Ukrainian Mr. Potato Head!
Easter Egg Potatoes
Ingredients:
8 baking potatoes
1/2 cup sour cream
1/2 cup Gouda cheese, shredded
2 tbls snipped fresh chives
2 tbls Dijon-style mustard
1/2 tsp salt
1/4 tsp pepper
2 hard-cooked eggs, peeled and coarsely chopped
Whole fresh chives
Preparation:
Preheat oven to 425 F and scrub potatoes.
Prick potatoes in 2 or 3 places with a fork.
Place potatoes in a shallow baking pan, uncovered, for 40 to 50 minutes or until tender.
Remove from oven; cool slightly for easier handling.
Cut a thin crosswise slice off both ends of each baked potato.
Scoop pulp from slices; discard skin.
Place pulp in a bowl and carefully scoop pulp from each potato, leaving a 1/4-inch shell.
Add pulp to bowl; set shells aside.
Mash the potato with sour cream, cheese, chives, mustard, salt, and pepper.
Stir in hard-cooked eggs.
Carefully spoon potato mixture into shells.
Stand the potato "eggs" upright in a 2-quart rectangular or square baking dish.
Bake about 20 minutes (or at 325 F oven for 35 to 40 minutes) or until heated through and
tops are lightly browned.
Top with additional whole fresh chives, if desired.
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Smile,
And Say Cheese!
White Chocolate Cheesecake
w/ Orange-Macadamia Nut Sauce
| Ingredients: |
| |
Crust:
2 cups shortbread cookies such as Lorna Doone, finely ground (7-1/2 oz)
1 cup white chocolate broken into small pieces
1/4 cup unsalted butter, melted (1/2 stick) |
|
Cream Cheese Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sour cream
3/4 cup sugar
1 tbls cornstarch
1 tsp vanilla
4 eggs
8 squares (1 ounce each) white chocolate, melted |
|
Orange Sauce:
1 cup orange juice
1/2 cup corn syrup
1/4 cup sugar
1/4 cup orange marmalade
1/2 cup chopped macadamia nuts |
| |
| Preparation: |
|
Crust:
Pulse cookie crumbs, white chocolate pieces, and butter in a food processor until finely
ground, then press evenly onto bottom and up sides of a lightly floured pie pan. |
|
Cream Cheese Filling:
Preheat oven to 325 deg. F. Beat cream cheese in large bowl with electric mixer at medium
speed until creamy. Add sour cream; beat until blended. Add sugar, cornstarch and vanilla;
beat until blended. Add eggs, one at a time, beating well after each addition. Add
chocloate; beat until just blended. Pour cream cheese mixture into prepared crust. Bake
for 60 to 70 minutes or until set. Turn off oven. Let cheesecake cool in oven 1 hour with
oven door slightly open. Cool cheesecake in pan on wire rack 2 hours. Refrigerate at least
6 hours before serving. Serve with Orange Sauce. |
|
Orange Sauce:
Place juice, corn syrup, sugar and marmalade in medium saucepan; stir until sugar
dissolves. Bring to a boil over high heat. Reduce heat to medium; boil 20 minutes or until
liquid becomes syrupy. Remove from heat; cool thoroughly. Stir in macadamia nuts. Spoon
over cheesecake. |
(Recipe by John Rambo)
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You Don't Have To Be Jewish To Have Balls!
Matzo Balls
Ingredients:
2 eggs, beaten
2 tablespoons margarine, melted
1/2 cup matzo meal
2 tablespoons chicken broth
1 teaspoon salt
Preparation:
Combine eggs and margarine in medium bowl and beat until blended.
Gradually add in matzo meal, chicken broth and salt and mix well.
Cover and refrigerate at least one hour
Remove from refrigerator and roll into small balls.
Drop gently into boiling water.
Cover and cook 30 minutes or until tender.
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Tex
Mex Grill
Salsa Burgers
Serves 12
Ingredients:
2 pounds lean ground beef
1 jar (16-oz.) Salsa (mild), divided
2 large eggs
1 package (1.25-oz.) Taco Seasoning Mix
3/4 cup mayonnaise
1 can (4-oz.) Diced green chiles
12 hamburger buns, warmed
Preparation:
Mix beef, 3/4 cup salsa, eggs and seasoning in large bowl.
Shape into 12 patties.
Place mayonnaise and green chiles in blender, cover, and blend until almost smooth.
Grill or broil burgers, turning once, until no longer pink in center.
Serve on buns topped with green chile mayonnaise and remaining salsa.
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I
Heard It Through The Grapevine!
Raisin Sauce
This sauce is great on ham, pork and chicken.
Ingredients:
1 large bottle honey
1 small can frozen orange juice concentrate
1 bag dark raisins
1 small jar apricot marmalade or jelly
2 tsps cinnamon
Preparation:
In a sauce pan, mix honey, apricot marmalade/jelly, and frozen orange juice concentrate.
After you empty the apricot marmalade/jelly jar, fill with warm water 3/4 full and shake
well. Add to sauce pan.
Simmer on low heat, stirring ocassionally until contents are blended together.
