Big Johns Calgary Stampede Flap Jacks Recipes

BIG JOHN'S CALGARY STAMPEDE FLAP-JACKS

Steps:

• Heat griddle to 375.
• Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
• Combine all dry ingredients in a large bowl.
• Beat egg into milk until well combined.
• Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
• Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
• Using a soup ladle, add one scoop of batter over each bacon piece.
• Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.

STAMPEDE CASSEROLE

Steps:

• Brown sausage and drain well.
• Split chillies and remove seeds.
• Save 1/3 of chillies and cut in thin strips.
• Layer sausage with both cheeses and remaining 2/3rds of chillies in a greased 9 x 13 baking dish.
• Beat eggs, milk and flour together until well blended.
• Pour over layered mixture.
• Decorate top with strips of chillies.
• Sprinkle with paprika and bake 350F 45 minutes.

STOMPARATO (STAMPEDE)

Steps:

• Put in baking dish.
• (Glass or otherwise).
• Cover and bake and 375 for 1 hour and remove cover to brown.
• It even taste better the next day, as flavor really gets in.
• Oh, Don't forget to have lots of Italian Bread on hand.
• This is a receipe that comes from our old Italian family that my No-Na made.

FLAT JACKS

Steps:

• Mix all of the above. The more milk you use, the thinner the pancake.

BIG JOHN'S STAMPEDE CHICKEN

Steps:

• Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
• Let stand at least 2 hours, turning to coat.
• Heat oil in a heavy skillet.
• Add sugar and let it brown and bubble.
• Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
• Add marinade and cook on low heat, covered, until tender: about 45 minutes.