Bushwood Tailgate offerings are usually themed based on the mascot of the team we are playing - We strive to offfer different items each week, and while it's a little hokey, it keep us in touch with the group through the week, and provides a bit of levity. (Please keep in mind this is all for the sake of humor) As president of Bushwood, I think that we should make every effort to maintain a politically correct public stance and be sensitive to issues that may cause people outside of our circle of friends to feel uncomfortable with the themed menu items. With this in mind, when I found out about the Indian mascot of this week's football opponent, I suggested to LL-oyd, and Chris that we avoid a Native American menu theme to offer our solidarity and respect. LL-oyd said "screw 'em" - Chris & LG concurred So here's our menu: "Pocahontas' " Maize & Bean Salsa "Buffalo" Brisket Sandwiches "Sacajawea's" Grilled Chicken (a big hit around the campfire) "Little Big Horn" Corn Dogs "Sitting Bull" Sausage "Kimosabe" Boudin "Big Brave" Burgers "Peace Pipe" Dogs What's on for your grill this Saturday?
yo' i leave for awhile and it all goes to sh*t ok guys.....how you make this "jammin" tailgate food.....well here is how !!! Dad's Favorite Italian Grilled Steak A favorite dish of the "dad" in my little family, namely my husband, this steak is easy to prepare and combines his favorite ingredients, shallots, garlic, lots of black pepper, and fresh rosemary. Don't marinate this steak for more than 10 hours, but make sure to marinate it for at least 3-4 hours for the ultimate flavor and tenderness. 1/4 cup chopped onion can be substituted for the shallots if you have some extra in the house. 1/2 cup olive oil 1/4 cup red wine vinegar 2 tablespoons balsamic vinegar 4 minced garlic cloves 3 minced shallots 2 tablespoons chopped fresh rosemary Salt Freshly ground black pepper 3 pounds 1 1/2 inch thick sirloin steaks Mix together all of the ingredients in order in a large plastic bag that can be tightly sealed. Seal tightly and shake well. Marinate for at 4-8 hours, flipping the steaks occasionally. Remove the steaks from the refrigerator and let sit at room temperature for 25-30 minutes while preparing the grill. Drain and discard the marinade from the steaks. Grill over medium heat until a meat thermometer reaches about 140 degrees, or until the steaks reach your desired doneness, turning after 10 minutes. Remove from the grill and let rest on a cutting board or serving plate for five minutes before slicing and serving. Makes 6 servings. Preparation Time: 5 minutes Marinating Time: 4 hours, 25 minutes Cooking time: 20 minutes Total Time: 4 hours, 50 minutes Favorite Chicken Quesadillas Quesadillas are quick and easy to make and fun to eat. Adults and children love them (although sometimes with different ingredients!) and they make great party fare. Serve them as a main dish or as a great appetizer. They also make wonderful snacks or light lunches. 2 tablespoons oil 1/4 cup chopped onions 1 small minced garlic clove 1/4 cup chopped bell peppers 2 minced chile peppers (to taste) 3 chopped plum tomatoes oil for frying 8 flour tortillas 2 cups shredded cheddar cheese 11/2 cups cooked chicken Salsa Sour cream In a medium heavy skillet sauté the onions, garlic, and peppers in the 2 tablespoons oil until soft. Add the chile peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. Heat a thin layer of oil in a heavy medium sized pan over medium low heat, Place a tortilla in the pan and sprinkle with 1/4 cup cheese. Add about a quarter of the chicken mixture and top with another 1/4 cup cheese. Cover with another tortilla and cook for 2-3 minutes or until golden brown. Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges. Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream. Makes 4 Servings. Preparation Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Grilled Alaska Crab Legs With Dipping Sauce This delicious recipe from 101 Recipes is easy to make and makes for a wonderful appetizer or seafood course. Estimated Time Needed: Est. Preparation: 10 minutes Est. Cooking: 5 minutes Ingredients: 3 to 4 pounds King, Snow or Dungeness crab legs, cooked 2 tablespoons olive oil 1 recipe Butter Sauce, (as follows) 1/2 cup unsalted butter, melted 1 tablespoon lemon juice 3/4 teaspoon garlic salt 1/2 teaspoon dill weed 1/8 teaspoon white pepper 1 recipe Red Sauce, (as follows) 1/2 cup bottled chili sauce 1 teaspoon prepared horseradish 1 teaspoon rice vinegar 1 recipe Verde Sauce, (as follows) 1 medium avocado, peeled, pitted and mashed 1/3 cup low-fat sour cream 2 teaspoons cumin 2 teaspoons lime juice 1/4 teaspoon hot pepper sauce Directions: Prepare one or more dipping sauces. In separate small bowls, combine ingredients for each sauce. Stir to blend. Heat grill. Brush both sides of crab legs with olive oil and place on hot grill 5 to 6 inches from coals. Heat 4 to 5 minutes, turning once. Remove crab to plates and serve with dipping sauces. Yields: 4 Servings Grilled Bratwurst Quintessential tailgating fare, these flavorful sausages are always popular among die hard foot ball fans. Hearty and full of flavor, they are easy to boil in advance and just grill for a few minutes before serving. Another variation is to boil the brats with sliced onion rings and then grill the onions and serve them on the sandwich. 