Welcome to my money saving Blog where I share many of your favorite recipes and stories with everyone who visits here. Feel free to comment – feel free to ask questions! All are welcome! I also hope you pay a visit to my blog – history files for more money saving hints and tips for everyday life.I believe that making your own food saves more money than any other part of our lives. My email is grannyj40@yahoo.com you are welcome to write to me anytime.
FOOTBALL PARTY SNACKS AND BRUNSCHWEIGER
There are so many ‘closet’ Brunschweiger lovers and now is the time to come out of that closet and show all your friends how good it really is and with the up coming football games this is a great time.Don’t forget someone has to stay sober to drive everyone home after the game or have a sleep over.
Braunschweiger
Braunschweiger (named after Braunschweig, Germany) is a type of liverwurst (pork liver sausage) which is nearly always smoked.
Braunschweiger has a very high amount of vitamin A, iron and proteins. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor, very similar to the Nordic leverpostej. It is usually used as a spread for toast, but can also be used as a filling for sandwiches, often paired with stone-ground mustard, sliced tomatoes and cheese. There are also a few recipes for pâté and cheese balls which use braunschweiger as a primary ingredient.
Braunschweiger Spread
A delicious tasting spread served on Ritz crackers.
20 min | 20 min prep
SERVES 8
12 ounces braunschweiger sausage
1 (3 ounce) package cream cheese, softened
1/3 cup sour cream
2 tablespoons salad dressing
1/4 cup pickled relish
1 small onion, finely chopped
Ritz cracker
In a bowl, cut braunschweiger into small pieces.
Mash cut-up braunschweiger with a fork.
Add softened cream cheese; mix and blend well.
Add remaining ingredients; stir until well combined.
Use as a spread on crackers.
Serves 8-10.
Refrigerate until ready to serve.
Braunschweiger Ball
This recipe was given to me by an old neighbor who has since passed away. I think of her every time I make it.
15 min | 15 min prep
SERVES 10 -12
1 lb braunschweiger sausage
1 teaspoon garlic salt
2 tablespoons sweet pickle relish
3 ounces cream cheese
1 tablespoon pickle juice
2 tablespoons chopped onions
FROSTING
5 ounces cream cheese
1 teaspoon Worcestershire sauce
3 drops Tabasco sauce
chopped green olive or black olives
Mix all except frosting ingredients together and shape into a ball.
Mix the 5 oz.
cream cheese, Worcestershire and tobasco together, and”frost” the ball.
Roll in olives.
Refrigerate 2 hours before serving.
Great with crackers.
Braunschweiger Spread
This is a recipe that I’ve had forever and is still an oldie but goodie. You can find this in the cold cuts section of your grocery. It definitely has it’s own distinct taste and is described as a smoked liverwurst. Serve with crackers. Serving size is a total guess.
10 min | 10 min prep
SERVES 8 -10
1 lb braunschweiger sausage (room temp)
16 ounces sour cream
1 1/4 ounces dry onion soup mix
Mix all together with a hand mixer.
Chill 24 HRS for good flavor.
Open Faced Braunschweiger Melts
Even though the combination of ingredients sounds weird, the flavors really blend well into an awesome taste sensation that I am totally addicted to, even after all these years. I LOVE this stuff! (Unbelievably quick and easy, too.) 
10 min | 5 min prep
SERVES 2 , 2 Melts
2 slices bread (I like white, but my mother preferred sourdough)
2 slices braunschweiger liver sausage, sliced from the tube in 1/2-inch slices (I prefer Oscar Mayer)
2 slices tomatoes
2 slices Velveeta cheese or chedder
2 tablespoonswater
2 (3 ounce) packages beef-flavor ramen noodles, crumbled
2 cups stir fry vegetables, frozen
In large skillet, cook beef, and drain. Add one soup flavoring of one ramen noodle packet, stir til dissovled, removed beef from skillet.
