~ Food & Recipes ~
Do you have a favorite dish or recipe you would like to share?
Email them to me ed@elmorecountypress.com and I’ll
post them on this website.
I would like to give you the credit
for them, if you give me your name also.
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Easy Grilled Chicken Teriyaki
Ingredients:
4
skinless, boneless chicken breast halves
1
cup teriyaki sauce
1/4
cup lemon juice
2
teaspoons minced fresh garlic
2
teaspoons sesame oil
Directions:
1.
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place
in refrigerator for 24 hours, turning every so often.
2.
Preheat grill for high heat.
3.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining
marinade. Grill for 6 to 8 minutes each side, or until juices run clear when
chicken is pierced with a fork.
Marinated Chicken Kabobs
Ingredients
1
cup vegetable oil1/2 cup soy sauce
1/2
cup light corn syrup
1/4
cup lemon juice2 tablespoons sesame seeds
1/2
teaspoon garlic powder
garlic salt to taste
4
skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces1 (8
ounce) package fresh chopped mushrooms
2
onions, quartered
1
green bell pepper, cut into large chunks
Directions
1.
In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon
juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the
mixture. Cover, and marinate in the refrigerator at least 2 hours.
2.
Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken
onto skewers alternately with mushrooms, onions, and green bell pepper. Pour
marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
3.
Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently,
until chicken is no longer pink and juices run clear. Baste with the boiled
marinade frequently during the last 10 minutes.
Easy Barbeque Beef Tenderloin Steak
Ingredients
2
(2 inch thick) steaks beef tenderloin
1
tablespoon olive oil
2
cloves crushed garlic
1
teaspoon meat tenderizer
Directions
1.
Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover,
and refrigerate for 30 minutes.
2.
Preheat grill for medium high heat.
3.
Brush grate with oil, and place steaks on the grill. Cook for
5 to 7 minutes per side, or until done.
BBQ NY Strip
Ingredients
1/2
cup extra virgin olive oil1/2 cup Worcestershire sauce
1/4
cup minced garlic1/4 cup steak seasoning
1
tablespoon red wine vinegar
1/2
teaspoon dried basil
1/2
teaspoon Italian seasoning
4
(1/2 pound)
Directions
1.
In a bowl, mix the olive oil, Worcestershire sauce, garlic, steak seasoning,
red wine vinegar, basil, and Italian seasoning. Pour into a large resealable plastic bag. Pierce steaks on all sides with a
fork, and place in the bag. Gently shake to coat. Seal bag and marinate steaks
a minimum of 2 hours in the refrigerator.
2.
Preheat grill for high heat.
3.
Lightly oil the grill grate. Discard marinade. Place steaks on the grill, and
cook 7 minutes on each side, or to desired doneness.
Teriyaki Onion Burgers
Ingredients
1
pound ground beef
1/4
cup teriyaki marinade sauce
1
(3 ounce) can French-fried onions
4
slices Cheddar cheese
4
hamburger buns, split
Directions
1.
Preheat a grill for high heat.
2.
In a medium bowl, mix together the ground beef, teriyaki marinade and
French-fried onions. Form the mixture into 4 patties.
3.
Lightly oil the grilling surface, and place patties on the preheated grill. Grill for 4 to 5 minutes per side, or until well done. Top
with cheese, and serve on hamburger buns.
Reuben Sandwich
8 slices rye bread
¾ cup Thousand Island
dressing
1 (16
ounce) can sauerkraut, drained
8 slices Swiss cheese
8 slices pastrami
¼ c margarine, softened
Spread each slice of bread
with Thousand Island dressing. Top 4 of the bread slices with
sauerkraut, cheese, and pastrami. Place remaining bread slices on
sandwich. Spread margarine on the outsides of each sandwich.
Grill until browned, then
turn and grill until heated through, and cheese is melted.
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Pumpkin Roll
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
¾ cup all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon baking soda
½ cup chopped walnuts
Confectioners’ sugar for
dusting
1 cup confectioners’ sugar
¾ teaspoon vanilla extract
2 tablespoons butter,
softened
8 ounces cream cheese
Preheat
oven to 375*. Grease a 15x10x1 inch baking pan and line with parchment paper.
Grease and flour the paper.
