Vonda Keon

Vonda Tedford Keon of Bruce is a unique cook. She got creative with salmon in her “Not Your Grandmother’s Salmon Patties” in which she likes to use fresh or Chicken of the Sea. Another of her creations, “Cape Cod Breakfast Cake” has become a family favorite and tradition for holiday and birthday breakfasts.

She usually serves it with scattered, smothered and covered hash browns and a cheese omelet. She calls it Cape Cod because that’s traditionally where cranberries are grown. She also likes the baked cheese dish in which Brie or Gouda can be used. The crankie turkey sandwich was created and became a hit when she had “Sisters Hallowed Ground” coffee shop several years ago. In addition to her four recipe creations, she sometimes puts a little cayenne pepper in the lava cake for an “added kick that doesn’t burn.”
She has always been a cook that wanted to try something new and different. She was brought up that way, and to “do as they do” when visiting another country or area. Vonda likes the tumeric of Mediterranean food. She also likes French and Asian, and Moroccan, which she and husband, Scott, first tried at a Disneyworld restaurant. She tries to cook health consciously and does a lot of stir fry using EVOO. She also likes to bake bread and first learned to make yeast rolls in Mrs. Bert Johnson’s home ec class. She made more bread when she was home schooling. Also during that time, her students would cook a meal of their choice three times a week. They would plan the meal, shop and cook. Students discovered that they liked eggplant, squash and ratatouille.  Vonda has also made tamales which was an “all day production” but the Mexicans she was learning from said it was a “good time to pray.” She said the tamales did take all day but the reward was well worth it. She likes cooking because it “forces her to stop!”
One of her favorite cookbooks is a make ahead meal book. She tries to do her planning, shopping and some cooking  ahead of time, especially when her family was hosting foreign exchange students.  When she cooks for the children at church, she makes things like taco in a bag and loaded pancakes, but anything chocolate is always a hit. Her daughter’s favorites are desserts (Erin) and vegetables (Ariel).Vonda says she hasn’t mastered “pretty” desserts. She was once going to make a red velvet black forest cake for a church potluck lunch. It blew out, but she managed to turn it into a trifle.

Cape Cod Breakfast Cake
1 pkg. Jiffy corn muffin mix
1 lb. sausage
1 can whole berry cranberry sauce
1/4 cup orange juice with pulp
1 egg
Milk
Preheat oven to 400°. Crumble, brown and drain sausage. Place meat in
baking dish. Mix cranberry sauce and orange juice and spread on top of
meat. Prepare corn muffin mix according to package directions and pour on
top of cranberry sauce. Place in oven until lightly brown and firm. Invert
and serve hot.

Not My Grandmother’s Salmon Patties
1 cup Panko bread crumbs
1 cup (8 oz.) wild salmon (I prefer Chicken of the Sea brand if you can’t
get fresh. It doesn’t have to smell like cat food or have bones in it!)
1 beaten egg
1/4 cup mayonnaise
1/2 cup chopped sweet red bell pepper (or 1/4 cup red bell and 1/4 cup
yellow sweet bell)
1 bunch of chopped green onions
Tsp. black pepper
1 minced clove of garlic
Dash of tumeric and cumin
EVOO
Saute chopped green onions and peppers in the extra virgin olive oil until
they sweat. remove from heat and let cool while you mix salmon, egg,
mayonnaise, bread crumbs and pepper. Add the onions and peppers to salmon
mixture and combine well. Form into balls and cook in 3 Tbsp. EVOO until
lightly browned. Makes four large patties or six smaller ones. Prep time
15 minutes. Cook time three per side.

Baked Brie Recipe
1 large sheet puff pastry dough or 1 tube refrigerated crescent dinner
rolls rolled out thinly to make a sheet
1 round or wedge Brie cheese (do not remove rind)
1 small jar apricot or peach jam
1/4 cup brown sugar
1 cup sliced almonds
1/4 cup butter
Preheat  oven to 350°. In saute skillet melt butter and toast sliced
almonds taking care not to burn them. Add jam and brown sugar and stir
until sugar is melted. On a stick-free cookie sheet, lay out the puff
pastry or the crescent rolls flat; slice the brie in half and place brie
round or wedge on top of pastry. Spread jam mixture on the half brie, and
then place toher half of brie on top. Put a small amount of jam mixture on
top of the rind and fold dough over top, cutting off excess dough. Bake at
350° for 25-30 minutes, pastry should be golden brown. Let cool for 10
minutes before serving. (It does escape the dough when baking!) Serve with
crackers and apple slices. Can be prepared in 30 minutes or less.

Crankie Turkey Sandwich
(My best selling sandwich when I had my coffee shop)
Toasted onion deli rolls
Thinly sliced (nearly shredded) pepper turkey
Romaine lettuce
Sliced red onion
Provolone or Swiss cheese
Crankie Sauce
1 can whole berry cranberry sauce
1/2 jar hot jalapeno pepper jelly
1 Tbsp. creamed horseradish
Heat cranberry sauce and jalapeno pepper jelly and horseradish sauce until
the jelly has melted and is well blended. Set aside and cool. Take 1/8 lb.
turkey and heat with cheese in saute skilled until cheese is melty. Place
on toasted onion roll with Romaine lettuce and red onion slice. Put large
spoonful of Crankie sauce on top of cheese and meat and top with other
slice of the roll. Then heat the whole thing on a griddle or Panini
machine until the outside of the roll is just a little crispy (but not
long enough to wilt the lettuce.)

Chocolate Lava Cake
6 oz. semi-sweet baking chocolate (or use your favorite 70% dark chocolate
bar)
6 oz. butter (diced, room temperature)
3 eggs
1/2 cup granulated sugar
1/3 cup flour
Butter for ramekins
Preheat oven to 350°. Melt chocolate on low flame in double boiler. When
melted, take off flame, and stir in diced butter until it melts. In
another bowl, beat eggs and sugar, until it’s frothy. Stir in melted
chocolate and then the flour. Butter four individual ramekins, and pour in
chocolate batter. Cook for about 10 minutes. Tip ramekins upside down onto
dessert plates and drizzle some prepared glaze on top, maybe garnish with
some strawberries or raspberries and enjoy, but serve it warm! 15 minutes
of prep, 10 minutes to bake. You can definitely prepare the cake ahead of
time, then bake 10 minutes before serving. I always do it this way! In
terms of buttering the ramekins: butter bottoms first, and then butter the
sides, wiping from bottom up to the top. It helps the chocolate to rise
even more. In terms of baking time…well, it depends on how runny you
want it. I like it with a super-liquid-oozing center. For this, you want
the top to be cooked through, but the center to be liquid. You can check
with a toothpick after 10 minutes of baking. If you don’t like
liquid-center chocolate desserts, just cook for a little longer and you
will have an incredibly moist chocolate cake. So, either way, you can’t go
wrong!

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