Beef Stew Meal with Chef, Kathryn Raaker

The Chef, You, and I Show features Kathryn Raaker preparing her favorite beef stew, which is made with beef from the Hassell Cattle Company. It’s always a winner. In addition, Kathryn prepares a fresh salad using Cornhusker’s new Balsamic Vinegar spray.

Chef Kathryn Raaker’s Famous Stout Beer Beef Stew

Ingredients

Stew Ingredients

  • 3.5 lbs medium-sized beef stew meat cut into 1 1/2-inch chunks, I used Hassell Cattle Company Wagyu Beef
  • 1/4 cup extra virgin olive oil
  • 6 garlic cloves minced optional – I did not use garlic.
  • 3 1/2 cups beef stock
  • 2 tsp salt or to taste
  • 1 tsp freshly ground black pepper.
  • 2 cups water
  • 18 oz Guinness stout
  • 1 can Tomato soup
  • 3 to 4 cups V8
  • 1 Tbsp Better than Bouillon Beef
  • 2 Tbsp butter
  • 4 medium potatoes peeled and cut into 4 or 5 pieces.
  • 3 to 4 carrots or 10 mini carrots, chopped on the diagonal.
  • 1 Tbsp fresh parsley chopped (I used 1 tsp dried parsley)
  • ½ tsp celery salt
  • 2 tsp Dried Basil
  • 1 leek cleaned and chopped
  • 3 celery stalks chopped
  • ½ cup pitted dried prunes chopped
  • 1 medium-size yellow onion chopped fine.
  • 3 fresh medium-size tomatoes take out the seeds and chop
  • 6 green onions clean take off the very top the slice.

Ingredients for the for the Roux

  • 2 to 3 Tbsp Corn Starch
  • 1 cup cold water

Instructions

Roux Instructions

  • Make sure you stir the corn starch into the water and stir until there are no lumps put aside.

Stew Instructions

  • After cutting the beef in cubes pat the meat dry
  • In a skillet, spray with Corn Huskers Duck Fat Spray and 1/8 cup of olive oil
  • Heat the pan and then add the meat and brown the pieces.
  • Take the meat out of the pan and put aside in another bowl or pan.
  • Next, heat up the frying pan where you browned the meat. As there are still sediments, add a tablespoon of oil and some more spray, if need be. When it starts to bubble, add the chopped onions and heat them until they sweat. Chop all the vegetables.
  • Add all of the liquids and bouillon, soup stout, V8, water, and all the dry spices. Stir well. In the large pot, add meat and onions, and add all the vegetables into the pot. top on the pot, and put it into a preheated 375-degree oven for 1 hour and 45 minutes then at that time, add the chopped-up prunes. At 2.5 hours, add the roux to the stew and stir. Leave stew in for 10 more minutes and then take it out of the oven and let sit for about 10 minutes.
  • Serves 6 to 8 people. We added cooked Amish Noodles and put them into the in medium size bowls and a cup or more of the stew over the noodles. Also goes well with rice, or just by itself.

 

Chef Kathryn’s Healthy- Fresh Salad with Feta and Bacon Bits

Ingredients

  • 4 Sweet Miniature Peppers Cleaned and Chopped
  • 1 Small Green Leaf Head of Lettuce Torn in Small Pieces
  • 2 Stocks Celery Cleaned chopped pieces.
  • 5 Baby carrots or one med Carrot, sliced
  • 10 Miniature or Baby tomatoes sliced in half.
  • 10 Green or Black olives optional
  • 3 tsp Bacon Bits
  • 2 to 4 Tbsp Feta Cheese crumbled

Instructions

  • In a bowl, add lettuce and all chopped ingredients, mix together, and add bacon bits and feta cheese to the top of the salad. To finish it off, I Sprayed the Hew Cornhuskers Gourmet Balsamic Vinegar Spray on top of our salad. Serves 4 to 6 people.

Notes

I Sprayed the new Cornhuskers Gourmet Balsamic Vinegar Spray on our salad. If you prefer, you can just add a balsamic vinaigrette.
Lemon Pepper Cornish Hen Meal

Join Kathryn Raaker on ‘The Chef, You and I’ as she welcomes special guest Fr. Andrew Umberg for a delightful culinary journey. Together, they’ll start the show by preparing succulent Cornish Hens, perfect for a savory beginning. The cooking adventure continues with Fr. Umberg’s favorite dish: a decadent smoked salmon with a creamy sauce served over rigatoni pasta. To round off the meal, they’ll whip up a vibrant and healthy dish of Broccolini with Orecchiette pasta. We thank our generous sponsors, 360 Cookware and Cornhusker Kitchen’s Duck Fat Spray, for supporting this episode. Tune in for a blend of traditional flavors and heartfelt cooking! Remember, 360 Cookware is American-made, stainless Steel cookware manufactured in Wisconsin.

