Makes 4 servings
Prep Time: 5 minutes
Ingredients:
2 Tablespoons light sour cream
2 Tablespoons horseradish sauce
8 slices sourdough bread
24 slices shaved roast beef
4 Swiss cheese slices
2 Kosher dill sandwich slices
Directions:
In a small mixing bowl, add sour cream and horseradish sauce.
Mix and spread evenly onto 2 of the bread slices.
Top with meat, cheese and pickles; cover with remaining bread slices.
Thursday, November 5, 2009
Wednesday, November 4, 2009
Hermits Coffee Cookies
Makes 10 dozen cookies
Prep Time: 20 min
Baking Time: 12 min
Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar
4 eggs
4-1/2 cups all-purpose four
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup molasses
1 teaspoon baking soda dissolved in 1/2 cup cooled black coffee
1 cup raisins
1 cup chopped dried apricots
Directions:
Preheat oven to 350°F. and grease cookie sheets.
In a large mixing bowl, cream shortening and sugar and brown sugar.
Add eggs and beat until light and fluffy.
Sift flour, salt, and cloves and add alternately with baking soda-coffee and molasses. (Beat after each addition.)
Stir in chopped raisins and apricots.
Drop dough by rounded teaspoon onto prepared cookie sheets.
Prep Time: 20 min
Baking Time: 12 min
Ingredients:
1 cup shortening
1 cup sugar
1 cup brown sugar
4 eggs
4-1/2 cups all-purpose four
1/4 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup molasses
1 teaspoon baking soda dissolved in 1/2 cup cooled black coffee
1 cup raisins
1 cup chopped dried apricots
Directions:
Preheat oven to 350°F. and grease cookie sheets.
In a large mixing bowl, cream shortening and sugar and brown sugar.
Add eggs and beat until light and fluffy.
Sift flour, salt, and cloves and add alternately with baking soda-coffee and molasses. (Beat after each addition.)
Stir in chopped raisins and apricots.
Drop dough by rounded teaspoon onto prepared cookie sheets.
Friday, August 28, 2009
Today's Recipe
Grilled Picnic Taco Nachos
Makes 4 servings
Prep Time: 15 min
Ingredients:
5 - cups tortilla chips
1 - can (15 oz) black beans, drained, rinsed and mashed
1 - can (4.5 oz) chopped green chiles, drained
2 - teaspoons taco seasoning mix (from 1-oz package)
2 - plum (Roma) tomatoes, chopped
2 - medium green onions, sliced (2 tablespoons)
2 - cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
Directions:
Preheat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
1) In medium bowl, mix beans, chiles and taco seasoning mix. Spoon evenly over tortilla chips.
2) Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
Place foil pan on grill over medium heat.
3) Cover grill and cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
High Altitude (3500-6500 ft): Cook covered over medium-low heat.
Alan's Kitchen Tip: Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give it more stability.
Makes 4 servings
Prep Time: 15 min
Ingredients:
5 - cups tortilla chips
1 - can (15 oz) black beans, drained, rinsed and mashed
1 - can (4.5 oz) chopped green chiles, drained
2 - teaspoons taco seasoning mix (from 1-oz package)
2 - plum (Roma) tomatoes, chopped
2 - medium green onions, sliced (2 tablespoons)
2 - cups finely shredded Colby-Monterey Jack cheese blend (8 oz)
Directions:
Preheat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
1) In medium bowl, mix beans, chiles and taco seasoning mix. Spoon evenly over tortilla chips.
2) Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
Place foil pan on grill over medium heat.
3) Cover grill and cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.
High Altitude (3500-6500 ft): Cook covered over medium-low heat.
Alan's Kitchen Tip: Foil pans can bend or buckle when you lift them. Slide the pan onto a cutting board to give it more stability.
Wednesday, August 26, 2009
Today's Recipe
Marinade London Broil
Makes 6 to 9 servings
Prep Time: 20 min
Broiling Time: 14 min
Ingredients:
2 to 3 - London Broil or other steak
1/2 - cup soy sauce
1 - Tablespoon Worcestershire sauce
3/4 - teaspoon salt
1 - clove garlic, crushed
1- Tablespoon lemon juice
1/4 - teaspoon ground pepper
1 - teaspoon dry mustard
3 - Tablespoons wine vinegar
Directions:
1) Lightly score steak.
