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Roast Beef Spread

8 Dec

From the kitchen of Cathy Knorr.  Makes great sandwiches and is super when used as a kettle chip or cracker dip or on celery.  Thanks, Mom!

Ingredients:

  • 5  lb Beef Roast
  • 1  Onion
  • 1 stalk Celery
  • 1 jar Salad Dressing
  • 1 T Horseradish
  • 2 T Spicy Brown Mustard
  • 1/2 cup Dill Pickle Relish
  • 1 T Salt & Pepper

Cook beef until well done.  Clean fat and bone off and discard, unless Lucy is watching, then throw in dog bowl.  A 5lb roast should cook down to about 3lbs of cooked meat. A meat grinder is necessary equipment. Run meat, onion and celery through on coarse plate. Mix in rest of ingredients and chill. Sometimes will not use a complete jar depending on your own taste and amount of creaminess. Will keep well in the fridge up to 2 weeks. You can experiment with this, like adding coarsely chopped peppers (I like the banana pepper), prefer Vidalia sweet onion, Seasoning Salt, Mrs. Dash, etc.

Baked Onion Bread

9 Sep

When my grandfather passed away, friends from all over brought by or sent TONS of awesome food.  One of our favorites was Sharon’s yummy, bubbly onion bread.  She was kind enough, at Derek’s persistence, to share her recipe.

Ingredients

  • one loaf sour dough bread, cut in pieces or halved
  • 1/4 cup butter
  • 1 cup mayo
  • 1/2 cup parmesan cheese
  • 1/2 cup chopped red onion
  • dash Worcestershire sauce

Combine butter, mayo, cheese.  Stir in chopped onion and Worcestershire.  Layer bread slices on baking sheet and top with butter and cheese mixture.  Bake at 400F for 20 minutes.

 

Recipe by Sharon Yeargan

Spiced Shrimp Cocktail

23 Feb

spiced shrimp cocktailA very simple and flavorful version of shrimp cocktail.  Plus, you have half of a beer left to enjoy.  Besides a full beer, what could be better?  I will be serving this again.

Ingredients

  • 1/2 cup cider vinegar or beer
  • 1/2 cup water
  • 2 tablespoons Old Bay Seasoning
  • 1 lb large shrimp, peeled & deveined; leaving tail on
  • 1 cup cocktail sauce

Mix vinegar, water and Old Bay in medium saucepan.  Bring to boil on medium heat.
Gently stir in shrimp; cover.  Steam 2 to 3 minutes or just until shrimp turn pink.  Drain well.
Serve immediately with cocktail sauce.

Recipe taken from McCormick.com

Photo by simplyrecipes.com

What is a relish tray?

7 Sep

I was recently asked to bring a relish tray to a family event.  I immediately assumed the hostess was envisioning a veggie tray until Derek asked me what a relish tray was.  Maybe it’s not so simple.  My general impression, in this part of the country, is that the term relish tray can be used interchangeably with veggie tray, but I also kind of pictured a relish tray as possessing a combination of fresh and pickled vegetables.  I did a little internet research and gathered that “relish” and “crudites (CREW-dee-tay)” trays are the same thing and that they can be any type of appetizer tray, including, but not limited to, cheese and crackers, salamis and other cured and deli meats, fresh and pickled vegetables, and an array of dips.  I didn’t think my hostess probably really cared what I brought so I put together a tray of dill pickles, an assortment of olives, carrots, celery with and without a pimiento/cheese spread, fresh mushrooms and a dill ranch dip.

The celery with pimiento-spread went quickly and I received many inquiries as to what was on the celery.  The mushrooms, pickles, and olives were gone by the end of the day, although I’m pretty sure I and Derek’s Aunts Kay and Verna are the only ones who ate any olives.  The two most common components of a veggie tray, baby carrots and plain celery, were the only items left.

There doesn’t appear to be a right or wrong, so, bottom line, if you think your hosts have a specific idea in mind, ask them.

And now I put that question to you, my probably one lone reader, what would you put on a relish tray?  Don’t be intimidated by being the first to leave a comment.  You may be the only one to respond and make my day :0)

 

Recipe dependent upon who you ask.

Photo by me, My Little Food Spot.

Cheese Fondue

16 Jun
So expensive, so worth it!  I love it best with bread but many prefer it with raw veggies or apples.  And the best part about this recipe is that it calls for half a bottle of wine.  So you know what the other half is for…
Ingredients
  • 1 clove garlic, halved crosswise
  • 1/2 bottle dry, white wine
  • 1 T cornstarch
  • 2 tsp kirschwasser (a cherry flavored brandy)
  • 1/2 lb Emmental cheese, coarsely grated
  • 1/2 lb Gruyère cheese, coarsely grated

Rub inside of electric fondue pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy. Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Serve with bread, apples or vegetables for dipping.

Photo from chow.com

Tuna Mousse

21 Dec

My Grandma Young always makes this around the holidays.  I’m not usually out in California to enjoy hers anymore so I’ve learned to make it myself.  I’ve had it once this holiday season and plan to make it twice more.  It’s perfect if you know you’re going to be rushed on the day you need it; it can (and should) be made in advance and will keep quite a while.  If I’m going to serve it at a gathering, I’ll sometimes put it in a mold, or maybe just in a nice dish.  Otherwise it goes into my glass mixing bowl with a lid.  Tastes just as good that way.

Ingredients

  • 2 cans tuna
  • 8 oz. cream cheese, softened
  • 1 cup real mayonnaise
  • 1/4 cup water
  • 1 can cream of mushroom soup
  • 3 small envelopes Knox gelatin
  • 1 small onion, finely chopped

Blend all ingredients with a hand mixer. Either pour into a small mold or into a serving dish and allow to set in the refrigerator for 1-2 days. Serve with your favorite crackers.

recipe by Grandma Young

photo by tastespotting.com

Mushroom Croustades

9 Dec

I first made these in high school for a murder-mystery party I hosted.  I remember thinking they were so time-consuming with foreign ingredient combinations.  Now that I’ve been cooking for 14+ more years, I think they’re rather easy to make.  I do admit that a food processor, which I did not have back then, does reduce the preparation time.  Derek and I just had them last week for dinner during one of our snacky moods.  They sure are tasty.  And here they are without the sour cream and chives.

Ingredients

  • 24 slices white bread
  • 3 T chopped onion
  • 1/4 cup butter or margarine
  • 8 oz mushrooms, finely chopped
  • 2 T flour
  • 1 cup whipping cream
  • 2 T chives
  • 1 T fresh parsley, finely chopped
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp ground red and black pepper
  • 2 T parmesan cheese
  • sour cream and snipped chives

Decrust bread into 3-4 inch diameter rounds and press to flatten. Bake in muffin cups for 10 minutes @400.

In saucepan: sauté onions in butter for about 4 minutes. Add mushrooms and sauté another 15 minutes or until liquid evaporates. Add flour and whipping cream. Cook till thick and bubbly. Cook and stir 1 minute more; remove from heat.

Stir in chives, parsley, lemon juice, salt and peppers. Place bread cups in shallow baking pan. Add filling, sprinkle with parmesan cheese and bake 15 minutes @350. Top with sour cream and chives.