It's BBQ Season!
We have all your favorites for the grill! From Our Famous Steak Tips to Essem Hot Dogs. Stop by today and get grilling!
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What's for Dinner?
BBQ Chicken Legs
Ingredients :
2 Chicken Leg Quarters
¾ Cup BBQ Sauce
1 Tablespoon Vegetable Oil
Salt and Pepper to Taste
Directions :
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place a wire rack
on top of sheet.
Heat the oil in a large frying pan over medium-high heat. Season legs with salt and pepper.
Add the legs to the pan skin side down. Cook legs for two minutes or until skin is golden brown.
Transfer legs to the wire rack.
Baste both sides of the legs generously with BBQ sauce.
Transfer legs to the oven
and cook skin side up for 15 minutes.
Remove legs from oven and baste the skin side with BBQ sauce again. Transfer back to the oven
and cook for an additional 30 minutes. Cool for 10 minutes before serving.
Serves: 4
Grilled Cube Steak Roll Ups
Ingredients :
4 Cube Steaks
¼ Cup Philadelphia Cream Cheese-Softened
4 Slices of Slab Bacon
1 Pkg Lawry’s Marinade
2/3 Cup Water
1 Scallion-Finely Chopped
Salt and Pepper to Taste
Directions :
Mix Lawry’s marinade with water in a large bowl and marinate cube steaks for 30 minutes to
2 hours, covered and refrigerated.
Take the cube steaks out of the marinade and drain flat on paper towels. Lighlty pat dry.
In a small bowl combine the cream cheese, scallions, salt and pepper. Divide the cream cheese
mixture evenly between the steaks, only spreading on one side of each steak.
Roll steaks by starting at smaller of two ends and roll up jelly roll style. Secure with
toothpicks. Wrap one piece of bacon around each steak securing also with toothpicks.
Heat grill to high heat and sear roll ups on both sides. Reduce heat to medium and cook
roll ups for 25 minutes, turning every 5. Let roll ups rest for 10 minutes before serving.
Serves: 8
Week Night Cordon Bleu
Ingredients :
2 lbs Boneless Chicken Tenders-Cooked and Shredded
1 ½ lbs Baked Ham-Sliced Thin and Diced
½ lb Swiss Cheese-Sliced Thin and Diced -Divided
2 ½ Cups Hood Half and Half
1 Onion-Finely Chopped
¼ Cup Gold Medal Flour
¼ Shurfine Butter
½ Teaspoon Ground Mustard
1 ½ Shurfine Cups Bread Crumbs
2 ½ Tablespoon Olive Oil
Salt and Pepper to Taste
Directions :
Preheat oven to 375 degrees.
Grease a 13x9 pan with non-stick cooking spray.
In a small bowl combine; breadcrumbs, 1/3 cup of Swiss and olive oil. Set aside
Start layering the chicken, ham and cheese into the prepared pan. First place the chicken
on the bottom of the pan, then scatter the rest of the Swiss cheese over the chicken and finally
top off with the ham. Set aside.
In a medium sauce pot over medium heat, cook onion in butter until tender. Stir in flour,
dry mustard, salt and pepper. Cook about a minute then slowly add in the half and half.
Whisk the half and half constantly until it is bubbly and thickened.
Pour the thickened sauce over the entire dish. Top with breadcrumb mixture.
Bake for 25 minutes or until golden and bubbly.
Serves: 8