Category Archives: Recipies tried and true

Ham and Pimento Olive Sammich


My newest favorite sammich. I don’t know if samich is spelled with one m or two, but it looks better with two. Both are now accepted in my dictionary in the computer.
Are you ready?
Two slices of your favorite rye bread including pumpernickel.
Two or more slices of sammich ham. I’m using slices of Costco sammich ham.
Some Tostidos brand cheese spread at whatever heat rating you like. I use medium (gringo)
6 to 12 chopped pimento stuffed olives roughly chopped. I used 9 today.
Miracle Whip.
You can make variations like toasting the bread etc.
So spread a thin layer of Miracle Whip on both slices.
Then the amount of cheese spread on one slice as thick as you can handle without making it drip I suppose.
Add the ham in whatever artful fashion you desire.
Add the chopped olives to the cheese spread side of the bread.
Slice the bread on the bias. Place it on the plate with your favorite chips or cold salad like my macaroni salad.
Take your noon medications.
Then enjoy! rdd



Ron’s World Famous Homemade Vanilla Greek Yogurt Pudding


Ron’s World Famous Homemade Vanilla Greek Yogurt

Here’s the short of it: Heat the milk, cool the milk, add the culture, place the bowl on a bath towel when mixture is 120°, leave it alone for 8 hours. Strain it through a thread bare dish towel. Add you favorite instant pudding. etc. I whip mine up in about 30 minutes including the heating and cooling. My cost on a big quart About $2.

Now: the long of it line by line:

 I seriously have been creating this yogurt for over two years now. I’ve got it down to an art, so follow my instructions line by line and you should have created something that you will make for the rest of your life. Follow me! It’s really easy.


1 ½ qts Milk (I use whole milk or whatever is about to expire, but you can get by with 2%, and sometimes a mixture)

½ cup of your favorite Greek yogurt (or whatever you’ve got on hand. Any culture brand or consistency will work. I also always seem to have Oikos Greek fat free Vanilla on hand.

Additional ¼ cup milk

½ cup powdered milk (cheapest brand you can find)

½ cup stevia ( I use Stevia In the Raw powder, but have used ‘house brands’)

1 $.59 package of Vanilla (or other) instant pudding (Sugar free is ok. House brand ok)

One bath towel, one thread bare flour sack dish towel, and a colander

The Culture:

In a 2 quart ceramic microwavable bowl, pour in the 1 ½ quarts of milk. You don’t have to be precise. Microwave it to 180° or slightly above. My 1200 watt Panasonic does it in 12 minutes. Carry the hot bowl and set it in the bottom of an empty, plugged sink. Add cool water to the sink and insert your digital thermometer. Cool until the milk reaches 130° or less.

While the milk is heating and cooling, in a small bowl, mix the yogurt, ½ cup milk, Stevia, and powdered milk into a thick gruel. When the milk cools to 130°, move it out of the sink on to the counter, add the gruel and gently stir. (do not over stir and create foam, be gentle)

Place the bowl on the doubled over bath towel, cover the bowl with plastic wrap (to keep the towel out of the mixture), punch a couple of small holes in it and fold the towel over the bowl.

Set your digital timer for 8 hours, set it on top of the towel and walk away! Eight hours later, open the towel, remove the plastic wrap (save) and empty the yogurt onto the flour sack dish towel lining the colander. Quickly set the colander on top of the bowl, cover the yogurt in the colander with the plastic wrap again, and fold the left over dish towel over the top of the plastic wrap so the yogurt liquor does not wick into the towel and get all over the refrigerator.  Let set in the refrigerator all afternoon or overnight if it’s late.

The next morning, you will have Greek yogurt and the liquor (whey) will be in the bowl.

Now carefully empty the Greeked yogurt back into the emptied bowl. (You can re-incorporate some of the whey if you think it wept too much, you’ll learn) It depends on how long you let it weep.

Now, empty the package of Vanilla pudding on top of the slightly wet Greek yogurt (the pudding is going to add flavor, but yes, will need something to thicken, therefore judge the yogurt lest it be too dry. (Pour some whey back in if you have too). Quickly mix in the pudding with a whisk, immersion blender or mixer. I usually work in a few bubbles now to lighten it up.

Pour into a covered container and let cool in the refrigerator. Yes you can taste it, but it will taste better once it’s set, and the pudding powder has time to dissolve.

Later, spoon some into a desert bowl (for me a cereal bowl) throw in a fist full of French Vanilla and Almond granola, and mix. Now, slice ½ a banana on top, give it a swirl of ‘Red Can’ whipped topping and enjoy. You are going to be pleased with what you’ve created, and your total cost for this decadent dessert is going to be a little yogurt, 1 ½ qts of milk, a handful of this and a little bit of that and mmmmmmmmmmmmmm.

Now remember! This is another one of those things that I make that can be breakfast or last minute supper before you go to bed, totally healthy, and it tastes like banana cream pie without the crust.

