Uncle Bunk's - Recipes

RECIPES & USE IDEAS

FOR UNCLE BUNK'S PRODUCTS

14 DAY SWEET PICKLES
MUSTARD RELISH
RUSTIC PEPPER SAUCE
CAJUN KICK
SOUTHWESTERN SIZZLE
STEAK RUB
CHILI IN A BOTTLE
LITTLE CHILI IN A BOTTLE

14 DAY SWEET PICKLES

Our 14 Day Sweet Pickles are seasoned over two weeks using a blend of spices that add a sweet and peppery kick to these old-time favorites. Save the juice and cut up the pickles, then use both to liven up macaroni, potato, chicken, egg, pasta, or tuna salad - just to name a few. Also, mix the juice with mayo to make a quick and easy salad dressing.

Here are a few of our favorite recipes:

DEVILED EGGS

by Rose Young

12 Eggs

1/3 Cup Mayo

1/8 Cup Pickle Relish (Grind Uncle Bunk’s 14 Day Sweet Pickles)

1TBS Uncle Bunk’s Mustard Relish – Med. or Hot

1/4 tsp of each: Salt, Pepper, Onion Salt, Garlic Salt

Paprika for garnish

1. Place eggs in large saucepan, cover eggs with cold water. Bring to a boil. Reduce heat, simmer about 15 minutes. Immediately drain, run cold water over eggs to stop cooking.

2. Peel eggs, cut eggs lengthwise in half. Remove yolks; place in medium bowl, mash yolks with fork.

3. Add all remaining ingredients except paprika; mix well. (If mixture is a little dry, add a little pickle juice.)

4. Spoon mixture into egg white halves. Sprinkle with paprika.

QUICK & EASY MACARONI SALAD

by Rose Young

1 lb. Box Elbow Macaroni

7 Hard Boiled Eggs

1 Cup Uncle Bunk’s 14 Day Sweet Pickles - diced

1 1/2 Cups Mayo

1/2 Cup Uncle Bunk’s 14 Day Sweet Pickle Juice

2 TBS Uncle Bunk’s Mustard Relish – Med. or Hot

1/4 tsp of each: Salt, Pepper, Onion Salt, Garlic Salt.

Spanish Olives and Paprika (for garnish)

Boil water, add macaroni, cook until done, drain. Cool macaroni under cold running water, drain well. Put in a large bowl. Add to macaroni salt, pepper, onion salt, garlic salt, 5 hard boiled eggs diced, and diced pickles.

In a medium bowl add Mayo, pickle juice, and Mustard Relish. Mix until smooth. Pour mixture over macaroni and mix well. Slice remaining 2 hard boiled eggs, place slices on top of salad, add some olives and sprinkle with paprika.

S OUTHWESTERN EGG SALAD

Combine: 8 hard boiled eggs (chopped), ½ cup mayonnaise, 1 Tbs. Janese's Southwestern Sizzle.

Optional additions: ¼ cup chopped black olives or 2 Tbs. chopped pimentos or 3 Tbs. chopped Uncle Bunk’s 14 Day Sweet Pickles or Uncle Bunk’s 14 Day HOT Sweet Pickles (mix a little of the pickle juice with the mayonnaise – use the HOT for a real kick)

PICKLE DIP

by The Tin Ceiling

Combine: 8 oz package of Philadelphia Cream Cheese with 1 heaping and packed cup of chopped (the size of relish - Rose ran the chunks or spears through a mini chopper) Uncle Bunk’s 14 Day Sweet Pickles or Uncle Bunk’s 14 Day HOT Sweet Pickles. (To make it even hotter, chop up the hot peppers along with the Hot Pickles - WOW!)

MUSTARD RELISH

Our Scovie Award winning Mustard Relish can be used as a dip for pretzels, crackers and cheeses, as a marinade for meats, as a spread on sandwiches, and on anything where you want more kick than regular mustard can deliver.

