---------------------------------------------------------
Wishbone Chicken
1 package of skinless/boneless chicken breasts
1 fresh green pepper
1 fresh sweet onion (Vidalia if available)
1 14 oz. can of diced tomatoes
Sliced fresh mushrooms
Any other veggies that you would like to include.
Wishbone Italian dressing
Drizzle some Wishbone Italian dressing on the bottom of a large cooking pot.
Rotate pot so that the dressing runs all over the bottom covering the bottom of the pot.
Place the chicken breasts on the bottom of the pot.
If the chicken breasts are large, you might want to cut them in half before placing them into the pot.
Clean the onion and green pepper and dice them.
Place diced green pepper and onion on top of the chicken.
Slice the mushrooms and place them on top of the green peppers and onions.
Add any other veggies you would like.
Drizzle a small amount of Wishbone Italian dressing over the veggies.
Bake at 400 degrees for about 30 minutes or until the chicken is completely cooked.
-----------------------------------------------------------------------------
Don’s Spaghetti Sauce with lots of Mushrooms
8 small pork sausages
½ lb. sliced fresh mushrooms
1 large green pepper
1 tbs. Wishbone Italian salad dressing
1 lb. ground beef
Dash of salt
Dash of lemon pepper
1 qt. jar marinara sauce (Britoni’s)
Or
2 cans tomato paste + 2 cans water
½ C. water
Fry the sausages until brown. Pour off most of the grease.
Slice sausages into small pieces. Set these aside.
Simmer the mushrooms, green pepper, and salad dressing in the same pan you fried the sausages in.
Add the ground beef, salt, lemon pepper, and the sliced sausages.
Cook over low heat until all are browned and have simmered for about 30 minutes.
Pour the marinara sauce into a large pan.
Add the water and then the mushrooms, peppers, ground beef, and sausage.
Simmer for about 10 minutes.
Serve over spaghetti or gnocchi.
Takes an hour and serves 4
---------------------------------------------------------------------
Cooking out Maryland Style
Cover your picnic table with old newspaper.
Be sure you have enough mallets and pickers for everyone.
Place a new roll of paper towels in the middle of the picnic table to be used for napkins.
Crabs
Use Old Bay Seasoning – nothing else will do.
You’ll need a big pot that has some sort of separate basket or strainer that lifts in and out.
Place the strainer in the steamer.
Pour equal parts water and apple cider vinegar into the steamer to just under the strainer.
Heat until the liquid comes to a full rolling boil.
Add live hard shelled crabs to the steamer shaking a generous amount of Old Bay on each.
Be sure that the crabs are not in the liquid. They must cook by steam.
Cover and steam for about 30 minutes. The crabs will turn to a bright orange when fully cooked.
Turn out your basket of crabs onto your newspaper covered picnic table and feast!
SPECIAL NOTE: It is extremely important that you never cook dead crabs.
Dead crabs spoil very rapidly and can cause serious illness.
Corn on the cob
Peal back the husk on each ear of corn and remove the silk.
Coat each ear with a generous coating of butter.
You can sprinkle with Old Bay if you like.
Pull the husk back around the ear and cook over a barbeque grill until the kernels are done. Turn often.
About 30 minutes.
Beer
Serve with lots of very cold beer.
Marylanders like their own local beers:
Blue Ridge, Wild Goose, Flying Dog, and Back Fin are a few.
Clean up is a breeze. Just roll up the waste in the newspaper and throw in the garbage can!
A quick word about Old Bay Seasoning. Made by McCormick Seasonings, Old Bay is available just about anywhere and it is wonderful. Sprinkle Old Bay on fried potatoes, veggies, meat, poultry, seafood and even popcorn. It will liven up any dish and make you a real culinary hero!
------------------------------------------------------------------------------------------
BARBACUE!
Steak
Sirloin steak (allow ¼ to 1/3 lb. per person)
2/3 C. oil
1/3 C. vinegar
½ tsp garlic salt.
!/3 tsp sugar
1/3 tsp thyme
¼ tsp fresh pepper
1 large onion sliced
Several cherry tomatoes
1 green pepper sliced into rings
3 mushrooms sliced
You will also need a special grate for your grill that is about 12” X 12” and is pierced to allow smoke through but will not allow small particles of food to drop into the fire.
