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!