2011 Holiday Recipe Guide

1 lb hamburger
2 T ketchup
1 rounded tsp mustard
1 rounded tsp creamy horseradish
1 tsp Worcestershire sauce
1½ tsp salt
1/8 tsp pepper
1/3 tsp Accent
Water
Chopped onion
Stir spices together. Measure into a container. Add to raw hamburger. Add the same amount of water and chopped onion as spices to hamburger. Mix with spoon; put on low flames for 15 minutes. Keep stirring to break up beef. Simmer 25 minutes. Serve on hamburger buns, top with mustard and sour pickles.

In a moment of vacation desperation, my son’s dream sandwich was born. 
It was late. My son was hungry, tired and cranky. We’d just arrived at our rental apartment and there was virtually no food in the refrigerator. 
All I could scrounge were a couple slices of whole-wheat bread, a bit of sliced ham and some cream cheese. So I combined them into what was a surprise instant (and much lauded by the 6-year-old set) hit that went on to become my son’s new go-to sandwich. 
Now that we’re back home, I decided to play with it a bit and see if I could up the nutrition. After all, if he’s going to eat this all the time, the bread shouldn’t be the peak of its nutritional profile. 
So I added some baby spinach and oil-packed sundried tomatoes. Now it wasn’t just delicious, but also ever-so-slightly more nutritious. The flavors also were significantly more sophisticated. Which meant I no longer minded indulging in one myself. 
Though I call for toasting the sandwich, you can skip that part. You also can toast it, then let it cool and pack it for lunch. The toasting adds a pleasant crunch that is nice even when the sandwich isn’t warm. 
——— 
HAM AND CREAM CHEESE WITH SUN-DRIED TOMATOES 
Start to finish: 10 minutes 
Servings: 1 
2 ounces cream cheese 
2 slices whole-wheat sandwich bread 
1/2 cup baby spinach leaves 
5 oil-packed sun-dried tomatoes, drained and patted dry 
3 slices deli-sliced ham 
Ground black pepper 
Butter or cooking spray 
Spread the cream cheese evenly over 1 side of each slice of bread. Top 1 slice with the spinach, sun-dried tomatoes and ham. Season the ham with black pepper, then finish the sandwich with the remaining slice of bread, cream cheese side in. 
Heat a small skillet over medium. Add either a bit of butter or coat the pan with cooking spray. Add the sandwich and toast for 4 minutes on each side. Serve immediately, or let cool before wrapping in foil and adding to a packed lunch. 
Nutrition information per serving (values are rounded to the nearest whole number): 570 calories; 290 calories from fat (49 percent of total calories); 33 g fat (14 g saturated; 0 g trans fats); 90 mg cholesterol; 45 g carbohydrate; 31 g protein; 8 g fiber; 1,410 mg sodium.

Cheese expert and James Beard award-winner Laura Werlin recently released her second book dedicated to the ultimate comfort food sandwich. “Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes” takes this classic sandwich to new culinary heights.

“Grilled cheese has evolved with the food movement in America,” Werlin says. “People are looking for natural, local and artisan food these days, and the grilled cheese sandwich has fallen in lockstep. It’s all about using the best ingredients possible.”

The bread and cheese are particularly important, she says. “It’s so easy to gussy up your sandwich with exotic bread and a high-quality cheese, so why not do it?” Try buttery breads, like croissants or brioche, or a loaf stuffed with olives or walnuts. Look for cheeses that melt well but still deliver great flavor. “There are wonderful melting cheeses from Wisconsin, such as Cheddar, Fontina and Gouda,” she adds.

Werlin takes great care with those ingredients, perfecting her grilled cheese method with a series of simple tips:

* Grate-ful cheese: Grated cheese melts faster and more evenly than sliced cheese – the grating ensures the perfect melt before the sandwich burns.

* Buttered-up bread: Use salted butter for the best flavor, and butter the bread, not the pan. Thinly sliced bread and soft butter work best.

