Sweet & Sour Meatballs

Posted on July 27, 2010 by The Grub Guy

Sweet & Sour MeatballsIngredients
1/2 Cup Oat Bran Cereal
1lb. Ground Beef or (turkey)
14oz. Ketchup
1 Cup Concord Grape Jelly
4 Tbs. Lemon Juice
20oz. Drained Pineapple Chunks

Directions
First, smash up oat bran cereal then mix with the ground beef.
Make 1 inch meatballs until there is no more meat.
Next, mix ketchup, jelly, and lemon juice and bring to a boil, stirring constantly.
Once the sauce has boiled to a smooth consistency add pineapple chunks.
Boil for 45 seconds so the pineapple gets coated with sauce.
Add your meatballs and simmer on low for 30-35 minutes.
Check a meatball to see if it is completely cooked. If not, simmer a few more minutes then check again.
Serve warm.

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Salsa Strips

Posted on July 27, 2010 by The Grub Guy

Salsa StripsIngredients
3/4 Cup Salsa
2 Tbs. Dijon Mustard
1 tube 8oz. Crescent Rolls
1 Cup Shredded Mozzarella
1 Cup Shredded Sharp Cheddar
1/3 Cup Chopped Cilantro

Directions
 Mix salsa and mustard.
Next, make four rectangles with the crescent rolls. (Each rectangle consists of two crescent triangles.)
Spread salsa mixture over each rectangle and bake at 350 degrees for ten minutes on non-stick cooking sheet with cooking spray.
Take out of oven and add mozzarella and sharp cheddar generously over each rectangle.
Put back in oven at 350 for another ten minutes.
Chop 1/3 cup of cilantro finely.
Take rectangles out of oven and add cilantro.
Cut into long strips and then into halves.
Makes 32 bite size appetizers.

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No-Fuss Chicken

Posted on July 27, 2010 by The Grub Guy

No-Fuss ChickenIngredients
8 oz. of Catalina Salad Dressing
1/3 cup of Apricot Preserves
1 package of Onion Soup Mix
4 half Boneless Skinless Chicken Breasts

Directions
Preheat your oven to 350 degrees. Make sure oven is in center rack.
Mix in a bowl, the first three ingredients, then place your chicken in glassware.
Place your sauce over chicken. Cover and bake at 350 degrees for 20 mins.
Uncover, baste your chicken and bake at 350 degrees for another 20 mins.
To serve place rice on dish in a circle.
Place one half chicken breast in center of rice. Then take extra sauce and make a trough (circle) around your rice.

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Ham Roll-Ups

Posted on July 27, 2010 by The Grub Guy

Ham Roll-UpsIngredients
8oz. Cream Cheese
1/2 Cup Chopped Olives
1/3 Cup Chopped Green Onions
8-10 Slices of Packaged Ham

Directions
Let cream cheese sit at room temperature for 15 minutes.
Mix olives, onions and cream cheese until well blended.
Pat ham slices dry. Spread cheese mixture onto slice, then roll-up.
Repeat with all slices then refrigerate for 30 to 60 minutes.
Cut rolls into 1/2″ rounds.
Arrange on platter with other snacks such as cheese cubes, crackers, sliced salami.

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Asparagus Vinaigrette

Posted on July 27, 2010 by The Grub Guy

Asparagus Vinaigrette

Ingredients
3/4 cup of Olive or Vegetable Oil
1/4 cup of white wine Vinegar
1 big tsp. of Dijon Mustard
Pinch of Pepper and salt
2 radishes
3 small sweet peppers
2 tablespoons Dill Relish
1/2 tbsp. parsley
1/2 tbsp. chives
1/2 bundle of Asparagus
1 or 2 medium tomatoes

Directions
In a bowl, whisk first five ingredients.
Add radishes, sweet peppers, relish, parsley and chives.
Place asparagus in glass dish after boiled and sauted.
Cover and let chill for atleast 4 hours or overnight.
To serve, arrange the lettuce on a serving platter; place asparagus and dressing on top of the lettuce.
Garnish with tomatoes.
Drizzle on dressing and serve.

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