Lemon Pepper Cornish Hens

Ingredients

  • 2 Cornish Hens
  • ¼ cup olive oil
  • Corn Huskers Gourmet Fat Spray
  • 2 Tbsp Lemon and Pepper
  • 1 tsp salt

Instructions

  • Preheat your oven to 375℉
  • Pat your Cornish hens dry then rub olive oil all over the hens and spray Corn Huskers Gourmet Duck Fat Spray on the hens. Season the Hens with lemon and Pepper and a little salt.
  • Put the Hens in a shallow baking pan that has enough room for both hens, and make sure they are not close together and place in the preheated oven uncovered.
  • Roast the hens for 1 hour. After an hour, check the hens with an instant-read thermometer and insert it into the thickest part of the thigh. When it registers 165 ℉, and the juices run clear, it is done. Remove the hens from the oven, loosely tent them with foil, and let them rest for 10 minutes before carving or serving. Then, slice the hens and serve.

 

Father Andrew Umberg’s Smoked Salmon with Creamed Sauce

Ingredients

  • 1/4 cup Olive oil
  • ¾ cup Chopped onion
  • 4-6 oz Smoked salmon
  • ¼ tsp salt
  • 2 cups half and half
  • 8 oz of tomato sauce – cook for 7 minutes
  • 1 lb Multicolor rotini
  • ½ cup Parmesan and Romano Cheese

Instructions

  • Pour 1/4 cup of Olive oil into a pan and get it hot. Add chopped onion and cook until the onions are sautéed then lightly salt the onions. Chop up the smoked salmon into pieces. Add the smoked salmon to the onion and olive oil mixture and cook until the Smoked Salmon turns Bright Pink. Cook for about 3 minutes. Add 2 cups of Half and Half to the mixture and reduce the heat. Then add about 8 oz. of tomato sauce. Heat until it starts to boil. Then add the Pasta to the sauce and heat it until it’s hot. Serve with Parmesan and Romano Cheese

Father Andrew Umberg’s Broccolini with Orecchiette Pasta

1 cup of Orecchiette 1 teaspoon of Garlic Powder 2 Bunches of Broccolini trimmed. ½ cup of olive oil 1 med. onion chopped. ¼ teaspoon of salt

Ingredients

  • 1 cup Orecchiette
  • 1 tsp Garlic Powder
  • 2 Bunches Broccolini trimmed
  • ½ cup olive oil
  • 1 med onion chopped
  • ¼ teaspoon salt
  • 3 Tbsp olive oil

Instructions

  • Add olive oil to a skillet and heat. Add broccolini heat for about 2 to 3minutes and then add the Orecchiette, stir into the broccolini and then put into the serving bowl. You can add Parmesan and Romano Cheese when you serve it.

 

Tune in to the latest episode of “The Chef, You, & I” with host Kathryn Raaker! This time, we’re stepping out of the kitchen and into the heart of Strong’s Brick Oven Pizzeria in Newport, Kentucky. Get ready for a mouthwatering adventure as Kathryn discovers the secrets behind crafting authentic Italian pizzas.

Join Kathryn as she rolls up her sleeves and gets hands-on in the art of pizza making at Strong’s. And what’s a pizza without a little extra flavor? Special thanks to Gliers Goetta for supplying the most delectable Goetta, adding a unique twist to our pizzas. We’re talking Hot Version and Regular Version – trust us, it’s a game-changer!

Ever wondered how Strong Pizza came to be? Christian Strong, the mastermind behind it all, shares his inspiring journey from working in pizza joints to creating his own pizza empire. It’s a tale of passion, determination, and a quest for authentic Italian flavors.

But that’s not all! We’ll also explore Strong Pizza’s expansion into the Tri-State area and its latest venture in Western Hills, Cincinnati, Ohio. Plus, hear the heartwarming story of how Cindy Hahn and Steve Glacken turned a historic building into a haven for pizza lovers, preserving tradition and authenticity every step of the way.

Don’t miss out on this savory slice of television! Tune in to “The Chef, You, & I” for an unforgettable culinary experience with Kathryn Raaker and Strong’s Brick Oven Pizzeria. 

