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John’s Green Bean Casserole (Funeral Green Beans)

 2 16oz cans green beans, drained

1 can mushroom soup

4 slices bacon, diced and browned

1 small onion, diced and browned

½ c. shredded cheese

½ c sour cream

1 t. Tabasco

Bake 45 minutes @ 325

Large quantity:

1 gallon can green beans

3 cans mushroom soup

12 slices bacon

2 medium onions

1 ½ c. shredded cheese

1 ½ c. sour cream

1 T. Tabasco

Cook this large quantity longer

Bacon-Wrapped Roasted Green Beans

Parboil Beans

Wrap small bunches in bacon

Roast in shallow, foil-lined pan

Loewen Baked Beans

16 - 18 oz. can pork & beans

1/4 c. catsup

2 T. brown sugar

1 T. molasses

1 T. worchestershire

1 t. liquid smoke

1 small onion (or less)

2 slices bacon, cut up

53 oz. can pork & beans

3/4 c. catsup

1/3 c. brown sugar

3 T. molasses

3 T. worchestershire

1 T. smoke

1 medium onion

6 slices bacon

1 gallon can pork & beans

2 c. (16 oz) catsup

1 c. brown sugar

½ c. (4 oz.) molasses

½ c. worchestershire

3 T. (1.5 oz.) liquid smoke

3 large onions

14 slices bacon

Fry onion & bacon. Mix other ingredients together. Add onion & bacon.Bake uncovered 350 for 30 – 45 minutes. (The gallon size serves at least 25)(We have found that Van Camp’s Pork and Beans and Heinz catsup give best results.)

Port-Braised Cabbage

3 T. oil, heat in large skillet and add

1 # peppered bacon, coarsely chopped

1 red onion

Cook for 6 minutes until bacon starts to brown and add

4 c. julienne red cabbage

4 c. julienne green cabbage

3 green apples

3 cloves garlic

2 T. Pasilla powder

Cook for 4 minutes and add 3 cups port wine.

Reduce heat to low, cover and simmer 1 hour.

 (or :)

2 T. oil

1 # bacon (cook in oil till brown)

I red onion

2 T. garlic

(Add onion and garlic and cook till soft)

3 c. shredded red cabbage (add and sauté for 5 minutes)

1 c. port wine

2 T. brown sugar

(Add port and sugar and cook uncovered for 20 minutes.) Salt & pepper

Creamed Corn and Red Bell Pepper

1 ½ c. fresh corn kernels (cut from about 2 large ears)

1 T. olive oil

½ c. finely chopped red bell pepper

3 T. heavy cream or half-and-half

In a heavy skillet cook the corn in the oil over moderately high heat, stirring, for about 3 minutes. Add the bell pepper and cook the mixture, stirring, for 3 to 4 minutes more, or until the vegetables are tender. Add the cream and salt and pepper to taste. Simmer the mixture until the cream is almost evaporated. Serves 2

Squash Casserole

5-6 squash, sliced, parboiled, drained (or large bag frozen sliced squash)

1 can cream of mushroom soup          

2 eggs

1 T. dried onion flakes

1 jar jalapeno Cheese Whiz (or mix with plain Cheese Whiz)

Spread Cheese Whiz in bottom of 9X13 baking dish.

Spread squash over top. Mix soup and eggs and pour over squash. Sprinkle onion flakes on top. Bake 350-375, 30 minutes or until bubbly and somewhat brown on top.

Broccoli Rice Casserole

I box frozen chopped broccoli, cooked according to package directions

1 can cream of chicken soup  

1 can water     

1 stick oleo

Mix together, bring to boil and add:

2 c. minute rice (uncooked)

Turn off heat, cover and let set 15-20 minutes until rice is tender.


1 small jar Cheese Whiz

Stir till cheese is melted in. Serve Warm

Cheese Potatoes

5 medium potatoes – cut up and parboil

Drain and put in greased dish.

4 T. butter or oleo

4 T. chopped onion

Cook until onions are clear


4 T. flour

1 t. salt

1 t. mustard

1 t. Worcestershire

Slowly blend in until thick:

2 c. milk

Cut up and stir in till almost melted:

½ lb. cheese

Pour over potatoes

Put crushed corn flakes, crackers, or shredded wheat on top

Bake 350 for 20 minutes. Serves 10-12

Baked Mashed Garlic Potatoes


5# potatoes (with garlic cloves)

Mash and add:

8 oz. cream cheese

8 oz. sour cream

Salt & Pepper

Put in greased 9x13 pan, cover and refrigerate overnight.

