Go Big Red Recipes For March 8

[Roxy]

Reuben Sandwich:

 

Ingredients:

 

Corned beef

Sauerkraut

Butter

Thousand Island Dressing

Rye Bread

 

Take a stick of butter and melt it in a frying pan over medium-low heat. Run the stick of butter over the bottom of the pan so it melts a bit (repeat as necessary), then use it to butter one side of both pieces of bread.

 

Place one piece of bread, buttered-side-down on top of the butter in the pan and spread Thousand Island Dressing on the other side.

 

Put corned beef on the bottom of the bread, then Swiss Cheese, then sauerkraut.

 

Put Thousand Island Dressing on the non-buttered side of the other pice of bread (buttered side on the outside).

 

Flip bread when it starts to brown and brown the other side of the bread.

 

Or if you want..use this dressing instead of Thousand Island Dressing:

 

Chuck's Choice Reuben Dressing:

 

1 cup mayonnaise (REAL mayonnaise, please)

1/4 cup ketchup

1 teaspoon Worcestershire

1 tablespoon finely-chopped, fresh parsley

1 teaspoon grated yellow onion

1 tablespoon prepared horseradish

Dash of ground cayenne pepper

 

Let sit in refrigerator for at least one hour to allow flavors to blend.

 

 

Chicken Tender Skewers:

 

Marinade:

 

 

4 medium green onions, minced

 

6 large garlic cloves, minced

 

juice of 1 large lemon

 

2 tablespoons olive oil

 

1 tablespoon soy sauce

 

4 teaspoons paprika

 

1 teaspoon salt

 

1/4 teaspoon each ground black pepper and cayenne pepper

 

 

 

Skewers

 

2 packages (about 1 pound each) Foster Farms Chicken Breast Tenders

 

1 large green bell pepper, cut into 1 inch squares

 

26 (6-inch) wooded skewers, soaked in hot water 15 minutes

 

2 tablespoons melted butter (optional)

 

 

 

DIRECTIONS

 

1. About 10 minutes ahead, preheat gas grill or about ½ hour ahead, light charcoal briquettes.

 

2. In a small bowl, mix together onions, garlic, lemon juice, the oil, soy sauce, paprika, the salt, pepper, and cayenne.

 

3. Add chicken; toss to coat. Let stand 10 minutes or up to 24 hours, covered and refrigerated.

 

4. Thread 1 tender and 1 or 2 pieces of bell pepper onto each skewer. Discard marinade.

 

5. Grill, covered, over hot fire/coals until no longer pink in center, about 3 minutes per side. Brush lightly with melted butter, if desired. Serve immediately.

 

 

 

BUFFALO-STYLE BURGERS:

 

 

 

INGREDIENTS:

 

1/4 cup Frank's® REDHOT® Buffalo Wing Sauce or Frank's® REDHOT® Cayenne Pepper Sauce

1/4 cup blue cheese or ranch salad dressing

6 (4 oz.) ground beef patties

Salt and pepper to taste

4 large Kaiser or hamburger rolls, split and toasted

1/2 cup crumbled blue cheese (optional)

 

DIRECTIONS:

 

1. PREPARE Buffalo Dressing, combine Buffalo Wing Sauce and salad dressing.

2. SEASON patties with salt and pepper. Grill or broil about 10 min. for medium rare.

3. SERVE burgers on rolls with lettuce and tomatoes. Spoon Buffalo Dressing on burgers and top with blue cheese, if desired.

 

 

BUFFALO PARTY SNACK MIX:

 

 

 

INGREDIENTS:

 

4 cups oven-toasted corn cereal squares

3 cups French's® Potato Sticks, divided

1 cup mixed nuts

1/3 cup Frank's® REDHOT® Cayenne Pepper Sauce

1/4 cup melted butter or vegetable oil

 

DIRECTIONS:

 

1. Heat oven to 250°F. Place cereal, 2 cups Potato Sticks and nuts in large baking pan. Combine Frank's RedHot Sauce and butter in small bowl. Pour butter mixture over cereal mixture. Toss well to coat evenly.

 

2. Bake 30 minutes, stirring twice. Stir in remaining 1 cup Potato Sticks. Cool completely.