Tag: VPWL

Green Bay Beer Brats

Boiling the brats in beer makes a good, good difference.

Ingredients:

  • 2-3 bratwurst, plain (about 12 inches total)
  • 2-3 bratwurst, smoked (about 12 inches total)
  • 1 c onion, thinly sliced
  • 24 oz beer
  • 1 Tab oil or butter
  • mustard – German or yellow
  • 12 hamburger pickle slices quartered
  • 1 Trader Joe’s soft pretzel roll or small French roll (about 7 inches long)
  • 2 T ab butter
  • toothpicks

Directions:

  1. Bring the beer to a boil.
  2. Add the onions and bratwurst.
  3. Simmer about 10 – 12 minutes. (20 – 30 minutes if uncooked).
  4. Remove the bratwurst – save the beer.
  5. Brown the bratwurst in butter or oil.
  6. Return bratwurst to beer to keep warm.
  7. Cut pretzel roll into ½ inch slices, then into quarters.
  8. Toss cubes with 2 T melted butter.
  9. Bake at 450° stirring occasionally, for about 5-7 minutes minutes until toasted, but not hard. Cool.
  10. Spread pretzel squares with small dab of mustard.
  11. To serve – Cut bratwurst into ½ inch thick pieces discarding small ends.
  12. Skewer with toothpick: pickles, bratwurst and bread.

Serves: Approximately 36 – 48 pieces

Source: cdkitchen.com

 

Beer-cheese Dip

Basically a more involved rendintion of Beer Dip

Beer-Cheese Dip

Ingredients:

  • 3 c cheddar cheese, shredded (Wisconsin cheddar if possible)
  • 1 ½ lb cream cheese (three 8 oz packages)
  • 2 oz blue cheese or 1 pkg ranch dressing mix (1 oz)
  • 1 can beer – more or less
  • 1 chopped green onion
  • ¼ c cheddar cheese, shredded
  • bread sticks
  • carrot and celery sticks

Directions:

  1. Mix first three ingredients in electric mixer.
  2. Gradually add beer until good consistency for dipping.
  3. Place in serving bowl.
  4. Garnish with chopped green onion and ¼ c shredded cheese.
  5. Refrigerate.
  6. Finish beer.
  7. Serve with bread sticks and vegetables

Serves: 10-12

Source: foodnetwork.com

 

 



Greenback Tomatoes

This works really well with a hunk of meat and a starch.  It can be prepared early in the day and popped into the oven at the last minute.

Ingredients:

  • 3 large tomatoes, sliced ½ inch thick – 12 slices (re-purpose ends)
  • 20 oz frozen chopped spinach
  • 2 c French bread cubes ¼ inch (2-3 slices, including crust )
  • 3 green onions – white and green parts, chopped
  • 6 eggs, slightly beaten
  • ¾ c butter, melted
  • 1/4 c fresh Parmesan cheese, grated
  • 1/4 tsp Worcestershire sauce
  • ¼ tsp Tabasco sauce
  • 1 tsp salt
  • 1 tsp thyme
  • ¼ tsp pepper

Directions:

  1. Preheat oven to 350 degrees.
  2. Arrange tomato slices in a single layer in a greased 9×13 inch dish.
  3. Cook spinach, drain well. (squeeze dry)
  4. Combine spinach with remaining ingredients,.
  5. Spread over tomatoes.
  6. Bake for 15 minutes.

Serves: 8-12

Source: Chicago Entertains, Kenilworth Union Church, Mrs. Donald M. Stone

 

Chicago Mushroom Puffs

 This is a classic 1940’s hors d’oeuvre from Jim’s mother.

Ingredients:

  • 1/4 lb mushrooms, chopped fine
  • 2 Tab butter
  • 8 oz cream cheese
  • ½ Tab onion, grated
  • 6 – 8 white bread slices

Directions:

  1. Cut bread into 24 1 ½ ” rounds. (Easier if bread is frozen)
  2. Brown one side of bread rounds in broiler.
  3. Saute mushrooms in butter until soft.
  4. Drain excess juice off mushrooms.
  5. Cool mushrooms to room temperature.
  6. Mix cream cheese, onion with electric mixer.
  7. Stir in mushrooms.
  8. Mound mixture on toasted side of bread rounds with a spoon.
  9. Broil until warm and lightly browned, approximately 5 minutes

Serves: 24 pieces

Comment: Will freeze uncooked.

Source: Winifred Kleerup, Kenilworth, Illinois

 

Supreme Sauce

Classic sauce for seafood or salad dressing. This recipe is from my grandmother from when she lived at the Hotel del Coronado during WWII.
Ingredients:

  • 1 cup mayonnaise
  • 1/2 cup catsup
  • 1/2 pint (2 c) buttermilk (Fresh, not frozen, makes it too thin) or sour cream
  • 1 tablespoon Worcestershire Sauce
  • 2 lemons — Juiced (2 – 3 Tablespoons)
  • salt and pepper
  • orange juice

Directions:

  1. Mix  mayo and catsup.
  2. Add buttermilk/sour cream, Worcestershire Sauce, lemon and orange juice.
  3. Mix well.
  4. Salt and pepper to taste.
  5. Thin with orange juice if needed.

Note: VAK (Mom) uses Miracle Whip, buttermilk and the juice of one lemon and one orange. That is how I make it also.
Serves: Make 3 cups.
Source: Marjorie Austin from a chef at the Hotel del Coronado.
Comments: Use as dip for cooked shrimp (30-32 size) with tails removed.  Also really good on avocado and shrimp/scallops/lobster  as an appetizer or salad.