Beef-Mushroom Wine Sauce

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I put this recipe together to put over meatloaf, but it would be excellent on any type of steak. It doesn’t take long to make and is lower in fat than regular gravy.

Beef-Mushroom Wine Sauce

February 29, 2012
by Mark Karney
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Ingredients

  • 1 large shallot
  • 6 oz. Cremini or Baby Bella mushrooms
  • 2 Tbsp. flour
  • 1 Tbsp. olive oil
  • 1 can (10 ½ oz.) Campbell’s Beef Consomme
  • ½ cup dry red wine
  • 1 ½ tsp. Worcestershire Sauce
  • Black Pepper

Instructions

  1. Slice shallot thinly, slice and chop mushrooms to desired size.
  2. Saute shallot and mushrooms in the olive oil over high heat until shallot is translucent the mushrooms begin to shrink.
  3. Remove from heat and sprinkle the flour on the mixture and stir in until the flour absorbs the fat and juices and no white flour is visible.
  4. Return the pan to medium heat and stir in the Beef Consomme, wine and Worcestershire Sauce and stir continuously until the sauce begins to thicken. Season with black pepper and reduce to desired consistency.
  5. Serve over beef and meatloaf.

Notes

This sauce is rather thin. If you would like it to be more like gravy, add more olive oil and flour.

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Krumpli Galuska (Potato Dumplings)

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This was one of my favorite foods as I was growing up. In my family, it was one of the few traditional Hungarian foods that we ate on a regular basis. It’s still one of Jeff’s favorites, as well as mine, and he makes it more than any of us.

I’ve never been able to find this in Hungarian cookbooks, but when Jared went to Hungary, he figured out that the recipe was North Hungarian or Slovakian. This made sense as the town that my family originated in, Batyan, is now a few miles across the northern border of Hungary, in Slovakia. Wherever it’s from, we love it.  Here is my mother’s original recipe.

Krumpli Galuska (Potato Dumplings)

February 21, 2012
by Mark Karney
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Ingredients

  • 3 large Potatoes
  • 2 or 3 cups of Flour
  • 1 large can or jar of Sauerkraut (without Caraway seeds)
  • 1 Egg
  • Oil and butter
  • Salt

Instructions

  1. Peel and dice the potatoes.
  2. Use a blender or food processor to grind them to pulp.*
  3. Add 1 egg, a couple teaspoons of salt and enough flour to make a very stiff dough.
  4. Bring a pot of salted water to a boil and put some of the dough on a small cutting board which you can rest on the edge of the pan.
  5. Use a paring knife to cut off small (1"x3/8") pieces of dough and drop them into the boiling water. Dipping your knife in the water after every few cuts will help keep the dough from sticking to it.
  6. Cook slowly for about 10-15 minutes, then remove each batch with a slotted spoon.
  7. Rinse well and drain.
  8. Wash the sauerkraut well and squeeze to remove as much water as possible.
  9. Brown the Sauerkraut in 1/4 cup of Canola oil.
  10. Mix the dumplings in with the Sauerkraut and add butter if desired.
  11. Heat through and serve.
We like this so much that we eat it as a main dish. We use it as a side on holidays.

Notes

*You can grate the potatoes by hand with a grater if you don't have a food processor. This is probably the more traditional way of making it. I've done it both ways and don't see much difference in the results.
Krumpli Galuska freezes very well. Just reheat it in the pan with a little more butter.

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Thai Chicken In Napa Cabbage

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This is a quick and almost foolproof recipe with a bit of spice. It’s light and healthy and one of our favorite summer recipes, although it’s good any time of year.

Thai Chicken In Napa Cabbage

February 21, 2012
by Mark Karney
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Ingredients

  • 1 lb. Ground Chicken
  • 1 large Red Onion
  • 4 cloves of Garlic
  • Olive Oil
  • Low-Sodium Chicken Broth
  • 3 Tbsp. Red Curry Paste
  • 1 bunch Cilantro
  • 1 1/2 Tbsp. fresh Lime Juice
  • Salt to taste
  • Napa Cabbage

Instructions

  1. Chop the red onion and the garlic and fry in a little olive oil until translucent.
  2. Add 1 pound ground chicken and continue cooking.
  3. Add enough low-sodium chicken broth to keep the chicken from burning.
  4. Cook till done and until most of the liquid is evaporated.
  5. Mix about 2 or 3 Tbsp. of Red Thai Curry Paste with a little broth and add it into the mixture. Stir until well blended.
  6. Taste and add a bit of salt if needed.
  7. Add about one bunch of chopped cilantro and about 3 Tbsp of fresh lime juice and stir into the mixture. Remove from heat.
  8. Serve in Napa Cabbage leaves.

