From the Kitchen of Vanessa
Ingredients:
2 lbs. bacon
1 large onion
¾ cup maple syrup
3 tsp. course ground black pepper
½ tsp. ground cloves
3 lrg. cans Bush's Baked Beans
¼ cup dark brown sugar
Instructions:
Cut bacon in small chunks and brown until almost crispy. Drain grease.
Dice onion course and add to bacon, sauté to soften onion.
Add pepper, cloves and syrup and cook on high till syrup reduces by half, scraping pan often.
Pour beans in crock-pot to slow cooker, add bacon mixture and stir.
Sprinkle in brown sugar
Leave lid off and cook to desired consistency
Enjoy!
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
BROCCOLI RICE CASSEROLE
Preheat oven to 350°
Ingredients:
2 tlbs. oil
½ cup chopped celery
½ cup chopped onion
1 can cream of broccoli soup
¼ cup milk
1 8 oz. jar cheese spread
1 10 oz. package frozen chopped broccoli(thawed and drained)
2 cups cooked rice
Directions:
In fry pan sauté onion and celery in hot oil until tender.
In mixing bowl combine soup, milk; stir in celery mixture,
cheese, broccoli and rice.
Pour into baking dish, sprinkle with paprika.
Bake for 30 minutes. Serve hot.
Serves 6-8
Compliments of Marco's Meats
586-772-1699
Back to Recipes
CHEESY POTATOES
Preheat oven to 350°
Ingredients:
8 potatoes cooked and diced
½ lb. colby cheese grated
¾ lb. Marco's bacon cooked crisp and crumbled
½ cup onions chopped
1 cup miracle whip
Directions:
Mix potatoes, cheese, onions, miracle whip, and half of bacon crumbs.
Spread in sprayed baking dish.
Sprinkle remaining bacon on top.
Bake 40 minutes.
Compliments of Marco's Meats
586-772-1699
Back to Recipes
CORNBREAD SAUSAGE STUFFING
Prep Time: 45 Min Cook Time:30 Min Ready In:1 Hr 15 Min
Original Recipe Yield 10 servings
Ingredients:
2 (6 ounce) packages cornbread stuffing mix
1 pound ground pork sausage
1 onion, chopped
4 stalks celery, chopped
2 tablespoons butter, melted
1 teaspoon poultry seasoning
1 (14.5 ounce) can chicken broth
Directions:
Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
EISENSTADT-O'HARA STUFFING
Ingredients:
1/2 Loaf White bread (I use a whole loaf of Sara Lee)
1/2 box Mrs. Cubbison's Seasoned Corn Bread mix (the new boxes are smaller so probably use a full box of each)
1/2 box Mrs. Cubbison's Herb Seasoned mix
1 Stick Butter
6 Celery Stalks (3 Cups) cubed
1 Large Yellow or Brown Onion (2 cups) chopped
1 Green Apple diced (Susan's special ingredient)
Powdered Garlic
Sage (to taste - Rick's most important ingredient)
1/2 t. Poultry Seasoning
Salt and Pepper
2 Cubes Knorr's Chicken Bouillon
Instructions:
Lay out slices of white bread on cookie sheets at 250 degrees. Bake and turn until lightly toasted and dry.
Break into quarter-size pieces.
Mix with Cubbison's in large bowl.
Sauté celery, onion, apple in skillet for 5-6 minutes stirring.
Add garlic, sage, salt, pepper and poultry seasoning.
Add to bread mixture.
Mix 2 Cubes Knorr's Chicken Bouillon to 3 Cups boiling water.
Add to dressing mixture
Put in buttered baking dish.
Put butter pats on top.
Sprinkle 1/4 cup water across top.
Bake 30 Minutes at 350 degrees
Compliments of Marcos Meats & Deli 566-772-1699
Back to Recipes
GERMAN YEAST BREAD
Preheat oven to 325°
Makes 3 loaves
Ingredients:
3 (1/4oz) packets active dry yeast (each packet=2 1/4 tsp)
1/2 c. warm water
1/3 c. sugar
3 1/2 c. scalded milk
1 c. butter
4 tsp. salt
10 to 12 c. flour
Directions:
Dissolve 1 tsp. sugar in 1/2 cup 110°F-115°F water. Stir in 3 packets of active dry yeast. Set aside and allow to foam for 5 minutes.
Pour hot milk on butter. Allow to cool.
When cool, add salt and remaining of sugar. Add the yeast mixture and flour. Mix.
Knead dough on a lightly floured work surface until smooth and elastic or for about 8 minutes. Place dough in a greased bowl, turning once to coat. Let rise, covered, in a warm place until double in size.
Punch down; let rise the second time for 1 hour. Then pinch off egg size pieces for dinner rolls or shape into loaves and place into greased loaf pans. When the dough has risen to double its size, bake at 375°F for 20 to 25 minutes for rolls, or 40-55 minutes for loaves (or bake until loaves sound hollow when tapped on the bottom and tops are golden brown).
