Saturday, July 20, 2013

Guinea Grinders - An Iowa State Fair Favorite

I live in Omaha and believe it or not, I have never been to the Iowa State Fair.  I grew up LOVING the Texas State Fair and Big Tex!  My friend Kim recently shared this recipe with me.  She says it is one of her family's favorites.  I hear it is an Iowa State Fair Favorite!!

I found a great explanation for this recipe over at Amanda's Cookin.  To quote Amanda -

"Some Italians aren’t happy with the name as its origins date back to when Italian immigrants were called “guineas”. It’s considered a racial slur and some restaurants in Iowa have even changed the name of this sandwich to plain old “grinder”. I read somewhere that the word grinder refers to the act of grinding your teeth back and fourth to bite through the tough bread in the sandwich, which would also indicate they didn’t toast them early on. No matter what you call it, it’s really delicious and freezes well too!"

The recipe that Kim gave me is just like Amanda's.  I saw where Amanda mentioned getting her version from the 30 Day Gourmet.  I love how the 30 Day Gourmet has instructions for 12 - 72 servings!!

Not a great picture - but my family was anxious to eat!!  They loved them!!

Guinea Grinders (makes 12 sandwiches)

1 lb Italian Sausage (I used hot)
1 lb ground beef
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/2 tsp red pepper flakes
30 oz of pizza sauce - homemade or purchased
4 loaves of French bread - sliced horizontally for any size sandwich

Combine sausage and ground beef in a large skillet and brown - drain.  Mix pizza sauce with salt, pepper, garlic powder and red pepper flakes.  Mix meat with sauce and heat in a slow cooker on low for 4 hours or on high for 2.  Cut bread sections in half and open,  pick out some of the middle of the bread and fill the hole with meat mixture.  Top with shredded mozzerella cheese and put bread top back on.  Wrap the entire sandwich in foil and bake at 350 for about 15 minutes.  

**use only half of the meat mixture and freeze the rest for later

Printable Version

Tuesday, July 16, 2013

Chocolate Fudge Pie - Guilt Free

My friend Donna shared this Southern Living recipe with me recently.  I love chocolate and always like saving a few calories when I can.  I liked the fudgy, thick consistency.   We love Reddi-Wip so I topped each serving with Reddi-Whip and raspberries instead of the extra Cool Whip!

Chocolate Fudge Pie - Guilt Free (adapted from Southern Living)

1 cooked pie crust
6 oz unsweetened chocolate baking squares, chopped
1 (14oz) can fat-free sweetened condensed milk
1 (8 oz) container fat-free frozen whipped topping, thawed and divided
fresh raspberries

Microwave chocolate in a large microwave safe bowl on high for 1 to 1 1/2 minutes, stirring every 30 seconds.  When melted, whisk in milk until smooth; let stand two minutes.  Fold in half of whipped topping until combined - pour mixture into crust.  Cover and chill 4 - 8 hours.  Spread remaining whipped topping over pie and garnish with raspberries.  ( I didn't top with the rest of the whipped topping;  I topped each slice with a little Reddi-Wip and then raspberries)