Add cinnamon and stir well.
Add raisins, stir and let simmer on low heat for at least 2 hours. The longer you let
simmer, the stronger the raisin taste will be.
To use as a marinade or glaze:
Follow directions above to make sauce.
After sauce simmers, scoop out raisins and set aside in a bowl or container.
Marinate pork or chicken in sauce for a minimum of 4 hours, or use as a glaze while
grilling.
Note: Discard any sauce used as a marinade. However, if
sauce was only used as a glaze while grilling, the raisins maybe added back in and the
sauce served over the chicken or pork after grilling.
(Recipe by John Rambo)
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Savory
Swine Sticks
Sweet & Sour Pork Kabobs
Ingredients:
2-1/2 lbs boneless pork loin
1 large red sweet bell pepper
1 large green sweet bell pepper
16 oz can pineapple chunks
1 cup orange juice
1/4 cup white vinegar
2 tbsp soft brown sugar
2 tsp chili garlic sauce (available at Asian food shops and some supermarkets)
2 tsp cornstarch
Preparation:
Trim the pork of excess fat and sinew and cut into 1 inch cubes. Cut both bell peppers
into 3/4 inch squares. Drain pineapple and reserve juice. Thread the meat, alternately
with the peppers and pineapple, onto soaked wooden skewers.
Combine the reserved pineapple juice with orange juice,
vinegar, sugar and chili garlic sauce. Place the kabobs in a shallow non-metal dish and
pour half the juice mixture over. Refrigerate, covered with plastic wrap, for 3 hours or
overnight, turning occasionally. Prepare and heat barbecue 1 hour before cooking.
To make the Sweet and Sour Sauce: Place the remaining
marinade in a small pan. Mix the cornstarch with a tablespoon of the marinade in a small
bowl until smooth; add to pan. Stir over a medium heat until the mixture boils and
thickens, then transfer to a small serving bowl. Cover surface with plastic wrap and
allow to cool.
Place the kabobs on a hot, lightly oiled, barbecue grill
and cook for 15 minutes, turning occasionally, until tender. Serve kabobs with Sweet and
Sour Sauce.
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Mexican
Wieners!
Chili Cheese Dogs
Ingredients:
1 1/2 lbs. ground beef
1 sweet onion, chopped fine
2 tbsp chili powder
2 tbsp cumin
1 tsp black pepper
2 tbsp brown sugar
4 oz maple syrup
2 tsp white vinegar
1 can tomato sauce
Preparation:
Cook onions and ground beef until brown, slowly add seasoning while browning.
Add tomato sauce, cook over low heat for at least an hour.
Taste for desired seasoning. Add more chili powder or cumin if needed.
For real chili cheese dogs:
Use the canned "Kraft Easy Cheese" (Nacho flavor), open bun and spread cheese.
Place hot dog on top of cheese, and cover with chili sauce.
(Recipe by John Rambo)
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A
Different Dessert Pie!
Fruit Pizza
Ingredients:
1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry
halves, kiwifruit (or any other fruit you want), well drained
1/2 cup orange, peach, or apricot preserves
1 tablespoon water
Preparation:
Preheat oven to 375 degrees F.
Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping
slightly.
Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring;
spread over cookie crust. Arrange fruit over cream cheese layer in any design you want.
In a small saucepan over very low heat, make a glaze by heating preserves and water.
Brush glaze over fruit, making sure to cover the fruit that will turn dark.
Refrigerate until ready to serve.
This does not keep well, so plan on using it up. You may also use your own sugar cookie
recipe in place of the refrigerated dough.
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The
ABC's of Breakfast!
Apple/Banana Breakfast Crunch
Serves 4
Ingredients:
2 packages (12-oz.) Stouffer's Harvest Apples, prepared according to package
directions
2 containers (8-oz.) banana yogurt
1 cup banana crunch-style cereal
Preparation:
Combine yogurt and cereal in small bowl.
Spoon one-half package of scalloped apples into 4 dessert dishes; top with one-quarter of
yogurt mixture.
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4th
of July Doggie Treats!
Hot Dog Cookies
Ingredients:
1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
2 cups all purpose flour
3 tablespoons flaked coconut
1 teaspoon vanilla extract
Red and green liquid food coloring
Yellow decorator's frosting
Preparation:
In a mixing bowl, cream butter and sugar and beat in flour and vanilla
Remove 1 cup dough and add red food coloring and knead until well combined.
Cover and refrigerate remaining dough for 1 hour.
For hot dogs:
Divide red dough into 16 portions and shape into 2 inch long hot dogs.
For the buns:
Divide plain dough into 16 portions and shape into 3 inch long rolls.
Make a deep lengthwise groove in each roll and smooth edges to form buns.
On an ungreased baking sheet, place buns a few inches away from each other.
Place hot dogs in buns and bake at 350 F for approximately 15 minutes or until edges are
golden brown.
For pickle relish:
Combine coconut and green food coloring in a resealable plastic bag and shake well.
Sprinkle over hot dogs.
For mustard:
Squeeze a stripe of yellow frosting down the center of each hot dog.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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