Barbecue for the Troops: Spicy Summer Bean Salad

Have you signed up to host a Barbecue for the Troops? We still have Labor Day weekend left! Be sure to use one of our amazing recipes, like this one straight from the front lines! Our troops may not always have a gourmet kitchen, but they have come up with some ingenious ways to cook up a storm!

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Spicy Summer Bean Salad 

Ingredients:
1 (15 oz.) can kidney beans
1 (10 oz.) can corn
1 (10 oz.) can french-cut green beans
1 (10 oz.) can RO*TEL Diced Tomatoes & Green Chilies 1 (12 oz) can SPAM Classic, cut into cubes
6 cups cooked rice
1/2 cup bottled Italian salad dressing

Cooking Instruments: Rice Cooker Crock-Pot

Directions:
Preheat Crock-Pot on medium setting. Cook rice in rice cooker. Then combine all ingredients into the Crock-Pot and cook for 1 hour. Stir as needed. Reduce heat on Crock-Pot to low or warm.

Note from the Chef:
Use 2 pouches of microwavable rice if a rice cooker is unavailable.

Barbecue For the Troops: Chicken Salad a la Rogers

Have you signed up to host a Barbecue for the Troops for the summer yet? Be sure to use one of our amazing recipes!

Today we’re featuring a caesar salad recipe found in the 1993 USO Celebrity Cookbook by singer & actor Kenny Rogers!

Chicken Salad a la Rogers

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Ingredients:

  • 2 cups of pouched chicken (white meat)
  • 3 dill pickles (non-kosher), skinned
  • 1/2 cup of chopped walnuts
  • 1/2 cup of slivered almonds
  • 1 stalk celery, cut into 1/4-inch dice
  • 4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
  • Kosher salt and ground pepper
  • 1 cup prepared or homemade mayonnaise
  • 2 teaspoons strained freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard

Instructions:

  1. Pull chicken from the bone, rather than cutting it
  2. Peel pickles with potato peeler and chop
  3. In mixing bowl mix together chicken, celery and scallions
  4. In small bowl whisk together mayo, lemon juice and mustard
  5. Gently stir dressing into mixing bowl
  6. Season with salt and pepper to taste and serve on bed of lettuce

Barbecue for the Troops: Beanie Weenie Quesadilla Wrap from the Frontlines

Have you signed up to host a Barbecue for the Troops for the summer yet? We still have more than two months of grill time left! Be sure to use one of our amazing recipes, like this one straight from the front lines! Our troops may not always have a gourmet kitchen, but they have come up with some ingenious ways to cook up a storm!

Screen Shot 2013-07-08 at 2.22.15 PMIngredients

  • 1/4 cup condensed bean with bacon soup 1 (8 inch) flour tortilla
  • 1 turkey hot dog
  • 1/4 cup shredded Cheddar cheese

Cooking Instrument: Microwave

Directions

  1. Pour soup into a small microwave safe bowl.
  2. Wrap tortilla and hot dog with a clean, lightly moist cloth.
  3. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
  4. Place hot dog and soup in center of tortilla; sprinkle with cheese and roll.
  5. Microwave for an additional 10 seconds to fully melt the cheese.

Barbecue for the Troops: The Andrews Sisters’ Pumpkin Bread

Have you signed up to host a Barbecue for the Troops for the summer yet? Be sure to use one of our amazing recipes!

Today we have one submitted by Debbie Fink, Author, ‘Edu-tainer,’ USO Tour Vet: Operation Thanksgiving Eagle and The Little C.H.A.M.P.S – Child Heroes Attached to Military Personnel.

Truth be told, we don’t know if the Andrews Sisters had a favorite pumpkin bread; hence, we renamed this mouth-watering pumpkin bread recipe in their memory!  If the recipe had been around during their USO heyday, it would’ve been their “go-to” Americana treat!

The Andrews Sisters were American icons, known for their close harmonies and endearing performances.  They clocked in nearly 1,000 USO performances over their illustrious careers, lifting the spirits of our troops [and their families] during the first half of the 20th century.

