Favorite Recipes
Recipes from our Customers and our kitchen
Ruben Dip
From Pat Monahan
Drain 1 jar Vlasic sauerkraut into a baking pan
Mix in 8 oz pack of sharp cheddar shredded cheese
Mix in 8 oz pack of shredded Swiss cheese
Mix in 1 cup of mayonnaise
Mix in 3 or 4 packs of chopped dried corned beef (packs from grocery store like chipped beef)
Bake @ 350 for about 45 minutes, stirring occasionally to assure melting and blending
I also use a sprinkling of celery seed to diversify the flavor
I* usually put in a crock pot on low and serve on tricots (sp) or party rye
Sauerkraut and Pork
Ingredients
5 Pounds [bone in] Pork shoulder4 pounds snow floss sauerkraut
1 medium yellow onion rough chopped
4 medium apples
2 bay leafs
1 tbsp juniper berries
¼ cup sugar
1 tsp. Fresh ground white pepper
2 cups dry white wine
1 cup water
2 tbsp. coarse salt
¼ cup vegetable oil
Directions
Split and season the pork shoulder with salt and pepper
Sear the pork shoulder on all sides in the hot oil [use a heavy 2 gallon sauce pot with a heavy tight fitting lid]
Now move the seared pork on a platter and sauté’ the onion in the sauce pot
Add the sauerkraut to the onions, de core the apples and place the apples into the pot
Now deglaze all with the white wine, add the sugar, bay leafs and juniper berries
Place the seared pork on top of the sauerkraut and add the cup of water
Cover all with the tight fitting lid and place for 4 hours into a preheated 325 degree conventional oven.
Now you are almost ready for dinner, set a nice table with fresh Shawnee Hills Bakery rye bread, horseradish and mustard, do not open the lid until everybody sits down!
Happy New Year and good luck!
Stuffed Red Peppers-
recipe submitted by Pat Monahan, Mayor of
1.5 lbs of lean ground beef
1.5 lbs of Italian pork sausage half hot and half mild
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 tablespoons capers
2 cans of tomato paste
12 ounces shredded parmesan cheese
6 ounces shredded asiago cheese
2 boxes
2 beef bouillon cubes
2-4 cups water.
8 to 10 Red Peppers
Salt
Pepper to taste
Garlic powder
Olive oil
Cook rice until it is almost done(slightly Chewy). Set aside.
Clean the red peppers. Cut off top like a pumpkin, clean, and rinse out insides. Rub Olive oil inside and out of the peppers, sprinkle with salt and garlic powder. Put peppers cut side down in baking pan or casserole dish with a little water (about one ounce water per pepper) and cover tightly with aluminum foil. Bake in 350-degree oven for 30 minutes then take out of oven to cool.
Using heavy skillet, cook onions and garlic in olive oil until onions are clear. Add meats and brown while stirring to keep from burning. .Add capers and tomato paste. Dissolve bouillon cubes in 2 cups warm water, add to meat mixture. Stir in partially cooked rice and add enough liquid to make mixture moist, but not runny. Stir in 1 cup parmesan cheese and all of the asiago cheese.
Stuff the peppers with the meat mixture and sprinkle tops with parmesan cheese. Cover baking dish tightly with aluminum foil. Bake at 350 degrees for 60 minutes then uncover and bake for another 15 minutes. Let cool slightly and serve.
French Bread Medallions
While peppers are baking, slice French bread into ovals, butter each slice and place on baking sheet, sprinkle with garlic powder and parmesan cheese.
