Recipes from Emma's Kitchen

Courtesy of Raben Real Estate
  
   
   
   
   
 

Appetizers, Snacks & Sandwiches
 

Emma's Famous 'The Devil Made Me Do It' Dip

3 pounds Velveeta cheese
1 pound ground beef, cooked & drained
1 green pepper, diced
1 onion, diced
1 tomato, diced
1 small can diced green chilies
1 small can diced jalapenos

Simmer on low until cheese is melted and vegetables are tender. 
Season to taste with salt, pepper, garlic salt and chili powder.

Realtor Tested by Jodi at Raben Real Estate
302 Main Street; Rapid City, SD 57701
1-800-888-1619
Web Site at www.blackhillsrealestate.com

 
   
 

Index
  
   
  
 'Devil Made
Me Do It' Dip
  
   
  
BBQ Burger Mix
  
   
  
Yard-Long
Sandwich
  
   
   
   
           
                                         
          

Emma's Famous BBQ Burger Mix

1 pound ground beef               
1/2 cup chopped onion             
1/4 cup chopped green pepper   
1/4 cup chopped celery            
1 - 8 oz. can tomato sauce       
1/4 cup catsup                        
1-1/2 teaspoons Worchestershire sauce
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon flour
1 teaspoon salt
1/8 teaspoon pepper

Brown meat and drain off excess liquid.  Add vegetables 
and cook until vegetables are tender.  Add remaining
ingredients and mix well. Cover and simmer 20 minutes.
Serve on toasted hamburger buns. 

Realtor Tested by Vel at Raben Real Estate 
302 Main Street; Rapid City, SD 57071
1-800-888-1619
Web Site at www.blackhillsrealestate.com

 
           
           
           
 

 
   
   
   
           
           
           
           
           
             
          

Emma's Famous Yard-Long Sandwich

1 one-pound loaf French bread            
1/3 cup butter, softened                     
2 tablespoons chopped parsley           
1 teaspoon prepared mustard              
2 teaspoons prepared horseradish           
8 slices lunch meat
8 slices American cheese
2 medium tomatoes, sliced
3 small dill pickles, sliced lengthwise

(1) Cut loaf into 1-inch slices almost through to bottom.
Using a sharp-pointed knife, remove alternate slices of 
bread, leaving 1/4 inch of the crust at bottom.  (2) Blend
together the butter, parsley, mustard and horseradish. 
Spread mixture over surfaces of each hollowed-out section.
(3) Put into each buttered cavity one slice of lunch meat
(rolled), one slice of cheese (folded in half), one slice of
tomato and one slice of pickle.  Place loaf on a long piece
of heavy aluminum or baking sheet. (4) Place loaf in 400
degree oven for about 10 minutes or until cheese begins 
to melt.  (5) To serve, with a very sharp knife, divide
slices of bread in half, cutting through bottom crust to
separate each sandwich. 
(Makes 8 sandwiches.)

Realtor Tested by Vel at Raben Real Estate 
302 Main Street; Rapid City, SD 57701
1-800-888-1619
Web Site at www.blackhillsrealestate.com