In this episode of The Chef, You and I Show, Kathryn prepares some Fall appetizers. Kathryn would like to welcome one of her newest sponsors, GrillLIIGHT as well as Cornhuskers Gourmet Duck Fat Spray. Her first recipe is a fall Fall Charcuterie Board courtesy of the Washington Apple Commission, Apple Harvest Charcuterie Board. Next, she prepares a yummy Chicken Cranberry Salad and Fresh fruit Grape Salad. Finally, Kathryn prepares Grilled Onion and Swiss Flatbread. 

Apple Harvest Charcuterie Board with Pumpkin Yogurt Dip

Recipe Courtesy from The Washington Apple Commission – from Costco Magazine

Ingredients

Pumpkin Yogurt Dip

  • 1 cup plain yogurt
  • 1 cup canned pumpkin puree
  • 4 Tbsp maple syrup
  • 1 ½ tsp pumpkin pie spice

Board Ingredients

  • 2 Gala apple cored and sliced
  • 1 Honeycrisp apple cored and sliced
  • 7 oz salami sliced
  • 1 block white cheddar Cheese cut in cubes I used 4 slices of Swiss cheese
  • 1 cup dried cranberries
  • ½ cup crushed cashews
  • 2 Pkgs assortment of crackers

Costco’s Food to Table Cranberry Chicken Salad

Revised by Kathryn Raaker
Servings: 4 sandwiches

Ingredients

  • ¾ cup Miracle Whip Light
  • ½ tsp paprika
  • ¾ cup dried cranberries
  • ¾ cup celery chopped
  • 1 green onion Thinly sliced
  • ¼ cup pecans chopped (optional)
  • 3 Chicken Breasts Cooked and chopped

Instructions

  • In a medium bowl. mix together mayonnaise and paprika. Blend in dried cranberries. celery, green onion, and nuts. Add chopped and gently blend. Season with salt and pepper to taste. Cover and refrigerate at least 1 hour. Served on Croissant’s or Thin Bread

Grilled Onion and Swiss Flatbread

Original from Costco and Recipe from Cathy Roma (whatshouldimakefor.com)
Servings: 4 rounds

Ingredients

  • 2 sweet onions peeled and sliced into rounds
  • 2 flatbread 8-inch rounds, such as naan
  • 7 oz Swiss cheese 10 slices
  • 3 Tbsp honey
  • 1 Tbsp fresh thyme minced
  • 2 Tbsp chives minced

Instructions

  • Heat a grill to medium-high
  • Spray the onion slices with Cornhuskers Gourmet Duck Fat Spray. Season lightly with salt and pepper. Grill the onions until softened and browned on both sides, flipping once. Remove to a plate.
  • Brush both sides of the flatbread with Cornhuskers Gourmet Duck Fat Spray sprinkle with salt and pepper. Lay the flatbread on the grill, and grill for 1 to 2 minutes. Remove the flatbread from the grill and top (on the grilled side) with cheese, onions (breaking up the rounds), add honey and thyme. Season lightly with salt and pepper.
  • Turn off one side of the grill, keeping other side on medium-high. Place the topped flatbreads on the cool side of the grill; close the top. Grill until the flatbread is golden and toasted around the edges and the cheese is melty, about 3 to 4 minutes.
  • Drizzle with remaining sprinkle with chives and a pinch of salt. Slice and serve.

Notes

I sprayed Cornhuskers Gourmet Duck Fat Spray on the onions and used a piece of aluminum Foil on the grill, and sprayed it with Cornhuskers Gourmet Duck Fat Spray, also.

