the Pence family cookbook

Recipes Tagged with “pence”

Relleno Casserole

breakfast side dish chile greenchile pence


  • 1 doz. (approx.) green chiles
  • 8 oz. grated cheese
  • 1 egg
  • 1 c. milk
  • 1/4 c. flour
  • 1/2 tsp. salt


Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.

Beef Stroganoff

main course beef pasta pence


  • butter
  • 1 medium onion
  • an equivalent amount of mushrooms (around 1 box, or 2 small cartons pre-cut mushrooms)
  • salt and pepper to taste
  • 1 lb, thin-cut round steak
  • 2 c. container sour cream
  • 3 tbsp. flour
  • white wine (around ½c)
  • 1 box noodles


1. Cook a box of noodles according to package directions, stir a little butter through to keep them from sticking, and set aside.

2. Sautee mushrooms and onions in a few tablespoons of butter. Set aside.

3. Cut the steak into strips, and brown it in a few tablespoons of butter.

4. Return the mushroom and onion to the pan, and add the wine. Bring back to a boil, and simmer for a few minutes to cook down the sauce.

5. Add a few spoonfuls of sour cream from the container to the pan, stirring to combine with the beef juices.

6. Take a few tablespoons of flour (around three), and mix them into the rest of the container of the sour cream. Stir completely to prevent lumps.

7. Stir the container of sour cream (with flour) into the pan.

8. Bring the sauce back to a simmer to allow the flour to thicken the sauce, and serve it on the noodles.


main course lamb mediterranean pence


  • 3 tbsp. olive oil
  • 2lb. cubed lamb
  • 1 chopped onion
  • 1 tsp. ground coriander
  • 1 tsp. red pepper flakes
  • 1 tsp. ground cumin
  • 1/4 tsp. saffron
  • 2 tsp. salt
  • 2 quarts chicken broth
  • 1/2 c. onion, chopped
  • 1/2 c. turnip, chopped
  • 1/2 c. zucchini, chopped
  • 1/2 c. eggplant, chopped
  • 1/2 c. leeks, chopped
  • 1/2 c. bell pepper, chopped
  • 1/2 c. celery, chopped
  • 1/2 c. raisins
  • 1/2 c. chick peas


Sauté the lamb, onion, coriander, red pepper, cumin, saffron, and salt in the olive oil. Add the chicken broth, cover, and simmer for about an hour, or until the meat is nearly tender. Add all the vegetables, the raisins, and the chick peas, and simmer for 30 minutes.

Serve over couscous, and top with harissa.


Put 1/2 cup chili powder (preferably New Mexico) in sauce pan. Gradually add broth from couscous and a little salt and cook to thicken.

File Gumbo

main course cajun pence stew


  • 2 chicken breasts or 4 duck breasts
  • 1 slice fresh (uncooked) ham, cubed or 1 pkg. andouille sausage
  • 1 bunch celery, chopped (including leaves and stalks)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 1 lg. onion, chopped
  • 1 28oz. can tomatoes
  • 1 to 2 doz. whole okra
  • ½ lb. uncooked shrimp, shelled
  • ½ lb. lump crab meat (optional)
  • ½ lb. fillet of white fish (any variety)
  • ½ lb. fresh oysters, shucked
  • 5/8 oz. file
  • White rice, for serving
  • Salt and pepper, to taste


1. Boil two whole chicken breasts and ham (if desired) until the chicken is cooked through. Remove chicken breasts, bone, skin, and cube, and return chicken and skin to the pot. If using andouille instead of ham, slice and sautee, and add to the pot now.

2. Add celery, Worcestershire sauce, Tabasco sauce, garlic, bay leaf, onion, and pepper. Cook for around one hour on low.

3. Add tomatoes, okra, and shrimp, and cook for around 15 minutes.

4. Add crab, fish, and oysters. Cook just long enough for the fish to flake.

5. Turn off and let sit for a while.

6. Warm again and add file. Check for taste, and also for proper thickening. Add salt if necessary.

7. Serve over white rice.

June Hill Robert’s Red Beans and Sausage

main course bean cajun pence sausage vegan vegetarian


  • 1 lb. kidney beans
  • 1 lg. onion
  • 1 green bell pepper
  • 2 cloves garlic
  • 2 bay leaves
  • 1/2 tsp. dried thyme
  • 1 lb. hot cured sausage
  • salt and pepper
  • 28 oz. can diced tomatoes
  • rice, for serving


“Fast-soak” kidney beans. Chop onion, bell pepper, garlic.

