Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 37
Holiday Cookbook The Main Dish
Shredded Elk Sandwiches Submitted by Mary L. Goodson Serves: 10 Ingredients: 1 4-pound elk roast cut in half 11/2 cups ketchup 3 tablespoons brown sugar 1 tablespoon dry mustard powder 1 tablespoon lemon juice 1 tablespoon liquid smoke flavoring 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons each: celery salt, ground black pepper, worchestershire sauce
1
/8 teaspoon ground nutmeg
3 drops hot pepper sauce 10 hamburger buns, split
Directions: Whisk together all ingredients. Place the elk roast into a large slow cooker, and pour the sauce over the roast. Cover, and cook on high until the meat shreds easily with a fork (about 5 hours). Shred, and serve on the hamburger buns.
Easy Cucumber Casserole Submitted by Nan C. Shimek Created by her sister-in-law, Ruth Elliot of Alliance, Neb. Serves approximately 4-6 people Ingredients: 1 or 2 large cucumbers, peeled and seeded 1 large onion, sliced 1 pound ground beef, or 1/2 pound ground beef with 1/2 pound sausage 1 can cream of celery soup or 1 small can of tomato sauce
1
/2 cup cheese, shredded Buttered crumbs
Directions: Place sliced cucumbers and onion in 1/2 quart casserole dish. Brown and drain meat and add to cucumber/onion mix. Pour soup (or sauce) over the mixture. Sprinkle shredded cheese and buttered crumbs over the mixture. Bake at 350 degrees for 30 minutes.
Chili Chicken Submitted by Ethel Herkstroeter Serves 4-6 Ingredients: 2 chicken breasts or 1 small deli chicken 1 /2 cup salsa 2 cloves garlic, crushed Salt and pepper to taste 1 /4 cup onion, finely chopped 1 can of tomatoes with diced green chilies 6 salad pockets or 6 flour tortillas
Directions: Put chicken in foil, season and put in baking dish. Bake 30-40 minutes. If you are using a pre-cooked deli chicken, remove skin and bones. Tear meat into pieces. In another bowl, mix the rest of the ingredients. Add chicken pieces. Stir to mix. Put in glass baking dish that has been sprayed with Pam. Bake at 350 degrees for 20 minutes. Serve in a salad pocket or roll up in flour tortilla.
Tangy Tortilla-Beef Casserole Submitted by Sue S. Dwyer from the Sunset Cookbook Serves 6-8 Ingredients: 11/2 pounds ground beef, crumbled 1 small-medium onion, chopped 16-ounce can of tomatoes 10-ounce can of enchilada sauce, medium to mild 21/4 ounce can ripe olives, sliced, including liquid 1 teaspoon salt 1 /4 teaspoon garlic powder or 1 clove fresh garlic, minced 1 /8 teaspoon pepper 1 /4 cup salad oil 8 corn tortillas 1 cup small curd cottage cheese 1 egg 1 /2 pound Jack cheese, sliced or shredded 1 /2 cup shredded cheddar cheese 1 /2 cup finely crushed packaged tortilla chips
Directions: Brown ground beef and onion in a large frying pan. Drain. Blend in tomatoes, enchilada sauce, ripe olives with liquid , salt, garlic and pepper. Simmer uncovered 20-30 minutes, stir occasionally. Meanwhile, heat oil in small skillet and saute tortillas one at a time until softened, turning once. Might need to add more oil. Drain each tortilla between paper towels. Cut tortillas in half. Beat cottage cheese with egg. Spread 1/3 meat sauce in greased 9-by-13inch casserole. Top with half of Jack cheese, half the cottage cheese mixture and half of the tortilla halves. Spread with remaining meat sauce. Top with remaining cheddar cheese and create border of crushed chips. Bake uncovered in 350 degree oven for 20-30 minutes. Cut into squares. Serve with dollop of sour cream.
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