Notes

The curry paste is where most of the flavor comes from. You might be able to find it in the oriental section of the supermarket. If the mixture is too spicy for your taste, back off on the curry paste.

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Chili

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There are at least a million Chili recipes out there, and probably about a half-million Chili Cook-off contests.  I took my basic recipe and enhanced it with the spices from the number one award winning recipe on the web.

Chili

February 11, 2012
by Mark Karney
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Ingredients

  • 1 lb. lean ground beef
  • 2 lb. ground turkey
  • Fresh ground Black Pepper
  • Olive Oil
  • 2 large white onions, chopped
  • 8 large garlic cloves, chopped
  • 1 14.5 oz. can Hunt's tomato sauce
  • 1 14.5 oz. can stewed tomatoes
  • 1 14.5 oz. can Del Monte diced tomatoes with green pepper and onion
  • 1 14.5 oz. can Del Monte diced tomatoes with zesty mild chili peppers
  • 1 cup water
  • 1 bottle Guinness beer
  • 2 Tbsp. Chili Powder
  • 1 Tbsp. ground Cumin
  • 2 tsp. Paprika
  • 2 tsp. Oregano leaves
  • 2 tsp. sugar
  • 1 tsp. unsweetened Cocoa
  • 1/2 tsp. Tabasco sauce (more if you like it hotter)
  • 1 14.5 oz. can Red Kidney Beans
  • 1 14.5 oz. can Black Beans
  • 1 14.5 oz. can Chili Beans in spicy sauce
  • 2 tsp. cornmeal
  • 2 tsp. flour
  • 1 Tbsp. water
  • Cooked Macaroni
  • Chopped Sweet Onion
  • Shredded Cheddar cheese

Instructions

  1. Brown the meat in a large skillet over high heat. Season thoroughly with fresh ground black pepper. If you use lean meats draining won't be necessary.
  2. Transfer meet to deep pan.
  3. Add a bit of oil to the skillet and saute the onions and garlic until translucent. Add to the deep pan.
  4. Put the deep pan on the stove and add the rest of the ingredients up to the beans.
  5. Simmer for a couple of hours.
  6. Add the Chili Beans and Sauce.
  7. Rinse the Black Beans and Kidney Beans and add them to the Chili.
  8. Mix the flour, cornmeal and water into a batter and add to the Chili, stirring constantly until blended.
  9. Taste and adjust your seasonings.
  10. Let simmer another half hour or more.
  11. Serve over Macaroni if desired and top with onions and cheddar cheese
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Uncle Mark’s Famous Popcorn

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My nephew John likes my popcorn and has requested the recipe. So here it is.

When I was growing up, popcorn was our most favorite evening snack. My mother popped it in a big Wearever aluminum pan on our gas stove. Years later, when Natalie and I were newly married, we taught high-school religious education in our parish, St. Hubert’s. The kids met with us in our home every week and a tradition soon developed that we end the evening with popcorn. And the tradition of my youth continued; we popped it in a large pan, in shortening, on the stove.

Now shortening has gotten a bad rap lately because it is a hydrogenated fat with lots of trans fats. So I modified the recipe to use heart-healthy olive oil.

Uncle Mark’s Famous Popcorn

February 5, 2012
by Mark Karney
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Ingredients

  • Popcorn
  • Olive Oil
  • Sugar
  • Salt

Instructions

  1. Heat a large heavy pan on the stove. Use approximately 1 Tbsp. of Oil per 1/4 cup of popcorn.
  2. Add the oil to the pan and a couple of kernels of popcorn.
  3. When those pop add the rest of the popcorn, and shake occasionally so that the popcorn heats evenly, and shake continuously once the popcorn starts to pop.
  4. When the popping stops pour into a large bowl.
  5. Salt lightly, and sprinkle on about 1 heaping teaspoon of sugar per large bowl.
  6. Enjoy!

Notes

You can try different types of oil for different flavors. I have used toasted walnut oil and half sesame and half olive oil.
Another option I love is no sugar and truffle salt instead of regular salt.
You can add butter if you like, but this will really boost the calories and saturated fat.

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Blue Cheese & Bacon Date Wraps

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Natalie found this one in one of her Taste of Home annual which always has great recipes. This appetizer departs from the usual party fare and is a nice change.

