S: Our Family Cookbook
FC: Our Family Cookbook, Banko, Burgess, Carlson, Carr, Cothrun, Cowan, Farren, Van Kleef, Weaver
1: Dedicated in loving memory to Sandra Gayle Carr Farren Cothrun. She was the glue that held us all together and made a blended family with her unconditional love. | Sandra Cothrun
2: Kara Meghan Farren | Breakfast Casserole | 1 pound spicy pork sausage Stale Bread (varies, but roughly the amount to be double the size of the cooked sausage when cubed) 1 Cup Milk 6 eggs (enough to come within an inch of covering the bread and sausage) 1 tsp yellow mustard 1 pound shredded cheddar cheese (mild or sharp) Brown sausage and then drain. Place cooked sausage on paper towels to further remove grease. Cube the bread. When placed side by side, the bread should look to be double the amount of the sausage. Soak stale bread in milk. Drain bread but do not squeeze. Mix all ingredients in a greased casserole dish. Bake in a preheated oven at 350 degrees for 30 minutes or until bread on top is golden brown and the egg mixture is firm. | Like all the best families, we have our share of eccentricities, of impetuous and wayward youngsters and of family disagreements. -Elizabeth II | John, Atticus, and Riley Carlson, Kara Meghan, Faye and Chris Farren | Chris, Kara Meghan and Sandra
3: Atticus and Riley | Atticus, John, Riley and Kara Meghan Summer 2011 | Uncle David's Jalapeno Jelly 1 large green bell pepper; 12 jalapeno peppers; 1 1/2 cups apple cider vinegar; 1 pinch salt; 4 1/4 cups granulated sugar; 4 ounces liquid pectin; 4 jalapeno peppers, seeded and finely chopped 1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit. 2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid. 3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin. 4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
4: John Carlson | John's Mom's Pancakes | 1 cup of flour 2 TBS of baking powder 2 TBS of sugar 1/2 tsp of salt 1 beaten egg 1 cup of milk 2 TBS oil (Brogan uses 2 tsp) Mix egg, milk and oil in bowl. Combine dry ingredients. Add to liquid mix. Beat until smooth. Bake on hot griddle until bubbles form on top, turn, cook until brown. The recipe is easily doubled to feed 4 to 6 people. | Riley, John and Atticus Carlson making pancakes | Riley, Kara Meghan and Atticus | John Riley and Kara Meghan | Kara Meghan and Chris Farren
5: Our parents went out of town and left us with Dr. Cothrun. It was during the school week, and Dr. Cothrun, being a biologist and the Dean of NMMI, should have been a trustworthy babysitter. Meghan and I thought he was a wonderful gift from heaven as a sitter when, we came down to breakfast one morning and there were two huge banana splits. We thought that was the best breakfast ever. Not sure, my teachers thought that amount of sugar made me tolerable in school that day, but who cares. My mother cared, that’s who. She was livid and Dr. Cothrun was called to explain. He deftly handled the enraged momma bear by explaining that we got our calcium, protein and our fruits in the dish and thus it was healthy and good for us. Besides, we didn’t complain and it put us in a good mood to face the day. Now, how could she argue with such logic? | David Cothrun | Good/ Bad Neighbor Breakfast | 2 Bananas, split down the length 2 scoops vanilla ice cream 2 scoops strawberry ice cream 2 scoops chocolate ice cream Pineapple topping or preserves Strawberry topping or preserves Chocolate shavings or syrup Whipped cream, chopped nuts (protein), and maraschino cherries, optional In a long, thin bowl, place one scoop of each flavor ice cream. Add banana slices, one on each side of the scoops of ice cream, top with fruit topping, nuts, whipped cream and cherries as desired. Good Morning! | David Cothrun, The primary chef in the blended family. And the 'Good/Bad Neighbor".
6: "Men Love It" Con Queso Dip by Christie Cothrun 1 pound hamburger meat 1 small onion chopped 1 pound Hot Mexican flavored Velveeta cheese 1 pound plain Velveeta cheese 2 tomatoes, chopped Brown beef with onion in large skillet and drain. Cube Velveeta and place in skillet with beef on low/medium heat. When cheese is melted, add the tomatoes and serve with corn tortilla chips. Savory Cheese Cakes Squares 1 1/4 cups Italian-seasoned breadcrumbs 1/2 cup very finely chopped pecans 1/3 cup butter or margarine, melted 1 (8-ounce) package cream cheese, softened 1 (3-ounce) package cream cheese, softened 1 (8-ounce) carton sour cream 1 tablespoon all-purpose flour 1/4 teaspoon salt 1/4 teaspoon pepper 1 large egg 1 egg yolk 1/2 cup kalamata olives, pitted and sliced or chopped 1 tablespoon chopped fresh rosemary Garnishes: fresh rosemary sprigs, kalamata olives Combine first 3 ingredients; stir well. Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan. Bake at 350 for 12 minutes. Set aside to cool. Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth. Add egg and egg yolk, one at a time, beating just until blended. Stir in sliced olives and chopped rosemary; pour filling into baked crust. Bake at 350 for 20 minutes or just until firm. Cool to room temperature on a wire rack. Cover and chill. To serve, lift foil out of pan, and cut cheesecake into squares. Garnish serving platter, if desired. Christmas with Southern Living 2000, Oxmoor House 2000 | Christie and Kevin | Christie and William | Christie Cothrun | Christie and Sandra | Christie | Christie
7: Michelle's Dill Bread 1 pkg yeast Dissolved in 1/4 cup warm water 1 cup cottage cheese, warmed 2 TBS sugar 1 TBS minced onion 1 TBS butter 2 tsp dill seed 2 tsp salt 1/4 tsp baking soda 1 unbeaten egg 1 1/2 cups flour Mix dry ingredients together. Mix in warm cottage cheese and onion. Add in the yeast place dough in a greased or non stick loaf pan. Let rise in a warm place. Punch down and let rise again. Bake at 350 degrees for 30-40 minutes. Extra-Tangy Sourdough Bread by King Arthur Flour 1 cup (8 1/2 oz) "fed" sour dough starter 1 1/2 cups (12 oz) luke warm water 2 1/4 tsp salt 1 TBS sugar (optional) 5 cups (21 1/4 oz) King Arthur Unbleached All Purpose Flour Pour the cup of starter into a large mixing bowl. Add the warm water and 3 cups of flour. Beat vigorously. Cover with plastic wrap and set aside to rest at room temperature (68 to 72 degrees F) for 4 hours. Then refrigerate overnight, or for about 12 hours. Add the remaining ingredients, kneading to form smooth, soft dough. Cover and let rise until very puffy though not necessarily doubled, about 5 hours Divide the dough in half and shape into two oval loaves. Place on a lightly greased or parchment-lined baking sheet. Cover and let rise until doubled, about 2 to 3 hours. Slash the tops, and bake in a preheated 425 degree oven for 30 minutes, or until golden brown. Remove from the oven, and cool on a rack. | Robert and Michelle Carr | Sandra
8: Chester Dare Carr | Robert Carr and Joanna Shaw | Clint, Margret and Fran Cowen | King Arthur Flour Rustic Sourdough Bread 1 Cup (8 1/2 oz) "fed" sourdough starter (you can order starter from King Arthur on line)(follow directions for keeping your starter growing and fresh) 1 1/2 cups (12 oz) luke warm water 2 1/2 tsp salt 1 TBS sugar 2 tsp instant yeast (also from King Arthur) 5 cups (21 1/4 oz) King Arthur Unbleached All-purpose Flour Combine all ingredients, kneading to form a smooth, soft dough, adding a bit of additional flour if needed. Place dough in a greased bowl, cover, and let rise until doubled, about 90 minutes. Divide the dough in half and shape into two oval loaves. Place on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 60 minutes. Slash the tops, and bake in a preheated 425 degree oven for 30 minutes, or until golden brown. Remove from the oven, and cool on a rack.
