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List of Holz-Koepke Family Recipes |
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| Name | Type | Source Name | Servings | Ingredient | Instructions |
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| Baked Beans | Side Dish | Evelyn Getschmann | 3 cans pork-n-beans 6 level tbsp brown sugar 1/2 bell pepper, finely diced 1/2 onion, finely diced 1 can tomato sauce 2 tbsp worcestershire sauce 1 tbsp yellow mustard |
Combine ingredients in a casserole dish and bake at 350 for 1 hour. | Beans | ||
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| Cowpoke Pintos | Entree | Lisa Redman | 1 lb. pinto beans 8 cups water 12 oz. Coke 1 can diced tomatoes (drained) 2 med onions (diced) 3 slices bacon (diced) 3 TBSP chili powder 3 TBSP worcestershire sauce 1 TBSP ground cumin 4 garlic cloves (minced) 3 or 4 jalapenos (chopped) 1 tsp salt (or more to taste) 1 cup barbecued sausage (sliced) |
Soak beans overnight. Drain. In dutch oven or stock pot, combine all ingredients except salt & sausage. Bring to a boil over high heat, then reduce to a simmer. Cook slowly, stirring occasionally for at least 2 to 3 hours. Add more water if beans become dry. Stir in salt and sausage in the last 30 minutes. |
Beans | ||
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| Mexican Casserole | Entree | Evelyn Getschmann | 1 1/2 lbs. hamburger meat 1 chopped onion 2 TBSP chili powder salt & pepper to taste dash of garlic powder 8 tortillas 1 lb. monterey jack or cheddar cheese 1 can ranch style beans 1 can rotel 1 can cream of mushroom or cream of chicken soup |
Brown the meat with the onion. Drain any fat. Combine the beans, rotel, & soup in a bowl. Spray a 9 x 13 casserole dish with Pam. Make 2 layers, starting with 4 tortillas (cut or torn into small pieces), half of the meat, half of the soup mixture, & some cheese. Repeat another layer of each. (Optional - Cover & refrigerate for 24 hours or freeze.) When ready to bake, heat oven to 350 degrees and bake 45 to 60 minutes. |
Beef | ||
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| Casserole | Entree | Evelyn Getschmann | 1 lb. ground beef diced onion 2 c. noodles 1 can corn 1 can tomato soup shredded cheese |
Brown the ground beef with the onions. Cook the noodles. Combine meat, macaroni, and the rest of the ingredients in a casserole dish. Bake at 325 degrees for 15 to 20 minutes. |
Beef | ||
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| Mexican Casserole | Entree | Junell Getschmann | 1 1/2 lb. extra lean ground round 1 small onion (chopped) 1 can Rotel tomatoes (pureed) 1 small jar taco sauce 1 can cream of chicken soup 1 can ranch style beans 1 bag Doritos 1 lb. cheddar cheese (grated) |
Saute meat, chopped onion. Season. Line baking dish with Doritos. Layer as follows: 1/2 of meat, 1/2 can beans, 1/2 can Rotel, 1/2 jar taco sauce, 1/2 can chicken soup, and 1/2 of cheese. Repeat layers, starting with Doritos. Top with balance of cheese. Bake for 45 minutes at 350 degrees. |
Beef | ||
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| Ranch Style Casserole | Entree | Junell Getschmann | 1 lb. ground beef 1/2 tsp pepper 1 can ranch style beans (drained) 1 tsp salt 1 can spaghetti with sauce 1 med onion (chopped) 1 TBSP worcestershire sauce 1/2 tsp garlic salt cheddar cheese (grated) |
Brown beef and onion in a sauce pan. Add seasoning, beans, and spaghetti. Cook over low heat about 20 minutes. Top with grated cheese. Cover pan until cheese melts. An electric skillet is great to use to prepare this. |
Beef | ||
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| South Texas Ground Beef Pepper Casserole | Entree | Mary Ann Koepke | 1 1/2 lbs. lean ground beef 1 large onion (chopped) 2 bell peppers (chopped - green, red, or yellow) 1 fresh jalapeño (seeded and chopped) 2 11oz. cans Niblets corn (drained) 2 garlic cloves (chopped fine) 1 pkg taco seasoning 2 14oz. cans tomato sauce 2 small or 1 large package Success rice Morton Nature's Seasons Seasoning Blend (to taste - this is like using salt & pepper, but with a kick) 2 cups shredded mexican 4 cheese or monterey jack or colby jack cheese |
In a dutch oven or large saucepan, brown onion and garlic in a little canola oil or olive oil. Add ground beef and Morton seasoning to onion-garlic mixture and brown meat until no longer pink. Drain fat/grease from meat. Cook on low heat to simmer. Add bell peppers, jalapeño, corn, taco seasoning, and tomato sauce. Fill 1 empty tomato sauce can full of water and add to the mixture. Bring to a boil, stirring constantly, then lower heat and simmer 10-15 minutes. Prepare the rice in a separate pot, following the directions on the box. After liquid in meat mixture has cooked down, stir in the cooked rice. Simmer for an additional 2-3 minutes to distribute flavor. Serve in bowls, placing cheese on top OR place the grated cheese on top of the meat mixture and cover the pot for about 5 minutes until the cheese melts before serving. If you prefer more rice, you can cook extra rice, and serve the casserole over plain rice. It's also good over tortilla chips. |
Beef | ||
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| Dough (for rolls) | Bread | Evelyn Getschmann | 1 cup warm water 1 pkg soft yeast 1/3 cup sugar 1 egg yolk ¼ cup Wesson oil ½ tsp salt 3 ½ cup flour |
Roll out, brush with butter Add sugar, cinnamon, and pecans Roll and cut into ¾ - 1 inch. Let rise on cookie sheet, bake at 325 deg for 20-25 minutes. |
Bread | ||
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| Mexican Wedding Cake | Dessert | Sandra Mendel | CAKE: 2 cups sugar 2 cups all purpose flour 1 tsp baking soda 1 tsp vanilla 1/2 cup chopped pecans 1 20 oz. can crushed pineapple (with juice) ICING: 1 stick butter, melted 3/4 cup granulated sugar 1 8 oz. cream cheese 1/2 cup chopped pecans |
CAKE: Mix ingredients together in a 9 x 12 greased & floured pan. Bake at 350 degrees for 30 to 40 minutes. ICING: Beat butter, sugar & cream cheese with a mixer until fluffy. Stir in pecans. Spread over hot cake. Let cool & refrigerate. |
Cake | ||
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| Coconut Pineapple Cake | Dessert | Junell Getschmann | CAKE: 2 cup all purpose flour 1 3/4 cups sugar 2 1/2 cups crushed pineapple (with juice) 2 eggs - beaten 1/2 cup brown sugar 1/2 cup coconut 1/2 tsp salt 1/2 tsp baking soda 1 tsp vanilla ICING: 1 stick oleo 1/4 cup evaporated milk 1/2 cup chopped pecans 3/4 cup sugar 1/2 cup coconut |
CAKE: Preheat oven to 350 degrees. Mix everything but brown sugar and coconut in order listed. Pour into greased 13 x 9 x 2 baking pan. Combine brown sugar and coconut and sprinkle over top of cake. Bake at 350 for 40 to 50 minutes. ICING: Combine oleo, sugar, and milk in a sauce pan. Bring to a boil. Boil for 2 minutes. Stir in pecans and coconut. Spread over cooled cake. |
Cake | ||
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