outdoor recipes 3
684355 -- PICNIC PASTA
1 lb. cooked spiral macaroni, cooled
1 can black olives, sliced
2 tomatoes, chopped
1 lg. onion, chopped
1 stick pepperoni, sliced
1/4 lb. cubed Provolone cheese
1 pkg. Good Seasons Lite Italian
Dressing Mix
Mix all ingredients together and refrigerate before serving.
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684356 -- PICNIC PARTNER MACARONI SALAD
1/2 lb. elbow macaroni (2 c. uncooked)
1 c. diced Cheddar cheese
1/2 c. frozen peas, thawed and drained
1/2 c. sliced celery
2 tbsp. finely chopped onion
2/3 c. mayonnaise
2 tbsp. milk
2 tsp. seasoned salt
1 tsp. parsley flakes
1/2 tsp. sugar
1/4 tsp. pepper
2 tsp. vinegar
Prepare macaroni according to directions on package. Drain. In medium bowl combine macaroni, cheese, peas, celery and onion. In small bowl, blend mayonnaise, milk, seasoned salt, parsley flakes, sugar and pepper. Stir in vinegar. Add to macaroni mixture. Mix well. Cover, chill thoroughly. Stir gently before serving. Preparation time - 25 minutes. 6-8 servings.
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684357 -- RANCH PICNIC POTATO SALAD
6 med. potatoes, cooked, peeled & diced
1/2 c. chopped celery
1/4 sliced green onions
2 tbsp. parsley
1 tsp. salt
1/8 tsp. pepper
1 tbsp. Dijon mustard
1 c. prepared Hidden Valley Ranch
original Ranch salad dressing
2 hard boiled eggs, chopped
Paprika
Combine potatoes, celery, onion, parsley, salt and pepper. In another bowl, mix mustard into salad dressing and pour over potatoes. Toss lightly. Sprinkle paprika and eggs. Refrigerate for several hours. Makes 8 servings.
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684358 -- PEMMICAN
1/4 lb. dried beef
4 tbsp. melted butter
1/4 c. sugar
1/2 c. raisins
Tear or cut dried beef into tiny pieces. Mix melted butter and sugar. Combine beef with butter and sugar. Add raisins and form into bars. Freeze.
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684359 -- TRAIL MIX
1/2 c. raisins
1/2 c. peanuts
1/2 c. dried apples
1/2 c. chocolate chips
1/2 c. sunflower seeds
Mix ingredients thoroughly and keep in a ziplock plastic bag.
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684361 -- *GRANOLA
3 c. rolled oats
1/2 c. slivered almonds
1 c. chopped walnuts
1/4 c. sunflower seeds
1/2 c. unsweetened coconut
1/2 c. raw wheat germ
Mix above ingredients together in large bowl. Mix together: 1/4 c. maple syrup 1/3 c. water 1/4 c. honey Pour over dry mixture and stir. Bake in large (13x13 inch) pan at 225 degrees for 2 hours. Add 3/4 cup raisins after baking.
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684362 -- BASIC BAR-B-QUE SAUCE
1/2 c. packed brown sugar
1/3 c. cider vinegar
1/2 c. Worcestershire sauce
1 c. strong coffee
1 1/2 c. ketchup
1/2 c. corn oil
In a medium saucepan off the heat, mix the brown sugar, cider vinegar, Worcestershire sauce and coffee. Whisk in the ketchup and corn oil. Bring the sauce to a boil and simmer uncovered for 5 minutes to blend flavors. Cool and store refrigerated indefinitely; warm the sauce before using to baste. Makes 4 cups.
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684363 -- PICNIC CAKE
1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
Pinch of salt
Sift all ingredients together into a bowl. Beat 2 eggs in a cup and fill it with milk. Add 5 tablespoons melted butter to dry ingredients. Beat the batter smooth. Bake in moderate oven at 350 degrees for 35 minutes. Good used for strawberry short cake. Split in two and add berries inside.
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684364 -- TRAIL SNACK BARS
1/4 c. margarine
30 reg. marshmallows
3 c. toasted oat cereal
2 c. granola
1 c. raisins
Melt margarine in 3 quart saucepan over low heat. Add marshmallows, stirring until melted and well blended. Add remaining ingredients, stirring until well coated. Press into greased 13 x 9 inch baking pan. Cool. Cut into bars. Approximately 2 dozen. Variation: Omit granola and increase toasted oat cereal to 5 cups.
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684365 -- CAMPERS' COOKIES
2 c. all purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. margarine
1 c. white sugar
1 c. light brown sugar
2 eggs
1 tsp. vanilla
2 c. Quaker Old Fashioned Oatmeal
1 (6 oz.) pkg. semi sweet chocolate
pieces
1 c. finely chopped nuts
Sift the dry ingredients together and set aside. Blend the margarine and sugars. Add eggs and beat. Add the flour mixture and mix well. Add vanilla, rolled oats, chocolate (optional) and nuts. Drop by teaspoonfuls onto greased cookie sheet. With a wet teaspoon flatten cookies just a wee bit. Bake at 350 degrees for 15 minutes. Yield: about 5 dozen cookies.
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684366 -- FLINTHILLS TRAIL BARS
1/4 c. margarine
1 1/2 to 2 c. brown sugar, packed
5 1/2 to 6 c. granola (1 lb. box)
1 c. peanut butter
1/2 c. evaporated milk
1 tbsp. honey
Melt margarine. Blend in peanut butter. Add brown sugar and milk. Bring to a boil; add honey. Boil 3 minutes, stirring constantly. Pour granola into greased 9 x 13 inch pan. Pour boiling mixture over granola. Mix well, then pack smooth with back of spoon. Chill to firm. Cut into squares.
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684367 -- TRAILSIDE OATMEAL COOKIES
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. chunk style peanut butter
1 c. packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. each semi sweet chocolate
pieces & raisins
Stir together flour, soda and salt; set aside. In large bowl beat butter, peanut butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then nuts, chocolate pieces and raisins. Drop by rounded tablespoonfuls 3" apart on ungreased baking sheets. Bake in preheated 350 degree oven about 15 minutes or until lightly browned. Remove to rack to cool. Makes 42.
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684368 -- TRAILAIDE OATMEAL COOKIES
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. chunky peanut butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. semi sweet chocolate chips
1/2 c. raisins
1. Stir flour, baking soda and salt together; set aside. 2. In a large bowl, beat butter, peanut butter and both sugars until creamy. 3. Beat in eggs, milk and vanilla. 4. Stir in the flour mixture. 5. Stir in oats, chocolate chips and raisins. 6. Drop rounded tablespoonfuls 3" apart on ungreased cookie sheets. 7. Bake in preheated oven at 350 degrees for about 15 minutes or until lightly browned. 8. Place on rack to cool. Makes about 3 1/2 dozen cookies.
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684369 -- TRAILMIX COOKIES
1 1/2 c. honey
1 1/2 c. oil
2 eggs, beaten
2 c. white flour
2 c. whole wheat flour
2 tsp. salt
2 tbsp. cinnamon
1 tsp. baking soda
4 c. rolled oats
5 tsp. vanilla
1 1/2 c. chopped nuts
1 c. coconut
1 c. raisins
1 c. chopped dates
1 3/4 c. chocolate chips
Blend in large bowl honey, oil and eggs. Sift flours, salt, cinnamon and baking soda. Add to honey mixture. Stir in rolled oats, vanilla, nuts, coconut, raisins, dates and chocolate chips. Drop by large spoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Makes 4 dozen.
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684370 -- TRAILSIDE OATMEAL COOKIES
1 c. sugar
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/4 c. milk
1 tsp. vanilla
1 stick margarine
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. oats
1 c. chocolate chips
Combine first 7 ingredients. Mix until creamy. Add remaining dry ingredients. Drop by teaspoonfuls on greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes.
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684371 -- RHUBARB PICNIC CAKE
1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
2 c. flour
1 c. sour milk
2 c. rhubarb, chopped
1 tsp. vanilla
1 tsp. grated orange peel
Cream together sugar and shortening. Beat in egg. Stir dry ingredients together. Add alternately with sour milk. Blend in vanilla, orange rind, and rhubarb. Pour into greased pan and sprinkle on topping. Bake at 350 degrees for 35 minutes. Sprinkle on top of cake: 1/4 cup sugar, 1/4 cup almonds, and 1 teaspoon cinnamon.
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684372 -- 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
Sift dry ingredients together. Add oil, hot coffee and milk. Mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 minutes more. Pour into greased and floured 13"x9" pan. Bake at 325 degrees for 30 minutes.FROSTING:
2 (3 oz.) pkgs. cream cheese
4 tsp. milk
Dash salt
1 1/2 tsp. vanilla
1 lb. confectioners' sugar
Combine cheese and milk, beat and add salt, vanilla and sugar. Beat together. Frost cooled cake.
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684373 -- TRAILSIDE OATMEAL TREATS
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine, softened
1/2 c. peanut butter
2 1/2 c. quick oats
1 c. sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
1/2 c. chocolate chips & raisins
Cream butter, sugars, eggs, milk and vanilla. Add flour, baking soda and salt. Drop by tablespoons on ungreased baking sheet. Bake at 350 degrees for about 15 minutes.
