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666 is not the sign of
the Antipasta!
Italian Antipasta Salad
Serves 4
Antipasta (Antipasto, Antipasti) literally means "before the meal," and
it is a custom in Italian homes never to keep people waiting for food. As soon as
guests arrive they are served an antipasto a piedi, an appetizer that they can
nibble on even before they are seated.
Salad Ingredients:
6 cups Mixed Salad Greens
3 Roma Tomatoes, quartered
2 ounces Parmesan, grated
1 handful Fresh Basil, chopped
Fresh Mozzarella, cut into small cubes
Provolone cheese, cut into thin strips
Prosciutto ham, cut into thin strips
Salami, cut into thin strips
Pepperoni, diced
Pepperoncini, cut into rings
Onions, Peppers, Radishes, Olives, Anchovies (Optional)
Dressing Ingredients:
1/4 cup White Wine Vinegar
1 Tablespoon Basil, fresh, chopped
1/2 teaspoon Garlic, minced
3/4 cup Olive Oil
Preparation:
Place the greens on large plate. Garnish the outer rim with the tomato quarters.
Top with the prosciutto, pepperoncini, salami, pepperoni, mozzarella, provolone, and any
optional ingredients.
To prepare the dressing, place the vinegar, basil, and garlic in the bowl of a food
processor. With the processor running, slowly add the oil.
Drizzle the dressing over the salad.
Garnish with the Parmesan. 2 Servings
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If You Hit The Jackpot, Don't Be Shellfish!
Clams Casino
Serves 4
Ingredients:
24 large clams
2 tablespoons light olive oil
1 tablespoon butter
1/2 cup minced onion
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
1/2 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
1/4 teaspoon paprika
2 tablespoons olive oil
Preparation:
In a small skillet, cook bacon until crisp over medium heat. Crumble, and set
aside.
Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven
for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from
shells. Chop, and set aside.
Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add
onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and
chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet.
Sprinkle with parsley and paprika. Drizzle with olive oil.
Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.
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Larry Flint's Favorite!
Tuna Noodle Casserole
Serves: 6 -8
Ingredients:
8 ozs. Noodles
2 (7 oz.) cans tuna, well drained
1 1/2 Cups sour cream (12 ozs.)
3/4 Cup milk
1 Can (3 oz.) sliced mushrooms, drained
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 Cup dry bread crumbs
1/4 Cup grated Parmesan cheese
2 Tablespoons butter or margarine, melted
Preparation:
Heat oven to 350 degrees.
Cook noodles as directed on package. Return drained noodles to kettle: stir in
tuna, sour cream, milk, mushroms, salt and pepper. Pour into ungreased 2-quart casserole.
Mix bread crumbs, cheese and melted butter; sprinkle over casserole. If desired, lightly
sprinkle paprika over bread crumb mixture.
Bake uncovered 35 to 40 minutes, until bubbly.
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Soup
Doggy Dogg!
Hot Dog Soup
Serves: 4 - 6
Ingredients:
1 onion, chopped
2 tablespoons margarine
3 potatoes, peeled and cubed
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
1 (9 ounce) package frozen green beans
1 (16 ounce) package beef frankfurters, cut into bite size pieces
Preparation:
Place the onion and margarine in a large saucepan over medium heat.
Slowly cook and stir until the onion is soft.
Mix in the potatoes and enough water to cover.
Bring to a boil.
Reduce heat and mix in the tomato sauce, chicken broth, green beans and frankfurters.
Simmer 30 minutes, or until potatoes are tender.
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The
Lambshank Redemption!
Roasted Lamb Shank
Serves: 6
Ingredients:
6 Lamb shanks, about 14 ounces each
salt and pepper to taste
1 onion
1 large turnip
1 carrot
2 celery ribs
1 whole head of garlic
1/4 cup olive oil
1 bunch thyme
1 rosemary sprig
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon whole black peppercorns
1 bay leaf
3 parsley sprigs
1 bottle dry white wine
1 quart water, chicken broth or lamb stock
Roasted Root Vegetables (see recipe)
Chopped parsley for garnish (optional)
Preparation:
Preheat the oven to 475ºF.
