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Ingredients
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1 package (16 ounces) Silver Star kielbasa
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1 Tube refrigerated crescent rolls
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2 Tablespoon (s) Spicy brown mustard
Directions
1 Preheat oven to 375 degrees f. Pat kielbasa dry with paper
towels. Cut Silver Star kielbasa crosswise into ¾ inch-thick
rounds; cut each round crosswise in half.
2 Unroll half of dough (4 triangles) from tube of crescent
rolls but do not separate triangles; place on work surface.
3 Pinch 2 triangles together along perforations to make 6”
by 3 ½” rectangles. Repeat to make another rectangle; cut
rectangles apart. Spread rectangles with half of mustard.
Cut each rectangle crosswise in half, then cut each half
crosswise into six ½” wide strips to make 24 strips in all.
4 Loosely wrap mustard side of a dough strip around a piece
of Silver Star kielbasa; pinch to seal. Place wrapped
kielbasa on ungreased large cookie sheet. Repeat, placing
pieces about 1” apart on cookie sheet.
5 Bake 13 to 15 minutes or until puffs are browned.
Meanwhile, repeat with remaining half of crescent dough,
mustard and kielbasa.
6 When puffs are done, with a spatula, transfer to warm
platter. Serve warm.
Mix all together and spread on favorite cracker.
Cover bottom of pan with 1 package of rolls. Bake the first
layer of rolls while the oven is preheating to 350, so that
the rolls don’t get soggy, remove rolls when oven heats to
350. Layer with meat and cheese, (alternate meats and
cheeses.) Spread ½ of beaten eggs over the meat and cheese
and top with the second pkg. of rolls. Brush with the
remaining eggs and sprinkle with parmesan cheese. Bake for
25 minutes then cover with foil and bake for 10 minutes.
Suggestions….You may use up to ½ lb of the meats.
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2/3 cup olive oil
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¼ cup yellow mustard
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¼ cup red wine vinegar
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1 ½ teaspoons oregano leaves
3 cloves garlic
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¼ tsp. ground black pepper
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1 cup pitted black olives, drained
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1 cup Spanish olives, drained
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1 (7 ounce) jar roasted red peppers, drained and
coarsely chopped
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1 large (about 1-1/2 pounds) round white bread, 9 to 10
inches in diameter
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2 pounds assorted Silver Star luncheon meats and cheeses
(Swiss cheese, ham, turkey, salami, provolone, roast
beef.)
In food processor, combined oil, mustard, vinegar, oregano,
garlic and black pepper, process until smooth. Add olives
and roasted red peppers: process, pulsing on and off, until
chopped. Cut bread in half horizontally; slightly hollow out
bread. Spread half of the olive mixture in bottom of bread.
Layer Silver Star cold cuts and cheese on top. Spread
remaining olive mixture over all. Cover with top half of
bread. To serve, cut into wedges.
Makes 8 to 10 servings.
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1 large package (Brick) of plain Velveeta Cheese (Use
Mexican variety, if you want a kick)
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2 lbs. Silver Star Sweet Link Sausage (cook and chop in
food processor.)
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1 large jar of Ragu Spaghetti Sauce (traditional)
Combine the sausage, cheese (cut up into small cubes) and
sauce into a large crock pot (or Dutch oven).
Heat until melted, stirring occasionally.
Place crumbled bread in bottom of 9x13 pan. Sprinkle cheese
on top, add egg and milk mixture, then sausage on top.
Bake 325 for 1 hour, tent if to brown.
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1/2 cup good quality bourbon
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1/2 cup packed dark brown sugar
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1/2 cup pure maple syrup
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heaping tbsp. dark brown mustard
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dash cinnamon
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dash of ginger
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Ham from Silver Star Meats
Combine ingredients with whisk. Bring to a boil in a sauce
pan and boil for 2-3 minutes. Let stand to cool slightly.
Baste ham 20 min. before end of cooking with 1/2 glaze.
Baste 10 min. before end of cooking with rest of glaze.
Yummy!!
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3 lbs. Silver Star
Kielbasa
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1 12 oz. jar Heinz Chili
Sauce
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1 ½ Cups Brown Sugar
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1 20 oz. Can Crushed
Pineapple in Heavy Syrup (undrained)
Heat oven to 350
Slice kielbasa into approx.
¼ inch pieces. Place into an ovenproof dish or pan. Mix chili
sauce, brown sugar and crushed pineapple in bowl. Pour mixture
over the sliced kielbasa. Stir together. Place in oven for 1 ½
hour or until sauce thickens.
Keep warm in a chafing dish.
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1 Bag Sauerkraut (rinsed
& squeezed out)
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1 lb Chipped Silver Star
Corn Beef
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1 lb Thicker Sliced
Swiss Cheese
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1 Cup Thousand Island
Dressing
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1 Loaf (seedless) Rye
Bread (cubed in 1”-2” pieces
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½ Cup Melted Butter or
Margarine
Spray 9x13 pan with
Non-stick spray.
