Kenilworth Bluebonnet Longview Riverlands

Recipes

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Turkey Frying 101
*Frying Safety

*Frying Preperation

*Frying Instructions
Grilled Tri-Tip with Oregon Herb Rub
Grilled Tri-Tip with Oregon Herb Rub
Directions:

1. Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.

2. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.

3. Preheat an outdoor grill for high heat and lightly oil grate.

4. Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).

5. Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 1/2 hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve. Serves 10.

Ingredients:
  • 1 tablespoon salt
  • 1 1/2 teaspoons garlic salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon crushed dried rosemary
  • 1 (2 1/2 pound) beef tri-tip roast
Sweet Holiday Baked Ham
Sweet Holiday Baked Ham
Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix together the maple syrup, orange juice, ginger ale, brown sugar and honey. Stir in the juice from the maraschino cherries, and half of the cherries. Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep. This will allow the ham to soak up the juice.

3. Place the ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag. It may look like there is too much juice, but the ham will soak it up while baking. Place the pineapples onto the top of the ham, and secure with toothpicks. Place cherries into the centers of the rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.

4. Bake the ham for 2 hours in the preheated oven. The internal temperature should be 160 degrees F (80 degrees C) when done. Be sure not to touch the bone when taking the temperature. Remove ham from bag to a serving plate, and let stand for 10 minutes before carving. Serves 16.

Ingredients:
  • 1 cup maple syrup
  • 1 cup orange juice
  • 1 cup ginger ale
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 (10 oz) jar maraschino cherries, halved
  • 1 (12 pound) fully-cooked, bone-in ham
  • 1 (15.25 oz) can pineapple slices in juice, drained
  • 1 box round wooden toothpicks
Crab Cakes
Crab Cakes
Directions:

1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.

2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.

3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot. Serves 10.

Ingredients:
  • 2 tablespoons olive oil
  • 6 green onions, chopped
  • 3/8 cup olive oil
  • 1 lb lump crabmeat
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 teaspoon dry mustard
  • 8 oz buttery round crackers, crushed
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon Old Bay Seasoning
  • salt to taste
  • ground black pepper to taste
  • 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
Ham and Potatoes Au Gratin
Ham and Potatoes Au Gratin
Directions:

1. Combine potatoes, ham and onion in a greased 1-qt. casserole; set aside. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk; stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees F for 35-40 minutes or until bubbly. Garnish with parsley. Serves 4.

Ingredients:
  • 4 cups potatoes, peeled & cubed
  • 2 cups diced cooked ham
  • 2 tablespoons minced onion
  • 2/3 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 2 cups shredded Cheddar cheese
  • 1-1/2 teaspoons salt
  • 2 dashes white pepper
  • Chopped fresh parsley
Roasted Roma Tomatoes and Garlic
Roasted Roma Tomatoes and Garlic
Directions:

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. Insert the whole cloves of garlic in between the tomatoes. Brush olive oil over the top and sprinkle with basil. Season with salt and pepper.

3. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. Top with crumbled feta cheese. Serve while hot. Serves 4.

Ingredients:
  • 8 roma (plum) tomatoes, halved
  • 12 cloves garlic, peeled
  • 4 tablespoons olive oil
  • 1/4 cup chopped fresh basil leaves
  • salt and pepper to taste
  • feta cheese, crumbled
Pecan Pie
Pecan Pie
Directions:

1. Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well.

2. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Serves 8.

Ingredients:
  • 1 prepared -inch pie shell, uncooked
  • 1 3/4 cups pecan pieces
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/4 cup Steen's 100 percent Pure Cane Syrup
  • 1/4 cup light corn syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 stick butter, softened
  • 1 tablespoon flour