Jordan Independent - The best Jordan recipes - Comments

Feel free to add a recipe to

Mathias Baden — Tue, 11 Dec 2007 18:10:30 -0600

Feel free to add a recipe to the Web site. It's a new feature. When you are registered as a user and logged in, go to http://www.jordannews.com/node/add/recipe.

You can search recipes, when some are posted, by going to www.jordannews.com/community/recipes. The newspaper staff will soon try to start things off, but preferably, you will contribute to a stockpile of Jordan's best recipes.

I know those great recipes are out there. Please share.

(Mathias Baden is the editor of the Jordan Independent. He can be reached at editor@jordannews.com.)

Wow guys, you are the best,

gordman — Tue, 11 Dec 2007 12:43:03 -0600

Wow guys, you are the best, I had a lot to learn from you all. I have just one question though? Witch receipt is healthier as I tend to keep my food restriction for a better health, or what other ingredients would work for my diet? It would be interesting to have a vitamin discussion about this.

Here's a tasty version of

Ruth Anne Maddox — Tue, 23 Oct 2007 12:07:49 -0500

Here's a tasty version of the Rice Krispies treats that's (in my opinion) better than the original:

1 cup Karo light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice Krispies
6 oz. chocolate chips
6 oz. butterscotch chips

Combine corn syrup and sugar in large pot over medium heat. Stir constantly until sugar dissolves and mixture begins to bubble.

Remove from heat and stir in peanut butter. Slowly stir in Rice Krispies, coating well.

Spread into 9X13 pan sprayed with Pam and let cool.

Meanwhile, combine chocolate and butterscotch chips in small pan over low heat and stir until completely melted. Pour over Rice Krispies and spread like frosting.

Let the chocolate set (I usually refrigerate it for about an hour) then turn out of pan onto wax paper, flip it chocolate side up and cut into squares.

This is really easy to make and, to prove it, I just typed the recipe and directions from memory.

How about something light? I

Kathy Ghost hunter — Tue, 23 Oct 2007 10:25:16 -0500

How about something light?

I keep getting requests to make this.

Veggie rice.

1 carrot sliced in small slivers
1 celery sliced thinly include green tops
add salt to taste
boil in 1 ½ cups water until tender (You also can use chicken or beef broth instead of water.)

Add 1 cup instant rice to veggie and veggie water
Bring to a boil
Make sure you stir rice and veggies together

Then follow rice directions. When you set on the side do not cover.

Use instead of mashed potatoes.
Put a tab of butter or margin on it.

The rice absorbs the flavor of the veggies and has a great taste.

You can use whatever veggies you have or like,
Peas (frozen are better)
Broccoli
Red and green peppers
Corn

Kathy from
Minnesota's Beyond the Veil
http://www.freewebs.com/oldsoul/

I think the recipe is great

sabinuta — Tue, 23 Oct 2007 06:39:54 -0500

I think the recipe is great and says a lot about your personality.Vitamin discussion

After reading the recipe,

Brandon — Mon, 11 Dec 2006 13:46:41 -0600

After reading the recipe, the food actually sounds very tasty, and it makes me hungry for a nice meat and potatoes-type meal. But I don’t know how I’d ever sit down and eat something called a hot beef sundae. To me, it conjures up images of heated, liquefied beef poured over ice cream. That is not something I need to think about while eating.

The Minnesota Beef Council

Mathias Baden — Mon, 11 Dec 2006 11:04:50 -0600

The Minnesota Beef Council e-mailed this to me:

The beef checkoff-funded Culinary Center, a Chicago-based test kitchen, has issued a consumer version of one of its most eye- and appetite- appealing recipes — the Hot Beef Sundae. Simple, savory and nutritious, it could be the perfect antidote to those omnipresent platters of holiday sweets.

The beef sundae offers a new presentation for leftover roast beef, especially since consumers buy more roasts during the holidays than at any other time of the year. In fact, the total number of boneless bottom round roasts sold during the 2005 holidays was 13 million, just shy of the 14 million iPods sold as holiday gifts during the same season. (Source: Freshlook Data, 11/06/05 – 1/1/06 and 2005 Betanews.com article)

The most popular oven roasts – the beef bottom round roast, the ribeye roast bone-in and the beef rib roast bone-in – all offer delicious sundae ingredients. To handle holiday appetites and still have enough to try the sundae recipe, the Culinary Center team suggests planning for 6-ounce servings, rather than traditional 3-ounce servings. A boneless beef roast will yield 1½ to 2 (6-ounce) servings per pound. A bone-in roast yields about 1 to 1½ (6-ounce) cooked, trimmed servings per pound.

“You can almost taste it when you see a picture of this recipe,” said Ronald F. Eustice, executive director, Minnesota Beef Council. “It’s a great attention-getter. It’s convenient, too, and everyone loves that, especially during the holidays.”

Last August, the Iowa State Beef Industry Council served 23,000 beef sundaes at the Iowa State Fair. The Des Moines Register rated having a beef sundae as the top stop on its annual list of things to do at the fair.

Try the Culinary Center’s beef sundae – or improvise on a variation of your own.

HOT BEEF “SUNDAE”

Total preparation and cooking time: 15 to 20 minutes

One package (17 ounces) refrigerated fully-cooked beef tips with gravy

One package (24 ounces) refrigerated mashed potatoes

Toppings: Shredded cheddar cheese, dairy sour cream, cherry or grape tomatoes

Heat beef tips with gravy according to package directions. Heat mashed potatoes according to package directions.