Preheat Oven 350
Layer Sauerkraut, Corn Beef,
drizzle with Dressing, continue to layer cheese and top with
cubed bread tossed with melted butter. Bake for 1/2 hour
uncovered.
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1 lb. Silver Star
Chipped Ham
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½ lb. Grated Velveeta
cheese
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4 Celery sticks chopped
fine
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¼ Cup chopped onions
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3 Hard-boiled eggs
chopped
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¼ Cup mayonnaise
Mix all ingredients. Fill
approximately 17 sandwich buns. Wrap each sandwich in foil and
bake at 350 degrees for 20 minutes.
Serves 6
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1 16-ounce loaf Italian
bread, split lengthwise
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½ cup bottled Caesar
vinaigrette salad dressing
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2 Tablespoons minced
green onion
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2 Tablespoons minced
ripe olives
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½ cup grape or cherry
tomatoes, minced
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8 ounces thinly sliced
bologna
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4 ounces thinly sliced
peppered salami
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3 ounces sliced Fontina
cheese
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½ bell pepper, seeds
removed and cut in very thin strips
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2 very thin slices sweet
onion, divided into rings
1. Remove soft center of
bread by gently pulling from the bottom and top halves to form
two shells with ½-inch thick walls.
2. In a small bowl, mix
vinaigrette with onion, olives and tomatoes. Lightly coat each
half of the loaf with vinaigrette mixture.
3. Build sandwich with
layers of bologna, salami and Fontina on the bottom half of
the loaf. Space bell pepper rings and onion rings atop
Provolone.
4.Cover with top half of
bread.
5. Tightly wrap sandwich in
plastic wrap and chill in refrigerator for at least 4 hours
and up to 15 hours.
6. Keep cold while traveling
to picnic site and just before serving, unwrap and slice into
6 sandwiches.
10 servings
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5 slices bacon, diced
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1/2 cup chopped onion
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1/4 cup chopped green
pepper
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1 14.5-ounce can diced
tomatoes
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1/4 teaspoon chili
powder
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1/4 teaspoon paprika
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1/8 teaspoon garlic
powder
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1/4 teaspoon dried
oregano
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1/4 teaspoon dried thyme
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1/4 teaspoon salt
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1/8 teaspoon black
pepper
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1/8 teaspoon cayenne
pepper
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10 hot dogs or
knockwurst
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10 hot dog buns, split
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Cook bacon over medium
heat in a heavy skillet until crisp. Remove and reserve
bacon.
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Drain all but 2 teaspoons
of the bacon drippings. Add onion and green pepper and cook
until soft. Stir in diced tomatoes, all spices and
seasonings. Reduce heat, cover and gently simmer for 15
minutes.
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Preheat a gas or charcoal
grill to medium heat. Place hot dogs/wurst on grill rack,
about 4 to 5 inches from the heat. Cook hot dogs/wurst to an
internal temperature of 165 degrees F.
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During last 3 to 4 minutes
of cooking, open hot dog buns and lightly toasted buns over
indirect heat.
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Place hot dogs/wurst into
toasted buns. Ladle Creole Sauce over hot dogs/wurst.
Sprinkle with chopped bacon.
Perfect as a picnic side
dish or a light meal.
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14 ounces smoked
pre-cooked sausage
vinaigrette dressing * (or use 1/2 cup prepared
vinaigrette dressing)
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1/4 teaspoon dry mustard
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1/4 teaspoon salt
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1/4 teaspoon freshly
ground black pepper
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3 tablespoons white-wine
vinegar
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1/3 cup olive oil
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1 garlic clove, peeled
and mashed
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8 ounces uncooked penne
pasta (2¼ cups)
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1 cup frozen green peas,
thawed
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1 cup finely chopped
green onion (with green tops)
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2 large medium red ripe
tomatoes, seeded and chopped
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1/2 cup thinly sliced
carrots (1 medium carrot)
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1/4 cup grated Parmesan
cheese
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1/4 cup fresh basil,
julienned Additional fresh basil for garnish
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Bring pan with 2 to 3 inches
of water to a boil. Turn heat off and add sausage. Immediately
cover pan and let sausage stand 15 minutes. Remove sausage to
a plate and let cool in the refrigerator.
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Meanwhile, prepare
vinaigrette dressing by mixing dry mustard, salt, pepper and
vinegar together in a small bowl. Slowly whip in olive oil to
form an emulsion.
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Cook pasta according to
package directions. Drain. Place in large bowl and toss with ¼
cup vinaigrette dressing.
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When cool, slice sausage
into thin ¼-inch slices. Remove garlic clove from vinaigrette
dressing.
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Add sausage, peas, onion,
tomatoes, carrots and remaining vinaigrette to the pasta.
Sprinkle top with cheese.
