Janell's
Politically Incorrect Kitchen

The reasoning behind the name for this section is simple. In these times of being P.C., you can find all the vegetarian, fat-free, sugar free, low salt, low cholesterol, high fiber, time consuming, most times tasteless recipes you could ever want, but just try to find the recipes from the good old days and you'll get a lecture and then some! The recipes below are for real people who want real food that tastes great without all the hassle.

These recipes are a collection that I've been using for years, some of them I've found, some handed down through several generations. My maternal Grandmother & my Mother have won contests at county fairs with some of the dessert recipes and my paternal Grandmother was raised on a farm in Nebraska, so you'll find some good old, down home, farm cooking style recipes. My husband's Step Mom is originally from Mexico City and she started showing me her recipes years ago, hence the recipes for Mexican food. Quite a mix, huh? Keeps the meals around here interesting, that's for
sure ! ! !   These are favorites that always get good reviews.

E-mail me and let me know how you like 'em!



Sounds best with the
Beatnick Midi player.

What's on the Menu!

Appetizers
SALMON SPREAD VEGGIE DIP
SPINACH DIP

Salads
SEAFOOD SALAD THOUSAND ISLAND DRESSING
SHRIMP MACARONI SALAD

Soups
MENUDO CLAM CHOWDER
ZUCCHINI SOUP

Main Dish
DEVILED FISH FILLETS BAKED DEVILED CRAB
CHILE VERDE CHICKEN AND RICE
PORK HAWAIIAN CHICKEN & BISCUITS

Desserts 
BANANA BREAD FRUIT CAKE
14 CARROT CAKE SNOWFLAKE COOKIES
ANGEL FLUFF CHEESE PIE FRUIT COCKTAIL CAKE
STICKY BUNS

Other
ZUCCHINI RELISH POTATOES IN FOIL

DEVILED FISH FILETS

3 cups soft bread crumbs 1 1/2 Tbs. worcestershire sauce
1 1/2 Tbs. Parmesan cheese 1/2 tsp. prepared mustard
1/2 tsp. salt 1/2 cup melted butter
2 lbs. fish fillets
Mix together first 6 ingredients (save back 1/4 cup of melted butter). Put fish in greased pan & spoon bread mixture over fish. Sprinkle remaining butter over bread crumbs. Add 1/2 cup water to bottom of pan, cover with foil and bake at 325ºF for 15 to 20 minutes. Remove foil and brown. When browned, take out of oven and eat.

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Zucchini Soup

4 cups grated zucchini 1 medium onion (chopped)
1/2 teaspoon curry powder 1 clove garlic
1/4 cup butter 2 cans chicken broth
1/2 cup half & half salt & pepper to taste
1/4 teaspoon nutmeg (optional)
Saute first 5 ingredients until onion is cooked. Add broth and simmer for 15 minutes. Whirl in blender until smooth. Add cream, salt, pepper and nutmeg. Serve hot or cold.

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BAKED DEVILED CRAB

3 Tbs. butter 2 Tbs. chopped onions
3 Tbs. flour 3/4 tsp. salt
1 tsp. dry mustard 1 tsp. worcestershire sauce
1/2 tsp. paprika black pepper
1 cup milk 1/2 cup cream (or canned evaporated milk)
3 cups crab meat
 

Heat butter in pan. Add onions and cook until soft. Mix in flour, salt, dry mustard, worcestershire sauce, paprika and black pepper to taste. Slowly add milk & stir until sauce starts to thicken. Add cream then stir in crab meat. put in pan and bake at 375ºF for 20 - 25 minutes or until golden brown. Serve over toast, rice or buttered egg noodles.

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SEAFOOD SALAD

2 cans albacore tuna (drained) 1 can sliced olives
1 can tiny shrimp (drained)  1 cup sweet relish
1 cup diced celery 1/2 cup diced dill pickle
1 cup diced bell pepper 6 hard boiled eggs (peeled & chopped)
1/2 cup diced onion  1 tsp. garlic powder
1 cup salad dressing (Miracle Whip)
 

Mix together all ingredients and chill for 1 hour. If flat tasting, add salt. If sour tasting, add sugar. Serve with rolls, pita bread or crackers.

