Main Course Recipes

Buffalo Chicken Dip
Ingredients

4 Chicken Breast cooked and shredded
1/4 cup finely chopped celery
12 -15oz of Frank's Hot Sauce
2 blocks of Cream Cheese
1 cup of Ranch Dressing
1 cup Shredded Cheddar Cheese

On stove top simmer cooked chicken breast, celery and hot sauce for ten minutes. Add cream cheese and ranch dressing - simmer until thoroughly mixed. Pour into 9x11 pan and top with cheddar cheese. Serve with nacho chips or your favorite cracker. Make the night before - cook in oven for 30 minutes at 350 degrees - top with cheese before serving. Tastes great with your favorite Mountaineer beverage.

Credits
From: Justina Ogden

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Pacific Flavor Shrimp
Ingredients

1-1/2 cups tomato puree
2-1/2 tablespoons light brown sugar
2 cloves garlic, minced
Chopped zest of 1 lime
1/4 cup fresh lime juice
1-1/2 tablespoons Oriental chile paste
3/4 cup shredded fresh basil leaves
2 tablespoons cornstarch
2 tablespoons water
3 pounds medium to large shrimp, peeled, deveined, cooked, and drained
2 tablespoons Oriental sesame oil
Dried red pepper flakes to taste
Lime wedges for garnish

Instructions
Combine the tomato puree, sugar, garlic, lime juice, lime zest, chile paste, and 1/2 cup of the basil in a saucepan. Dissolve the cornstarch in the water and set aside. Bring the sauce ingredients to a low boil over medium heat and cook a few minutes. Stir in the cornstarch and cook just until the sauce is thick and glossy. Remove from the heat and let cool to room temperature. Toss the cooked shrimp with the sesame oil in a mixing bowl. Sprinkle with red pepper flakes to taste. Add the cooled tomato sauce and toss to combine. Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil. Garnish with lime wedges. Serve chilled or at room temperature.
Yield: 12 to 15 appetizer servings
Credits
From: Cold Weather Cooking

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Sweet Ravioli

Ingredients
1 cup butter or margarine, softened
2/3 cup sugar
1 egg, beaten
1 teaspoon grated lemon rind
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup raspberry preserves (about)
sifted powdered sugar

Instructions
Beat butter at medium speed of an electric mixer; gradually add 2/3 cup sugar, beating well. Add egg, lemon rind, and extracts; mix well. Combine flour, soda, and salt; add to creamed mixture. Divide dough in half. Roll each portion of dough between 2 sheets of wax paper to a 12-inch square. Chill at least 1 hour.
Remove one portion of dough from refrigerator; remove top piece of wax paper, and cut dough into 1-1/2-inch squares. Place 1/4 teaspoon raspberry preserves in center of half of squares; brush edges of filled squares with water. Place unfilled squares over filled squares; press edges to seal. Cut an X on top of each. Repeat with remaining dough and preserves.

Place cookies on greased cookie sheets, and bake at 350 degrees F. for 9 to 11 minutes or until edges are lightly browned. Remove from oven, and cool on baking sheets 4 to 5 minutes. Transfer cookies to wire racks, and cool competely. Sprinkle with powdered sugar.

Yield: 4 dozen

Credits
Recipe by: Elizabeth S. Evins, Atlanta, Georgia

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Bratwurst in Beer Sauce
8 Fresh Bratwurst
1 Tablespoon All-Purpose Flour
1 Case Beer
2 Teaspoons Vegetable Oil
1/2 Teaspoon Dried Marjoram
1/8 Teaspoon Caraway Seed
1 Cup Dark Beer
Place bratwurst in center of grill. Grill approximately 20 minutes, until brats are no longer pink in the middle, turning several times to brown on all sides.

In a small saucepan heat flour & oil over low heat (edges of grill). Stir frequently until light brown. Add marjoram & caraway seed. Whisk in dark beer. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.

Place bratwurst in sauce to coat. Serve with remaining sauce. Makes 8 appetizer servings (or 4 as a main course).

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Beer Brats
One problem with cooking Bratwurst is that they tend to get charred on the outside and raw in the middle. This recipe will not do that because they are fully cooked before they even hit the grill.
1 Case Beer
6 Bratwurst
6 Buns
1 Large Onion (Chopped)
2tsp. Minced Garlic
1tsp. Brown Sugar
Couple Plops of Mustard
3tbs. Butter

Prepare Brats at home, preferably the night before. Open a Beer and start drinking. Poke several holes in the Bratwurst using a fork. Place all ingredients except the beer in a large pot.

