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.
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.
Preheat Oven to 350° F. In a large bowl, beat together the cream cheese and sugar until very smooth. Then mix in the green tea powder, eggs, and vanilla until light and creamy; pour into the graham cracker crust. Bake in the preheated oven for 30-35 minutes or until the center jiggles evenly when the pie is shaken lightly. Refrigerate 1 hour before serving. Garnish with Raspberries (optional)
Directions for making rice for Sushi rolls and preparing the Sushi Roll
Rinse rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to boil then reduce to low, cover and cook for 20 minutes. Rice should be tender water should be absorbed. Cool until cool enough to handle. In a small pan combine the rice vinegar, oil, sugar and salt cook over medium heat until the sugar dissolves. Then stir in the cooked rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Slice diagonally in thin strips your favorite vegetables and shrimp or other fish for the sushi. Then place seaweed layer on a bamboo mat and then spread rice onto the seaweed. In the middle of the mat with the rice add the sliced prepared vegetables and or fish in a small even row. Roll the bamboo into a long roll by first folding the bottom third in then roll it up. Cut down the middle of the roll, take each half and place them parallel to each other.
Beat mirin, champagne vinegar, sunflower seed oil, hazelnut oil, sugar, sesame oil, and ground ginger together in a bowl until smooth. Let dressing sit at room temperature until the flavors blend, at least 30 minutes.
Prepare the ribs by removing the silvery skin from the back of the Ribs. Then dry with paper towels.
Mix soy sauce, sake, and honey together in a small bowl and set aside. I cooked the ribs in a Hot pot and until they were done about 30 minutes. Then I browned them in a skillet about 3 minutes on either side.
I then basted each rib with the sauce and then heated the ribs in the 350 oven for about 10 minutes took them out plated them served.
Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.
Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.
I’ve been wanting to make bread for you all. First I will make a Polish Easter Bread from a long standing family recipe which came originally from my Grandmother. Many thanks to my cousins for helping me with this recipe.
Next, I will be making a Blueberry Bread, a Cinnamon Bread, and a Peach Bread from recipes from Mariana Backes of Circle B Ranch.
Join me as I prepare a family Easter bread recipe from Marianna Louska Bcohenek. I thank Chris & Mary August for sharing this recipe, which is very similar to my Grandmother’s recipe. I also prepare three different quick bread recipes from Marina’s Kitchen-Circle B Ranch.
From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bcohenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek Recipe
5lbAll Purpose Flour
1heaping tsp salt
2tspVanilladepends on taste, add less or more
1 1/2cups Golden Raisins
2PacketsFast Rising Yeast
¾cuphot tap waterabout 104° to 110°
(For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit
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!!!!
FROM MARINA’S KITCHEN-CIRCLE B RANCH
PERMISSION TO USE THE RECIPE
1/4pound1 stick unsalted butter, at room temperature
2extra-large eggsat room temperature
1cupsour creamat room temperature
1teaspoonpure vanilla extract
3largeripe peaches, peeled, pitted, and sliced (I Used Canned Peaches-see note)
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. Do NOT overmix.
In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
If using canned peaches, drain very well and sprinkle them with about 2 Tbsp additional flour.
FROM MARINA’S KITCHEN-CIRCLE B RANCH
PERMISSION TO USE THE RECIPE
2cupsflourplus 1 tablespoon
½cup1 stick butter, melted and cooled slightly
Preheat your oven to 375 degrees Fahrenheit. Line your 9×5-inch loaf pan with parchment paper or lightly butter your loaf pan. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.
In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
When done, scrape the mixture to loaf pan and it will be thick and a little sticky. Bake for 50-55 minutes when golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.
FROM MARINA’S KITCHEN-CIRCLE B RANCH
PERMISSION TO USE THE RECIPE
1eggroom temperature, lightly beaten
1cupmilkI used 1%
1/3cupplain Greek yogurt or sour cream
Pre-heat oven to 350 degrees and prepare a bread pan by spraying it with non-stick cooking spray or lightly greasing it with butter. In a large bowl combine flour, baking powder, salt, and sugar.
In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.
In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonful’s of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.
Bake for 45-50 minutes or until you insert a toothpick and it comes out clean. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes. Remove the bread from the pan and allow it to continue cooling complete.
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.
By Marina’s Kitchen- Circle B Ranch
With Permission to use on the show and to give it out
2 to 3shallotsSliced or finely diced (depending on your preference
2cupMild Cheddar Cheese
½cupParmesan shredded cheese
Salt and Pepper to taste
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.