Use Ideas: hot dogs, hamburgers, kielbasa, sausage, grilled chicken, any type of sandwich. Add Mustard Relish to your potato salad. Use as a dip for pretzels, chips, cheeses, etc.

Here are a few of our favorite recipes:

MUSTARD RELISH DIPS

With Cream Cheese:

** This is the dip we sample at most shows **

Mix 8 oz of cream cheese (softened) with 5-7 TBS of Uncle Bunk’s Mustard Relish – Med. or Hot

Blend until smooth.

With Sour Cream:

Mix equal parts Uncle Bunk’s Mustard Relish – Med. or Hot with Sour Cream.

DEVILED EGGS

by Rose Young

12 Eggs

1/3 Cup Mayo

1/8 Cup Pickle Relish (Grind Uncle Bunk’s 14 Day Sweet Pickles)

1TBS Uncle Bunk’s Mustard Relish – Med. or Hot

1/4 tsp of each: Salt, Pepper, Onion Salt, Garlic Salt

Paprika for garnish

1. Place eggs in large saucepan, cover eggs with cold water. Bring to a boil. Reduce heat, simmer about 15 minutes. Immediately drain, run cold water over eggs to stop cooking.

2. Peel eggs, cut eggs lengthwise in half. Remove yolks; place in medium bowl, mash yolks with fork.

3. Add all remaining ingredients except paprika; mix well. (If mixture is a little dry, add a little pickle juice.)

4. Spoon mixture into egg white halves. Sprinkle with paprika.

QUICK & EASY MACARONI SALAD

by Rose Young

1 lb. Box Elbow Macaroni

7 Hard Boiled Eggs

1 Cup Uncle Bunk’s 14 Day Sweet Pickles - diced

1 1/2 Cups Mayo

1/2 Cup Uncle Bunk’s 14 Day Sweet Pickle Juice

2 TBS Uncle Bunk’s Mustard Relish – Med. or Hot

1/4 tsp of each: Salt, Pepper, Onion Salt, Garlic Salt.

Spanish Olives and Paprika (for garnish)

RUSTIC PEPPER SAUCE

Our Scovie Award winning Rustic Pepper Sauce can be used as a dip for chips, crackers, and cheeses, as a marinade for meats, as a spread on sandwiches, and on anything where you want more kick than ketchup delivers.

Use Ideas: hot dogs, hamburgers, any type of sandwich. Use as a light sauce on pasta, especially wheat pasta) add to your meat loaf, or pour over a roast and slow cook for several hours. Add to chili or soup beans for a spicy kick. Great over eggs, corn, use for basting shiskabobs.

RUSTIC PEPPER SAUCE DIPS

With Sour Cream:

** This is the dip we sample at most shows **

Mix two parts Uncle Bunk’s Rustic Pepper Sauce – Med. or Hot with one part Sour Cream.

Makes a great dip for vegetables, crackers, chips or cubed cheese; meats; a sauce for rubens, blooming onions, over baked potatoes, quesadillas, tacos, etc.

With Cream Cheese:

Mix 8 oz of cream cheese (softened) with 5-7 TBS of Uncle Bunk’s Rustic Pepper Sauce – Med. or Hot

Blend until smooth. A good pretzel dip or cracker spread.

Marinade:

Marinate steaks, chicken, or pork chops or pork loin for 2-3 hours then cook as desired

HOMEMADE (Uncle Bunk's) HAMBURGER HELPER

Submitted by Amy Westfall Witschey

1 pound ground beef

1 large onion, chopped

1 pound potatoes, cut into small chunks or sliced

2 tablespoons beef bouillon

Seasonings to taste such as garlic powder, Worcestershire sauce, oregano, black pepper

Uncle Bunk’s Rustic Pepper Sauce - Medium or Hot

Shredded cheddar cheese

Brown beef and onion in a large saucepan until meat is no longer pink. Add potatoes, bouillon, seasonings, water to cover. Cover saucepan, lower heat and let simmer for 30 minutes, or until potatoes are tender and water has reduced/evaporated. Remove from heat and stir in some Uncle Bunk’s Rustic Red Pepper Sauce. Plate and top with shredded cheddar cheese.

