Ken Johnson Recipes

A good friend of mine gave me his bean recipe. He also gave me a sample. GOOD STUFF! Give them a try. 
Chuck Wagon Beans
1 (30 oz.) can Van Camps pork & beans
4 T. brown sugar, packed
1 sm. onion, chopped
3 slices bacon, cooked crisp & crumbled
Bacon drippings
1/8 – 1/4 c. catsup
1 T. prepared mustard
If preferred, add some garlic
Mix in Pyrex or earthen ware bowl. Smoke, uncovered, 3 1/2 to 4 hours. I use hickory chunks and keep the water pan 3/4 full.
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It’s Christmas Eve, and some of you are knee deep in snow and cold as all get out. Well here is an outstanding Potato Soup recipe for all of you to warm up with.

What you need:

8 slices of bacon, cut up
1 cup chopped onions
2 cups cubed potatoes
1 cup of water
2 cans cream of chicken soup (small cans)
2 soup cans of milk
1 tsp of salt
pepper to taste

What you need to do:

In large sauce pan, cook bacon until crisp. Set bacon aside. Pour off all but 3 T. of bacon fat, add onions and brown them. Add potatoes and let it cook for 5 minutes. Add water and cook covered 15 minutes or until potatoes are tender.
Blend in soup, milk,salt,pepper. Heat but do not boil. Add bacon.



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I know this will sound crazy, but it really works. AND they are good!
Wife said we now have something new for breakfast at BBQ contests and won’t have to dirty alot of dishes.

What you need:

2 eggs, per person
Salt and Pepper to taste
1 oz. grated cheese
Your choice of fillings such as green onions, green peppers,mushrooms, ham, etc..
1 quart size, ziploc freezer bag per person

Crack two eggs into the bag. Shake and squeeze to combine the eggs. Season with salt and pepper. Add other ingredients of your choice. Shake and combine the fillings with the eggs. Make sure to get the air out of the bag and zip tight. Place the bag in a large Dutch oven full of boiling water. Boil for exactly 13 minutes (set your timer). Open the bag and your omelet will roll out easily.

These are really good and easy.

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Here is another recipe sent to me by Hayden Powers.
Thanks again Hayden


2-Cups Shredded Sharp Cheese at room temperature. The sharper the better.

1-stick butter or margarine at room temperature

1-Cup All-Purpose Flour

1-Cup Rice Krispies

2-Tbls. Hot Sauce or to taste.

Garlic powder to taste.

You can also add nuts (Pecans, Walnuts). Best to toast nuts in oven first then add to dough mix.

Combine all ingredients in a bowl and mix together by hand or spoon. Form into a ball.

Wrap in plastic wrap and chill for at least a couple of hours.

Remove from fridge and use fork to break in half.

Break off small pieces and roll by hand into small balls (small marble size).

Place on ungreased cookie sheet and using a fork press out dough into quarter size cookie. If dough sticks to fork use flour to coat fork.

Bake in 375 oven for 10-15 minutes or until golden brown.

Makes enough to fill two cookie sheets plus.

For a “kicked up” version add 2 tablespoons of your favorite BBQ Rub. You can also add horseradish, pecans, walnuts, garlic, etc. The options are endless.


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Here is a recipe sent to me by Hayden Powers from the
Says it has been in his family for years.
Looks and sounds GREAT. So give it a try.
Thanks Hayden


Here’s a great recipe for reduced sugar Pecan Pie. Uses ½ the amount of sugar then the normal recipe but still has all of the flavor.

Preheat oven to 350 degrees.
Mix together in a bowl the following 7 ingredients:
½ cup white sugar
½ stick butter or margarine
Mix well until blended.
Beat then add 3 large eggs
1 cup White Karo Syrup
Pinch of salt
1 teaspoon of Pure Vanilla Extract
1 cup chopped Pecans
1 10” pie crust

Pour filling mixture over bottom of pie crust.
Sprinkle chopped pecans over top of mixture.
Bake for 45 min. to 1 hour.
Pie is done when you can insert and cleanly remove a knife from the center of the pie.
NOTE: If crust darkens or browns place a loose sheet of aluminum foil
over the top of the pie as it cooks.
Let pie rest for 30 minutes then serve.
About 6-8 servings


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This will go with anything. Give it a try.

