|THE JAMES W. SHANNON
James William Shannon Martha (Mattie) Boucher Shannon
(Wife) Sagebrush Tea
James Oliver Shannon Christine Burgard Shannon
Soft Boiled Eggs Halupsie
and Fried Bacon
Rosemary Shannon Corrigan James Corrigan
Irish Stew Chili
↓ ↓ ↓
Shannon Corrigan Sean Corrigan Scott Corrigan
(Son) (Son) (Son)
Corrigan Chip Dip Banana Bread Elk Steak
Shelley Corrigan Darla Corrigan Rachel Haider
(Wife) (Wife) (Fiancé)
Kentucky Kisses Parmesan Chicken Bake
Brady Corrigan Melanie Acosta
Trey Corrigan Whitney Acosta
Kylie Corrigan Lauryn Corrigan
Comments about the recipes are provided by Rosemary Shannon Corrigan.
Some recipes are nostalgic while others are delicious.
James William Shannon
Place 1/8 cup sagebrush leaves in a teapot.
Add boiling water. Cover and steep for 5 minutes. Strain and serve
Grampa made this as a medicinal tea. He gave it to us when we had
a cold or a sore throat. When I wanted to put sugar or honey in it,
he forbid it. It is the only thing I can remember him making for me.
Martha (Mattie) Boucher Shannon
Make a batch of popcorn and enjoy.
Gramma always had popcorn when we came to see her. I don’t recall that she
ever added butter, just salt...
James Oliver Shannon
Soft Boiled Eggs and Fried Bacon
Fry 4 pieces of bacon until almost crispy. Meanwhile, bring water to a boil in a sauce pan.
Place two eggs in the boiling for 4 minutes. Crack the eggs and scoop out the contents on
to 2 pieces of toast. Salt and pepper to taste. Serve with the bacon.
Dad had this every Wednesday and Saturday for breakfast. It was one of the few things he
could cook, but boy did he relish this breakfast.
Christine Burgard Shannon
1 to 1 ½ lbs. ground beef ½ tsp. salt
½ cup rice, cooked ½ tsp. pepper
1 med. onion diced 1 egg
1 can tomato soup 1 cabbage
Combine 2 Tablespoons of the tomato soup with the above ingredients except the
cabbage. Mix well. Core and cook cabbage in salt and vinegar water to sour the leaves
(about 15 minutes). Form meat into small loaves (size of a fist), and wrap in cabbage
1 can diced tomatoes ½ tsp. salt
2 tsp. sugar ¼ tsp. pepper
Mix the rest of the can of tomato soup with the above ingredients. Put some of the mixture
in the bottom of a baking dish. Put a layer of the cabbage rolls in the dish. Cover with
sauce. Repeat until done. Pour the remaining sauce on top. Cover and bake at 350 for 2
This recipe has been passed down from my grandmother, Elizabeth Burgard, to my
mother, Christine and then tom me, Rosemary, and my sister Ann Brooke. It is a
Russian/German dish that came from our German ancestors who migrated to North
Dakota from Odessa, Russia during the Bolshevik Revolution.
Rosemary Shannon Corrigan
With a Montana Twist
1-1/2 elk steak cut to bite sized 1-1/2 tsp. garlic
salt and pepper 5 carrots cut to bite sized
½ cup flour 2 potatoes bite cut to bite sized
2-3 Tbls. Oil 1-1/4 cup cut celery
1 medium onion chopped
Trim fat off meat, cut, salt and pepper, and dredge in flour. Heat the oil in Dutch oven or
big pot. Brown the meat on all sides. While browning, add the chopped onion and garlic.
Cover the meat with water and simmer for about 45 minutes. Add the vegetables and more
water if necessary and continue to simmer about 30 to 40 minutes or until the veggies are
done. Thicken the liquid with a flour and water mixture and bring to a boil. Reduce heat to
1 cup flour ½ cup milk
½ tsp. salt 2 Tbls. oil
1-1/2 tsp. Baking powder
Mix the above ingredients with a spoon. Drop dumplings from a large spoon dipped in the
stew mixture. Cover tightly and steam without lifting cover for 20 minutes. Makes 4-5
2 lbs. ground beef or elk 1 large can tomatoes crushed
1 large onion Chopped 1 large can tomato sauce
1-1/2 tsp. salt 1 bay leaf
¼ tsp. pepper 1 to 2 Tbls. chili powder
1 cup celery 1 large can of chili beans
Brown the meat in a Dutch oven or large pot. Add the salt and pepper.
Add onions and cook some more. Add the celery and cook some more. Add the
Rest of the stuff and simmer for an hour or so.
Jim wooed me and my parents with this recipe. When we were dating back in the early
‘60s he would come up to the house and make this for lunch.
Corrigan Chip Dip
1 large container of small curd cottage cheese
8 oz. package cream cheese
2-3 oz. evaporated milk
Garlic salt to taste (1/2 to 1 tsp.)
