When the flame goes out stir in the remaining butter.
Layer three cutlets on two separate plates. 
Top with sauce remaining in the pan. Garnish with mint leaves.
Serve immediately. Maybe some Steamed asparagus and wild rice.
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Kraut Runzas
Call them cabbage burgers, cabbage rolls, cabbage buns, kraut burgers or runzas.
If your not from an area of the midwest that has a substancial group of ancestors
of German immigrants. Then you just don't understand. 
THIS IS GOOD STUFF. 
This particular recipe is from my neighbor, Dorthy Cain.

First the Dough:
1 pkg. yeast
2 cups warm water(110- 115 deg.)
1/2 cup sugar
1 tsp. salt
2 cups flour*
2 eggs, beaten
3 tbsp. melted shortening (vegetable oil)
5 cups flour*
Dissolve yeast in water, let stand 5 min.
Add salt, sugar, eggs and Shortening, beat until smooth.
Add remaining flour until you get a stiff dough.
Form into a ball and let rise.
Roll out into an oblong shape and cut into 16 squares.

Then the Filling:
2 lb. hamburger
2 cups diced onion (one large)
4 cups shredded cabbage(1/2 of a 31/2-4 lb. head)
1 tsp salt (probably more)
worcestershire sauce and/or pepper to taste
cook hamburger slightly, stirring all the time.
Add remaining ingredients and simmer about 10 min.
Drain all liquid.

Put the two together:
Divide the filling in the center of each of the squares.
Pull up the corners of a square and press together. Do each square.
Place on a greased cookie sheet, smooth side up.
bake in a 350 deg. oven for about 20 min.
enjoy.

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One Pan Chicken and Noodles
Don't want to dirty alot of dishes? I make versions of this 
at home quite often.
Ingredients:
5-6 chicken thighs (you can use any piece of the chicken you
want, I just like thighs)
salt and pepper
2T olive oil
1/2 cup sliced celery
1/2 cup sliced onion (1 inch strips)
1/2 cup sliced peppers(green and/or red.)(1 inch strips)
2-3 cloves chopped fresh garlic
1T chopped fresh basil
1T chopped parsley
1/2 cup slice mushrooms
1 cup diced tomatoes
1/2 cup white wine
1 cup chicken stock
2 cups dry egg noodles(I like the"no yokes" type for this dish. Use any noodle you want,
just not anything too long.)
water
corn starch

Heat up a large skillet on high heat. Add the oil.
Salt and pepper the chicken and place them in the skillet. Reduce heat.
Cook chicken for 2min. on each side. Remove them from the pan.
Drain off most of the oil from the pan and add the celery, onions,
Peppers and garlic, Stir them around for about 2min.
until the onions start to clear.
Add the basil and parsely.
Add the mushrooms and tomatoes. Stir around for another 2min.
Add the wine and chicken stalk. let it come to a full boil.
Add the dried noodles and just cover them with water. let boil.
Replace the chicken on the top of everything, turn heat to low and cover.
Let it cook for about 15 min.
Add about a tablespoon of corn starch to 1/4 cup of water
And stir with a fork to desolve it.
Remove the cover and take the chicken out of the pan.
Add the cornstarch to the noodles and stir until the liquid is thickend.
Place noodles in a large serving platter and place the chicken on top.
Top with some freshley grated parmesian cheese.

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Reuben Soup

This is a very hearty soup. I recommend it as a full meal.

4 cups stock. Use either Chicken or Vegetable ( a fast stock is 1t granulated or 
1 cube chicken bouillon, per each cup of water. There are also the canned varieties. 
If you have your own prepared stock it will probably be better)
2 cups corned beef ( cooked and diced into 1/4 inch cubes.)
1 cup diced celery
1/2 cup diced carrots
1/2 cup diced green peppers
1/2 cup diced onion
1 diced potato
2 cups fresh diced tomatoes or one can
2 cups shredded cabbage.
2 cups tomato juice or V8.
1t black pepper
2 bay leaves
1t caraway seeds
1t garlic powder
1 cup water
Rye Croutons ( Dice up some rye bread and
toast it in the oven until dry)
Shredded Swiss cheese.

Put the stock in a 4 quart kettle turned on high heat.
Add all of the vegetables and bring it to a boil.
Turn down the heat to medium,
Add the corn beef, tomato juice, pepper, bay leaves,
caraway seeds and garlic powder.
let it come to a boil again and turn the heat to low.
let it simmer for at least 30 min.
If you think it is too thick, add the water.
Serve piping hot with the rye croutons and Swiss cheese.
Makes about 10 servings.

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Burgundy-Q Sauce

Here is a good barbecue sauce for pork or chicken. Use it on your
favorite rib recipe.

Ingredients:
2 slices of raw bacon (you may substitute 1T of veg. oil)
1/2 finely diced onion
4 finely diced garlic cloves
2 cups burgundy or your favorite red wine
2T worcestershire sauce
1t liquid smoke
1 cup brown sugar
1 12oz. jar of chili sauce.
1.5 cups catsup
1/2 cup molases
1/2t powdered mustard
1T paprika
1T black pepper
1T salt
1T onion powder
1/2 cup chopped fresh green onions.

In a 2qt. saucepan, fry the bacon the way you like it and leave
the grease in the pan. Make a B.L.T. with the bacon or whatever
you want to do with it. Saute the onions and qarlic in the 
grease until the onions become clear. Add 1 cup of the wine,
the worcestershire sauce and liquid smoke. On high heat, 
reduce the mixture to syrup consistancy. Reduce heat to 
medium high. Add the rest of the wine and the remaining
ingredients one at a time, stirring often. Bring to a 
slow boil and reduce heat to low.
Let it simmer for 1/2 an hour.
Use immediatly on pork or chicken, refrigerate for one week 
or freeze remaining sauce.


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Here is Aunt Phizzy's "Frozen Daiquiri" Recipe.
I remember this at family gatherings.  

1 qt. Squirt
1 qt. 7 UP
1 6oz. can frozen lemonade
1 pint Rum

Mix and freeze 24 hours.
Store in, and serve out of freezer.

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Here is one for "Orange Angel Food Cake", 
from the kitchen of Hulda Davis (My Grandmother):

1 1/2 cup sugar
Juice and rind of 1 large orange(1 1/2 small)
9 eggs separated(room temperature)
1 tsp cream of tartar
1 cup cake flour

Beat the egg yokes until they are thick and lemon colored.
Beat the egg whites until they are stiff.
(knife will leave atrench in them)
Add orange juice and rind to egg yokes; blend by hand.
Add cream of tartar to whites and whip until blended.
Fold mixtures together while adding flour.
Pour batter into ungreased 10-inch tube pan
Bake at 350 for about 1/2 hour(check frequently it tends to burn)
Let cool in inverted pan for 1 hour.
Remove from pan.
Spread on your favorite frosting or serve with fruit. 

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There are more recipes to come...

For something wonderful from my sister, check out "Ruth's Daily Bread".

Want more recipes? Check out The Ugli Coyote's "Road Kill Cafe".

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