outdoor recipes 2
684158 -- BUFFALO JERKY
1 to 3 buffalo flank steaks or London
broils
(May substitute beef; 3 steaks
will yield approximately 2 oven-racks
of jerky)
Shoyu sauce
Garlic powder
Trim all visible fat from meat and cut slices, 1/4 thick or less. Cut slices across the grain. Meat is easier to slice thinly if partially frozen. In a large bowl or pan, alternate layers of meat slices, shoyu, and garlic powder. Marinate in refrigerator at least overnight, or up to 24 hours. Spread slices on oven racks. Set oven temperature at 140 to 150 degrees. Prop oven door slightly open to allow moisture to escape. Dry for approximately 8 hours, or until dry but not brittle. Will keep well without refrigeration, but may be stored in refrigerator or freezer.
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684161 -- CAMPERS' COCOA
1 (8 qt.) pkg. powdered milk
1 (1 pt.) pkg. non-dairy coffee
creamer
1 (2 lb.) box instant cocoa
1 c. sugar
1/2 c. malted milk powder
Mix all together and store in a tightly-covered container. To serve mix 1/4 to 1/2 cup mix with hot water for 1 cup cocoa.
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684162 -- BAR-B-QUE BEEF
1 (3 lb.) roast beef
1 c. catsup
2 c. water
1/2 c. Worcestershire sauce
1 tsp. chili powder
2 dashes soy sauce
1 onion
Bake meat until well done the day before using. Slice. Heat all other ingredients and pour over meat in roaster. Heat slowly.
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684163 -- BAR-B-QUE HAMBURGER
2 lb. ground beef
1 c. celery, cut up
1 pepper, cut up
2 lg. onions, diced
2 tbsp. vinegar
1/2 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 (14 oz.) bottle ketchup
1/3 bottle water, use ketchup bottle
Salt to taste
Pepper to taste
Garlic salt to taste
Celery Salt to taste
Brown meat. Pour all ingredients over meat. Add water. Simmer about an hour.
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684165 -- RIVER'S TRAIL MIX
1/2 c. butter
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
8 c. Wheat Chex
3 c. pretzel sticks
2 c. peanuts
Melt butter on a jelly roll pan. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal, nuts and pretzels, stirring until all pieces are evenly coated. Bake 1 hour at 250 degrees, stir every 15 minutes. Great Grandson
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684168 -- CAMPGROUND TORPEDO
4 torpedo rolls (or shortie hoagie
rolls)
Thousand Island salad dressing
8 slices cooked salami
4 lg. slices Swiss cheese
8 slices cooked ham
4 Kosher dill spears
Cut rolls lengthwise but not all the way through. Spread Thousand Island dressing on each side of cut side of roll (at least a generous tablespoonful on each side). On each roll place in order: 2 slices salami, 1 slice Swiss cheese and 2 slices ham. Put pickle spear down center of fold. Fold over and wrap in heavy duty aluminum foil, using drug store wrap. Put on grill 10-15 minutes, until hot, turn if necessary. Done hen you can hear the cheese and pickle juice sizzle.
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684169 -- THE HOME SHOW BARBEQUE SAUCE
1/2 c. chopped onion
1/3 c. chopped green pepper
1/3 c. chopped celery
3 tbsp. oil
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. cocoa
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. pepper
1 c. catsup
1/2 c. cider vinegar
1/3 c. packed brown sugar
1/3 c. molasses
1/2 c. water
1 tbsp. horseradish
1 tsp. Tabasco sauce
Saute vegetables in oil until soft. Add all other ingredients and simmer until sauce is dark red-brown.
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684170 -- SIMPLE HONOLULU BAR-B-Q SAUCE
Melt 1 tablespoon butter. Add and heat: 1/4 c. orange juice
1/4 c. ketchup (or 1/2 c.)
1/4 c. lemon juice
1 or 2 tbsp. honey
1/2 tsp. ginger
2 tbsp. tamar sauce (soy sauce)
Thicken with cornstarch if you want.
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684173 -- REGGIE MACK'S HAPPY-TRAIL DOG BISCUITS
1 1/2 c. plain flour
1 1/2 c. whole wheat flour
1 c. rye flour
1 c. old-fashioned oats
1 c. cornmeal
1/4 c. liver powder (available at
health food stores)
1 tsp. salt
1 tsp. garlic powder
1 lg. egg
1/2 c. vegetable oil
1 3/4 c. beef broth
Place rack in upper third of oven; heat to 300 degrees. Line cookie sheet with foil. In large bowl, mix flours, oats, cornmeal, liver powder, salt and garlic powder. Add egg, oil and broth. Mix with a wooden spoon to make a soft dough. Dough should be soft but firm enough to roll out. If dough is too moist, add a little more flour; if too dry, add a little more broth or water. On floured surface, roll out dough to 1/2 inch thickness. Cut in 3 1/2 inch dog-bone biscuit shapes with floured cutter or your favorite pattern. Place 1 inch apart on prepared cookie sheet. Prick a line of dots down centers, halfway through. Bake 2 hours. Turn off oven and let biscuits stand in oven overnight to dry out and harden. Children like these too.
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684178 -- RELISH FOR BARBEQUE MEAT OR HOT DOGS
1/2 head cabbage (med., chopped fine)
1 med. size onion, minced
Combine cabbage and onion. Put on enough mustard to thoroughly cover and to your taste. Serves 12 barbeque meat sandwiches or 12 hot dogs.
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684179 -- BARBEQUE SAUCE
1 sm. bottle catsup
1 sm. jar mustard
1 c. sugar
1 bottle Worcestershire sauce
1 bay leaf
1 stick oleo
Put in saucepan and simmer over heat for 30 minutes. Saucepan should be covered. Remove bay leaf before using.
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684180 -- BARBEQUE SAUCE
3 tbsp. ketchup
3 tbsp. vinegar
3 tbsp. butter
3 tbsp. Worcestershire sauce
3 tbsp. lemon juice
5 tsp. prepared mustard
4 1/2 tsp. salt
4 tsp. paprika
1 tsp. cayenne pepper
2 1/2 tsp. chili powder
1/8 tsp. liquid smoke
6 tbsp. water
Mix all ingredients in a sauce pan. Simmer on low heat for 20 to 30 minutes. Makes approximately 1 1/2 cups. This will keep in refrigerator for several weeks.
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684181 -- JOAN'S BARBEQUE SAUCE
1 qt. tomato juice
1 pt. vinegar, dark
1 med. bottle ketchup
1 clove garlic
Pepper
1 stick oleo
1 bottle Worcestershire sauce
2 to 3 onions, chunked
1/2 lb. brown sugar (taste)
Tabasco sauce
Simmer about 30 minutes.
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684182 -- MICHAUDS "FAMOUS" BARBEQUE SAUCE
1 lg. can tomato puree
1/2 can water
1 sm. onion, chopped fine
6 tbsp. vinegar
4 tbsp. Worcestershire sauce
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp ground cloves
Heat all ingredients in a medium saucepan to boiling. Then simmer sauce for about 1/2 hour. Accts. Rec.
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684183 -- HOW TO SMOKE IN BAR-B-Q GRILL
Take a Bar-b-q grill. Pour charcoal in a ring around the outside of the pit. Do not connect the ring, leave a space so it is like a "C". Light the beginning of the ring. When it is white, you can start cooking. The fire will continue to spread so you will have heat for several hours. Continue to move the meat so it is never directly over the fire.
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684184 -- BARBEQUE SAUCE FOR HAM
1/2 c. salad oil
1/2 c. ketchup
4 tbsp. brown sugar
1 tsp. mustard
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbsp. Worcestershire sauce
1/2 lb. chipped ham
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684185 -- BAR-B-QUE SAUCE
1 med. onion
4 tbsp. lemon juice
2 tbsp. margarine
1 c. catsup
2 tbsp. vinegar
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
Brown onion in margarine; add other ingredients - simmer.
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684186 -- HOMEMADE BAR-B-Q SAUCE
1 tbsp. butter
Dash of garlic powder
1/2 c. ketchup
1/3 c. barbecue sauce
2 tbsp. brown sugar
2 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1 tbsp. mustard
1/4 tsp. salt
Dash of lemon juice
Blend all ingredients together and simmer on stove for 15 minutes.
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684187 -- JERKY
5-7 lbs. coarse ground venison or
inexpensive beef
1/3 c. curing salt
1/2 tsp. marjoram
1/2 tbsp. MSG
1/2 tsp. cayenne pepper
1 tbsp. black pepper
1 tbsp. white pepper
2 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1/4 tsp. garlic powder
Remove as much fat as possible from meat and have coarse ground. Mix all dry ingredients together and add a bit at a time while kneading the meat like dough. Add remaining ingredients the same. Cover and refrigerate overnight. Next roll the meat to an even thickness (about 1/8") between two sheets of wax paper. Put flats in the freezer until solid then cut into strips. Place on wire racks so pieces are not touching and put in 150 degree oven for 3 to 4 hours. Drying time varies with moisture content and thickness of jerky. Open oven door occasionally and turn jerky once or twice during drying. Once jerky is cooled it can be stored in freezer or canning jars if it is to be kept for a long period of time. but I double you will be able to leave it alone that long.
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684188 -- CHICKEN BAR-B-QUE SAUCE
Juice of 9 lemons
1 pt. mayonnaise
1 pt. mustard
1 lg. frozen apple juice
Lemon pepper
Salt to taste
1 tsp. powdered garlic
1/4 lb. butter
Mix all ingredients into large boiler. Heat over medium heat, stir well. Bring to a simmer. Do not boil.
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684189 -- BARBEQUE SAUCE
1/4 c. catsup
2 tbsp. vinegar
1 tsp. Worcestershire
1/2 tsp. chili powder
1 tbsp. chopped onion
Mix and pour over pheasant, chicken, ribs or whatever. Bake.
