Pepper Slaw
Makes 4 to 6 servings
Ingredients
3 - cups cabbage, chopped or shredded
1/4 - cup red bell pepper, sliced
1/4 - cup green bell pepper, sliced
3/4 - cup celery, sliced
1/2 - cup onion, sliced
1/2 - cup carrots, shredded
1/4 - cup vegetable oil
3/4 - teaspoon celery salt
1/2 - teaspoon cracked pepper
1/4 - teaspoon celery seed
1/2 - Tablespoon sugar
1/2 - Tablespoon cider vinegar
1/2 - Tablespoon dry mustard
Directions
Into a large mixing bowl, add the cabbage, red and green bell peppers, celery, onion, carrots and toss together.
In a small mixing bowl, pour in the vegetable oil and then add the celery salt, cracked pepper, celery seed, sugar, vinegar, and dry mustard.
Pour the oil mixture over cabbage mixture and toss to mix.
To blend flavors, cover with plastic warp and refrigerate for several hours or overnight.
Picnicking & Tailgating
In a large storage bag, put in the slaw, and seal. Place the slaw into the ice chest. When you get to your site, just unseal and put into a individual paper or plastic bowls.
Sunday, July 5, 2009
Saturday, July 4, 2009
Today's Recipe
Roast Beef Pot Pie
Makes: 6 servings
Prep Time: 10 min
Baking Time: 30 min
Ingredients:
1 - cup cubed cooked roast beef
1 - jar (12 ounces) beef gravy
1 - bag (12 ounces) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 - teaspoon seasoned salt
1 - cup Original Bisquick® mix
3/4 - cup milk
Directions:
Preheat oven to 400°F.
In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute.
Spread in ungreased 1 1/2-quart casserole.
In small bowl, stir together Bisquick mix and milk until well blended.
Pour evenly over beef mixture.
Bake uncovered about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Bake about 35 minutes.
Makes: 6 servings
Prep Time: 10 min
Baking Time: 30 min
Ingredients:
1 - cup cubed cooked roast beef
1 - jar (12 ounces) beef gravy
1 - bag (12 ounces) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1/2 - teaspoon seasoned salt
1 - cup Original Bisquick® mix
3/4 - cup milk
Directions:
Preheat oven to 400°F.
In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute.
Spread in ungreased 1 1/2-quart casserole.
In small bowl, stir together Bisquick mix and milk until well blended.
Pour evenly over beef mixture.
Bake uncovered about 30 minutes or until light brown.
High Altitude (3500-6500 ft): Bake about 35 minutes.
Friday, July 3, 2009
Today's Recipe
Bacon Potato Salad
Makes 12 servings
Ingredients
6 - slices bacon
4 - eggs, beaten
4 - Tablespoons sugar
4 - Tablespoons vinegar
1 - Tablespoon flour
1 - Tablespoon bacon drippings
8 - boiled potatoes, diced
1 - cup celery, chopped
4 - hard-boiled eggs, diced
1 - Tablespoon onion, grated
1 - teaspoon celery seed
1 - cup prepared salad dressing
1 - cup heavy cream
1 - teaspoon salt
Directions
In a skillet at a moderate heat, I fry the bacon. When brown, I remove and drain the bacon on paper towels. I reserve the bacon drippings.
I crumble the bacon and set it aside.
To make the dressing, I use a saucepan at low heat. To the saucepan, I add in the eggs, sugar and vinegar. Then I whip in the flour and cook until the mixture thickens.
I add the bacon drippings and blend. I pour the ingredients into a mixing bowl and allow it to cooling.
In a large mixing bowl, I combine in the potatoes, celery, and hard-boiled eggs. Next, I add in the onion and celery seed.
When dressing has cooled, I add the prepared salad dressing, cream, and salt. I carefully beat the dressing. Then I pour it over the potato mixture. Using a wooden spoon, I want it well mixed; however, I don’t want to over mix it. I don’t want to do more than 5 turns of the wooden spoon.I put the potato salad into the serving bowl. Then, I sprinkle the crumbled bacon over the top. I cover with plastic wrap and set in the refrigerator to chill for about 1 hour.
Picnicking & Tailgating:
For a smoother taste, I prefer to make my potato salad at least a day ahead. Instead of putting it into a serving dish, I will place it in the picnic plastic container and then garnish.
During the trip to the picnic or tailgate event, I place the container in the ice chest to keep cold. I will keep it in the ice chest up to the time we are ready to eat.
