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Bill Dahnke's Swiss Steak Bill Dahnke is Barb's uncle on her mothers side of the family. He was a musician all his life. His instrument of choice was Saxophone. He was a natural born comedian and during his prime played Sax with the Tommy Dorsey Band. In addition to being a musician he was an excellent cook.

Combine flour, salt, pepper, 1/2 teaspoon each of sweet basil, dried parsley, celery seed, and rosemary.
Pound all of this into round steak
Brown in oil then add  1 sliced onion, 1 sliced green pepper, 1 can tomatoes and 2 bay leaves. Add enough water to cover meat, let simmer until tender.

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German Made Steak by Erika Snyder

Erika was a neighbor of Jim and Barb's when they lived on Clara Street, Santa Ana, California. She was a German and had not lived in America very long when they became friends. She maintained her German lifestyle, having clothes, household items, and some food sent over from Germany. She would get up early and prepare the daily meals in the morning. Barb would go over and have coffee and watch her cook. This was one of her favorite meals and soon become one of ours. This is a special occasion meal and Barb always prepares it for Jim's Birthday. 

Steak cut in very thin strips (cut as if going to be stuffed and rolled). 
Spread the steak with mustard
Add a layer of sliced bacon, sliced dill pickles, chopped onion
Salt and pepper 
Roll and secure with skewers or string.
Brown in butter and 1 chopped onion
Place in large (4 to 6 quart) pan and add browning juice, 1 chopped onion, 2 or 3 cut up tomatoes and enough water to cover meat. Simmer for several hours 
 We like it served over brown rice

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Honeyed Chicken Teriyaki This recipe Barb got from Great American Recipes about ten years ago. It is easy to fix and one of her favorite chicken recipes. This recipe serves 4 2 lbs chicken breasts split or chicken tenders 1/2 cup flour 1/2 tsp salt 1/8 tsp pepper 2 eggs, beaten oil for frying Glaze: 1/3 cup soy sauce 1/3 cup honey 1 Tbsp dry sherry 1 clove garlic, minced 1 tsp ginger 2 Tbsp sesame seeds, optional

Cut chicken into 2 inch squares
Combine flour, salt and pepper
Dip chicken in eggs, then coat with flour
Fry in hot oil until golden brown
Meanwhile, heat soy, honey, sherry, garlic and ginger in small pan.
Lift chicken from oil and drain.
Dip in honey mixture, then place in baking pan and sprinkle with sesame seeds.
Bake for 20 minutes at 250 for 20 minutes. Brush with glaze after 10 minutes

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Luscious Chicken  

Maxine Hargrove submitted this family favorite recipe. Maxine is Jim's sister and lives in California. (This is one of Barb's favorites too!) Maxine is a great cook. In her younger days, she spent many hours preparing tasty meals for her military husband, Billy, and their five children.

In small bowl, combine onion soup mix, dressing, and preserves. Makes about 2 1/4 cup of glaze. 
Pour mixture over chicken in single layer in pan.
Bake at 375 degrees, basting occasionally, for one hour or until tender. 
To grill or broil: Using half of the glaze, baste chicken frequently during the last 30 minutes of cooking. Broil or grill on medium heat for approximately 45 minutes. Remaining glaze can be refrigerated and used on spareribs, chops, ham or hot dogs.

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Chees-Y Chicken

This is another of Jim's sister's,  Maxine Hargrove,  family favorites.

Sprinkle chicken breasts with seasoned salt. 
Brush with oil, roll in cracker crumbs. 
Place on flat baking pan. 
Bake in moderately hot oven (375 degrees) 1 hour, until browned and tender.

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Halibut Steaks This recipe comes from Barb's cousin Roy Bennett. Roy is the son of Marce Mercier. She is Barb's aunt on her mother's side of the family. Barb and Roy grew up together as their two families were always doing something on the weekends. Barb's favorite pastime was teasing Roy and her sister Sharon, who were younger than her. Halibut steak without skin 1 cup grated cheddar cheese 1 cup mayonnaise Salt & pepper

Put fish in baking pan.
Salt & pepper to taste
Bake at 530 for about 20 minutes or until fish is flaky.
Mix mayonnaise and cheese and spread over fish.
Bake until cheese has melted..

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Sour Cream Chicken Breasts

This is another of Maxine Hargrove's yummy chicken recipes. She claims it to be "really wonderful".

Season chicken; roll each piece in sour cream, then in crumbs, then in melted margarine. 
Place in shallow baking dish; pour remaining margarine over chicken.
Bake at 350 degrees for 40 minutes

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Lo Heet Roast When Barb was a young girl living in Burbank, California, Her dad, Bert Crum, provided for the family by selling Lo-Heet Cookware. He would go into potential customer's homes and cook a dinner for the family and guests, demonstrating the wonders of this type cookware. Barb would go along and help prepare the meal and clean up the kitchen while Dad gave his sales pitch. They were quite the team and sold many pots and pans! This is one of the famous recipes that he served to the guests.

One Round Bone, Seven Bone or other Shoulder cut roast. Place a roaster or large kettle on the stove and preheat. 
When the pan is hot place roast in the pan and sear until it loosens enough to turn easily. This will seal in the natural juices and prevent shrinkage.
Season with salt, pepper, one large onion, 2 tbsp soy sauce, sliced green pepper and a small can of tomato sauce.
Cover pan and cook on medium to low heat for 21/2 to 3 hours or until the roast is tender. The longer it cooks the better the flavor.

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Baked Stuffed Chicken

This recipe comes from Aunt Dorrie and is only for those with a sense of humor. This is one of the things Jim and Barb love about Jim's aunt, her sense of humor!  

Preheat oven to 350 degrees. 
Brush chicken well with melted butter, salt and pepper. 
Fill cavity with stuffing and popcorn. 
Place in baking pan with the neck end toward the back of the oven. 
Listen for popping sounds. 
When the chicken's butt blows the oven door open and the chicken flies across the room, it is done.

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last updated 03/02/05

Site created December 2001
Copyright © 2001,2002 Jim & Barb Sinsley
All rights reserved

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