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Rogers' Recipes: A collection of great cooking!
Donated by Allen John Rogers
| 4 to 5 lb. short ribs of beef | 3 bay leaves | 1/8 t. cayenne pepper |
| Flour | 2 sprigs thyme | 1/2 t. Worcestershire sauce |
| 2 T. oil | 2 T. chopped celery | 1/8 t. black pepper |
| 2 large onions, minced | 2 T. chopped parsley | 2 cups water |
| 3 cloves garlic, minced | 1/2 t. salt | |
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Wipe the meat dry with a cloth and roll it in flour. Heat the oil in a Dutch oven or heavy aluminum pot. Put in the meat and turn it over while it is cooking so that it browns thoroughly. When it is brown, take out the meat and set it aside. Sauté the onions and garlic in the remaining oil. Add 2 tablespoons of flour and brown. Add 2 cups of water and stir until simmering starts. Add bay leaves, thyme, celery, parsley, salt, the peppers and Worcestershire sauce. Simmer 5 to 10 minutes. Put the ribs in a baking pan and pour the sauce over it. Bake in a 350 degree oven, uncovered, for 1 hour or until the meat is very tender. |
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| 8 chicken breasts | 1 cup chopped onions, chopped | 1 lb. Velveeta cheese, cubed |
| Water to cover breasts | 1 cup chopped green pepper, chopped | 30 Ritz crackers, crushed |
| 8 oz. noodles | 2 cans mushroom soup | 1/2 t. poultry seasoning |
| 1 stick margarine | 1 small jar stuffed green olives, sliced | |
| 1 cup chopped celery, chopped | 1 large can mushrooms (drained) | |
| Bone chicken breasts, remove skin, cut breasts into large pieces. Cook breasts in water to cover to make a broth. Remove chicken meat and cook noodles in broth. Sauté onions, celery and green pepper in stick of margarine. Mix together the mushroom soup and drained mushrooms. Add the olives, cheese and poultry seasoning. Mix mushroom mixture and sautéed vegetables together. Place in an oven-proof dish. Spread Ritz crackers on top. Bake in 350 degree oven for 40 minutes. Serves 16. | ||
| 8 cups flour | 1 cup dried skim milk solids |
| 1 T. salt | 1 cup shortening |
| 1/4 cup combination type baking powder | |
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Mix ingredients thoroughly by hand. Keeps for months, covered, in the refrigerator. To use, wet to consistency for rolling with milk, buttermilk, cream, etc. Roll and cut biscuits and bake in a 450 degree oven until brown. BRAN BISCUITS: Add 1 tablespoon bran to a cup of biscuit mix. |
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| 3 T butter or margarine | Pepper |
| 4 T flour | Nutmeg |
| 1 cup milk | 2/3 cup cheddar cheese |
| Salt | 3 eggs, separated |
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Beat the egg whites until stiff. Melt the butter in a saucepan. Add the flour and make a white roux. Stir in the milk. Season with salt, pepper and nutmeg. Stir over a strong heat until boiling. Remove from heat and add cheese and egg yolks. Mix well, then add egg whites, folding them in until thoroughly mixed. Fill a soufflé dish with this mixture and bake in a moderate oven for 20 to 25 minutes. Serve immediately. |
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| 3 cups salt | 3 T. saltpeter |
| 7 T. brown sugar | 2 cups water |
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Mix salt and saltpeter. Rub about a handful on a fresh pork shoulder roast. Mix the remainder of the salt/saltpeter mix with the brown sugar and water to make a brine solution. Bring the brine to boil. Let cool to room temperature. Place the salted shoulder roast in a crock and pour the brine over it. Let stand, in a cool place, for 8 days, making sure that the pork is always completely covered by the brine. |
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PAN COATING:
2 T. margarine 2 T. sugar 1/2 cup finely ground nuts
CAKE:
| 1 cup (2 sticks) margarine | 1 t. vanilla |
| 1 8-oz. package cream cheese | 2 cups flour |
| 1 1/2 cups sugar | 2 t. baking flour |
| 4 eggs | 1/2 t. salt |
| 1 t. lemon juice | 1 1/2 cups coarsely chopped walnuts |
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PAN COATING: Grease the Bundt pan first with margarine; then coat by sprinkling finely ground nuts and then the sugar. Set aside the pan. CAKE: Cream the cheese and butter until smooth. Add sugar and beat the same until smooth. Beat in the eggs, one at a time. Add vanilla and lemon juice. Fold in dry ingredients until smooth. Stir in the nuts. COOKING: Place the batter in the prepared pan. Bake at 300 degrees for 1 hour and 20 minutes. Cool in pan for 10 minutes. Flip it out and cool for another 4 minutes. Turn and cool again on the pan side. Place upright on cake plate. NOTE: This is a recipe created by Charlie Allen.
