Baltimore Eats Magazine_First Edition

RECIPES
Tailgate
Recipes
We all have had the call either the night before or a few hours for
the game,”Just bring whatever you want” they say. Sure it would
be easy to pick up the phone and order something, but you feel
like being “That Person,” you know the one that everyone can’t
believe actually can cook. The following recipes are easy and fun
as well as the recipes that will make you “That Person”!
Italian Roast Beef Sliders
with Pepperoncini Slaw
Makes: 12 servings
Yield: 12 sandwiches
Start to Finish: 20 mins
Talk about easy! Thanks to convenience foods,
these sliders come together in minutes.
INGREDIENTS
1 1/6 - ounce package refrigerated cooked beef
roast au jus
2 cups frozen peppers (yellow, green, and red)
and onion stir-fry vegetables
1/2 teaspoon dried Italian seasoning, crushed
1/8 - 1/4 teaspoon crushed red pepper
2 cups coleslaw mix (shredded cabbage with
carrot)
1/2 cup pepperoncini salad peppers, stemmed
and chopped, plus 2 tablespoons drained liquid
1/2 teaspoon dried Italian seasoning, crushed
12 2-3 - inches rolls, split
DIRECTIONS
1. Place beef and juices in a medium saucepan;
break up any large pieces. Add stir-fry vegetables,
1/2 teaspoon Italian seasoning and the
crushed red pepper. Heat through just to boiling.
2. Meanwhile, for slaw, in a medium bowl, combine
coleslaw mix, pepperoncini peppers and liquid,
and 1/2 teaspoon Italian seasoning.
3. To serve, spoon meat mixture on roll bottoms.
Top with coleslaw mixture; add roll tops.
Ripe Olive Cheese Ball
Makes: 56 servings
Yield: 2 balls (3 1/2 cups)
Prep: 15 mins
Chill: 4 hrs
Stand: 45 mins
Total Time: 5 hrs
Make these cheese balls up to three months ahead
of time then freeze. Thaw frozen cheese balls overnight
in fridge before serving.
INGREDIENTS
2 8- ounce package cream cheese
1/2 cup butter
1/2 cup crumbled blue cheese (2 ounces)
1 4 1/4 - ounce can sliced pitted ripe olives,
drained
2 tablespoons chopped green onion or snipped
fresh chives
2/3 cup coarsely chopped almonds, toasted
Assorted crackers and/or apple or pear slices
DIRECTIONS
1. In a large bowl, place cream cheese, butter and
blue cheese; let stand 30 minutes to reach
room temperature. With an electric mixer, beat
mixture on low speed until smooth. Stir in olives
and green onion. Cover and chill for at least 4
hours or up to 24 hours.
2. Shape mixture into 2 balls; cover and chill until
serving time. (Or, place in a freezer container
and freeze up to 3 months. Let thaw in refrigerator
overnight before serving.) To serve, roll
in nuts. Let stand for 15 minutes. Serve with
assorted crackers or apple or pear slices.
10 Baltimore Eats Magazine September 2017
September 2017 Baltimore Eats Magazine 11