In same skillet combine water, vegetables, noodles, and other soup packet. Bring to boil, reduce heat, simmer 3-4 minutes, return beef, cook 2-3 and serve.
Braunschweiger Mold
Good snack, yummy!
Ingredients
1 (16-ounce) roll Oscar Meyer braunschweiger
1/2 cup chili sauce
1 tablespoon horseradish
Directions
Mix well and pack into a Christmas tree-shaped dish. Cream together a small amount of mayonnaise and 6 ounces of cream cheese and spread on top. Decorate with dried parsley and pimentos.
Serve with an assortment of crackers.
Amazing Guacamole
Prep Time: 5 Minutes Ready In: 5 Minutes
Servings: 8
“This is certainly one of the easiest guacamole recipes I have ever encountered. As a guacamole connoisseur, I was highly skeptical. After learning that one of the more famous Mexican restaurants in northern New Mexico uses a similar recipe, I decided to give it a try. The taste was amazing!”
Ingredients:
2 (6 ounce) avocados, pitted peeled and mashed
1/4 teaspoon coarse garlic salt
Directions:
1. Stir together avocado and garlic salt until smooth and evenly combined. To keep guacamole from turning brown, leave one of the avocado pits in until ready to serve or a squirt of lemon juice will do fine.
Football Grub Recipe
Before the big games coming up this season, an easy to please meal for hungry footballers! Serve with rolls, potatoes and have fun!
Ingredients
1 (16 ounce) can Boston baked beans or a bean of your choice
1 pound ground beef
2 tablespoons butter
Worcestershire sauce, to taste
Pepper, to taste
Longhorn cheese, sliced
Sliced tomato (optional)
Grated Parmesan cheese
Directions
In a large pan, brown ground beef in butter.
Drain grease from meat.
Pat hamburger down with a paper towel to remove excess grease on a plate.
Place meat back into pan, then place the beans over ground beef, and lay sliced cheese over the top.
Sprinkle with Worcestershire sauce and add pepper.
Cook, stirring easily, until cheese is melted.
When almost ready to serve, lay tomato slices over the top.
Sprinkle with Parmesan cheese.
Cover, and let simmer over medium heat for about 10 minutes.
Strawberry Wings
Ingredients
2 1/2 pounds chicken wings
1/2 cup strawberry jam or preserves
1/4 cup soy sauce
Nonstick cooking spray (optional)
Directions
Cut wings into serving pieces, discarding wing tips (or just use drummettes). Combine soy sauce and jam, whisking well to combine. Spray 13 x 9-inch baking dish with cooking spray if desired (it will make cleanup easier). Place wings in dish, skin-side down. Pour soy sauce mixture over, spooning it over chicken. Bake in 350 degrees F oven for 30 minutes.
Turn wings over and continue cooking 30 minutes or until tender and cooked through. Wings can be served hot, or refrigerated and served cold. Or place under broiler for five minutes to crisp skin
Classic Cheesy Beef & Bean Dip
This dip is great for any gathering It is so good and so easy. I like to make it and then put in a crockpot so I can munch on it all day long!!!
10 min | 5 min prep
SERVES 8
1 lb ground beef
1 (14 ounce) can red enchilada sauce, mild
1-10 1/2 ounces cream of mushroom soup
1 (16 ounce) can refried beans
1 (4 ounce) can green chilies, chopped and undrained
1 cup cheddar cheese
tortilla chips
Brown hamburger, drain.
In a sauce pan mix all other ingredients toghether and heat until cheese is melted.
Add browned hamburger, mix well and serve!
Hummus II with Tofu
Prep Time: 10 Minutes Ready In: 10 Minutes
Servings: 40
Now this recipe is a bit different. Tofu is added to the basic ingredients and adds a different texture and a milder taste. Give it a try.
