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. Hope you enjoy.

 

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!!!!!

Fall is a time when we think of soups, stews, and chowders, so on this episode of The Chef, You, and I, Kathryn prepares three of her favorites.

Kathryn’s Avgolemono Greek Lemon Chicken soup

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion chopped
  • 2 medium carrots peeled chopped – I used 8 baby carrots already peeled
  • 2 stalks of celery chopped fine
  • 3 cloves garlic
  • 8 cups chicken broth low sodium
  • 1 Tbsp fresh thyme leaves
  • 1 tsp oregano
  • 1/2 cup rice
  • 3 cups cooked chicken I used a store-bought rotisserie chicken.
  • 1 tsp black pepper
  • 1 tsp lemon and pepper spice
  • 3 eggs
  • 2 lemons juiced
  • Fresh dill for garnish
  • 1 tsp of Fresh Parsley minced
  • 1 lemon sliced for garnish

Instructions

  • In a large Dutch oven or heavy pot, heat 1 tbsp. olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the onion. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken. To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 3 ladles-full of the broth from the cooking pot (this helps temper the eggs so they won’t curdle when you add the sauce to the soup). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately. Garnish with fresh parsley, if you like. Serve hot with your favorite crusty bread.

Butternut Squash Soup

Course: Main Course, Soup

Equipment

  • Blender
  • Food Processor

Ingredients

  • 2 Tbsp olive oil
  • 1 onion chopped
  • 1 Tbsp Ginger
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp cinnamon
  • Dash ground cloves
  • 2 carrots peeled and chopped
  • 1 tart apple peeled, quartered, and chopped
  • 4 cups butternut squash chopped
  • 3 cups Chicken Broth or Vegetable Broth
  • 1/2 cup Half and Half
  • Coarse salt and pepper

Instructions

  • Heat olive oil in a medium saucepan over medium heat. Add onion and cook until tender, 3 to 4 minutes. Add fresh ginger, cinnamon, Pumpkin pie spice, cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups broth. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Cook until vegetables are tender, about 20 minutes. Let cool slightly slowly add into food Processor add cream slowly into each batch you are processing pour into bowls and serve hot.

Kathryn’s Corn and Crab Soup

Equipment

  • Food Processor
  • Blender

Ingredients

  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1 cup onion chopped
  • 2 celery ribs chopped
  • 2 medium carrots peeled + chopped
  • 1 bay leaf
  • 1 Tbsp Old Bay seasoning* plus extra for serving
  • 1 32 oz. carton chicken stock
  • 4 cups sweet corn about 3 ears, kernels cut from the cob
  • ¼ cup white wine
  • 1 lb fresh lump crab meat
  • 1 cup half and half
  • 1 tsp Dried Parsley
  • fresh ground black pepper

Instructions

  • In a large Dutch oven, heat oil and butter over medium heat. Add onion, celery, carrots, and sauté 5-7 minutes or until soft. Deglaze with the wine.
  • Add bay leaf, Old Bay seasoning, salt, black pepper, to taste, and chicken stock. Bring the mixture to a simmer and cook partially covered over medium heat for 10 minutes.
  • Discard bay leaf, transfer 2 cups of chowder to a food processor or blender, and purée until smooth. Stir the mixture back into the pot. Add corn, crab meat, half and half, and cook uncovered just until corn is tender, about 7-10 minutes. Make sure the chowder is not at a rapid boil at this point or the half and half will separate. If need to, reduce heat to medium/low.
  • Stir in chopped parsley and if desired, serve with sprinkle of Old Bay seasoning.

Over the past few months, I have enjoyed cooking with my 360 Cookware and for this show, I am going to showcase their Gourmet Slow Cooker Base –with the 6-quart pan. Now, if you don’t have this, please note that you can combine the ingredients in a roasting pan or even a slow cooker, but I have to say, this pot was so easy to use, and clean up was a breeze. 

