Wesley's Fireside Menu
I recommend a fireside dinner (or lunch, whatever) for this week’s menu.
It’s only these dead of the winter months that we can eat like this, no bathing
suits even in Florida. Crank up that fire, pour yourself a big glass of Merlot
(red wine) and settle down to this wonderful meal. This meal is also cool because
you can freeze (as in outside) what you don’t need.
You can freeze, in your freezer of course, the unused artichoke rounds before
baking. Pull them out when you need an appetizer and bake them frozen then cut
them when they’re done. You can also freeze the soup if there is any left over.
You may have to add water when thawed and reheated. The hamburgers-in-a-roll
can be frozen uncooked and baked frozen. Never let bread thaw before baking
it. This meal should serve 8, but you should serve 2 and freeze the rest wherever
A Lucky Fireside Supper with Wesley
Broiled Artichoke Rounds
Navy Bean and Kielbasa Soup
Bourbon Pecan Pie
Broiled Artichoke Rounds:
2 14-oz cans artichoke hearts
1 cup mayonnaise
1 cup grated Parmesan cheese
6 English muffins split
Drain artichokes and coarsely chop. Stir in mayonnaise and Parmesan cheese.
Mound cheese mixture on muffin halves and spread evenly. Sprinkle with paprika
and bake on cookie sheet at 400 for about 15 to 20 minutes, until crisp.
Navy Bean and Kielbasa Soup:
2 1/3 cups dried Great Northern beans
6 cups water
4 cups water
4 cups chicken broth
1 pound Kielbasa sausage, sliced 1/4 inch thick
1 1/4 cups chopped onion
1/2 green pepper, chopped
2 cloves garlic, chopped
2 cups canned tomatoes, undrained and chopped
1 cup diced carrots
1/4 cup water
1 teaspoon salt
1 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
Wash and sort beans. In a 5 quart saucepan, combine beans and 6 cups water.
Bring to a boil, reduce heat; simmer uncovered for 2 minutes. Remove from heat
and let sit for1 hour; drain reserving 1 cup liquid and 3 cups beans. Combine
4 cups water and chicken broth; bring to a boil. Add rest of drained beans.
Reduce heat, cover and simmer for 1 1/2 hours or until beans are tender. In
a large skillet, sauté sausage for 3 minutes. Add onions, green pepper and garlic;
sauté until onions and green peppers are tender. Stir in remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Remove bay leaf.
In a food processor or blender, puree the reserved beans and liquid. Stir this
into the sausage mixture. Simmer, uncovered until thoroughly heated.
2 pounds extra lean ground beef
8 unsliced French, sourdough, or Kaiser rolls
Garlic powder to taste
1/2 cup thinly sliced green onions
1/2 cup chili sauce
1/2 teaspoon dry mustard
1 cup grated cheddar cheese
Cut a thin slice from the top of each roll. Using your fingers, pull out
the inside bread dough, leaving a shell about 1/2 inch thick. Sprinkle a little
garlic powder inside each prepared roll. Mix ground beef, onions, chili sauce,
dry mustard, and cheese. Divide mixture evenly among rolls and place on baking
sheet. Bake at 350 degrees for 15 minutes without the tops, add extra cheddar
cheese if desired. Replace tops and bake an additional 20 minutes until rolls
are crispy and filling is firm.
Bourbon Pecan Pie:
5 1/2 tablespoons butter, softened
1/2 cup dark brown sugar
1/4 teaspoon salt
1 cup dark corn syrup
1 tablespoon bourbon
1 cup chopped pecans
1 tablespoon flour
Pastry for a 9 inch pie, baked (buy the shell)
8 to 10 whole pecans for garnish
1/2 cup heavy cream, whipped, flavored with 2 tablespoons sugar and 3 tablespoons
Preheat the oven to 350 degrees. Cream the butter and add the brown sugar
slowly, beating constantly until all is absorbed and the mixture is fluffy.
Add the eggs one at a time, beating continuously after each addition; then add
the salt, corn syrup and bourbon. Toss the pecans in the flour, then fold them
into the filling. Pour the filling into the crust.
Place in the oven and bake for 35 minutes or until the filling is firm.
Decorate the top by making a border of pecan halves and bake for 5 minutes more.
Garnish with the whipped cream if desired.