Page 17 - MAY 2020 Barbecue News Magazine

Directions:
Cook the egg noodles according to package directions. Drain and rinse to remove any starch, set aside.
Pre-heat the oven to 350o degrees F.
Place half of the noodles in buttered 2-quart casserole dish. Combine the ham and cheese, sprinkle half of ham mixture over noodles.
In small bowl, combine soup, sour cream, milk, garlic pow- der and onion powder. Spoon half of soup mixture over the ham layer. Then again: noodles, ham/cheese, soup.
Dot with butter.
Cover loosely with foil. Bake for 40-50 minutes until it looks creamy and not soupy. Remove from the oven and serve.
Serves 6
This recipe is pretty simple and delicious, and it’s like Jam- balaya you can use any leftover barbecue to make it, I couldn't wait to try it. It is easy to expand!
American Goulash
Ingredients:
2-pounds ground beef or turkey 3 cloves garlic, chopped
1 large onion, chopped
3 cups water
2-15-ounce cans Red Gold basil, garlic and oregano diced tomatoes
1 cup frozen mixed vegetables or corn
2-15-ounce cans tomato sauce
3 tablespoon soy sauce
3 bay leaves
2 tablespoon Italian seasoning
1 teaspoon House Seasoning (combination salt, pepper and some garlic)
1 teaspoon season salt
2 cups elbow macaroni or whole grain pasta, uncooked
Directions:
In a large pot or Dutch oven, sauté the ground beef over medium-high heat. Break up the meat while cooking. Drain off any grease. Add the onions and garlic and saute- until they're tender, about 5 minutes.
Add the water, tomato sauce, diced tomatoes, Italian sea- soning, bay leaves, soy sauce, House Seasoning, and sea- soned salt.
Mix to combine. Place a lid on the pot and allow the mix- ture to cook for 15 to 20 minutes. Remove lid and add the elbow macaroni.
Stir well and return the lid to the pot. Simmer for about 15 minutes.
Stir again and then turn off the heat, remove the bay leaves, and allow the mixture to sit about 15 minutes more with the lid on before serving.
Serve with garlic bread and a salad. Serves 8-10
MAY 2020
This recipe is not barbecue, it’s grilling and it’s my dinner.
"GRILLED LAMB CHOPS"
Ingredients:
8 center cut lamb chops cut 1"-inch thick 1/4 cup olive oil
4 cloves garlic, pressed
1/4 cup fresh basil, chopped
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Directions:
In a food processor, fitted with a steel blade, add the garlic basil, lemon juice, cheese, salt, and pepper, blend with the pulse switch until well blended.
Add the olive oil and blend in, but don't emulsify it or over blend it.
Place the chops in a locking type plastic bag and pour in the marinade and marinate for 4 to 6 hours or in the refrig- erator overnight.
Grill over medium hot coals for 5 to 6 minutes on each side for medium rare.
Serves 4 to 8.
And yes, it was good! Be careful and stay safe!
Honored to be official cutlery of
www.GunterWilhelm.com
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