What We Eat

Sometimes Jan makes something or someone brings something and everyone wants the recipe. I am not promising to put them all here. Any recipe that appears here has been requested several times.  Nagging will produce recipes.

What We Eat

What We Eat

Jan’s recipes

Jan’s offerings are always very healthy and delicious. Really the best local ingredients Modesto has to offer. I am not exactly sure of the recipes. Here is my best approximation of some favorites. She will correct me (I hope) and I will post changes.



Jan’s Chicken Salad
(my family’s personal favorite, that is why I know the recipe)

Grill some chicken breasts, cut into pieces
Fry some really good bacon, chop into bits
Mix together Greek yoghurt and a small amount of mayonnaise (maybe 4:1)
Adjust salt, pepper, lemon juice…whatever you like
Add chopped celery, pecans, green onions and grapes. Mix. Use as part of salad, fill halved tomatoes or in sandwiches.

Jan’s Chinese Chicken Coleslaw

Chopped cabbage or cabbage-like greens
Chopped grilled chicken
Dressing: Puree peanut butter with soy sauce, ginger, little bit of cayenne, lemon juice or vinegar and honey.  Maybe some sesame oil. Oil to dressing proportion about 1:4

Delicious side with cucumbers
Cucumbers, celery, cilantro. Seasoned rice vinegar. Add chopped peanuts.

Jan’s Birthday Cake

janbirthdayLemon cake with raspberry filling and cream cheese frosting  — I, Libby, made it. I do it a little differently each time but here is the gist.

Lemon Cake
2 cubes butter
2 ½ cp sugar
4 eggs
A lot of lemon zest
3 cp flour
1 tsp baking powder
1 tsp salt
1-1  1/2  cp lemon juice, may use some sour cream or milk if you like
1 tsp vanilla, 1 tsp lemon extract

Makes enough for 2 8-9” rounds. I double this for one 14”square pan. If I get stuck and suddenly think I need more cake, which has happened. I have also lemon cake mix, substituted all lemon juice for water and added lemon zest.


The difficulty is making this tart and interesting without adding so much liquid that it droops and oozes. My goal is a tangy lemon cheesecake flavor. Amounts are a little iffy.

At least
2 cubes of butter
2 packages of cream cheese (so cream cheese:butter =2:1, this seems to be elastic. I have added more cream cheese or more butter without mishap. Remember the cream cheese is giving it flavor so err that direction, if you change proportions.)
6-8 cups of powdered sugar (2 lbs) and have more in reserve

I start with 2 cubes of butter and 2 8 oz packages of cream cheese. I use at least 6 cups of powdered sugar. Put butter and cream cheese into mixer and some sugar. Add more sugar. Add some vanilla and lemon zest.

My latest strategy is to put about 1 cup of lemon juice in a sauce pan. Dissolve 1 tablespoon of cornstarch and mix it with lemon juice. Bring to boil. Lemon juice turns into a lemon jelly-like substance. I add this to the frosting in the mixer. I am not very reliable about amounts because from here on I add more lemon and sugar, tasting (using the sanitary 2 spoon method) as I go.

Raspberry filling

Frozen raspberries
Fresh raspberries
(I have used jam but sometimes the jam makes it less fresh tasting)

Put frozen raspberries in saucepan on low heat.  Dissolve 2 t cornstarch in a little water. Add to saucepan after berries start to thaw and yield some juice. Bring to boil. Add sugar to taste. Don’t overdo. Spread on cake. (I usually cut cake into layers, but do what you like). Strew fresh raspberries over raspberry mixture on cake or mix in with cooked raspberries before you put them on cake.

Prize-Winning Apple Cake  Servings: 12    Prep time approximately 10 minutes  From Chuck Silva

2 c Sugar (I use 1 ½ to 1 ¾ c)
1 ¼ c  Light vegetable oil
2 Eggs
3 c Flour
1 tsp. Baking soda
1 tsp. Salt
2 tsp. Cinnamon
3 c Diced apples (Granny Smith work well)
1 c Chopped nuts
1 c Raisins

Preheat:  350 Degrees Put all ingredients into one large bowl. Mix with your hands (I know I don’t have to remind you to wash them thoroughly first…) as you would a meatloaf, gently but thoroughly; do not use a spoon or mixer! Bake in ungreased 9×13 inch pan for 1 hour. Cool before cutting.  Source:  Hollyhocks and Radishes 1989 (but edited and improved by Chuck)