 |
|||
            |
 |
||
Hot Wings 1-2 pounds chicken wing pieces 1 cup WhistleStop Marinade 1 cup spicy bar-b-Q sauce hot sauce Place chicken pieces in a large zip-loc bag. Pour your favorite marinade into the bag. Seal and marinate in the refrigerator for several hours. Combine bar-b-Q and hot sauce to your taste. Place wings on a large cookie sheet and baste with sauce. Bake wings @ 350° for 40-50 minutes, turning and basting occasionally. Serve with celery and blue cheese dressing… and plenty of napkins. Back to Top Beef Tenderloin 2 Pound tenderloin of beef WhistleStop Grill-it (or fresh ground pepper) Preheat oven to 325° Rub tenderloin with Grill-it, or use ground black pepper. In a baking dish, roast beef uncovered for 30-40 minutes until a meat thermometer reaches 135°. Cover with foil. Let stand for 15 minutes before slicing. Sauce: 1 cup cottage cheese 1/4 cup buttermilk 2 Tbs horseradish 1 Tbs lemon juice 1 tsp dijon mustard Place all ingredients in a blender. Mix on low speed until smooth. Serve over sliced beef tenderloin for a low fat, high flavor sauce. Grilled Pork Tenderloin 1 Pork tenderloin (2 pounds) Bottle Original WhistleStop Marinade Place the pork tenderloin in a large zip-lock bag. Pour the marinade over the tenderloin and seal the bag. Marinate overnight (several hours at least) in the refrigerator. Preheat an outdoor grill, or preheat the oven to 350°. Remove the tenderloin from the marinade and pat dry. Rub with WhistleStop Grill-it. Wrap the meat in foil and grill about 20 minutes then remove the foil and place directly on the grill for an additional 10-15 minutes, or roast in the oven for 40 minutes. Allow meat to sit for about 10 minutes before slicing into 2 inch thick pieces for serving. Back to Top Chicken and Dumplings 2 1/2 to 3 pounds broiler fryer, cut up and skinned 1 tablespoon salt 1 teaspoon pepper 3/4 cup milk 1/2 cup margarine Plain Pastry, chilled Place chicken in a saucepan and cover with water; add salt and pepper, and bring to a boil. Cover, reduce heat, and simmer 45 minutes to 1 hour or until chicken is very tender. Remove chicken from broth, and let cool. Bone chicken, and cut into small pieces. Place chilled pastry on a lightly floured surface and roll thin. Cut into 3 inch strips. Bring broth to a boil, and add milk and margarine. Drop pastry strips into boiling broth; reduce heat, and cook 15 minutes. Keep adding pastry, stirring often to keep the strips from sticking together. Cover and cook 6 to 8 minutes longer; uncover and add diced chicken. Cook until thoroughly heated. Note: If broth has not thickened, blend 1 tablespoon self rising flour and 1/2 cup water, and add to broth, stirring well. Cook over medium heat 5 to 10 minutes until mixture thickens. Yield: 6-8 servings Back to Top Plain Pastry Use for Chicken and Dumplings and Chicken Potpie 2 cups all purpose flour 1 teaspoon salt 2/3 cup shortening 5 to 6 tablespoons cold water Sift together flour and salt; cut in shortening with pastry blender until mixture is crumbly. Add cold water a little at a time, tossing with a fork until all the flour coated bits of shortening are dampened. Turn mixture out onto a square of wax paper or form a ball by pressing firmly. Chill pastry for easier handling. Yield: I dumplings recipe; 1 large or 2 medium potpies. Back to Top Deviled Eggs 1 dozen eggs 1/2 cup mayonnaise 1 Tbs dijon mustard 1 Tbs pickle relish 1 Tbs minced onion salt & pepper to taste Use eggs that are room temperature, they are less likely to crack. In a large pot, cover eggs with water. Bring to a simmer, set a timer for 7 minutes. Then cool the eggs quickly by pouring off the hot water and running cold water over them. When cool, peel the eggs under running water to wash off shells. Slice the eggs in half, scooping the yolks into a bowl. Add remaining ingredients and stir until smooth. Spoon yolk mixture into egg halves. Store covered in the refrigerator. Black-Eyed Pea Salad 2 cans Black-eyed peas 2 tomatoes, chopped Red & Yellow