Family’s Best Recipes

MOTHER’S CZECH RYE BREAD RECIPE

Don and Sheila Janda

I grew upon Mom’s homemade rye bread. As a child I knew it as Czech rye bread. When I moved to the east coast, it was called Jewish rye bread, not sure how the Jews got involved in Mom’s bread. The following is from her recipe book and she says not to preheat the oven when you put the bread into bake in her hand written note.

Mom’s Rye Bread Recipe

Knedlicky (Bohemian Raised Dumplings)
Restaurant in Czech Village

This is a typical raised dumpling Recipe by Kimber Flory The Bohemian dumpling a like cross between a bread and a bagel. I knew them as Knedlicky’s.

Ingredients
4 c all purpose flour
1 pkg active dry yeast
2 eggs, beaten
1 c milk
1/2 tsp salt
1/4 tsp sugar
1 pinch salt (for boiling water)

Directions
1. Mix Dry Yeast and ¼ cup of warmed milk, and ¼ teaspoon of sugar in small bowl.
2. Combine Sifted flour and salt in separate bowl.
3. Once yeast has dissolved and become bubbly, mix with flour mixture in large bowl.
4. Stir the mixture adding remainder of milk and beaten eggs.
5. Knead dough thoroughly into ball.
6. Place dough ball into bowl, cover with towel, and set in a warm place for an hour.
7. Dough should double in size at this time.
8. Separate dough into small balls, slightly larger than a golf ball, but smaller than a soft ball.
9. Set dough balls aside on plate and let raise for ½ hour (covered with towel)
10. Place dough balls into stockpot or kettle of boiling salted water.
11. Cover and boil for 10 minutes. Make sure to slightly crack lid open to prevent boil over. Half way thorugh cook time, remove lid and flip balls over.
12. Remove from hot water and cool on cutting board.
13. Cut dumplings with string or dental floss while still warm.
14. Serve with meat, or freeze for later use.

BEST EVER MEAT LOAF
Laura Eyth

Laura made modifications to Emeril Lagasse outstanding kicked-up moat loaf. If you make this your will never go back to normal meat loaf. This is the best we have ever mad. Yes it is a lot of work but it is well worth the effort. Save some for me

Ingredients

1. 2 Tbsp. butter
2. 1 large onion minced
3. 1 x celery rib finely minced
4. 1/2 x red bell pepper finely minced
5. 3 tsp chopped garlic divided
6. 1 tsp minced thyme leaves
7. 1 tsp minced rosemary
8. 1/3 c. minced fresh parsley
9. 2 x Large eggs
10. 1 1/2 tsp Dijon mustard
11. 3/4 c. ketchup divided
12. 2 1/2 Tbsp. Worcestershire sauce
13. 1/2 c. heavy cream
14. 2/3 c. breadcrumbs
15. 1 1/2 lb ground chuck
16. 1/2 lb mild Italian pork sausage
17. 1 1/2 tsp salt
18. 2 1/4 tsp freshly-ground black pepper divided
19. 4 sliced bacon cut in 1-inch long pieces.
20. 2 sliced bacon chopped fine pieces.
21. 2 Tbsp. white or possibly red wine vinegar
22. 1/2 Canned tomatoes minced or possibly crushed

DIRECTIONS
1. In a large skillet heat the butter over medium-high heat till melted. Add in all but 1/4 c. of the onions, the celery and all but 2 Tbsp. of the bell pepper and cook, stirring occasionally, till vegetables are softened and beginning to caramelize around the edges, about 6 min. Add in 2 tsp. of the garlic, the thyme, rosemary, and parsley and cook for 2 min. Remove from the heat and allow to cold.
2. Preheat the oven to 350 degrees.
3. When the vegetable mix is cooled, transfer to a mixing bowl and add in the large eggs, mustard, 1/4 c. of the ketchup, 1 tsp. of the Worcestershire sauce, and heavy cream and mix till thoroughly combined. Add in the breadcrumbs, ground chuck, pork sausage, fine chopped bacon, 1 tsp. of the salt and 1/4 tsp. of the pepper and mix till just combined. Don’t overmix. Transfer meat mix to a 9- by 5- by 3-inch loaf pan and using your hands, form mix into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
4. In a small saucepan combine the remaining 1/4 c. of minced onion, remaining 2 Tbsp. of green pepper, remaining tsp. of garlic, remaining 1/2 c. of ketchup, remaining 2 Tbsp. of Worcestershire sauce, remaining 1/2 tsp. of salt, remaining 2 tsp. of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook till thickened, about 5 min.
5. Pour the sauce over the uncooked meatloaf and bake for 45 min to 1 hour, or possibly till the
6. bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and
7. cover loosely with aluminum foil. Let stand for 10 min before serving. Slice and serve, recipe
8. yields 4 to 6 servings.