9: Sandra, Robert and Frances Carr | Copper's Brown Beans | 1 pound dried Pinto Beans (Soaked overnight, OR quickly boiled and left to rest for one hour, and then drained) 1, 28 oz can of whole tomatoes (David uses a 14 oz can ) 1 TBS sugar 3 fresh whole jalapenos 2 Ham hocks Drain Pinto beans. Add fresh water to the pot with the pinto beans. Bring to a boil. Add 1 28oz can of whole tomatoes, juice and all. Add 1 TBS of sugar. Add three whole, fresh jalapenos. Add two ham hocks. Reduce heat and simmer for at least three hours. Remove bones and excess fat of ham hocks. Remove jalapenos and reserve for those who like it hotter. Serve in a bowl alone or with a flour tortilla. Can be a whole meal or a side dish. | Joel's Roasted Root Vegetables Cube or Slice Root Vegetables that are in Season. Do Not Peel. Roll pieces in extra virgin Olive Oil. Sprinkle salt and pepper to taste. Can also sprinkle Italian Seasonings for more flavor. Roast in oven at 400 degrees for about 30 minutes or until tender. Toss or turn out half way through. | Sides | Robert Carr | Fran and Margret
10: Cindy Escabedo and Christie Cothrun | 4 or 5 very ripe tomatoes (2 1/2 pounds) blanched, peeled and chopped 1/2 medium white onion, chopped (1/2 cup) 1 Large cucumber, peeled 1 green bell pepper, seeded and chopped 2 cloves garlic, peeled 3 or 4 slices day-old French bread soaked in water (optional) 1/4 tsp salt 1/4 cup Olive oil 2 to 4 TBS balsamic vinegar 1/8 tsp ground cumin (optional) Croutons Reserving some chopped tomato, onion and cucumber for garnish, place tomatoes, onion, cucumber, bell pepper, garlic and bread in blender or food processor in batches. Process until liquefied. If thinner consistency is desired, omit bread or add small amounts of water and blend further. Add salt, oil, vinegar and cumin. Chill and serve with croutons and reserved garnishes. | Gazpacho | David Cothrun | Cindy and Christie | Sherri, Christie and Cindy Cothrun | Cindy and Randy
11: Cindy and Randy Escabedo | David Cothrun | Posole 1, #10 Can (~60 oz) Hominy (if using uncooked/un-canned hominy; rinse thoroughly, cook slowly in water for 3 hours until tender). Fresh pork neck bones (can substitute meaty ribs or pork roast) (4 to 5 pounds) Add coarsely chopped onions (2 medium) 5 cloves of garlic 1 tsp Oregano 1 tsp Cumin Red or Green Chili to taste (recommend Chamayo Chilli for Red chilli powder) Salt to taste Cook neck bones separately in water with a Bay Leaf or two. Skim fat and separate meat from bones by hand after cooking. Use pork flavored water to cook Hominy with small pieces of meat. Simmer for at least a half hour. If you want Santa Fe posole, stop here. Others add chili, either red chili from about 18 pods reconstituted (in chicken stock for more flavor), drained, and made into paste using a blender OR green chopped chilies about half a dozen roasted and peeled. OR TO TASTE Serve with condiments such as: Finely chopped green onion; shredded cheese; lime wedges; chopped cilantro.
12: David and Sandra Cothrun | Sandra's Potato Soup or Clam Chowder | Joeal and Casey Henson | 5 medium size potatoes, chopped in 1/4 inch cubes 1 small onion, diced 6 slices of bacon cut into 1 inch strips 1 can of low fat evaporated milk Black Pepper to taste 1 TBS Knorr Chicken Bouillon granules or salt to taste For Clam Chowder: 1 to 3 cans of clams, drained Heretics add a cup of chopped celery with the onions. Use a large pot in which you can fry the bacon. Fry the bacon crisp- and then drain on paper towels. Reserve 1/2 the bacon grease in separate bowl. Fry potatoes until translucent in remaining 1/2 of bacon grease. Add onions to the potatoes and cover with water. Add Clams here for clam chowder. Cover pot with lid and cook slow until potatoes are soft. Add 3/4 can of evaporated milk. Taste. If you like it milder, then add the rest of the can. Season with pepper to taste. Season with salt to taste or substitute chicken bouillon for a more flavorful salty taste. Add bacon and serve. Serves 4-6 | 4 (12 oz) containers of Clams, undrained 2 1/2 cups sliced fresh mushrooms 1 cup celery 1 cup chopped green onions 1/2 cup butter melted 1/2 cup all-purpose flour 2 cups Chablis or other dry white wine 1 1/2 tablespoons chicken flavored bouillon granules 1 cup whipping cream 1/4 cup grated Parmesan cheese 1/4 tsp dried thyme 1/4 tsp ground nutmeg 1/4 tsp pepper Drain clams reserve 2 cups liquid. Set aside. In large stew pot, Cook mushrooms celery and green onions in butter until tender. Reduce heat add flour stirring constantly. Add clam liquid, wine and bouillon and bring to medium heat until thick and bubbly. Stir in clams, whipping cream and remaining ingredients. Do Not Boil. Note: Absolutely Horrible the next day. You cannot save this dish as a leftover. Yield 2 1/2 quarts. | Holiday Clam Soup | Joel and David CJ Road Trip; Joel and Casey Death Valley; Joel and Casey Death Valley
13: Scoma's Chippino 1/4 cup olive oil 2 or 3 garlic cloves, chopped 1 onion, chopped 1/2 cup dry white wine 6 bay leaves 1 tsp oregano 4, 16oz cans crushed tomatoes 2 TBS sugar 1 Large Crab, 8 clams in the shell, 8 prawns, 1/2 pound bay shrimp, 1/4 pound crab meat (or whatever shell fish you have on hand) 1/2 pound fresh fish, in one inch chunks Crusty Bread (French, sourdough or Italian) Heat oil; add garlic and sauté until brown. Add onion, wine, bay leaves and oregano. Cook on low for 10 minutes, add crushed tomatoes and sugar. Simmer 20 minutes and add more wine if it evaporates too quickly. Add the seafood; cook until clams open up, about 15 minutes. Serve with heated crusty bread. Serves 6-8 | Sandra, Casey and Christie | Sandra, Brogan and Casey | Casey between John and Betty Miller | Brogan and Casey White House Lawn 1994
14: Sandra's Spinach or Brogan's Wilted Lettuce Salad 2 pounds Fresh Spinach (easiest if you buy bagged and pre-cleaned spinach) (For Brogan's variation, use red leaf lettuce) 1, 4-6oz can of water chestnuts, sliced 8-10 sliced of bacon fried and crumbled 1 cup brown sugar Apple cider vinegar (another variation is to use balsamic vinegar) 2 hard boiled eggs, chopped, optional 2 chopped green onion, optional Make the dressing first by thinly slicing the water chestnuts. Place the brown sugar in a 2 cup measuring cup and cover with the vinegar. Add in the water chestnut slices and let sit for at least 30 minutes up to 2 hours. Cut the bacon into 1/2 inch slices. Fry until crisp then drain on paper towels reserving the grease. For Sandra's spinach salad, discard the grease. For Brogan's Wilted Lettuce Salad, heat the vinegar and chestnuts mixture in the grease on a very low temperature. Tear the spinach or lettuce into bite size pieces and place in a serving bowl. Just prior to serving, sprinkle on bacon and then pour the vinegar mixture on and toss. For Brogan's Wilted Lettuce Salad: pour the warm dressing over the red lettuce, finely diced warm boiled eggs, chopped green onions and bacon. Toss. Serves 8-10 | Chester Dare Carr "Copper" Cooking | Casey helping in the Kitchen | John and Atticus Carlson | Manus Banko in the Kitchen