Blue Cheese & Bacon Date Wraps

January 31, 2012
by Mark Karney
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Ingredients

  • 12 bacon Strips
  • 36 Pitted Dates
  • 2/3 Cup Crumbled Blue Cheese

Instructions

  1. Cut each bacon strip into thirds. In a large skillet, cook the bacon in batches over medium heat until partially cooked but not crisp. (You can also cook the bacon in the microwave.) Drain on paper towels and keep warm.
  2. Carefully slit each date lengthwise, about halfway through. Fill each date with blue cheese and wrap a piece of bacon around each of the stuffed dates. Secure the bacon with a wooden toothpick.
  3. Place the date on a ungreased cookie sheet and bake at 375 F for about 10-12 minutes until the bacon is crisp.

Nutrition Facts

Blue Cheese & Bacon Date Wraps

Serves: 3 Dozen

Amount Per Serving:
1
Calories 44
% Daily Value*
Total Fat 2g 3.1%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars
Protein
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

You can make this with frozen pre-cooked bacon also. The cooking time will be a bit less, just bake until the bacon is crisp.

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Fritatta

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Fritatta

Fritatta

Sunday morning omelets have been a tradition with us for a long time, especially in the summer when we would rather be eating outside on our porch or deck, rather than at a restaurant. A true omelet is cooked more like a pancake or crepe with the filling inside and then folded over. I rarely made proper omelettes and they varied between something like an omelet to scrambled eggs with vegetables in them.

A couple of years ago, Natalie got me a Rachel Ray ovenproof frying pan for Christmas and I developed this Fritatta recipe, or really method of cooking

that I have used for breakfast and brunches ever since. It is simple and somewhat foolproof.

Fritatta for Four

January 10, 2012
by Mark Karney
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Ingredients

  • 8 eggs
  • 4 heaping tablespoons of Bisquick or pancake mix
  • 1/2 cup water
  • 1 large onion
  • 1 sweet red pepper
  • 4-8 large cloves of garlic diced fine
  • 1 medium zucchini (not peeled) quartered lengthwise, and sliced to about 1/8 inch thickness.
  • 8 oz. sliced mushrooms (Crimini or Baby Bella are the best)
  • (Optional) About a cup of cooked bacon, ham or sausage
  • Olive oil
  • Black pepper to taste
  • Salt to taste
  • Fresh Basil or other spice.
  • 8 oz. Grated Sharp Cheddar Cheese

Instructions

  1. Chop all of your vegetables and cook and drain your meat.
  2. In a bowl, mix eggs, Bisquick and water with a whisk.
  3. Heat your ovenproof frying pan over high heat.
  4. Add a tablespoon or so of oil to the pan, and then the onions, pepper and garlic. Fry a few minutes until the onions are translucent.
  5. Then add the other vegetables and cook a few more minutes until the vegetables are just done.
  6. Add the spices.
  7. Add the meat and heat through.
  8. Turn your broiler on to preheat it.
  9. Whisk the egg mixture again and pour over the veggies.
  10. Use a spatula to keep lifting the mixture so that raw eggs flow underneath.
  11. When the eggs are somewhat set cook for another minute or so and remove from the heat. The eggs on top should still be a little runny.
  12. Pour half the cheese over the top and work it into the mixture a bit with the spatula.
  13. Then sprinkle the remaining cheese on top.
  14. Put the skillet under the broiler, about 4 or 5 inches away. Cook until the cheese is bubbly and starting to brown.
  15. Remove the skillet from the broiler, let set a couple of minutes and then slice like a pie and serve.
This Fritatta recipe is very loose and is really more of a method of cooking than an exact recipe. You can vary the ingredients according to what you have on hand, to accommodate your particular tastes and to the number of people you want to serve.
You will need an ovenproof frying pan, preferably non-stick, that you can put under the broiler and obviously you'll need some eggs. Here are some proportions to help you get started.
For the batter, I use 2 eggs per person, 1 heaping tablespoon of Bisquick or pancake mix per 2 eggs, and about 1/8 cup of water per 2 eggs.
I always start with an onion, garlic and usually a red sweet pepper. Then you can add any of the typical omelet vegetables like, mushrooms, broccoli, tomatoes, zucchini, spinach or whatever you like in omelets.
You can add pre-cooked and chopped meats like bacon, sausage or ham. If you want a complete breakfast in one dish, dice potatoes into half-inch cubes (you don't need to peel them unless you are really finicky), and pre-cook them in the microwave with a little water, and add them in with your veggies.
For cheese I usually use a strongly flavored cheese like sharp cheddar, parmesan or provolone.
Season with black pepper, basil, your favorite spices and add a Jalapeno pepper if you like your Frittata spicy. Enjoy!
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Guacamole

Karney Family Recipes Posted on by

This is a healthy, south-of-the-border-favorite. Freshly made guacamole is a real treat. The secret is getting ripe Avocados that are not too ripe. Ripe Avocados will be darker colored and will feel slightly soft when squeezed. Over-ripe Avocados will feel mushy.

