"Royals" Recipes
Here are some recipes contributed by our families. If you would like to contribute and share your favorite
recipes, send the entire recipe with any acknowledgements to
Haystacks by Carol from Janie Undis
1 bag of Kraft caramels
1/2 C butter
7 oz. sweetened condensed milk
1 16 oz. bag large marshmallows
1/2 large box Rice Krispies
Melt in either double boiler or over very, very low heat in a saucepan, caramels, butter and milk.
Stir constantly. Then use caramel stick to dip marshmallow in caramel mixture. Roll in cereal, place
on foil and refrigerate til set. Maybe 1/2-1 hour. Just eat one and you will be able to tell.
World's Yummiest and Easiest Chili from Janie Undis
3 tubes Jimmy Dean Sausage(I use reduced fat)
1 29 oz. cans of tomato sauce
1 1/2 29 oz. cans of water
2 pkts chili seasoning mix
2 16 oz. cans pinto beans
2 16 oz. cans of kidney beans
2 t. cayenne pepper
2 t. garlic powder
Brown sausage. In a large pot, simmer tomato sauce, water, chili mix and meat for 30
min. Very important so you don't have watery chili.
Put in the crock pot, and add the rest of the ingredients and cook all day. The longer you
cook the chili, the better it is. Make sure to have some milk or water closeby, cuz it's kinda spicy.
Oriental Cole Slaw from Tom Undis
2 bags slaw (1 pound)
1 bunch onion (green, diced)
2 oz sesame seeds
1 bag slivered almonds
dash of salt & pepper
2 packages ramen noodles
Toast almonds in 350 oven for 10-15 minutes.
Crush noodles, DO NOT cook, DO NOT use seasoning package
Dressing
1 cup oil
1 tablespoon soy sauce
1 cup sugar
1/2 cup rice vinegar
Mix together just before serving.
Cincinnatti Five Way Chili from Jack Thibault
This recipe is closely guarded in Cincinnati, "Chili Capitol of the US."
Served originally by Greek immigrants in the 1920's. There are now franchises, particularly the Skyline Chili Parlors, which serve a great Five-Way chili.
Five way chili is a one-plate lunch or dinner. Once you get the hang of it, it is easy to adjust to your own taste. Don't be put off by all of the spices, there is no wrong way to make this.
Recipe for 4
1 pound chuck, ground fine
2 medium chopped onions
2 cloves garlic, minced
1 cup tomato sauce
2 tablespoons ketchup
1 cup water
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon honey
1 teaspoon salt
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1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon marjoram
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon mace
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/2 dry bay leaf
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Put a small amount of oil into a pan and turn to medium heat. Add meat, onions, and garlic. Cook until
all meat is browned. Add tomato sauce, ketchup, water and vinegar. As mixture begins to boil add everything else.
Cover and simmer at very low heat for about one hour, stirring and tasting occasionally, adding tomato juice
if it is getting too dry to ladle up easily.
The first time you make it try to stay close to the recipe. The next time around you can adjust the various
spices. Salt for perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves and mace if you
want it sweeter, cardamom for more bang, unsweetened chocolate for body. I think one of the secret ingredients i
s the red wine vinegar. I have tried it both ways and it is much better with the vinegar in the recipe.
Constructing The Chili
8 ounce thick spaghetti
1 16 ounce can of kidney beans or pinquitos
2 onions chopped
1 pound of Wisconsin Cheddar grated fine, as fluffy as you can make it.
- The bottom layer is always spaghetti. I use linguine for a little heavier noodle. You will need two to three ounces per serving. Spread them out and completely cover the plate.
- Next comes the chili, cover the noodles.
- Kidney beans or something I have added pinquitos. I think they are a little more interesting than the kidney bean. Either way do not season them, they are there for texture.
- Chopped onions. Spread them out to taste.
- Spread cheddar cheese on quickly so it melts a bit. Don't skimp on the cheese unless you have to. The cheese should cover the plate so you can pat it into a neat mound with your hands, just the way they do in Cincinnati.
If desired, omit either the beans or onions, or both, for Three-Way or Four-Way Chili. Whatever beverages you may choose to serve make sure they are ice cold. Accompany with saltines or oyster crackers.
Fruit Salsa from Janie Undis
2 granny smith apples
1 c. strawberries
1 kiwi
1 orange
2 T. Brown sugar
2 T. apple jelly
Chop apples, slice strawberries & kiwi, cut orange and mix together.
Dip Cinnamon Chips in Salsa.
Cinnamon Chips from Janie Undis
2 large flour tortillas
1 T. sugar
1/2 t. cinnamon
Brush tortillas w/ water.
Mix sugar & cinnamon & sprinkle on top.
Cut each in 8 pieces and bake for 5-7 min @ 475.
Caramel-Apple Dessert from Janie Undis
1 3/4 c. flour
1 C. oatmeal oats
1/2 c. brown sugar
1/2 t. soda
1/2 t. salt
1 c. butter
20 caramels
1 14oz. sweet condensed milk
1 21oz. apple filling
1 c. chopped walnuts
Mix flour, oats, br. sugar, soda & salt
Cut in butter- save 1 c.
press rest in 13x9 pan and bake @ 375 for 10 min.
Melt caramels w/milk until smooth.
Spoon pie filling over crust while warm. Top with caramel mix. Sprinkle remaining crust and walnuts on top.
Bake another 20min.
Salsa from Janie Undis
2 med. tomatoes
1 med. onion
2 cloves garlic
1 jalapeno pepper
1 green pepper
1/2 c. vinegar
1 t. salt
1 t. sugar
1/4 t. oregano
dash red pepper
1 T. chopped cilantro
1 (6 oz.) tomato paste
Mix and boil to desired thickness
Put in hot jars and canner for 20 minutes
Makes 2 pints
Taco Salad from Deb Montilino
Dressing:
1/2 c. mayonnaise
1/2 c. French dressing
1/2 c. milk
1/2 pkg. taco seasoning mix
Salad:
1 medium head lettuce, chopped
1 c. chopped onion
2 tomatoes, chopped
1 lb. ground beef
1 (15 oz) kidney beans, drained
2 c. grated Cheddar cheese
1 (8 oz) bag tortilla chips, crushed
Rice Krispies Peanut Butter Bars from Janie Undis
1 1/2 cups Sugar
1 1/2 cups Corn Syrup
1 1/2 teaspoons Vanilla
2 1/4 cups Peanut Butter
6 cups Rice Krispies
6 ounces Chocolate Chips
6 ounces Butterscotch Chips
Over high heat, stir sugar and corn syrup just until sugar dissolves. (Don't cook too long or the bars
will be hard, we don't want hard bars now do we???)
Remove from heat, add vanilla, then add peanut butter, then add rice krispies. If you want bars that
are gooeyer, (is that a word???) don't add all the rice krispies. Spread into a 13 x 9 pan.
Melt butterscotch and chocolate chips together. Spread over bars.
Let cool and ENJOY!!
You may have to try a few times to get the consistency you like.