Join Kathryn as she prepares Halloween treats using her 360 cookware as well as her favorite cooking spray Cornhusker Kitchens. 

Halloween Treats for the Whole Family

This year, Kathryn revisits treats made in the past but also tries some new treats. Of course, Kathryn uses her 360 cookware as well as her favorite cooking spray, Duck Fat from Cornhusker Kitchens. 

Halloween Spider Bread Dip

16 frozen Rhodes Yeast dinner rolls, or any frozen Yeast Dinner Roll Dough 1 egg white 1 tbsp water 3 tbsp grated parmesan cheese 2 olive slices

Ingredients

  • 16 frozen Rhodes Yeast dinner rolls or any frozen Yeast Dinner Roll Dough
  • 1 egg white
  • 1 Tbsp water
  • 3 Tbsp grated parmesan cheese
  • 2 olive slices

Instructions

  • Place frozen rolls on the board or counter and spray with nonstick spray. Cover loosely with plastic wrap and allow to thaw until soft but still cold, about 2 hours.
  • Use two rolls to make a small ball for the spider's head. Use ten rolls to make a larger ball for the spider's body.
  • Cut the remaining 4 rolls in half (with one half slightly larger than the other). Roll each half into a rope. Make 4 to 12-inch ropes and four to 10-inch ropes.
  • Arrange balls and ropes on a lined cookie sheet into a spider shape.
  • Spray with nonstick spray and cover loosely with plastic wrap. Allow to rise until quite puffed, about 1 hour. Meanwhile, preheat the oven to 350 degrees.
  • Whisk together egg white and water and brush all over the spider. Sprinkle legs with parmesan cheese if desired.
  • Bake spider for 28-30 minutes until quite brown. Cool completely.
  • Use a knife to make slits for the eyes and press an olive slice into each slit.
  • Use a knife to cut a circle out of the body, and then tear out the bread to make a bowl. Fill with cold dip. Surround with veggies and serve.

Notes

Credit goes to recipe online by Autumn – Always Autumn- Updated 1-7-2022.
Ingredients

 

Spider Bites

Nutrition Calories: 204kcal I Carbohydrates: 26g I Protein: 8g I Fat: 9g I Saturated Fat: 1g I Sodium: 487mg I Fiber: 1g I Sugar: 3g
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Dish, Side Dish, Snack
Cuisine: American

Ingredients

  • 4 oz pretzel sticks or twists
  • 4 piece Mini Babybel Original Cheese
  • 2 Tbsp mini chocolate chips

Instructions

  • Have the kids stick pretzels into the sides of their cheese for legs. Then add chocolate chips on top for eyes; use a dab of nut butter if necessary to make them stick.
    Serve any extra ingredients on the side.

Notes

Recipe courtesy of Super Healthy kids

 

Deviled Ham and Eyeball Sandwich

Ingredients

  • 20 Slices white bread Arnold Brick or Sourdough bread
  • 2 cups cooked ham chopped about 8 oz.
  • 1/3 cup Mayonnaise
  • 1 Tbsp honey
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp pickle relish
  • ½ tsp Worcestershire sauce (I left out)
  • 3 dashes hot sauce I omitted the hot sauce
  • Kosher salt
  • 10 pimento-stuffed green olives sliced in half
  • Ketchup for squirting

Instructions

  • Punch out the rounds from the bread using the 2 ½ round cookie cutter.
  • Layout the rounds on a cookie sheet and set aside.
  • Add Ham, mayonnaise, honey, mustard, relish, Worcestershire sauce, in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff one olive in the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins.

Notes

Recipe courtesy of Jeff Mauro

 

Frankenstein Pasta

Nutrition Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g

Equipment

  • Nutrition
  • Calories: 623kcal I Carbohydrates: 79g I Protein: 21 g I Fat: 26g I Saturated Fat: 6g I Cholesterol: 20mg I Sodium: 712mg I Fiber: 5g I Sugar: 6g
  • Blender or Food Processor

Ingredients

  • 1 cup basil fresh
  • 2 cloves garlic (Optional we did not use)
  • 1/3 oz pinenuts dried
  • 1/3 cup Parmesan cheese grated
  • 1 dash salt
  • 1/3 cup olive oil
  • 16 oz whole wheat pasta shells
  • 3 medium cucumber
  • 4 oz mozzarella cheese
  • 1 cup black olives canned

Instructions

  • In a blender or food processor combine basil, garlic, pine nuts, parmesan, salt (you can add pepper if you want as weland olive oil. Taste and add more salt, pepper or garlic if desired.
  • Bring a pot of water (about 5 cupto a boil and add whole wheat pasta. Cook according to box instructions. Drain and add pesto sauce. Stir well and let cool.
  • Peel and chop up 1 1 /2 of the cucumbers and stir into pasta.
  • Pour out onto a platter and make a rectangle out of the pasta. Cut two slices of mozzarella and make them into circles using a cookie cutter or knife. Use olives to create Frank's hair, pupils and mouth. Use the rest of the cucumber to make "bolts" in the side of his neck.