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
HASHWEE (Lebanese Rice Dressing)
From the Kitchen of Roger
Ingredients:
2 cups long grain rice
1 stick butter
½ lb. Marco's ground sirloin or lamb
2 tsp. salt
¼ tsp. cinnamon
¼ tsp. allspice
¼ cup snubar (pine nuts)
¼ tsp. black pepper
2 cups water
2 cups chicken broth
Directions:
Melt butter in 4 quart pot (do not brown) on medium low setting. Add ground meat and pine nuts, and cook until all meat has changed color to a light brown (do not overcook). Add all seasoning and mix well, cooking and stirring slowly for 2 or 3 minutes. Wash rice in tap water, drain, add to meat mixture and stir, add 4 cups liquid and bring to a boil on medium setting, then turn down to low, stir, cover and cook for 20-25 minutes or until rice is done but not mushy. Serves 6.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
HOT ROLLS
From the Kitchen of Tawyna
(Preheat Oven to 350°)
Ingredients:
6 cups flour
½ cup sugar
1 stick margarine
2 eggs
1 tbsp. salt
2 packages dry yeast dissolved in 2 cups very warm water
Directions:
Let yeast mixture sit for at least 10 minutes. Mix together in large bowl sugar, margarine, salt and eggs. Add yeast mixture, then flour 2 cups at a time. Knead 8-10 minutes (you will add nearly 1 cup of flour while kneading). Knead until smooth and blistery. Place in greased bowl, covered and let rise in warm place for 2 hours (time will vary if you use quick rise yeast). Punch down and make into rolls or loaves (2 loaves or 24 cloverleaf rolls in muffin tins). Let rise another 2 hours. Bake loaves for 20 minutes, or rolls for 10 minutes. Rub top of loaves or rolls with margarine when you take them out of oven.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
JIFFY CORN CASSEROLE
Ingredients:
1 can whole kernel yellow corn, undrained
1 can cream style yellow corn
1 (8 oz.) carton sour cream
2 eggs, beaten
1 box Jiffy corn muffin mix
1 stick butter, melted
Directions:
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350 degrees for 55 to 60 minutes.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
KHUBBIZ ARABI (Lebanese Bread)
From the Kitchen of Roger
(Preheat Oven to 500°)
Ingredients:
4 cups unbleached flour
2 tsp. salt
1¼ cups warm water
1 pack dry yeast
Directions:
Place warm water in large bowl, add yeast and stir to dissolve. Add salt and half of the flour and stir well to blend, then add the remaining flour a little at a time, until the dough is stiff and difficult to work with a spoon. Turn the dough onto a well floured surface and work in the remaining flour until the dough is fairly stiff. Knead the dough approximately 10 minutes until it is smooth and satiny. Divide into 6 pieces, or round mounds. With rolling pin, roll out until dough is ¼ inch thick. Cover with a clean dishtowel or tablecloth and let the dough rise for about 45 minutes. Place bread rounds on greased baking sheet and bake the bread about 15 to 18 minutes, until the are golden brown and puffy, place on wire rack and cool.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
OVEN ONION RINGS
(preheat oven to 375°)
Ingredients:
2 large sweet onions
4-6 cups whole wheat or bran flake cereal
1/4 tsp. pepper
1 whole egg
2 egg whites
Vegetable cooking spray
Directions:
Slice onions into 1/2 inch slices and separate into rings.
Pour cereal into large plastic bag, squeeze out all the air and seal. Crush cereal with a rolling pin or a heavy skillet and add pepper.
In a small bowl, mix egg and egg whites with a fork.
Dip onion rings in egg then in cereal, place on sprayed cookie sheet.
Bake for 7 minutes, turn each over and cook another 8 minutes or until crisp.
Serve warm.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
SAUSAGE STUFFING
Original Recipe Yield 8 cups
Ingredients:
1 pound breakfast sausage
3/4 cup chopped onion
1 1/2 cups finely diced celery
3/4 cup margarine, melted
8 cups white bread cubes
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
Directions:
Cook sausage. Drain.
Melt margarine. Add enough to sausage drippings to make 1 cup.
Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your
hands, it's hot. Mix well.
Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
SOUTHERN CANDIED SWEET POTATOES
Prep Time:15 Min Cook Time:1 Hr 10 Min Ready In:1 Hr 25 Min
Ingredients:
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter
6 sweet potatoes, peeled and sliced
1 tablespoon vanilla extract
Directions:
In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat. Sprinkle sugar mixture over the sweet potatoes, and stir. Cover skillet, and reduce heat to low. Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied. They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.
Compliments of Marco's Meats & Deli 586-772-1699
Back to Recipes
Tabooli
From the Kitchen of Roger
Ingredients:
½ cup bourghal (fine ground cracked wheat, often called bulgar)
3 medium tomatoes
1 bunch fresh parsley
12 sprigs fresh mint (use leaves only)
3 green onions (tops and bottoms)
Juice of 3 lemons
½ cup olive oil
Salt and pepper to taste
Directions:
Soak wheat in bowl well covered with water, for about 2 hours. In the mean time chop parsley, green onions and mint leaves medium fine. Cut tomatoes into ½ inch or smaller pieces. Have all ingredients cut and ready about 30 minutes before serving time, place in large bowl and refrigerate. Squeeze the water out of the bourghal by the handfuls, pressing both hands together firmly. Place wheat in large salad bowl and place all cut vegetables, lemon juice, pepper and olive oil. Mix well and place in refrigerator until ready to serve. At serving time add salt, mix well, and serve in small salad bowls or on a salad plate with lettuce leaves, which is Lebanese fashion, can be used as a scoop to eat the tabooli. It's fun, fascinating, and refreshingly delicious. Serves 4.
Complimentary of Marco's Meats & Deli 586-772-1699
Back to Recipes