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Rogers' Recipes
Donated by Allen John Rogers
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SEASONING MIX: |
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| 1/2 t black pepper | 1 t sweet paprika |
| 1 t salt | 1 t dried thyme leaves |
| 1/2 t white pepper | 1/2 t dry mustard |
| 1/2 t cayenne pepper, ground | |
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OTHER INGREDIENTS: |
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| 3 T butter or oleo, unsalted | 1/2 cup finely chopped green bell peppers |
| 1 T pork lard, chicken fat (preferred) or vegetable oil | 1 T minced garlic |
| 1/2 cup finely chopped onions | 1 (4-pound) boneless pork loin roast |
| 1/2 cup finely chopped celery | |
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Thoroughly combine the seasoning mix ingredients. place all ingredients except the roast in a large skillet. Be sure to add the seasoning mix. sauté about 4 minutes over high heat, stirring occasionally. Cool. Meanwhile, place the roast in a baking pan, fat side up. Make several deep slits in the meat with a sharp knife, to form pockets, being careful not to cut through to the bottom. Stuff the pockets with some of the vegetable mixture, then thoroughly rub vegetable mixture over the entire roast by hand. If any of the mixture is left, spread it evenly over the top and a little on the side of the roast. Bake uncovered at 275 degrees for 3 hours, then at 425 until dark brown on top and meat is white in the center, 10 to 15 minutes more. |
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| 1 cup cornmeal | 1 egg, well beaten |
| 2 t. baking powder | 1/3 cup buttermilk |
| 1 1/2 t. salt | 1/2 cup onion finely chopped |
| 1/8 t. thyme | 2 T. water |
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Combine cornmeal, baking powder, salt and thyme in a bowl. Beat until smooth. Add remaining ingredients. Using a teaspoon, drop batter into 1/8 inch hot oil in a frying pan. Cook for 3 minutes until golden. drain on absorbent paper. Serves 6.
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| 1/2 cup butter or margarine | 3 lb. chicken, cut up |
| 6 T. lemon juice (3 oz.) | Paprika |
| 1/2 lb. mushrooms, thinly sliced | Black pepper |
Melt all but 2 tablespoons of butter in shallow roasting pan. Stir lemon juice into butter. Place chicken in the pan in a single layer. Sauté the mushrooms in the 2 tablespoons of butter until brown. Turn chicken over in the butter/lemon mixture so it gets lightly coated. Spoon mushrooms over chicken and season with paprika and salt. Cover with foil and bake in a slow (250 degree) oven for 1 hour and 45 minutes. If you want the chicken browned, uncover and turn the over up to 450 degrees for the last 10 to 15 minutes.
| 1 pound fresh or frozen fillets of sole or flounder | 1/2 t. salt |
| 6 T. packaged bread crumbs | 1/4 t. pepper |
| 1/4 cup mayonnaise | 1 lemon, quartered |
| Paprika |
Spray a non-stick pan or shallow baking pan with cooking spray for non-fat frying. Sprinkle crumbs on wax paper. Spread each fillet thinly on both sides with mayonnaise, then press lightly into the crumbs, coating evenly. Arrange in a single layer on pan; sprinkle with paprika. Bake in a very hot oven (450 degrees) for 8 minutes. Fish is done when the fish is white and opaque and will flake easily. (Do not overcook). Sprinkle with salt and pepper; garnish with lemon quarters. Makes 4 servings at 230 calories each.
