|
BBQ Bean Salad
Source: Biggsuperstore.com
1 large can
of butter beans, drained
1 large can of kidney beans, do not drain
2 large cans of cans pork and beans
1/2 pound
of crumbled bacon
1/2 cup of chopped onions
1 teaspoon of yellow mustard
1/2 pound of cooked ground beef
In
a casserole dish add beans with the crumbled bacon, onions, yellow mustard and ground beef. Mix well. Bake at 350ºF.
for 40 minutes. Set for 10 minutes before serving. Serves 8.
BBQ Ribs
Source: Biggsuperstore.com
2 slabs of pork spareribs (3 to 4 pounds each)
1/2 teaspoon of salt
1/2 teaspoon
of ground black pepper
1 onion, sliced
1 jar (16 ounces) of barbecue sauce
Rub each side of the spareribs with salt and pepper. Cut the ribs into serving
portions. Place the ribs in a broiler pan and broil for 15 minutes or until browned. Drain. Put the sliced onion
in the stoneware (Crock pot). Place the rib sections on top of the onions, pour the barbecue sauce on top. Cover
and cook on LOW 8 to 10 hours (HIGH 4 to 5 hours).
 BBQ Porkchops
Source: Pepper Byfield
4-6 Pork Rib Chops 3/4 inch thick
2 tbsp. shortening
1/2 cup sugar
1/2 cup ketchup
1/3 cup finely chopped onion
3 Tbsp. steak sauce
3 Tbsp. Worcestershire
sauce
2 Tbsp. vinegar
Preheat oven to 325 degrees. In a 12 inch skillet brown chops on both sides in melted shortening.
( I used Pam cooking spray, no fat and works just as good). Arrange chops in a single layer, in a shallow baking dish. In
a medium bowl stir together remaining ingredients. Pour over chops. Bake uncovered, for 40-45 minutes or until pork is tender
and juices run clear. Serves 4-6.
Big Daddy's Red Cabbage Slaw
Source: Marie Orme
4 lb. red cabbage, grated
1 lg. onion, finely chopped
In large bowl or pan make layers of cabbage and onion, then, bring to a
boil,
1 cup vinegar
½ teaspoon sugar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon caraway seed
1 teaspoon celery seed
Remove from heat and add
½ cup salad oil
Pour over cabbage and onions and mix well. refrigerate, stir before
serving.
will keep for weeks. This a great house gift for any occasion. it complements just about any type of meal.
Bleu Cheese Burgers
Source: Pepper Byfield
2 1/4 pounds lean ground
beef
1 teaspoon dried tarragon
1/4 cup chopped parsley
salt and pepper to taste
3/4 cup blue cheese, crumbled
Preheat grill for high heat. In a medium bowl, mix together beef, tarragon, and parsley. Season with salt and pepper.
Form mixture into twelve 3/8 inch thick patties. Sprinkle 2 tablespoons cheese
over one patty, and cover with a second
patty. Seal the edges. Repeat with remaining ingredients.. Lightly oil grate, and arrange burgers on the grill. Cook for 3
to 5 minutes on each side, or until done. Makes 6 servings
Dad's Favorite Italian Grilled Steak
Source: Vernalisa
A favorite dish
of the "dad" in my little family, namely my husband, this steak is easy to prepare and combines his favorite ingredients,
shallots, garlic, lots of black pepper, and fresh rosemary. Don't marinate this steak for more than 10 hours, but make sure
to marinate it for at least 3-4 hours for the ultimate flavor and tenderness. 1/4 cup chopped onion can be substituted for
the shallots if you have some extra in the house.
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic
vinegar
4 minced garlic cloves
3 minced shallots
2 tablespoons chopped fresh rosemary
Salt
Freshly ground black
pepper
3 pounds 1 1/2 inch thick sirloin steaks
Mix together all of the ingredients in order in a large plastic
bag that can be tightly sealed. Seal tightly and shake well. Marinate for at 4-8 hours, flipping the steaks occasionally.
