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This is a place to share your favorite family recipes.
There is no better way to celebrate family traditions than at the dinner table.
Please contact me with your favorite Recipes and I will gladly post them here for everyone to share.
Here is an interesting article that was sent to me.
Perfusionist on the job, perfectionist with meals
Journal Gazette, The (Fort Wayne, IN)
December 27, 2006
Author: Diana Parker
The Journal Gazette
Steve Eikenberry knows how important it is to eat healthy. That's why the perfusionist ("I run the heart/lung pump during heart surgery") makes three to four trips to the store on a weekly basis looking for the freshest ingredients.

"I go through the produce department and see what looks good and make a meal around it, same with meat," says the northeast Fort Wayne resident.
"In the summer, everything we eat comes off the grill - veggies and everything. We steam our vegetables a lot. I'm big on trimming fat. When I buy chicken, I still trim the fat," Eikenberry says.

Agreeing with him, his wife, Nancy, says, "It's not all a heavy meal. There's the vegetable and salad."

Eikenberry says he gets his recipe ideas from others and from watching the Food Network. He usually tweaks them, though, instead of sticking with the original recipes.

He says he got the idea for his Jamaican jerk chicken when Parkview Hospital had it on the menu about seven to eight years ago.

"I thought I could make that," he says. "The jerk chicken has a couple things to make it flavorable. I'm not a bland cook."

Eikenberry's cooking has exposed his wife to new flavors.

"He's training my palate to spices," she says.

Explaining her statement, Eikenberry says, "When I say spicy, I don't mean heatwise, I mean taste. My main dishes have a kick to it. I don't try to burn people out."

Eikenberry says his favorite cookbook is a binder filled with about 75 recipes.

When he finds a recipe or tries a dish at a restaurant, Eikenberry goes home and makes his changes. Then he types the recipe and adds it to his binder.

"We stayed at a bed-and-breakfast and had French toast. Steve came home and tweaked it, and now he has a recipe in the binder for his French toast," Nancy says.

Eikenberry says they eat out about twice a month.

"Eating in is better for you, plus you know what's in it," he says. "We don't eat a lot of prepared foods that have saturated fats in them. I like to use good oils - olive oil, butter, whole milk. I don't skimp on the recipe. I like to make it with full flavors and textures."

Laughing, Nancy says, "And go to the `Y' to work out."

Eikenberry says his secret to being a good cook is reseasoning throughout the cooking process.

"I reseason several times. I taste it halfway through and season, and when it's about done, I taste it and season it again," he says.

Married for little more than a year, the couple pretty much knows what the other one is thinking. Such as when Eikenberry was asked about his favorite food.

"I know what you're going to say - popcorn," Nancy says.

He smiles and responds: "It's not microwave. It's homemade. But that's a snack. Cheeseburgers. When we go out that's what I order - cheeseburger."

He adds, "My mom was a good cook. When we were growing up (she) would ask me what I wanted for breakfast and I would say, `Fix me a hamburger.' "

There are four children between the couple. Eikenberry has two sons, David and Dan, and Nancy has two daughters, Amy and Kelly. They also have two granddaughters. Any spare time Eikenberry has is spent on a golf course and in the kitchen.

"Since I've been married, I've made two meals," Nancy says. "I do not like to cook, but he does. I got a bargain. A good man and he cooks!"

Steven Eikenberry's Jamaican Jerk Chicken

4 boneless, skinless chicken breasts (or boneless skinless thighs)

3/4 teaspoon jerk seasoning, plus more for baking chicken

15 ounces plain tomato sauce

15 ounces petite-diced tomatoes, drained well

1/8 cup finely chopped onion

1/8 cup finely chopped green pepper

1/4 cup brown sugar, or more to taste

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon red crushed pepper seeds, plus more to taste

Dash of chili powder, to taste

1/4 cup rum

1/3 cup raisins

1/4 cup almond slivers

Cooked white or brown rice, for four servings

Heat oven to 350 degrees. Wet chicken with water, dust with jerk seasoning, place in baking dish sprayed with cooking oil. Cover with aluminum foil and bake in oven 35 minutes or until juices run clear. Mix remaining ingredients, except raisins, almonds and rice in saucepan, bring to just boiling, then reduce heat to simmer for 20 minutes. Cook rice in salted water. Adjust all seasonings to taste. Disburse rice in the bottom of a shallow serving dish. Spoon sauce over rice. Add raisins on top of sauce. Add chicken on top. Add almonds. Heat everything back in the oven for 15 minutes, if necessary. Makes 4 servings.