When barbequing steak, always slice the fat around the edges to prevent the steak from curling up.
Never pierce a steak. Handle with tongues.
Place steak on a deep platter.
In a small bowl combine; vinegar, oil, garlic salt, sugar, thyme and pepper.
Pour mixture over the steak.
Let stand for 30 minutes and then turn steak over on the platter.
Add pepper, onion, tomatoes and mushrooms to marinade.
Let stand for another 30 minutes.
Place steak over a medium heat and occasionally brush with marinade.
Place the mushrooms, green peppers tomatoes and onions on the grate and cook at the edge of the grill over cooler heat.
When the steak in done place on a platter and cover with the mushrooms, onions, tomatoes and peppers. Pour remaining marinade over steak and veggies, slice and serve.
________________________________________________
Sausage Shish kabob
Kielbasa cut into 2” lengths
Sliced pineapple
lime
orange
mango
papaya
Slice fruit and cut into chunks.
Large cherry tomatoes
Place alternating pieces of kielbasa tomatoes and fruit onto skewers.
Place into a deep pan and pour Lawry’s Hawaiian Marinade over the meat, tomatoes and fruit.
Marinade for 30 minutes.
Place the skewers on a medium grill and cook until the fruit is beginning to brown and the meat is done occasionally brushing with marinade to keep fruit and meat moist.
Serve off the skewers.
_____________________________________
Cheese stuffed Burgers
!/4 lb ground beef per person
Soft Cheese Spread
(I prefer Win Schuler’s “Bar Scheeze” which comes in several flavors)
Make 2 thinner beef patties per person
Place a large spoonful of Bar Scheeze in the middle on one beef patty and place the second patty on top.
Pinch the sides closed to prevent the Bar Scheeze from leaking through as the patty cooks on the grill.
Cook over a slow fire. Take your time with this one and let the burgers cook slowly. These burgers are not meant to be crusty. They should be fully cooked and juicy.
Serve on a warm, buttered rye bun with all of the usual additions.
If you are not lucky enough to live in Michigan you can visit Win Schuler’s web site to find a store near you that carries Bar Scheeze or order right from Schuler’s!
http://www.winschulers.com/
____________________________________
Brunswick Stew
4 Lbs. stewing chicken
2 Lbs. beef shank
1 Lb. veal
1 Lb. pork or spare rib
2 ½ qt. cold water
2 tbs. salt
½ tsp. whole black pepper corns
3 whole pods red pepper 2” long
2C. diced onion
1 C. diced raw potato
1 C. green beans cut 1” long
1 C. diced celery
2 C. butter or lima beans
2 C. corn
3 qts. Tomatoes or
3 - 1 Lb. 13 oz. cans of tomato
1 tsp. ground pepper
¼ C. butter
Wash and cut the chicken into quarters.
Place in an 8 to 10 qt. kettle with the remaining meat, water, salt, pepper corns, and red peppers.
Cover and cook slowly for 3 hours or until the meat falls off the bones.
Remove and discard the bones.
Cut the chicken and meat into cubes and return it to the stock.
Add all the vegetables.
Cover and cook gently for 1 hour, occasionally stir gently to prevent sticking or scorching.
Stir in the black pepper and the butter.
Serve hot as the main dish with hot rolls and salad.
Serves 12.
This dish freezes well and is great on a cold winter night!
______________________________
London Broil Marinade
4 tsp. salt
2 tsp. fresh ground black pepper
1 tsp. basil
1 tsp. rosemary
4 cloves crushed fresh garlic
4 Tb. wine vinegar
2 onions
Flank Steak
4 Tb. vegetable oil
Combine all the ingredients in a shallow pan.
Brush the ingredients over the flank steak and marinate for at least 2 hours.
Broil or grill cooking onions with the meat.
The leftovers are great cold or warmed up.
Goes great with…..
Oven Browned potatoes
Peel and cube 1 potato per person
Place the potato cubes in a baking dish and top with 4 Tb. butter
Bake uncovered at 375 for about 45 minutes or until the potatoes are light golden brown and crusty.
Spoon butter over potatoes twice while they are cooking.
Sprinkle with oregano and serve.
______________________________________