If you are interested in purchasing any of 360 cookware visit their website and use the Code KR-20, to get a special discount! Enjoy the show.

Onion Soup

From 360 Cookware Recipes
Course: Main Course, Side Dish, Soup

Equipment

  • 360 6-quart pot & slow-cooker base
  • Dutch oven
  • Crockpot

Ingredients

  • 4 medium onions thinly sliced
  • ¼ cup butter
  • ¼ cup flour
  • 2-10 ½ oz cans beef broth
  • 2 cups water
  • 10 Mushrooms thinly sliced (Optional)
  • Croutons/grated Parmesan or Gruyere cheese

Instructions

  • Please note: These instructions are for the 360 Gourmet Slow cooker with a 6-quart pan. Do NOT put your crockpot on a burner. If you are using a Dutch oven, you can follow these instructions but either finish in the crockpot or stovetop set to medium low for 45 min.
  • Preheat unit on range top heating unit over medium heat for two minutes. Melt butter.
  • Add onions and sauté for 15 to 20 minutes or until golden brown. Remove from heat. Sprinkle with flour. Add beef broth and water. Mix well
  • Place unit on base and simmer, covered at Setting #4 for 1 ½ to 2 hours. Keep warm at Setting @1. To serve, add croutons and sprinkle with Cheese.

Kathryn Raaker’s Homemade Banana Cake

Equipment

  • 9 x 13 cake pan

Ingredients

  • 3 to 4 Ripe Bananas Mashed
  • 2 ½ Tbsp lemon juice
  • 1 ½ cups milk
  • 3 cups Jiffy Baking or Flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • cup butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 3 eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 16 oz Frosting White or Cream Cheese

Instructions

  • Preheat oven to 350°. Grease and flour a 9 x 13 pan.
  • Place 1 ½ tablespoons lemon juice in a measuring cup. Top to 1 ½ cups with milk. Set aside.
  • Mix together mashed banana with 1 tablespoon lemon juice, set aside.
  • Beat together butter, brown, and granulated sugar until combined. Add in eggs one at a time and vanilla. Mix on high until light and fluffy. Combine flour, baking soda, and salt in a medium bowl. Alternate adding flour mixture and milk to egg mixture stirring just until combined. (Do not overmix). Fold in mashed bananas. Pour into greased pan. Put into the oven and reduce heat to 300 degrees. Bake 60 – 70 minutes (see note below) or just until a toothpick inserted in the center comes out clean (do not overbake). Remove from oven and place in the freezer for 45 minutes to make the cake extra moist. Cool completely before frosting.

Kathryn’s Classic Pot Roast

Ingredients

  • 3 to 3 ½ lbs beef roast, chuck round or rump Marinated in 1 cup of red wine
  • ½ tsp seasoned salt
  • ¼ tsp pepper
  • 1 medium onion thinly sliced
  • ½ to 1 lb mushrooms
  • 8 baby carrots
  • ½ packet onion soup mix

Instructions

  • Place roast in the 6-quart pan. Sprinkle with seasoned salt. Pepper and onion soup mix or sliced onion, if desired. Add all ingredients. (Do not add water).
  • Cover unit and place on the Slow cooker base. Simmer at Setting #4 for 2 1/2 to 3 hours or at Setting #2 for 7 to 10 hours or until roast is well-done and tender. Meat juices may be used for gravy Keep warm for serving at Setting #1.