Drain beans, and refill pot with hot water to cover beans by 2". Bring to a low boil.

Add 1/3 each of onion, bell pepper and garlic. Also add bay leaves and thyme. Simmer until beans are almost soft, about an hour.

Meanwhile, back at the ranch, cook sausage. Cool and slice.

When beans are tender, add salt (it will take a lot - I add it until the broth tastes slightly too salty, and then often have to add more later), about 1/2 of the a can of tomatoes (with juice), ground pepper, and the remaining veggies.

Simmer until thick, adjusting seasonings and adding more tomato, if desired.

When nearly done, add sausage and cook about 10 minutes.

Serve over rice.

You could make this without adding the sausage (and serve it as a garnish for those who might want to add it) and it would be vegan.

Sausage Balls

appetizer pence sausage


  • 1 lb. hot breakfast sausage
  • 10 oz. sharp grated cheese
  • 2 1/2 to 3 c. Bisquick


Let sausage and cheese stand at room temperature until soft. Mix thoroughly. Add bisquick and knead. Scoop w/ teaspoon, and roll into balls. Place on cookie sheet. Cook at 350 degrees for 15 to 20 minutes, or until brown.

May be frozen on a cookie sheet and kept in plastic bag until ready for use.

Beef with Horseradish Sauce

main course beef pence


  • 5 lbs. chuck or pot roast, cut in 1 1/2 in cubes
  • 6 tbs. butter
  • 2 large onions
  • 2 tsp curry
  • 1 tsp ginger or mace
  • 2 tbs. Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 to 1 c white wine
  • 1 c sour cream
  • 2 tbs horseradish
  • 2 tbs chopped parsley


Brown meat in butter, place in casserole. Brown onions in the same pan; add to casserole with all spices and wine. Bake at 300 degrees uncovered for 3 h or until meat is tender. Just before serving, combine sour cream and horseradish and stir into meat with parsley. Serve over egg noodles.

Spaghetti Casserole

main course beef pasta pence pork


  • 1 lg. onion
  • 2 sm. bell peppers
  • some ground beef or Italian sausage or ground pork
  • 1 pkg. sliced mushrooms
  • 2 jars standard spaghetti sauce
  • 1 lb. spaghetti
  • 1 container ricotta cheese (optional)
  • 1 container grated parmesan cheese


Sautee onion and bell pepper until translucent.

Add ground beef (or Italian sausage, or ground pork).

Cook until the meat is about ¾ cooked.

Add mushrooms and cook until mushrooms and meat are done.

Drain, if desired.

Add spaghetti sauce and simmer for 20-30 minutes.

While sauce mixture is simmering, boil pasta.

Add pasta to sauce and mix thoroughly.

Grease a 9x11 casserole dish.

If using ricotta cheese, add half of the sauce/spaghetti mix, then a layer of ricotta, and then the other half of the sauce/spaghetti mix. Otherwise, just add sauce/spaghetti mix to dish.

Bake, covered, at 350 degrees for 30-45 minutes.

Uncover, top with parmesan cheese, and bake for a few more minutes until bubbly.

Cynthia Pence

Chex Mix

miscellaneous pence snack


  • 1 16 oz. box wheat Chexs
  • 1 3 oz. can chow mein noodles
  • 1 cup (or more) cashews
  • 1/3 cup vegetable oil
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder


Heat oven to 250. Combine first three ingredients in a 13 x 9 inch pan.

Combine remaining four ingredients in a small bowl; quickly pour over cereal mixture. Stir to coat evenly.

Bake 1 hour, stirring every 20 minutes; cool. Makes 10 cups.


dessert chocolate pence


  • 18 oz. chocolate chips
  • 1 can sweetened condensed milk
  • 1 1/2 tsp. vanilla
  • pinch salt
  • 1/2 cup nuts, optional


Melt chocolate (I do it in the microwave). Add remaining ingredients and stir until smooth. Spread in 8x8x2" pan and cool.