Recipe for Mustard Sauce for ham
from the kitchen of Helen Gaasch
in her own handwriting:


One of Luann's favorite bread recipes:


Sloppy Joe Recipe

This is the original recipe that was served in the Kitchen of Catholic Central in 1959
Recipe of Genevieve Schorn
Compliments of "Skeets" Deno

1 pound hambuger
1 can Campbells Tomato Soup
1 Tablespoon Catsup
1 Tablespoon Mustard
1 Tablespoon Vinegar
Cook the burger until caramelized, mix with the rest of the ingredients. Serve warm on burger buns.


Crab Rangoon

Mix together:
8 oz. cream cheese (softened)
1/2 Cup fake crab
1/8 teaspoon Worchesteshire sauce
2 small scallions (chopped small)
1 1/2 clove garlic in garlic press
1 Teaspoon sugar
1/2 teaspoon kosher salt

Put some of the mixture on a wonton wrapper
Wet the edges and fold over
Deep fry at 350 degrees for 90 seconds


Wilted Lettuce

Wash and drain leaf lettuce

Cook 1/4 lb. of bacon until relatively crisp.
Drain the bacon fat from the bacon.
Cut the bacon in small pieces.

Cook on high until sugar is dissolved:
1/4 Cup Olive Oil
1/2 Cup Vinegar
1/4 Cup Sugar
Salt to taste
Pepper to taste

Take this mixture off the heat and add the bacon pieces. Allow the mixture to cool to room temperature. Pour the mixture over the leaf lettuce about 5-10 minutes before dinner. Toss often until dinnertime. The lettuce will wilt.


Recipe for Chicken Lik-Dob
A.B. Crow's Specialty


Oven Fried Chicken

1 1/3 cup Bisquick
3 tsp. Paprika
1 tsp. Salt
1 tsp. Poultry Seasoning
1 tsp. Lemon Pepper
1/4 cup cornmeal
1/4 cup corn starch
Oil baking pan with butter and olive oil (about 3 tablespoons of each).
Dredge chicken parts in flour mixture and place skin side down in pan.
Bake at 450 degrees for 40 minutes.
Turn chicken over and bake for additional 15 minutes.

Thanks to Ray Bock of Fremont Catering for his assistance


KFC Cole Slaw Recipe

1 Cup Mayo (I use Hellmans, but KFC uses Miracle Whip)
3/4 Cup White Granulated Sugar
1/4 Cup Cider Vinegar
1/4 Cup Olive Oil (or Salad Oil)
Salt and Pepper to taste
Shred the Cabbage. Mix the other ingredients well then add to the cabbage and stir well. Best after 3-4 hours in the refrigerator. Keeps in the refrigerator for up to 4 days.


Choice Black Angus Top Sirloin Roast

Purchase a 14-15 lb. Top Sirloin Roast in Cryovac at Sam's or Costco or GFS. Store it in the refrigerator for 6 to 8 weeks (10 weeks maximum). Make sure the Cryovac does not leak. If it leaks, process the meat immediately. After the curing stage, process the meat. It may smell a little strong, but it should not be an objectionable odor. Trim the fat (you will loose at least 25% of weight). Cut the roast against the grain into steaks, or into roasts (or leave it whole for 22-24 people). For roasting, sear the meat on very hot grill or frying pan with oil. Sear for 1 to 2 minutes on each side. Then leave at room temperature for an hour or two. Put in the oven at 200 degrees until the internal temperature is 120 to 135 degrees (depending on your preference). Do not overcook. It will take 2-4 hours depending on size. Remove from oven and allow to sit at room temperature wrapped in aluminum foil for at about 15 minutes. Slice thin against the grain and serve. You will have medium rare meat, pink almost to the edge.

Horseradish Sauce

1/3 cup Horseradish
2 Tablespoons lemon juice
1/2 cup mayonnaise
1 cup sour cream
Pinch of Cayenne
Salt and pepper to taste
Combine and put in refrigerator for at least an hour



Remember, never, ever use water out of the hot water tap for cooking. The idea is to get water that hasn't been thru your water heater, where it may pick up a few items it didn't have when it came straight out of the tap. The water coming from the water heater is stagnant and nasty. Do NOT use it. Use fresh water out of the cold water tap for boiling noodles or potatoes, making coffee, or any water that goes into food. When I was in the heating business, and we would swap out water heaters, we had to drain the water out of the old water heater. You would not believe what would come out of the bottom of the tank. Sometimes, I would have a hard time stifling vomiting. It was gross like I could not believe. Use hot water directly from the tap only for the purposes of washing!! More important stuff on cooking water HERE or just read it below:

Public Service Announcement:

We all know it is much quicker and more convenient in your busy schedule to throw some water in a pot and boil it for your instant coffee, instant cereal, top-ramen, spaghetti, etc. But there are reasons you should never use water from the hot side of the kitchen faucet, even though it saves you about 5-7 minutes.

Here comes the science:

The insides of a hot water heater contain metals that can, and do corrode. Some of the pipes in your home that are not made of PVC may have lead soldering. Hot water will dissolve metals, especially lead, much quicker than cold water will. Not to mention that over the years of daily use of drawing gallons throughout the day in cycles causes the water from the local utility, with all of it's impurities to collect and precipitate in the bottom of the hot water heater. This is a prime breeding ground for bacteria. Perhaps they cannot survive in an environment where the water is around 140°, but as soon as the water cools down enough due to a power outage or extended leave (if you turn off your water heater), all the necessary nutrients are there in an 80 gallon soup.

I personally saw a demonstration by a company that was in the business of manufacturing and selling water distillers for the consumer market. They had 2 five gallon glass jugs filled with water. One of the jugs was filled with with the water that been taken from an 80 gallon water heater that had been in use for a few years, and boiled down from 80 to 5 gallons. The other was filled with distilled water. While the distilled water was crystal clear, the other had a 3 inch layer of precipitate containing heavy metals, impurities, and bacteria. Truly a revolting sight. Also, ask any gas or electric utility worker or plumber who does work and repairs on water heaters and they will confirm this and probably offer a few horror stories of their own.

If you plan to cook with tap water, run the cold water for a minute or so and use that cold water for your cooking. You may want to save the 'non-potable' water that you flushed from the pipes as you can use it for cleaning and such. And by all means, NEVER draw warm water for infant formula. Since infants are developing at a rapid rate, they are much more vulnerable to the concentrations of impurities and lead and could potentially get lead poisoning from warm tap water.