PASTA WITH ZIP!

Submitted by Amy Westfall Witschey

1 lb. ground beef

1 small can tomato sauce

1 can Rotel tomatoes

1/2 c. Uncle Bunk's Rustic Pepper Sauce - Medium

2 Tbsp. brown sugar

Generous sprinkles of dried oregano and basil

8 oz. Whole wheat spaghetti, cooked

Shredded cheddar cheese

Brown the ground beef and add the remaining ingredients; cook down. Serve over spaghetti and top with cheddar cheese.

MEAT LOAF

By Rose Young

2 lb. Ground Chuck

1 Envelope Lipton Recipe Secrets Onion Mix

¾ Cups Seasoned Bread Crumbs

2 Eggs

¾ Cups Water

1/3 Cup Ketchup

1/3 Cup Uncle Bunk’s Rustic Pepper Sauce -Medium or Hot

Onion Powder, Garlic Powder, Black Pepper (to taste)

1/3 to 1/2 Uncle Bunk’s Rustic Pepper Sauce (use as glaze)

Preheat oven to 350 degrees. In large bowl, combine all ingredients.

In 13x9 inch baking or roasting pan, shape into loaf.

Make a little divit on top of meat loaf and put some Rustic Pepper Sauce on top.

Bake 1 hour or until done. Let stand 10 minutes or so before serving.

SLOPPY UNCLE BUNK’S

Submitted by Amy Westfall Witschey

2 lb. browned ground beef

1 can tomato soup, undiluted (we have found it really does make a difference if you use Campbell's in this)

1/4 c. packed brown sugar

1/4 c. ketchup

1/4 c. Uncle Bunk's Rustic Pepper Sauce – Medium

1 Tbsp. white vinegar

1/4 tsp. garlic powder

Combine and serve on buns, add a slice of American cheese if desired.

You can just make the sauce and freeze half if you only want to use one pound of hamburger.

Another alternative for an Appetizer:

Press a refrigerator biscuit into cupcake tins, cover bottom and sides, leaving a hollow center. Fill with Sloppy Uncle Bunk's mixture. Top with shredded cheddar cheese. Bake according to biscuit package until golden brown.

THE BIG GAME LAYER DIP

By Rose Young

8 oz Cream Cheese

Your Favorite Salsa

Uncle Bunk’s Rustic Pepper Sauce (Medium or Hot)

Shredded Cheese (can use Shredded Mozzarella, Shredded Sharp Cheddar, or Shredded Taco Cheese) Can mix the cheeses however you want - my favorite is Mozzarella and Cheddar.

On large oval plate spread cream cheese (let cream cheese set out for a little while to soften – will spread easier).

Cover cream cheese with salsa and Rustic Pepper Sauce (spread to edges). Use as much as you want.

Sprinkle shredded cheese over salsa & pepper sauce (cover), also as much as you want.

Now get your DIPPING CHIPS AND ENJOY!!!

CAJUN KICK

CAJUN KICK DIP RECIPE

Add 2 Tbs. of Janese's Cajun Kick to 8 oz of Cream Cheese and 8 oz of Sour Cream. Blend until smooth.

Optional: Add 1 cup finely chopped cooked shrimp and serve chilled.

CAJUN KICK PARTY MIX

8 cups dry Chex or Crispix cereal

2 cups stick pretzels

1 cup mixed nuts

2 sticks of butter

1/3 cup peanut butter

2 Tbs.Janese's Cajun Kick

Combine Chex or Crispix cereal, stick pretzels and mixed nuts.

Melt together in a microwave: butter, peanut butter, and Janese's Cajun Kick spice blend. Stir until the peanut butter is melted, then pour over dry cereal. Mix gently until all pieces are coated. Bake at 250 degrees for 2 ½ hours, stirring every 30 min. When cool, store in air tight container.