ITALIAN MEATBALLS & SPAGHETTI SAUCE

Recipe provided by 360 Cookware

Equipment

  • 360 6-quart pot & slow-cooker base

Ingredients

Meatballs

  • 1 pound ground chuck
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1/2 cup Seasoned breadcrumbs (I used Panko original)
  • 1 clove garlic Minced (I omit because of allergies)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs slightly beaten
  • ½ cup milk
  • 1 tsp dried basil leaves
  • ¼ cup chopped parsley

Sauce

  • 1 large onion- chopped
  • 1 clove garlic minced
  • 28 oz can Italian tomatoes undrained
  • 6 oz can tomato paste
  • 1/4 tsp dried oregano leaves
  • 1 tsp salt
  • teaspoon pepper
  • 1 tsp dried basil leaves
  • 2 Tbsp sugar
  • 2 Tbsp Italian parsley chopped
  • ½ cup water

Instructions

  • In large bowl, combine ground chuck. Veal, pork, breadcrumbs, garlic, salt, pepper, eggs, milk, basil and parsley. Mix well. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter. Reheat unit on range top, heating unit over medium heat for 2 minutes. Sauté meatballs Just enough to cover bottom of pot) until evenly browned Remove as they brown. To prepare spaghetti sauce, sauté onion and garlic in hot meat drippings in unit on range top over medium-low heat until golden (about 4 minutes). To onion mixture, add tomatoes, tomato paste, oregano, salt, pepper, basil, sugar, parsley and water. Stir and bring to a boil on range top over medium heat (about 10 minutes) Remove from heat Place browned meatballs in sauce on Gourmet Slow Cooker base. Simmer, covered, at Setting #3 for 5 to 6 hours. Stir occasionally; keep warm for serving at Setting #2. Serve over cooked spaghetti. Garnish with grated Parmesan cheese.

Notes

For Meatballs – I used the chuck and pork

Once again I had a great time cooking with my pastor, Father Umberg. This time we are preparing an Italian Sausage with Broccolini and Pasta along with some grilled vegetables and a refreshing cucumber & onion salad. If you have trouble finding broccolini you can substitute broccoli. Enjoy.

Father Andrew’s Cucumber Salad

Ingredients

  • 2 medium cucumbers thinly sliced
  • 1 Medium Onion Sliced or chopped
  • 1 ½ cups cider or white vinegar
  • 1 ½ cup water
  • 2 Tbsp sugar (We used 3 packets of Splenda)
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp fresh dill weed chopped

Instructions

  • Add two thinly Sliced Cucumbers to Bowl add chopped onion, add water and vinegar,
  • Sprinkle sugar or Splenda on the cucumber and onion salad add salt and pepper and sprinkle with dill weed. Use salad tong and mix the cucumber and onion mixture. Cover with Saran wrap and refrigerate for 2 hours.

Kathryn’s Italian Sausage with Broccolini and Pasta

Ingredients

  • 1 pound Fusilli pasta
  • 1 Tbsp olive oil
  • 6 mild Italian sausages casings removed
  • 2 Tbsp garlic minced
  • 2 cups broccolini cut into 1-inch pieces
  • 1/2 cup Parmesan cheese grated
  • 1/2 tsp salt
  • 1 tsp of Red Pepper Flakes
  • 2 1/2 cups Chicken Broth

Instructions

  • Boil Fusilli pasta in slightly salted water until al dente.
  • In a large sauté pan, heat olive oil over medium-high heat.
  • Add the sausage to the pan and cook until lightly browned. While the sausage cooks use a wooden spoon or spatula to help break up the meat.
  • Add the garlic and broccolini to the sauté pan, and cook for about 3 minutes until broccoli is softened but still crisp.
  • Add the pasta, salt and Parmesan cheese to the pan and let cook for another 2 minutes or until cheese melts.
  • Serve with Salad an Grilled Vegetables.

Father Andrew’s Grilled Vegetables

Ingredients

  • 1 Yellow Squash
  • 2 Green Zucchini’s
  • 6 cocktail tomatoes
  • 1 large Tomato
  • 3 Tbsp Olive Oil
  • 2 tsp garlic minced
  • ½ cup Parmesan cheese grated

Instructions

  • Slice all the zucchini and Yellow Squash in ¼ inch slices, cut tomatoes in half and seed them, in a small bowl add olive oil and minced garlic then use a pastry brush the tomatoes and zucchini with olive oil and garlic mixture. Take them out to the grill or do on top of stove if you have a grill. Cook for 3 to 4 minutes on both sides.
  • Sprinkle with Parmesan cheese and serve.