You can use other toppings of course, whatever is in season (strawberries, mmmmmm), or really do it up with chocolate syrup, whipped cream, sprinkles, or mini chocolate pieces, or shavings. I’ve done it all, and have never been disappointed. NEVER!

I’ve done this so many times; my total time investment is may be 20 minutes.

Cost + time vs. pleasure  Ha! You tell me!

Ron’s World Famous Whole Wheat, Apple Fritter Waffles


Ron’s World Famous Emergency Whole Wheat, Greek Yogurt Apple Fritter Waffles

by Ron Drobeck

Put all of these ingredients in you mixer (or use a bowl and a blender)

2 eggs

1 cup of milk (any strength)

¾ cup apple juice

½ cup plain Greek yogurt (or whatever you’ve got on hand)

1 tbsp.  real Maple syrup

2 cups whole wheat flour

1 tbsp. + 2 tsp. baking powder

2 tsp. cinnamon

¼ tsp. salt


Stir in 2 apples worth of cut up raw apple about the size of a waffle indent

(use raw Granny Smith apples, or sauté any apple with your favorite pie spices)

Pour one cup+ and spread in your preheated waffle maker. (depends on size of maker)

Cook for at least 4 minutes. (for extra crispy, longer)

I freeze these so when I have the urge to go to the grocery store to buy anything on my

Shopping list so I can buy myself a fritter or a couple of $.59 doughnuts, I can go to the

freezer,  grab a couple of sections, microwave for a moment, pop them in the toaster,

and top with butter and cinnamon, honey, maple syrup, or anything to kill the trip and the expensive


PS, I’ll soon have an unsweetened white frosting in a squirt bottle. rdd

Ron’s World Famous Hot Oatmeal/Granola Breakfast


Ron’s World Famous Hot Oatmeal/Granola Breakfast


I know most of you already know how to make hot oatmeal for breakfast. I’ve been doing it since I was a kid.

Over time, I’ve developed my own superfast method for getting it out of the box and into my mouth as quickly as possible.  Try my way once, and then of course, go back to your own way. I don’t think you will.

First of all, I keep a salt shaker of pure cinnamon close to the stove. It’s right next to the un-refined Sonoran Desert Honey in a squirt bottle, and the olive oil in an oil dispenser.

I have an inexpensive non-stick pan with a glass lid as my oatmeal pot along with a wooden spoon. (just a bit old fashioned) I have, on the occasion some other cook in the house used my OATMEAL POT, used a non-stick frying pan that has a lid.

First, 1+ cup of water (you’ll learn what you require)

Add one cup of quick oats

Shake in a little salt, quite a few shakes of cinnamon to taste (I like a lot)

Add an eyeful (maybe 3 heaping tbls.) of your favorite granola de jour.

Last week at the ‘Sprouts’ farmers market, they had Almond/macaroon on sale for 2.99/lb., so that’s what I’m using this week. My other favorite is Vanilla/Pecan. I keep it in a cashew container nearby.

Now cover, stir, put it on the burner and heat until it is gently boiling, plop, plop, plop, stir.

Move it off the burner still covered. While it’s steeping, go get a wide shallow cereal bowl, some whole milk (it doesn’t look anemic and tastes like cream), and pause a bit.

When you can’t stand to wait anymore, empty the oatmeal/granola into your bowl, and squirt a thin band of honey criss cross on the top (it doesn’t take much).

Now, this is important!

Poor the milk carefully around the edge of the hot cereal until it covers the whole top without disturbing the cereal.

Use your favorite breakfast spoon, and dip toward you so that you get cereal and milk up against the cereal bowl. Rotate the bowl as you spiral your way through to the last spoonful.  Occasionally, you may run a little short of milk, and it’s ok to add a tad more to complete the balance properly.

Enjoy, and tell everyone how wonderful it is! rdd


Ron’s World Famous Cheese Spread


Ron’s World Famous Cheese Spread

1 lb. processed cheese (Velveeta) cut into small pieces
1 can evaporated milk (13 oz.)
4 Tbsp margarine or butter
1 tsp salt
Dash of hot sauce to taste
1 tsp dry mustard
1/2 cup chopped pimento and olive (add to your taste)
I purchase the jars of already chopped olives with pimento
An alternative is finely chopped chilis from a jar.

I make 1/2 of this recipe at a time to keep it fresh.

All of the added ingredients may be added short, and brought up to your taste!

I like a little extra hot sauce!

Melt it all together in a double boiler so as not to
burn it, stirring until it is creamy. Do not simmer.
Let it cool enough to transfer to a jar or container.

Spread it on pumpernickel or your favorite cracker, or
on a hamburger off the grill or hot burrito.

Oh my! mmmmmmmmmmm Enjoy


Ron’s World Famous Crusty Honey Bread Recipe (modified 9/8/16)


Bread made with honey has a slightly nutty flavor that cannot be found in bread made with sugar. This bread is easy for beginners and experienced bakers alike!

Here is what you need:                                                                                                                                DSC_0002

One large mixing bowl, I use the big yellow Tupperware one with the cover.