Makes 12 servings
Ingredients
6 - slices bacon
4 - eggs, beaten
4 - Tablespoons sugar
4 - Tablespoons vinegar
1 - Tablespoon flour
1 - Tablespoon bacon drippings
8 - boiled potatoes, diced
1 - cup celery, chopped
4 - hard-boiled eggs, diced
1 - Tablespoon onion, grated
1 - teaspoon celery seed
1 - cup prepared salad dressing
1 - cup heavy cream
1 - teaspoon salt
Directions
In a skillet at a moderate heat, I fry the bacon. When brown, I remove and drain the bacon on paper towels. I reserve the bacon drippings.
I crumble the bacon and set it aside.
To make the dressing, I use a saucepan at low heat. To the saucepan, I add in the eggs, sugar and vinegar. Then I whip in the flour and cook until the mixture thickens.
I add the bacon drippings and blend. I pour the ingredients into a mixing bowl and allow it to cooling.
In a large mixing bowl, I combine in the potatoes, celery, and hard-boiled eggs. Next, I add in the onion and celery seed.
When dressing has cooled, I add the prepared salad dressing, cream, and salt. I carefully beat the dressing. Then I pour it over the potato mixture. Using a wooden spoon, I want it well mixed; however, I don’t want to over mix it. I don’t want to do more than 5 turns of the wooden spoon.I put the potato salad into the serving bowl. Then, I sprinkle the crumbled bacon over the top. I cover with plastic wrap and set in the refrigerator to chill for about 1 hour.
Picnicking & Tailgating:
For a smoother taste, I prefer to make my potato salad at least a day ahead. Instead of putting it into a serving dish, I will place it in the picnic plastic container and then garnish.
During the trip to the picnic or tailgate event, I place the container in the ice chest to keep cold. I will keep it in the ice chest up to the time we are ready to eat.
Thursday, July 2, 2009
Today's Recipe
Pam's Brats & Beer
Here is a recipe brought back from Indianapolis, Indiana.
Makes 4 servings
Ingredients
4 - Bratwurst (1 to 1-1/4 pounds)
1 - cup Beer (your favorite)
1/2 - cup water
4 - teaspoon Dijon Mustard
4 - Hot Dog Buns
Directions
Prepare Grill to Medium Heat.
Prick Bratwurst three times.
Place Brats into a medium saucepan.
Add the beer and water.
Cover and bring to a boil over high heat.
Turn the temperature down and simmer Brats for 10 minutes.
Remove from skillet.
On a oiled, preheated grill, arrange the Brats.
Grill for 5 to 6 minutes per side or browned. Only turn the Brats once.
Take some left over beer and pour about a 1/3 cup.
Brush on Brats as they cook.
Brats are cooked when they are no longer pink in the center.
Remove from grill and place in your hot dog buns.
Add mustard and enjoy.
Picnicking & Tailgating
Cook the brats on the stove before leaving. Place in plastic bags and place in refrigerator. When at the picnic or tailgate site, start the grill and cook. For the beer, place leftover in a jar and keep in the ice chest.
Or, if that is the beverage you are enjoy at the picnic or tailgate function, use that.
Pam Fisher
Here is a recipe brought back from Indianapolis, Indiana.
Makes 4 servings
Ingredients
4 - Bratwurst (1 to 1-1/4 pounds)
1 - cup Beer (your favorite)
1/2 - cup water
4 - teaspoon Dijon Mustard
4 - Hot Dog Buns
Directions
Prepare Grill to Medium Heat.
Prick Bratwurst three times.
Place Brats into a medium saucepan.
Add the beer and water.
Cover and bring to a boil over high heat.
Turn the temperature down and simmer Brats for 10 minutes.
Remove from skillet.
On a oiled, preheated grill, arrange the Brats.
Grill for 5 to 6 minutes per side or browned. Only turn the Brats once.
Take some left over beer and pour about a 1/3 cup.
Brush on Brats as they cook.
Brats are cooked when they are no longer pink in the center.
Remove from grill and place in your hot dog buns.
Add mustard and enjoy.
Picnicking & Tailgating
Cook the brats on the stove before leaving. Place in plastic bags and place in refrigerator. When at the picnic or tailgate site, start the grill and cook. For the beer, place leftover in a jar and keep in the ice chest.
Or, if that is the beverage you are enjoy at the picnic or tailgate function, use that.