* Low and slow: Don’t rush the cooking process. Grill sandwiches slowly over medium heat; carefully watch for maximum melt and crispy bread.

* Cover and cook: Cover the sandwich during the cooking process to lock in the heat. This will help the cheese melt faster and more evenly.

* Press, flip, repeat: Use a spatula to press down firmly on the sandwich while cooking; flip the sandwich twice (pressing with each flip) to ensure crisp bread and thoroughly melted cheese.

For more recipes, visit www.EatWisconsinCheese.com.

The Wisconsinite

Makes 4 sandwiches

Ingredients:

1/4 cup cranberry sauce

4 teaspoons Dijon mustard (or use a Wisconsin mustard if you can)

2 tablespoons butter, at room temperature

8 sandwich-size slices dark rye or marble bread

8 ounces Wisconsin Colby Cheese (or use Wisconsin Colby-Jack or Wisconsin Cheddar)

2 ounces Wisconsin Blue Cheese, coarsely crumbled

Directions:

In a small bowl, mix the cranberry sauce and mustard together. Spread the butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Spread the cranberry mixture on the bread. Distribute the Colby and crumble the Blue Cheese over the Colby. Top with remaining bread slices, buttered side up.

Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes or until the undersides are have darkened and become crisp. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are crisp. Remove the cover, turn the sandwiches once more and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. (You might have to peek inside to make sure.) Remove from the pan and let cool 5 minutes. Cut in half and serve.

Mozzarella with Crispy Prosciutto and Broccoli Rabe

Makes 4 sandwiches

Ingredients:

8 thin slices prosciutto (about 4 ounces)

1/4 cup olive oil

12 ounces broccoli rabe (about 1 bunch), tough stems removed and coarsely chopped (or use Swiss chard or Tuscan kale)

1 teaspoon fresh-squeezed lemon juice

1/8 teaspoon red pepper flakes

1/8 teaspoon salt

8 sandwich-size slices Italian bread (or use pain au levain or sourdough)

8 ounces Wisconsin Mozzarella, coarsely grated (If using Wisconsin Fresh Mozzarella, drain and slice)

Directions:

Heat a large nonstick skillet over medium heat and line a plate with paper towels. Add the prosciutto slices (you may need to do this in batches), and cook until browned and crisp, about 2 minutes on each side. Transfer to the paper towels to drain. The prosciutto will become crisper as it cools. Add enough oil to make 2 tablespoons fat in the pan and heat over medium-high heat for 1 minute. Add the broccoli rabe. Cook, stirring occasionally, until soft, tender, and bright green yet caramelized around a few of the edges, 5 to 7 minutes. (Add water to the pan if it seems dry.) Add the lemon juice, pepper flakes and salt and toss to coat. Transfer the broccoli rabe to a plate. Wipe out the skillet but don’t wash it. Brush the remaining oil on one side of each slice of bread. Place 4 slices of bread, oil side down, on your work surface. Distribute the broccoli rabe and follow with the prosciutto. Pile the cheese on top, compressing it with your hand if necessary, and top with the remaining bread slices, oil side up. Reheat the skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 3 to 4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes or until the undersides are well browned. Remove the cover, turn the sandwiches once more and press firmly with the spatula once again. Cook for 1 minute or until the cheese has melted completely. Remove from the pan and let cool 2 to 3 minutes. Cut in half and serve.

Karen Walker, Kimball, NE

1 med onion, chopped

½ C ketchup

1/3 C cider vinegar

¼ C packed brown sugar

¼ C tomato paste

2 T sweet paprika

2 T Worcestershire sauce

2 T yellow mustard

1½ tsp salt

1¼ tsp ground black pepper

In 4 ½ to 6 qt. slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

Cover slow cooker with lid and cook pork mixture on low setting 8 to 10 hours or until pork is very tender. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high, cover and heat sauce to boiling to thicken and reduce slightly. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Serve meat mixture on buns.

