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Simmered Kale Greens

Simmered Kale Greens (thanks Paul!)

 2 Bunches of Kale


2 Ham Hocks

Pieces of Ham (our addition) diced

Red Wine Vinegar


Fill up a 3 qt pan with water and ham hocks.  Simmer and fill for 3 hours. 

Meanwhile, wash kale, and remove all stems – break up into edible pieces (understanding it will mix together while cooking).

Bring water to a boil – remove bones – add kale and ham pieces to the water.  Reduce heat to medium, and simmer until the kale is well cooked (approx. 1-3 hours).

Serve in bowls, sprinkling with red wine vinegar. 


Sweet/Spicy Pork Chops

Sweet/Spicy Pork Chops (First Baptist Cookbook)

4 boneless porkchops (preferably on the thicker side)

Sweet Hot Mustard

Light Brown Sugar


Preheat oven to 350°.  Spray a square baking dish with Pam.  Place pork chops flat in dish and spoon generous amount of sweet hot mustard on each chop.  Spread a complete layer of brown sugar on top of the mustard covered chops.  Pour milk over the brown sugar until it is fully soaked (a little more milk than sugar).  Bake for 45 minutes to an hour until mixture is bubbly brown.  Do not cover while baking!!  Serve (you can use the “Gravy” for biscuits on the side, or to pour just a little over each chop when serving).  Depending on the size of the porkchops:  Serves 2.


Old Fashioned Pot Pie

Old Fashioned Pot Pie (Dad's Favorite)

 This recipe has been verbally passed down over a couple of generations.  Measurements are estimates.

Beef Cubes and Beef soup Bone               or            chicken breasts or cut up dark meat with chicken stock.





Potatoes – Peeled and cut in 1” cubes or similar (good bite sized pieces)

Ice Cold Water

3 C Flour

2 tsp salt

¾ C Crisco Shortening

1 tsp Baking Powder



Fill up a stock pot with bones and beef cubes (or chicken meat and chicken stock).  Heat stock pot and let it simmer at medium heat for 2-3 hours.  While that’s starting to heat up, chop up Carrots, Celery and Onion (use as much as you are comfortable adding, understanding it will boil down) and add to the water.  (similar to making any stew – I use 4-5 celery stalks chopped, ¼ to ½ of a good strong onion, sliced, and I’ve started using baby carrots, and just drop in a small bag (adds color, and they taste great once cooked through). 

Meanwhile, mix Flour, Salt, Baking Soda and Crisco together in a big bowl until it is a semi-dry flaky flour mixture (don’t add too much Crisco).  Create a volcano in the flour and add ice water (1/4 Cup at a time), mix the flour after each addition of water (best done by getting your hands in there and creating a dough).  Add more ice water until you get a good formed dough ball.

Roll the dough into a big flat circle (or close to a circle).  Dough should be spread out until it’s 1/4” thick (you might want to split the dough in 2 pieces and roll each one separately).  Take a knife and cut up the dough in 2x2” squares.  (Or you can use a round cookie cutter and cut out circles).   

Once all of the dumplings are cut up – set aside.

1 hour prior to serving – add the potatoes to the stock pot so they can start cooking. 

Remove the beef bones (if using that choice ), and set aside.  Add water to the stock to fill the pot ¾ full and raise the heat to bring the water to a boil.  Once you have a rolling boil, start dropping your dumplings into the water one at a time.  Try to only drop them when the water is at full boil.  This is my favorite part, as my mom used to let me dump them in.  Stir the water as the dumplings start cooking, and the boiling will come back.  Keep dropping until you can’t find any more space J .  Reduce the heat to medium and let it do a slow boil/simmer for ½ hour, or until all the dumplings are floating.  Stir often so that they don’t stick to the bottom.

Grab a plate with high edges, or use a bowl.  Add the dumplings first, and then use a slotted spoon to find and add the meat and vegetables to put on top.  Take a ladle and pour the broth over everything.  



Oven Baked BBQ Chicken

Oven Baked Barbeque Chicken  (many sources)

12 Chicken Drumsticks

¼  C ketchup

½ C Soy Sauce

3/4 C Honey

1 tsp minced garlic

Preheat oven to 375°.  Line a 13” baking dish with tin foil (easy clean) and spray with Pam.  Dry drumsticks on a paper towel.  Sprinkle with salt and pepper.  Place drumsticks in the pan.  Mix up ketchup, soy sauce, honey and garlic in a small bowl (if mixture is too thick, microwave for 40 seconds, and stir).  Consistency should be like a thin glaze.  Pour over drumsticks.  Bake for 1 hour. 

This can also be cooked stove top (skip the tin foil, but  not the Pam!) over medium heat for ½ hour, and the medium low heat (simmer) for the remaining ½ hour. 


Pork Tenderloin Sandwiches

Pork Tenderloin Sandwiches (thanks Marla!)

 Thin sliced boneless pork chops (thin as you can, and/or  pound them down to 1/4 “

Saltines (1)

Eggs (2) – whisked with a little milk (possibly my modification)

Olive Oil for Frying

Soak the chops in the egg mixture, then coat with cracker mixture (I use a ziplock bag with crackers, but you can also lay the crackers on some waxed paper, and just cover the chops by turning over and over in the cracker mixture).  Use as many crackers / egg mixture as needed to cover the number of chops you have.  They should be well coated, so if you need to do it twice, go for it.  Fry coated chops until golden brown.

Serve on sandwich rolls (really good with Miracle Whip and relish and cole slaw on the side).