Documentos de Académico
Documentos de Profesional
Documentos de Cultura
1 c. granola cereal
1/2 c. salted sunflower kernels
1/2 c. salted roasted soy beans
1/2 c. chopped dates
1/2 c. raisins
You'll need: Medium bowl, wooden spoon, dry measuring cups, jar. In a medium
bowl, mix cereal, sunflower kernels, soy beans, dates and raisins with a wooden
spoon. Store in a jar or a plastic container with a tight lid. Makes 2 1/2 cups.
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1/2 c. margarine
1/2 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. oatmeal
1/2 c. chocolate chips
1/2 c. raisins
Walnuts
Beat margarine, peanut butter, and sugars until creamy. Blend in eggs, milk and
vanilla. Mix in all the rest. Drop by spoonfuls (make small) on cookie sheet.
Bake at 350 degrees for approximately 14 minutes. Remove before they turn brown,
underbake them.
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683963 -- TRAIL MIX COOKIES
1 c. sugar
1 c. brown sugar
1/2 c. margarine
1/2 c. shortening
1/2 c. oats
2 tsp. vanilla
2 eggs
2 c. all-purpose flour
3/4 c. oat bran & 1/4 c. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 c. peanut butter
2 c. plain M&M's
1 c. peanuts
3/4 c. raisins
Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl until
creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and wheat
germ. Then stir in flour, baking powder and soda thoroughly. Stir in peanut
butter, M&M's, peanuts and raisins. Drop rounded tablespoon about 2 inches apart
on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 minutes.
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1/2 c. oleo
1/2 c. peanut butter
1 c. granulated sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. oatmeal, uncooked
1/2 c. semi-sweet chocolate chips
1/2 c. raisins
Beat butter, peanut butter and sugars until creamy. Blend in eggs, milk, and
vanilla. Sift together flour, soda and salt. Add to creamy mixture and blend
well. Stir in oats, chocolate chips and raisins. Drop by tablespoons onto
ungreased cookie sheet. Bake in preheated oven at 350 degrees for 10 minutes.
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1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine
1/2 c. chunk style 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. chocolate chips and raisins
Stir together flour, soda and salt; set aside. In large bowl beat batter, peanut
butter and sugars until creamy. Beat in eggs, milk and vanilla. Stir in flour
mixture, then oats, chocolate pieces and raisins. Drop by rounded tablespoonsful
3 inches apart on ungreased baking sheets. Bake in a preheated 350 degree oven
for 15 minutes. Remove to rack to cool. Makes 42.
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1 c. chocolate bits
3 tbsp. peanut butter
3 c. Rice Krispies
Wooden spoon for stirring
Double boiler for melting & cooking
In the double boiler, melt chocolate chips and peanut butter. Stir to mix
together. Remove from heat and add 3 cups Rice Krispies. Mix well and be sure to
coat Rice Krispies. Spread in buttered pan. Refrigerate until firm. Cut into
pieces. Thickness depends on size of pan. Keep refrigerated.
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1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine, room temperature
1/2 c. chunk-style peanut butter
1 c. granulated sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. semi-sweet chocolate
1/2 c. raisins
1 c. packed brown sugar
Mix flour, salt and soda together, then set aside. In a large bowl, beat butter,
peanut butter and sugars together until creamy. Beat in eggs, milk and vanilla.
Stir in flour mixture, then add oats, chocolate and raisins. Drop rounded
tablespoonsful of dough onto ungreased baking sheet 3 inches apart. Bake in a
preheated 350 degree oven about 15 minutes or until light brown. Remove to a rack
to cool. Makes 42.
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1 c. granulated sugar
1 c. packed brown sugar
1/2 c. butter or margarine, softened
1/2 c. butter flavor shortening
1/2 c. quick cooking or regular oats
2 tsp. vanilla
2 eggs
2 c. all-purpose or unbleached flour
3/4 c. oat bran
1/4 c. wheat germ
1 tsp. baking powder
1 tsp. baking soda
1 c. peanut butter
2 c. plain M&M's
1 c. peanuts
3/4 c. raisins
Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl
vigorously until creamy and well blended. Beat in oats, vanilla and eggs. Stir
in flour, oat bran, wheat germ, baking powder and baking soda thoroughly. Stir in
peanut butter. Add M&M's, peanuts and raisins. Drop dough by rounded tablespoons
about 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 9-10
minutes or just until set and beginning to brown. Cook 1 minute, then remove from
cookie sheet. 1st Grade
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3 c. sugar
2 c. shortening
1 tbsp. baking soda
2 tsp. salt
3 eggs
1 1/8 c. milk
3 c. oatmeal
2 c. raisins
2 c. nuts
7 c. flour
1 1/2 tsp. nutmeg
1 (12 oz.) chocolate chips
Cream shortening, sugar, soda, salt and nutmeg. Add eggs, one at a time,
raisins, nuts and chocolate chips. Then add oatmeal, flour, milk, mixing by hand.
Place on greased cookie sheet. Bake at 350 degrees for 15 minutes. Makes 12
dozen.
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Stir together flour, soda, salt. Set aside. Beat margarine, peanut butter and
sugar until creamy. Beat in eggs, milk and vanilla. Stir in flour mixture, then
oats, chocolate chips and raisins. Bake in preheated 350 degree oven about 15
minutes or until lightly browned. Makes 42.
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8 wieners
8 strips of cheese 2 1/2 to 3 inches
long x 1/4 inch
8 thin sliced strips of bacon
8 Wiener buns
Toothpicks
Cooking forks
Slit lengthwise pockets in 8 wieners, long enough to hold one strip of cheese.
Tuck in a strip of cheese into each pocket. Wind a strip of bacon around each
wiener so the pocket and cheese are completely covered. Fasten each end of bacon
to the wiener with a toothpick. Put each wiener on a cooking fork and bake over
hot coals until bacon is cooked. When angel is done remove it from the fork and
put in a wiener bun. Take out toothpicks before eating.
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Hot dogs
Bacon
Cheese slices
Toothpicks
Cut hot dogs lengthwise but not completely through. Place a slice of cheese in
the hot dog where you have cut them; then close hot dog and wrap a piece of bacon
strip around each one and put a toothpick in each end to hold dog together. Now
put hot dog on a stick and cook over hot coals.
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Bananas
Marshmallows (miniatures)
Chocolate chips (mini-chips)
Slice bananas lengthwise in skins. Place the marshmallows and chocolate chips in
the slit. Wrap the creation in foil and place on a charcoal fire until the chips
and marshmallows melt.
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Eggs
Bread
1 egg per 2 pieces of bread
Mix eggs in bowl. Cover both sides of bread with egg. Place bread in frying
pan. Fry until golden brown.
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1 c. sugar
1 tbsp. cinnamon
1 stick butter, softened
2-3 cans refrigerator biscuits
Mix sugar, cinnamon and butter together until well blended. Take the biscuits
and roll in hands to form long snake like pieces. Butter hands first to prevent
sticking. Wrap the snake like dough around a stick in a coil fashion. Cook over
an open fire until cooked (should appear brown). Roll the cooked dough in the
cinnamon mix and put some inside the hole the stick was in.
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683977 -- COBBLER
Line Dutch oven with aluminum foil. Pour pie filling of your choice in the Dutch
oven, spread evenly. Pour in yellow cake mix. Spread evenly. Cut 1/4 inch
patties of margarine and place evenly along the top. Sprinkle cinnamon on top.
Sprinkle nutmeg on top. Put about 23 charcoals on top of the Dutch oven and about
7 charcoals on the bottom. Cook 30 to 40 minutes or until cake mix is golden
brown. Checking it about every 10 to 15 minutes.
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3 c. flour
6 tsp. baking powder
1/2 tsp. salt
6 tbsp. cooking oil
1 c. milk
Mix all ingredients. Roll on flat, floured surface; cut out and place in bottom
of Dutch oven. Cover with lid and bake about 15 minutes. Makes about 30
biscuits.
