Cheddar & Beef Goulash Recipe

INGREDIENTS 1 can cut green beans, drained
1 1/2 tbsp. butter
1 1/2 lb. ground beef 1/2 c. chopped onion
1 tbsp. flour
1/2 tsp. seasoned salt
1 c. grated cheddar cheese
1/2 tsp. salt
1/4 tsp. lemon pepper
4 oz. can sliced mushrooms, undrained
15 oz. tomato sauce
8 oz. noodles, cooked

INSTRUCTIONS

In skillet, brown beef in butter. Add onion; cook until tender. Blend in flour and seasonings. Stir in mushrooms and tomato sauce. Simmer mixture 5 minutes. Add noodles and green beans; toss lightly, but well. Pour into greased shallow baking pan; sprinkle cheese over top and bake at 350 degrees for 30 to 40 minutes, or until bubbly and lightly browned. The beef goulash recipe is ready to serves 6 persons. Enjoy it !
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ROAST TURKEY RUB-not too early for Thanksgiving

INGREDIENTS

• 1/2 lb lean salt pork
• 5 large cloves garlic
• 1/2 cup fresh parsley
• 2-3 tablespoons fresh celery leaves
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon red hot pepper flakes
• 3-4 fresh sage leaves

INSTRUCTIONS
You will need a heavy cleaver and a large cutting board for this preparation. Alternatively, a meat chopper or food processor may also be used to mince all ingredients to a spreadable paste.

For ease of preparation, purchase salt pork which has already been sliced into strips. Otherwise, cut the salt pork into strips yourself. Next, cut across the strips and continue to cut into smaller cubes until salt pork pieces are about 1/8 inch.

Peel garlic cloves. Mash with the side of the cleaver and add to salt pork. Sprinkle salt pork with salt. Begin to chop with cleaver, scooping edges into the center and turning over the mass. Remove stems from parsley and sage; toss over top along with the celery leaves and hot pepper.

Continue to chop until all of the pork is evenly chopped and has become a fine paste.Use this as a rub for roast turkey, placing small amounts under the skin of the breast for extra moistness. Pile a small amount over the top to melt down during the roasting, which will make for a self-basting turkey. Sprinkle the turkey lightly with garlic powder, onion powder, salt, pepper and paprika before roasting, if desired.
The drippings remaining at the bottom of the pan after the turkey is roasted will make for the most flavorful gravy ever!

This salt pork preparation can also be sautéed as a starter for side dishes, such as pan fried mushrooms, spinach, green beans, stock or soup. When using for dishes other than roast turkey, you may choose to omit the sage. The turkey recipe is ready....enjoy the feast !

Apple Cider Chicken Wings

3-4 lbs. segmented chicken wings

Rub:
1 tbsp paprika
1/2 tsp cayenne pepper
1 tsp ginger
1 tsp black pepper
1/2 tsp cinnamon

Sauce:
1/3 cup ketchup
1 cup apple cider
1/4 cup apple cider vinegar
2 tbsp peach jam or peach jelly
2 tbsp brown sugar

In a pot, on low heat, bring all of the ingredients for the sauce to a light simmer.

Simmer for 20 minutes.

Allow sauce to cool, then refrigerate.

In a bowl, mix all ingredients for rub.

Place segmented wings into a large freezer bag or large bowl.

Cover wings with rub, and evenly coat the wings.

Refrigerate wings, and let the rub work it’s magic for a minimum of 3 hours.

Pre-heat grill to medium-high heat (400 degrees).

Place wings on a well oiled grill, and cook for 12-16 minutes. Turn occasionally.

In a small pot or BBQ friendly container, placed on the grill. Warm your apple cider sauce.

During the last 2-3 minutes, brush some sauce on the wings.

Once the wings are ready, place them in a large bowl, and pour remaining sauce

over the wings. Evenly coat the wings and serve.

* If you are going to toss the wings in the sauce, BE CAREFUL, this sauce is very sticky and the wings will stick together as you try to toss the wings in the bowl.

Salivating just Reading About this Recipe

Smoked Cheeseburgers

To make a batch of smoky burgers, the preparation is nearly identical to getting burgers ready for the grill. Mix a few "secret" ingredients into the meat, form the patties, and cook 'em up. Here's the recipe...

