Category Archives: Recipies tried and true

Jan4

Ron’s World Famous Almost Scratch Pizza

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Ron’s World Famous Almost Scratch Pizza

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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!!

Dec23

Ron’s World Famous Milbank, South Dakota Goulash

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Ron’s World Famous Milbank, South Dakota Goulash (also called Macaroni Goulash)

Dice 1/2 medium onion (your choice)

Dice 1/2 medium green pepper

Chop fine at least three garlic cloves (more if your Italian or live on a farm)

Two tbls. of EVOO

Heat the above in a large frying pan until veggies are caramelized.

Remove them to a small bowl or whatever while you are browning the hamburger

Brown to crumbling, two pounds of 85% fresh hamburger in the already hot pan. Once the hamburger is browned add:

1 can of undiluted tomato soup

1 small can of tomato sauce

1/2 cup Ketchup

1 1/2 tbls. prepared mustard

1 tbls. brown sugar

As much Italian seasoning as you like (several shakes from a big hole shaker)

2 tsp. salt

The caramelized veggies

Simmer covered until everything marries and the hamburger is tender (maybe an hour+)

Important: Taste……sometimes it may need a little more Italian seasoning just before you add in the macaroni.

While the meat sauce is simmering, add 2 1/2 cups regular macaroni to salted, boiling water and cook ‘el dente’. When the meat sauce is tender and the macaroni is drained, marry the two plus a can of drained sweet corn in the frying pan still on simmer. Let the meat sauce cook into the macaroni. (add water if needed, but I like it to pile up a little)

The correct end cooking time is equal to the time it takes to slice, garlic butter and brown, french bread under the oven broiler, second shelf down.

Serve with good, shredded or shaved parmesan cheese on top.

Two days after (if there is anything left) put olive oil in a non-stick fry pan and fry the left over goulash until it’s just getting crispy. Warm the garlic bread in the toaster or toaster oven and spread a thin layer of creamy peanut butter over the buttered side. Enjoy a whole different taste…..peanut butter, garlic and tomato work well together….trust me…..rdd

Aug20

Ron’s World Famous Coleslaw and Raisin Salad

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Ron’s World Famous Coleslaw and Raisin Salad

This is, as far as I know, my original recipe although I found another Cole slaw recipe with raisins, it wasn’t the same as mine.

½ head of green cabbage chopped fine

2 small carrots chopped fine

½ mild or sweet onion chopped fine                                                                                                      DSC_0008

½ small green pepper chopped fine

I use the larger cut KitchenAid vegetable shredding attachment

½ cup regular raisins (pineapple, pear, apple may be substituted)

Dressing:

½ cup white vinegar (Add as Last Ingredient, add/taste, add/ taste etc., to adjust to your taste) I’ve also used apple cider for a little more punch.

½ cup white sugar

½ cup miracle whip

¼ cup salad oil

1 tsp. salt

2 tsp. celery seed

I just whisk this together and mix into the salad ingredients.

This recipe is best if refrigerated at least 12 hours.

Serve over a good scoop of small curd cottage cheese. It makes a great lunch all by itself and continues to taste better every day for a couple of days because the vinegar works on the cabbage.

Jun15

Ron’s World Famous Chocolate Chip and Oatmeal Raisin Cookies

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This is truly an amazing recipe. When you get to the part where you can add raisins, Don’t!

Add, chocolate chips instead, or date pieces, or white chocolate and macadamia nuts, walnuts or maybe butterscotch chips! The secret is below.

In your favorite mixing bowl, blend (don’t whip)

2 cups shortening                                                                                                       raisin-oatmeal-cookies

1 ½ cups white sugar

1 ½ cups brown sugar

2 Tsp. real Vanilla

4 eggs

Wisk together in another bowl

2 Tsp. soda

3 cups flour

2 Tsp. salt

2 Tsp. Cinnamon

Combine the ingredients of the two bowls

Add

2 Tsp. hot water (give it a little twirl)

4 cups of oatmeal

Add 2 cups of your favorite (raisins, or semi-sweet chocolate, etc.)

Blend with a sturdy wooden spoon for aesthetics. Do not turn the oatmeal flakes into powder. Now, let the batter set for a few minutes! Everything will meld without being beaten to death!

Drop 12 evenly spaced cookies on each cookie sheet. Use that wooden spoon.

Here’s where you make them great. Depending on your oven, bake in the middle of a pre-heated 375° (+ or -) oven for 10-12 minutes on an ungreased cookie sheet. The first batch on the cold cookie sheet will take a little longer than the second batch on the heated cookie sheet.

Do Not Over bake! The cookie will spread out, bake, and start to brown on the tops of the little oatmeal peaks. Watch closely! The cookie will just start to brown all over. Take the sheet out and put it on a cooling rack. They are still baking from the heat of the sheet. Wait until they are firm enough and transfer them to another cooling rack. Refill your cookie sheet while it’s still warm and bake when the next sheet comes out. This batch may take ½ to 1 minute less to bake.