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| 1 lb. chicken gizzards | 1 can chicken broth |
| 1/2 lb. chicken livers | 1 T Worcestershire sauce |
| 1 T margarine | Salt and pepper to taste |
| 2 large onions, finely chopped | 4 to 5 cups cooked white rice |
| 4 sticks celery, finely chopped | 1/2 cup green onion tops |
| 4 cloves garlic, finely chopped | 1/2 cup chopped parsley |
Run gizzards and livers through a meat grinder or food processor. Melt margarine in a Dutch oven and fry the giblets until brown, about 20 minutes. Add onions, celery and garlic; stir and cook until soft. Add Worcestershire sauce and chicken broth. Stir well, bring to a boil and simmer for about 2 hours. Season to taste with salt and pepper. Add the onion tops and parsley along with the rice. Let stand for 10 minutes before serving. Serves 10 to 12 people.
| 1 lb. round steak | 2 T. soy sauce |
| 1 T. oil | 2 T. cornstarch |
| 1 cup water | 2 tomatoes, quartered |
| 1 green pepper | Garlic salt and pepper to taste |
| 1 onion, sliced |
Slice steak into thin strips (partially freezing steak prior to slicing will help). Brown steak in a small amount of oil, along with garlic salt. add water (about 1/2 cup) and steam until tender; about 10 to 15 minutes. Add water as needed. Slice pepper into thin strips and add. Add onions and more water if necessary. Let steam 5 to 10 minutes. Mix corn starch and soy sauce and use to thicken the meat and pepper mixture. Add tomatoes and let steam until tomatoes are hot. Serve over steamed rice.
| 1 lb. dry red kidney beans | 3 bay leaves |
| 1 link smoked sausage sliced | 1/2 t cayenne pepper |
| 2 T cooking oil | 2 cans chicken broth |
| 3 dry onions peeled and chopped | 4 cups water |
| 4 cloves garlic peeled and chopped | 1 ham shank |
| 2 ribs celery, chopped | 1 bunch green onions chopped |
| 1 carrot peeled and chopped | 2 T chopped parsley |
| 1/2 t thyme leaves | Salt to taste. |
Cover red beans with water and let soak over night. Sauté the smoked sausage in the oil for about 5 minutes. Add the dry onions, garlic, celery, and carrot. Sauté for about 5 minutes more. Add the thyme, bay leaves, cayenne pepper, chicken broth, water and ham shank. Bring to boil and simmer until beans are tender; about 1 hour. Remove ham shank. Cut meat away from the bone, dice and return to the pot. Discard bone. Add parsley and green onions. Bring to boil and cook for 15 minutes more. Add salt to taste. Serve over steamed rice
| 1 turkey, dressed | Oil, margarine or butter |
| 1 large brown paper grocery sack | Favorite turkey seasonings |
| Cooking oil |
Oil the inside of the sack lightly with oil. Rub or brush the turkey with margarine, oil or butter, taking care to cover the insides of the wings well. Season the turkey well with your seasonings. Do not stuff the turkey!
Slide the turkey into the oiled sack. Twist the bag shut and tie with strong string or; fold and staple with a kitchen stapler. Do not place the turkey in a roaster; instead, place the bird on a rack placed in your largest broiler pan. Note the exact weight of your bird.