Can also be made with Janese's Southwestern Sizzle.

Dirty Rice

Sauté 1 pound ground beef and ½ pound ground pork. Add and sauté until tender ½ cup chopped onion & ½ cup chopped green pepper. Add: 4 cups cooked rice, 2-4 Tbs. Janese's Cajun Kick (depending upon how hot you like it), and 1 cup chicken broth. Simmer until fluid mostly absorbed. Just before serving, add: 3 Tbs. chopped green onion tops. Serve hot.

Crispy Cajun Shrimp Fettuccine

Cook fettuccine according to package instructions. Clean the shrimp and season with 1 Tbs. Janese's Cajun Kick. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.

In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook and on each side about 2 minutes until crisp. Remove shrimp from skillet and set aside.

In the same skillet add chicken broth and heavy cream.

Season with additional Janese's Cajun Kick to taste. Cook until sauce thickens a bit from heavy cream, thn add Parmesean cheese and whisk. Add fettuccine and shrimp to the sauce and toss. Serve warm.

SOUTHWESTERN SIZZLE

Southwestern Sizzle Dip Recipe

Add 2 Tbs. of Janese's Southwestern Sizzle to 8 oz of Cream Cheese and 8 oz of Sour Cream.

Optional: Add ½ cup chopped black or green olives; ½ cup diced green and red bell peppers; and 1 Tbs. diced hot peppers (more if you like it HOT!!). Serve with tortilla chips.

Southwestern Soup

Sauté the following until tender: 3 Tbs. butter, ½ cup chopped onion, ½ cup diced carrots, ½ cup chopped celery, and ½ cup chopped sweet red pepper. Add 2 cups cubed cooked chicken, 3 cups chicken broth, 2 Tbs. Janese's Southwestern Sizzle, ½ cup corn, ½ cup black beans (drained), 1 cup cubed ham, 3 slices bacon (crumpled). Simmer 15 minutes. Makes 6 servings.

Southwestern Sandwich Dressing

Combine ½ cup mayonnaise & 1 tsp. Janese's Southwestern Sizzle. Spread on sandwiches or wraps for an exciting zip.

Guacamole Dip

Submitted by Nanci Bowen

1 - 8 oz package of cream cheese, 1/4 cup sour cream, 1/4 cup real mayonaisse, 1 clove finely chopped garlic, 2 Haas avocados, finely mashed, 1/2 lemon or lime juicee, 2 Tablespoons Janese's Southwest Sizzle. Soften cream cheese, mix with sour cream and mayonaisse. Add remaining ingredients. Mix well, chill and serve with corn chips, taco chips, pita chips. (use 1 tablespoon Janese Southwest Sizzle for each avocado used)

Southwestern Egg Salad

Combine: 8 hard boiled eggs (chopped), ½ cup mayonnaise, 1 Tbs. Janese's Southwestern Sizzle.

Southwestern Party Mix

Combine: 8 cups dry Chex or Crispix cereal, 2 cups stick pretzels, 1 cup mixed nuts.

Melt together in a microwave 2 sticks of butter,1/3 cup peanut butter, 2 Tbs. Janese's Southwestern Sizzle. Stir until the peanut butter is melted, then pour over dry cereal. Mix gently until all pieces are coated. Bake at 250 degrees for 2 ½ hours, stirring every 30 min. When cool, store in air tight container.

Can also be made with Janese's Cajun Kick.

Southwestern Pasta Salad

Combine: 1 lb cooked pasta, ½ cup chopped onion, ½ cup chopped red sweet pepper, 1 cup mayonnaise, 2 Tbs. Janese's Southwestern Sizzle, ¼ cup sliced black olives, ½ cup corn, ½ cup canned black beans (drained). Serve chilled.

