My Collection of Recipes from Across America and Germany

By E. John Boles

This is not a professionally written cookbook, but is a representation of homegrown family cooking. Minus a few corporate inspired recipes and one professional carrot cake recipe, My Little Book of Kitchen Recipes is a collection of hand-me-down family recipes from one generation to the next.

The design of this book has been left plain, because in the author’s opinion, too many illustrations cause distractions in the kitchen. It is his hope that, by providing the space to enter a recipe or alter an existing one, more people will take up cooking again and continue to pass these and other recipes on to future generation.

• Language: English
• Publisher: Page Publishing, Inc.
• Release date: Jan 25, 2022
• ISBN: 9781662454677

Book preview

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My Collection of Recipes from Across America and Germany

E. John Boles

Copyright © 2021 E. John Boles

All rights reserved

First Edition

PAGE PUBLISHING, INC.

Conneaut Lake, PA

First originally published by Page Publishing 2021

ISBN 978-1-6624-5466-0 (pbk)

ISBN 978-1-6624-5467-7 (digital)

Printed in the United States of America

Table of Contents

Herbs and Spices

Herb Reference Chart

Culinary Tips for the Calorie Counter

Emergency Substitutions

Barbara’s Rocky Mountain Cuban Pork

Beef Bundles

Beef and Macaroni Diner

Bob’s Super Chili for a Crowd

Colonel Sander’s Kentucky Fried Chicken

Gingered Ham Slices

Janie’s Easy Bacon-Sausage Chili

Marchell’s Beef Biscuit Roll

Mary’s Chicken Cachatore

Meat Loaf

Meat Loaf Wellington

Morine’s Sirloin Tips with Mushrooms

My Own Beef Tips Alfredo

New England Beef Brisket

Diane’s Granny’s Macaroni Salad

Egg Salad

Grandma’s Vegetable Beef Soup

Ham Salad

Harvest Salad

Irish Stew

Mexican Pasta Salad

Michele’s Low Country Chowder

Rainbow Rotini Salad

Tuna and White Bean Salad

Betty’s Pumpkin-Cranberry Bread

Cheese-Sauced Zucchini Fritters

Cindy’s Homemade Bread

Cindy’s Shrimp Dip

Creamy Corn and Zucchini

Deviled Eggs

Lemon Chicken and Snow Peas

McDonald’s Big Mac Special Sauce

Old Time Lemonade

Oven-Baked Corn Bread

Peppered Pork Pitas

Sassy Sausage and Beans

Simple Recipes for Two and the Calorie Counter

Spicy Chops and Cabbage

Turkey Stuffing

Watermelon Punch

Zucchini Squash Florentine

Things You Should Know About Crock-Pot/Slow Cooker Cooking

Becky’s Slow Cooked Beef Brisket

Beef Stroganoff

Black-Eyed Peas

Carla’s Skinny Corn Bread

Easy Slow-Cooked Chili

Great Northern/Navy Bean Soup

Ham and Bean Soup

Homemade Spaghetti Sauce

Homemade Vegetable Soup

Kelly’s Slow Cooker Beef Stroganoff

Mark’s Fall-Off-The-Bone BBQ Ribs

Pat’s Slow Cooked Pot Roast

Ruth’s Minestrone

Sauerkraut-Sausage Bean Soup

Shirley’s BBQ Pulled Pork Sandwiches

Split Pea with Ham Soup

Standing Rib Roast

Tony’s Slow Cooker White Bean Stew

Wendy’s Chili

Zucchini with Tomato Sauce

Burke’s BBQ Chipped Ham and Sauce

Deviled Eggs

Grilled Tuna

Hot Sausage Sandwich

Kielbasa Super Hero Sandwich

Meatball Sandwich

Roxanne’s Homemade Taco Sandwiches

Saucy Beef Sandwiches

Tuna and Macaroni Dinner

Tuna Melt

Tuna Fish Salad Casserole

White Castle Hamburgers

Albert’s Hunter’s Chili

Baked Trout

Breading for Fish

Buttermilk Delight

Campfire Trout

Chunky-Style Venison Chili

Fish Batter Recipes

Fried Salmon

Garlic-Fried Trout

Garlic Stir-Fry Venison

Grandpa’s Favorite Rabbit Stew

Herb-Coated Roast Pheasant

Jeffrey’s Meatball Part Favorites

Oven Roasted Wild Turkey

Rabbit Stew

Salisbury Venison Steaks

Sauces for Big Game

Small-Medium Game Birds in Oven Cooking Bag

Stock Recipes

Venison Steaks with Red Pepper Sauce

Warren’s Caribou Stew

Carrot Cake

Chocolate Mousse Pie

Chocolate Pecan Pie

Crisp Peanut Butter Cookies

Joyce’s Double Chip Cookies

Lolly’s Brownies

Peanut Butter-Oatmeal Cookies

Penn Sheraton Cheese Cake

Pumpkin Roll

Reese’s Peanut Butter Cups

Soft and Creamy Frosting

Traditional Mom’s Apple Pie

Traditional Pumpkin Pie Recipe

Wendy’s Frosty

Teresa’s Spring Hummingbird Cupcakes

Baked Rabbit

Roast Chicken

Roast Goose

Fried Chicken

Stuffed Peppers

Braised Pork Chops

Meatloaf

Roast Beef Hash

Fried Rabbit

Simple Sautéed Veal Cutlet

Veal Shank

Veal Chops as Prepared at Eisenhut Hotel

Veal Cutlet with Ham and Cheese

Beef Roast with Vegetables

Beef Fillets with Mushrooms

Stewed Picketed Beef

Pork Pot Roast

Pork Chop Schnitzel

Pork Cutlets Breaded

Swiss Steak

Veal Cutlet Vienna Style

Goulash

Cucumber Salad

German Potato Salad

Salad Allgäau Style

Lettuce Salad with Buttermilk Dressing

Beef Stew

Chicken Stew

Lentil Stew

Hungarian Goulash

German Style Beans

Giblet Gravy

Giblet Stuffing

Potato Dumplings

German Potato Pancakes

Variation German Style Potato Pancakes

Red Cabbage

Sweet and Sour Meatballs

Apple Cake with Baked on Cheese Topping

Berlin Fried Cakes

Bismark Log

Butter Cream Filling or Frosting

Pecan Rolls

