Janene Caudle McGuire

Born 10/22/40

Picture to left taken by my Dad

 

Husband:  Lonnie Wayne McGuire    
Son:  Lonnie Michael (Mike)    
Son:  Lance Patrick (Pat)    
Father:  Delmar Daniel Clayton Caudle    
Mother:  Berenice Y. Humphrey Caudle    
Brother:  Buddy (Daniel C. Caudle)    
Brother:  John Francis (Johnny)    
Brother:  Ricky Caudle (Richard Lee)    

My Family Recipes (the way I do them) Below

My Parents Page Delmar and Berenice Caudle

 

Click on Small Pictures to see the larger ones

 

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1. My first nude gig

2. Janene 10 months with Mama.

3. 3 years

4. Scout my first Horse 9 years old

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5. Melody, Janene, Pat
says his legs prettiest

6. 6 months pregnant with Mike in California at Mom and Dad's

7. Last Bull Ride 1983 in Philippines 8. Missionary trip to Philippines 1983

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9.  Lonnie, Janene, Montie

10. Star and Rapture

11.  Star and Rapture

12.  Picture (about 26)

       

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13. Janene and Pat James at Edison Reunion 1993. 


14. Janene Little

15.  Janene and Rick Caudle my brother

16. Janene and Great Grandma Brown

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17. Condo at Beaver Creek

18. Janene, Rick, Buddy
2 of my brothers at Rick's wedding

19. Janene and Shaunna-Beaver Creek, Co
on ski trip

20.  I just came in from Tennis match

 

Christmas Snowball Cookies

Bisquick Cheese & Sausage Balls

1 Cup butter or margarine 1 lb. Potters Hot Sausage
3/4 Cup confectioners powdered sugar 16 oz Shredded Longhorn or Colby Cheese
1/2 Teaspoon salt 3 Cups of Bisquick
2 Teaspoons Vanilla Mix thoroughly and spoon on to cookie sheet or you can make balls.  Bake in 350 degree oven for approximately 15 minutes. A favorite of Patrick Milton McGuire
2 Cups sifted all purpose flour
2 Cups finely chopped pecans
  Confectioners powdered sugar
Cream the butter and sugar.  Add remaining ingredients and mix well.  Chill dough in refrigerator 2 hours.  Shape dough into 1/2 inch balls and place on ungreased baking sheet.  Bake at 350 degrees F. for 12 to 15 minutes.  While cookies are warm, roll in powdered sugar.  These may be made 2 weeks ahead.  The secret to this is making small little balls.
     

Below Recipes for dressing may be divided in half if you are only feeding 5 or 6 people and you don't want leftovers.  I usually just buy a Butterball boneless Turkey breast rather than fool with the big turkey and carcass.

Cornbread for Dressing

4  Cups Cornmeal
1/3 Cup Sugar
4 Rounded Teaspoons baking powder
1 Teaspoon Soda
1 Teaspoon Salt
4 Raw Eggs
1 Quart of Buttermilk

Just mix up and bake at 350 degrees approximately 35 to 40 minutes.  I always melt a little bacon grease in a cast iron skillet and pour cornbread mix into hot grease and put in oven.


Gravy for Dressing and Turkey or chickenI always make a lot of gravy.  I don't use giblets as the boys never did like the liver etc. in it.  When you make the gravy the amount of broth or liquid determines how much you make.   I usually buy 5 or 6 chicken legs and boil,  debone, and tear up with fingers.  Add 8 cans of broth, 1 stick of butter or margarine.

To thicken I use a Tupperware shaker with 1/2 cup of broth and probably 1/2 cup of flour.  Add to hot liquid with chicken and broth in it.  Add slowly and stir like crazy so it won't lump up.  You have to keep stirring to keep it from scorching or sticking.  It takes about 1/2 hour over medium heat.  If you still don't have it thick enough add some more flour made into liquid with broth. 