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684190 -- BBQ'S
Use this recipe with any leftover sliced meat - chicken, beef or pork, to make a sandwich. 1/2 c. ketchup
1/2 c. water
1/4 clove garlic, or garlic powder to
taste
1 tsp. prepared mustard
1 tsp. chili powder
1/2 tsp. Worcestershire
1-2 tsp. sugar
Mix and heat in frying pan. Add meat. Serve warm on buns.
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684191 -- BAR-B-Q SAUCE SUPREME
3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1/2 c. vinegar
1/2 c. ketchup
1/4 c. butter
1 tsp. salt
1/2 tsp. pepper (red)
1 tsp. paprika
Thicken a little with cornstarch
Heat to boil.
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684192 -- BAR-B-Q SAUCE
2 qts. ketchup
1 1/4 c. Wesson oil
1 (10 oz.) bottle Scott's Bar-B-Q
Sauce
1 (3 oz.) Texas Pete
2 tbsp. onion salt
16 oz. vinegar
1 tbsp. sugar
1 tbsp. crushed red pepper
Mix all ingredients and simmer. Do not boil. Can refrigerate and use as needed. Use with chicken, pork or beef.
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684193 -- BARBEQUE SAUCE
Mix in saucepan: 1/2 c. vinegar
1 c. water
4 tbsp. sugar
2 tbsp. mustard
1 tsp. pepper
2 tsp. salt
1/2 tsp. cayenne pepper
2 thick lemon slices
2 onions, peeled & sliced
1/2 c. butter or margarine or salad
oil
Simmer 20 minutes, uncovered. Add: 1 c. ketchup
4 tbsp. Worcestershire sauce
Bring to boil. Makes 3 1/2 cups.
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684194 -- BARBEQUE CHICKEN SAUCE
1 tbsp. Worcestershire sauce
2 tbsp. mustard
1 tbsp. salt
1 tbsp. Texas Pete sauce
1/2 stick margarine or butter
3 tbsp. catsup
3 tbsp. brown sugar
1 tbsp. chili powder
2 tbsp. water
Bake at 250 degrees for 2 1/2 hours. Mix ingredients in saucepan and bring to boil. Line pan with foil and cover chicken with sauce. Then cover dish with foil and bake when about done. Last 15 minutes, uncover and pour off excess sauce and brown.
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684195 -- TRAIL MIX
1/2 c. butter or margarine (I use a
little less with good results)
1 tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1 c. salted peanuts
2 c. pretzel sticks
2 c. mixed wheat, rice & corn cereal
2 c. popcorn
1 1/2 c. raisins
1 tsp. chili powder
Heat butter with Worcestershire sauce, chili powder, seasoned salt in large pan, stirring to combine. Add peanuts, pretzels and cereal squares. Mix gently. Spread on baking sheet and bake in 275 degree oven for 45 minutes. Stir after 15 minutes. After 30 minutes, add popcorn and raisins. Stir and bake 15 minutes longer. Store in tightly covered container.
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684196 -- ROCKY'S ROADSIDE RACCOON
For ages philosophers have attempted to answer the question, "Why did the chicken cross the road?" It wasn't until recently, as I motored across this great land of ours, that the answer to that question became perfectly clear to me. "The chicken doth cross the road to prove to the raccoons that it can be done!" At any rate with all the environmental awareness out there, wouldn't it be a wonderful idea to take advantage of the raccoons misfortune, and recycle, if you will, this great Minnesota mammal. I bring to you one of my favorite roadside dishes. --ROCKY'S ROADSIDE RACCOON:--
1 raccoon, any age
1 onion, med.
1 tsp. Tabasco sauce
Salt
Pepper
Clove of garlic
1. Remove exterior fur (if possible) using a sharp kitchen knife. If you wish to make full use of this garment salt the inside and put on a fur spreading board. 2. The skins can be sewn together to make clothing as desired when they have completely dried. 3. Remove scent glands from under the front and hind legs. This is the key to removing the wild taste. 4. Removal of the internal organs is optional since leaving these intact will stretch the number of people that can be fed. 5. Mix ingredients in a large pan and cook at 350 degrees for about 3 hours. 6. Baste the raccoon in the mixture each hour while it is baking. 7. Serve when the meat easily falls off the bone with squash, salad and your favorite beverage. Bon Appetit!
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684197 -- BARBEQUE SAUCE
1/2 lb. brown sugar
1/2 of small bottle of Heinz
Onion barbeque sauce
1/2 lemon and a sprinkle of garlic
powder
Worcestershire sauce
Should be thick so add sauce slowly to sugar.
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684198 -- BARBEQUE SAUCE
2 tbsp. butter or oleo
2 tbsp. chopped onion
1 c. catsup
1 tsp. salt
1 tsp. celery seed
2 tbsp. brown sugar
2 tsp. dry mustard
1 c. water
Brown onions in butter or oleo until soft. Add other ingredients and simmer about 15 minutes. Pour over ribs and bake or add to ground beef.
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684200 -- BARBEQUE SAUCE FOR RIBS, STEAK, AND CHICKEN
4 to 5 lbs. ribs, steak or chicken
3 c. water
1 c. red wine vinegar
1 1/2 c. soy sauce
1 c. brown sugar
3 tbsp. garlic, chopped
6 green onions, chopped
3 tbsp. sesame oil
2 to 3 tbsp. minced fresh ginger
1 to 2 tbsp. honey
2 tsp. Tabasco sauce
Combine all the ingredients in a large bowl. Stir well. Arrange ribs, steak or chicken in a shallow glass or ceramic pan. Do not use a m metallic pan. Pour the marinade over the meat. Cover and refrigerate 24 to 48 hours. Lift the meat from the marinade and place on hot grill. Use marinade to baste the meat while it is cooking.
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684201 -- CAMPERS' STEW
Put in a Dutch oven size pan: 1 can corned beef, broken up
1 onion, diced
4 carrots, diced
4 potatoes, diced
Any leftover vegetables from previous
meals
Combine and add enough water to cook the vegetables. This is great for camping trips when your fresh meat is used up and there isn't a store handy.
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684202 -- JAZZY JERKY
2 to 3 lbs. venison
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. hot sauce
1/2 tsp. Italian seasoning
1/4 c. teriyaki sauce
1/4 c. dry sherry
1 tsp. liquid smoke
1/4 tsp. accent
1/4 tsp. seasoned salt
1/4 c. soy sauce
Cut deer into thin strips. Marinate overnight. Place across racks in oven set oven at 150 degrees. Leave in oven until dry and chewy.
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684203 -- BARBEQUE SAUCE
2 tbsp. oil
1 sm. onion
1 clove garlic
1 (6 oz.) can tomato paste
1/2 c. vinegar
1/2 c. water
1 tsp. dry mustard
1 tbsp. A-1 sauce or Worcestershire
sauce
Combine oil, onion, and garlic in small saucepan. Simmer low for 5 minutes. Add dry mustard and remaining ingredients. Simmer 10 minutes.
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684204 -- CAMPER'S COCOA MIX
1 (8 qt.) box Carnation dry milk
1 (6 oz.) jar creamer
1 1/2 lb. Nestle's Quick
2 c. powdered sugar
Blend thoroughly in large container. Place 1/3 cup mix in mug, add hot water and stir. Tastes just like "made from scratch" without the mess.
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684205 -- CAMP FIRE HOT DOG
1 lg. hot dog
1 live sassafras or maple tree stem,
4 feet long
A wood fire, burned down to "red
coals"
Prepare sassafras or maple stem by cutting off excess stems and leaves. Peel bark off one end of stem about 10 inches and make a point with a knife at that end. Puncture hot dog in 4 places with point of stem so dog does not split open prematurely. Insert peeled end of stem, lengthwise, through hot dog. Do not let stem protrude through end of hot dog, as it will burn. Place hot dog on stem over the red coals and turn it slowly. Do not put right in flame, as it will cook too quickly and blacken. When hot dog begins to "split", it will be done. Remove it from fire and place in bun with condiments. Juice from the stem will give hot dog a sweet flavor. Do NOT use oak, elm, pine, ash, etc. as they are all bitter.
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684206 -- BARBEQUE SAUCE
1 (32 oz.) ketchup
1 tbsp. mustard
1 c. brown sugar
2 caps Worcestershire sauce
1 cap liquid smoke
Onions, if desired
2 tsp. garlic powder or salt (use 1
tsp. salt if you use garlic powder)
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684207 -- BARBEQUE SAUCE FOR SPARE RIBS OR CHICKEN
2 cans tomato soup
1 soup can water
1/4 c. sugar
1 med. onion chopped very fine
Salt and pepper to taste
Roast meat in the oven until almost done to taste (I like the meat to fall off the bones). Pour on the sauce and continue roasting for about 1/2 hour. Can baste occasionally.
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684208 -- SUGAR FROSTED TRAIL MIX
4 c. sugar frosted flakes
2 c. dry roasted peanuts
2 c. plain chocolate candies (M & M's)
1 c. dried apricots, chopped
1 c. raisins
In a large bowl combine all ingredients; stir thoroughly. Store in a tightly covered container or plastic bag. Makes 10 cups. A variation on the above mix is to omit the sugar frosted flakes and apricots.
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684209 -- BEER BARBEQUE SAUCE
1/4 c. oil
1 sm. onion, peeled & chopped
1 clove garlic, peeled & chopped
6 tbsp. lemon juice
2 c. beer
2 c. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. salt
Heat oil and saute onion and garlic until soft. Add lemon juice, beef, chili sauce, Worcestershire sauce and salt. Cook over medium heat for about 5 minutes or until sauce bubbles. Use sauce to brush on meat during grilling or as a delicious marinade. Cover thick chuck or round steaks completely with sauce and let stand for several hours, in refrigerator.
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684210 -- BARBEQUE SAUCE FOR 5 POUNDS RIBS
8 oz. catsup
1/2 c. brown sugar
1/2 tsp. garlic salt
1/2 tsp. salt
1/8 c. soy sauce
1/2 tbsp. liquid smoke
1/2 tbsp. Worcestershire sauce
1/2 tsp. pepper
Boil ribs for 1 1/2 hours. Bake 1 hour then add sauce and bake 1/2 hour longer.
