Living 2 Eat |

Special thanks to Karen Brunetta of Sault Ste. Marie, Ontario, Canada for this recipe.  You will note that this recipe can be used on chicken wings as well.

Coca-Cola Ribs

2-3 lbs. ribs

1 cup brown sugar

1 can Coca-Cola®

2 medium onions, chopped

2 cloves of garlic, minced

2 tbs. soy sauce

salt and pepper to taste

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In a large casserole, combine the brown sugar, Coca-Cola®, onions, garlic, soy sauce, salt and pepper. Stir until mixed.

Place ribs in sauce mixture.

Bake at 350F for 2 hours.

To thicken sauce, mix in a cornstarch mixture.

NOTE:  Delicious served with rice.

This recipe comes from Jenna C. Haldeman of Tigard, Oregon.   She notes that you can also use 1lb of chicken wings, trimmed.  Consider using skewers to make easier to eat if serving for a reception / non seated dinner.

Coca Cola Chicken Teriyaki

1 lb skinless, boneless chicken breasts cut into strips

1 C soy sauce

1/2 C Coca-Cola®

2 Tbsp orange juice

1 Tbsp fresh ginger, minced

1 clove garlic, minced

Salt, pepper and chili powder to taste

1/4 C vegetable oil

Combine all marinade ingredients and marinate chicken overnight.

Place chicken on a well-oiled pan and bake at 350F for about 30 minutes. Remove from oven, slide chicken around in the pan to sop up the caramelized sauce, baste with additional marinade and return to oven for another 15 minutes.

 This recipe comes from a dear family friend, Louise Plunkett.   Mr. & Mrs. Plunkett live in Immokalee, Florida not far from my parents.  Growing up, we would eat at the Plunkett’s quite often and the meals always seemed to include – fried venison, cheeseburger casserole, fresh vegetables and Key lime pie. 

To this day, I can still remember eating a baked cabbage casserole with a cream cheese and breadcrumb topping… it was incredible.   Sadly, Mrs. Plunkett has no recollection of it.  Truth be told, she probably whipped it together and never gave it a second thought.   Mrs. Plunkett was a creator in the kitchen and my waistline can attest to it!

Below is Mrs. Plunkett’s recipe for a Crock Pot Macaroni & Cheese.   Given our current economic times, this timely dish is one that can feed many and remain extremely affordable.

Crock Pot Macaroni & Cheese

1 lb macaroni

1 lb grated cheese

1 can evaporated milk

1 can cheese soup

1 stick butter, melted

1 egg

¾ cup regular milk

Cook and drain macaroni.  Mix with the rest of the ingredients.  Put in crock pot on low for 3 hours.

NOTE:   ham is a great addition to this dish, and would provide a protein component to make for a more complete meal and/or hearty appetizer.

For those with big mouths and small wallets, this is one recipe that can be stretched and contoured for the masses.  Children and novice cooks will have a very difficult time botching this recipe!   For those ‘cooking’ in the college dorm, this is one recipe that will work in your toaster oven.

Pizza Crackers

4 dozen Melba or cracker rounds

¾ cup Heinz ketchup

2 ounces pepperoni, thinly sliced

1 cup shredded mozzarella cheese

Spread rounds with ketchup and top with pepperoni slices.  Sprinkle with cheese and bake on cookie sheet 3 – 5 minutes at 400F.

Monday Night Football!

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Children and men love this recipe… namely because it can be eaten with bare hands!  However, it can be messy because of the flaky crescent rolls.  So, plates should be available.

This is a great recipe to use as an introduction to cooking for children and novice cooks.   Additionally, it can be contoured to a crowd and will not break the bank.   In fact, it can be used as the main dish at your football party when it is accompanied with a number of fun dipping sauces such as Tom Brady BBQ, Joe Montana mustard’s (Dijon, honey, yellow), Pittsburgh Steelers’ sweet & sour, Joe Flacco fiery salsa, etc.   Be creative!

Big Pigs in Big Blankets

8 hot dogs, partially split along length

Cheddar cheese, cut into strips

8 ounce can refrigerated crescent dinner rolls

Fill each hot dog with strips of cheese.  

Separate crescent dough into 8 triangles.  Place hot dog on each triangle and roll up.

Place rolled hot dogs onto a greased cookie sheet (cheese side up) and bake at 375F for 10 – 12 minutes.  

Mark hales from Newhall, California, and comes from a chili family. His father, Charlie Ward, and Charlie’s wife, Barbara, call themselves the “Travelin’ Chiliheads” who cross the country each year cooking chili and sending a full report to the International Chili Society office in an attempt to keep us all informed of what’s happening everywhere.