15: Grandma Manus' Coleslaw 1 head of green cabbage, finely sliced or shredded 1 onion, finely sliced or finely diced Water Ice cubes Olive Oil or Vegetable oil Apple Cider Vinegar Portions of oil to vinegar, 1 part oil to 3 parts vinegar Salad Seasonings, to taste (a combination of spices with paprika, parmesan cheese, garlic, parsley and sesame seeds, salt, pepper, etc.) Johnny's seasoning was the one used in Butte Montana, but as it is not available in many places, Schillings or Mc Cormick make a slightly less flavorful substitute. Thinly slice cabbage, should be deli thin. Slice onion in the same way. Place in a bowl with water and ice to crisp the cabbage. Let sit in refrigerator for about 1 hour. Drain. Grandma would then add Olive Oil. Brogan recommends adding olive oil after adding vinegar and salad seasonings. Grandma Manus then added the vinegar and salad seasonings to taste. Brogan reportedly turned down dessert for a second helping of coleslaw. | Roasted Shrimp Salad | 2 1/2 pounds (16 to 20 count) large shrimp 1 TBS good olive oil Kosher Salt and freshly ground black pepper 1 cup good mayonnaise 1 TBS orange zest (zest from 2 oranges) 2 TBSs fresh squeezed orange juice 1 TBS good white wine vinegar 1/4 cup minced fresh dill 2 TBSs capers, drained 2 TBSs small red onion, diced Preheat the oven to 400 degrees. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 tsp salt and 1/2 tsp pepper and toss together. Spread the shrimp in one layer and roast for 6 to 8 minutes, just until pink and firm and cooked through. Allow to cool for 3 minutes. Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 tsp salt and 1/2 tsp pepper. When the shrimp are cooled, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise chill and serve at room temperature. Serve on a bed of greens with croutons. David makes his own croutons with cubed day old bread tossed with good olive oil and baked at 325 degrees for 15 minutes or until crisp. Serves 4 | Kara Meghan in the kitchen | David in his element | Cooking in the Kitchen
16: Chris, Manus, Manny and Gerry | Manus Banko | Neckties | Not sure if anyone has the recipe, maybe Aunt Judy Farren, but this is close. Grandma served this when she cooked a full turkey dinner. Brogan and John Dugan were known to fight over the second servings. 1 box Bow tie pasta, also called Faralle, large size Gizzards that came with the turkey Butter about 1/4 cup or one stick 1 carton Mushrooms, finely diced Parmesan Cheese, to taste Salt and Pepper, to taste 1 TBS Chicken Bouillon crystals Boil bow tie pasta per directions. Drain and after pulling turkey out of pan, swirl bow tie pasta in bottom of the pan to gather the flavor of the turkey. Finely chop the gizzards from the turkey and place in the turkey grease at the bottom of the pan. No more than 1 TBS finely chopped gizzard, unless you just love the sweet meats. Melt butter in large frying pan. Add pasta to pan with finely diced mushrooms. Slightly fry the pasta until the pasta toughens on the edges. Salt and pepper to taste. Sprinkle with parmesan cheese and serve. To make this without the turkey, add 1 TBS Chicken Bouillon crystals to water that is used to boil the pasta. And don't worry about the lack of gizzards, the mushrooms are better anyway. | Lena Carr Lena's Baked Beans 1 bell pepper, sliced into rings 8 slices bacon cut into 1 inch strips 1 large chopped onion 2 large cans (21 oz) pork and beans, drained 3/4 cup of catsup 8 TBS brown sugar 1, 16oz can whole tomatoes drained Combine all ingredients except the bell pepper rings into a large casserole dish. Bake at 350 degrees for three hours. Add the bell pepper rings during the last hour of cooking. | Sides | John Dugan Burgess | Gerry Banko | Gerry and Manny | Lena Carr | Manus Dugan
17: In every conceivable manner, the family is link to our past, bridge to our future. -Alex Haley | Many Southern families have a tradition of eating black eyed peas on New Year’s Day for good luck in the coming year. One can simply open a can of black eyed peas and heat them, but such short-sighted treatment will likely diminish the continuation of the tradition as the young members of the family will gag over the peas. A better idea is to buy dried black eyed peas and follow the directions on the bag. Even better try the recipe below. New Year’s Day - Black Eyed Peas From the Black Family Reunion Cookbook... 6 cups water 1 pound dried black eyed peas (in a pinch, you can use frozen or fresh black eyed peas) 1 cup cubed salt pork, rinsed 1 large green bell pepper, chopped 1 large onion, chopped 6 cloves of garlic, minced 1 tsp ground cumin 1 tsp dried thyme leaves 1, 6oz can tomato paste 1 tsp chili powder 2 cups uncooked rice Salt and pepper to taste after cooking In a large pot, Cook black eyed peas in water until almost tender, about one hour. Add more water as needed. Brown salt pork in a skillet on medium heat. Add green bell pepper, onion, garlic, cumin and thyme. Stir and cook until browned. Add tomato paste and chili powder. Add a little water. Pour the Salt pork mixture into the black-eyed peas. Add rice. Add water to cover by 1 1/2 inches. Cover the pot with a lid and bring to a boil; reduce heat and let simmer for 30 minutes. Known variations: Left over ham, ham hocks or 1/2 pound of bacon instead of salt pork. Canned tomatoes or Rotel tomatoes and chilies instead of tomato paste. One 4 oz can of chopped green chilies instead of chili powder. Limiting rice to 1 cup. Aunt Gerry has a neat tradition of Christmas Eve. She makes a big stew and cheesy grits and we gather at her home for a family gift and grab exchange | Amber, Chris, Gerry and Roland | Chris, Trinity and Amber Rahn | Gerry and Amber | Chandler "Spud" Burgess | Spud and Gerry | Roland Drewyer | Chris Rahn between Dugan and Spud Burgess
18: Green Chili Addiction | Breakfast Enchiladas 1 dozen corn tortillas 3 TBS vegetable or canola oil 1/4 cup flour 2 cups water 1 1/2 tsp Knorr's chicken bouillon crystals 1 tsp dried oregano leaves or powder 1/2 tsp cumin powder 1 TBS Garlic powder (can substitute 2 or 3 cloves fresh garlic, minced) 1 medium onion diced Shredded Cheese, preferably mild cheddar, Colby or Monterey jack. (Not Velveeta) Toppings: Fresh tomatoes diced; Shredded lettuce; Shredded Cheese; Diced onions; One fried egg, usually over medium, optional Red Sauce: At least 3 TBS chili powder (if making red sauce), but based on the chili strength this is a 'to taste' item. Note: the longer this cooks, the stronger the chili becomes. Recommend Chamayo chili powder. Green Sauce: Dice up about a half dozen frozen roasted and peeled, green chilies (NM Big Jims). Can substitute canned diced green chilies, but they will be very mild if not bland. Hatch canned green chili "hot", will do better than any of the mild. Might want to taste and if too bland add one fresh jalapeno sliced. The sauce starts as a white sauce. Heat 3 TBS oil in skillet, add cup flour and stir over medium heat until lightly browned. Add 2 cups of water, stir with whisk. Whisk in 1 1/2 tsp Knorr's chicken bouillon powder, 1 tsp medium strength oregano and 1/2 tsp powdered cumin, garlic, simmer. Add chili either red or green chili at the same time you add the cumin. Thickness should be slightly thicker than brown gravy. Corn tortillas are traditionally fried, but as we have become more health conscious, we have moved further and further from frying. We have gone to "frying" the tortillas with spray on oil (Pam) rather than in a pool of oil. Spray the Pam on the tortilla and lay in a hot skillet until the each side has