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Margarine
Popcorn
Salt
Melt 1 stick of margarine in Dutch oven. Cover most of bottom of the oven with
one layer of popcorn. Place lid on the oven, and bake until the sounds indicate
all the corn has popped; during the popping time, you should lift the oven by the
bale and rotate the oven to better stir the whole batch of corn. Pour popped corn
into a paper bag, pour additional melted margarine and salt for desired taste.
Shake the bag to distribute salt. Serve while warm.
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Butter
Bread
Eggs
Butter bread lightly on both sides, place bread on flat object; I use butter bowl
lid. Cut hole in center of bread with small glass or cup. Place piece of bread
with hole in it on frying pan. Break open egg, put in the hole of the bread.
Break egg yellow. Cook on medium heat until lightly brown or however you prefer
your eggs, and toast.
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Set 2 Dutch ovens over the fire to warm. Heat liquids until warm. Add to about
half of the flour and the rest of the ingredients. Stir in rest of the flour to
make a stiff batter. Divide batter in half and spoon into 2 greased loaf pans
that have been sprinkled with cornmeal. Sprinkle top of bread with cornmeal.
Place one pan in each Dutch oven and cover with lid. Let rise in warmed Dutch
oven 45 minutes. Set ovens on hot coals and also spread coals on top. Bake until
done, about 45 to 60 minutes. (In conventional oven bake 25 minutes at 400
degrees.) Allow 2 hours of preparation time before serving.
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683982 -- FISH-IN-FOIL
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Slice each tomato into 3 slices. Top each slice with a slice of cheese, sprinkle
lightly with paprika. Broil, bake or place over fire until cheese melts, somewhat
and browns. Use a piece of foil under each tomato slice. Serve on foil wrap to
catch any cheese that might melt and run over tomato.
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Make six, 6 inch squares with aluminum foil. Butter each square. Make a nest
with corn beef hash on each square of aluminum foil, big enough to hold one egg.
Heat nest on foil for 2 minutes in skillet. Break egg into center of nest. Salt
and pepper to taste. Add one teaspoon water to skillet and cover. Remove from
skillet when eggs are done. Serve with toast for great breakfast.
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In Dutch oven, layer Fritos, chili and cheese. Cover. Place in hole and
surround with charcoal. Let cook approximately 30 minutes. To cook in regular
oven, put in casserole dish. Bake at 350 degrees for 30 minutes.
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--LEMON BUTTER:--
Sprinkle trout cavities with salt and pepper. Brush skin with oil. Prepare
lemon butter; mix margarine, lemon peel, lemon juice and Worcestershire sauce
together. Brush grill with vegetable oil. Grill fish 3 to 4 inches from medium
coals, brushing with lemon butter frequently and turning once; cook until fish
flakes easily with fork, about 17 minutes on each side. Serve with remaining
lemon butter.
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2 1/4 c. flour
1/2 tsp. salt
1 tbsp. cinnamon
1 c. brown sugar
3/4 c. sugar
3/4 c. cooking oil
1 tsp. soda
1 tsp. baking powder
1 egg, beaten
1 c. buttermilk
Mix ingredients well and place in Dutch oven. Bake 25 to 30 minutes in covered
oven. Serves 8. --VARIATIONS:--
1. Sprinkle 1/2 cup chopped pecans on top after batter is poured in oven. 2.
Pour mixture of confectioners' sugar and milk on top after cooking and removing
from oven. 3. Add 1 teaspoon lemon flavoring to batter. 4. Sprinkle brown
sugar on top after batter is poured in oven.
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1/2 c. catsup
1/4 c. vegetable oil
2 tbsp. vinegar
1 1/2 tbsp. meat tenderizer
1/2 env. dry onion soup mix
1/2 c. water
2 tbsp. sugar
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12 eggs
2 cans pre-cooked diced or sliced
potatoes, drained
1 onion, diced
1 c. milk
1 can Spam or Treat or diced ham
2 tbsp. shortening
Salt
Pepper
Heat 2 tablespoons shortening in large skillet; add potatoes and onions; brown.
Beat eggs and milk thoroughly in bowl. Add eggs and milk mixture and diced meat
to potatoes and onions in skillet. Salt and pepper. Cook slowly on low heat,
stir frequently when most of the liquid is gone, breakfast is ready to serve.
This will serve 6 hungry people.
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Mix together and form into patties. Fry on each side until done.
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683992 -- MOUNTAIN COBBLER
1 c. sourdough starter
1 1/2 c. flour
1/2 c. brown sugar
1/2 c. sugar
2 tsp. cinnamon
1/2 c. cooking oil
2 cans cherry pie filling
Mix starter, flour, sugars, cinnamon and oil in a bowl. Place cherry filling in
bottom of Dutch oven; then spread the bowl of mix on top. Bake 25 to 30 minutes
in covered oven. Serves 8. --VARIATIONS:--
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Place 1 to 2 pounds of unshelled peanuts in Dutch oven. Cover with lid and bake
about 40 to 50 minutes. During baking, occasionally stir peanuts to heat the
whole batch evenly; test for doneness during the baking. Serve while warm.
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Fold each piece of foil in half to form an 8x12 inch piece for each hot dog.
Flatten biscuit and roll it around each hot dog. Covering all but the ends of the
hot dog. Seal hot dogs in foil, allowing room for biscuits to expand. Place each
foil package on hot coals. Turn very 3 to 4 minutes. Check one package in 10
minutes. Serve with hot dog sauce, cheese, catsup, mustard or pickle relish.
Make a meal with beans and chips.
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2 cleaned squirrels
1 tbsp. salt
1 gal. water
1 chopped onion
1 pt. lima beans
6 ears of corn
1/2 lb. salt pork
Peeled potatoes
1 tsp. pepper
2 tsp. sugar
1 qt. sliced tomatoes
Cut squirrels into pieces. Add salt to water and set to boil. Then add onion,
lima beans, corn, salt pork, potatoes, pepper and squirrel pieces. Cover and
simmer 2 hours. Then add sugar and tomatoes. Simmer 1 hour longer.
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3 c. all-purpose flour
1 pkg. active dry yeast
2 1/2 c. lukewarm water (110 to 115
degrees)
Starting a day ahead, place the flour in a large mixing bowl. Make a well in the
center and pour in the yeast and water. With a large spoon, gradually stir the
flour into the yeast and water, continuing to stir until the ingredients are well
combined. Then, with a whisk or a rotary or electric beater, beat vigorously
until the mixture is completely smooth. Drape with a kitchen towel and set aside
in a warm, draft free spot (such as an unlighted oven) for 24 hours. If at the
end of this time the starter has not bubbled, it must be discarded. After you
have used as much of the starter as you need, transfer the remaining starter to a
glass jar or crock equipped with a tight fitting lid. Covered and refrigerated,
it can be stored for several weeks. If used regularly, it may keep indefinitely.
Makes about 4 cups.
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2 c. cornmeal
2 1/2 tsp. baking powder
1 tsp. salt
4 tbsp. flour
1 c. milk
2 eggs
2 tbsp. cooking oil
Mix the cornmeal, baking powder, salt and flour; then add milk and mix. Add eggs
and oil, stir. Pour into greased muffin pan or cupcake holders or onto bottom of
Dutch oven. Bake 20 to 30 minutes in covered oven. Serves 8. --VARIATION:
SPANISH CORN BREAD:--
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683998 -- WESTERN BISCUITS
1 c. sourdough starter
2 c. flour
1/3 c. milk
1/2 c. margarine
2 tsp. baking powder
1/2 tsp. salt
Mix all ingredients; pat out on flat, floured surface. Cut out and place in
Dutch oven. Cook until golden brown. Makes about 25 biscuits.
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Leaders need to plan ahead where each item can be hidden. For example: Put
bananas in a bucket tied to a rope and hoist into a large tree. A bag of box
juices could be hidden behind some large rocks, etc. Divide girls up into 4
groups, give each group a written clue and send them off to gather the breakfast!
Variation: Bag up items into individual breakfasts. Hide each bag around camp
area. Let each "monkey" find her own breakfast!