Rub the shanks with salt and pepper, then place them meaty-side up in a roasting pan.
Roast for 25 minutes, or until nicely browned. Remove from oven.
Reduce oven temperature to 250ºF.
Heat the olive oil in a large saute pan over medium-high heat.
Add the vegetables and garlic and saute, stirring occasionally, for 15 minutes, or until
the vegetables soften, then caramelize.
Stir in the thyme, rosemary, fennel and coriander seeds, the peppercorns, bay leaf and
parsley.
Increase the heat to high, add the wine and deglaze the pan, scraping up all the browned
bits from the bottom of the pan.
Boil until the liquid has reduced by one-third.
Pour over the lamb, spreading the vegetables over, but not completely covering, the
shanks.
Add enough of the water, chicken broth or lamb stock to almost cover the meat.
Cover the pan with aluminum foil and roast for 7 hours, basting with the pan juices every
hour or so, and adding liquid as needed.
Remove the foil during the last 30 minutes of cooking.
Remove the shanks from the pan and let cool to room temperature. (the lamb should be
fork-tender and falling off the bone)
Strain the braising liquid and skim off the fat.
When ready to serve, slowly reheat the shanks in the braising liquid.
To serve, portion the roasted root vegetables onto serving plates, center a lamb shank on
each plate and spoon a little of the braising liquid over the top. Garnish with parsley,
if desired.
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Give
them an inch, and they want the whole inchilada!
Enchiladas
Serves: 4 to 6
Ingredients:
12 corn or flour tortillas
1 large can red or green enchilada sauce
1-1/2 cups cooked, shredded chicken
1-2 cups grated cheddar cheese or to taste
chopped cilantro to taste
sliced black olives
sour cream
Preparation:
Heat enchilada sauce.
Dip a tortilla into sauce, coat both sides, and place in a casserole dish.
Spread on some chicken, cheese, and a little cilantro.
Roll up tortilla.
Continue this method with remaining tortillas, lie them next to one another.
Pour remaining enchilada sauce over the top of the rolled tortillas.
Sprinkle with remaining cheese and the olives.
If desired, cover and refrigerate until needed.
Preheat oven to 350°F.
Bake 20 minutes, until cheese is melted.
Serve with sour cream.
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Sounds
kinky, but try it!
Pork in Hot Peanut Sauce
Serves: 4
Ingredients:
3 tb Peanut Oil
1/2 lb Pork Butt
2 ea Cloves Garlic -- minced
1 tb Minced Fresh Ginger Root
2 ea Dried Hot Red Chili Peppers
2 ts Sugar
1/3 c Stock
1/2 ts MSG (optional)
1/2 c Preserved Radish
4 ea Sq. Canned Firm Bean Curd
2 ea Green onions
Sauce:
2 tb Crunchy Peanut Butter
1 tb Dark Soy Sauce
1 tb Cider Vinegar
2 tb Sesame Oil
Preparation:
Soak radish in warm water for 45 minutes.
Cut pork into 1/2" cubes.
Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd,
wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly
& use about a 5-pound weight.)
Drain radish & cut into 1/2" cubes.
Cut green onions, including tops, into 2" lengths.
Sauce:
In a cup, cream together peanut butter and soy sauce.
Slowly mix in remaining sauce ingredients. Set aside.
Stir-frying:
Add oil to hot wok. When oil starts to smoke, add pork.
Stir-fry for about 1 minute.
Add garlic & ginger; stir-fry for another 30 seconds.
Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding
onions about mid-way.
Skim off excess oil.
Add more stock if sauce thickens.
Steaming:
In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just
prior to serving.
