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William (Bill) Kenney who owned and operated 50 Kenney B urger
restaurants in the 50's to the 80's has been a supporter of Habitat for Humanity
since HFHRV's beginning. He was an early board member and Builders Club member
and is still active on HFHRV's Building Committee. As a fundraiser for
Virginia Habitats, Bill is manufacturing and selling his sauce. Profits, after cost of materials, production, freight and
store considerations, are donated to a Virginia Habitat affiliate in your area.
When purchased at our Habitat Store, the entire purchase price will go towards
HFHRV's home building. When purchased from a supermarket, 42.5 percent of
the purchase price is given to Habitat affiliates. Kenney's Sauce is manufactured in a government approved cannery under
approved guidelines, including health and cleanliness inspections.
Sauce should be refrigerated after opening. Shelf life, under refrigeration, is one year.
Kenney Sauce is currently being sold at Kroger locations throughout Virginia
and soon will be in all supermarkets.
Remember taking a trip to the local Kenney Burger back in the 60's and 70's?
Take a trip back in time and make your own! Broil or skillet-fry ground
beef (hamburger). Heat Some Kenney's Sauce in saucepan or microwave.
Spread a small portion of Kenney's Sauce on toasted bun, place cooked hamburger
patty in sauce, then spread more sauce on the meat. Spread sauce to your
own desire but not so much that it falls off on your clean shirt. Place
meat on bun and enjoy!
Kenney's Sauce can be spread on any cooked meats such as steak, pork chops or
pork loin. Heat the sauce before applying to meats.
Kenney's Sauce can be consumed over cooked pasta or scrambled eggs.
Additional Recipes Below:
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Kenney's Dirty Rice |
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1 lb. lean ground beef
2 garlic cloves, minced
2 celery ribs, chopped
1 medium chopped onion
1 Tb. chopped fresh parsley
1 green bell pepper, chopped |
1 tsp. salt
1 tsp. ground black pepper
1 Tb. Worcestershire Sauce
1 cup uncooked brown rice
1 14 oz. can beef broth
1 cup Kenney's Sauce |
Spray pan with olive oil, canola oil or Pam.
Cook ground beef and next 5 ingredients in a large skillet over medium-high
heat, stirring until beef crumbles and is no longer pink.
Stir in salt and next 3 ingredients; stirring well. Add rice, broth
and 1 cup Kenney's Sauce, stirring well. Bring to a boil; cover,
reduce heat, and simmer 25-30 minutes or until rice is tender.Makes 6
servings. Prep time 20 minutes. Cook 40 minutes. |
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Kenney's Chicken
Place boneless (skinless) chicken breasts in a Pyrex pan. Spread
Kenney's Sauce over meat, just enough to cover chicken but not submerge.
Bake in oven at 350 degrees for 45 minutes (2 1/2--3 lb). |
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Kenney's Meatloaf |
1 1/2 lb. ground sirloin
3/4 cup finely chopped celery
3/4 cup finely chopped green peppers
1/4 cup chopped onion
1/2 cup coarsely chopped mushroom
1/2 cup grated cheese (your choice) |
1/2 cup + Kenney Sauce
1 egg beaten
2 slices of bread crumbled
2 tbs. milk to moisten bread
Salt and pepper to taste |
Sauté celery, green pepper, onion and
mushrooms, moisten bread with milk. Mix all ingredients together,
place in lightly greased loaf pan. Spoon additional Kenney Sauce on
top of meat. Bake at 350 for one hour, rest for approximately 10
minutes. Heat additional Kenney Sauce to serve on the side.
Recipe by: Patsy Poindexter |
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Kenney's Smoked Sausages |
Smoked sausage, cut on the bias into 1 inch slices
Green pepper cut into strips
Red pepper cut into strips |
1 15-20 oz. can of pineapple tidbits with juice
Kenney Sauce |
Saute sausage and peppers. Add pineapple
and juice; continue to cook on low heat until pineapple juice begins to
thicken. Add Kenney Sauce to pan and cook until heated through.
May be served over rice for a meal or put into a chaffing dish to serve as
an appetizer (as you would meatballs).
Recipe by: Patsy Poindexter |
| Kenney's Saucy Microwave Chicken |
3 skinless, boneless chicken breasts
2 cups shredded mozzarella cheese
2 cups Kenney's Sauce |
1 cup mushroom buttons, sliced
1/2 cup Parmesan cheese |
Place chicken in casserole dish meaty pieces to
outside edge. Scatter mushrooms evenly over chicken and pour Kenney's
Sauce over mushrooms. Cover with wax paper and microwave on high 15
minutes. Rearrange chicken and sauce at 7 minutes. Sprinkle
Parmesan and Mozzarella cheese over sauce and microwave for additional 2
minutes on high.
