Now for the Mom's of Roy....

It just keeps coming....now all you Mom's want to feed your kids too...oh well, I dug through the file and found the gravy recipe...You can use it for Hamburger Gravy and Turkey Gravy too...I have used it for a soup base too so it's easy to sub in most anything...
We really should all get together and make these recipes and drink our wine and bitch about old times. The parking lot is kinda empty these days so that would be a good place to start ;0)

Well here's to all of you Roy Mom's and kids who can't seem to forget a good thing when we had it. Happy Eating!!!


St Francis School's Gravy Recipe

In large stock pot...about 12 qt at least...the bigger the better I say. Thick bottom so it doesn't burn or scorch....and it will too. Be careful ;0)

1 & 1/3 gallon of water
4 (heaping) Tbsp of Beef or Chicken Base (Costco or Cash & Carry have it)

Add seasonings:
1 1/2 tsp salt
2 tsp soy sauce
1 tsp pepper
1 1/2 tsp sage

Bring all above to a boil....then quickly add the following...there are 2 choices

Whimpy choice: 1 & 1/2 cup corn starch mixed with same amount of water...pour in to pot and let thicken. Turn down temp and it should thicken as it sets. I also use flour and water. Your choice

Original Rue Recipe :0)....with a large whip...(I love whips, they're so kinky!!)
1/2 lb butter - melted...then add 1 & 1/4 cup of flour (AP is fine) Stir quickly (with the whip baby) before it gets too thick and pour quickly into the pot. Keep stirring until it gets nice and thick. Turn down and let cool a bit.
Pour over your choice of meat and bake in oven.

Hamburger Gravy: We used 8 lbs of meat..browned and drained. Put into large pan, cover with foil and let bake in oven until up to temp (150 or higher). Of course we served it with Mashed potatoes...

Turkey Gravy: We usually cooked a turkey the day before. (10 to 12 lbs) Cut up nicely so the kids wouldn't choke while they made pigs of themselves. We did also have chicken chunks from time to time. It was just fine....nobody knew we lied to the little darlings...so sorry, but hey, while we slaved on the cinnamon rolls Mrs Kent just had to make it was a busy day, it was nice once in awhile to NOT cook that stupid bird. Anyway mix together as you did the beef gravy and enjoy it just the same...

Hope this makes everyone happy...I am hot and hungry now. Guess I'll have to get busy and make some of this again...I miss it and I miss all of you guys too.

Happy Eating!!!

For the Roy Kids....

I've had a special request for some of the recipes we used to fix for the lunches at St Francis. And at the top of the list is Joey Moore, Katie Moore Reding and Alicia Ramirez....So if you guys really want them....here they are. I found these two recipes in the file. I didn't bother to divide them down because I know you'll eat all of it!!! You did then, so nothing should change much over time...should it??? Well the only thing I need to mention is that the base for the Turkey rice could stay the same. It needs to be really "rich" in order to get the flavor you want with all that rice.
I have to mention that I made the big mistake of doubling the rice one time and we couldn't figure out why we had some much in the pans. But the kids went nuts that they had unlimited seconds through out lunchtime ;0).
So for all of you Roy kids who remember and appreciated our lunches...Happy Eating!!

Turkey Rice Casserole

Bake in 350 degree oven for almost 90 minutes...but if you do a "normal" batch it should only be a half hour or so...;0)
Of course we used the large pans at school that were 6 inches deep and numerous inches long. This recipe fits into 2 of them

Divide the following between 2 pans (school size ;0)

10 to 12 lbs of turkey...cooked the day before and chopped into bite size chunks
7 lbs of rice (long grain..your choice)
1 lb melted butter (1/2 lb in each pan)
2/3 cups of dried onion (or 1 medium each pan)

Liquid Base:
7 qt of water...bring to a boil and add the following....

• 4 + Tbsp of chicken base or equal amounts of seasoning of your choice. I like the base since it's richer.
• 2 Tbsp salt
• 2 tsp pepper
• 3 tsp sage
• 1 tsp tumeric
• 6 Tbsp parsley flakes

Bring all above to a boil and divide between two large pans...are you understanding all of this Alicia????

Mix well and bake covered with foil for about 90 minutes or until rice is done.
When done we turned the oven off and left it inside to set a bit.

I have tried to do smaller ones and they turn out great. Get your calculators out and have fun!!! Nothing needs to be exact but it's make sure you have plenty of flavoring...it's the base for this casserole.

And...for Joey Moore....