Kathryn’s Fall Fruit Salad

Ingredients

  • 2 cups Watermelon cut into cubes
  • 1 cup Blueberries fresh or frozen (defrosted)
  • 1 cup green grapes sliced
  • 2 kiwis chopped
  • 2 Avocados sliced
  • 1 Gala apple sliced
  • 1 Apple chopped
  • 1 nectarine chopped
  • ½ cup Pecans or Walnuts roughly chopped
  • ½ cup You favorite Vinaigrette Poppy seed or a similar light vinaigrette

Instructions

  • In a large bowl add all ingredients mix and serve with your favorite dressing.
South of the Border-Kathryn-Terry

I always enjoy cooking with my friend, Terry Young. In this episode, she and I made some old and some new recipes converting them to vegetarian. Special thanks go out to our sponsors, Circle B Ranch and Marion’s Kitchen for permission to use some of their recipes.

Green Gazpacho Soup with Shrimp

Calories: 352kcal

Ingredients

  • Ingredients
  • 1 1/2 cups plain low-fat yogurt Not Greek Style
  • 3 Tbsp olive oil
  • 2 Tbsp Fresh Lime Juice
  • 3/4 cup poblano Chile Seeded and coarsely chopped
  • 1/2 cup green onions coarsely chopped
  • 2 cups Fresh whole-wheat bread From the bakery section. Remove crust, and tear into bite size pieces
  • 2 cups English cucumber chopped seeded
  • 2 Tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp Black Pepper
  • 4 large tomatillos About 1 lb. husks removed, rinsed and quartered
  • 1 lb medium shrimp peeled and deveined
  • 4 leaves Parsley for garnish

Instructions

  • Combine yogurt, 3 tablespoons oil, and juice in a large bowl, stir¬ring with a whisk. Stir in poblano, green onions, and bread; let stand 10 minutes, stirring occasionally. Place yogurt mixture in a blender with cucumber, sugar, salt, black pepper, and tomatillos; blend until smooth.
  • Heat 1 teaspoon oil in a large non¬stick skillet over medium-high. Add shrimp to pan; cook about 2-3 minutes per side. Place 1¾ cups cucumber mixture in each of 4 bowls; top evenly with shrimp. Add Parsley leaf to decorate.

Chopped Caprese Salad

Permission to use the Recipe from Marina’s Kitchen Circle B Ranch Pork

Ingredients

  • 10 ounces cherry or cherub tomatoes chopped in half
  • 8 ounces whole milk mozzarella cherry sized, chopped in halves or fourths
  • ¼ cup fresh basil
  • ½ cup balsamic vinegar
  • 2 Tbsp. honey
  • Salt and pepper to taste
  • 1 Tbsp. olive oil optional

Instructions

  • Add the balsamic vinegar and honey to a small saucepan over high heat. Bring to a boil and then reduce to a simmer. Once it’s reduced by approximately half and thickened to your liking (about 5-10 minutes) remove from the heat. Be careful it doesn’t get too thick, but a bit syrupy is good. Toss all ingredients except for the reduction in a bowl. Drizzle with the reduction, adding a little at a time, tossing, tasting, and then adding more to your liking.

Zucchini Brownies from Marina’s Kitchen

Permission to use the Recipe from Marina’s Kitchen and Circle B Ranch Pork

Ingredients

Brownie Ingredients

  • 1/2 cup light tasting olive oil {or canola oil}
  • 1/2 cup dark chocolate chips
  • 2 Tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 1 cup grated zucchini in a cheesecloth or tea towel ring out juice
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup all-purpose flour

Glaze Ingredients

  • 1/4 cup butter
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 cup dark chocolate chips
  • 2 Tbsp milk
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
  • In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
  • Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
  • Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
  • While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
  • Remove from heat, then whisk in vanilla and powdered sugar.
  • Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies. Cool 5-10 minutes before cutting into pieces and serving.

