Buffalo Chicken Dip -Jeff Knapp

3/4 cup finely chopped celery

3/4 cup finely chopped onion

16 oz cream cheese

5 oz hot sauce-NOT Tabasco

2 large cans of chicken, well drained

1 cup ranch dressing

2 cups shredded cheddar cheese

In a saucepan, mix celery, onion, cream cheese, hot sauce and chicken. Cook long enough to melt ingredients together well. Remove from heat and add dressing and cheddar cheese. Mix well. Bake for about 30 minutes or until hot. Serve with crackers or chips.

 

 

 

Eggs Cooter Brown

Eggs Cooter Brown – Not Eggs Lemuel Benedict

Southern version of a NYC classic 

As the story goes, Lem Benedict (retired Wall Street stock broker) stumbled into the Waldorf with the hope of finding a cure for his hang-over and requested “buttered toast, poached eggs, crisp bacon and a hooker of hollandaise”. The Waldorf brass were so impressed they added it to the menu changing the toast to an English muffin and the bacon to ham; And naming it Eggs Benedict.

Now about 30 years earlier, there was a war brewing. Cooter Brown lived on the Mason-Dixon line with family on both sides and he didn’t want to fight for either side. So fear of being drafted by one or the other, he decided to get drunk and stay drunk for the duration of the war. Neither side would want a useless drunk and he wouldn’t be drafted. I am sure he must have had several hang-overs and stumbled around alot, but I do doubt he ever wandered through the doors of the Waldorf in NYC.  So enjoy Eggs Cooter Brown

Eggs Cooter Brown

 2 slices of buttered toast

2 thick (1/2 inch) slices of fried bologna

 2 eggs sunny side up 

 

Salt and pepper to taste

  1/4 cup pepper jack cheese sauce

 

Layer on a plate as listed and enjoy this Southern version of a Yankee classic

 

 

 

Mexican Chicken Casserole

Paula’s Mexican Chicken Casserole

Cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can Ro-Tel
4 cups cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

 

Preheat the oven to 350 degrees F

Spray a 13 by-9-inch pan with the cooking spray

In a large bowl, stir together the 3 kinds of soup and the tomatoes

Stir in the chicken

Layer the tortillas and the chicken mixture in the pan,

Beginning and ending with tortillas

Sprinkle the cheese over the casserole and bake for 30 minutes

Baby Back Ribs

3 slabs baby back ribs

1/2 cup dry bbq rub

1 cup bbq sauce

Remove membrane from ribs

Message rub into ribs on both sides

Wrap each slab tightly in plastic wrap and then in foil

Refrigerate 8 hours or overnight

Leave wrapped and place on sheet pan

Bake 250 for 4 hours

Remove from oven and carefully unwrap

Place on grill – medium direct heat

Flip and baste often with bbq sauce for 30 minutes

4 – 6 servings

****************************************************

Easy and delicious slow smoked/grilled (indirect heat) for 5 hours

Baste during the last hour

Remove wrap before smoking/grilling

****************************************************

BBQ Rub

1/4 c paprika

2 T brown sugar

2 T onion salt

2 T blk pepper

2 T garlic powder

1 t cayenne – to taste

2 t cumin

2 t chili powder

2 t lemon pepper

Mix all and keep in air tight container

________________________

BBQ SAUCE

1 c ketchup or tomato sauce

1/4 c cider vinegar

1/4 c water

1/4 c worcestershire sauce

a dash liquid smoke

1 T mustard

1/4 c brown sugar

1/4 c honey

1/4 c dry rub

Mix and heat over med – low heat stirring occasionally for 30 minutes

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

Smoked Bologna

1/2 stick bologna (approx 7 lbs)

1 cup mustard

1/2 cup dry rub

1/2 cup brown sugar

 

Score bologna with 1/4 in slits

Smear mustard all over bologna

Mix dry rub and brown sugar together

Spread evenly over bologna

 

Smoke, Slow cook with indirect heat or bake in oven

275 – 325 for 5 – 8 hours

YouTube – Hickory Smoked BBQ Pit Boys Bologna Barbecue Recipe

 

