Carmel Apple

1 package of Carmel, unwrapped 

7 Apples, washed

Sticks

Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.

Tea and Juice Drink Recipes

Tea and Juice Drink Recipes

Sparkling Fruit Punch

1 bottle of Welches Sparkling white grape juice cocktail, chilled

1 bottle of club soda

1 can of frozen orange juice

1/4 cup of fresh squeezed lemon juice

12 Ice cubes made with Welch’s Sparkling White Grape Juice Cocktail

3 lemon slices

3 orange slices

3 lime slices

In a large punch bowl, combine Sparkling White Grape Juice Cocktail, orange juice, lemon juice and soda. Add ice cubes. If desired, garnish punch with  fruit-filled ice cubes, orange, lemon or lime slices. Makes about 30 1/2-cup servings.

 

Raspberry Cooler

1 envelope of unsweetened raspberry flavored soft drink

3/4 cup of sugar

1/2 cup of orange juice

1/4 cup of lemon juice

1 12 oz can of pineapple juice

Mix all of the ingredients together in a large punch bowl and serve.

Friday Barbecue

BEEF Cuts for the barbecue:

Friday Barbecue

Cook all beef at a low to moderate temperatures. broil or roast tender cuts, braise the less tender ones.

Some cuts, as round or flank steak may be tendered by scoring, as flank steak show in color picture below.

Or these steaks and chuck or rump roast may be tendered by marinating.

Beef Marinade

1/2 cup olive oil

1/4 cu chopped onions

1 teaspoon of salt

dash of pepper

1/2 cup of barbecue sauce

2 tablespoons of Worcestershire sauce

2 pounds of lean beef round or chuck cut in 1 inch cubes.

For memorable kabob, give husky cubes of beef this pep-up;

then roast to perfection over a charcoal fire.

 Combine all ingredients except meat, mix well.

Add meat and let marinate for 1-3 hours.

 Skewer meat and roast 6-8 minutes on each side. Makes 6 servings.

Beef Cuts

1. Sirloin Steak
2. Round Steak (needs tendering)
3. Flank Steak (needs tendering)
4. Club Steak
5. T-bone Steak
6. Porterhouse Steak

• After broiling steak, top with mushroom caps browned in butter.
• Mix finely chopped onion and parsley with softened butter; spread over broiled steak; or mix prepared mustard with butter.
• Before broiling, rub steak with a cut clove of garlic, or seasoning salts.
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• Mushroom Steak Topper
• 1/2 pound of mushrooms
• Enriched flour
• 3 tablespoons of butter or margarine
• 1/2 teaspoon of soy sauce
• salt and pepper
• Wash the mushrooms in a small amount of water. Don’t soak or peel. Cut off the tip of the stem. Leave mushrooms whole or slice. Sprinkle lightly with flour. Cook, covered, in butter over low heat till tender, about 8 to 10 minutes, turning occasionally. Add soy sauce an season with salt and pepper to taste. Serve on top of grilled steak.

 

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Hawaiian Meat on a Stick Marinade

1 1/2 pounds of meat  in 1 inch cubes

1 teaspoon of dry mustard

1 teaspoon of chili powder

1/2 teaspoon of ground ginger

1/2 cup of finely chopped onion

1 teaspoon turmeric

1 1/2 teaspoons of salt

1/2 cup of coriander

4 tablespoons of lemon juice,

1 teaspoon of honey

A Hawaiian treat famous in the Islands. Mix the ingredients together in a bowl. Pour the mixture over the meat and let stand for 2 hours. Thread meat on skewers. Broil about 25 minutes, turning often on the grill or rotating skewers.

Friday Barbecue

Grilled Shish-Kababobs on a Skewer

Corn On the Cob

Western Salad Bowl

Garlic Dressing

Hot German Potato Salad

Toasty Cheese Bread

Mom’s Apple Pie

Coffee

Nutella Covered Bacon

From the Kitchen of: Jessica Brainard

Nutella Covered Bacon

1 package of Sliced Bacon (Broil, pan-broil, panfry)

1/2 a jar of Nutella Hazelnut Spread

Heat a skillet on the stovetop until hot. Fry the bacon on a skillet. Flip the bacon after 5 minutes. Cook the bacon for 5 more minutes. Turn off the heat and transfer it to a paper-towl-lined plate to soak up the excess grease.