Dressing

  Cornbread crumbled up
5 Slices of white bread (layout and let harden)
1/4 Box smashed up crackers (1 lb. box) Kris pie
6 Hardboiled eggs (chopped)
4 Cups of chopped celery
5 Eggs (raw)
1 Medium onion (chopped)
1 Teaspoons of salt (salt to taste)
1 Teaspoon of black pepper (to taste)
3 rounded to 6 Teaspoons of Sage (to taste)
6 Cans of Chicken broth
3 Cups of water
2 Stick of butter or margarine melted 

Bake at 350 degrees or until the liquid is baked down.  Approximately 1 1/2 to 2 hours.  Since I don't have an exact recipe here is what to look for.  Always salt and pepper to taste.  The quantities given are normally under what is required.  On sage it depends on how old it is and whether it is rubbed or ground.  Ground sage is usually stronger than rubbed.  When you can slightly taste the sage in the mix it is usually enough.  Better less than too much.  As far is the liquid goes, you want enough liquid before cooking to be the consistency of pancake batter.  Kinda soupy.  It is always drier the second day so don't cook all of the moisture out. I just use Swansons Chicken broth, but not the new seasoned one.  Just try the original or fat free.

 

Cheese Roll

12 oz. Cheddar Cheese (room temperature)
8 oz. Philadelphia Cream Cheese
1/2 Cup finely grated pecans
Garlic Salt (to taste)
Red Pepper about 2 teaspoons

Mix all together, form rolls, sprinkle with chili powder (I prefer) red pepper.  Wrap in foil & chill.  Serve with Ritz Crackers

Spanish Corn Bread

1 Cup Corn Meal
1/2  tsp Salt
1/2  tsp Soda
3/4  Cup Milk or Buttermilk
2 eggs
1/4  Cup shortening (optional) I usually use a little bacon grease in bottom of pan. I use more cheese which also adds grease
1  Medium chopped Onion
1  Small can 8 1/2 oz. of cream style Corn
16 oz.   grated cheddar cheese
1   small can chopped green chiles

Mix all ingredients except cheese and chiles.  Spread 1/2 of batter in cake pan.  Cover with chilies and 1/2 of cheese.  Add remaining batter and cover top with remaining cheese.  Bake 40 or 45 minutes at 350


 

Banana Split Cake/pie (Mike's Favorite)

Short Cake using Bisquick

Crust: for 9 x 14 Pan or Glass Cake Pan
1 stick butter or margarine
2 Cups of Gram cracker crumbs to make crust

Filling:
2 eggs
2 Cups Powdered Sugar
2 Sticks butter or margarine
Beat Above for 15 minutes spread on Crust

Layer:  4 Bananas sliced in chips
2 Cans Crushed Pineapple (drained)
1 Large Cool whip
1 Cup Coconut
1 Cup of Pecans chopped
Top with some well placed cherries (Maraschino)

2 Cups of Bisquick
Cups of Sugar (slight the ) 1 Cup Milk
Stick of Butter or Margarine
Bake at 350 for 30 minutes until golden brown


Short Cake from Scratch

 2 Cups of Flour
stick Butter or Margarine
1/3 Cup of Sugar
tsp Salt
Cup Milk
Bake at 350 for 30 minutes until golden brown

 

 

Apple Sauce Cake

cup shortening (Crisco or equivalent)
1 cup Sugar
1 cups thick apple sauce
2 cups flour
1 cup raisins that have soaked in hot water until puffy
1 cup pecans shopped fine
1 teaspoon of cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons cocoa
1 teaspoon soda
Pinch of salt and dash of pepper

In large bowl cream shortening, adding gradually the sugar, then add the apple sauce.
Next sift your 2 cups of flour in a separate bowl or on wax paper and add  soda, spices and cocoa and sift again and then add to shortening, sugar, and apple sauce mixture.  
Next add drained raisins and pecans as you stir in the flour mixture.  Bake from 30 to 40 minutes.  About 350 degrees.  As soon as a toothpick comes out clean take out of oven.  It will still cook a little after it comes out of oven.  

White Queso

3 pkgs of cream cheese
3/4 Cup of Fresh Parmesan Cheese
4 or 5 Heaping Tablespoons of Chopped jalapenos (adjust for your taste)
1 can of small artichoke hearts (I removed a few on the outside that were tough.

Fix to taste.  Eat with On the Border Guacamole Chips or Blue Corn chips.  Tostitos taste fine.