6 each bratwurst sausages 12 ounces beer 1 chopped onion 6 rolls German mustard Combine the sausages, beer, and onion in a saucepan. Simmer for 30 minutes. Drain well and grill for 10 minutes, turning frequently, or until browned on all sides. Sprinkle with additional beer while grilling for more flavor and a crispier skin. Serve in rolls with the mustard. Makes 6 servings. Preparation Time: 5 minutes Cooking Time: 40 minutes Total Time: 45 minutes Recipe of the Week - Grilled Mustard Rosemary T-Bone Steaks by Wen Zientek-Sico Every now and then it is nice to indulge in an expensive cut of meat cooked to perfection coated in a rich and flavorful sauce that makes your arteries quake just thinking about it. Just every now and then, mind you. This is one such dish. Full of flavor and a great dish to serve for a special occasion, this steak is easy to make and grills up in no time. Grilled Mustard Rosemary T-Bone Steaks Every now and then it is nice to indulge in an expensive cut of meat cooked to perfection coated in a rich and flavorful sauce that makes your arteries quake just thinking about it. Just every now and then, mind you. This is one such dish. Full of flavor and a great dish to serve for a special occasion, this steak is easy to make and grills up in no time. For those without a grill, this steak is also excellent pan fried in the butter. The butter is excellent on any wide variety of grilled food, including other cuts of steak, pork chops, chicken, vegetables, and salmon. Don't be scared about letting the steak sit out for a short time while you heat the grill. Nothing bad will happen to it, and it allows the steak to come to room temperature so it will grill faster and more evenly. 1/2 cup softened butter 4 crushed garlic cloves 3 tablespoons minced fresh rosemary 2 tablespoons dry mustard powder 2 teaspoons onion powder Dash Worcestershire sauce Salt Freshly ground black pepper 4 10 ounce T-Bone steaks Mix together the butter, garlic cloves, rosemary, mustard powder, onion powder, Worcestershire sauce, and salt and pepper to taste until a smooth butter forms. Tightly wrap and refrigerate for at least 2 hours or up to one week before using. The butter can also be frozen for several months if desired. Remove the steaks from the refrigerator about 30-45 minutes before serving while you prepare the grill. Rub a tablespoon of the flavored butter all over each steak and let sit at room temperature. Grill over medium high heat for 5-6 minutes on each side, or until cooked to the desired doneness. Place an additional tablespoon of the butter on each steak before serving. Serve hot. Makes 4 servings. Preparation Time: 5 minutes Sitting Time: 2 hours Cooking Time: 10 minutes Total Time: 2 hours, 15 minutes Grilled Succulent Lemony Leg O' Lamb Recipe Submitted by Judi E. Stowell 1 leg of lamb 5 1/2 - 6 pounds, boned and butterflied 6 - 8 cloves of garlic, chopped or minced 2 tablespoons dried oregano 1 tablespoon dried rosemary Sea salt and freshly ground black pepper 3/4 cup rich red wine 1/2 cup freshly squeezed lemon juice 1/2 cup olive oil Early in the day, place lamb in a glass bowl or dish. Mix together all marinade ingredients and pour over lamb. Turn lamb to coat everywhere. Marinate the lamb covered in the refrigerator, turning 3 or 4 times, for 4-12 hours. For charcoal barbecue use direct heat. For gas use direct/medium heat. Remove meat from marinade and place on cooking grate. Grill 30-40 minutes, turning once halfway through cooking time. Check for doneness towards the end of this cooking time, as cooking time will vary depending on thickness of meat. Let rest for 10 minutes and then carve into thin slices. Serve at once with mint sauce. Serves 8. Judi runs the excellent Home and Web Homepage, which is devoted to sharing the spirit and culture of Canada with the web. She has a lovely cooking area, which she describes as "One smiling brunette's culinary adventure journal in the making." Make sure to check out her great site and recipes. Mexican Fish Packets This recipe is part of Linda Larsen's Presentation Packets article. 1-1/2 pounds red snapper fillets 1/4 cup sliced green olives 1 tomato, seeded and coarsely chopped 1 bunch green onions, thinly sliced 2 cloves garlic, finely chopped 1 jalapeno pepper, finely chopped, if desired 2 tablespoons lemon juice 2 tablespoons oil 1/4 teaspoon salt 1/8 teaspoon pepper Heat coals on grill. Cut fish into 6 serving pieces. Place fish on foil as directed above. Mix olives, tomato, green onions, garlic, and jalapenos, if using, and arrange over fish. Sprinkle with lemon juice, oil, salt and pepper. (If making ahead, add lemon juice just before grilling so the fish doesn't become mushy). Seal as directed above. Place on grill, cover and cook 5-6 inches from medium heat, about 15 minutes or until fish is cooked through and flakes easily with fork. Serves 6 Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels. Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week. Linda can be reached at [email protected]. Grilled Rosemary Garlic Pork Loin Chops Try these simple grilled pork chops when you want something a little different for a summer entrée that is still quick and easy to prepare. Our favorite way to prepare pork chops during the summer, this is one of our most popular and most requested recipes. 