• 2 pounds ground beef (80%-20%, or 85%-15%*)
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped onion
• 1/4 cup barbecue sauce
• 1 whole, large egg
• 2 cloves garlic, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon coarse ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 pound sliced cheddar or jack cheese

*Don't use the leanest or the fattiest ground beef. Use a a grade that has between 15-20% fat content for the juiciest burgers)

Mix all of the ingredients except the cheese together. Gently form into patties about 3/4 inch thick and 3 to 4 inches in diameter. Start the smoker up, and when the wood begins smoking, place the burgers on the grate. Bring the smoker temperature up to 225 degrees Fahrenheit, and cook the burgers for one to one and one-half hours, or until the internal temperature reaches 150 degrees. Top the burgers with slices of cheese and continue smoking until the cheese begins to melt, and the meat temperature reaches 160 degrees.

Immediately place the smoked hamburgers inside hamburger buns and serve them with all the fixin's...dill pickle and sweet pickle slices, barbecue sauce (naturally!), mustard and lettuce for starters. Enjoy these on a warm summer evening, or a cold winter day. These are a great change of pace anytime at all!

Philly Cheese Steak Crescent Pizza- Pizza PERFECT!!

Steak and Cheese Ingredients:

• 1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
• 8 oz. thinly sliced cooked roast beef (from deli)
• 1 tablespoon purchased Italian salad dressing
• 4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
• 2 tablespoons olive or vegetable oil
• 1 cup coarsely chopped green bell pepper
• 1 cup coarsely chopped onions
• 1/2 teaspoon beef-flavor instant bouillon

Steak and Cheese Instructions:
1. Heat oven to 375 F. Unroll dough in ungreased 13x9-inch pan. Press over bottom and 1/2 inch up sides. Firmly press perforations to seal.
Wrap beef tightly in foil. Place both crescent dough and beef in oven. Bake at 375 F. for 10 minutes or until crust is light golden brown.
2. Arrange warm beef over partially baked crust. Brush with salad dressing. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.
3. Meanwhile, heat oil in medium skillet over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until tender, stirring frequently. Spoon cooked vegetables over melted cheese.

Fresh From The CCM Deli

We take great pride in our quality, selection and service. We are always looking for new products, while maintaining freshness and quality. Imported and domestic deli items will keep your taste buds tempted. A Wonderful Selection of Cheese from Around the World 5 Year Old Cheddar (available only at Christmas), Very Old, Old, Medium, Mild, Marble, Colby, Monterey Jack, Brick, Maple Smoked, Horseradish, Cranberry, Havarti (plain and flavoured), Gruyere, Edam, Goudas, Feta, Cream Cheese, Blue, Brie, Camembert, Mozzarella, Provolone, Asiago, Parmesan, Romano, etc.

HAMS- Cooked, Black Forest, Westfalian, Honey Ham
SALAMIS- German, Hungarian, All Beef, Pusta Pepper, Jumbo Summer, Paprika, Cervelat, Mexican, Beerwurst, Krakowska
LOAVES- Mock Chicken, Pizza, Keilbassa, Headcheese
BOLOGNA- Blue Ribbon, Garlic, Lyoner (veal)
ITALIANS -Proscuitto, Hot & Mild Capicollo, Mortadella, Hot & Mild Calabrese, Genoa
MUSCLE MEATS- Rick's Famous Roast Beef or Roast Pork, Montreal Smoked Corn Beef
TURKEY & CHICKEN- All turkey and chicken deli meats contain less than 1% fat.
TURKEY - Oven Roasted, Honey Maple, Montreal Smoked, Sundried Tomato, Spiced Oven Roasted and Cooked
CHICKEN - Cooked, Cajun and Smoked

SMOKED PRODUCTS- Rick's Beef Jerky, Csabai (Hungarian Pepperoni), Hot & Mild Pepperettes, Landjeager, Rick's Ham Keilbassa or Spicy Ham Keilbassa, Polish Sausage, Turkey Keilbassa, Smoked Sausages, Jumbo Weiners, Ball Park Franks, Kassler (smoked pork chops)
BACON- Regular, Select, Black Forest and, of course, Rick's Store Made Peameal Salads Lots to choose from and no added preservatives (seasonal).