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684374 -- CHOCOLATE PICNIC CAKE
2 c. sugar
2 c. flour
Put in a bowl and set aside. 1 c. water 1 stick margarine 1/2 c. Crisco Put in a pan over low flame and bring to a boil while stirring. Let cool slightly then pour over flour mixture and mix well. 2 eggs 1 tsp. soda 1 tsp. vanilla Add to the above and mix well. Pour in greased and floured large jelly roll pan. Bake at 400 degrees about 18 minutes until done. Put icing on cake while hot.ICING:
1 stick margarine
4 tbsp. cocoa
6 tbsp. milk
Put in pan over low heat. Stir until margarine melts. Add: 1 tsp. vanilla 1 c. chopped nuts Mix well.
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684375 -- CHOCOLATE CHIP PICNIC BARS
2/3 c. shortening
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1 c. flour
6 oz. chocolate chips
1 c. oats
1/2 c. nuts (optional)
Cream shortening and sugars. Add eggs and vanilla. Combine well. Stir in flour and baking soda. Add oats, chips and nuts, if desired. Put in 9x13 inch greased pan. Bake at 350 degrees for 25 minutes.
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684376 -- CAMPERS GORP COOKIES
1/2 c. sugar
1/2 c. brown sugar
1/2 c. shortening
1 egg
1 tsp. vanilla
1 1/4 c. Bisquick
1 c. quick cooking oats
1/3 c. chopped nuts
1/4 c. semi-sweet chocolate chips
1/4 c. raisins
375 degree oven. Mix sugars, shortening, egg and vanilla. Stir in remaining ingredients. (Dough will be stiff.) Drop by rounded teaspoonsful onto ungreased cookie sheet. Bake until set but not hard, about 12 minutes. Cool about 3 minutes before removing from cookie sheet. About 4 dozen cookies.
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684377 -- CHOCOLATE PICNIC CAKE
Bring to boil: 1/2 c. Wesson oil 6 tbsp. cocoa 1 c. water Pour over: 2 c. plain flour, sifted 1/2 tsp. salt Mix well. Then add: 1 tsp. soda 1 tsp. vanilla 2 well beaten eggs Beat well. Batter will be thin. Pour into greased, floured 13 x 9 pan and bake at 350 degrees for 30 minutes.
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684378 -- CAMPER'S COFFEECAKE
2 cans crescent rolls
21 oz. fruit pie filling
1/8 to 1/4 tsp. almond extract
ICING:
Confectioners' sugar
Milk
2 tbsp. butter
2 capfuls vanilla
Preheat oven to 350 degrees. Press 1 can of crescent rolls on the bottom of an ungreased 9x13 inch cookie sheet. Mix almond extract with the fruit filling. Spread the other can of crescent rolls over the top. Bake 30 minutes. You need to stretch the top layer on another surface. Make simple icing and ice while coffeecake is still hot.
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684379 -- PICNIC CAKE
Cream 1/2 cup butter or margarine with 1 1/2 cups light brown sugar. Cream well enough to use as spread if called on for that. Add two whole eggs and beat. Mix 2 1/2 cups flour, 3 teaspoons baking powder and 1/2 teaspoon salt. Add to batter alternately with 1 cup milk and 1 teaspoon vanilla, beating smooth after each addition. Pour into greased and floured 9 inch pan.TOPPING:
Cut 10 or 12 marshmallows in half and place on top of batter, round side up. Chop 1/2 cup pecans and mix with 1/2 cup brown sugar and sprinkle over top of cake. Bake in moderate 350 degree oven for 50 minute. If baked in ovenproof glass dish bake at 325 degrees.
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684380 -- PICNIC CAKE
1 c. chopped dates
1 1/2 c. boiling water
1 tsp. soda
1 c. sugar
3/4 c. shortening
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1 3/4 c. flour
1 tsp. cinnamon
1 c. brown sugar
1/2 c. chopped nuts
1 c. chopped chips
Mix together chopped dates, boiling water and soda. Let cool. Add 1 cup sugar, shortening, salt, eggs, vanilla, flour and cinnamon. Mix well. Grease and flour the bottom of a 9 x 13 inch baking pan. Pour cake batter into pan. Sprinkle with brown sugar, chopped nuts and chocolate chips. Bake at 350 degrees for 40 minutes.
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684381 -- PICNIC CAKE
2 1/4 c. flour
1/2 tsp. salt
2 tsp. soda
1 c. brown sugar
2 eggs
1/4 c. margarine
1 tsp. cinnamon
16 oz. can fruit cocktail with syrup
3/4 c. chocolate chips
3/4 c. chopped walnuts or slivered
almonds
Combine all except chips and nuts. Beat 2 minutes at medium speed. Pour into greased and floured 9x13 pan. Sprinkle chips and nuts over top. Bake at 350 degrees for 35-40 minutes.
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684382 -- PICNIC DATE CAKE
1 c. dates
1 1/4 c. boiling water
1 tsp. soda
3/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
2 tbsp. cocoa
1/4 tsp. salt
TOPPING:
1/2 c. brown sugar
1 c. chocolate chips
1 c. chopped nuts
Combine dates, boiling water and soda. Set aside to cool. Combine sugar, shortening and eggs. Beat until light and fluffy. Combine flour, cocoa and salt and add to sugar/egg/shortening mixture. Stir to combine. Beat in date mixture. Spread in a greased and floured 9x13 pan. Sprinkle with the topping mixture. Bake at 350 degrees for 55 to 60 minutes.
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684383 -- OATMEAL PICNIC CAKE
1 1/4 c. boiling water
1 c. quick rolled oats
1/2 c. margarine or butter, softened
1 c. granulated sugar
1/2 c. brown sugar
2 eggs
1/4 c. frozen orange juice
concentrate, thawed, undiluted
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
Nut topping (recipe follows)
In small bowl, pour water over oats; set aside. Cream butter with sugars until fluffy. Beat in eggs one at a time, beating well after each. Beat in orange concentrate and vanilla. Stir together flour, baking powder, soda, salt, and cinnamon. Blend into creamed mixture alternately with oats. Turn into greased 13 x 9 inch pan. Bake in preheated 350 degree oven for 40 minutes or until cake springs back when pressed lightly. Cool on rack. Spread with nut topping. Place under boiler 1 minute or until golden. Serves 12.NUT TOPPING:
In saucepan, combine 1/2 cup packed brown sugar, 1/4 cup butter, 2 tablespoons orange juice concentrate, undiluted. Stirring, bring to a boil, cook 1 minute. Remove from heat. Stir in 1 cup flaked coconut and 1/2 cup chopped walnuts.
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684384 -- BROWN RAISIN PICNIC CAKE
2 c. raisins
2 c. water
1 1/2 c. sugar
1/2 c. butter
1/2 c. cold Crisco
2 eggs, well beaten
2 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
Boil raisins with the water a few minutes. Let cool. Mix the sugar, butter and cold Crisco; add beaten eggs and then the dry ingredients. Mix raisins in last. Bake in 9x13 pan at 350 degrees for 30-35 minutes. Frost with caramel frosting.CARAMEL FROSTING:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. sifted powdered sugar
1 tsp. vanilla
Bring butter, brown sugar, and milk to a boil. Boil 3 minutes. Remove from heat. Add powdered sugar and vanilla and beat until smooth. Spread on cake and sprinkle with nuts.
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684385 -- CAMPERS CHOCOLATE CHIPS CAKE
1/3 c. oil
2 oz. semi-sweet chocolate bars (2
bars melted)
1 egg
1 c. sugar
1 1/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tbsp. vanilla
3/4 c. water
Mix with a fork in pan. Sprinkle 1/2 package miniature chocolate chips on top. Add nuts, if desired. Bake in 9-inch pan at 350 degrees for 30 minutes.
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684386 -- PICNIC GOODIES
1 box instant pistachio pudding mix
(dry)
2 pkgs. Jiffy white cake mix (dry)
1/2 c. oil
1/2 c. chocolate chips
2 eggs
Nuts
Combine all ingredients. Roll into small balls. Place on cookie sheet. They flatten out so leave space between. Bake 350 for 8-10 minutes. Remove to cooling rack to cool.
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684387 -- PICNIC CAKE
2 c. flour
1 1/2 c. sugar
1/2 tsp. cinnamon
2 tbsp. cocoa
1 1/2 tsp. soda
1/2 c. shortening
1/2 tsp. salt
2 eggs
2 c. applesauce
Cream sugar and shortening. Add egg, applesauce, then rest of ingredients. Sprinkle 2 tablespoons brown sugar, 1 cup chocolate chips, and 1 cup nuts on top. Then bake for 40 minutes in 350 degree oven.
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684388 -- MAPLE-NUT PICNIC CAKE
2 1/2 c. self-rising flour
1 1/4 c. sugar
1/2 c. shortening
1 c. milk
1 1/4 tsp. maple extract
1 egg
2 egg yolks
3/4 c. chopped pecans
Place all ingredients except pecans in large mixing bowl. Beat at medium speed 3 to 4 minutes or until well blended. Stir in 3/4 cup pecans. Turn into greased 9 x 13 x 2 inch pan and spread evenly. Bake in moderate oven (350 degrees) 35 to 45 minutes or until cake tests done. Remove from oven and cool 5 minutes. Meanwhile, prepare Fluffy Maple Frosting. Spread frosting on top of warm cake. Return cake to oven and bake 10 minutes or until frosting is lightly browned.FLUFFY MAPLE FROSTING:
2 egg whites
1/4 c. sugar
3/4 tsp. maple extract
1/4 c. chopped pecans
Beat egg whites until foamy. Gradually beat in sugar, a tablespoonful at a time. Blend in maple extract. Continue beating until soft peaks form. Spread on top of cake. Sprinkle with nuts.
