Bob's and Pac's Recipe Corner

(Bob Winn and Pac Burnley are the principal contributors)

Click on items in the list below.

Oven-Roasted Pulled Pork Sandwiches
Recipe courtesy Tyler Florence

Difficulty: Medium
Prep Time: 15 minutes
Inactive Prep Time: 24 hours
Cook Time: 6 hours
Yield: 12 serving

Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

Potato Salad – No Mayo

Ingredients:

3 lbs new potatoes

6 slices bacon

¼ cup extra virgin olive oil

2-3 green onions minced

½ red bell pepper – minced

1-2 stalks celery – minced

3 tbsp spicy brown mustard

3 tbsp cider vinegar

1 tsp salt

1 tsp sugar

¼ cup fresh basil leaves – chopped

¼ cup fresh Italian parsley – chopped

Sliced salad peppers (peperoncini) to taste – chopped

1 tbsp capers (or to taste)

Other (Sometimes) Ingredients:

½ red onion (about ½ cup) – chopped – sautéed in bacon drippings

2 cups fresh baby spinach leaves

Preparation:

Cut potatoes into quarters.  Cook in boiling salted water to cover 20 minutes or until tender.  Set aside.

Cook bacon in a large skillet over medium-high heat until crisp.  Remove and drain on paper towels.  Crumble and set aside. 

Add olive oil to 1 tablespoon of bacon drippings in a mixing bowl.  Add onions, celery, red bell pepper, capers, salad peppers and whisk in mustard, vinegar, salt, sugar, fresh basil leaves and fresh parsley.  Pour warm potatoes into the bowl.  Add spinach if using.  Toss to coat potatoes evenly.  Salad can be served warm or chilled.

Notes:

With no mayonnaise or eggs, this salad keeps well without refrigeration. 

Recipe: Courtesy Southern Living Magazine as modified by Bob Winn

Episode#: FO1D26
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Chicken, Ham and Smoked Sausage Gumbo

Recipe courtesy Emeril Lagasse, 2003

 Recipe Summary

   Prep Time: 30 minutes                                                     Cook Time: 1 hour 45 minutes                                    

                                                                                            Yield: 6 to 8 servings                                                                                      

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1/2 pound smoked ham, cut into small cubes
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 bay leaves
3 quarts chicken stock, recipe follows
3 cups cooked chicken meat removed from carcass, recipe below
2 tablespoons chopped parsley
1/2 cup chopped green onions
File powder, accompaniment
Hot Sauce, optional
4 cups cooked long-grain white rice, accompaniment

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Add the chicken and cook just until the chicken is heated through, about 5 minutes.

Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.

Chicken stock and meat:
1 (3 1/2 to 4 pound) chicken, cut into pieces
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water

To make the stock, in a large stockpot, combine all the ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 1 1/2 to 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. Remove the meat from the bones and discard the bones and vegetables. Let cool completely, and refrigerate overnight. Skim any fat that forms on the surface after chilled. Keep refrigerated until ready to use, up to 3 days, or place in airtight containers and freeze for up to 2 months.

Yield: about 3 quarts, and 3 cups of cooked chicken meat
Episode#: EM1G69

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Pac’s Blue Lake Salsa

Original Recipe

1 Large can Rotel Tomatoes

2 small cans Rotel Tomatoes – Extra Hot

3 cans chopped green chilies

1 bunch green onions, chopped

4 tomatoes, chopped

¼ cup black pepper

¼ cup salt

As Modified by Pac Burnley

 I large can Rotel Tomatoes

2 small cans Rotel Tomatoes

1 small can Rotel Tomatoes – Extra Hot

3 cans chopped green chilies

1 bunch green onions, chopped

4 tomatoes, chopped

Fresh Lime Juice (to taste)

Fresh Cilantro, chopped (to taste)

Garlic powder, salt and pepper (to taste)

 Drain juice from canned tomatoes before combining with other ingredients. Add garlic powder, salt, pepper, lime juice and chopped fresh cilantro to taste.  (That is less salt and pepper than the original recipe.)  Mix well and refrigerate until ready to serve.  Drain excess juice prior to serving. 

Pac uses a couple cans of diced jalapenos for spice.

As modified by Bob Winn

To the Pac Burnley recipe version add one or two cans of diced tomatoes, drained.  Adjust seasonings to taste.  This gives more volume and a chunkier salsa.  I use Del Monte Petite Diced Tomatoes.