By now you should be thirsty, open another beer for yourself. Pour enough of the other beer into the pot to cover all of the ingredients. Heat on Medium-high until boiling. Boil for 25-30 Minutes stirring occasionally. This will most likely smell up your house, so it is best to do it outside. Take out the Brats and place in a container until ready to grill. Strain the onions and save them.

Now it is time to grill. Open a beer and start drinking. Grill your Brats until they are golden Brown. At the same time, put the strained onions on some tin foil and heat them. For the last couple minutes you may also toast your bun. Drink a beer and enjoy!

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Beef'n Beans
1 pound ground beef
1 pound bacon
½ cup onion
1 cup catsup
3 tablespoons vinegar
1 cup brown sugar, packed
1 - 16 oz. can kidney beans
2 - 16 oz. cans baked beans (or pork & beans)


Brown beef & onions. Cut bacon into 1 inch pieces, fry crisp in separate pan. Mix all ingredients into large deep baking dish. Bake 1 ½ to 2 hours.

from Gary Geisman

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Kielbasa Shrimp
This shrimp recipe is easy, and great for warm weather games. All you need is a camping stove, large pot, and:

2 pounds of large shrimp (don't shell them)
Six-pack of good beer (we prefer a dark ale)
1 pound kielbasa sausage
2 or 3 bay leaves
tbsp coriander seeds
salt and pepper

The night before the game...
slice the kielbasa into one inch slices. Wash the shrimp in cold water.

In the parking lot...
In a large pot, bring to a boil the beer, sausage, bay leaves, coriander seeds, salt, and pepper. Lower the heat and simmer for about ten minutes. Dump in the shrimp and bring back to a boil. Boil for about two minutes (shrimp should turn pink.).

We like to put the shrimp on ice and serve it cold, although it is also tasty hot. Although any bottled cocktail sauce will do, we prefer to make ours at home. Just mix together...

2/3 cup ketchup
1/4 cup horseradish
2 tbsp hot pepper sauce (less, if preferred)
1 tbsp fresh lime juice

As I said, this is easy to make, and fun to serve. We always end up giving samples to the fans near us
Matt an Oakland Raider Tailgater

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West Virginia Style Baked Ham
1 country ham, soaked overnight in cold water
3 lemons, peeled
3 oranges, peeled
1 cup dried apricots
1 cup dried prunes
24 whole cloves
2 sticks cinnamon

Scrub the ham, transfer to a pot of fresh water and boil for 1 hour. Remove from the pot and trim away the rind.

Return to pot, cover with water, and add the lemons, oranges, apricots, prunes, about a dozen cloves, and the cinnamon sticks. Cook about 4 hours or until the meat is tender and loosened from the bone.

Preheat oven 350 degrees.

Remove ham from the pot, drain and wipe dry with a towel. Cover with brown sugar, stick in a dozen cloves, and place into a shallow baking dish. Bake 1 hour or until browned.

Picnicking & Tailgating. Make a day or two ahead. Heat (on stove or in microwave) before leaving. Pour into a thermal container and serve when you reach your destination.

Makes 6 servings.

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Pork & 3 Bean Green Chili
3 - pounds boneless pork cubed, ½ inch pieces
3 - tablespoons oil
1 onion, chopped
2 - quarts water
3 - stalks celery, chopped
2 - medium tomatoes, diced
7 - roasted green chili peppers, diced
4 - cloves garlic, crushed
1 - can (8 ounces) red kidney beans
1 - can (8 ounces) black beans
1 - can (8 ounces) pinto beans
½ - teaspoon salt
½ - cup salsa (see Pico de Gallo recipe)

In a frying pan, heat and add the oil. You want to add the pork and brown. Remove the pork and set aside. Add the onion, and sauté until tender and clear.

Heat a 4-quart stockpot to medium heat. Then add the water (keep 1 cup), celery, tomatoes, chiles and garlic. Add the pork to the chili pot. Now add the onion to the stockpot. With the remaining cup of water, deglaze the frying pan. Add this to the chili pot.