brown spots occur. If frying the traditional way, place the tortillas flat into the oil for about 10-15 seconds just until the edges harden. Then drain or dry tortillas on paper towels. If you fry the tortillas traditionally, you can use the remaining oil to begin the enchilada sauce. Spoon one serving spoon of enchilada sauce on plate. Place a fried tortilla on top of sauce, spoon one to three serving spoons of enchilada sauce onto the tortilla. (or dip tortilla in enchilada sauce coating both sides and place on plate). Sprinkle shredded cheese and diced onion (diced onion is optional if not continuing on with the tradition of heating enchilada in the oven). If onions are not your favorite, they can be cooked in the sauce for a more mild flavor. Repeat the stacking of tortillas, sauce and cheese. Traditional serving size is three tortillas, but 2 are truly plenty. Traditionally the stacked plates are then put into a 325 degree oven for about 15 minutes. Put the hot plate on a cool plate and add toppings as desired. Traditionally, we add shredded lettuce, diced tomato and a fried egg. A newer method is to put the stacked plates into the microwave for about 1 minute 20 seconds for a 1000 watt or more powerful microwave. Make sure the shredded cheese is melted. Take out of microwave and top as desired. Left over enchilada sauce can be refrigerated for up to one week and can be used with many other dishes such as burritos, huevos rancheros or omelets, etc. Makes 4 to 6 servings. | Chester Dare and Clara B. Carr
19: Copper and Clara Cooking | Most Requested Recipe Copper's Green Chili | Chester Dare Carr | Copper’s Green Chili Corrected from Sunset Magazine 4 pounds course ground chuck roast 4-5 onions, diced or chopped 1 small pod of garlic, about 6 cloves, sliced thinly 1, 30 oz can of chopped green chilies 1, 16 oz can of stewed tomatoes, drained 1 tsp of oregano powder (1/4 tsp more if using dried oregano leaves) 1 tsp ground cumin 1 tsp black pepper 2 to 6 jalapenos, minced (this is a to taste item) For enchiladas: 1 dozen corn tortillas, 1 pound grated or shredded mild cheddar or Colby cheese, 1 head iceberg lettuce, thinly sliced or shredded , 2 tomatoes, diced, 2 onions, diced Brown beef ground chuck in a skillet with one chopped onion and garlic. Copper did not drain his beef, but the healthier conscious may drain their beef, for an only slighter different flavor. Place browned beef in a large stew pot and cover with water. Add remaining ingredients. When adding minced jalapenos, caution; each jalapeno has a different heat quotient. If making enchiladas with the Copper's Green Chili, the tortillas and cheese will absorb some of the heat, so keep that in mind when adding jalapenos. Bring to a boil and then reduce heat and simmer covered for 2 1/2 to 3 hours. The simmer stage can be done in a crock pot on high for 3 hours or on low for 6 hours. Skim off grease. Add salt to taste. Serve or store. This Chili freezes well. Copper used to make his chili in very large quantities, place it (without the skimming process) into one gallon or half gallon ice cream plastic tubs, and freeze them. His stash didn't last long, but this way he had his chili on demand for when family dropped by. To defrost, he would pop the frozen chili out of the carton,(in later years he would discard part of the fat on the top) and place the frozen mass in a pot and turn on the burner; letting the chili go from frozen to boiling all in one pot. Copper's Green Chili Enchiladas Fry the corn tortillas flat and place on paper towels to drain. (See David's Breakfast Enchiladas for more health conscious ways to prepare tortillas for enchiladas) This is a layering process that Clara and Copper used to perform assembly line style. Flat fried tortilla in the bottom of a large salad or soup bowl. Sprinkle grated Colby or mild cheddar cheese and diced onion on tortilla. Ladle Copper's Green Chili on top and repeat. Traditionally 3 layers is one serving, but 2 are more than plenty for most. After topping last layer with cheese and onion, top with shredded lettuce and diced tomato. This is a full meal, but for the ravenous, it goes really well with Copper's Brown Beans. Uncle Robert says that a resturant owner in Roswell gave Copper the recipe and gave it to him in quantities per 1 pound of beef. The chili was too expensive to serve in a restaurant, but it is a wonderful New Mexican dish. Copper never gave the same recipe twice to anyone asking for it. When it was published in Sunset Magazine in 1988, they magazine stated that the oregano and cumin were in TBS rather than tsp. Copper loved it that no one would ever get it to be just like his. . Here are the quantities Brogan wrote down as she watched closely while Copper made his famous Chili. Brogan has successfully used this recipe and probably got as close to Copper's as you are going to get. 10 Pounds Coarsely Ground Chuck 4, 26 oz cans Chopped Green Chili 1, 46 oz can whole tomatoes (drained and chopped) 1 extra large pod of garlic, minced 2 extra large yellow onions, diced 2 TBS salt 1 TBS cumin 2 1/2 TBS dried oregano leaves 6, 26 oz cans of water 2 TBS black pepper 18 jalapenos finely diced (must have been a very bland batch of jalapenos, because 3 or 4 usually do it)
20: Michelle's Lasagna This lasagna is good the first day as it is not too watery. 1 pound ground beef (Brogan always uses 2 pounds) 1 small onion, diced 1, 28 oz can of whole tomatoes 1, 12 oz can tomato paste 1 tsp sugar 1/2 tsp salt 1/2 tsp ground oregano 1/2 tsp ground thyme 1/2 tsp crushed red pepper 1/4 tsp garlic salt (Brogan uses garlic powder instead of garlic salt) 1 bay leaf 14 Lasagna noodles 2 eggs 15 oz ricotta cheese 16 oz diced or shredded mozzarella cheese Brown beef with onion. After browning, add next 9 ingredients to make the red sauce. Bring to a boil; reduce heat to very low and let simmer covered for about 20 minutes. While red sauce is simmering Boil Lasagna noodles according to package directions. Prepare white sauce while red sauce and noodles cook. To make the white sauce, mix the last three ingredients together and refrigerate until ready to assemble the lasagna. In a 13 x 9 inch casserole dish, layer noodles, red sauce, noodles, white sauce and repeat. Usually there are two layers of each color. You want the white layer on the top when you are finished. Bake in a 375 degree oven for 45 minutes. Let stand 10 minutes before serving. Marie Van Kleef's Sauerbraten 4 to 5 pounds Roast Beef 1/4 pound butter Marinade: 2 cups apple cider vinegar 1 large onion sliced 2 tsp salt 3 whole cloves 2 cups water 1/4 cup sugar 10 pepper corns 2 bay leaves 1 lemon quartered . Gravy: 6 to 8 ginger snap cookies 1/4 cup sour cream Marinade meat for 4 to 5 days, turning each day. Drain and reserve marinade. Brown the meat in butter, slowly over medium heat, in medium sized stock pot. After browning, add 2 cups of marinade to pan and bring to a boil. Let the meat simmer in marinade covered for 2 1/2 to 3 hours or until tender. To make the gravy, add ginger snaps and sour cream to marinade and heat in a sauce pan until the ginger snaps dissolve and gravy is thick, constantly stirring. Carve the roast and serve with gravy. The best side dishes for this meal are Spatzel pasta, mashed potatoes or egg noodles. A Hashe' gravy over the starch side dish is a must. Recipe follows for Hashe' Hashe' – Perfect side dish to Sauerbraten Make 2 cups of brown gravy 6 onions sliced very thin 2 bay leaves 1 cup apple cider vinegar Combine all ingredients in a sauce pan with lid. Bring to a boil. Reduce heat and let simmer 6 to 8 hours. Serve over potatoes or pasta. | Manny and Lynn | Mike and Jenny Farren and their children | Mike, Pam and Kevin Farren | Mary and Kevin Farren | Judy and Manny farren | Grandma Manus Weds Joe Ritter