2) In a mixing bowl, combine soy sauce, Worcestershire sauce, salt, garlic, lemon juice, pepper, mustard, and vinegar.
3) Pour marinade into large zip top plastic bag. Place steak into bag with marinade.
4) Place in refrigerator and marine for 24 hours.
5) Place steak on grill rack and broil for 7 minutes on each side or until desired doneness.
6) Serve immediately.
Makes 6 to 9 servings
Prep Time: 20 min
Broiling Time: 14 min
Ingredients:
2 to 3 - London Broil or other steak
1/2 - cup soy sauce
1 - Tablespoon Worcestershire sauce
3/4 - teaspoon salt
1 - clove garlic, crushed
1- Tablespoon lemon juice
1/4 - teaspoon ground pepper
1 - teaspoon dry mustard
3 - Tablespoons wine vinegar
Directions:
1) Lightly score steak.
2) In a mixing bowl, combine soy sauce, Worcestershire sauce, salt, garlic, lemon juice, pepper, mustard, and vinegar.
3) Pour marinade into large zip top plastic bag. Place steak into bag with marinade.
4) Place in refrigerator and marine for 24 hours.
5) Place steak on grill rack and broil for 7 minutes on each side or until desired doneness.
6) Serve immediately.
Tuesday, August 25, 2009
Today's Recipe
Alan's Southwest Breakfast Burritos
Makes 12 Burritos
Prep Time: 20 min.
Ingredients:
1/2 - cup butter, divided into 1/4's
1 - package (19-ounces) Skillets – Southwest flavor
12 - eggs, lightly whipped
12 - flour tortillas (8-inch preferred)
4 - ounces Sharp Cheddar Cheese, shredded
(if you prefer white Cheese, substitute Monterey Jack, same measurement)
8 - ounces jar picante sauce, or pico de gallo
8 - ounces carton sour cream
Directions:
Preheat oven to 350ºF.
1) Melt the first 1/4 cup of butter in a large skillet and add the bag of Skillets.
2) Sauté over medium heat approximately 7 minutes.
3) In a second large skillet, melt the remaining 1/4 cup butter.
4) Add in the sautéed Skillets mixture and the whipped eggs.
5) Cook but do not stir until the eggs begin to set.
6) Using a spatula, lightly break up the egg mixture into large curds.
7) Cook until eggs are done, but moist. Do not stir constantly or break up into fine pieces.
8) Remove from heat. Cover skillet and keep warm.
9) While eggs are cooking, wrap tortillas in foil and bake in a 350º oven until warm, approximately 8 to 10 minutes.
10) Unwrap tortillas. Divide egg mixture into 12's.
11) Spoon divided egg mixture down the center of each tortilla.
12) Continue until all 12 are rolled. Sprinkle tortillas with cheese.
13) Top with picante sauce or pico de galle, and serve with sour cream on the side.
Makes 12 Burritos
Prep Time: 20 min.
Ingredients:
1/2 - cup butter, divided into 1/4's
1 - package (19-ounces) Skillets – Southwest flavor
12 - eggs, lightly whipped
12 - flour tortillas (8-inch preferred)
4 - ounces Sharp Cheddar Cheese, shredded
(if you prefer white Cheese, substitute Monterey Jack, same measurement)
8 - ounces jar picante sauce, or pico de gallo
8 - ounces carton sour cream
Directions:
Preheat oven to 350ºF.
1) Melt the first 1/4 cup of butter in a large skillet and add the bag of Skillets.
2) Sauté over medium heat approximately 7 minutes.
3) In a second large skillet, melt the remaining 1/4 cup butter.
4) Add in the sautéed Skillets mixture and the whipped eggs.
5) Cook but do not stir until the eggs begin to set.
6) Using a spatula, lightly break up the egg mixture into large curds.
7) Cook until eggs are done, but moist. Do not stir constantly or break up into fine pieces.
8) Remove from heat. Cover skillet and keep warm.
9) While eggs are cooking, wrap tortillas in foil and bake in a 350º oven until warm, approximately 8 to 10 minutes.
10) Unwrap tortillas. Divide egg mixture into 12's.
11) Spoon divided egg mixture down the center of each tortilla.
12) Continue until all 12 are rolled. Sprinkle tortillas with cheese.
