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In the theme of NFL playoff/Superbowl Sundays, here is another recipe:

1/9/2014

Hot Cheesy Artichoke Dip

1 cup milk
1 can artichoke hearts (NOT marinated), drained & chopped
1 slice bacon, cooked & crumbled
4 teaspoons flour
2 teaspoons Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar cheese
1 cup cubed pasteurized process cheese spread

In medium saucepan over medium-low heat, combine milk, artichoke hearts, bacon, flour, mustard, garlic powder and pepper. Heat until hot and thickened, but not boiling. Gradually stir in cheeses. Cook until cheese is melted, stirring constantly. Pour into fondue pot to keep hot while serving. Makes 2 1/2 cups.

Serve with chunks of French or sourdough bread...or with tortilla chips.

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NFL Playoff Time: recipes for the event(s)

1/8/2014

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Even though my beloved Green Bay Packer season has ended, there is lots of good football the people will be watching over the next couple of weeks. Not I though...regardless...I will be posting recipes that are perfect for Sunday afternoons filled with friends and football. This recipe, below, is the first:

Ultimate Beefburgers

1 pound ground beef
3 tablespoons catsup
2 teaspoons prepared mustard
1 1/2 teaspoon horseradish
1 small onion finely chopped
1 teaspoon salt
1/2 cup soft bread crumbs
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce

Combine all ingredients. Shape into 4 large (1/2" thick) or 8 small (1/4" thick) patties. Broil on pan 3" below source of heat, about 6 minutes on each side for the large burgers (4 minutes for the small burgers), or until browned outside and medium inside. Ok, let me comment that these are best when done on a grill...the broiler in the oven is fine...but to grill them is divine.

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Go Pack! Go!

1/4/2014

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The NFL playoffs are here! Tomorrow, Sunday, the Green BayPackers will be playing the San Francisco 49rs at Lambeau Field in -5(F) temps. May the best team win...and may that team be the Packers!

Regardless of whether you are a party of just a few or many, here are two recipes that are great the playoff game Sundays:

Hamburgers in Cheese Sauce

2 pounds ground beef (I use ground sirloin)
2 tsp. salt
1/4 tsp. pepper
8 large onion slices, about 1/4" thick
1 can (10 - 1/2 oz) cream of celery soup
1 tsp dry mustard
1/2 tsp Worcestershire sauce
1/4 cup chili sauce
1 1/2 to 2 cups grated sharp Cheddar cheese
8 hamburger buns, split
Heat oven to 350 (F). Lightly form beef into 8 patties, sprinkling both sides with salt & pepper. Place in 13 x 91/2 x 2 baking dish. Top each with a slice of onion. Bake 20 minutes.
While hamburgers are baking, combine soup, seasonings and cheese in pan. Cook over medium heat, stirring constantly, until cheese melts. Set aside.
When hamburgers are done, pour off excess juice, add cheese sauce and bake 10 minutes more.
Toast split buns on baking sheet in oven at the same time. Serve hamburgers between toasted bun halves.
8 servings

Super Sloppy Joes
(This is a Rachel Ray recipe and the only one I use for Sloppy Joes)

1 - 2 tablespoons of extra-virgin (I used extra-light not virgin) olive oil, 1 turn of the pan.
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal seasoning
1 medium onion chopped
1 small red bell pepper chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, lightly toasted, buttered
Garnish: sliced ripe tomatoes, pickles,
Heat a large skillet over medium high heat. Add oil and meat to the ban. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to the pan. Stir to combine. Reduce heat to simmer and cook sloppy Joe mixture 5 minutes longer (I've left it simmering on low for up to one hour).
Using a large spoon pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides.

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Pecan Pie

1/4/2014

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It had been intention to share this recipe before Christmas because it is usually one of those recipes I return to making year after year around Christmas.

However, it did not get shared...but I do so now. Please enjoy this very excellent recipe which came from The Silver Palate Cookbook (published 1982).

4 eggs
1 cup dark brown sugar
3/4 cup light corn syrup
1/2 teaspoon salt
1/4 cup melted sweet butter (1/2 stick)
1 teaspoon vanilla extract
2 cups shelled pecans, chopped*
9 - inch unbaked pie crust (your favorite recipe)
1/3 cup shelled pecan halves

Preheat over to 400 (F). Line a 9 - inch pie pan with the pastry.
Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs and mix thoroughly.
Sprinkle chopped pecans in pastry-line pan. Pour egg mixture over pecans. Arrange pecan halves around edge of filling for decoration.
Set on middle rack of the oven and bake for 10 minutes. Reduce heat to 325 (F) and bake for 25 to 30 minutes longer, or until set.
Remove from oven and let cool to room temperature before serving.
8 portions

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In the theme of NFL playoff/Superbowl Sundays, here is another recipe:

NFL Playoff Time: recipes for the event(s)

Go Pack! Go!

Pecan Pie

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