c.
2017 Rod Ice
All
rights reserved
(11-17)
In
past newspaper columns under the ‘Thoughts At Large’ banner, one
of my most frequently revisited topics was that of unusual recipes.
Such an interest developed during a childhood where I was inspired by
the culinary gifts of my mother and the odd kitchen improvisations of
my father. Not only did they feed the family, but also neighbors,
friends and our church community. This meant that meals sometimes
found their own schedule due to needs outside of our home. So I
learned at an early age to follow an important household maxim: “If
you are hungry, then make something to eat!”
Once,
I found a traditional recipe for Menudo (tripe stew) in a motorcycle
magazine. My father was inspired to make it in our home kitchen. When
finished, the big pot included pigs feet, lemon wedges, coriander
seeds, garbanzos and lots of flavorful additions. No one in the house
would go near it, except for him and myself. The story has become
something of a family legend. It inspired my own freewheeling style
of cooking.
Recently,
I discussed this family tradition with one of my cousins via
Facebook. In the course of telling my story, I spoke about having
just made a ‘kitchen concoction’ that used Polish sausage from my
freezer. In the spirit of past prose adventures about making such
meals, I decided to revive the recipe series. What follows here are
rowdy food examples from my present day kitchen:
Uncle
Rod’s Kielbasa Beer Soup
Ingredients:
1
½ lbs. fresh kielbasa
1
can (12 oz.) beer
½
cup chopped onion
1
can Campbell’s ‘Bean with Bacon’ condensed soup
1
chicken bouillon cube
1
can (15 oz.) sliced carrots
2
cans (15 oz. each) sliced potatoes
1
tsp. garlic powder
1
tsp. black pepper
2
cups water
Directions:
Pan
fry kielbasa until browned. Then place in slow cooker, pour beer over
the meat. Add bouillon cube. Cook on high for three hours. Remove
meat, slice into chunks. Place kielbasa back into crock pot with some
or all of the beer broth as desired. (Broth will be strong, lots of
flavor.) Add vegetables and the can of condensed soup with garlic
powder and black pepper. Add water to fill the pot. Cook for another
hour.
Uncle
Rod’s Fried Burrito Breakfast
Ingredients:
1
frozen burrito (personal favorite is Tina’s Red Hot)
1
slice of American cheese
oil
sour
cream
salsa
pepper
sauce
traditional
breakfast items like eggs, sausage or bacon, etc.
Directions:
Cook
the frozen burrito in microwave for one minute on high. Place in hot
oil and pan fry until golden brown on both sides. (The tortilla shell
will have a consistency and flavor similar to pie crust.) As the
cooking is nearly finished, top with the slice of cheese and allow to
melt. (Add salsa, sour cream and
pepper sauce if
desired.) Serve with regular
breakfast items.
Uncle
Rod’s Bratwurst Noodle Bake
Ingredients:
8
bratwurst sausages
2
cans (10.5 oz.) condensed cream of mushroom soup
2
cans (measured) half & half
1
bag (16 oz.) egg noodles
1
large sweet onion (chopped)
½
cup grated cheese (vary to taste)
½ cup crushed pork rinds
Directions:
Pan
fry bratwurst until browned. Meanwhile, saute chopped onion. Place
bratwurst on the bottom of greased baking dish. In a pot, prepare
noodles as directed and combine with condensed soup, onions and half
& half. Pour over bratwurst. Top with grated cheese and
the crushed pork rinds.
Bake uncovered at 350 degrees for 45 minutes, or
until golden brown.
Uncle
Rod’s Cheesy Vienna Sausage Grits (A Hillbilly Favorite)
Ingredients:
1
can (4.6 oz.) Vienna sausages
½
cup instant grits
1
slice American cheese
1
small chopped onion (if desired)
4
slices (thick) of real butter (or more)
2
tbsp. oil (for skillet)
1
tbsp. bacon bits (optional)
Directions:
Pan
fry the Vienna sausages in oil. Set aside. Saute onion, also set
aside. Prepare grits as directed. When cooked, stir in American
cheese. Put on a dinner plate and top with sausages, onions, bacon
bits and a generous
amount of butter.
Uncle Rod’s Beef & Bean Game Day Nachos
Ingredients:
1
bag (11 oz. or other) of corn tortilla chips
1
lb. ground meat (beef or sausage)
1
envelope of taco seasoning
1
can (15 oz.) garbanzos
1
jar (12 oz.) jalapeno slices
1
jar (16 oz.) salsa
1
pkg. shredded sharp cheddar cheese
1
container (16 oz.) sour cream
1
can (15 oz.) black olives
pepper
sauce (to taste)
Directions:
Prepare meat with taco seasoning according to directions. Slice
black olives. Start with tortilla chips on a plate, layer ingredients
finishing with sour cream. (I always end up with a mess while eating
and have to finish with a small fork.)
My
only issue with cooking is a nagging difficulty with following
recipes, even my own. I tend to improvise in real time, as new ideas
or ingredient issues dictate changes. Sometimes, I simply want
something a bit different from what was made before. This wayward
streak keeps boredom at bay but creates chaos when I try to relate to
friends and family what I have created. Still, as Hank Williams Jr.
once sang, it is part of a “family tradition.”
The
‘Outlaw Chef’ is still on duty!
Comments
or questions about ‘Words on the Loose’ may be sent to:
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us at: P.O. Box 365 Chardon, OH 44024
Published
weekly in the Geauga Independent