Colcannon Potatoes is an Irish peasant dish assembled from leftovers, It is traditionally served on St. Patrick's Day and Halloween but are also enjoyed throughout the year. The name Colcannon comes from the Gaelic word for white-headed cabbage, an essential ingredient in the tasty mash along with potatoes, cream, butter, and sautéed leeks or onions.
2 1/2lbsred potatoesunpeeled, quartered
Salt and freshly ground pepperto taste
1Stick unsalted butter
4bacon slicescut into 1/2-inch dice
1large leek Halved and sliced
1bunchcurly kale(about 3/4 lb) stemmed and coarsely chopped
1small head cabbageabout 1 lb., cored and coarsely chopped
Leeks must be thoroughly washed. Best way I've found is to cut legthwise and in half moons. Put this all in a bowl of water, swish, and drain in a colender. Repeat this until no sand is visible.
Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are fork tender, about 12 minutes. Drain well in a colander.
Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 6 to 8 minutes. Use a Potato Masher and smash potatoes down. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.
In a skillet or Dutch oven add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, 6 to 7minutes. Crumble the bacon, and season with salt and pepper. Stir the potatoes into the cabbage, kale, leeks and shallot mixture and serve warm.
We served this with Sausages from our new sponsors Marina and John Backes of Circle B Ranch Pork to order go to: CircleB Ranch Pork.com and put in the code “Kathryn2021” and get 10% off of your order of $50 more.
This recipe comes from Mountain Waffle Company and they get a lot of “thank you’s” with this Wafflewich because it is simple and simply delicious. Between two warm Mountain Waffle Co., Liege Butter Waffles is a breaded chicken cutlet with lettuce and tomato. A spread of honey mustard is the perfect condiment. Get a bit healthy and add some slices of avocado or add some cheddar cheese (or make it even bolder with a schmear of Pimiento cheese.
Butter Liege Mountain WafflesHeat up before assembly
Green Leaf Lettuce
1lbBonelessSkinless Chicken Strips
Italian or Panko Breadcrumbs
Canola or Vegetable Oil
Cheddar or Pimiento CheeseOptional
Chicken Cutlet Preparation
Pound a couple of chicken strips to about 1/4 inch. Dredge in flour, then into an egg bath of beaded eggs, and finally into either Italian bread crumbs or Panko bread crumbs. Heat two tablespoons of canola or vegetable oil to medium-high heat. Fry the cutlets in the oil (be sure to cook through, no pink!) and place on paper towel to remove excess oil. If you are going to use cheese we like to put it on the cutlet once you turn it over, so the cheese softens and melts. Then just put it together and enjoy!
2cupscooked chicken(diced, I used a Roasted Chicken from the store
2small Gala applespeeled and diced
1dashsalt, pepper, Dried Parsley, onion powderSeason to taste
¼Sweet onionsmall diced
6leavesRomaine or Leaf Lettucefor serving
¼cupApple Cider Vinegar
Chicken Salad Sandwich
2cupscooked chickendiced (I used a rotisserie Chicken)
2small Gala applesPeeled and diced
¼sweet onionfinely diced
Chicken Salad Dressing (Sandwich)
3TbspMayonaise or Miricle Whip
1 1/2TbspSweet Pickle Relish
Chicken Salad (Over Lettuce)
Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Plate on the lettuce leaves and drizzle with the dressing.
Chicken Salad Dressing
In a mason jar or blender, combine the vinegar, oil, water, honey, and Dijon mustard.
Chicken Salad (For Sandwiches)
Combine chicken, apples, celery, raisings, pecans, and onion. Mix well. Season with salt, pepper, parsley, and onion powder. Mix in the dressing (below) and serve on your favorite bread, rolls, or Mountain Waffles.
Chicken Salad Dressing (For Sandwiches)
Combine Miracle Whip or Mayonnaise, Sweet Pickle Relish and mix until smooth. Pour over chicken mixture.
This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month.
4 to 5cupsChicken BrothHomemade or low salt Chicken broth
¼cupJD’s Prickly Pear Tequila Enchilada Sauce
14ozcan No salt added diced tomatoes
Pinchof kosher salt
¾cupMild cheddar cheeseShredded
1lime cut into wedges
Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!
First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.