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684389 -- SPICY YOGURT PICNIC CAKE
2 c. flour
1 tsp. each baking soda, baking
powder and cinnamon
1/4 tsp. salt
1/2 c. butter or oleo, softened
1 1/2 c. sugar
1/2 tsp. nutmeg
1 tsp. vanilla
3 eggs
1 c. plain yogurt (low fat)
Cream butter, sugar, spices, vanilla until well blended add eggs and yogurt, then beat in dry ingredients. Mix well pour into pan (9 x 13) greased well. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Spread with frosting.COCONUT TOPPING:
1/2 c. finely chopped walnuts
3/4 c. flaked coconut
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1 tbsp. butter, melted
1/4 c. heavy whipping cream
(unwhipped)
Mix all together and spread on top of cooled cake and broil until top is bubbly. Watch so it doesn't burn!
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684390 -- BROWN PICNIC COOKIES
3/4 c. all-purpose flour
3/4 c. whole wheat flour
8 tbsp. cold butter or margarine, cut
into pieces
2 tbsp. light brown sugar
2 tbsp. Lyle's Golden Syrup or honey
Combine flours and rub in butter or margarine until mixture resembles coarse meal. Stir in brown sugar and syrup (or honey). Gather dough into a ball, then knead on lightly floured surface for 1 to 2 minutes, or until smooth. On lightly floured surface, roll dough 1/4 inch thick and cut into desired shapes. Arrange 1 inch apart on ungreased baking sheet. Bake about 20 minutes until lightly browned, 325 oven. Cool on racks completely. Store cookies in tightly covered container.
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684391 -- PICNIC CAKE
1 c. pitted dates, chopped
1 1/2 c. boiling water
Pour water over dates and let set until cool. Put 1 teaspoon soda in date mixture. Cream together 1 cup sugar, 3/4 cup shortening, 2 eggs and add date mixture. Mix in 1 1/2 cup flour, 1 teaspoon cinnamon, and 1/2 teaspoon vanilla. Pour in greased 9 x 12 cake pan. Sprinkle on top: 1/2 c. chopped nuts 1/2 c. chocolate chips Bake at 350 degrees for 40 minutes.
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684393 -- PICNIC CAKE
2 lg. eggs
1 1/2 c. sugar
1 (20 oz.) can crushed pineapple
2 c. flour
2 tbsp. baking soda
1 1/2 tsp. salt
(Butter to grease baking pan)
1 stick butter
1/4 c. sugar
1 (5.33 oz.) evaporated milk
1 c. shredded coconut
2 c. chopped pecans
Preheat oven 350 degrees. In large bowl beat eggs well. Add 1 1/2 cups sugar and beat until creamed. Add pineapple and blend in. In second bowl, mix flour, baking soda and salt, mix well. Slowly add 1/4 flour mixture to egg mixture and mix well. Pour into 9x13 baking dish. Bake 350 degrees for 35 minutes and allow to cool. In medium saucepan melt stick butter. Add 1/4 cup sugar, evaporated milk, coconut and pecans and reduce heat to low. Cook at low heat 12 minutes. Pour over cooled cake and spread evenly. Allow to cool 30 minutes before cutting.
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684394 -- OATMEAL PICNIC CAKE
1 c. oatmeal
1 1/4 c. boiling water
Mix together. Let stand 20 minutes. Cream: 1 c. brown sugar 1 c. white sugar Then add: 1 1/3 c. flour 1/2 tsp. cinnamon 1 tsp. soda Pinch salt Bake at 350 degrees for 40 minutes. Frost while still hot.FROSTING:
Combine following, spread on hot cake then but under broiler 1 minute or until bubbly on top. 3/4 c. brown sugar 1/4 c. can milk 1 c. coconut 1/2 c. chopped walnuts
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684395 -- TRAIL BLAZER
1 c. granulated sugar
1 c. powdered sugar
1 c. (2 cubes) margarine
1 c. cooking oil
2 eggs
2 tsp. vanilla
5 c. flour
1 tsp. soda
1 tsp. cream of tartar
1/4 tsp. salt
Mix well. With a teaspoon, drop dough on greased cookie sheet. Use the bottom of a glass and dip in sugar, then press cookies to flatten. Bake at 375 degrees for 12 minutes or until light around the edges. Do not brown. Yield: 3 dozen.
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684396 -- LEMON PICNIC CAKE
1 pkg. lemon cake mix
1 pkg. (3 oz.) lemon gelatin
1/4 c. salad oil
3/4 c. water
3 eggs
Combine cake ingredients in mixing bowl. Beat 5 minutes (medium). Spread batter in greased 13 x 9 inch pan. Bake 35-40 minutes. When done, punch holes about 1 inch apart on top of warm cake, then glaze.GLAZE MIX:
2 c. powdered sugar
1/2 tsp. lemon peel, grated
1/3 - 1/2 c. fresh lemon juice
Drizzle over warm cake. Yield 24 servings.
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684397 -- PICNIC BROWNIES
1 1/3 c. flour
6 tbsp. dry cocoa
4 eggs
1 tsp. vanilla
1/2 c. nuts
2 c. sugar
1/2 tsp. salt
1/2 c. milk
1/2 c. cooking oil
In large bowl, combine milk, oil, eggs and vanilla. Add dry ingredients and beat until well blended. Stir in nuts. Pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 25-30 minutes.
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684398 -- PICNIC SPICE CAKE
2 c. flour
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
1/2 c. shortening
1 c. milk
2 eggs
1 tsp. vanilla
Sift dry ingredients. Add remaining ingredients and beat well. Bake at 350 degrees for 40-45 minutes.
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684399 -- PICNIC CAKE - DATE CAKE
1 c. dates
1 1/4 c. boiling water
1 tsp. soda
3/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
2 tbsp. cocoa
1/4 tsp. salt
TOPPING:
1/2 c. brown sugar
1 c. chocolate chips
1 c. chopped nuts
Combine dates, boiling water and soda. Set aside to cool. Combine sugar, shortening and eggs. Beat until light and fluffy. Combine flour, cocoa and salt and add to sugar/egg/shortening mixture. Stir to combine. Beat in date mixture. Spread in a greased and floured 9"x13" pan. Sprinkle with the topping mixture. Bake at 350 degrees for 54 to 59 minutes.
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684400 -- BUTTER BRICKLE PICNIC BARS
1 pkg. butter brickle cake mix
1/4 c. water
2 eggs
3/4 c. chopped nuts
1/4 c. oleo
1/4 c. brown sugar
1 (6 oz.) pkg. chocolate chips
Preheat oven to 350 degrees. Grease and flour a 10"x15" pan. Combine cake mix, water, eggs, oleo and sugar in a bowl. Mix thoroughly. Stir in nuts and chips. Bake 20 to 25 minutes. Frost with chocolate frosting.
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684401 -- TRAIL BARS
Melt 2 tablespoons butter with 2 cups marshmallows in a pan over low heat. Stir in 1/4 cup peanut butter, add 3 cups toasted oat cereal and 1/2 cup chocolate chips. Press into a buttered 8 inch square pan. Butter and marshmallows may be melted in microwave.
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684402 -- TRAILBLAZER SUGAR COOKIES
1 c. sugar
1 c. powder sugar
1 c. margarine
1 c. oil
2 eggs
2 tsp. vanilla
5 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
Combine sugars, margarine, oil, eggs and vanilla. Add flour, soda, cream of tartar, and salt. Beat well. With teaspoon drop dough on ungreased cookie sheet. Using cookie press or bottom of glass, dip in sugar, press cookie to flatten. Bake 9-12 minutes at 375 degrees or until slight color, not brown.
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684403 -- TRAIL SNACK BARS
1/4 c. margarine
3 c. miniature marshmallows
3 c. crisp rice cereal
2 c. granola
1 c. raisins
Melt margarine in 3 quart saucepan over low heat. Add marshmallows, stir until melted and well blended. Add cereal, granola and raisins, stirring until well coated. Press into greased 13 x 9 inch baking pan. Cool and cut into bars. Hint: If you lightly coat hands with butter to press mixture in pan it is much easier.
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684404 -- BAR-B-Q SAUCE
1 (10 oz.) can tomato soup with pieces
1/2 c. chopped onion
1/4 c. cider vinegar
1 tbsp. minced green pepper
1 tbsp. bar-b-q spice (I use sauce)
1 tsp. brown sugar
2 tsp. dry mustard
1/8 tsp. red pepper
1/4 tsp. hot sauce
Combine all ingredients in saucepan, bring to a boil. Reduce heat and simmer 45 minutes, uncovered.
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684405 -- MRS. HOPALONG'S CHINESE BARBEQUED PORK
1/2 tsp. MSG (optional)
1/2 c. soy sauce
1/4 c. granulated sugar
1/2 tsp. garlic powder
1 lb. pork tenderloin
2 tbsp. ketchup
1/4 tsp. salt
Sesame seeds
Hot mustard
Mix all ingredients except pork, sesame seeds and mustard together. Slice pork into 2 strips and marinate for at least 3 hours in sauce, turning frequently. Drain and place in a roasting pan with rack and place in oven. Roast at 350 degrees for 40 minutes, turning every 10 minutes. Slice into 1/4 inch thick pieces and sprinkle with toasted sesame seeds. Hot mustard or soy sauce dip are optional. Great for a snack or in sandwiches. You can easily double the recipe and it keeps well in refrigerator for days.
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684406 -- SALMON MOUSSE FOR PICNICS
2 tbsp. lemon juice
1 env. gelatin
Pinch of salt
4 tbsp. chopped onion (1 sm.)
