The Biker eNews Grill
December 2011 Edition

By Chef FatBoy

Greetings everyone, Merry Christmas and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers from all over the world. Hey! Who cares if you've been naughty or nice! It's time to eat!! We're sure Santa will be happy to sample anyone of these awesome Biker Christmas delights, especially Melody's Desserts so, Merry Christmas and dig in!! Happy Holidays!

Hey! Join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: http://www.chef-fatboy.com/for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Ride safe and always EAT WELL!

Chef FatBoy & Melody

Happy Holidays!!

Previous editions of the Biker eNews Grill

Salads & Veggies:

Roasted Potatoes with Greens
Submitted By: Lisa Nichols, Va. 5

Ingredients:
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
salt and ground black pepper to taste
1 cup fresh spinach leaves
Directions:
Preheat the oven to 400 degrees F. Place the potatoes in a single layer in a ceramic casserole dish. Melt the butter in a skillet over medium heat. Add garlic, and cook until golden. Stir in the rosemary, and cook just until fragrant. Pour over the potatoes in the dish. Season with sea salt and pepper. Roast uncovered for about 30 minutes in the preheated oven, until the potatoes are fork tender. Remove from the oven, and toss with the spinach leaves. Return to the oven for 1 to 2 minutes, until the spinach has wilted.

Roasted Spicy Mustard Potatoes
Submitted By: Shirley Glaab

Ingredients:
1/4 cup Dijon mustard
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 pounds small red potatoes

Directions:
Spray a shallow roasting pan with nonstick cooking spray three times to coat well; set aside. In a large bowl, whisk the mustard, paprika, cumin, chili powder, salt and cayenne. Pierce potatoes with a fork several times; add to mustard mixture and toss to coat. Place in prepared pan. bake, uncovered, at 375 degrees F for 30-40 minutes or until tender..

Rosemary Red Potatoes
Submitted By: Kelly Ward-Hartman

Ingredients:
1 3/4 pounds small red potatoes, quartered
1 small onion, quartered
1/4 cup olive oil
1 1/2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon garlic salt

Directions:
In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.

Smashed Red Potatoes
Submitted by: carrieannkirby, Del.

Ingredients:
2 pounds red potatoes, cut into small wedges
1/4 cup minced fresh parsley
2 tablespoons olive oil 1 teaspoon salt
1/2 teaspoon pepper

Directions:
Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 15-20 minutes or until tender. Drain and place in a bowl. Coarsely mash the potatoes, adding the parsley, oil, salt and pepper.

Roasted Rosemary Cauliflower
Submitted By: Joann Fritzler1972, Del. r

Ingredients:
1 head cauliflower, cut into 1-inch florets
4 1/2 teaspoons olive or canola oil
2 teaspoons minced fresh rosemary
1/2 teaspoon salt

Directions:
In a bowl, toss cauliflower with oil, rosemary and salt until well coated. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Roast, uncovered, at 450 degrees F. for 25-30 minutes or until cauliflower is lightly browned and tender, stirring occasionally.

Whipped Cauliflower
Submitted By: ncaadl 520, Del.

Ingredients:
1 medium head cauliflower, cut into florets
1/4 cup fat-free milk
2 tablespoons canola oil
1/4 teaspoon salt
1/8 teaspoon white pepper

Directions:
Place cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until tender. Cool slightly. 2. Place the milk and oil in a blender or food processor. Add the cauliflower, salt and pepper; cover and process until blended. Transfer to a bowl. Serve immediately.

Holiday Greens
Submitted By: LUCKYCHEEKS 26, Wva.

Ingredients:
3 bunches fresh mustard greens
3 bunches fresh turnip greens
1/4 cup butter
1/2 cup dill pickle juice
5 slices bacon
1/3 cup sliced onion
Salt and pepper to taste

Directions:
Rinse the mustard and turnip greens thoroughly to remove gritty dirt, and place in a 12 quart pot with 8 cups of water. Add the butter, pickle juice, bacon and onion, and bring to a rolling boil. Continue cooking at a full boil for 20 minutes, then reduce the heat to low, and simmer for an additional 30 minutes, until tender. Taste and season with salt and pepper.

Christmas Collard Greens
Submitted By: Tina V. Hare l

Ingredients:
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil Salt and pepper to taste

Directions:
Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes. Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally. Add the vegetable oil and simmer covered for 30 minutes.