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684001 -- GRANOLA
4 c. rolled oats
1 c. wheat germ
1 c. sunflower seeds
1 c. slivered almonds
1/3 c. melted margarine
1/3 c. honey
2 tsp. cinnamon
Combine margarine and honey. Add remaining ingredients and mix well. Spread out
on cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes.
Add 1 cup dried fruit - raisins, dates or apricots. Store in airtight container.
Serve with milk. Makes 8 cups.
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8 eggs
1/3 pkg. beef or pork chorizo sausage
6 flour tortillas
Milk
Scramble eggs with a little milk in a bowl. Set aside. Squeeze chorizo out of
its little tube into frying pan. Cook, breaking up chorizo until it's slightly
crumbly. Add scrambled eggs to chorizo and cook until eggs are set, stirring
constantly. Heat tortillas one at a time over low flame on griddle or another
frying pan. Put large spoonful of egg/chorizo mixture in middle of tortilla, fold
up bottom then fold over two sides. Enjoy! Serves 6.
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Lightly grease 2 (9") foil pie pans. Prepare muffin mix according to package
directions. Pour batter into 1 pie pan. Invert second pan over pan with batter.
Secure rims with spring type clothespins. Place on grill 4" from hot coals. Cook
15 minutes on each side, rotating pans occasionally to insure even baking. Serves
6 to 8.
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1/4 c. butter
Onion salt
Garlic salt
Paprika
2 c. Bisquick baking mix
1/2 c. water
Melt butter in 9" or 10" skillet on grill. Sprinkle butter with onion salt,
garlic salt and paprika. Mix baking mix and water with fork to soft dough. Knead
5 times on lightly floured surface. Roll or pat dough 1/2" thick. Cut 10
biscuits. Arrange biscuits in skillet, turning to coat both sides with seasoned
butter. Cover skillet with heavy duty aluminum foil. Place on grill 4" from hot
coals Cook 10 minutes. Lift foil to be sure biscuits are not burning. Cook 5
minutes longer or until biscuits are done. Invert biscuits onto serving plate.
Makes 10 biscuits.
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Each person brings 1 piece of their favorite fruit - apple, orange, banana,
bunch of grapes, a few strawberries, etc. The leader brings 1 small container of
any flavor yogurt. Each girl cuts up her own piece of fruit and adds to the bowl
(or pot). Last, add the yogurt and stir well. Serve. This is especially nice to
serve if you have planned a sack dinner for your first night camping.
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Saute onions and pepper in bacon drippings. Add pork and beans, chili powder,
sugar, ketchup and B-B-Q sauce. Cook for 10 minutes.
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Soak beans and rice in water bottle. Start in the morning and let soak all day
while you hike. When you stop for the night, pour beans and water into pot. Add
carrots, onion and garlic. Cook over camp stove, about 1 hour or until beans are
tender. Season with mustard, Tabasco or salsa to taste. A good, hearty, protein-
rich meal for the trail!
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Layer potatoes, onions, spices and butter on a large sheet of aluminum foil.
(Double foil for extra strength.) Repeat 2 to 3 times until all potatoes have
been used. Top with more foil and crimp edges to seal. Cook on bar-b-que or in
coals of a fire ring, turning frequently to prevent burning, 60 to 90 minutes.
This recipe is also excellent cooked in a frying pan for breakfast. Just cut down
the quantity and stir all together.
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In a medium saucepan, mix together chili con carne and stewed tomatoes. Heat
through, stirring occasionally. Bring 4 quarts water to a boil in a large pot.
Stir in macaroni and cook until tender. Drain. Stir in chili mixture. Serve
immediately with grated cheddar cheese.
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Empty soup into a large pot. Stir in milk and water, until smooth. Heat over a
medium flame stirring occasionally. While soup is heating, prepare biscuits
according to package directions. Roll between 2 pieces of wax paper. (A plastic
or glass bottle works well for a rolling pin.) Cut cheese into 1" cubes. Cut
biscuit dough into 3" squares. Put a piece of cheese into each square dough and
roll into a ball with the cheese inside. When soup begins to bubble, turn heat
down. Drop balls into the bubbling soup. As they cook, the balls will pop to the
surface like little dumplings. Delicious!
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NOTE: This should be put together in the morning. Put all ingredients into pot.
Add enough water to cover. Bring to a full boil. Cover tightly and remove from
heat. Have "hay box" (ice chest) ready with a good layer of blanket, towels, or
newspapers at bottom. Put pot in, then cover with more blanket, towels or
newspapers. Close "hay box" and do not open again for 6 to 8 hours. (You may
want to put a "DO NOT OPEN" sign on it!) Go about your day's activities. Your
dinner will be done at day's end! Serve with bread and a salad. Should serve 12
to 15.
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NOTE: This should be put together in the morning. Put all ingredients into pot.
Add enough water to cover. Bring to a full boil. Cover tightly and remove from
heat. Have "hay box" (ice chest) ready with a good layer of blanket, towels, or
newspapers at bottom. Put pot in, then cover with more blanket, towels or
newspapers. Close "hay box" and do not open again for 6 to 8 hours. (You may
want to put a "DO NOT OPEN" sign on it!) Go about your day's activities. Your
dinner will be done at day's end! Serve with bread and a salad. Should serve 12
to 15.
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684014 -- CAMPER'S STEW
Drain liquid from vegetables, save 1 cup. Combine all ingredients, bring to a
boil and serve. Delicious also with "biscuit mix" dumplings. Follow directions
on package. Serves 2 to 3. Easily doubled.
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Serves 6 to 8. Trim excess fat from beef; heat fat in Dutch oven. Brown meat
slowly on all sides in hot fat. Add water, sliced onion and seasonings. Cover,
simmer (don't boil) 2 hours, stirring now and then to keep from sticking. Add
vegetables except tomatoes, cook, covered 20 minutes. Add tomatoes and cook 15
minutes longer or until meat and vegetables are done. Skim fat from stew. To
thicken liquid; put 4 tablespoons flour in small bowl, slowly stir in 1/2 cup cold
water, mixture must be smooth. Stir into stew, cook and stir until thickened.
Cook 5 minutes more.
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4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom
soup
2/3 c. uncooked instant rice
Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the
center of each one. Mix soup and rice together and spoon over chicken breasts.
Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from
hot coals. Cook about 40 minutes or until done, turning once. Serves 4.
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Sprinkle chicken pieces with salt. Cut potato lengthwise into 1/8" slices; cut
zucchini into 1/4" slices. Layer potatoes, salt, zucchini and salt on 18"x12"
piece of double thickness heavy-duty aluminum foil. Top with chicken, olives,
tomato sauce and oregano; dot with butter. Wrap securely in foil. Place on grill
5" from medium coals. Cook 25 to 30 minutes on each side or until chicken and
vegetables are tender. Serves 1.
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4 chicken breasts
1 (10 1/2 oz.) can cream of mushroom
soup
2/3 c. uncooked instant rice
Cut 4 (14") square pieces, doubled aluminum foil. Place a chicken breast in the
center of each one. Mix soup and rice together and spoon over chicken breasts.
Sprinkle with paprika if you wish. Wrap securely in foil. Place on grill 5" from
hot coals. Cook about 40 minutes or until done, turning once. Serves 4.
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Cut corned beef into 6 pieces. Wash cabbage; cut into 6 wedges. Mix water and
dry milk. Make 6 (14") squares of double thickness heavy-duty aluminum foil. On
each square, place one piece of corned beef and one wedge of cabbage. Pour 2
tablespoons liquid between cabbage leaves in each serving. Sprinkle with pepper.
Fold foil over and seal securely. Place foil packets directly on medium coals.
Cook 30 minutes, turning once. Serves 6.
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1 lb. hamburger
1/4 lb. cheddar or Jack cheese
4 potatoes
4 carrots
1 onion
Salt & pepper
Divide hamburger into 4 parts, sort of hot dog shaped. Cut cheese into 4
approximately finger size pieces (1/2" x 1/2" x 3"). Pare and slice potatoes into
large French fry size pieces. Slice carrots and onion. Stuff one piece of cheese
inside each hunk of hamburger and shape around. On doubled sheets of aluminum
foil, place one hamburger/cheese hunk and top with salt and pepper to taste, 1/4th
of the chopped onion, carrot slices and potato pieces. Seal the foil VERY WELL.