In August, I was visiting Florida and had so much fun cooking with these young people. Hope you enjoy our recipes.

Ice Cream in a bag

Ingredients

  • 1 cup half & half or Heavy Cream
  • 1/2 cup 2 % milk
  • 1 tsp pure vanilla extract
  • 1/2 cup sugar if you want it less sweet use 1/3 cup
  • 2 ½ cups ice
  • 2 -16 0 z Containers of Morton Kosher Salt

Instructions

  • In a Large Mixing bowl whip together the half and half, milk sugar and vanilla until well blended.
  • The pour the mixture into 1 quart I used a one gallon bag Squeeze air out of bag and seal. Then in another bag add 1/3 full of ice add the other bag with liquid mixture then start adding salt and ice until the bag with ice and salt is filled I did not have to use all of the ice and salt . Seal and close.
  • Shake bag for ten minutes we had multiple people shake it. After 10 minutes it will no longer be a liquid.
  • Solid cream mixture rest covered with ice another 5 minutes. We put the ice cream bag in the freezer, while we made the microwaveable cakes to serve the ice cream.

Brayden’s –Beanless Chili

Course: Main Course, Main Dish, Soup

Ingredients

  • 1 lb lean ground beef
  • ¼ cup green pepper chopped
  • 1 small onion chopped fine
  • 8 oz tomato sauce
  • 2 cups V-8 juice or tomato juice
  • 1 cup water
  • 2 Tbsp chili powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ½ tsp cumin
  • 1/8 tsp salt

Instructions

  • In a large saucepan, cook beef green pepper and onion over medium heat until meat is no longer pink, drain. Stir in tomato sauce and tomato juice, water, chili powder, oregano, paprika, cumin and salt.
  • Bring to a boil. Reduce heat, simmer uncovered for 45 minutes or to desired thickness. Yield 2 to 3 portions.

Kathryn’s Version of Popcorn Cornbread

Ingredients

  • ½ cup granulated sugar
  • ½ 3 lb Bag Yellow popping corn uncooked
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1/2 cup butter (1 stick), melted
  • 1 cup buttermilk
  • 2 eggs

Instructions

  • Grind this until this becomes a fine powder it will make about one cup of powder.
  • Add all wet ingredients and mix well, then add all dry ingredients to the wet ingredients and mix well until all lumps are out then pour mixture into a greased 9×13 pan. Bake at 375 for 35 to 40 minutes check after 30 minutes with a toothpick if it comes out clean take it out of the oven.
  • Serve with butter and honey.

You are never to old to learn, which is what I was doing for some of the recipes for this show. Thankfully, I have many friends in the Hispanic community who helped me learn to make the Tamales. So, join me in learning how to make a Mexican dinner.

Lyle’s Mexican Rice

Ingredients

  • 1 cup Rice
  • 2 carrots diced
  • 1 onion diced
  • 8 oz Tomato sauce or 1 cup
  • 1/2 cup English Peas
  • 1/3 cup oil
  • 1 1/2 tsp Cumin
  • 1 Tbsp Salt
  • 2 1/2 cups water

Instructions

  • Place oil & rice in a skillet and stir until a golden brown. Drain off some of the excess oil. Add cumin, water, onions, and carrots. Cover & cook with a tight-fitting lid (about 15 minutes). Add English peas and cover and cook another 5 minutes or until all of water is consumed.