1/2 c. boiling water
1 c. cottage cheese
1/2 c. mayonnaise
1/4 tsp. paprika
1/2 tsp. dillweed
1 (16 oz.) can salmon
Put first 4 ingredients in blender or processor; beat. Add boiling water; beat. Add cottage cheese; beat. Add mayonnaise and seasonings; beat. Add salmon, 1/3 at a time; beat. Pour into 2 small bread pans or 3 empty soup cans, rinsed with cold water. Chill for 3-4 hours. Delicious served on mayonnaised bread with a sliced cucumber "top". Push out end on can to make perfect slices. Serves 6-8.
------------------------
684407 -- TRAIL MIX
2 c. Cheerios (plain or Honeynut)
2 c. Wheat Chex
2 c. Corn Chex
2 c. Rice Chex
2 c. sm. cheese crackers
2 c. raisins
2 c. M & M's plain candies
2 c. mixed nuts or peanuts
Mix all together in large bowl and put in air-tight containers. Great snack for traveling. Something kids can do to get ready for the trip. Can substitute any dry cereal.
------------------------
684408 -- PICNIC MARINATED ONION RINGS
1/2 c. vinegar
1/2 c. corn oil
1 c. catsup
Sliced onions
Combine vinegar, oil and catsup in quart jar and shake well. Then add the onions, all the jar will hold. Shake jar again and refrigerate overnight. When the onions are gone, slice more and add to the jar.
------------------------
684409 -- BARBEQUE SAUCE
1 bottle catsup
1 bottle chili sauce
1/2 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
Few drops liquid smoke
Combine ingredients and cook until desired thickness.
------------------------
684412 -- BEEF BAR-Q
1 lb. hamburger
2 onions
3/4 c. catsup
1 tbsp. sugar
2 tbsp. vinegar
1/2 tsp. dry mustard
Pepper to taste
2 tbsp. Worcestershire sauce
Brown hamburger and onions. In separate pan, cook other ingredients together for 10 minutes. Combine meat and sauce and simmer for 10 minutes. Makes 10 sandwiches.
------------------------
684413 -- BARBEQUE
1 1/2 lbs. ground beef
1 can corned beef
1/2 c. water
1 chopped onion
1 (14 oz.) bottle ketchup
3 tbsp. brown sugar
3 tbsp. flour
Brown beef and onion - add corned beef and mash into beef. Add ketchup - rinse bottle with water and add to mixture. Add brown sugar - add flour - bring to boil stirring constantly. Remove from fire. Serve on buns.
------------------------
684414 -- BAR-B-Q
1 lb. ground beef or turkey
1 c. finely chopped onions
1 c. finely chopped green pepper
1 tbsp. sugar
1 tbsp. mustard
2 tbsp. vinegar
1 tsp. salt
1/4 tsp. ground cloves
1 c. catsup
------------------------
684415 -- PICNIC CHICKEN
4 whole chicken breasts, skinned and
halved
1/4 c. orange juice
2 tbsp. honey
2 tbsp. chopped fresh parsley
1/2 tsp. basil leaves
1/2 tsp. grated orange peel
1/4 tsp. pepper
Arrange chicken in ungreased glass baking dish. Combine remaining ingredients. Pour over chicken; cover with foil and refrigerate 4 to 6 hours. Bake at 375 degrees for 35 minutes. Uncover; cook 20 to 30 more minutes, basting frequently. Drain and serve warm or cool chicken; wrap tightly and refrigerate until serving. Serve cold. 8 servings.
------------------------
684416 -- TRAIL DUST MEATLOAF
2 lbs. ground beef
1 lb. sausage
1 med. potato, grated
1 onion
2 slices cheese
2 slices bread, cubed
2 eggs
1/2 c. stewed tomatoes
2 shakes garlic salt
1 sm. pepper (bell), chopped
2 shakes Worcestershire sauce
1/8 tsp. salt
1/2 tsp. chili powder
Combine all ingredients and bake at 350 degrees for 45 minutes to 1 hour.
------------------------
684417 -- BAR-B-QUED LIVER
1/2 c. tomato juice
1/4 c. water
2 tbsp. vinegar
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. chili powder
Combine above ingredients in saucepan and simmer 15 minutes. Take 1 pound beef liver and remove any membranes or veins; cut into thin strips. Saute liver strips in 2 tablespoons bacon drippings until no longer pink. DO NOT OVER COOK! Add the liver to the sauce and simmer until hot. Serve over rice or mashed potatoes.
------------------------
684418 -- BAR-B-Q MEATBALLS
1 1/2 lbs. ground beef
2 eggs, slightly beaten
1/2 c. bread crumbs
1 tsp. onion salt
1/8 tsp. pepper
3/4 tsp. dill seed
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 3/4 tsp. salt
1/4 tsp. allspice
1/8 tsp. cardamom
In a large bowl combine eggs, milk and bread crumbs. Add to ground beef, salt, pepper, etc. Mix well to combine. Refrigerate 1 hour. Shape into meatballs each 1 inch in diameter. Fry until brown. Place cooked meatballs in large pan and add 1 bottle Bar-B-Q sauce. Heat until hot. Do not boil as it may cause meatballs to fall apart.
------------------------
684419 -- BARBEQUED CATFISH
1 lemon, sliced
1/4 c. oil
2 tbsp. mustard
1 tbsp. hot sauce
1/2 c. tomato sauce
2 lbs. catfish fillets
Mix together oil, mustard, hot sauce and tomato sauce in 13x9 pan. Add lemon slices and catfish (turning to coat). Marinate catfish one hour, turning once. Grill until done, basting with marinade if desired.
------------------------
684420 -- BARBEQUED CHICKEN CASSEROLE
Early in day, dip pieces of 3 1/2 pound chicken in 1/2 cup flour and 2 teaspoons salt. Brown in 1/2 cup fat. Pour over:1 c. catsup
1/4 c. minced pepper
1/2 c. chopped celery
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. pepper
------------------------
684421 -- BARBEQUE CHICKEN MARINADE
1-2 cloves garlic, minced
1/4 c. oil
1/4 c. soy sauce
1 tbsp. onion or 1/2 chopped onion
1 tsp. sugar
1/4 tsp. curry powder
Marinate 4-6 pieces of chicken in above for at least 24 hours. Then BBQ.
------------------------
684422 -- BAR-B-Q SAUCE
2 med. onions, chopped
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tsp. pepper
1 tsp. chili powder
3/4 c. catsup
3/4 c. water
1 tbsp. brown sugar
Simmer for 5 minutes. Use on pork ribs, baste with sauce as they bake.
------------------------
684423 -- BAR-B-QUE RUB
1/2 c. sugar
1 tbsp. garlic powder
1 tbsp. chili powder
1/4 tsp. black pepper
2 tsp. seasoned salt
1/2 tsp. paprika
1 tbsp. brown sugar
1 tsp. red pepper
1 tsp. white pepper
------------------------
684424 -- BAR-B-Q
1 lb. spiced ham
1 c. sweet pickles
1 c. catsup
1 tbsp. mustard
Grind meat and pickles in a food grinder. Add catsup and mustard, stirring well. Simmer for 20 minutes, serve on buns. May be stored in refrigerator. Just take out and simmer for 20 minutes before serving.
------------------------
684425 -- TRAIL MIX
1/2 c. dried fruit (2 1/2 oz.)
1/2 c. raisins
1/2 c. walnut pieces (2 oz.)
1/3 c. almonds (2 oz.)
1/4 c. Spanish style or Virginia
peanuts
1/4 c. sunflower seeds
1/4 c. shredded coconut
Mix together. Store in 10 1/4 cups portioned plastic bags.
------------------------
684426 -- FRANCES' BAR-B-QUE SAUCE
1 (6 oz.) jar horseradish mustard
1 1/2 sticks margarine
1 c. vinegar
1 tbsp. salt
3/4 c. Worcestershire sauce
1 tbsp. chili powder
1 c. water
Mix ingredients and bring to a boil; boil 5 minutes. Store in refrigerator. Warm when needed. Very good on chicken and pork. Will not burn when used on grill.
------------------------
684427 -- BARBEQUE SAUCE
1 c. white vinegar
1 c. water
1 (14 oz.) catsup
1/3 c. sugar
2 tbsp. dry mustard
3 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 cloves garlic, split
Mix all ingredients together in saucepan. Bring to boil for 20 to 30 minutes. When cool, store in plastic container. Will keep for weeks. Refrigerate.
------------------------
684428 -- SPICY BARBEQUE SAUCE
1 tsp. sugar
1 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. pepper
Dash of cayenne
Red pepper
1/3 c. butter
2 tbsp. water
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
Heat all ingredients, stirring frequently until butter is melted.
------------------------
684429 -- BARBEQUE HAM SAUCE
3/4 c. brown sugar, packed
1/4 c. pineapple juice
1/4 tsp. powdered garlic
1/2 c. apricot nectar
3 tbsp. vinegar
1/4 tsp. powdered cloves
------------------------
684430 -- MOJAVE JERKY
1 tsp. lemon pepper
1/4 tsp. chili powder
2 tsp. garlic powder
1 tsp. pepper
1/2 tsp. cayenne pepper (optional)
2 tbsp. Liquid Smoke
1 1/2 c. water
2 1/2 meat (beef brisket is ideal)
Slice meat into strips 1/8 inch thick, 1 1/2 inches wide, 6 inches long. (Have the butcher use the mechanical cutter to save time.) Blend spices and water. Marinate meat strips with spice mix in covered bowl. Refrigerate overnight. Heat oven to "warm" (lowest setting) and place strips on cookie sheets (use tin foil for easy cleanup) so that they do not touch. Cook in low oven for 20-24 hours or until meat is cooked through and dry, but not burnt to touch, turning strips once or twice for even cooking. Store strips in airtight container. Refrigeration is not necessary. OPTIONAL COOKING TIP: Halfway through cooking, brush meat with barbecue sauce to increase moisture and improve taste; but be aware that brushed meat will not keep as long. Mojave Jerky is an excellent camping food!
