Things That I Know

This one is one of my mom’s recipes. I think you’ll like it.

Ingredients

1/2 cup chopped onions
1/4 cup ketchup
1/4 teaspoon ginger
2 tablespoons shortening
2 tablespoons vinegar
2 tablespoons cornstarch
1 tablespoon soy sauce
1 1/4 cup water
1/4 cup packed brown sugar
2 cups carrots, cut into thin strips
1 cup green pepper, cut into thin strips
3 chicken bouillon cubes
2 cups chicken, cooked and cubed (I find it easiest to boil it)
1 8 oz. can pineapple chunks, drained

Recipe

• Saute onions in shortening in large skillet until tender
• Add water, bouillon and carrots — cover and simmer 5 minutes
• Combine brown sugar, cornstarch and ginger in small bowl
  • Add ketchup, vinegar and soy sauce and mix very well
• Stir mix into onions and carrots
• Cook and stir until clear and thickened
• Add chicken, green peppers and pineapple
• Cover and simmer for 5 minutes
• Serve with white rice

A classic that isn’t that hard to make. I am not big on making soups, so I was hesitant to try making this one, but it’s not really hard it all.

Ingredients

5 sweet onions
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 oz. beef consume
10 oz. chicken broth
10 oz. apple cider
bouquet garni (thyme, parsley, bay leaf tied up in cheesecloth)
1 loaf of country style bread (french bread or something like it)
ground black pepper
1 cup gruyere cheese

Recipe

• Trim ends of onions, halve lenthwise, remove peel, slice into 1/2 moons
• Set skillet to 300 degrees (medium high) and add butter until melted
• Add layer of onions and sprinkle with salt
  • Repeat layering until all onions are in
• Don’t stir for 15-20 minutes (don’t worry about burning)
• After 15-20 minues, stir occassionally until dark brown and reduced to about 2 cups
• Add enough wine to cover and turn heat to high (wine will reduce to syrup-like consistency
• Add consume, broth, cider and bouquet
• Reduce heat and simmer 15-20 minutes
• Slice bread into rounds that will fit on oven safe bowls.
  • Put on baking sheet and broil for 1 minute
• Season soup with salt and pepper
• Remove bouquet and discard
• Ladle soup into oven safe bowls, leaving 1 inch from soup to top of bowl
• Place bread on soup in bowl, toasted side down
• Top with grated gruyere cheese
• Broil until cheese is bubbly, about 1-2 minutes
• Remove from broiler and serve (Bowl will be extremely hot)

I got this recipe from my Aunt Gayle, who used to make this for all of the holiday meals. This is a bean dish that is guaranteed to impress, and it’s perfect for picnics, barbeques or family events, as well. This dish takes a while and the recipe is hardly scientific, but man does it taste good.

Ingredients

2 cans of 28oz. baked beans - basic flavor
1/4 jar of molasses, the one with the yellow label
1/2 onion, chopped
ketchup
yellow mustard
bacon

Recipe

• Mix in a bowl the baked beans, molasses and onion
• Add one large squirt of ketchup, and one medium squirt of mustard (scientific, huh?) and mix them all together
• Pour ingredients into a casserole dish and top with strips of bacon
• Bake at 350 degrees for 2 1/2 hours

This one is my personal favorite. It is an all day job, but well worth it. This is a great recipe to make when you have a bunch of people to serve, or for a party. I cook it every year when my brother and sister-in-law and their family are in town for Christmas. It’s one that most people don’t make, so when you serve it to others, it’s unique and special.

Ingredients

1 Duck, quartered (skin on)
1 lb Andouille, sliced
1 lb shrimp, peeled
2 tablespoons vegetable oil
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
4 bay leaves
2 cups chopped tomatoes
1 tablespoon minced garlic
2 cups long grain rice
8 cups chicken stock
1 cup chopped green onion
salt & cayenne

Feel free to add some chicken if you like. I’d precook it and add it after the rice goes in.
I also like to really season the shrimp with cayenne, to make them extra spicy.

Recipe

• Heat vegetable oil in large pot (I like to use a dutch oven)
• Sear duck, skin side down for 6 minutes
  • Flip duck and sear 4 minutes
  • Remove duck and set aside
• Add onion, pepper, and celery to drippings
  • Season with salt & cayenne
  • Saute 5 minutes
  • Add andouille
    • Saute 2 minutes
  • Add bay leaves, tomatoes, and garlic
    • Saute 2 minutes
  • Stir in rice
    • Saute 2 minutes
  • Add chicken stock & season again
  • Add duck back in
  • Bring to a boil, then reduce to simmer
  • Cook, covered for 30 minutes, stirring occasionally
  • Season shrimp and add
  • Cook for 30 more minutes, stirring occasionally
  • Remove duck and cut meat off bones
  • Return meat to pot
  • Add green onion and season

At this point it’s ready to be served. This keeps very well for a few days, so if you like it, don’t be afraid to make too much. Quality leftovers.