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684214 -- MYRTLE'S BAR-B-Q SAUCE
2 c. catsup
1 c. water
1 c. apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/3 c. brown sugar
1/3 c. white sugar
3 tsp. Liquid Smoke
Simmer uncovered until it cooks down to half; stir occasionally.
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684215 -- BAR-B-Q SAUCE
1 c. ketchup
1 sm. onion
1 tbsp. Worcestershire sauce
2 cloves garlic
1/4 c. brown sugar
1 tbsp. dried parsley
1/2 c. water
2 tbsp. vinegar
Put all in blender until very well mixed.
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684216 -- BARBEQUE SAUCE
Mix together: 1 (28 oz.) bottle Open Pit brand
original barbecue sauce
1/2 green pepper, chopped fine
1/2 lg. sweet onion, chopped fine
1/4 c. sweet pickle juice (from any
jar of sweet pickles)
1 tbsp. lemon juice
1 1/2 c. brown sugar
1 tsp. dry mustard (or about a soup
spoon of prepared mustard)
1 tbsp. spicy brown mustard
1/8 tsp. chili powder
1/8 tsp. cloves
1/4 tsp. celery seed
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684217 -- PORK BAR-B-Q SAUCE
1 tsp. dry mustard
1 tsp. vinegar
1 tsp. horseradish
1 tsp. Worcestershire sauce
3/4 - 1 c. catsup
1/4 c. brown sugar
1/2 - 3/4 c. water
1/2 c. onions, chopped
1/2 c. celery, chopped
2 carrots, chopped
2 tbsp. barbeque sauce
Simmer for 1 hour. Add cut up or sliced pork roast (cooked) and simmer awhile longer. Serves 8.
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684218 -- BAR-B-Q SAUCE
1 1/2 c. catsup
1 1/2 c. water
2 tbsp. vinegar
4 tbsp. Worcestershire sauce
2 tbsp. smoke sauce
1 c. brown sugar
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
1/2 tsp. black pepper
1 tsp. garlic powder
Red pepper - pinch (if you want hot)
Combine all ingredients together in quart jar and store in refrigerator. Use on all types of meats.
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684219 -- BLACKNIGHT BAR-B-Q SAUCE
1 c. strong black coffee
1 1/2 c. Worcestershire sauce
1 c. catsup
1/2 c. butter or margarine
1/4 c. lemon juice
2 tbsp. sugar
1 tbsp. salt
2 tsp. cayenne pepper (optional)
Combine ingredients. Simmer for 30 minutes over low heat. Stir once or twice. Serve with beef or ribs.
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684220 -- BARBEQUE SAUCE
1 c. cider vinegar
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1/2 c. ketchup
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
Pinch ground black pepper
1 clove garlic, peeled and minced
In a sauce pan, combine ingredients. Cover and simmer for 15 minutes. Use on spareribs, steak or chicken.
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684221 -- CAMPER'S MEASUREMENTS
1 fistfull = 1/2 cup
5 finger pinch = 2/3 tsp.
4 finger pinch = 1/2 tsp.
3 finger pinch = 1/8 tsp.
1 finger gob shortening = 1/4 tsp.
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684222 -- BAR-B-Q SAUCE
1/2 c. honey
2 tbsp. vinegar
1/2 c. ketchup
1 lg. tbsp. dark mustard
Salt to taste
1/8 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tbsp. brown sugar
1 tsp. garlic powder
Mix well.
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684223 -- BAR-B-Q SAUCE FOR PORK CHOPS OR CHICKEN
1 c. ketchup
1 c. brown sugar
1 tbsp. vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic salt
1/4 tsp. black pepper
Mix above well. Brush on chicken or pork chops. Bake at 375 degrees for 45 minutes, turning once after 25 minutes (draining off any excess liquid). Brush with sauce. Finish baking.
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684224 -- CAMPER'S COCOA
1 qt. box powdered milk
8 oz. Coffee mate
16 oz. Nestle's Quick powdered
chocolate
1 c. sugar
Mix together and store in airtight container. Use 1/3 cup mixture to 1 cup boiling water.
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684225 -- "DOWN HOME" BARBEQUE SAUCE
1 (10 3/4 oz.) can Campbell's tomato
soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
1 sm. onion, chopped
2 tbsp. brown sugar
In a quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low. Simmer 10 minutes. Makes 1 3/4 cups.
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684226 -- BAR-B-Q SAUCE
1 c. bottled BBQ sauce
1/2 c. chili sauce
1 tbsp. garlic powder
1/2 c. ketchup
1/4 c. Worcestershire sauce
Tabasco sauce, to taste
Mix all ingredients well and add a small amount of water to thin a little. Heat to boiling. Good on chicken, pork ribs and beef ribs. Very good with dirty rice recipe.
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684227 -- HOT BAR-B-QUE SAUCE
4 sheets of bacon
4 onions
1/2 lb. oleo
2 bunches celery
4 c. flour
2 c. mustard
3 oz. salt
2/3 pt. soy sauce
3 gal. ketchup
2/3 gal. red vinegar
1/2 oz. cayenne
2 lbs. brown sugar
1/2 c. lemon juice
3 oz. white pepper
1 oz. garlic
6 oz. dry mustard
Dash basil
Dash allspice
1 pt. molasses
3/4 c. liquid smoke
1 c. crystal sauce (hot sauce)
(This will have to be cut down for individual use).
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684228 -- HOT & HEAVENLY BARBEQUE SAUCE
Simmer together 5 minutes: 1 (8 oz.) can tomato sauce
1/4 c. Worcestershire sauce
1/4 c. butter
2 tsp. sugar
2 tsp. salt
1 tsp. black pepper
1 tsp. instant coffee
Onions, green peppers or garnish of your choice may be added.
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684229 -- PAPA'S BARBEQUE SAUCE
1 c. chili sauce
1/3 c. ketchup
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder or 1/4 c. diced
onions
1/4 c. brown sugar
1 tsp. yellow mustard
Salt and pepper to taste
1 tsp. chili powder
Mix well. Spread on chicken or pork ribs and grill! Also good on hamburgers. You'll never use bottled again!
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684230 -- INCREDIBLE BARBEQUE SAUCE
32 oz. catsup
32 oz. water
2 tbsp. celery seed
2 tsp. ground red pepper
1/4 c. lemon juice
3 med. onions, chopped
2 tsp. ground garlic
1 1/2 c. sugar
Bring to boil, then simmer 3 hours.
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684231 -- TEXAS BARBEQUE SAUCE
1 1/2 c. butter
3/4 c. sugar
2 cloves garlic, crushed
1 tsp. paprika
1/2 c. tarragon vinegar
3 c. ketchup
2 tbsp. Worcestershire sauce
1 1/2 tsp. mustard
1/2 tsp. pepper
2 tsp. chili powder
Combine all ingredients and simmer for 20 minutes. This goes well on anything cooked on the grill. It makes a lot but it stores well and can be frozen.
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684232 -- BAR-B-QUE FOR RIBS OR BACKBONE
2 c. strong coffee
2 c. catsup
3 tbsp. Worcestershire sauce
3 tbsp. vinegar
1/2 c. sugar
1 tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper
Mix together and pour over meat. Bake at 350 degrees until tender. Turn meat several times during cooking time.
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684233 -- BAR-B-QUE SAUCE
2 (14 oz.) bottles catsup
3 tsp. Worcestershire sauce
1 c. sugar
1 1/3 c. white vinegar
1 tbsp. butter
1/2 tsp. salt
1 tsp. red pepper
Bring to boil. Simmer 5 minutes. Store in refrigerator.
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684234 -- CAMPERS APPLES
12 apples, sliced
1/4 c. butter
1/4 c. brown sugar
1 tbsp. cinnamon
Combine all ingredients in large heavy skillet; mix well. Cook over hot coals 15 minutes or until apples are tender, stirring occasionally. May also divide ingredients into portions, wrap in aluminum foil and bake in hot coals.
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684235 -- EASY BAR-B-QUE SAUCE
1 (14 oz.) hot style catsup
3/4 tsp. garlic powder
3 tbsp. vinegar
1 tsp. paprika
Combine catsup, vinegar, paprika, and garlic powder. Cover and chill several hours.
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684236 -- GORP (TRAIL MIX)
2 lbs. M&M's
1 (15 oz.) jar dry roasted peanuts
1 (15 oz.) box raisins
Approximately 8 oz. sunflower seeds
Optional for cold weather only: 1 (6
oz.) pkg. peanut butter morsels
Combine all ingredients together in large bowl and store tightly sealed in ziploc bags. This is a great energy booster for hunters and hikers.
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684237 -- BAR-B-QUE SAUCE
1/2 c. vinegar
1/2 c. molasses
1/4 c. mustard
1/2 c. lemon juice
1 tbsp. Tamari or soy sauce
1/2 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. pepper
Boil 10 minutes. Use over meat on the grill as a baste.
------------------------
684238 -- BAR-B-Q SAUCE
1/2 c. vinegar
2 tbsp. sugar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1 tsp. pepper
Hot pepper (optional)
1/4 c. catsup
1 tbsp. salt
1 tsp. onion salt
Boil and pour over chicken and bake at 350 degrees for one hour.
------------------------
684239 -- JIM'S BBQ
1/2 box brown sugar
1 lg. bottle ketchup
1/4 c. Worcestershire sauce
2 tbsp. mustard
1/8 c. vinegar
Lemon pepper
1/4 c. hot sauce
Garlic salt
------------------------
684240 -- BAR-B-Q SAUCE
1 stick (1/2 c.) butter
1 c. catsup
1/4 c. brown sugar
1/4 c. mustard with horseradish
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1/4 c. A-1 sauce
Liquid smoke according to taste
Mix together.
