12 GAUGE GOURMET CHEF
PITA is proud to award the title of
12 Gauge Gourmet
Chef to STEVE.
TURKEY KIELBASA & BROCCOLI ALFREDO
1 pound turkey kielbasa cut into ½ inch. Rounds
1 pound penne pasta
1 pound frozen broccoli flowerets, thawed
2 Tablespoons butter
1 (10 ¾-ounce) can cream of mushroom soup
1 (4-ounce) can mushrooms, drained
1 soup can full of milk
½ cup grated Parmesan cheese
Salt & pepper to taste
Prepare pasta according to package directions in a large pot.
Drain well in a colander.
Heat butter in a deep Dutch oven over medium-high heat. Add
kielbasa and cook till well heated and lightly brown, stirring
often. Add broccoli, cover and cook till broccoli is "al dente."
To the Dutch oven, add soup, milk, cheese, mushrooms and pasta.
Mix well, cover and cook until mixture is hot and bubbling.
Serve with additional Parmesan cheese. Makes 4-6 servings.
SHELL CASSEROLE" RECIPE
FROM STEVE ELKE
1 (28-ounce) jar of your favorite type spaghetti sauce
1 cup water
1 ½ pounds low fat ground beef
8 ounce uncooked manicotti shells (12 - 14 shells)
2 cups shredded mozzarella cheese
1 cup finely chopped onion
3 tablespoons Gun Powder Seasoning (recipe follows), or
1 pack taco seasoning
In a bowl, mix ground beef, onion and Gun Powder Seasoning.
Heat oven to
350 degrees. In another bowl, mix spaghetti sauce and water.
1/3 of the sauce mix in a un-greased 13 X 9 inch (3 quart)
glass baking dish.
Load uncooked manicotti shells with ground beef mix. Place
shells on sauce
in the baking dish. Pour remaining sauce evenly over shells.
with foil. Bake about 1 hour or until shells are tender.
cheese. Bake uncovered about 5 minutes or until cheese is
melted. Makes 4 servings: Ground beef can be replaced with 1
½ pounds of chicken tenders (not breaded) split, 14 total.
Move onions to sauce mix.
GUN POWDER SEASONING
By Steve Elke
3 tablespoons Chili Powder
2 ½ tablespoons Paprika
2 tablespoons Salt
2 tablespoons Garlic Powder
1 tablespoon Ground Black Pepper
1 tablespoon Onion Powder
1 tablespoon Ground Cayenne Pepper
1 tablespoon Ground Chipotle Chili Pepper
1 tablespoon Ground Oregano
1 tablespoon Ground Thyme
Combine all ingredients, mix well. Store in a air tight
container up to a
year. Use as a seasoning rub, or in a stew, soups or chili.
Add some to
your Mac & Cheese to keep it warm. Makes about a cup.
FROM STEVE ELKE
4 Cups Onions, cut and separated into rings
3-4 Pounds boneless Pork Roast
4 ounces Coke
1 (16 ounce) bottle Barbecue Sauce
8 Hamburger Buns
Place onion rings in the bottom of the slow cooker, top with
pork roast. Add Coke and cover and cook on low for (8-10)
hours, or (4-5) on high, till meat is falling apart. Remove
meat to a large bowl. Drain liquid from slow cooker saving
the onions, discard any fat. With folks, shred, (PULL) pork
into coarse shreds, discarding any fat. Return pulled pork
and onions to slow cooker. Add barbecue sauce and mix well.
Cover and cook on low for one hour or until hot. Serve on
toasted buns. Makes 8 Big sandwiches.
5 pounds apples peeled, corded and chopped
3 Teaspoons ground cinnamon
In a slow cooker combine apples and cinnamon. Cover and cook
on low for 9 to 10 hours. Using a stick blender, blend apple
butter until smooth. Uncover the slow cooker and cook
another hour if the butter is to thin. Spoon into freezer
containers, leaving ½-inch head space. Cover and refrigerate
or freeze. Yields about 5 cups. If apple butter is on the
tart side add some sugar or Splenda before putting in
PITA will select a winner from shooters who have submitted
recipes for this contest. The winner will have his/her
photo taken and included with the winning recipe. Each
winner will be awarded a "really kewl" chef's apron - just like
the one in the photo below. When you see someone wearing
one of these aprons around the camping grounds - show them
reverence for their culinary talents - they are an official "12
Gourmet" is copyrighted 2004-2008, PITA