Recipes

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Recipe for Mustard Sauce for ham
from the kitchen of Helen Gaasch
in her own handwriting:

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One of Luann's favorite bread recipes:

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Sloppy Joe Recipe

This is the original recipe that was served in the Kitchen of Catholic Central in 1959
Recipe of Genevieve Schorn
Compliments of "Skeets" Deno

1 pound hambuger
1 can Campbells Tomato Soup
1 Tablespoon Catsup
1 Tablespoon Mustard
1 Tablespoon Vinegar
Cook the burger until caramelized, mix with the rest of the ingredients. Serve warm on burger buns.

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Crab Rangoon

Mix together:
8 oz. cream cheese (softened)
1/2 Cup fake crab
1/8 teaspoon Worchesteshire sauce
2 small scallions (chopped small)
1 1/2 clove garlic in garlic press
1 Teaspoon sugar
1/2 teaspoon kosher salt

Put some of the mixture on a wonton wrapper
Wet the edges and fold over
Deep fry at 350 degrees for 90 seconds
Enjoy

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Wilted Lettuce

Wash and drain leaf lettuce

Cook 1/2 lb. of bacon until relatively crisp.
Drain the bacon fat from the bacon.
Cut the bacon in small pieces.

Cook on high until dissolved:
1/3 Cup Olive Oil
2/3 Cup Vinegar
1/3 Cup Sugar
1 teaspoon salt

Take this mixture off the heat and add the bacon pieces. Allow the mixture to cool to room temperature. Pour the mixture over the leaf lettuce about 10 minutes before dinner. Toss often until dinnertime. The lettuce will wilt.

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Recipe for Chicken Lik-Dob
A.B. Crow's Specialty

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Oven Fried Chicken

Combine:
1 1/3 cup Bisquick
3 tsp. Paprika
2 tsp. Salt
1 tsp. Poultry Seasoning
2 tsp. Lemon Pepper
1/4 cup cornmeal
1/4 cup corn starch
Oil baking pan with butter and olive oil (about 3 tablespoons of each).
Dredge chicken parts in flour mixture and place skin side down in pan.
Bake at 450 degrees for 40 minutes.
Turn chicken over and bake for additional 15 minutes.
Enjoy!

Thanks to Ray Bock of Fremont Catering for his assistance

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Choice Black Angus Top Sirloin Roast

For a 14 lb. Top Sirloin Roast, leave at room temperature for two hours, then put in the oven at 225 degrees for 3 hours, or until the internal temperature is 120 to 125 degrees. Remove from oven and allow to sit at room temperature wrapped in aluminum foil for at least 15 minutes. Slice and serve. You will have medium rare meat, pink almost to the edge. Serves about 28 people.

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Horseradish Sauce

1/3 cup Horseradish
2 Tablespoons lemon juice
1/2 cup mayonnaise
1 cup sour cream
Pinch of Cayenne
Salt and pepper to taste
Combine and put in refrigerator for at least an hour

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Hot Dog Coney/Chili Sauce

About 1.5 lbs hamburger (fry until caramelized)
Add the following:
1 Can Tomato Sauce (about 29 ounce can):
2-3 Tablespoons Sugar
1-2 Tablespoons prepared mustard
1-2 Tablespoons dried, Minced onion
2-3 Tablespoons Chili Powder
1-2 Teaspoons Worcestershire
1-2 Teaspoons Salt
1/2 Teaspoon Celery Seed
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Black Pepper
2 Tablespoons White Vinegar
Simmer for at least an hour. Cook uncovered until desired consistency.

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Remember, never, ever use water out of the hot water tap for cooking. The idea is to get water that hasn't been thru your water heater, where it may pick up a few items it didn't have when it came straight out of the tap. The water coming from the water heater is stagnant and nasty. Do NOT use it. Use fresh water out of the cold water tap for boiling noodles or potatoes, making coffee, or any water that goes into food. Use hot water directly from the tap only for the purposes of washing!! More important stuff on cooking water HERE