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Bread & Rolls
Soup & Sandwich
Main Dishes
Gone to the Dogs!

Casa de la Musica









Apple Butter

From Grandma Ladely who made this often from apples in her own orchard. 
1 cup apple pulp
1 cup sugar
½ teaspoon salt
½ to 1 teaspoon  cinnamon

Boil 20 minutes stirring constantly.  Cool, put into a jar and store in refrigerator.  Spread on bread like a jelly.


Bar-B-Q Sauce

¼ cup honey  
¼ cup prepared mustard  
2 Tablespoons soy sauce  
¼ cup lime juice
½ teaspoon Accent
½ teaspoon dried thyme leaves  


Blend together honey and mustard.  Stir in remaining ingredients.  

Yield:  approximately 1 cup.  

Citrus Barbeque Sauce «

1 cups (4 ounces) Ketchup
6 ounce can frozen orange juice
¼ cup finely chopped onion
2 Tablespoons Heinz Steak Sauce or Worcestershire Sauce
2 teaspoons prepared mustard
Simmer five minutes and brush on chicken, fish, steaks or chops during the last 10 minutes of grilling.  Makes 2 cups.

Cranberry Sauce ««

From Grandma Ladely.  She made this every time she made roast turkey at the holidays.  It is really refreshing.
2 heaping cups  fresh cranberries
10-12 apples
1 orange, rind and all
2 cups sugar

Wash cranberries and apples.  Core apples and peel part of them.  Grind all ingredients through a food grinder.  Add the sugar; let stand 1/2 hour before using. It also freezes well.

(If you make it at Thanksgiving, there should be enough left over to freeze and use at Christmas.)




Devonshire Cream


1/2 cup whipping cream whip until stiff, adding a bit of sugar
1/4 cup sour cream fold into whipped cream and chill
Chill until ready to serve.


Hot Pepper Jelly -- Mexican Style

From Chita Newton
¾ cup ground bell peppers
½ cup 10 oz. can Jalapenos or  ground hot pepper, using fresh 
6 cups sugar
1 12 cup white vinegar
1 bottle (6 oz.) Certo 

Cook first four ingredients until mix comes to full rolling boil.  Cook 1 minute more stirring to prevent boiling over.  Remove from heat and add Certo.  Stir well.  Let stand for 5 minutes.  Pour into sterilized jars (baby food jars work great!) and seal with melted wax.  Yields 6 half pints.  

Italian Herb Spread

From Mary Kay Lanz
1 cup mayonnaise
1/3 cup Parmesan or Romano cheese
2 Tablespoons Italian Spice Mix
½ teaspoon  garlic powder
Mix all.  Makes about 1 cup.

Spread on bread and then broil.


1/4 cup mustard

1/2 cup granulated white sugar

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup white vinegar

2 cups cream

4 egg yolks, beaten

Combine dry ingredients in a saucepan, add vinegar adn blend well.  Add cream, and egg yolks one at a time.  Place over LOW heat and cook, sitrring until thickened and smooth.

Grilled Pineapple

From Brad Palm  (This sauce goes well with BarBQ'd ribs.)


 Peel pineapple & remove eyes in pineapple.

I use a piece of 1/2 inch copper pipe about a foot long to push through center of core and center pineapple on pipe. (I made a stand for inside the grill out of two 5 inch eye bolts, two small pieces of wood and the copper pipe)

Coat pineapple with cinnamon sugar. (I used honey also this last time as "glue" it worked good)

Once smoker/grill ready put the pineapple on stand and place in smoker.

 Smoke for 6-8 hours with ribs.

Slice it in 1/2 slices and serve.

I dice some of the pineapple and will add some red and green jalapeños to make a smoked pineapple salsa for the ribs.



Pork Barbecue Spice««

From Kewanee, Illinois.  Remember?  It is the Hog Capital of the World! The community came up with this great recipe for spicing up the meat to promote pork consumption.
1 pound salt 
3 ounces garlic salt
3 ounces onion salt
1 ounce chili powder
4 ounces paprika

Mix well in a large bowl.  Store in cover jar in refrigerator.  Mix 5 teaspoons of spice with 1 pound lean ground pork and grill as you would a hamburger.  Also great on pork roasts.  This makes a lot!  Save some for yourself and put the rest in fancy spice jars and give as gifts.  

Seasoning Salt ««««

¼cup brown sugar
¼ cup Kosher  salt
¼ cup Hungarian paprika
¼ cup coarse ground black pepper

Mix together dry ingredients.  Store in airtight container.  Use liberally on fresh poultry, pork or steak before roasting or cooking.

Tomato Catsup

From Grandma Ladely who most times made catsup from the bountiful harvest of ripe tomatoes on the farm.
½ bushel fresh tomatoes
4 cups brown sugar
mixed spices entire box
2 cups vinegar
¼ cup salt
1 teaspoon ground red pepper
1 Tablespoon celery seed

Simmer strained tomatoes and reduce to 1/2.  Then add sugar. Add some green peppers and onions, chopped finely.  To strained ingredients add sugar and vinegar, salt, pepper and spices in a bag.  Cook about 3 hours or until thick.  Some of the water may be poured from the tomatoes so they will cook quicker.  You can also add cornstarch if not thick enough.

Refrigerator Pickles

From Grandma Lefebvre
7-9 long slicing cucumbers
2 large onions

Slice pickles and onions very thin; put into gallon container.


3 cups sugar
3 cups vinegar
1/3 cup pickling salt
2 teaspoons tumeric
1 tablespoon  mustard seed
1 Tablespoon celery salt

Pour over raw pickles and onions and refrigerate; ready to eat in 3-4 days.

White Sauce


 Casa de la Música Piano Studio Iverson Family Cookbook Table of Contents Appetizers Beverages Condiments Bread, Pasta, Tortillas Main Dishes Casseroles Salads Vegetables Soups Desserts Reference Gone to the Dogs!