Cheese Cake

Filbert Coffee Cake

Rum Glazer

Chocolate Frosting

Rum Cream Filling

Basic Sweet Dough

Cookie Crust

Cream Puffs

Homemade German Alcoholic Beverages

Introduction

Over the years, I’ve found that due to the natural aging process, our taste buds are also constantly changing. I’ve also found that the art of cooking is liken to that of a never-ending experiment with herbs and spices and even in the way we prepare our food

I’ve also found that many recipes normally cooked on the stove or in the oven are better made in either a Crock-Pot or slow cooker. By cooking in a Crock-Pot or slow cooker, you allow the full flavor of your seasoning and vegetables to fully mature and flavor your meal as originally intended. And, with slow cooking in a Crock-Pot or slow cooker, there is less chance of overheating, burning, and sticking. Things which can either mar or even destroy the flavor of your food altogether. However, it is still the preparers chose as to how best to cook and prepare his/her families meals.

As for the recipes in the book, well, many of them are my own. Others are from friends and relatives, and still other are from associates I’ve known both stateside and abroad while serving in the military. All the recipes in the book are what I call hand-me-downs because they are (in most cases) handed down from one generation to the next. But they are more than that; they are the quaint essential building blocks by which we change and make up our own version of recipes.

A few of the recipes in the book are what you would call corporate copycats or rip-offs, and one is a professional chef’s recipe for carrot cake. In creating this book of recipes, it was my intent to create one of nonprofessional origin. Other than that, to the best of my knowledge, there are no professional recipes in this book.

There is one section in this book (Fish and Game) that I would like to dedicate to a friend of ours (my wife and I), Ms. Lynn Archibeque. Lynn and her family are in part of native American descent. They are a mix of both Apache and Cherokee Indian ancestry. This section was made possible largely in part of from her family’s personal collection of recipes as well as those from other native American relatives and friends. These recipes, I consider to be ageless and evolving because they have been handed down, with change, from many generations. To Lynn and her family, I give you my special thanks.

Lastly, it is my hope that you like and enjoy these recipes I have and from them recreate new ones of your own to share with you up-and-coming generations as well as other family and friends. By sharing these recipes with you, I’m hoping to create a new generation of change by encouraging more people to experiment in cooking in order to develop a distinctive taste of their own. Enjoy!

Author’s Note

It was, and is, my express intent to write and publish these recipes not as a professional cook book but as a means of reference material for those just learning or beginning to learn how to cook and also for those who want to expand their knowledge of cooking into other areas; this book offers a wide variety of recipes for those who want to sample and experience both American and European cooking in a variety of different ways.

I humbly pass along the knowledge of these recipes to those who wish to expand their experiences of both European and American cooking in a variety of different ways and offer them the challenge through trial and error to alter any one of these recipes and make them his or her own version of the same.

We live in a fast-paced, throwaway society, and the art of homemade cooking has gone to the wayside like everything else. It’s time to bring this dying art back, and this material, I hope, will be a part of that process.

As with all cooking, it is a never-ending process of both trial and error. If you add too much, you spoil the process. Always remember, when it comes to cooking, you can always add, but you can never subtract.

At the back of this book, I’ve made pages specifically for you, the individual to create and enter your own recipes for future generations and family members. Thank you!

Good luck and enjoy.

Introduction

First, I would like to say that this book is not professionally written. It is however my life long personal collection of homemade recipes from cross America and Germany which I have collected from my youth, and during my twenty-year service in the US Army while serving in Europe and Germany.

My main purpose behind putting this collection together is several fold. First, is because of the state of which we are living in today. Today, we are living in a fast-paced, throwaway society. Even the food we eat today is fast-food, carryout, frozen, or comes out of a can premade. Because of this and other social reasons, the once proud art of homemade cooking has all but disappeared or gone by the wayside from our daily lives and existence.

I said, The Art of Cooking, for cooking is in