Hobo Joes Oven Style

1 lb Kielbasa, sliced 1/4 inch
4 medium Red Potatoes, cut into chunks
1 lb Carrots, sliced 1/4 inch
1 Onion, sliced 1/4 inch
6 Garlic cloves, minced
2 teaspoon Kosher Salt
1 teaspoon Pepper
1 teaspoon Paprika
2 Tablespoons Oil
1 Tablespoon Worcestershire Sauce

Preheat oven to 400.

In a large mixing bowl combine all ingredients.

Spread Hobo Joe mixture onto a jelly roll pan evenly. 

Bake for 40 minutes, flip veggies half way through.

Note: You can add anything you like:
sausage
hamburger
chicken
broccoli
cauliflower
A-1 steak sauce

Homemade Mac and Cheese - Kasha Granger

4 Tablespoons Butter
1 Tablespoon Salt Kosher Salt
16 oz bag Tinkyada, Brown Rice Pasta 
4 Tablespoons Cornstarch
2 teaspoons Table Salt
1/2 teaspoon Pepper (pure ground)
4 Cups Milk
4 Cups Mild Cheddar, divided

In a sauce pan melt butter over medium heat (level 6-7).

While butter is melting bring 4.5 quarts of water and kosher salt to a boil in a large pot.  Add Tinkyada Noodles and cook for 12 minutes, stirring occasionally.  Drain, do not rinse with water.

While water is coming to a boil make the creamy sauce with the pan of melted butter. 

When the butter has melted completely remove the pan from heat.  Using a spoon, not a whisk, vigorously stir in cornstarch, table salt, and pepper till combined.  It should look smooth.

Gradually stir in milk while constantly stirring.  I stir in 2-4 Tablespoons at a time to combine the cornstarch mixture into a smooth creamy sauce.  After you have added about 1/2 cup of milk return to heat, level 6.  Then keep adding up to 1/4 cup and to slowly incorporate the milk into the sauce.  Keep stirring constantly.  After all the milk is poured keep stirring and every 15 seconds lift spoon out of sauce for a second or two to see if bubbles start to form when not stirring.  When this happens immediately remove from heat.

Gradually add 3 cups of cheese to the sauce, about 1/4 cup at a time, while vigorously stirring to incorporate the cheese.  You have added too much cheese if it strings when you pull the spoon away from the sauce.  

The best way to do this is to cook both the noodles and the sauce at the same time.  The sauce should finish right before it is time to drain the noodles.  

When noodles are drained pour a small amount of cheese sauce into the bottom of your 13x9 baking dish.  Layer half the noodles on top of the cheese sauce and spread a little to fill out pan.  Then pour half the sauce over noodles.  Layer the rest of the noodles on top of the sauce.  Then Pour the the final amount of sauce on top of noodles.  Do not stir noodles and sauce together.  Use a rubber scrapper to get all the sauce out of the pan.  Using the rubber scrapper you can gently push the sauce around to cover the top layer of noodles.  

Sprinkle the remaining 1 cup of cheese on top.

Bake for 5-10 minutes.  The longer you bake the less creamy it will be.  

Note:  Making the recipes smaller is a great way to have this for lunch for fewer people.  Since it is all in quantities of 4 you can do 4 oz, 8 oz, 12 oz, or the whole 16 oz bag of noodles.  Just reduce the other ingredients respectively!

Honey Wheat Bread

1 1/2 cups warm water 

6 Tablespoons honey, divided

2 1/4 teaspoons yeast

1 1/2 tablespoons melted butter

2 cups flour

1 teaspoon salt

2 cups whole wheat flour

softend butter

1 stick hard butter

In a stand mixer bowl, combine warm water, 3 Tablespoons honey.  Sprinkle yeast on top and let stand for 10 minutes.

Add 3 Tablespoons of honey, melted butter, 2 cups white flour, and salt.  Stir on medium speed till well combined. 

Slow down mixer to slowest setting and gradually add 1 cup of whole wheat flour.  Let mix for about 3-5 minutes till well combined.  I like to increase speed a little after the flour is added.  I also scrap down the sides of the bowl with a rubber scrapper when needed.

Slow down the mixer again and slowly add the last cup of whole wheat flour.  Turn back up to medium speed and combine till dough no longer clings to the bowl. 

Turn out onto floured surface and knead for 7-8 minutes, I use wheat flour.  I also use about 1/2 cup flour to begin with and gradually add more trying not to add over 1 cup in total and none during the last 1-2 minutes of kneading.  

Place back in mixing bowl and coat the surface with softened butter. Cover with a dishtowel.

Let rise in a warm place until doubled in size.  I like to boil a small pot of water and place it in the bottom of the oven.  Place the dough to rise on the rack right above and shut the oven door.  Let rise for 1 hour.

Punch down, and divide into 2 loaves.  I use a scale to measure the divided halves to make sure they are equal.

Place in greased 9 x 5 inch loaf pans.  Rub top with soft butter.  Cover again with towel.

Allow to rise until dough has topped the pans by one inch.  I place back in the oven but do not reboil the water.  Takes about 30 minutes to rise.  Then I leave it in there a little longer while oven heats up.

Bake at 350 for 25 minutes.

Turn bread out onto cooling rack immediately.

Lightly brush the whole loaves with stick butter.  Should take about half a stick.  I kept the other half of the butter wrapped to hold onto.

Cool completely.  Wrap in cling wrap.

