Recipes and remembrances:Yakney


My “squealer kids”, ages 3 and 5, went into their sick mother’s bedroom and begged her to get up because, “Daddy is making eggs and baloney again.”

Course the mother had to let the mother-in-law know about the joke. I held off going to mom’s for a while, then she called me one night and said, “Come over here. I am going to show you something to cook besides eggs and baloney. Even as dumb as you appear, you can do this.”

Really though, in my defense, as I remember that was all my father cooked when mom was away or sick. But that is another story. So here is the recipe for a very stable meal. It is called Yakney. It is a very good topping for rice, boiled potatoes, or eaten as a stew. And even I can’t mess this up. So have at it.

Yakney

What you need are:

1 1/2 lb. stew meat – beef or lamb ( I used hamburger did not take as long)

1 lg. onion, chopped

1/2 to 1 tsp. salt

2 c. stewed tomatoes, chopped

Pinch of leaf thyme (Big hand guys use your pinky and forefinger, not your

thumb)

1 bay leaf

1 tsp. Worcestershire sauce

1 T. vinegar

1 T. brown sugar

1/2 tsp. cinnamon

2 – 10 oz. pkg. frozen green beans (Canned green beans work as well)

Ok, we got all the stuff together, now, brown the meat and onions, then add the other ingredients except the green beans, simmer on top of the stove or, bake in oven at 350° until meat is tender (see what I mean about using hamburger?) Add the green beans let simmer another half hour and there you have it. Meal fit for a king, or two kids, whichever comes first.

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Yakney

By Nick Salem

Special to the Regsiter

Nick Salem is a member of the Point Pleasant Writer’s Guild.