For extra spice, Bob uses a chopped chipotle pepper (canned, smoked jalapenos) and some of the adobo sauce in which they are packed.  Be careful with this pepper because it is potent.  I use Arriba Chipolte Salsa.

As suggested by Jim King

Add a teaspoon of sugar to take the acidic edge off the salsa.

Serving Suggestion

Serve with Tostitos Scoops tortilla chips.

Ranch Crackers

Recipe courtesy Donna Stevens (Blue Lake, 2004)

 1 box Saltines

1 ¼ cups vegetable oil

1 package Hidden Valley Ranch salad dressing mix

1 tsp. cayenne pepper (more if you like spicy or none at all)

 Stand crackers up on end in a container that you can flip over. 

 Mix ranch dressing mix, oil and cayenne together.  Stir well.  Spoon mixture over crackers making sure each is covered well.  Flip container every 20 minutes until all of the oil is soaked up.

 Delicious!

  Creole Sauce

4 tbls butter or margarine

1/2 cup yellow onion, diced

1 green bell  pepper, sliced

1/2 cup celery, sliced

1 clove garlic, minced

2 lbs tomatoes, diced

1 cup chicken stock

2 green onions, chopped

4 cups tomato sauce

1/2 tsp cayenne pepper

1 bay leaf

1 tsp sugar

1 tsp gumbo filé

1/2 tsp Tabasco sauce

Melt butter in a large skillet and lightly sauté diced onions, bell pepper, and celery.  Add garlic and green onions, then transfer to a heavy 3-4 quart pot. Add tomato sauce, diced tomatoes, and chicken stock.  Bring to a boil while stirring constantly to avoid scorching. Add rest of ingredients and reduce heat to simmering, stirring often.  Simmer 20 to 25 minutes or until flavors are well blended.  Makes 2 quarts.

San Antonio Squash Casserole

1 tbsp butter or margarine

2 cups yellow onion, diced

4 pounds yellow squash, sliced 3/8 in thick

8 oz Velveeta, cut in 3/4 in cubes

1 cup cream of celery soup (undiluted)

1 cup green chilies, diced

1/2 cup bread crumbs

Parsley for garnish

Preheat oven to 350 deg..  In 14 in pan, sauté onion in butter.  Add squash and cook until slightly softened.  Squash will release a lot of water, which must be drained.  Mix squash and onion with cheese, soup, and green chilies and place in oiled casserole dish.  Cover with bread crumbs and bake about 30 min. or until hot throughout.  Garnish with parsley and serve. Makes 10 big servings.

Chicken Parisienne

All crock pot enthusiasts will like this one.  This recipe came to the Curtis household with the Rival crock pot when the crock pot was purchased years ago, along with its instruction booklet containing many recipes.  The recipe was used many, many times to the delight of the family every time the occasion presented itself.

6 medium chicken breasts

Salt and Pepper

Paprika

1/2 cup dry white wine, vermouth (optional)

1 10 1/2 oz can condensed cream of mushroom soup

1 4 oz can sliced mushrooms, drained (1/2 cup)

1 cup dairy sour cream mixed with 1/4 cup flour

Sprinkle chicken breasts lightly with salt, pepper, and paprika.  Place chicken breasts in crock pot

Mix white wine, soup, and mushrooms until well combined, mixing in sour cream NOW if you will be cooking on the "low" setting.  Pour the mixture over chicken breasts in the crock pot.  Sprinkle with paprika.  Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3 1/2 hours with sour cream added during last 30 minutes.)  Serve sauce over chicken with rice and noodles.

Buffalo Chicken Dip

In a large saucepan, boil the chicken in water until cooked through (about 15 minutes), drain and shred with two forks.

Preheat oven to 350 degrees.  In a 13-inch by 9-inch baking pan, combine the shredded chicken meat with the hot sauce, spreading to form an even layer.

In a large saucepan over medium heat, combine the cream cheese and blue cheese (or ranch) dressing, stirring until smooth and hot.  Pour the mixture evenly over the chicken.  Bake uncovered for 20 minutes, then sprinkle the shredded cheese over the top and bake uncovered for another 10 minutes.  Let stand for 10 minutes before serving.

Makes 5 ½ cups.

Recipe contributed by Pac Burnley.

Recipe published by Austin American Statesman, September 6, 2004.