Sweet Corn Cake

A Mexican sweet corn cake with a spoon bread consistency.
Servings: 6

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder

1. In a medium bowl beat butter until it is creamy. Add the Mexican
corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir
into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking
powder. Add to corn flour mixture and stir to combine. Pour batter into an
ungreased 8×8 inch baking pan. Smooth batter and cover with aluminum
foil. Place pan into a 9×13 inch baking dish that is filled a third of
the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to
60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for
easy removal from pan.

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Rick Salmon posted on the bbqforum that his wife made some eggnog pie.

Here is the recipe I use. It’s fool proof.


1 (6-serving size) package vanilla pudding and pie filling mix (NOT instant)
1/4 teaspoon ground nutmeg
1 1/2 cups BORDEN® EggNog
3 tablespoons light rum or 1 teaspoon rum flavoring (optional)
2 cups (1 pint) whipping cream, whipped
1 (9-inch) baked pie crust
Additional ground nutmeg
In medium saucepan, combine pudding mix, nutmeg and BORDEN® EggNog; mix well.
Over medium heat, cook and stir until thickened and bubbly. Remove from heat; stir in rum (optional).
Cool or chill thoroughly. Beat until smooth. Fold in whipped cream. Spoon into prepared crust. Garnish with additional nutmeg.
Chill 4 hours or until set. Store leftovers covered in refrigerator.

Notes: Microwave: In 2-quart glass measure with handle, combine pudding mix, nutmeg and BORDEN® EggNog; mix well. Cook on HIGH (100% power) 6 to 8 minutes or until thickened and bubbly, stirring every 1-1/2 minutes. Proceed as above.


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This recipe comes from my web site. I noticed someone found the recipe but had a few questions and posted it on the Forum. So I will pass it along here on the blog.

Home Made Beef Sticks
I have had several inquires in making Home Made Beef Sticks so I have decided to make a web page just for doing so.

How to make Beef Sticks

First we need some ingredients.


This will make a ten pound batch. It will be broken down at the end of the page for a two pound batch.

5 TBSP Tender Quick
1 TBSP Mace
4 TBSP Paprika
6 TBSP Ground Mustard
1 tsp. Celery seed – ground
1 tsp. Garlic powder
1 tsp. Black pepper
1 tsp. White pepper
2 TBSP Dextrose – I found mine in a Health Food store
2 tsp. red pepper

If you want to make this a Pepperoni Stick, add 2 tsp. Ansie

To make a 2 pound batch, take the above recipe and take 5 TBSP minus 1/8 tsp. and mix with two pounds of lean ground hamburger.
That would be, mix everything to make a ten pound batch and take 5 TBSP minus 1/8 tsp. and add this to two pounds of hamburger.

1. Desolve Tender Quick in a little water, add to meat and mix well
2. Blend remaining ingredients and add to meat mixture and mix well.
3. Form in 1/2 inch diameter rolls. Dehydrate on high for 5 hours. *
I mix ALL the dry ingredients together and skip step 1
I also mix (blend) all the dry ingredients in a food processor.
I also use a food processor to mix the meat (hamburger) and the seasoning together.
* If you use your oven, set temp. to 155 degrees and keep the door
cracked open for air flow.

I also use a Jerky gun with the large round tip and shoot the meat on the trays.

Happy Beef Stick making!
Ken aka-Barbqr

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What a suprise I had this morning when I checked my e-mail and found that Steve Marr (Denver Cajun) had sent me his Competition Gumbo recipe.
Folks. I have had the pleasure to have some of Steve’s Gumbo at several contests he has cooked at, and beleive me this stuff is GOOD !!! And with the cold weather setting in, this will make you feel all warm and fuzzy inside.
Steve, thanks for sharing my friend. Keep warm in the big D.

