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.
PAGE: ONE, TWO, THREE, FOUR
| BEEF STROGANOF | HERBED CHICKEN KABOBS | CHILE |
| CREOLE SPAGHETTI | SPAGHETTI DEL KELSO |

| FROZEN FRUIT CAKE |

Beef Stroganof

INGREDIENTS:
2 lbs. boneless steak or good stew beef, 1 cup chopped onions,
enough oleo to brown meat, 1 to 2 cups water with 2 boullion cubes,
1 clove garlic-mashed, 3 tablespoons flour, 3/4 tablespoon salt, dash of black pepper,
1/2 cup sour cream, cooked noodles or rice.

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

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HERBED CHICKEN KABOBS

INGREDIENTS:
1-pkg. dry onion with chicken broth soup mix, 1/2-cup water, 2-Tbls. vegetable oil,
1/2-Tsp. crushed thyme leafs (optional), 1/4-Tsp. black pepper, 1/8-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.

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CHILE

INGREDIENTS:
1-2 lbs. ground beef, 1-2 cans chile beans and sauce, 1-2 cans whole peeled tomatoes
Chile powder, Paprika, 1- medium onion, Salt 'n' Pepper, 1- lb. box Spaghetti,
Cheddar cheese

Brown ground beef with 3-Tbls. Chile powder.
2-Tbls. Paprika, diced onion, salt 'n' pepper to taste.
Keep ground beef in small pieces. Add 1-2 cans Chile beans 'n' sauce,
1-2 cans whole 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.

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CREOLE SPAGHETTI

INGREDIENTS:
1-pound ground beef, Salt and Pepper to taste, Garlic powder to taste,
1/4-1/2 medium sized green pepper, 1-medium sized onion, 1-can whole peeled tomatoes,
(Retain juice to added as needed.)
2-Tbls. butter, Catsup to taste, 1-pound 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 3/4 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 2-Tbls. butter and catsup.
Simmer until hot and slightly cooked down.
Mix and serve with Parmesan cheese.

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SPAGHETTI DEL KELSO

INGREDIENTS:
1-pound ground beef, 2-Tbls. Worcestershire sauce, 1/4-1/2 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 whole peeled tomatoes, 2-cup package of Mozzarella cheese,
a 1-pound box of spaghetti, Parmesan cheese.

Brown ground beef with 2-Tbls. Worcestershire sauce,
¼ tsp. salt, 1/8tsp. pepper,
½ tsp. garlic powder (all to taste),
add deiced onion and green pepper.
Cook until onions are soft.
Add tomato paste and sauce, bring to a boil.
Dice 1-can whole tomatoes and add.
Hold juice back, to add later if needed.
Simmer mixture.

In a large pan or pot, fill to 3/4 full
with water, 1-Tsp. salt and 2-Tbls. Olive oil.
Bring to boil and add spaghetti.
Cook until tender. (Not too soft. El Danté)
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.

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FROZEN FRUITCAKE SALAD
By Randy Travis

INGREDIENTS:
1 c. sour cream, 1/2 (4 1/2 oz.) ctn. Cool Whip, 1/2 c. sugar 2 Tbsp. Lemon juice,
1/2 c. red candied cherries (Sliced up), 1/2 c. green candied cherries (Sliced up),
1/2 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 4 1/2 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.