1/4 cup olive oil 2 tablespoons balsamic vinegar 4 crushed garlic cloves 2 tablespoons chopped fresh rosemary Salt Freshly ground black pepper 8 inch thick pork loin chops Combine the olive oil, vinegar, garlic, rosemary, salt, and pepper in a shallow dish or plastic bag. Add the chops and toss well with the rosemary mixture to coat evenly. Let marinate for 30 minutes at room temperature or marinate refrigerated for up to 4 hours. Return to room temperature before grilling if you refrigerate the chops while heating the grill. Grill over medium high heat or four inches from the coals for 20-25 minutes, turning once partway through, or until the pork is cooked through. Makes 8 servings. Preparation Time: 5 minutes Marinating Time: 30 minutes Cooking Time: 25 minutes Total Time: 1 hour Grilled Shrimp Recipe Submitted by Shelley. "Always watch shrimp carefully while cooking, so it doesn't overcook. They should be opaque, but not dry." 3 pounds jumbo shrimp, peeled and deveined Cracked black pepper to taste 1-1/2 teaspoons basil 3 - 4 bay leaves 1 teaspoon oregano 1-1/2 teaspoons rosemary 1 stick butter or margarine, melted 3 tablespoons Worcestershire sauce 2 tablespoons Liquid Smoke Juice of 3 lemons 1 teaspoon paprika 3 - 4 tablespoons fresh chopped parsley While the charcoal is burning down to glowing coals, prepare shrimp, rinse, and pat dry. Whisk together remaining ingredients and add shrimp. Marinate until ready to cook; about one hour is best. These can be threaded on skewers, or left in marinade in grill-proof pan. On skewers, grill, turning often, for about 1 - 2 minutes per side, basting with marinade during cooking. In a pan, cook and stir on grill for approximately 30 minutes. They can also be baked in a pan in the oven at 350 for approximately 30 minutes. Serve immediately. Make sure to visit Shelley's SecretGarden and The Garden Kitchen. Her pages are beautiful, well designed and offer plenty of inspiration. The recipes are really great too! Mexican Meatballs These savory meatballs are always snapped up in a hurry. They make a nice switch from more traditional meatball recipes and are just as easy - if not easier - to make. If you do not have stale corn bread or muffins, crumble fresh muffins or bread and toast at 250 degrees for 15 minutes to dry out the crumbs slightly. 2 cups day old corn muffin or bread crumbs 1 1/2 pounds ground turkey or beef 20 ounces mild or medium enchilada sauce, divided Salt Pepper 4 ounces shredded Mexican cheese mixture Preheat the oven to 350 degrees. Mix together the cornbread, ground turkey or beef, 1/2 cup sauce, and salt and pepper to taste in a large bowl. Form the mixture into cocktail sized meatball and place on a large jelly roll pan or baking pan. Bake for 20 minutes, or until browned and cooked through, shaking the pan a few times to allow the meatballs to brown evenly. While the meatballs are heating, heat the remaining sauce until piping hot. Place the meatballs in a chafing dish, crockpot, or saucepan over low heat. Add the sauce and toss to coat. Sprinkle the cheese on top and serve with plenty of toothpicks and napkins. Makes 8 servings. Preparation Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Parmesan Chicken Wings These wings, with their garlic and herb infused sauce and a healthy dose of flavorful Parmesan cheese are a favorite of my family. They can be made up to two days in advance and can be reheated in a warm oven or microwave, or served cold or at room temperature. They also freeze really well. 1 1/2 cups freshly grated Parmesan cheese 2 tablespoons minced fresh flat leaf Italian parsley 2 teaspoons crumbled dried Italian herbs Freshly ground black pepper to taste 2 pounds chicken wings 1/3 cup melted butter Preheat the oven to 375 degrees and lightly grease a baking sheet and set aside. In a large shallow bowl mix together the cheese, herbs, and pepper. Dip each chicken wing into the butter and then dip into the cheese mixture and roll to coat. Place on the prepared baking sheet. Bake for 25 minutes, then flip over. Bake for an additional 10-15 minutes, or until golden brown. Makes 6 servings. Preparation Time: 10 minutes Cooking Time: 45 minutes Total Time: 55 minutes Picadillo Stew This recipe was reprinted with permission from The Crockpot. Picadillo is a traditional South American beef or pork dish rich with spices, raisins, and green olives. While it may sound weird, the end result is suprisingly good. For those who just cannot get around the raisins and olives, either or both can be omitted for a terrific stew. If you do omit the raisins and olives, consider adding some chopped bell, anaheim, or jalapeno peppers for some extra spice. This stew makes a lot - but it can be frozen with good results. It also gets better over time and can be made a day or two ahead of time and just reheated before serving. We serve this typically just with cornbread and a salad for a terrific meal. 2 tablespoons cooking oil 2 large chopped onions 8 minced garlic cloves 4 pounds cubed boneless beef chuck or pork 5 cups beef broth or stock 16 ounces diced tomatoes 16 ounces tomato puree 2 tablespoons brown sugar 1/3 cup chili powder 1 tablespoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon cinnamon 1 teaspoon salt, or to taste 3/4 cup raisins 1/2 cup sliced pimiento-stuffed green olives 2 cups kidney beans (or 1 15-ounce drained can) Fresh cilantro (optional) Sour cream (optional) Heat the oil in a large skillet and brown the beef or pork and onions. Add the garlic and saute for a minute. Add the beef mixture to the crockpot with the broth, tomatoes, tomato puree, brown sugar, and spices. Cover and cook on low for 4-6 hours. Add the raisins, olives, and beans and cook for 30-60 minutes more. Serve with fresh cilantro and sour cream if desired. Makes 8 servings. Preparation Time: 10 minutes Cooking Time: 7 hours Total Time: 7 hours, 10 minutes Recipe reprinted from our sister site, The Crockpot - your resource for free, practical, tested, and delicious recipes for the crockpot or slowcooker. Pressed Sandwiches This recipe is part of Linda Larsen's Perfect Picnics article. "Using really good, crusty loaves is necessary when making these sandwiches. Sturdy bread stands up to the fillings and the pesto dressing that soaks into the bread. Any fluffy bread would fall apart in this recipe." 