Now is the fun part, open the bean cans. In a colander, you want to drain and the wash beans. Next, add the beans to chili stockpot. Let the stockpot ingredients come a boil. Then reduce the heat to low and simmer for an hour. Now, add the salt and salsa. Simmer for an additional half hour.

Picnicking & Tailgating. You can make the chili a day or two ahead of time. Heat (on stove or in microwave) and pour into a thermos. When you get to your picnic and tailgate party, it is nice and hot.

Makes 6 to 8 servings.

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Texas Chili
1 - tablespoon whole cumin seeds
¼ - pound diced bacon
2 - pounds beef chuck roast, cut into 1/8 inch dices
3 - chopped yellow onions
6 - cloves diced garlic
6 - roasted chopped jalapeno chilies
2 - teaspoons salt
4 - tablespoons chili powder
1 - tablespoon whole oregano
1 - can (28 ounces) tomatoes
Preheat oven to 375 degrees.

Place cumin seeds on pie pan and toast for 10 minutes. Remove seeds and set aside. Turn off oven.

Heat a 6-quart soup pot and sauté bacon. You want the bacon to become clear. Add the beef, onions, garlic, and jalapenos until beef is brown and onions clear. Then add the salt, chili powder, oregano and tomatoes.

Simmer on medium heat for 1-½ hours. If you are adventurous, after 45 minutes of cooking, taste the chili. If you want it hotter, add more chili powder.

Picnicking & Tailgating. You can make the chili a day or two ahead of time. Heat (on stove or in microwave) and pour into a thermos. When you get to your picnic and tailgate party, it is nice and hot.

Makes 4 to 6 servings.

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South Philly Hamburger
1-1/2 - pounds ground chuck
1 - egg yolk
1/4 - cup grated onion
1 - large clove garlic minced
2 - teaspoons dried crushed basil
1/2 - teaspoon oregano
1/3 - teaspoon salt
1/4 - teaspoon pepper
2 - provolone slices
4 - hamburger buns.
Prepare a medium fire in your grill.

While the grill is heating, mix the ground chuck, egg yolk, onion, garlic, basil, oregano, salt, and pepper in a medium mixing bowl. Mix lightly, using your hands. (Remember wash your hands before and after handling the ground beef.)

Place the hamburger patties on an oiled grill grid. Grill directly over the heat for 5 to 7 minutes per side for medium. Adjust your times for rare to well done. (A reminder from the US Dept of Agriculture - when cooking meat, cook it to 160 degrees inside temperature or the center is no longer pink.)

Toast buns split side down on the edges of the grill grid until lightly brown.

Place provolone on top of each burger 2 minutes before burger is done. Grill with cover down until the cheese melts.

Grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Serve chops immediately.

Picnicking & Tailgating. Prepare ground beef before leaving and place in plastic storage bag. Keep the ground beef in the ice chest until ready to cook. Fix like you would at home.

Makes 4 servings.

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Beef Stew w/ Cilantro
½ - cup all-purpose flour
1 - teaspoon salt
¼ - teaspoon pepper
2 - tablespoons butter
2 - pounds beef stew, cut into 1 inch pieces
1 - medium onion, diced
6 -cups water
2 - beef bouillon cubes
1 - bay leaf
3 - medium potatoes, cut into 1 inch cubes (peeled or un-peeled)
4 - carrots cut into 1-inch slices
1 - green pepper, cut into strips
3 - green chile peppers, cut into strips
1- cup celery, cut into 1-inch pieces
1 - teaspoon salt
½ - teaspoon pepper
¼ - cup cilantro, chopped

In a medium-mixing bowl, mix flour, 1-teaspoon salt and the pepper. You want to dredge the meat with flour mixture and coat.

In a large stockpot, add butter and melt shortening at a medium-high temperature. Add the meat and brown. Add in the onion and sauté with the browning meat.

When the onion is clear, add water, bouillon cubes, and bay leaf to the meat and onions. Bring to a boil. Reduce heat to medium-low, cover stockpot and simmer for an hour.

You now want to add the potatoes, carrots, green pepper, chile pepper, celery, salt, and pepper. You want to continue simmering ingredients for 45 minutes. Now, add the cilantro and simmer 15 minutes more. You want the vegetables to be tender.

Picnicking & Tailgating. Heat (on stove or in microwave) and pour into a thermos. When you get to the picnic or tailgate site, just pour and enjoy.

Makes 6 to 8 servings.

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