Ingredients:
2 cloves garlic
2 (15 ounce) cans garbanzo beans, drained
8 ounces tofu
3 lemons, juiced
1/4 cup parsley
3/4 cup tahini 1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste
Directions:
1. Mince garlic in the large bowl of a food processor. Add garbanzo beans, tofu, lemon juice, parsley, and tahini; blend until smooth. Add ginger, cayenne pepper, and tamari; blend. Season to taste with salt and black pepper. Blend in water if hummus is too thick.
Best Football Dip Recipe
This is the best game dip that ever existed.
Ingredients
1 can Beanless Chili (I use Hormel)
1 8 oz block cream cheese (I use neufchatel)
tortilla chips
Directions
Put the cheese and the Chili into a pan on the stove.
Turn the stove on and stir to combine.
Serve with tortilla chips.
Souped up Dips
I found this in Woman’s Day magazine.
15 min | 15 min prep
SERVES 6 -8
Lipton California Dip
1 ounce Lipton Onion Soup Mix (1 envelope)
2 cups sour cream (16oz)
Guacamole Dip
1 cup soup, sour cream dip (California Dip)
1 medium avocado, mashed
1 medium tomato, chopped
1/4 cup chopped green pepper
1 teaspoon lemon juice
1/4 teaspoon garlic powder
California Horseradish Dip
6 slices bacon, crisp cooked and crumbled
3 teaspoons horseradish
2 cups soup, sour cream dip (California Dip)
Lipton California Dip: In a small bowl, blend Lipton onion soup mix with sour cream; chill. That’s California Dreaming. (Skinny Dip substitute 2 cups plain yogurt for sour cream).
Guacamole Dip: Blend all together California Dip, avocado, tomato, green pepper, lemon juice, and garlic powder. Chill.
Calif. Horseradish Dip: Add bacon, horseradish, to California Dip. This makes a zippy dip.
Beer Dip
Great dip!!
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Cheddar cheese
1/3 cup beer
Directions
1 In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible
Delicious Ham & Cheese Ball
Looking for something easy to put together for a party or for game day? This has always been a crowd pleaser! You’ll love it: it’s easy, fast and did I mention delicious?
15 min | 15 min prep
SERVES 6 -8 , 1 ball
2 (4 ounce) packages thinly sliced ham (i.e., Carl Budding)
3 bunches green onions
2 (8 ounce) packages cream cheese (softened)
1 cup of chopped pecans
Place the cream cheese in a medium mixing bowl.
Chop the ham and onions and mix well with the cream cheese.
Form into a ball and place on serving platter. Or roll into a log then into nuts, chill ,slice and put on crackers.
Pat on the pecans. Refrigerate until ready to serve. Goes best with Ritz crackers.
Easy Hummus
Hummus is a popular dip usually eaten with pita bread at Middle Eastern restaurants. This version is is easy to make for anyone with a food processor. All of the ingredients are commonly available. It is every bit as good as hummus made with tahini. Consider this the convenience food version of hummus. You may be aghast at the use of bottled lemon juice and jarred garlic, but it really does work as well as fresh for this recipe. This hummus makes a good sandwich filling: Fill a pita pocket or a warmed flour tortilla with a few tablespoons of hummus. Add sliced tomato, lettuce, red onion, and perhaps a few pickled banana pepper rings. It’s very satisfying.
10 min | 10 min prep
SERVES 6
1 (15 ounce) can chickpeas (also known as garbanzo beans)
2 tablespoons ranch dressing
1 teaspoon of minced garlic (the convenience garlic in a jar works well for this)
1 teaspoon lemon juice (bottled lemon juice works well for this)
1 dash cayenne (optional)
Rinse the garbanzo beans and set aside to drain in a colander.
Set up your food processor. Use the blade.
Add the beans and the ranch dressing to the food processor. Process this into a uniform paste.
Add the remaining ingredients and process for a few more seconds, just long enough to blend the ingredients.
The hummus is done and is ready to serve with chips.
| Provided by culinarydegree.info culinary arts site. |