Here's a few for starters: Olde Fashioned Potato, Coleslaw, Greek Pasta

Others
Pickled Cherry Peppers, Spiced Green Olives, Roasted Red Peppers, Bruschetta Mix, Tatziki Sauce, Stuffed Jalapenos, Salso Salad, Brockly and Grape Salad http://www.countrycornermarket.ca/

Grilled Prime Rib Roast- MOUTHWATERING!

A coating of garlic and horseradish flavors this grilled prime rib roast. It is easy to make, and requires only a few ingredients. Also, here's a recipe for a special sauce that's great for dipping the prime rib.

Ingredients

• One standing beef rib roast
• One teaspoon salt
• Four to six cloves garlic, crushed
• Two tablespoons grated horseradish
• Two tablespoons olive oil

Score through the fat layer covering the rib roast, then season it with the salt. Combine the crushed garlic, horseradish and the olive oil, then coat the scored side of the rib roast with the mixture.

Grilling the Rib Roast

Preheat your grill to medium-high heat, between 325F to 350F. The rib roast need to be grilled using indirect heat, so set up your grill for the indirect method of grilling.

Place the roast on the grill and cook with the lid in place. Depending on the temperature of the grill, the size of the roast, and the level of doneness desired, the beef prime rib can take from 10 to 20 minutes per pound to complete.

It's more important to monitor the internal temperature of the rib roast than to watch the time. With a good remote meat thermometer you can monitor the meat temperature without opening up the grill.

Remove the roast when it reaches a temperature about 5 degrees under the temperature you're shooting for. After the meat is taken off the grill, the internal temperature will continue to rise.

Doneness Desired	Target Temperature	Remove At...
Rare	125ºF	120ºF
Medium Rare	130ºF	125ºF
Medium	135º - 140ºF	130º - 135ºF

Take the prime rib roast off of the grill when it reaches the "Remove At" temperature. Cover it with foil and let it rest for about 20 minutes before slicing and serving.

Prime Rib Sauce Recipe

For this easy dipping recipe, you'll need...

• One tablespoon of prepared horseradish
• One-half teaspoon salt
• One clove garlic, finely minced
• Two tablespoons mayonnaise
• One tablespoon lemon juice
• Two tablespoons softened cream cheese

Mix the ingredients together and refrigerate. If you'd like a sweeter sauce for your grilled prime rib roast, use Miracle Whip instead of the mayo.

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Come by, say Hi and EAT WELL!
September 7,8,9 in historic Downtown Welland!!

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Hawaiian Spareribs- Oh, these are GOOD!

Eat a few of these Hawaiian spareribs and you'll think you're on the Big Island. Simply smoke a sparerib slab, then bathe it in a luscious pineapple bbq sauce for Hawaiian flavor.

For the sauce, you'll need...

One cup pineapple juice
One cup tomato sauce
One-half cup sugar
One-quarter cup teriyaki sauce
One-quarter cup lemon juice
One tablespoon onion powder
One teaspoon salt
One teaspoon black pepper
One-half teaspoon powdered ginger

Combine all of the bbq sauce ingredients in a saucepan and bring to a boil. Reduce the heat to low and continue boiling until the sauce is slightly thickened.

Take a trimmed sparerib slab and marinate it for 2 hours in unsweetened pineapple juice. Drain well, then season with salt, pepper and just a touch of powdered ginger. Smoke until very tender. If you can find guava wood for the smoker, use it for authentic flavor.

Allow the ribs to cool slightly, then cut into individual pieces and drench with the sauce. Serve your Hawaiian spareribs on top of a pile of steamed white rice.

Smokehouse Barbecue Hamburger Rub

Mix together thoroughly the following:

•3/4 tsp Salt
•1 tsp Pepper, black (fresh ground!)
•2 tsp Garlic Powder
•2 tsp Onion Powder


Let's prepare the meat. You'll need...


•2lb./.9kg ground beef
•3-4 tblsp of your favorite smokey barbecue sauce
•1/2 tsp Salt
•1 tsp black Pepper
NOTE:You can prepare this barbecue hamburger recipe a day or two ahead of "grill time". Just separate the patties with plastic wrap, and keep in the refrigerator

1.Knead all of the ingredients thoroughly, but don't over-work the meat (makes it tough).
2.Form four patties about 1" thick. Use your thumb to press a deep dimple in the center to allow the hamburger to finish without the dome.
3.Sprinkle the rub on both sides of the patties.

compliments of http://www.the-greatest-barbecue-recipes.com/barbecue-hamburger-recipe.html

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