Guacamole

December 15, 2011
by Mark Karney
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Ingredients

  • 5 or 6 ripe Avocados
  • 2 or 3 Garlic cloves, pressed or mashed
  • 1/2 to 1 C of fresh Cilantro leaves (chopped)
  • Juice of 1/2 lime.
  • 2 or 3 Tbsp. of chopped shallots or onion
  • 1 small ripe tomato (chopped)
  • 1 finely chopped jalapeno pepper (optional)
  • Salt to taste

Instructions

  1. Soak the onions or shallots and the garlic in the lime juice with some salt in a large bowl. This will avoid the bitterness that they can sometimes cause.
  2. Cut the Avocados in half lengthwise and remove the seed.
  3. Scoop the Avocado out of it's skin with a spoon and add it to the bowl.
  4. Mash the Avocado with a fork or a potato masher.
  5. Use the fork to mix in the rest of the ingredients.
  6. Serve with corn chips.

Notes

The tomato, cilantro and jalapeno can be omitted if you don't like them. I personally feel that tomato and cilantro are necessary, but make it the way you like it. Quantities listed here are a starting point and can be varied according to your taste.

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Basil & Garlic Hummus (Variation 3)

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This is a variation of the basic hummus recipe. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe.

Basil & Garlic Hummus (Variation 3)

December 15, 2011
by Mark Karney
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Ingredients

  • 2 15 oz. cans Garabanzo Beans (Chickpeas)
  • 2-3 Cloves Garlic
  • 1 C Fresh Basil Leaves
  • Water
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Put the beans, garlic, lemon juice, basil leaves and spices in a food processor and start blending.
  3. Slowly add just enough water to make a smooth mixture.
  4. Blend very well and slowly add the Olive Oil to the running food processor.
  5. Finish blending and serve.
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Red Pepper Hummus (Variation 2)

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This is a variation of the basic hummus recipe. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe.

Red Pepper Hummus (Variation 2)

December 15, 2011
by Mark Karney
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Ingredients

  • 2 15 oz. cans Garabanzo Beans (Chickpeas)
  • 2-3 Cloves Garlic
  • 1 Small jar roasted red sweet peppers
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Put the beans, garlic, lemon juice and spices in a food processor and start blending.
  3. Slowly add the red peppers to just make a smooth mixture. (If you add too many, the mixture will become runny)
  4. Blend very well and slowly add the Olive Oil to the running food processor.
  5. Finish blending and serve.
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Hummus (Variation 1)

Karney Family Recipes Posted on by

Here’s a slightly different version of the basic hummus recipe. This version uses Cannelini Beans and is smoother and whiter than the basic recipe. Serve with pita triangles that have been brushed with Extra Virgin Olive Oil and toasted in the oven. 

Hummus (Variation 1)

December 15, 2011
by Mark Karney
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Ingredients

  • 2 15 oz. cans Cannelini Beans
  • 2-3 Cloves Garlic
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Put the beans, garlic, lemon juice and spices in a food processor and start blending.
  3. Add a little water if necessary to make a smooth mixture.
  4. Blend very well and slowly add the Olive Oil to the running food processor.
  5. Finish blending and serve.
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Hummus (Basic Recipe)

Karney Family Recipes Posted on by

Hummus is a staple of North Africa and the Middle East. This is my own recipe that has less fat than others as I don’t use Tahini which is high in fat. Hummus can be enhanced and modified in many ways. We usually serve it with whole wheat pita bread triangles that have been brushed with Olive Oil and toasted in the oven. This is a quick, easy, healthy and delicious recipe.

Hummus (Basic Recipe)

December 15, 2011
by Mark Karney
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Ingredients

  • 2 15 oz. cans Garabanzo Beans (Chickpeas)
  • 2-3 Cloves Garlic
  • 1/4 C Sesame seeds (Toasted)
  • 1/4 C Water (Approximate)
  • Juice of 1 lemon
  • 1/2 tsp. Ground Cumin
  • 1 Dash of Cayenne pepper
  • 1 Dash of Salt
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions

  1. Drain and rinse beans.
  2. Toast the sesame seeds in a frying pan until they become fragrant and start to brown.
  3. Put the beans, garlic, lemon juice, sesame seeds, and spices in a food processor and start blending.
  4. Slowly add enough water to make a smooth mixture.
  5. Blend very well and slowly add the Olive Oil to the running food processor.
  6. Finish blending and serve.
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Phillip Bread

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Jared ate dinner at his friend Phillip’s (thus the name) house and was served this bread and we have been making it ever since. Phillip’s parents are from Italy and thus this is an authentic Italian recipe which his mom, Claudia,  gave to us.