Drizzle ¼ c. butter over top

 Sprinkle with paprika. Bake 30 minutes – 1 hour at 325 – 350

Variations: Stir in 1 can French-fried onions and top with grated cheese before baking. Or add 1 ½ t. garlic salt, or onion salt, or beau monde. Or boil garlic cloves (up to 15) along with the potatoes.

Can be put into casserole and frozen ahead of time. Thaw overnight and cook for about 1 hour.

Harvest Potatoes (Funeral Potatoes)

32 oz. frozen hash brown potatoes, thawed

1 can cream of chicken soup

8 oz. sour cream

8 oz. American cheese, shredded

½ cup margarine, melted

1 ½ t. salt

1 medium onion, diced


2 c. corn flakes, crushed

¼ c. margarine, melted

Combine all ingredients in a greased 13X9 pyrex baking dish.

Top with cornflake mixture. Bake at 350 for 45 minutes.

Creamy Scalloped Potatoes (Gratin Dauphino’s of Kansas City )

Serves 6-8

1 ½ lb  potatoes

2 ½ cups milk / grated nutmeg, salt, pepper

1 ¼ cups heavy cream

1 ½ oz swiss or gruyere cheese

1 garlic clove

Melted butter for baking dish

  1. Peel and slice potatoes. Do not soak them in water. Cover with a damp towel to store.
  2. Put the potatoes in a saucepan with milk. Season with nutmeg, salt, pepper and bring to a boil. Stir frequently until tender (10-12 minutes).
  3. Drain potatoes (can save milk for soup)
  4. Return potatoes to pan and add cream. Bring to a boil.
  5. Cut garlic in ½ and rub it on the bottom and sides of the baking dish. Brush the dish with melted butter.
  6. Arrange the potatoes and cream in the dish and sprinkle with the grated cheese.
  7. Bake in preheated oven at 375 degrees for 20-25 minutes Should brown nicely. If it gets too brown cover with foil.

Bon appetit

Cavill’s Greek Potatoes

Dice and soak in water:

3 pounds potatoes (6)


1 onion

½ red pepper

½ green pepper

Combine and mix with above:

½ c. lemon juice

1/3 c. oil

1 T. olive oil

2 t. salt

½ t. pepper

1 ½ t. dried oregano

2 cloves garlic

LEMON SOUTHWEST RICE (from Santa Fe School of Cooking)

Saute till softened:


2 T. butter

3 ½ cups chicken broth

1 cup leeks (white part only)

½ cup lemon juice, freshly squeezed

Add and sauté one minute:

Lemon rind, freshly grated

1 T. finely minced garlic

1 t. saffron

Add and stir to coat and toast:

1 t. toasted and freshly ground coriander seeds

2 cups white rice

1 t. salt, white pepper to taste

Bring to a boil, cover and reduce heat. Simmer slowly 20-30 minutes.
Remove pan from heat. Let rest 5 minutes.

Add: ½ cup green chiles, roasted, peeled and chopped. ¼ cup finely minced cilantro (optional)

Green Bean Bundles with Hot Bacon Vinaigrette

2 lbs. fresh (or frozen VIP brand) green beans

2 large carrots, peeled into thin ribbons

1 lb. bacon, cut into 1/2 inch pieces

2 green onions, minced

1/4 cup firmly packed brown sugar

2/3 cup balsamic vinegar

1/2 cup olive oil

Parboil green beans by putting into 2 quarts boiling water for 5 minutes then draining and plunging into ice water.

Line a rimmed baking sheet with aluminum foil.

Wrap 5 or 6 green beans with 1 carrot ribbon. Place seam side down on prepared baking sheet. Repeat with remaining green beans and carrot ribbons.

Preheat oven to 350 degrees.

