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Go Big Red Recipes For Sept. 17


Roxy

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Stuffed Mushrooms

 

80 mushrooms

1/2 cup butter, melted

1/4 cup Parmesan cheese

1/2 cup mushroom stems

1/2 teaspoon garlic salt

1 8-oz. package cream cheese, softened

 

Preheat the oven to 350. Line baking sheets with foil. Wash and remove the stems from the mushrooms. Chop and reserve 1/2 cup of the stems. Brush the caps with the butter and place on the trays. In a medium bowl, combine the Parmesan cheese, mushroom stems, garlic salt, and cream cheese, blending well. Fill the caps with the mixture. Bake for 15 minutes.

 

Cheese Ball

 

2 - 8-oz. packages cream cheese, softened

1 - 8 oz. can pineapple tidbits

2 tablespoons chopped onion

1/4 cup chopped green pepper

2 cups chopped pecans

1/4 teaspoon salt

 

Using a fork or mixer, cream the cream cheese. Add the remaining ingredients, reserving 1 cup of pecans. Mix well by hand. Let the mixture harden in the refrigerator for 45 minutes. Remove and shape into a ball. Roll in the reserved pecans.

 

Miracle Salve Dip

 

9 slices bacon

1 small tomato, quartered

1- 8-oz. package cream chese, softened and cubed

3 teaspoons prepared mustard

1/2 teaspoon Tobasco sauce

1-1/2 cups almonds

3 tablespoons chopped green onions

Crackers

 

In a large skillet, fry the bacon. Drain on paper towels, crumble, and set aside. In a blender or food processor, blend the tomatoes, cream cheese, mustard, and Tobasco sauce. Add the almonds, onions, and bacon. Blend until the almonds are chopped. Refrigerate for 2 hours. Serve with crackers.

 

 

Grand Caramel Corn

 

5 quarts popped corn (2 to 3 bags microwave corn)

2 cups packed brown sugar

1 cup butter or margarine

1/2 cup light corn syrup

1 teaspon baking soda

1 tespoon vanilla extract

1 teaspoon salt

 

Spread the popcorn on baking sheets and set aside. In a large saucepan, combine the brown sugar, butter, and corn syrup. Boil for 5 minutes, and remove from the heat. Add the baking soda, vanilla, and salt. Stir thoroughly. The mixture will "foam up." Pour over the popped corn and mix well. Bake in a 250 degree oven for 40 minutes. Stir every 15 minutes.

Makes 5 quarts.

 

Spicy Shrimp

 

6 bacon strips, diced

1 cup butter, cubed

2 garlic cloves, minced

2 tablespoons seafood seasoning

2 tablespoons Dijon mustard

1-1/2 teaspoons chili powder

1 teaspoon pepper

1/2 to 1 teaspoon Louisiana-style hot sauce

1/4 teaspoon each dried basil, oregano and thyme

1-1/2 lbs. uncooked shell on medium shrimp

 

In large skillet, cook bacon over medium heat until partially cooked, but not crsip; drain. Stir in the butter, garlic, seafood seasoning, mustard chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes.

 

Place the shrimp in an ungreased 13x9x2-in. baking dish. Add sauce and stir to coat. Bake, uncovered at 375 for 20-25 minutes or until shrimp turn pink, stirring twice.

 

Crispy Peanut Butter Cookies

 

1 cup buttter, softened

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 package (10 oz.s) swirled Nestle milk chocoate and peanut butter chips

 

In large bowl, cream butter, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips.

 

Drop by rounded tablespons onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

 

Caramel Apple Crisp

 

3 cups old-fashioned oats

2 cups all-purpose flour

1-1/2 cups packed brown sugar

1 teaspoon ground cinnamon

1 cup cold butter

8 cups thinly sliced peeled tart apples

1 package (14 oz.s) caramels, halved

1 cup apple cider, divided

 

In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13x9x2-in. baking dish. Layer with half of the apples and caramels and 1 cup oat mixture; repeat layers. Pour 1/2 cup cider over top.

 

Bake, uncoverd, at 350 for 30 minutes. Drizzle with remaining cider; bake 15 minutes longer or until apples are tender.

 

Honey Walleye

 

1 egg

2 teaspoons honey

2 cups crushed butter-flavored crackers (about 45 to 50)

1/2 teaspoon salt

4 to 6 walleye fillets (1-1/2 to 2 lbs.)

1/3 to 1/2 cup vegetable oil

Lemon wedges, optional

 

In a shallow bowl, beat egg; add honey. In a plastic bag, combine crackets and salt. Dip fish in egg mixture, then shake in bag until coated.

 

In a skillet, cook fillets in oil for 3-5 minutes on each side or until golden and fish flakes easily with a fork. Serve with lemon wedges if desired.

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