pepper chopped 2 cloves garlic minced 1 cucumber chopped cup cucumber 1/4 cup ranch dressing Dash hot sauce In a large colander, drain peas, chop tomatoes and let them drain as well. Chop other vegetables; combine everything in a large bowl. Mix in dressing and add hot sauce to taste. Store in the refrigerator. Serves 8 Back to Top Southern Fried Corn 6 ears corn 1 cup water or milk 2 to 3 slices bacon or salt pork 1 teaspoon each of sugar, salt & pepper Remove husks from corn, breaking off stems; remove silks with a stiff vegetable brush, and wash with cold water. Using a sharp knife, cut a thin layer off the kernels; cut again, and scrape the rest of the juices into bowl, firmly placing knife on cob and scraping into bowl. Add water or milk, and stir well. Fry bacon or salt pork in a large skillet; remove meat, and add corn to skillet. Cook over medium heat for 10 to 15 minutes, stirring often (cook fresh picked corn a few extra minutes or until corn is thick). Add sugar and salt and pepper to taste. Note: If fresh corn is not available, use frozen whole kernel corn (shoepeg, if available). Cook corn according to package directions a few minutes; place Corn and water into a blender and puree. (Be careful not to put too much into blender; the corn can splash out and bum you.) Repeat procedure 3 times, each time pouring corn back into pot and scooping out more. Combine flour and water until blended; pour into pureed corn and cook several minutes, stirring constantly until mixture thickens. Add salt and pepper to taste. This tastes like fresh corn that has been scraped from the cob. Note: For a different taste, add chopped ripe tomatoes to the corn before serving it. Yield: 4-6 servings Back to Top Bacon Green Beans 4 turkey bacon strips 1/2 pound fresh green beans 1 clove garlic, minced 1/2 cup brown sugar 2 Tbs butter melted Slice bacon strips length wise. Wrap 6-8 beans in a bundle and secure with a strip of bacon. Place in a baking dish. Continue until dish is full. Mix garlic, sugar, and butter in a measuring cup. Pour butter over green beans. Bake @ 325° for 20-30 minutes until bacon is golden brown. Sweet Potato Pie 4 eggs, separated 11/2 cups sugar 3 cups cooked, mashed sweet potatoes 1/2 cup softened margarine or butter 2 cups milk 2 teaspoons vanilla extract 1 teaspoon ground nutmeg 1 1/2 teaspoons ground cinnamon 2 (9 inch) unbaked pie shells Beat egg yolks until thick. Gradually add sugar; mix well. Add next 6 ingredients and mix well. Beat room temperature egg whites until stiff peaks form; fold into sweet potato mixture. Pour into pie shells and bake at 350° for 45 minutes or until set. Back to Top Roasted Onions 4 large sweet onions WhistleStop Marinade Place a large onion on a square of foil, slice off the stalk end leaving an opening about the size of a dime. Pour 1 Tbs WhistleStop Marinade into the opening. Wrap foil tightly around onion. Bake at 350° for 45-50 minutes, depending on the size of the onion. It will be tender when done. Serves 4 Back to Top Dill Dressing 1/2 cup nonfat yogurt 1/4 cup sour cream 2 teaspoons white wine vinegar 2 tablespoons fresh lemon juice 1/4 to 1/2 cup chopped fresh dill 1/4 to 1/2 teaspoon white pepper Combine all ingredients and place in a blender; puree for 1 minute. Yield: 11/4 cups Back to Top Grill-it Butter 2Tbs WhistleStop Grill-it 4Tbs butter or spread Mix WhistleStop Grill-it with softened butter. Stir until well blended. Store in the refrigerator. Use for that unique grilled flavor with corn on the cob or potatoes. Back to Top WhistleStop Cola Sauce 2 c cola 1 c ketchup 1/4c mild chili sauce 1/2c WhistleStop Marinade Combine ingredients in a small sauce pan. Bring to a boil and simmer for 5 minutes. Use on chicken or ribs when grilling. Back to Top Coco Cookies |
|||
| WhistleStop Products • P.O.Box 100757 • Irondale, Al 35210 © GHC Products,Inc. d.b.a WhistleStop Products (205)951-1928 - To Order:(888)944-7867 E-mail to info@whistlestopcafe.com Powered by Arrell Internet Services |
|||