------------------------
684241 -- JERKY
1 tsp. liquid smoke
1 tsp. Accent
1 tsp. onion powder
1/3 tsp. garlic powder
1/3 tsp. pepper
1/4 c. soy sauce
1/4 c. Worcestershire sauce
Combine mix and pour over thinly sliced meat on a cookie sheet. Marinate overnight in refrigerator turning occasionally. Drain and pat dry with paper towel. Roast at lowest temperature in oven about 3 hours with door ajar.
------------------------
684242 -- EASY BARBEQUE SAUCE
1/4 c. chopped white onions
4 tbsp. sugar
1/8 tsp. pepper
1/4 c. catsup
3 tbsp. vinegar
1 tsp. Worcestershire sauce (optional)
Mix together all ingredients and cook over low heat for 5 minutes, stirring occasionally. Excellent on ribs.
------------------------
684243 -- MARK'S FAVORITE BARBEQUE SAUCE
1/4 c. oil
3 med. onions
3 c. tomato sauce (can use ketchup)
1 1/2 c. packed brown sugar
3/4 c. white vinegar
3 tbsp. Worcestershire sauce
4 tbsp. chili powder
2 tbsp. salt (can be cut back)
1/4 tsp. dry mustard
In hot oil cook onions until tender. Add remaining ingredients. Heat to boiling stirring constantly. Reduce heat, cover and simmer for 30 minutes. Is excellent with pork ribs, but is also good with chicken.
------------------------
684244 -- CAROLINE BARBEQUE SAUCE
1 c.ketchup
1 c. firmly packed brown sugar
1/2 c. lemon juice
3 tbsp. margarine
1/4 tsp. minced onion
1 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes. Makes 1 1/2 cups. Delicious over pork ribs or pork roast.
------------------------
684245 -- BARBEQUE SAUCE
1 qt. chili sauce
1/2 bottle (18 oz.) Kraft Hickory
smoked barbeque sauce
3 tbsp. minced onion (dry)
1 c. brown sugar
Simmer 15-20 minutes.
------------------------
684246 -- TO TAKE WILD TASTE OUT OF DUCK OR GOOSE
After you have cleaned the duck, soak meat in milk for about 4 hours in refrigerator or, if frozen, throw in milk until thawed. Wash the meat well and cook the way you like it.
------------------------
684247 -- BAR-B-QUE SAUCE
1 stick oleo
1 med. onion, chopped fine
Cook in oleo while you mix the other ingredients in a bowl. 1 tbsp. white sugar
1 tbsp. brown sugar
1 c. catsup
1/2 c. water
1 tbsp. vinegar
4 tbsp. lemon juice
4 tbsp. Worcestershire
1/2 tsp. Tabasco
1/4 tsp. mustard
A little salt and pepper
Add to onions and oleo and simmer a few minutes. This is good on almost any meat.
------------------------
684248 -- BARBEQUE SAUCE
3 tbsp. butter or oil
2 slice minced onion
1 c. ketchup
1/3 c. vinegar or lemon juice
2 tbsp. brown sugar
1/2 c. water
2 tsp. prepared mustard
2 tbsp. Worcestershire sauce
1/8 tsp. salt
1 clove garlic
Saute onion in butter or oil. When lightly colored, add remaining ingredients. Simmer covered 10 minutes.
------------------------
684249 -- JERKY
Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire, cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat, wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)
Cut away all fat, gristle and tendon from strips of meat. Combine seasonings in a salt shaker. Pound the meat and as you pound. Sprinkle with the seasonings (there should be about 1/2 teaspoon of the combination spread across each side of each strip of meat). Place the strips directly on the oven rack. Turn oven onto 150 degrees and leave them there until all moisture is gone (about 7 hours). The strips should fell like dry leather when done and should be supple enough to bend a little without breaking. Jerky can be eaten as is or used as a base for soups, stews and pemmican. It will literally keep for years without refrigeration.
------------------------
684250 -- TRAIL MIX
1 lg. jar unsalted peanuts
1 (6 oz.) pkg. chocolate chips
1 sm. pkg. raisins
Mix all ingredients in a large bowl. This is a high-energy trail mix for those summer hikes - not salty, so it doesn't make you thirsty!
------------------------
684251 -- BARBEQUE WATER CHESTNUTS
1 can water chestnuts (whole)
1/3 c. catsup
Bacon strips
1/2 c. white sugar
Wrap strips of bacon around water chestnuts (held with toothpick). Bake bacon wrapped chestnuts at 300 degrees for 1 hour. Take out and drain. Mix catsup and sugar. Spoon over chestnuts. Bake at 300 degrees for 1 more hour. (Watch closely so they don't burn.)
------------------------
684252 -- JERKY
5 lbs. ground meat
1 sm. handful of tenderquick, sugar
cure & brown sugar
1/2 bottle liquid smoke
2 tbsp. black pepper
1 pt. garlic water (2 tbsp. minced
garlic in a qt. bottle of water;
refrigerate 24 hours; use 1 pint)
Mix thoroughly and leave set in refrigerator in closed containers 3 days. Mix 1 to 2 times a day; day 1 and 2, not day 3. Take it out and pack it down on a cookie sheet; 1 to 1 1/2 inches high. Slice it 1/4 to 1/2 inch thick. Put on oven racks in center of oven at 140 degrees for 4 hour each side. (It sometimes takes longer.) Store in airtight container.
------------------------
684253 -- JERKY
5 to 10 lbs. meat, Antelope, Deer or
Elk
1 c. sugar
2 bottles liquid smoke
Salt
Pepper
Trim fat off meat. Cut into 1/2 inch strips. Layer meat in shallow pan. Salt and pepper meat. Mix sugar and liquid smoke, pour over meat. Let stand 30 minutes. Lay meat on racks in oven. Cook meat at 150 degrees for 8 to 10 hours, turning after 5 hours.
------------------------
684254 -- BARBEQUE SAUCE
1 (15 oz.) can tomato sauce
1 c. brown sugar
4 tbsp. catsup
2 tbsp. prepare mustard
1 tsp. onion powder
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
2 tbsp. liquid smoke
Combine all in saucepan. Bring to a boil for 1 minute. Store in refrigerator.
------------------------
684255 -- BARBEQUE SAUCE
1/2 c. ketchup
1/2 c. sugar
1/4 c. vinegar
1/2 c. onion, chopped
1/2 tsp. pepper
Put in saucepan. Cook on low for 15 minutes, stir occasionally. Works on anything that needs barbeque on grill or in the oven.
------------------------
684256 -- TRAIL MIX
1-2 c. M&M's
1-2 c. Pretzels
1-2 c. marshmallows
1-2 c. mixed nuts
1-2 c. Chex cereal
1-2 c. dried fruit
1-2 c. Fruit Loops
1-2 c. Cheerios
1-2 c. raisins
1-2 c. chocolate chips
1-2 c. coconut flakes
1-2 c. bridge mix
Mix 1 to 2 cups of each ingredient that are desired in a large container. Shake it up and serve.
------------------------
684258 -- HAWAIIAN BAR-B-Q SAUCE
1 (32 oz.) catsup
1 can (2 c.) crushed pineapple
1 lg. can frozen orange juice
1 c. brown sugar
1 bottle A-1 sauce
In large saucepan, put catsup, pineapple and frozen orange juice; bring to a boil. Add brown sugar. Stir to dissolve. Simmer 15 minutes. Take from heat and add A-1 sauce. Cool and use by dipping chicken in sauce or spoon over meat. Great on ribs, pork chops and chicken.
------------------------
684259 -- BAR-B-QUE SAUCE
4 qt. tomato juice
2 tbsp. brown sugar
1/4 tsp. pepper (scant)
1/2 tsp. salt
1/4 tsp. chili powder
1/4 c. Worcestershire sauce
1/4 c. catsup
2 tsp. white distilled vinegar
1/2 tsp. liquid smoke
1 tsp. finely chopped onion
Boil tomato juice and onion on medium heat until consistency of catsup. Add all other ingredients and boil 5 minutes more. Stir frequently during entire time scraping bottom often. Freezes well until needed. Pan size: 5 quart heavy pan.
------------------------
684260 -- HOME MADE BARBEQUE SAUCE
2 onions, cut up
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 tsp. chili powder
2 tbsp. brown sugar
3/4 c. ketchup
3/4 c. water
Mix all ingredients together.
------------------------
684261 -- BARBEQUE SAUCE
1/2 stick butter or margarine
1/2 c. chopped onion
1/2 c. ketchup
1/4 c. brown sugar, packed
1 1/2 tsp. chili powder (this much
makes it hot)
3 tbsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
Dash of Tabasco sauce
Mix all ingredients and simmer 5 minutes. Pour over desired meat and continue to simmer until ready to serve.
------------------------
684262 -- BAR-B-QUE SAUCE
1/4 c. vinegar
1/2 c. water
2 tbsp. sugar
1 tbsp. mustard
1/2 tsp. pepper
1 1/2 tsp. salt
Sm. onion, chopped
1/4 c. butter
Simmer 20 minutes. Add 1/2 cup ketchup and 2 tablespoons Worcestershire sauce to about 1 pint of meat and simmer.
------------------------
684263 -- TURKEY PICNIC LOAF
1 1/2 lb. long loaf sourdough
shepherd's bread
1/3 c. Italian dressing
6-8 cleaned spinach leaves, med. lg.
1 sm. red onion, thinly sliced
1/2 to 3/4 c. shredded Mozzarella
cheese
1 sm. cucumber, peeled and sliced
6-10 slices cooked turkey breast
1 lg. tomato, thinly sliced
Remove top 1/3 of loaf; hollow out bottom, leaving about 1/2 inch thick. (Removed bread can be frozen and used for something else.) Brush Italian dressing on insides of loaf, and on understand of the top. Layer from bottom up: spinach leaves, onion, cheese, cucumber, turkey breast, tomato slices, and then some of the cheese. Place on top, wrap in foil and bake at 350 degrees for 45 minutes. To serve, slice into sandwich-sized pieces.