Notes

Recipe courtesy of Super Healthy kids

 

Pumpkin Cheese Ball

Ingredients

  • 16 oz of room temperature Cream Cheese
  • 1 ½ cup of shredded Cheddar Cheese
  • 3 tablespoons of minced onion
  • 2 tablespoons of salsa
  • 2 teaspoons of ground cumin
  • And 1 teaspoon of minced jalapeno. For little kids omit the jalapeno pepper
  • 1 Green Bell Pepper stem

Instructions

  • With a mixer, blend the cream cheese then add 1 ½ cup of shredded Cheddar Cheese 3 tablespoons of minced onion, 2 tablespoons of salsa, 2 teaspoons of ground cumin, and 1 teaspoon of minced jalapeno. (For little kids, omit the jalapeno pepper). Scoop all onto plastic wrap, and use the wrap to form a 5-inch pumpkin-shaped ball, chill for at least two hours.
    Later, unwrap put the Green Bell Pepper stem in the middle of the ball, and serve with Black (or Blue) Nacho Tortilla Chips.

Notes

Recipe courtesy of Michelle Buffardi from the Cooking Channel

 

Witches Hats

Ingredients

  • 1 box Oreo Chocolate Cones 12 to a box
  • 1 pkg Chocolate Pizzelles (instead of spraying with Black Food Spray)
  • 1 Container Chocolate Frosting (or you can make a stiff frosting)
  • 1 Tube Orange Frosting
  • Candies such as M & M's, Reeses Pieces, etc used to fill cones

Instructions

  • To assemble the hats, first fill the hats with candy.
    Next spread frosting on the edge of the cones.
    Place the Pizzelle on top of the cone.
    Trim the hat with the orange frosting.

Notes

If you are unable to find the oreo cookie cones, or chocolate Pizzelles, you can use chocolate melts and brush it on the hats, or you can spray with Color Mist Food Spray.

 

ham dishes

Kathryn once again prepares Easter Bread from an old family recipe from Poland. Kathryn also prepares various dishes from ham provided by Circle B Ranch Pork.

Bochenek Easter Bread Recipe

From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe

Ingredients

  • 1 qt Milk
  • 1 lb Salted Butter
  • 5 lb All Purpose Flour
  • 12 Egg Yolks
  • 1 cup Sugar
  • 1 heaping tsp salt
  • 2 tsp Vanilla depends on taste, add less or more
  • 1 1/2 cups Golden Raisins
  • 2 Packets Fast Rising Yeast
  • ¾ cup hot tap water about 104° to 110°

Instructions

  • (For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit

Directions

  • Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
  • Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
  • Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
    Bochenek Easter Bread loaves

HAM SLIDERS WITH PIMENTO CHEESE SPREAD

Ingredients

  • ½ cup mayonnaise
  • 2 cups shredded Cheddar cheese
  • 1 4 oz. jar pimento peppers, drained and chopped
  • ½ pound Circle B Ranch Hickory Smoked sliced ham
  • 4 Tbsp. cream cheese softened
  • 2 Tbsp. poppy seeds
  • 1 tsp. garlic powder
  • 1 tsp. coarse salt
  • 12 mini rolls
  • 4 Tbsp. butter melted

Instructions

  • Preheat oven to 350°F.
  • Make the pimento cheese spread. In a medium bowl, combine mayonnaise, Cheddar, pimento peppers and cream cheese. Stir until evenly combined. Season with salt and pepper to taste. In a 9×13-inch baking dish, lay down the bottom halves of the mini-rolls. Spread the pimento cheese spread on top of the bread and evenly lay ham slices on top of the pimento layer. Top with more pimento spread, then place the other halves of the rolls on top. Brush the bread with melted butter. Sprinkle with poppy seeds, garlic powder and salt. Cover with foil and bake for 10-15 minutes, until the cheese begins to melt and rolls are golden. For a more toasted bun, uncover the pan during the last few minutes of baking.

