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What is black when you buy it,
red when you use it,
and gray when you throw it away?
The answer is Charcoal.
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Anne appatizers Dave Dinner Siles Specials Harry's Snacks Bert & Sharon

Ken's Bavarian Beer-Cheese Soup

8 tbl unsalted butter
1 cup chopped celery (about 3 stalks)
1 cup yellow onion, chopped
1 carrot, grated
2 garlic cloves, crushed
1 tsp ground white pepper
1/2 tsp dry mustard
1/2 cup all purpose flour
5 to 6 cups chicken or turkey stock (homemade stock is best)
1/4 cup grated Parmesan or Romano cheese
1/2 lb grated Sharp Cheddar cheese
12 oz dark beer at room temperature (I like Becks)

Saute vegetables in butter till the onions are clear.
Blend in pepper, mustard and flour.
Add stock and cheese.
Heat over very low heat until the Cheddar cheese is melted.
Add beer.
Serve hot with croutons and a dash of paprika. Serves 6 to 8.

ITALIAN SAUSAGE RING(Bread with sausage, cheese and herbs baked inside)


1 Loaf frozen white bread
1 Pound Italian sausage
1.5 Cups grated mozzarella cheese
0.5 Tsp. Italian herbs
2 Eggs
Parmesan cheese


Remove casing from sausage and cook in pan. Sausage should crumble into pieces which are about the size of sausage when topped on a pizza. Once cooked, mix with cheese, herbs and (1) one beaten egg.
Thaw bread, but do not let it rise. Roll it out to 6" x 18" in size. Spread the filling and roll up inside of the bread dough. Place on a greased cookie sheet and form a ring. Make slashes every 1.5" on diagional around the complete top of the ring. Brush with one (1) beaten egg and sprinkle with parmesan cheese. Let rise for 30 minutes. Bake at 350 degrees for 30 minutes. Serve warm.

The cooked sausage ring freezes well for later use. It is also great for Sunday brunches.

Roberto food Roberto is rumored to play guitar!
Gee, get your mind up onto the curb.

Glaab food Glaab goodies

This is a place holder until I can get the instructions for Turtle Ice cream pie, Lemon Sherbert, and Fiesta wraps

Smoked Sausages in a Savory B-B-Q Sauce a l'Orange "Honorary Member from Midwest."

1-2 packages of Hilshire farm Ltl Poleska and or Little Smoky sausages
1 jar of sweet frenches mustard -( hot dog stuff)

Throw all into a small crock pot- stir to coat with wooden spoon or spatula. Cook on "high" 2-4 hours before your party and walk away. Stir occasionally to make sure everything is coated. The sauce should be well blended, nice and bubbly - sample as you see fit.

You may only need to cook on "High" for 2 hrs or "low" for 3-4 hours. The idea is to let the little sausages simmer very slowly in the sauce until the sauce is slightly thickened and the sauce is well blended. It is hard to "over cook" in the crock pot. If you are in a hurry , place all the ingredients in a large sauce pan at cook over very low heat for maybe 20- mins and then transfer to a chaffing dish.

Roasted Garlic- Eggplant Tapnade

One HEAD of roasted Garlic- See note
1-2 large eggplants sliced lengthwise
Aprox ½ cup of AG Ferrari's olive tapanade**

The is an elegant mix of roasted garlic, eggplant and olives- spread on a slice of Baguette French sourdough, sprinkle with a bit of gorgonzola cheese, serve with a glass of chanti, and you will definitely believe you are relaxing in the Italian countryside. Do this on day ahead or early in the morning to let the flavors blend

To roast garlic; - slice the top 1/3 of a head of garlic- set aside. Place the garlic on a square of aluminum foil. Drizzle virgin olive plus about I tsp on Balsamic vinegar on both cut surfaces of the garlic. Sprinkle with a pinch of salt and ground pepper. Re assemble the head of garlic close up the aluminum foil tightly around the garlic and place the foil on a preheated 400-425 degree oven for approximately 45 minutes.