------------------------
684431 -- CRUNCHY TRAIL MIX
Try sprinkling over fresh fruit or yogurt for a change of page. 1 c. raisins 1/2 c. dried banana chips 1/2 c. unsalted dry-roasted peanuts 1/4 c. chopped dried apricots Combine all ingredients. Store in plastic bag. Makes about 3 1/2 cups.
------------------------
684432 -- VINEGAR BAR-B-QUE SAUCE
1 c. water
1/2 c. vinegar
3/4 tsp. Worcestershire
2 tbsp. salt
1 1/2 tsp. sugar
Pepper
1st coat chicken with Parkay. Baste often.
------------------------
684433 -- PICNIC LEMONADE
1/2 c. light corn syrup
1/2 c. sugar
2/3 c. water
2 tbsp. grated lemon rind
1 1/4 c. fresh squeezed lemon juice
7 c. water
Cherries or lemon slices
Combine corn syrup, water and lemon rind. Bring to a boil and allow to boil for 5 minutes. Strain and cool. Place ice cubes in large pitcher, add cooled mixture, lemon juice and water. Garnish with cherries and lemon slices. 10 servings.
------------------------
684434 -- JERKY
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. onion powder
2 tsp. Accent
2/3 tsp. garlic powder
2/3 tsp. black pepper
Marinate overnight. Bake 6 to 8 hours at 150 degrees.
------------------------
684435 -- TRAIL BOLOGNA
2 lbs. ground chuck
2 tbsp. Tender Quick
2 tsp. black pepper
1/8 tsp. garlic powder
1 tsp. coarse black pepper
1 1/2 tsp. liquid smoke
1/4 c. water
Combine ingredients in large bowl. Mix with hands until sticky. Roll into links. Wrap into Saran wrap. Refrigerate 24 hours. Bake on broiler pan for 1 hour at 300 degrees. Makes 2 links. Squeeze out excess fat with paper towel. Pierce links with fork.
------------------------
684436 -- TRAIL BOLOGNA
2 lbs. ground deer meat
2 tbsp. Morton Tender Quick
2 tsp. liquid smoke
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. pepper
Mix together. Refrigerate 24 hours. Divide into 3 rolls. Wrap in foil. Punch hole in bottom of foil and bake at 320 degrees for 1 1/2 hours.
------------------------
684437 -- TRAIL BOLOGNA
10 lbs. ground deer meat
2/3 c. Morton Quick salt
7 tsp. liquid smoke
1 1/4 c. water
1/3 c. brown sugar
1 tbsp. garlic salt
1 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. cracked pepper corn (optional)
Mix well with hands. Roll and form into 10 log shaped rolls. Press together well so that you do not have air pockets inside roll. Wrap lightly each roll in freezer wrap. Refrigerate 24 hours. Then bake at 300 to 325 degrees for 1 hour. Meat will not and should not brown. My oven heats high so I use 300 degrees. Bake on top rack. Bake about 3 to 4 rolls at one time.
------------------------
684438 -- BAR-B-Q SAUCE DELUXE
1 stick oleo
1 bottle Kraft Bar-B-Q sauce
1 bottle chili sauce
1 chopped onion
Juice of one lemon
1/3 of pt. of vinegar
8 tbsp. Lea & Perrins
1/2 tsp. chili powder
1/2 c. catsup
1 c. brown sugar
1 tsp. McCormick seafood seasoning,
hot
1 tsp. salt
1 tsp. black pepper
Dash red pepper
Dash cayenne pepper
1 tsp. La Red Hot
2 bay leaves
1/2 tsp. garlic salt
1 c. water
Mix and cook for 10 minutes.
------------------------
684439 -- BAR-B-QUE SAUCE
4 lg. bottles Worcestershire sauce
2 gal. tomato juice
1 lemon (cut up)
1 lb. oleo
4 pods garlic (chopped)
6 onions
4 (32 oz.) ketchup
1 lb. brown sugar
1 sm. jar mustard
Salt and pepper to taste
Mix all ingredients in large pot and simmer for 4-6 hours. Serves 200-250 people.
------------------------
684440 -- RICHARD'S BARBEQUE SAUCE
1 stick oleo
Juice of 1 lemon
1 tsp. dry mustard
1/4 tsp. ground camino seed
1 lg. onion, chopped
1/3 c. tomato catsup
1/2 c. Worcestershire sauce
1/4 c. A-1 sauce
3 bay leaves
Mix all ingredients except dry mustard and simmer for 15 minutes. Mix mustard with small amount of water making a paste. Mix this with hot ingredients and let simmer for 5 minutes. Remove from heat at once.
------------------------
684441 -- BAR-B-QUE SAUCE
1 qt. tomato juice
1 qt. vinegar
1/2 lb. brown sugar
1/4 c. Worcestershire sauce
16 oz. bottle French salad dressing
1/2 lg. bottle tomato catsup
1/4 c. mustard
1 stick margarine per chicken
Mix all ingredients and heat until all ingredients are dissolved.
------------------------
684442 -- PICNIC SAUERKRAUT
Drain 1 quart sauerkraut. Dice 1 cup celery. Dice 1/2 cup ripe olives. Mix well with 3/4 cup sugar. Let stand. Garnish with onion rings. Serve cold. Serves 10.
------------------------
684443 -- BARBEQUE SAUCE
14 oz. ketchup
4 tbsp. Worcestershire sauce
3 tbsp. brown sugar
2 tbsp. mustard
2 tbsp. liquid smoke
1 (10 oz.) can Diet Coke
Mix all ingredients together. For roast: Cook roast in a 200 degree oven overnight. Pour sauce over shredded meat. Cook in crock pot as long as desired.
------------------------
684444 -- BARBEQUE SAUCE
3/4 c. water
1/3 c. Worcestershire sauce
1/3 c. catsup
1 tbsp. brown sugar
1/4 c. wine vinegar
1/3 c. wine or cooking sherry
1 tbsp. mustard
This is good on chicken or roast beef.
------------------------
684445 -- BAR-B-Q SAUCE
3/4 c. chopped onion
1/2 c. vegetable oil
3/4 c. catsup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. mustard
2 tsp. salt
1/2 tsp. pepper
Cook onion in oil until tender. But not brown. Add remaining ingredients. Simmer 15 to 20 minutes. Good with chicken, ribs, burgers, etc.
------------------------
684446 -- BARBEQUE SAUCE
1 c. catsup
1 c. brown sugar
2 tsp. dry mustard
2/3 c. vinegar
1/3 c. molasses
------------------------
684447 -- BARBEQUE SAUCE
1 c. ketchup
1/4 c. packed brown sugar
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 tsp. chili powder
Tabasco to taste
Mix all ingredients and heat slowly.
------------------------
684448 -- BAR-B-QUE SAUCE
1 qt. water (4 c.)
1 pt. vinegar (2 c.)
1/8 c. sugar
1/2 c. salt
1 tbsp. pepper
1 lb. margarine
1/2 oz. garlic (1 tbsp.)
1/2 oz. Worcestershire sauce
Mix and heat. DO NOT BOIL. Enough for 8 chickens.
------------------------
684449 -- BAR-B-Q SAUCE
1 tbsp. butter
1 onion, sliced
1 tbsp. sugar
1 tsp. mustard
1 tsp. celery salt or seed
1 tsp. paprika
1/2 c. tomato catsup
1/4 c. vinegar
3/4 c. water
A few cloves
Broil or fry ribs. Saute onions in butter. Add the rest of the ingredients. Simmer a few minutes, then pour over meat. Bake at 300 degrees. This sauce is good over hot dogs, too.
------------------------
684450 -- BARBEQUE SAUCE
1/4 c. oil
3/4 c. chopped onion
1 clove garlic
1 c. honey
1 c. catsup
1 c. vinegar
1/2 c. Worcestershire sauce
1 tbsp. dry mustard
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. black pepper
1/2 tsp. thyme
1/4 c. brown sugar
Heat oil in pan. Add onion and garlic. Cook until tender. Add remaining ingredients. Cook to a boil, stirring constantly. Reduce heat and cook slowly another 15 minutes. Use with chicken, beef or pork. Keeps well in refrigerator for further use.
------------------------
684451 -- BARBEQUE SAUCE
14 oz. bottle ketchup
2 cloves garlic, crushed
1 tbsp. salt
2 tbsp. honey
2 tbsp. sugar
2 tbsp. A-1 sauce or Heinz 57 sauce
1/4 c. soy sauce or Worcestershire
sauce
Mix all ingredients well. Delicious on spareribs and chicken.
------------------------
684452 -- HONEY TOMATO BAR-B-Q SAUCE
1 sm. onion, diced
1/4 tsp. pepper
1/8 tsp. oregano
1-2 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
1/2 c. tomato sauce
1 pkg. taco seasoning
Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill. Enjoy!
------------------------
684453 -- BARBEQUE SAUCE
1/4 c. brown sugar
1 tbsp. chili powder
1 c. tomato sauce
1/2 tsp. thyme
1/2 tsp. oregano
1 tbsp. salt
1 tsp. paprika
1 tbsp. liquid smoke
1/2 clove garlic mashed
1 tbsp. celery seed
1/4 c. vinegar
1/2 tsp. mustard
Mix all ingredients in saucepan and simmer for 30 minutes.