Best Ham Salad Recipe

With permission to use from Circle B Kitchen

Ingredients

  • 2 Pounds of Circle B Ranch Hickory Smoked Ham
  • 1 Cup Sweet Pickle Relish I used bread and butter pickles I had made
  • 1 Cup Mayonnaise
  • 1 Tbsp Celery Seeds
  • 1 ½ tsp Yellow Mustard
  • 1 tsp Refrigerated Horseradish
  • ½ tsp PT Garden Lemon Pepper
  • 1 French loaf to Make Crostini optional

Instructions

  • Cut the ham into cubes, place in a food processor and process until coarsely ground. Stop occasionally to scrape the sides. Place ground ham in a bowl, stir in pickle relish and remaining ingredients. Serve on crostini or crackers.

THE BEST SPLIT PEA SOUP RECIPE WITH HAM

Course: Soup

Ingredients

  • 1/4 cup unsalted butter
  • 2 cups chopped onion
  • 1 cup diced carrot 1/4-inch dice
  • 1 cup diced celery 1/4-inch dice
  • 1 tsp kosher salt to taste
  • 1/2 tsp freshly-ground black pepper plus additional to taste
  • 2 cloves garlic* minced (*not in mine)
  • 1 pound dried split peas rinsed and sorted
  • 1 large bay leaf or 2 small
  • 1 tsp dried oregano
  • 8 cups chicken stock Homemade is best
  • 1 cup leftover Circle B Ranch Hickory Smoked ham

Instructions

  • In a large pot or Dutch oven, melt butter until foaming subsides. Add onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper. Cook until vegetables are softened and just beginning to brown, 5-8 minutes. Add garlic and cook for 1 minute, until aromatic. Stir in split peas.
  • Add bay leaf, and 1 teaspoon oregano. Stir in chicken stock. Bring to a boil, reduce heat, and simmer uncovered for 60-90 minutes, stirring occasionally, until split peas are cooked down and soup is thickened to desired consistency. (Stir more frequently as the soup begins to thicken and add a little additional stock or water if it gets too thick for your tastes.)
  • Add diced ham during the last 15 minutes of cooking. When ready to serve, remove and discard bay leaf. Season to taste with salt, if needed.
Chef Kathryn and Chef Terry with the Old English Show

The Chef You and I Show with Kathryn Raaker & Terry Young as they prepare Kathryn’s recipe for her favorite from England – Shepherd’s Pie. They also prepared a Greek salad with glazed carrots and mini pies for dessert.

Shepherd’s Pie – Chef Kathryn’s Version

Ingredients

  • 8-10 Large Golden potatoes peeled and cubed
  • 1 cup sour cream
  • 2 Tbsp Butter
  • 1 egg yolk
  • 1 tsp Pepper
  • 1 lb. Ground Beef 80 to 90% Fat free
  • 1 tsp salt
  • ¼ cup tomato paste
  • 16 oz can diced tomatoes with juice
  • 1 cup shredded carrots
  • 1 medium onion chopped fine
  • ½ cup frozen Peas
  • 2 Tbsp Fresh Parsley chopped
  • 1 jar Beef Gravy

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 18 minutes. Drain and mash. Mix in butter, and sour cream and add egg yolk and mix into the potatoes. Season with salt and pepper to taste; set aside. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add Beef Gravy, tomato paste and tomatoes. Stir into the mixture then add shredded carrots and peas Bring to a boil, reduce heat and simmer for 5 minutes. Spread the ground beef mixture with carrots and peas in an even layer on the bottom of a 2-quart casserole dish. We used a 360 Pan from Oven to table Top with the mashed potato mixture under Broiler and let potato mixture become light brown take out and top with shredded cheese.

Chef Terry Young’s Honey Coin Carrots

Ingredients

  • 5 carrots sliced into ¼ rounds
  • ¼ cup butter melted
  • 2 Tbsp Honey

Instructions

  • Add water to cover the carrots – we microwaved them for 5 minutes. Then take out add carrots add melted butter and honey serve as a side dish.

Chef Kathryn Americano Greek Salad and her own dressing

Ingredients

  • 1/2 tsp. dried oregano
  • 3 cups romaine lettuce -pre-washed and torn into bite size pieces
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup sweet onion cut into thin slivers
  • 1/2 cup black olives -pitted
  • 1/4 cup feta cheese crumbles

Dressing

  • ¼ cup lemon olive oil
  • ¼ cup fig balsamic vinegar

Instructions

Salad

  • Into a medium size serving bowl the following: Torn lettuce leaves, chopped cucumber, cherry tomatoes, sweet onion black olives and shake the dried oregano on top then mix all ingredients and top with Feta Cheese.