Pam Fisher
Wednesday, July 1, 2009
Today's Recipe
Blackberry Egg Salad Sandwich
Makes 4 sandwiches
Ingredients:
6 - hard cooked eggs, peeled & diced
1/2 - cup salad dressing
1/8 - teaspoon rosemary
4 - tablespoon blackberry jelly
1 - teaspoon fresh mint, minced
1/4 - teaspoon salt
1/8 - teaspoon pepper
8 - slices rye bread
Directions:
In a mixing bowl, add the eggs, salad dressing, rosemary, blackberry jelly, mint, salt, and pepper.
Combine all ingredients and toss gently until thoroughly mixed.
Using a tablespoon, spread the egg salad on a slice of rye bread and top with an additional bread slice.
Place sandwich on a plate and serve.
Makes 4 sandwiches
Ingredients:
6 - hard cooked eggs, peeled & diced
1/2 - cup salad dressing
1/8 - teaspoon rosemary
4 - tablespoon blackberry jelly
1 - teaspoon fresh mint, minced
1/4 - teaspoon salt
1/8 - teaspoon pepper
8 - slices rye bread
Directions:
In a mixing bowl, add the eggs, salad dressing, rosemary, blackberry jelly, mint, salt, and pepper.
Combine all ingredients and toss gently until thoroughly mixed.
Using a tablespoon, spread the egg salad on a slice of rye bread and top with an additional bread slice.
Place sandwich on a plate and serve.
Tuesday, June 30, 2009
Today's Recipe
Candy-Kiss Pretzel Twists
Ingredients
1 - bag small pretzels (twisted)
Hershey’s Kisses® Brand Milk Chocolates
Decorative garnishes such as: Reese’s Pieces® Candies, silver dragees, small holiday themed candies, nut pieces, miniature marshmallows, candied cherry pieces
Directions
Preheat oven to 350 F. Remove wrappers from chocolates.
Place pretzels on ungreased cookie sheet.
Place 1 unwrapped chocolate on top of each pretzel.
Bake 2 to 3 minutes or until the chocolate is soft, but not melting.
Remove from oven; gently press decorative garnish on top of the soft chocolate piece.
Cool and serve.
Ingredients
1 - bag small pretzels (twisted)
Hershey’s Kisses® Brand Milk Chocolates
Decorative garnishes such as: Reese’s Pieces® Candies, silver dragees, small holiday themed candies, nut pieces, miniature marshmallows, candied cherry pieces
Directions
Preheat oven to 350 F. Remove wrappers from chocolates.
Place pretzels on ungreased cookie sheet.
Place 1 unwrapped chocolate on top of each pretzel.
Bake 2 to 3 minutes or until the chocolate is soft, but not melting.
Remove from oven; gently press decorative garnish on top of the soft chocolate piece.
Cool and serve.
Tuesday, May 19, 2009
Today's Recipe
Savory Mustard Grilled Country Ribs
Makes 4 servings
Ingredients:
4 - Tablespoons dark brown mustard
2 - Tablespoons red wine vinegar
1/2 - cup olive oil
2 - Tablespoons dried summer savory, crumbled
2 - Tablespoons water
2 or 3 - Tablespoons honey
Salt and pepper to taste
4 - pounds country style pork ribs (about 12) - boiled for 15 minutes and then drained
Pepper and Garlic Sauce (try Mr. Yoshida's) for basting ribs
Directions:
Heat grill to a medium high heat.
In a bowl, add the dark brown mustard, red wine vinegar, oil, summer savory, water, honey and salt and pepper to taste. Whisk together.
In a baking dish large enough to hold the ribs in one layer, coat them with the marinade and cover.
Marinate the ribs for about 15 minutes at room temperature.
Grill the ribs on an oiled rack, brushing liberally with pepper and garlic sauce, for about 10 minutes on each side or until cooked through and tender.
Makes 4 servings
Ingredients:
4 - Tablespoons dark brown mustard
2 - Tablespoons red wine vinegar
1/2 - cup olive oil
2 - Tablespoons dried summer savory, crumbled
2 - Tablespoons water
2 or 3 - Tablespoons honey
Salt and pepper to taste
4 - pounds country style pork ribs (about 12) - boiled for 15 minutes and then drained
Pepper and Garlic Sauce (try Mr. Yoshida's) for basting ribs
Directions:
Heat grill to a medium high heat.
In a bowl, add the dark brown mustard, red wine vinegar, oil, summer savory, water, honey and salt and pepper to taste. Whisk together.
In a baking dish large enough to hold the ribs in one layer, coat them with the marinade and cover.
Marinate the ribs for about 15 minutes at room temperature.
Grill the ribs on an oiled rack, brushing liberally with pepper and garlic sauce, for about 10 minutes on each side or until cooked through and tender.
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