In the Kitchen With Al Kuykendall

 in Favorite Recipes / Now Magazines / Waxahachie NOW by

These recipes were contributed by Al Kuykendall, a Waxahachie resident, and originally appeared in the WaxahachieNOW June 2016 issue.

Al’s Best Bread Pudding With Lemon Sauce

  • Pudding:
  • 5 cups day-old bread
  • 4 eggs
  • 2 Tbsp. oleo, melted
  • 1 cup sugar
  • 1 tsp. vanilla
  • 2 cups half-and-half
  • 1/2 cup raisins
  • Lemon Sauce:
  • 1/2 cup sugar
  • 1 Tbsp. corn starch
  • 1/4 tsp. salt
  • 1 cup boiling water
  • 1 tsp. lemon zest
  • 2 Tbsp. lemon juice
  • 1 Tbsp. butter
  1. For pudding: Put all ingredients in a large bowl and allow to sit for 1/2 hour. Pour mixture into a greased 9×12-inch pan. Cook at 350 F for 45 minutes.
  2. For lemon sauce: Mix sugar, corn starch, salt and water in a pan. Whisk while heating (about 2 minutes) until the mixture is thick and clear.
  3. Stir in the remaining ingredients. Cook until thick (approximately 2-3 minutes).
  4. Drizzle sauce over each serving of bread pudding.

 

Ranch Chicken

  • 4 boneless chicken breasts
  • 8-ct. pkg. corn tortillas
  • 1 onion, chopped
  • 1 10-oz. can cream of chicken soup
  • 1 10-oz. can cream of mushroom soup
  • 1/2 cup chicken broth
  • 1 10-oz. can diced tomatoes with green chilies
  • 1 6-oz. can green chilies
  • 1 10-oz. pkg. cheddar cheese, grated
  1. Arrange chicken in a 9×13-inch baking dish. Cut each tortilla into 6 pieces. Cover the chicken with the cut tortillas and onions.
  2. In a separate bowl, mix the soups, broth, tomatoes and chilies. Pour mixture over the chicken. Top off with cheese.
  3. Bake at 350 F for 1 hour.

 

Pork Chop Dinner

  • 4-6 pork chops, bone-in
  • 2 Tbsp. olive oil (divided use)
  • 2 3/8-oz. envelopes of Regular Lipton Soup Mix
  • 2 1/2 cups water
  • 1 cup rice, white or brown
  • 1 green pepper, chopped
  • Salt and pepper, to taste
  1. Brown both sides of pork chops in 1 Tbsp. oil. Remove and add the remaining oil to the pan.
  2. Add soup mix and water to pan. Bring to a boil.
  3. Place rice and pepper in a 2-qt. casserole dish. Top with pork chops. Pour soup mixture over the chops.
  4. Bake at 350 F for 1 hour. Salt and pepper to taste prior to serving.

 

Roasted New Potatoes

  • 10 new red potatoes, halved, if small, quartered, if large
  • 1 tsp. basil
  • 1/2 tsp. salt
  • 1 tsp. garlic, or 2 cloves, mashed
  • 1 tsp. rosemary, crushed
  • 1 Tbsp. olive oil
  • Smoked sausage (optional)
  • Onions (optional)
  1. Place all ingredients into a gallon baggie. Turn bag over in 1 hour, allowing ingredients to marinate for a total of 2 hours.
  2. Pour potatoes into a baking pan. Bake at 400 F for about 30 minutes. For an extra treat, you can add smoked sausage and onions.

 

Green Tomato Relish for End of Season

  • 1 gal. green tomatoes, chopped
  • 1 qt. onion, chopped
  • 3 cups hot jalapeño peppers, chopped
  • 2 green bell peppers, chopped
  • 1 Tbsp. black pepper
  • 4 cups sugar
  • 1/4 cup salt
  • 3 cups apple cider vinegar
  1. Bring all ingredients to a rolling boil. Add to jars, seal and enjoy now and later. (Boil jars for safety. Seal on jars should be hot.)