LYLE’S POP’S POPCORN CORNBREAD

Ingredients

  • 3 lb Bag Yellow PopCorn Kernels unpopped
  • 2 cups Corn Meal from PopCorn
  • ½ cup Flour
  • ½ cup Masa Flour
  • 5 tsp Baking Powder
  • 3 Eggs
  • 1/3 cup Shortening, butter, lard (melted), or cooking oil
  • 1/3 tsp Salt
  • 1/3 cup Sugar
  • 1 1/3 cup Milk

Instructions

  • Preheat oven at 375° F

Corn Meal

  • Place a small handful at a time of popcorn kernels in a glass jar blender
  • and pulverize… empty into a flour sifter and sift into a bowl.

Cornbread

  • Put the remainder back into the blender and blend again. Repeat each hand full, until you have 2 cups of popcorn cornmeal. Set aside & save small *hard pieces of corn.
  • Put all ingredients in a mixing bowl & stir until smooth.
  • Spray a 9 x 13 baking pan with butter/flour (or use something like Baker’s Joy spray). Pour in the batter & spread smooth. Bake about 30 minutes or until a toothpick comes out clean.

Notes

*(Note: You can boil those larger pieces in water to make yellow grits for breakfast.)

Kathryn’s Mexican Salad

Ingredients

Salad

  • 1 Head Red and Green Lettuce optional Mixed lettuce rinsed, dried and torn
  • 3-4 cocktail tomatoes cut in quarters
  • 1 avocado diced
  • 1 English cucumber seeded and chopped
  • ¼ large red onion thinly sliced- spread apart
  • 2/3 cup fresh cilantro chopped
  • 1 miniature red pepper chopped (optional)
  • 1 miniature Yellow pepper chopped (optional)
  • 1/2 cup black olives cut in half
  • 1 cup feta cheese crumbled

Dressing

  • 1 Tbsp lime juice
  • Zest of one lime optional
  • 3 Tbsp olive oil
  • ½ tsp cumin
  • ¼ tsp black pepper
  • ½ tsp sea salt

Instructions

Salad

  • Chop or tear lettuce and put into the salad bowl,
  • Slice tomatoes in quarters add to salad, slice onion in thin strips add to the bowl,
  • Chop cilantro finely and add to salad. Cut olives in half, add seed peppers finely chopped, and add to the salad. Save the Feta cheese until serving.

Dressing

  • To make the dressing, zest, and juice one lime. Add to a small bowl or small jar. Add the olive oil, cumin, black pepper, and sea salt. Mix well or shake the jar to mix. Refrigerate both dressing and salad unless you are serving immediately.
  • Once you are ready to serve, pour salad dressing over the salad mix. Top with the Feta cheese and serve.
  • Makes enough for 4 servings

Lyle’s Old Time TAMALES

Ingredients

  • 3 lbs Pork cut into 3 inch pieces
  • 2 small onions quartered
  • 2 tsp Salt
  • 1/3 cup cooking oil
  • 6 cups water or chicken stock
  • 4 Cloves Garlic minced
  • 2 Tbsp Cumin Comino seasoning
  • 1/2 lb dried Ancho Peppers
  • Boiling water to soak peppers
  • 2 1/2 cups Masa
  • 1 1/2 cups instant grits
  • 1/2 cup water from soaked peppers & meat stock
  • 1/2 cup lard
  • 2 Pkgs Corn Shucks

Instructions

Step 1: Ancho Peppers

  • Soak Ancho’s in a pot of water for 6-8 hours. Drain remove seeds and stems but reserve the liquid. Process the drained peppers in a blender with some of the liquid. Using a seive pour the mixture through the strainer and set aside.

Step 2: Meat

  • For this recipe, we will be using a hotpot to save time, however, you can use a crockpot or large pan and roast in the oven.
  • Add the pork, onions, salt/pepper, and water/stock to your hotpot. Set your temperature according to the manufacturer’s instructions for cooking pork shoulder.
  • Once the pork is done, remove from the liquid and either shred or cut into small pieces.
  • Next, in a large skillet, add cumin, the oil, minced garlic, (please note that I didn’t use garlic because of my allergy.), and meat. Once the garlic has cooked a few minutes, pour half of the Ancho mixture over the meat. Set it aside.