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CLAM CHOWDER

1/4 lb. bacon (diced) 1 quart clam juice (or chicken stock)
6 stalks celery (diced) 2 onions (diced)
1 tsp. salt black pepper
1/2 tsp. thyme 1/2 lbs. diced potatoes with peel
1/2 cup butter (1 stick) 1/2 cup flour
2 cups hot milk 3 cans chopped or minced clams (don't drain)
2 tomatoes (diced) chopped parsley for garnish (dried or fresh)
 

In pot saute bacon until almost done (to your preference). Add celery & onions to bacon and cook until soft. Pour in clam juice and add salt, pepper, thyme and potatoes. Cook until potatoes are done. While this is cooking melt butter in another pan. When butter is melted add flour and stir until blended (you've just made a roux!). Take off heat and slowly add hot milk while stirring roux. Stir roux mixture into pot with potatoes (when potatoes are done), then add clams with juice and tomatoes. Cook until soup just starts to boil. Add parsley then serve.

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Banana Bread

Makes 1 Loaf
1/4 cup butter 1 1/2 cups flour
1 cup sugar 1/2 cup chopped nuts
1 egg 1 tsp. vanilla
3 bananas (mashed) 1 tsp. baking soda
 

Cream butter & sugar. Add egg, bananas, vanilla and mix. Next add flour, mix, then nuts, mix again. Dissolve baking soda in 1 tsp. of water and mix into batter. Bake at 350ºF for 40 - 50 minutes. Bread is done when toothpick poked in center of loaf comes out clean.

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FRUIT CAKE

1 1/2 lbs. dates 1/2 t. salt
1 lb. candied pineapple (yellow & green) 4 eggs
1 lb. candied cherries 1 c. sugar
2 c. flour  3 t. vanilla
2 t. baking powder 2 lbs. pecans
Grease 2 loaf pans and then lay greased brown paper into bottom of pans.

Mix fruit & add dry ingredients. Beat eggs & sugar together then add to fruit. Mix together well. Stir in pecans (make sure to do this last after dry & wet ingredients are mixed). Bake at 275ºF for 1 1/2 hrs. Glaze with Karo syrup.

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14 Carrot Cake

2 cups flour 1/2 cup chopped nuts
1 1/2 tsp. baking soda  2 tsp. baking powder
2 tsp. cinnamon  1 tsp. salt
1 1/4 cups oil  2 cups sugar
2 cups grated carrots  4 eggs
8 1/2 oz. drained, crushed pineapple
 

Sift together flour, baking powder, soda, salt & cinnamon. Add sugar, oil & eggs - mix well. Next mix in carrots, drained pineapple & nuts. Pour into 3 greased & floured cake pans. Bake at 350ºF for 30 - 35 minutes.

When cooled - frost.

Cream Cheese Frosting

1/2 cup butter 8 oz. cream cheese
1 lb. box powdered sugar
Cream together butter & cream cheese. Mix in powdered sugar. Add small amount of milk if too thick. Frost cake then sprinkle with extra nuts.

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Chili Verde

3 - 4 lbs. boneless pork (cut into 1" cubes) 1 yellow onion (diced)
2 - 3 tsp. garlic powder 2 - 3 tsp. chilli powder
3 - 4 tsp. ground cumin 1 - 2 tsp. salt
1 large can tomatillos 
(or 3/4 - 1 lb. fresh tomatillos)		 2 small cans chopped green chillies 
(or 1 large can)
flour tortillas lemon wedges to squeeze on Chile Verde when served
finely diced onions to sprinkle on Chile Verde when served
Brown meat, add seasonings, green chillies, tomatillos (chopped in food processor or blender until soup like - if using fresh tomatillos make sure to peal "paper like" skin off of tomatillos before putting in blender). Add water to cover. I also add a little bit of "caldo de pollo" ( chicken soup granules from the Mexican market) for a little extra flavor. Boil until meat is tender enough to break up with a fork. Serve with tortillas, lemons & onion.

