Category: Family Recipes

Sandra Perrodin
Springdale

CHICKEN NOODLE SOUP
1/2 chicken, cut up (I normally use chicken tenders and add chicken stock to fresh water to make broth)
water
1/2 onion chopped
Stalk of celery chopped
1 clove garlic chopped
2 T. Flour
1tsp salt
1/4 tsp black pepper
1 1/2 c thin egg noodles
1/2 half & half (I normally use evaporated milk)

In Dutch oven or large saucepan, comer chicken with water. Bring to boil. Reduce heat & simmer 40 minutes or until tender. Remove chicken, reserve broth. Bone and shred chicken. Set aside. Sauté celery and onion in butter until soft. Add flour. Cook, stirring until golden brown. Add reserved broth, salt and pepper. Bring to boil. Add noodles. Cook until noodles are tender, stirring occasionally. Stir in reserved chicken and half & half.

Anytime someone is not feeling too well or we just need some comfort food, homemade Chicken Noodle Soup is our go to!

Catherine E. Maples
Clever, Missouri

Fresh Morel Mushrooms, sliced in half, briefly soaked in salt water, rinsed, and drained.
3 or more (depending on how lucky you are) whisked eggs.
1 sleeve of SALTED saltine crackers crushed mostly fine.
Oil in hot skillet at least 1/2 inch deep.
Dip mushroom in egg and press hard into cracker mixture on both sides. Lay on paper towel until you get enough to fill but not overcrowd your skillet. Fry until golden brown turning quickly. Lift with a spatula and drain on paper towels. This breading has a meaty texture and tastes somewhat like a pork chop, some say. If you prefer a lighter breading, use all purpose flour and season it to your preference for a lighter mushroom flavor. Share with no one.

Spring Morel hunting is a tradition in my family and across the Ozarks that is kept alive today by nearly every member in my family. A successful hunt can produce respect, jealousy and anger (someone didn’t share) from friends and family. My dad rarely came home empty-handed but I had an uncle and a brother that swore they could smell them. I believed it too. Uncle Howie would show up with a grocery bag of Morels and a smile to rival santa’s. I have never been as successful at finding Morels like they were, but I can fry up a batch you won’t soon forget.

Catherine E. Maples
Clever, Missouri

1 pound crisp bacon-set aside
4- 15-oz cans of VanCamps Pork and Beans, drained-set aside
1- Red Onion sliced paper thin-set aside
In a large bowl combine:
1- bottle of Hunts Chili Sauce
1-1/4 cup Brown Sugar
1/4 teaspoon Liquid Smoke
Onions and 3/4 of the Bacon chopped to your preference.
Add: drained beans, stir gently.
350 degree oven JUST until hot and bubbly for 3-4 minutes and onions carmelize. Remove add left over bacon on top. Will thicken as it cools. Take a small piece of white bread and dab it in the sauce, you know you want too.
Do not overbake.

My mother was a southern cook and that’s what I do best as well. Over the years I have searched high and low for the best meatloaf, the best baked beans and the best onion rings. All of which Mom did perfectly. I happen to mention my favorite finds to a friend of mine and she gave me this recipe. Since then, I have made this recipe countless times and it is received well by everyone. It has the sweet, thick, sticky goodness you want in a baked bean dish.

Annie Clapper
Bentonville, Arkansas

Red Barn Veggie Quiche with Buckwheat Whole Wheat Pastry

CRUST
1/2 cup (75g) buckwheat flour
1 cup (160g) whole wheat flour
1/2 (4g) tsp salt
1 tbsp (10g) sugar
1/2 cup (100g) refined coconut oil
1/4 cup (60g) ice water

CUSTARD
5 Red Barn Eggs
1 3/4 cups Oatly Barista Blend (or cream)
1 tsp salt– if adding cheese, you'll need to use less salt here
Sauteed vegetables of your choosing– we always use any veggies we got from our Red Barn delivery

1. Process buckwheat flour, 1/2 cup of the whole wheat flour, salt, and sugar in the food processor until combined. Pinch 1/2 inch chunks of coconut oil into the flour mixture and pulse until the dough begins to clump. Add remaining dough and pulse until just incorporated. Transfer the dough to a bowl.

2. Add ice water to the top of the dough and gently mix it in using a spoon or spatula. If the dough doesn't come together, add more ice water 1 tbsp at a time until it's ready. Form a 4 inch disk with the dough and wrap it. Let the dough rest for 30 mins at room temp before rolling out.

3. Roll the dough between two large pieces of parchment paper into a 12 inch circle. Take the top piece of parchment off and flip into your pie plate. Discard the top piece of parchment. Gently ease the dough into the pie plate by lifting the edge of the dough and pressing the dough into the dish while carefully trying to avoid rips.

