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Recipe Book

The Ken Wooden Recipe Book

Improving your life is our goal!

Have a great recipe? Share it with us and we will add it to the Lexington Boot Co. Recipe Book. But only after we have quality tested it of course.

Topics

1.	Chili
2.	Ice Cream
3.	Berry – Apple Fantasy Pie from Midwest Living Magazine
4.	Potato Soup -Ken's Classic
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6.
7.
8.

Chili

Chili - evolved from Ken's dad (also Ken Wooden not to be confused with his great Grandpa Ken Wooden)

Ken's Homemade Chili

Quick, Easy, and Good to eat on a snowy Kentucky day!

Servings:	10
Complexity:	Easy
Total Time:	1 hour

Ingredients:
1 large white or yellow onion diced

6 TBS chili pepper

2 TBS salt

1 cups macaroni noodles

1 2# ground beef 85/15 or less fat

2 - 16 OZ(1LB) cans dark or light kidney beans

1 - 28 OZ (1 LB 12 OZ) can diced tomatoes

1 - 28 OZ (1 LB 12 OZ) can tomato puree or crushed tomatoes

condiments - Nabisco Premium Original Saltine Crackers, Frito corn chips, sour cream, shredded cheese

Directions:
Fry the ground beef with the diced onions to sauté the onions.

Drain the fat off of the ground beef. I use a strainer and then wipe the pan with a paper towel to remove the residual fat in the pan.

Add all ingredients except the macaroni noodles back in the pot and add water to the top of pot. Bring to boil. Add the macaroni noodles and let simmer 30 minutes or more.

Cook's Notes:
Serve over Frito brand corn chips or with Nabisco Premium Original Saltine Crackers. Serve with cheddar cheese and sour cream.

Ken's family will serve over Fritos the first night with cheese and sour cream. The second night you can add water to make a little "soupy" (The macaroni noodles soak up the water.), with crackers, cheese and sour cream. Also peanut butter on saltines make a great addition. The third night if there are any leftovers are a free for all. Sometimes served on a baked potato or with hotdogs. The second and third days are always tastier than the first day!

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Ice Cream

Ken's Homemade Ice Cream - adapted from his mother-in-law

Quick, Easy, and Good to eat on a hot day.

Servings:	10
Complexity:	Easy
Total Time:	1 hour

Ingredients:
9 cups whole milk (2% is acceptable, any less fat and leftovers will freeze solid as ice. It is even good with powdered milk!)

3 cans Eagle brand condensed milk

4 tsp vanilla (not imitation)

Any fruit or flavors that you would like to add

30# ice (may vary with temperature)

4# ice cream salt

Directions:
Mix all items, except ice and salt, and make. It taste best if you use a hand crank mixer and your children help crank it. To make sure all went well, when the mixer bars are removed do not clean off put in a large bowl and let let the children clean them off.

Cook's Notes:
Makes 1 gallon

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Mom's Berry – Apple Fantasy Pie from Midwest Living Magazine (Mom's Best Pie! If we don't consider her Lemon Meringue Pie, or her Apple Pie or her Rhubarb Pie, or her Apple Rhubarb Pie or her ...) Note she last fixed it with Laura and Lynne Grace at her last Thanksgiving. Always give thanks for your time with parents and grandparents, you never know when it will be your last.

Pastry for double-crust pie (From Crisco Butter Flavored Can)
1 cup sugar
4 teaspoons quick cooking tapioca
½ teaspoon ground cinnamon
2 cups fresh blackberries
2 cups sliced, peeled apples
2 tablespoons butter, cut up

Prepare pastry and divide in half. Form each half into a ball. On a lightly floured surface, roll one ball of the pastry into a 12 inch circle. Transfer the rolled-out pastry onto a 9 inch pie plate.

In large mixing bowl, stir together the sugar, tapioca and cinnamon. Add the blackberries and apple slices. Toss gently till coated. Let stand 15 minutes.

Spoon filling into pastry-lined pie plate. Dot with butter. Trim pastry even with edge of the pie plate. Moisten the edge of the pastry with water.

On a lightly floured surface, roll out the remaining pastry into a 12 inch circle. Cut slits in the pastry to let steam escape. Place pastry on the filling. Trim the top crust to ½ inch beyond edge of pie plate. Fold top pastry and crimp edge. Cover edge of crust with foil to prevent overbrowning.

Bake in a 375 oven for 25 minutes. Remove the foil. Bake for 20 – 25 minutes more or till the crust is golden brown and the filling is bubbly. Cool on a wire rack. Makes 8 servings.

Nutrition facts per serving : 419 cal; 21 g. fat; 57 g carbo; 3 g. protein; 8 mg chol; 3 g fiber; 165 mg sodium. (If served at a holiday does this really matter? Ken thinks not! Enjoy!!

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Ken's Classic Potato Soup

12oz thin sliced Oscar Mayer Center Cut bacon
8 cups chicken broth (64oz)
16oz Half & Half Milk & Cream
3 pounds of russet potatoes peeled and diced into 1/2 inch cubes
3 stalks celery - with leaves best!
1 pound of carrots dice
1 medium to large yellow onion diced
3 TBS all purpose flour
1/2 - 1 tsp ground black pepper
1/2 tsp salt
1/2 tsp chili powder

Fry the bacon and drain off the grease leaving enough in the skillet to sauté the items below.

Sauté the diced onion, diced carrots and diced celery in the leftover bacon grease.

Cover the diced 3 pounds of russet potatoes with the chicken broth and bring to boil for 10 -15 minutes or until the potatoes are tender.

Add the sautéed items in the boiling potatoes. Also add the flour, pepper, salt, chili powder, 1/4 of the diced bacon (about 6 slices), and half & half.