All edges must be crimped tight into a pocket. Place pocket, seam down over hot
coals. Cook 10 minutes, turn and cook ten minutes more. Open carefully, check
for doneness. If necessary, reseal and cook a few more minutes.
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684020 -- HELMETS
Special Equipment: Prepare "helmet makers" ahead of time. Cut a 2" dowel into
3" lengths. Sand cut edge smooth. Drill hole in one end to fit over the end of a
skewer or a wire coat hanger. Lightly oil solid end of helmet maker. Flatten and
stretch one biscuit over the end, forming a cup. Try to keep the biscuit
thickness as even as possible. Attach skewer or coat hanger and hold over open
fire. Cook, rotating to cook evenly until lightly browned and will slip off the
dowel easily. Fill the center with your favorite flavor filling and top with
whipped cream.
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Start 7 coals in bottom of a box oven (350 degrees). Spread sugar cookie dough
evenly to edges of pan. Top with remaining ingredients. Check coals to make sure
they're all going well. Spread out in pie pan. Place "pizza" in oven and shut
door. Cook, checking periodically until chocolate has melted and crust is lightly
browned. Be careful not to burn! Cool slightly, slice up and serve.
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1 banana
Chocolate chips
Mini marshmallows
Aluminum foil
Carefully peel about 7/8 of the way down, inside curve of banana peel. Do not
entirely remove! With a knife, cut a wedge out of the length of the banana,
leaving a "boat" to fill. Fill with chocolate chips and marshmallows. Replace
peel. Wrap in foil. Place directly on top of hot coals in the fire ring or
sheepherders stove until chocolate chips and marshmallows are melted, about 15
minutes. Eat with a spoon.
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Core apple, place on doubled aluminum foil. Fill with remaining ingredients.
Wrap tightly. Place on hot coals. Cook about 1/2 hour.
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684024 -- GORP
--GORP #1:--
Peanuts
Cashews
Coconut
Sunflower seeds
Raisins
Dried apricot pieces
--GORP #2:--
Peanuts
Corn nuts
Peanut M & M's
Plain M & M's
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Mix all ingredients and store in tightly covered container. Very high in
magnesium, Vitamin A, Protein, Iron.
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Core apples and peel about 1/3 down. Place apple on a square of foil. Mix
cinnamon and sugar. Place in center of of apple. Bring foil up around sides and
twist top. Cook slowly in Dutch oven or on coals for 45 to 60 minutes.
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Cut strip on inside curve of banana peel. Scoop out some banana and add
marshmallows and chocolate chips. Replace peeling. Wrap in foil and bake on
coals for 10 minutes. Janae and Jessica's Mom
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1 strip of bacon
1 egg
1 small paper bag
1 pointed stick
Cut the strip of bacon in half and cover the bottom of the paper bag with it.
Break the egg into the sack over the bacon. Roll the top of the sack halfway down
in 1" folds and push a stick through the roll at the top of the bag. Hold the bag
over the coals, and grease will coat the bottom of the bag as it cooks. The egg
will cook in about 10 minutes. Be careful; if the sacks gets too near the coals,
it will burn. When the egg and bacon are done, roll down the sides of the sack
and eat your breakfast.
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6 c. oats
1 c. sesame seed
1 c. sunflower seed
1 c. wheat germ
1 c. coconut (optional)
1 c. nuts, chopped
1 c. nonfat dry milk
1 c. safflower oil
1 c. honey
2 tsp. vanilla extract
1 c. raisins
Mix first seven ingredients in large bowl. Combine safflower oil, honey and
vanilla in blender container. Process until well blended. Add to dry
ingredients, mixing well. Spread in two large baking pans. Bake at 300 degrees
for 1 hour or until brown, stirring frequently. Mix in raisins. Yields 20
servings. Good camping snack or breakfast food.
------------------------
Mix cake mix according to package directions. Slice off 1/3 down from top of
oranges. Spoon fruit out of bottom 2/3 of oranges, leaving an empty shell. Fill
the hollow shell 1/2 full with cake batter. Place lid back on orange. Wrap
orange in 6x6" piece of foil. Place in coals 10 to 15 minutes. Yields 10 to 12
servings.
------------------------
Season meat as desired; divide into 4 patties. Lightly grease flour 1-pound
coffee cans. Place a meat patty in each can. Top each patty with 3 tomato slices
and 1/4 of the corn. Dot with butter. Season with salt and pepper. Cover each
can securely with heavy-duty aluminum foil. Place on grill 3" to 4" from hot
coals. Cook 20 to 30 minutes. Prepare 1/2 recipe of Dumpling dough as directed
on Bisquick package. Remove foil; drop dough by small spoonfuls into each can.
Cook, uncovered, 10 minutes; cover and cook 10 minutes longer. Makes 4 servings.
Kristen's Mom
------------------------
------------------------
Place all ingredients in order listed into large plastic Ziploc bag; seal.
Squeeze gently until well mixed. Let stand for 5 minutes. Spoon into paper cups
and serve.
------------------------
2 gal. water
1 c. salt
1 c. brown sugar
2 tbsp. Accent
6 cloves garlic
1 tsp. pepper
1 tsp. ground allspice
5 lbs. beef or venison, cut into thin
strips
Mix ingredients with water. Place garlic cloves in cheese cloth and crush. Let
hang in water. Add meat and soak for 12 hours. Dry over coals, turning often.
------------------------
------------------------
1/2 c. mayonnaise
2 tbsp. prepared mustard
2 (3 oz.) pkgs. thinly sliced corned
beef, slivered
2 pita bread rounds, cut into halves
Pickles, sliced
Swiss cheese, shredded
Lettuce
Mix mayonnaise and mustard in bowl. Add corned beef, stirring to coat. Spoon
into pita bread pockets. Top with pickles, cheese and lettuce. Yields 4
servings.
------------------------
At home, cut steaks into very thin slices against the meat's grain. I cut the
meat with an angle. Place in plastic container with oil, soy sauce, garlic,
ginger and onions. Chop broccoli (my favorite), cauliflower, celery, zucchini,
whatever vegetables you like, and place in another bag. At supper time, mix 1 1/2
tablespoons cornstarch and 1 1/2 teaspoons baking soda into meat mixture. Quickly
fry vegetables, remove and quickly fry meat, adding small amounts of water to
prevent sticking. Mix back in vegetables until warm. Serve with fry bread, or if
at home serve with rice or noodles.
------------------------
2 c. flour
1 tsp. salt
2 tsp. baking powder
1/2 c. powdered milk
1 tbsp. sugar
Warm water
Mix dry ingredients at home and place in plastic bag. When ready to cook,
gradually add enough warm water (about 1 cup) to make a soft dough. This can be
done in the plastic bag. Flour dough lightly. Pat small amount into circle (very
thin). Fry quickly in hot oil. (Dough that is over-handled will tend to make a
tough bread.)
------------------------
Wash berries well. Cut hull in half and slightly mash. Put all ingredients in
a pan on a propane stove and boil for about 5 minutes, without stirring. Remove
from heat and cool for 30 minutes. Pour mixture into baking pan, 9"x9", and cover
with plastic wrap. Place outside in sunlight for 3 to 8 hours, until it is thick.
Pour into a jar and chill or use for a snack right away.
------------------------
Place peach half on center of piece of foil. Put marshmallow in center of peach.
Fold and wrap foil around peach making a tight seal. Bake on grill over coals or
low fryer 5 to 10 minutes, turning once. Serve hot. Eat out of foil with spoon.
------------------------
Empty pie filling into can. Prepare cake mix as directed on package. Pour over
fruit. Cover can tightly with foil. Place in hot coals. Test for doneness in
usual manner.
------------------------
Cut doughnuts in half. Spread with jelly or marmalade. Place on grill over
coals until hot, about 10 minutes.
------------------------
In large saucepan, stir soup until smooth. Blend in milk and cheese. Heat,
stirring occasionally. Just before serving, toss hot noodles with butter and
combine with soup mix. Serve with additional cheese. 4 servings.
