Pineapple Bacon ColeslawSweet and Sour ChickenBeef Bone BrothBeef Noodle SoupTasty Bran MuffinsLemon Bars with Cream Cheese Frosting

Tried-and-Approved Recipes

The Drummer test kitchen cooks were busy. We have included recipes for the foods we made over the past week. We hope you enjoy them as much as we did.

If you have a favorite dish, that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@thedrummer.com.


Pineapple Bacon Coleslaw 

 

4 slices thick-cut bacon, diced

1 (20-oz.) can pineapple chunks, in juice

6 mini sweet peppers (red, yellow & orange), diced

8 T. mayonnaise

1 tsp. salt

1/2 tsp. black pepper

1 (16 oz.) pkg. tri-color coleslaw mix

4 green onions, thinly sliced (optional)

 

Place bacon in a skillet over medium heat. Cook, stirring frequently, 5-7 minutes or until crisp. Transfer bacon to a plate lined with a paper towel.

Drain pineapple, reserving 3 Tbsp. of the juice. In a small bowl, whisk reserved juice, mayonnaise, salt & pepper.

In a large bowl, combine coleslaw mix, bacon, sweet peppers, and pineapple. And onions (if desired). Add mayonnaise mixture and stir well until combined.

Serves 6.

 


Sweet and Sour Chicken

 

2 T. olive oil

1 green pepper, diced

1 red pepper, diced

1 can chopped pineapple, drained with juice saved

2 cloves garlic, minced

1 shallot, sliced

1/4 c. white vinegar

1 c. sugar

1-1/2 c. chicken stock

1/2 c. white wine, split

1/2 c. flour, for dredging

1 lb. chicken, diced

1/4 tsp. crushed red peppers

1 tsp. cayenne pepper

2 T. corn starch

1/2 c. of water

Salt and pepper, split

4 drops of natural orange food coloring (can buy or juice 6 carrots with 3 T. paprika)

 

Put 1 tablespoon oil into Instant Pot and put on Saute. Put in diced peppers. After 2 minutes, add shallots, garlic, and pineapple for 1 more minute.

Deglaze with 1/4 cup of white wine, put in to another bowl and put to side

Mix flour with about 1 tablespoon of salt and 1/2 tablespoon of pepper, dredge chicken. Add oil to Instant Pot, wait for Hot and then brown the dredged chicken. Take out of Pot, turn off saute, add the rest of the white wine and deglaze thoroughly.

Add vegetable mixture back, chicken stock, vinegar, sugar, and seasoning. Place trivet on top of vegetables with chicken on top.

Seal Instant Pot, put on High Pressure for 6 minutes with a QR at the end.

Take the chicken out, put Instant Pot onto saute, mix the cornstarch with water to form a slurry, and add it to the vegetable mixture. Allow to come to boil for at least 5 minutes, stir in food coloring, and chicken.

Taste test and adjust seasoning. Serve with rice.

 


Instant Pot Pantry Fried Rice

 

1 c. white rice, rinsed

1-1/2 c. vegetable broth

1 T. olive oil

1/2 onion chopped

1 bag mixed vegetables

2 tsp. soy sauce

1 tsp. sesame oil

1-1/2 T. red wine vinegar (can sub with rice vinegar)

2 eggs beat

2 tsp. garlic powder

1 tsp. onion powder

Salt and pepper

 

Put the Instant Pot onto saute, add 1 tablespoon oil; add the onions for 2 minutes, start with 1/4 cup of broth and deglaze

Add rice, vegetables, seasoning, soy sauce, remaining broth, and vinegar. DO NOT STIR!

Put on high pressure for 3 minutes, allow to naturally release for 10 minutes after.

Put the Instant Pot on Saute and add the eggs until they are cooked through

Serve with your favorite meat or by itself!

 


Beef Bone Broth

 

1-2 pkgs. soup bones, thawed

1 lg. onion, quartered

1 lg. carrot, scrubbed & cut in large pieces

2 stalks celery w/leaves, cut in half

3 cloves garlic, smashed

2 bay leaves

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. Italian seasoning

 

Rinse soup bones and place in a large stock pot or Dutch oven. Add vegetables and seasonings; cover with cold water. Bring to a boil over medium heat. Reduce heat to low and simmer for at least 8 hours. (Add more water, if needed, to keep vegetables and bones covered.)

Remove from heat. Take soup bones out and remove the meat and save. Strain broth through cheese cloth lined strainer; discard solids.

Let broth cool to room temperature before refrigerating. Broth can be stored in the refrigerator for up to five days, or in freezer for up to six months. Remove solidified fat from top before using.

 


Beef Noodle Soup

 

Prepared beef broth (from above recipe)

2 lg. carrots, cut into 1/2” pcs.

2 stalks celery, cut into 1/2” pcs.

1/4 to 1/2 head cabbage, sliced

1/2 tsp. garlic powder

1/2 tsp. black pepper

Salt, to taste

Frozen egg noodles

Meat from soup bones

 

Add broth, carrots, celery, cabbage and seasonings to stock pot or Dutch oven. Bring to a boil and simmer for 1 hour, or until vegetables are tender.

Add noodles and continue cooking according to package directions. Add the beef and cook until heated through.

Note: You can omit the noodles and add some frozen mixed vegetables. You can add diced potatoes. My soup ends up more like a stew, but that’s what we prefer.

 


Tasty Bran Muffins

 

Prep: 15 min.

Total: 50 min.

Servings: 12

 

12 paper baking cups or cooking spray to grease pan

1-1/4 c. Fiber One™ cereal

1-1/3 c. milk

1/2 c. raisins, if desired

1/2 tsp. vanilla

1/4 c. vegetable oil

1 large egg

1-1/4 c. all-purpose flour

1/2 c. packed brown sugar

3 tsp. baking powder

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. allspice

Slivered almonds to top muffins

 

Iced Topping:

1-1/2 T. melted butter

3/4 c. powdered sugar

1/2 tsp. vanilla

 

Heat oven to 400°F. Place a paper baking cup in each of the 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.

Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.

In a medium bowl, stir the crushed cereal, milk, raisins, and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.

In another bowl, stir the flour, brown sugar, baking powder, salt, cinnamon, and allspice until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

Drizzle with icing and sprinkle with slivered almonds after muffins have cooled slightly.

 

Expert Tips:

•Stir in 1 cup of chopped dates with the flour mixture.

•Let the crushed cereal mixture stand about 5 minutes or until the cereal is softened and most of the milk is absorbed.

 


Lemon Bars with Cream Cheese Frosting

1 cup butter, softened

2 cups sugar

4 large eggs, room temperature

2 teaspoons lemon extract

1-3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon grated lemon zest

FROSTING:

4 ounces cream cheese, softened

2 tablespoons butter, softened

2 cups confectioners’ sugar

2 teaspoons lemon juice

1-1/2 tsp. grated lemon zest

 

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs and extract. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in lemon zest.

Spread into a greased 13x9-in. baking pan. Bake at 350°F for 18-22 minutes or until center is set and edges are golden brown. Cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar, lemon juice and zest. Frost bars. Store in the refrigerator. Yields 2 dozen.

 


Quote of the Week:

“I believe that unarmed truth and unconditional love will have the final word in reality. This is why right, temporarily defeated, is stronger than evil triumphant.”

~ Martin Luther King Jr.

 

Publication: 

The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

www.thedrummer.com

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