Stripper Steak Meat Pie!
Michigan Pasties
Ingredients:
Never-Fail Pie Crust:
6 c All-purpose flour
1-1/2 ts Baking powder
1-1/2 ts Salt
1-1/2 ts Sugar
2-3/4 c Solid vegetable shortening
2 Eggs
1-1/2 ts Cider vinegar
3/4 c Cold water
Milk for brushing dough
Filling:
1 lb Boneless beef sirloin, cut into 1/2 inch cubes
1 lb Boneless pork butt, coursely ground
1/3 c Grated beef suet
2 Medium carrots;finely minced
2 Potatoes, cut into 1/4 inch cubes
1 Medium onion, finely chopped
2 tbs dried Parsley or 1/3 cup fresh
1 ts Salt
1 ts Dried thyme
1/4 ts Black pepper, fresh ground
1/4 ts Hot red pepper sauce
Brown Gravy or Hot Sauce - Optional
Preparation:
Never-Fail Pie Crust:
In a large mixing bowl, combine the flour, baking powder, salt and sugar.
Add the shortening and beat until the mixture is crumbly, about 2 minutes.
In a small bowl, beat the egg well and add the vinegar and water.
Pour over the flour-shortening mixture and beat until well combined, about one minute.
Form the dough into 6 balls, wrap in waxed paper and refrigerate overnight.
Roll each ball into an 8 inch circle and use plenty of flour while rolling out.
Filling / Pastry:
Preheat the oven to 400F.
Mix the filling together in a large bowl.
Brush the edges of the rolled dough with milk.
Put 1 cup of filling onto one side of each crust and fold over.
Seal the edge by pressing with a fork.
Put on cookie sheet, cut 1 slit (1/2 inch) in each for steam and brush top with milk.
Bake in 400F oven on Bottom Shelf for 25 minutes, then move to middle shelf for 20
minutes.
Optional - Top with brown gravy or hot sauce.
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Hot
Legs, You Can Scream And Shout!
Chili-Glazed King Crab
Legs
w/ Snow Peas and Toasted Almonds
Ingredients:
4 cups sweet Thai chili sauce
2 tablespoons sambal (Indonesian chili paste)
1/4 cup minced garlic
2 tablespoons fish sauce (patis)
1/4 cup vinegar
4 pounds king crab legs, split in half lengthwise
2 cups snow peas
1/4 cup fresh cilantro
2 tablespoons finely chopped green onion, green part only
1 cup slivered almonds, toasted
Preparation:
In a hot wok, add the chili sauce, sambal, garlic, fish sauce, and vinegar.
Simmer for 5 minutes over medium-low heat, or until heated through and all the flavors
combine.
Add the crab and snow peas; toss to coat completely.
Increase the heat to high and cook for 4 minutes, or until the crab is cooked and
everything is hot; mix in cilantro and chopped green onion.
To serve, transfer the crab, vegetables, and sauce to a large platter and sprinkle the
almonds over all.
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Meat
& Cabbage Rolls Down The Autobahn!
German Runza
Dough Ingredients:
2 pkg. Active Dry Yeast
2 cups warm milk
1/2 cup sugar
1/2 t. salt
2 eggs - beaten
1/2 cup shortening, margarine or butter
7 to 8 cups all-purpose flour
Dough Preparation:
Put yeast and milk in a bowl.
Let sit for 5 minutes.
Add sugar, salt, eggs and softened butter.
Mix, gradually add flour while mixing.
Add flour until dough pulls together into a ball.
Knead for 4 or 5 minutes or until dough is smooth. (This really works best with a
free-standing mixer with a dough hook)
Put in a greased bowl, cover with a towel and allow to rise until double.
Punch down and let it rise again.
Remove dough from bowl and divide into thirds.
On a floured surface, roll one portion of the dough to 1/4” thickness.
Cut into 5"or 6” squares. (Save dough you cut off to reroll.)
Give each square an extra roll with the rolling pin before filling.
Filling Ingredients:
2 lbs ground beef
1 head of cabbage, finely shredded
Lots of salt and pepper
Filling Preparation:
Brown ground beef.
Add shredded cabbage and cook over medium heat until cabbage is softened.
Add salt and pepper to taste (it takes a lot).
Start this about halfway through the second rise of the dough.
Set aside until dough is ready.
Making Runzas:
Put a large mound of filling on the center of each dough square.
Pull opposite corners of the dough together and pinch to hold.
Pull the opposite two corners together and use your fingers to pinch all edges together to
seal in filling.
Turn Runza over and put on a cookie sheet lined with parchment paper (helps to keep any
leakage from staining your cookie sheet).
Space Runzas about 1 inch apart.
When cookie sheet is full put a towel over it and let it rise for about 15 minutes.