------------------------
Prepare hot charcoal fire. Move coals from the center and put down a piece of
heavy duty foil bigger than circumference of can. Hammer a clean 8" stick into
ground through the center of foil. Place chicken over stick. Place can of
chicken so it completely covers chicken. Push hot coals around base of can.
Place 2 or 3 of the coals on top of can. Leave for approximately 1 to 1 1/2
hours.
------------------------
------------------------
684048 -- RING-TUM-DIDDY
Dice and fry bacon. Wash, seed and chop green pepper. Slice onions thin. Add
pepper and onion to bacon. When pepper and onion are browned, add tomatoes and
corn and season to taste. Heat thoroughly and add cheese. Allow cheese to melt.
Serve on toast. Serves 12.
------------------------
Cook ingredients together until meat is browned. Add below ingredients according
to recipe you want to use. Let any of these simmer slowly 20 to 30 minutes,
stirring occasionally until thick enough to serve. Campers Stew: Add 2 cans
vegetable soup. Hungarian Hot Pot: Add 2 (1 lb.) cans pork and beans. Squaw
Corn: Add 2 cans tomato soup, 2 cans cream style corn and 6 ounces grated cheese.
Chili: Add 2 cans kidney beans, 2 cans tomato soup and chili powder to taste.
Spanish Rice: 2 (4 1/2 oz.) boxes Minute Rice, 2 cans tomato soup and 3 1/2 soup
cans of water. Italian Chop Suey: Add 2 (1 lb.) cans spaghetti with tomato sauce
and 6 ounces grated cheese.
------------------------
Put all ingredients in pot. Simmer slowly 30 minutes until onion is done. You
can omit corn and add 1 more can of beans.
------------------------
In large pot, cook rice according to package directions. When rice is done, add
remaining ingredients. Simmer until hot or bubbly.
------------------------
With sharp knife or razor, cut around 3 sides of solid top so it will lift up as
a lid. Cover all sides on inside (top included) with 3 layers of foil, shiny side
up. Secure with staples. Straighten wire coat hangers. Poke through box on both
sides to form rack a little above halfway to the lid. Bend both sides of hanger
down on outside of box to form a hook. Repeat with other 3 hangers with equal
distance between them. To Use: Start charcoal fire. Put single layer of hot
coals in 9"x13" metal pan. Set box on top of coals, open side down. Make sure
lid is closed. Now you are ready to bake. When baking, make sure you check every
5 minutes or so. This oven has tendency to bake faster than regular oven.
Inexpensive thermostats may be used to gauge oven temperature.
------------------------
Cook hamburger with onion and chili powder; drain. Add tomato sauce. Add corn.
Let simmer. Mix cornbread according to package but reduce water by about 1/4 to
thicker consistency. Drop by teaspoon into stew mixture. Let cook until corn
bread dumplings are done, about 10 minutes.
------------------------
Mix tomato soup according to directions. Flatten biscuits; cut into quarters.
Place piece of Velveeta in middle of biscuit. Wrap biscuit around cheese and seal
tight. Drop into boiling soup. Cook until biscuits puff up (will look like
dumplings).
------------------------
1 tsp. oil
1 tbsp. popcorn
Foil
Long stick
String
In the center of a 6" foil square, put the oil and popcorn. Bring corners of
foil together to form a pouch. Seal edges by folding, leave room for the corn to
pop. Tie pouch to a long stick and hold pouch over hot coals. Shake constantly
until all corn is popped. Season with butter and salt.
------------------------
6 c. flour
1/4 c. baking powder
1 tsp. salt
2 or 3 c. water (to desired
consistency)
1/4 c. shortening or 6 c. Bisquick &
water
Mix dough, pinch off small portion and mold into a long patty. Wrap it around
the end of a stick in a spiral twist. Knead cracks together and bake over hot
coals, about 20 minutes.
------------------------
One of each ingredients per person. Cut orange in half and carefully remove the
meat of the orange without tearing the cup shaped peeling. Break on egg into one
orange cup and fill the other with your favorite muffin batter mixed in a ziplock
bag. Place each cup on its own square of double thickness foil, then bring the
four corners of the foil to the top and twist securely to seal. (Be sure to leave
enough room for the muffin to rise.) Set the foil enclosed cups on hot coals for
10 to 15 minutes, then enjoy a delicious breakfast of orange slices, eggs and
muffins.
------------------------
Place chicken breasts on a 14" square of heavy duty foil. Mix a can of condensed
cream of mushroom soup with 2/3 cup uncooked instant rice. Spoon over chicken.
Sprinkle with paprika. Seal the foil package and place on grill 5" above coals.
Cook about 40 minutes, turning once.
------------------------
Cut apples in fourths. Remove core. Soak in water and lemon juice so apples
won't turn brown. Allow them to soak 2 to 3 minutes. Dry off with paper towel.
Let girl apply peanut butter, then raisins to wedge. If the girl doesn't like
raisins, it's okay, she just eats the peanut butter "hill".
------------------------
Cut lengthwise a diamond shaped wedge from a banana. Strip back the peeling but
don't remove it. Fill the cavity in the banana with a mixture of milk chocolate
chips, mini marshmallows and nuts. Replace the banana peeling. Wrap it securely
in foil and place it in the coals for about 10 minutes so the chocolate melts and
the marshmallows puff up. Unwrap and enjoy. Variations: Replace chocolate chips
with any other flavor of chips such as butterscotch or peanut butter or use butter
brickle.
------------------------
Put pudding mix and milk directed on package in ziplock bag. Seal bag and
"depress" to get out excess air. Have group sit in circle and pass bag around
getting each person to squeeze the bag about 30 seconds. After 10 minutes, open
one corner of the bag and squeeze into ice cream cones.
------------------------
Place pudding mix and evaporated milk in a clean one pound coffee can. Add
enough regular milk to fill the can three quarters full. Mix well. Cover with
plastic lid. Tape on lid securely with duct tape so can is air tight. Place
the 1 pound can in a 3 pound or a No. 10 can. Add layers of crushed ice and rock
salt around the smaller can until it is surrounded by ice and salt on all sides.
Put lid on larger can. Tape with duct tape. Roll the can back and forth on a
table or the ground for 20 to 25 minutes. The kids can form two lines to do this,
rolling it back and forth to each other. Carefully untape the large can and
remove smaller one to check ice cream. Wipe off all salt before removing lid from
smaller can. Scrape ice cream from insides of can. Put lid back, tape securely.
Place smaller can in large can, add more ice and salt. Tape lid on can, continue
rolling, approximately 10 minutes. By then, ice cream should be ready to eat.
------------------------
684063 -- WALKY TALKIES
Peanut butter
Lettuce
Bananas
1. Take a piece of lettuce and lay it out like a piece of paper. 2. Spread
peanut butter on the piece of lettuce. 3. Put banana in the middle and wrap with
lettuce.
------------------------
Charcoal briquettes
Cardboard egg carton
Paraffin
Place a charcoal briquette in each compartment of the egg carton. Pour melted
paraffin to soak charcoal and carton. Allow to harden. Tear off compartments as
needed and place within charcoal or wood to be lit. Light carton to start fire.
------------------------
Garbage bag
Pre-rinse pan
Hot soapy water
Warm rinse water
Sterilizing (1 tsp. bleach per gallon
of water)
Dish rag
Scouring pad
After each girl has washed and sterilized her dishes, she should then put them in
her dunk bag and hang them up to dry. If dunk bags are not being sued, the dishes
should be placed off the ground so that they can dry. Then the girls should wash
out all the pots, pans and serving dishes and clean up the dishwashing station.
------------------------
A dunk bag is an individual net or mesh bag that is used as a "knapsack" for
eating utensils. Dunk bags are simple to make. Take netting or dish towels and
sew them together with the string or yarn. It is called a dunk bag because after
the dishes are washed, they can be placed in the dunk bag and dipped into the
sterilizing solution. Then the bag with dishes inside can hang on the clothesline
to dry.