------------------------
684454 -- JIFFY BARBEQUE SAUCE
1/2 c. Wesson oil
3/4 c. chopped onion
3/4 c. ketchup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
3 tbsp. prepared mustard
2 tbsp. salt
1/2 tsp. black pepper
Cook onion until soft in hot Wesson oil. Add remaining ingredients. Simmer 15 minutes. Use to baste. Excellent on chicken.
------------------------
684455 -- BARBEQUE SAUCE
1/2 c. honey or molasses
16 oz. tomato sauce
2 tbsp. Worcestershire sauce
1/2 c. onion, chopped
2 tbsp. vinegar
1 tsp. garlic salt
1 tsp. pepper
Mix all ingredients. Pour over ribs or chicken and bake at 350 degrees until done, about 1 hour.
------------------------
684456 -- BAR-B-QUE SAUCE
6 tbsp. brown sugar
3 tbsp. paprika
3 tsp. salt
3 tsp. dry mustard
3/4 tsp. chili powder
1/8 tsp. cayenne pepper
6 tbsp. Worcestershire sauce
3 c. tomato juice
3/4 c. chili sauce
3/4 c. vinegar
1 1/2 c. chopped onion
Bring to a boil and simmer for 15 minutes.
------------------------
684457 -- TRAIL MIX
1 1/2 c. miniature marshmallows
1 c. semi-sweet chocolate chips
1 c. chopped dried apricots
1 c. nuts
1/2 c. raisins
1/2 c. coconut
1/4 c. sunflower seed kernels
Mix together ingredients. Approximately 5 cups.
------------------------
684458 -- JERKY
6 lbs. ground meat (wild game works
fine)
6 tbsp. Tenderquick
3 tbsp. liquid smoke
3 tsp. black pepper
3 tsp. garlic powder
3 tsp. chili powder
3 tsp. mustard
Mix well. Cover tightly and refrigerate for 24-48 hours. Heat oven to a temperature that will dry the jerky, not cook it - 140 to 200 degrees. Put a small amount of meat mixture on aluminum foil the size to fit your oven racks. Put plastic wrap over meat and roll with a rolling pin to the desired thickness to fit the foil. Put in oven until top side is dry. Peel the aluminum foil off and lay directly on the oven rack to dry the other side. Jerky will curl as it dries. When dry, cut in strips using scissors.
------------------------
684460 -- BAR-B-QUE SAUCE
1 (7 oz.) red currant jelly
1 (10 oz.) Heinz hot ketchup
3 tbsp. cornstarch
Simmer until smooth. Cut up 2 pounds wieners or use small meatballs which have been baked for 20 minutes on a cookie sheet. Put meat in baking dish. Add sauce and bake at 200 degrees for 2 hours.
------------------------
684461 -- JAMAICAN BARBEQUE SAUCE
1 1/2 c. cider vinegar
4 tsp. lemon juice
3 tbsp. Worcestershire
2 tsp. brown sugar
1 tbsp. prepared mustard
1 c. catsup
1 tbsp. liquid smoke (Colgin - not
Wright's, too salty)
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 c. tomato puree (paste)
Minced dry onion (optional)
Mix ingredients together in order listed in an airtight container (mayonnaise jar), using a wire whip to blend. Do Not Cook. Can be heated to use as a basting sauce. Can be used in meatloaf or sloppy joes. Can be used hot or cold. Will "keep" 3+ months in refrigerator.
------------------------
684462 -- BAR-B-Q SAUCE
1/4 c. salad oil
1 tsp. poultry seasoning
1/2 tsp. garlic powder or 1 garlic
clove, crushed
1/2 tsp. pepper
1 c. vinegar
2 tbsp. salt
Combine and mix all ingredients. Pour over chicken. Let stand for several hours. Cook on outdoor grill.
------------------------
684463 -- RED'S FAMOUS BARBEQUE SAUCE
1 1/4 c. salad oil
1 1/2 c. brown sugar
1 1/2 c. catsup
5 tbsp. soy sauce
2 tbsp. Italian seasoning
1 tbsp. sweet basil leaves
1 tbsp. liquid smoke
1 tsp. salt
3 cloves garlic, minced (or 1 tsp.
garlic juice)
Mix all ingredients together. Let set overnight.
------------------------
684464 -- PEMMICAN (CREE INDIANS)
Lean beef into thin strips. Dried until brittle, either in the sun or over hickory coals, but not over a flame. Grind strips alone or with raisins, prunes or apricots. Add just enough hot fat to make a thick dough. Form into small loaves and enclose in a muslin casing. Dip loaves into melted paraffin to seal. Store in a dry place. Will keep for months and is great for hiking or camping trips.
------------------------
684465 -- BAR-B-Q SAUCE
2 (6 oz.) cans tomato paste
2 (6 oz.) cans water
1/2 c. sugar
1/2 c. Worcestershire
1/3 c. vinegar
3/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Can add hot sauce
Combine all, simmer to thicken slightly. Easily doubled, tripled or more. Will keep in refrigerator for months. I make a gallon at a time.
------------------------
684466 -- McNAIR'S "DIET" BAR-B-Q SAUCE
2 c. catsup
1 c. vinegar
1/2 c. Kraft Hickory Smoke BBQ Sauce
1 tbsp. Worcestershire Sauce
1/2 tbsp. Tabasco Sauce
2 tbsp. A-1 Steak Sauce
1 stick margarine (or BUTTER)
1. Mix all ingredients and bring to BOIL. 2. After margarine (or BUTTER) melts, take off heat. 3. When cooled, put in refrigerator and use as needed. 4. Sauce will keep for a long time..can use over and over. NOTE: This recipe is good for all BBQ'd meats! Especially good with BBQ chicken. Best if chicken is thoroughly cooked first on open BBQ grill. DO NOT apply sauce to chicken while cooking. Cook chicken until "WELL-DONE" and beginning to separate from bone. Remove from grill and "DIP" pieces of chicken into sauce for a few seconds after cooking. This allows the fat and greases to cook and drain from the chicken first. It will then "accept" the sauce much better! Note: This recipe makes approximately 1 quart sauce. Double quantities if more needed! **Compliments of Bill McNair, Treasurer: CANTRELL ROD & GUN CLUB.
------------------------
684467 -- BARBEQUE SAUCE
3 tbsp. vegetable oil
1 1/2 c. onion, chopped fine
2 cloves garlic, chopped fine
1 c. catsup
1/2 c. wine vinegar
1/3 c. lemon juice
1/4 c. Worcestershire sauce
1/4 c. brown sugar, packed
4 tsp. chili powder
2 tsp. celery seed
1 tsp. ground cumin
Heat oil. Saute onion until soft then add garlic. Add all other ingredients. Bring to a boil. Lower heat and simmer uncovered for 30 minutes. 2 cups.
------------------------
684468 -- CU'S BARBEQUE SAUCE
1 tsp. crushed garlic
3/4 c. white vinegar
1 (6 oz.) can tomato paste
1/4 c. dark molasses
1/4 c. light molasses
1/4 c. water
2 tbsp. orange marmalade
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ginger
1/2 tsp. ground mustard
1/2 tsp. allspice
1/4 tsp. celery seed
1/4 tsp. cayenne pepper
1 sm. bay leaf
1 tbsp. liquid smoke
In a medium-sized saucepan combine all ingredients except the liquid smoke. Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke; stir.
------------------------
684469 -- CITRUS BARBEQUE SAUCE
2 c. frozen orange juice concentrate,
reconstituted
1/4 c. cider vinegar
2 tbsp. prepared mustard
1 c. firmly packed brown sugar
1 tbsp. cornstarch
Mix orange juice according to directions. Combine juice, vinegar, mustard and brown sugar in a medium saucepan. Heat over medium heat until sauce comes to a boil. Reduce heat and simmer 20 minutes or until sauce is reduced to 2 cups. Remove 1/2 cup of sauce to a small bowl and add cornstarch stirring until dissolved. Add cornstarch mixture back to sauce and continue heating until thick and bubbly. Makes 2 cups.
------------------------
684470 -- BAR-B-Q CHIP CHOP
1/4 c. cider vinegar
2 tbsp. dark jelly
1/2 tsp. paprika
1/2 tsp. dry mustard
2 tbsp. brown sugar
9 oz. catsup
2 tbsp. water
1 lb. chip chop
Mix first 5 ingredients in pan and stir over low heat until jelly melts. Add catsup and water. Warm and stir. Then add chip chop and cook together for about 10 or 15 minutes. I serve on hamburg buns.
------------------------
684471 -- BAR-B-QUE
4 tbsp. minced onion
1 1/2 lbs. hamburg
1 sm. can tomato sauce
3/4 c. water
3 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. cinnamon
Dash ground cloves
Fry hamburger and onions together until brown. Combine all other ingredients in order listed. Heat to boiling and add to hamburger and onions.
------------------------
684472 -- TASTY APRICOT BARBEQUE SAUCE
1 env. Knorr tomato instant soup
1/2 c. dark brown sugar
1 (12 oz.) jar apricot preserves
1/2 c. Wishbone Italian dressing
1 tsp. garlic salt
1 tbsp. Worcestershire sauce
1/2 tsp. black pepper
Prepare tomato soup mix as directed on box. Pour into bowl over brown sugar. Stir until well blended. Add the rest of ingredients until mixed through. Use on chicken, pork, whatever you are barbequing.
