Casa del Pomba

If using bacon, sauté in frying pan. Remove bacon from pan & sauté bell pepper, onions and garlic in bacon fat until soft. If not using bacon, sauté’ bell pepper, onions and garlic in 1 Tbs. oil.

¼ cup honey and ¼ cup maple syrup. Either can be substituted with molasses.

3 cans baked beans

1 can kidney beans

1 can any other variety bean you like (pinto, garbanzo, chili, etc.

2 Tbs. Worcestershire sauce

1 Tbs. soy sauce

1 ½ Tbs. dry mustard

¼ cup catsup

1 small can tomato sauce

Combine above ingredients with bell pepper, onions and garlic in a 9x13 dish. Bake at 350 degrees for 1-2 hrs. or until most of liquid is absorbed. (I usually need 2 hrs. to have liquid absorbed.)

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Mom’s Chili Beans

(Norma Gomes Rezendes)

1 gal. Kidney Beans or 3 lbs. of Pink Beans

2 small size cans of Tomato sauce

1 lbs of chopped Onions

1/3 lb. of chopped Bell Pepper

1 ¼ lb. of chopped Hamburger

1 lb. Bacon chopped

¼ tsp. dry Mustard

1 tsp. Garlic Salt

8 Tbs. Catsup

1 Tbs. chopped parsley

½ tsp. Oregano

When Beans are about half cooked, add your Hamburger, Onions, Bell Peppers and Parsley that have been fried with bacon fat until brown. Then add all other spices to the Beans until finally cooked and well done.

You may add salt & black pepper and red pepper to own taste.

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Gourmet Stuffed Peppers:

(Nana, Clara Gomes Recipe - Deacon Dave’s Grandmother)

1 pkg. (7oz.) frozen deveined shrimp

1 ½ cups cooked rice

¼ cup Best Food Real Mayonnaise

2 tbs. chopped parsley

1tbs. chopped pimento

2 tsp. grated onion

½ tsp. salt and a dash of pepper

2 green Bell Peppers, halved, seeded and parboiled

1 can (8 oz.) tomato sauce

Cook shrimp as directed on package, toss together shrimp, rice,

Mayonnaise, parsley, pimiento, onions, salt & pepper.

Spoon into bell pepper halves, arrange in baking dish, pour sauce over

Peppers, bake uncovered in 350 degree oven, 15 minutes or until heated,

Makes 4 servings.

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Thanksgiving Turkey Dressing:

This is Deacon Dave’s Maternal Grandmother’s Famous Recipe. Deacon Dave gives this a Gold Star. Nana made the Turkey Dressing from scratch and when she made it the whole kitchen had that special Holiday aroma. Wow! This brings back memories. Just a note: Deacon Dave has made this Dressing on several occasions. Before “Nana” passed away she actually taught the Deacon how to prepare the dressing for at least three of the Thanksgiving Turkey Dinners.. Deacon Dave had to watch carefully because “Nana” was always saying a pinch of this and so on. So he measured each so called pinch.

Use a very large bowl.

2 loaves of French Bread

5 packages of Bread Cubes

5 or 6 Onions

4 Cloves Garlic

3 Cups Chopped Celery

6 Slices Bacon, fried crisp

Fried Liver & Heart

Prepare the Bread. Slice the French Bread thin. Place sliced bread and cubes in a roasting pan and put in oven. Toast it. The Bread does not need to be toasted brown. Just toasted.

Cut a brown paper bag lengthwise and spread on Bread Board. Placing a few cubes or slices of bread at a time, crush with rolling pin. Or in this modern time you can use a plastic zip lock bag. Repeat until all bread is crushed coarsely. Do not crush to fine! You want it coarse. Place coarse bread in another pan.

Now take the neck, gizzard and heart and cook them in 2 quarts of water for about a half hour. Remove and cut up the heart and liver in small pieces. Important – Save the Water as you will use it later.

Fry 6 slices of Bacon until crisp. Remove Bacon and crush bacon and spread over the bread in the pan. Keep frying pan with bacon grease. Chop 5 large onions, Chop 4 Cloves of Garlic, and 3 Cups Chopped Celery. Fry until soft and limp then spread over the bread.

Fry liver & heart pieces and add to the bread. Mix all contents of the Bread Bowl with a large spoon then add the follow spices:

2 tsp. Pepper - 1 heaping tsp. Cumin seed - 2 tsp. Cloves - 1 tsp. Sage -

2 tsp. Salt - 1 ¼ tsp. Cinnamon - 2 tsp. Poultry Seasoning - 1 tsp. Garlic Powder

1 tsp. Parsley or 2 sprigs parsley -

Keep adding above while stirring.

Now add 2 Tbs. of Vinegar to the 2 quarts of water you were saving from the cooked neck, gizzard, heart and liver. Stir.

Spread the mixed water over the bread mix a little at a time while mixing. It may not take it all or if needed add cold water. Your do not want it too dry or too wet. Nana says “I put some in my hands and form a ball. It should not fall apart.”

Cover large pan and put it in the refrigerator. Both Nana and the Deacon make this dressing the evening before Thanksgiving. Thanksgiving Morning while preparing the Turkey, Stuff the Turkey with the prepared Dressing. Cover the open end of the Turkey with a slice of bread if you can not close the Bird. Extra packets of dressing may be put in Foil Wrap and placed around the Bird.

Happy Thanksgiving from Deacon Dave and his family. Thank you Nana (Clara Gomes) for this old family recipe of hers

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Candied Sweet Potatoes:

Wash and cook potatoes in boiling water until tender. Drain, peel and cut into two, lengthwise, arrange in a butter baking dish.

Make a syrup of ½ cup of sugar, ¼ cup of hot water and 3 tablespoons of butter. Pour over potatoes and bake in a medium oven until potatoes are brown about 30 minutes. Baste frequently.


352 Hillcrest Ave.
Livermore, CA 94550
DavidARezendes@casadelpomba.com