Frozen Uncle Sams Recipes

UNCLE SAM'S JELL-O MOLD

Steps:

• Place each flavor gelatin mix in separate medium bowl. Add 1-1/2 cups boiling water to gelatin in each bowl; stir 2 min. until completely dissolved. Stir 1 cup cold water into gelatin in each bowl.
• Spray Uncle Sam's Mold with cooking spray; place on baking sheet. Pour blue gelatin into side of mold with stars; pour red gelatin into remaining side with stripes.
• Refrigerate 6 hours until firm. Unmold. Decorate with COOL WHIP as desired.

FROZEN UNCLE SAM'S

Steps:

• Place a scoop of vanilla ice cream on a plate and return it to the freezer to harden.
• Meanwhile, construct an Uncle Sam hat out of a wafer ice cream cone.
• Invert the cone so it's upside down.
• Use frosting to attach a blue band of fruit leather around the bottom of the cone. (Which is actually the top of the cone turned upside down).
• Squirt 6 vertical stripes of red decorating gel down the sides and blue gel on the top.
• Using a star tip, squirt on white frosting stars around the blue fruit leather, if desired.
• TIP: To avoid smudging the Uncle Sam hat design, hold the cone from the inside while decorating it with fruit leather and icing.
• Remove the ice cream-scoop "head" from the freezer and top with the Uncle Sam hat.
• Working quickly so the ice cream doesn't melt, add 2 blue M&M's eyes and a red M&M's nose. Finally, add a whipped cream beard.
• Serve up your Uncle Sam ice cream cone immediately; he goes over well at July 4th celebrations. Makes 1.

UNCLE SAM'S ORANGE CHICKEN

Steps:

• Mix the first 3 ingredients of the Marinade in a ziplock bag. Add diced chicken and set aside for at least an hour. This can also be done the night before.
• Zest an orange, and add to a bowl. Then add the orange juice from the orange as well as the rest of the ingredients. The orange juice should be about 1/3 cup. If less, subsidize the rest with vinegar. If a little more that's ok. Mix and set aside.
• In a large pan, put oil for deep frying and set to medium-high heat (or 375 degrees).
• Mix all batter ingredients, excluding the egg . Break that in a separate bowl. Coat the ,marinated chicken in egg, and then mix it all at once with the batter.
• Your battered chicken is going to be a sticky mess. At this point pour that extra cup of flour on a plate and take each individual piece and drop it in the flour so it has a dry surface to fry inches It makes the difference.
• In small batches, drop the chicken in the pan and cook each small batch for 3-4 minutes (or until golden brown) and let cool on paper towels. Set aside.
• In a separate pan add 1 tbsp oil and bring to medium-high heat.
• Fry ginger and garlic for about 10 seconds until fragrant.
• Add minced onions and fry briefly until slightly soft.
• Add rice vinegar and the pineapple if you are adding it.
• Add the orange sauce mixture and bring it to a boil.
• In a cup, combine warm water with corn starch and mix until dissolved. Then add to the sauce mix.
• Stir and heat until thickened, and serve over Basmati or your favorite rice.

UNCLE SAM'S MEATY SPAGHETTI SAUCE

Steps:

• (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
• Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
• Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
• Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
• Once done, combine all the ingredients cooked so far back in a large sauce pot.
• Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
• Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
• Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
• Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
• Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
• Stirring frequently, cook for about 3 hours.
• This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
• Serve over spaghetti, ravioli or use as your sauce in lasagna.