Every year, the cooks outdo themselves
at the Dog Roast. Lots of tasty treats like
corn on the cob, steamed clams and clam broth, hot dogs, sausages, bear
meat chili, garbage can turkeys, antelope meat, and other
So, why does the Dog Roast food taste so
It's the recipes
This is the place where all Dog
Roasters can show off their best stuff. If you have something to
share with the others, just send an email to the resident web geezer and he will update the
page for you...
This first bunch of delicious dishes comes from Robin...
Here is a cake recipe from Shari Haskins...
16-ounce can of fruit cocktail
2 ½ cups coconut
½ cup brown sugar
½ cup butter or margarine
½ cup sugar
½ cup evaporated milk
Mix together: cake mix, fruit &
its juice, 1 cup coconut and 2 eggs.
Blend, then beat about 2 minutes. Pour into 13" x 9" greased pan.
Sprinkle with brown sugar. Bake at 325 degrees for 45 minutes.
Topping: Bring butter, sugar, and evaporated milk to boil (for 2
minutes). Remove from heat, stir in leftover coconut. Spoon over
hot cake. Serve & Enjoy! :)
the web geezer got from his own Mom a few of her desert recipes to share
with the rest of the clan. Let me know if you try them out, so I can score
a few brownie points, okay? Heh-heh...
1 box yellow cake mix
1 can Apple Pie Filling-cut up in smaller chunks
Mix above thoroughly with a
spoon. Place in 2 well greased loaf pans (8x4x2). Sprinkle with topping.
Topping: 1 stick margarine, 1
cup flour, ½ cup 4x sugar. Mix until crumbly. Put on top of batter.
Bake 350° for 50 minutes.
Dough: 2 cups flour
1 cup sugar
6 T. margarine
2 Tsp. baking powder
¼ Tsp. salt
1 egg in measuring cup. Fill with milk ¾ cup.
Mix well. Spread in a greased
Filling: ½ lb. softened
2/3 cup sugar
½ cup sour cream
1 tsp. vanilla
Beat until smooth. Then pour
filling over dough in pan.
Put crumbs on top.
Crumbs: 1 cup flour
1 tsp. vanilla
1 stick margarine
½ cup sugar
Mix like for pie crust. Bake
350°, 40-50 minutes.
Easy Black Forest
1 package chocolate cake mix
1 can cherry pie filling
1 ½ cups milk
1 package (sugar free) instant chocolate pudding
Cool Whip™ topping
Mix cake mix and eggs with a
spoon. Mix in cherry pie filling (no water or oil is used). Pour into a
greased 9x13 pan and spread. Bake 350° for 25-30 minutes. Cool.
Mix instant pudding with 1 ½
cups milk. Spread over cooled cake, and put a dab of Cool Whip™ on
Not desert recipes,
but a couple more which are very good...
Get one 15
oz. can of creamed corn (you may also add a can of whole kernel or niblets
corn if desired). Place ¼ cup of oil and ¼ cup of butter (or margarine) in
the bottom of a deep pan. Then, add the following:
2 potatoes, cubed (small) and all of the following vegetables-1 onion, 1
stalk of celery, ¼ of a red or green pepper, 1 bay leaf. Sauté until
semi-soft. Salt and pepper. Add 2T of flour, 1 can of stock, and 2 cups of
Cook until the vegetables are soft. Add the corn and cook another 10-15
minutes. Remove the bay leaf, and serve hot.
German Potato Salad
6 slices of bacon
1 small onion
¼ cup water
¼ cup sugar
¼ cup vinegar
potatoes in skins. Cool enough to remove skins. Cube or slice and put into
oven proof bowl. In a frying pan cut into small pieces 6 slices of bacon
fried out. Remove from pan. Into the pan add water, sugar and vinegar.
Simmer about 10 minutes. Chop small onion and mix well with potatoes.
Season with salt and pepper. Add bacon slices. pour liquid mixture into
the potatoes. Mix well.
