Saturday, July 25, 2009


2 cucumbers, peeled
1 medium onion
1 pound cream cheese
2 to 3 drops green food coloring

Grate cucumber and onion (may use food processor) and drain well in a strainer, pressing down
with spoon to remove all liquid. Discard liquid. Add drained cucumbers and onion to cream
cheese and mix well in food processor. Color with 2 to 3 drops green food coloring.

Use as a sandwich spread or as a dip. Benedictine may also be used to stuff cherry tomatoes for
an hors d’oeuvre tray.

Yields 2 cups.

Beef Sandwiches with Onion Marmalade

3/4 pound thinly sliced deli roast beef
1 cup white or yellow onion, chopped
1 cup purple onion, chopped
3 green onions, chopped
2 tablespoons oil
1/4 cup granulated sugar
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Dash ground gloves
4 French rolls (6-inches)
4 endive or lettuce leaves

To make Onion Marmalade, sauté onions in oil in a large saucepan over medium-low heat 1 hour
or until very tender, stirring occasionally. Stir in sugar, vinegar, Worcestershire, salt, pepper, and ground cloves. Cook over low heat, stirring occasionally 25-30 minutes or until liquid evaporates. Cool completely.

Refrigerate in a tightly covered container up to 1 week.

To assemble sandwiches, bring onion mixture to room temperature. Place endive or lettuce
leaves on bottom halves of toasted rolls. Arrange beef over endive. Spread onion mixture evenly
over beef. Place top halves on rolls. Cut each sandwich in half.

Serves 4.

Beef Sandwiches

1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rolls, split

Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8
hours or until meat is tender. Shred with a fork.

Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.

Beef Burgers

1 pound ground beef
3 teaspoons catsup
2 teaspoons mustard
1 small onion, chopped
1 teaspoon salt
1/2 cup bread, broken into small pieces
1/4 cup milk
1 1/2 teaspoons Worcestershire sauce

Mix all ingredients together. Broil in oven, or grill.

BBQ Pork Sandwiches

3 tablespoons light molasses
3 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon grated lemon peel
1 garlic clove, crushed with garlic press
2 whole pork tenderloins (3/4 pound each)
12 small, soft dinner rolls

Preheat broiler if manufacturer directs. In medium bowl, combine molasses, catsup,
Worcestershire, ginger, lemon peel, and garlic, add pork, turning to coat.

Place pork on rack in broiling pan. Spoon any remaining molasses mixture over pork tenderloins.
With broiling pan 5 to 7 inches from source of heat, broil pork 15 to 20 minutes, turning pork once, until meat is browned on the outside and still slightly pink in the center (internal temperature of tenderloins should be 160 degrees F on meat thermometer).

To serve, thinly slice pork. Serve on dinner rolls with any juices from broiling pan.

Barbecued Turkey on Focaccia

4 pieces focaccia or thick-sliced,
country-style rosemary bread
1/2 ripe avocado, mashed
1 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
8 slices barbecued turkey breast
4 slices canned pineapple, drained
4 teaspoons honey mustard
1/4 cup shredded Swiss cheese
Lightly toast bread.

In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and
spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1
teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under
broiler, cooking until cheese is melted and lightly browned.

Serve warm.

Barbecued Slaw Burgers

2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Cole slaw

Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and
brown sugar. Bring to boil; simmer for 2 hours.

Serve on buns with cole slaw.
Yields 10 to 12 servings

Barbecued Pork Sandwiches

1 pork roast
2 cups catsup
1 cup vinegar
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1/2 tablespoon Tabasco sauce (or to taste)
4 tablespoons butter
1/2 cup brown sugar

in stockpot, boil meat in water for 4 hours or until it is falling apart. Of course one can always use
leftover pork roast but you will need a lot!!

Remove meat, cool, shred. Discard the liquid. In same pot, add catsup, vinegar, Worcestershire
sauce, mustard, Tabasco, butter and brown sugar. Boil for 5 minutes, stirring. Mix in the shredded
pork and simmer for at least 30 minutes but longer is even better!!

Barbecued Pork and Beef Sandwiches

In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper

Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper
mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls or pita bread.

NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid.

This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil

Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.

Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.

Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.