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The Chief's Sausage Pepper Cream Cheese Roll

Ingredients for sausage pepper cream cheese roll.

1. Regular sausage (Owens) 

2. Jalapeño peppers (large)

3. Cream cheese

 Take 4 or 5 large peppers. Take the stem off and remove seeds.

Put cream cheese inside peppers

Pack sausage around peppers, will look like a baking potato.

Put in oven and bake for 45 minutes, at 350 degrees.

Let cool, place in refrigerator over night

Slice the peppers side ways into 1/2 inch slices

Place toothpicks into slices, for serving as appetizers.



Beef Tips and Carrots

 

2 ½ to 3 pound Beef Roast or precut Beef Tips

3 teaspoons “Better Than Bouillon” BEEF BASE

1 medium onion

1 cup flour

1 ½ teaspoons garlic salt

1 teaspoon black pepper

¼ cup cooking oil

1 ½ cups uncooked rice

3 cups water

 

Cut roast into 1 ¼ to 1 ½ inch cubes.  Place the beef tips, flour, garlic salt and pepper into a 1 gallon Zip Lock freezer bag.  Seal the bag and tumble bag to thoroughly coat the beef tips with garlic salt, pepper, and flour.

Chop the onion into medium sized pieces.

Place the cooking oil in a large cast iron skillet and heat the oil.  When heated, place the breaded beef tips in the skillet and braise the beef tips.  When first side is braised, turn the tips over and pour the chopped onion over the beef tips.  Continue braising until all sides of the tips are browned and the onion has begun to clarify.

Pour the skillet ¾ full of water and bring to a boil.  Immediately add 3 teaspoons of “Better Than Bouillon” to the skillet.

Reduce heat and allow the beef tips to continue cooking in the boiling liquid.  Add water as necessary to keep the tips from boiling dry.  Cooking time for the beef tips will be approximately 1 to 1 ¼ hour.

After about 30 minutes, place the 3 cups of water into a Dutch oven and bring the water to a boil.  Pour the uncooked rice into the water and stir until water comes back to a boil.  Reduce the heat and continue cooking the rice, stirring occasionally so as to make certain that the rice does not stick to the bottom of the pan.  When most of the water has been absorbed by the rice, remove from the heat and place a lid on the pan.

When the beef tips are tender, remove them from the skillet and place in a bowl.  They will be added back to the skillet after making the gravy.  Add water to an amount of gravy that you wish to have and bring these to a rolling boil.

Place the flour, garlic salt, and pepper that remains in the Zip Lock bag into a quart jar.  Add an equal amount of cold water.  Seal the jar and shake vigorously.  Slowly pour the rue into the boiling broth from the beef tips until it is thickened to your liking.  After thickening the gravy, add the beef tips back to the gravy and allow to boil for approximately 2 more minutes.

Place a serving of rice on a plate and place beef tips on the rice.  Cover with the gravy.

 

 

ROASTED CARROTS

INGREDIENTS

1 pound carrots (peeled and cut into pieces appx. 3” long)

1/3 cup canola oil

2 teaspoon garlic salt

1 teaspoon ground black pepper

 

PREPARATION

Preheat oven to 350 degrees F.

Place the carrots into a medium sized mixing bowl.  Pour the canola oil, pepper, and garlic salt over the carrots and toss with large spoon.  Place the carrots on a baking sheet and put in pre-heated oven at 400° until tender.  Thinner cut pieces may try to burn before the larger pieces become tender.  The more equal in size you can cut the pieces the easier to complete the roasting process.

 


 

Southern Style Banana Pudding

3 cups cold milk

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

30 vanilla wafers

3 bananas, sliced

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

BEAT pudding mixes and milk with whisk 2 min. Let stand 5 min.

ARRANGE half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.

REFRIGERATE 3 hours.

 
Copyright 2017 by City of Tyler