Dressing

  • Add to salad and serve.

Mini Pudding Dessert

Ingredients

  • Athens Phyllo Shells
  • Store made Pudding

Instructions

  • Put about a tablespoon of pudding into the shells and then added different toppings like sprinkles, chocolate syrup whatever you desire for a topping.

This time on “The Chef, You, and I,” Kathryn, and her friend Marty prepare some comfort food recipes. Watch as they prepare Ritz Cracker Casserole, Roasted Cauliflower, fruit salad, and Marty’s favorite brown butter chocolate chip cookies.

Ritz Cracker Chicken Casserole

Permission to use recipe by Marty Schultes
Course: Main Course
Cuisine: American

Ingredients

  • 1 Rotisserie Chicken
  • 2 cans 10 oz Cream Chicken Soup or One 20 Oz Can
  • 16 oz Sour Cream
  • 1/2 cup Silvered Almonds
  • 8 oz Sliced water chestnuts
  • 1 Stick of unsalted Butter
  • 2 sleeves Ritz Crackers Crushed

Instructions

  • Pre Heat oven to 375
  • Directions
  • Grease bottom of Casserole Dish
  • Cut up Rotisserie Chicken or Boil Chicken Breast with Celery and Onion until chicken is tender
  • Then Cut it up. In a bowl mix soup with sour cream add chopped water chestnuts
  • then add soup sour cream, cut up water chestnut’s and add Chicken and blend it all together. Add Mixture to the greased casserole dish. Crush Cracker and add to top of mixture then add melted butter to the top of the dish put in oven for about 35 to 40 minutes it will start bubbling then take it out and serve with Cauliflower.

Roasted Cauliflower

Marty Schultes Permission to use and she taught us how to make it on the show

Ingredients

  • 1 Large Head of Cauliflower
  • ½ cup of Mayonnaise
  • 1 16 oz package of provolone cheese slices
  • 8 oz container of shredded parmesan cheese
  • 1 10 oz Package of Mozzarella Cheese

Instructions

  • Take the Cauliflower and turn upside down Trim the Core but leave some it on so it will sit on the baking dish or flat pan Trim the leaves off Boil water and Then Place Cauliflower in Boiling water for about 5 to6 minutes. Carefully take out Cauliflower and put on a Prepared Baking sheet lined with Parchment Paper I Spray my Pan with Duck Fat Spray and then put the parchment down. Once the Cauliflower cools a little spread Mayonnaise on top of the Head of Cauliflower to cover it completely then sprinkle Parmesan Cheese Mozzarella cheese and then take the slices about four and cover the head completely.
  • Place in oven at 400 degrees till the top of the cauliflower is light Brown and bubbly from the Cheese. Take out of the oven and then wait a few minutes slice in long slices and serve.

Kathryn’s Fruit Salad

Ingredients

  • 2 Kiwi Sliced
  • 3 Tangerine Peel and taken apart
  • 2 apples Peel and chop in small pieces
  • 20 Red or Black seedless grapes cut in half
  • 1 Banana Sliced
  • 10 Strawberries Sliced
  • 1 pint Raspberries
  • 1 Mango cut into small pieces
  • ½ cup orange juice

Instructions

  • In a medium size bowl assemble all the cut-up fruit toss and add the orange juice to the fruit and toss
  • Refrigerate for at least ½ hour then put in serving dishes and top with Cool Whip

Chefs Kathryn and Father Umberg prepare some of their favorite dishes using Chef Mex Poquitto Mas Flour Totillas. 

Mexican Lasagna

Ingredients

  • 24 oz salsa- homemade Salsa About 3 cups
  • 1 lb ground chicken or turkey
  • 2 Tbsp chili powder
  • 2 tsp ground cumin
  • ¾ onion diced
  • 1 red pepper diced
  • 1 15 oz can black beans drained and rinsed
  • 2 15 oz cans diced tomatoes
  • 1 16 oz jar salsa
  • 1 1/2 cup cheddar cheese shredded
  • 1 pkg 8-inch soft tortillas I used Chef Mex Poquitto Mas Flour Totillas
  • 3 Green onions chopped

