Home Family History Family Tree Photo Album Reminiscing Reunion Info Family News From Our Kitchen		Yummy Recipes From Our Kitchen to Yours It might be a recipe handed down for generations or one that you tried out from a magazine and worked out great, or maybe you just started fooling around with ingredients in the kitchen and (Surprise!!!) out came a masterpiece. In any case, this is a section from all of us sharing our favorite recipes. Enjoy! If you have any more recipes to share, email them for inclusion in our next cd. (Suggestion: keep them simple.) Click on a recipe name: Zesty Carrots          from: Jean Loesch Krauklin Heavenly Fish          from: Jean Loesch Krauklin Instant Breakfast          from: Karen Whitehill Baked Parmesan Fish          from: Ken and Sharon Loesch Beef Stroganoff          from: Ken and Sharon Loesch Mexican Dip          from: Ken and Sharon Loesch Buck's Chili          from: Ken and Sharon Loesch (and Buck?) Margarita Chicken          from: Nancy Cortez Cornflake Chicken          from: Louise Keim-Loesch Columbian Salad          from: Stacy Loesch   Zesty Carrots From: Jean Now about recipes...of course, at my age I have a million of 'em. Vollmer thinks this is my best one: Carrots Mayonaise Horseradish Onion Salt & pepper Breadcrumbs Boil about 8 carrots (in chunks) until just done, in about a cup of water. Save the cooking water. Put carrots in a casserole dish, add sauce as follows: 1/2 cup mayonnaise, about 1 tablespoon prepared horseradish, some finely chopped or grated onion, salt & pepper, and about 1/2 cup of carrot water. Cover with 1/2 cup buttered crumbs, bake for about 15 minutes at 375. TOP   Heavenly Fish From: Jean Fish Breadcrumbs Vinegar Lemon juice Worsthershire sauce Paprika Salt & pepper Mustard Butter Cover bottom of shallow baking dish with bread crumbs. Lay fillets of haddock (or flounder or cod) on crumbs. Mix sauce: 1 Tbsp vinegar, 1 Tbsp lemon juice, 1 Tbsp Worcestershire sauce, 1 tsp salt, 1 tsp. prepared mustard, dash pepper, 1/2 c. melted butter (or margarine or Smart Balance?) . Pour sauce over fish, sprinkle with paprike, bake 30 min. at 350. Baste several times while cooking. TOP   Karen's Instant Breakfast This is a milkshake I "invented" when we lived in Florida; I had it every morning for years. 1 banana 1 egg 2 tablespoons pineapple juice concentrate 2 tablespoons condensed milk 1 capful coconut extract Blend & enjoy! TOP   Baked Parmesan Fish From: Sharon Here are a few recipes we use alot. I did it from memory but that's usually how I cook these days. 1 lb of scrod or haddock with skin removed ½ - ¾ cup of sour cream 1 tsp of tarragon leaves ½ cup of Parmesan cheese Mix all ingredients and spread over fish. Bake at 350 degrees for 30-40 minutes. Serve with baked potato and fresh green vegetables. TOP   Beef Stroganoff From: Ken and Sharon 1-1/2 lbs of boneless NY sirloin 1 can of beef consume 1 medium diced onion 1 tsp on crushed garlic ½ cup of sour cream 2 tbsp of ketchup 1 package of cooked egg noodles Slice beef into thin pieces about 2 inches long brown. Sauté in butter with garlic. Add diced onion, Ketchup and ¾ cup of beef consume; let simmer for 2 hours Add sour cream and heat through. Serve over cooked noodles. Add your favorite veggie. TOP   Mexican Dip From: Ken and Sharon 1 16 oz jar of medium salsa (you can use hot if you prefer) 1 16 oz. Package of cream cheese 1 small can of sliced black olives 1 cup of shredded Monterey Jack cheese 1 cup of shredded mozzarella cheese Spread cream cheese in an ovenproof serving dish (I use an oval dish roughly 10"x 6"). Pour salsa over cream cheese. Spread sliced black olives. Spread cheese on top and bake at 325 for 20 minutes until bubbly. Serve with your favorite chips. TOP   Buck's Chili From: Sharon 1 - 1 ½ lb of Hamburg 1 medium dices onion 1 medium diced green pepper 2 cans of tomato sauce 2 can of tomato soup 2 cans of red kidney beans Chili powder Brown beef with onions, pepper in butter. Add tomato soup and sauce. Add kidney beans. Add as much chili powder as you like (sample as you go). Cook through and serve over rice. You can turn this into a Mexican dish by adding a can of corn and a can of beef tamales sliced in bite size pieces. TOP   Margarita Chicken From: Nancy (Serves 6) 2/3 C. olive oil 1/2 C. lime juice 1 jalapeno chili, seeded and minced 1/4 C. tequila 1 Tbs. Triple sec 3/4 C. fresh cilantro 6 skinned and boned half chicken breasts prepared salsa (optional) Mix marinade ingredients (all but chicken and salsa) in a shallow glass pan. Add chicken and coat thoroughly. Cover and refrigerate for 4 hrs. turning chicken several times. Preheat grill or broiler. Remove chicken 30 min. before cooking. Cook chicken for about 4 minutes each side on grill, or 4 inches from heating element of a broiler. Serve with salsa. Enjoy !! TOP   Cornflake Chicken From: Louise Here is a really easy recipe shamelessly taken from a cereal box. I've also made Cornflake pork chops with equally nice results. Ingredient List goes here Cooking instructions TOP   Columbian Salad From: Stacy This comes from the Columbian Restaurant in St. Augustine. Good enough as a meal all by itself (with some nice crusty French bread). Ingredient List goes here Cooking instructions TOP	Great recipe? Send it in so the rest of us can try it.
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