Centcom Presentation #1

Posted on March 21st, 2007 by dstaudt
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Awesome Carmelita Bars

Awesome Carmelita Bars

By Florence Krumel (My Grandma) &

Lavange Krumel Staudt Wilda (My Mom)

 

Preheat oven to 350 Degrees

Melt in double boiler or microwave

  • 32 Light Carmels (or any other carmels)
  • 6 Tablespoons Light Cream or Evaporated Milk

Combine and mix well in a bowl

  • 1 ½ cups of flour
  • 1 ½ cups of quick cooking oatmeal
  • 1 ¼ cups of brown sugar
  • ¾ teaspoon of baking soda
  • ½ teaspoon of salt

Stir In

  • 1 cup of melted butter or oleo

Press about 2/3 of the mixture into a 9 x 12 pan.

Bake in oven preheated to 350 degrees for 10 minutes.  Remove from oven but don’t cool.

Sprinkle over the top of the baked dough:

  • 1 cup of chocolate chips
  • ½ cup of chopped nuts (walnuts or pecans work great)
  • Pour the carmel mixture over the top and spread all over.
  • Sprinkle remaining 1/3 of the oatmeal mixture over the top.  Pat down gently over the chocolate chips, nuts and carmel.

Bake 15 to 20 minutes longer until lightly browned.

Remove from oven and cool a little.  They are great warm!

This is my all time favorite dessert and reminds me of my Grandma we basically taught my Mom and me how to cook and enjoy food.

Posted on February 27th, 2007 by dstaudt
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German Potato Salad

Hot German Potato Salad

 

Hot German Potato Salad

Dave Staudt – September 2006 Make the sauce as follows: 

Fry 1 pound bacon that has been cut into squares.  Put bacon aside. Leave enough bacon grease in the bottom of the pan (approx. 1/4 c.) so bottom is well covered (throw away excess).  Note:  Use maple or hickory smoked bacon for additional flavor. Add: 1 small onion chopped 

Sauté until onion is soft. Add: 1 Tablespoon of flour. Stir well. 

Add: 1/2 cup vinegar3/4 cup water3/4 cup of sugarA little saltA little pepperA little celery salt  Boil until bubbly and thickening has started. Add: 3 small cans of sliced new potatoes2 diced hard boiled eggsPreviously fried bacon Cook until potatoes are soft and sauce is thick.

Posted on February 27th, 2007 by dstaudt
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Seafood Gumbo

 

DAVE’S LOUISIANA CHICKEN & SEAFOOD GUMBO

Modified by: David Staudt, 2006

 (For 6-8 Hearty Servings)

Stock, Meat & Seafood:

 In a large soup pot combine the following:

  • 2 Large Cans of Chicken Broth (49 ½ oz. cans)

  • 1 Teaspoon of Kitchen Bouquet (optional - for color and flavor)

  • 1 Small Bottle of Clam Juice or Small Can of Chopped Clams or Oysters (Optional)

  • 1 T. Old Bay Seasoning (Optional)

  • 1 Small Shrimp Boil Spice Bag (Secret Recipe Item)

  • Several Generous Dashes of Hot Sauce

  • 2 lb. of Raw Shrimp with the shells on.

 Boil for 15 minutes. Remove shrimp, cool, and peel shrimp.

  • Add to Stock: 2 - 3 lb. of Chicken Breasts

 Boil all ingredients for 30 minutes. Check the flavor occasionally and remove Shrimp boil bag if stock becomes too spicy.

 Remove chicken, strain broth (make sure pieces of shrimp shell are removed - a fine collander works good). 

Roux

  • You can cheat like me and use Tony Chachere’s Instant Roux (800-551-9066) - 1/4 cup roux & water.
  • Or you can do it the old fashion way:
    •  In large heavy skillet, at medium heat, stir together and cook very slowly until a dark red-brown ( at least 20-30 minutes):
      • ½ cup of vegetable oil
      • ½ cup of flour
    •  Be very careful not to scorch. Pour into a glass bowl and set aside to cool.

Stock Base

In a large heavy skillet, sauté the following until tender:

  • 1/8 c. olive oil
  • 1 c. of chopped onion
  • 1 c. of chopped celery
  • 2 Small Cans (14 ½ oz.) of Diced Tomatoes (Del Monte Fresh Cut Garlic & Onion)
  • 1 or 2 Packages of Tina’s Cajun Creations Gumbo Seasoning (800-221-3006) (Secret Recipe Item) 
  • Diced your chopped garlic taste (Optional)

Final Assembly

  • Add the Stock Base to the Chicken & Shrimp Stock.
  • Add chicken which has been shreaded by hand
  • Add peeled shrimp.
  • Add the cooled roux to the boiling stock carefully stirring until dissolved.

Simmer for 30 minutes at low heat.

Final Touch:

  • Add 2 Tablespoons of File Powder (Ground Sassafras leaves - Available locally in the spice section of your market). 
  • (Note - if you prefer to cook with Okra, add 1 c. to the Stock Base)

Turn off the heat and make sure to add slowly and to stir in thoroughly. It will lump up if not added in small quantities while stirring. This will help thicken the gumbo and adds a bit of spice.

Season to taste with Tony Chachere’s Creole/Cajun Seasoning (800-551-9066). Available at many grocery stores (Busch’s).

Serve to friends over a good long grained rice!

Posted on February 27th, 2007 by dstaudt
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