6 Slices Monterey Jack Cheese, Cut Into 2 Inch Wide Strips
6 Foccacia Rolls, Split And Toasted
6 Teaspoons Dijon Mustard
Divide the ground beef into three even portions. Season each one with some hot pepper sauce. I ball up the meat, and poke my finger into it, then fill the hole with hot sauce. Flatten into patties just a little larger than the English muffins.
Heat a skillet over medium-high heat. Cover, and cook the beef patties for about 4 minutes per side, or until well done. Top each patty with two pieces of cheese in an criss cross pattern. Cover, and turn off the heat.
Arrange the toasted English muffins on a serving plate. Spread the bottom half with a thin coating of Dijon mustard. Place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. Place the beef patties on top of the avocado, . Plop the other halves of the English muffins on top. Serve and enjoy!
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
1 cup creamy salad dressing
2 tablespoons vegetable oil
2 Tablespoons Pineapple Juice from Can
1/2 cup white sugar
2 tablespoons white vinegar
1/4 teaspoon kosher salt
1/2 teaspoon poppy seeds
1 Can Pineapple Chunks in Juice Drained 2 Tablespoons Reserved
Combine the coleslaw mix and onion and pineapple in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, pineapple juice salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
1/2 Cup Butter
2 Tablespoons Prepared Mustard
1 Teaspoon Worcestershire Sauce
1/4 Teaspoon Lemon Pepper
2 Teaspoons Prepared Horseradish (Optional)
8 Ears Fresh Corn
Preheat grill for medium heat.
In a small saucepan, melt butter or margarine. Stir in mustard, horseradish, Worcestershire sauce, and lemon pepper seasoning.
Place each ear of corn on a 13×12 inch piece of HEAVY DUTY aluminum foil. Drizzle with butter mixture. Wrap loosely, leaving space for the expansion of steam, and seal.
Grill over medium coals for 15 to 20 minutes, or until corn is tender. Small ears will take less time, and larger ears may take more. Carefully unwrap foil, and serve. If roasting in oven bake at 400 degrees until golden.
Macaroni Salad Picnic
1 Cup Mayonnaise
1/4 Cup White Vinegar
2 Tablespoons Dijon Mustard
2 Teaspoons Kosher Salt, Or More To Taste
1/2 Teaspoon Ground Black Pepper
1/8 Teaspoon Cayenne Pepper
1 Cup Finely Diced Celery
1/2 Cup Chopped Green Onions, White And Light Parts
1/8 Cup Diced Jalapeno Pepper
1 (16 Ounce) Package Uncooked Elbow Macaroni
1 Tablespoon Mayonnaise (optional)
1 Tablespoon Water (optional)
Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended. Stir in celery, onions, and jalapeno. Refrigerate until macaroni is ready to dress.
Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time.
Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.