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CHICKEN & RICE

1 1/4 cups uncooked rice 1 can cream of mushroom soup
1 can cream of chicken soup 1 can cream of celery soup
1 chicken cut into pieces Shake & Bake coating mix (optional)
Mix together rice and soup. Put in 9x13 pan that has been coated with non-stick spray. Place chicken, skin side up, on rice mixture. Sprinkle Shake & Bake on chicken if desired or sprinkle with seasoning salt. Cover with foil and bake at 325ºF for 1 1/4 hours. Uncover and return to oven for 20 minutes or until top is browned.

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SNOWFLAKE COOKIES

1/3 cup soft shortening (part butter) 1/2 cup sugar
1 egg 1/2 tsp. vanilla
1 1/4 cups flour 1/2 tsp. baking powder
1/2 tsp. salt
Mix ingredients. Chill 1 hour. Roll dough 1/8" thick and cut with cookie cutters. Place on ungreased baking sheets. Bake at 400ºF for 6 - 8 minutes. Frost with your favorite icing and decorate with sprinkles, candy, etc.

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THOUSAND ISLAND DRESSING

2 1/2 cups mayonnaise 3/4 tsp. salt
2 hard-boiled eggs (peeled and chopped) 3/4 cup chili sauce (mild like Heinz 
usually found in the catsup isle)
1/3 cup sweet relish
Mix, chill, serve.

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FRUIT COCKTAIL CAKE

1 1/2 cups sugar 1 1/2 cups flour
2 eggs 2 16oz. cans fruit cocktail (drained)
1 1/2 tsp. baking soda 1/2 tsp. salt
1 tsp. vanilla
Mix all ingredients just enough to blend well. Spread in greased and floured 9" x 13" pan. Top with 3/4 cup brown sugar mixed with 1 cup chopped nuts. Bake at 350ºF for 50 to 60 minutes. Serve plain or with whipped cream.

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ANGEL FLUFF CHEESE PIE

1 small pkg. lemon Jello™  1 large can evaporated milk 
1 8oz. pkg. cream cheese  1 c. sugar 
1 tsp. vanilla  2 c. drained crushed pineapple 
 
Graham Cracker Crust
44 crushed graham cracker squares 1 cube melted butter 2 Tbsp. sugar
Mix graham cracker mixture and spread in large (12x16) pan. Save 1/2 c. crumbs to sprinkle on top of pie.

Have large bowl, beaters and milk icy cold. Mix Jello™ with 1 c. hot water - let cool. Whip milk until very thick. Add softened cream cheese, sugar, vanilla and Jello™ to milk and mix well. Add pineapple, stir, then pour in pan lined with graham cracker crust. Sprinkle top with remaining crumbs.
Chill several hours or overnight before serving.

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PORK HAWAIIAN

2 lbs. pork steaks  1 tsp. powdered ginger 
2 tsp. Kitchen Bouquet  1 can tidbit pineapple (save juice) 
8 oz jar sweet pickles - chopped (save juice)  6 oz can mushrooms (drained) 
1 large bell pepper cut in strips 
Cut pork into 1/2 inch cubes and brown. Add ginger, Kitchen Bouquet, pineapple & juice, sweet pickles & juice and mushrooms. Cook for 15 minutes then add bell pepper and cook another 15 minutes. Adding the bell pepper last keeps them "a little crunchy". Add bell peppers with rest of ingredients if you like yours "more done". Thicken with cornstarch mixed with a little water. Serve over plain cooked rice.

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SPINACH DIP (my sister - Michelle's recipe)

1 cup sour cream 1 cup mayonnaise
1 pkg. Mrs. Knorr's vegetable soup mix 1 pkg. chopped frozen spinach
Thaw spinach & squeeze out moisture. Mix together all ingredients & store, covered, overnight in fridge. Cut out center of whole shepherds bread loaf & put dip inside. Serve with torn bread pieces from loaf.