4. Trim the overhang to 1/2 inch beyond the lip of the pie plate.Tuck the overhang under itself. Crimp the dough to your liking or press with a fork if that's more your style. Refrigerate for at least 30 mins or up to 24 hours.

5. Preheat the oven to 400 degrees. Place the pie plate on a roasting pan and blind bake the crust using parchment and pie weights (or dried beans) for 15 mins, taking the weights out 10 mins in.

6. While your dough is resting, sautee or roast whatever veggies you'd like to add to the quiche. We have used swiss chard, caramelized onions, mushrooms, Brussels sprouts, cherry tomatoes, kale, the list goes on. Just make sure to pre-cook the veggies thoroughly so that they don't add water to the filling.

7. During blind baking, whisk eggs, milk, and salt. You can even toss some fresh Red Barn chives into the mix.

8. When blind baking is complete, take the pie plate out and add the vegetables, spreading evenly through the dish. Place the pie plate onto the roasting pan and onto the rack in the oven. Slide the rack out and carefully pour the custard into the quiche, trying not to spill the custard. Slide the rack back in, and bake at 375 for 40-50 mins or until a knife comes out clean from the center of the quiche.

9. Let the quiche cool for at least 30 minutes before digging in.

This year, I discovered both my family’s love of quiche and that they would eat almost any vegetable I threw in there. I began taking local veggies and eggs from a farm a mile from our house and putting whatever we had from our weekly order into a quiche. It has been a comfort staple this year when things have been so uncertain.

Staci Bell
Fayetteville, Arkansas

Earnest Family Bierocks (hamburger and cabbage filled buns)

FILLING INGREDIENTS
1 medium cabbage, chopped into about 1/4 inch bites
2 onions, diced
¼ – ½ c apple cider vinegar
3 lb 80/20 hamburger
2 tbsp seasoning salt
½ tsp cayenne pepper
salt and pepper to taste (however.. it’s custom to use a looooot of pepper)

DOUGH INGREDIENTS
7 – 8 c all purpose flour
2 pkg active dry yeast
2 c milk
2/3 c sugar
1 1/2 sticks of butter
2 tsp salt
4 eggs

Directions
1. DOUGH: In a large mixing bowl, combine yeast, sugar, and warm milk and let sit for 5 minutes.
2. Add in melted butter, then add in eggs one at a time.
3. Add flour (with salt mixed in) to the mixture, only 1 cup at a time. Use a mixer with a bread hook if possible.
4. Transfer to clean bowl, molded into a ball, rub a couple tsp of olive oil over the dough. Cover bowl with warm, damp cloth or paper towels in a relatively lukewarm or slightly warm place (like close to the stove on the counter). Let rise for 1 hour, punch down, and let rise for one more hour.
5. FILLING: While dough is rising for the second time, in a pot brown the hamburger with the onion until it’s cooked through and onion is soft, add seasoning salt. Then add the cabbage, apple cider vinegar, and salt and pepper to taste as it cooks until the cabbage is completely softened. You can drain the excess fat at this point.
6. DOUGH: Punch down dough, Turn out onto a floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic
7. ASSEMBLY: dust surface with flour, Roll out the dough into a large rectangle, and a thickness of about 1/4 inch and cut into squares of dough into desired size.
8. By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares. For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers. Then pinch together any open slits that creates, making a seam of each. Using your fingers dipped in water helps them stay ‘glued’ together.
9. Set the squares on a greased baking sheet, seams down.
10. Let raise 30 minutes.
11. Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown. When removing from the oven brush each bun with melted butter. Makes about 3 dozen depending on how big your runzas are, but recipe can be cut in half to make less.

I brought this recipe down from Nebraska when I moved to the Ozarks in 1992. I am a descendant of German/Czech/Russian Mennonite stock that immigrated there in the 1880s. This is a dish we will cook most often around the holiday season… but to be honest, if I get a hankerin’ I’ll make them any time of year. I vividly remember the house filling with the smell of yeast dough rising, the filling simmering in the pot, being impatient waiting for it to cool down before we could stretch and pull the dough over little parcels of filling we would tuck away. So good. Pro tip – f you have left over dough from tasting too much filling *AHEM*, it’s perfect to make cinnamon rolls with! I like to eat the finished product with lots of mustard. Sometimes we will put extra ingredients in with the filling to get different iterations (cheddar, mushroom/swiss, ‘pizza’ ones with tomato sauce, pepperoni, and mozzarella, etc.) Time consuming, but so worth it! Enjoy!