Go Big Red Recipes For October 21

[Roxy]

Ancho-Spinach Dip

 

Yield: 8 to 10 servings

 

Prep Time: 10 minutes

Cook Time: 45 minutes

 

1 box (10 ounces) frozen chopped spinach, thawed

2 cups sour cream

1 package (8 ounces) cream cheese, softened

2 cups shredded Monterey Jack cheese

3 tablespoons DURKEE Ethnic Creations® Ancho Seasoning

 

Preheat oven to 325°F.

 

Drain spinach well and squeeze out as much liquid as possible. Combine spinach, sour cream, cream cheese, shredded cheese and DURKEE Ethnic Creations Ancho Seasoning in a medium bowl until well mixed.

 

Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, tortilla chips or vegetables.

 

Buffalo Wing Hoagies:

 

1 package (9 oz.s) ready-to-use Southwestern chicken strips

1 cup butter, softened, divided

2 tablespoons Louisiana-style hot sauce

1 tablespoon barbeque sauce

1/2 teaspoon chili powder

6 garlic cloves, minced

1 tablespoon minced fresh parsley

4 hoagie buns, split

4 cups shredded lettuce

2 tablespoons finely chopped celery

Dash salt and pepper

4 plum tomatoes, sliced

2 tablespoons blue cheese dressing

 

In a large skillet, combine the chicken, 1/4 cup butter, hot sauce, barbecue sauce and chili powder. Cook, uncovered, over low heat for 5 minutes or until heated through.

 

Meanwhile, in a small bowl, combine the garlic, parsley and remaining butter; spread over cut sides of buns. Place on a baking sheet; broil 8 in. from the heat or 3-5 minutes or until lightly browned.

 

Spoon chicken mixture onto bun bottoms; top with lettuce, celery, salt, pepper, tomatoes and salad dressing. Replace bun tops. Yield: 4 servings.

 

Marinate Beef On Buns:

 

3-1/2 cups ketchup

2 medium onions, finely chopped

1-1/2 cups packed brown sugar

1 cup soy sauce

1/2 cup white vinegar

1/2 cup vegetable oil

4 garlic cloves, minced

1/4 teaspoon ground ginger

1 beef eye round roast (3 pounds)

1/2 cup water

12 sandwich buns, split

 

In a large bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag, add roast. Seal bag and turn to coat, refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. Place the roast in a large roasting pan. Combine water and reserved marinade; pour over roast. Cover and bake at 350 degrees for 2 hours or until meat is tender. Let stand for 15 minutes before slicing. Serve on buns. Skim fat from pan juices, serve with sandwiches. Yield: 12 servings.

 

Pizza Casserole:

 

Prep: 20 minutes

Bake: 30 minutes

 

3 cups uncooked spiral pasta

2 pounds ground beef

1 medium onion, chopped

2 cans (8-ounces each) mushroom stems and pieces, drained

1 can (15 oz.s) tomato sauce

1 jar (4 oz.s) pizza sauce

1 can (6 oz.s) tomato paste

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspon onion powder

1/2 teaspoon dried oregano

4 cups (16 oz.s) shredded mozzarella cheese, divided or part-skim mozzarella cheese

1 package (3-1/2 oz.s) sliced pepperoni

1/2 cup grated Parmesan cheese

 

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the mushrooms, sauces, tomato paste, sugar and seasonings. Drain pasta; stir into meat sauce.

 

Divide half of the mixture between two greased 11x7x2-in. baking dishes; sprinkle each with 1 cup of mozarella cheese. Repeat layers. Top with pepperoni and Parmesan cheese. Cover and bake at 350 for 20 minutes. Uncover; bake 10-15 minutes or until heated through. Yield: 2 casseroles (8 servings each).