------------------------
684473 -- BARBEQUED HAM
1/2 onion, chopped
3/4 c. catsup
3/4 c. water
1/2 tsp. vinegar
1 tbsp. brown sugar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1/4 tsp. mustard
1 tbsp. relish
1 lb. chipped, chopped ham, torn in
pieces
Saute onion in little oil, add remaining ingredients and simmer 45 minutes. Serve in warm bun.
------------------------
684474 -- TRAIL BOLOGNA
2 lb. hamburger (med. lean)
2 tbsp. Tender Quick
1 1/2 tsp. liquid smoke
1/8-1 tsp. garlic powder
2 1/2 tsp. black pepper (coarse
ground works best)
1/2 c. water
Mix together well. Divide into 3 bunches. Roll out in lengths on plastic wrap. Refrigerate for 24 hours. Remove wrap and bake in oven on broiler pan for 1 hour at 300 degrees. After removed from oven, use paper towel and pat off excess grease. Slice when cool.
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684475 -- TRAIL BOLOGNA - SALAMI
2 lb. group chuck or deer meat or 1
lb. each
2 tbsp. tender quick
2 tsp. black pepper
1/8 tsp. garlic powder
1/2 tsp. liquid smoke
1/2 tsp. cracked peppercorns
1/4 c. water
Mix together until meat gets sticky on hands. Form into links as desired. Wrap in plastic wrap. Place in refrigerator for 24 hours. Unwrap and place on broiler pan. Bake 1 hour at 300 degrees. While warm, tap off excess grease (I blot with paper towels) and refrigerate.
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684476 -- BAR-B-QUE SAUCE
1 sm. catsup
1 lg. Worcestershire sauce
Red pepper, to taste
Sugar, to taste
1 c. vinegar
Lemon (optional)
Pour catsup and Worcestershire sauce in saucepan at medium heat. Add vinegar and pepper and sugar. Simmer 30 minutes. (To make your sauces thinner add more vinegar and to make it thicker add more catsup to your sauce).
------------------------
684477 -- BARBEQUE SAUCE
1 med. onion, finely chopped
4 tbsp. bacon grease (or 3 slices
finely chopped bacon)
1/2 c. Southern Comfort
1 pt. spicy catsup
Lemon juice (squeeze 1 lemon)
1/3 c. brown sugar
1 tsp. salt
1/2 tsp. chili powder
Lightly brown onion in bacon grease or cook with chopped bacon strips. Remove from heat, add catsup and Southern Comfort; stir. Add remaining ingredients and simmer slowly for 10 minutes.
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684479 -- HOMEMADE BAR-B-QUE SAUCE
1 c. ketchup
1 c. white wine
1 1/2 - 2 tsp. Worcestershire sauce
1/4 tsp. oregano
Lg. pinch rosemary, grind between
your fingers
Mix well into a liquid tight round container. Use on steak, hamburgers, chicken, ribs, pork.
------------------------
684480 -- BAR-B-QUE SAUCE
1 tbsp. butter
3/4 c. ketchup
1/3 c. lemon juice
2 tbsp. mustard
2 tsp. salt
3/4 c. chopped onion
3/4 c. water
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1/2 tsp. pepper
Brown onion in butter. Mix mustard and ketchup together and add water in a bowl. Pour into pot with onions and add the rest of the ingredients. Simmer. If you desire a thicker BBQ sauce you can add more ketchup.
------------------------
684481 -- EASY BARBEQUE SAUCE
1/4 c. chopped onion
4 tbsp. sugar
1/8 tsp. pepper
1/4 c. catsup
3 tbsp. vinegar
1 tsp. Worcestershire sauce
Mix together and cook over low heat 5 minutes. Easily doubled.
------------------------
684482 -- BAR-B-QUE SAUCE
1 can tomato sauce
1 chopped onion
1/4 c. honey
2 tbsp. cinnamon
1/2 c. Worcestershire sauce
3 tbsp. mustard
1 bottle generic barbecue sauce
(optional)
Mix together and pour over favorite meat.
------------------------
684483 -- BAR-B-Q SAUCE
2 tbsp. butter
1 med. onion, chopped
2 tbsp. vinegar
2 tbsp. brown sugar
12 oz. ketchup
3 tbsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 c. water
1/2 c. celery, chopped
1 1/2 lbs. seasoned browned hamburger
Works great in a crock pot! Combine first 9 ingredients together and simmer for 4 hours. Add browned hamburger. Serves 10-12.
------------------------
684484 -- TRAIL MIX
1 stick margarine
1 (12 oz.) box Crispix
1 c. peanut butter
1 (12 oz.) bag chocolate chips
4 c. powdered sugar, to cover
Melt butter, chocolate chips and peanut butter in microwave until smooth. Pour over cereal and mix. Cover with powdered sugar until pieces start to separate.
------------------------
684485 -- BAR-B-QUE SAUCE
1 med. onion, chopped
2 tbsp. butter
1/2 tsp. prepared mustard
1/2 c. water
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 c. ketchup
Salt and pepper
Saute onions in butter until transparent. Add remaining ingredients and simmer for 1/2 hour. This makes enough for 4 pounds of meat.
------------------------
684486 -- TRAIL MIX
1 lg. bowl
Measuring cup
Wooden spoon
Plastic bags
Granola (or other whole grain flakes)
Sunflower seeds
Almonds, peanuts, walnuts or pecans
Raisins
Dried apples, peaches & apricots
------------------------
684487 -- BAR-B-QUE SAUCE
2 tbsp. oleo
1 med. onion
Saute until clear; cook slowly. Add: 1/2 c. water 2 tbsp. brown sugar 2 tbsp. vinegar 3 tbsp. Worcestershire sauce 1 tsp. mustard 1/2 tsp. salt Pepper to taste Cook slowly for 30 minutes then add to 3-4 pounds of meat.
------------------------
684488 -- BAR-B-QUES
1/3 c. chopped onions
1 can tomato soup
2 tbsp. oil
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tbsp. mustard
1 tbsp. vinegar
Add to leftover roast and cook 15 minutes.
------------------------
684489 -- HOMEMADE BAR-B-Q SAUCE
1/2 c. vinegar
1/2 c. sugar
Sm. bottle catsup
1/2 tsp. chili powder
2 tbsp. Worcestershire sauce
Paprika
Garlic salt - to taste
Salt and pepper - to taste
Mix all ingredients together. Great on ribs and chicken.
------------------------
684490 -- HONEY SOY BAR-B-QUE SAUCE
1/2 c. soy sauce
3/4 c. ketchup
3/4 c. honey
3 cloves garlic pressed
1/4 tsp. Tabasco
------------------------
684491 -- BARBEQUE SAUCE
1/2 c. chopped onion
2 tbsp. butter
2 (8 oz.) cans tomato soup
1/2 c. brown sugar
1/3 c. Worcestershire sauce
1 tbsp. mustard
1 tbsp. vinegar
Saute' onion in margarine until tender. Stir in remaining ingredients. Simmer for 5 minutes, stirring often. Makes 3 1/2 cups.
------------------------
684492 -- JOHN'S BARBEQUE SAUCE
450 lbs. of meat
4 gal. of vinegar
4 gal. catsup
5 bottles Worcestershire sauce
3 bottles red hot
10 lbs. salt
2 lbs. black pepper
8 lbs. butter
Mix together.
------------------------
684493 -- BARBEQUE SAUCE FOR PORK OR CHICKEN
1 can tomato soup
1/2 c. finely chopped onion
3 tbsp. brown sugar
2 tbsp. margarine
1 clove garlic, finely chopped
1 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 c. honey
1/2 stalk finely chopped celery
Saute in 2 tablespoons oleo, 1/2 cup finely chopped onion, 1 clove very fine chopped garlic and 1/2 stalk chopped celery until transparent. Add 1 can tomato soup, vinegar, Worcestershire sauce, brown sugar, prepared mustard and honey. Simmer 15 to 30 minutes, if too thick add 1 to 2 tablespoons water.
------------------------
684494 -- BARBEQUE SAUCE (For Chicken)
3/4 c. salad oil
1/4 c. oleo
1/4 c. catsup
1 tbsp. salt
1 tbsp. mustard
2 tsp. onion
1/4 tsp. Tabasco
2 tbsp. brown sugar
1 tsp. Worcestershire sauce
2 cloves garlic
Mix all ingredients. Let stand at least 4 hours at room temperature. Marinate chicken in sauce overnight in refrigerator. Cook over charcoal.
------------------------
684495 -- BARBEQUE SAUCE
4 tbsp. diced onions
1 c. catsup
3/4 c. water
3 tbsp. vinegar
3 tbsp. Worcestershire sauce
1 tbsp. paprika
1/4 tbsp. cinnamon
Dash cloves
1 tbsp. salt
3/4 tbsp. chili powder
1/2 c. brown sugar
Mix all together and bring to a boil. Pour over ribs and bake 1 1/2 to 2 hours at 350 degrees.
------------------------
684496 -- TRAIL MIX
1 c. granola
1/2 c. peanuts
1/4 c. raisins
1/4 c. chocolate chips (opt.)
2 tbsp. sunflower seeds
Mix until well blended.
------------------------
684497 -- BAR-B-QUE DELIGHT
18 oz. Kraft regular bar-b-que sauce
6 oz. orange juice concentrate
4 oz. honey
Warm honey in microwave in bowl, add bar-b-que sauce and orange juice concentrate. Use spread on any meat. Extra sauce serve at table.