------------------------
684264 -- TRAIL MIX
1 c. golden raisins
1 c. semi-sweet chocolate chips
1 c. apricots, chopped
1 c. walnuts, chopped
Mix the ingredients together and enjoy.
------------------------
684265 -- BAR-B-QUE SAUCE
2/3 c. catsup
3 tbsp. mustard
2 tbsp. vinegar
2 tbsp. Heinz 57 sauce
2 tbsp. brown sugar
1 finely chopped onion, browned in oil
Mix together and put over pork or beef roast, chopped. Simmer.
------------------------
684266 -- CORNELL UNIVERSITY BARBEQUE SAUCE
--RECIPE FOR 5 PEOPLE:--
1/4 pt. cooking oil
1/2 pt. cider vinegar
5 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
1 egg, well-beaten
--RECIPE FOR 10 PEOPLE:--
1/2 pt. cooking oil
1 pt. cider vinegar
3 tbsp. salt
1/2 tsp. pepper
3 tsp. poultry seasoning
1 egg, well-beaten
--RECIPE FOR 25 PEOPLE:--
1 pt. cooking oil
1 qt. cider vinegar
1/2 c. salt
1 1/4 tsp. pepper
7 tsp. poultry seasoning
3 eggs, well-beaten
Brush on grilling chicken generously until done.
------------------------
684267 -- BAR-B-Q SAUCE
1/2 - 1 whole onion (depends on size)
1/2 - 2/3 c. tomato soup (some water)
1 - 2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. prepared mustard
Bacon grease
Saute onion in bacon grease. Add soup, Worcestershire sauce, brown sugar, and mustard. Simmer awhile on low heat. This sauce can be used with wieners (whole, small pieces, or chunks). A good all-around sauce, has many uses. Yummy.
------------------------
684268 -- CAMPER'S SUPER PANCAKE DELIGHT
1 1/4 c. flour
3 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 c. milk
2 tbsp. salad oil
2 tbsp. margarine
Put all dry ingredients in a large bowl. Add egg, milk and salad oil. Stir until moistened. In large skillet, heat margarine until hot. Use ladle to pour batter into hot skillet. When pancakes bubble flip with turner. Top with butter and syrup.
------------------------
684269 -- TEXAS TRAIL MIX
4 c. bite size pretzels
12 oz. crisp cereal squares
1 lb. mixed nuts
1/2 tsp. garlic powder
1 tsp. chili powder
1 oz. pkg. ranch dressing mix
1/2 tsp. cayenne pepper, if desired
1/2 c. vegetable or peanut oil
Mix dry ingredients in a large brown paper bag. Add oil and shake well. Bake in brown bag at 200 degree oven for about 1 hour.
------------------------
684271 -- BAR-B-Q SAUCE
5 oz. A-1 sauce
1/4 c. brown sugar
1 1/2 c. ketchup
Simmer for 20 minutes and use. May be kept in the refrigerator.
------------------------
684272 -- SUGAR FREE BAR-B-Q SAUCE
2 med. onions, chopped
1 can tomato sauce
3/4 c. water
3 tbsp. vinegar
2 tbsp. Lea & Perrins
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. cinnamon
1/8 tsp. cloves
Simmer 20 minutes.
------------------------
684273 -- JERKY
5 lb. venison or elk
3/4 c. sugar
1 tsp. garlic juice
3/4 c. uniodized salt
1 tsp. Tabasco sauce
1/2 gallon water
Cut meat into thin strips, remove fat and tenuous tissue. Make a brine of the salt, sugar, garlic juice, Tabasco and water. Soak meat 8 hours. Rinse meat and allow to dry until a slight glaze appears in 1-2 hours. Place meat on rack so it does not overlap. If using oven, heat at 150 degrees for 11 hours. If using a smoker, smoke to the desired degree of doneness, 12-24 hours. Meat should be watched for proper dryness.
------------------------
684274 -- JERKY
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1/4 tsp. garlic salt
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
Mix in bowl. Stir well. Place meat slices in a layer pan. Spread on marinade. Refrigerate, stirring occasionally. Place on drying rack until leathery and dry. Store in airtight jar. Makes great elk or venison jerky.
------------------------
684275 -- FRONTIER JERKY
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
2 tbsp. Worcestershire sauce
2 tbsp. liquid smoke
Mix in bowl. Stir well. Place meat in 3 or 4 layers deep in a glass container. Spoon mixture over each layer. Marinate 6-12 hours. Refrigerate. Place on drying rack until done.
------------------------
684276 -- F.'S BAR-B-QUE SAUCE
1 qt. vinegar
1 lb. margarine
1 tbsp. Tabasco
1 tsp. onion powder
2 tsp. garlic powder or 1 garlic clove
2 tsp. crushed red pepper
Salt to taste
1 tbsp. Worcestershire
1 tbsp. paprika
1/2 bottle Texas Pete or 6 tbsp.
Mix all ingredients in a large saucepan and bring to a boil. This is for 5 whole chickens or 10 halves.
------------------------
684277 -- SOY BARBEQUE SAUCE
1 lg. bottle lite so sauce
1/4 c. salad oil
1/2 c. lemon juice
1 clove garlic, finely crushed
Combine all ingredients. Let stand for about 2 hours. Pour over meat and leave in refrigerator overnight and cook as usual.
------------------------
684278 -- TRAIL SIDE COOKIES
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
1 c. white sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. oatmeal
1/2 c. raisins
1/2 c. chocolate chips
Mix and bake at 350 degrees for 10 to 12 minutes.
------------------------
684279 -- TRAILSIDE OATMEAL COOKIES
1/2 c. butter or margarine
1/2 c. creamy or chunk style peanut
butter
1 c. granulated sugar
1 c. firmly packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. uncooked oatmeal
1/2 c. semi-sweet chocolate pieces
1/2 c. raisins
Beat butter, peanut butter and sugar together until creamy. Blend in eggs, milk and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats, chocolate pieces and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Bake in preheated 350 degree oven at 15 minutes. Makes 3 1/2 dozen.
------------------------
684280 -- PICNIC OR DESSERT CAKE
Mix and beat as any cake mix: 1 pkg. instant chocolate pudding 2 c. milk 3 egg whites Pour cake batter in a greased 9 x 13 inch pan. Sprinkle 3/4 cup chocolate chips and 3/4 cup chopped walnuts over batter. Bake 30 minutes or more at 350 degrees. Serve as is, or white powdered sugar icing may be drizzled over the top, or serve with whipped cream or topping. Serves 15 or more.
------------------------
684281 -- PICNIC PERFECT CHOCOLATE CAKE
2 c. flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
2 c. sugar
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
Mix dry ingredients together. Add oil, hot coffee and milk. Mix with batter. Add egg and vanilla. Beat more. Pour into greased and floured cake pan at 325 degrees for 25-30 minutes. A family recipe, never spoils. Jim says "older the better".
------------------------
684282 -- PICNIC BROWNIES
1 c. margarine, melted
6 oz. unsweetened chocolate squares
(6 square)
2 2/3 c. sugar
4 eggs
1 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 c. oatmeal
2 c. chopped nuts
1 c. mini marshmallows
2 tsp. vanilla
Melt margarine and chocolate over low heat, stirring often. Remove from heat and stir in sugar. Beat in eggs one at a time, blending well. Sift together flour, baking powder, and salt; add to chocolate mix. Stir in remaining ingredients. Bake at 350 degrees for 20-25 minutes.
------------------------
684283 -- NUTTY GRAHAM PICNIC CAKE
2 c. all-purpose flour
1 c. (14 sq.) graham cracker crumbs
1 c. firmly packed brown sugar
1/2 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1 c. margarine, softened
1 c. orange juice
1 tbsp. grated orange peel
3 eggs
1 c. chopped nuts
Heat oven to 350 degrees. Using 1 tablespoon solid shortening, generously grease and flour 12 cup fluted tube pan or 10 inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except nuts and beat 3 minutes at medium speed. Stir in nuts. Pour into prepared pan. Bake at 350 degrees for 45 to 50 minutes or until toothpick in center comes out clean. Cool completely.GLAZE:
2 tbsp. brown sugar
5 tsp. milk
1 tbsp. butter
3/4 c. powdered sugar
1/4 c. nuts
In small saucepan heat brown sugar, milk and butter until melted. Remove from heat. Add powdered sugar; blend until smooth. Drizzle over cake and sprinkle with nuts.
------------------------
684284 -- CHOCOLATE MINT PICNIC SQUARES
1 c. sugar
4 eggs, beaten
1 tsp. vanilla
1/2 c. butter
1 c. flour
1 (16 oz.) can chocolate syrup
2 c. powdered sugar
1/2 c. butter
2 tbsp. creme de menthe
6 oz. chocolate chips
6 tbsp. butter
Mix first 6 ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool in pan. Mix next 3 ingredients together and spread over brownie layer. Melt chocolate chips and butter together. Mix and let cool slightly. Spread over mint layer. Chill for a few minutes and cut into squares. Best if served chilled.
------------------------
684285 -- PICNIC SPICE CAKE
Sift together into bowl: 1 1/3 c. sugar 3 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves Add: 1 c. milk 1 tsp. vanilla Beat 2 minutes. Add 2 large eggs. Beat 2 minutes more. Bake at 350 degrees.
------------------------
684286 -- CAMP TRAIL BROWNIES
1 c. margarine
3 tbsp. cocoa + 1 tbsp. oil
2 2/3 c. sugar
4 eggs
1 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 c. oatmeal
2 tsp. vanilla
Nuts (optional)
Melt margarine and mix with sugar and chocolate mixture. Beat in eggs. Add dry ingredients and vanilla. Mix well. Bake in greased 9 x 13-inch pan at 350 degrees for 25-30 minutes. Cut into squares.
------------------------
684287 -- ROAST BEEF BAR-B-QUE
5 lb. rump, rolled or sirloin tip roast
1 tbsp. liquid smoke
2 beef bouillon cubes
2 lg. onions, chopped
2 c. water
1 lg. jar Ken Davis barbecue sauce
Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.
