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Three-color Salad

Three-color Salad

Ingredients

  • Bell (green) or orange pepper
  • Red pepper
  • Yellow pepper
  • Favorite salad dressing (they like Wishbone Robusto)
  • 1 to 2 tablespoons Snido-Mite
  • Salt and pepper to taste

Instructions

  1. Cut peppers in rings. Mix together other ingredients and put on peppers.
  2. "Beautiful, tasty, healthy -- whatever calories the dressing has, you'll sweat them out."
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Wings for Football Guys

Wings for Football Guys

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup or a palmful cilantro
  • 1/4 teaspoon each salt and pepper
  • 1 to 2 tablespoons Snido-Mite (2 if you like heat)
  • 16 chicken wings

Instructions

  1. Mix first four ingredients in a cup and pour on the wings. Let it sit for the first half hour.
  2. Preheat oven to 450 degrees with a foil-lined pan in it. When preheated, put the wings in the pan and bake for 20 minutes. Turn them over and bake for another 20 minutes. Then cover the pan and bake for another 20 minutes.
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Snider’s All-American Meat Loaf

 

Snider's All-American Meat Loaf

Ingredients

  • 3 slices white bread
  • 1 large carrot, cut into 1/4-inch-thick rounds
  • 1 rib celery, strings peeled, cut into 1/2-inch pieces
  • 1/2 medium yellow onion, roughly chopped
  • 2 cloves garlic, smashed and peeled
  • 1/2 cup fresh flat-leaf parsley leaves, loosely packed
  • 1/2 cup plus 3 tablespoons ketchup
  • 4 1/2 teaspoons dry mustard
  • 8 ounces ground pork
  • 8 ounces ground veal
  • 8 ounces ground round
  • 2 large eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons Snido-Mite Sauce, or to taste
  • 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
  • 2 tablespoons dark-brown sugar
  • 1 tablespoon olive oil
  • 1 small red onion, cut into 1/4 inch-thick rings

Instructions

  1. 1. Preheat oven to 400°. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer bread crumbs to a large mixing bowl. Do not substitute dried bread crumbs in this step, as they will make your meat loaf rubbery.
  2. 2. Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the bread crumbs.
  3. 3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Snido-Mite, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.Be careful not to over knead the meat loaf ingredients or it will become heavy and dense.
  4. 4. Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
  5. 5. Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meat loaf.
  6. 6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160°, about 25 minutes more. Let meat loaf cool on rack, 15 minutes.
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