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Kathie's Kitchen

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Kathie's Kitchen - Page Text Content

S: Kate's Kitchen - 2015

FC: Best Family Recipes | Kate's Kitchen

2: Egg & Onion Pasta | 2 large Onions, thick sliced 2 Eggs 1 c Pasta (any small shape) 1 c Water + as needed Crushed Red Pepper to taste Salt to taste | 1. In a deep fry pan, heat oil. 2. Add crushed red pepper and onions and sauté until onions are translucent, but not browned. Add water as needed to keep onions from browning. 3. While onions are cooking, cook pasta according to directions. 4. During the last two minutes of pasta cooking, add cup of water to onions and bring to a boil. 5. Add eggs to pasta and cover to steam for 2 or 3 minutes until eggs are cooked but yolk is still soft. 6. Drain pasta and add to pan. 7. Remove pan from heat and pour into serving dish while breaking the soft yolks. Add salt to taste. Stir and serve immediately. | An old family recipe that I love and mommy did too!

3: Linguine & Clam Sauce | 3 6-1/2 oz cans Minced Clams 1/2 lb Pasta (fini linguine, linguine or thin spaghetti) 1/2 head Garlic, sliced or chopped 2 T Parmesan Cheese, grated 1 C Chicken Broth, low sodium 1 T Seafood Magic 2 T Olive Oil Crushed Red Pepper to taste | 1. Heat olive oil in sauce pan over medium heat. 2. As oil is heating, add garlic and crushed red pepper to taste, and sauté about a minute. 3. Add parmesan cheese and toss, cook for a minute or 2. 4. Add clams including liquid and chicken broth. 5. Sprinkle with Seafood Magic. 6. Sauté until liquid begins to boil. 7. Lower heat but continue to let mixture boil, stirring occasionally. 8. Cook pasta according to pasta instructions. 9. When pasta is ready, drain and toss into a bowl. Stir clam mixture and add to pasta. Serve with parmesan cheese and good bread. | Steve's other all-time favorite. The juice from this recipe has been described as the “sweet nectar of the clam”.

4: Pastina | 1/2 c Pasta (pastina or acini de pepe) 1/2 c Milk 2 t Butter 1 T Half & Half 1 Egg Salt to taste Parmesan to taste | 1. Cook pasta according to package directions. 2. Drain water from pasta leaving pasta in pot. 3. Add milk and butter to pasta. Warm on medium high heat for a minute or 2. 4. Whip egg and add half & half to egg, add to pasta mixture while stirring. 5. Cook and stir about 3 minutes until creamy. 6, Add salt and parmesan to taste. Stir and serve immediately. | Old family recipe! If you like you can skip the half & half and use light butter.

5: Turkey Stuffing | 1 lb Ground Sausage 1 stick Butter 2 medium Onions, small chopped 6 Celery stalks, small chopped 6 large Mushrooms 2 T Thyme 2 T Sage 2 large loaves Sliced Bread, ripped into chunks 1 t Salt Water as needed | 1. In a large deep fry pan, brown sausage, breaking into small bits. 2. Add butter, mushrooms, onions and celery, sage, thyme and salt. Sauté until onions and celery are translucent, but not browned. 3. Add about 1/3 of bread chunks. Add water as needed to keep mixture moist. 4. Remove from heat and add hot ingredients to the rest of the bread chunks. Mix until all bread chunks are moistened, but not wet. 5, Loosely stuff both ends of the turkey and cook turkey according to ‘stuffed’ instructions. Remove from turkey as soon as turkey cooking is complete. Note: when baking mixture should be wetter than when stuffing a turkey. | Don’t want to stuff the turkey? Spray baking pan with Butter Pam, add mixture and bake for 45 minutes to an hour.

6: New England Clam Chowder | 2 T Bacon Grease 1/2 c Onion, chopped 1 large Potato, peeled & diced 4 (6 1/2) cans Chopped Clams, drained (reserve juice) 8 oz bottle Clam Juice 1 c Half & Half 1 1/2 T Flour | 1. Heat bacon grease, saute the onions in hot grease until translucent, but not browned. 2. Add diced potatoes and saute until all the potato has been coated by the fat. 3. Throw is the flour and saute until the potatoes and onions have been coated. 4. Pour in all clam juice and bring to a boil while stirring. Once the mixture comes to a boil, reduce heat so it just simmers with the lid on. Cook with lid on for 20 minutes or until the potatoes are tender. 5. After 20 minutes, stir to redistribute solids, add drained clams and half & half. 6. Stir and heat through until hot, but not boiling. Add salt & pepper to taste. Serve while hot | Old family recipe! If you like you can skip the half & half and use light butter.