Let the cookies cool, Don’t Eat Any, and then put them in Zip lock bags. The next morning, if you haven’t over baked them, you will have chewy, delicious cookies. The raisin or date ones are a little moister the next day. You can freeze them, just squeeze out all of the extra air in the bag.

Mar9

My Mother-n-Law’s Buns (recipe)

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My Mother-n-Laws Buns
As interpreted by Ronald D. Drobeck

I had to use the skills I save for those times that require more than the daily survival
trickery and deceit, to pry this recipe from my wife’s family stash.

I also had to promise that the EXACT technique be honored, which explains a few
of the procedural peculiarities from a lady that “shuts on the light”. Also, because
my wife has done so well following my procedural instructions when needed, I
feel obliged to do as she says, as I hope you will too!

We begin:

Combine the following in a medium mixing bowl
1¾ cups scalded milk
½ cup vegetable oil
½ cup sugar
3 tsp. salt

Blend and then add
5 cups very warm water
Blend in 2 beaten eggs
Followed by 4 cups of All Purpose Flour

Now add:
5 tsp. quick rise yeast (same as 3 pkgs.)
Add more flour
Stir
Let rise for 20 minutes
Add more flour and knead until the sticky is gone (my total is usually 17/18 cups of flour)
Rub dough with oil
Put warm water in a warming bowl
Place the mixing bowl on the warming bowl and cover with a light dish towel
Let rise to almost overflowing the bowl
Knock down
Recharge the warm water in the bottom bowl
Let the dough rise to almost overflowing the bowl
Cut off 2” balls from the dough ball (sharp knife or pastry shears)

At this point, I was told that my Mother-n-Law’s Buns require an artful, touchy,
feely caress to achieve a consistent and desired result!

Knead each ball from the outside edge under, outside edge under

Space the 2” dough balls on a greased or sprayed cookie sheet
Let rise for two hours (covered with a light towel)
Pre-heat the oven to 400° when within 15 minutes of baking
Bake for 13 to 14 minutes or until golden brown

These buns freeze well, and when warmed in a microwave correctly, taste, feel, and
smell as if fresh from the oven. I’ve used them for Sloppy Joes, egg salad
sandwiches, and sopping up gravy, but my favorite way to eat these is with peanut
butter and butter! Enjoy….rdd

Dec13

Ron’s World Famous BBQ Ribs

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Ron’s World Famous BBQ Ribs

Here is a pork rib recipe that can be barbecued all winter because ninety percent of it is done inside. It is only finished outside on the grill for the forty-five minutes before serving. That can even be shortened to fifteen minutes if it’s downright nasty outside. Of course, this recipe works great all summer, can be prepared ahead of time, and ‘finished’ at the lake.

Several racks of thawed or fresh pork ribs (I usually do four at a time)

Your favorite rub (I use Masterpiece BBQ Seasoning)

Enough of your favorite ‘mop on’ BBQ sauce to cover your ribs a couple of coats

*****

I remove the membrane on the back side of the ribs. This helps the rub soak in from both sides.

I put my rub in a bowl, so I don’t contaminate the rub container with my hands. Rub a liberal amount on both sides of the ribs. This depends on the strength of your rub. Mine is medium to mild. The Hickory/Mesquite stuff from Costco is potent, and there is everything in between.

Wrap the rack of ribs in the thick, extra wide foil and seal the ends by folding. I’ve used the lesser foil by joining two pieces together.

You have two choices here. Both have worked for me. Place the wrapped ribs on a cookie sheet or sheets in a 300° oven for two hours, or 225° oven for three hours. The object is to get the ribs slightly separating from the bone. The time will depend on whether you put the ribs in the oven from refrigerator temp. or from room temp. Room temp works best for me.

When the ribs are tender, remove them from the oven and place the whole cookie sheet on cookie cooling racks. Let the ribs rest! Do not open the foil until the steam is no longer coming out and you are barely able touch them. (cooling ribs suck in the sauce as they cool)

Carefully open the foil, so you don’t lose liquid, slather your sauce mainly on the front of the ribs, reseal and put them in the refrigerator. As long as they are sealed they will be ok for a couple of days.

When you are ready to ‘finish’ on your grill, take them out of the refrigerator a little ahead of time, place the foil sealed ribs on the grill for ½ hour on medium. When you think they are heated through, you can hear them sizzling, take the foil off, and turn with layers of heat and sauce. When they look fantastic, remove to the eatin’ table.

This is easier than it looks. This recipe has never failed me……enjoy!