When ready to serve, drain water off plate, and top vegetables with pork & peanut
sauce
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Excuse
me, but I have gas!
Gas Grill Recipes
Cheese Potatoes in Foil
Ingredients:
3 lg baking potatoes
1 lg onion sliced
salt & pepper
2 c (8 oz) cubed sharp processed American cheese
4 or 5 slices bacon, crisp cooked, drained & crumbled
½ c margarine
Preparation:
Slice potatoes onto large sheet of heavy foil; sprinkle with salt, pepper, and bacon. Add
onion, cheese cubes, and sliced margarine. Mix on foil; bring edges of foil up, leaving
space for expansion of steam. Seal well with double fold. Cook on gas grill over low flame
1 hour or until done, turning several times. Makes 4 to 6 servings.
Grilled Potato Packets
Ingredients:
1 pkg (14 oz) frozen crinkle cut potato rounds
½ c thinly sliced onion
¼ c grated Parmesan cheese
2 tbsp margarine
½ tsp salt
1/8 tsp pepper
Preparation:
Cut four 9 in squares from heavy-duty aluminum foil. Divide potato rounds on the four
squares. Place 2 tbsp sliced onion on each square. Sprinkle each with 1 tbsp of the
cheese. Dot equally with margarine. Season with salt and pepper. Wrap foil securely. Cook
foil packets on gas grill set at medium, turning once, until potato rounds are tender,
about 25 minutes. Makes 6 servings.
Grilled Potato Bake
Ingredients:
8 medium baking potatoes (about 6 oz ea)
non-stick vegetable cooking spray
1 clove garlic, minced
½ lb mushrooms, sliced
½ c finely chopped green onions
½ tsp salt
½ tsp Worcestershire
Preparation:
Scrub potatoes and pat dry with paper towels. Pierce skin of each in several places with a
fork. Place potatoes on cooking grid along edge of grill over medium heat. Cook potatoes
until they can easily be pierced with a fork, about 45 minutes, turning occasionally.
Spray a saucepan with non-stick vegetable cooking spray. Heat on grill. Add garlic and
cook a few seconds. Stir in remaining ingredients. Cook until mushrooms are tender,
stirring often. Just before serving, slit potatoes open and top with mushroom mixture.
Makes 8 servings.
Grill Baked Potatoes and Skins
Ingredients:
1 potato per serving
butter
salt
pepper
peanut, sesame seed or safflower oil as needed
Preparation:
Wash the potatoes, using a soft brush to get all grit out of the eyes. Rub them well with
cooking oil. Place potatoes along the edges of the grill while using the center area to
prepare the main course. Turn them occasionally. Allow 30 to 45 minutes cooking time,
depending on their size.
To serve, slash one side open, squeeze gently, and slather the interior with butter,
sprinkle on salt and pepper.
Suggestion: Leave a thin layer of white pulp on the skins when eating the potato. Cut the
skins into strips, sprinkle the pulp sides with grated or shredded cheese, dust with
paprika, and put skin-side down on the grill until the cheese melts. Eat out of hand as an
after-dinner treat.
Savoury Vegetable Boats
Ingredients:
4 zucchini, each about 7 in long
½ c chopped celery
½ c chopped green pepper
¼ c finely chopped onion
½ c packaged seasoned bread crumbs
1 tsp salt
½ tsp dried basil
1/8 tsp pepper
1 medium tomato, peeled, cored, halved, seeded & diced
Preparation:
Trim ends of zucchini. Cut each zucchini lengthwise in half. With a melon ball cutter or
grapefruit knife, carefully hollow out zucchini, leaving a ¼ in thick shell. Coarsely
chop pieces of zucchini. In a bowl, combine chopped zucchini, tomato, celery, green
pepper, bread crumbs, onion, salt, basil and pepper. Tear four 12 in pieces of heavy-duty
foil; cut each piece in half crosswise. Place a zucchini shell on each piece of foil; fill
with vegetable mixture. Seal and cook on grill over medium heat for 20 minutes or until
zucchini boats are tender. Makes 8 servings.
