HOME COOKIN'
From the kitchen of:
The Man Who Can't Cook
Not all recipes here are my own but they
have all been tried in my kitchen.

| FROZEN FRUIT CAKE |

Beef Stroganof

INGREDIENTS:
2 lbs. boneless steak or good stew beef,
1 cup chopped onions,
enough oil to brown meat,
1 - 2 cups water
2 boullion cubes,
1 clove garlic-mashed,
3 Tsbs flour,
¾ Tsb salt,
dash of black pepper,
½ cup sour cream,
cooked noodles or rice.

Brown meat in oil; add garlic, onion and seasonings.
Add boullion, water, and cook till tender (very slow heat).
Just before serving, add sour cream.
Serve over noodles or rice with salad and rolls.

HERBED CHICKEN KABOBS

INGREDIENTS:
1 pkg. dry onion with chicken broth soup mix,
½ cup water,
2 Tbls. vegetable oil,
½ Tsp. crushed thyme leafs (optional),
¼ Tsp. black pepper,
½ Tsp. garlic powder,
1 - 2 lbs. skinned, boneless chicken breasts,
1 Green Pepper,
1 sweet Red Pepper.

In a glass bowl add the first six (6) ingredients.
Cut chicken into 1 inch strips, add to mixture, stir, cover and chill at least one hour.
Remove chicken and save marinade.
Cut the red and green peppers into one (1) inch squares.
On four (4 ten (10) inch skewers thread chicken and peppers.
Grill directly above coals, turning frequently until done and chicken is no longer pink.
Brush often with marinade.
Garnish with lemon and chervil.

CHILE

INGREDIENTS:
1 - 2 lbs. ground beef,
2 cans chile beans 'n' sauce,
2 cans peeled tomatoes
3 Tbls Chile Powder,
2 Tbls. Paprika,
1 medium onion,
¾ Tsp Salt
¼ Tsb Pepper,
1 lb. box Spaghetti,
Cheddar cheese

Brown ground beef with Chile powder.
Keep ground beef in small pieces.
Add Paprika, dice onion, salt 'n' pepper.
1 - 2 cans Chile beans 'n' sauce,
peeled tomatoes cut up.
Simmer.
Cook spaghetti as usual.
Either add spaghetti or serve on the side.
(It's a Cincinnati thing!)
Sprinkle with cheddar cheese.

CREOLE SPAGHETTI

INGREDIENTS:
1 lb. ground beef,
Salt and Pepper to taste,
Garlic powder to taste,
¼ - ½ medium sized green pepper,
1 medium sized onion,
1 can peeled tomatoes,
(Retain juice to add as needed.)
2 Tbls. Paprika,
2 Tbls. butter,
2 Tbls. Catsup,
1 lb. box of spaghetti.

Brown ground beef, crushing as needed to make small pieces.
Add seasonings.
Drain off excess grease or water. To one large pot or pan add water until ¾ full.
Add 2 - 3 Tbls. of olive oil to water and bring to a boil.
Add spaghetti and cook until just soft to bite. (Not too soft. El Danté)
While spaghetti is cooking:
Dice green pepper, onion, tomatoes and add to ground beef.
Add butter and catsup.
Simmer until hot and slightly cooked down.
Mix and serve with Parmesan cheese.

SPAGHETTI DEL KELSO

INGREDIENTS:
1 pound ground beef,
2 Tbls. Worcestershire sauce,
½ medium sized green pepper, (diced)
1 medium sized onion (diced),
Garlic powder,
Salt and pepper,
1 sm. can of tomato paste,
1 can tomato sauce,
1 can diced tomatoes,
1 - 2 cup package of shredded Mozzarella cheese,
½ cup Parmesan cheese,
1 cup of red wine,
a 1 pound box of spaghetti.

Brown ground beef with 2 Tbls. Worcestershire sauce,
½ tsp. salt, 1/8tsp. pepper, ½ tsp. garlic powder (all to taste),
add deiced onion and green pepper.
Cook until onions are soft.

Now add tomato paste and tomato sauce, red wine,
deiced tomatoes. (Hold juice back, to add later if needed.)
Simmer mixture.

In a large pan or pot, fill to ¾ full
with water, 1 Tsp. salt and 2 Tbls. Olive oil.
Bring to boil and add spaghetti.
Cook until tender. (Not too soft. "El Dante")

When spaghetti is cooked, add 1 cup mozzarella cheese
or more to sauce (to desired thickness and taste).
Serve with Parmesan cheese, toasted garlic bread and a fresh salad.

FROZEN FRUITCAKE SALAD
By Randy Travis

INGREDIENTS:
1 c. sour cream,
½ (4½ oz.) ctn. Cool Whip,
½ c. sugar
2 Tbsp. Lemon juice,
½ c. red candied cherries (Sliced up),
½ c. green candied cherries (Sliced up),
½ c. chopped nuts,
Lettuce leaves,
1 tsp. Vanilla,
13 oz. can crushed pineapple,
2 medium bananas (diced).
Additional candied cherries (for garnishing- if desired)

In mixing bowl, blend together first 5 ingredients.
Fold in fruit and nuts.Turn into a 4½ cup ring mold.
Freeze overnight.
Unmold onto plate lined with lettuce leaves.
Garnish with additional candied cherries if desired.
Let stand for 10 minutes before serving.
Serves 8.

Copyright - Bob Kelso
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