Ken Johnson Recipes


Had this bread along with some beans and rice that John Eddy took to the Desoto contest. MAN that was some mean eats.

Fat Johnny’s Cheesy Beer Bread

Makes 2 loaves

6 cups self rising flour
1 cup sugar
2 cans of beer
Pinch salt
1 stick butter – melted
2 cups shredded cheddar cheese
Sliced fresh jalapenos

Mix all ingredients with a wooden spoon until just well mixed. Pour
into
buttered loaf pans & top with thin sliced jalapenos. Sprinkle a lil’
sugar
on top and bake @ 350* for 40 minutes. Brush generously with melted
butter,
and return to oven for another 10 minutes…or until toothpick comes
clean.
Don’t overcook it. Remove from pan, let cool for a few minutes, then
slice
thick and serve while warm. Makes great toast for breakfast, too!!

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Barbqr-Ken

Here is a recipe that was given to me from a friend I work with. It was handed down to him from his Mother who received it from her mother. If you have any of these left over, they make great hashbrowns.

Rick’s Grandmother’s Onion-Baked Potato

1 baking potato per person

1 yellow onion, cut in thin, round slices

1/2 teaspoon butter per potato

Salt, to taste

Pepper, to taste

Make a lengthwise slit in each potato, being careful not to cut potato in half. Use knife to crack potato slightly and “break” it open. Cut round slices of onion in half. Place one-half of each onion slice into slit in potato, straight edge down. Add butter on top of onion. Sprinkle with salt and pepper, as desired. Wrap onion-filled potato in heavy-duty aluminum foil. Bake at 350 degrees in oven or smoker for 45 to 60 minutes.

Note: Grate leftover baked potatoes the next day for hash browns.

Give these a try and let us know how you liked them.

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Barbqr-Ken

Here is a real simple recipe I picked up. It’s easy to make and has been enjoyed by all that it has been served too. This is really good during the Holidays. Could even put a little ice cream on top.

Enjoy

Cinnamon-Apple Brunch Bake

What you will need:

3 tbsp. butter
½ cup light brown sugar
1 can (21 oz.) Apple pie filling
2 tsp. Ground Cinnamon
1 ½ tsp. Pure Vanilla Extract
1 can (12 oz.) Refrigerated biscuits
½ cup chopped (pieces) pecan nuts

Directions:

1. In saucepan, melt butter, stir in brown sugar, apple pie filling, Cinnamon and Vanilla. Spread half of the apple mixture in 2-quart shallow baking dish.

2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts.

3. Bake at 350 degrees for 35-40 minutes. Let stand 5 minutes. Serve warm.

Give this a try and leave a comment on how you liked it.

Barbqr-Ken

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Here is Keri’s recipe for her Blue Ribbon Hot Rolls. Again I have not tried these, but with the Big Holidays coming up in the next few months, I’m sure I will.

Thanks for sharing Keri.

Keri’s Blue Ribbon Hot Rolls

1/4 cup sugar
2 1/4 teaspoons yeast
1/4 cup warm water
1 cup warm milk
1/4 cup melted butter
1 beaten egg
1 teaspoon salt
4 cups all-purpose flour

Combine all in a bread machine in whatever order machine uses. Let process through a dough cycle. I could go through the mix/knead/rise/punch/rise approach, but the machine works just as well. Grease a 12-cup jumbo muffin pan. Divide your dough into 24 equal-sized pieces, and roll them into smooth tight balls. Place two balls in each muffin cup. They will fit quite tightly. Cover dough loosely with plastic wrap and let rise about 45 minutes. They will look like they’re going to overflow the pan. Preheat oven to 350 degrees. Bake rolls 20 to 25 minutes or until lightly browned. Brush lightly with melted butter before serving, if desired. Can also divide dough into 20 pieces and arrange on a half-sheet pan if you’d rather not use the muffin pan. I like the soft sides you get on the sheet pan, but Robert likes the crust you get using the muffin pan.

– – – – – – – – – – – – – – – – – –
NOTES : Makes 12 large rolls. My first blue ribbon with this recpe was in the Oklahoma State Fair in Tulsa in 2002.

If any of you have made Keri’s Rolls, please leave a comment.