Southwestern Black Bean & Corn Salsa

Submitted by Nanci Bowen

Combine: 2 cans Black Beans, rinsed; 1-17oz can corn, drained (you can use frozen corn, thawed or leftover corn cut off cob); 1 avocado, 1/2 inch diced; 1/2 red onion, chopped; 2 tomatoes, chopped; 1/4th cup chopped cilantro or parsely; 4 Tbs. Janese's Southwestern Sizzle, or more to taste. Add the juice of one lime, stir well.Serve chilled. Rose Marie says she is going to use this in tortilla wraps

STEAK RUB

Steak Paint

Make "Steak Paint" by adding all or part of a bottle of Janese’s Steak Rub to enough soy sauce to make a thin paste. Brush this on meat. Will store in the refrigerator for a few months.

Honey of A Bar-B-Que Sauce

Mix together: ¾ cup catsup, ½ cup honey, 2 Tbs. Janese's Steak Rub.

Brush on beef, chicken or pork while it is grilling. Turn frequently to prevent burning due to honey content!

Beef Stroganoff

Combine 3 Tbs. flour &1 tsp. Janese’s Steak Rub. Use flour mixture to coat 1 lb. Sirloin Steak (cut into thin strips). Brown steak in 3 Tbs. butter. Add to the skillet: 1 cup sliced fresh mushrooms, ½ sliced onion, & 1 clove minced garlic. Cook until onions are tender. Remove meat and onions from pan. Add 3 Tbs. butter to skillet drippings then add 3 Tbs. flour and stir until smooth. Add 1 ¼ cup beef broth, stirring constantly. Cook until sauce thickens, then return meat and onions to skillet. Stir in 1 cup sour cream & 2 Tbs. cooking sherry (optional). Heat briefly, but do not allow to boil. Serve over butter noodles or rice. Makes 4 servings

Potato Options

Add Janese’s Steak Rub to hash brown potatoes instead of salt and pepper. Can also use Janese’s Southwest Sizzle for spicy hash browns.

Before baking potatoes, coat lightly with butter and sprinkle generously with Janese’s Steak Rub, then wrap in foil and bake for 1 hour in 350 degree oven.

Sprinkle Janese’s Steak Rub on French fried potatoes immediately after removing from grease.

Savory Beef Stew

Combine ½ Cup flour & 2 Tbs. Janese’s Steak Rub. Use flour mixture to coat 3 lbs lean beef (cut in cubes). Brown meat on all sides in 4 Tbs. butter or margarine. Place meat in deep pot and add enough water to cover. Simmer meat until very tender, about 3 hours. During last hour of cooking add: 1 Tbs. Worcestershire sauce, 1 medium onion (quartered), 2 large carrots (cubed), 2 turnips (cubed), 4 to 6 medium potatoes (cubed), & 1 pint dried tomatoes (optional). [If gravy is too thin: mix together then stir in 3 Tbs. flour & ½ cup water. Cook a few minutes until raw flour taste is gone and sauce thickens.] When vegetables are tender and sauce thick, serve alone or over rice, noodles, or biscuit. Also may cook dumpling in stew before serving. Makes 6 hearty servings.

CHILI IN A BOTTLE

DIRECTIONS:

Brown 2 lbs. lean ground beef.

Add the entire bottle of Uncle Bunk's Chili in a Bottle - no chopping or measuring! All onions, peppers, spices are neatly hand layered in the bottle.

1 - 40 oz. can of kidney beans with liquid

2 - 29 oz. cans of tomato sauce

1 cup of water

(optional - 1 cup corn)

Simmer 20 minutes.

Optional: serve with tortilla chips, shredded cheese and sour cream.

LITTLE CHILI IN A BOTTLE

DIRECTIONS:

Brown 1 lb. lean ground beef.

Add the whole bottle of "Little Chili in a Bottle" - no chopping or measuring! All onions, peppers, spices are neatly hand layered in the bottle.

1 - 15 oz. can of kidney beans with liquid

1 - 29 oz. cans of tomato sauce

1 cup of water

(optional - 1/2 cup corn)

Simmer 20 minutes.

Optional: Serve with tortilla chips, shredded cheese and sour cream.