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JanMaree's Kitchen

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Good Bread


My Aunt Cleo Ratliff from rural Oklahoma passed on a recipe that is versatile and full of flavor. I have prepared it in many ways, including monkey bread, garlic twists, and cloverleaf dinner rolls. My younger daughter as a child named it “Good Bread.” It offers a light, yeasty bread all will enjoy. —JanMaree


¾ c. shortening (or ½ c. plus 3 T. oil)                       1 c. hot milk

          (or ¼ c. shortening and 6 T. oil)                     2 eggs

2 t. salt                                                                  ¾ c. sugar

1 c. cold water                                                        2 pkgs. yeast

½ c. warm water                                                    7½ c. flour


Combine shortening and hot milk to melt shortening. Dissolve yeast in the ½ c. of warm water. In separate bowl, combine eggs, sugar, salt and beat in cold water. Combine shortening and milk mixture to the eggs and sugar mixture. Add half of the flour then the yeast water. Cover and chill overnight. Shape, rise and bake at 400 degrees until brown on top. They may be made in a single layer on a cookie sheet, or in a muffin tin to form a two-part or cloverleaf roll.

I usually mix the dough up to keep on hand in the freezer. If you do that, form into small balls, layer on a cookie sheet and flash freeze. When frozen, bag in a Ziploc.

Cyclone Pasta

After eating at a steakhouse my kids raved about a pasta dish, of all things. I began to search and experiment. Now it’s a family favorite! Take it slow and step-by-step to enjoy something new! -JanMaree

Slice chicken breasts into ¼” to ½” strips.  Grill in a skillet with equal parts Italian and Italian Free Dressing, until chicken is white all the way through.

Bring water to a boil in a large pot.  Add farfalle pasta to boiling water and stir.  Cover with a lid, remove from heat and let sit for 20 minutes.  Drain water immediately reserving the liquid to add to the pasta in small amounts.

Add the ingredients to the drained pasta:

--Diced chicken

--Diced ham

--Chopped sun-dried tomatoes

--Chopped green onions

--Alfredo sauce (Two recipes are below.)

--Garlic, salt, and pepper to taste

--Italian cheese (mozzarella, parmesan, asiago)

Serve while hot.


Alfredo Sauces – One Heavy, One Light

½ c. butter                      2 c. heavy whipping cream

4 oz. cream cheese           ½ t. minced garlic

1 t. garlic powder             1t. Italian seasoning

¼ t. salt                          ¼ t. pepper

1 c. grated Parmesan cheese


In medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss with pasta.


2 T. butter                                 2 garlic cloves, minced

2 T. flour                                   2 c. 1% milk

2 oz. reduced fat cream cheese    1 t. garlic powder

1 T. Italian seasoning                  ¼ t. salt

¼ t. pepper                               ¾ c. grated Parmesan cheese

Chopped, fresh parsley


In large pot, cook pasta according to package directions. Drain well and set aside.

In large saucepan over medium heat, melt the butter. Add the minced garlic and sauce for two minutes until tender. Add flour and whisk until starting to brown. Slowly whisk in milk and add cream cheese, garlic powder, Italian seasoning, and salt and pepper.  Spread over pasta and toss.

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