If you mess up just add more cream cheese.

Cocktail Sauce

2 Cups of Catsup
3 Tablespoons of Heinz 57
2 Tablespoons of A1 Steak Sauce
1 Teaspoons of Worchester Sauce
2 Teaspoons of Tabasco

Excellent for fish, shrimp, Vienna sausage.  I have made this for years but never measured ingredients so this time I made a recipe

Peanut Butter Rice Krispies

Heat in roasting pan:

1 Cup of Kayro
1 Cup of Sugar
Stir until sugar is dissolved and maybe a simmer.  You don't want to boil and get hard.

Then Add:

1 Cup of Peanut Butter
6 Cups of Rice Krispies

Pour into a 6 x 12 rectangular pan smooth out and let cool.  Do not pack tightly.  Eat warm and they are so good.

 

Tortilla Soup (Mikes Favorite)

3 large chicken breasts (boil in advance until tender and basically shred)
4 tbs. of lime or lemon juice
4 8 oz. cans of tomato sauce
4 16 oz.cans stewed or petite cut tomatoes
1 onion diced or chopped
1/2 cup Fresh Cilantro or 3 heaping tbsp. of dried cilantro
6 tbs. of chili powder
1 or 2 cans of Original Rotel
salt and pepper to taste
Corn tortillas or Tostitos
Sharp Cheddar shredded
Monterey Jack Cheese shredded
2 49 oz. cans of Swansons original chicken broth or more

Dump all together and add water 2 cups of water.  Cook until serving time.  If it boils down to much just add more chicken broth.  It will keep going and going.

Place one inch squares of corn tortillas or Tostitos into bottom of bowl
Pour on soup mixture and top with sharp cheddar and Monterey jack cheese,  a spoon full of sour cream and some of guacamole

Easy and so good.  Mike's favorite

Potato Casserole

2 lbs. Shredded Potatoes
1 can of Cream of Chicken Soup
1 Stick of melted butter
1 lb. of Velveeta
1 Can of green chilies
1 Cup of Sour Cream after everything else is melted.  Just stir in
Salt and Pepper to taste
Bake at 350 degrees for 35 minutes to an hour

 


 
 
 

 

 

Spaghetti and Meatballs

1 lb. Ground Beef
1/4 Cup dry bed Crumbs
1/4 Onion
1 Egg beaten
1/4 tsp Salt
Make Meatballs with the above and fry

Sauce

1 can tomato paste 8oz
1 can crushed tomatoes 15oz there abouts
1 tsp sugar
Salt
1 Pod Garlic minced
1 lg. bottle Catsup Delmonte
Add couple of cans water
Add meatballs to sauce and simmer 2 hours
1 Pkg spaghetti

MORE by PAT NIXON

1 Cup Onions
1 Chopped green pepper
3 garlic buttons
1 lb. ground beef
2 Cups of Tomatoes
3 tbsp Chili Powder
1 Cup of water14 oz. can of mushroom pieces
1 10 oz. package frozen peas cooked
1 can whole kernel corn

Salt, pepper, MSG to taste
8 oz. Spaghetti
2 Cups grated cheddar

 Brown Meat, onions, pepper, garlic and then add tomatoes Chili powder, water and cover and cook over low heat 30 Minutes.  Add everything else including cooked spaghetti.   

Fill large pan or dish half full and cover with  one half(of the cheese.  Add the rest and top with cheese. Bake 20 to 30 Minutes at 350ↄ

 

Black Eyed Pea Salad

 

3 Cans of Black eyed peas
Cherry tomatoes
Chopped Green Pepper
Chopped Celery
Chopped Jalapenos
5 Chopped avacados
Chopped onion
1 bottle of Catalina Salad Dressing

Spanish Rice

1 lb. Ground Meat
Salt and Pepper to taste
1 tsp Chili Powder
1 can Tomatoes about 15 oz or so
1 can Tomato Paste 6 oz. or so

Add 1 cup of Cooked Rice (1 cup before cooking)
Cook at 300 degrees for 30 Minutes

 

 
   
   
   

 

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Updated February 16, 2014
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