Barbqr- Ken

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Here is another one folks. Now I have not tried this yet but soon will.
I asked Keri if she would share and here it is.
She also said something about rolls? I think I see another recipe coming.

Enjoy

Recipe for blue ribbon cornbread as made above (1st place, OK State Fair in Tulsa, 2002):

1 1/2 cups plain cornmeal (not cornmeal mix or self-rising)
1/2 cup flour
1 Tablespoon baking powder, preferably Rumford
3/4 teaspoon salt
1/4 cup sugar (to 1/2 cup)
1 1/4 cup milk (fat-free works fine)
1/2 cup vegetable oil (can cut to 1/4 cup if desired)
2 large eggs

Preheat oven to 400, placing pans in oven while it heats. I use 2 cast iron stick pans, 1 cast aluminum stick pan, and 1 non-stick scone pan, as seen above.

Blend dry ingredients in large bowl. Blend milk, oil, and eggs, and add to dry ingredients. Blend till all is combined.

Remove hot pans from the oven one at a time, and slip a small amount of Crisco or bacon grease (say about 1/4 tsp or so) into each stick form, brushing it to cover all surfaces well. Place back in oven for a few minutes – you want these puppies HOT. Remove pan from oven, set on heat-proof surface, and, using a tablespoon from your silverware drawer, put a generous spoonful of batter into each form. You should have enough batter for 24 cornsticks and 8 thin crusty wedges.

Bake at 400 until golden brown on the tops, about 15 minutes for the sticks and about 20 minutes for the wedges. (If you prefer, bake the whole recipe in a 9-inch cast iron skillet for about 30 minutes and just cut into wedges to serve.) To remove from pans, gently ease the tines of a fork under the edges of the cornstick and carefully pry up. If you preheated your pan well and greased it right, it should pop right out. Serve with pinto beans and fried taters, BBQ, or just with a cold glass of sweet milk.

NOTE – the cornsticks next to the blue ribbon were made in a cast aluminum mold, while the browner and crustier sticks were made in the cast IRON molds. The difference in heat conductivity makes a big difference in the type of crust that you’ll get. -keri

Here is the link she posted so you can see here pictures
http://www.gbronline.com/kcathey/bbq/cornbread.htm
Thanks again Keri

If any of you have made Keri’s cornbread, please leave a comment.

Barbqr-Ken
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A while back I was cooking for a Business class at the school I work at. I was asked to teach one of the classes on running a small business, so I took my cooker and did some Chicken for them. I had spoke to John Eddy (CHEZ on the Forum) and told him what I was going to do, so he said he might drop by.
Well, he did. We visited for awhile then he handed me something wrapped in paper towels and I could smell it but didn’t know what it was. He said he had to go and told me to enjoy.
Did I ever! Under that paper towel was the BEST cornbread I think I have ever had.
I asked if it would be OK to share his recipe and John said yes.

So here it is. This is a keeper folks!

Big Mamaw’s Mile-High Cornbread

——————————————————————————–

2 boxes Jiffy Corn Muffin Mix
4 eggs – beaten
1 ½ sticks butter – melted
1 pkg (12 oz) frozen corn – thawed
1 med onion – diced fine
1 cup small curd cottage cheese
Pinch of salt, sugar & cayenne pepper

——————————————————————————–

Combine all ingredients – mix well and pour into buttered 9 X 13 casserole dish. Bake in preheated 375 degree oven for 35-40 minutes..until golden brown. Very moist & dense…best cornbread I ever ate, bar none. Iffin’ ya wanna kick it up a lil’ bit…add some chopped green chilis or jalapenos to the batter.

If any of you have made John’s Cornbread, please leave a comment.

Until next time…..
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I asked Rick if it would be alright to post his FAMOUS Baked Bean recipe and he said SURE.

