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Polish Lowland Sheepdog - pons - pon the dog

 

 

 

Bye Bye grandma !

Bronze - Owner:  Carol Ann Kriesel.  Ind.

 

 

International Recipe Exchange

 

 

 

We are featuring picnic recipes this month

 

 

 




Chile Barbecued Beef

 

MARINADE:

  • 4 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/8 teaspoon cinnamon
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup balsamic vinegar
  • 2 tablespoons molasses
  • 2 tablespoons chopped fresh oregano
  • 1 teaspoon or dried oregano
  • 1 tablespoon minced garlic
  • 1 1/2 pounds beef flank or top round steak
  • curly endive -- radishes or other greens -- for garnish

    Marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime juice, vinegar, molasses, oregano and garlic. Pour marinade over meat in shallow dish, turning to coat. Cover and refrigerate 4 hours or overnight. Remove meat from refrigerator 30 minutes before grilling. Prepare grill. Remove meat from marinade. Grill beef over medium coals, basting occasionally, 7 to 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermometer inserted in thickest part reaches 160F. Let stand 5 minutes. Slice thin across the grain. Serve with a black bean salsa.



    Hot 'n Spicy Barbecued Chicken

    1 cup catsup

    1/4 cup firmly packed brown sugar

    1/4 cup lemon juice

    1 tablespoon Worcestershire sauce

    2 teaspoons water

    2 garlic cloves - crushed

    1/2 teaspoon dry mustard

    1/8 teaspoon hot sauce

    1 teaspoon paprika

    1 teaspoon pepper

    1/2 teaspoon dry mustard
     
    8 skinned boned chicken breast halves (4-ounce)

    Vegetable cooking spray

    Combine first 8 ingredients in a 1-quart measure; stir well. Cover with wax paper; microwave at HIGH 3 minutes. Set aside.

    Combine paprika and next 3 ingredients; sprinkle over both sides of chicken breast halves, and set aside.

    Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack; cook 10 minutes on each side or until done, basting occasionally with catsup mixture.

    Yield: 8 servings



  •  

    Maple-Glazed Ham with Raisin Sauce Recipe



    Ingredients

     

    • 1 bone-in ham (shank portion about 5 lb)
    • 2 tbsp whole cloves
    • For the glaze:
    • 1/2 c maple syrup
    • 1 tbsp dark corn syrup
    • 1 tbsp butter
    • 1 tbsp orange juice concentrate
    • 1/4 tsp ground allspice
    • 1/2 tsp cinnamon
    • 1/4 tsp ground cloves
    • For the sauce:
    • 1/4 c packed dark brown sugar
    • 2 tbsp cornstarch
    • 1 1/2 c apple juice
    • 1 c raisins
    • 3 tbsp orange juice
    • 1 tbsp vinegar
    • 2 tsp grated orange rind
    • 1/2 tsp cinnamon
    • 1/4 tsp allspice

    Directions

    1. Preheat oven to 325 degrees. Score the top of the ham into diamonds then place one whole clove in each diamond.
    2. Place ham on a rack in a large baking pan. Cover with foil then bake for about 1 1/4 hours.
    3. Meanwhile, in a small saucepan combine all glaze ingredients then bring to a boil.
    4. Boil one minute then remove from heat.
    5. After ham cooks for an hour and a quarter remove from oven, remove foil then brush with the glaze.
    6. Return to oven and bake, uncovered, for another 15 minutes to half an hour, continuing to brush glaze on every 10 minutes or so.
    7. Remove from oven and cover again with foil and let stand about 15 minutes before carving.
    8. Meanwhile, prepare the sauce. In a medium saucepan combine the brown sugar and cornstarch. stir in the rest of the ingredients and cook over medium heat, stirring constantly until the sauce is thickened. Serve with the ham



    Crunchy Barbeque Casserole

    1 lb. ground beef
    1/2 c. bell pepper
    1 can tomato sauce
    3 tbsp. brown sugar
    2 tbsp. Worcestershire sauce
    1 can whole kernel corn
    1 can biscuits

    Brown ground beef and drain. Add bell pepper, brown sugar and
    Worcestershire sauce. Cook 3 to 5 minutes over medium heat. Add tomato
    sauce and drained corn. Place in a casserole dish and open biscuits.
    Place on top of the meat mixture. Cover with aluminum foil. Bake in 375
    degree oven approximately 20 to 25 minutes. Take aluminum foil off
    after 20 minutes.



    Maple Chipotle Glazed Grilled Corn Recipe

    Ingredients

    • 1 1/2 c pure maple syrup .
    • 1/4 c butter .
    • 2 tbsps chipotle hot sauce .
    • 1/4 tsp salt .
    • 2 garlic cloves, minced .
    • 5 corn on the cob (broken in half)

    Directions

    • Step #1 In a small saucepan over med heat, mix glaze ingredients.
    • Step #2 Heat until mixture begins to simmer, stirring every once in awhile.
    • Step #3 Set aside.
    • Step #4 Preheat grill to low.
    • Step #5 Grill corn direct 10 to 15 mins, brushing with glaze several times & turning frequently.
    • Step #6 Sprinkle top corn with salt & serve.
    • Enjoy the Maple Chipotle Glazed Grilled Corn recipe





    Fresh Herb, Rice and Bean Salad

    2 cups cooked  rice
    1 cup cooked kidney beans or one 8 3/4 ounce can, drained and rinsed
    1/4 cup sliced pepperoncini jar peppers
    1/3 cup red onion, sliced into thin rings and quartered
    2 tablespoons rice vinegar
    1 tablespoon extra virgin olive oil
    1 medium Roma tomato, chopped
    1/2 teaspoon dried oregano, crushed
    1/4 cup fresh basil, julienned
    3 tablespoons fresh cilantro, chopped s
    alt, to taste
    fresh cracked black pepper, to taste
    1/4 cup grated Parmesan or Romano

    Reheat the rice until just warmed through. Pour the warm rice in a mixing bowl and add all ingredients except for 1 tablespoon of the julienned basil and half of the grated cheese. Toss thoroughly. Let the mixture sit anywhere from 5 minutes to 1 hour. Serve topped with the remaining basil and grated cheese and an extra crack of pepper





    Barley, Wild Rice and Black Bean Salad
     
     

    Ingredients:

    • 1 cup medium barley
    • 1/2 cup wild rice
    • 15 oz. can black beans, rinsed and drained
    • 2 cups sliced mushrooms
    • 2 cups grape tomatoes
    • 2 cups chopped cooked chicken
    • 1/2 cup mayonnaise
    • 1 cup plain yogurt
    • 1/2 cup creamy honey mustard salad dressing
    • 2 Tbsp. honey mustard
    • 1/4 cup milk

    Preparation:

    Cook barley and wild rice as directed on packages. While they are cooking, combine mayonnaise, yogurt, salad dressing, mustard, and milk in large bowl and mix well. When the grains are tender, drain well and stir into the dressing mixture. Add remaining ingredients and stir gently to coat. Chill at least 2 hours before serving. 8 servings