Go Big Red Menu For Sept.9

[Roxy]

Onion Dip:

 

2 tablespoons olive oil

1-1/2 cups diced onions-eyeball it..you may want to add more

1/4 teaspoon kosher salt

1 1/2 cups sour cream

3/4 cup mayonnaise

1/4 teaspoon garlic powder

1/4 teaspoon ground white pepper

1/2 teaspoon kosher salt

 

In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.

 

Bar Nuts:

 

Yields: 5 cups

 

Ingredients

 

1/4 lb. each peeled peanuts, cashews, brazil nuts, hazelnuts, walnuts, pecans, and whole unpeeled almonds or 1 pounds unsalted, assorted nuts.

2 tablespoons coarsely chopped fresh rosemary

1/2 teaspoon cayenne pepper

2 teaspoons dark brown sugar

2 teaspoons kosher salt

1 tablespoon butter, melted

 

1. Preheat the oven to 350 degrees F.

2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes.

 

3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.

 

4. Thoroughly toss the warm toasted nuts with the spiced butter and serve warm.

 

Cornbread:

 

1-1/4 cups flour

3/4 cup cornmeal

1/4 cup sugar

2 tsp salt

1 cup milk or sour cream

1/4 cup oil

1 egg - beaten

 

Preheat oven to 400°. Grease a 8 or 9" baking pan. Combine dry ingredients. stir in milk or sour cream, oil and egg. (If using sour cream, you may have to add a small amount of milk as batter will be stiff). Stir until just mixed. Pour into prepared pan. Bake 20-25 minutes.

 

Crock Pot Ham and Beans:

 

1 lb dried great northern beans or other dried beans (mixed if desired)

3 garlic cloves, peeled and sliced

1 large sweet onion, chopped coarsely

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon chopped parsley

1/4 teaspoon ground cloves

1 lb smoked ham or ham hock

1/4 tsp. cayenne pepper

6 cups water or broth

Sort beans and soak in enough water to cover overnight.

Or you may sort them and place in a saucepan with 2-inches of water to cover.

 

Bring them to a boil, boil for 3 minutes, then cover and remove from heat.

 

Allow to sit for one hour after boiling (don't lift the lid).

 

Whichever method you use, rinse and drain the beans before placing them in the crock pot.

 

Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, cayenne pepper, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth.

 

Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy.

 

Skim any excess fat, if necessary, before serving.

 

Apple Crisp:

 

6 tart apples, peeled, cored and sliced.

½ cup sugar

4 tsp lemon juice

½ tsp cinnamon

¼ tsp ground cloves

6 Tbsp butter

¾ cup sifted flour

½ cup sugar

1/8 tsp salt

¼ cup chopped nuts

 

Mix apples in a bowl with ½ cup sugar, lemon juice, cinnamon and ground cloves. Transfer mixture to a well buttered 2-½ to 3 qt baking dish.

 

In another bowl combine sifted flour with ½ cup sugar and salt. With a pastry blender or two knives cut in 6 Tbsp or ¾ stick butter until mixture is crumbly. Stir in chopped nuts. And sprinkle the mixture over the apples.

 

Bake the dessert in a moderate, 350º, oven for 45 minutes or until the apples are tender and the topping is brown. Serve it warm with lightly sweetened whipped cream or vanilla ice cream.