Cubbie Classic At Wrigley Field!
Chicago-Style Hot Dog
The Chicago Dog is a Windy City classic, and a
big favorite with sports fans. The frank must be all-beef, the bun must be poppyseed, the
ingredients must be piled onto the bun in the order specified. And whatever you do, don't
spoil the splendor with ketchup.
Ingredients:
1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt
Preparation:
Bring a pot of water to a boil.
Reduce heat to low, place hot dog in water, and cook 5 minutes or until done.
Remove hot dog and set aside.
Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until
warm.
Place hot dog in the steamed bun.
Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion,
tomato wedges, pickle spear, sport peppers, and celery salt.
The tomatoes should be nestled between the hot dog and the top of the bun.
Place the pickle between the hot dog and the bottom of the bun.
Don't even think about ketchup!
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Gettin'
Piggy With It!
Grilled Pork Tenderloin
w/ Corn-Pepper Relish
Ingredients:
1 can (15 oz.) black beans, drained, rinsed
1 can (10 oz.) whole kernel corn, drained
1 red pepper, chopped
1 cup Zesty or Robust Italian Salad Dressing
2 pork tenderloins (1-1/2 lb.)
Preparation:
Combine beans, corn, peppers and 1/2 cup of the dressing.
Grill meat 12 to 15 min. or until cooked through (160ºF), turning occasionally and
brushing with the remaining 1/2 cup of dressing.
Slice meat into 1/2-inch-thick slices.
Serve with the corn relish.
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Bar-B-Qued
Idahoes!
Grilled Baked Potatoes
Ingredients:
4 medium baking potatoes, scrubbed
1 Tbsp. oil
1 tsp. salt
1/2 cup Sour Cream
1/2 cup Shredded Cheddar Cheese
1/4 cup sliced green onions
1/4 cup Real Bacon Bits
Preparation:
Preheat grill to medium-high heat.
Pierce potatoes with fork or small sharp knife.
Rub with oil; sprinkle with salt.
Place potatoes on microwaveable plate and microwave on HIGH for 8 min. or until tender,
turning after 4 min.
Place potatoes on greased grate of grill.
Cook 12 to 15 min. or until potatoes are crisp and browned, turning occasionally.
Split potatoes.
Serve topped with remaining ingredients.
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Bite
into this Beef Bonanza!
BBQ Sirloin Roast
Sandwiches w/ Coleslaw
Ingredients:
1 Tbsp. chili powder
1-1/2 tsp. black pepper, divided
1 tsp. garlic powder
1 beef sirloin tip roast (3 lb.)
3/4 cup Barbecue Sauce, divided
6 cups coleslaw blend
1 cup Miracle Whip Dressing
12 Portuguese or French bread rolls, split
Preparation:
Preheat grill for indirect heat by heating one side of the grill to medium heat; leave the
burners on the other side turned off.*
Combine chili powder, 1 tsp. of the pepper and the garlic powder; rub evenly onto all
sides of roast.
Place on cool side of grill; cover with lid.
Grill roast without turning for 1 hour.
When internal temperature reaches 140°F, brush roast with 1/4 cup of the barbecue sauce.
Continue grilling, covered, 10 min. or until internal temperature reaches 150°F.
Transfer roast to carving board.
Tent with foil.
Let stand 10 min. or until internal temperature reaches 160°F.
Meanwhile, mix coleslaw blend, dressing and remaining 1/2 tsp. pepper.
Slice roast across the grain into thin slices.
Add to remaining 1/2 cup barbecue sauce in large bowl; toss to coat.
Spoon into rolls and serve with the coleslaw on the side or spoon coleslaw directly over
meat before covering with top of roll.
* To Cook Roast Over Direct Heat:
Preheat grill to medium heat. Place seasoned roast on greased grill; cover. Grill 40 min.
or until internal temperature of roast registers 140ºF, turning every 15 min. Remove 1/2
cup of the barbecue sauce; place in large bowl. Brush 2 Tbsp. of the remaining sauce onto
roast. Grill, covered, an additional 5 min. Turn roast over; brush with remaining 2 Tbsp.
sauce. Grill, covered, an additional 5 to 10 min. or until internal temperature of roast
registers 150ºF. Transfer roast to carving board. Tent with foil. Let stand 10 min.
(Internal temperature of roast will rise to 160ºF.) Continue as directed.
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One
Bite In Bangkok!
Thai Pork w/ Savoy
Cabbage
Ingredients:
1 pork tenderloin (1 lb.)
3/4 cup KRAFT CATALINA Dressing, divided
3 Tbsp. soy sauce
5 cups thinly shredded savoy cabbage
1/2 of a small red onion, thinly sliced
2 Tbsp. sesame seeds, toasted
2 Tbsp. chopped cilantro
crushed red pepper, optional *
Preparation:
Place meat in shallow dish and brush with 1/4 cup of the dressing. (* For the spicy
version of this meal, add crushed red pepper to taste to the 1/4 cup dressing used to
marinate the meat.)
Cover and refrigerate several hours or overnight to marinate, turning meat halfway through
the marinating time.
Remove meat from marinade and discard marinade.
Preheat grill to medium heat.