In this case you can roast the garlic and the eggplant in one operation. Slice the eggplant in half lengthwise starting from the stem. Score the cut surface of the eggplant and sprinkle with a bit of sea salt—Place the eggplant CUT SIDE DOWN on a greased cookie sheet along with the garlic you plan to roast. Bake in a 400-425 oven for aprox 45+ minutes or until the eggplant skin is very soft to the touch. Remove from the oven and let cool.

In a food processor- scoop out the egg plant flesh- discard the skin, next squeeze the pulp from the roasted garlic into the food processor, add approximately ½ cup of the olive tapanade** to the mix and pulse for about 30 seconds until you have a nice chunk type spread. As said earlier, do this early in the day or the day before to allow the flavors time to meld. Note; the olives will add salt and flavor; wait for several hours before adding any additional seasoning. Serve chilled or at room temperature.

** Tapanade--NOTE: AG Ferrari is an upscale Italian grocery chain that specializes in all things Italian in terms of food—cheeses, wine, and bread pasta deserts ECT. For the unprepared, this place is about as hazardous as ALs hobby shop can be to your wallet. Ask for their olive tapanade that is a chunky mixture of both black and green olives. Most bottled olive spreads are simply black olives and do not seem to have the character of this spread. If you do not have an AJ Ferrari near you – use the bottled stuff available in most grocery stores.

Enjoy-- Harry Symonds

(California Style)

Warm soda bread on a cold Irish morning is about as close to heaven that any Irishman gets on a daily basis. The original recipe calls for buttermilk that adds a lot of fat to the end product. I have substituted low fat milk with equally good results. Use buttermilk if you see fit. What I like about the recipe is that because no yeast is used, the whole process takes about an hour and a half start to finish

4 cups regular unbleached flour. (Or 2 cups regular and 2 cups bread flour)
¾ to 1-teaspoon salt. (I prefer to use fine sea or kosher salt)
3 teaspoons baking powder.
1-teaspoon baking soda
2-3 tablespoons of honey.
3/4 of one cube of butter softened. (Please use the real thing)
1 capful (about 1 teaspoon) of pure vanilla extract. (Please do not use vanilla flavoring)
1 cup of dried cranberries
1 cup golden raisins
1/2 cup of dried chopped dates
1 egg beaten
1 3/4 cup of low fat milk PLUS 5 teaspoons of vinegar.

Note: I use unseasoned rice vinegar in most of my recipes because of its mild neutral flavor. You can use regular distilled vinegar if you choose. Do not use a wine or other flavored vinegar.
Preheat the oven to 375 degrees.

Place the cranberries, raisins and dates in a bowl. Cover with hot water and allow them to soak in the hot water while you are preparing the rest of the ingredients.

In a large bowl combine the flour, salt, baking powder and baking soda. Use your fingers to make sure things are well mixed. Drain the water from the cranberries, raisins and dates. Add them to the flour mixture. Add the softened butter.

This is perhaps the most important step. Blend the flour, cranberries, raisins, dates and softened butter until the whole mixture looks crumbly. Take your time and use your hands to mix everything together.

Add 1 beaten egg.

Add the vanilla to the milk/vinegar mixture, and then add the whole mixture to the combined flour etc.

Add the honey.---Use a spatula and if necessary, your hands to combine the liquid ingredients to the flour mix.

At this point he dough will be very soft. Turn the dough out on to a well-floured board. Kneed the dough with your hands for 2-5 minutes. DO NOT OVER KNEED. Use only enough extra flour to prevent the dough from sticking to the board and your hands. Cut the dough in half to make two loaves. Sprinkle a bit of corn meal on a non-stick cookie sheet and place the dough halves cut side down, about 4 inches apart on the cookie sheet.
NOTE: Irish folklore says that if you don’t cut a cross in the top of the bread, the bread will not rise! Now I don’t know about you, but I’m not about to incur the wrath of an irate Irish Bread Banshee. Cut a cross in the top of each loaf and sprinkle with a bit of extra cornmeal. Bake a full 35-40 minutes at 375 then enjoy your trip to Irish heaven.