Bake Runzas in a 350 degree oven for 15 to 20 minutes or until they are a deep brown.
Remove from oven and rub butter on the top of each Runza.
Cool on cooling rack or eat hot.
Runzas can be cooled and frozen.
Recipe courtesy of Lesley @ Kitchen Collectables
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Breadtime
For Bonzo!
Monkey Bread
Ingredients:
2 (1-pound) loaves frozen white bread dough
1 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup 1% low-fat milk
1 tablespoon reduced-calorie stick margarine
1 1/4 teaspoons ground cinnamon
1/4 cup sugar
1/2 teaspoon ground cinnamon
Vegetable cooking spray
Preparation:
Thaw dough in refrigerator for 12 hours.
Combine 1 cup sugar and the next 4 ingredients in a small saucepan.
Bring to a boil and cook 1 minute.
Remove sugar syrup from heat and let cool about 10 minutes.
Cut each loaf into 24 equal portions.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in a shallow dish and stir well.
Roll each portion in the sugar mixture and layer dough in a 12-cup Bundt pan coated with
cooking spray.
Pour sugar syrup over dough and cover; let rise in a warm place (around 85F works best)
for approximately 35 minutes or until doubled in bulk.
If desired, place aluminum foil on the rack below the bread to catch syrup that may drip.
Uncover and bake at 350F for approximately 25 minutes or until lightly browned.
Immediately loosen edges of bread with a knife.
Place a serving plate upside down on top of the pan.
Flip pan and plate together to get bread on plate.
Remove the pan and drizzle any remaining syrup over the bread.
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A
Monster Of A Halloween Meal!
Beef Stew in a Pumpkin
Ingredients:
1 10 lb - 12 lb plump, very fresh pumpkin (with a wide, steady base)
4 tablespoons olive oil
2 lbs beef, cut into 1" cubes
2 tablespoons brandy
1 cup coarsely chopped green onions
1/2 cup chopped green peppers
3 cloves minced garlic
3 cups beef stock
1 cup madeira wine or dry sherry
3 medium tomatoes, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 1/2 lbs white potatoes, peeled and cut into 1/2" cubes
1 1/2 lbs sweet potatoes, peeled and cut into 1/2" cubes
1/2 lb zucchini, sliced about 1/4" thick
1 cup corn
12-14 dried apricots
12-14 pitted prunes
1/2 cup margarine
1/2 cup brown sugar
3 tablespoons cinnamon
1 pinch ground cloves
Preparation:
Scrub pumpkin well.
Heat 3 tablespoons oil in 5 quart casserole over medium heat.
Add beef in batches to brown on all sides.
Warm brandy, ignite and pour over beef.
Transfer meat to platter and set aside.
In same casserole pot, combine oil, onion, green pepper and garlic, cooking over medium
heat about 5 minutes, stirring frequently.
Add stock and madeira and bring to boil.
Scrape sides and return meat and juices to pot.
Stir in tomatoes, salt, oregano, pepper, bay leaf, and cloves.
Cover, reduce heat to low and cook 15 minutes.
Add potatoes and cook 15 minutes more.
Stir in zucchini and cook 10 minutes more.
Add corn, apricots and prunes and cook another 5 minutes.
Keep stew warm on low heat while preparing pumpkin.
Preheat oven to 375 degrees Fahrenheit.
Cut pumpkin about 3 or 4 inches from top to form a lid and do not remove stem.
Scrape out seeds and string fibers from lid and base.
Brush melted margarine inside pumpkin and sprinkle with sugar and cinnamon.
Replace lid and bake pumpkin in roasting pan about 40 minutes.
Pour juices from pumpkin into stew and stir well.
Place stew in pumpkin and bake about 15 minutes longer.
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A
Smokin' Treat From Down Under!
Australian Banana Puffs
Ingredients:
2 Ripe bananas
1 cup Self-rising flour
1/2 ts Castor sugar, also sold as "superfine" sugar
1/2 ts Lemon juice
1 cup Castor sugar
1 tbl Cinnamon
1 cup Oil for frying
Strawberry or raspberry jam
Preparation:
Mash bananas with 1 cup of castor sugar and lemon juice; add flour and mix to a thick
paste.
Heat oil in a small pan to smoking point, then turn heat to low.
Use 2 spoons to push one teaspoon of dough into the oil (do not do more than 6 at a time).
Turn puffs over and keep turning for 2 minutes.
Remove with a slotted spoon, drain and roll in cinnamon and sugar.
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Pigs
As The Blanket!
Stuffed Ham Rolls w/
Cheese Sauce
Ingredients:
Ham Rolls:
2 cups sour cream
2 cups com bread stuffing
2 packages (10 ounces each) frozen, chopped spinach, thawed
24 slices thin deli sliced ham
cheese sauce (see recipe below)
shredded/grated Parmesan cheese
paprika
Cheese Sauce:
1/2 cup butter
1/2 cup flour
4 cups milk
1-2 cups grated Cheddar cheese
Preparation:
Ham Rolls:
Preheat oven to 350F.