Grill meat 30 minutes or until cooked through (160ºF), turning after 15 minutes.
Cool slightly and cut into thin strips and set aside.
Mix remaining 1/2 cup dressing and the soy sauce in microwaveable bowl.
Microwave on HIGH for 20 seconds and then toss with the cabbage and onions in large bowl.
Transfer to large serving platter and top with the sliced meat.
Sprinkle with sesame seeds and cilantro.
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A
Super Chicken Supper!
Grilled Bruschetta
Chicken
Ingredients:
1/4 cup Sun-Dried Tomato Dressing, divided
4 (1 lb.) small boneless skinless chicken breast halves
1 medium tomato, finely chopped
1/2 cup Shredded Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
Preparation:
Put a large sheet of heavy-duty foil over half of grill grate and preheat grill to medium
heat.
Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag and seal bag.
Turn bag over several times to evenly coat chicken with the dressing.
Refrigerate 10 min. to marinate.
Remove chicken from marinade and discard bag and marinade.
Grill chicken on uncovered side of grill 6 min.
Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over, placing cooked-side up on the foil side of the grill.
Top evenly with tomato mixture and close grill lid.
Grill an additional 8 min. or until chicken is cooked through (170ºF).
Best served with buttered egg noodles and grilled or steamed vegetables.
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Let
Them Eat Cake And Fruit!
Banana Split Cake
Ingredients:
1-1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 can (20 oz.) crushed pineapple, drained
6 medium bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup Chopped Pecans
Preparation:
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 13x9-inch
pan.
Freeze 10 min.
Beat cream cheese and remaining 3/4 cup sugar with electric mixer on medium speed until
well blended.
Spread carefully over crust; top with pineapple.
Slice 4 of the bananas; arrange over
pineapple.
Pour milk into medium bowl, add dry pudding mixes and beat with wire whisk 2 min. or until
well blended.
Gently stir in 1 cup of the whipped topping; spread over banana layer in pan.
Top with remaining 1 cup whipped topping; sprinkle with pecans.
Refrigerate 5 hours.
Slice remaining 2 bananas just before serving; arrange over dessert.
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Better
Than A Sandwich!
Sausage Stew
Ingredients:
2 lb Mild or Medium Italian Sausage, cut up into inch long pieces
2 tb Olive oil
2 Red & Green Peppers, chopped course
4 oz can Chopped Green Chilis
1 Onion, chopped course
2 cloves Crushed garlic, more can be added
3/4 c Dry white wine
4 oz can Tomato paste
1/2 lb Mushrooms, thick sliced
3 cans Italian diced tomatoes, pureed
3 tb Fresh shopped basil
Preparation:
Fry sausage in oil until 3/4 cooked.
Fry onion and pepper in sausage oil for approximately 5 minutes, and then add the garlic
and mushrooms and fry for another 5 minutes.
Add remaining ingredients and simmer on low, covered, for at least an hour and a half or
longer.
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Romeo
& Juliet Wasn't William's Favorite Pair!
Shakespeare's Baked
Warden Pears in Red Wine
These delicious baked pears in wine have a
long history and contain very old ingredients, saffron and ginger. This is a traditional
St Jude's Day recipe, St Jude was a 1st century apostle, whose feast falls on October
28th. The Cistercian Abbey of Warden in Bedfordshire gave its name to the Warden Pear, a
variety of cooking pear mentioned by Shakespeare in some of his plays.
Ingredients:
4 fresh pears
1 1/16 cups red wine
1 7/8 ounces brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/16 teaspoon saffron
Preparation:
Peel the pears, but leave them whole, then put them in an oven-proof dish.
Mix together the remaining ingredients and pour them over the fruit.
Place in a moderate oven and bake until tender, about 20 to 30 minutes.
Serve the pears with the wine juices and hot custard or cream.
Audio File: "Romeo and
Juliet" words by Dire Straits
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German
Style Meatballs!
Sauerbraten Klopse
Ingredients:
1 pound lean ground beef
1/4 cup milk
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup water
1/2 cup apple cider vinegar
1/4 cup firmly packed brown sugar
1 bay leaf
3/4 teaspoon ground ginger
8 ounces wide egg noodles
2 tablespoons all-purpose flour
2 tablespoons water
Preparation:
Combine ground beef, milk, bread crumbs, salt, cloves, allspice and pepper in a large
bowl.
Mix gently until well combined and form into meatballs (3 tablespoons mixture per
meatball).
Heat a large skillet over medium-high heat.
Add oil and heat until hot but not smoking.
Add meatballs, do not crowd, and cook until well browned, about 5 minutes.
Remove to a paper towel-lined plate to drain, and drain fat from skillet.
Add first addition of water (1 cup), vinegar, brown sugar, bay leaf and ginger, scraping
the bottom to remove any browned bits.
Return meatballs to pan, cover and simmer for 30 minutes.
While meatballs simmer, cook pasta according to package directions; drain.
Mix together flour and remaining water; set aside.
Remove meatballs from pan and keep warm.
Whisk the flour and water into the pan and cook, stirring frequently, until thickened.
Serve sauce over meatballs on a bed of pasta.
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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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