7: Pork Veggie Roast | 1 1/2 lbs Boneless Pork, cut into chunks 4 c Assorted Vegetables cut into roughly 1 inch pieces (onions, peppers, tomatoes) 6 cloves Garlic, cut into small chunks 2 T Rosemary, minced 1 t ground Cayenne Pepper 1 T Olive Oil Salt & Pepper to taste Pam Spray | 1. Preheat oven to 375 degrees. 2. Combine assorted vegetables, garlic, rosemary, cayenne pepper in bowl with olive oil. 3. Spray baking pan with Pam and place pork in a single layer in the pan, salt and pepper to taste. 4. Top with vegetable mixture. 5. Bake in oven for 45 minutes. Serve hot. | Don’t want to stuff the turkey? Spray baking pan with Butter Pam, add mixture and bake for 45 minutes to an hour.

8: Chili | 2 lbs Ground Beef 1/2 c Onion, chopped 2 Jalapenos, chopped 1 can Navy Beans 1 can Crushed Tomatoes 2 T Chili Powder 2 t Cumin Crushed Red Pepper to taste Salt to taste | 1. In sauce pan over medium heat, brown beef while it breaking down. 2. When beef is almost brown, add onions, jalapenos, chili powder, cumin and crushed red pepper. 3. When beef is fully brown and onion translucent, add crushed tomatoes and Navy beans. 4. Let simmer, add salt as needed. When liquid thickens, chili is ready. If you want more flavor, add additional chili powder and cumin using 1T to 1t ratio. Serve topped with shredded cheese and raw onions if you like. | We serve this with Scoops tortilla chips as an appetizer for watching football.

9: Biscuits & Gravy | Sausage Mixture: 1 lb pkg Ground Sausage (regular or hot) 2 c Milk 2 T Flour Crushed Red Pepper to taste Biscuits: 2 c Bisquick 2/3 c Milk | 1. In medium fry pan, over medium heat, break sausage as you brown it. 2. Once sausage is browned, add crushed red pepper to taste and sauté for about a minute. 3. Sprinkle sausage with flour and sauté for 1 minute. 4. Add milk to the mixture and stir until it comes to a boil. 5. Reduce heat and let simmer to desired thickness. 6. Cook biscuits according to Bisquick package drop biscuit directions. 7. When biscuits are ready, individually serve sausage mixture over biscuits. | A southern favorite that has become a family favorite!

10: Pulled Pork | 6-8 lb Pork Butt or Shoulder 1 c Beer 1 large Onion, sliced Salt, Pepper to taste Crushed Red Pepper to taste 2 large bottles Sweet Baby Ray’s BBQ Sauce | 1. Place onions in bottom of a non-stick roasting pan. 2. Cut Pork Butt into 2 even chunks and place on top of onions. 3. Add beer to roasting pan. Salt and Pepper to taste. 4. Roast Pork Butt at 350 degrees for 3 hours or until pork pulls. 5. Remove Pork Butt from oven and shred the meat using two forks or your hands. 6. Douse with Sweet Baby Ray’s and serve hot on buns. | A southern favorite that has become a family favorite!

11: Chicken Broccoli | 2 lbs Chicken Breast, cubed 1/2 lb Pasta (penne, cavatelli, bow ties) 1/2 bag frozen Broccoli Florets 1/2 head Garlic, sliced or chopped 2 T Parmesan Cheese, grated 2 c Chicken Broth, low sodium 1 1/2 T Chicken Magic 2 T Olive Oil Water | 1. Heat olive oil in sauce pan over medium high heat. 2. When oil is hot, add chicken. 3. As chicken begins to cook, add garlic and Chicken Magic. 4. Saute together until chicken is almost cooked. 5. Add parmesan cheese and toss, cook for a minute or 2. 6. Add chicken broth and bring to a boil. 7. Add frozen broccoli and bring to a boil 8. Add enough water to cover pasta, and bring to a boil. 9. Add pasta and cook according to pasta instructions. Serve with the broth and lots of good bread to sop up the juices. | Steve's favorite recipe and quite a few others too! The secret ingredient here is Chicken Magic. It may seem like a lot of garlic, but the past will absorb alot of the flavor!

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  • By: Kathryn S.
  • Joined: about 4 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Kathie's Kitchen
  • Cookbook
  • Tags: None
  • Started: about 4 years ago
  • Updated: about 1 year ago

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