 

Fried Bologna Sandwich

Grilled, Griddled or Fried Bologna Sandwich

Bologna Stick – sliced 1/2 inch thick

Thick sliced bread – Texas Style

Sliced Tomato

Shredded Lettuce

Thinly Sliced Onion

Dill Pickles

Sliced Cheese

Miracle Whip

Mustard

Butter

Grill or fry bologna until crispy charred

On thick bread slices- spread mayo and mustard

Add pickles, onion and shredded lettuce to one side

Place on top 1 slice of bologna and 1 slice of cheese

Top with other slice of bread

Spread butter on both sides and grill until golden brown

Slice in half and serve with chips, fries or onion rings

Old Fashion Diner Burger

 

1 lb Ground Chuck

1 – Finely Diced Onion

Salt, Pepper, Garlic powder to taste

Dill Pickle slices

Mustard to taste

8 oz Shredded Cheddar Cheese

4 Buns

1 Cast Iron Griddle or Skillet

Make out 4 patties – Thin as possible

Heat Griddle to Medium/Low

Place only 2 patties on griddle at one time

Depending on size of course

When juices begin to ooz on top of burgers it is time to flip

Lift burger and place 1/4 of diced onions on the griddle

Flip burger onto onions

Add salt, pepper and garlic powder

Place 1/4 of cheese evenly over each burger

Put top bun over cheese and cover

Let steam until cheese has melted

On the bottom half of bun add mustard and dill pickles

Carefully scoop the burger, cheese and top bun not leaving behind any onion

Place burgers on bottom buns

Serve with chips, fries or onion rings

 

 

 

 

 

 

 

Stromboli

Bob’s Pizza Pantry was family owned and operated with an ideal location on Railroad Ave. in downtown New Albany during the late ’70’s. This family restaurant / teenage hang-out was New Albany’s best.  It was the Vanelli’s of New Albany.  Unable to compete with the arrival of Pizza Hut it was short lived but is well remembered among it’s many patrons.

My favorite menu item was the Stromboli and being friends with the family – Together we share and hope you enjoy!

Pizza Pantry Stromboli Sandwich

6 – Hoagie Buns – cut in half lengthwise

1/2 lb ground chuck – cooked, crumbled and drained

1/2 lb Italian or breakfast sausage – cooked, crumbled and drained

1 – onion – finely diced

Salt to taste

Pepper to taste

Italian seasoning to taste

1 small jar pizza sauce

8 oz. Mozzarella cheese

—————-

Combine meats

Season to taste

Spoon equal parts of meat on bottom half of each bun

Spoon pizza sauce on top of meat

Add diced onion

Sprinkle cheese on the other half of the bun

Bake 400 – open face style – for 5 – 10 minutes until cheese is bubbly

Put sandwich together – drizzle with melted butter – sprinkle with garlic salt

Cut in half

The Pizza Pantry served these delicious sandwiches with a pickle spear and Ruffles Potato Chips

     ******************************* 

Bob’s Pizza Pantry                                    

 

 

Greek Spinach Bake – Spanakopita

Spanakopita

16 oz cottage cheese or ricotto

10 oz frozen chopped spinach – thawed and drained

8 oz feta cheese – crumbled

6 TBLS all purpose flour

1/2 tsp pepper

1/4 tsp salt

4 eggs – lightly beaten

In a large mixing bowl, combine the cottage cheese, spinach and feta cheese. Add the flour, pepper, and salt; Mix well. Stir in eggs.

Spoon into a greased casserole. Bake uncovered at 350 for 1 hour or until set.

 

 

 

 

Mini Calzone Appetizers

 

1 lb Italian sausage – cooked, crumbled and drained

1 small jar pizza sauce

8 oz shredded mozzarella cheese

2 cans biscuits – each rolled into flat circles

Spoon equal portions of sausage on 1/2 of each biscuit circle

Pour on equal portions of pizza sauce on to meat

Sprinkle on Mozzarella cheese

Fold other half over – crimping to seal

Make 2 small slits on each top

Bake 375 – 10 – 15 minutes