------------------------
684287 -- ROAST BEEF BAR-B-QUE
5 lb. rump, rolled or sirloin tip roast
1 tbsp. liquid smoke
2 beef bouillon cubes
2 lg. onions, chopped
2 c. water
1 lg. jar Ken Davis barbecue sauce
Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.
------------------------
684288 -- JERKY
1 sm. can tomato sauce (enough water
to rinse can out)
1 tbsp. chili powder
2 tbsp. liquid smoke
2 to 3 tbsp. fajita seasoning
1/8 tsp. ground red pepper per 1 lb.
meat or you use dehydrated jalapeno
powder, Tabasco, or whatever
2 to 3 tbsp. honey
Use 1/2 to 3/4 teaspoon of Morton's Tenderquick per 1 pound of meat. se about 1/4 cup of this sauce per 1
pound of meat.
se cracked black pepper.
Let marinate for 24 hours, pat dry and pepper. Dehydrate at about 123 degrees, about 8 to 11 hours depending on size of meat.
------------------------
684289 -- THE BEST BARBEQUE SAUCE
Combine: 3/4 c. water 2 tbsp. vinegar 2 tbsp. Worcestershire sauce 1 tsp. chili powder 1 tsp. salt 1/2 tsp. red pepper 1/2 tsp. black pepper 1/4 c. sugar Cook over low, simmering heat for about 20 minutes. Gives you enough sauce for covering 5 pounds of chicken several times during cooking with a cup to spare.
------------------------
684290 -- EASY HOT BARBEQUE SAUCE
2 qt. apple vinegar
2 (14 oz.) bottles ketchup
1 (303 size) can tomato juice
1 tbsp. hot sauce
1 tbsp. cayenne pepper
1 tbsp. black pepper
1/2 c. salt
Mix all ingredients well. Store in a glass jar. Does not have to be refrigerated and keeps well.
------------------------
684291 -- BARBEQUE SAUCE
1 tbsp. liquid smoke
1 tsp. garlic salt
Salt & pepper
1 tbsp. Worcestershire sauce
1/2-1 c. brown sugar
14 oz. ketchup
Dash soy sauce
Mix together and simmer on stove.
------------------------
684292 -- BARBEQUE SAUCE
1/2 c. brown sugar
1 tbsp. mustard
1 tbsp. vinegar
1 /2 c. catsup
Mix together. Then add: 1 stick butter 3 tbsp. liquid smoke 1 tbsp. Tabasco sauce 1 1/2 tsp. garlic powder Bring to a good boil, stirring continuously. Does not need refrigeration.
------------------------
684293 -- VANILLA CHIP TRAIL MIX
1 stick margarine, melted
2 tbsp. cocoa
2 tbsp. sugar
4 c. Cheerios cereal
4 c. Wheat Squares cereal
1 c. slivered almonds
1 c. golden raisins
1 (10 oz.) pkg. Hershey vanilla milk
chips
In 4-quart bowl, place margarine. Microwave on High 1 minute or until melted; stir in cocoa and sugar. Add cereals and almonds; stir until evenly coated. Microwave at High 3 minutes, stirring every minute; stir in raisins. Microwave on High additional 3 minutes, stirring every minute. Cool completely stir in vanilla chips. Store in tightly covered container in cool, dry place.
------------------------
684294 -- BARBEQUE SAUCE
2 tbsp. butter
1 sm. onion, chopped
1/4 c. lemon juice
1 tbsp. Worcestershire sauce
1/2 c. water
Dash of salt & pepper
2 tbsp. vinegar
1 1/2 c. brown sugar
1 c. chili sauce (bottled in store)
Brown butter and onion, stirring constantly. Mix remaining ingredients with onion mixture. Cook slowly over medium heat for 20 minutes. Sauce may be thin but thickens as it cools. This is good over ribs, wieners and pork chops. Bake at 350 degrees for time needed for meat.
------------------------
684295 -- MOM'S BAR-B-Q SAUCE
1/2 c. catsup
1/2 c. water
1/4 garlic or onion
1 tsp. chili powder
1/2 tsp. Worcestershire sauce
1/4 c. sugar
1 tsp. mustard
Mix and cook slowly for 10 minutes. Add to meat and simmer for a while. This makes a small amount.
------------------------
684296 -- BARBEQUE SAUCE
2 tbsp. margarine
1 med. onion, chopped
1 clove garlic, minced
1/2 c. catsup
1 tsp. dry mustard
2 tbsp. vinegar
1/2 tsp. Tabasco
1 tbsp. brown sugar
1 tsp. salt
1/4 c. water
Melt margarine in saucepan. In blender, combine onion, garlic, catsup, vinegar, Tabasco, brown sugar, salt, dry mustard and water. Add to margarine in saucepan, bring to boil. Terrific for chicken and ribs on the grill.
------------------------
684297 -- CAMPERS INSTANT COCOA
8 qts. powdered milk
16 oz. Quik
8 oz. Cremora
1 c. powdered sugar
Mix well and store in canister. Use 1/3 cup dry mix in cup with hot water.
------------------------
684298 -- BAR-B-Q SAUCE FOR RED MEAT
1 bottle Hunt's hickory brand barbecue
sauce
3/4 c. honey
1 tsp. soy sauce
1/4 tsp. teriyaki sauce
1 1/2 c. Kraft Zesty Italian salad
dressing
1 tsp. garlic powder
1/4 tsp. oregano
Pour all ingredients into bowl and mix. Dip meat in sauces and barbecue.
------------------------
684299 -- BAR-B-Q SAUCE FOR POULTRY
1 bottle Hunt's Cajun
Brand barbecue sauce
1 c. honey
1 3/4 c. Kraft Zesty Italian salad
dressing
1/4 c. pancake syrup
2 tbsp. molasses
1/2 tsp. teriyaki sauce
1/2 tsp. garlic powder
1 tsp. soy sauce
Pour all ingredients into bowl and mix. Glaze poultry with brush 1/2 hour before taking off grill.
------------------------
684300 -- ALL-AMERICAN BARBEQUE SAUCE
1/2 c. chili sauce
1/2 c. finely chopped onions
1/4 c. water
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
1 tsp. chili powder
1/2 tsp. celery seed
1/4 tsp. hot pepper sauce
Combine ingredients in small saucepan; simmer 10 to 12 minutes or until thickened, stirring occasionally. Use as a barbeque sauce for chicken, ribs or pork chops. Makes 3/4 cup. **For zestier sauce, increase hot pepper sauce to 1/2 teaspoon.
------------------------
684301 -- C.'S TRAIL MIX
1 box Cheerios
1 box Wheat Chex
1 container unsalted peanuts
1 box raisins
1/2 lb. banana chips
1/4 c. coconut
Place in large Tupperware container. Mix well.
------------------------
684302 -- TRACY'S BAR-B-Q SAUCE
1 c. tomato catsup
2-3 drops hot sauce
3 tbsp. brown sugar
2 drops Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. margarine
1 c. vinegar
1 tsp. mustard
1 tsp. paprika
Salt & pepper
2 tbsp. sugar
Mix well and simmer about 15 minutes.
------------------------
684303 -- SPICY BAR-B-Q SAUCE
3/4 c. chopped onions
1/2 c. salad oil
3/4 c. catsup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/2 tsp. pepper
Cook onion in salad oil until tender but not brown. Add remaining ingredients. Simmer 15 minutes. Use as basting sauce and to serve with the meat.
------------------------
684304 -- LEXINGTON NORTH CAROLINA BAR-B-QUE SAUCE
12 lg. lemons
1 lb. sugar
1/4 box salt
1/2 med. size container coarse ground
red pepper
1/2 med. size container coarse ground
black pepper
1 gallon apple cider vinegar
1/4 bottle hot sauce (add more if you
like it hot)
Halve each lemon, then squeeze and strain the pulp and juice into a large container. Add the remaining ingredients and stir. Refrigerate mixture for at least 24 hours. Sauce tastes best if removed from the refrigerator and left at room temperature 24 hours before using. Makes approximately 1 gallon. This traditional eastern North Carolina barbecue sauce is ideal for basting chicken or pork over an open flame for a delicious pit cooked barbecue flavor.
------------------------
684305 -- BAR-B-Q SAUCE
1/2 med. onion, chopped
1/2 c. oleo = 1 stick
1 can tomato paste
1 can tomato sauce
3 tbsp. Worcestershire sauce
2 sliced lemons
Garlic salt to taste
1/4 c. catsup
1/2 c. brown sugar
1/4 c. white sugar
2 tbsp. vinegar
1/2 c. water
1 tsp. dry mustard
1/2 tsp. chili powder
Saute onions in oleo. Add all of the other ingredients after the onions turn clear. Simmer about 30 minutes.
------------------------
684306 -- BARBEQUE SAUCE
1 c. catsup
1 c. water
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1/4 c. vinegar
1 tsp. salt
1/8 tsp. pepper
Combine all ingredients and bring to a boil. Simmer 15 minutes.
------------------------
684307 -- CLIFF'S BARBEQUE SAUCE
Mix together first 2 ingredients: 2 bottle barbeque sauce
1 (16 oz.) ketchup
10 lb. spare ribs or kalbassi
Parboil ribs. First drain then place in roaster. Pour over ribs and bake at 350 degrees until tender.
------------------------
684308 -- BAR-B-QUE FOR CHICKEN
3-1/2 c. vinegar
1 c. oil
2-1/2 tbsp. garlic salt
1 tbsp. thyme
1 tbsp. oregano
1-1/2 tbsp. poultry seasoning
1 tbsp. rosemary leaves
1-1/2 tbsp. salt
1 tbsp. pepper
1-1/2 tbsp. savory
------------------------
684309 -- BARBEQUE SAUCE
1 stick butter melted in pan
1 c. white vinegar
2 c. tomato ketchup
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 tbsp. salt
3 tbsp. mustard
2 tbsp. lemon juice (fresh)
Bring all ingredients to a boil. Then let it simmer for 10 to 20 minutes.