For birds 12 pounds or under, figure total baking time of 20 to 22 minutes per pound. For bigger birds (13 pounds and up) calculate cooking time at 16 to 18 minutes per pound. Before you place your bird in the oven and close the door, check your sack to see that there are no punctures in it. If there is a hole in the sack, merely resack it.
Place your turkey in the preheated oven. DO NOT PEEK INSIDE THE BAG UNTIL YOUR TIMETABLE SAYS THE TURKEY IS READY TO COME OUT OF THE OVEN! The paper sack will not burn in the 325 degree oven. The turkey should be moist and browned to perfection when it comes out of the oven.
When the baking time is up, lift the bird, rack and all and put in a roaster pan on top of the stove. Poke a few holes in the sack to let the juices run into the roasting pan.
When it has cooled a bit, tear the rest of the paper away and put your bird on a platter or carving board. Lift the rack out of the pan. The drippings for the gravy will be ready in the roasting pan. Let your turkey cool for 20 to 25 minutes before carving.
| 1 orange, quartered and seeded | 1 12 oz. package fresh cranberries |
| 1/2 lemon, halved and seeded | 1 cup sugar |
| 1 yellow delicious apple, peeled, cored and quartered | 1 12 oz. jar raspberry preserves |
Position knife blade in food processor bowl. Add orange and lemon. Process until finely chopped. Remove fruit. Reposition knife blade in processor bowl. Add remaining ingredients. Process until apple and cranberries are coarsely chopped. Combine fruit mixtures, mixing well. Chill before serving. Yields about 4 cups.
OCEAN SPRAY version: Delete lemon, apple and raspberry preserves.
GRAND MARNIER version: Delete orange and apple. Change sugar amount to 3/4 cup. Add 3 tablespoons Grand Marnier liquor.
| 1 T. brown sugar | 1/4 cup milk |
| 1 cup All-Purpose flour | 1 cup seasoned dry bread crumbs |
| 4 to 6 medium green tomatoes sliced 1/2 inch thick | 3 T. butter or margarine |
| 1 egg, beaten | 1 T. cooking oil |
Combine sugar and flour; place on a shallow plate. Dip both sides of each tomato slice into the mixture. Combine the egg and milk. Dip each tomato slice; then dip into the bread crumbs. In a skillet, heat butter and oil to medium high. Fry tomatoes until brown on both sides but firm enough to hold their shape. Yield: about 6 servings.
| 1 cup fresh green peas | 4 slices Prosciutto ham cut into strips |
| Boiling water | Salt to taste |
| 1 can chicken broth | 2 T. grated Parmesan cheese |
| 8 oz spinach noodles | Ground black pepper to taste |
| 1 t. clarified butter | 1/4 cup cream or half and half |
Cook peas in boiling water. Cook noodles in chicken broth for 7 minutes and strain. Heat clarified butter in frying pan. Place cooked noodles in pan. Season with salt and pepper. Add cream over surface. Add ham strips. Spread cheese over surface. Mix. Serve with thousand island dressing over iceberg lettuce salad. (This recipe came from the Graham Kerr television cooking show).
| 6 ears fresh sweet corn | 1/4 stick butter or oleo |
| 1 small onion finely chopped | 1 t. salt |
| 1 small bell pepper, chopped | 1 t. black pepper |
| 1 large overripe tomato, chopped or 1 15-ounce can whole tomatoes | Milk |
Shave the tops of the corn off the cob: DO NOT CUT DEEPLY INTO KERNEL.
Scrape the cob to extract the milk of the kernel and loosen the remaining pieces of the corn. Set aside. Saute onion, bell pepper and tomato over medium-high fire for about 10 minutes. Add corn and cook until the corn changes color. It loses its milky color and becomes golden. Add salt and pepper, cook for about 5 minutes. It may be necessary to add a little milk and butter to corn if it becomes too dry during cooking.
