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Wally's Kitchen

The CORN CRIB

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Wally's Sacred Cornhusker Queso Dip

It's as simple as you'd care to make it, really. BUT, you must
maintain the mystery. It tastes so good yet it is so simple.
I am counting on you as fellow Huskers to maintain the mystery.

1 pound (or 2 if you're really hungry) Velveeta Cheese.
Melted in a double boiler or crockpot. If you use a
crockpot it MUST have a big red "N" on it. Mine does.

Add 1/2 pound of ground NEBRASKA beef per lb of cheese.
Brown beef with 1/3 cup diced onions, or more to taste.
Season to taste with salt/pepper, or any seasoning that you like.

Add 1 can Rotel diced tomatoes and green chilis. Or preferably,
canned tomatoes and chili peppers from a garden grown in Nebraska.

Add chopped jalepenos, as many as you can possibly stand!
You can substitute canned green chilis which are tame in
comparison, or leave it out altogether. If you're a sissy.

Variations include adding anything you have in your backyard
garden, like green/red bell peppers, garlic, green onions, etc.

Say a solemn prayer to the Bobfather, may he rest in peace.

Serve only in an official Cornhusker approved bowl with
tortilla chips and/or Fritos Scoops. Or dip with flour tortillas.

Sing "There's No Place Like Nebraska" and watch the game!


You don't know squat about grilling ribs

INGREDIENTS:

Baby back ribs (2 racks)
2 cubes beef bouillon, disolved in 2 cups water
3 Dashes of Liquid Smoke, in the water
Adolph's meat tenderizer
OR seasoned salt, seasoned pepper and garlic powder to taste

DIRECTIONS:
Cover the ribs with Mr. Stubbs BBQ rub. Since there's no way you'll find that, use
Adolph's meat tenderizer OR seasoned salt, seasoned pepper and garlic powder to taste.

Preheat the oven to 325 degrees.

Add liquid and steam the ribs in a covered roasting pan in the oven for 1+ hours.

KEY: We're steaming the ribs to tenderize, not boiling them like a hotdog.
Drink a beer. If you spill some into the roasting pan, no problem!

Check ribs. Drool. Drink a beer. Start the grill.
Use soaked hickory or mesquite wood for flavor. Gas grills are for sissies.

After steaming over an hour in the oven the meat should be tender. If not,
put it back in the oven for another 30 minutes and drink a beer.

Place ribs on a hot grill, meat side down, for a few minutes or so.
Turn ribs and adorn with your favorite sauce for the last few minutes.
Drink a beer. The ribs only take 10-15 minutes on a hot, smokey grill.
Serve with warm sauce on the side and a cold beer. Enjoy!



Classic Runza Recipe

INGREDIENTS:

Bread dough (2 loaves)
1 lb Hamburger
1/2 Head cabbage (chopped)
1/2 Medium onion (chopped)
Salt and pepper to taste

DIRECTIONS:
Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe.
Or if you're lazy like me, use prepared pizza dough from the grocery store.
Brown the hamburger and drain, then return to pan. Add cabbage and onion and cook down.
Salt and pepper to taste (1 tsp pepper or more recommended--I like a lot of pepper).

Let dough rise, then punch down and roll a portion to 1/4" thickness. Cut into 4" x 8"
pieces and add about 1/2 cup meat mixture to each. Fold dough pieces over and seal the
edges, then place seam-side-down on a greased cookie sheet.

Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown.
This recipe is supposed to make 20 runzas, but I end up with fewer.
For a cheese Runza, I use mild cheddar or american cheese.

TEE IT UP AND ENJOY SOME CORNHUSKER FOOTBALL



Stuffed Banana Peppers

INGREDIENTS:

8 banana peppers, washed, seeded and sliced in half lengthwise.
(Green peppers can be substituted)
Meat mixture:
1 pounds ground meat
1 pounds bulk sweet Italian sausage
2 eggs
1/2 cups seasoned bread crumbs or bread cubes
1/2 cups Romano cheese, plus extra to sprinkle
1/3 small diced onion
Mozzarella cheese
Garlic powder, to taste
Black pepper, to taste
Seasoned salt, to taste
Your favorite spaghetti sauce

DIRECTIONS:
Mix the ground meat, sausage, eggs, breadcrumbs, cheese and onion. Season with
garlic, black pepper and seasoned salt to taste. Mix well again.
Fill banana peppers with meat mixture. Lay on a waxed paper-covered tray and
cover with plastic wrap, place in freezer until frozen firm; transfer to freezer bags
until ready to use. Make meatballs out of any leftover meat mixture.
Remove peppers from freezer and place evenly in a disposable aluminum casserole pan.
Pour spaghetti sauce over peppers and bake at 325 degrees for 45 minutes.
Cover with Mozzarella cheese and melt for another 15 minutes of baking time.
ENJOY!




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