Ingredients:
- 3 -5 lbs frozen cooked 1/2 oz meatballs or 3 -5 lbs Smokie Links
- 1 (32 ounce) jar grape jelly
- 2 (12 ounce) jars chili sauce
- 1 pinch cayenne pepper
Directions
Serves: About 100 pieces
Source: Kittencal@recipezazz
Entree – Beef
Rock Salt Standing Rib Roast
This does work!
Ingredients:
- 1 standing rib roast
- roast seasoning mix
- rock salt – lots (water-softener salt, not pellets)
Directions:
- Preheat oven 500°.
- Season the roast.
- Place a layer of salt in a deep pan.
- Sprinkle it with water.
- Place the roast in the pan.
- Cover it with salt. You can sort of mound it.
- Sprinkle with water.
- Bake for 12 minutes per pound.
- Knock the salt off the roast.
- Wipe any reaming salt off with a paper towel.
- Serve.
- Save the salt for next roast.
Serves: Figure 1 pound per person for a bone in rib roast. a third to half a pound per person for boneless beef.
Source: Some magazine long ago.
Mexican Sauce
This is good with eggs or steak (or chicken, pork, whatever). Add more chili sauce for more heat.
Ingredients:
- 1 large can diced tomatoes
- 1 small can diced green chilies
- 1 small can red chili sauce
- 1/2 small can chopped black olives
- 1 stalk celery
- 1 large onion diced
- 2 cloves garlic minced
- 1 tsp marjoram
- 1 tsp oregano
- salt and pepper to taste
Directions:
Combine all ingredients and cook over low heat for about one hour.
Serves: 6-8
Source: Gerrie Hastings
Fire Station Casserole
Firemen cook their own meals in the firehouse and have developed some good casseroles that keep and reheat. Fires don’t wait until dinner is over!
Ingredients:
- 1 1/2 lb ground beef
- 1 small onion, diced (or dried equivalent)
- 1 Tab oil
- 2 cans mushroom soup
- 1 can milk (use the soup can)
- 4 oz diced green chillies
- 2 dozen corn tortillas
- 1 lb cheddar cheese, grated (4 cups) or 1/2 cheddar, 1/2 jack
Directions:
- Preheat oven to 325°.
- Brown beef and onions in oil, stirring to crumble meat.
- Mix soup, milk and chiles.
- Cut tortillas into 1 inch squares.
- Place half the tortillas in 9 x 13 pan.
- Top with half the meat, half the soup mix and half the cheese.
- Repeat.
- Bake for 20 – 30 minutes.
Serves: 6 hungry firemen
Source: L A Times – a long time ago.
Beef Ranchero Tijuana
It is the citrus that makes this different and interesting.
Ingredients:
- 4 pound beef (orig recipe says 1 #)
- 1 onion (about 1/2 lb.), chopped
- 1 stalk celery (about 2 oz.), thinly sliced
- 2 tsp dried oregano leaves
- 1 tsp ground cumin
- 1/4 to 3/4 teaspoon hot chili flakes
- 1 can (8 oz.) crushed tomato (in place of tomato sauce)
- 1 Tab Worcestershire
- 1 green bell pepper (about 1/2 lb.), stemmed, seeded, and diced (used a roasted pepper instead)
- 2 fresh jalapeño chilies (about 1 1/2 oz. total), stemmed, seeded, and diced (2 tsp Adobo chili paste)
- 1/2 c dry red wine
- 1 lime+orange juice to make 1/2 c (in place of water)
- 2 Tab tequila (optional)
- (deleted – 1/2 ounce mexican chocolate with cinnamon (or semisweet chocolate with 1/4 teaspoon ground cinnamon), finely chopped)
- garlic salt
Directions:
- Trim an discard all bone, fat and gristle from beef.
- Cut meat into 1″x 2″ pieces
- Put meat in 4 -5 quart pan with 1 c water, onion, celery, oregano, cumin, 1/4 tsp chili flakes.
- Cover and bring to a boil.
- Redue to low and simmer 20 minutes.
- Remove lid and boil on high uncovered until pan is dry and meat browned, stirring often, about 25 minutes
- Add lime juice and enough orange juice to make 1/2 c.
- Stir until dry again, about 4 minutes.
- Add tomatoes, Worcestershire, peppers, 2 c water.
- Simmer until tender about 2 hours.
- Stir in tequila, wine.
- Season with remaining pepper flakes to taste.
Servings: 4?
Source: SparkRecipes as “adjusted” by MLK
Potatis Korv
This is essentially how Grandmother Kleerup make potatis korv, but I had to put in this description from the internet because it was so much fun. There are even pictures. The original Kleerup recipe is at the end.
