07/25/2017
JULY 22 - 23, 2017
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Greetings & Salutations My Foodie Friends!
Its been a rainy weekend here in Pennsylvania so how about we have an indoor picnic this weekend?
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THIS WEEKEND'S MENU:
Main Dish:
Sloppy Joe Dogs
Side Dish:
Macaroni Salad
Dessert:
Strawberry Strawberry Shortcake
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It may be hard to beat a good hot dog piled high with chili & cheese, but I'm willing to give it a try. How about combining two favorite sandwiches into one outstanding picnic treat? I introduce to you the Sloppy Joe Dog! A plump hot dog fresh off the grill topped with freshly prepared Sloppy Joe mix and freshly shredded sharp cheddar cheese all served up on a nicely toasted hot dog bun. YUM!
SLOPPY JOE DOGS:
1 - 1 1/2 pounds Lean Ground Beef
Salt & Pepper
1 (15 oz can) MANWICH Original Sloppy Joe Sauce
1 (8 pk) All Beef Hot Dogs
Shredded Sharp Cheddar Cheese
8 Hot Dog Buns
In a 10" skillet over medium heat, brown the ground beef until grey throughout. Season with salt & pepper to taste. Use a potato masher to break up any large chunks of meat. Add the Manwich sauce and stir well. Continue to simmer for several more minutes until thickened. Keep warm & set aside.
Grill the hot dogs until browned to your liking. Lightly toast the buns on the upper rack of the grill while grilling the hot dogs. Place cooked hot dogs in toasted buns and top with about 1/4 cup of the prepared Sloppy Joe mix. Top with some shredded sharp cheddar cheese and serve immediately.
Serves: 8
Serving Size = 1 sandwich
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What would a picnic be without some macaroni or potato salad? This recipe is an old family recipe for macaroni salad passed down to my mom from her grandmother. It's a fairly easy recipe with only a few ingredients that makes just enough for a small gathering. The secret to this recipe is to be sure to measure carefully. LOL! You'll see what I mean as you read on.
MACARONI SALAD:
1 1/2 cups Elbow Macaroni
2 Hard Boiled Eggs
Salt
Ground Black Pepper
Celery Salt
1/4 of a medium Onion (chopped)
1/4 of a Green Bell Pepper (finely chopped)
Mayonnaise
Fill a 4qt saucepan about 3/4 full with water. Add some salt and a splash of oil. Bring to a boil. Add the 1 1/12 cups of uncooked elbow macaroni and stir. Boil for 10 - 12 minutes until al dente. Drain well and transfer to a large mixing bowl. Peel & coarsely chop the hard boiled eggs; add them to the macaroni. Place the onion & bell pepper in a food processor and pulse until finely chopped. Add to the ingredients in the mixing bowl. Lightly sprinkle the top of the macaroni mixture with salt just until you think it is covered well. Sprinkle with ground black pepper all over the macaroni mixture until you can see it well. Add celery salt to the macaroni mixture until you can smell it well from about 6 inches away... it may look like a lot but it'll be fine. Add mayonaise to achieve your desired creaminess... about 1 cup. Use more or less to your liking. The macaroni salad will be nice & creamy if the pasta is well coated in Mayo while stirring and it begins to make a nice crackling noise. Cover and chill well before serving.
Serves: 6 - 8
Serving Size = about a 1/2 cup
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Strawberry shortcake is always a refreshing summer treat, but why not amp up the flavor by trying a different twist on this summertime classic by making a strawberry cake slathered in rich cream cheese frosting and then covering the pieces in a heaping pile of fresh cut strawberries? Makes my mouth water just thinking about it!
STRAWBERRY STRAWBERRY SHORTCAKE:
1 (15.25 oz) BETTY CROCKER Strawberry Cake Mix
1 cup Milk (in place of water)
1/2 cup Butter Flavored Oil (in place of vegetable oil)
4 Eggs (instead of 3)
1 tsp. Baking Powder
1 (12 oz tub) BETTY CROCKER Cream Cheese Frosting (whipped)
4 pints Fresh Strawberries (hulled & sliced)
Prepare the cake batter by combining the cake mix with the milk, oil, eggs, and baking powder in a large mixing bowl. Beat together until well mixed and smooth with an electric mixer fitter with the whisk attachment. Pour batter into a 13x9 inch sheet cake pan that has been greased with non-stick cooking spray. Bake at 325F for 28 - 33 minutes until a wooden toothpick comes out clean when inserted into the center of the cake. Cool completely on a wire rack. Frost with the cream cheese frosting after you've whipped the frosting until it is almost doubled in volume to make it extra fluffy. Cut into 12 - 16 squares. Top each serving with a mound of freshly sliced strawberries.
Serves: 12 - 16
Serving Size = 1 square
Get the FREE printable recipe here: http://WWW.dansweekendgourmet.tumblr.Com
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Questions? Comments? Feedback?
Contact/Email Dan's Weekend Gourmet:
Dan W. at: [email protected]
I always love to hear from my readers!!
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See you next week & bon appetit!
Dan W.
Dan's Weekend Gourmet
