| The Best Bloody Mary 2 oz. vodka 5-6 oz. Mother Kaepernick's brand tomato juice Ground black pepper 2-3 dashes Tabasco 3-4 dashes Worcestershire � t. Dijon mustard � t. horseradish Combine all ingredients in shaker with ice. Shake and strain into glass. |
| Hot Spiced Cider 8 c. apple cider or juice 1/4 to 1/2 c. packed brown sugar (to taste) 6 inches stick cinnamon 1 t. whole allspice 1 t. whole cloves In a saucepan, combine cider and brown sugar. For spice bag, place cinnamon, allspice and cloves on a double-thick 6� square piece of cheesecloth. Bring corners together and tie with a string. Add bag to cider mixture. Bring to boiling; reduce heat. Cover and simmer 10 minutes. |
| Grandma Kaepernick's Mile-High Popovers 3 eggs 1 1/2 c. milk 1 1/2 c. flour 3/4 t. salt Combine eggs, milk, flour & salt. Mix with spoon just until eggs are blended. Disregard lumps. Fill 12 muffin pans 3/4 full (abt 4T. in each). Place in cold oven, set at 450 (I prefer 425). Turn on heat. Do not open oven for 30 min.* Remove from oven & puncture 4 sides of popovers to let out steam. Return to oven for 10 min with heat off to get crusty. * Kris' note: Less time for 1/2 batch. |
| .: Recipes :. |
| All recipes have been tested in a certified Kaepernick or Chase test kitchen. The recipes I've collected from family and friends are indicated in the titles. They are copied exactly as they appear on the recipe card, except as noted. |
| Wild Rice and Cranberry Pilaf � c. wild rice 3 c. chicken broth � c. pearl barley � c. snipped dried cranberries, apricots and/or cherries � c. currants 1 T. margarine or butter 1/3 c. sliced almonds, toasted Rinse rice with cold water; drain. In a saucepan, combine rice and chicken broth. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Remove from heat. Stir in barley, dried fruits, currants and margarine or butter. Spoon into a 1 � quart casserole. Bake, covered, in a 325� oven for 55 to 60 minutes or until rice and barley are tender and liquid is absorbed, stirring once. Fluff rice mixture with a fork; stir in almonds. Makes 6 side dish servings. |
| Bean Quartet 1 c. chopped onion 6 slices bacon, cut into 1� pieces 1 16-oz. can garbanzo beans, drained 1 8-oz. can lima beans, drained 1 8-oz. can pork and beans with tomato sauce 1 8-oz can red kidney beans, drained � c. packed brown sugar � c. catsup � c. vinegar In a skillet cook onion and bacon until bacon is crisp and onion is tender but not brown; drain. In a 1 � quart casserole, combine onion mixture and remaining ingredients. Bake, covered, in a 375� oven for 1 hour. Uncover and bake 10 minutes more. |
| Bert Ponzi�s Carbonade of Beef (Beef Bicarbonate � Ponzi title) 4# beef cubed � cup brown sugar 1 � cup catsup salt � pepper to taste 3 or 4 onions chopped (frozen is good) 1 12 oz beer � any brand Put beef in large casserole. Mix other ingredients and pour over beef. Bake 2-3 hr @ 325�. Thicken sauce at end. Serve over dumplings, noodles or rice. |
| Mom's Chip Dip 8 ounces cream cheese, softened 8 ounces sour cream 1 envelope dry onion soup mix Mix all ingredients. Refrigerate for an hour or so to allow flavors to blend. |
| Mom�s Three Bean Salad For dressing, whisk together: � c. sugar � c. white vinegar � c. oil salt & pepper to taste Combine: 1 can (15 oz.) green beans, drained 1 can (15 oz.) yellow (wax) beans, drained 1 can (15 oz.) kidney beans, drained and rinsed � c. finely chopped onion Pour dressing over beans; stir to coat completely. Refrigerate several hours or overnight, stirring once or twice. Makes 6 to 8 servings. |
| A Different Kind of Taco Salad from Mom In a salad bowl toss the following ingredients: 1 head iceberg lettuce � onion, chopped � c. celery, chopped 1 can (14 oz.) kidney beans, drained and rinsed 1 c. cheddar cheese, shredded 2 medium tomatoes, diced 1 medium green pepper, diced Before serving toss in: Tortilla chips, broken, to taste French dressing to taste (Ranch is also good) Makes about 4 main course servings or 8 to 10 side dish servings. |
| �The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.�
- Julia Child |
| Food quotes used by permission of Chef James at the Food Reference Website. |
| Mushroom, Wild Rice and Barley Soup 2 c. water � t. salt � c. wild rice � c. barley 3 c. chicken stock 1 c. chopped onion 2 (generous) c. sliced fresh mushrooms � t. ground nutmeg � c. celery, finely diced (about 2 large stalks) � c. carrot, finely diced (about 1 large carrot) � c. butter or margarine � c. flour 2 c. milk Bring water to a boil. Add salt and wild rice. Return to a boil; reduce heat and simmer, covered, for 10 minutes. Add barley. Return to a boil; reduce heat and simmer, covered, for 45 minutes. In a large saucepan, combine chicken stock, onion, mushrooms and nutmeg. Bring to a boil; reduce heat and simmer for 5 minutes. In 2 or 3 batches, blend mushroom mixture in a blender for 30 to 60 seconds until smooth. Pour blended mixture into a large bowl. Add a little oil to the saucepan and heat. Add celery and carrots to pan and saut� until softened but not brown, about 10 minutes. Melt butter with vegetables and stir in flour. Reduce heat to medium; cook and stir mixture for 2-3 minutes. Add milk all at once. Cook and stir until mixture is thickened, about 5 minutes. Add blended mushroom mixture. When the rice and barley are finished cooking, drain the excess liquid and add them to the soup. Add salt and pepper to taste. Heat through and serve. |
| "I cook with wine... sometimes I even put it in food."
- Unknown |
| Grandma Kaepernick's Hot Fudge Pudding Cake 1 c. flour � c. milk 2 tsp. Baking Pwd. 2 T. melted butter or oleo � c. sugar 1 c. chopped nuts or less (optional) 2 T. cocoa 1 egg Mix dry ingredients; stir in milk, egg & oleo till smooth (by hand). Add nuts & spread in 9x9 greased pan. Top with 1 c. brown sugar & 4T. cocoa. Spread over cake in pan. Pour 1 � c. hot water over whole thing. Do not mix in. Bake at 350�, 40-45 min. Cake will be on top; pudding on bottom. Serve with cream or ice cream, if desired. Kris� note: I use oil instead of butter or oleo. |
| Raspberry Peach Bellini Frozen raspberries Raspberry vodka Peach nectar Champange or another sparkling white wine Place three or four raspberries in the bottom of a champagne flute. Add 1 T. raspberry vodka and 2 T. peach nectar. Fill glass the rest of the way with champagne. |