Vegetable Kabobs with Yogurt Ginger Sauce
Ingredients:
8 oz yogurt
1 tsp fresh ginger, finely minced
1 small clove garlic, finely minced
2 scallions, finely minced
1 tsp honey
½ tsp dry mustard
¼ tsp salt
1 medium eggplant
1 large zucchini
2 lg red peppers, stem and seeds removed
1 lg green pepper, stem and seeds removed
vegetable oil
Preparation:
To prepare sauce: blend yogurt, ginger, garlic, scallions, honey, dry mustard and salt.
Chill.
Cut eggplant into quarters lengthwise; then cut each quarter into quarters. Cut the
zucchini into 8 rounds. Cut the peppers in 8 chunks each. Bring a large pot of salted
water to a rapid boil. Blanch the vegetables for 2 minutes and drain. Thread the vegetable
pieces onto long, wooden-handled skewers using 2 pieces of eggplant, 1 piece of zucchini,
2 pieces of red pepper and 1 piece of green pepper on each. Lightly brush vegetables with
vegetable oil and place them on the cooking grid over medium heat. Cover; grill, turning
often, for 5 to 10 minutes or until evenly browned. Serve immediately with yogurt-ginger
dipping sauce. Makes 8 servings.
Italian Vegetable Kabobs
Ingredients:
12 small new potatoes, cooked & peeled
12 mushrooms caps
6 pieces slender zucchini (3 in)
Italian dressing to cover
few drops liquid red pepper
dash garlic salt
6 pieces young corn on the cob (2 in)
24 pieces canned pimento, drained
Preparation:
Place potatoes, mushrooms and zucchini in mixing bowl. Combine dressing, liquid red pepper
and garlic salt. Pour over vegetables, and let stand in refrigerator for several hours.
Spread corn with margarine and sprinkle with seasoned salt; wrap in foil. Remove
vegetables from marinade. Thread marinated vegetables and corn on 6 metal skewers. Grill
on gas grill set at medium 15 to 20 minutes, brushing with marinade and turning
occasionally. Remove foil from corn before serving. Makes 6 servings.
Zucchini Creole
Ingredients:
8 medium zucchini squash, cut into ½ in pieces
1 lg onion, sliced
1 lg green pepper, sliced
½ lb fresh mushrooms, sliced
1 clove garlic, crushed
4 tsp margarine
1 can (16 oz) tomatoes, drained
½ tsp sugar
1 tsp salt
¼ tsp pepper
½ tsp Worcestershire
pinch sweet basil
Preparation:
Combine all ingredients in a 12 in rectangle of heavy duty foil. Close foil and place over
low flame of gas grill. Cook about 30 minutes. Serve hot from foil container.
Italian Vegetables
Ingredients:
3 medium zucchini squash
pepper
1 medium onion
sweet basil leaves
2 medium tomatoes
4 tsp margarine
salt
Preparation:
Wash and scrub zucchini and slice into ¼ inch slices. Peel and thinly slice onion. Core
and quarter tomatoes. Grease bottom of 12 in square of heavy foil. Place squash in center
of foil, top with onion slices and surround with tomatoes. Sprinkle with salt, pepper and
basil leaves; dot with margarine. Close foil. Grill on gas grill over low flame 30-35
minutes. Makes 4 servings.
Steamed Peas & Pearl Onions
Ingredients:
1 pkg (10 oz) frozen peas
1 ½ c frozen pearl onions
½ tsp thyme
1 tbsp butter, cut into pieces
1 tbsp water
Preparation:
Place frozen peas and onions in center of large piece of heavy-duty foil. Sprinkle with
thyme. Dot with butter and sprinkle with water. Wrap packet securely, making sure to leave
space at top of packet for steam. Place on cooking grid over medium heat. Close hood and
cook 10 to 12 minutes turning once. Open packet and drain. Serve with additional butter,
as desired. Makes 4 to 6 servings.