Enjoy-- Harry Symonds


The original recipe came from an old Sunset book. I've since modified it to fit my tastes. Basically, the ribs are browned in a heavy bottomed Dutch oven, Then drain the ribs ,and bake them in the “secret sauce”. The beauty of this recipe is that you can do almost all the prep-work the day ahead, then dazzle your guests at meal time without going crazy in the process .

Step (1)- To begin: Over high heat, Brown 6 to 8 lbs. of lean Country Style pork ribs in a large heavy bottomed Dutch oven. I often use two pans at the same time to speed up the process. Make sure ribs are well browned on all sides. Season with a bit of Seasoned Salt & pepper while browning the ribs.

Step (2) Brown the ribs as described in step 1.Add 1/2 cup of Dry Sherry, 4 to 6 cups of water, 3 -4 “cracked” cloves of garlic, a couple of Bay leaves and a couple of whole green onions and simmer the ribs over low heat for about 1 hour. You will most likely have to use two pans to cook the ribs. Cool and drain the ribs before going to the next step.
NOTE: If you use two pans, make sure you put the SAME ingredients in both pans.

Step (3) --THE “SECRET SAUCE”:---While the ribs are simmering, make the sauce.
In a large heavy bottomed sauce pan, Add the following:

1 medium onion chopped fine.
3-4 minced cloves of garlic.--For garlic lovers, substitute ONE WHOLE HEAD of roasted Garlic ( See note below).
1 cup of catsup.
1/4 cup each, *Red Wine vinegar and Worcestershire sauce. *Balsamic Vinegar also works very well.
1/3 cup brown sugar
Approx. 1 1/2 tbls....Chili powder
Approx. 1 tsp. each oregano, basil, & rosemary.
Season Salt & pepper.
3 to 4 very thin slices of lemon
2 cups of water.

Saute onion and garlic until limp. Add remaining ingredients, and simmer over low heat while ribs are steaming. Simmer about 45 minutes, until sauce is slightly reduced and thickened. Note: For a thicker sauce:--.Mix about a tablespoon of cornstarch with several tablespoons of cold water in a small bowl Add the cornstarch mixture to the sauce and stir during the last few minutes of simmering.

STEP (4)-- preheat oven to approximately 300 degrees f. / or 180 degrees C.. (Remember, the key to good ribs is to cook low and slow!)
In a large flat baking pan- Place ribs in a single layer and cover ribs with sauce. Cover pan with aluminum foil and bake 1 hour. Remove the foil and bake another 20-30 mins.

NOTE: Roasted garlic is a gift from the gods: Simply cut the top third off the top of the garlic, coat clove with some regular olive oil or cooking oil- drizzle a bit of balsamic vinegar on the cut clove if you have it. Wrap tightly in aluminum foil and bake in the oven for 30-45 minutes~ 425 degrees F. Let the clove cool completely. When you are ready, simply squeeze the clove like a lemon and add the roasted garlic to your sauce. Note: You can brown, simmer the ribs and make the sauce a day ahead. Do the final baking of the ribs just before your guests are scheduled to arrive. Chefs tip: If you have time, pour the sauce over the ribs and let them marinate over night. Then do the final baking just before your guests arrive. The results are spectacular!

Enjoy-- Harry Symonds

Beef Barley Soup by Siles
- tasted at Bakersfield meet - Jan 02

3 lbs. boneless chuck
4 qt. water
1 10½ oz. can tomato soup
4 beef bullion cubes
1 large onion
1 cup barley
4 carrots, grated
1 large potato, pealed and grated
½ cup diced celery
¼ cup rice
1 small tomato, chopped
1 tsp. salt
chopped cabbage or turnip, optional (Julia uses cabbage)

Cut meat into cubes, cover with water in large kettle and add tomato soup, bullion cubes and barley. Cover and simmer 1½ hour. Add grated carrot and potato, celery, rice, tomato and cabbage, if used. Cover and simmer until meat is fork tender, about 2 hr. Serve in large soup bowls.

