Creamy Spiced Coleslaw

Ingredients

• 1 cup mayonnaise
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons cider vinegar
• 1 (16 ounce) package shredded coleslaw mix

Directions

1. In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.

Cream Cheese Salsa Roll-ups

Ingredients

• 125 grams Light Brick Cream Cheese Spread, softened
• 3 tablespoons salsa
• 2 (10 inch) spinach-flavoured tortillas or wraps
• 1/2 cup shredded Cheddar Cheese
• Chile powder

Directions

1. Mix cream cheese and salsa. Spread evenly onto tortillas; top with shredded cheese. Sprinkle lightly with chili powder. Roll up each tortilla tightly.
2. Cut each crosswise into nine slices. Arrange, cut-sides down, on serving platter.

Zucchini Pizza Casserole

• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1 cup (4 ounces) shredded cheddar cheese, divided
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 can (15 ounces) Italian tomato sauce
• 1 medium green pepper, chopped

Directions

• Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
• Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
• Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
  
• Yield: 6-8 servings.

Yellow Flag Chili

• 6 slices bacon, cut into 1-inch pieces
• 2 onions, finely chopped
• 2 red bell peppers, stemmed, seeded, and finely chopped
• 6 cloves garlic, finely chopped
• 2 pounds ground sirloin
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 6-ounce can tomato paste
• 2 4 ounce cans diced green chiles
• 4-ounce can diced jalapenos
• 4 cups water
• 28-ounce can crushed tomatoes
• 1 cup coarsely chopped pitted green olives
• 1 teaspoon ground cinnamon
• 2 tablespoons dried oregano
• 12-ounce can pinto beans, drained
• 12-ounce can corn, drained

1. Place a large pot over medium-high heat and add the bacon pieces. When the bacon cooked, pour out some of the fat and add the onion and cook until it softens, about 5 minutes. Add the garlic and cook for 1 minute more.
2. Add the chopped sirloin and cook, breaking up the sirloin, until all the pink is gone, about 5 minutes more.
3. Add the tomato paste, chili powder and ground cumin and cook, stirring often, for 1 minute.
4. Add the green chiles, jalapenos, water, tomatoes, olives, cinnamon, and oregano and bring the liquid to a boil. Reduce the heat to medium-low, cover, and simmer the chili for 1 hour, stirring every 20 minutes or so to keep the bottom from scorching.
5. Add the pinto beans and corn and simmer for 10 minutes more, stirring often. Let cool and refrigerate for up to 3 days.
6. Reheat the chili by placing the pot on the grill over medium heat, stirring to keep the bottom from scorching, until it is heated through.

Winner’s Circle Sloppy Joe

• 2 tablespoons vegetable oil
• 1 1/2 pounds ground round
• 5 tablespoons tomato paste
• 2 tablespoons sugar
• 12-ounce jar mild salsa

1. Place a skillet over medium high heat and let it get hot for about a minute. Add the oil and spread it so it covers the bottom of the pan.
2. Add the ground round and cook, breaking up the meat with the back of a spoon, until all the pink is gone, about 5 minutes.
3. Add the remaining ingredients and stir slowly to combine.
4. When the liquid starts to simmer, reduce the heat to low, partially cover, and simmer for 45 minutes. Stir occasionally to keep the bottom from scorching.
5. Open the roll or arrange the white bread on a plate. Spoon the meat mixture over it and serve.

Quick Pit Honey-Glazed Ribs

• 3 to 4 pounds baby back pork ribs (about 2 slabs)
• 1/2 cup white wine
• 1/2 cup soy sauce
• 1 bunch scallions, green parts only, finely chopped
• 3-inch piece fresh ginger, peeled and finely chopped
• 8 cloves garlic, coarsely chopped
• 6 tablespoons brown sugar
• 1 tablespoon Chinese five-spice powder

Honey Glaze

• 2/3 cup honey
• 1/2 cup orange juice
• 1/4 cup fresh lemon juice
• 3 tablespoons soy sauce
• 2 tablespoon Dijon-style mustard
• 1 tablespoon sesame oil
• 1 teaspoon curry powder
• 1 teaspoon dried ginger

1. Preheat the oven to 350°F
2. In a large bowl, combine the wine, soy sauce, scallions, ginger, garlic, brown sugar, and five-spice powder
3. Cut each rack into individual ribs and place them in the bowl with the wine mixture, tossing the ribs gently so they are covered. Transfer the ribs and liquid to a baking pan, cover with foil, and bake in the center of the oven for 1 hour. Let the ribs cool, then transfer to resealable freezer bags, and refrigerate for up to 2 days

To finish the ribs on the grill:

1. In a small bowl combine the ingredients for the Honey Glaze
2. Cook the ribs over a medium fire, turning and mopping them several times with the glaze until they are heated through and are nicely browned, about 15 minutes
3. Serve immediately with lots of napkins

Pit Stop Shrimp and Hot Sausage Kebobs

• 1 pound hot smoked sausage
• 1 pound large shrimp, (26 to 30 size) shelled and de-veined
• 8 skewers

1. Cut the sausage into 3/4-inch slices about the same thickness as the shrimp.
2. Thread the shrimp and sausage slices alternately on the skewers.
3. Grill them over medium-high heat for 5 minutes, turning once.
4. Transfer the skewers to a platter and serve.