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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 dishes.

So, why does the Dog Roast food taste so great?
It's the recipes stupid!

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...
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Light lunch or hordourves..  1/2 # of jumbo shrimp cut up in bite size pieces (Cooked). Place in Medium bowl.  Add fresh squeezed lime juice, chopped cilantro, extremely thin sliced red onion (slightly chopped) and salt. All to your taste, 1 nice tomatoes cut in thin wedges, mix all together chill and serve with White tortilla chips. Yummy.


A quick chicken recipe same Mexican fare. 4 boneless, skinless chicken breast (fresh and plump is better), I Lg can of cream of chicken soup, 1 12 oz jar of Salsa (any type or temp), juice of a lime, chopped cilantro, 2 TBS of hot sauce. Preheat oven 350, Place chicken in lightly sprayed 9x13 pan, sprinkle with fresh ground pepper, cover, bake x 20 mins. Mix remaining Ingredients. let stand until chicken partially cooked, Pour over chick.  Cover, bake additional 40 mins or until done, sauce really bubbling, Sprinkle (I generously sprinkle) Mexican blend shredded cheese, bake uncovered 5 mins or just until cheese is melted and serve over rice..Added side dish is corn with roasted red pepper or pimentos. Very good and really quick. Variations: cream of mushroom soup, omit lime juice and cilantro if not a fond friend of that. Still good.



 


Here is a cake recipe from Shari Haskins...

Ugly Duckling Cake

1-yellow cake mix
16-ounce can of fruit cocktail
2 ½ cups coconut
2 eggs
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!   :)


Well, 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...

Apple Coffee Cake

1 box yellow cake mix
3 eggs
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.

Cream Cheese Coffee Cake

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 9x13 pan.

Filling:      ½ lb. softened cream cheese
               2/3 cup sugar
               ½ cup sour cream
               2 eggs
               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 Cake

1 package chocolate cake mix
3 eggs
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 each serving.


Not desert recipes, but a couple more which are very good...

Corn Chowder

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 milk.


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               

3 pounds potatoes
6 slices of bacon

1 small onion
¼ cup water
¼ cup sugar
¼ cup vinegar

Boil 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 hot.


Potato Elegante

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

1 3-pound pork roast
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 care to. 
Makes 8 servings.  Goes well with warm pita bread.


Caribbean Pork Salad (cooked pork leftovers)  Courtesy of the National Pork Board

3 cups 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.


Stuffed Baked Potatoes 

(This recipe was sent to Web Geezer via email by BonusBonez, PO Box 2848, SF, CA 94111)

Recipe Serves: 4
 
Recipes Ingredients:
4 large Idaho baking potatoes
4 tbsp. sour cream
2 tbsp. chopped chives
7 tbsp. grated Swiss cheese or American
cheese
Paprika
 
Recipe Instructions:
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.


Mexican Fire 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.

Ingredients:

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

Directions:

  1. In a medium saucepan, bring the water to a boil.  Stir in the rice.  Reduce heat, cover, and simmer 20 minutes.
  2. Preheat oven to 350° F.
  3. In a skillet over medium heat, cook the sausage until evenly brown.
  4. In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream.  Top with Cheddar cheese.
  5. 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 spray.

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 Hot!-Thanks Elaine!)

Corn Salsa

Ingredients:

  1 can black beans
  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 vidalia
  onion or other sweet onion)
  1 cup celery-diced
  ¾ cup olive oil
  ¾ cup sugar
  ½ cup cider vinegar

Preparation Instructions:

 
- Rinse beans, corn, black eyed peas
  - Mix beans, corn, black eyed peas, pimento, jalepenos, onion and celery in
    a bowl
  - Bring oil, sugar and vinegar to a boil; let cool a few minutes and pour over
    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

The "secret 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, roughly chopped
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

Directions:
 

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.


Rhubarb Hotdish

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.

3 eggs
1 1/2 cups milk
1 cup heavy cream
1 cup white sugar
1/4 cup all-purpose flour
3 cups chopped rhubarb
ground cinnamon
sugar

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.
Enjoy!


A 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...

Page was last updated on: 12/09/2010 03:59 PM

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Eldred WWII Museum