I know he has shared his bean recipe with many folks along with Mike from Hawgeyes. Mike had asked Rick for his recipe and uses it with his Q businesss. After looking at his recipe and what my wife made up, they were pretty close. What my wife don’t know is, that I changed hers and make it like Ricks. Just kind of kicked it up a little. She doesn’t know the difference. GRIN

Two 28 oz.• & one 15 ½ oz cans of Bushs original baked beans
1 12• to16 ounce bottle barbeque sauce ( I use KC Masterpiece)
½ onion, finely• diced
½ green pepper, finely diced•
2 celery stalks, finely diced•
• 8 tablespoons of prepared yellow mustard
About one pound brown sugar (or• what ever it takes to adequately cover) (Rick e-mailed me and said it’s more like 1/2 pound.)
2 tablespoons powered hickory• seasoning (or bbq rub)
2 tablespoon celery seed•
1 to 2 pounds of• smoked pork or brisket
1 aluminum half steam pan (roughly a 9×13)•
_____________________________________________________________

Put all the above ingredients in the pan. Mix well. Cover with brown sugar, about ½ to 1 inch thick and do not stir in the brown sugar. Put in smoker for about two to three hours at 200 to 225 degrees, I use hickory wood. Let the brown sugar melt down into the beans. Stirring it in is not necessary.
Can be done in the oven.
Use one of the big industrial cans (#10) for two half-steam pans

These are some good beans. I suggest you try them.

If any of you have made Rick’s baked beans, please leave a coment.

Ken-BARBQR

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Just noticed a post on the Forum for Hot Apple Pie and thought I would repost it here on the BBQBLOG.

Now if I remember right from past posts, this is good stuff when it’s cold and even better at contests. I understand if you serve lots of Hot Apple Pie to people you compete against, your chances of winning increase. GRIN.

Hot Apple Pie (cocktail)

1 Gallon Apple Cider
5-6 cinnamon sticks
1 cup honey or more to suit taste
1 bottle Capt Morgan’s Spiced Rum – 1/5 bottle

Combine cider and cinnamon and let simmer until hot
Once cider is hot add the honey and stir to dissolve
Dump the Morgan’s in and stir and serve.
Tastes just like the center of an Apple Pie. Great for cooler days & nites.

Barbqr-Ken

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A while back someone gave me a recipe for Slim Jim’s and I would like to share it with you. I have sent many pounds of this to my son who is in the Air Force overseas which he says is never enough because he shares them with everyone.

We enjoy these and I’m sure you will too!

Slim Jim
2 pounds

2 pounds of ground lean meat
½ tsp Mace
2 ½ Tbs. Paprika
1 3/4 Tbs. Ground mustard
1/4 tsp. Celery seed
1/4 tsp. Black pepper
1/4 tsp. White pepper
1/4 tsp. Red pepper
1 Tbs. Corn Syrup

Blend together with meat. Dehydrate 4 ½ – 5 hours on high setting
I use an American Harvest Jerky gun that came with a round tip. After dehydrating, I cut them into 6 inch pieces. I also vacumn pack them. These have noting to preserve them. Can also be frozen.

Makes great snacks for hunting and football games.

Until next time……….
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Thought I would start out this area with a good Jerky recipe that I received from the foods department at the school I work at. They as I, use a dehydrator when making this recipe, but a smoker can be used as well.

The title of the recipe is Rons Beef Jerky. Now I had to ask the teacher where the name came from and she said it’s her husbands name so I will leave it as is to give him credit. You can also use Deer meat.

I have made this recipe many times at home, but every time they make it here at work, I sneak as much as I can. GRIN

Give it a try. I know you will like it.

Ken-BARBQR

RON’S BEEF JERKY

2 ½ POUNDS OF LEAN BEEF OR VENISON
1/4 TSP. SEASONED SALT
1/4 TSP. BARBEQUE SEASONING
1/4 TSP. GARLIC POWDER
1/4 TSP. PEPPER
1/4 CUP SOY SAUCE
3/4 CUP WORCESTERSHIRE SAUCE
1 ½ TSP. ONION POWDER
1 TSP. ACCENT can be omited
1/4 TSP. RED PEPPER
½ CUP BARBEQUE SAUCE
3/4 CUP V-8 JUICE

Cut off all fat and cut meat into 1/4 to 1/8 inch thick slices across the grain. Mix all ingredients for marinade and soak meat in mixture in refrigerator overnight. Next morning, or when ready to dehydrate, lay strips on racks and cook until dry (eight or nine hours at 145 degrees.)

BARBQR -Ken

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