1 long loaf sturdy peasant bread, unsliced 1 container refrigerated pesto sauce, well stirred Choose from the following fillings: Swiss cheese Muenster cheese Havarti cheese Sliced deli turkey Sliced deli roast beef Sliced honey ham Sliced tomatoes Sliced grilled zucchini Marinated artichoke hearts Roasted red pepper slices Sliced avocado Butter lettuce Whole leaves of basil or parsley Cut loaves in half lengthwise. Scoop out some of the inside with your fingers. Spread pesto sauce evenly over all cut surfaces of the bread. Layer filling ingredients over the pesto sauce and top with top crust of bread. Wrap loosely but thoroughly in plastic wrap and place cookie sheet on top of loaves. Weight with cans of food and refrigerate 1-2 hours to blend flavors and compress loaf. Slice to serve. 6 servings. Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels. Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week. Linda can be reached at [email protected]. Red Hot Chicken Wings Recipe Submitted by: Todd "Wingmeister" Schultz "Just like my favorite local restaurant. Really hot and great!" 6 whole chicken wings 1 cup flour Salt and pepper 8 ounces Louisiana hot sauce 1/3 cup honey 1/4 cup butter Blue cheese dressing Celery sticks Mix flour, salt and pepper. Put chicken wings in flour mixture then shake. Fry chicken in very hot oil until golden brown. In a pan, combine hot sauce, honey and butter and toss fried wings in sauce. Serve with blue cheese dressing and celery sticks. Savory Chicken Wings These wings make a nice change from typical buffalo wings. Sophisticated enough to serve at almost any occasion, but manly enough to appeal to the football crowd as well. These are one of my favorite appetizers, and a hit at every party. 24 chicken wings 1/3 cup melted margarine 1 small clove finely minced garlic 1/2 cup Dijon mustard 1/3 cup white wine Salt and pepper 1 1/2 cups bread crumbs Preheat the oven to 350 degrees. Arrange the chicken wings on a large cookie sheet. Brush the melted margarine onto each wing. In a small bowl mix the minced garlic, mustard, and white wine well. Brush onto the chicken wings. Salt and pepper to taste. Sprinkle the bread crumbs over the top of the wings. Bake for 45-55 minutes or until the chicken is cooked in the middle. If the chicken is browning too quickly, cover with foil. Makes 6 servings. Preparation Time: 5 minutes Cooking Time: 55 minutes Total Time: 1 hour Southwestern Philly Steak Sandwiches Recipe Submitted by: Sugar Sullivan 1 1/2 pounds steak - cut into 1/4" strips 1 medium green pepper - chopped 1 medium sweet red pepper - chopped 1 large onion - sliced 3 tablespoons vegetable oil 3 tablespoons butter 6 sandwich rolls 6 slices Monterrey Jack cheese 8 ounces chopped green chiles - drained Cook steak, peppers, and onion in oil and butter until meat is cooked through. Spoon steak mixture onto the rolls and top with cheese and chiles. Wrap in foil. Bake at 350 for 15 minutes Dilled Red Potato Salad Recipe Submitted by Vernalisa. "This yogurt-dressed salad is the perfect foil for the rich lamb burgers. We like to make the dressing one day ahead to let the flavors meld and develop, and then add the cooked potatoes to the dressing a few hours before serving. For a more substantial dish, mound the dressed potatoes on a large serving platter and surround them with quartered tomatoes and hard-boiled eggs, and black olives." 1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve 1/3 cup mayonnaise 1/2 teaspoon sugar Salt and freshly ground black pepper 1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy 1 small red onion, finely chopped 1 small red pepper, diced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill, plus extra for garnish In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper. Stir in the cooked potatoes, onion, red pepper, parsley, and dill. Chill, covered, for 2 hours before serving. Garnish with additional chopped dill and black pepper. Recipe reprinted with permission from Vernalisa's Party and Holiday Corner. Make sure to visit Vernalisa's excellent site filled with holiday menus, recipes, party ideas, party recipes, seasonal menus, and much more. Make sure to check out her message board for many more great recipes and ideas. Grilled Corn on the Cob I can remember when my sister and I were small how much we fought about shucking corn and how much we hated it. It still isn't a favorite task, which is probably why this is one of my favorite ways to prepare corn on the cob. Soaking the corn in the water is absolutely essential, and you can keep it in the water for up to 24 hours, which is convenient if you purchase your corn the day before cooking. 