Pac and Bob suggest the following additions:

 To cook the chicken, use canned chicken stock for cooking liquid.  Add a carrot and a celery stalk, roughly cut.  Add a medium yellow onion, quartered.  Add salt, pepper and a dash of thyme to taste.  In the end, strain the cooking liquid into a container and save (or freeze) for a rich chicken stock.

(Bob Winn and Pac Burnley)

December 2004 Blue Lake / Deerhaven Ladies Luncheon Recipes

Spinach Balls (Christine Nicknish)

Recipe courtesy Stephanie Winn (Dallas, 1998)  

Mix ingredients.  Chill mixture.  Form 1 inch balls.

Bake 325-350 F for 15-20 minutes.  Place tub of water on lower shelf to create steam inside the oven.

Serve warm with hot marinara sauce. 

Sausage and Spinach Quiche (Rita Preston)

Cook sausage until no longer pink

Beat eggs and milk well

Fold in all other ingredients and pour into unbaked pie shells

Bake at 350 deg. for one hour or until golden brown.

Note:  If mixture is too dry, add eggs and milk.

Note:  This recipe makes two quiches. 

Broccoli and Chicken (or ham) Quiche (Diane Dietert)

1-3/4 cup broccoli florets

2 T. chopped onions

Either: 1 slice deli ham, chopped, OR 1 chicken breast, cooked and diced.

1 large chicken or hen

1 small onion

1 stalk celery

1 stick margarine

1/2 stick butter

2 cups boiling water

2 cups sifted flour

1 teaspoon salt

4 eggs

1/4 to 1/2 cup flour

Cook chicken in water seasoned with onion and celery until tender. Save broth. When cool, de bone and cut into serving size pieces. Set aside. To make dumplings, melt butter and margarine in the boiling water. Add 2 cups sifted flour to which salt has been added. Stir and cook until mixture leaves side of pan, a short time. Cool slightly. Add 4 eggs, one at a time and stir well after each addition. Pat out in thirds with floured hand and rolling pin. Thicken broth with 1/4 to 1/2 cup flour mixed in a jar with 1/2 cup water. Shake until lumps are gone. Pour into hot broth, stirring constantly until thickened slightly. Add chicken. Cut dough into strips, about 1 inch by 2 inches. Drop strips into boiling broth and cook until done (a very short time). Serves 10.

These dumplings will absolutely melt in your mouth! An original recipe worked out by trial and error

Easy $175 Cake

Courtesy of Mary Pat Rigano of Houston

 1 (2-layer) size devil’s food cake mix      2 eggs

1 egg                                                              1 16 oz box powdered sugar

1 stick melted butter                                      1 8 oz pkg. softened cream cheese

1 6 oz pkg. chocolate chips

1 cup chopped nuts

Mix dry cake mix, egg, and butter.  Press into a buttered 9 x 13 baking pan.  Top with chocolate chips and nuts.  Mix powdered sugar, eggs, and cream cheese and pour over cake mix base.  Bake at 350 F until bubbly and golden, about 30 minutes.

Hawaiian Delight Cake

Courtesy of Karen Cromer of Houston

1 11 oz can mandarin oranges & juice    1 8 oz tub of cool whip

1 yellow cake mix                                          1 small pkg. vanilla instant pudding

4 eggs                                                            1 large can crushed pineapple drained

½ cup oil

1 small pkg. vanilla instant pudding

Drain mandarin oranges and save juice.  Mash orange segments.  Add cake mix, pudding, eggs, oil, and juice.  Beat well.  Grease 9 x 13 baking pan.  Bake at 350 F for 40 minutes.

Icing: Mix crushed pineapples (well-drained) with cool whip and pudding.  Frost and keep cake refrigerated.

NAME: Tijuana Tidbits

Submitted by: Shirley Wells

CATEGORY: APPETIZERS

AMT. or SERVINGS:

TASTE TEST: EXCELLENT

INGREDIENTS:

METHOD:

Heat oven 250 degrees. Combine chips, cereal and nuts in large roasting pan. Combine syrup, butter, brown sugar, chili powder, cinnamon, and pepper in sauce pan. Heat to boiling and pour over cereal mixture. Stir with wooden spoon to coat. Bake 1 hour, stirring every 20 minutes. Remove from oven and turn onto wax paper or brown paper bag. Let cool.

COMMENT:

I took this to Mo-Ranch on one of our retreats from St. Andrew Church. Everyone loved it!

I got this recipe from one of my square dancing friends, Peggy Ragsdale. Eddie loves it!