21: Mojo Shrimp Freshest shrimp available with heads on if possible (about 4 lbs to serve 8) A lot of Garlic (about 2 TBS fresh chopped or 1 TBS powder) A lot of chopped fresh jalapenos (about one cup, but as always, chili has to be to taste) A lot of freshly squeezed orange and lime juice (about 1 cup each) A lot of black pepper (about 1 TBS) 2 TBS oil Crusty Bread like French or Italian In a large pan, heat oil to a high temperature, add garlic, jalapenos and fry for 2 minutes. Then add shrimp, juice and pepper. Cook until shrimp is done about 4 minutes. Serve with crusty bread. Serves 8 Sandra’s Goulash: 1 package of medium shell pasta, cooked according to directions 1, 14 oz can stewed tomatoes 1, 14 oz can whole tomatoes 1 pound bacon cut into 1 inch strips 1 small onion diced Pepper Fry bacon, cut into 1 inch strips with diced onion until bacon is crispy and onions are translucent. Add canned tomatoes, both stewed and whole. Drain pasta and add sauce to pasta and toss. Add salt and pepper as desired. Roasted Pork Loin by allrecipes.com 2 pounds boneless pork loin roast 1/4 cup olive oil 1/2 cup white wine 3 cloves of garlic, minced 1 TBS dried rosemary Salt and pepper to taste Preheat oven to 350 degrees. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining mixture and olive oil. Place pork into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees. Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices. | Marie and Beth Aire Van Kleef | Brogan and Chris Van Kleef | Chris Farren and Chris Van Kleef | Elizabeth Aire Van Kleef | Dugan Van Kleef | Chris Van Kleef 2011
22: David’s Tri Tip Roast Tri Tip is an angular cut off the loin. In central California from the coast through the San Joaquin Valley, the cut is described as “steak”, while other places would call it a roast. It can be barbecued or roasted. You can use a rub or marinate in soy sauce, garlic powder and pepper in a plastic bag for 1 to 2 hours. Roast meat in the oven; leave uncovered and roast at 350 degrees until the meat is 140 degrees internally. Let the meat rest for 10 minutes and then carve. | Chili Rellenos Aunt Jamima Complete Pancake Mix (mix according to directions, a little thicker than pancake batter) Roasted and Peeled Big Jim Green Chili's (If NM Big Jim Chilies are not available, use Poblano chilies) unseeded. Velveeta (it is sacrilegious in our family, but a stick of string cheese or Montery Jack are also nice fillings) Stuff Chilies with Velveeta cheese (variation is to take a tube of string cheese and place it inside the chili). Velveeta melts faster than other cheeses so beware. Dip stuffed chilies into batter and fry in hot grease until golden brown. | KIng's Ranch Casserole Good for any pot luck or entertaining occasion. 2 cups diced chicken 1 can cream of Mushroom soup, condensed 1/2 can of cream of chicken soup, condensed 1/2 can of chicken broth 8 oz jar of hot Picante sauce 1 large onion diced 1 dozen corn tortillas, quartered 1 pound shredded or grated mild cheddar cheese Boil chicken. If using bone in chicken remove meat from bone after cooking. Sandra insists that this dish must have some amount of dark meat. Brogan only uses white meat. It is not as dry if you use Sandra's advice. Cut chicken into bite size pieces. In absolute desperation or serious time crunch, you can use canned chunks of chicken. Mix soups, Picante sauce, diced onion and chicken. Sandra used the water the chicken was boiled in for the can of chicken broth. For a saltier taste, you can use store bought chicken broth or reconstituted chicken bouillon. In a 13x9 inch casserole dish, layer tortilla quarters and then chicken mixture and repeat. Make the top layer, the chicken mixture. Cook in a 350 degree oven for 45 minutes. Add cheese on top for the last 10 minutes. | David and Sandra Cothrun as Bubba and Bubette | Brogan, Beth and Dugan
23: Call it a clan, call it a network, call it a tribe, call it a family: Whatever you call it, whoever you are, you need one. -Jane Howard | David's Pseudo Pit Beef | 20 to 25 pounds of roast beef 1 cup of garlic powder or much more 1/2 cup Salt or much more 1/4 cup of black pepper or much more 1 bottle liquid smoke Water First advice, don't try to do it with 5 to 7 pound of meat. It will taste terrible. Recommend 20 to 25 pounds of chuck roast. Use heavy dusting of garlic powder, salt and black pepper on the sides of each roast. You won't believe how much you put on, and then put on more than you think you ought to. Cook in an electric roaster. Pack the meat in as tightly as you can one layer on top of another. Pour enough water to about 1 inch from the top. Pour 2/3 of a bottle of liquid smoke into the water. Cook at 210 degrees overnight. Use tongs to bring the meat pieces out. If it isn't falling apart, it isn't done. Let cool and hand shred removing as much fat as you can. Place shredded beef into 2 inch deep pans, cover tightly with aluminum foil, throw away the juice, it tastes terrible and is not useful for anything. Warm up beef before serving. It freezes well in black plastic bags or smaller freezer zip lock bags. The only time this doesn't work is when you try to do it in small amounts. | 1 pound minced meat (shrimp, chicken or pork, cooked) 2 cups bean sprouts cut into bite sized pieces 1/2 cup soy sauce 2 TBS fresh grated ginger 2 TBS lemon juice 4 cloves minced fresh garlic 1 small onion finely chopped 1 tsp ground white pepper 2 tsp sugar 1 tsp salt 2 TBS fish sauce, optional 1/8 cup shredded carrots, optional 4 TBS cilantro, optional 1 cup shredded cabbage, optional 2 stalks celery thinly sliced, optional 2 eggs beaten, optional 1 egg yolk for sealing wrappers 1 package egg roll wrappers 2 to 3 cups vegetable oil for frying Place first 16 ingredients in a large mixing bowl, note several are optional. Basically, egg rolls can contain almost anything and are a great way to use up raw vegetables and un spiced or lightly spiced meat. Toss ingredients in the bowl and let sit for about 10 minutes. Scoop 2 TBS of ingredients into egg roll wrapper and wrap as though you were wrapping a burrito. Fold in the bottom and top and then roll from one side to the other, sealing the end by moistening your finger with egg yolk and running it along the edge of the egg roll wrapper and then pressing the edge to the roll. Heat oil in deep skillet. Add egg rolls gently, realizing that the sauce from the ingredients will pop in the oil if it escapes the egg roll wrapper, which it frequently does. Stand back, or use a splatter screen to protect yourself from popping oil. Fry until golden brown, move to paper towels to drain and serve hot with sweet and sour sauce (see pineapple chicken recipe) or soy sauce. | Adashee David's Eggrolls (Adashee is Hongul/Korean for Mister)
