Thanksgiving Jello Salad

Ingredients:

• 2 small boxes orange Jello
• 1 large can crushed pineapple, well drained
• 1 cup grated carrots

Directions:

1. Drain the pineapple reserving juice.
2. In a 9 x 13 glass dish, combine the pineapple and carrots.
3. Prepare the Jello according to package directions, substituting the juice for an equal amount of water.
4. Chill well.

Source:  Marks family recipe

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Quick and Easy Ice Cream Pie

Ingredients:

• 1 batch of your favorite cookie dough (or refrigerated)
• 1 bottle ice cream topping
• 1 pint ice cream
• 1 8 ounce container Cool Whip

Directions:

1. Press cookie dough in a thin layer in a 9 inch pie plate.
2. Bake according to recipe or package directions.
3. Chill.
4. Spread the ice cream topping on the cookie crust and chill.
5. Soften the ice cream and spread in the pie plate.
6. Freeze until firm.
7. Cover with Cool Whip.
8. Microwave a few tablespoons of the ice cream topping and drizzle over the top.
9. Let pie thaw slightly before serving.

Source:  My kitchen

 

Chicken Paprikash – Gummy’s Style

Ingredients:

• 2 pounds chicken thighs
• 4 cups chicken broth
• 1 large onion, chopped
• 1 16 ounce container sour cream
• 1/4 cup paprika

Directions:

1. In a large pot, combine the chicken, chicken broth and onion.
2. Cook until done.
3. Remove the chicken from the broth and shred.
4. Return the chicken to the pot and add the paprika.
5. Cook for another 10-15 minutes.
6. Before serving, whisk in sour cream.
7. Serve over noodles or spetzle.

Source:  Elek family recipe

Marinated Tomatoes

Ingredients:

• 4 medium tomatoes, sliced
• 2 small onions, sliced thinly
• 2-3 tablespoons chopped parsley (dry is fine)
• 2/3 cup oil (traditionally vegetable, but EVOO works too)
• 1/3 cup vinegar (traditionally white, but you can use your favorite kind)
• 1 teaspoon salt
• 2 teaspoons sugar

Directions:

1. Place half of the tomatoes in a 9 inch glass pie plate.
2. Add half of the onions.
3. Sprinkle on half of the parsley.
4. Repeat with the remaining vegetables.
5. In a small bowl, whisk together the remaining ingredients, adjusting to your personal tastes.
6. Refrigerate several hours.

Source:  Elek family recipe

Dinner Menu – Week of May 25, 2014

Sunday:  Grilled pork chops, Oven browned potatoes, Creamed corn, Harvest apples, Sourdough rolls, Angel food cake with pineapple frosting

Monday:  BBQ ribs and chicken, Grilled eggplant, Grilled potatoes and onions, Marinated tomatoes, Grandma’s baked beans, Watermelon

Tuesday:  TBD

Wednesday:  Create your own pizzas

Thursday:  Grilled brat burgers, Macaroni salad

Friday:   TBD

Saturday:  Take-out

Grilled Eggplant

Ingredients:

• 1 large eggplant
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon pepper

Directions:

1. Preheat a grill to high.
2. Slice eggplant in 1 inch slices.
3. In a small bowl whisk together the oil, lemon juice, garlic, salt, pepper and Italian seasoning.
4. Brush both sides of the eggplant slices with the marinade and let sit for 15=30 minutes.
5. Place eggplant on the preheated grill cooking about 20 minutes.
6. Test for doneness by piercing with a fork.

Source: My kitchen

Bourbon Braised Chicken

Ingredients:

• 1 cup yellow mustard
• 4 tablespoons Worcestershire sauce
• 4 tablespoons brown sugar
• 1 teaspoon minced garlic
• 5 pounds chicken legs and thighs
• Chicken rub (we like Weber’s Kickin’ Chicken”)
• 2 cups chicken broth
• 4 tablespoons soy sauce
• 5th bottle of bourbon

Directions:

1. Preheat the grill to 250.
2. In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
3. Coat the chicken on all sides with the mustard slather sauce
4. Season with the chicken rub.
5. In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
6. Place the meat directly on the grill grate.
7. Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
8. Transfer the meat to a large sheet of heavy-duty aluminum foil.
9. Bring up the edges of the foil and add whatever remains of the bourbon sauce.
10. Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
11. Return the foil packet to the grill grate.
12. Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
13. Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.

Adapted from: http://www.traegergrills.com/recipes/detail/298

Delux Mac and Cheese

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups whole milk
• 1 cup cheddar cheese, shredded
• 1 cup swiss cheese, shredded
• 1 cup pepper jack cheese, shredded
• 1 medium onion, sliced thinly
• 8 ounces white mushrooms, sliced
• 1 pound bacon, finely chopped
• 1 teaspoon white pepper
• 1/2 teaspoon dry mustard
• 1 pound elbow macaroni, cooked al dente

Directions:

1. Sauté the onions in a bit of butter or oil until they start to brown.
2. Add the mushrooms cooking until they soften then move into a separate bowl.
3. Heat the butter in a medium, deep skillet over medium heat.
4. When the butter melts add flour and whisk, cooking about three minutes or until the flour starts to brown.
5. Slowly add milk while continuing to whisk.
6. Gently bring milk to a bubble while stirring frequently and allow it to thicken a bit.
7. Stir in the cheese a handful at a time.
8. Season sauce with pepper and mustard.
9. Add the onions, mushrooms and bacon.
10. Add cooked pasta to sauce and coat completely.
11. Transfer to a greased baking dish and brown under a hot broiler.

Inspired by: http://thepioneerwoman.com/cooking/2013/02/fancy-mac-and-cheese/

Swiss Steak

Ingredients:

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• 2 pounds round steak, cut into strips
• 1 tablespoon vegetable oil
• 1.5 cups ketchup
• 1 large onion, sliced
• 2 cups warm water

Directions:

1. Combine the flour, garlic powder, pepper and salt in a bowl.
2. Toss the steak in the flour mixture to coat.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Cook the beef until brown on all sides, 5 to 7 minutes.
5. Add the onion and cook until just starting to brown.
6. Stir the ketchup and water into the skillet.
7. Reduce heat, cover and simmer until tender, about 1 hour.

Source: Marks family recipe

Frozen Pumpkin Pie

Ingredients:

• 2 cups pumpkin purée
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie spice
• 1 quart vanilla ice cream, softened
• 1 quart butter pecan ice cream, softened
• 1 box ginger snaps (I used the better part of a 1 pound box)
• 5-6 tablespoons butter

Directions:

1. Butter a 9×13 pan.
2. Crush the ginger snaps finely.
3. Melt the butter and combine with the ginger snaps.
4. Press into the pan.
5. Beat pumpkin, brown sugar, salt, and spices together.
6. Blend in ice cream.
7. Pour into the baking pan.
8. Freeze until firm.

Adapted from:  http://allrecipes.com/Recipe/Frosty-Pumpkin-Pie