Joe Tucker Recipes

By NEMS Daily Journal

Roasted Chicken
and Gnocchi Soup
4 medium potatoes, peeled and diced
13 cup sour cream
3 tablespoons butter
14 teaspoon dill weed
14 teaspoon salt
18 teaspoon garlic powder
18 teaspoon onion powder
1 egg
1 cup all-purpose flour

1 whole roasted deli chicken
2 bay leaves
1 teaspoon basil
12 teaspoon garlic powder
12 teaspoon onion powder
14 teaspoon salt
18 teaspoon black pepper
12 teaspoon turmeric
1 can cream of celery soup
1 can cream of chicken soup
30 baby spinach leaves, torn

For the gnocchi, cook the potatoes in a medium pot until tender; drain. Add sour cream, butter, dill weed, salt, garlic powder and onion powder; mix well, on high, until creamed. Set aside. (You’ll finish the gnocchi later.)
For the soup, in a large stockpot, boil the whole roasted chicken on high for 2 hours in 4 quarts of water. Remove from pot and reserve broth. Remove all meat from the bones and return meat to the pot of broth. Add bay leaves, basil, garlic powder, onion powder, salt, black pepper and turmeric. Continue to boil on high for 30 minutes. Remove bay leaves and add the cream of celery and cream of chicken soups and continue to boil on high.
To finish the dish, add the egg and flour to the creamed gnocchi mixture and stir until well blended, Turn 1 cup of the mixture at a time onto a floured surface. Sprinkle flour onto the mixture and roll out to 3⁄4-inch thick. With a floured butter knife, cut off 1⁄2-inch dumplings until you’ve finished all the potato mixture. Drop them into the boiling soup. After all the gnocchi has been added to the soup, add the spinach and continue to cook another 5 minutes.

Tucker’s Best Baked Beans
1 pound maple-flavored bacon, diced
2 bell peppers, diced
2 medium onions, diced
1 gallon Bush’s Best baked beans
1 (24-ounce) bottle ketchup
1 cup apple juice
1 pint ribbon or regular cane syrup
Several dashes of Tabasco sauce
1 quart pulled pork

In a large skillet, brown bacon until crisp. Remove bacon from pan and add peppers and onions to the drippings in the skillet. Sauté until tender.
Combine remaining ingredients, except the pulled pork, in a large cast iron pot; add bacon and onion mixture. Bake, uncovered, for 8 hours at 185 degrees. Add the pulled pork, stir, and cook an additional 30 minutes.

Bread Pudding
with Rum Sauce
1 loaf French bread
4 cups milk
12 cup chopped pitted dates
12 cup raisins
12 cup diced Granny Smith apples
6 eggs, slightly beaten
2 cups sugar
1 stick butter, melted

2 tablespoons vanilla
4 teaspoons ground cinnamon

Rum Sauce
1 stick butter
1 cup sugar
2 egg yolks
14 cup water
14 cup light rum
Diced apples, mint leaves (optional)

Tear bread into small pieces (you should have about 8 cups). Combine bread, milk, dates, raisins and apples. Let stand 15 minutes until bread is softened, stirring often.
Beat together eggs, sugar, melted butter, vanilla and cinnamon. Stir into bread mixture until blended. Turn into a greased 10×14-inch baking dish. Bake at 350 degrees for 40 to 50 minutes or until a knife inserted in the center comes out clean. Serve warm with rum sauce. Garnish with diced apples and mint leaves, if desired.
For the rum sauce, melt butter in a double-boiler. Stir in sugar, egg yolks and water. Cook and stir until sugar dissolves and mixture thicken. Remove from heat and stir in rum.

Peppered Tuna Steak
with Garlic Dill Sauce
1 teaspoon lemon juice
1 teaspoon extra virgin olive oil
14 teaspoon liquid smoke
1 (5-ounce) tuna steak
34 tablespoon coarsely ground black pepper

Garlic Dill Sauce
14 cup ranch dressing
14 teaspoon dried dill weed
14 teaspoon garlic powder
4 to 5 drops lemon juice

Combine lemon juice, olive oil and liquid smoke and rub mixture on the tuna steak. Encrust tuna steak with black pepper, pressing pepper firmly into the meat. Grill on high heat 3 to 5 minutes per side. Serve with garlic dill sauce.
For the garlic dill sauce, combine ingredients in a small microwave-safe dish. Microwave for about 30 seconds. Serve over cooked tuna steak.

Cheese Ball
2 (8-ounce) blocks cream cheese
1 (8-ounce) package shredded Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon mustard
2 tablespoons parsley flakes
2 tablespoons chopped pimiento
12 teaspoon paprika
12 teaspoon salt
1 small can deviled ham
23 cup chopped pecans
Combine all ingredients except pecans. Chill until firm. Shape into a ball and roll in pecans. Wrap in plastic wrap and refrigerate until ready to use. Best if made ahead. If desired, sprinkle with additional paprika when ready to serve.

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