6 ears unshucked corn Ice water Butter or margarine Salt Pepper Place the corn in a large pot or bowl as soon as you get it home. Cover completely with ice water and refrigerate until ready to cook. Corn should be soaked for at least 30 minutes before cooking. Drain the corn well and place on a well-oiled rack set 4-6 inches above hot coals. Grill for 15 minutes, turning frequently. The outer husks will blacken and burn, which is perfectly fine. They should be evenly blackened all around. Remove from the grill and let cool for 5-10 minutes. Let the guests carefully remove the husks and add their own butter, salt, and pepper. Makes 6 servings. Preparation Time: 5 minutes Soaking Time: 30 minutes Cooking Time: 15 minutes Total Time: 50 minutes Potato Salad This recipe is part of Linda Larsen's Last Minute Fourth of July Bash Menu This is my mother's salad. It is the standard against which I compare all potato salads! I usually roast potatoes for salad, but for this recipe they are really better boiled. The dressing is velvety and creamy, perfectly seasoned. My mother makes extra dressing and brings it along to the picnic, adding it to the salad if it seems dry. 5 pounds red potatoes 1 cup mayonnaise 1/2 cup Miracle Whip salad dressing (this adds sweetness and piquancy to the salad and is necessary!) 1/4 cup milk 2 tablespoons yellow mustard Salt and pepper 1 bunch green onions, sliced 1 bunch radishes, cleaned and sliced 6 hard-cooked eggs, sliced Boil the potatoes until tender. When cool enough to handle, peel the potatoes. Meanwhile, in a large bowl blend mayonnaise, Miracle Whip, milk and mustard until smooth. This dressing should be fairly thin, so don't skimp on the milk! Add salt and pepper to taste. Cut the warm potatoes into cubes and add to the dressing, folding carefully. Add green onions and radishes and blend well. The hard-cooked eggs are layered on top for a pretty presentation. Chill well to let flavors blend. Serves 10 Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels. Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week. Linda can be reached at [email protected] Recipe of the Week - Mexican Lemon and Pasta Salad by Wen Zientek-Sico Add some spice to your life with this wonderful salad. The mixture of pasta, vegetables, and spicy (but not too hot) dressing is wonderful for your next Fiesta or even dinner tonight. Mexican Lemon and Pasta Salad Sometimes I manage to come up with surprising and very good recipes almost by mistake. This was an unplanned salad…we just needed a light lunch one day and these were some of the ingredients I had on hand. I tossed them together and discovered I had the makings for a really great salad. The combination of lemon juice, pasta, vegetables, and spices is really fantastic. Adobo is a traditional Mexican style seasoning. If you do not have any, use 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder for a similar flavor. 12 ounces pasta 1 cup frozen corn 1 medium diced zucchini 1 1/2 cups quartered cherry tomatoes Freshly squeezed juice of 1 lemon 1 tablespoon Adobo seasoning 1 tablespoon paprika 1/4 teaspoon chili powder (or to taste) 2/3 cup vegetable oil Cook the pasta in boiling water as directed on the package. Five minutes before the pasta cooking time is over, add the corn to the pot, and then two minutes later add the zucchini. Boil for three more minutes, and then drain. Toss the pasta mixture with the cherry tomatoes in a large bowl. In a small bowl whisk together the lemon juice, Adobo, paprika, and chili powder. Slowly whisk in the oil until smooth. Toss the dressing with the pasta and serve warm, at room temperature, or chilled. Makes 6 servings. Preparation Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Michael's Macaroni Salad Recipe Submitted by Michael Devine. "This is my favorite salad. We eat it a lot during the summer and I bring it to a lot of picnics." 4 cups elbow pasta 3 stalks celery, chopped 1 cucumber, chopped 2/3 cup mayonnaise 2 tablespoons milk 1 tablespoon parsley 1 teaspoon onion powder 1 teaspoon celery seed Salt and pepper to taste Cook the pasta and drain well. Mix all of the ingredients together in a big bowl. Refrigerate until ready to serve Seven Layer Salad This recipe is part of Linda Larsen's More Summer Salads article. I was a judge for a Wisconsin Cheese recipe contest a few years back. This salad was one of the winners, and I love the texture, colors, and flavor. I've adapted it, of course. 1/2 cup plain yogurt 1/2 cup buttermilk 1/4 cup mayonnaise 1/2 cup feta cheese, crumbled 1 teaspoon sugar 1/2 teaspoon dill weed 9 ounce package frozen uncooked cheese tortellini 4 cups baby spinach leaves 2 cups chopped red cabbage 2 cups Havarti cheese cubes 1 cup grape tomatoes 8 slices bacon, cooked crisp and crumbled 1/2 cup freshly grated Parmesan cheese Combine yogurt, buttermilk, and mayonnaise. Beat well. Stir in feta cheese, sugar, and dill weed. Cook tortellini as directed on package (you're really just thawing it). Drain tortellini and stir into dressing. Set aside. Layer spinach and cabbage in 9x13 glass baking dish. Pour tortellini and dressing over. Top with Havarti and grape tomatoes. Sprinkle bacon over all, and top with Parmesan cheese. Chill well. Serves 10 Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels. Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week. Linda can be reached at [email protected]. Tailgate Salad Thanks to Mary Ellen from Razzle Dazzle Recipes for sharing this easy and delicious salad perfect for tailgating parties. 