Spicy Collard Greens
Submitted By: JSS6801, Del.

Ingredients:
6 slices bacon
1 bunch collard greens, rinsed and trimmed
1/3 cup vinegar
Salt to taste Ground black pepper to taste
Ground cayenne pepper to taste

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Bring a large pot of water to a boil. Add collard greens, bacon (with grease), vinegar, salt, black pepper and cayenne pepper. Boil until greens are tender, about 30 minutes.

Santa's Kickin' Collard Greens
Submitted By: Ken Adams

Ingredients:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces

Directions:
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Holiday Green Salad
Submitted By: ghjklo55, Del.

Ingredients:
6 cups torn iceberg lettuce
6 cups torn romaine
3 green onions, thinly sliced
1 celery rib, thinly sliced
1/4 cup vegetable oil
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon minced fresh parsley
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
3/4 cup dried cranberries
1/4 cup sliced almonds, toasted

Directions:
In a large bowl, combine greens, onions and celery. In a small bowl, combine the oil, vinegar, sugar, parsley, hot pepper sauce and salt; mix well. Pour over salad; toss to coat. Add cranberries and almonds. Serve immediately.

Green Pepper Tomato Salad
Submitted By: Lili Hill, Del.

Ingredients
3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:
In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Tomato Salad
Submitted By: Jerry Lappin

Ingredients:
1/4 cup red wine vinegar or cider vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 tomatoes, cut into
8 wedges
6 pitted ripe olives, halved
3 tablespoons crumbled feta cheese Directions:

Directions:
In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Marinated Tomato Salad
Submitted By: Jean Stever

Ingredients:
5 medium tomatoes, sliced
1/4 pound fresh mushrooms, sliced
3/4 cup vegetable oil
1/4 cup red wine vinegar
3 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 teaspoon salt

Directions:
In a large shallow dish, layer the tomatoes and mushrooms. In a bowl, whisk the oil, vinegar, garlic, parsley and salt. Pour over vegetables. Cover and refrigerate for at least 4 hours, turning occasionally. Serve with a slotted spoon.

Rice Salad in Tomato Cups
Submitted By: Esther Pittello

Ingredients:
1 cup cooked rice
1 hard-cooked egg, chopped
3 tablespoons mayonnaise
1 tablespoon chopped celery
1 tablespoon chopped onion
1/4 teaspoon dried basil
1/4 teaspoon dried parsley flakes
1/8 teaspoon dried oregano Dash pepper
2 medium tomatoes

Directions:
In a bowl, combine the first nine ingredients; mix well. Cut a thin slice off the top of each tomato. Scoop out and discard pulp, leaving a 1/2-in. shell. cut a thin slice off bottom of tomatoes to level if necessary. Fill with rice salad. Cover and refrigerate for 1 hour or until serving.

Meat receipes

Marmalade Raisin Glazed Ham
Submitted By: Barbara Nowakowski, Del.

Ingredients:
4 pounds boneless fully cooked lean ham
1 cup water
2/3 cup orange juice, divided
1/2 cup orange marmalade spreadable fruit
1/4 cup golden raisins
1/4 cup raisins
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
2 tablespoons cornstarch

Directions:
Line a shallow roasting pan with foil. Place ham on a rack in prepared pan. Bake, uncovered, at 325 degrees F for 45 minutes. Meanwhile, combine the water, 1/2 cup orange juice, marmalade, raisins and spices in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until raisins are softened and mixture is reduce to 1-3/4 cups. Combine cornstarch and remaining orange juice until smooth. Gradually stir into glaze. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush ham with glaze. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 140 degrees F, brushing occasionally with glaze.

Horseradish Honey Ham
Submitted By: Beverly Loomis

Ingredients
5 pounds boneless fully cooked ham
1/4 cup honey, warmed
1/8 teaspoon ground cloves
1 cup packed brown sugar
1/2 cup prepared horseradish
1/4 cup lemon juice

Directions:
Cut ham into 1/4-in. slices and tie with kitchen string. Place ham on a rack in a shallow roasting pan. Combine honey and cloves; drizzle over ham. Bake, uncovered, at 325 degrees F for 1-1/2 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through, basting often with drippings. Meanwhile, combine the brown sugar, horseradish and lemon juice. Increase oven temperature to 400 degrees F. Baste ham with brown sugar sauce, allowing sauce to drip down between the slices. Bake, uncovered, for 15-20 minutes.