Vegetarian Tomato Orzo Soup

Permission to use from Marina’s Kitchen of Circle B Ranch Pork. The original recipe is Sweet Italian Sausage Tomato Orzo Soup

Ingredients

  • 2 Tbsp olive oil
  • ¾ red onion finely diced
  • 2 green onions chopped finely
  • 2 celery stalks chopped
  • 1 cup orzo pasta cooked al dente
  • 6 cups Homemade vegetable Stock We used chicken stock
  • 1 Tomato Puree*
  • 2 Tbsp fresh basil
  • 2 Tbsp fresh parsley
  • 1 tsp salt
  • black pepper to taste
  • Romano Cheese Grated and used as a garnish

Instructions

  • In a 4 quart -quart soup pot on medium-high flame, heat olive oil until shimmering (about 1-2 min). To the heated, oiled pan, add onion, and celery; sauté until fragrant and slightly tender, stirring as needed (3-4 min). Add chicken broth, Tomato Sauce, salt, and pepper. Bring to boil; Add fresh herbs. Cook orzo according to package directions and add to the soup and serve hot. Sprinkle with Romano Cheese. Delish.
Fun Easter recipes with Terry Young, Katelyn, Rosilynn, and Kathryn

In this episode of “The Chef, You and I Show” guests Rosilynn and Katelyn join Kathryn as they get ready for Easter, They prepare lots of interesting things that Rosilynn and Katlyn enjoy getting their hands into. Together we made a Bunny Snack (aka Easter Bunny Bait), Easter Egg Fruit Pizza, Purple Rice Krispies Bunny nests with Candy eggs, and Candy carrots in a pot. We had so much fun so check it out, and enjoy the recipes. We also found some pastel-colored eggs that we made into some deviled eggs and also created a lovely vegetable tray with a dip in a “bunny” bowl. 

Easter Pudding Treats

Ingredients

  • 1 6 ct Chocolate SUPER Snack Pack
  • 1 lb Large strawberries rinsed and dried*
  • Skewers for dipping Strawberries
  • 1 pkg orange candy melts
  • 6+ Oreos crushed to look like dirt

Instructions

  • Melt the orange candy melts in the microwave according to the directions on the package. Then dip the strawberries into the orange melts, scrape off any excess, and lay them wax paper or a baking rack sprayed with cooking spray. Put some of the melted orange candy melts into a zip-top sandwich bag. Cut off the corner and drizzle a zig-zag line across the orange strawberries for a “carrot”-type look.
  • Crush some Oreos in a zip-top bag with a rolling pin. About 1 Oreo per pudding cup.
  • Open the Snack Pack Pudding cups with the easy open lid and sprinkle some Oreo “dirt” into the top of each pudding cup. Dip a “carrot” strawberry into them and enjoy!

Notes

*There is enough candy melt to dip 1lb of strawberries, although you will only need 6 strawberries for the 6 count SUPER Snack Pack.
Original recipe found at Dessert Now Dinner Later (https://www.dessertnowdinnerlater.com/carrot-easter-pudding-cups/)

Bunny Food or Bait- Fun Eatable Snack

Ingredients

  • 3 cups to 4 cups of White Popcorn I used Store Bought
  • 1 cup thin Stick Pretzels break them in half
  • 1 Bag of Melting Cream White Chocolate chips
  • 1 1/2 cups Corn Chex Cereal
  • 4 Tbsp Pink Sprinkles
  • 16 oz-bag Easter M&M’s Half of the 32 oz bag

Instructions

  • Melt candy, Add Popcorn to large bowl add all other ingredients pour melted candy to the mix and stir all ingredients together. Then Spoon out mixture onto a large cookie sheet and wait until dries then you can break them apart to eat.

Easter Egg Fruit Pizza

Ingredients

  • 16 oz sugar cookie dough
  • 1 1/4 containers Cream Cheese Icing or you can make your favorite
  • Assorted fruit berries, pineapple, oranges, kiwi, and/or bananas to decorate

Instructions

  • Roll out your cook dough in the shape of an egg and bake the cookie until a very light tan. Make sure you put it on a flat sheet pan or round stone Pizza Pan because when it is cooled you will be icing it.
    Ice the cookie generously. Starting at the top arrange pieces of your sliced fruit in rows until you come to the bottom. Have fun with it. Like making a pizza with fruit.