15 drops of Tabasco sauce
In an electric mixer beat the cottage cheese and the cream cheese together. Slowly add
enough milk to form dip consistency. Add the garlic salt and Tabasco sauce. Serve with
When Shannon was 3 years old this was one of his favorites. Unfortunately he was a
double dipper at that time. We only had it for special occasions, so whenever family would
get together we had “Corrigan Dip,” and now it is one of his children’s favorites.
½ cup butter 2 cups chocolate chips
1 sleeve Ritz Crackers (crushed) 1 cup nuts
1-14oz. can sweetened condensed milk ½ cup coconut
Preheat oven to 325. In glass 13x9 inch dish, melt butter in the oven. Sprinkle cracker
crumbs evenly over the butter. Pour condensed milk over the crumbs. Top this with chips
and press firmly. Top with nuts and coconut as desired.
Bake about 25 minutes; cool and cut into bars.
Shelley chose this as one of her favorite recipes because they not only taste scrumptious,
but the kids, Brady, Trey, and Kylie, love making them together. Every time she makes
them she thinks of her Grandmother Dorothy Wilcox, who used to make them for her
whenever she visited her in Kentucky.
1-1/2 cups flour 1 tsp. salt
1 cup whole wheat flour 3 brown bananas (mashed)
½ cup sugar 3 tblsp. Vegetable oil
½ cup brown sugar 1/3 cup milk
1 egg 1 tsp. vanilla
3-1/2 tsp. baking powder 1 cup chopped nuts (optional)
Preheat oven to 350. Grease and flour loaf pan. In mixer beat egg and vanilla. Mix dry
ingredients. Alternately add dry ingredients with oil, milk and mashed bananas. Mix well.
Put in loaf pan. Bake 50 -60 minutes. Test with toothpick to confirm that it is done. Cool
15 minutes and remove from the pan.
Sean used to love banana bread whenever his two grandmothers, Christine Shannon and
Madge Corrigan, would make it. He decided to make this all time favorite a bit healthier
and heartier by making it with whole wheat flour. Whenever we visit him in Farmington,
New Mexico, he has this waiting for us. Between us and the kids, Whitney, Melanie,
Lauryn, Matthew and Joshua, it doesn’t last long.
Parmesan Chicken Bake
1-1/2 lbs. chicken 1-1/2 tsp. paprika
½ cup melted butter ¾ tsp. dried thyme
¾ cup grated Parmesan cheese salt and pepper to taste
¾ cup dry bread crumbs
Dip the chicken in melted butter. Combine remaining ingredients. Dip the chicken into the
crumb mixture. Place on a greased cookie sheet. Drizzle any remaining butter over the
chicken. Bake 50 minutes at 350.
Darla is a wonderful cook, but a busy lady with 5 children, and a college student, so she
likes quick and easy recipes. She’s my type of cook!
· Obtain a hunting license.
· Spend a week in the mountains with good friends hiking, hunting, and drinking beer.
· Kill an elk.
· Haul dead elk up the mountain 3 miles to the truck.
· Butcher elk.
· Take out some back straps of elk and let thaw.
· Place in a frying pan with Extra Virgin Olive Oil, Balsamic Vinegar, and random spices
from spice rack. Let stand for one hour or however long you have until dinner.
· Place on BBQ for 5 minutes a side.
· Serve with a glass of good red wine.
When I requested a recipe from Scott, his response was, “Hmmm, here is my first attempt.
Don’t cook from a recipe, so had to improvise.” Scott is the “ham” of the family (no pun
Molded Cranberry Sauce
1lb. fresh cranberries pinch of salt
1 cup plus 2 Tbs. sugar 2/3 cup plus 2 Tbs. cold water
Zest of 2 oranges 1 envelope unflavored gelatin
2/3 cup fresh orange juice
Lightly coat the inside of a ceramic cranberry mold (Jell-o-mold) with nonstick cooking
spray. In a large saucepan, over medium-high heat, combine the cranberries, sugar,
orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil. Then reduce the heat
to medium-low and simmer, stirring occasionally, until the sauce thickens and the
cranberries have burst (about 15 minutes).
Meanwhile pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand
until the gelatin softens and swells (5 to 10 minutes).
Spoon ½ cup of the juices from the cranberries into the gelatin and stir until the gelatin has
dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour
the cranberry mixture into the prepared mold and let cool to room temperature. Cover
loosely with plastic wrap and refrigerate for at least 8 hours or overnight.
To unmold, dip the mold into a large bowl of warm water so the water reaches almost to
the rim of the mold. Remove from the water and run a small paring knife or spatula around
the inside of the mold to loosen it. Place a serving platter upside down on top of the mold,
invert the platter and mold together and shake gently. Then lift off the mold. Serves 12-16.
Rachel brought this to her first Thanksgiving Dinner with the Corrigans. It was a
tremendous hit and it further confirmed that “SHE’S A KEEPER!” We are very happy to
include her in our family. Wedding Bells are July 17, 2010.