Grilled Chicken

My brother Joe used to love chicken grilled this way and often had extra in the freezer.

It is similar to the chicken we can get at the fair. It uses an easy marinade and is best if made early morning.

Grandma Reble’s Meatloaf

While in Colorado, I asked for some recipes from relatives. This is a recipe in Grandma Reble’s handwriting with “Mother’s recipe 8/18/76” written on the top. It would be fun if we could learn where Grandma Porter originally found this recipe.

The crackers help to stretch out how much meat you need. Some of the family liked it as is and did not want changes. Others thought to use less crackers or more meat.

We like it best with tomato sauce with sauted onions over the top. Serve with a fresh salad and either garlic bread or your favorite grain.

Miss Jili’s Kung Pao Chicken

Miss Jili is a friend of ours from China. We enjoyed having her over and sharing recipes with us before she moved to finish her schooling. This is a favorite recipe of ours.

Noodles


Home made noodles are much better than store bought.  They take a little extra time but are easy and very good. We always use a noodle maker since we have one, but rolling the dough by hand does not take a lot of time.

While the recipe says to let the noodles dry, you can cook them right away if you want.  They are excellent with butter and garlic, with your favorite sauce or in chicken broth.

For colorful variety, add some pumpkin puree or spinach to the dough.  You will need to add extra flour, but the different colors and taste is fun.

Daddy’s Pasties

Pasties are popular in Calument where Daddy spent a lot of time growing up.  He said that Petila’s taxi in Calumet would often take his family to McLain park and then come back at a prearranged time to take them home. His grandmother made them also. There are many recipes for pasties, but all are similar.

Feel free to experiment with the basic recipe. We often make the pasties with cubed meat instead of ground.  Be careful not to overstuff the crust, it is much better to have leftover filling!

When serving, I like them best with a little extra butter. Some people serve them with gravy. My mom eats them with ketchup.


Red Curry “Masaman” (Curry from Thailand)

We usually make a tomato based curry.  Our friend, Kristi Sellers, gave us this recipe in 2009 after introducing us to a different type of curry.  This is different, but just as good as the curries we are used to.

The recipe originated from a Ywam missionary friend from Thailand.


Venison Stew

I asked Mark what he wanted for dinner when he was home for Spring break.  He really wanted a good stew.  He gets it at school, but it is often salty and served with noodles.

Stew is a very flexible meal.  Add more or less vegetables or add other favorites.  Serve with a lettuce salad and maybe some bread, and you have an easy meal.

If you have frozen stew meat, you can still cook it in the crock pot. Skip browning the meat.  Start cooking the stew on high in the morning and cook for 8 hours.  We prefer to cook the frozen meat for 3 or 4 hours with pepper, garlic and onions, then add the remaining vegetables and spices for the last few hours of cooking.

 

Dumplings

My Great Grandma Zetsell shared the “recipe” for these dumplings, though my father thinks the recipe was brought from England with my great great Grandma Heighes. He said that they were a very inexpensive way to fill up hungry tummies when times were tight.

Dumplings are wonderful in chicken broth, with veggies, or with sausage, fried onions, mushrooms, garlic and butter.  My favorite way though, is warm with some good butter and salt and garlic.

They do not reheat very well, so only make enough for one night.

(What fun, I learned that they are also called Kluski Kładzione and they are a polish drop noodle.  Some recipes use milk in place of the water!)

Curry

We enjoy curry in many ways.  Allan came up with this simple recipe.

Curry with bones, the way Allan prefers, thickens the sauce better and has more pronounced flavor.  I prefer not to have to dig out bones while eating, so make it how ever you prefer.

To stretch the curry more, use more onions and tomatoes and adjust spices.  You can also add diced potatoes and peas if desired.