------------------------
684310 -- BARBEQUE SAUCE
2 tbsp. margarine
1/2 c. chopped onion
1 clove garlic
1 c. maple syrup
1 c. catsup
1 tbsp. Worcestershire sauce
1/4 c. lemon juice
2 tsp. horseradish
1 tsp. salt
1/4 tsp. pepper
Simmer 10 minutes. Makes 3 cups.
------------------------
684311 -- BARBEQUE SAUCE
In saucepan saute 1 chopped onion in salad oil until tender. Add: 1/2 c. brown sugar 1/4 c. vinegar 1 tbsp. Worcestershire sauce 4 tsp. chili powder 1 tsp. salt 1/4 tsp. dry mustard Cook, stirring constantly and let sauce boil for one minute.
------------------------
684312 -- BAR-B-QUE SAUCE
4 c. catsup
4 c. water
4 c. vinegar
6 tsp. chili powder
6 tbsp. salt
6 tbsp. sugar
6 tbsp. pepper
1 lg. onion, chopped
4 tbsp. seasoning salt
Mix all ingredients and boil (slow) until thick for about 1 hour.
------------------------
684313 -- BARBEQUE SAUCE
1/2 lb. margarine
1 tsp. salt
1 tsp. pepper
1 tsp. garlic salt
1 tsp. vinegar
1 tsp. soy sauce
1 tsp. seasoning salt
Melt margarine. Add remaining ingredients. Cook over low heat about 5 minutes.
------------------------
684315 -- BARBEQUE SAUCE
1/2 c. catsup
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1/2 c. water
Mix together. Pour over pork or beef ribs.
------------------------
684316 -- BAR-B-Q SAUCE
1 (14 oz.) bottle ketchup
1 c. brown sugar
1 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1 tbsp. garlic salt
1/2 tbsp. salt
1 tsp. pepper
5 dashes soy sauce
Mix above ingredients together. Good on pork chops on grill.
------------------------
684317 -- PICNIC TREATS
2 unbaked pie shells
2 chicken breasts, skinned, split in
half
4 oz. Swiss cheese
4 slices boiled ham
Sage, salt and pepper
Preheat oven to 350 degrees. Saute chicken in low-fat butter (or margarine) until golden brown. Sprinkle with salt and pepper. Cut cheese into small pieces, Cut pie shells and cut a diamond in the center of each one. Place a slice of ham, cheese and chicken on pie shells and pinch together. Place on ungreased baking sheet. Brush beaten egg on pastry; bake 25 minutes or until golden brown.
------------------------
684318 -- BARBEQUE SAUCE
2/3 c. catsup
1/3 c. red currant jelly
2 tbsp. Worcestershire sauce
1/4 tsp. hot sauce
Simmer 10 minutes.
------------------------
684319 -- BEEF BARBEQUE
1 lb. ground meat
1 lg. onion
1/2 c. sugar
1 c. catsup
1 c. water
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
Cook ground meat until cooked. Add remaining ingredients; simmer. This recipe goes a long way!
------------------------
684320 -- CHUCK'S BAR-B-Q SAUCE
2 c. catsup
2 tbsp. hot sauce
1/4 c. Worcestershire sauce
1 tbsp. garlic powder
1/2 c. brown sugar
Stir well and bring to a boil for 2 minutes. Let cool until thick.
------------------------
684321 -- BARBEQUE SAUCE
1 c. cooking oil
1 pt. cider vinegar
3 tbsp. salt
1 tbsp. poultry seasoning
1 tsp. pepper
1 egg
Lemon juice of 1/2 lemon
Beat the egg, then add the oil and beat again. Add other ingredients and stir. Enough for 10 halves or 5 whole chickens.
------------------------
684322 -- BAR-B-Q SAUCE
1/4 c. butter
2/3 c. vinegar
1/4 c. brown sugar
2 c. catsup
6 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 c. water
1 sm. onion, finely chopped
Combine and boil for about 2-3 minutes. Cover meat and cook according to meat time.
------------------------
684323 -- PEMMICAN
4 c. powdered meat
1 1/2 c. beef suet
1 c. currant jelly
3/4 c. bouillon
1 tsp. dried minced chives
1/2 c. brown sugar
1/4 c. ground raisins
1/2 tsp. each allspice, garlic
powder, savory and black pepper
Melt suet over very low heat. Add currant jelly. Blend powdered meat with remaining ingredients. Add seasoned meat mixture gradually to melted suet, stirring constantly. Cover tightly and bake in a preheated oven at 300 degrees for 1 1/2-2 hours. Remove from oven and ladle immediately into muffin tins, filling no more than 1 inch full. When cooled completely, remove and wrap in aluminum foil. Store in freezer. Makes 24 cakes.
------------------------
684324 -- INDIAN JERKY
Venison or any lean meat
Salt & pepper
Salt and pepper the lean strips of meat thoroughly to discourage insects, then hang over peeled willow poles to dry in the sun. You might build a small chip fire far below the hanging meat and leave it 1 or 2 days. The sun and fire, both, will dry out the strips. The meat will have a slightly smokey taste. You don't want to cook the meat but to simply dehydrate it thoroughly. This made a good food for traveling.
------------------------
684325 -- OVEN - DRIED JERKY
2 1/2-3 lb. lean, boneless meat,
partially frozen
1/4 c. soy sauce (little less)
1 tbsp. Worcestershire (little more)
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke flavored salt
Small amount of hot sauce as desired
Discard fat from meat. Cut meat 1/8-1/4 inch thick, about 1/2 inch wide and as long as possible. Combine ingredients in bowl and mix meat thoroughly. Let stand 1 hour or cover and refrigerate overnight. Arrange on racks in oven at lowest oven temperature until it feels hard and dry to touch (about 5 hours for turkey, 4-7 hours for beef). Pat off beads of oil. Let cool, place in airtight container. Keep in cool room. Makes 1/2 pound.
------------------------
684326 -- JERKY
For 3 pounds meat. 1 tsp. onion powder 1 tsp. garlic salt 1/2 tsp. pepper 1/3 c. Worcestershire sauce 1/4 c. soy sauce Soak about 2 hours. Roll with rolling pin after soaking.
------------------------
684327 -- BAR-B-QUE SAUCE
1/3 c. catsup
1/4 c. oil
1/3 c. chili sauce or salsa
2 tbsp. water
Salt to taste
Pepper to taste
Garlic powder to taste
Mix well and store overnight in a jar for better results. Makes about 1 1/2 cups.
------------------------
684328 -- BARBEQUE SAUCE
3/4 c. crushed pineapple
1/2 c. vinegar
1 1/4 c. brown sugar
1 c. catsup
1 tbsp. lemon juice
1 c. BBQ sauce (Open Pit with onions)
Salt
Pepper
Mix all ingredients together in saucepan. Cook over medium temperature to boil, then simmer to cook off vinegar.
------------------------
684329 -- BAR-B-Q SAUCE
1/2 c. brown sugar
1 c. ketchup
2 tsp. mustard
2/3 c. vinegar
2 tsp. salt
1/3 c. molasses
1 onion
Pepper
Mix all above.
------------------------
684330 -- RITA'S BAR-B-Q SAUCE (FOR RIBS)
Bring to boil and simmer 5 minutes: 1/2 c. water 2 tbsp. vinegar 2 tsp. Worcestershire sauce 1 tsp. salt 2 tsp. sugar 2 drops Tabasco sauce 3/4 tsp. paprika 3/4 tsp. chili powder Bake ribs with cut up onions. Put on sauce about 1/2 hour before serving.
------------------------
684331 -- BAR-B-QUE SAUCE
1/4 c. water
1/2 c. catsup
1 sm. minced onion
1 tsp. mustard
1 tsp. lemon
1 tbsp. brown sugar
1 tbsp. Worcestershire
Combine all ingredients in saucepan and cook until well heated. Use on desired meat.
------------------------
684332 -- BARBEQUE SAUCE
1 c. catsup
1 tsp. liquid smoke
1 tbsp. oil
1/2 c. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
Great on ribs, chicken, hamburgers, hot dogs. For chicken and ribs, bake covered in the oven for 45 minutes at 350 degrees. Put a little butter on chicken. Next put on grill and add sauce. Grill until sauce browns. Won't take long as meat is already done. Enjoy!
------------------------
684333 -- BAR-B-Q SAUCE
1/2 c. ketchup
1 tsp. salt
1 tsp. chili powder
1 c. water
1 tsp. dry mustard
1 tbsp. brown sugar
Stir all ingredients together and pour over meat such as pork or beef ribs. Very good on venison. I especially like it on country style pork ribs. Bake about 2 hours in 350 degree oven. I usually remove cover to brown the meat the last 20 to 30 minutes. If meat begins to dry out, add a little more water.
------------------------
684334 -- BAR-B-QUE SAUCE
3 (14 oz.) bottles catsup
1 bottle Woody's Bar-B-Que Sauce
3 tbsp. liquid smoke
3 tbsp. Worcestershire sauce
3 tbsp. lemon juice
3/4 lb. brown sugar
1/2 lb. butter
Simmer slowly, stirring well until butter is melted.
------------------------
684335 -- BARBEQUE SAUCE
1/2 c. onions, chopped
3 tbsp. butter
1 c. catsup
1/3 c. vinegar or lemon juice
1/2 c. brown sugar
1/2 c. water
2 tsp. prepared mustard
1 tbsp. Worcestershire sauce
1/8 tsp. pepper
1/2 tsp. salt
Slowly cook onion with butter in a pan until onion is tender. Add remaining ingredients. Cover. Simmer 15 minutes. Delicious when served over spare ribs.
