Tag Archives: Stockyards City Cookbook Cook-Through

Foodie Page, Stockyards City Cookbook

Super Bowl = Super Food; part 1

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Editor’s Note – When we began this Stockyards City Cookbook Cook Through, I asked Jani and Whitni to tell it “straight up,” so our readers would know whether or not to try the recipes.  It looks like we’ve hit a few “don’t try” recipes, and I think that’s good to know…Thanks, Jani, for publishing the good AND the not-so-good!

Is the Super Bowl really about football?  Hold the phone!!  I know there are some diehard football fans that have already disagreed with me or else stopped reading.  But think about it – if it were really just about football and nothing else, we would be happy to sit in our homes and watch the game without all the fanfare.  Right?  I personally think it is about so much more than football.  Of course it is about football, but it is also about food, fellowship and lets face it, the commercials!

Now that I have established that February 6 is more than just a football game it is time to start planning your menu. So for the next two posts Whitni and I are going to share some recipes out of the Stockyards City Cookbook that you might want to serve at your Super Bowl Party.

Here is our menu for this week;
Slow Cooked Ribs
Great Potato Skins
Chex Party Mix Microwave
Chocolate Chip Cookies (with Bisquick)

So, lets get started.

Slow Cooked Ribs
by Celeste Rule Nelson

3-4 lb. Browned Country Style Pork Ribs

1 (12oz) Bottle Chili Sauce

2 T Worcestershire Sauce
2 T Hot Sauce
1 Can Cherry Coke
1 Jar Maraschino Cherries with Juice

Continue reading Super Bowl = Super Food; part 1 →

Foodie Page, Stockyards City Cookbook

Pumpkin, Anyone? Yes, We KNOW It’s Not Thanksgiving.

Whitni in her OSU Orange. Today is "Remember the 10" day. Click on photo for more information about "Remember the 10."

I was pondering on what to cook this week when I possibly got a little carried away. I thought I would kill a few birds with one stone and I ended up going  pumpkin crazy!

I spent the afternoon making a few different pumpkin dishes. It actually becomes harder to find pumpkin in the store after the holidays. The way the grocery store is laid out does not make sense to me sometimes! Anyway, after finding the canned pumpkin (under the cake mix boxes?)  I was able to begin!

If you add “cream cheese” or “cream cheese frosting” to anything, I can guarantee it will be eaten! All of these items were extremely easy to make and since they had a lot of the same ingredients. If you have a couple of parties or a family to take a meal to these are all great….even the kids will like them!

Pumpkin Bars By Bob Gilson

2 c flour

2 tsp cinnamon                                                                                                        

2 c sugar

4 slightly beaten eggs

1/2 tsp. salt

1 c vegetable oil

1 can pumpkin

1 tsp baking powder

8 oz- cream cheese

1 tsp. milk

1 stick margarine (softened)

1 tsp. vanilla

3  1/2 c powdered sugar

Continue reading Pumpkin, Anyone? Yes, We KNOW It’s Not Thanksgiving. →

Foodie Page, Stockyards City Cookbook

Mama’s Chimichangas

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I’m not sure what recipes I will choose when I have cooked all the Mexican recipes in the Stockyards City Cookbook, but for now I still have a few left to choose from!  This week I am cooking Mama’s Chimichangas.  I hope you have a hungry group when you fix this because like the other dishes I have made, this one makes a lot of food.  The recipe calls for 8 inch tortillas but I used the 8 inch as well as the 12 inch size, giving everyone an option depending on how hungry they were.  So, let’s get cookin’!

MAMA’S CHIMICHANGAS

by Patricia Parent

1 lb. Cooked Beef, Pork, or Chicken
1 jar Salsa (16 oz.)
1 can Refried Beans (16 oz.)
1 can Diced Green Chilies (4 oz.)
1 pkg. Taco Seasoning
16 Flour Tortilla (8 inch)
16 oz. pkg. Montery Jack of Cheddar Cheese
Cooking oil (optional)

Cut cheese into sixteen 5 x 1/2 inch sticks.  Shred meat (about 3 cups).  In a large skilled, combine meat, salsa, beans, undrained chilies and taco seasoning mix.  Cook and stir over medium heat until heated through.  In another skillet, heat tortillas one at a time, over medium-low heat about 30 seconds per side.  For each chimichanga, place 1/3 cup meat mixture on tortilla near one edge.  Top with a cheese stick and fold in sides.  Roll up, starting with cheese side.  Place in a a casserole dish and bake at 350 for 15 minutes.

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Foodie Page, Stockyards City Cookbook

Hearty Meals…Good for your Soul!

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My cuddle buddy Luci

January is turning out to be a very chilly month! All I want to do lately is move from the bed to the couch and stay under my blanket with Luci cuddled up next to me!  (Luci is my child, aka, my little terrier mix that I rescued when she was 6 weeks old.) Although she only weighs 5 lbs, she does put off some heat!

Another thing I like to do when its cold is eat warm, hearty meals. This does not coincide well with most New Years resolutions, I suppose.  Many of my co-workers and friends are on some sort of diet, whether its the HCG or WW, so I do look for ways to make recipes healthier – whether you are watching your waistline or you’re just a healthy eater in general.

Ramsey Wayne Sellers...such a cutie!

This week I made two casseroles for my friends who just had a sweet little baby boy. (I actually went ahead and made myself smaller casseroles to have in the freezer for later as well.) I have no children and am not accustomed to the traditions that come with having them. But, I am learning that you no longer have much time to cook, nor do you want to. By cooking these meals ahead of time, they can be popped into the freezer, thawed the morning of, and baked with no hassle!

Continue reading Hearty Meals…Good for your Soul! →

Foodie Page, Stockyards City Cookbook

Mmmm Mmmm, Good and I’m Not Talking Campbell’s

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Winter is definitely here and there is nothing like a bowl of hot homemade soup to warm the soul.  I know, your probably thinking, “My man doesn’t think soup is a meal.”  Well, he won’t even realize that he is eating soup unless you tell him!  This is a hearty bowl of  beef and potatoes you’ll find so easy to make it will be on your list of go to recipes.  My man, the one who doesn’t eat leftovers , even had this for lunch the day after I fixed it for dinner!  So, lets get cookin’.

Cowboy Tortilla Soup
by Dustie Butner

1 lb Ground Beef, browned and drained
3 Cups Water
1 box Au Gratin Potato Mix (used dry)
2 Cups milk
1 Cup Salsa (any kind)
1 (16 oz.) can Ranch Style Beans (I used the ones with jalapenos)
2 Cups Velveeta Processed Cheese
1 (12 oz.) can tomatoes and green chilies (optional)

Combine browned ground beef, dry potatoes and water in soup pot on stove.  Cook on medium until potatoes are tender.  Add milk, salsa, beans, dry potato mix and cheese.  Heat on low until cheese is melted.  Add tomatoes and green chilies (Rotel).  Cook on low until thoroughly heated.  Serve with crushed tortilla chips, a dollop of sour cream and cheese on top.

I used skim milk, because that is all I ever buy and I would recommend rinsing the Ranch Style Beans to remove the “grease” from them if you are trying to eat healthier.

I hope you like this great recipe as much as my family and I do!

Happy Cooking,

[jani]