This is the basic recipe, but for a thicker soup add more vegetables.

Julia's Oatmeal Cookies by Siles
At Jan 02 Bakersfield we had the chewy kind.
Don't understand store and cookies in the same sentence.

1¼ (2½ sticks) cups margarine
¾ cups firmly packed brown sugar
½ cup granulated sugar
1 egg
1 teaspoon vanilla
1½ cups all-purpose flour
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 teaspoon baking soda
1 cup raisins
1 cup chopped walnuts
1 teaspoon cinnamon (optional)
¼ teaspoon nutmeg (optional)

Heat oven to 375° F. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda and spice; mix well. Stir in oats. Add raisins and walnuts. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie Cool 1 minute on cookie sheet; remove to wire rack. Store tightly covered.

Makes 4½ dozen cookies.

Anne recipes

Shrimp Adobo on the barbie
(serves 9)

Butterfly 3 lbs of uncooked medium or large shrimp.
To butterfly - Place shrimp on cutting board with back towards you. Place thumb on tail and fingers on shrimp. With other hand cut shell with a sharp knife. Cut should go most of the way through the body, but not all the way. Pull off the worst of the legs. If you're picky, remove the vein. Leave shells in place (a few always fall off).

Place a layer of shrimp in a cassarole dish, drench in concentrated lemon juice. Place another layer and again drench. When finished the lemon juice should completely immerse the shrimp. Cover and refrigerate for 24 hours. Sprinkle Adobo powder (available in Mexican foods section) liberally on shrimp's meat side and place shell up on a hot barbeque. Lay them with long direction across the bars or they'll fall through.
They only take a moment to cook. Put a dozen down with tongs and you can start picking up the first one. I like to squirt them with a lemon ball as they cook.

Annie's X-treme Nachos
(Serves 18)

2 lb. bag tortilla chips
Salsa fresca, 8 oz can
Picante sauce, 4 oz.
2 big bags shredded cheddar cheese
veggie refried beans (avoid the non veg, they have lard in them)
sour cream
1 8 oz. can balck olives, sliced
1 4 oz. can green olives, sliced
1 small can nacho cut jalepeños
4-8 ripe avacados (depends on how much people like guacamole)
Lemon juice

The exact proportions of ingredients are quite variable. These can be used 'meat' or 'veggie'. To make the 'meat' version, I purchase pecooked shredded beef from mexican deli. About 1/2 lb for this. Burger prepared with a taco mix also works. Precook meat fully and add to refried beans, then substitute this mix for the refried beans in the veggie version.
The consistency of the dish depends greatly on the chips selected. The very thin white tortilla chips give a much lighter dish. The more flavorful thick, dark chips give a heavier, but richer and darker taste.

Make guacamole ahead of time-:
Remove meat of avacados. Place in small mixing bowl. Add 1/2 Tbsp. lemon juice. Beat, mixing in small amounts of oil until mixture begins to turn liquid. The best guac is the consistency of scenery plaster, not pancake batter.

In another bowl place half the cheese and the refried beans. Mix thoroughly. If you have some canned corn available a little of this or whatever else looks fun from the fridge can go in.

Cover a cookie sheet with aluminum foil. Place a layer of chips. Use a teaspoon to dollup out about 1/2 of the bean mix. You want it spread out fairly evenly. sprinkle half the remaining cheese over this, then spread a layer of chips on this.The second layer of chips should be back a couple inches on each side from the edge.