1 (14 1/2-ounce) can whole kernel corn 1 (14 1/2-ounce) can green beans 1 (14 1/2-ounce) bag frozen sweet peas - thawed 1 cup chopped green pepper (can add a little red pepper) 1 cup chopped celery 1 cup chopped onions 1 small jar pimentos Dressing (recipe follows) Drain and rinse canned vegetables. Mix with remaining vegetables. DRESSING 1 cup sugar 3/4 cup vinegar 1/2 cup oil Combine ingredients and bring to a boil. Simmer a minute. While hot, mix with vegetables. Refrigerate overnight or longer. Will keep in the refrigerator for a couple of weeks. Mary Ellen is the owner of Razzle Dazzle Recipes - "Your Holiday Recipes and Party Recipes Destination Online!" and That's My Home - two great resources for wonderful, free recipes for all occasions. My Most Decadent Hot Chocolate Throw away that mix in the can. OK, you don't have to throw it away...just save it for the kids. When you want a luscious decadent chocolate drink, this is the one for you. Try the variations for something heavenly as well. This recipe doubles and triples easily. Choose your favorite eating chocolate for this recipe as that will really influence the flavor of the final drink. 1 cup milk 1 cup half and half 8 teaspoons sugar 1 ounce semisweet chocolate, finely chopped 1 ounce unsweetened chocolate, finely chopped 1 tablespoon brown sugar 1/2 teaspoon pure vanilla extract In a small heavy saucepan over medium heat mix together the milk, half-and-half, sugar, chocolates, and brown sugar. Heat until the chocolate melts and the sugar dissolves. Do not bring to a boil, but make sure the mixture gets steaming hot. Reduce the heat and keep the chocolate hot. Place half of the mixture in a blender and mix until frothy. Return to the pan, add the vanilla, and pour into glasses. Serve immediately. Makes 2 servings. Preparation Time: 5 minutes Cooking Time: 15 minutes Total Time: 20 minutes Summer Iced Tea Recipe Submitted by Jackie Z. 5 black tea bags 1/4 cup fresh mint leaves 4 cups boiling water 1 cup sugar 6 ounces frozen lemonade concentrate 5 cups water Ice Steep teabags and mint leaves for 15 minutes in boiling water. Discard teabags and mint. Add frozen lemonade, sugar and remaining water, mixing well. Serve over ice. The Best Lemonade This recipe is part of Linda Larsen's Perfect Picnics article. "The secret to this lemonade is to use simple syrup. The sugar is completely dissolved and blends beautifully with the tart lemon." Simple Syrup: 1 cup water 1 cup sugar Blend well in small saucepan. Bring to a boil, stirring frequently, until sugar dissolves completely. Let cool and refrigerate. Mix the syrup well with the juice from 4-6 lemons (strained or not, as you like) and stir well. Add 4 cups cold water and mix. Try using sparkling water for some fizz! Pour into thermos or large jug, adding thin lemon slices if you'd like. I like to make more lemonade and freeze it in ice cube trays, adding the cubes to the lemonade so it's never diluted. Serves 6. Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels. Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week. Linda can be reached at [email protected]. Mulled Cider Brrrrrr! There is a chill in the air and there is nothing better to fight that than a hot cup of spiced cider. This is a great recipe that the whole family can enjoy, but if you are serving all adults, a cup of your favorite brandy added will warm you up even faster! 8 cups apple cider Zest and juice of one large orange Zest and juice of one large lemon 3 tablespoons brown sugar 4 whole cloves 4 whole allspice berries 3 cinnamon sticks 3 star anise Combine all of the ingredients in a large stockpot and simmer for 10 minutes over low heat. Keep warm over low heat or in a crockpot for hours if needed. Makes 8 servings. Preparation Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Apple Peach Pie This recipe is part of Linda Larsen's A Dessert Party article. This pie was a winner in 'Pie On The Square', an annual pie contest in my small town, the year I was a judge. This event is the quintessential Norman Rockwell gathering. I love the combination of apples and peaches. This is exactly the right time of year to make this pie. Crust for 9" pie 1/2 cup crushed corn flakes 1 cup sugar 2 tablespoons tapioca 1/2 teaspoon cinnamon 5 Granny Smith apples, peeled and sliced 1 peach, peeled and sliced 2 tablespoon dry lemon gelatin 2 tablespoons butter Line pie plate with crust and sprinkle corn flakes over the dough. Combine sugar, tapioca, cinnamon, and apple and peach slices, and pour on top of corn flakes. Sprinkle with the dry gelatin and dot with butter. Add top crust, pinch edges together and flute. Cut vents in top crust. Bake at 400 degrees for 10 minutes, then lower heat to 350 degrees and bake additional 45-50 minutes, until crust is golden and juices bubbling. Serves 8 Chocolate Chip Peanut Butter Cookies Normally a recipe I reserve for Passover, these cookies are just too good not to eat all year round. Because of the lack of flour in the cookies and the amount of fat in the peanut butter, these cookies are a bit hard to handle, and require a bit more work than drop cookies. They are still extremely quick and easy to make and are always a favorite cookie to have on hand. 1 egg 1 teaspoon baking soda 1 teaspoon pure vanilla extract 1 cup chunky peanut butter 1 cup brown sugar 1 cup chocolate chips Preheat the oven to 350 degrees. Beat the egg in a medium bowl, and then add the baking soda and vanilla. Mix briefly, then add the peanut butter, sugar, and chocolate chips. Mix well. Form the cookies by rolling about a tablespoon of dough in your hands. Place on an ungreased cookie sheet about 1 1/2 inches apart. Bake for about 8 minutes, or until they start to lightly brown on the edges. Cookies should be puffed up and quite soft in the center. Remove from the oven and cool on the sheets for 10 minutes. Remove and let finish cooling on wire racks. Makes 2 dozen cookies. Preparation Time: 5 minutes Cooking Time: 8 minutes Cooling Time : 10 minutes Total Time: 23 minutes Recipe of the Week - Cocoa Chocolate Chunk Cookies by Wen Zientek-Sico Soft, chewy, and filled with cocoa flavor, these cookies are great hot out of the oven and stay great for at least a week after baking. Try what one taste tester called "the ultimate in chocolate cookies" today! Cocoa Chocolate Chunk Cookies Mmmmmm. To quote one taste tester "These cookies should be illegal in 50 states." Yet another, a real chocolate connoisseur called them the "best darn cookies I have ever eaten". Who are we to argue? They are rich with cocoa flavor and big chunks of bittersweet chocolate. The cookies are soft, and stay soft for days, making them perfect for cookie jars and picnics. Dutch processed cocoa results in a richer, more intensely flavored cookie, but regular old baking cocoa also produces an excellent cookie. 