Bridgewater Grill Recipes

If you have flown Frontier Airlines in the past few months, you may have come across a supposed picture of our dear N.J. and the secret recipe released. Who is N.J.? She is not the burly apron clad chap on page 28 of the winter addition of “Wild Blue Yonder”, she is our dear “Kitchen Guru”, whose lunch specials have been known to be addictive. The following is the “real” recipe for her world famous apple pie (secret’s in the cheesy crust):

Nancy Jean’s world Famous Apple Pie

Filling:
5 granny smith apples, peeling and sliced
1 cup sour cream
½ cup flour
½ cup sugar
1 T cinnamon
½ teaspoon each ground nutmeg and clove

Crust:
1 stick butter
2 cups flour
1 cup Cheddar cheese, shredded
½ cup cold water

Topping:
1 ½ cups flour
1 cup brown sugar
1 stick butter

Method for filling:
Mix all ingredients together and set aside

Method for pie crust:
Mix all ingredients and form into a ball. Roll dough ball out on a floured table to 12 inch crust and place in pie pan.

Method for topping:
Mix brown sugar, butter and flour until crumbly.

Method to finish pie:
Place filling into pie crust and cover with topping mix. Place in oven preset at 300 degrees for an hour. Raise temperature to 350 degrees for 10 minutes or until golden brown. Let cool. Cut and serve with vanilla ice cream. ENJOY!

 

Time to Grill

...the real surprise will come from your veggies and with the following marinade:

It’s simple, just mix these ingredients in a large bowl, cut your favorite vegetables, toss them in the marinade and grill to “perfection”. There is no need to soak them.

If you choose pork to grill, choose thick chops or tenderloin and toss it in the marinade as well.

My favorite fruits and vegetables to “dunk” are red and yellow peppers, yellow and green zucchini, portabello mushrooms, asparagus, capsicums, under ripe bosc pears and eggplant.

Connie’s Marinade:

1 cup balsamic vinegar
1 Tablespoon pureed garlic
2 tablespoons country style mustard or Dijon
½ cup maple syrup
½ cup orange juice

OR… forget the veggies and boil up some corn on the cob and potatoes. For this affair I thought I would toss you one of my favorite recipes for an interesting BBQ sauce to put on chicken, pork, beef or whatever! Now this one’s got ZING!

1 c. strong black coffee
1 c. Worcestershire sauce
1 c. ketchup
1/2 c. cider vinegar
1/2 c. brown sugar
3 tbsp. chili powder
2 tsp. salt
2 c. chopped onions
1/4 c. minced hot chili peppers
6 cloves garlic, minced

Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. (Refrigerate between uses).
Makes 5 cups