------------------------
684068 -- SIT-UPONS
Newspaper or magazines
2 squares of oil cloth or plastic
tablecloth
Strong thread or rag yarn
Needle
A sit upon is a chair on the ground. A garbage bag and newspapers will do well,
but why not make one that can tie around the waist? Put cushion of paper or
magazine between 2 squares of plastic. With an over cast stitch, sew all sides.
Tie a piece of cord to each top corner to tie around the waist. Alternate
Stuffing: pine needles.
------------------------
684069 -- GORP
Put all ingredients in large container and blend. Store in air tight container
or ziplock.
------------------------
Beat egg. Add oil; beat again. Add other ingredients and beat. Soak chicken in
mixture overnight before cooking on grill. Coat pieces with mixture each time you
turn chicken.
------------------------
684072 -- CHUCK WAGON BARBEQUE SAUCE
In 2 quart saucepan, heat oil. Add garlic and chili powder; cook 1 minute. Stir
in remaining ingredients; heat sauce to boiling. Cover pan partially and simmer
sauce over low heat 15 minutes to blend flavors, stirring occasionally. Transfer
sauce to serving bowl. Makes about 2 cups.
------------------------
4 c. Cheerios
2 c. M&M's
2 c. raisins
2 c. nuts
------------------------
1 c. ketchup
3/4 c. chili sauce
2 tbsp. mustard
1/4 c. brown sugar
2 cloves chopped garlic
1 tbsp. celery seed, optional
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1 1/2 c. water
1 or 2 dashes Tabasco
Mix together ingredients for sauce. Pour sauce over meatballs. Bake (foil
covered) at 350 degrees for 45 minutes. Serve over rice.
------------------------
Saute onions and garlic in hot oil for 2 minutes or until onions are transparent.
Add bell pepper and celery; saute for 2 minutes more. Stir in tomato juice,
tomato paste, vinegar, crushed red pepper, dry mustard and brown sugar. Stir
constantly with a wooden spoon, bring to a rolling boil. Add the spice bag, place
cover ajar and simmer for 45 minutes at low heat. Stir regularly. Take spice bag
out, pour sauce into blender. Blend at high speed until smooth. Sop on brisket
or ribs after cooking or while smoking them. You can keep it in the refrigerator
for up to 2 weeks as it makes 1 quart.
------------------------
1 med. onion
2 tbsp. fat (can omit)
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 c. lemon juice
1 c. ketchup
3 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1 c. water
1/2 c. chopped celery
Salt & red pepper to taste
------------------------
Mix together all ingredients and knead 5 minutes. Refrigerate. Knead the mixture
for 5 minutes on second and third day. On fourth day, knead 5 minutes and form
into 1 lb. rolls. Bake in broiler pan in 175 dgree oven for 4 hours. The meat will
appear red when fully cooked. ( Salt can usually be found in feed and grain
stores, if not in grocery.)
------------------------
1 c. catsup
1 c. brown sugar
1/4 c. vinegar
1/2 tsp. garlic salt
1/4 tsp. onion salt
1/2 tsp. ground cloves
Dash allspice
1/2 tsp. prepared mustard
------------------------
3/4 c. honey
1/2 c. ketchup
1/4 c. butter (1/2 stick)
1 tbsp. vinegar
2 tsp. Dijon style mustard
2 tbsp. brown sugar
1 tbsp. soy sauce
1 clove garlic, put through a press
Combine all the ingredients in a sauce pan and simmer the mixture for 5 minutes.
Makes about 1 1/2 cups sauce. Leftover can be stored in the refrigerator for
later use.
------------------------
Cook beef in pressure cooker for 30 minutes. Cool and pull meat apart. Brown
onions and add to beef. Add ketchup plus 1 bottle of water that beef was cooked
in. Add brown sugar and salt and pepper. Cook down until dry over low heat.
Milford, Ohio
------------------------
------------------------
Cook onion until tender in hot Wesson oil, add rest of ingredients. Simmer 15
minutes. Makes enough to baste 2 chickens. (Chili sauce will give it a tang!)
------------------------
Simmer a few minutes. Add 1/2 cup catsup. Brush over fish frequently.
Excellent on salmon fillets. This is for outdoor grilling only. Yakima, WA
------------------------
1 1/2 c. ketchup
1 1/2 c. water
1/4 c. vinegar
1/2 c. brown sugar
1 tbsp. dry mustard
1 1/2 tbsp. chili powder
Mix ingredients together and pour over meat to cook. Quick and easy.
------------------------
------------------------
------------------------
------------------------
Slice apricots and turn into large saucepan. Add sugar and bring mixture to a
boil, stirring, until sugar is dissolved. Pour mixture into blender container and
puree. Cool to lukewarm. Meanwhile, prepare a smooth level drying surface in
full sunlight. Cover cookie sheets, jelly roll pans or other flat surface with
clear plastic wrap. Pour apricot puree onto prepared surface, spread to 1/4-inch
thickness and let dry in sunlight. Cover with cheesecloth to protect. Drying may
take 20-24 hours. Bring puree inside at end of day and finish drying second day.
Or finish drying in 150 degree oven with door propped ajar. Fruit is dry when
puree can be peeled off plastic easily. For storing, roll up leather with plastic
wrap. Wrap in more plastic wrap and seal tightly. Leather will keep at room
temperature about one month, in refrigerator for about 4 months, or in freezer
about 1 year.
------------------------
684091 --
1/3 c. ketchup
1 tbsp. Worcestershire sauce
1 tsp. white vinegar
2 tsp. vegetable oil
2 tsp. brown sugar, packed
1/2 tsp. powdered sugar
1/2 tsp. salt
Dash of pepper
Combine all ingredients in saucepan and bring to boil. Reduce to low heat and
simmer, stirring frequently for 5 to 10 minutes. Makes enough to coat 4 pieces of
chicken.
------------------------
684092 -- JERKY
2 c. brown sugar
1/4 c. salt
1/4 c. soy sauce
1 qt. cold water
1 lb. steak cut into strips
Take brown sugar, salt and soy sauce. Mix ingredients in glass bowl. Put meat
strips into sauce. Refrigerate for 24 hours. Take meat out of bowl and rinse in
cold water. Place on table for 1 hour. Place in smoker for 5-6 hours.
------------------------
Combine all ingredients and pour over meat. Simmer together. If using over
chicken, pour over raw chicken and bake in oven until meat is done.
------------------------
------------------------
Melt 1/2 stick of margarine in large fry pan. Dip rabbit pieces in 1 cup milk
and then in Frying Magic mix. Place in fry pan. Brown both sides over medium
heat (adding remaining margarine as needed for browning). Add remaining 2 cups
milk and cover. Simmer for 30 minutes, checking occasionally and adding more milk
if needed, until tender. Serve with rice or mashed potatoes and a vegetable.
------------------------
Melt butter and combine with all dry ingredients. Stir until well blended.
Remove from heat. Combine remaining ingredients and gradually stir into butter.
Return to heat and cook, stirring constantly, until thick and smooth. Makes
enough for 2 chickens.
------------------------
684097 -- BARBEQUE SAUCE
2 tbsp. butter
1 med. onion, chopped
1/2 c. chili sauce
2 tbsp. water
2 tsp. sugar
1 tbsp. Worcestershire sauce
1/4 c. pickle relish, sweet
Melt butter over low heat. Add onion and saute until tender and brown. Add
remaining ingredients and cook over low heat about 5 minutes.
------------------------
Saute onions and garlic in oil over medium flame until softened. Add salt,
pepper, cayenne and paprika. Continue cooking approximately 10 minutes. Add
vinegar, cook another 10 minutes. Add remaining ingredients. Simmer in covered
pot for 1 hour. Stir frequently.
------------------------
------------------------
Blend salad oil with vinegar in saucepan. Add rest of the ingredients. Bring to
a boil and simmer 5 minutes.
------------------------
Cut bread in half lengthwise. Scoop out bread dough and put in salad bowl. Add
grated carrots, salad greens, olives and tuna to the bread dough. Toss all with
oil and vinegar dressing. Rub inside of bread crusts with garlic cloves.