Step 3: Corn Shucks

  • Soak shucks in hot water.

Step 4: Masa Dough

  • Mix masa & grits with enough the pepper liquid & meat juice to be like a pie dough.

Step 5: Assemble and Cook

  • Spread masa-grit mixture on corn shucks. Then spoon some meat mixture on shucks. Roll shucks, folding bottom. Then place in a steamer on the rack (you can use a colander). Put the plate upside down at the bottom of a large roasting pan. Cook 30 to 40 minutes, until shucks loosen easily from tamale.

Notes

Recipes provided by Lyle Oelfke
Grilled Chicken with Cabbage and Kale

Father Umberg joins Kathryn again with some of his recipes for grilling. In addition, Kathryn makes her “mock”trifle which is the perfect paring to these recipes. 

Grilled Cabbage

Course: Side Dish
Cuisine: American

Ingredients

  • ½ head Green Cabbage Cut into small wedges
  • 1 Lg onion – cut into 8 pieces but with root end intact.
  • 2 tsp Tabasco sauce or more to taste
  • 2 tsp salt
  • 2 tsp pepper
  • 2 Tbsp Olive oil
  • 4 Tbsp butter
  • Aluminum Foil Alt – 4 precut Aluminum foil

Instructions

  • Lay the Aluminum foil on a flat surface and put one cabbage wedge sprinkle lightly with Tabasco, salt and pepper, a pat of butter, and drizzle lightly with olive oil. Repeat on the other side. Next, put two pieces of the onion and close the foil packet. Repeat three more times and place it on the grill. Ready in 25 minutes turning once. Serve with Chicken and Cooked Kale.

Grilled Chicken Breasts

Ingredients

  • 4 Skinless Chicken Breasts
  • 2 cloves of Garlic peeled and minced
  • 1/3 cup of Soy Sauce – we used low sodium
  • 1/3 Cup of Virgin Olive oil
  • ¼ tsp of Black Pepper
  • 2 Tbsp of white vinegar

Instructions

  • Put the chicken in a deep dish. In a small bowl or measuring cup add Soy Sauce, minced garlic, pepper, Olive Oil, and White Vinegar. Stir marinade and pour over chicken. Cover with Saran Wrap and refrigerate for 8 hours or overnight. Turn the Chicken Breast at least once during the process so the marinade is absorbed into the chicken breast.
  • Grill on outside grill or stovetop Grill if breast are medium size 5 minutes on each side check to make sure that they are thoroughly done by cutting into them and if red juice come out keep them on for another minute or so. Put on serving plate and serve with Cabbage Wedges and Sautéed Kale.

Father Umberg’s Sautéed Kale with Garlic

Course: Main Course, Side Dish
Cuisine: American

Ingredients

  • 2 bunches Fresh Kale – cut off stems –Chop Kale May also use 1 large bag of baby kale
  • 2 Tbsp of Virgin Olive oil
  • 1 tsp of Crushed Red Pepper
  • 2 ½ tsp salt Divided
  • ½ tsp pepper
  • 2 Cloves garlic – minced About 1 Tbsp
  • 2 quarts Water

Instructions

  • In a large pan, bring the water to a boil. Once it is at a boil, add 1 tsp salt and the chopped kale. Blanch the kale for about 3 minutes and drain. Kale should look bright Green.
  • Heat a Sauté pan on medium-high heat. Add olive oil and minced garlic until fragrant but not browned. Next, add kale and crushed red pepper. Add pepper and salt to taste. Sauté the kale for about 3 or 4 minutes moving it around turn the stove off. Put into a Serving Bowl.