It was too hot for him so I used only 1/8 t. red pepper. I just knew the grandsons would love it, hnt it W::I!': too hot for them too

Salsa

Obtained from Texas Living  July 2006 Texas Co Op Power

Fresh Tomato Salsa

1 medium purple onion, chopped

3 green onions, chopped

1 large clove garlic, chopped

1 - 2 large fresh jalapeno peppers, seeded, chopped

1/4 cup fresh cilantro leaves, chopped

1 1/2 pounds ripe tomatoes, seeded, chopped

1-3 small cans of green chilies, depending upon taste

1 tablespoon olive oil

2 tablespoons fresh limejuice

1/2 teaspoon salt

1/4. teaspoon ground cumin

1 teaspoon red wine vinegar

2 tablespoons tomato juice

 Combine onions, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed.   Add tomatoes, canned chilies, oil, lime juice, salt, cumin, vinegar and tomato juice.

Pulse until just chopped-not too smooth.  Correct seasonings, if necessary. Cover and refrigerate for about an hour before serving. Makes about 4 cups. 

Serving size: 1/2 cup. Per serving: 50 calories, 1 gram protein, 2 grams fat, 8 grams carbohy­drates, 158 milligrams sodium, 0 cholesterol

Spinach-Sausage Dip

Served at the December, 2006 WGA Luncheon

In a large skillet over medium heat, brown sausage and drain.  Add spinach, cream cheese and sour cream.  Cook over medium heat until bubbly.  Stir regularly.  Add tomatoes and cheddar cheese and continue to cook over medium to medium high heat.  Continue to stir regularly.  When cheese is melted, add the garlic and scallions.  Keep warm on stove until ready to serve.

Serve warm with chips.

Yield: 12-16 servings

Courtesy of Pac Burnley

Notes: Pac used regular Ro*Tel tomatoes for the WGA Luncheon.

            (Pac says you can substitute ¼ cup of minced onion for the scallions.)

Texas Trash Party Mix

 

1¼ cups margarine

1 ½ tablespoons Worcestershire sauce - Lea & Perrins

1 ¼ teaspoons seasoned salt – Lawry’s

1 teaspoon garlic powder

½ teaspoon onion powder

Cayenne pepper to taste – about ½ to ¾ teaspoon

 

3 cups Wheat or Whole Grain Chex cereal

3 cups Corn Chex cereal

3 cups Rice Chex cereal

2 cups mixed nuts

2 cups pecan halves

2 cups Goldfish crackers

2 cups Mini Garlic Bagel Crisps

2 cups mini pretzels

Heat oven to 250 degrees F.

Melt margarine in microwave. Stir in next 5 ingredients and mix well.  Pour margarine mixture into a large roasting pan and swirl to cover the bottom.  Pour dry ingredients into pan and toss with a spatula to coat with margarine mixture.

Bake uncovered for one hour, stirring every 15 minutes.  Allow to cool and store in airtight containers.

Potato Salad – No Mayo

Ingredients:

3 lbs new potatoes

6 slices bacon

¼ cup extra virgin olive oil

2-3 green onions minced

½ red bell pepper – minced

1-2 stalks celery – minced

3 tbsp spicy brown mustard

3 tbsp cider vinegar

1 tsp salt

1 tsp sugar

¼ cup fresh basil leaves – chopped

¼ cup fresh Italian parsley – chopped

Sliced salad peppers (peperoncini) to taste – chopped

1 tbsp capers (or to taste)

Other (Sometimes) Ingredients:

½ red onion (about ½ cup) – chopped – sautéed in bacon drippings

2 cups fresh baby spinach leaves

Preparation:

Cut potatoes into quarters.  Cook in boiling salted water to cover 20 minutes or until tender.  Set aside.

Cook bacon in a large skillet over medium-high heat until crisp.  Remove and drain on paper towels.  Crumble and set aside. 

Add olive oil to 1 tablespoon of bacon drippings in a mixing bowl.  Add onions, celery, red bell pepper, capers, salad peppers and whisk in mustard, vinegar, salt, sugar, fresh basil leaves and fresh parsley.  Pour warm potatoes into the bowl.  Add spinach if using.  Toss to coat potatoes evenly.  Salad can be served warm or chilled.

Notes:

With no mayonnaise or eggs,this salad keeps well without refrigeration. 

 Recipe: Courtesy Southern Living Magazine as modified by Bob Winn