Cooks Corner

THE NEW TOWN PRESS presents: The Cook's Corner Featured Article by Jean Redstone

People tend to think summer’s over when school starts and the days get shorter. But there’s still plenty of outdoor time and weather for a few last barbecues and picnics. And don’t forget that most traditional of all autumn activities, the Tailgate Party.

Whether you’re at the stadium rooting your team or at home cheering the television, you can add something new to the staples of hotdogs, burgers, corn on the cob, potato salad and coleslaw. It’s not as if anything could top that combo, but something different is always welcome.

The following two recipes are easy and inexpensive to make and as a bonus, can be made ahead and stored for game day or the picnic. In addition, the wraps, especially, make a nice after-school snack. Make and keep tightly wrapped in the fridge for hungry scholars.

Top your tailgate off with watermelon and ice cream and you can finish off summer in style.

CHEESE ‘N ROAST BEEF WRAPS

3/4 C (3 oz) crumbled blue cheese
2 Tbs prepared horseradish
2 Tbs mayonnaise OR creamy-style salad dressing (like MiracleWhip)
1/2 tsp freshly ground black pepper, divided
2 Tbs sherry vinegar
1 Tbs honey
1 garlic clove, minced
2 C thinly sliced red cabbage
1/4 C thinly sliced celery
1/4 C thinly sliced fresh basil
3 (10-inch) flour tortillas
1/2 pound thinly sliced deli roast beef

Combine blue cheese, horseradish, mayonnaise, and 1/4 teaspoon pepper. Add 1 tablespoon of the cheese mixture to the vinegar, honey, and garlic in a medium bowl. Stir to blend. Add the rest of the pepper, and the cabbage, celery, and basil. Mix together.

Warm tortillas according to package directions. Spread the remaining cheese mixture evenly over the tortillas. Divide beef and cabbage mixture evenly among tortillas and roll up. Cut each rolled tortilla in half crosswise. Makes 6 servings (serving size: 1 roll-up half).

NOTE: If the blue cheese seems too strongly flavored, try Swiss, Havarti or Muenster cheese. These sandwiches can be tightly wrapped and stored in the fridge a day or two ahead of serving. Serve with tortilla or corn chips and salsa.

JELLY-BARBECUED MEAT BALLS

5 lb bag of frozen meatballs
2 jars of your favorite chili sauce
1 large jar of grape jelly (about 22 oz)

12 medium (or junior) size steak or hoagie rolls OR full-sized rolls cut in half

Defrost meatballs over night in the refrigerator. Heat chili sauce in a large saucepan until just simmering. Mix jelly into chili sauce and stir until smooth. Add meatballs. Heat mix again until simmering, then remove from stove.

Alternatively, save time by combining the chili sauce and grape jelly in a crockpot, mixing until blended, then add meatballs and heat to simmering. Turn on low for as long as you want.

You can make ahead then heat and pack meatballs in a thermos container just before leaving for the picnic. Or, most crockpots will hold heated food well and carry nicely to a party. Also, you could heat meatballs up when you get there with a sterno stove or grill. Serve on rolls with chips or salad fixings. Makes 12, often more, sandwiches.

If you send a recipe, please include a phone number should there be any questions about it. We might use the recipes in a future column or post them on our website.

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Cooks Corner
The New Town Press
421 Stone Meeting House Rd.,
Woolwich Twp., NJ 08085

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THANKS for SHARING!