In a large skillet, cook bacon pieces over medium heat until crispy. Remove from pan with a slotted spoon and drain on paper towels; set aside. Reserve 3 tablespoons bacon drippings in skillet; heat over medium heat. Add green onion and cook for 2 minutes, stirring occasionally. Add brown sugar; cook for 1 minute. Stir in balsamic vinegar and cook for 6 minutes. Remove from heat and stir in olive oil. Drizzle hot mixture evenly over green bean bundles.  Bake for 20 – 25 minutes or until green beans are tender and have started to roast. Sprinkle with bacon before serving. Makes 10 – 12 servings.



Red cabbage sliced very thin

Spinach leaves

Roasted Baby beets (rub with oil and roast in foil)

Scallions, sliced


½ cup balsamic vinegar

½ c chicken broth (or olive oil)

1 T. sugar (or honey or agave nectar)

2 t. minced garlic

1 t. salt

2 t. Dijon mustard

½ t. freshly ground pepper

2 T. orange concentrate (or ¼  c. fresh with zest)

Place ingredients in glass jar and shake until well blended.
Keeps well refrigerated for up to a week

LEMON-GARLIC POTATO SALAD (Southern Living Magazine)

1 ½ # Yukon Gold potatoes

1 Tbsp Dijon mustard

1 ½ # sweet potatoes (or more Yukon gold)

1 tsp salt

2/3 cup olive oil

¾ tsp fresh ground pepper

¼ cup fresh lemon juice & 2 tsp lemon zest

½ cup chopped lightly salted, roasted pecans

3 cloves garlic, minced

¼ cup chopped fresh basil

Cook whole potatoes in boiling water until tender; cool.

Whisk together olive oil and next 6 ingredients; let stand for 30 minutes

Peel potatoes; cut into ¼ inch thick slices. Arrange in rows in a shallow 2 qt. baking dish, alternating Yukon gold and sweet potatoes. Pour olive oil mixture over potatoes, sprinkle with pecans and basil

Curried Chicken Salad

3 whole chicken breasts, bone-in, skin-on

3 tablespoons curry powder

Olive oil

1 cup medium-diced celery (2 large stalks)

Kosher salt and freshly ground black pepper

¼ c. chopped scallions, green & white (2 scallions)

1 ½ cups Hellman’s mayonnaise

¼ cup raisins

1/3 cup dry white wine

1 cup whole roasted, salted cashews

¼ cup Major Grey’s chutney

Preheat oven to 350 degrees.

Place chicken breasts on sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper, Roast for 35 - 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones. Discard the skin and dice the chicken into large bite size pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 ½ teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews and serve at room temperature.

From Food  Barefoot Contessa

From Mona: Substitute grapes for raisins and less celery. Also this made about twice too much dressing.

Green Salad



1 Packet Good Seasons Zesty Italian Dressing

Make according to package directions using red wine vinegar and olive oil.

Jennifer’s Green Salad

Rub bowl with garlic

Whisk in bowl:

3 parts red wine vinegar

1 part balsamic vinegar

Olive oil and vegetable oil


Garlic powder or fresh

Salt & pepper

Add and toss:

Mixed greens

Toasted nuts

Dried cranberries

Golden raisins

Roasted pears, mist with oil & roast at high heat

Soft Blue Cheese

Red or Sweet Onion

Bob Cavill’s Green Salad with Cranberries

 1 head romaine lettuce

½ cup Craisins

½ cup flavored sliced almonds

½ cup gorgonzola cheese

Zesty Italian packaged salad dressing mix

Napa Cabbage Salad

1 head Napa Cabbage, shredded (or more)

Melt in skillet:

1stick oleo

Add and fry until lightly browned:

2 packages chicken-flavored Ramen Noodles, crushed

Seasoning from Ramen Noodle packets

2 c. Croutons

1 pkg slivered almonds [1/3 cup I think]

½ c. sunflower seeds


1 c. oil

1/2 c. white vinegar

2 T. soy sauce

1 c. sugar

¼ teaspoon Salt

½ teaspoon Pepper

Mix all together just before serving.

All ingredients can be prepared ahead.

Cranberry Sauce with Caramelized Onions

2 T. Butter

2 med. Red onions (1#) cut into 4 wedges then thinly sliced.

12 oz cranberries

¾ c. light brown sugar

2 T. Balsamic vinegar

¼ t. salt

In nonstick 12” skillet, melt butter. Add onions and cook 15-20 minutes or until dark brown and tender.