Using ice cream scoop, place 2 scoops (about 1/3 cup each) mashed potatoes in each of 4 individual sundae cups or serving bowls. Divide beef tips evenly over potatoes in each dish.

Sprinkle with cheese and top with dollop of sour cream, as desired. Place 1 tomato in center of each serving for a “cherry.” Makes 4 servings.

Cook’s Tips: May substitute one package (17-18 ounces) refrigerated, fully-cooked boneless beef pot roast with gravy for beef tips. Cut pot roast into 1-inch pieces and return to gravy. Heat as above. Or, substitute leftover homemade pot roast and gravy. Recipe requires two cups beef / gravy mixture.

May substitute three cups homemade/ prepared frozen/ or instant mashed potatoes for refrigerated potatoes.

Ice cream scoops are often labeled with a number indicating the volume of the scoop. A #12 scoop will yield 1/3 cup portions.

Nutrition information per serving, including 1-1/2 teaspoons cheese, 1/2 teaspoon sour cream and one cherry tomato: 308 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 69 mg cholesterol; 1271 mg sodium; 36 g carbohydrate; 4.1 g fiber; 22 g protein; 6.1 mg niacin; 0.8 mg vitamin B6; 3.9 mcg vitamin B12; 2.1 mg iron; 14.2 mcg selenium; 4.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron.

(Mathias Baden is the editor of the Jordan Independent. He can be reached at editor@jordannews.com.)

Recipes can bring a

Mathias Baden — Mon, 27 Nov 2006 12:03:46 -0600

Recipes can bring a community together, can't they? It's great to hear from a former Jordan resident who is still so interested in his hometown.

Glad to hear that you tried a recipe from this Web site. Feel free to post your own, too.

(Mathias Baden is the editor of the Jordan Independent. He can be reached at editor@jordannews.com.)

R. W. Johnson As a

bigbobbob — Mon, 27 Nov 2006 10:59:24 -0600

R. W. Johnson
As a result of considerable duress from me, my wife (when making this caserole) left out the onions and green pepper. The result was excellant and will be oft repeated at our house. However, my wife is insisting (you know how women are) that the dish would be improved by the addition of onions and green peppers.

R. W. Johnson Booya was sort

bigbobbob — Thu, 23 Nov 2006 22:23:59 -0600

R. W. Johnson

Booya was sort of a 'beef' stew, but it was made from pork, chicken, duck and, maybe beef, all of which was surrounded by an ample amount of brown gravy. I seem to remember the entire chicken was added, dressed, of course, and the leg and wing bones were floating in the gravy and the 'meat' just fell off the bones. I had heard that some cooks added rabbit and it seemed in those 'hard times' the cooks used what they had to use. I don't recall any vegitables being part of the process. My cardiologist would certainly approve, says he needs the business.

All right - I'm in need of a

Brandon — Tue, 21 Nov 2006 21:52:01 -0600

All right - I'm in need of a tasty (and quick) Thanksgiving dessert to share. Any ideas?

Booya? That sounds like it

Brandon — Mon, 13 Nov 2006 13:26:18 -0600

Booya? That sounds like it could be interesting. What did it taste like?

I’m definitely going to try that corn casserole. I just tried a quick casserole the other day, and I was very happy with the taste-to-difficulty ratio. It was very easy, and I wanted to try something that I could do without having to go to the grocery store. Unfortunately, I didn’t write down any specifics or things like that, so here’s a narrative of my cooking:

I took a can of Southwest pepperjack cheese soup and spread it over two of the biggest frozen chicken breasts I had in my freezer. I let the chicken cook in the oven for a while with aluminum foil over it. Then I spread on the condensed soup. I topped it off with a bunch of tater tots and a few handfuls of shredded cheese.

It was pretty tasty.

R. W. Johnson If my memory

bigbobbob — Fri, 10 Nov 2006 17:38:35 -0600

R. W. Johnson

If my memory is correct and, when it comes to good things to eat, my memory is excellent, Jordan abounds with good cooks many of which still have the 'old country' touch that was passed on to them. Do any of these cooks know (remember) how to make booya. We had a picnic in the 30's in New Prague - mostly handled by Jordan cooks - where they made a big batch of booya in a wash boiler. Anyone know how?

My mother from Iowa gave me

Stacy DeCorsey Elementary Principal — Fri, 10 Nov 2006 09:49:30 -0600

My mother from Iowa gave me this recipe and it has become a standard at our house. It's so easy to make!

Corn Caserole

1 can sweet corn drained
1 can cream corn
3 eggs
1 box corn bread mix
diced green pepper and onion (as much as you like)
(mix)(pour in caserole dish)
top with dolops of sour cream and shredded cheddar cheese.
Bake 350 for 50min.

Yummy!!!Let me know what you think.
decorsta@jordan.k12.mn.us

The best Jordan recipes

Brandon — Fri, 10 Nov 2006 08:07:46 -0600

With a new Food section for our news on this site, and my never-ending love of all things tasty, I was going to ask about some of the best recipes in Jordan. I was surprised to learn that the Web site of the Chaska Herald, which is owned by the same company as the Jordan Independent, has a budding recipe exchange going on here: http://www.chaskaherald.com/node/265. Now, I know that the citizens of Jordan have much better culinary skills than any would-be Chaska chefs, so how about we start a recipe exchange of our own in this forum, but we won’t limit things to the sweet. If you’ve got a great original recipe that you think everyone should try, post it below.