As far as the food needed thing goes, we need somone from the west side to check electric bears post in the recipe section for the italian beef. It looks like Randy stepped up with the cheese cake. Please don't bring anymore prepackeged cookies as almost everyone grabs a bag as they are running through the store before the event. I haven't heard that anyone is bringing any hamburger yet for plain old burgers. I halso haven't seen anyone volunteer for taco salad, chips and salsa. Think comfort food as this is a munching type of event. You will be back to the table multiple times during the day. Ted is not bringing the cowboy beans and I have heard that Jeff may be there but no conformation on cowboy beans or "cobbler." Even some hotdogs are a good thing, the Kielbasa can be a little garlicie for some peoples taste. Pigs in a blanket are always good comfort food. Macaroni salad has not been mentioned, I like the Leon's. No one has suggested sloppy Joes or barbequed beef or pork.
I have attached a couple of recipies from previous events for review as well.
Sausage Rolls makes about 16, 2 rolls (for the M&G I made double this amount)
Ingredients:
8oz general purpose flour for recipe, plus more for handling
4oz butter
salt
1pt glass ice-water
1lb sausage - §Ôage flavoured
½ 8oz glass milk
1 egg
ŵoolsÆù
Large mixing bowl
Weighing scales
Rolling pin
Pizza cutter/wheel
Flat baking /cookie tray
Flat spatula
- Start the oven, to preheat to 425°C
- Put the flour in a large mixing bowl.
- Cut up, and put the butter into the bowl,
- Add a pinch of salt (1/8 tip of a teaspoon, if you want to be picky)
- Rub it into the flour until the mix is even.
- Add a splash of ice water, and start mixing everything by hand.
- Add more water gradually until you have a fairly stiff dough
- Take a chunk of the dough, and roll it out until its about 1/8 thick. YouÃÍl need a rectangle about 12ÇÙ 8 trim of and re-use excess.
- Take a piece of the sausage and roll it until itÃÔ about ¾ diameter.
- Place the sausage about 1 from one of the long sides of the pastry. Add more sausage until you have a line the length of the pastry.
- Wet the edge of pastry, nearest the sausage, with milk, and lift it over the sausage to cover the sausage meat. The meat should be covered ÅÔnugly? not too tight. DonÃÕ worry if some of them break open later these will be the chefÃÔ ÅÒuality control samples
- Gently press down on the edge so that it sticks down firmly.
- Use the pizza wheel to cut the sausage roll free, making a clean edge to start the next.
- Use the pizza wheel to cut the sausage roll into smaller lengths, 1 for party nibbles, 2 for divers J .
- Repeat the above until youÃ×e used up the sausage and pastry.
- Space the individual sausage rolls on the metal baking tray.
- <FONT size=3>Crack the egg into the remaining milk and mix together to make a ÅÈlazeÆû/FONT>
- Use a brush/folded end of a clean paper towel, to brush each roll with the glaze.
- Put the sausage rolls into the oven for about 5 minutes at 425°C, then drop the heat to 380°C for about 15-20 minutes. The finished sausage rolls should be slightly golden in colour.
- Once cooked, carefully use the spatula to take the rolls off the tray.
The sausage rolls can be eaten hot, or refrigerated for later to be eaten cold, or re-heated.
Itialian Beef,
1.Go to the Vienna Beef packing/processing house at Damen and Diversey Ave. on the N.W. side of Chicago on the way home from work the day before M and G
2.Park in the lot
3. Open the door, and walk in.
4. Open the reach in cooler, remove 3-5lb tubs of the beef in the juice.
5. walk to counter, open wallet, remove Visa, and sign the ticket.
6. Put beef tubs in back of truck, and put in fridge at home.
7. Haul the beef with crockpots to the meet and greet,
8.open beef tubs, put in crockpots for a few hours before serving on high
9. Eat like there is no tommrow.
10. Take crockpots home.
That was me. Here's the recipie:
(Don't buy the expensive stuff or you will ruin the whole mess)
a couple pounds of ground beef (browned)
1 head of lettuce
large bag of shredded cheeze
a large bag of tortia (I can't spell worth a #*!*^) chips
1 green pepper
1 tomato
1 bottle of French dressing
mix all together (pretty simple, eh)
To make it even simpler, take your daughter so she can make the salad while you are diving
. that's what I did.
Jalapeno Poppers
Buy big firm jalapeno peppers and a package of cream cheese. This will stuff about a dozen. Cut up scallions and sun dried tomatoes. Mix the cream cheese, onions, tomatoes, and some garlic to taste.
Slice the peppers down the middle on one side only. Cut out the seeds if you don't want them (leave them in to make it a little hotter!). Stuff the cream cheese mix into each pepper.
Take bacon and wrap it around them holding the pepper closed at the slit. I like think pieces since they seem to stay in place better.
Grill or bake until the bacon is cooked.
Eat and enjoy!
Spiced Spiked Apple Cider
1 Gallon Apple Cider
1-1/2 C. Orange Juice
1 C. Water
2 Whole cinnamon sticks
1/2 Orange, sliced (I also squeezed in some fresh orange juice)
Your choice of "special, pirate themed, liquid seasoning"
*3 Tbsp. Whole cloves
*2 Tbsp ground nutmeg
*1 Tbsp Allspice
Items with * need to be combined in a cheesecloth pouch and tied shut.
Combine all of the above in a crockpot and set to high until hot. Once hot change to low heat. We also like to sprinkle some nutmeg in the drink when it is hot.
In a hurry, we also have been known to heat this in a pot over a direct flame.
COWBOY BEANS!
1/4 lb Bacon - Chopped
1 Onion - Chopped
1 15 oz Can Kidney Beans - Drained
1 15 oz Can Pork n Beans
1 15 oz Can Butter Beans - Drained
1/3 Cup Brown Sugar
1 tsp Mustard
2 tsp Cider Vinegar
1/2 tsp Salt
1/2 Cup Ketchup
1 lb Hillshire Farms Hot Smoked Sausage
Brown Onion & Bacon in stock pot. Add remaining ingredients (except sausage) and simmer 30 minutes. Grill sausage. Cut up sausage and mix in with beans. 
but some do..
I see how it is.