Edible Easter Egg Nests with Candy eggs

Ingredients

  • 1 Jar Marshmallow Cream or Fluff or bag of small marshmallows*
  • 4 Tbsp butter
  • 6 cups Rice Krispies
  • 1 tsp vanilla extract
  • Purple food coloring

Instructions

  • Add 4 to 5 drops of food coloring to Marshmallow cream mix well.
  • Add to Rice Krispies mix well. Spray a large Muffin Tin that holds 6 muffins.
  • Take the rice Krispie Mix and form a half a small nest in the muffin tin. In the center of the nest add green frosting in a tube use just about a teaspoon or two.
  • Take out of freezer and add Colored candy eggs maybe four.

Notes

*If you are using marshmallows:
Alternate method:
4 Tbsp Butter, melted
Add 1 bag of mini marshmallows
once melted, remove from heat and add the vanilla, 1/2 tsp salt, and food coloring.  Then stir in the rice cereal until well coated and then continue as directed above.
Valentine's Day

In this episode of “The Chef, You, and I,” Kathryn gives you ideas for a special Valentine’s Day menu. Recipes include Tomato Mozzarella Appetizer, Sausage stuffed Mushrooms, and Marinated Pork Chops with Lemon Pimento Asparagus. Kathryn prepares a light Angel Food dessert with Strawberries and Raspberries for dessert.

Kathryn’s Tomato and Mozzarella Appetizer

Ingredients

  • 1 Lg Heritage Tomato cut into 1/4-inch slices
  • 8 oz fresh mozzarella cheese cut into 1/4-inch slices
  • 2 Tbsp Extra Virgin Olive Oil*
  • 2 Tbsp balsamic vinegar
  • 4 to 6 Leaf Lettuce Pieces butter is good, but any leafy lettuce is okay.
  • 2 Tbsp fresh basil leaves chopped
  • Freshly ground pepper

Instructions

  • Arrange the Lettuce in an outer circle around a Round Dinner Plate. Arrange a slice of Mozzarella Cheese in Center of the plate and starting from the top of lettuce leaf add slice of cheese then add slice of tomato alternating cheese and then tomato slice do this until you reach the other side of the plate. Mix Lemon Olive oil and Balsamic Vinegar and pour over the tomato and mozzarella cheese. Finally, sprinkle the chopped Basil leaves on each slice of tomato and cheese. Serve as an appetizer or as a side dish with the main meal.

Notes

*Note: Extra Virgin Lemon Olive Oil is a nice substitute

Kathryn’s Stuffed Mushrooms

Ingredients

  • 4 to 8 Lg Button Mushrooms
  • 8 oz Ground Pork Sausage I used Circle B Ranch Pork
  • 2 Tbsp olive oil
  • 1/2 sm onion diced
  • 2 to 3 Tbsp Fresh Basil and Parsley Chopped
  • ½ cup Philadelphia Garden Cream Cheese
  • ½ cup Panko Crumbs
  • ½ cup shredded Parmesan
  • Ground Kosher Salt and Ground Peppercorns to taste

Instructions

  • Preheat oven to 375 degrees F.
  • Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
  • In a sauté pan over medium heat, brown the sausage. Remove from pan. Add 1 tablespoon olive oil. When hot, add the onions season with salt and pepper. Add all ingredients fresh parsley and basil, sauté for 30 seconds. Add the Add the sausage back into the pan, stir. Simmer for at least 10 minutes to let flavors combine.
  • Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired.

MARINA’S PORK MARINADE WITH MARINA’S CRANBERRY CHUTNEY

PERMISSSION WAS GIVEN TO USE MARINA’S RECIPES ON OUR TV SHOWS AND ON OUR WEB SITE

Ingredients

  • 1 sm onion diced
  • 2 Circle B Ranch Pork Chops
  • 2 Tbsp Peach Apricot Marmalade
  • 2 Tbsp Marina’s Cranberry Chutney
  • 2 Tbsp low salt soy sauce
  • 1 piece ginger diced
  • 2 Tbsp white wine should be one you would drink
  • 1 Tbsp Dijon Mustard
  • 1/4 cup Olive Oil
  • Salt and pepper to taste