Let stand for 5 minutes. Enjoy! |
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Pork Chops n' Kenney's Sauce |
1/2 small onion, thinly sliced
1 garlic clove, minced
1 tablespoon butter or margarine
1 teaspoon dried Oregano |
4 pork loin chops, trimmed
8 oz. Kenney's Sauce
1/4cup dry white wine or chicken broth
1/8 teaspoon pepper |
| In a large nonstick skillet, sauté onion &
garlic in butter until tender. Add pork chops or loin; brown on both
sides. In a small bowl, combine the Kenney's Sauce, wine or broth,
oregano and pepper; pour over shops. Bring to a boil. Reduce heat;
cover and simmer for 10-15 minutes or until tender. Yield: 4 servings. |
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Skillet Fish Dinner |
1 large diced onion
3 tablespoons vegetable oil
2 tablespoons chopped parsley
1/2 cup Kenney's Sauce |
1/2 cup water
dash salt
1/8 teaspoon black pepper
1 lb. partially thawed fish fillets |
| Sauté onion in vegetable oil, add parsley,
Kenney's Sauce, water, salt and pepper. Cook for 5 minutes and add
fish fillets. Simmer about 10 minutes or until fish flakes.
Baste once while cooking. |
| Kenney's Shrimp Creole Sauce |
16 oz. can Italian Tomatoes
4 oz. Kenney's Sauce
2 tablespoons finely grated onion
1/2 teaspoon sugar |
3/4 cup finely chopped green pepper, onions, olives &
pimientos
Jumbo cooked shrimp
Rice or noodles |
| Bring first 4 items to a boil and simmer 15-20
minutes. Add chopped items and simmer 5 more minutes. Add
shrimp. Serve over rice or noodles. |
| Kenney's Skillet Cranberry
Barbecue |
1/2 cup chopped onion
2 tablespoons melted butter or margarine
1 cup Kenney's Sauce
1/2 cup cranberry sauce
Ready cooked rice |
1/4 cup brown sugar
3 tablespoons vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 cups chicken, pork or ham cut in julienne strips |
| In large skillet, sauté onion in butter until
tender. Add meat and cook until tender. Add remaining
ingredients and simmer for 10 minutes. Serve over rice. |
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Kenney's Dirty Rice with Chicken |
| 1 lb. boneless chicken breast (diced) |
1 tsp salt |
| 2 garlic cloves, minced |
1/4 tsp ground black pepper |
| 2 celery ribs, chopped |
1 tbs. Worchestershire sauce |
| 1 med. onion, chopped |
1 cup uncooked brown rice |
| 1 tbs chopped fresh parsley |
1 14 oz. can chicken broth |
| 1 green pepper, chopped |
1 cup Kenney's Sauce |
| Spray pan with cooking spray. Cook
chicken breast and next 5 ingredients in a large skillet over medium-high
heat. Stir until chicken is no longer pink. Stir in salt and next 3
ingredients; stirring well. Add rice, broth and Kenney's Sauce,
stirring well. Bring to a boil; cover, reduce heat and simmer 25-30
minutes or until rice is tender. Makes 6 servings. Prep 20
minutes. Cook 40 minutes. |
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Kenney's Shrimp Dip |
| 8 oz. cream cheese |
1 small grated onion |
| 1 tbs mayonnaise |
4 tbs Kenney's Sauce |
| 1 tbs Worchester sauce |
1 tbs grated horseradish |
| Blend ingredients together in a mixing bowl.
Add a 5 oz can drained shrimp and mix. For best taste, chill for 24
hours. |
| Crock-pot Cooking |
| 2--2 1/4 lb. Pork Loin or Pork Shoulder |
Kenney's Sauce |
| Coca Cola or Pepsi Cola |
1 tsp. garlic |
| 1/2 tsp. nutmeg |
1 small onion-chopped |
| salt & pepper to taste |
|
| Use equal amounts of Kenney's Sauce and Coke or
Pepsi and add remaining ingredients. Pour mixture to cover meat by 1/2
inch. Cook slowly for approximately 6 hours.
Gravy-- Make a roux with small amount of flour and olive oil. When
flour is cooked, add enough juice from crock pot to the roux for thickness.
Slice meat and apply gravy generously.
If you are a hunter, try this method with venison. |
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