After the bacon is cooled off spread Nutella on top of each bacon slice. Place the Nutella covered bacon in the freezer for 15-20 minutes until it becomes hard. Remove from the freezer and eat. Refrigerate the remaining bacon pieces. You can also chop the hazelnut cocoa covered bacon and sprinkle it on top of ice cream.

NOTE: Don’t over cook the bacon or it will break when you apply the sauce.

Kids Menu and Snacks Kids Love

Wiener Roast

Kids Menu and Snacks Kids Love

Kids of all ages love juicy frankfurters better than almost anything you can think of. So easy to fix, franks are  good just heated–even better when you dress em up with cheese or a sauce.Fix them in the house or in the yard, but do time them. They are already cooked. Just roast on sticks or put them in a wire broiler baskets. Your crowd capacity unlimited here. Put out pickles, mustard, ketchup.

Frankfurt Bar-B-Q

1/4 Cup of chopped onion

1 tablespoon of olive oil

1/2 cup of ketchup

1/2 cup of bar-b-q sauce

1/2 cup of water

2 tablespoons of brown sugar

Dash of pepper

Dash of cayennne

2 tablespoons of vinegar

1/4 cup of lemon juice fresh or frozen,

3 tablespoons of Worcestershire sauce

Dash of Tabasco sauce

1 tablespoon of dijon mustard

12 frankfurters

Cook onion in hot olive oil until golden. Combine the remaining ingredients except frankfurters and add to onion. Cover. Simmer 20 minutes. Prick frankfurters. add to sauce. Cover and simmer 15 minutes.

1/2 teaspoons of salt

 Cheerios Snack Recipe

Heat oven to 300 degrees

1 egg whites

1/4 teaspoon of salt

1/3 cup of brown sugar

1 teaspoon of cinnamon

3 cups of Cheerios

1/2 cup of chopped pecans (optional)

Beat egg white on high until foamy (takes a few minutes), add salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on a lightly greased cookie sheet. I just put a sheet of parchment paper on my cookie sheet so it cleans up easy and skip the lightly grease part. Bake 12 to 15 minutes of until set. (12 minutes was good for me). Cool 30 minutes and break into pieces, store in an airtight container. If you have never used parchment paper it is wonderful!! Find it by the plastic wrap, in the same kind of box it’s just a little longer so it is usually towards the bottom shelves. Nothing sticks to it. Cookies cook great, or anything else you put on a cookie sheet. If you tear off the piece you want an it rolls up on you just roll it the opposite direction and it will flatten out.

Thanks for the recipe mom and I love how you go into the parchment paper detail!

Now for the BEST CHEX MIX EVER (BELOW) 

Whenever I went to my Grandparents house to visit they ALWAYS had this in a bowl on their bar. My grandma makes a huge batch and stores it in an airtight container then refills the bowl as soon as it gets empty. I can eat this stuff all day long.

From the kitchen of: Grandma Gregory’s Recipe

CHEX PARTY MIX

6 tablespoons of margarine

1 1/2 teaspoons of Seasoned Salt (I use Lawry’s)

3 teaspoons of Worcestershire Sauce

2 cups of Corn Chex Cereal

2 cups of Rice Chex Cereal

2 cups of Wheat Chex Cereal

2 cups of Cheesez-It’s

2 cups of Pretzels

1 teaspoon of garlic powder

1 teaspoon of onion powder

Add together and melt the margarine, seasoned salt, Worcestershire sauce, garlic powder and onion powder. Stir the mixture until the seasoning looks dissolved. Bake at 250 degrees for 40 minutes. Depending on how brown you like it. Stir every 15 minutes. Cool.

Note: This has been the best combination of ingredients that I have found. Sometimes I will add Tabasco sauce

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