2 tsp. of granular yeast, I use Red Star Quick Rise

1  tbsp. of Kosher salt or salt

1 beaten egg

2 tbsp. olive oil

2 tbsp. of Honey (I don’t really measure, I think I use a little more! Ha!)

3 Cups of 100° water (I mix the egg, olive oil, and honey with water to make 1 1/2 cups, add that to the flour and then add another 1 1/2 of water ( I use a two cup glass measuring cup)

6 1/2 Cups of Unbleached bread or unbleached regular flour (regular bread flour will work)

That’s it! Beginners follow these instructions line by line.

Mix the  flour, salt and yeast in the mixing bowl.

Add the egg, olive oil, honey, and water until everything is damp and in a ball.

I use dough hooks on my hand mixer (I mix by hand sometimes for airier dough. The dough should pull away from the sides when it’s ready. You can use your hands right at the end or for the whole mixing. Rub a little olive oil or veg. oil. butter on the flour ball and cover until it has doubled in size. (I use my toaster oven as a proofing oven! I use 150°, yours might be more or less)

Knead for 1 minute in the bowl. Less is ok….add a little flour if it’s too sticky. It should be a fairly firm dough.

Divide into two halves and let rest for 10 minutes then gently place in an ever so lightly greased loaf pan. (I use Pam) Cover and let rise until it domes over the top of the pan edge 1/2″. (again I using my counter top oven as a proofing oven, but it will all rise on your counter with a little more time)

Bake at 350° for 34 minutes   Remove the loaves from the pans and place them on cooling a rack.

Slice as soon as you can’t stand it anymore Do not overdose! Experiment to find your threshold. LOLOLOLOL

PS Of course, you will have to get the feel for little changes for your talent, location, size of egg, etc. This is common, be brave. rdd

Ron’s World Famous Almost Scratch Pizza


Ron’s World Famous Almost Scratch Pizza


The Ingredients:

Jimmy Dean’s Regular Pork Sausage 1lb. (Why?)….Because it consistent, has little fat, and comes in different flavors and heat. Pepperoni, Green pepper, Onion, Ragu Pizza Sauce (I have used Hunt’s, and have made my own), Italian seasoning, mozzarella cheese, shredded Parmesan cheese in a shaker, Bread flour, Yeast, Garlic salt or garlic butter, Olive oil, Sugar, 16″ pizza pan (or two twelve-inch pans)

Put 1 1/2 cups warm water in a two cup measuring cup Add a 1 1/4 oz. package of Active Dry Yeast (2 1/4 tsp.) Add 1 Tbls. sugar and stir to start the Yeast

In a medium bowl (I use aluminum because it conducts heat a little faster) add  4 cups of Bread flour, 1 1/2 tsp. of salt. (I’ve been known to add garlic salt instead of salt) I blend these with a wire whisk.

Add in the started yeast (foam will begin to form on the top) and mix with a fork or pastry blending tool. Knead into a bread dough ball and rub with olive oil. Put it back in the same bowl. Now put almost hot water in a slightly smaller bowl (any material), and set the dough ball bowl on top of the warm water bowl. I cover this with a damp flour sack towel to keep it moist and warm. Let it rise, punch it down, put fresh warm water in the bottom bowl and let the pizza dough rise again.

While the dough is rising, dice 3/4 cup of onion, and 3/4 cup of green pepper and caramelize them in a medium fry pan. When they are translucent, remove them and brown to crumbling the pork sausage. When that is browned, add the onion and pepper back in and cover off of the heat. Let it set until needed.

When the dough has risen twice, flour your rollout surface and dump the dough ball in the middle of the flour and then work it a bit to develop the gluten. I then slowly roll it out with my heavy roller (marble). I try not to stretch it but want the round to be an inch bigger than the 16″ pan or 18″. I then perforate it all over with a fork to prevent large bubbles. Place the dough on the pizza pan and let it rest and raise a little. Now, there are two ways to go. Fold the dough under and make it look good, or brush pizza sauce on the top edge, add a  trail of mozzarella all the way around the pizza, and roll the extra hang over dough to make a stuffed crust ring all the way around. Now I brush the garlic butter or salt on the rolled part. Pre-heat the oven to 400°.

Next spread the pizza sauce on the rest of the pizza, and add the pork sausage, onion, and green pepper crumbles. Sprinkle on the parmesan cheese and Italian seasoning, spread the pepperoni around about two inches apart. Now add the mozzarella to cover the surface well. Now, I add 8 to 12 pepperoni slices on top because the grease from the pepperoni darkens the mozzarella cheese and I like the mozzarella dark. for taste.

At this point, you can let the pizza rest or put it in the oven on the 2nd shelf down from the top. Set the timer for 20 minutes and begin to watch it. No two ovens are the same. If the top is getting done before the crust is getting brown on the bottom, move the pizza down. Find the best spot for your oven and remember it.

When the pizza is done, let it rest long enough to firm up…..slice and enjoy. If there was ever a great left over breakfast pizza, this is the one! It’s got breakfast sausage in it!!