Honey Butter

2 Sticks softened salted butter
1/4 cup Honey
1/2 teaspoon cinnamon
1/2 teaspoon Vanilla

Whip all ingredients together.  Place in a bowl with a lid and keep refrigerated.

Hamburgers

Hamburger patties
bbq sauce
cheese slices (3 Pepper Colby Jack)
Hamburger buns
1 Tablespoon Butter
1-2 Onions, sliced
Mayo
Grey Poupon
1 Tomato sliced
Romaine Lettuce
Sandwich slices - pickles

Grill patties.

Baste with bbq sauce throughout grilling.

Before you remove the patties place cheese slices on top and let melt.

Toast buns till lightly brown.

Heat skillet over medium high heat and melt butter.  Saute onions.

Spread mayo on one half of the bun and grey poupon on the other half.  Assemble hamburger with desired toppings.

Hawaiian Haystacks - Gina Dale

1 3/4 cup Chicken Broth or Water
1  Tablespoon Butter
3/4 teaspoon Salt
1 cup Jasmin Rice
1 can Cream of Chicken Soup
1/2 teaspoon Chicken Bouillon
1/2 cup water
1/2 Rotisserie Chicken, shredded
1 (9 1/2 oz.) can Chow Mein Noodles
1 medium Tomatoes, diced
1/3 cup Celery, chopped
1/2 Bell Pepper, chopped
1/4 bunch Green Onions, chopped
1 (20 oz.) can Crushed Pineapple, drained
2 cups cheese
1/4 cup slivered Almonds
1/4 cup Coconut
1 can Mandarin Oranges, drained
1/2 cup Soy Sauce

Bring broth or water, butter, and salt to a boil until butter is melted.  Stir in rice.

Cover, reduce heat, and simmer for 15 minutes.

Remove from heat, uncover, and fluff with a fork.

In a saucepan while rice is cooking, heat soup with bouillon diluted in water.

Add chicken. Cook for 8-10 minutes or until heated through.

On 8 individual bowls layer rice, chicken mixture and then any other topping you care to add on.

Pour a little Soy Sauce over everything. Mix well and eat.

Note:  For my kids I have to have the sauce separate from the chicken.  It still works because everything gets mixed together any way!

Homestyle Turkey

1 (12 pound) whole turkey
1 stick hard butter, cut into Tablespoon pads
1/2 stick butter, softened
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
1/3 cup chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups Turkey drippings
2/3 cup buttermilk

Preheat oven to 350.

Rinse and wash turkey. Discard the giblets. Place turkey in a Dutch oven or roasting pan.

Separate the skin over the breast to make little pockets. Put Tablespoon pads of the hard stick butter on both sides between the skin and breast meat. This makes for very juicy breast meat. You can do the same with the legs and other areas of the meat. Do not cut the skin, just pull it away from the meat.  

With the 1/2 stick of soft butter rub all over outside of turkey.

In a medium bowl, combine the water with the bouillon.  Sprinkle in the parsley and minced onion. Pour over the top of the turkey.

Sprinkle seasoning salt over the turkey.

Cover with foil (sprayed with cooking spray), and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C).

In the saucepan over medium heat, cook onions in butter until soft and translucent.

Stir in flour, pepper, and celery seed.

Combine Turkey Drippings and buttermilk in pour-able container, like a large measuring cup. Slowly stir into onion mixture with a whisk. Be careful it likes to slosh.

Simmer over medium-low heat until thick. Remove from heat.

Note: For a larger bird try cooking it for 1 hour at 375 then reduce to 350 and cook for 5 hours. The main thing is the 180 degrees for the internal temperature.

Hard boiled eggs

as many eggs as you want to boil.

Use a pot that is just big enough to place all eggs in a single layer.  Pour water over eggs till it is about an inch above the eggs.

Heat on low for 3 minutes and then on high till it comes to a boil.  Once it comes to a boil start a timer for 12 minutes and lower temperature to about 6 so that it is a steady boil, not really rolling.

Pour water off eggs while trying to keep eggs in pot.  I like to use the lid to keep eggs in while pouring.

Fill a glass with ice and pour over eggs.  Fill pot up with cold water and let sit for 10 minutes.

Remove eggs from pot and pat dry.

Store in a zip lock bag for a week in the refrigerator.

Hoisin Beef Skewers

2 pounds flank steak
1/2 cup hoisin sauce
2 limes juice
1 tablespoon honey
6 cloves garlic, minced
1 teaspoon kosher salt
1/2 inch ginger, shredded 
1 teaspoon sesame oil 
1 teaspoon Frank's Red Hot Sauce
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
~20 (8 inch) bamboo skewers

Thinly slice the flank steak across the grain and at an angle, creating slices 1 inch wide by 1/4 inch thick.  Place in a gallon size ziplock bag.

Whisk together the hoisin sauce, lime juice, honey, garlic, salt, sesame oil, Frank's, red pepper flakes, and black pepper in a bowl; pour over meat in plastic bag and coat with the marinade, squeeze out excess air, and seal the bag.

Marinate in the refrigerator for 2 to 12 hours.

You need to soak the skewers for 20 minutes before threading meat onto them.  It will take some time to thread the meat onto the skewers so take into account about 1 hour before grilling to soak and thread.   

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.  Fold a piece of tin foil the length of the grate to lay the skewer ends on so that turning them will not be too hot and the skewers do not burn.  WEAR heavy duty baking GLOVES when turning skewers.

Cook the skewers on the preheated grill until cooked to your desired degree of doneness, ~3 minutes per side for well done.