Christmas Traditions: Making Swedish Potato Sausage- Potatis Korv
When I met my fiance he told me all about his mother’s potato sausage. Ms. Sue has been making her famous Swedish sausage every year at Christmas for years, and she started making it out of necessity. The store where her mother bought it when she was a child stopped selling it. Ms. Sue knew that she could figure out how to make it herself, and so this delicious Swedish family tradition began.At most family gatherings, you will typically find me in the kitchen offering to help. This year I was offered an official position in the famous family sausage making process. Weeee!!!The first thing you have to do is find yourself a party bucket! I mean get yourself a REALLY large one. Big enough you could probably let a small child go for a swim in it. Then you’re ready to get down to business.
Potatis Korv – Swedish Potato Sausage
- 3 lbs. ground chuck
- 3 lbs. ground pork
- 12 large red or yukon gold potatoes
- 3 medium onions
- 3 tbsp. salt
- 2 tbsp. pepper
- 10 feet of 4 1/2 inch pig casings
- Pour all of your ground meat into the party bucket.
- Grind potatoes in a potato grinder. Drain excess water and add to your party bucket.
- Add onions to food processor and chop fine. Add to the party bucket. Do you see a theme here?
- Allow me to introduce the genius behind this yummy sausage…Ms. Sue who is adding the onions to the mixture.
- Add salt and pepper.
- Now get in there and make everybody get to know each other! This part was a lot of fun! I felt like a human mixer.
- Ok maybe I was having a little too much fun with this, but hey it IS a party bucket after all!
- Ms. Sue had the casings frozen in salt water. She put them in the sink with warm water to defrost them. Then she rinsed water through them. She referred to this part as “making balloon animals”. Will you make me a reindeer please?
- Now time to assemble your sausage maker. Fill the sausage stuffer with your meat mixture. Do not fill too full! I found if you do this it will come out the top when you start to make the sausage. That’s how you learn right?
- Take the reindeer balloon, uh I mean casing and push the entire thing up onto the stem of the sausage stuffer.
- This is a two person job. One person has to crank the sausage stuffer, and the other has to catch the sausage coming out the end and hold onto it as it enters the casing. You can control how big the sausage forms by applying pressure against the sausage as it comes out. This is the part I’m gonna need a lot of practice to perfect. But as you can see Ms. Sue is an expert.
- Cut the casing with scissors, then tie off the end of the sausage in a knot. Put the sausage link into water. Then you can start another link. Ms. Sue let me try the sausage shaping part of the process.Before the sausage stuffer Ms. Sue used to make the sausage by hand. Can you believe she made yards of sausage with THIS tiny little contraption? And she did this for years before deciding to invest in a sausage maker. What once used to take her all day, now only takes a couple of hours.
- Isn’t she cute? Ms. Sue now jokes that she’s going to pass down this archaic sausage stuffer to me so I can make my own sausage.
- Keep the sausage in cold water until you cook it so the potatoes don’t turn brown.
- Put sausage links into a pot of water and bring to a boil.
- Boil the sausage for one hour, and while it boils poke each sausage with a sharp object to keep it from exploding. You can see that one has exploded already. I’m pretty sure that’s the one that Ms. Sue let me make. That’s what you get with a sausage making rookie in the kitchen. But no worries! We made enough to feed the entire neighborhood!
You can tell it’s Sausage Time! The Sweds are hovering.. Here is the finished Potatis Korv. It is served with Swedish Meatballs, fresh vegetables, and bread.
All in all I think I did ok for my first time making Swedish potato sausage. But the proof is in the puddin’ as they say…An empty pan is all that’s left. AND… I got an official thumbs up from the queen of Swedish potato sausage.What a wonderful time we had today. I will treasure this memory all year until we get a chance to do it again next Christmas. Thank you Ms. Sue for allowing this sausage rookie to get my hands in the party bucket and help you whip up a batch of your famous sausage. I had a blast!
Serves: A lot
Source:DeAnna Lee – bootsupyall.blogspot.com/…/christmas-traditions-making-swedish.html
Winifred’s recipe seems a little simpler! (But no party bucket!)
Ingredients:
- 1 lb hamburger
- 1 1/4 lb potatoes
- 1/4 lb onion
- salt and pepper to taste (about 2 tsp salt and 1.4 tsp pepper.)
Directions:
- Grind the potatoes and onions an mix with hamburger, salt, pepper.
- Wash casing inside and out and cut into 2 ft lengthens.
- Stuff into casings using horn.
- Tie ends with string.
- Tie together in loop.
- Store in salted water to keep potatoes from turning dark.
- Pierce casings in several places.
- Cook in boiling salted water 40 minutes.
- Skim off foam as formed.
- Pierce during cooking.
- Remove from water and cut into 1 1/2″ pieces.
- Serve hot.