------------------------
684336 -- BARBEQUE SAUCE
2 tbsp. flour
2 tbsp. mustard
3/4 c. catsup
1 chopped onion
1/2 c. sugar
1/2 c. water
1/2 c. vinegar
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. cinnamon
Make paste of flour and mustard. Mix with remaining ingredients. Brown meat (pork, beef, or chicken) drain fat and debone. Place in a baking dish and cover all pieces with sauce. Bake at 275-300 degrees until meat is tender, basting frequently with sauce.
------------------------
684337 -- BAR-B-Q SAUCE
1/2 c. onion, chopped
1/3 c. green pepper, chopped
1/2 c. celery, chopped
3 tbsp. oil
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. cocoa
1 tsp. cinnamon
1 tsp. salt
1 c. catsup
1/2 c. cider vinegar
1/3 c. brown sugar
1/3 c. molasses
1/2 c. water
1 tbsp. horseradish
1 tbsp. Tabasco sauce
Saute onion, green pepper and celery in oil. Add remaining ingredients and simmer 20 minutes until turns a nice brown.
------------------------
684338 -- SCHOOL PICNIC HOTDOG RELISH
10 c. chopped zucchini
4 c. chopped onion
5 tbsp. salt
Grind zucchini and onion using coarse blade. Put in large bowl with salt and let stand overnight. In morning drain and rinse well with cold water; drain well. Add 1 green pepper, chopped and drained. Add 5 carrots, chopped. Bring to a boil: 2 1/4 c. dark vinegar
6 c. sugar
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. cornstarch
2 tsp. celery seed
2 tsp. mustard seed
1/2 tsp. black pepper
Bring to boil and simmer for 10 minutes. Add chopped vegetables and bring to a full boil. Pack in pint jars. Process in hot water bath for 10 minutes. submitted by Chris Lechner
------------------------
684339 -- CHICKEN BAR-B-Q SAUCE #1
1 egg
3/4 c. oil
3/4 c. vinegar
1 tsp. salt
1/2 tsp. paprika
2 tsp. poultry seasoning
Dash of pepper
Mix together well. Brush on as you cook. There is about enough for about 12 pieces. Cook 1 hour or until done.
------------------------
684340 -- BARBEQUE SAUCE FOR RIBS
1 c. Open Pit barbeque sauce
1/2 c. Western dressing
1/2 c. ketchup
------------------------
684341 -- BARBEQUE SAUCE
1 c. ketchup
5 tbsp. butter
1/4 c. strong black coffee
3 tbsp. Worcestershire sauce
1/4 to 1 tsp. chili powder
1 tbsp. dark brown sugar, packed
Put in saucepan and simmer about 10 to 15 minutes. Makes enough sauce for one chicken. Bake cut up chicken for 50 minutes at 350 degrees. Put on grill and brown on each side. Put chicken back in pan and pour BBQ sauce over. Great on other meats.
------------------------
684342 -- MILD BARBEQUE SAUCE
1 c. catsup
1/2 tsp. chili powder
3 tbsp. brown sugar
1/3 c. water
Mix, heat and pour over meat. Bake or simmer in sauce for 1/2 hour or more.
------------------------
684343 -- BARBEQUE SAUCE
1 med. onion, chopped
1 tbsp. butter or margarine
1 tbsp. mustard
1 tbsp. brown sugar
3 tbsp. Worcestershire sauce
1/2 c. water
1/2 c. parsley (opt.)
4 tbsp. lemon juice
1 tbsp. vinegar
Salt
1 c. catsup
Brown onions in butter. Add remaining ingredients. Simmer 30 minutes. Use with pork or beef. I also use stew meat.
------------------------
684344 -- AUNT V'S NEW YORK BARBEQUE SAUCE
1 egg
1 c. salad oil
2 c. vinegar
4 tbsp. salt
1 tbsp. poultry seasoning
1 tbsp. parsley flakes
1 tbsp. basil leaves
1/2 tbsp. oregano
1 tsp. pepper
In blender, beat egg. Add oil, beat. Add remaining ingredients, beat. Best on chicken. Left over sauce can be used for dipping. Also can be refrigerated for future use.
------------------------
684345 -- J.W.'S BARBEQUE SAUCE
6 large onions
5-6 cloves garlic
6 lemons, cut thin
1 bottle kitchen bouquet
1 1/4 c. Worcestershire sauce
10 bay leaves
3/4 c. cumin seed
2 cans-24 oz. tomato puree
2 cans (24 oz.) tomato sauce
(Daddy made this sauce all of my life and cooked on the brick barbecue between the 2 houses. Smoking beef, vineson, turkey hot links and chicken. It's great!!!)
------------------------
684346 -- JERKY
1 1/2 c. soy sauce
1 tsp. liquid smoke
2 tsp. lemon juice
1 tsp. ginger
1/4 tsp. Tabasco
1/4 tsp. pepper
1/2 tsp. liquid garlic
4 lb. raw beef roast or venison
Slice the meat, with the grain, into very thin slices. Pour remaining ingredients over meat and let soak overnight in refrigerator. Lay meat slices on oven rack and bake at 150 degrees for 4 to 8 hours.
------------------------
684347 -- BARBEQUE SAUCE
1 med. onion, chopped
2/3 c. ketchup
2 tbsp. tomato paste
2 tbsp. butter
2 tbsp. soy sauce
2 tbsp. vinegar
1 tbsp. worcestershire sauce
3 tbsp. brown sugar
2 tsp. dry mustard
Coarsely chop onion. In small saucepan combine all ingredients. Bring to a boil over medium-high heat, stirring until well blended. Remove from heat.
------------------------
684348 -- BARBEQUE SAUCE
1 tbsp. mustard
2 tbsp. brown sugar
1 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. water
2 tbsp. Crisco oil
1/2 c. catsup
2 tbsp. finely chopped onion
Blend all ingredients. Heat slowly, until it reaches a boil. Great for grilled chicken.
------------------------
684349 -- CAMPERS DELIGHT
1 (24 oz.) cottage cheese
1 med. Cool Whip
1 (15 oz.) can crushed pineapple,
drained
1 lg. Jello
1/2 c. nuts (optional)
Mix together and chill.
------------------------
684350 -- PASTA PICNIC SALAD
2 c. rotini pasta, uncooked
3 oz. sliced pepperoni
2 c. sliced fresh mushrooms
2 c. cherry tomatoes, halved
1/4 c. sliced green peppers
1/8 tsp. lemon pepper
3/4 c. bottled Italian salad dressing
Cook pasta according to package directions. Rinse with cold water. Drain well. Combine with remaining ingredients, mixing gently but thoroughly. Cover; chill 4 hours or overnight. Yield: 6 servings.
------------------------
684351 -- PICNIC POTATO SALAD
3 to 4 lbs. med. size potatoes
12 green onions, including part of
tops
4 hard-cooked eggs, chopped
1 c. thinly sliced celery
12 strips crispy cooked bacon,
crumbled
1 c. chopped dill pickle
1 1/2 c. mayonnaise
1 tbsp. prepared horseradish
2 tsp. prepared mustard
1 tbsp. dill pickle liquid
Salt & pepper
Cook, cool, peel and cube potatoes. Place potatoes in a large bowl. Add onion, eggs, celery, bacon and pickle. Combine mayonnaise, horseradish, mustard and pickle liquid; blend well. Stir into potato mixture. Season with salt and pepper. Cover and chill for 4 to 6 hours.
------------------------
684352 -- PICNIC SALAD
1 lg. carrot
4 c. mixed salad greens torn in
bite-size pieces (lettuce,
romaine, watercress, chicory)
1 lg. mild red onion, sliced &
separated into rings
2 lg. tomatoes, cut in wedges
2 tbsp. salad oil
1 tbsp. vinegar
Salt
Pepper
Make carrot bow ties: Pare carrot; cut lengthwise in paper-thin strips with vegetable parer; tie each strip in a knot; chill in ice water at least 1/2 hour. When ready to make salad, place mixed greens in salad bowl; level top. Arrange onion rings, tomato wedges and carrot bow ties on top. (If desired, garnish with additional large leaves or quartered hearts of romaine, arranged in spoke-design, as pictured; break into bowl before tossing salad.) Just before serving, sprinkle oil, vinegar, salt and pepper over greens; toss lightly until salad is well mixed with seasonings. Makes 6 servings.
------------------------
684353 -- BAR-B-QUE BEAN SALAD
1 (1 lb.) can cut green beans
1 (1 lb.) can kidney beans
1 (1 lb.) can wax beans
1/2 c. chopped green pepper
1/2 c. finely chopped parsley
1 purple onion
MARINADE:
3/4 c. sugar
2/3 c. cider or wine vinegar
1/3 c. corn or safflower oil
1 tsp. salt
1 tsp. coarse pepper
1/2 tsp. garlic salt
Open, drain and rinse beans. Drain well in colander. Place in 2" deep flat container that can be covered in refrigerator. Add chopped green pepper, parsley and purple onion which has been thinly sliced and separated into rings. Make Marinade: In glass 2 or 4 cup measuring cup mix sugar well with vinegar to dissolve sugar. Add salad oil and the seasonings. Mix well with wire whisk or fork. Pour over container with vegetables in it. Cover and refrigerate for at least two days, mixing gently several times. Taste for seasoning. Add a bit more salt if desired (do not cut amount of sugar or it will not be as delicious). Drain to serve, reserving marinade to keep over any remaining salad. This salad gets better and may be kept up to a week or more in the refrigerator. Serves 8 to 12, depending on the rest of the menu.
------------------------
684354 -- MARINATED PICNIC SALAD
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
2 c. cherry tomatoes
2 carrots, thinly sliced
2 cucumbers, thinly sliced
1/2 med. red onion, sliced
3 tbsp. red wine vinegar
2 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. dried basil
Rinse beans under cold running water for 1 minute to remove excess salt. Drain well. Combine in large bowl with tomatoes, cucumbers, carrots and onion. In small dish, mix vinegar, oil, lemon juice and basil. Pour over vegetables. Toss gently. Chill well before serving.
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Monday, June 8, 2009
outdoor recipes 2