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ZUCCHINI RELISH

Peel & remove seeds from zucchini then grind using coarse blade on grinder (or chop in food processor until "relish size") enough to make 10 cups. Also grind 4 cups of onions. In large stainless steel or glass bowl combine 10 cups ground zucchini, 4 cups ground onion & 5 Tbs. salt. Mix, cover & let stand overnight in fridge. Next morning add 3 cups water to zucchini mixture, stir, then drain well. Put zucchini mixture into large pot and add:
2 1/4 cups cider vinegar 4 cups sugar 1 tsp. turmeric
1 tsp. dry mustard 2 tsp. celery seed
3 red & 3 green bell peppers (remove seeds/stems then grind like zucchini)
2 Tbs. corn starch mixed with small amount of water
Cook over medium heat, stirring to prevent burning and cook for 15 minutes once mixture has started to boil. Pour into clean, hot jars, screw on lids and turn upside down until cooled and sealed.

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SMOKED SALMON SPREAD

8 oz. cream cheese
2 Tbs. mayonnaise
2 - 3 Tbs. smoked salmon
Place all ingredients in bowl, mix together well. Cover and leave in fridge for 1 - 2 hours. Serve with assorted crackers.

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VEGGIE DIP

1 cup sour cream 1 cup mayonnaise 1 1/3 tsp. Beau Monde
1 1/3 tsp. dill weed  1 Tbs. parsley 1 Tbs. onion flakes
Mix together & chill for 2 hours. Serve with fresh veggies.

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SHRIMP MACARONI SALAD

1 pkg. salad macaroni  8 - 10 hard boiled eggs (chopped)
1 cup Miracle Whip  1 onion (diced fine)
1 cup chopped dill pickles 2 cans shrimp (or 1/2 pound cooked salad shrimp)
1 tsp. celery salt  salt & pepper
Cook macaroni. Rinse with cold water and drain well. In large bowl combine all ingredients & mix well. Check for seasoning. Add more Miracle Whip if too dry.

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MENUDO

Use equal amounts of tripe & hominy (I use both white & yellow for added color). Trim fat off of tripe then cut tripe into 1" squares. Put cut tripe in pot and add just enough water to cover meat. Boil tripe until tender with chopped onions, garlic salt & chile powder. This may take a couple of hours and you may need to add water as tripe cooks to keep it covered. When tripe is tender add drained hominy and simmer until flavors are blended.

Serve with chopped onion, dried oregano, lemons and tortillas.

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POTATOES IN FOIL


aluminum foil squares non-stick spray
uncooked, julienne potatoes butter
dill weed parmesan cheese
seasoning salt garlic salt or powder (optional)
Spray foil with non-stick spray.  Place handful (one serving) of potatoes on foil and sprinkle with dill weed, parmesan cheese, garlic & seasoning salt.  Put a pat of butter on top of potatoes.  Roll tops and sides of foil to make a sealed packet and place packets on bar-b-que grill.  Cook for 20 to 30 minutes.

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CHICKEN & BISCUITS
 
 
1 cut up chicken 1 cup frozen peas & carrots
1 cup chopped celery 1/2 cup flour
1 chopped onion 10 - 12 uncooked biscuits
salt & pepper
Put chicken pieces, celery, onion, salt & pepper in pot and add enough water to cover.  Boil for 1/2 an hour (until chicken is done).  Mix flour with enough water to make "runny paste".  Remove chicken from pot and thicken stock with flour & water mixture to make gravy (add a little more flour mixed with water if gravy is too thin).  Add peas & carrots then heat until gravy bubbles.  Place chicken pieces in 9 x 13 pan and pour gravy mixture over chicken.  Top with biscuits (make your own or buy "tubes" of your favorite brand) and bake in 425°F - 450°F oven until biscuits are brown (I usually follow the temperature and time from the biscuit recipe or biscuit "tube").
 

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STICKY BUNS
 
 
1 pkg. butterscotch pudding (cook type) 1 cup brown suger 
 
1 stick butter or magarine 3 Tbs. milk
2 cups nuts (walnuts or pecans) 1 pkg. frozen cinnamon rolls
Put pudding, brown sugar, butter & milk in pan & cook on low heat until blended.  Add nuts, stir, then spread mixture into 9" x 13" pan.  Put frozen cinnamon rolls on top of nut mixture and bake 20 to 30 minutes at 350°F.  When done, take out of oven & turn pan upsidedown onto platter.  Serve.


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There's more cooking comin' soon!

This page was last updated 10Feb03

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