24: Brogan's Tacos The secret to this is the home fried taco shells. I don't care what you put in a pre-made taco shell, it won't be the same. 1 dozen corn tortillas (white or yellow corn tortillas, both are fine) 2 pounds of ground beef 2 small cans of chopped green chili. Old El Paso is acceptable, but Hatch green chili is better. 1 small onion diced, divided 1 small head of iceberg lettuce shredded (must be the finest of slices for the right texture) 2 medium tomatoes (steak or roma, does not matter) 2 cups shredded mild cheddar cheese (Colby or mild cheddar or Monterey jack or any combination, are fine) Fry in vegetable or canola oil, the corn tortillas and shape into a taco shell while frying. Best to use two forks or tongs to grab one side of the flat corn tortilla to fry one half creating the fold by holding the other half out of the oil. Then fry the other half holding the fried side out of the oil. Soft fry or hard fry to your personal taste. I usually end up with a variety of doneness, quite by accident. Brown beef, 1/2 the diced onions and green chilies in a skillet over medium to high heat. The secret here is to brown until the juices are all gone. You will have some crispy tid bits of beef and that is okay. To serve, put one serving spoonful of the beef in the bottom of a taco shell. Then add shredded cheese to taste and top with lettuce tomato and onion. The average serving is 2 to 3 tacos with plenty of napkins because homemade taco shells are greasy. Serves 4. | Copper and Brogan
25: Pineapple Chicken: Actually called Sweet and Sour Chicken in a Pineapple Shell 2 Small pineapples (~3 lbs ea) or one medium 3 TBS Salad Oil 2 Whole, Chicken Breasts (~1.25 lbs), boned, skinned, and cut into 2 in strips 1 clove garlic, minced or pressed 1 medium onion, thinly sliced 1 medium green bell pepper, seeded and cut into 2 in strips Sweet and Sour Sauce (recipe follows) ~ 4 cups hot cooked rice Fresh Coriander Springs (cilantro, optional) Cut pineapples in half lengthwise, cutting through the crown. With a curved knife, cut fruit from rind, leaving shell intact; reserve the shells. Trim away the cores then cut fruit in about 1/2 inch thick chunks. You'll need 3 cups. Just before cooking, drain pineapple chunks. Pour 2 TBS of oil in a wok or 12 in frying pan, place over high heat. When oil is hot, add chicken pieces and garlic; cook, stirring constantly, until chicken is lightly browned, about 4 minutes; turn out of the pan. Add another TBS of oil to pan. Add onion and green pepper; cook ~1 min; then add sauce and pineapple. Cook, stirring, until liquid boils and thickens. Return chicken to the pan and stir to combine. Spoon equal portions of the chicken mixture in to the pineapple shells mounding the filling at one end; spoon in equal portions of rice alongside. Pass any extra mixture into a bowl for seconds. Garnish with springs of cilantro/fresh coriander. Makes 4 servings. Sweet and Sour Sauce: Stir together 4 tsp cornstarch, cup each sugar and wine vinegar, 2 TBS minced fresh coriander/cilantro (1 tsp if dried leaves), 2 TBS catsup, 1 tsp each soy sauce and dry sherry, tsp ground ginger, tsp each crushed red pepper and salt, and cup regular strength chicken broth. | Weddings and Graduations
26: Povitia There are many variations on the filling for this bread. The guidelines on the filling are that if you use fruit, it must be thinly sliced and fairly dry, such as green apples. If you use dry fruit, it should minced if it is larger than a raisin. Nuts should all be chopped into 1/8 inch or smaller pieces. For Sweet Dough: 1 1/2 cups lukewarm milk 1/2 cups sugar 2 tsp salt 2 eggs 1/4 cup soft butter 2 packages Fleischmann active yeast (or 4 1/2 tsp of King Arthur Active Yeast) 1/2 cup water 7 1/2 to 8 cups of flour For Filling: 1 can evaporated milk 1 1/2 cups sugar (use brown sugar for fresh or dried fruit fillings) 1 cup margarine 1 1/2 pounds of pecans, or 1 1/2 pounds of walnuts, or 30 green apples (about 5 pounds), cored, peeled and thinly sliced, or 1 pound raisins 4 eggs 1 pinch of salt 1 tsp cocoa (for nut filling only) 1 tsp cinnamon Prepare the sweet dough. Combine warm milk, sugar, salt, softened butter, and beaten eggs. Dissolve the yeast in warm water and add to the milk mixture. Add half of the flour, mix well until smooth. Add flour in increments until you can handle the dough easily. Knead the dough on a floured surface. Put the dough in a greased bowl, cover and place in a warm, draft free place until doubled in size. (Hint, I heat my oven to the lowest temperature, usually 150 degrees. I turn it off, place the bread in the warm oven and let it rise as the oven cools). Punch down the dough and let it rise until it doubles again. While the dough is rising, make the filling. In a heavy pan, over medium heat, combine sugar, milk and margarine and heat. Add nuts or fruit, then beaten eggs and mix well. Boil one minute stirring constantly. Remove from the heat, add a pinch of salt, cocoa (with nuts only) and cinnamon and mix well. Let cool till just warm enough to spread. Divide the dough into three parts (Grandma Manus did not divide the dough. She would use the entire amount and spread a sheet on the dining room or kitchen table. She would flour the sheet and roll the dough out. She would roll it as thin as she could and then she would pull the dough careful not to tear (or patching tears along the way) until the dough was so thin you could see through it and it covered the entire table. She spread the filling across the dough and then used the sheet to aid her in rolling the dough and filling into a long tube, which she placed on to a cookie sheet in a horseshoe shape for baking. However, Grandma Manus’ method is back breaking, so try this instead.) Roll the three parts of dough, each into thin rectangular shapes. Spread the filling on to the dough. Roll and twist the dough into a circular shape like a snail or cinnamon roll. Place in greased 8” or 9” cake pans. Cover, put into a warm place and let rise. Bake at 350 degrees for 30 to 40 minutes. Makes 3 loaves. | Quickie for Kids 1 Can of Pear Halves Shredded yellow cheese Mayonnaise, one small dollop per pear. Fill the pear halves with cheese to a rounded mound. Add a dollop of mayonnaise on top. Serve on a lettuce leaf. The kids may not eat it, but it looks pretty, and it tastes good to adults as well. Lena Carr used Velveeta cheese and Miracle Whip but then Sandra said she used Velveeta and Miracle Whip for everything. | When we got our very first microwave the neatest thing we made was peanut brittle. The microwave was an Amana Radar Range, and we thought we were the Jones everyone else would try to keep up with. 1 cup raw peanuts 1 cup sugar 1/2 cup white corn syrup 1/8 tsp salt 1 TBS butter 1 tsp baking soda 1 tsp vanilla Mix nuts, sugar, syrup, and salt in 1 1/2 quart measuring bowl. Microwave on high for 8 minutes, stirring half way through. Add butter and stir well. Microwave another 2 1/2 minutes or until golden brown. Add baking soda and vanilla while stirring until light and foamy. Pour on a greased cookie sheet and let cool. | Peanut Brittle | Tim O'Connor | Lena Carr | Manus Dugan | Manus Dugan