The Denver Cajun’s Competition Gumbo

1 C. lard
1 C. all purpose flour
3 lbs. smoked chicken (cut into bite size pieces)
1 1/2 lbs. Andouille sausage (cut into bite size pieces)
or a good smoked firm sausage
4 C. chopped yellow onions
2 C. chopped celery
2 C. chopped green peppers

1 TBSP chopped garlic
8 C. chicken stock (not the crap in a can either)
2 C. chopped green onions

Cooked Rice (medium grain)
Cajun seasoning
French bread

The first secret to a good gumbo is the “roux”. Without it you have
chicken soup. I have tried many ways of making roux and it comes down
to your favorite…this is mine.
Equal parts all purpose flour and snow cap lard. This recipe makes 15
-20 servings so I use 1 cup flour and 1 cup lard. You need a heavy pan
or pot to make the roux in (cast iron or the enameled cast works best)
and I like to use a flat whisk to stir it with. You have to be ready
for about twenty minutes at the stove…no potty breaks or going to the
fridge for a drink. You have to stir the roux continuously or it will
burn and you have to start over again.

Make sure you have your trinity chopped and ready to add….it will
added to the roux in that order. Once you add the onions you will want
to change to a large wooden spoon for the stirring action. After the
trinity is cooked to the desired tenderness add 1 tablespoon of finely
chopped garlic (or more if you want)

OK, lets start! In a heavy pot add the lard and turn the burner to
medium high. As the lard begins to melt start adding the flour. Stir
with the whisk continuously until the roux reaches a dark chocolate
brown. You will notice several color changes in the process. Once it
hits a medium brown it will go pretty fast to dark so be ready. Turn
down the heat to medium when it hits light brown. When it gets to dark
brown add the chopped onions. Switch to the spoon and stir, stir, stir.
Turn the burner to low. Add the rest of the trinity and continue
stirring until the trinity is well cooked. This stage is where the
flavors of the gumbo are really defined. The clod veggies stop the roux
cooking process and the heat of the roux quickly cooks the veggies. So
it’s a good deal for both. Add the garlic and stir in. (Depending on
how big a pot you started with it might be necessary to transfer the
roux and veggie mixture to a large stock pot before adding the rest of
the ingredients.) Now add the chicken, pork and sausage to the mixture.
Continue to stir. Gradually stir in the delicious homemade chicken
stock that you made. Bring it up to a boil. Reduce the heat to a simmer
and let it get happy for at least an hour. Season to taste with the
Cajun seasoning.

Make some rice if you want to serve the gumbo over rice (you don’t
have too…???)
About ten minutes before you are ready to serve add the chopped green
Serve with the French bread. File’ can be added by each lucky soul
partaking in this feast as they desire. The file’ is finely ground
dried sassafras leaves which will add flavor and thickening to the
gumbo. 1/4 to 1/2 tsp. per serving is recommended.

Thanks again Steve!

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Here is a recipe for Southern Corn Bread that is being shared by Hayden Powers.


2 cups white Corn Meal-Martha White is the best.
1 large egg
1 1/4 to 1 1/2 cups of milk.
1 tbsp sugar. You can add a little more if you prefer it sweeter.
1/4-cup vegetable oil.
Preheat oven to 425.
Add oil to cast iron skillet and put in oven while preheating.
Mix Corn Meal, egg, milk and sugar until smooth. Set aside until oven is preheated.
Add hot oil from skillet to corn bread mixture and stir in.
Pour in to hot skillet and bake at 425 for 25-30 minutes or until golden brown on top.
Remove from oven and let cool a minute or two.
Gently try to pry baked corn bread from skillet with out tearing bottom. If your cast iron skillet is well seasoned this should not be a problem.
Cut into pieces, slice add butter and drink some sweet ice tea.
This is a pretty common southern recipe. You can find the same recipe on the bag of Martha White corn meal

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