Instructions

  • Whisk all ingredients together and add salt and pepper. Pierce the Pork Chops with a fork then put the pork chops in a plastic bag. Pour the marinade into the bag and squish around so that it is fully incorporated into the meat. Marinade Pork chops for 1 hour or longer, Preheat the Oven to 375 Degrees. Take the Pork Chops out of Marinade and Pat Dry Then heat the Frying Pan up and Seare Meat on Both sides. Put the Pork Chops in a greased Pan I Added a little of the Marinade which I poured over the meat. Place in the pre-heated oven until the read thermometer reads 140 to 145 degrees. Place on Platter and Garnish.

Kathryn’s Lemon Balsamic Asparagus

Ingredients

  • 1 Bundle Fresh Asparagus Trim tough ends
  • ¼ cup Balsamic Vinegar
  • ¼ cup Lemon Olive oil* see note
  • 2 Tbsp lemon Juice
  • 7 oz jar chopped pimento
  • Salt and Pepper to Taste

Instructions

  • Pre-Heat oven to 400 degrees. Clean asparagus and snap tough ends off. Lay asparagus onto the Cookie sheet sprayed with non stick cooking spray (I used Corn Huskers Gourmet Duck Fat Spray).
  • Mix all the Balsamic Vinegar, Lemon Oil, and Lemon juice in a small jar (or bowl) and pour over the Asparagus. Next, sprinkle the pimentos over the asparagus.
  • Bake at 400 Degrees for 10 minutes.

Notes

*note: If you don’t have lemon olive oil, grate the lemon before juicing and add to the oil/vinegar mix.

Light Angel Food dessert with Strawberries and Raspberries

Ingredients

  • 4 to 8 Strawberries sliced (leave two strawberries whole for topper)
  • 8 oz Raspberries
  • Angel Food Cake I used a store bought
  • 8 oz carton of Light Cool Whip

Instructions

  • First, break up two slices of Angel Food cake into small pieces. Next, put a couple of tablespoons of Cool whip into the bottom of the dish. The next layer is slices of strawberries and a few raspberries followed by some of the Angel Food cake on top. Repeat. For the final layer, add a thin layer of cool whip and in the middle place the whole Strawberry.
Kathryn and Marty-Vegetarian Cooking II

I love cooking with my friend, Marty Schultz and this time on The Chef, You and I, we will be preparing some of her favorite recipes. 

Puff Pastry Veggie Crown

Ingredients

  • 3 Zucchini
  • 12 oz Campari Tomatoes Sliced or quartered
  • 8 oz Feta Cheese
  • 2 eggs
  • 8 oz Pine nuts

Instructions

  • Cut Pastry Sheet into Large Circle slicing six three-inch cuts from the center of the circle outwards makes star shape. Brush Egg wash over entire pastry circle. Cut Zucchini into long ribbons. Cut mi nature to mates in half, arrange zucchini ribbons on the outside of the pastry circle place tomatoes around the ribbons crumble feta cheese around the zucchini and tomatoes, sprinkle pine nuts also and then fold over each triangle to end of Puff Pastry brush triangle with egg wash. Bake at 400F 15 minutes or until golden brown.

Potato Soup

Ingredients

  • 1 Large onion diced
  • 1/2 cup carrots sliced thin
  • 1 lb bacon chopped
  • 2 Stalks celery finely diced
  • 3 cloves garlic minced
  • 8 russet potatoes peeled and cubed
  • 4 cups chicken broth Make sure potatoes are completely covered
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 cup heavy cream or half and half
  • 1 tsp dried tarragon
  • 1/3 cup kale can use frozen thawed Kale as well stems remove and chopped fine
  • Salt and pepper to taste

Instructions

  • Cook the bacon in a dutch oven until done. Remove the bacon, drain off all but 1/4 cup of the bacon grease. Cook celery, carrot and onion in the 1/4 cup bacon grease until soft. Stir in the minced garlic, cook for 1 minute more. Add cubed potatoes, toss to coat. Saute the potatoes 3 or 4 minutes. Place the fried bacon back in the pan. Add enough chicken broth to the pan to cover the potatoes, cover and simmer until potatoes are tender.
  • In a heavy duty saucepan, melt the butter over medium heat, whisk in the flour, cook and whisk the mixture for 2 minutes to remove the flour taste. While still whisking add the cream in a slow stream to the flour mixture. Cook and whisk until mixture thickens, add the Tarragon and Kale to the pot. Stir the cream mixture into the potato mixture. Season with salt and pepper to your liking.