Instructions

  • Preheat oven to 375 degrees. Lightly grease a casserole dish and set aside. – I used Cornhuskers Duck Fat Spray
  • In a large skillet add ground chicken and cook until no longer pink. Add chili powder and cumin.
  • Add diced onions and peppers and sauté for another 3 minutes.
  • Add black beans, diced tomatoes and 3/4 of the jar of salsa to skillet and mix to combine. Simmer for 5 minutes.
  • Meanwhile, cut tortilla in halves or quarters. Spread a small amount of salsa on bottom of casserole dish. Add one layer of cut tortillas and then layer some of the chicken mixture and some cheese. Repeat layers until casserole dish is filled.
  • Top with leftover salsa and cheese. Cover with foil and bake for 15-20 minutes. Remove foil and bake for another 5 minutes until cheese starts to brown and bubble.
  • Top with chopped green onions and your favorite toppings. Delicious!!!!

Ground Beef Enchilada Casserole

Ingredients

  • 1 1/2 lbs lean ground beef
  • 1 cup chopped onion
  • 1 tsp salt
  • 1 to 2 tsp pepper
  • 1 to 2 Tbsp chili powder
  • 1/2 tsp cumin
  • 1 cab of Black ripe olives chopped
  • 1 16 oz of Marinara Sauce
  • 4 oz green chili peppers chopped
  • 6 flour Chef Mex Paquito Mas flour tortillas
  • 8 oz Mexican blend cheese grated, or cheddar jack
  • 1/2 cup water

Instructions

  • In a Large Skillet (I used an Electric Skillet) cook ground beef and onion until beef is browned. Drain well. Stir the salt, pepper, chili powder, cumin, olives, tomato sauce, and chili peppers into the meat mixture. Bring to a boil. Remove from heat. I sprayed the 13×9 dish with Cornhuskers Gourmet Duck Fat Spray. Then alternate layers of lightly buttered tortillas, the meat mixture, and shredded cheese, ending with cheese sprinkled over top. Add water, and cover with lid or foil. Bake for 30 minutes.
  • Garnish with ripe olive slices, chopped green onions, and fresh chopped tomatoes.
  • Serve and enjoy!

Chicken Enchiladas

Ingredients

  • 1 Roasted Chicken from Store Chopped into pices (about half a chicken or two breasts)
  • Salt and pepper to taste
  • 4 tbsp taco seasoning
  • 1/3 cup chicken stock
  • 8 Med size Chef Mex Flour Tortillas
  • 5 cups cheddar cheese shredded
  • 1 cup scallions green onions, chopped
  • 1 15 oz can green enchilada sauce optional
  • 1 4.5 oz can chopped green chiles
  • Salsa and sour cream

Instructions

  • Sprinkle the Chicken with the Put the Taco seasoning and one third cup of chicken broth into a bowl and add chopped chicken mix chicken into it and then take the Tortilla put into the Tortilla maker and lay it down on ( I used a Quesadilla Electric maker) You can do it your skillet to the tortilla add a handful of cheese, then a pinch of scallions, then about 1/2 cup cooked chicken mixture. Moving quickly, spoon over a couple spoonsful of the cooked sauce and green enchilada sauce Top with another handful of cheese and top with another tortilla in the Electric Tortilla maker wait until the light is off and take it out of the Maker.

It is wonderful to be able to celebrate again with family and friends, so my pastor, Father Umberg, joins me in preparing some recipes from Grandma Raaker. Father grilled some brats to go with the potato salad. I hope you enjoy it.

 

With summer in full swing, I enjoyed preparing a few recipes for Father’s Day and the 4th of July with my friend and Pastor, Father Umberg. Check out this video for some summer grilling ideas as well as a couple of favorites from Grandma Raaker.

Grandma Raaker’s Carrot Cake

Course: Dessert
Cuisine: American

Equipment

  • Angel Food Cake pan

Ingredients

  • 1 tsp salt
  • 3 cups grated carrots
  • 2 cups sugar
  • 1 ½ cup salad oil
  • 4 eggs add one at a time
  • 2 cups All Purpose Flour less 2 Teaspoons
  • 1 tsp Cinnamon
  • ¼ tsp Almond Flavoring
  • 1 tsp Vanilla Extract
  • 1 cup chopped nuts – optional
  • 3 tsp baking powder

Ingredients for Topping

  • 1 cup sugar
  • ½ cup buttermilk
  • ½ tsp of baking soda
  • 1 tsp White Karo Syrup

Instructions

  • Preheat oven 350° F
  • Mix all ingredients with a spoon use Angel Food Pan
  • Bake for 1 ½ hours.
    10 minutes before taking cake from oven mix
  • Ingredients for Topping
  • Put in large Pan (it will boil up and fill a quart pan) bring to boil for 3 minutes.
  • Remove cake from oven pour liquid over the cake in the cake pan until cool.
  • (Important to see if cake is cool or will break)
  • Then take a piece of wax paper sprinkle Powder Sugar on the wax paper rather thick, and turn cake on sugar upside down.
  • Let sit for 5 to 10 minutes then put on plate and enjoy.