Stuffed Bone-In Ham
Submitted By: Rebecca Watts, Ga. .

Ingredients:
1 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons minced fresh parsley
1/2 cup butter or margarine
1/4 cup egg substitute
3/4 cup milk 1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
6 cups soft bread cubes
1 (12 pound) shank fully cooked bone-in ham
GLAZE:
1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup dark corn syrup

Directions:
In a large skillet, sauté the onion, celery and parsley in butter until vegetables are tender. In a bowl, combine the egg substitute, milk, sage, thyme and salt. Add bread cubes and vegetable mixture; toss to combine. From the cut end of the ham, cut five parallel wedges, about 1-1/2-in. apart, 1/2-in. wide and 1-1/2-in. deep. Repeat in the opposite direction, making diamond shapes. Spoon stuffing into slits. Place ham on a rack in a shallow roasting pan. Cover loosely with a foil tent. Bake at 325 degrees F for 2-1/4 hours. In a saucepan, combine the glaze ingredients. Cook and stir over medium heat until sugar is dissolved. Remove foil from ham; drizzle glaze over top. Bake 30-45 minutes longer or until a meat thermometer reads 140 degrees F. Let stand for 10 minutes before slicing.

Glazed Ham with Peach-Ginger Sauce
Submitted By: Jeannette, NC.

Ingredients:
1 (10 pound) fully-cooked, bone-in ham
2 teaspoons whole cloves
1/4 teaspoon ground cinnamon
2 tablespoons brown mustard
1/2 cup packed brown sugar
1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
1 cup peach nectar
1 cup peach preserves
5 cups frozen peach slices
2 teaspoons minced fresh ginger root
1 hot cherry pepper, seeded and minced
1 (3 inch) cinnamon stick

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry. While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F. and return the ham to the oven, uncovered. Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Tangy Honey Glazed Ham
Submitted By: Sue S. Va. t

Ingredients:
1 (10 pound) fully-cooked, bone-in ham
1 1/4 cups packed dark brown sugar
1/3 cup pineapple juice
1/3 cup honey
1/3 large orange, juiced and zested
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Directions:
Preheat oven to 325 degrees F. Place ham in a roasting pan. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

GHoney Butter Yule Ham
Submitted By: piscesbetty, Del.

Ingredients:
1 (12 pound) bone-in ham
3/4 cup butter, softened
3/4 cup honey
1/2 cup whole cloves (optional)

Directions:
Preheat the oven to 350 degrees F. Cut 1 inch deep criss-crosses into the flat side of the ham. In a small bowl, mix together the butter and honey. Slather onto the ham, making sure to get in the crevices too. Insert cloves into the ham if desired. Place in a roasting pan. Bake for 4 hours in the preheated oven, or 20 minutes per pound. The internal temperature should reach 160 degrees F. Baste every 20 minutes with the drippings. Remove, slice, serve, savor.

Apricot Brown Sugar Ham
Submitted By: ROZ21, Del.

Ingredients:
1 (10 pound) fully-cooked spiral cut ham
2/3 cup brown sugar
1/3 cup apricot jam
1 teaspoon dry mustard powder

Directions:
Preheat the oven to 275 degrees F. Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in the preheated oven, or if you ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

Roasted Christmas Ham
Submitted By: DOJAGRAM, Va.

Ingredients:
1 (5 pound) bone-in ham
1/3 cup prepared yellow mustard
1/3 cup maple syrup
2 tablespoons brown sugar
2 teaspoons onion powder

Directions:
Preheat the oven to 325 degrees F. Rinse the ham and pat dry with paper towels. Place the ham in a shallow roasting pan. In a small bowl, mix together the mustard, maple syrup, brown sugar and onion powder. Coat the ham entirely with the glaze using a spoon or brush. Roast the ham uncovered for 2 hours in the preheated oven, or until heated through. Let it rest for about 15 minutes before carving to keep it from drying out.

Rosemary Roasted Turkey
Submitted By: Stargazer22, Del. .

