Get Cookin’ with CW18 & My24! We’d love for you to try out these delicious recipes and share your final results with us on Facebook & Twitter @CW18Milwaukee & @My24Milwaukee! Don’t forget to tune into the Syndicated Premiere of Schitt’s Creek on Monday, September 28th at 9pm on My24. And, be sure to catch up with the S.T.A.R. Labs gang with The Flash on demand on CWTV.com ahead of the 7th season premiere - coming in 2021 to Milwaukee’s CW18!
THE ROSE’S SANGRIA
2 tbsp Lemon Juice
2 tbsp Brandy (OR Liquor of choice, such as Vodka)
Optional: SAMPLE WHILE ASSEMBLING
1/4 cup Sugar
1/4 cup Orange Liqueur
Stir until Sugar has dissolved
Add 1 Bottle Rosé Wine
Add 1 – 2 Navel Oranges, sliced
Add 1 pint Raspberries
REFRIGERATE APPROXIMATELY 2-3 HOURS
Add 1 cup Sparkling Water
In a large pitcher, combine lemon juice, brandy, sugar and orange liqueur. Stir until sugar has dissolved.
Stir in wine, orange slices, and raspberries. Refrigerate until ready to serve.
Top pitcher with sparkling water before serving.
BIG BELLY BURGER
1- 1/2 pounds Ground Beef
1 Tablespoon Worcestershire Sauce
1 tsp minced Garlic
1/2 teaspoon Onion Powder
Salt and Pepper
4 Hamburger Buns
Ketchup and Mustard
In a bowl mix together the ground beef, Worcestershire Sauce, garlic, and onion powder.
Form the meat mixture into four patties. Season with salt and pepper.
On a grill over medium-high heat cook the burgers for four to five minutes, then turn over and cook for another four to six minutes until desired doneness. If desired, put cheese on top of the cooking patties for the final two minutes.
Assemble the patties onto the buns with the lettuce, tomato and condiments, and serve.
“FOLD IN THE CHEESE” ENCHILADAS (Recipe from Moira’s mother)
Ingredients for the perfect family dinner:
13x9 inch pan
10-inch nonstick skillet
2-quart sauce pan
1 lb. lean Ground Beef
2 cans (10 oz each) Red Enchilada Sauce
1 can (4.5 oz) Chopped Green Chiles
1 package (9 oz) 6-inch Flour Tortillas
1/4 cup Butter
1/4 cup White Flour
2 cups Milk
1/4 tsp Chili Pepper Flakes
2 cups (8 oz) Shredded Cheddar Cheese
Heat oven to 375F. Spray 13x9-inch pan with cooking spray.
In the 10-inch skillet, brown beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Remove from heat, drain, then stir in 1/2 cup of the enchilada sauce and the green chiles.
In the 2-quart sauce pan, melt butter over low heat. Combine flour with melted butter, cook until bubbly. Gradually stir in the milk and chili pepper flakes. Bring mixture to a low boil, stirring constantly.
As Moira says, “Blend it really well. Keep stirring so you don’t burn it. Now is not the time to lose focus, darling. Try to keep up. Ok, next step is to fold in the cheese.”
As soon as the mixture comes to a low boil, gradually add the cheese and continually stir mixture until smooth. Remove from heat.
Spread 1/2 cup of the enchilada sauce evenly in 13x9 pan. On a plate, divide beef mixture evenly down center of each tortilla. Top beef mixture with 2 tbsp cheese mixture. Wrap tortillas tightly around filling, placing seam side down in 13x9 pan. Once assembled, top with remaining cheese sauce and enchilada sauce. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
ROSEBUD TROPICAL PIZZA
Non-stick cookie sheet, preferably dark and dismal
1 container continuously refrigerated Pizza Crust
1 unopened can (8 oz) Pizza Sauce
1 3/4 cups (7 oz) shredded, unspoiled Mozzarella Cheese
1 1/2 cups Cubed Ham, preferably recent
1/2 cup canned Pineapple Tidbits in juice, drained of all hope
Heat oven to 400F, if it can go that high. Unroll dough onto an ungreased, nonstick cookie sheet. Press into 15x10-inch rectangle.
Bake about 8 minutes or until lightly golden brown. Top with the newly opened can of pizza sauce, half of the cheese, the ham, pineapple and finally, the remaining cheese.
Bake 10 minutes longer or until crust is deep golden brown and cheese is melted. To avoid burning the roof of your mouth, cool 5 minutes before serving.