Go Big Red Recipes for October 23

[Roxy]

Swiss Potato Soup:

 

5 bacon strips, diced

1 medium onon, chopped

2 cups water

4 medium potatoes, peeled and cubed

1-1/2 teaspoons salt

1/8 teaspoon pepper

1/3 cup all-purpose flour

2 cups milk

1 cup (4 oz.s) shredded Swiss cheese

 

In a saucepan, cook bacon until crisp; remove to paper towels with a slotted spon, reserving 1 tablespoons drippings.

 

Saute the onion in the bacon drippings until tender. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce the heat, simmer, uncovered for 12 minutes or until the potatoes are tender.

 

Combine flour and milk until smooth; gradually stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. remove from the heat; stir in cheese until melted. Garnish with bacon. Yield: 4 servings.

 

Sirloin Steak Sandwiches:

 

1 boneless beef sirloin steak (1 pound) or steak of your choice..we like Ribeyes

4 onion rolls, split

1/4 cup mayonnaise

2 to 4 tablespoons prepared mustard

4 teaspoons prepared horseradish

4 slices Swiss Cheese

Onions

Sliced mushrooms

 

Grill steak, uncovered, over medium heat for 5-8 minutes on each side or until the meat reaches desired doneness. While the meat is grilling..saute some sliced mushrooms and onions in butter. I put some steak seasoning and put some olive oil on each side of the steak to keep it from sticking..up to you or put some on the grill. Spread cut side of roll tops with mayonnaise, mustard and horseradish. Slice steak diagonally; place on roll bottoms. Top with cheese, onions and mushrooms..add a tomato and lettuce if you want to too:) Put the top roll on.

 

 

Pastraml Asparagus Roll-Ups

 

24 fresh asparagus spears (about 1 pound), trimmed

1/2 cup prepared presto

24 thin slices provolone cheese (about 1 pound)

24 thin slices deli pastrami (about 3/4 pound)

 

In a large skillet, bring 1/2-in. of water to a boil. Add asparagus; cover and boil fro 3 minutes. drain and immediately place asparagus in ice water. Drain and pat dry.

 

Spead 1 teaspoon of pesto over each slice of cheese. Top each with an aspapragus spear; rull up tightly. Refrigerate until serving. Yield: 2 dozen.

 

Almond Crunch:

 

4 to 6 unsalted saltine matzo crackers

1 cup butter, cubed

1 cup packed brown sugar

3/4 cup semisweet chocolate chips

1 teaspoon shortening

1 cup slivered almonds, toasted

 

In a 15x10x1-in. baking pan with foil; line the foil with parchment paper. Arrange crackers in the pan; set aside.

 

In a large heavy saucepan over medium heat, melt butter. Stir in brown sguar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.

 

Bake at 350 for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds, spread over top. Cool 1 hour.

 

Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container. Yield: 1 pound.

 

Crab Deviled Eggs:

 

12 hard-cooked eggs

1 can (6 oz.s) crabmeat, drained, flaked and cartilage removed

1/2 cup mayonnaise

1 green onion, finely chopped

1 tablespoon finely chopped celery

1 tablespoon finely chopped green pepper

2 teaspoons Dijon mustard

1 teaspon minced fresh parsley

1/2 teaspoon salt

1/8 teaspoon pepper

3 dashes hot pepper sauce

3 dashes Worcestershire sauce

Additional minced fresh parsley

 

Cut eggs in half lengthwise. Remove yolks, set whites aside. In a bowl, mash the yollks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsely, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.

 

Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.

 

Cheeseburger Paradise Soup:

 

6 medium potatoes, peeled and cubed

1 small carrot, grated

1 small onion, chopped

1/2 cup chopped green pepper

2 tablespoons chopped seeded jalapeno pepper

3 cups water

2 tablespoons plus 2 teaspoons beef bouillon granules

2 garlic cloves, minced

1/8 teaspoon pepper

2 pounds ground beef

1/2 pound sliced fresh mushrooms

2 tablespoons butter

5 cups milk, divided

6 tablespoons all-purpose flour

1 package (16 oz.s) process cheese (Velveeta), cubed

Crumbled cooked bacon

 

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

 

Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.

 

In a small bowl, combine flour and reamaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.

 

Caramel Layer Square:

 

1 package German Chocolate cake mix

1/3 cup butter, melted

1/3 cup evaporated milk

50 caramel candies

1 (6-oz.) package chocolate chips

 

Mix first three ingredients. Spread 1/3 of mixture in a 9z13' greased and floured pan. Bake at 350 degrees for 6 minutes. Let stand for 2 minutes. Melt evaporated milk and caramels. Spread carefully over baked portion. Sprinkle chocate chips over caramel mixture. Crumble remaining cake mixture over the top. Bake 15-20 minutes longer.

 

Garlic Potatoes:

 

12 medium potatoes

4 oz.s cream cheese

1 cup sour cream (or more)

1 tablespoon chopped dry chives

Garlic salt to taste

Butter

 

Peel and cook the potatoes. Mash until smooth and add the cream cheese, sour cream, chives and garlic salt. Place in a greased casserole dish. May be kept in the refrigerator until ready to bake. Dot casserole with butter and bake at 325 until warmed through.