Sloppy Joes

I let you in on a hint Joe...this freezes and if you can figure out how to size it down then you have your dream come true meal ...don't forget the cheese slices..;0)

8 lbs hamburger - browned and drained
1/2 cup butter
1/2 tsp allspice
1 tsp pepper
1 1/2 Tbsp Worchester sauce
1 1/2 tsp dry mustard
1/3 cup dried onion ( or a medium one chopped)
1 can tomato sauce (you know the large ones we always had in the pantry..;0) Cash and Carry sell them.
1/2 cup whole wheat flour

Mix together and bake in 350 oven until done....about 1 hour. Turn off before serving and let set to stay hot or put into warmer and serve on buns with cheese. Great with fries and whatever else you can think of...

Enjoy the memories...

Happy Eating...

And...some more cookies from the Roy Kitchen....

Double Chocolate Oatmeal Cookies

Bake at 350 for 10-12 minutes

1 1/2 cup sugar
1 cup butter
1 egg
1/4 cup water
1 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3 cups Quick oats
1 - 2 cups of choc chips

• Preheat oven
• Mix sugar, butter egg, water and vanilla
• stir in remaining ingredients
• use cookie scoop or rounded teaspoonfuls (12 to a sheet)
• Bake until almost an indentation remains when touched
• immediately remove from cookie sheet onto rack

Peanut Butter Cookies

Bake at 350 for 10 - 12 minutes

3/4 cup butter or marg
1 & 1/2 cup brown sugar
1 & 1/2 cup white sugar
3 eggs
1 tsp vanilla
1 & 1/2 cup Peanut Butter
3 & 3/4 cup flour
3/4 tsp baking soda
1 & 3/4 tsp baking powder
1 & 3/4 tsp salt

Mix in order given and drop by scoop or spoonfuls. Flatten with fork dipped in sugar or flour. Carol Kent and I used this recipe for years until Peanut products were banned from the
school ;0(
Give the cookies a while to cool on the pan and then remove them to a rack or covered counter.

Happy Eating!!

Roy Cookie Recipes...yum

Been busy the past few days...when aren't I ever busy. Like the comment when someone asks you if you have a "real job" and you answer no...they then ask "what do you do with all your free time??" Hell, I don't know just eat, drink and bake! Acutally I've been known to do that.
I got all my recipes filed and even have the books (kind of) cleaned up. We're having a big 30th Anniversary bash next month and I've been weeding through all my recipes to find something spectacular to impress all the guests who are coming... I always keep going back to the original ones that everyone loves...Yep..and most of them are from the Roy file. So here's some goodies for all of you who ate at St Francis or your children came home from school and said Mrs Kent and Mrs Meeuwsen made the best cookies...actually they were left by the wonderful ladies who worked their butts off for the parish and most are gone now. I miss many of them and these recipes really bring back memories..Hope you enjoy them..this week is dedicated to all of them as I try and keep a daily blog for you...lets hope I can remember. Oh that's right, I'm old now too!!
Oh well, Happy Eating!!!!

Favorite Cookies

Bake at 350 for 10 to 12 minutes

1 cup brown sugar
1 cup white sugar
1 cup marg/butter
3 eggs
1 tsp salt
2 tsp baking soda
1 tsp vanilla
2 tsp cream of tarter (or baking pwd)
3 1/2 cups flour
1/2 cup nuts (optional)
1 12 oz bag chocolate chips (2 cups)

Mix ingredients in order given. (this is a perfect batch size for the KitchenAid mixer). Drop by spoon or scoop onto ungreased cookie sheets.
Let cool on rack and try to put into a container before they all disappear...or hide in freezer if you can.

I have used M&M's, raisins and almost anything you like. This recipe stands the test of time. We quadruple it when we made it for the school. When I do it for the Bazaar I double that batch. The country store gets a bit worried because they think we take away from their baked goods...Hey, everyone woman for herself I say!!!

St Francis Recipes...

Someone asked me for the Roy dressing recipe today...I was thinking about that and just love it when Kelleen and I have to make almost 50 batches of the damned stuff every year for the Steak and Ham dinner. But as I chewed a bit on that I remembered I have the whole file of recipes from the lunch program from the beginning.
Darlene used to help Berniece Rowley cook for the kids. Everything was from scratch...the rolls, real butter and maple bars....oh to die for. I'll bring them in one by one. Don't want to overload anyones brain. These recipes aren't for the faint of heart....Enjoy


Vinegrette Dressing (Roy style)

1 can tomato soup **
1 cup sugar
1 cup veg oil
3/4 cup cider vinegar ( I have used the white in a pinch)
1 Tbsp Worchester sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder

Mix all in blender for a couple minutes or until creamy. Store in closed container. Preferably in fridge.

** Mary Ann Trout told me she used tomato sauce instead of soup because of the gluten content. It really isn't much difference either way. And the sauce is cheaper too.