Serves: Makes 5 feet of 1/2″ hog casing. Serves about 3, or 10 on a smorgasbord.
Note: 1/4 lb casings = 25 feet = 5x recipe.
The devil is in the stuffing! Kitchen Aid has a sausage attachment for their mixer. We never used it because grandmother has a piece on horn (probably cow) about 3-4 inches long and tapered. You slide the casing onto the horn, scrunching up as much as you can. Hold the horn between your thumb base and finger base. Use your other thumb to force the ground mixture into the casing. Cut and tie the ends about every 12 inches. Be sure to leave some space for expansion. There are also hand cranked sausage stuffers and one creative recipe used the tube of a bunt cake pan.
Marinated Roast Beef
You can use this on a salad or on bruschetta. Great way to used leftover roast beef or steak. (Dreamer!)
Ingredients:
- 1/3 c vinegar
- 2 Tab salad oil
- 1/4 tsp dry mustard
- 1/8 tsp pepper
- 1/2 tsp salt
- 1 Tab Worcestershire sauce
- 4 tsp sugar
- 1 onion, thinly sliced
- leftover roast beef
Directions:
- Mix.
- Chill for at least 3 hours.
- Turn, stir meat if not covered.
Serves: Depends on how much beef.
Source: Gerrie Hastings
Lamb or Beef Kabob Marinade
You can use beef or lamb in 1 inch cubes. Alternate on skewers with green pepper, onion, tomato and mushrooms. I will frequently put the vegetables on their own separate skewers as they take different cooking times. You can also microwave the peppers and onions to shorten cooking time.
Ingredients:
- 1/2 c ketchup
- 1 tsp salt
- 2 Tab steak sauce
- 1 Tab sugar
- 2 Tab vinegar
- 2 Tab Worcestershire sauce
- 1/4 c water
- 2 Tab oil
Directions:
- Combine ingredients in saucepan.
- Heat to boiling.
- Add meat.
- Let stand several hours or overnight.
- Reheat marinade for sauce.
Serves: 4 using 1 1/2 lbs meat
Source: Gerry Hastings
Chili for 50
It doesn’t matter whether you’re tailgating or preparing meals days in advance, because when the temperature drops outside, a hot bowl of chili is one of the most comforting dishes you can eat. Serve this with warm bread or corn bread, a crisp salad, and something cool to drink. Chili is definitely better made the day before.
Ingredients:
- 10 lb ground beef (8 lbs ground turkey) drained
- 8 oz onion (1/2 c dried with 3/4 c water)
- 1 clove garlic
- 2 qt diced tomatoes (1 #10 can=12 c or 3 qt)
- 1 qt tomato puree
- 1 qt water
- 3 oz chili powder (or more if you know your audience)
- 1 1/2 Tab cumin
- 1 1/2 Tab salt
- 1/2 tsp pepper
- 2 oz sugar (2 Tab)
- 9 1/2 lb beans (canned) or 3# dried (See notes)
Directions:
- Brown the beef/turkey.
- Add garlic.
- Cook for 2 minutes.
- Add remaining ingredients.
- Simmer for at least an hour – longer is better.
Serves: Makes 3 gal = 50 cups
Source: MLK
Notes:
- Soak It Up
If you plan to use dried beans for your chili, there are two ways to rehydrate them. The easiest is to soak the beans in room-temperature water overnight or for approximately eight hours. Be sure that the beans are completely covered by at least three to four inches of water. For the quick-soak method, boil the dried beans in a pot of water (again, three to four inches of water on top of the beans) for a few minutes and then let them soak for about two hours off the flame. - Sweeten It Up
If your chili tastes bitter, add a little dark brown sugar to the mix. - Top It Off
When serving, set out bowls of toppings such as sour cream, shredded Cheddar or Jack cheese, diced avocado, lime wedges, chopped red or green onion, chopped cilantro, and oyster crackers. - Cool Off
If the chili’s heat is too much to take, counter the chile pepper’s capsaicin with casein, a protein found in dairy products like milk and yogurt. Another option is to eat bread or rice to help quell the fiery sensation.
Great Barbecue Sauce
Pretty basic – but it works. Feel free to spice it up with a little hot sauce etc.
Ingredients:
- ¼ c oil
- ¼ c onion, chopped
- ¼ c ketchup
- ¾ c water
- 1/3 c lemon or lime juice
- 3 Tab sugar
- 3 Tab Worcestershire sauce
- 3 Tab Dijon mustard
- 2 tsp salt
- 1/2 tsp pepper
Directions:
- Sauté onions in oil.
- Combine remaining ingredients and add to onions.
- Cover and simmer 45 minutes, stirring occasionally.
Yield: 2 ½ cups
Source: West of the Rockies – Junior Service League of Grand Junction