| Seasoned Pretzels |
| Ethnicity: American |
| Type: Appetizer |
| Submitted by: Sue Drivdahl |
| Ingredients: 1 cup vegetable oil 1 (1 ounce) package dry ranch salad dressing mix 1 teaspoon garlic salt 1 teaspoon ground cayenne pepper 1 (15 ounce) package mini twist pretzels |
| Directions: 1. Preheat oven to 200 degrees F (95 degrees C). 2. In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper. 3. Place pretzels in a medium baking dish. Coat with the vegetable oil mixture. 4. Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy. |
| FAMOUS WISCONSIN CHEESE SOUP |
| Ethnicity: American |
| Type: Side_Dish |
| Submitted by: Kristine Wesley |
| Ingredients: 1 medium onion 1 medium green pepper 1/2 lb bacon 1/4th cup flour 2 cups chicken broth 2 cups milk 1 teaspoon dry mustard 1 teaspoon Frank's Red Hot coarse black pepper 1/2 of a large brick Velvetta cheese |
| Directions: Using scissors, cut semi-frozen bacon into small pieces. Brown until crispy. Remove with a slotted spoon onto paper towel. Cook onion and green pepper in bacon grease untill crispy tender. Add flour and cook for 1 minute. Slowly pour in chicken broth, milk and remaining ingredients. Simmer on low. Serve with Crusty Bread. Fresh uncooked broccoli pieces may be added, if desired. |
| Breaded Toasted Ravioli |
| Ethnicity: Italian |
| Type: Side_Dish |
| Submitted by: Joe Drivdahl |
| Ingredients: 1 egg white 1 teaspoon water 1 cup bread crumbs 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons freshly grated Parmesan cheese 1 (25 ounce) package cheese ravioli, thawed if frozen cooking spray |
| Directions: 1. Preheat an oven to 400 degrees F. Place a wire rack on a baking sheet. 2. Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl. 3. Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack. 4. Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes. |
| EASY MEXICALI DINNER |
| Ethnicity: Mexican |
| Type: Main_Dish |
| Submitted by: Joe |
| Ingredients: 1 lb. ground beef 1/2 c. chopped onion 6 oz. (3 c.) med. noodles, cooked & drained 1 (1 lb.) can tomatoes 1 (6 oz.) can tomato paste 1 1/2 c. shredded sharp cheese 1/2 c. sliced black olives Salt to taste 1/4 tsp. dried basil (crushed) 1/8 tsp. pepper Oil for frying |
| Directions: Cook meat and onion in large skillet until onion is tender. Stir in noodles, tomatoes, tomato paste, 1 cup of cheese, olives, and seasonings. Turn into a 2- quart casserole. Top with remaining 1/2 cup of cheese. Bake at 350 degrees for 45 minutes or until hot. Makes 6 servings. |
| SHREDDED BEEF ENCHILADAS |
| Ethnicity: Mexican |
| Type: Main_Dish |
| Submitted by: Joe |
| Ingredients: 2 lb. boneless beef chuck 1/4 c. water 3 tbsp. red wine vinegar 1 1/2 c. regular strength beef broth 2 tbsp. chili powder 1 1/2 tsp. ground cumin Salad oil 1 sm. onion, chopped 2 (7 oz.) cans green chiles 1 tbsp. all-purpose flour 2 c. sour cream 3 c. (12 oz.) shredded Jack cheese Salt 12 corn tortillas (6-7" diameter) |
| Directions: Trim and discard most of the fat from the beef. Then place the beef in a 5-6 quart pan with water. Cover and cook over a medium heat for 30 minutes. (Watch carefully - don't let it burn and add water if necessary.) Uncover and cook, turning as needed, until liquid evaporates and meat is well browned. In a bowl combine vinegar, broth, chili powder and 1 teaspoon of the cumin. Pour over the meat. Continue cooking, covered, over a medium heat until the meat is very tender and pulls apart easily (about 2 hours). Let the meat cool, then shred and mix with the pan juices. Meanwhile, in an 8-10 inch frying pan, combine 2 tablespoons oil, onion, chiles and the remaining 1/2 teaspoon cumin. Cook over medium heat, stirring occasionally, until onion is soft (about 10 minutes). Stir in the flour, then blend in 1 cup of the sour cream and stir until simmering. Remove from heat and blend in 1 cup of the cheese. Season to taste with salt. Set aside. In a wide frying pan, heat 1/2 inch of oil over medium heat. When oil is hot, add 1 tortilla at a time and cook, turning once, just until limp (about 10 seconds, total). Drain on paper towels. While tortillas are warm, spoon about 1/3 cup sour cream sauce and 1/4 cup shredded beef down center of each, roll to enclose. Set enchiladas seam side down in a 10 x 15 inch baking pan. At this point, you may cover and refrigerate until next day. Bake, uncovered, in a 375 degree oven until hot in the center (about 15 minutes, 25 minutes if refrigerated). Sprinkle remaining 2 cups cheese on top. Return to oven until cheese is melted (about 5 more minutes). Use a wide spatula to transfer enchiladas to plates. Pass remaining 1 cup sour cream to spoon on individual servings. Serve with refried beans and a salad. Serves 6. |
| Pastitsio |
| Ethnicity: Other |
| Type: Casserole |
| Submitted by: Joe |
| Ingredients: 1 lb. lean ground beef 1 small onion, chopped 1 jar (24 oz.) spaghetti sauce 2 Tbsp. red wine vinegar 2 Tbsp. butter 1-1/2 cups milk 1 cup ATHENOS Greek Strained Nonfat Yogurt 1/4 tsp. ground nutmeg 2 cups elbow macaroni, cooked 1/4 cup DI GIORNO Grated Parmesan Cheese |
| Directions: BROWN meat with onions in large skillet; drain. Stir in spaghetti sauce and vinegar; simmer on low heat 15 min., stirring occasionally. MEANWHILE, melt butter in large saucepan on low heat. Add milk; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring frequently. Remove from heat. Stir in yogurt and nutmeg. Add macaroni; mix lightly. HEAT oven to 350ºF. Spread meat sauce onto bottom of 13x9-inch baking dish; top with macaroni mixture and cheese. BAKE 45 to 50 min. or until macaroni mixture is heated through and top is lightly browned. |