Phillip Bread

December 15, 2011
by Mark Karney
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Ingredients

  • Italian Bread (sliced)
  • Extra Virgin Olive Oil
  • White Pepper
  • Salt

Instructions

  1. Put slices of bread on a cookie sheet.
  2. Brush with Extra Virgin Olive Oil (This is the place to use your best oil)
  3. Sprinkle with white pepper and a slight pinch of salt.
  4. Bake in a 350°F oven until lightly browned. (Keep an eye on it because it can go from white bread to Crostini in a minute or two.)
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Porkies (Barbecued Pork Patties)

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This is a Vietnamese recipe we found in an Oriental Barbecue book.  It is a fun meal because it gathers everyone around the table where you assemble your own pork wraps.

Porkies (Barbecued Pork Patties)

December 14, 2011
by Mark Karney
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Ingredients

  • 2 lbs Ground lean pork
  • 1 tsp Fresh ginger
  • 1 Tbsp Sherry
  • 2 Tbsp Light Soy sauce
  • 2 Tbsp Oil
  • 1 tsp Sugar
  • Salt to taste
  • 2 doz Whole fresh lettuce leaves
  • 4 c Cooked white rice
  • 1 c Cilantro leaves or chopped scallions
  • 1 c Fresh mint leaves or chopped celery leaves
  • Spicy Nuoc Mam sauce

Instructions

  1. In a large bowl, mix ground pork, ginger, sherry, soy sauce, oil sugar and salt.
  2. Shape pork tightly into two inch balls and squeeze each ball firmly into an elongated 3 inch sausage shape.
  3. Broil the pork patties 15-20 minutes over charcoal fire until crisp and brown.
  4. To eat, put a pork patty and some rice on a lettuce leaf. Sprinkle with garnishes and some Nuoc Mam sauce. Fold over both sides of the lettuce leaf and then eat and enjoy.
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Salmon Rub (South of the Border Spice Rub)

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Jared got this one from his friend Denise McCarthy. It is wonderful not only on Salmon, but on chicken and other meats as well.

Salmon Rub (South of the Border Spice Rub)

December 14, 2011
by Mark Karney
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Ingredients

  • 3 tablespoons of brown sugar
  • 2 teaspoons of salt
  • 1.5 teaspoons of coriander
  • 1.5 teaspoons of cumin
  • 1.5 teaspoons of paprika
  • 1 teaspoon of ground pepper
  • 1 teaspoon of chili powder
  • .25 teaspoon of cayenne

Instructions

  1. Mix all ingredients together.
  2. Lightly coat meat or fish with Olive Oil.
  3. Coat with rub.
  4. Grill.
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Mark’s Marinade

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This was, maybe, the first recipe I ever concocted. It’s old. Flank steak is often on our Christmas Eve menu and this is the marinade we use for that. I also use it for Fajitas, and I believe it would be good for other cuts of beef, also.

Mark’s Marinade

December 13, 2011
by Mark Karney
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Ingredients

  • 1/2 C soy sauce
  • 1/2 C red wine vinegar
  • 1/3 C. olive oil
  • 1/4 C brown sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. garlic powder or granulated garlic

Instructions

  1. Mix all ingredients and heat gently until the sugar dissolve.
  2. Beat with a whisk to emulsify the oil into the mixture.
  3. Cool the mixture.
  4. Marinate meat at least one hour or more.
  5. Use the remainder for basting.
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Grandma Karney’s Broccoli & Rice

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My mother would often make this side dish when we would go to Ohio to visit. It was one of Jared’s favorites — I’m glad to have found the recipe which I thought was lost.

Grandma Karney’s Broccoli & Rice

December 13, 2011
by Mark Karney
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Ingredients

  • 1 10 oz. package of broccoli (cooked)
  • 2 C Rice (cooked)
  • 1/2 stick of butter
  • 1 C Cheese Whiz
  • 1 Can Campbell's Cream of Mushroom Soup
  • 1 Onion
  • 1/2 lb. Chopped or sliced mushrooms
  • 1/2 C Water

Instructions

  1. Saute onions and mushrooms in the butter.
  2. Melt the Cheese Whiz in the microwave.
  3. Blend all ingredients together and pour into casserole pan.
  4. Bake 30 minutes at 350.
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Natalie’s Spinach Pie

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Natalie used to make this all of the time, we need to rediscover this recipe.