1 ½cupsshredded chickencooked (Rotisseri chicken is great for this)
salt and pepper
2cupsMexican blend cheese(1 cup each of cheddar and pepper jack cheese)
1/2cupMexican cremaOptional but recommended (link provided)
Set oven to 350ºF (Or see below for microwave instructions)
Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
Today, I am preparing a couple of my recipes using my homemade Limoncello, Paprika Parmesan Chicken, and Vanilla Limoncello Bundt cake. For the second half of the show, Father Umberg joins me again to prepare a couple of favorites from a previous show, Lebanese Green Beans and Red Cabbage.
1Pintof Raspberriesto put into the round hole of the Bundt cake
Preheat oven to 350° FGrease a 12-cup Bundt pan with Crisco shortening. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extracts and mix until combined.
In another large bowl, whisk together flour, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in milk and mix until fully incorporated, then add remaining dry ingredients and stir until just combined.
Pour batter into greased Bundt pan and smooth top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in pan 10 minutes, then invert onto a cooling rack to cool completely.
In a shaker shake the powdered sugar, over the whole cake. Finally, add the berries into the center of the cake
1medium head Red CabbageSlice cabbage 2-inch strips and 1/4-inch width
1medium applepeeled and chopped
1/3cupDark Malt Vinegar
1/3cupBlackberry Jelly, Jam, or Preserves
Sauté chopped onions in Butter and olive oil.
Then add shredded cabbage stir with the sauté onions. Add vinegar, water, salt, pepper, and cloves. Mix in chopped apples. Cover and Simmer half an hour. After simmering whisk in jelly/preserves. Finally, Put in Serving Dish serve with Sauerbraten over noodles.
20ozcan Yams or Sweet Potatoes(I use Bruce’s Yams)
1red applechopped into small cubes
8ozcan crushed pineappledrained and reserve liquid
1tspPumpkin Pie spice*
½cupgraham cracker crumbs
6TbspButtermelted (Reserve 2 Tbsp for topping)
Drain the Canned Yams pour into a bowl and Mash with Potato Masher add melted butter and spices add the juice from the crushed pineapple blend into the potatoes. Then add chopped apple and crushed pineapple and dried dates fold into the mashed potatoes. Spray a Casserole dish I used an 8” square dish. Add Mashed Potatoes to Casserole Dish smooth the top and then pour graham croaker crumbs over the top of the Potatoes sprinkle the nuts on top and then add melted butter. Put in the Microwave Heat on high for 7 to 8 minutes and serve.
*Note: You can make your own pumpkin spice by combining the following ingredients and putting them in a small mason jar. Use ONLY 1 tsp of this mixture.4 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1/2 tsp ground nutmeg
Kathryn’s Pork in the Pumpkin or Pig in the Pumpkin
3 to 4lbs.Pork Butt or shoulderboneless, cut pork into 1 ½ inch pieces
½ to ¾tspCayenne Pepper
1TbspFreshly Ground Pepper
1 ¼cupshallotsthinly sliced-divided
3 to 4Tbspall-purpose flour
1volleyball-sized pumpkin(Type to make Pumpkin Pies)
Pre Heat oven to 350° F
To prepare the Pumpkin, insert the tip of a knife at a 45-degree angle into the top half of the pumpkin. Slowly cut all the way around to remove the ‘lid’. Scrape seeds and fibers off the bottom of the lid and inside of the pumpkin using a large spoon or ice cream scoop.
Cut pork into large chunks. Place in a bowl. Add salt, pepper, cayenne, thyme, fennel seeds, rosemary, Lemon and Pepper and shallots. Mix thoroughly then Add Flour and mix thoroughly to coat the meat.
Heat oil in a skillet over medium-high heat. Cook pork in 2 batches until browned, about 3 minutes to 4 minutes per side. Gradually put the Meat inside the Pumpkin until it fills the Pumpkin. Then pour the Wine and Apple Cider into the Pumpkin then add the additional sliced shallots to the top of the meat and then put the top on the Pumpkin. I used a 9X13 Baking pan which I had sprayed with Pam.
Place the Pumpkin in the Center of the Pan and Bake for 3 ½ Hours. Meat will be very tender.
Once the Meat is out of the Pumpkin, slice the Pumpkin and serve with the Meat.
Serve with Vegetables such as Brussel Sprouts or Peas.
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.
Heat the oil and butter in med to low until the butter melts then add carrots & salt. Sauté carrots until they turn a brighter range about 3 or 4 minutes. Add Molasses and heat for a minute until the carrots are covered and molasses becomes liquid. Turn off the Stove and Add the Parsley leaves pour into a serving bowl.