Steve's Curried Rice

1/2 stick butter

1 teaspoon minced dried onion

1 cup uncooked white rice

10 1/2 ounces beef consomme soup

1/2 cup water

1/2 teaspoon salt

Pepper, to taste

1 teaspoon to 1 tablespoon hot curry powder, to taste

1/2 cup carrots, diced small

1/2 cup frozen peas

3/4 cup walnuts, whole

Melt butter in large high-sided skillet on medium heat. Add onion and rice and sizzle on medium heat 5 to 10 minutes. Add remaining ingredients, except carrots, peas and walnuts. Cover and bring just to boil, reduce heat to just simmering. Simmer covered for 30 minutes or more until done; stirring a couple times. Add carrots and peas. Let rest for 15 minutes. Stir in walnuts and serve. Makes 3 to 4 servings.

Steve's Chicken Casserole

1 medium onion, diced

3 tablespoons butter

1 tablespoon curry

1 cup brown rice

4 cups chicken broth, divided

1 cup diced carrots

1 cup diced celery

1 cup fresh frozen peas

2 (10 1/2 -ounce) cans condensed cream of chicken soup, undiluted

7 ounces sliced mushrooms

White pepper, to taste

Salt, to taste

2 cups diced roasted chicken

Saute onions in butter until translucent in large skillet over medium heat. Add curry and sizzle 1 minute to combine. Add rice and sizzle 5 minutes. Add 3 cups chicken broth, bring to just a boil, reduce to simmer; cover and cook for 50 minutes or more until just tender. Meanwhile, heat oven to 400 degrees and dice remaining vegetables. Steam carrots 3 minutes, then add celery and steam 3 more minutes then add peas and turn off heat and let set for a few minutes. Then in a large mixing bowl, mix together condensed soups and vegetables, add mushrooms, rice and incorporate all, adding remaining broth as needed for very soupy consistency. Season with white pepper and salt, if needed. Arrange chicken in baking dish sprayed with cooking oil. Pour mixture over chicken and bake for 30 minutes at 400 degrees or until just bubbly. Reduce oven to 325 degrees; add topping, and continue baking until topping is brown and crisp. Makes 6 to 8 servings. Topping: Mix together 1/3 cup melted butter and 2 cups corn flakes. Dust with paprika for color.

Steve's Chocolate-Glazed Black Forest Cake

Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with cooking oil and reserve.


1 Betty Crocker Dark Chocolate cake mix with pudding

21 ounces dark cherry pie filling

2 extra large eggs

1/3 cup corn oil

1 teaspoon cherry extract flavor

1 teaspoon almond extract flavor

1 cup chocolate chips

Add all above ingredients, except chocolate chips, to mixing bowl and beat on low speed one minute to combine. Then beat on medium high for 2 more minutes, scraping down sides to combine well. Batter should be thick. Stir in chocolate chips. Spread in cake pan and bake for 30 to 35 minutes until toothpick inserted in center comes out almost clean. Remove to wire rack and cool until just slightly warm.


1 cup powdered sugar

1/3 cup butter

1/3 cup whole milk

1 tablespoon corn syrup

11 ounces semi-sweet chocolate chips

Place sugar, butter, milk and corn syrup in a saucepan over medium heat and cook, stirring constantly, until mixture comes to a boil. Boil for one minute, stirring constantly. Remove from heat and stir in chocolate chips. Continue stirring briskly until chips have melted and the glaze has become smooth. Pour over still slightly warm cake. The glaze will run down the sides of the cake that have pulled away from the pan sides. For serving: Dust individual cake pieces with powdered sugar and add chocolate chips swirl ice cream on the side. Makes 12 servings.


Q. If you could have a meal with one person - past or present - who would it be?

A. My high school best friend, Pat Williams. He went to Canada during Vietnam to avoid the draft, and I haven't seen him since. I'd like to catch up with him. We were close and shared a lot of things
Dean Musser Jr./The Journal Gazette: Steve Eikenberry puts finishing touches on his Jamaican Jerk Chicken.
Edition:  Final
Section:  LIVING
Page:  1D
Index Terms: RECIPES
Copyright (c) 2006 The Journal Gazette
Record Number:  0612260239