Natalie’s Spinach Pie

December 13, 2011
by Mark Karney
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Ingredients

  • 2 C Flour
  • 1/2 C Cornmeal (White)
  • 1/4 C Grated Parmesan cheese
  • 3/4 C Butter
  • 6-10 Tbsp. Cold water
  • 1 Carton Ricotta cheese (15 1/2 oz.)
  • 3 large eggs
  • 1/3 C Grated Parmesan cheese
  • 2 Tbsp. Flour
  • 1/2 tsp. Salt
  • 1/8 tsp. Pepper
  • 1/4 C Minced onion
  • 1 1/2 C Grated Mozzarella (6 oz.)
  • 2 pkg. Frozen Spinach (10 oz. ea.) thawed, drained and squeezed dry

Instructions

  1. Blend the first 5 ingredients as you would for a pie crust.
  2. Divide into two parts and roll out for top and bottom.
  3. Beat two eggs & Ricotta until well blended.
  4. Then blend in the rest of the ingredients.
  5. Form the bottom crust into a 9 inch pie pan and pour in the Spinach mixture.
  6. Cover with the top crust, pinch the edges, and brush with beaten egg.
  7. Decorate with leaf shapes from leftover crust.
  8. Bake at 425 for 15 minutes, then reduce temperature to 350 and bake for another 30-40 minutes.
  9. Check at intervals and bake until golden brown.
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Black Bean & Corn Salsa

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Black Bean Salsa and Cornchips.Most appetizer recipes are not all that healthy, usually being laced with cheese and other fats. So, here’s a healthy recipe for black bean salsa can be served with corn chips. In the summer I grill the onions and roast the peppers and corn outside on the Weber. The winter recipe is done in the frying pan and is almost as good, but lacks the smokiness added by cooking on the grill. Try this one for a lighter, healthier appetizer recipe.

Black Bean & Corn Salsa

December 13, 2011
by Mark Karney
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Ingredients

  • 2 Jalapeno Peppers
  • 1 16 oz. can black beans
  • 1 16 oz. bag frozen corn kernels
  • 1 12 oz. jar roasted red sweet peppers
  • 1 Medium red onion - chopped
  • 1/4 C Chopped cilantro
  • Juice of 2 small limes
  • 2 tsp. Sugar (to taste)
  • 1/2 tsp. Salt (to taste)
  • 2 tsp. Olive oil

Instructions

  1. Heat oil in hot frying pan.
  2. Saute onion with red & Jalapeno peppers for a couple minutes.
  3. Add corn and cook over high heat until corn browns a bit.
  4. Remove from heat and cool.
  5. Add lime juice and cilantro, and then salt and sugar to taste.
  6. Mix together and serve with corn chips.

Notes

This is really better if you can cook the vegetables on your grill. Grill corn-on-the-cob until brown and then cut from the cob. Grill peppers until black and then peel and chop. Grill the onions and chop. This makes for a smokier, grilled flavor.

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Palacintas

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This is the recipe for Hungarian dessert crepes. Make the crepes from the crepe recipe and prepare as shown below.

Palacintas

December 11, 2011
by Mark Karney
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Ingredients

  • 1 Pt Dry curd cottage cheese.
  • 1 Egg, well beaten
  • ¼ c Sugar
  • 1 tsp Vanilla

Instructions

  1. Mix all ingredients together and spread thinly on crepe.
  2. Roll up the crepe jellyroll style.
  3. Arrange in buttered baking pan and pour sweetened sour cream over the top.
  4. Bake ½ hour at 350°.
  5. They are best served warm.
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Crepes

Karney Family Recipes Posted on by

This is my mother’s crepe recipe as would be used in Palacintas. They can also be used as dinner and dessert crepes with your choice of fillings.

Crepes

December 11, 2011
by Mark Karney
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Ingredients

  • 2 Eggs
  • 2 c Flour
  • 2 ½ c Milk
  • ¼ c Sugar
  • 1 oz Brandy

Instructions

  1. Combine all ingredients and beat until it is a smooth thin batter. If it is too thick, add a little more milk.
  2. Brush a hot skillet with oil. Pour approximately 2 to 3 Tbsps. of batter into the pan and tip to coat the bottom of the pan with batter.
  3. When brown on the bottom, flip and brown the other side.
  4. Transfer to warm plate.
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Tamil (Madras) – Father Britto’s Potato Dip

Karney Family Recipes Posted on by

Father Britto Berchmans was an assistant pastor in our parish several years ago who came to us from India. Britto came to some of our Friday night gatherings and cooked a few scrumptious Indian meals for us. This is one of my favorite recipes. This is served as an appetizer, but I think it is wonderful reheated for breakfast. You would have it in place of hash brown potatoes.

