Chicago Italian Beef

Recipe by Moonbugz_ as featured on the Genius Kitchen website

Yield: 5 lbs. meat

Ingredients:

  • 5 lbs. rump roast (do not substitute for a different type of roast)
  • Two (10 1/4 oz.) cans beef consommé (broth)
  • One (1 oz.) package Good Seasonings Italian salad dressing mix
  • Pepperoncini pepper (1/2-1 jars depending on level of spiciness)
  • Giardiniera (1/2-1jars)
  • 3 to 5 Sweet Green Peppers (according to size)
  • 1 loaf long thin French bread

 

Directions: 

  1. Cook first 5 ingredients in a Crockpot on “Low” for 18 hours.
  2. Turn over at the 6th and 12th hour interval.
  3. At the 17th hour, cut sweet green peppers into 1/8ths lengths and slice on the side lengthwise.
  4. Pull roast apart with a fork.  Using tongs, pile bread with meat and juice. (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of meat.
  5. Salt to taste.

Spooky Veggies ‘N Dip Recipe

by Laura Himmelein

Dip and Hootwiches

Photo by Tina Rupp

Ingredients:

  • Carrots
  • Green beans
  • Cherry Tomatoes
  • Olives
  • Peas
  • Ketchup
  • Your choice of Dip

 

Directions:

  1. Put a dip of your choice in a small bowl and set in the center of a serving platter. Spread some dip onto carrot tips to form fingernails; set on platter.
  2. Heap green beans next to carrots. Dot ends of beans with ketchup to create snake eyes.
  3. Slice cherry tomatoes in half and place on platter, flat side up; top with an olive slice and a pea to create eyes.

 

For the recipe of Hootwiches (seen pictured above), click here on www.parenting.com website.

Old-Fashioned Egg Salad Recipe

Yield: 3 Servings

Old-Fashioned Egg Salad Recipe

Photo by Taste of Home©

Ingredients:

  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1 teaspoon dried minced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 hard-cooked eggs, chopped
  • 1/2 cup finely chopped celery

 

Directions:
In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate.

 

Nutritional Facts: 
1/2 cup (calculated without lettuce leaf or bread) equals 294 calories, 25 g fat (5 g saturated fat), 431 mg cholesterol, 438 mg sodium, 3 g carbohydrate, trace fiber, 13 g protein.

 

Originally published as Old-Fashioned Egg Salad in Taste of Home April/May 1994, p15

Martha Stewart’s Chicago-Style Hot Dog Recipe

Martha Stewart and her dogs

Martha with her own hot dogs, French bulldogs Sharkey and Francesca. Francesca (r) caused a bit of trouble in 2011 when she bit “mommy” giving Ms. Stewart 10 stitches in the upper lip. Turns out, Martha surprised her napping dog by leaning down to whisper ‘goodbye.’ The frightened dog then lashed out.  The adage “Let Sleeping Dogs Lie,” is apparently great advice.

Chicago-style hot dogs by Martha Stewart

Martha Stewart’s version of Chicago-style hot dogs – These dogs won’t bite

Yield: 4 Servings

Ingredients:

  • 1 TBsp grainy mustard
  • 2 tsp. white-wine vinegar
  • course salt and ground pepper
  • 1/4 sweet onion (such as Vidalia), thinly sliced
  • 1 Kirby cucumber, cut into thin strips
  • 1 tomato, halved, seeded, and thinly sliced
  • 1/2 c. celery leaves
  • 2 TBsp. chopped sport pepper or peperoncini
  • 4 beef hot dogs
  • 4 hot dog buns, grilled
  • 4 pickle spears
  • relish

Directions:

  1. In a medium bowl, whisk together grainy mustard and white-wine vinegar, season with course salt and ground pepper.  Add sweet onion, cucumber, tomato, celery leaves and sport pepper, toss to combine.
  2. Grill hot dogs over medium-high heat until charred and heated through, 6 to 8 minutes.  Serve hot dogs in grilled hot dog buns and top each with pick spear and relish.