Braden Family Cookbook
These recipes are from
everywhere. Some were borrowed from
notable cooks who know how to translate great ingredients into wonderful written
content lists with understandable cooking instructions.
Some are plans and preparation instructions for traditional family dishes
that our family members have traditionally served during holidays and special
times of the year. Some are
personal lists of ingredients and cooking instructions that have been fine tuned
to produce dishes that are fun to eat and taste good.
I spent a 20-year chunk of
my life in the restaurant business. Few
recipes are from that era. Those
that I have included, such as the “Beggars Marinade” were created by
individuals and not by menu committees. A
lot of the food served in the family style restaurant business I was in was
Whenever possible, credit is
give to a recipe’s creator. Some
recipes have been blatantly stolen. These
creators are named. Some stolen
recipes were given to me by their thieves. The thieves are named. Some
recipes, creators unknown, were just hanging around on 3 X 5 index cards and
bits of paper over the years. All
of the recipes are to be shared, never sold or bartered for.
Food should taste good.
These recipes produce food that I like, my wife & children like, and
many of our family members and friends enjoy eating.
If you don’t get excited by the results
of one of these recipes, change the recipe.
Does it need a little fresh oregano?
Would an addition of some heavy whipping cream fill out the flavor of the
sauce? Could chicken or turkey
replace the pork in this recipe? Experiment
with different combinations of textures and flavors in these recipes.
Fresh ground pepper, lemon
juice, a dash of cayenne, minced shallots . . . you name it.
These recipes belong to you. Change
them, follow them, delete them, add your own recipes. After that, you are on
your own. But . . . write
down what you did. Cook to satisfy
yourself! Writing it down means
that you can do it again! Use
measuring devices! Even if it’s
just the amount of kosher salt, you know fits in the palm of your hand.
I have attempted to give
credit to individuals who have developed recipes in this volume.
The acknowledgment for the creation of many great recipes is very
difficult. How do we give credit to
the cave man that could only cook vegetables over an open fire?
How do we credit the first person who combined roasted garlic with goat
Some of the recipes appear
in more than one section. A seafood
pasta dish is found in both the seafood and the pasta sections.
This is to keep you from becoming confused.
It also serves to make this publication a little longer with very little
effort. I even considered including
this introduction again at the end of the publication.
That probably would confuse most of you!
All temperatures are
Fahrenheit! Most measurements are
exact! Some people live to eat!