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The International Chili Society (ICS) is a non-profit organization that sanctions chili cook-offs with judging and cooking rules & regulations. These events are world wide and benefit charities or non-profit organizations.

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Mark Ward’s World Championship Salsa

2 cans tomato sauce, (8 ounces)

8 ripe tomatoes, chopped

6 green onions, chopped

1 medium red onion, chopped

1 tsp garlic

1 bunch fresh cilantro, chopped

2 fresh jalapeno peppers

5 fresh Serrano peppers

1 medium avocado

1 tsp cumin, ground

1 tbsp lime juice

Salt (to taste)

Cayenne pepper (to taste)

Chop peppers, cilantro, onions and tomatoes.

In a large bowl, combine all ingredients.  Add salt and cayenne pepper to taste.

Refrigerate for 30 minutes.

Yield:  3 pints.

This four ingredient recipe is very easy and can be made in advance.   However, I have found that it has a limited ‘life’ as the tortillas are highly absorbent.   Pretty much every four ingredient recipe is a shell which allows for countless variations.  Think outside the box, be creative and consider adding something unique to make this recipe yours.

For a kick to this recipe, add more taco seasoning or a dash of hot sauce.   Jalapeno peppers (finely minced) can also be added to the cream cheese.  Remember, the cream cheese mixture will need to be ‘rolled’, so no large pieces.

Tortilla Roll-ups (Pinwheels)

8 ounce package cream cheese, softened

1 tsp taco seasoning

1/3 cup picante sauce

12 flour tortillas

Beat cream cheese until smooth.  Add taco seasoning, picante sauce and mix well.

Spread mixture on each tortilla.   Roll tortilla tightly.   Place seam side down in airtight container.  Chill at least 2 hours.   Slice each roll into 1-inch slices forming a pinwheel.

Arrange on plate to serve.

Monday, September 22

Hello Foodies,

Are you ready for some football?

I am proud to present two great inexpensive recipes for the Monday night game — Nacho Popcorn and Louise Jones’ Easy Open Face Sloppy - Joe’s.   Both recipes are easy, simple and filling.     

The Nacho Popcorn is a terrific spicy welcoming snack that should be made available all night.   The Open Face Sloppy - Joe’s are a first quarter treat… be sure and serve them hot out of the oven.   Add a dash of hot sauce for a kick.  Forks and strong paper plates are strongly encouraged when serving Sloppy - Joe’s in any form.

The key to great game fellowship is having an NFL legend as your special guest;  however, a close second is the food… and it does not have to be gourmet, but rather basic items made great (and in large quantities). Recipes are below and I can guarantee that both are touchdowns!

Good cookin’

Ben

Louise Jones’ Easy Open Face Sloppy - Joes

1  lb ground beef
12 oz shredded cheddar cheese 
garlic salt and pepper 
1 medium onion, chopped fine 
1 can tomato sauce (8 ounce) 
8 hamburger buns 

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Brown hamburger. Drain off fat. Add onion, seasoning and tomato sauce. Heat thoroughly, then cool completely. Add cheese. Spread on bun halves. Broil until cheese melts.   Makes excellent open face sandwiches!

Editor’s Comments:  I thought this was a good idea and could even be used with your own recipe. I add some diced green pepper to the onion and brown with the ground beef. Then I add Bull’s-Eye, hot & spicy BBQ sauce instead of tomato sauce.   For more information, click here.

Also, for a more interesting version…  take pizza dough and place into a cupcake pan.   Press to form an overflowing cup into each mold, fill with meat sauce, sprinkle with cheese, bake for about 10 minutes (until dough is golden brown).   Kids and adults will love it!

411 — In the Midwest (particularly in the state of Iowa where Rosanne Barr popularized the name Canteen style sandwich) a variant known as the loosemeat sandwich exists. In other parts of the Midwest, these are known as looseburgers or as Maid-Rites. This version of the sandwich is made with only seasoned ground beef, and does not include a tomato-based sauce. According to The Encyclopedia of American Food & Drink, it was created in 1934 at Ye Olde Tavern Inn by Abraham and Bertha Kaled.

Add pizazz to plain-old popcorn with a spicy mix of Mexican flavors like cumin, paprika and crushed red pepper and a zesty sprinkle of Cheddar cheese that’s sure to make it pop.

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NACHO POPCORN

Ingredients

·         1/2 cup butter, melted

·         1 teaspoon crushed red pepper

·         1 teaspoon ground cumin

·         1 teaspoon paprika

·         1 gallon popped popcorn

·         1/2 cup shredded Cheddar cheese

Cooking Instructions

1.     In a small bowl, mix together butter, crushed red pepper, cumin and paprika.

2.     Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed. 

For more information on this recipe, click here.