Notes

Inspired by Bunny’s Warm Oven Recipe

Marty’s Puff Pastry Apple Turnovers

Permission Granted to use the Recipe

Ingredients

  • 5 medium Granny Smith Apples cut into small pieces
  • 1 sheet Puff Pastry
  • 1 cup Sugar
  • 2 eggs
  • Cinnamon to taste

Instructions

  • Peel apples and chop into small pieces mix Cinnamon with sugar
  • Combine apples with sugar mix. Cut Pastry Sheets into 9 equal pieces
  • In the middle of each square place apple mixture fold over forming a little pocket place on parchment paper. Wisk the eggs brush each pocket with egg mixture Bake at 415F -15 minutes or until golden Brown. Let Cool dust with Powered Sugar and serve.
Fried Fish Balls

I always love cooking with my friend and fellow chef, Marie Dunaway. Today we tackle a few more of her favorite recipes, which I hope will become yours. Enjoy.

Pancit Canton with shrimp and veggies

Ingredients

  • 2 lbs Raw Shrimp with heads and tails
  • ¼ cup Canola Oil
  • Shells of shrimp head and tail taken off
  • ½ head Chinese Cabbage
  • 2 large carrots chopped
  • 5 Scallions chopped
  • 1 teaspoon Garlic minced
  • 1 pkg Asian Stir Fry Vegetables
  • 1 lrg Bok Choy chopped
  • 1 box Shiitake mushrooms sliced
  • 1-2 pkg Pancit Canton Noodles or Egg flour noodles
  • 3 Tbsp Soy sauce
  • Salt taste & Pepper to Taste

Instructions

  • Stir fry all the veggies till tender in canola oil
  • Add soy sauce and spices
  • Add Raw the shrimp we did it in a separate pan then add broth or water cool shrimp and peel shrimp set aside.
  • Add the crispy noodles until slightly soft
  • Add veggie broth or just water and juice from the cooked shrimp add cooked shrimps.
  • Use chopsticks to avoid mashing the noodles
  • Serve right away

Dipping sauce for Fried fish balls on skewers

A popular street food

Ingredients

  • Frozen Pollack Fish Balls from Asian Market
  • 1-1/2 c water
  • 1/2 c sugar
  • 1-1/2 tbsp soy sauce
  • 3 Tbsp cornstarch
  • 1/8 tsp ground pepper
  • 1 shallot bulb finely diced
  • 1/4 tsp salt

Instructions

  • Mix water, soy sauce, and corn starch in a measuring cup. In a small sauce pan, add shallots and cornstarch mixture. Simmer until slightly thick. Season with salt and pepper as needed.
  • Fry fish balls according to package instructions.
  • Serve with dipping sauce.

Avocado Shake

Ingredients

  • 2 Avocados
  • 2 cups of Almond Milk or 1 can of Condensed Milk
  • 5 ice cubes approx
  • Sugar to taste

Instructions

  • Cut Avocado in Half scoop out the flesh
  • Drop in blender
  • Half filled with milk
  • Add Ice Sugar and Blend
  • Then Serve in Tall Glasses
  • With Straw

Mango Royale or Mango float

This is a No bake dessert just assemble this icebox cake night before

Ingredients

  • 1 3/4 cups Nestle cream or table cream
  • 3/4 cups Condensed milk
  • 1 pkg Brojas (Lady's Fingers) (optional: 15 full sheet Graham crackers)
  • 2-3 ripe champagne Mangos* (ataulfo, yellow or Manila mangoes)

