the Pence family cookbook

Recipes Tagged with “pence”

Sausage and Wild Rice Casserole

main course casserole pence rice sausage


  • Brown & wild rice combo (to make ~6 cups)
  • fresh sausage (e.g., bratwurst)
  • butter
  • 1 lg. onion
  • 1-2 cloves garlic
  • 8 oz box sliced mushrooms
  • a fresh spice that matches the sausage (e.g., thyme)
  • 2–3 tbsp. plus 1/4 c. parmesan


Preheat the oven to 350 degrees. Cook the rice mix according to the package directions. Cut the sausage into rounds, and sautée. Reserve. In the same skillet, add butter, onions, garlic, mushrooms, and spice. Sautée. Mix with the sausage, rice, and 2–3 tbsp. parmesan, and pour into a buttered 13x9" casserole. Dot with more butter. Bake for 45 minutes. Sprinkle top with the remaining parmesan, and bake for another 15 minutes.

Ukrainian Borscht

main course beet pence sausage soup stew


  • 6 tbsp. butter
  • 3 medium onions, finely chopped (2 c.)
  • 2 cloves garlic, finely chopped (1 tbsp.)
  • 2 lbs. beets, coarsely grated (4 c. packed)
  • 2 med. turnips, coarsely grated
  • 1 celery root, coarsely grated
  • 1 parsley root or parsnip, coarsely grated
  • 4 med. tomatoes, coarsely chopped (4 c.)
  • 1 tsp. sugar
  • 2 tsp. salt pepper
  • 1/2 c. red wine vinegar
  • 10 c. (2 1/2 quarts) beef stock
  • 2 lb. head of green cabbage, cut into 2" squares and then shredded
  • 1 lb. potatoes, in 2" squares
  • 1 lb. polish sausage, in 1/2" slices, browned
  • 1 med. raw beet, grated, with 3 tbsp. water
  • 2 c. sour cream
  • 1/2 c. fresh dill


In a 4 quart heavy dutch oven, melt butter and cook onions and garlic until slightly colored (8–10 minutes). Add the next nine ingredients (from beets to vinegar), and 2 c. of the beef stock. Bring to a boil, stirring constantly, then lower the heat and cook partially covered for 45 minutes.

Meanwhile, bring the remaining 8 c. of beef stock to a boil in a large soup pot. Add the cabbage and potatoes. Simmer for 15 minutes, or until the potatoes are almost tender.

When the beet mixture has finished cooking, pour it into the veggies. Add sausage. Strain the water from the soaking beets and add it to the soup to brighten its color.

Serve with dill and sour cream.

Alternative: You can add some dill and bay leaves to the beet mixture, and then add browned stew meat when you add the sausage.

From an exchange student who lived with my grandparents, 1960s

Salmon Mousse

appetizer main course fish pence salmon


(amounts in brackets are scaled for a 515 mL European can of tomato soup)

  • 1 lb. [750 g] fresh salmon (or canned)
  • 1 can concentrated tomato soup (10.75 oz) [515 mL]
  • 8 oz. [360 g] cream cheese
  • 2 envelopes gelatine (1/2 oz., around 14g) [26g, 2 European packets]
  • 1 [2] onion, chopped fine
  • 1 [2] celery stalk, chopped fine
  • 1 tbsp. [5 tsp.] Worcestershire sauce
  • 1 c. [350 g] mayonnaise
  • 2 [4] dashes Tabasco


If using fresh salmon, bake the salmon until it flakes easily; cool.

Heat the tomato soup (undiluted) in a large pot, melt in the cream cheese. Dissolve the gelatine in 1/2 c. of cold water. Add to the soup, and cool.

Add in the remainder of the ingredients, pour into a serving dish, and refrigerate until set. Serve with black or French bread.

Fondue Bread

bread side dish cheese pence


  • 3 1/2 teaspoons white sugar
  • 2 teaspoons salt
  • 1 tablespoon active dry yeast
  • 4 cups all-purpose flour
  • 1/2 cup margarine
  • 1 cup milk
  • 1 egg
  • 1 egg yolk
  • 2 pounds Muenster cheese, shredded
  • 1 egg white, beaten
  • 2 tablespoons whole blanched almonds


Heat milk and butter or margarine over low heat until very warm.

Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.

Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes.

Meanwhile, shred muenster cheese. Combine with 1 egg and 1 egg yolk.

On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes.

Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.