• 1/4 cup coarsely grated seedless cucumber
• 3/4 cup Hellmann’s or Best Foods Light Mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh grated lemon peel
• 4 whole wheat pita breads, split
• Fresh spinach leaves, rinsed and patted dry
• 8 cherry tomatoes, halved
• 1 pound sliced rotisserie or grilled chicken or turkey

Preparation

1. Place grated cucumber on paper towel and gently squeeze dry. (Do not skip this step or you will have a watery dressing.) Combine drained cucumbers, mayonnaise garlic, lemon juice and peel in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes.
2. Spread a few tablespoons dressing inside each pita; add spinach leaves, tomatoes and chicken, then drizzle with additional dressing.

Serves
4 servings

Notes, Tips & Suggestions
A Bobby Flay Recipe

Preparation Time:
15 minutes

Chill Time:
30 minutes

SOURCE:
Hellmann’s

1 1/4 pounds ground turkey
4 1/2-inch cubes brie cheese
Olive oil, for brushing the turkey burgers
Kosher salt and freshly ground black pepper
1 large Granny Smith apple, cored and sliced 1/2-inch crosswise
1 tablespoon vegetable oil
Ciabatta rolls, split and grilled
1 cup arugula
Preparation

Preheat a gas or charcoal grill to high. Shape ground turkey into 4 round patties about 1 1/2-inches thick. Make a small indentation in center of each patty, place 1 cube of cheese in it, and press the turkey up and around, to cover it. Brush both sides of the burger lightly with olive oil and season with salt and pepper.
Grill until cooked through, about 4 minutes on each side. While burgers are cooking, brush apples on both sides with vegetable oil and grill until golden, about 2 minutes on each side.
Split rolls and toast on grill, cut side down, until golden. Place a burger on the bottom of each bun. Top with 1 or 2 apple slices, several sprigs of arugula, and the remaining bread. Arrange the burgers on a platter.
Serves
Serves 4

SOURCE:
Chinet

TODD BALIMAN, KIMBALL, NE

4 thick slices of pepper back bacon

2 slices of Pepper Jack cheese

2 thick slices of rustic white bread, toasted and hot

1 tablespoon mayonnaise

4 tomato slices

2 leaves lettuce

1 teaspoon unsalted butter

1 large egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.
Set the Pepper Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.
In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away

Check Out Our Holiday Recipe Guide Sponsors!

Bytes Computers
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Century Lumber
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Panhandle Coop
Platte Valley Bank
Table Mountain Vineyard
Western Nebraska Community College

Todd Baliman, Kimball, NE

3 T extra-virgin olive oil

2 med red onions, sliced 1/4 inch thick

Salt and pepper to taste

1 T honey

1 T balsamic vinegar

Freshly ground pepper

4 – 6 oz fresh chorizo sausages, pricked all over with a fork

4 – 6” pieces of baguette, split and toasted

12 large cilantro sprigs

4 lemon wedges, for serving

In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes. Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.

Check Out Our Holiday Recipe Guide Sponsors!

Bytes Computers
Carr-Trumbull Lumber
Century Lumber
Compliments
The Flower Basket
Frame Masters
Johnson Cashway
Panhandle Coop
Platte Valley Bank
Table Mountain Vineyard
Western Nebraska Community College

Star-Herald Holiday Recipe Guide Archives

2 pounds ground beef

1 1/2 pounds shredded (American, cheddar or Velveeta) cheese

1/2 C chopped onion

2 cans tomato soup

1/3 tsp garlic salt

3/4 tsp oregano

3/4 tsp chili powder

Brown ground beef until just grey, drain and COOL COMPLETELY. Mix other ingredients together and add to cooled ground beef.  Let stand for 2 to 4 hours or overnight to blend flavors.  Spread on open-faced hamburger buns or English muffins.  Place in 375 oven until cheese is bubbly.  Freezes well, for use later.