This year’s Memorial Day ceremony in Grand Lake had an even more somber tone than usual as the town gathered for one of its first events since the East Troublesome Fire.
2. Put meat mixture on wax paper and press flat
3. Cover with strips of bacon
4. Roll the meat in on itself to make a jelly roll
5. Wrap tightly in plastic wrap and move to refrigerator
6. Refrigerate over night
8. Add a toothpick through the end to hold together
9. Grill or cook in broiler until 165.
10. Serve hot on a bun like a hamburger
That s it. I m not sure if it s how Peggy meant for it to be served, but it s pretty awesome as a burger. If you skip the toothpicks they will pull apart so make sure to add them. I also found the end pieces fell apart more easily than the middle. Also, the original recipe called for dill pickle relish to be added into the mix. It didn t say how much and I m the only one in my family who likes it, so I skipped it. But it would be awesome to add a couple of tablespoons if that s how you roll.
3. Over medium heat, add Velveeta in chunks and melt
4 Add the jars of salsa
5. Add the black olives
6. Stir together and get dipping!
That s it and it s so easy. I serve it with tortilla chips and scoops. I do transfer mine to a crockpot set on low so it stays warm and you can get some throughout the game. And this is totally adjustable. If you want more cheesy-ness then only use one jar of salsa. If you like it more salsa-y then add the low end of the cheese.
I like to top mine off with some sour cream. And if you are looking for another gametime snack to serve, you can check out my Restaurant Nachos recipe here. And set out several bowls for the everyone in the family to have their own. You don t want them dipping into your bowl.
3. Add salt, paprika, celery salt, onion, and parsley
4. In a separate bowl, beat egg whites until stiff
5. Fold egg whites into potato mixture bowl
6. Place in mounds on a greased pan
7. Brush with melted butter
8. Bake at 350 for 20 minutes
That s it. Now here is what I figured out.
First of all, size matters. I think if I made the mounds smaller, they would ve crisped up more. Also, when I make these again, I m going to try to pipe them like cheese straws.
Two, make sure they cool off for at least 5-10 minutes before removing from the pan. They are pretty light and airy, and the ones I tried to take off warm just collapsed.
1/2 t Worcestershire sauce
1/4 butter (or margarine), melted
Preparation
2. Combine cornflakes, salt and paprika
3. Combine evaporated milk, mustard, vinegar, hot sauce and Worcestershire sauce
4. Dip chicken in milk mixture then roll in the cornflakes.
5. Place skin side up on foil-lined pan
6. Drizzle butter over the chicken
7. Bake at 350 degrees for about an hour
8. Remove from oven and serve.
9. Leftovers may be reheated in the oven at 350 degrees for 30 minutes
That s it. So what did I learn. Well, I would wait to add the salt and paprika. Go ahead and roll it in the cornflakes, then sprinkle those over the top after you ve drizzled with butter. It seemed to me that those seasonings just didn t get on the chicken when I rolled it in it. Otherwise it had a good flavor and I liked it. Plus, it s baked so that cuts down on some of the fat I would ve ingested if it were fried. Give it a try and see what you think. Enjoy!