Instructions

  • Line up 9 inch pan with parchment paper let the edges over hang
  • Lay down Lady’s fingers or graham crackers cut to fit
  • In a Chilled bowl, Whip cream and slowly add condensed milk until soft peaks form
  • Spread cream mixture in top and layer the cut up mangoes
  • Repeat until you have three tiers
  • Seal top
  • Chill overnight or freeze to turn it into ice cream cake
  • -Serve by lifting cake off pan with parchment paper overhang and cut into serving slices
  • (The Whipped cream softens graham crackers to sponge cake texture. Then whipped cream firms up into rich luscious filling)

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.

Kathryn and Terri prepare various favorite recipes from Japan.

Kathryn’s Green Tea Cheesecake

Adaptation of a Green Tea Cheesecake
Servings: 8 Slices
Author: Kathryn Raaker

Ingredients

  • 16 oz Cream Cheese Softened to Room Temp
  • 2 large eggs beaten
  • 1 cup sugar
  • 1 ½ Tbsp green tea powder
  • 2 ½ to 3 tsp Vanilla Extract
  • 1 9 in graham cracker pie crust
  • 8 Raspberries Fresh (as a garnish)

Instructions

  • 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)

Sushi Rice and Preparing Sushi Rolls

Ingredients

  • 2 cups Sushi Rice
  • 3 cups water
  • ½ rice vinegar
  • 1 Tbsp vegetable oil
  • ¼ cup granulated sugar
  • 1 teaspoon salt

Instructions

  • 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.

Kathryn’s Japanese Dressing

Ingredients

  • 3 tablespoons mirin Japanese sweet wine
  • 1 tablespoon champagne vinegar
  • 1 ½ teaspoons sunflower seed oil
  • 1 ½ teaspoons hazelnut oil
  • 1 ¾ Teaspoon granulated sugar
  • ¼ teaspoon toasted sesame oil
  • ¼ teaspoon ground ginger

Instructions

  • 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.

Japanese Style Pork Ribs

Ingredients

  • 3 to 4 pounds Baby Back Ribs Pork
  • 1 cup soy sauce
  • ½ cup sake
  • 4 Tbsp honey
  • 2 Tbsp olive oil

Instructions

  • 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.

Japanese Udon Soup

Ingredients

  • 6 cups prepared dashi stock
  • 1 pound chicken breasts cut into chunks
  • 3 carrots sliced in small rings
  • 1/3 cup low sodium soy sauce
  • 3 ½ Tbsp Mirin
  • ¾ tsp sugar
  • 12 oz 1firm tofu cubed (optional)
  • ¾ pound Shiitake mushrooms
  • 5 ribs and leaves of bok choy chopped
  • 9 oz fresh udon noodles
  • 4 eggs
  • 2 leeks

Instructions

  • 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.

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. 

Kathryn Raaker’s Chicken Tortilla Soup

Ingredients

  • 6 Fresh corn tortillas cut into 1" strips
  • ¼ cup Virgin Olive oil
  • 3/4 cup onion chopped
  • 1 Medium Poblano Pepper chopped (or half Jalapeno Pepper)
  • 4 to 5 cups Chicken Broth Homemade or low salt Chicken broth
  • ¼ cup JD’s Prickly Pear Tequila Enchilada Sauce
  • 14 oz can No salt added diced tomatoes
  • Pinch of kosher salt

Garnish Ingredients

  • 1 Avocado ripe
  • ¾ cup Mild cheddar cheese Shredded
  • 2 Tbsp Fresh Cilantro Chopped
  • 1 lime cut into wedges

Instructions

  • 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!!!!!

JD’s Frito Big Bites

Course: Appetizer
Cuisine: Tex-Mex

Ingredients

  • 1 1/2 lbs Ground beef browned
  • 1 Jar JD’s Chili Fixin’s I used Prickly Pear
  • ¼ cup onion chopped
  • ¼ cup pickled jalapeños chopped
  • ½ cup shredded cheese
  • Frito’s Big Scoops

Instructions

  • 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.

