| Recipes |
BRISK FALL MENU
Soon football season will be here and you'll want some great eats to either serve the fans on the coach or at your favorite tailgate event. This menu will be quick, please the fans, and be the perfect top dog to the chips and dip. 7 LAYER DIP & CORN CHIPS 1 Large Can refried beans 4-6 ripe Avocados (mashed) 16 oz container Sour Cream *1 Packet Taco Seasoning (mixed w/ sour cream) 2 Cups Shredded Cheese 2-4 Tomatoes diced 1 Can Sliced Black Olives 4-6 Green Onions Chopped Using 9 X 13 glass dish, layer ingredients in order. Topping w/ green onions. Serve with Corn Chips. Recipe submitted by Stacey and Kimberly Walker.
ITALIAN SAUSAGE SMOTHERED IN PEPPERS AND ONIONSChoose your favorite Italian Sausage (8) either Mild or Hot Slice 4 Medium onions, separate circles Slice 2 Green bell peppers cored and seeded Do the same with 1 red pepper and 1 yellow pepper ¼ cup of red wine Other ingredients: Olive oil, celery salt, Pepper Pre-cook the raw sausages in a covered skillet ¼ filled with water (about 10 minutes or so). Next sauté onions and peppers in a skillet with a dash of olive oil in the bottom of the pan. Season lightly with celery salt, pepper and even some oregano until onions start to become transparent (3-4 minutes). Now add ¼ cup of red wine and simmer until moisture is absorbed. All this can be done the day before if you like. The next day fire up the grill and finish cooking the sausage and heat up the onions and peppers wrapped in foil on the top of the grill. Served with a rapid fix Cole Slaw and you have food fit for a hungry crew. Menu enjoyed by Casas Adult Road Rally outing.
QUICK COLE SLAWShred a head of Slaw, 1 cup of finely chopped carrots, 1/8 cup of onion. Now comes the easiest part. Mix a package of Good Seasons Salad Dressing Mix according to the recipe on the back of the package. Mix in with slaw and chill. Walla! Another party favorite.
An outdoor favorite from Bob Rill
We need your help. We would like to make this section interesting and a valuable tool for you to benefit from in your own kitchen. Some of the categories we would like to include are: 30 meals for 30 days taking 30 minutes; Cook for a day and eat for a week; and Special event party favorites. So join in! Submit your favorite 30-minute meal with the recipes and we'll share it with others who need help with variety in the kitchen. Use the Input Form provided to make your submission.
Before I go here is another meal favorite thanks to Stacey and Kimberly Walker.
CROCK-POT BEEF STEW 1 Lb Stew Meat 1 Onion chopped 3 Large potatoes, peeled and cubed 1 Sm Package Baby Carrots 1 14 ½ oz Can stewed tomatoes 6 Beef bullion cubes ¼ Cup Oil 1 Cup Flour Water
Coat stew meat w/ flour. Brown stew meat in oil with onion and add to Crock-pot. Combine remaining ingredients and add water to cover. Cook in crock-pot on low for 6-8 hours. If thicker stew is desired, mix ½ cup water and 1 tablespoon flour and stir into stew before serving.
5-CUP SALAD 1 c. coconut, shredded Stir together and refrigerate
PEANUT BUTTER CRISPY RICE TREATS 2 tbsp. butter In a large pot - melt butter. Add Karo syrup and sugar - on low to medium heat. When most of the sugar has dissolved - add peanut butter and stir. When everything is creamy remove from heat. Add rice cereal and stir - coat well. Then pour into 9 X 13 pan (sprayed with vegetable oil). Press down to make even. Cover, let cool. Cut into squares.
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