Spread the remaining bean mix over this second layer, as before. Spread the Salsa Fresca on this layer. Spread thinly enough that some chips show through.
Cover with 1/3 of the remaining cheese.
Again, indent about 2" from the edges of the second layer and make a third layer of chips.

Place in a 300 degree oven for 10-15 minutes. A stick inserted into the center of the hill should meet melted cheese most of the way down.
Spread remaining cheese over the mound. The cheese is the only glue in the recipe, so there should be cheese between chips and anything else.
Drain jalapenos and olives and spread on top, leaving the center free for the guac.

It's wise to leave a jalapeno free area for those who can't tolerate them. Drizzle Picante over everything in runners.

Place back in oven until all cheese is melted, another 10-15 minutes. Remove. Ladle a ring of guacamole. Place sour cream in center. Serve with raitha (below) so people still have a stomache lining afterwards.

(serves 20 Angrezin, or 4 Indians)

16 oz. yogurt
1 cup 2% milk
1 sprig dill
1 cucumber, small

Raitha is served with hot dishes in India to coat the stomache when eating spicy food.Purchase good unflavored yogurt. I always use Black Mountain. The yogurt should have active cultures still growing.
Add 1 cup 2% milk to a 16 oz container of yogurt.
Finely chop 1 sprig dill and 1 cucumber and stir in.

(serves 4)

1 cup Basmati rice
2 cups whole milk
1 Tbsp sugar
2 Tbsp slivered almonds

Grossly overboil 1 cup Basmati rice until it's turning into a paste. Drain and mix 50-50 with milk. Try to use the rice water elsewhere in the meal, as it has the nutrients in it. Add sugar and almonds. Mix. Usually made warm in India, most Americans prefer it refrigerated. Some cooks add a little almond flavoring.

Kheer is the traditional way of breaking the daytime fast during Ramazan over most of the Islamic world. The best kheer is made with goats milk sold in a filthy stall by a man who keeps a huge kurvaie of it simmering all day, and who fills one's container with milk, then ladles in some whey off the top of his pot. It should be eaten with Muslims while squatting and watching the new moon rise over a mazar.

But it's pretty good eating in the kitchen too.

Genuine (Yankee) Texas Hotlinks
by Dave Frary
6-7 lbs. Boston Butt
1 bottle beer (Bass ale)
2 T. coarse ground black pepper
2 T. Hungarian Paprika
1 T. Mortons Tender Quick
1 T. Pickling Salt
2 T. Mustard Seeds
1/4 cup minced fresh garlic (about 8 fat cloves)
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. ground coriander
1 t. ground thyme
1 t. sugar
1 t. Cayenne

Mix all the spices, cure, and garlic into the beer and place in refrigerator while you cut up the meat to fit the grinder. Pour the spiced liquid over the meat and mix well. Run spiced meat through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Cold beer and Bob Wills music on the side.

Bert's Gumbo

½ cp Shortning ½ cp Flour 1 14 oz can Ocra (or ½ lb fresh) 1 Onion1 cp Green Onion, chopped 2 cps Chicken stock 2 cps Tomatos, Diced 2 tbsp Paul Prudohmmes Seafood Magic 2 tbsp Jerk (Caribian sauce) 2 sets King Crab Legs ½ lb Shrimp ½ lb Scallops ½ lb Sole 3 cloves Fresh Garlic

Place the butter in the pot and melt. Add the flour slowly while stirring, forming a roux. Allow the roux to brown, about 5 minutes. The color of the roux will affect the end result color of the gumbo. Make it as dark as you want, being careful not to burn it. Open and drain the ocra, then add to the rouix. Cook until the ocra no longer ropes. Add the onion, green onion and garlic, cook until onion is translucent. Add the stock, tomatos, Seafood magic and Jerk and simmer about ½ hr.

Place the Crab, Shrimp, Scallops and fish in the stew. Simmer about 6-10 minutes, or until the fish is just poached. Serve over rice.

Serves about 6 people as a main course, or about 12 as a soup.

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