27: Maggie and Manus "Nella" Dugan | Pasties 1 pound of Steak, cut into cubes. Cut according to your texture preference. (1/2 cup sherry if making the Michigan style) 2 cups peeled and diced potatoes (about 2/3 pound) 1 1/4 cup diced onion (1/4 cup Shredded Carrots, if making Butte style) (2 TBS chopped fresh parsley, if making Michigan Style) 1 tsp salt 1/2 tsp black pepper 1/4 tsp dried thyme (1 tsp butter per pasty, if making the AZ version) Pastry dough. (You can used the pre-made frozen dough, or Betty Crocker mix, or make your own) Recipe for making your own follows. Beaten egg for glaze In a mixing bowl combine the steak and potatoes. Add Sherry here if desired. Set aside to marinate while preparing and chilling pastry dough. (About one hour if you are not making your own pastry dough). Drain the steak and potatoes, discard the liquid. Combine in with the onions, salt, pepper and thyme. Add carrots or parsley here if desired. On a lightly floured surface, roll pastry, one ball at a time, to a 7 inch circle. Place 3/4 cup of the filling in a strip across the center. If making the AZ version, add one tsp butter before folding and sealing the pasty. Fold over the sides and pinch the dough to create your seam. You can place your pastry dough seam on top or on the side. Repeat with the remaining filling and dough. Brush the tops of each pie with beaten egg mixture and place on a baking sheet. Bake in a preheated oven at 400 degrees for 45 minutes or until golden brown. Serve hot or at room temperature. Serve with catsup or favorite steak sauce or gravy. Pastry Dough 3 cups flour; 1 1/2 tsp salt; 1 cup and 2 TBS lard or vegetable shortening; 7 to 9 TBS iced water In a bowl combine flour and salt. Cut in the shortening until the mixture resembles course meal. Add ice water; toss together and gather dough into a ball. Divide into 6 equal portions; dust each lightly with flour and wrap in wax paper. Refrigerate for 1 hour or longer. The lunch meal for copper miners. Basically a meat and potato pie. Several versions exist. In Globe-Miami, AZ, they cut their meat and potatoes into 1 inch cubes. In Butte, MT, they diced their potatoes and meat into 1/2 inch or smaller cubes and add shredded carrots. In Michigan they add sherry, and fresh parsley. The meat should be the cheapest steak currently sold. Grandma Manus used skirting or flank steak until they became popular and more expensive. Mom, Sandra Carr, used round steak. This meal is wrapped in a pie dough crust and baked. In Michigan the seams are on the top, giving the shape of an oval. In Butte and Globe-Miami, the seams are on the side giving the look of a half moon shape. The pies where stable and easy to eat while down in the mine and provided a hearty meal. These were thought to be a Cornish meal, but it appears in the Butte Heritage cookbook as another national dish. | Manus and Joe Banko | Manus and Joe Banko | Sarah West, DAR | Madgie O'Connor | Mary Gallagher Brogan
28: 4 lbs cubed pork shoulder meat (cubes are about 1 in by 1 inch) 2 Cups of Flour 2 TBS Garlic Powder 1 TBS Black Pepper 5 TBS Canola Oil Large Yellow onion coarsely cubed 7 Tomatillos coarsely diced 2 Cups cheap white wine 14 roasted and peeled and chopped medium heat green chilies (by weight, 3/4 pound of New Mexico Big Jims after peeled. If buying canned, buy hot heat chili; drain and then weigh.) Dredge pork in flour garlic pepper mixture. Easiest if you put the flour mixture in a large zip lock bag, add the meat and shake. In a hot skillet, (David has a 16 inch electric skillet) heat 5 TBS of Canola Oil. Once oil is hot, add the floured pork and let brown (almost as though you were frying steak fingers). In a crock pot (David's crock pot is about 6 to 8 quart crock pot), add onion and browned/fried meat. Add diced Tomatillos to crock pot. Deglaze skillet with white wine. Add the deglazed sauce to crock pot. Roast and peel 14 big Jim green chilies if not previously roasted and peeled. Add chopped green chili to crock pot. Cook in crock pot for 6 hours on high. | Chili Verde | Brogan and Sandra | William and Kevin | BethAire and Atticus | Riley, Beth, Dugan and Atticus | Gram with Riley, Beth, Dugan and Atticus | John Dugan with Michael Dugan | Dugan, Clint and William
29: Manus and Joe Banko in costume | David Cothrun | Carne Arovada | 4 lbs cubed pork shoulder meat (cubes are about 1 in by 1 inch) 1 1/2 cups Chamayo Chili Powder 1 TBS Garlic Powder 1 tsp Dried Rosemary 1 TBS Cumin powder 2 tsp Oregano leaves Mix dry ingredients in a 1 gallon plastic bag. Place meat into bag and heavily coat meat with chili. Refrigerate the bag with meat in it for at least 12, preferred 24 hours. In a crock pot cook for 6 hours on high, stirring occasionally or in the oven at 350 degrees cook covered for 1 hour and 20 minutes. If not hot enough for your palete, shred a habanero chili and add to dish. | Costumes are fun | Sandra and David Cothrun | Sandra as Catsup | Millers and Cothruns in the Wild West | David and Sandra Cothrun
30: Taco Ring Pampered Chef Busy Mom's cook book 1/2 pound ground beef, cooked and drained 1, 1.25 oz package of taco seasoning mix 1 cup shredded cheddar cheese 2 TBS water 2, 8oz packages of refrigerated crescent roll dough 1 medium green bell pepper 1/2 head of lettuce, shredded 1 medium tomato diced 1 small onion diced 1/2 cup whole pitted black olives, sliced (save time buy them pre sliced) 1 cup salsa Sour cream Preheat oven to 375 degrees. Combined cooked meat, seasoning mix, cheese and water in a large mixing bowl. Arrange crescent triangles in a circle on a 13 inch round baking stone or pizza pan, with overlapping bases and points to the outside (there should be a 5 inch diameter circle in center). Using a cookie dough scoop (about half the size of an ice cream scoop) or a large serving spoon, forming a ball, spoon the meat mixture onto the bases of the triangles forming a circle of meat. Roll the points of the triangles over the meat filling and tuck under the base at the center (filling will not be completely covered). Bake 20 to 25 minutes or until golden brown. Cut top off of bell pepper to make it into a bowl. Shred the lettuce and dice the tomato. Slice the olives. Place bell pepper in center of the ring and fill with salsa. Mound lettuce, tomato, onion and olives around the bell pepper. Garnish with sour cream piped on with icing tipped bag. Cut with a pizza cutter and serve. | Scott and Brogan | BethAire | Scott and Brogan | Scott and Sean | Scott and Kathryn | Sandra, Brogan and Kara Meghan | Sandra, Brogan & Meghan | BethAire, Brogan and Dugan
31: BethAire, Dugan, Kathryn and Sean | Pan Roasted Chicken Breast with Roasted Tomatoes and White Beans From Scott Weaver and the Manly Man Website | This rustic, Italian inspired dish evokes all of the flavors of comfort food without the guilt. Utilizing a bone-in chicken breast adds flavor and keeps the chicken moist. We create a nice crispy skin on the outside of the chicken by pan searing the breast, skin side down, on the stovetop. After that, the flavors meld together while finishing off and roasting in the oven. This dish pairs well with a crisp Pilsner (Beer) or dry Chardonnay/Sauvignon Blanc (Wine). 2 Tablespoons Extra Virgin Olive Oil 1 8 oz Bone-in Chicken Breast, skin on Kosher Salt Fresh Cracked Pepper Italian Herb Seasoning Blend 1 Cup Cherry Tomatoes 4 Cloves Garlic, peeled 1 Cup Canned Great Northern/Navy/White Beans, drained Preheat oven to 425 degrees F. On the stove top, preheat skillet over medium high heat; add oil and heat until oil shimmers in the pan and just begins to smoke. Add chicken breast, skin side down, and sear (do not touch) for 3 minutes. Flip chicken breast, and add cherry tomatoes and garlic cloves to pan. Season the entire dish lightly with kosher salt, fresh cracked pepper, and Italian herb seasoning. Add the skillet to the oven and roast, 18 – 22 minutes, internal temperature should be 160 degrees F. With 5 minutes remaining, add beans to skillet with the tomatoes, stir and add back into the oven to heat through. Remove skillet from oven and plate, discarding garlic cloves. Serve. http://artofmanliness.com/2010/08/17/meals-for-the-bachelor-5-simple-one-skillet-recipes/ | Sean, Scott and Kathryn | BethAiree, Brogan, Scott and Dugan | Scott