Tamil (Madras) – Father Britto’s Potato Dip

December 11, 2011
by Mark Karney
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Ingredients

  • 3 Tbsp Mustard seeds
  • 2 Large onions sliced into strips
  • 2 Small chopped onions
  • 2 Chopped tomatoes
  • 2 Chopped jalepeno peppers
  • 12 Medium potatoes (peeled)
  • 1 ½ Tbsp Tumeric
  • 1 tsp Salt (to taste)
  • 4 c Water
  • 2 in Piece chopped Ginger
  • Oil

Instructions

  1. Sauté mustard seed in hot oil for a minute or so and then add onions, peppers, tomatoes and ginger and sauté until tender.
  2. Add potatoes, tumeric, salt and water.
  3. Simmer over low heat until thick. (About 45minutes or so) Stir occasionally and be careful bottom does not burn.
  4. Serve with Paratha, an all purpose flour bread that you can find in an Indian food store. Paratha is fried in a skillet without grease.
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Shitake, Pea & Rice Salad

Karney Family Recipes Posted on by

This is a great cold summer side dish. We take this to Ravinia often.

Shitake, Pea & Rice Salad

December 10, 2011
by Mark Karney
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Ingredients

  • 1/4 cup sesame oil
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup tarragon vinegar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 medium red onion chopped fine.
  • 1 ½ cup frozen green peas
  • ½ cup dried cranberries
  • 1 cup toasted almonds, slivered
  • 1 large sweet red pepper, chopped
  • 4 green onions, chopped
  • 12 ounces fresh shitake mushrooms, stems removed
  • 1 cup Uncle Ben’s white rice
  • ½ cup wild rice
  • 2 ½ cups water
  • 2 tablespoons sesame oil

Instructions

  1. Whisk together the first 6 ingredients to make the Sweet & Sour Dressing. Set aside.
  2. Add the wild rice to the water and microwave for 10 minutes on high, covered.
  3. Add white rice, 1 Tbsp. of sesame oil and cranberries. Microwave 8 minutes on high.
  4. Then microwave 16 minutes on Roast/Bake or ½ power.
  5. Let cool, then stir and chill in the refrigerator.
  6. Sauté mushrooms in the rest of the sesame oil for 3 or 4 minutes, then add the peas and cook over reduced heat until the peas are tender – about 5 minutes.
  7. Remove from heat and add the peppers and onions and mix with the dressing and chill for at least an hour.
  8. Add vegetable mixture and almonds to cooked rice and refrigerate.
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Spicy Nuoc Mam Sauce

Karney Family Recipes Posted on by

This is a spicy Vietnamese sauce that we use on our Vietnamese barbecued pork patties. It would probably be good with grilled meats, vegetables and seafood.

Spicy Nuoc Mam Sauce

December 10, 2011
by Mark Karney
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Ingredients

  • 1 c Fish sauce or light soy
  • 2 in Piece of fresh ginger, grated
  • 4 Cloves of garlic, mashed
  • 1 tsp Chili powder
  • 3 tsp Lemon juice
  • 2 Tbsp Sugar
  • ¼ c. Water

Instructions

  1. Mix all items together well.
  2. This sauce can be kept in the refrigerator for up to a week.
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Cabbage and Noodles

Karney Family Recipes Posted on by

This is an old Hungarian recipe that I learned from my mother. Natalie and I were campers before kids and kept up the tradition after kids. We always tried to prepare simple, good meals and it was a bonus if the ingredients didn’t need any refrigeration. We cooked this recipe many times on our hand-pumped Coleman stove, sitting on a picnic table, often by the light of a gas lantern. Cooking and eating it now always takes me right back to those fun family vacations.

Cabbage and Noodles

December 10, 2011
by Mark Karney
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Ingredients

  • 1 Large package broad noodles (egg-free for Vegan)
  • 1 Head Cabbage
  • 1 Large onion
  • Olive or Canola Oil.
  • Salt and Pepper

Instructions

  1. Boil noodles in water per instructions on the package.
  2. While they are cooking, chop the onion and cabbage into fairly small pieces.
  3. Brown the onion and cabbage in oil.
  4. Add in the cooked noodles after they have been drained and mix well.
  5. Salt and pepper to taste.
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Thai Peanut Dipping Sauce

Karney Family Recipes Posted on by

This is great to dip chicken fingers or grilled chicken strips in. It’s great for with cold chicken strips for a picnic at Ravinia.