Ingredients:
12 pounds whole turkey
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste

Directions:
Combine the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey, inside and out, pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast according to the number of pounds your turkey weighs. This is usually 20 minutes per pound in a 325 degrees F. oven. A meat thermometer inserted in the thigh should read 180 degrees F. and the juices should run clear when pierced with a fork.

Herb Roasted Turkey
Submitted By: LISAKHAMM899, Del.

Ingredients:
1 (12 pound) whole turkey
3/4 cup olive oil
2 tablespoons garlic powder
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt 1/2 teaspoon black pepper
2 cups water

Directions:
Preheat oven to 325 degrees F. Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F. Remove bird from oven, and allow to stand for about 30 minutes before carving.

Christmas Beef Tenderloin
Submitted By: thewright6, NC.

Ingredients:
1 (3 pound) beef tenderloin roast
3/4 cup soy sauce
1/2 cup melted butter

Directions:
Preheat oven to 350 degrees F. Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Peppered Beef Tenderloin
Submitted By: Denise Bitner, Va.

Ingredients:
3 tablespoons coarsely ground pepper
2 tablespoons olive oil
1 tablespoon grated lemon peel
1 teaspoon salt
2 garlic cloves, minced
1 (3 pound) whole beef tenderloin

Directions:
Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing.

Garlic-Pepper Tenderloin Steaks
Submitted By: Vicki Atkinson, Ga.

Ingredients:
1 1/2 teaspoons minced garlic
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 (4 ounce) beef tenderloin steaks
2 teaspoons olive oil

Directions:
In a small bowl, combine the seasonings. Brush steaks with oil; rub in seasoning mixture. Cover and refrigerate for at least 1 hour. If grilling the steaks, coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, uncovered, over medium heat or broil 4-6 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Christmas Herbed Beef Tenderloin
Submitted By: Ruth Andrewson, Del.

Ingredients:
1 (3 pound) whole beef tenderloin, trimmed
2 teaspoons olive or canola oil
2 garlic cloves, minced
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper

Directions:
Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes before slicing.

Sesame Beef Tenderloin
Submitted By: Sara Dakin, Wva.

Ingredients:
1/4 cup soy sauce
1 green onion, chopped
1 teaspoon ground ginger
1 teaspoon Dijon mustard
2 garlic cloves, minced
1 (3 pound) beef tenderloin
1/4 cup honey
2 tablespoons sesame seeds, toasted

Directions:
In a large re-sealable bag, combine the first five ingredients. Add tenderloin; seal bag and turn to coat. Refrigerate for 2 hours, turning several times. Drain and discard marinade. Brush the beef with honey; sprinkle with sesame seeds. Place in a shallow roasting pan. Bake at 400 degrees F for 25 minutes. Cover with foil. Bake 30-35 minutes longer or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes before slicing.

Beef Sirloin Tip Roast
Submitted By: Mrs. Burgess Marshbanks

Ingredients:
1 (3 pound) sirloin tip roast
1 1/4 cups water, divided
1 (8 ounce) can mushroom stems and pieces, drained
1 envelope onion soup mix 3 tablespoons cornstarch

Directions:
Place a large piece of heavy-duty foil (21-in. x 17-in.) in a shallow roasting pan. Place roast on foil. Pour 1 cup water and mushrooms over roast. Sprinkle with soup mix. Wrap foil around roast; seal tightly. Bake at 350 degrees F for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Remove roast to a serving platter and keep warm. Pour drippings and mushrooms into a saucepan. Combine cornstarch and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with slice beef.

Roast Beef and Gravy
Submitted By: Abby Metzger, NC.

Ingredients:
1 (3 pound) boneless beef chuck roast
2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
1/3 cup sherry, wine or beef broth
1 envelope onion soup mix

Directions:
Cut roast in half; place in a slow cooker. In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.

Beef Tenderloin with Potatoes
Submitted By: Clifford Davis, Del.

Ingredients:
2 1/4 cups water
1 1/2 cups ketchup
3 (.7 ounce) packages Italian salad dressing mix
1 tablespoon prepared mustard
3/4 teaspoon Worcestershire sauce
1 (3 pound) whole beef tenderloin
10 medium potatoes, peeled and quartered
1/2 cup butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Combine the first five ingredients in a large re-sealable plastic bag. Pierce tenderloin in several places; place in bag and turn to coat. Seal and refrigerate for 8 hours or overnight. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 10-15 minutes or until crisp-tender; drain. Toss with butter, salt and pepper. Place tenderloin on a rack in a roasting pan. Pour marinade into saucepan; bring to a rolling boil. Boil for 1 minute; pour over meat. Arrange the potatoes around meat. Bake, uncovered, at 375 degrees F for 60-75 minutes, basting occasionally, or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Slice; serve with pan juices and potatoes.