Drizzle with oil and vinegar. Add salad bowl mixture to empty crusts and top with
hard boiled eggs sliced. Put top back on and be ready to picnic.
------------------------
2 x. oats
1 c. banana chips
1 c. roasted salted pumpkin seed
1 c. salted peanuts
1 c. raisins
1/2 c. margarine or butter
Mix oats, banana chips, pumpkin seeds, peanuts and raisins in baking pan. Pour
margarine over mixture; toss until evenly coated. Cook uncovered in 350 degree
oven, stirring occasionally for 15 minutes. Cool.
------------------------
1 c. catsup
1/4 c. brown sugar
1/4 c. onion, finely chopped
1/4 c. orange juice
1/4 c. white vinegar
2 tbsp. Worcestershire sauce
Boil for 5 minutes. Pour over chicken parts, pork chops or ribs; or marinate
beef steaks in 4 hours and grill. A good all purpose barbeque sauce.
------------------------
16 oz. catsup
16 oz. tomato puree
1 c. dark cider vinegar
2 c. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. Liquid "Smoke"
2 tbsp. celery seed
1 tsp. black pepper
8 oz. beer
1/8 tsp. hot powdered mustard
2 tbsp. margarine
1/8 tsp. Tabasco
Bring all ingredients to boil. Simmer for 20 minutes. Freezes well or lasts 2
weeks in refrigerator. Do not let come to a boil when reheating.
------------------------
Cut apricots into bite size pieces. Put into bowl with remaining ingredients.
Stir and put in a container with lid.
------------------------
684107 -- JERKY
Bring to boil, skim and let cool. Pour over chunked meat. Be sure the meat is
in a stainless steel, plastic or crock. Cover with plate and weigh down. Let
stand in brine between 4 to 8 hours. Take out and drain. Smoke until done in
smoker or food dryer.
------------------------
------------------------
Place all ingredients in a large saucepan and bring to boil. Reduce to simmer;
cook 10 minutes, adding more beer if needed. Makes 4 1/2 cups.
------------------------
Put all of above mixture in a gallon jug. Shake to dissolve detergent. Store.
Use 1 cup of mixture to one gallon water. Wash, section at a time with mixture
and rinse with water hose. Use mop with no metal, sponge or rag. Removes mildew
and all other hard to get off grime, leaves surface shiny. Bronson, TX
------------------------
1 1/2 c. catsup
5 cloves garlic
2 tbsp. cider vinegar
2 tbsp. honey
1 tbsp. Worcestershire sauce
------------------------
------------------------
1 lg. onion
1 1/2 c. catsup
Garlic powder or salt to taste
1/4 c. Worcestershire sauce
2 tbsp. sugar
1 tbsp. butter
1 c. hot water
Stir all ingredients together and heat thoroughly.
------------------------
In medium skillet, cook ground beef and onion until beef is brown and onion is
tender. Stir in tomato sauce, salt and oregano. Place each loaf half, crust side
down, on pieces of foil large enough to wrap up sandwich. Spread 1/2 meat mixture
on each loaf. Sprinkle each loaf with cheese and olives. Wrap up foil, folding
to seal. Heat over low coals 15 minutes, or until heated through. Or heat in 350
degree oven for 25-30 minutes.
------------------------
Juice 2 lemons
2 1/2 tbsp. vinegar
1/4 c. melted butter
3 tbsp. mayonnaise
Salt, pepper to taste
Mix melted butter, mayonnaise together. Add lemon juice, vinegar; add salt,
black pepper to taste. Baste with sauce as you grill chicken.
------------------------
1 bottle catsup and 1 tablespoon Worcestershire sauce may be added to this recipe
for further zest and tang. Cook slowly over low heat for 30 minutes.
------------------------
------------------------
------------------------
Heat sauce to a boil in a pan or in microwave. Cool to lukewarm and soak steaks,
shish kabobs, or wild fowl in mixture 45 minutes or more then remove to grill.
Use left over sauce to baste cooking meat.
------------------------
684129 -- BAR-B-QUE SAUCE FOR RIBS
Brown and salt ribs. Drain off excess fat. Pour sauce over ribs. Bake 1 1/2
hours in moderate oven. Baste often. For more ribs double or triple sauce.
------------------------
1/4 c. butter
1 green pepper, chopped
1 onion, finely chopped
1/4 c. sugar
1 tsp. salt
2 tsp. paprika
1 tsp. Worcestershire sauce
3 (8 oz.) cans tomato sauce
3 c. ketchup
1 c. wine or cider vinegar
2 tsp. celery seed
2 tsp. dry mustard
1/2 tsp. pepper
Mix all together and simmer for 2 hours; stir. Good with ham, beef or pork
roasts, for sandwiches.
------------------------
684132 -- JERKY
In a quart jar add the above and mix together. Add water to top and stir. Slice
meat very thin, about 2/10" thick, then dip meat in jar and drain in colander.
Place meat strips on hardware cloth, sprinkle with garlic powder. Cook at 130
degrees and crack oven door open with a spoon for 7 hours or until meat is
brittle.
------------------------
684133 -- HOLIDAY TRAIL MIX
------------------------
Mix well and use on all foods. As you would use salt. Store in airtight
container. Anquilla, Mississippi
------------------------
Combine ingredients and marinate about 6 chicken halves. Use also as a baste.
------------------------
Mix all ingredients except ham. Simmer sauce for 15 minutes. Add ham and simmer
1 hour. Serve on buns. Serves 10-15.
------------------------
1/2 c. catsup
2 tbsp. brown sugar
1/4 c. vinegar
2 tbsp. Worcestershire sauce
1/2 tsp. chili powder
1/2 tsp. salt (opt.)
Dash black pepper
2-3 drops red pepper sauce
Add more zip with more pepper and extra hot sauce.
------------------------
2 tbsp. fat
1 med. onion
1/2 tsp. salt
1/2 tsp. mustard
1/2 c. water
1 (8 oz.) tomato sauce (I use ketchup)
1 tbsp. vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
Brown onion in fat. Add rest of ingredients and simmer, stirring well. Baste
chicken while barbecuing or pour over chicken and bake. Also good on spareribs or
hamburgers.
------------------------
1 c. ketchup
1/3 c. bourbon
1/4 c. molasses
1/4 c. vinegar
1 tbsp. Worcestershire sauce
2 tsp. soy sauce
1/2 tsp. dry mustard
1/4 tsp. pepper
2 cloves garlic, crushed
1 tbsp. lemon juice
Mix well, let stand several hours.
------------------------
In large skillet, chop up onion and garlic and fry in the shortening. Now mix
remaining ingredients in and bring to a boil, after it reaches a boil, remove from
heat.
------------------------
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.
------------------------
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.
------------------------
Bake meat until well done the day before using. Slice. Heat all other
ingredients and pour over meat in roaster. Heat slowly.
------------------------
Brown meat. Pour all ingredients over meat. Add water. Simmer about an hour.
------------------------
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
------------------------
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.
------------------------
Saute vegetables in oil until soft. Add all other ingredients and simmer until
sauce is dark red-brown.
------------------------
------------------------
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.
------------------------
Combine cabbage and onion. Put on enough mustard to thoroughly cover and to your
taste. Serves 12 barbeque meat sandwiches or 12 hot dogs.
------------------------
Put in saucepan and simmer over heat for 30 minutes. Saucepan should be covered.
Remove bay leaf before using.
------------------------
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.
------------------------
------------------------
Heat all ingredients in a medium saucepan to boiling. Then simmer sauce for
about 1/2 hour. Accts. Rec.
------------------------
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.
------------------------
------------------------
1 med. onion
4 tbsp. lemon juice
2 tbsp. margarine
1 c. catsup
2 tbsp. vinegar
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
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
------------------------
684187 -- JERKY
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.
------------------------
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.
------------------------
1/4 c. catsup
2 tbsp. vinegar
1 tsp. Worcestershire
1/2 tsp. chili powder
1 tbsp. chopped onion
------------------------
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.
------------------------
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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. 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!
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
684207 -- BARBEQUE SAUCE FOR SPARE RIBS OR CHICKEN
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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
------------------------
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
------------------------
------------------------
Simmer for 1 hour. Add cut up or sliced pork roast (cooked) and simmer awhile
longer. Serves 8.
