Home & Backyard
Schiff's on WNEP’s Home and Backyard
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Home and Backyard Recipe
Hoagie Salad
Available in the deli case, ½ pans, or full pans at Schiff’s, or make it at home! This recipe serves 12.
Ingredients:
- 1 cup of mayonnaise (Dukes or Hellmann’s) whichever way you roll!
- 6 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- Salt to taste
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon dried oregano
- black pepper to taste
- ¾ cup pepperoncini from the jar, diced with juices
- 1/2 cup of red onion, sliced thin
- 1 ½ head of iceberg lettuce, washed and thoroughly dried
- 15 slices of deli turkey
- 15 slices of deli ham
- 15 slices of deli salami
- 15 slices of provolone cheese
Feel free to substitute any meat you want! Flavor to your liking on the rest of the ingredients.
Mixing Directions:
- In a large bowl, make the Dressing by putting together the mayonnaise, olive oil, red wine vinegar, garlic, oregano, garlic powder, pepperoncini, salt and pepper. Then Set aside.
- Thinly chop up the iceberg lettuce, and slice the red onion as thin as possible.
- Add the lettuce, onion and banana peppers over the grinder dressing and toss to combine.
- Chop the turkey, ham, salami and provolone into small squares.
- Toss in the meats and cheese into the salad!
- Top with parmesan cheese or red pepper flakes if desired and serve! Enjoy.
Home and Backyard Recipe
Couscous, Red Quinoa and Vegetable Blend with Petite Tenders
So simple and so quick for any last minute party invite.
Ingredients:
- One or two petite tenders
- One bag, Simplot red quinoa and vegetables from our frozen dept
Mixing Directions:
- Preheat oven to 400°
- Put a good seer on all sides of the petite tenders. Preferably in a cast-iron pan. Once seared place pan with petit tenders in oven. Cook approximately 15 minutes. Internal temp to 155° for medium doneness.
- While steak is in the oven, prepare the couscous blend per the instructions on the bag.
- One steak is done let rest for five minutes. Slice at an angle in bite-size pieces. Play steak in the middle of serving dish. Play couscous mixture around the steak on the serving dish.
Can be served, hot or chilled
Home and Backyard Recipe
Schiff’s Kielbasi,
Potatoes and Onions
A long-time family recipe still being made today. We start with Schiff’s Store-made Kielbasi, add potatoes, onions, and secret spices, and there you have it! Like anything else, you can season to your liking, heat, and serve. Just call Schiff’s ahead of time, and we can have a ½ or full pan ready for you to pick up!
Directions:
You should typically cook potatoes before onions, adding the onions later in the cooking process to prevent them from burning and to achieve both tender potatoes and sweet, caramelized onions. Potatoes take longer to cook and brown, and the moisture from onions can hinder the potatoes from browning properly if cooked together from the start.
Home and Backyard Recipe
Cocktail Meatballs
Items required:
- 2 lbs Schiff’s Cocktail Meatballs Available in 0.5 oz or 1.0 oz. They come in five-pound bags so put the rest in the freezer and add pasta sauce for another two or three meals
- 1 12-oz jar of Heinz Chili Sauce and equal parts grape jelly
Directions:
- Cooking preparation – Crock pot or stove top
- Cook over medium heat or in a Crock Pot (our favorite) until the jelly melts into the Chile sauce. Let it cook slowly, stirring occasionally. Then, add the meatballs and heat to the desired temperature.