------------------------
684498 -- CAMPER'S COCOA
1 (8 qt.) pkg. powdered milk
1 (2 lb.) box Nestle's Quik
1/4 tsp. salt
1 (6 oz.) jar powdered cream
1 c. powdered sugar
Mix all ingredients together and store in airtight container. To make 1 cup use 2 tablespoons mix to 1 cup hot water.
------------------------
684499 -- BARBEQUE SAUCE
2 qts. White House apple cider vinegar
1 c. sugar
1/4 c. salt
2 tbsp. black pepper
3 tbsp. crushed red pepper seeds (add
more seeds for hotter sauce)
2 qts. catsup
2 qts. water
Mix all ingredients in a 2 1/2 gallon pot. Boil mixture until it begins to thicken. Makes approximately 6 quarts. Place sauce in bottles for future use. Especially good with charcoaled chicken and pork. Does not require refrigeration.
------------------------
684500 -- PORK BARBEQUE SAUCE
2/3 c. catsup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste
Mix all ingredients together. A good brand of hot sauce for flavor is Louisiana hot sauce. Brush on pork spare ribs, steaks, or chops while barbequeing or baking.
------------------------
684501 -- BAR-B-Q SAUCE
2 qts. vinegar
5 oz. Worcestershire sauce
3 oz. black pepper
2 oz. crushed red pepper
1 tsp. ground mustard
1 tsp. garlic powder
2 tbsp. minced onion (dried)
Mix all of the above in large jar. Keep refrigerated.
------------------------
684502 -- BAR-B-Q SAUCE
1/2 c. barbeque sauce
1/8 c. prepared canned mild salsa
1/2 tsp. black pepper
1/4 tsp. oregano (opt.)
NOTE: Good on baked chicken or pork chops. Mix all ingredients as listed.
------------------------
684503 -- GRANDMA'S BARBEQUE SAUCE
1 c. catsup
1/4 c. vinegar
1/4 tsp. savor salt
1/4 tsp. celery salt
1/4 tsp. onion salt
1/4 tsp. garlic salt
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
Tabasco (if desired)
To the catsup, add vinegar and the four different salts (you can substitute the powders for salts if less salt is desired). Blend well with whisk, then add chili powder and Worcestershire sauce.
------------------------
684504 -- BARBEQUE CHICKEN SAUCE
1/2 c. Wesson oil
3/4 c. onion, chopped
3/4 c. ketchup
3/4 c. water
1/2 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. mustard
2 tsp. salt
1/2 tsp. pepper
Heat oil, add onions. Saute, mix remaining ingredients in a bowl. Add to onion, simmer. Grill chicken slowly. Baste with sauce when chicken is nearly done.
------------------------
684505 -- HARRY'S BAR-B-Q SAUCE
1/2 pt. tomato juice
1 pt. cider vinegar
1 stick butter
1 tsp. salt
1 tbsp. red pepper or to taste
Melt butter, mix all ingredients. Do not boil. For chicken, this sauce covers 12 quarters. Slowly cook chicken over medium coals, applying sauce as needed.
------------------------
684506 -- CAMPERS HOT CHOCOLATE MIX
8 qt. box powdered milk
1 oz. jar non-dairy creamer
1 lb. powdered sugar
16 oz. Nestle's Quik
Combine all ingredients. Store in tightly covered container. For each serving, add 3/4 cup hot water and 1/4 cup chocolate mix. Top with marshmallows or whipped cream.
------------------------
684507 -- CHINESE BAR-B-QUE SAUCE
1 (6 oz.) jar damson plum jelly
1/3 c. Karo dark
1/3 c. soy sauce
1/4 c. chopped green onion
2 cloves garlic, minced
2 tsp. ground ginger
2 lbs. spareribs, cut into serving
pieces
------------------------
684508 -- BARBEQUE SAUCE
1 bottle barbeque sauce (any kind)
1/4 c. brown sugar
Pepper to taste
1/2 can beer
1/2 lemon juice
Salt to taste
Red chilies (opt.)
------------------------
684509 -- EXPERIMENTAL BAR-B-Q SAUCE
1 lg. or 2 med. yellow onions
1 (12 oz.) bottle Reese Bar-B-Q sauce
1 (18 oz.) bottle Open Pit regular
sauce
1 (18 oz.) bottle Whitmore's gourmet
cooking sauce
1 (5 oz.) jar Take Home Brand
horseradish
1 c. dark brown sugar
Thinly slice onion and combine all other items mentioned above. Bring to a boil, reduce heat and simmer about 1/2 hour. Stir frequently. Apply to meat only when thoroughly cook and about 10 minutes before serving. Apply sauce 3 or 4 times turning meat until ready to serve. Keep extra sauce tableside for those who like extra sauce.
------------------------
684510 -- GRANDPA MICKAN'S BAR-B-QUE SAUCE
1/2 c. tallow (beef fat)
2 c. water
1 lg. onion, chopped
2 sticks butter
2 lemons
2 c. ketchup
1/2 c. Worcestershire sauce
1 tbsp. paprika
Add all ingredients in saucepan, boil a while slowly. Remove tallow and simmer. Add salt and pepper to taste.
------------------------
684511 -- ANOTHER BAR-B-QUE SAUCE
1 c. catsup
1/3 c. white vinegar
1 tbsp. dry mustard
1 tbsp. liquid smoke
1 c. sugar
1 tbsp. soy sauce
1 tbsp. minced onion
2 garlic cloves, chopped fine
Combine all ingredients and cook over medium heat for 1 hour; stir often. Use with any meat. Cook meat first and then add sauce. Keep at low heat because this mixture will burn easily under direct heat or flame.
------------------------
684512 -- WHITE BAR-B-Q SAUCE
3 c. mayonnaise
1/2 c. sugar
1/2 c. Worcestershire sauce
8 tsp. salt (or less to taste)
1 c. lemon juice
1/2 c. vinegar
1/4 c. pepper (or less to taste)
Mix all ingredients. Allow to blend at room temperature for 15 minutes before use. Taste to adjust seasonings. Brush on chicken pieces several times during the last 15 minutes of cooking time. Store any leftover sauce in the refrigerator.
------------------------
684513 -- BARBEQUE SAUCE
1 1/2 c. water
1 lg. onion, diced
2 1/2 c. ketchup
4 tsp. salt (to taste)
1/2 c. brown sugar
1/2 c. vinegar
3 tbsp. Worcestershire sauce or A-1
sauce
2 tsp. prepared mustard
Simmer in saucepan, add water as needed.
------------------------
684514 -- BARBEQUE SAUCE
1 med. onion
1 c. 1 c. catsup
1 c. water
1/4 c. lemon juice
2 tbsp. brown sugar
2 tbsp. white sugar
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
Bake at 325 degrees for 1 hour 15 minutes. Brown meat in small amount of oil. Pour sauce over meat and simmer for 10 minutes. Place in oven and bake in uncovered dish.
------------------------
684515 -- CHICKEN BARBEQUE SAUCE
1 egg
1/2 c. oil
1 c. vinegar
3 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
Beat egg, add remaining ingredients and mix well. Marinate chicken for an hour or two. Cook over grill about 1 hour.
------------------------
684516 -- BARBEQUE SAUCE
1/2 c. beer
1/2 c. catsup
1/4 c. mustard
1/2 c. onion
Salt & pepper to taste
Mix until mustard is completely mixed in. Bring to a boil, simmer for 5 minutes. Good on steaks, hamburger and hot dogs.
------------------------
684517 -- BARBEQUE FRANKS
8 hot dogs
3 tbsp. oil
1/4 c. chopped onion
2 tsp. sugar
3/4 tsp. paprika
1/8 tsp. pepper
1/3 c. catsup
1/3 c. water
1 tbsp. vinegar
2 tsp. Worcestershire sauce
Few drops Tabasco sauce
1/2 tsp. salt
Place franks in greased baking dish. Combine onion, sugar, paprika, salt, pepper, catsup, water, vinegar, Worcestershire sauce and Tabasco sauce. Pour over hot dogs. Bake in 400 degree oven for 30 minutes or cook in rock pot for several hours.
------------------------
684518 -- BARBEQUE SAUCE
3 tbsp. catsup
3 tbsp. vinegar
2 tbsp. water
3 tbsp. brown sugar
3 tbsp. prepared mustard
1 tsp. salt
1 tbsp. butter
1 tsp. chili powder
3 tbsp. Worcestershire sauce
Juice of 1/2 lemon
1 tsp. crushed red pepper
------------------------
684519 -- JERKY
3 tbsp. liquid smoke
3 tbsp. honey
1 tbsp. season all
2 tsp. salt
1 tsp. garlic salt
1 tsp. black pepper
1 handful of thinly stripped beef or
deer meat
Mix first 6 ingredients. Stir in meat. Place in a colander and set over another bowl to catch drippings. Let set 12 hours in refrigerator. Place meat on cookie sheets and dry in oven at 150 to 200 degrees with oven cracked open slightly. Heat until all moisture has gone from meat.
------------------------
684520 -- BARBEQUE SAUCE
1 c. ketchup
1/3 c. light molasses
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
Garlic powder
Onion powder or salt
Finely chopped onions
Combine ingredients. Tastes even better if made several hours before using.
------------------------
684521 -- BEST BAR-B-Q SAUCE
1/2 tsp. bulk pepper
1 tsp. dry mustard
1 tsp. chili powder
1 tbsp. Worcestershire sauce
1/2 c. ketchup
1/2 c. vinegar
1/2 c. water
1 tbsp. flour
1 tbsp. molasses
1/4 tsp. red pepper
Put all together; whisk around until no lumps. Put in microwave until bubbly and stir until thick.
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Monday, June 8, 2009
outdoor recipes 3