In
a large bowl, beat eggs on high for five minutes. Gradually add white sugar and
pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan.
Sprinkle walnuts evenly on top.
Bake at
375* for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen town dusted with
confectioners’ sugar. Peel off paper and roll cake up in the towel, starting
with the short end. Cool.
To make filling” Mix
confectioners’ sugar, vanilla, butter or margarine, and cream cheese together
till smooth.
Carefully unroll the cake.
Spread filling over cake to within 1 inch of edges. Roll up again. Cover and
chill until serving. Dust with additional confectioners’ sugar, if desired.
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Green Bean Casserole
1 can (10 ¾ ounces) condensed
cream of mushroom soup
4 cups cooked green beans
1/8 teaspoon pepper
½ cup milk
1 1/3 cups French fried
onions
Mix soup, milk and pepper in a
1 ½ quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350*. Top with the remaining
2/3 cup of fried onions and bake about 5 more minutes, until onions are lightly
browned.
Serves 6.
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3 cups dices, cooked turkey
½ cup bottled French dressing
2 tablespoons mayonnaise
1 tablespoon lemon juice
¼ cup thinly sliced green
onion
4 to 6 lettuce cups (Bibb or
iceberg lettuce)
4 to 6 slices bacon, cooked
crisp and crumbled
In medium bowl, combine
turkey and dressing. Cover and let marinate in refrigerator for 1 to2 hours.
Drain excess marinade; fold in mayonnaise, lemon juice and onion. To serve,
spoon salad into lettuce cups; top with bacon.
Makes 4 to
6 servings.
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Smoked
4 cups smoke turkey, cut in
small cubes
1 cup mayonnaise
1 cup finely chopped celery
½ cup slivered almonds
Salt, to taste
Fresh lemon juice, to taste
Combine all ingredients,
adding more mayonnaise if desired. Add fresh lemon juice to enhance flavor.
Makes 10
sandwiches.
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Marshmallow Fruit Salad
1 large can
fruit cocktail
1 can
Mandarin oranges
1 (20 oz) can chunk pineapple
3 oz. cream cheese
8 oz. Cool Whip
3 oz. strawberry banana
Jell-O
1 bag mini marshmallows
Chopped fresh fruit (bananas,
grapes, strawberries, optional)
Open and drain all canned
fruit. If also using fresh fruit, chop and set aside in a bowl. Soften cream
cheese in a large bowl.
Mix Cool
Whip and dry Jell-O, (just the powder) with the cream cheese. Make sure that all of the sugar/powder from the
Jell-O is dissolved. Finally, add the marshmallows and canned/fresh fruit.
This may be served
immediately, but chilling the fruit salad for 30 minutes to an hour before
serving is best.
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Ham Salad Spread
2 c cooked grown ham
1 large dill or sweet pickle,
chopped fine
Dash of salt
¾ c salad
dressing
½ c chopped celery
½ tsp minced onion
Mix well.
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Ham Salad Spread
3 tbsp. mayonnaise
1 tbsp Worcestershire sauce
1 small sweet pickle
1 c cooked ham, cubed
Put all ingredients except
onion in blender; cover and blend until smooth on high speed. Add ham. Cover
container and run high speed until ham is chopped.
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Ham Salad Spread
2 c cooked ham
(cut in 1 inch cubes) Coarsely chop in food processor.
2 stalks celery
6 to 8 green olives
2 green onions (optional)
Slice food in food processor.
To above ingredients, add:
4 to 5 tbsp. mayonnaise
2 tsp. horseradish
Mix well.
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Sugar Free Pumpkin Pie
9-inch pie pastry
16-ounce can
pumpkin
12-ounce can evaporated mil
3 eggs
¾ cup artificial sweetener
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
Preheat oven to 425*. Beat
pumpkin, milk and eggs. Beat in rest of ingredients. Pour into pastry lined pie
pan. Bake for 15 minutes. Reduce heat to 350*. Bake for 40 minutes or until
knife inserted near center comes out clean. Cool on wire rack. Serve with sugar
free whipped cream.
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Pumpkin Pancakes
4 cups biscuit mix
2 eggs
2 cups milk
1 cup pumpkin
1 tsp cinnamon
Powdered sugar
Mix well. Cook on griddle.
Sprinkle with powdered sugar and cool whip, if desired.