Lemon Bars

dessert lemon pence



  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 6 oz. cold unsalted butter, cut in 1/2-inch pieces


  • 6 large eggs
  • 3 cups sugar
  • 1 cup plus 2 tbsp. fresh lemon juice
  • 1/2 cup flour


Crust: Preheat oven to 325. Mix flour and powdered sugar. Cut in butter until pea-sized. Mixture will be very dry. Gently press in bottom of 13-by-9 inch pan. Bake until golden brown, 20 to 25 minutes. Let cool to room temperature and reduce oven to 300.

Filling: Whisk together eggs and sugar until smooth. Stir in lemon juice and then flour. Pour filling on crust and bake until set, about 40 minutes. Cool completely. Cut into 21/4 inch squares. Dust with powdered sugar. Makes 24.

Mixed Grill

main course bellpepper chicken pence sausage


  • olive oil
  • 4 chicken thighs
  • 1 lb. fresh sausage links (Italian or Bratwust)
  • 1 onion, halved and thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 each red, orange, and yellow bell peppers, sliced
  • 1 small container brown mushroom caps
  • 1/4 c. Worcestershire sauce
  • 1/4 c. soy sauce brown rice


Salt & pepper the chicken thighs. Heat a little olive oil in your largest skillet, add thighs skin-side down, cover, and cook until lightly browned. Cut sausage links into thirds. Flip chicken, add sausage, cover, and cook until sausage starts to brown, turning once to cook evenly. Add onion and garlic. Cook (without lid) and stir until onion begins to wilt. Add peppers and mushrooms. Stir occasionally while veggies cook.

When peppers and mushrooms are done to your liking, add sauces and stir until the pan juices thicken and glaze the meats and veggies.

Serve with brown rice.

Shrimp Salad

main course side dish chinese pence salad shrimp


  • 1 lb. cooked shrimp
  • 1/2 lb. frozen peas
  • 1 cup chopped celery [or 1 green apple, julienned]
  • 1 small onion, diced
  • 1 cup mayonnaise
  • 1 1/2 tbsp. lemon
  • 1/8 tsp. curry powder
  • 1 tsp. soy sauce
  • 1/8 tsp. garlic powder
  • 3 oz. chow mein noodles
  • 1/2 cup slivered almonds


Combine shrimp, peas, celery, and onion and chill.

Mix next five ingredients and chill.

Combine shrimp, sauce, noodles and almonds and let stand about 5 minutes before serving.

Steak Verde

main course greenchile newmexican pence steak


  • 8 TBSP butter
  • 8 oz. sliced mushrooms
  • 1 med. onion, chopped
  • 3 cloves garlic, ditto
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 C. chopped green chile
  • 8 slices (calls for Swiss) queso quesadilla
  • 4 NY strip steaks


Heat oven to 350. Saute onion, mushrooms and garlic in butter. Add chile and S&P. Simmer 10-15 minutes. Broil, grill or pan fry seasoned steaks. Top with chile mixture and cheese and bake until cheese melts.

Hungarian Pepper Salad

side dish bellpepper hungarian pence salad


  • 3-5 red bell peppers, roasted and peeled
  • 2-4 cloves garlic
  • vinegar (sherry or balsamic work well)
  • olive oil


Seed the peppers and slice into strips, roughly 2"x4". Spread in an even layer on a plate or low baking dish. Mince garlic and sprinkle over the top. Sprinkle with a healthy amount of vinegar and olive oil.

Green Chile Enchiladas

main course greenchile newmexican pence shrimp


  • chicken (breasts, thighs, or whole) or 3/4-1 lb. frozen cocktail shrimp
  • salt
  • pepper
  • 1 bay leaf
  • water
  • 1 1/2 lb. grated monterrey jack
  • 1 onion
  • 1 doz. green chiles, chopped, or 3 small cans green chile
  • 1 lb. container sour cream
  • 2 doz. corn tortillas


Boil chicken breasts, thighs, or a whole chicken (however much you want) with salt, pepper, and a bay leaf until fully cooked. Remove from liquid, cool, and shred. Place the chicken in a large bowl. Add all but 1 cup of the cheese to the bowl, reserving for the top. Add onion, green chiles, half to 3/4 of the container of sour cream, and salt and pepper. Mix together until it forms a filling. Roll (or layer) corn tortillas filled with filling, softened in oil. If you have extra filling, spread it thinly over the top. Cover with tin foil and bake for 45 minutes at 350. Take the foil off, top with the reserved cheese, and bake for another 15 minutes or so until the cheese bubbles.

Can substitute 3/4-1 lb. of frozen baby cocktail shrimp for the chicken, if you want.