12 ounces bittersweet chocolate 1 cup softened butter 1 cup sugar 1 cup packed brown sugar 2 eggs 1 tablespoon vanilla 2 1/2 cups flour 3/4 cup Dutch processed cocoa 1 teaspoon baking soda 1/2 teaspoon salt Additional sugar for rolling Break the chocolate into 1/2 inch - 1 inch chunks and set aside. Beat the butter with the sugar and brown sugar until smooth and creamy in a medium bowl. Beat in the eggs and vanilla until smooth. Sift in the flour, cocoa, baking soda, and salt. Stir until smooth. Add the chocolate chunks. Cover and refrigerate for 2-3 hours. Preheat the oven to 375 degrees. Place the additional sugar on a small plate or bowl. Take about a tablespoon of the dough and roll the cookies into a small ball. Roll in the sugar and place on ungreased cookie sheets about 1 inch apart. Bake for 9-11 minutes, or until the cookie tops and sides are liberally cracked. Remove from the oven and let the cookies sit for five minutes to firm up. If you move them too soon they will be too soft and will break. Transfer to wire racks and cool to room temperature. Store in an airtight container. Makes about 8 dozen cookies. Preparation Time: 15 minutes Chilling Time: 2 hours Cooking Time: 30 minutes Total Time: 2 hours, 45 minutes Note : You can make these cookies as drop cookies and just sprinkle the sugar over them before baking. They taste the same, but are not quite as pretty as you can see from the photo below. If you make them as drop cookies, you can skip refrigerating the dough. Everything Macaroons In our family we can never decide whether to make almond macaroons or coconut macaroons, or even the traditionally Sephardic lemon zest macaroons. One day I decided to try a mixture of all three…and they are by far our favorites. Delicate and flavorful, these macaroons are the best! 3 egg whites 1/8 teaspoon salt 1/2 cup sugar 2 cups shredded sweetened coconut 1/4 cup slivered almonds 1/4 cup finely ground almonds 1 teaspoon minced lemon zest 1/2 teaspoon vanilla Preheat the oven to 325 degrees and line heavy baking sheets with parchment paper. In a large bowl, mix the egg whites and salt with an electric mixer on low speed for a minute. Then increase the speed and beat until soft peaks form. Slowly sprinkle in the sugar, beating constantly until all of the sugar has been added and stiff peaks form. Fold in the remaining ingredients, making sure not to overmix. Drop the batter by the tablespoonful onto the prepared baking sheets. Place in the oven and immediately reduce the temperature to 275. Bake for 40-45 minutes or until firm and pale golden brown. Cool on the baking sheets for a few minutes, and then remove to a wire rack to finish cooling. Makes about 3 dozen macaroons. Preparation Time: 20 minutes Cooking Time: 45 minutes Total Time: 1 hour, 5 minutes Orange Glazed Grilled Pineapple Few desserts are as easy or as impressive as this simple fruit dessert. Grilled pineapple is truly fantastic, and we incorporate it into a lot of menus throughout the summer, but this particular recipe is especially great for special occasions. My favorite part of this recipe is not having to peel the pineapple, the entire pineapple, including fronds, is grilled. Serve the pineapple plain, with scoops of creamy French vanilla ice cream or fruit sorbets, or even with pound cake. 1 large ripe pineapple Ice water 6 tablespoons butter 6 tablespoons orange marmalade Place the pineapple in a large bowl or pot and cover with ice water. Soak for 10-15 minutes while preparing the grill and the orange mixture. In a small pan melt together the butter and marmalade until smooth. Remove the pineapple from the water and drain well. Cut lengthwise into six wedges, and remove the hard core from each wedge. Place the pineapple on the grill and cook for 2 minutes on each cut side. Liberally brush each side with the butter-marmalade mixture and grill for an additional 3-4 minutes on each side or until the pineapple is soft and golden brown. Serve hot. Makes 6 servings. Preparation Time: 5 minutes Soaking Time: 10 minutes Cooking Time: 15 minutes Total Time: 30 minutes Pecan Pie Bites A big gooey slice of pecan pie can be daunting on the best of occasions...and after a huge Thanksgiving dinner it can be downright dangerous! These cookies have all the delectable flavor of pecan pie, but are in more manageable portions, so that even the most stuffed guests can manage a bite or two. These cookies store very well and can even be made 3-4 days in advance and kept in a tightly sealed container at room temperature. Crust: 2 cups flour 1/2 cup brown sugar 1/2 teaspoon salt 3/4 cup butter, cut into small pieces and chilled Pecan Pie Filling: 1/2 cup butter 1 cup brown sugar 3 tablespoons sugar 2 tablespoons honey 2 tablespoons heavy cream 