Delicious Christmas Cookies

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter, softened
1 1/2 cups sweetened, flaked coconut
2 cups red and green candy-coated chocolate

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl combine graham cracker crumbs, flour and baking powder. In a separate, large bowl combine condensed milk and butter; beat until smooth. Stir in graham cracker mixture, mixing well. Stir in coconut and chocolates. Drop by rounded teaspoonful's onto ungreased cookie sheets. Bake in preheated oven for 7 to 9 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

Christmas Spice Cookies

Ingredients:
1 cup packed brown sugar
2 cups molasses
1/2 cup butter
1/2 cup vegetable oil
2 teaspoons ground ginger
4 cups all-purpose flour
1 1/2 tablespoons baking soda
1 tablespoon ground cinnamon
2 teaspoons ground cloves

Directions:
Beat the sugar, molasses, butter or margarine, and oil together. Add 2 cups of the flour and the baking soda, cloves, ginger, and cinnamon. Mix in the remaining flour 1/2 cup at a time until the dough is stiff. Flatten into disks and cover with plastic wrap. Refrigerate for at least 1 hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/4 inch thick and use cookie cutters to cut into desired shapes. Place cookies on a baking sheet and bake at 350 degrees F (175 degrees C) for 8 minutes.

Christmas Fruit Cookies
Submitted By: Carol Anderson, NC.

Ingredients:
3/4 cup packed brown sugar
1 cup dark corn syrup
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon lemon zest
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cardamom
1/2 cup diced mixed candied fruit
1/2 cup chopped walnuts

Directions:
Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and lightly grease. These cookies are really sticky. In a large bowl, mix together the corn syrup, brown sugar, egg, lemon juice, and lemon zest, with an electric mixer. Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and cardamom, and stir into the sugar mixture. Add candied fruits and chopped nuts; mix well. Drop dough by tablespoons onto prepared cookie sheet, about 4 inches apart. Spread dough into a 3 inch circle. Bake in the preheated oven for 12 to 14 minutes, cookies should be browned and firm.

Christmas Strawberries
Submitted By: LilBear, NC.

Ingredients:
2 (6 ounce) packages strawberry flavored gelatin
1 (14 ounce) can sweetened condensed milk
2 cups flaked coconut 2 teaspoons vanilla extract
1/2 cup red decorator sugar
1/4 cup green decorator sugar
2 ounces slivered almonds

Directions:
Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled. Roll into small balls and shape into strawberries; roll in red sugar crystals. Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

Fruit and Honey Cookies
Submitted By: Regina Zito, Del.

Ingredients:
2 1/4 cups all-purpose flour
1/2 teaspoon ground walnuts
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt 1 cup honey
1/2 cup shortening
1/2 cup packed brown sugar
2 eggs
3 tablespoons milk
1 cup raisins
1 cup dried currants
1 cup dates, pitted and chopped

Directions:
Combine flour, walnuts, baking soda, allspice, cinnamon, and salt. In small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours. Preheat oven to 400 degrees F. Grease cookie sheets. Drop by spoonful's 2 inches apart on cookie sheets. Bake 10 to 12 minutes, until lightly colored.

Christmas Wreath Cake
Submitted by: By: Karen D.

Ingredients:
1 1/2 cups raisins
1 cup red and green candied cherries
3/4 cup dates, pitted and chopped
3/4 cup candied pineapple, diced
3/4 cup chopped nuts
1/2 cup flaked coconut
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/4 cups white sugar
1 teaspoon lemon zest
4 eggs
2 teaspoons lemon juice

Directions:
Preheat oven to 300 degrees F. Line a tube pan with 2 layers of brown paper, and grease well. In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, nuts, and coconut. Stir until all fruit is coated. In another large bowl, cream the butter or margarine with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan. Bake for 2 hours. Cool.

Christmas Cheese Cake
Submitted By: Barbara Dudek, Ga.