CAKE INGREDIENTS:
| 1 pkg. butter flavored cake mix | 1/2 cup water |
| 1 pkg. vanilla instant pudding | 1/2 chopped pecans |
| 1/2 cup light rum | 4 eggs |
| 1/2 cup cooking oil |
SAUCE INGREDIENTS:
| 1/2 cup sugar | 1/8 cup light rum |
| 1/2 stick butter | 1/8 cup water |
Grease and flour a Bundt pan; sprinkle nuts on bottom of pan. Mix the rest of the ingredients together and beat for 2 minutes. Bake 50 to 60 minutes at 325 degrees. Boil the sauce ingredients in a saucepan for 2 or 3 minutes and pour on top of the hot cake while it is still in the pan. Remove from pan and serve.
| 3 cups fresh sliced peaches | 1/2 t. salt |
| 1 T. lemon juice | 1 egg, beaten |
| 1 cup flour | 6 T. butter, melted |
| 1 cup sugar | dash cinnamon |
Place peaches in a 10" X 6" X 1 1/2" baking dish and sprinkle lemon juice over them. Sift together dry ingredients. Add eggs and toss mix with fork until crumbly. Sprinkle mix over peaches. Drizzle with butter. Sprinkle cinnamon on top. Bake at 350 degrees for 35 to 40 minutes. This recipe came from our friend Flossy Johns.
| 2 cups oil | 4 cups corn flakes, crushed |
| 2 cups sugar | 4 cups flour |
| 2 cups brown sugar | 1 t. vanilla |
| 4 eggs | 2 t. baking soda |
| 1 1/2 cups old fashioned oats |
Mix oil, sugars and eggs. Add rest of ingredients starting with 1 cup flour, salt and soda. Form dough into balls, walnut size or larger. Bake at 350 degrees for 10 to 12 minutes or more. Makes about 7 dozen.
| 1 to 1 1/2 lb. chuck or round steak cut 1-inch thick | 1/4 t. pepper |
| 1/4 cup flour | 2 T. bacon drippings or salad oil |
| 1/2 t. salt | 1 1/2 cups water |
Preheat oven to 300 degrees. Trim fat from steak.
On wax paper, mix together the flour, salt and pepper; dredge steak in seasoned flour mixture, pressing steak into flour to coat well.
In a cast-iron skillet with metal handle and cover, heat bacon drippings or oil to almost smoking hot. Add steak, immediately lower heat and cook, turning as necessary, until steak is well browned on both sides - about 15 minutes. Pour off and discard fat, add water, cover tightly and bring to a boil.
Transfer to oven and bake until steak is fork tender, 1 1/2 to 2 hours, adding a little more water if necessary.
Makes 3 to 4 servings of 321 calories each, including 155 fat calories, based on 3 servings per pound. Hands on time: 15 minutes. Cooking time: 1 to 2 hours.
| 2 lb. coarse barley | 2 pieces of short ribs |
| 1/2 cups dry or canned mushrooms | 3 quarts water (or 1 qt. beef broth and 2 qt.. water) |
| 2 carrots, diced | cloves of garlic, chopped |
| 2 potatoes, diced |
Combine ingredients in soup pot. Boil for three hours or so. Rye bread is an appropriate side dish.
NOTE: This makes a very thick "soup." For brothy soup use one potato, 1/2 cup barley.
| 3 T. olive or peanut oil | 3 cups cooked rice |
| 1/2 cup finely chopped onions | 5 cups chopped cooked pork |
| 1/2 cup chopped finely green onions | Ground cayenne pepper to taste |
| 1/2 cup finely chopped fresh parsley | Salt to taste |
| 1 1/2 cups water | Natural casings |
| 1 T. finely chopped garlic |
Over medium heat in a large saucepan, heat the oil and sauté the onions and green onions until clear. Add the parsley, water, and garlic, and cook another 10 minutes, stirring occasionally. Add the rice and blend well, mix in the chopped pork and season with the pepper and salt. With a sausage stuffer, stuff the pork mixture into natural pork casings and tie in 4- to 5- inch links. To serve, heat the links in a pan with a little water, after pricking a few holes in the casing to keep it from bursting.
This is delicious as an entree or appetizer. It is an old Cajun preparation and every Cajun has his own recipe.
