Cookin in the Barn
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Good friends, good food and an occasional beverage. Freinds, Family and Fund Raisers. We are going to try to put up a cooking tip of the week.
A collection of God fearing, Gun Toting, Honest and Well Humored Good Ole Boys and Gals who enjoy Good Friends, Good Food and Beverages as well as providing top notch food for Private Events. First thing out of the barrel is that while we have made many trials an errors in the kitchen, most of what we know has come from learning from others. We take no ownership in any of the tips or techniques. I
“Funeral Potatoes” can also be wedding or anytime potatoes! Check out one of our favorites… Original recipe is in the comments with our modifications.
02/27/2026
Leftover steak and baked potatoes? Make Hash! This country favorite is a great way to combine various ingredients to make an easy and delicious one skillet meal.
 After cutting the meat and veggies into generous sizes, sauté the onions in hot olive and then the mushrooms. Pull out the vegetables and set them aside. Brown the potatoes to your liking and set aside. Fry up the sausage and then leftover steak cubes. Finally, add the vegetables back into the pan with the meat. Carefully turn to combine the ingredients and meld the flavors. Serve after food has reached internal temp of at least 165°. Enjoy!
Let’s do some Santa Maria barbecue and love it!
Tater tot casserole… baked tater tots, hamburger mixed with cream of mushroom, salt, pepper, touch of cayenne and topped with cheese.
06/16/2025
Joe and Kari’s Crab Shack in The Barn
05/12/2025
One of Mother Theresa’s favorite appetizers/sides: “Hot Ryes”
1/4 cup chopped black olives
1/4 cup minced green onions
1 cup mayo
1 t Worcestershire sauce
1 cup, shredded Swiss cheese
6 slices bacon, cooked & diced
Mix all- put spoonful on party (cocktail) rye. Bake 375° for 10 to 15 minutes or bake 350° for 20 to 25 minutes. Enjoy! 🥰
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