Western barbecue jerky

Ingredients

1 tsp salt
3 tbsp brown sugar
1/4 tsp pepper
1/3 cup red wine vinegar
1/8 tsp cayenne pepper
1/3 cup ketchup
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
1 lb lean meat

How to prepare

Slice meat into long strips 3/16 to 1/4″ thick uniform slices. Remove excess fat. In a sm bowl, combine all Ingredients except meat stir to mix well place meat 3 or 4 layers deep in a glass, spooning vinegar mixture over each Layer cover tightly marinate 6 to 12 hours in the refrigerator, stirring Occasionally and keeping the mixture tightly covered. Place the meat strips on Drying racks do not overlap the strips to ensure good air circulation oven Temperature should be 140 to 160 f (60 to 70 c) for the first 8 to 10 hours after That it may be lowered to 130 f (55c) until dry place aluminum foil or a baking Sheet underneath the drying tray to catch the drippings occasionally blot the jerky With paper towels as it dries to remove beads of oil test jerky for dryness by Cooling a piece when cool it should crack when bent but not break there should be no Moist spots

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Gingerbread muffins

Ingredients

1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 tsp cinnamon
2 tsp baking soda
1 cup buttermilk
2 tsp ground ginger
2 cups whole-wheat flour

How to prepare

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

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Bite Size Taco Turnovers

Ingredients

1/2 lb ground beef
1/4 cup taco sauce
1 1/2 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 refrigerated pizza dough
1/4 cup shredded American or cheddar
cheese
1 egg
1 tsp water

How to prepare

Brown meat; drain. Stir in taco sauce and seasonings; set aside. Roll pizza dough out to a 14X10 1/2″ rectangle, then cut into 12 3 1/2″ squares. Place filling on squares; sprinkle with cheese. Lifting dough up and over to make triangles, brush edges with water and press edges with fork to seal. Pierce with a fork. Brush with combined egg and water. Bake at 425 F. 8-10 minutes. Let stand 5 minutes before serving. Serving Size : 12 Better Homes and Gardens Holiday Appetizers 1995

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Italian muffaletta sandwiches

Ingredients

1 loaf fresh italian bread
3 lg garlic cloves, crushed
1 cup chopped green olives stuffed with pimientos
1 cup pitted and chopped kalamatas
1/2 cup roasted bell red peppers, chopped
1 cup olive oil
3 tbsp chopped fresh parsley
2 tbsp white wine vinegar
1/3 lb salami
1/2 lb provolone cheese
1/2 lb mild cheese
1/3 lb mortadella cheese

1/3 lb prosciutto

How to prepare

Cut the loaf in half, and scoop out a little of the inside to make some room. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf, use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top with the other half loaf. Slice into wedges. Yield: 6 servings

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Portabello Mushroom Sandwich

Ingredients

MARINADE
2 tbsp rice wine vinegar
2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced
2 tsp oregano, rubbed
pinch salt
pinch sugar
pinch black pepper
RECIPE
1 clove garlic
2 tbsp mayonnaise
2 tsp fresh thyme or more, chopped
2 lg Portabello mushrooms
1 red bell pepper, roasted,peeled,seeded
2 tsp balsamic vinegar
2 tsp shallots, minced
2 soft onion rolls, split & grilled
2 slices Monterey Jack cheese

How to prepare

Combine marinade ingredients. Marinate mushroom in this mixture 1 to 2 hours. Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme. On grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each side, or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls. Cut in half and serve hot Makes two sandwiches.

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Stuffed french bread

Ingredients

3/4 cup cream cheese, softened

1/4 cup smoked gouda cheese, softened

1/2 tsp basil

2 cloves garlic, minced

1 tomato, diced and seeded

1 small red onion, diced

3 red bell peppers, roasted, skinned and diced

1/4 to 1/2 cup artichoke hearts

Salt and pepper to taste

1 loaf good french bread or baguette

How to prepare

Process first four ingredients in food processor to thoroughly blend cheeses with seasonings. Add next four ingredients and pulse 2 to 3 times (do not overmix!).

Empty mixture into a bowl. Slice loaf horizontally and remove some of the inside of the bread to make a shell. Fill the bottom half of the bread with the mixture and place the top half on top. Wrap in plastic wrap and refrigerate for at least 30 minutes. (can be made and kept for the next day.)

*you can roast your own bell peppers or you can use 1 – 2 small jar(s) of the peppers that are already roasted and skinned.

This is basically a vegetarian sandwich but you could add diced salami, pepperoni or cooked italian sausage for a heartier sandwich.

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Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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