32: Chris' Spaghetti Sauce 1 Jar of favorite spaghetti sauce 1 Hillshire Farms Sausage (Pork, beef or turkey are fine.) Optional: 6 oz tomato paste 14 to 28 oz crushed tomatoes 1 to 2 TBS dried Italian Seasoning 1/4 tsp crushed red pepper Parmesan cheese Slice sausage and brown sausage in deep skillet. After browning, add spaghetti sauce. You can thicken the sauce with tomato paste. You can zip up the spices by adding 1/4 tsp crushed red pepper and Italian seasonings. You can make the spaghetti sauce seem fresher by adding a can of crushed tomatoes and Italian seasoning. Serve on top of your favorite pasta and sprinkle with parmesan cheese to taste. Serves 6 | Manus and Chris | Abu and Chris | Chris, Meghan and Brogan | Brogan, Chris and Kara Meghan | Manus and Faye | Chris, Brogan, Kara Meghan and Faye Farren
33: Nantucket Zucchini Salsa | 2 pounds zucchini, diced 1 medium onion, diced Chicken or beef bouillon 1 cube or 1 tsp crystals 2 slices bacon, chopped small 2 cloves garlic, minced 2 med tomatoes, diced 1/2 cup olive oil (a little less by family tastes) 2 TBS butter 1/2 tsp dried cayenne pepper 2-3 TBS fresh parsley, minced OR 1 TBS dried parsley leaves Salt and Pepper to taste 1 pound pasta, cooked (angel hair pasta works best) Grated Parmesan cheese to taste, optional Place zucchini in sauce pan sprinkle about 1 TBS of salt. Let sit 1 to 2 hours. Dry, blot off salt with paper towels. Or wash zucchini of and then blot dry. Put all other ingredients (minus the cooked pasta) in a large frying pan and cook together for about 10 minutes until golden brown. Boil zucchini in water until tender, drain and mix with other ingredients in frying pan. Simmer 10 to 15 minutes. Cook pasta per package directions. Place pasta on a plate and pour salsa over the pasta, about 1 ladle full per plate, and top with grated parmesan cheese. | Drs PJ 'Chris' and Faye Vowell Farren | Meghan Farren
34: Sandra’s Steak Fingers Once Mom married David, she stopped cooking. When I came home from Korea in 1992, I asked her to make these steak fingers as I had remembered them from my childhood. Nine years of not cooking rendered this dish inedible. So, I had to learn to make my own comfort food. 2 cups all purpose flour 2 TBS black pepper 1 tsp salt 1 1/2 pounds round steak, cut into 1 inch strips about 4 inches long 1/2 cup of milk 5 TBS vegetable or canola oil 2 cups milk Cut steak into strips. Dip strips into milk. Place dry ingredients into a plastic bag. Drop milk drenched steak strips into bag and shake until thoroughly coated. Heat oil in skillet to high heat. Fry steak strips until crispy. Place fried steak strips onto paper napkins to drain. Reduce heat on oil. Take flour mixture and sprinkle into oil, about 3 TBS, until there are no lumps and it is a thin paste. Add milk from dunking bowl and 2 additional cups, stirring constantly. Let thicken and remove from heat. Serve as the cream gravy for a dipping sauce for the steak fingers.
35: Roswell Spice Tea 1 1/2 cups Tang 1 1/2 cups sugar 1/2 cup instant tea 1 package lemonade mix unsweetened (Kool-aid) 1 tsp ground cinnamon powder 1/2 tsp ground nutmeg powder 1/2 tsp ground cloves powder Mix well. Great as a gift. To make tea, add 1 TBS to an 8 oz glass of water. Increase or decrease mix to water ratio to taste. | Military Memebers in our Family: Veterans of War: Joseph Banko, Navy SeaBee WWI J. David Cothrun Combat Photgrapher, Korean War, Colonel, Aide De Camp to the Govenor of NM Manus G. Farren USN Aviator, Vietnam; M. Scott Weaver, Infantry Desert Shield Desert Storm and OIF, Kevin, Mike and K. Brogan Farren Navy and Army Aviators, War on Terror (OIF & OEF). Service to our Country: PJ 'Chris' Farren Field Artillary Observer, US Army. Colonel Aide De Camp to the Govenor of NM; C. A. 'Casey' Shea, US Army Signal Corps; Joel Henson, US Army; Christopher Van Kleef, Cadet USMA Class of 2012 | Casey Shea | Chris Farren | Brogan Farren | Kevin Farren | Manny Farren | Casey, Brogan and Sandra | Joe Banko | Chris Van Kleef | Scott Weaver | Mike, Pam and Kevin Farren | Manny Farren | Joe Banko | Chris Farren and David Cothrun
36: Brogan Farren and Bon Apetit' Magazine | Pumpkin Cheesecake with Carmel Swirl | Crust: 1 1/2 cups ground ginger snap cookies 1 1/2 cups toasted pecan pieces 1/4 cup firmly packed brown sugar 1/4 cup melted butter Cheesecake: 4, 8 oz packages cream cheese at room temperature 1 2/3 cups sugar 1 1/2 cups canned solid pack pumpkin 9 TBS whipping cream 1 tsp ground cinnamon 1 tsp ground allspice 4 large eggs 1 TBS Caramel Sauce or Caramel ice cream Topping 1 Cup Sour Cream Crust: Preheat oven to 350 degrees. Finely grind cookies, pecans and sugar in a food processor. Add melted butter to food processor. Take mixture and press into the bottom and sides of a 9 inch spring form pan. Filling: With an electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup of the mixture to a small bowl, cover and refrigerate for icing. To the remaining mixture, add in pumpkin, 4 TBS whipping cream, ground cinnamon and ground allspice and beat until combined with cream cheese and sugar. Pour filling into crust. Bake until cheese cake puffs, the top browns and the center moves only slightly when pan is shaken. (Approx. 1 hour 15 min). Transfer cake to cooling rack. Cool 10 minutes. Cover tightly and refrigerate overnight. Bring small bowl of cream cheese mixture to room temperature. Add 5 TBS whipping cream and stir to combine. Press down firmly on edges of cake and spread icing evenly over cake. Spoon Carmel in a swirl on top. Edge with sour cream stars. Rake a toothpick through the caramel to create a spider web effect.
37: Sensational Double Layer Pumpkin Pie by Jell-O the only pumpkin pie the Van Kleefs will eat 4 oz cream cheese softened (room temperature) 1 TBS milk or half and half 1 1/2 cups thawed Cool Whip, whipped topping 1 Keebler Ready Crust Graham Cracker pie crust 1 cup milk or half and half 2 packages (4 serving size) Vanilla flavor instant pudding and pie filling 1, 16 oz. can pumpkin (solid pack) 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves Helpful hint: Soften cream cheese in microwave on High for 15 to 20 seconds. Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into a bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Mixture will be thick. Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate for at least 3 hours. Garnish with additional whipped topping and nuts if desired. Serves 8 | Sandra Cothrun brought love, laughter and fun into our lives. We miss her and we look forward to seeing her again in heaven.