Ingredients:
1 (3 ounce) package ladyfinger cookies
3 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 375 degrees F. Line the sides of one 10 inch springform pan with lady fingers then line the bottom with lady fingers (cutting lady fingers, if necessary). Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil. Bake at 375 degrees F. for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours. Before serving top with canned pie filling.

Christmas Nut Cake
Submitted By: Richard Reisner, NC

Ingredients:
1 1/2 pounds blanched whole almonds
1 pound Brazil nuts
1/2 pound walnut halves
1/2 pound pecan halves
1 1/2 pounds pitted dates
1/3 pound red candied cherries
1/3 pound green candied cherries
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
3/4 teaspoon salt
4 eggs
2 teaspoons vanilla extract

Directions:
Preheat oven to 275 degrees F. Line two 5x9 inch loaf pans with greased parchment paper. Combine the almonds, Brazil nuts, walnuts, pecans, dates, red and green cherries; mix well. Sift together the flour, sugar, baking powder and salt. Combine with nut mixture and mix well. Beat eggs and vanilla, add to nut and flour mixture and mix well. Press into 2 lined loaf pans and bake for 1 1/2 to 2 hours. Set aside for 5 minutes and remove from pans. Completely cool on wire rack.

Apricot Brandy Pound Cake Submitted By: VTGIRL22, VT.
Ingredients:
3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon rum flavored extract
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside. Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool

Gold and Silver Cake
Submitted By: megamomma, Ga.

Ingredients:
1 cup butter
2 cups white sugar
3 eggs, separated
4 cups sifted all-purpose flour
4 teaspoons baking powder
1 1/3 cups milk 2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream 1/2 cup butter and 1 cup sugar; add egg yolks, mixing well. Combine 2 cups flour and 2 teaspoons baking powder. Add flour mixture alternately with 2/3 cup milk to creamed mixture. Pour into two greased and floured 9 inch round pans. Bake for 20 to 25 minutes, until done. Cool. Cream 1 cup sugar and 1/2 cup butter. Combine 2 cups flour and 2 teaspoons baking powder; add to creamed mixture alternately with 2/3 cup milk. Beat egg whites, and fold into batter. Stir in flavoring. Pour into two greased and floured 9 inch round pans. Bake for 20 to 25 minutes. Cool. Spread your choice of frosting between layers, alternating yellow and white layers. Frost outside of cake.

Lemon Gold Cake
Submitted By: Big Mama, Ga.

Ingredients:
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 tablespoon lemon zest
1 3/4 cups white sugar
6 egg yolks
1 1/8 cups milk

Directions:
Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F. Measure sifted flour, baking powder, and salt; sift together three times. Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth. Bake for 25 to 30 minutes. Cool on wire racks.

Cream Cheese Cherry Dessert
Submitted By: Jeanne Krab, NC.

Ingredients:
3 cups Rice Chex® cereal, crushed
3/4 cup packed brown sugar
1 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
2 (21 ounce) cans cherry pie filling
1 (8 ounce) carton frozen whipped topping, thawed
Directions:
In a large bowl, combine the cereal, brown sugar, walnuts, coconut and butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. x 2-in. baking dish; set aside. In a mixing bowl, beat the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Pour over the crust. Bake at 350 degrees F for 25-30 minutes or until center is almost set. Cool completely on a wire rack. Spread pie filling over cream cheese layer; top with whipped topping. Sprinkle with reserved crumb mixture. Refrigerate for at least 1 hour before serving.

Pecan Cream Cheese Squares
Submitted By: Dorothy Pritchett

Ingredients:
1 (18.25 ounce) package yellow cake mix
3 eggs
1/2 cup butter, softened
2 cups chopped pecans
1 (8 ounce) package cream cheese, softened
3 2/3 cups confectioners' sugar
Directions:
In a mixing bowl, combine cake mix, 1 egg and butter. Stir in pecans; mix well. Press into a greased 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. Bake at 350 degrees F for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.

Cream Cheese Finger Cookies
Submitted By: Jeanne Voss, NC.

Ingredients:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar Dash salt
1 cup finely chopped pecans
Confectioners' sugar
Directions:
In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly). Shape tablespoonful's into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks.

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The Biker eNews Grill December 2011 Edition

Happy Holidays!!

Salads & Veggies:

Meat receipes

Christmas Desserts from Melody and Friends:

The Biker eNews Grill
December 2011 Edition