Try these recipes from local celebrity chefs ...


BEAN CASSEROLE
 Brown: 1 lb ground beef, 1 chopped onion and 1/2 lb bacon.
 Add and simmer:  3/4 cup ketchup, 1/4 cup sugar, 3/4 cup brown sugar, 2 t vinegar and 1/2 t salt.
Add: 1 can butter beans, 1 can pork n beans, 1 can lima beans, drain each can before adding.
Add: 1 can kidney beans (don’t drain), 2 t dry mustard, mix well.
Simmer for 20 minutes.
Bake uncovered for 40 minutes
 — Bill Ingold,
mayor of Paxton



BAKED PORCUPINE MEATBALLS

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour, 15 minutes
Ingredients:
• 1 1/2 pound lean ground beef
• 2/3 cup long-grain rice, uncooked
• 1/2 cup water
• 1/4 cup finely chopped onion
• 1 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 large can (15 ounces) tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce
Preparation:
Mix ground beef with rice, 1/2 cup water, chopped onion, seasoned salt, garlic powder and pepper. Shape porcupine ground beef mixture by tablespoon into 1 1/2-inch balls.
Place the porcupine meatballs in an ungreased 2-quart shallow baking dish. Mix the remaining ingredients and pour over the porcupine meatballs. Cover and bake at 350 degrees in oven for about 45 minutes. Uncover and bake porcupine meatballs 15 to 20 minutes longer.
Serves 4 to 6.
— Kim Evans,
Ford County circuit clerk



SMOKEY TOES

Ingredients:
One package Lil Smokies.
One pound package bacon.
Approximately half pound package light brown sugar.
Preparation:
Cut bacon in fifths.
Wrap each little smokie in 1/5 piece bacon and secure with toothpick.
Line in shallow glass baking pan.
Cover with approximately one inch of light brown sugar.
Bake at 425 degrees for 30-40 minutes. Some of the sugar should remain granulated.
— Shelbie Rottman of the Paxton Record, who chose this recipe for its healthiness.


BEEF ROAST MARINADE

Choose a Central Lean Tenderloin, Prime Rib, Rump, Shoulde or Round Roast.
We have brochures from the Cattleman’s Beef Board which offer recommnedations on cooking time and temperature based on type and weight of roast and level of doneness you prefer.
Ingredients:
1/2 cup soy sauce
1/2 cup honey
2 tablespoons chopped ginger
1/4 cup balsamic vinegar
1/3 cup dry red wine
2 tablespoons black pepper
2 tablespoons chopped garlic
3 tablespoons cornstarch
1 bay leaf
Directions:
1. Combine all marinade ingredients in heavy saucepan; mMix well.
2. Bring just to boiling point.
3. Remove from heat, and allow to cool.
4. Place beef in a glass, enamel, or stainless steel pan.
5. Pour cooled marinade over beef, and cover.
6. Allow to marinate overnight in fridge.
7. Cook according to specifications.
8. Let cool in marinade
9. Serve in slices
— Sandra McClure,
Central Lean



PECAN CHOCOLATE CHIP PIE

Pie Crust Filling:
8 oz. cream cheese       
1 egg
1/2 c. sugar                   
1/4 tsp. salt                 
1 tsp. vanilla
Topping:
3 eggs                           
1 cup corn syrup
1/2 cup sugar                
1 tsp vanilla
Directions:
Combine filling ingredients and pour in unbaked pie shell.
Add topping ingredients and gently pour over filling.
Combine 2cups chopped pecans and 1 cup choc. chips and spread on top of pie.
Bake for 45-60 minutes at 325.
— Bonnie Kaeb,
owner of Country Thyme Tea Room and Catering and author of “Recipes from the Tea Room” cookbook



EVERINE’S FAMOUS BROWNIES

Preheat oven 350 degrees.
This recipe makes one large cookie sheet of brownies, double for a full sheet pan.
Brownie Ingredients:
4 Cups Sugar
1 # Margarine
2 Cups Liquid Eggs
Mix together.
Next, add three ingredients to wet mixture.
3 Cups       Flour
1 Cup         Cocoa
2 tsp           Vanilla
Mix well, bake for 30 minutes.
Frosting:
Heat first three ingredients in a sauce pan.
8 oz            Margarine
½ Cup        Cocoa
½ Cup        Milk
Stir, bring to a boil & stir for one minute.
Add 2 pounds of Powdered Sugar to sauce pan and Whip.
Frost when brownies are cool.


VAN VOORST HAM CASSEROLE

Ingredients:
10 oz. pasta (uncooked spiral)
2 cups fully cooked ham (cubed)
1 cup sour cream
10 3/4 ozs condensed cream of mushroom soup
1/2 cup shredded mozzarella cheese
2 tbsps prepared yellow mustard
 1 tbsp fresh parsley (chopped)
Salt
Pepper
1/2 cup shredded mozzarella cheese
1 tbsp fresh parsley (chopped)
Directions:
1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the pasta, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
3. Mix together the ham, sour cream, mushroom soup, 1/2 cup of mozzarella cheese, yellow mustard, and 1 tablespoon of parsley in a bowl until wellcombined. Fold in the cooked pasta, season to taste with salt and pepper, and spoon the mixture into the prepared casserole dish. Sprinkle top of casserole with 1/2 cup mozzarella cheese and 1 tablespoon of parsley.
4. Bake in the preheated oven until the casserole is hot and bubbling, and the cheese topping has melted and begun to brown, about 30 minutes. Allow to stand 5 to 10 minutes before serving.
— Marc Amore,
Paxton alderman
and owner of Paxton Pest Solutions



 

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