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Show DAVIS COUNTY CLIPPER Tuesday, September 7, 1993 Ct Tempo et into the spirit of fall with a tailgate party. Its the perfect way to cheer on your favorite football team, no matter whether its a local high school game, a collegiate showdown or a nearby duel of professional players. Actually, tailgate parties are the perfect ending to many fall outings. For example, plan a tailgate party after your childs soccer game or after a family visit to a local museum. Keep the menu simple and easy to prepare by using convenient products and kitchen-teste- d recipes that offer a variety of flavor combinations. For example, A.l. Steak Sauce with its rich blend of 10 herbs and spices brings out the savory flavor of ground beef and green onions in Beefy Turnovers. Cherries add ruby-re- d color and tangy taste to your menu. Try Cherry Cupcakes for a quick, easy dessert. Your tailgate party guests also will love the flavors of Hearty Sausage Cassoulet. In this recipe, A.l. Steak Sauce and dried cherries team up with sweet Italian sausage and white kidney beans. Food shared with friends and family in the open air makes a winning combination, so this fall pack a tailgate meal wherever and whenever the spirit moves you. j Dooly Doarty Tuinovoio Sausago Cassoulot Makes 8 turnovers t t, "s Vi , Vi V mrayooo 1 1 Vi 2 Whether your tailgate party is out of the back of a station wagon or inside a deluxe recreational vehicle, keep these tips in mind: O One of the simplest and least expensive ways to store V t Ii and file in is cardboard box available a storage carry picnic gear at office supply stores and many discount stores. Some type of cooler is necessary to keep cold foods well chilled, especially those that contain meat, fish, eggs or dairy products. A lightweight styrofoam chest may be I all you really need or you may want to invest in a cooler. heavy-dut- y There also are a variety of insulated bags for foods that need to be kept cold or warm. These bags will e keep chilled foods cold approximately six to eight hours and hot foods warm approximately four to six hours. Hot foods will drop in temperature, so they should be very hot when packed for a tailgate meal. Transfer hot casseroles to thermal containers or wrap casseroles airtight in two layers of heavy-dut- y aluminum foil and then in several thicknesses of newspaper. For chilled foods, use plenty of ice in the cooler. Place perishables such as dairy products and packaged meats directly on the ice for optimum cooling. Dont overstock the cooler, air circulation is necessary to keep temperatures low. Use insulated picnic jugs and containers to supplement the space in the cooler. After eating, return all foods to the cooler. If there is no ice left, its best to throw the food away. The best plan, of course, is to manage the menu so that there . are few or no leftovers. 0 V k i 0 0 wide-mouth- 0, sS,fct 4 i jr. . (11-ounc- e) In cook garlic until meat is no longer pink, stirring to break up meat; pour off fat. Add tomato sauce and steak sauce. Heat to a boil; reduce heat to low. Cook for 5 minutes or until slightly thickened. Remove from heat; stir in cheese. Cool for at least 15 minutes. Unroll pizza dough from one package; divide into 4 equal pieces. Roll each square; spoon a scant piece into a Vi cup beef mixture onto center of each square. Fold dough over to form triangle. Press edges together, sealing well with tines of fork. Place on lightly greased baking sheets. Repeat with remaining dough and filling to make a total of 8 turnovers. Bake at 400F for 20 minutes or until browned. Serve hot or at room temperature. Refrigerate leftovers. ch O 0 0 1 Makes 1 1 2 2 Vi 1 V 2 (not pictured) Makes 2 cups 2 cups apple juice 1 Vi V 1 1 cup dried tart cherries cup sugar cup A.l. Steak Sauce tablespoon water tablespoon cornstarch Prepared pound cake slices In small saucepan, over medium-hig- h heat, heat apple juice, cherries, sugar and steak sauce to a boil. Reduce heat; simmer 10 minutes. In small bowl, blend water into cornstarch; slowly stir into cherry mixture. Cook, stirring until mixture thickens and begins to boil. Cool; store in refrigerator in covered container for up to 2 weeks. Serve at room temperature over pound cake. servings slices cut into cup chopped onion flour tablespoons cups milk cup A.l. Steak Sauce cup dried tart cherries teaspoon ground sage cans white kidney beans, drained and rinsed (16-ounc- e) Spicy Barbocuo Doof Sandwich (not pictured) Makes 8 servings Vi Tangy Chorry Compoto' 8 pound sweet Italian sausage, In large skillet, over medium-hig- h heat, brown sausage. Add onion; cook until tender. Stir in flour until smooth. Gradually stir in milk and steak sauce; cook, stirring constantly, until mixture thickens and begins to boil. Stir in cherries and sage. In baking dish, alternately layer beans and sausage mixture. Bake, uncovered, at 350F for 30 minutes or until hot and bubbly. 1 ed 0 , 2 pound ground beef cup finely chopped onion cup finely chopped green pepper clove garlic, minced can tomato sauce Sauce Steak A.l. cup cups shredded mozzarella cheese (about 8 ounces) packages all ready pizza crust dough skillet, over medium-hig- h heat, ground beef, onion, pepper and Vi Vi 2 2 2 8 cup A.l. Steak Sauce cup chili sauce cup Dijon mustard cup water pounds beef top round steak tablespoons vegetable oil large onions, sliced sandwich roils, split In small bowl, combine steak sauce, chili sauce, mustard and water, set aside. In large heavy pot, over medium-hig- h heat, brown steak in oil. Add onions, stirring until lightly browned. Stir in sauce mixture; heat to a boil. Cover; reduce heat and simmer V2 hours or until steak is tender. Remove meat; cut into julienne strips. Return meat to pan. Spqon meat mixture onto roll bottoms; replace tops. Serve immediately. To transport, place mixture into covered insulated container. 1 Cherry Cupcakes Makes 24 cupcakes 1 (183i-ounc- box chocolate e) cake mix 3 eggs lki cups water Vi cup vegetable oil 1 can cherry pie filling and topping I can vanilla frosting (21-ounc- e) (16-ounc- e) Prepare cake mix according to package directions, adding eggs, water and oil. muffin-pa- n Pour batter into 24 paper-line- d full. cups, filling Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at 350F for 20 to 25 minutes. Cool in pans on wire rack for 10 minutes. Remove from pan. Cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries. two-thir- Chorry Banana Broad (not pictured) Makes loaf, 16 slices 1 1 13A IV2 V2 Vi Vi Vi jar maraschino cherries flour cups teaspoons baking powder teaspoon baking soda teaspoon salt cup butter or margarine, softened cup firmly packed light brown sugar (10-ounc- e) se 2 eggs 1 Vi cup mashed, ripe banana cup chopped walnuts Drain maraschino cherries, reserving 2 tablespoons juice. Cut cherries in quarters; set aside. Combine flour, baking powder, baking soda and salt; set aside. In bowl, with electric mixer at medium speed, blend butter or margarine, sugar, eggs and reserved juice until thoroughly combined. Add flour mixture and mashed banana alternately, beginning and ending with flour mixture. Stir in cherries and walnuts. Spread batter evenly in lightly baking pan. greased 9 x 5 x Bake at 350F for 1 hour or until golden brown and wooden pick inserted near center comes out clean. Remove from pan and cool on wire rack. Store in tightly covered container or wrapped in foil. I |