A favourite recipe to make ahead and freeze for family gatherings is barbecue beef on a bun. It can be easily increased to feed a larger group and can be served with crusty buns, pickles and salads. Add mashed potatoes for a full meal and pour the sauce over them.I have adapted the recipe from Cinda Chavich’s Stampede beef on a bun from The Wild West Cookbook.
Barbecue beef on a bun
5.5 lb. outside round boneless roast 2.5 kg (or use 2 smaller roasts to equal this weight)1 large onion, chopped3 garlic cloves, minced1 tsp. salt 5 mL1/2 tsp. fresh ground pepper 2 mL1 c. ketchup 250 mL1/2 c. brown sugar 125 mL1 tbsp. mustard powder 15 mL1 tbsp. chili powder 15 mL1 tbsp. dried basil 15 mL1 tbsp. Worcestershire sauce 15 mL1 tsp. liquid smoke 5 mL1 can Pepsi 355 mLTrim the meat to remove the fat and place in a large crock-pot. Add the onion to the top of the meat. Mix the ingredients together, except the Pepsi. Stir until well mixed. Add the Pepsi and gently mix. Pour over the meat.Cover and cook on high for four hours or on low for eight hours, until the meat is tender and will tear away when pulled with a fork.Another option is to put the meat in a large roaster, add the sauce and cover tightly with foil and bake at 325 F (160 C) for four hours.Allow the roast to cool in the sauce in the fridge overnight. Remove the roast and put the sauce in a saucepan and boil to reduce to about two cups (500 mL). The roast could be grilled on a low heat barbecue, turning several times to brown for 10-20 minutes.Chill and slice thinly. Spread half of the sauce in the bottom of a 9 x 13 inch (22 x 33 cm) baking dish, arrange the meat by overlapping the slices on top of the sauce. Pour the remaining sauce over the meat. Cover and refrigerate for one day or freeze to serve later.Thaw in the refrigerator. To reheat, cover and place in 325 F (160 C) oven for 45-60 minutes. Serves 12.
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Refrigerator salad
This salad needs to sit for at least a day before serving. It keeps well in the fridge for six weeks.3 lb. cabbage, shredded 1.5 kg2 lb. carrots, shredded 1 kg1 large onion, finely chopped1 green pepper, finely chopped (optional)3/4 c. sugar 175 mL1 c. oil 250 mL2 tsp. celery seed 10 mL2 tsp. salt 10 mL1 c. vinegar 250 mLMix vegetables and sprinkle with 1/2 cup (125 mL) sugar. Heat, but do not boil, the rest of the sugar, oil, celery seed, salt and vinegar, then pour over vegetable mix. Pack in containers and store in refrigerator. Let stand one day before using.Source: From Prairie Kitchens, Recipes by Saskatchewan Women’s Institute, compiled by Emmie Oddie.
Cheesy potatoes
These can be made the day before, then heated an hour before serving. Serves six.3 lb. potatoes, cooked and mashed 1.4 kg1 8 oz. package cream cheese 225g1/4 c. margarine or butter 60 mL1/2 c. sour cream 125 mL1/2 c. milk 125mL1/2 tsp. salt 2 mL1/4 tsp. pepper 1 mL2 eggs1/4 c. chopped onion 60 mLAdd cream cheese and butter to potatoes. Mix well and add sour cream. In a separate bowl, mix milk, salt, pepper, onions and eggs. Fold into the mashed potato mixture. Put in a greased casserole dish. Sprinkle with paprika and bake at 350 F (180 C) for 45 minutes until lightly browned.Source: I Love Potatoes Cookbook from the Potato Growers of Alberta.
Fruit enchilada dessert
This dessert has the flavour of apple pie but is less time consuming and has fewer calories. It would be easy to double or triple. Each enchilada could also be cut in half or quarters to make smaller serving sizes. It is better made the day ahead because the tortillas soak up the sauce.6 8 inch (15 -20 cm) flour tortillas1 21 oz. can of apple pie filling (or any fruit pie filling) 540 mL1 tsp. cinnamon 5 mL1/3 c. margarine or butter 75 mL1/2 c. white sugar 125 mL1/2 c. brown sugar 125 mL1/2 c. water 125 mLPreheat oven to 350 F (180 C). Spoon pie filling over tortillas. Sprinkle with cinnamon. Roll and place seam side down in a greased 8 x 8 inch (20 x 20 cm) pan. Bring margarine, sugars and water to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly for three minutes. Pour sauce over tortillas. Sprinkle with extra cinnamon. Bake for 20 minutes. Source: Focus on Africa Cookbook, Embrace The Opportunity, Responding to Women and Children affected by HIV/AIDS in Africa.
Green tea punch
I often use tea as a base for summer punches. 4 green tea bags8 c. water 2 L1 frozen limeade 355 mL1 large ginger ale 2 Lice2 pints lime sherbet 1 LAn alternative is to use two mint tea bags and two green tea bags.Boil the water and pour over the tea bags, allowing them to steep for four minutes (any longer and the green tea becomes bitter.) Mix with the limeade and refrigerate to chill. Pour over ice in a punch bowl, add the ginger ale and lime sherbet. Serves 12.
Strawberry yogurt shake
This is a great treat on a hot day. Just blend and serve.1 c. strawberry yogurt 250 mL1 c. fresh strawberries or frozen 250 mLIceBetty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