Stuffed Green Pepper Boats
Ingredients:
3 lg green peppers, cut in half lengthwise
¾ tsp leaf oregano
1 ½ c unseasoned crumbs
¾ c grated mozzarella cheese
¾ chopped tomato
1/3 c water
2 tbsp chopped black olives
2 tbsp chopped onion
2 tbsp melted butter or margarine
Preparation:
Combine all ingredients except green peppers. Stuff each green pepper half with mixture;
place in center of 9 in square of foil. Mold and shape foil to fit contours of each green
pepper, leaving tops uncovered. Grill over medium heat about 25 to 30 minutes, or until
peppers are tender. Place single large sheet of foil over tops of peppers during last 10
minutes to thoroughly cook top edges. Makes 6 servings.
French Style Green beans
Ingredients:
1 pkg frozen French style green beans
½ tsp salt
1 tsp minced onion OR ½ tsp inst. minced onion
1 tbsp margarine
2 tbsp slivered almonds
1 can (4 oz) mushroom stems & pieces, drained (optional)
Preparation:
Place frozen beans on square of heavy foil. Add remaining ingredients. Close foil and
seal. Heat on gas grill over a low to medium flame about 20 minutes. Makes 3 to 4
servings.
Corn on the Cob with Butter
Ingredients:
6 ears corn, husked & desilked
Seasoned butter
6 tsp margarine
½ c margarine
salt & pepper
½ tsp ground basil leaves
seasoning salt
1-1/6 tsp garlic powder
6 foil squares (8 in)
Preparation:
Brush ears of corn with margarine and sprinkle liberally with seasoning salt, salt and
pepper. Center each piece on foil and seal securely. Cook on gas grill over medium flame
about 30 minutes; turning 3 or 4 times during cooking. To make seasoned butter: melt
margarine and add basil leaves and garlic powder; serve with corn.
Corn on the Cob with Tabasco Butter
Ingredients:
1 stick butter, softened
2 tsp tabasco sauce
1/8 tsp salt
½ tsp lemon juice
8 ears of fresh or frozen corn
Preparation:
To prepare the tabasco butter: blend softened butter, tabasco sauce, salt and lemon juice.
Chill.
Using Fresh Corn:
Carefully pull back the corn husks, but don't remove them. Remove and discard the silk;
return each husk to its original position and close with wire tie. Soak corn in cold water
for about 15 minutes. Place corn on cooking grid over medium heat; close hood. Turn corn
often and grill until browned and tender, about 35 to 40 minutes. Once cooked, pull husks
back and spread each ear with about 1 tbsp of tabasco butter. Reclose husks and let corn
rest for 5 minutes before serving.
Using Frozen Corn:
Place each ear of corn in the center of a piece of heavy-duty foil. Spread each ear with 1
tbsp of tabasco butter; seal foil packet. Place corn on cooking grid over medium heat.
Close hood. Grill for 30 minutes. Makes 8 servings.
Creamy Kernel Corn
Ingredients:
1 can (1 lb) whole kernel corn, drained
½ tsp onion salt
1 pkg. (3 oz) creamed cheese, cubed
½ tsp lemon-pepper seasoning
1 jar (2 oz) diced pimento, drained
Preparation:
Place corn on an 18 x 14 in piece of heavy-duty foil. Scatter cream cheese over corn; add
pimento and seasonings. Fold into a tight package; cook on preheated gas grill set on low
15 to 20 minutes. Stir to blend cream cheese with corn before serving. Makes 4 servings.
Roast Acorn Squash
Ingredients:
3 medium acorn squash
margarine
brown sugar
cinnamon
nutmeg
Preparation:
Place whole acorn squash on preheated gas grill. Cook on low to medium setting 1 hour or
until soft, turning occasionally. Cut squash in half and remove seeds. Dot each half with
margarine; sprinkle with brown sugar, cinnamon and nutmeg. Makes 6 servings.