The Andrews Sisters Pumpkin Bread: 

Screen Shot 2013-06-27 at 2.00.38 PM (Makes three small loaves)

Ingredients:

  • 4 eggs
  • 2 cups sugar
  • 1 cup oil
  • 1/3 cup water
  • 1 can pumpkin (15 oz.)
  • 2 tsp. baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups flour
  • 1 ½ – 2 cups chocolate chips (preferably dark chocolate)
  • Cooking spray

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease three small loaf pans with cooking spray.
  3. Lightly flour the pans.
  4. Crack the eggs into a mixing bowl.
  5. Beat them slightly.
  6. Add the sugar.  Mix.
  7. Add the oil and water.  Mix.
  8. Add the pumpkin.  Mix.
  9. Add the baking soda, salt, and cinnamon.
  10. Add the flour one cup at a time, mixing in between.
  11. Mix very well, until the batter is smooth.
  12. Finally, add the chocolate chips.  Mix in very well.
  13. Pour the mixture into three greased pans.
  14. Bake for 46-60 minutes.  Test with a toothpick to see if the loaves are done.
  15. Stick the toothpick in and pull it right out.  If it’s dry, the bread is done.

Enjoy!

Facebook.com/AuthorDebbieFink
Twitter.com/DebsDailyDose

Barbecue for the Troops: Tastykake Pie Ice Cream

Have you signed up to host a Barbecue for the Troops for the summer yet? Be sure to use one of our amazing recipes!

Today we’re featuring a delicious-looking ice cream update from our great partner, Tastykake!  Tastykake is a Proud Supporter who’s donated to the USO in support of our troops and their families.

Tastykake Pie Ice Cream

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Who needs ala mode when you can have it all in one?

Ingredients:

  • 2 Cups Heavy Cream
  • 1 Cup Whole Milk
  • 3/4 Cup Sugar
  • 1/8 Teaspoon Salt
  • 3 Teaspoons Vanilla Extract
  • 3 Tastykake Fruit Pies (We used Blueberry)

Instructions:

  1. In a saucepan, heat 1 cup of heavy cream, sugar, and salt. Stir until sugar is dissolved. Remove from heat.
  2. Add one cup heavy cream, 1 cup milk, and vanilla extract. Refrigerate mixture until thoroughly cooled.
  3. Add chilled mixture to ice cream maker and churn according to directions.
  4. Once churned, gently stir in chopped Tastykake fruit pie of your choice and serve right away, or layer ice cream and pies in a container, and freeze until desired hardness. Makes a little over a quart.

Barbecue for the Troops: Barbara Bush’s Caesar Salad

Have you signed up to host a Barbecue for the Troops for the summer yet? Be sure to use one of our amazing recipes!

Today we’re featuring a caesar salad recipe found in the 1993 USO Celebrity Cookbook from Barbara Bush!

In 2010, George Bush, 41st president of the United States, and Mrs. Barbara Bush hosted a special event celebrating the USO at the George Bush Presidential Library Center. The event included remarks from the panelists about the ongoing mission of the USO and an audience question-and-answer session.

More recently, the USO announced this week that it will dedicate its next Warrior and Family Center to Prescott S. Bush, which you can learn more about on USO.org.

Barbara Bush’s Caesar Salad

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Ingredients:

  • 2-3 cloves of garlic
  • 1/2 cup of olive oil
  • 4 cups of bread cubes
  • 4 quarts of assorted lettuce greens
  • 1 cup of grated Parmesan cheese
  • 1 teaspoon of salt
  • 1/3 teaspoon of pepper
  • 12 teaspoons of olive oil
  • 1/2 cup of crumbled Blue cheese
  • 1 egg
  • 7 tablespoons f lemon juice
  • 2 tablespoons of Worcestershire sauce

Instructions:

  1. Cut garlic into quarters and let set in 1/2 cup of olive oil overnight (out of refrigerator).
  2. Put bread cubes in a shallow pan and toast at 300 degrees for 30 minutes until golden brown, turning with a fork. After cooling wrap them with wax paper until needed.
  3. Sprinkle lettuce greens with Parmesan cheese, Blue cheese, salt and pepper.
  4. Add olive oil (not the oil treated with garlic).
  5. Mix together 1 egg, lemon juice and Worcestershire sauce. Pour over salad and toss.
  6. Mix croutons with olive oil treated with garlic and add to salad.