Place in a
slow oven until thoroughly warm, about 15-20 minutes. Serve warm, not
¼ cup melted margarine
1 can cream of chicken soup
1 ½ cups shredded sharp cheese
1 2 pound bag hash brown potatoes, thawed
1 pint (16 oz.) sour cream
1/3 cup chopped onion
Use a large bowl and blend
all but the potatoes. Spread the potatoes in a greased 9 X 13 pan. Pour
mixture over the potatoes. Mix 2 cups crushed corn flakes with ¼ cup melted
margarine. Sprinkle over top. Bake at 350º pan for 1 hour.
I found the next
two recipes at my local Tops Market in Hamburg, in the Meat section, where
you can get recipes by scanning the bar code of say, a pork loin underneath
their computer, and out spits a printed recipe. Cool, huh? Let me know how
they turn out!
Greek-Style Pork Roast
Courtesy of the National Pork Board
¼ cup olive oil
¼ cup lemon juice
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
6 garlic cloves, minced
1 6 ounce container plain yogurt (optional)
Cooking Instructions: Combine oil, juice and
spices in a small bowl. Place pork loin in a large ziplock bag. Next, pour
mixture over the pork, seal the bag, and place in the refrigerator
overnight. Remove pork from the marinade, and throw out the marinade.
Place pork over a drip pan on the grill. Grill over indirect heat in
covered grill until the internal temperature reaches 155º F. (about 1 to 1½
hours). Let it rest about 10 minutes, as the internal temperature will rise
slightly upon standing, before slicing it thin. Serve it with yogurt if you
servings. Goes well with warm pita bread.
Caribbean Pork Salad
(cooked pork leftovers)
Courtesy of the National Pork Board
cooked (leftover) pork roast, cut into ½ inch cubes
6 cups mixed greens
1 15 ounce can black beans, rinsed and drained
¼ red onion, halved and thinly sliced
1 can Yellow Papaya, drained and cubed
½ cup fruit flavored vinaigrette dressing
Instructions: In a large bowl, gently toss all the ingredients with the
dressing. Then serve on either salad bowls or regular dinner plates.
Should make about 4 servings.
(This recipe was sent to Web Geezer via email
by BonusBonez, PO Box 2848, SF, CA 94111)
Recipe Serves: 4
4 large Idaho baking potatoes
4 tbsp. sour cream
2 tbsp. chopped chives
7 tbsp. grated Swiss cheese or American
Bake potatoes at 350 degrees for 1 hour, or until thoroughly done. Cut each
potato in half vertically. Remove potatoes from skin, being careful not to
damage the skin. Place potatoes in bowl with sour cream and mash. Add
chopped chives and 3 tbsp. of cheese and paprika. Brown under broiler until
cheese melts. Serve.
Rice (obtained from the all recipes.com site)
Rice and sausage are
baked with picante sauce, sour cream, and cheese in a filling side dish.
2 2/3 cups water
1 1/3 cups uncooked long grain rice
1 pound ground pork breakfast sausage
1 (16 oz.) jar picante sauce
1 (8 oz.) container sour cream
6 oz. Cheddar cheese, shredded
- In a medium saucepan, bring
the water to a boil. Stir in the rice. Reduce heat, cover, and
simmer 20 minutes.
- Preheat oven to 350° F.
- In a skillet over medium
heat, cook the sausage until evenly brown.
- In a medium baking dish, mix
the cooked rice, cooked sausage, picante sauce, and sour cream. Top
with Cheddar cheese.
- Bake 20 minutes in the
preheated oven, until the cheese is bubbly.
Preparation time is 10 minutes.
Cooking time is 45 minutes. Serves 8.
South-of-the-Border Beef Stew
1½ to 2 pounds
boneless, beef chuck roast
1 green bell pepper
2 onions, coarsely chopped
2 (15 oz.) cans pinto beans with liquid preserved
½ cup uncooked rice
1 (14oz.) can beef broth
2 (15oz.) cans Mexican stewed tomatoes
1 cup mild or medium green salsa
2 teaspoons ground cumin
Trim fat from beef and cut into 1 inch cubes. Brown in large
skillet and place in large slow cooker sprayed with vegetable cooking
Cut bell pepper into ½ inch slices. Add remaining ingredients
plus 1½ cups of water and a little salt.