VARIATION: Boudin Balls: Follow the directions for Boudin, but do not stuff into a casing. Form the Boudin into balls about 2 inches in diameter. Deep fry in oil at 350 degrees for about 2 minutes. Drain and serve immediately.
| 1 egg white | 1 t cinnamon |
| 1/4 t salt | 1/2 t allspice |
| 2 cups pecans | dash ginger |
| 1/2 cup granulated sugar |
In a small mixing bowl beat the egg white and salt with a fork until foamy. Stir in the 2 cups of pecans. Strain out excess liquid using a sieve briefly. Return nuts to bowl and stir in sugar and spices. Spread nuts in a single layer on a baking sheet and bake at 350 degrees about 20 minutes.
| 1 8 oz package chocolate wafer cookies, crushed | 1/4 cup light corn syrup |
| 1 cup pecans, chopped | 1/4 cup dark rum |
| 1 cup sifted powdered sugar | Additional powdered sugar |
Combine first five ingredients in large bowl; stir well. Shape into 1-inch balls and let stand for 10 minutes. Sprinkle additional powdered sugar over balls. Yield: About 4 dozen.
| 1 15 oz can sweet potatoes cut and packed in syrup | 1/2 lemon; juice and grate rind |
| 1/3 cup sugar | 1 T vanilla |
| 4 T butter or oleo |
Drain the potatoes reserving 1/2 cup of the syrup. In a 1-quart saucepan, place the reserved syrup, the sugar, butter, the juice and grated rind from the lemon and the vanilla. Cook over high heat for about 2 minutes, whisking frequently with a metal whisk. Add the sweet potatoes; cover and bring to a boil. Reduce heat to very low and simmer for about 10 minutes. Remove cover and cook until liquid is reduced to about 1 cup, about 10 minutes more, stirring occasionally and taking care not to break up the sweet potato pieces.
| 1 cup peanut butter | 1 12 oz. pkg. Hershey's milk chocolate chips |
| 1/3 cup powdered sugar | 1/4 t salt |
1. Mix peanut butter and powdered sugar until firm.
2. Melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set at high for two minutes, stirring halfway through. Add the salt.
3. Grease muffin tin cups and spoon some chocolate into each cup, filling halfway.
4. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm.
5. Spread about a teaspoon of the peanut butter in each cup, leaving room for the final chocolate layer.
6. Pour some chocolate over the top of each candy and spread it to the edges.
7. Let set at room temperature, or covered in the refrigerator. Turn out of pan when firm. Makes 12 pieces.
| 2 pounds ground beef | 8 whole cloves | 1 can tomato sauce |
| 2 cups chopped onions | 2 T. cumin seeds | 1 cup coffee |
| 1/4 cup chopped garlic | 1/2 T. coriander seeds | 1 can beef consommé |
| 1/8 cup paprika | 1 T. rosemary | 1 bay leaf |
| 1/4 cup chili powder | 1 T. oregano | 1 large can kidney or pinto beans |
| 2 t. salt | 1 t. basil | |
| 1 t. All-Purpose Seasoning | 1 can tomatoes |
Brown ground beef in a heavy pot. Add onions, garlic, paprika, chili powder, salt and All-Purpose Seasoning. Tie cloves in a cheesecloth bag and add to pot. Cook about 15 minutes, stirring. Place cumin, coriander seed, rosemary, oregano and basil in a pie plate and roast in oven at about 350 degrees for about 10 minutes. Place the mixture in a cloth bag and pound until it turns into a coarse powder. (You may use a coffee grinder to do this, being careful not to get powder too fine). Add mixture to pot. Puree tomatoes and tomato sauce in a blender or food processor and add to pot. Add coffee, consommé and bay leaf. Let simmer for several hours, the longer the better. Remove bay leaf and clove bag. Drain beans and add to pot. Bring to boil and serve.