Johnny's Cream of Vegetable Soup
| 1 small whole onion, peeled | 1 medium onion, chopped |
| 3 cloves | 4 small green onions, chopped |
| 1 to 2 cups vegetables* | 2 T flour |
| 1 cup chicken broth | 2 to 4 oz Velveeta cheese |
| 1/2 cup water | Ground nutmeg to taste |
| 1 bay leaf | White or black pepper to taste |
| 1 cup milk | Salt to taste |
| 2 T butter or oleo |
Stud the small onion with the cloves. Place it along with the vegetables, chicken broth, water and bay leaf in a pot. Simmer for 10 to 15 minutes until vegetables are soft. Add the milk. Remove from fire and set aside.
Melt the butter or oleo in a pot and add the chopped onions and green onions. Sauté until the onions soften. Add the flour and mix well. Add the vegetable/milk mixture. Add the Velveeta cheese and stir until it melts. Add nutmeg, pepper and salt. Bring this mixture to a near boil BUT DO NOT BOIL! Remove from heat. Remove small onion with the cloves and the bay leaf. Let stand for 5 minutes before serving. Serve with saltines or croutons.
*Vegetables may be: asparagus, broccoli, carrots, cauliflower, corn, potatoes, spinach, small whole onions, etc. Serves 2.
| 1 cup broccoli flowerets | 3 eggs, beaten |
| 1 cup crabmeat | 1 cup cream |
| 2 T. chopped onions | 1 pie shell |
| 1 T. olive oil | Grated Karlsberg cheese |
Parboil broccoli until al dente. Drain and dry on paper towels. Set aside. Sauté onions in oil until translucent. Add crab meat and cook until the mixture is dry. Mix beaten eggs and cream. Place the broccoli in the pie shell. Spread the crabmeat mixture on top. Pour the egg and cream mixture over the crab meat mixture. Bake in 375 degree oven until done. Doneness is determined by putting a toothpick into the mixture. If it comes out clean, it is done.
| 1 cup Smoked trout (2 fillets) | Dash Knorr seasoning |
| 1 1/3 cups Ore Ida frozen mashed potatoes | 1 T. vegetable oil |
| 1/3 cup milk | 2 T. oleo |
| 1 small onion chopped | Flour for dusting |
| 1 T. parsley | |
| 1 egg | |
| 1 t. Worcestershire sauce |
Place mashed potatoes and milk in a microwaveable dish and microwave on high for 3 minutes or until done. Set aside to cool. Place trout, onion and parsley in a food processor. Process until mealy. Beat together egg, Worcestershire sauce and seasoning in a mixing bowl. Add trout mixture and mashed potatoes and mix well. Form into patties and dust with flour. Sauté in the olive oil and oleo until golden brown.
| 4 T oleo (in all) | 2 T burgundy wine |
| 1 T vegetable oil | 1 T whisky |
| 1 lb. chicken livers | 1/2 t sugar |
| 2 boiled eggs | 1 t chicken seasoning |
| 2 onions | 1/4 t black pepper |
| salt to taste |
Wash livers and sauté in 2 T oleo and 1 T oil until done. Put boiled eggs and cooked livers in a food processor. Sauté onions in 2 T oleo and 1 T oil until soft. Add the wine, whisky, sugar, chicken seasoning and pepper. Cook for about 5 minutes more. Add to food processor and blend into a paste. Cool and serve on crackers as an hors d'oeuvre.
Candied Sweet Potatoes
| 2 medium sized sweet potatoes, peeled and cut into chunks | 1 cup water |
| 1/4 cup sugar | 2 1/2 t vanilla extract |
| 1/4 cup packed light brown sugar | Juice and grated rind from 1/8 lemon |
| 4 T unsalted butter (in all) |
In a 1-quart saucepan combine the sweet potatoes, water, sugars, 2 T of the butter, the vanilla and lemon juice and rind. Cover and cook over medium heat for 30 minutes, stirring occasionally; uncover and cook until potatoes are fork tender, about 10 minutes. add the remaining butter, stirring until completely melted. Cook uncovered until sauce is thick, about 2 minutes more. Makes about 1 cup.