Saddlebag Sandwich
Makes about 8-10 slices
1 loaf Ciabatta bread, split in half lengthwise
4 lbs. assorted meats, sliced for sandwiches, salami, beef, turkey and ham
2 lbs. assorted cheese, American, Swiss, and Provolone
1 red onion, peeled and sliced thin
2 tomatoes, sliced thin
1/2 head iceberg lettuce, shredded thin
8 oz. herbed cream cheese spread
1 cup mayonnaise
1 cup pesto
Spread all of the cream cheese on the bottom half of the bread.
Mix together the mayonnaise and pesto and spread over both sides of the bread. Layer on the bottom half of the bread, the meats then the cheeses, onion, tomatoes and lettuce. Place top half on top. Wrap tightly in foil, pushing down to compress somewhat. Slice into 8-10 wedge shaped serving pieces when ready to serve.
Blue Cheese Potato Salad
Makes 16 servings or 8 hungry man servings
5 lbs. small red potatoes
1/2 cup vermouth
3/4 cup light salad oil
2/3 cup apple cider vinegar
1/4 cup rice wine vinegar
3 tsp. hot pepper sauce
3 Tbsp. sugar
3 tsp. grainy mustard
3 cloves chopped garlic
1 tsp. cumin
1 tsp. celery seed
6 green onions chopped
1 red bell pepper, diced
1 tsp. Cowboy Flavor Seasoning
pepper to taste
8 large basil leaves
7 oz. crumbled blue cheese
Place potatoes into a large pot of water, bring to a boil and reduce heat and cook until they are just tender (about 20 min). Drain, cool and cut potatoes into 2 inch pieces. Place into a large bowl and mix in the vermouth. In a separate mixing bowl, combine salad oil, cider vinegar, rice wine vinegar, hot pepper sauce, sugar, mustard, garlic, cumin and celery seed. Add red bell pepper and green onions. Add to the potatoes, mixing gently. To finish, tear the basil leaves into strips and sprinkle along with the blue cheese crumbles over the top of the salad.
Spiced Trail Nuts
Makes 4 cups
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. cinnamon
4 cups of unsalted mixed nuts, such as walnuts, pecans, cashews, almonds or hazelnuts
4 Tbsp. unsalted butter
6 Tbsp. brown sugar
1 tsp. Cowboy Flavor Seasoning
1 tsp. water
Mix spices and set aside. Toast the nuts in a dry skillet, stirring frequently, about 4-5 min. add butter and cook for about 1 minute or until nuts start to darken. Add the spices, 1 tsp. water and Cowboy Flavor Seasoning, and continue to cook, stirring until the sauce thickens and the nuts are glazed, approximately 5 minutes.
Remove nuts from the skillet and transfer to a non-stick baking sheet or waxed paper cool. Separate and let set while cooling, about 10 min.
Cowgirl Kisses
3 cups instant oatmeal
1/2 cup white corn syrup
1 cup butter, softened
3/4 cup brown sugar
3/4 cup chunky peanut butter
6 oz. Hershey bar, broken
1/2 cup coconut
Mix oatmeal, corn syrup, brown sugar and butter. Press into a pie pan and bake for 10-15 min. at 350, or place pie pan into a 16 inch Dutch Oven for the same time. Meanwhile, in a sauce pan, melt the chocolate and add the peanut butter and coconut. Spread over the baked layer. Refrigerate and cut into “kiss” size pieces before hardening.
Little Moon’s Carrot Jewels
1/2 cup shredded carrots
1 cup molasses
1/2 cup water
1 1/2 cup whole wheat flour
1 cup oats
2 cups sweet feed
In a pot on medium heat, warm molasses and water, stirring constantly until it starts to simmer, don’t boil. Reduce to low and stir in the flour then the oats. Remove from the heat and add the sweet feed and carrot slices. Place on a non-stick baking sheet or waxed paper. The mix should be the consistency of cookie dough. Let cool and roll into walnut size balls. Place in baggies for the ride.
Happy Trails,
Billy and Sue