John's White Beans Soup With Ham Shank
| 1 lb. white beans | 2 bay leaves |
| 1 ham shank | 2 14 1/ oz. cans beef broth |
| 1 large onion, chopped | 2 14 1/2 cans water |
| 1 carrot, chopped | 4 strips bacon cooked crisp and crumbled |
| 2 ribs celery, chopped | 1 14 1/2 oz can tomatoes, chopped |
| 1/4 t. leaf thyme | 1/2 t. All-Purpose Seasoning (page 28) |
| 1/4 t. celery seeds | 1/2 stick butter or oleo |
Soak beans overnight in enough water to cover beans plus about 1 inch. Drain the beans in a colander and set aside. Melt the butter in the pot that you will use to cook the beans. Add the onions, carrot, celery, thyme, celery seeds, bay leaves and seasoning. Cook stirring constantly for about 5 minutes. Add the beans, ham shank, bacons, and tomatoes to the pot. Stir and mix well. Cover the beans with water*. Bring to boil. Lower heat so that beans will simmer. Cook for about an hour or until beans are tender. When the beans are done, remove the ham shank from the soup and let it cool. Cut the meat from the ham shank bones, chop it up and put it back in the soup pot. Serve with hot corn bread.
| 1 1/2 pounds boneless beef chuck or round steak | 1 cup chopped onion |
| 6 cups water | 1 t. salt |
| 2 cups sliced celery | 1 t. dried rosemary, crushed |
| 2 cups sliced fresh mushrooms | 1/2 t. pepper |
| 1 cup chopped carrots | 1/2 cup quick-cooking barley* |
| 1 clove garlic, minced |
Trim fat from meat; cut meat into 1/2 inch cubes. In a Dutch oven combine all ingredients except barley. Bring to boil and reduce heat. Cover and simmer 1 to 1 1/2 hours or until the meat is tender. Add barley and return to boiling. Cover and simmer for about 10 minutes or until the barley is done.
*If you use regular barley, add it when you add all of the other ingredients.
| 2 cups cooked rice | 1 10 oz. package frozen broccoli |
| 1 medium onion | 1 can mushroom soup |
| 1 1/2 stick oleomargarine | grated cheddar cheese |
Saute onions and broccoli in oleo until almost tender, about 5 minutes. Add soup and cooked rice. Put in casserole dish and sprinkle with the grated cheese to cover top. Heat in oven until cheese is bubbly.
| 1 package dry yeast | 3/4 to 1 cup shortening |
| 2 T. sugar | 1 t. baking soda |
| 2 T. very warm water | 2 cups buttermilk |
| 1 1/2 t. salt | 3 t. baking powder |
| 5 cups All-Purpose flour |
Dissolve yeast in warm water. Sift dry ingredients into a large bowl; cut in shortening with a pastry blender. Add buttermilk and yeast mixture. Stir until thoroughly moistened.
Turn dough out onto floured board - roll to 1/2-inch thickness and cut biscuits. Place on ungreased baking sheet. Bake at 400 degrees for 12 to 15 minutes until lightly browned.
Yield: 2 1/2 dozen 2-inch biscuits
NOTE: Dough may be refrigerated in plastic bag or covered bowl until ready to use--keeps well for several days. Remove from refrigerator, roll and cut--let sit about 15 minutes until the biscuits reach room temperature before baking.
Rotelle With Shrimp, Peas and Tomatoes
| Light vegetable oil cooking spray | 1 T chopped fresh oregano or 1/4 t dried |
| 8 oz. large shrimp, peeled and deveined | 8 oz rotelle |
| 1 green onion cut into thin diagonal slices | 1 cup frozen tiny peas |
| 1 garlic clove | Salt and freshly ground pepper |
| 1 medium tomato diced |
Place frozen peas in hot water until thawed,then remove water. Spray a medium skillet with the vegetable oil spray, add shrimp and saute over high heat stirring until pink and tender, about 3 minutes. Stir in green onion, garlic and tomato and sprinkle with oregano; set aside covered.
Cook pasta in plenty of boiling, salted water until al dente, or firm to the bite, about 10 minutes. Put 1/4 cup of the boiling pasta liquid in the shrimp mixture.
Toss pasta, shrimp mixture and peas. season with salt and pepper.