Mushroom Rice Combo
Ingredients:
1 c quick cooking rice
1 c water
1 jar (2 ½ oz) sliced mushrooms
2 tbsp dehydrated onion soup mix
1 can Cream of Mushroom soup (undiluted)
¾ c grated cheddar cheese
Preparation:
Combine all ingredients and mix well; place on 14 to 18 in piece of heavy-duty foil. Fold
into a tight package and cook on a preheated gas grill at low setting for 30 minutes.
Makes 4 servings.
Rice Mushroom Barbeque
Ingredients:
1-1/3 c packaged precooked rice
1 c (3 oz) sliced mushrooms
1 c cold water
¼ c finely chopped onion
1 tsp Worcestershire
½ tsp salt
3 tbsp margarine, divided
Preparation:
Make a large square of wide heavy foil. Form into a pouch. Add rice, undrained mushrooms,
water, onion, Worcestershire, and salt. Stir carefully to mix. Dot with 2 tbsp margarine.
Fold edges of foil to seal pouch tightly. Cook over medium high flame of gas grill 15 to
18 minutes. Open foil and add remaining margarine before stirring; fluff rice with a fork.
Makes 4 servings.
Grilled Mushrooms
Ingredients:
½ to ¾ lb fresh mushrooms
butter
freshly ground black pepper
salt
Preparation:
Remove the stems from the mushrooms, wash well, drain well, and dry with a cloth. Rub
surface of the mushrooms lightly with butter and place them gill-side up along the edges
of the grill. Put small dollop of butter and a light dusting of salt and pepper in the
gills. Cook 10 to 12 minutes, depending on size. Just before serving, turn cap-side up and
brush with a bit of butter.
Grilled Stuffed Mushrooms
Ingredients:
24 medium mushrooms
¼ c chopped green onion
3 tbsp margarine, divided
2 tsp flour
½ tsp dried marjoram, crushed
dash pepper
¼ c dry white wine
½ c finely chopped cooked ham
1 tbsp snipped parsley
Preparation:
Remove stems from mushrooms; reserve caps. Chop stems. Cook the chopped stems and onion in
1 tbsp margarine just till tender. Blend in flour, marjoram, and pepper; add wine. Cook
and stir till thickened and bubbly. Stir in ham and parsley. Stuff mushroom caps with
mixture. Place mushrooms on a 20 x 12 in piece of foil; dot with remaining margarine. Fold
foil to seal edges; grill on gas grill set a medium 15 to 20 minutes.
Stuffed Onions
Ingredients:
1 extra large onion per serving
1 c finely chopped ham
(rest of quantities are for 4)
2 hardcooked eggs, chopped fine
1 tsp mild mustard
1 to 2 tsp butter
Preparation:
Remove the outer skins of the onions and cut the stems off flush. Steam in a tightly
closed saucepan with ½ c water over very low heat for 15 minutes, allow to cool.
Cut a thin slice from the top of each onion and carefully remove the core layers until a
shell of 4 to 5 layers remains. Do not remove the root stem.
Combine ham, eggs, parsley and mustard. Fill the shells with this mixture. Place the
stuffed onions at the edge of the grill to stay warm and marry the stuffing flavors while
preparing the main course. Be careful to rotate them often and do not overcook, or they
will fall apart. The flesh of the onion should be firm enough to hold its shape when
served. NOTE: You can use the inner core pieces to season a salad or mince them and blend
the bits with the yolks of stuffed eggs.
Celery Seed Bread
Ingredients:
1 loaf Vienna or French bread
½ c margarine, softened
¼ tsp salt
¼ tsp paprika
½ tsp celery seed
dash cayenne pepper
Preparation:
Slice bread at ¾ in intervals diagonally through bottom crust. Blend margarine with
remaining ingredients. Spread mixture on one side of each slice of bread. Wrap in heavy
duty foil. Place on a preheated gas grill using a medium setting and heat thoroughly,
turning several times. Makes 1 loaf.