------------------------
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.
------------------------
Combine ingredients. Simmer for 30 minutes over low heat. Stir once or twice.
Serve with beef or ribs.
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
Mix together and store in airtight container. Use 1/3 cup mixture to 1 cup
boiling water.
------------------------
In a quart saucepan over medium heat, heat all ingredients to boiling. Reduce
heat to low. Simmer 10 minutes. Makes 1 3/4 cups.
------------------------
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.
------------------------
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)
------------------------
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!
------------------------
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
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
Combine catsup, vinegar, paprika, and garlic powder. Cover and chill several
hours.
------------------------
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.
------------------------
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
------------------------
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
------------------------
Mix together.
------------------------
684241 -- JERKY
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.
------------------------
Mix together all ingredients and cook over low heat for 5 minutes, stirring
occasionally. Excellent on ribs.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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!
------------------------
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
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.
------------------------
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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 and simmer 5 minutes. Pour over desired meat and continue to
simmer until ready to serve.
------------------------
Simmer 20 minutes. Add 1/2 cup ketchup and 2 tablespoons Worcestershire sauce to
about 1 pint of meat and simmer.
------------------------
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.
------------------------
1 c. golden raisins
1 c. semi-sweet chocolate chips
1 c. apricots, chopped
1 c. walnuts, chopped
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
Simmer 20 minutes.
------------------------
684273 -- JERKY
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
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.
------------------------
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.
------------------------
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.
------------------------
Combine all ingredients. Let stand for about 2 hours. Pour over meat and leave
in refrigerator overnight and cook as usual.
------------------------
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
------------------------
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.
------------------------
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.
------------------------
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".
------------------------
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.
------------------------
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
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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
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.
------------------------
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.
------------------------
Mix all ingredients well. Store in a glass jar. Does not have to be
refrigerated and keeps well.
------------------------
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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
------------------------
Mix well and store in canister. Use 1/3 cup dry mix in cup with hot water.
------------------------
------------------------
Pour all ingredients into bowl and mix. Glaze poultry with brush 1/2 hour
before taking off grill.
------------------------
------------------------
1 box Cheerios
1 box Wheat Chex
1 container unsalted peanuts
1 box raisins
1/2 lb. banana chips
1/4 c. coconut
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
------------------------
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.
------------------------
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.
------------------------
Saute onions in oleo. Add all of the other ingredients after the onions turn
clear. Simmer about 30 minutes.
------------------------
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
------------------------
Parboil ribs. First drain then place in roaster. Pour over ribs and bake at 350
degrees until tender.
------------------------
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
------------------------
------------------------
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
------------------------
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.
------------------------
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.
------------------------
Melt margarine. Add remaining ingredients. Cook over low heat about 5 minutes.
------------------------
1/2 c. catsup
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1/2 c. water
------------------------
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.
------------------------
2/3 c. catsup
1/3 c. red currant jelly
2 tbsp. Worcestershire sauce
1/4 tsp. hot sauce
Simmer 10 minutes.
------------------------
Cook ground meat until cooked. Add remaining ingredients; simmer. This recipe
goes a long way!
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
Mix all ingredients together in saucepan. Cook over medium temperature to boil,
then simmer to cook off vinegar.
------------------------
------------------------
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.
------------------------
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.
------------------------
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!
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
Saute onion, green pepper and celery in oil. Add remaining ingredients and
simmer 20 minutes until turns a nice brown.
------------------------
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
------------------------
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.
------------------------
------------------------
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.
------------------------
Mix, heat and pour over meat. Bake or simmer in sauce for 1/2 hour or more.
------------------------
------------------------
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.
------------------------
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
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.
------------------------
Coarsely chop onion. In small saucepan combine all ingredients. Bring to a boil
over medium-high heat, stirring until well blended. Remove from heat.
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
------------------------
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.
------------------------
684358 -- PEMMICAN
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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
------------------------
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!
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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
------------------------
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.
------------------------
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
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
684400 -- BUTTER BRICKLE PICNIC BARS
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
Combine all ingredients in saucepan, bring to a boil. Reduce heat and simmer 45
minutes, uncovered.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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
------------------------
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
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
------------------------
------------------------
Combine all ingredients and bake at 350 degrees for 45 minutes to 1 hour.
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
------------------------
Marinate 4-6 pieces of chicken in above for at least 24 hours. Then BBQ.
------------------------
Simmer for 5 minutes. Use on pork ribs, baste with sauce as they bake.
------------------------
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
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.
------------------------
------------------------
------------------------
------------------------
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
------------------------
------------------------
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!
------------------------
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.
------------------------
1 c. water
1/2 c. vinegar
3/4 tsp. Worcestershire
2 tbsp. salt
1 1/2 tsp. sugar
Pepper
------------------------
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
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
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 all ingredients in large pot and simmer for 4-6 hours. Serves 200-250
people.
------------------------
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.
------------------------
Mix all ingredients and heat until all ingredients are dissolved.
------------------------
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.
------------------------
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.
------------------------
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
------------------------
Cook onion in oil until tender. But not brown. Add remaining ingredients.
Simmer 15 to 20 minutes. Good with chicken, ribs, burgers, etc.
------------------------
1 c. catsup
1 c. brown sugar
2 tsp. dry mustard
2/3 c. vinegar
1/3 c. molasses
------------------------
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
------------------------
------------------------
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.
------------------------
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.
------------------------
------------------------
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!
------------------------
------------------------
Cook onion until soft in hot Wesson oil. Add remaining ingredients. Simmer 15
minutes. Use to baste. Excellent on chicken.
------------------------
------------------------
------------------------
------------------------
684458 -- JERKY
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.
------------------------
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.
------------------------
------------------------
Combine and mix all ingredients. Pour over chicken. Let stand for several
hours. Cook on outdoor grill.
------------------------
------------------------
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.
------------------------
Combine all, simmer to thicken slightly. Easily doubled, tripled or more. Will
keep in refrigerator for months. I make a gallon at a time.
------------------------
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.
------------------------
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.
------------------------
------------------------
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.
------------------------
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
Fry hamburger and onions together until brown. Combine all other ingredients in
order listed. Heat to boiling and add to hamburger and onions.
------------------------
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.
------------------------
Saute onion in little oil, add remaining ingredients and simmer 45 minutes.
Serve in warm bun.
------------------------
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.
------------------------
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.
------------------------
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).
------------------------
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.
------------------------
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.
------------------------
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.
------------------------
Mix together and cook over low heat 5 minutes. Easily doubled.
------------------------
------------------------
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.
------------------------
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.
------------------------
Saute onions in butter until transparent. Add remaining ingredients and simmer
for 1/2 hour. This makes enough for 4 pounds of meat.
------------------------
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
------------------------
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
------------------------
1/2 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
------------------------
------------------------
------------------------
684492 -- JOHN'S BARBEQUE SAUCE
Mix together.
------------------------
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.
------------------------
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
Mix all together and bring to a boil. Pour over ribs and bake 1 1/2 to 2 hours
at 350 degrees.
------------------------
1 c. granola
1/2 c. peanuts
1/4 c. raisins
1/4 c. chocolate chips (opt.)
2 tbsp. sunflower seeds
------------------------
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.
------------------------
------------------------
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.
------------------------
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.
------------------------
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)
------------------------
684502 -- BAR-B-Q SAUCE
NOTE: Good on baked chicken or pork chops. Mix all ingredients as listed.
------------------------
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.
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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.
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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.
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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.
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684509 -- EXPERIMENTAL BAR-B-Q SAUCE
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.
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Add all ingredients in saucepan, boil a while slowly. Remove tallow and simmer.
Add salt and pepper to taste.
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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.
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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.
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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
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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.
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Beat egg, add remaining ingredients and mix well. Marinate chicken for an hour
or two. Cook over grill about 1 hour.
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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.
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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.
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684519 -- JERKY
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.
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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.
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Put all together; whisk around until no lumps. Put in microwave until bubbly
and stir until thick.
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