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
- 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.
- 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.
- Stir in the remaining ingredients. Cook until thick (approximately 2-3 minutes).
- 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
- Arrange chicken in a 9×13-inch baking dish. Cut each tortilla into 6 pieces. Cover the chicken with the cut tortillas and onions.
- In a separate bowl, mix the soups, broth, tomatoes and chilies. Pour mixture over the chicken. Top off with cheese.
- 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
- Brown both sides of pork chops in 1 Tbsp. oil. Remove and add the remaining oil to the pan.
- Add soup mix and water to pan. Bring to a boil.
- Place rice and pepper in a 2-qt. casserole dish. Top with pork chops. Pour soup mixture over the chops.
- 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)
- Place all ingredients into a gallon baggie. Turn bag over in 1 hour, allowing ingredients to marinate for a total of 2 hours.
- 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
- 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.)
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