COOK OF THE WEEK: Max Howell recipes

By NEMS Daily Journal

Marinated Ribs
12 cup vinegar
12 cup brown sugar
13 cup soy sauce
1 tablespoon minced garlic
2 to 3 tablespoons cinnamon
1 slab ribs

Mix vinegar, brown sugar, soy sauce, garlic and cinnamon together. Place ribs in marinade the night before grilling them and refrigerate.
Makes 4 servings.

Fireside Dip
2 pounds hot bulk sausage
1 onion, chopped
3 cloves garlic, crushed
2 teaspoons chili powder
12 teaspoon ground cumin
3 (15-ounce) cans chili without beans
1 pound Velveeta, cubed
8 ounces Monterey Jack cheese, cubed
2 to 3 jalapeños, seeded and chopped
2 (10-ounce) cans Ro-Tel tomatoes

Cook sausage, onion and garlic in a large saucepan on medium heat, stirring often until sausage crumbles and is no longer pink. Drain well. Stir in remaining ingredients. Continue cooking over medium heat, stirring constantly until cheese melts. Serve with tortilla chips.

Game-Day Chili
2 pounds ground chuck
1 medium onion, chopped
3 to 4 cloves garlic, minced
2 (15-ounce) cans pinto beans, drained and rinsed
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer
1 can beef broth
1 (6-ounce) can tomato paste
1 (4-ounce) can chopped green chilies
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Pickled jalapeño pepper slices, for garnish

Cook ground chuck, onion and garlic in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pin. Drain well. Combine meat mixture with remaining ingredients and bring to a boil. Reduce heat; simmer 3 hours or until thickened. Garnish with jalapeños, if desired.

Chicken ’N’ Dumplings
3 cups cooked, chopped chicken breasts
4 cups water
1 can cream of chicken soup
1 can cream of mushroom soup
2 chicken bouillon cubes
1 teaspoon seasoned pepper
1 can (5-count) Grand Biscuits

Bring chicken, water, soups, bouillon and pepper to a boil over medium-high heat. Stir often. Separate biscuits into two layers and then cut in half. Drop biscuits in boiling mixture. Cover and reduce heat to low. Simmer 15 to 20 minutes, stirring constantly.

Seasoned Wild Game
8 elk or deer tenderloin steaks, 12-inch thick
Coarse salt
Freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter

Season steaks with salt and pepper to taste. Heat oil and butter in a heavy skillet over medium-high heat. Place 4 steaks in the hot skillet. Sear for about 2 minutes per side, turning only once. Repeat process with 4 remaining steaks. Serve hot.

Cathead Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
14 teaspoon baking soda
12 teaspoon salt
13 cup shortening
1 cup buttermilk
2 tablespoons melted butter

Combine dry ingredients. Cut in the shortening. Stir in buttermilk and mix until dough is formed. Knead 10 to 12 times. Shape into 2-inch balls and place on a greased pan or skillet. Press down with knuckles. This is what gives the biscuits their cathead shape. Bake at 450 degrees for about 10 minutes. Brush with butter and bake 2 minutes more.

Classic Banana Pudding
13 cup all-purpose flour
Dash of salt
12 cups 1 percent milk
1 can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
3 cups sliced ripe bananas
48 reduced-fat vanilla wafers
4 egg whites
14 cup sugar
Preheat oven to 325 degrees. Combine flour and salt in a medium saucepan. Gradually stir in 1 percent milk, sweetened condensed milk, and yolks and cook over medium heat, stirring constantly, 8 to 10 minutes or until thickened. Remove from heat; stir in vanilla.
Layer 3 banana slices, 31⁄2 tablespoons pudding and 3 vanilla wafers in each of 8 (one-cup) ramekins or ovenproof glass dishes. Top each with 6 banana slices, 31⁄2 tablespoons pudding and 3 vanilla wafers.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves, 2 to 4 minutes. Spread about 1⁄2 cup meringue over each pudding. Bake at 325 degrees for 15 to 20 minutes or until golden. Let cool 30 minutes.

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