Mock Trifle

Course: Dessert
Cuisine: American

Equipment

  • Triffle dish

Ingredients

  • 1 Sponge or pound Cake
  • 2/3 cup Sherry
  • 1 qtr pkg Fresh Raspberries
  • 1 qtr pkg Fresh Strawberries – cut in half reserve two (2 strawberries for garnish)
  • 1 qtr pkg Fresh Blueberries
  • 16 oz container Light Cool Whip

Instructions

  • Cut up cake into squares – Use large Trifle Container or glass bowl.
  • Place a layer of cake in the bottom of the dish, sprinkle sherry over the first layer, and then add strawberries, blueberries, and raspberries. Then add three large spoonsful of Cool whip on top of the berries and cake.
  • Repeat till you have at least three (3) or four (4) layers. Then at the top use one or two Strawberries on top of the top layer. Refrigerate for at least 1 hour before serving.

On today’s show, I have a real treat for you. First I will be making Gazpacho soup. This is one of my favorite things to make on a hot summer’s day because it is fast, easy, and since there is no cooking, the kitchen stays cool.

Next, I get to make pineapple upside-down cake with my 360 saute pan. Lastly, we will be making Chocolate, Chocolate chip ice cream with my grandaughter, Cassie who is visiting from New Orleans.

Kathryn’s Tomato Gazpacho

Equipment

  • Blender or Food Processor

Ingredients

  • 3 cups of Tomato Juice or V8
  • 2 cucumbers seeded and chopped (I used English Cucumbers)
  • 1 yellow mini sweet Pepper – chopped
  • 3 red Mini sweet Peppers – chopped
  • ½ small red onion or ¼ of large red onion
  • ¼ cup White wine vinegar
  • Juice one lemon
  • 2 stalks celery chopped
  • 2 teaspoons ground black pepper
  • 1 ½ teaspoon of Kosher salt
  • 2 scallions chopped

Instructions

  • If you have a large food processor add all your fresh ingredients and lemon juice and Tomato Juice If not do it in the processing it in stages. And Process them in the Food Processor until chunky if you like it that way but if not grind it longer to have a smoother consistency.

Kathryn’s Homemade Chocolate Ice Cream

Ingredients

  • 1 ½ cups Milk
  • 1 cup Sugar
  • ½ cup Unsweetened Cocoa Powder
  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla Extract

Instructions

  • Gather all ingredients.
  • In a Mixing bowl, whisk together the milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
  • In another large bowl, beat the heavy cream until it forms stiff peaks then mix in the vanilla. Fold the cocoa powder mixture into the whipped cream until all cocoa mixture is incorporated. Store mixture in the in refrigerator for about 20 minutes. Then pour mixture into the cold canister follow the directions for your ice cream maker. Once the ice cream is complete, place the mixture in a covered container to chill in the freezer. Once it is set, enjoy!
  • *Directions for ice cream makers vary, so please follow the directions for your machine.

Notes

If you are using the old fashion type of ice cream maker, you will also need rock salt and lots of ice (3-4 gallons of ice). I froze my canister for 30 minutes to an hour before use.
However, this recipe works well will most ice cream makers. Just remember to follow the instructions provided with your type of ice cream maker.

Stovetop Pineapple Upside-down Cake

Ingredients

  • 2 Tbsp Butter
  • ¼ cup Light Brown Sugar
  • 1 20 oz can Pineapple Rings or can crushed pineapple drained, reserve juice
  • 1 box Yellow Cake mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 cup pineapple juice plus water

Instructions

  • Using a 360 Sauté pan or similar heavy pan, melt the butter over medium-high heat. Once the butter is melted, add the brown sugar, and let it dissolve completely. Next, add the pineapple rings or crushed pineapple and simmer until lightly caramelized.
  • While the pineapple is caramelizing, mix the cake mix with the eggs and liquid (Reserved juice and water).
  • Once the pineapple mixture is ready, poured the cake mix into the Sauté pan on low heat for 45 to 60 minutes. Let it cool and then take a plate put it on the top of the Pan and invert it.
  • Add Whip cream and maraschino cherries to the top of the Pineapple Upside Down Cake to complete it.