Cover and cook in crockpot on the low setting for 7 to 8 hours.
Serve with warm flour tortillas.
Recipe sent to the Web Geezer by Elaine Pressing, for Corn Salsa
(Tastes Great and its
1 can black
2 small cans shoe peg corn
1 can black eyed peas
1 small jar pimento-chopped
1 small jar jalepenos-chopped small
1 medium onion-diced fine (she prefers to use about ½ finely chopped
onion or other sweet onion)
1 cup celery-diced
¾ cup olive oil
¾ cup sugar
½ cup cider vinegar
- Rinse beans, corn, black eyed peas
- Mix beans, corn, black eyed peas, pimento, jalepenos, onion and celery
- Bring oil, sugar and vinegar to a boil; let cool a few minutes and pour
contents of bowl
- Drain off some of the liquid before serving
If you want a little more "bite", use green chiles instead of jalepenos.
Just one recommendation on the chips- Tostitos Scoops work best because
the stuff falls off the regular flat chips.
One-Pot Chicken Dish
Courtesy of Patricia Watson
from the Campground Cooking cookbook
ingredient" in this delicious dish is the Caribbean Jerk Seasoning. I
suggest serving it over rice pilaf with peas added for color.
6 bacon slices,
1 lb. boneless, skinless chicken breasts, cut into strips
1 tsp Caribbean Jerk Seasoning
1/2 medium onion, chopped
1/4 tsp black pepper
2 tsp minced garlic
8 oz sliced fresh mushrooms
1 cup chicken broth
1 (6.9 oz) box Rice Pilaf mix - if desired
1/2 cup frozen peas, thawed - if desired
In an electric
skillet, cook bacon over medium-high heat, stirring occasionally,
until crisp. Transfer with a slotted spoon to paper towels. Season the
chicken with the Caribbean Jerk Seasoning, and add to the grease in
the skillet. Cook chicken, stirring occasionally, until cooked
through. Transfer chicken to a plate. To the skillet, add the onions,
mushrooms, pepper and garlic, and cook, stirring until vegetables are
soft. Add the chicken broth and bring to a boil, stirring to deglaze
the pan. Add the chicken pieces and bacon; lower the heat and simmer
for 1-2 minutes, or until heated.
Prepare rice pilaf
according to package instructions and add peas during last 5 minutes
of cooking. Serve chicken over rice. Enjoy!
Tip: Creole Seasoning
or any of your favorite seasonings can be used in place of Caribbean
Jerk Seasoning for different flavors.
It's about that time of year again. Those of us who enjoy rhubarb have
had a hankering for awhile now, and it shouldn't be long. Here's a
different kind of recipe, a comfort food for spring. The recipe
is from the program 'A Prairie Home Companion',
hosted by Garrison Keillor, and presented by American Public Media.
1 1/2 cups milk
1 cup heavy cream
1 cup white sugar
1/4 cup all-purpose flour
3 cups chopped rhubarb
Preheat oven to 375. Beat
the eggs in a large bowl. Stir in the milk and cream; set aside.
Combine the sugar and flour in a separate bowl. Pour the sugar mixture
into the egg mixture, then stir until well combined. Fold in the
rhubarb. Pour into a buttered casserole dish, and sprinkle with
cinnamon and sugar as desired. Bake until a knife inserted into the
center comes out clean, about 40-45 minutes.
little known cooking fact: Goya's Adobo Orange (or Citron)
spice is what Robbie Cimino uses to cook with...
The Goya Adobo Citron is difficult
to obtain unless you go to the Tops Supermarket located on Niagara Street in
Buffalo. None of the other Tops locations (Olean, and the 2 stores
in Hamburg), carry that specific flavor at all on their shelves...