JD’s Avocado Lime Crema

Ingredients

  • 2 cups plain yogurt Greek Yogurt will make it thicker
  • 1 Avocado
  • 1-2 jalapeños seeds removed
  • 2 Tbsp Fresh Lime Juice

Instructions

  • Combine all ingredients in a blender and add sea salt to taste.

JD’s Prickly Pear Chicken Enchiladas

Ingredients

  • 1/2 onion Chopped
  • 1/4 cup : ¼ cup tequila
  • 1 tsp avocado oil
  • 1 ½ cups shredded chicken cooked (Rotisseri chicken is great for this)
  • salt and pepper
  • 1 Tbsp butter
  • 2 cups Mexican blend cheese (1 cup each of cheddar and pepper jack cheese)
  • 10-12 corn tortillas
  • 1/2 cup Mexican crema Optional but recommended (link provided)

Instructions

  • To assemble:
  • 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.
  • Top with JD’s Creama before serving.

JD’s Texas Red Shooter

Ingredients

  • Salt or Chili Powder to rim glasses
  • ¾ cup Silver Tequila or Vodka
  • ¾ cup JD’s Chili Mary
  • Green olives

Instructions

  • Rim shot glass with chili powder or Kosher salt
  • Pour ¾ silver tequila, (or vodka if you prefer) and 3’4 chilled JD’s Chili Mary
  • Add one stuffed olive on a toothpick.
  • After the shot, have fun!
Kathryn Raaker and Marie A. Dunaway

Kathryn enjoyed another show cooking with her friend and chef, Maria Dunaway. 

Boiled Peanuts – Filipino Style.

Popular street food or snack on the go.
Recipe provided by Marie A. Dunaway
Course: Snack
Cuisine: Philippine

Ingredients

  • 2 lbs. raw Peanuts
  • 1/4 cup salt
  • Anise powder optional

Instructions

  • Wash raw peanuts well.
  • In a large stockpot, add raw peanuts and cover it with water and add salt and start boiling.
  • When the water in on a rolling boil, add the anise and continue to boil covered for 2 hours.
  • Turn off the heat after 2 hours but leave the peanuts to cool down with the salted water.
  • After 3-5 hours, drain the boiled peanuts.
  • Blot out extra moisture by lining wire basket or bowl with paper towels

Manila Clam Soup (Tinolang Halaan)

Recipe Provided by Marie A. Dunaway
Course: Main Course, Soup
Cuisine: Philippine

Ingredients

  • 1 lb. shell clams packaged no need to clean and brush off extra residue
  • 1 bunch fresh spinach or watercress washed and drained
  • 1 medium yellow onion sliced
  • 1 thumb ginger julienned
  • 3 cups water
  • Salt and freshly ground black pepper to taste

Instructions

  • Boil the water in a stockpot. Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. Stir in the clams. Simmer for 5 to 10 minutes. Clams start to open by this time. (Remove any that haven’t opened)
  • Add-in the spinach. Cover and cook for a minute more.
  • Sprinkle some salt and freshly ground pepper. Done.
  • Season with soy sauce or oyster sauce.
  • Serve over rice or noodles.

FILIPINO SHORTBREAD CANDIES

Ingredients

  • 1 cup all-purpose flour
  • 1 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup powdered milk
  • 1 Tbsp pandan, vanilla, or almond extract

Instructions

  • Toast the flour in a non-stick skillet over medium heat, stir constantly to prevent burning till lightly brown, about 5 minutes. Let cool, at least 15 minutes.
  • Cut waxed paper into twenty 4-inch squares. Or use colorful cellophane paper or Japanese paper.
  • Stir butter, sugar, powdered milk, and choice of extract into the flour. Mix well.
  • Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. (Or unto a foil-wrapped pan and freeze for easy wrapping if desired.)
  • Wrap candy in the waxed paper and twist the ends. Repeat until all the candy mixture is used up.