Go Big Red Menu For Sept. 11

[Roxy]

Championship Bean Dip:

 

1 can (16 ounces) refried beans

1 cup picante sauce

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

3/4 cup sour cream

1 package (3 ounces) cream cheese, softened

1 tablespoon chili powder

1/4 teaspoon ground cumin

Tortilla chips and salsa

 

Directions:

 

In a large bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4-1/2 cups.

 

 

Maple Glazed Chicken Wings:

 

2 to 3 pounds whole chicken wings

1 cup maple syrup

2/3 cup chili sauce

1/2 cup finely chopped onion

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 to 1/2 teaspoon crushed red pepper flakes

 

Directions:

 

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingredients. Set aside 1 cup for basting and refrigerate. Add chicken to remaining marinade. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.

Drain and discard marinade. Grill chicken, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Yield: 6-8 servings

 

***The wings may be baked in a 375° oven for 30-40 minutes or until juices run clear.

 

Uncle Bubba's Wings:

 

3 pounds chicken wings

1- 1/2 cups hot Sauce

1- 1/2 tablespoons Cajun spice

1/2 tablespoons cayenne pepper

3/4 tablespoon garlic powder

Oil, for frying

Buffalo Sauce, recipe follows

Thai Dipping Sauce, recipe follows

 

Combine hot sauce, and Cajun spice, pepper and garlic powder. Mix well and cover wings. Cover and let sit in the refrigerator for 24 hours.

 

Heat oil in a deep fryer or deep sided pot to 350 degrees F.

 

Remove wings from marinade and drain off excess moisture. Add wings carefully and in batches to hot oil, it splatters. Cook until crispy about 10 minutes. Serve with dipping sauces.

 

 

Buffalo sauce:

 

8 tablespoons softened butter

8 tablespoons hot sauce

Combine butter and hot sauce. Whisk until blended

 

 

 

Buffalo Wings:

 

1/4 cup butter

1/4 cup louisiana hot sauce

1 dash ground black pepper

1 dash garlic powder

1/2 cup flour

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

10 chicken wings

bleu cheese salad dressing

celery

vegetable oil, for frying

 

Heat oil in a deep fryer to 375 degrees.

You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them.

Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.

Put the wings in the refrigerator for 60 to 90 minutes.

(This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.

Remove the wings from the oil to a paper towel to drain.

But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.

Add the hot sauce and stir, coating all the wings evenly.

You could also use a large plastic container with a lid for this.

Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.

 

 

Teriyaki Beef Kabobs:

 

2 cups tomato juice

1/2 cup butter

1/4 cup finely chopped onion

1/3 cup ketchup

1 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon ground black pepper

1 clove garlic, minced

1 tablespoon Worcestershire sauce

1 dash hot sauce

2 pounds beef sirloin, cut into 1 inch cubes

1/2 pound fresh mushrooms, stems removed

1 pint cherry tomatoes

1 large onion, quartered

1 large green bell pepper, cut into 1 inch pieces

skewers

 

DIRECTIONS:

 

In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.

Preheat grill for medium heat.

Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.

Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.

 

Teriyaki Beef Kabobs:

 

Ingredients:

 

1/4 cup vegetable oil

1/4 cup orange juice

1/4 cup soy sauce

1 teaspoon garlic powder

1 teaspoon ground ginger

1-3/4 pounds beef tenderloin, cut into 1-inch cubes

3/4 pound cherry tomatoes

1/2 pound whole fresh mushrooms

2 large green peppers, cubed

1 large red onion, cut into wedges

Hot cooked rice, optional

 

Directions:

 

In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Seal bag; refrigerate for 1 hour, turning occasionally.

 

Drain and discard the marinade. On metal or soaked wooden skewers, alternate beef, tomatoes, mushrooms, green peppers and onions. Grill, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve meat and vegetables over rice if desired. Yield: 6-8 servings.

 

Make this salad ahead of time:

 

Bulldog's Ranch Potato Salad

 

2 packages Hidden Valley Ranch dressing

A couple of pounds of small red potatoes

1 lb. pepper bacon

1 bunch of green onions

 

Cut bacon into small pieces and fry in a skillet. Drain. You want them crispy

Cut potatoes into bite size pieces, boil with skin on til soft. Drain

Cut green onions into small pieces, greens and all.

Make dressing according to package

In large bowl add bacon, green onions and warm potatoes. Add 1/2 to 3/4's of dressing and toss.

 

Ice Cream for dessert and if you need bread..cheat and buy some at the bakery:)