Increase heat to medium-high and stir in cranberries, sugar, vinegar, salt and 1 cup water. Heat to boiling. Reduce heat and cook uncovered, 12-15 minutes or until thickened and cranberries pop. Chill

Candied Cranberries with Cognac and Orange Zest

1 bag fresh cranberries, washed

1 c. (or 1 ½ c.) sugar

¼ c. cognac or brandy or Grand Marnier

Juice & zest of one orange

¾ c. or more to taste chopped walnuts

Mix berries, sugar, cognac and orange together.  Place berries in sprayed shallow casserole and sprinkle with nuts.  Bake in preheated 350° oven for 1 hour.

Cranberry Relish

 12-oz. bag of fresh cranberries, washed and sorted

1 ½ oranges, seeded and cut into chunks

1 or 2 apples, cored and cut into eights

2/3 c chopped pecans

1/3 c. chopped and drained pineapple (optional)

2/3 c. sugar or more

(Optional : 2 T. Grand Marnier, or 1/3 t. almond extract, and/or dry strawberry Jello

 Process cranberries, oranges and apples (leaving skin on all of them) in food processor or food grinder until the size of relish. Pour into bowl, add remaining ingredients. Refrigerate. Can be prepared 2 days ahead.

Creamed Onion Jam

 In large skillet heat:

2 T. oil

Add and saute until soft and wilted:

1 large yellow onion, thinly sliced

1 large red onion, thinly sliced

2 bunches green onion, coarsely chopped

Add & simmer until reduced by half:

¾ c. white balsamic vinegar

½ c. brown sugar

½ t. ground mustard

Stir in:

Kosher salt to taste

8 oz. pkg. cream cheese, room temp

Keeps in refrigerator up to a week


4 Tomatoes

2 bunches green onions

1 (4.2 oz) can ripe olives, chopped

1 (4 oz) can green chilis, chopped

1-3 T. olive oil

1 T. vinegar

2 T. lemon juice

1 T. garlic salt

1 t. lemon pepper

Bean, Corn, Pea Salad

Mix together:

1 can French Style Green Beans, drained

1 can White Shoe Peg Corn, drained

1 can LeSeur Peas (silver can), drained

1 c. celery diced

1 c. purple onion, diced

1 bell pepper, diced

1 small jar pimentos, diced

Mix together and add:

1 c. sugar

½ c. oil

½ c. cider vinegar

1 t. salt

1 t. pepper

Let set overnight

1 large head cabbage, shredded Boil, then pour over cabbage while hot:
Onions, shredded 1 cup vinegar
Red, green or yellow peppers, shredded 1 t. celery seed and or celery salt
Carrots,shredded 3/4 cup oil
Mix together with 1 cup sugar and let stand 1 T. salt
2 T. sugar
1 t. dry mustard
Make a day ahead. Keeps very well
Put in bottom of bowl: Add and stir:
Juice of 2 lemons 6 green onions
Add to bowl and stir: 2 avocados
1/2 cup oil Fill bowl with:
Accent 2 heads torn Romaine
Beaumonde DO NOT STIR
Sprinkle with parmesan cheese
Cover with saran, and refirgerate overnight if necessary. Toss when served.


1 Recipe

6 Recipes

1 cup mayo

6 cups mayo

1 egg

6 eggs

¼ cup parmesan

1 ½  cup parmesan

2 Tbs water

¾ cup water

2 Tbs olive oil

¾ cup olive oil

1 ½ tbs lemon juice

2/3 cup lemon juice

1 Tbs anchovy paste

6 Tbs (3/8 cup) anchovy

2 cloves garlic

12 cloves garlic

2 tsp sugar

¼ cup sugar

½ tsp pepper

1 Tbs pepper

¼ tsp salt

1 ½  tsp salt


Whisk or place in small jar and shake:

(or) :

½ cup olive oil

¼ cup balsamic vinegar

2 Tbs balsamic vinegar

2 Tbs sherry vinegar

1 Tbs dijon mustard

½ tsp salt

1 tsp grated shallot

¼ tsp pepper

½ tsp salt

Whisk and then gradually add 2/3 cup olive oil

¼ tsp pepper