Dec13

World’s Easiest Six Layer Hot Dish

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Six Layer Hot Dish

I think this came out of a Lutheran church cookbook a long time ago!

This dish is designed to be made with food items you normally already have in the house. It can be set up the evening before, be put in the refrigerator and then baked the next day.

1st layer: Sliced raw potatoes (three large baking or equal amount of red)

2nd layer: 1 lb. of browned hamburger

3rd layer: 1 small onion, sliced

4th layer: Raw carrots, thinly sliced (5 medium)

Add some salt and pepper here

5th layer: 1 can of peas (drained)

6th layer: 1 can of French cut green beans

1 can of condensed tomato soup

Mix the drained peas and beans with the tomato soup. Pour over the top of the first four layers in a two quart, buttered, baking dish or casserole.

Cover

Bake at 350° for 1 to 1 ½ hours until carrots are tender. Serves 4 to 6

I’m publishing this because I’m fascinated by the sweetness it gets without adding sugar. Let me know if you agree. I can also see this cooked at a campsite in a dutch oven. Gees, it would taste great in the open air as does Macaroni Goulash.

Dec5

Ron’s World Famous Sweet ‘n’ Sour Deviled Eggs

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(Of course these started somewhere, Taste of Home, but I changed a few things)

 Ingredients

 12 hard-cooked eggs

1/3 cup plus 1 tablespoon low calorie Miracle Whip

5  teaspoons sugar

5 teaspoons cider vinegar (this should be the last thing your add, start with 3 and taste)

 1 teaspoon prepared mustard

1+ teaspoons Sweet Relish Juice (a little pickle relish doesn’t hurt)

1/2 teaspoon salt

1/4 teaspoon pepper

Paprika and minced fresh parsley

 Directions

 

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, mustard, salt and pepper.  I whip with my blender on medium until smooth. Now add the vinegar. Start with 3 teaspoons, taste, then one more, taste, etc.  Stuff or pipe into egg whites with the big star tip. Garnish with paprika and parsley.     

Yield: 2 dozen.

  • I put them on a deviled egg tray only after sampling at least two for quality control. I don’t cover them right away. I let the fridge dry the filling out a little bit (a couple of hours) and serve with the relish tray.
  • If there is any left over, pop four in your mouth one at a time with diet Mountain Dew and go to work. You won’t need anything else until coffee break. (maybe a tums to break up the vinegar)
  • If there’s never any left over for breakfast, only put out 18 for the other people.
Nov2

Ron’s World Famous Pumpkin Spice Bread

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1 can solid pack pumpkin or equal home made

1 cup oil

4 eggs, lightly beaten                                           Pumpkin Spice Bread

3 cups sugar

3 ½ cups all-purpose flour

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

½ tsp. ground cloves

½ tsp. allspice

½ cup water

In a large bowl combine sugar, oil and eggs. Add pumpkin and mix well.

Combine dry ingredients; add to pumpkin mixture alternating with water a little at a time for even mixture.

Raisins, walnuts, pecans all optional (I like walnuts)

We pour into individual loaf pans, but the recipe calls for 2 greased 9x5x3. Bake at 350 deg. 60 to 70 min. for big loaf pans….a little less for individual pans depending on your oven. (or 6 mini loaf pans)

Cool for ten minutes then loosen sides and place on cooling rack. Try to keep your hands off for however many cooling minutes it takes for a clean slice….Toppings: Ice Cream, whipped cream, your pleasure

Bake the individual pans and give one to each of your friends, then be prepared to bake them the rest of your life.

Oct20

Ron’s World Famous Ham Bone Soup

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Ron’s World Famous Ham Bone Soup

(for dat cold, vindy, vinter day in da heartland)

One left over ham bone with plenty meat left on it so you can make this soup!

Cover with water in your favorite soup pot

Simmer 1 hr.

Cut the meat from the bone in large, bite size pieces

Put them back in the water….discard bone

Slice or chunk appropriate amount of cabbage (try a quarter and see how you like it),  sliced carrots (4 lg), and diced, white  potatoes (at least 3 med)

The amount depends on ham bone size and amount of meat.

Adjust the water.

Add 1 can drained french cut green beans, 1 small pkg. frozen peas, fair amount of onion, 6oz. of tomato juice

Salt and pepper to taste

Simmer ‘till done (4-5 hrs.)

You just about can’t fail at this one….I throw a little catsup (tsp.+) in my bowl…I think it’s the vinegar in the catsup the gives it extra zip. (try without catsup…you can always add it later)

Make grilled cheese sandwiches on thick French Bread basted with garlic butter.

Dip the sandwiches in the soup. 

I guarantee this will chase the chills right out through your heels!….rdd 

In da valley in da vinter time ven da vin blows on der vindow panes, and da vimen write der velosephies in da vestabule of da Viking Hotel……ah ah Vimen…..ah ah Men