Thai Peanut Dipping Sauce

December 10, 2011
by Mark Karney
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Ingredients

  • ½ c Creamy peanut butter.
  • ½ c Hot water
  • 2 Tbsp Soy sauce
  • 1 tsp Garlic Powder
  • ¼ tsp Turmeric
  • ¼ tsp Ginger
  • ½ tsp Tabasco or hot sauce (More if you like it spicier.)

Instructions

  1. Blend all ingredients well in the food processor.
  2. Keep in the refrigerator.

Notes

You can pretty much adjust the spices to your own taste. An alternate recipe might have brown sugar, fresh garlic and more turmeric.

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Pizza Dough #2

Karney Family Recipes Posted on by

This is a lighter dough than Pizza Dough #1, but still contains fiber and whole grain.

Pizza Dough #2

December 9, 2011
by Mark Karney
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Ingredients

  • 1 ¼c Warm water
  • 1 Pkg. rapid rise dry yeast
  • 1 tsp Sugar
  • 1 c Rolled oats (Oatmeal)
  • ¼ c Flax seed meal
  • 2-3 c White flour

Instructions

  1. Mix first three ingredients.
  2. Stir in the oatmeal and flax seed meal.
  3. Mix in 2 cups of the white flour and then knead in more as necessary to get the dough to a firm consistency.
  4. Cover dough and let raise in warm place for about ½ hour.
  5. Roll out dough on floured breadboard and shape into pizza pan.
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Pizza Dough #1

Karney Family Recipes Posted on by

This is a whole grain based recipe that makes a heavy crunchy dough.

Pizza Dough #1

December 9, 2011
by Mark Karney
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Ingredients

  • 1 ½ c Warm water
  • 2 Pkg. Dry yeast
  • 1 Tbsp Brown sugar
  • ½ c Yellow Corn Meal
  • ½ c Rye flour
  • ½ c Whole wheat flour
  • 2 c White flour
  • 2 Tbsp Olive Oil

Instructions

  1. Mix first six ingredients and then mix in oil.
  2. Mix in 1 cup of the white flour and then knead in the second.
  3. Cover dough and let raise in warm place for about ½ hour.
  4. Roll out dough on floured breadboard and shape into pizza pans.
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Corn Meal Muffins

Karney Family Recipes Posted on by

I developed this recipe a while back to avoid the excess sugar and trans-fats of the boxed mixes.

Corn Meal Muffins

December 9, 2011
by Mark Karney
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Ingredients

  • 1 c Yellow corn meal
  • 1 c White flour
  • 1 c Milk
  • ½ c Canola oil
  • 2/3 c Sugar
  • 1 Egg
  • 1 Tbsp Baking Powder.

Instructions

  1. Mix all ingredients together until just blended. (Do not overmix, batter should be lumpy.)
  2. Pour into baking cups.
  3. Bake at 375° until done. (About ½ hour)

Notes

A variation would be to add chopped peppers -- jalapeno, sweet red or whatever you like. You can also sprinkle the tops with grated cheddar cheese before you put them in the oven.

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Grandma Karney’s Oatmeal Cookies

Karney Family Recipes Posted on by

I grew up eating these cookies and I often received them in care packages when I was in college. Mom always had a fresh batch when we’d go to Ohio for a visit with the kids. They are as good and healthy now as they were then.

Grandma Karney’s Oatmeal Cookies

December 9, 2011
by Mark Karney
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Ingredients

  • ½ lb Margarine or butter
  • 1 c Sugar
  • 1 c Brown sugar
  • 2 Whole eggs
  • 1 c Chopped dates
  • ½ c Walnuts, pecans or almonds
  • 1 tsp Baking soda
  • 1 ½ c Flour
  • 3 ½ c Rolled oats (Quaker Oats)
  • 2 tsp Vanilla

Instructions

  1. Mix the first seven ingredients first, then add the flour, oats and vanilla.
  2. Make logs about 10 inches long and 2 ½ inches in diameter. And wrap into wax paper and chill in the refrigerator for a couple of hours.
  3. Heat oven to 350°.
  4. Slice the logs into 3/8 in. slices and place on ungreased cookie sheet leaving about 1 inch between them.
  5. Bake for 12 – 20 minutes, checking regularly. Cool a bit before removing from the cookie sheet as they are fragile.
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