Winter Newsletter 2007

Winter Recipes

Here are 3 Dreamland recipes you can use! Enjoy!

Layered Cornbread Salad

• 1 (6-ounce) package Mexican cornbread mix
• 1 head romaine lettuce, shredded
• 2 large tomatoes, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can whole kernel corn, drained
• 1 (8-ounce) package shredded Mexican four-cheese blend
• 8 slices bacon, cooked and crumbled
• 4 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 2/3 cup Dreamland Bar-B-Que House Dressing

1. Prepare cornbread according to package directions; cool and crumble. Set aside.

2. Layer a (4 quart) large bowl with half of cornbread, lettuce and next 7 ingredients; spoon 1/3 cup dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours. Serve with additional dressing, if desired. Yield: 10 to 12 servings

Testing note: 1 (15-ounce) prepared cornbread or Jalapeno cheese cornbread may be substituted for the cornbread mix to save preparation time.

Hot Wings

• 3 pounds chicken drummettes
• 1 1/2 cups hot sauce
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup all-purpose flour
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 1/2 cup Dreamland Bar-B-Que House Dressing

1. Place the wings in a large bowl; toss with hot sauce and Worcestershire sauce. Cover and refrigerate at least 30 minutes.
2. Pour oil for frying in a large pot to a depth of 2 inches and heat over medium heat to 375°F.
3. Combine flour and remaining ingredients in a zip-top plastic bag; toss wings in flour mixture.
4. Fry 12 to 15 minutes or until crisp. Drain on paper towels. Serve with Dreamland Salad Dressing. Yield: 6 servings.
Oven Baking option: Bake at 375° on a thin layer of oil for 15 minutes; turn and cook 15 minutes more.

Beef and Barley Soup

• 1 pound lean stew beef, cut into 1-inch cubes
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon vegetable oil
• 1/2 cup chopped onion
• 3 celery ribs, sliced
• 3 carrots, sliced
• 5 cups low-sodium fat-free beef broth
• 1 cup uncooked quick-cooking barley
• 1 1/2 cup Dreamland Bar-B-Que Sauce

1. Sprinkle beef cubes evenly with salt and pepper. Sauté beef in hot oil over medium-high heat 5 minutes or until tender; drain. Add onion and next 4 ingredients and bring to a boil. Add barley; cover and simmer over low heat 25 to 30 minutes, stirring occasionally. Yield: 4 to 6 servings