13) Top with picante sauce or pico de galle, and serve with sour cream on the side.
Sunday, August 23, 2009
Today's Recipe
Zebra Blondies
Makes 18 squares
Prep Time: 15 min
Cooking Time: 20 min
Ingredients:
1 - can (14-ounce) Low Fat Sweetened Condensed Milk (NOT evaporated milk)
1/2 - cup non-fat vanilla-flavored yogurt
1 - egg white
1 1/4 - cups reduced fat biscuit baking mix
1/3 - cup semi-sweet chocolate chips
Directions:
Preheat oven to 350°F. Spray 9-inch square baking pan with cooking spray.
1) In small mixer bowl, combine Condensed Milk, yogurt and egg white and mix well.
2) Stir in baking mix. Pour into prepared pan.
3) In 1-cup glass measure with handle, melt chocolate chips in microwave oven on HIGH (100% power) 2 minutes, or until chocolate chips melt, stirring after each minute.* Drizzle over batter in pan.
4) With table knife, cut through chocolate to swirl.
5) Bake 20 minutes or until center is set. Cool. Chill. Cut into bars.
6) Store leftovers tightly covered at room temperature or in the refrigerator.
Makes 18 squares
Prep Time: 15 min
Cooking Time: 20 min
Ingredients:
1 - can (14-ounce) Low Fat Sweetened Condensed Milk (NOT evaporated milk)
1/2 - cup non-fat vanilla-flavored yogurt
1 - egg white
1 1/4 - cups reduced fat biscuit baking mix
1/3 - cup semi-sweet chocolate chips
Directions:
Preheat oven to 350°F. Spray 9-inch square baking pan with cooking spray.
1) In small mixer bowl, combine Condensed Milk, yogurt and egg white and mix well.
2) Stir in baking mix. Pour into prepared pan.
3) In 1-cup glass measure with handle, melt chocolate chips in microwave oven on HIGH (100% power) 2 minutes, or until chocolate chips melt, stirring after each minute.* Drizzle over batter in pan.
4) With table knife, cut through chocolate to swirl.
5) Bake 20 minutes or until center is set. Cool. Chill. Cut into bars.
6) Store leftovers tightly covered at room temperature or in the refrigerator.
Saturday, August 22, 2009
Today's Recipe
New Potatoes and Gravy
Makes 8 servings
Prep Time: 20 min.
Cooking Time: 20 min.
Ingredients:
3 – pounds new potatoes, washed, bad spots removed, and cut into 1-inch pieces
water to cover the potatoes
2 – teaspoons salt
2/3 – cup flour
2/3 – cup milk
1/4 – cup (1/2 stick) butter
1 – teaspoon pepper
Directions:
1) Into a saucepan, add the potatoes and water to cover. Add the salt.
2) Bring to a boil, reduce the heat, and simmer about 20 minutes, or until the potatoes are almost tender.
3) While potatoes are cooking, pour the flour into a medium-size bowl.
4) Make a cold roux by slowly pouring the milk into the center of the flour and whisk together. You want a consistency of pancake batter.
5) Now mix about half of the potato water into cold roux.
6) While the potatoes still simmering, add the butter and pepper, and then slowly pour the roux into the pan. (Add just enough roux to thicken.) Again you want the gravy to have the consistency of pancake batter.
Makes 8 servings
Prep Time: 20 min.
Cooking Time: 20 min.
Ingredients:
3 – pounds new potatoes, washed, bad spots removed, and cut into 1-inch pieces
water to cover the potatoes
2 – teaspoons salt
2/3 – cup flour
2/3 – cup milk
1/4 – cup (1/2 stick) butter
1 – teaspoon pepper
Directions:
1) Into a saucepan, add the potatoes and water to cover. Add the salt.
2) Bring to a boil, reduce the heat, and simmer about 20 minutes, or until the potatoes are almost tender.
3) While potatoes are cooking, pour the flour into a medium-size bowl.
4) Make a cold roux by slowly pouring the milk into the center of the flour and whisk together. You want a consistency of pancake batter.
5) Now mix about half of the potato water into cold roux.
6) While the potatoes still simmering, add the butter and pepper, and then slowly pour the roux into the pan. (Add just enough roux to thicken.) Again you want the gravy to have the consistency of pancake batter.
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