Recipes: Mid-America Cook-Off
Mercer owner operators share their cook-off recipes!
This year at Mercer's annual Mid-America cookout, four of our contractors participated in a cab cook-off. All recipes were created using only appliances that can be used in the cab of a truck.
Pressure Cooker Pot Roast
by Tom & Debbie Berkel
4-5 lb. boneless chuck roast
1 large onion, thickly sliced
6-8 garlic cloves
Country Bob's Season Salt or season salt
2 tbsp oil
2 cups water
6 small potatoes
6-8 carrots
1 can mushrooms (pieces and stems optional)
Wash roast very well. Cut 6-8 slits across the grain of the roast. place garlic cloves in each slit. This will make your roast very tender and will allow it to cook fast. Sprinkle with season salt. In large pressure cooker (on top of stove or electric) heat oil. Fry roast until golden brown on both sides. Add 2 cups of water. Place 1/2 of the onion slices on top of roast and place the lid on pressure cooker. When you hear a hiss and see the steam, begin timing. Cook for 26 minutes. When cook time is up, unplug or turn off heat. Remove lid when pressure is down. Add remaining onions on top of roast. Add potatoes and carrots. Add mushrooms if you like. Add water if it looks low. Cook for 8 minutes. Bring pressure down and remove lip. Remove carrots, potatoes and roast to serve. Dripping make great gravy!
Texas Cabbage
by Jack & Judy Tripp
1 lb. peppered bacon (cut into 1/2" pieces)
1 large onion
1 large head of cabbage
5-6 slices of jalapeno peppers (canned slices work well)
1 link of kielbasa sausage
1/2 tsp salt
2 medium tomatoes
Fry bacon in electric skillet. Add onions and cook until OPEC. Add sliced kielbasa, jalapenos, cabbage and salt. Cover. When cabbage starts to cook, stir down. Stir occasionally. Just before serving add diced tomatoes. Cook until tomatoes are warm. ENJOY!
Berry Jell-O Dessert
by Dan & Dawn Ellis
1 pound cake
1 package strawberry Jell-O
strawberries, thick sliced
blueberries
Cool Whip
Press a layer of pound cake into a rectangular baking dish. Prepare Jell-O according to package directions. Stir in strawberries and blueberries (save some for garnish). Pour Jell-O mixture into pan and refrigerate until set. Spread Cool Whip on top of Jell-O and garnish with blueberries and strawberries.
Cherry O Cream Cheese Pie
by Russell & Chris Barnett
1 baked pie shell or 1 large graham cracker pie shell
2 (8 oz.) packages of cream cheese
2 cans of sweetened condensed milk
2/3 cups of lemon juice
1 tsp vanilla extract
1 can cold cherry pie filling
In medium bowl, beat softened cream cheese until light and fluffy. Gradually add sweetened condensed milk. Stir in lemon juice and vanilla. Place mixture into pie shell. Chill for 2-3 hours. Top with chilled cherry pie filling before serving.
Pressure Cooker Pot Roast
by Tom & Debbie Berkel
4-5 lb. boneless chuck roast
1 large onion, thickly sliced
6-8 garlic cloves
Country Bob's Season Salt or season salt
2 tbsp oil
2 cups water
6 small potatoes
6-8 carrots
1 can mushrooms (pieces and stems optional)
Wash roast very well. Cut 6-8 slits across the grain of the roast. place garlic cloves in each slit. This will make your roast very tender and will allow it to cook fast. Sprinkle with season salt. In large pressure cooker (on top of stove or electric) heat oil. Fry roast until golden brown on both sides. Add 2 cups of water. Place 1/2 of the onion slices on top of roast and place the lid on pressure cooker. When you hear a hiss and see the steam, begin timing. Cook for 26 minutes. When cook time is up, unplug or turn off heat. Remove lid when pressure is down. Add remaining onions on top of roast. Add potatoes and carrots. Add mushrooms if you like. Add water if it looks low. Cook for 8 minutes. Bring pressure down and remove lip. Remove carrots, potatoes and roast to serve. Dripping make great gravy!
Texas Cabbage
by Jack & Judy Tripp
1 lb. peppered bacon (cut into 1/2" pieces)
1 large onion
1 large head of cabbage
5-6 slices of jalapeno peppers (canned slices work well)
1 link of kielbasa sausage
1/2 tsp salt
2 medium tomatoes
Fry bacon in electric skillet. Add onions and cook until OPEC. Add sliced kielbasa, jalapenos, cabbage and salt. Cover. When cabbage starts to cook, stir down. Stir occasionally. Just before serving add diced tomatoes. Cook until tomatoes are warm. ENJOY!
Berry Jell-O Dessert
by Dan & Dawn Ellis
1 pound cake
1 package strawberry Jell-O
strawberries, thick sliced
blueberries
Cool Whip
Press a layer of pound cake into a rectangular baking dish. Prepare Jell-O according to package directions. Stir in strawberries and blueberries (save some for garnish). Pour Jell-O mixture into pan and refrigerate until set. Spread Cool Whip on top of Jell-O and garnish with blueberries and strawberries.
Cherry O Cream Cheese Pie
by Russell & Chris Barnett
1 baked pie shell or 1 large graham cracker pie shell
2 (8 oz.) packages of cream cheese
2 cans of sweetened condensed milk
2/3 cups of lemon juice
1 tsp vanilla extract
1 can cold cherry pie filling
In medium bowl, beat softened cream cheese until light and fluffy. Gradually add sweetened condensed milk. Stir in lemon juice and vanilla. Place mixture into pie shell. Chill for 2-3 hours. Top with chilled cherry pie filling before serving.