Grandma Raaker’s German Potato Salad

Ingredients

  • 5 lbs Red Potatoes boil in skin
  • 1 large Onion chopped
  • 4 stalks celery chop in small pieces
  • 1 lb bacon fried crisp
  • 6 Hardboiled Eggs
  • ¾ cup vinegar
  • 1 cup sugar
  • 1 ¼ cup water
  • 4 tablespoons corn starch dissolved in 1/4 cup water

Instructions

  • Fry Bacon, save grease to sauté onion in, cut and peel potatoes, add celery bacon salt and pepper to taste. In onion grease, add vinegar, sugar and water, bring to boil thicken. Dissolve corn starch in about ¼ cup water. Add potatoes add chopped eggs, salt and celery seeds, then serve.
Waffle Breakfast Surprise

This year, I’m going all out to prepare a special meal for my family. It was a great opportunity to utilize my 360 slicer and enjoy a recipe from one of our new sponsors, Circle Branch Farms

The Best Bourbon Apricot Glazed Ham

Ingredients

  • 3/4 cup Apricot Jam
  • 1/4 cup pure maple syrup
  • 1/4 cup whole-grain Dijon mustard
  • 1/4 cup bourbon
  • 2 Tbsp lemon juice fresh if possible
  • 1/2 tsp ground ginger
  • Salt and black pepper to taste
  • 1 4.5 lb boneless Circle B Ranch Hickory Smoked Ham

Instructions

  • Move oven rack to lower third portion of the oven and preheat to 325° F. Line bottom of a roasting pan with aluminum foil for easy cleanup and set aside.
  • Add apricot jam, maple syrup, Dijon mustard, bourbon, lemon juice, ground ginger and salt and pepper to a mixing bowls and whisk to combine well. Set aside.
  • Remove ham from package and pat dry if too wet. Place ham on roasting rack, flat side down, so the fatty side is facing up. Gently score the ham in a crisscross pattern, and brush all over with 1/2 cup of the prepared glaze. Cover ham loosely with aluminum foil to prevent drying out or burning. Bake for about 1 – 1 1/2 hours, until instant thermometer inserted into the middle of the ham registers 125-130° F.
  • Remove roasting pan from the oven and peel back or remove foil from the top and sides of the ham. Increase oven temperature to 375° F. Brush 6 Tbsp. of glaze over the ham and bake for 20 minutes, brushing ham with additional 6 Tbsp. of glaze every 6-7 minutes. You'll be brushing the ham with glaze approximately 3 times during this step. Be sure to watch that the glaze doesn't burn, but instead turns a rich, deep golden color. Remove roasting pan from oven and place ham on a large cutting board. Tent loosely with foil and let ham rest for 20 minutes before slicing.

Notes

By Marina’s Kitchen- Circle B Ranch
With Permission to use on the show and to give it out

Kathryn’s Scalloped Potatoes

Course: Main Course
Cuisine: American

Ingredients

  • 3 to 4 pounds Yukon Potatoes Thinly sliced
  • 2 to 3 shallots Sliced or finely diced (depending on your preference
  • 2 Tbsp All-purpose flour
  • 1 tsp Lemon Pepper optional
  • 2 cup Mild Cheddar Cheese
  • ½ cup Parmesan shredded cheese
  • 1 stick butter cubed
  • 1 cup Milk
  • 1 cup heavy cream
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 375° F and grease 13 x 9" pan or Baking dish.
    Peel the potatoes and use either a 360 slicer or a Mandolin into about ¼ to ⅙ inch slices.
    Next, peel and slice the shallots thin (you can also dice very finely).
    Layer the potatoes, shallots, a little flour, some butter, and salt/pepper to each layer, as well as a little cheese.
    Once all the layers are finished, pour the milk and heavy cream over the top of the dish and sprinkle the remaining cheese on top.
    Bake until the potatoes are tender about 50 minutes. Leave uncovered and bake until the top browns. Remove from the oven and let it stand while the sauce thickens.
  • Delicious!!!!!