BEST EVER CHILI
Bob Janda

I started with this recipe from the Silver Palter which is a good New York City recipe. You can see all my modifications and chili spills as I refined the recipe with much labor of love.
Silver Palette Chili Recipe
BOB’S AWARD WINNING RECIPE 10 PEOPLE INGREDIANTS
1 pound Hamburger 20% fat
1/2 pounds Italian mild spice Sausages
1/3 pound Pepperoni chop finely
2 15 oz cans Hunts Tomato Sauce
1 15 oz Can Del Monte Italian Stewed Tomato
3 15 oz cans Red Kidney beans
½ Red Onion
2 Tb Chopped Garlic
1 Level Tb Dejon Mustard
1 Cup Red Wine for the chili
1 Cup Red Wine for the cook
1 10 oz can Mild Rotel Green Chili + Tomato Sauce
1 Tb level McCormack Italian Seasoning
3 Tb level McCormick Cumin
2 Tb level McCormick Paprika
1 Tea level McCormick Black Pepper
3 Tb level McCormick Chili Powder
1 Tb level McCormick Basil
½ Tea Kosher Salt
3 Cups water
1 small squirt Lemon juice
1 Tb Avocado Oil
BOB’s CHILI

DIRECTIONS

1. Put Avocado oil in 64 oz large cast iron pot on stove.
2. Sautee onions until translucent over medium heat.
3. Add garlic and cook for one minute with onions.
4. Remove onions and garlic put in a bowl.
5. Add sausage crumbled or rolled in small balls.
6. Add pepperoni to sausage cook.
7. After sausage/pepperoni is clots to being done, add Hemberger and brown.
8. Add back bowl of garlic and onions.
9. Add cans of tomatoes with your hands crush the larger tomatoes.
10. Ad spices and Kidney beans.
11. Simmer on medium heat until chili starts to bubble.
12. Turn heat down o low simmer 60 minutes to soften the beans.
13. Add V8 juice or water as needed.

BEST EVER OVEN ROASTED STICKY CHICKEN
Laura Eyth

This recipe is the best Laura and I have come across. We only use Perdue Chickens because they are steroid free. I have personally walked the various chicken processing lines and Perdue is without question the best for quality and quality control. This recipe is one of our favorites.

Ingredients

1. 1 Medium Perdue Chicken
2. 2 teaspoons salt
3. 2 teaspoons paprika
4. 1 teaspoon onion powder
5. 1 teaspoon dried thyme
6. 1½ teaspoon black pepper
7. 1/2 teaspoon cayenne pepper
8. 1/2 teaspoon garlic powder
9. 2 onions, quartered
DIRECTIONS
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken and chicken cavity pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of chicken.
Preheat oven to 250 degrees F (120 degrees C).
Place chicken on a rack in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

ETOUFEE
Laura Eyth and Bob Janda

One if the recipes we have grown to love is ETTOFEE. This is a Louisiana Cajun seafood stew. We make it from scratch. Gill Engel (Keene’s dad) grew up in Cajun country taught me how to make the roux. There are thru levels of Roux. Number 1,2,and 3. They range from a Roux one which is light tan, Roux 2 is brown and Roux 3 is dark brown. Out Roux is the first one Roux 1. It is always a good idea to serve with corn on the cob with the Etouffee.

INGREDIANTS

• 4 garlic cloves, chopped
• 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
• 1 Tbsp Cajun seasoning
• 1/2 teaspoon celery seed
• 1 Tbsp sweet paprika
• Salt
• 3 green onions, chopped
• Hot sauce (Crystal or Tabasco) to taste
• 1/4 cup butter or lard
• 1/4 cup flour
• 2 pounds shrimp,
• ½ pound mild Italian sausage rolled into small balls.
• 1/2 large onion, chopped
• 1 bell pepper, chopped
• 1-2 jalapeno peppers, chopped
• 1 large celery stalk, chopped
Cook the sausage well in a tablespoon of olive oil. Remove sausage and set aside. This will be added back to the Etoufee later. Make ar Roux. Heat the butter/lard in a heavy pot over medium heat for 1-2 minutes. We use a ratio of 1 tablespoon of butter to one tablespoon of flour. Melt the butter/lard fist. then add the flour one tablespoon at a time mixing with a wisk. Let this cook, stirring often, until it turns a pretty brown like the color of peanut butter then our done cooking the roux. This should take about 10 minutes or so.
Color of the Roux level 3
Finished Etoufee
Add the 3. celery, green pepper, jalapeño and onion, mix well and cook this over medium heat for 4 minutes, stirring occasionally. Add the garlic and cook another 2 minutes.4 Slowly add the hot shrimp stock, stirring constantly so it incorporates. The roux will absorb the stock and seize up at first, then it will loosen. Add 1 pint stock to make a sauce about the thickness of syrup. Add the Cajun seasoning, celery seed and paprika and mix well. Add salt to taste, then mix in the shrimp. Cover the pot, turn the heat to its lowest setting and cook for 10 minutes.. Add the green onions and hot sauce to taste. Serve over white rice with a cold beer or lemonade.

CZECH KRAUT RECIPE
Don and Sheila Janda

DON AND SHELA
CZECH KRAUT RECIPE

DAMN DELIOUS RED BEANS AND RICE

Yield: 6-8 SERVINGSprep time: 20 MINUTES cook time: 40 MINUTES total time: 1 HOUR
So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and spicy Cajun andouille sausage.

INGREDIANTS

1 cup basmati rice
1 tablespoon vegetable oil
1 pound package Cajun andouille sausage, sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 1/2 teaspoons Cajun seasoning, salt-free
3 (15-ounce) cans red beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste.
2 tablespoons chopped fresh parsley leaves.
DIRECTIONS
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
Stir in red beans, chicken stock, hot sauce, bay leaf and season with salt and pepper, to taste.. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with parsley, if desired.