Drain thawed spinach.
Combine sour cream, stuffing and spinach and mix well.
Spread a heaping tablespoon of spinach mixture on each ham slice.
Roll the ham slice and place seam side down in large casserole dish, leaving a little
space between every two rolls.
You can also use individual au gratin dishes.
Cover the ham rolls with cheese sauce, being sure to cover all exposed ham to avoid
crisping the ham during baking.
Sprinkle with Parmesan cheese and paprika.
Cover with aluminum foil and bake at 350 degrees for 20 minutes covered, and an additional
10 minutes uncovered.
Cheese Sauce:
Melt butter in saucepan.
Add flour; blend well until smooth.
Add milk 2 cups at a time and stir until thick.
Add cheese and immediately remove from heat.
Stir Until well blended and smooth.
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Brown
Sugar... How Come Yam Taste So Good!
Vanilla Glazed Sweet
Potatoes w/ Pecans
Ingredients:
3 lbs sweet potatoes, peeled
1/4 cup butter
1/4 cup light brown sugar, firmly packed
1 tsp salt
1 tsp orange zest, grated
1/4 tsp black pepper
3 TBS orange juice
1 TBS vanilla extract
1/2 cup pecans, chopped
1 bag mini marshmallows (optional)
Preparation:
Boil sweet potatoes in water until tender; drain.
Cool slightly, then cut into 1/4" slices.
Arrange the slices in a greased. broiler proof 13x9" baking dish, overlapping
slightly.
In a small saucepan, melt butter over low heat.
Add brown sugar, salt, orange zest, pepper, orange juice and vanilla; stirring until
combined.
Heat, but do not allow to boil.
Remove from heat and brush sauce evenly over potato slices.
Broil 6" from heat until golden, about 6 to 7 minutes, and sprinkle with pecans.
OPTIONAL: Top with marshmallows and place back in oven to broil until marshmallows are
golden brown on top, about 30 seconds.
Remove from oven and let cool a few minutes before serving.
Audio File: "Let It Snow, Let It Snow, Let It
Snow" by Sammy Cahn & Jule Styne
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Great
For A Winter Food Fight!
Potato and Cheese
Snowballs
Ingredients:
6 tablespoons (3/4 stick) butter, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 medium onion, chopped
1 tablespoon minced garlic
1 cup (4 ounces) shredded mozzarella cheese
1/4 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
Preparation:
In a large nonstick skillet, melt 3 tablespoons butter over medium heat.
Add the potatoes and cook, turning frequently, for 12 to 15 minutes, until browned.
Place in a large bowl and set aside.
In the same skillet, melt the remaining 3 tablespoons butter then add the onions and
garlic; saute the onions and garlic until golden, being careful not to burn.
Stir the onions and garlic into the potatoes.
Add the remaining ingredients; mix well.
Preheat the oven to 400°F.
Coat a baking sheet with nonstick cooking spray.
Using an ice cream scoop, scoop the potatoes into 12 equal-sized scoops, packing tightly,
and place the scoops on the baking sheet.
Bake for 18 to 20 minutes, or until browned and heated through.
These are great served right away, or they can be cooled, covered, and refrigerated
overnight to serve for brunch or with dinner the next day. Just reheat in a 300°F oven
for 10 to 15 minutes, or until heated through.
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The
Ultimate Philly Skillet Meal!
Cheese Steak Pierogies
Ingredients:
1 package (16.9 ounces) frozen potato and cheddar pierogies, I use Mrs. T's Pierogies
2 teaspoons vegetable oil, divided
2 bell peppers (1 red and 1 green), sliced
1 large onion, sliced
1/2 teaspoon salt, divided
1 pound boneless sirloin or flank steak, thinly sliced (see NOTE)
1/4 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
NOTE: Slicing is easier when the steak is partially frozen
Preparation:
1. Boil pierogies according to package directions; drain and place in a large bowl.
2. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add the peppers,
onion, and 1/4 teaspoon salt; cook for 5 to 7 minutes, or until crisp-tender, stirring
occasionally. Add the vegetables to the pierogies; toss gently to combine.
3. Heat the remaining 1 teaspoon oil in the skillet. Add the steak, the remaining
1/4 teaspoon salt, and the pepper. Cook until lightly browned, stirring occasionally.
Return the pierogies and vegetables to the skillet; toss with the steak. Sprinkle with the
cheese, cover, remove from heat, and let stand for 3 to 5 minutes, just until the cheese
begins to melt.
Recipe Courtesy of Mrs. T's Pierogies
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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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