Russian Rye Bread
Ingredients:
1 loaf (1 lb) unsliced rye bread
1 tbsp mustard
½ c margarine, softened
1 tbsp prepared horseradish
1 clove garlic, pressed and drained
dash salt
Preparation:
Cut bread into ½ in slices, almost through to bottom crust. Spread combined remaining
ingredients between slices. Wrap bread in foil. Heat on gas grill over medium flame 20
minutes, turning occasionally. Makes 8 servings.
Blushing "Red Hot" Apples
Ingredients:
6 lg red apples
12 pineapple chunks
6 tbsp brown sugar
whipped cream, sweetened
4 tbsp red cinnamon candies
cinnamon, optional
2 tbsp lemon juice
Preparation:
Wash and core apples, leaving ½ in at bottom intact. Cut top edge of peel to make a
scalloped design. Fill cavities with blended brown sugar, cinnamon candies, lemon juice
and pineapple chunks. Wrap apples individually in double thickness of heavy foil. Grill on
gas grill over a low flame 30 to 40 minutes. Serve hot with whipped cream and a sprinkling
of cinnamon.
Curried Fruit
Ingredients:
1 can (29 oz) peach halves
1 can (29 oz) pear halves
1 can (20 oz) pineapple chunks
5 maraschino cherries, sliced
1/3 c margarine
¾ c brown sugar
2 to 4 tsp curry powder
Preparation:
Drain fruit and place in flameproof casserole or skillet. Melt margarine, add brown sugar
and curry powder. Spread mixture on top of fruit. Heat on gas grill over low flame 20 to
25 minutes, or until bubbly. Makes 6 to 8 servings.
Pinneapple Bananas A La Foster
Ingredients:
3 firm bananas
½ c margarine melted
½ c brown sugar
dash cinnamon
6 thin slices pineapple, fresh or canned
6 lg scoops vanilla ice cream
½ to 1 tsp rum extract OR 2 tbsp dark rum
Preparation:
Cook bananas in peeling on gas grill over medium-high flame 5 to 7 minutes per side (until
peeling is a dark brown). Combine margarine, brown sugar, pineapple and cinnamon; stir
until syrupy. Add peeled, cooked bananas cut into fourths, and pineapple slices. Baste in
syrup, turning until fruit is glazed. Add rum extract or rum. Place a pineapple slice in
each bowl; top with scoop of ice cream and banana sauce. Makes 6 servings.
Coconut Snowballs with South Sea Sauce
Ingredients:
1 pt vanilla ice cream
1 can (4 oz) flaked coconut
1/3 c each pineapple and apricot preserves
¼ c light rum
2 bananas, thinly sliced
Preparation:
With round ice cream scoop shape ice cream into 6 balls. Roll in coconut, put on waxed
paper and put back in freezer until ready to serve. Mix preserves together in saucepan.
Add rum; place on grill over medium flame; heat, stirring until mixture begins to boil.
Remove from grill and stir in bananas. Serve warm over ice cream balls. Makes 6 servings.
Easy Fruit Cobbler
Ingredients:
¼ c margarine
½ c milk
½ c sifted self-rising flour
1 c sugar, divided
1 c canned sliced peaches, drained
1 c blueberries, drained
1 tsp cinnamon
Preparation:
Melt margarine in an 8 x 8 x 2 in baking pan. Combine milk, flour and ½ c sugar in bowl;
mix thoroughly. Pour into pan over melted margarine. Do not stir. Combine remaining
ingredients; pour into middle of pan over batter. Do not stir. Preheat gas grill. Cook
with cover down, on medium setting 35 minutes or until done. Makes 4 servings. NOTE: Other
fruit may be substituted.
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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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