8 ounces chopped pecans 1/2 teaspoon ground cinnamon Prepare the Crust: Preheat the oven to 350 degrees and heavily grease a 13X9 baking pan. Whisk together the flour, brown sugar, and salt. Cut in the butter with a pastry blender or two knives until the mixture forms a coarse meal. Firmly press the mixture into the bottom of the prepared pan. Bake until the crust is pale golden brown, about 20 minutes. Prepare the Pecan Pie Filling: While the crust is baking, prepare the filling. Place the butter, brown sugar, sugar, honey, and cream in a small heavy saucepan. Simmer over low heat, stirring occasionally, for 2 minutes. Stir in the pecans and cinnamon and remove from the heat. Pour the hot filling over the cooked crust. Spread evenly with a greased spatula. Bake the cookies for 10-14 minutes, or until hot and bubbly. Cool in the pan, then cut into small "bites". Makes about 40 Bites. Preparation Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Perfect Peach Cobbler 12 sliced peaches 1/4 cup sugar 1/4 cup light brown sugar 2 tablespoons freshly squeezed lemon juice 2 teaspoons cornstarch 2 teaspoons pure vanilla extract 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg Pinch salt Topping: 2 cups flour 1/2 cup brown sugar 1/2 cup sugar 2 teaspoons baking powder 1 teaspoon cinnamon 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg 3/4 cups cold butter, cut into small bits 1/2 cup boiling water 2 teaspoons pure vanilla extract Preheat the oven to 425 degrees and grease a 4 quart baking dish. Toss the peaches with the 1/4 sugar, 1/4 brown sugar, lemon juice, cornstarch, 2 teaspoons vanilla, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and pinch salt in the baking dish. Bake for 10 minutes. While the peaches bake, sift together the flours, sugars, cinnamon, salt, and nutmeg. Blend in the butter until the mixture resembles a coarse meal. Right before the peaches are finished baking, add the water and vanilla and mix until just moistened. Drop the topping over the peaches evenly. Bake for 25 minutes, or until the topping is golden brown. Serve warm or at room temperature. Makes 8 servings. Preparation Time: 10 minutes Cooking time: 35 minutes Total Time: 40 minutes S'Mores Cheesecake Recipe Submitted By Sandy Moyer Crust - 2-1/4 cups graham cracker crumbs 1/3 cup sugar 1/2 cup butter or margarine - melted Grease bottom and sides of a 10" springform pan. Combine cracker crumbs and sugar. Stir in butter. Spread on the bottom and about 1 1/2" up the sides the pan. Set aside. Filling - 2 (8 ounce packages) cream cheese - softened 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla 3 eggs 1 cup mini semi sweet chocolate chips 1 cup miniature marshmallows Beat together cream cheese, milk and vanilla until smooth. Add lightly beaten eggs and mix well. Stir in mini chips and marshmallows. Pour over crust. Bake at 325º for 40 to 45 minutes or until center of cake is set. Topping - 1 cup miniature marshmallows 1/2 cup semi sweet mini chips 1 tablespoon vegetable shortening Sprinkle top of cake with mini marshmallows. Melt chocolate chips and shortening together and stir until smooth. Drizzle mixture over marshmallow topped cheesecake in a zigzag pattern. Bake at 325º for 5 to 7 minutes or until marshmallows are very lightly browned. Remove from oven. Cool on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen. Cool at room temp. for 1 hour, then refrigerate at least 6 hours. Remove sides of pan before serving. Sandy Moyer is the host of BellaOnline's Home Cooking Channel. Make sure to visit her site for many great articles, cookbook reviews, cookware reviews, and more wonderful recipes just like this one. Sandy also runs an excellent Home Cooking Forum where you can ask questions, swap recipes, and talk about home cooking. Sugar Crusted Meltaways This recipe is part of Linda Larsen's A Dessert Party article. These cookies are so pretty and dainty, and the orange-sugar crust is a nice surprise. 1/4 cup sugar Dash salt 3/4 cup butter 1 tablespoon water 1 teaspoon vanilla 1 3/4 cups flour 1 cup semisweet chocolate chips 1 cup finely chopped pecans 1/4 cup orange juice Additional sugar Mix sugar, salt, butter, water and vanilla; beat well. Add flour, chocolate chips and nuts and mix well. Shape into 1" balls and place on cookie sheets. Bake 325 degrees 15-20 minutes or until set. Cookies should not brown much. Cool completely. Dip cooled cookies in orange juice and roll in sugar. Let dry so the juice and sugar form a crisp shell. Makes 3 dozen cookies Swedish Oatmeal Cookies This recipe is part of Linda Larsen's A Dessert Party article. This twist on oatmeal cookies is just delightful. The preparation is a little more fussy, since you remove the cookies halfway through baking and add a topping, but your guests will love them. 3/4 cup flour 1/2 cup sugar 1/2 cup brown sugar 1/8 teaspoon salt 1/2 teaspoon baking soda 1/2 cup butter 1 egg 1 1/2 cups rolled oats Combine all ingredients for cookies and mix well. 1/3 cup sugar 1/4 cup butter 1 tablespoon corn syrup 1/3 cup chopped cashews Combine sugar, margarine and corn syrup in small saucepan and bring to a boil. Remove from heat and stir in cashews. Set aside. Drop cookie dough onto ungreased cookie sheets and bake at 350 degrees for 8 minutes. Remove from heat and spoon about 1/2 teaspoon of the cashew topping onto center of each cookie. Return to oven and bake another 6 - 8 minutes or until golden brown. Cool cookies slightly before removing from sheets. 3 dozen cookies now let's eat and watch some football!!!!!!