Remove the steaks from the refrigerator and let sit at room temperature for 25-30 minutes while preparing the grill. Drain
and discard the marinade from the steaks. Grill over medium heat until a meat thermometer reaches about 140 degrees, or until
the steaks reach your desired doneness, turning after 10 minutes. Remove from the grill and let rest on a cutting board or
serving plate for five minutes before slicing and serving.
Makes 6 servings.
Preparation Time: 5 minutes
Marinating
Time: 4 hours, 25 minutes
Cooking time: 20 minutes
Total Time: 4 hours, 50 minutes
Favorite Lamb Burgers
Source: Vernalisa
Others may enjoy hamburgers,
turkey burgers, or veggie burgers, but our favorite burgers are definitely made of lamb. This savory mixture is great served
plain, with rolls, pita bread, or on slices of sourdough bread. We also like it with a simple dressing of mayonnaise, Aioli,
or plain and some sliced cucumbers, tomatoes, and lettuce.
3 tablespoons red wine vinegar
3 tablespoons olive oil
2
tablespoons dry sherry (optional)
3 minced garlic cloves
1 teaspoon crumbled dried thyme
1 teaspoon crumbled dried
rosemary
Salt
Freshly ground black pepper
2 pounds ground lamb
Mix together all of the ingredients except
for the lamb in a medium bowl. Add the lamb and work the vinegar into the meat, handling it as little as possible. Form the
lamb into 8 patties. Grill immediately, or tightly wrap and refrigerate for up to 12 hours before serving. Grill over medium
high heat for 10-12 minutes, or until cooked through, turning once partway through.
Makes 8 servings.
Preparation
Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Grilled Lemon Trout with Fennel and Tarragon
Source: Vernalisa
This
delightful and easy dish is so quick to prepare you will never believe how delicious it is. It is full and flavorful with
just a few minutes of marinating time and can be easily prepared on an outdoor or indoor grill all year round.
4 3/4-inch
thick trout fillets
2 thinly sliced fennel bulbs
Salt
Freshly ground black pepper
1 tablespoon minced fresh tarragon
or 1 teaspoon crumbled dried tarragon
Juice of one lemon
3 tablespoons olive oil
Additional lemon slices and fennel
fronds for garnish (optional)
Place the trout and fennel in a flat bowl or plate. Salt and pepper liberally and sprinkle
the tarragon over the fillets and fennel. Squeeze the juice of the lemon over the dish and drizzle with olive oil. Let marinate
for at least five minutes and up to an hour, flipping over frequently to coat with the marinade. (If marinating for longer
than 15 minutes, refrigerate.) Oil the grill grate and prepare a medium hot fire. Place the trout fillets skin side down on
the grate along with the fennel. Grill for four minutes, then flip over the fish carefully. Flip over the fennel, moving it
away from the hotter part of the grill if needed. Continue to grill for 3-4 minutes more or until the fennel is browned and
the fish is cooked through. Serve with the lemon slices and fennel fronds.
Makes 4 servings.
Preparation Time:
5 minutes
Marinating Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
HONEY STRAWBERRY TEA COOLER
Source: azlinda <info@recipegoldmine.com>
1 pt. fresh strawberries, stemmed and cleaned
1/4 C. honey
1 (6 oz.) can frozen orange juice concentrate
2 C. brewed green tea, cooled
In a blender or food processor container, combine strawberries and honey; process until
smooth. Add orange juice concentrate; process until well blended. Stir into cooled tea. Serve over ice. Makes 4 servings.
MARGARITA
PORK KABOBS
Source:
Shabooms http://www.geocities.com/BourbonStreet/Delta/1758/r-memorial.html
Serves: 4
Prep.Time: 30 minues
1 cup frozen margarita mix concentrate
-- thawed
1 teaspoon ground coriander
3 cloves garlic -- minced
2 tablespoons tequila (optional)
Juice of 1 lime
2
pounds pork tenderloin -- cut in 1" cubes
Combine all ingredients in plastic sealable bag; seal and refrigerate up to 8
hours. Thread pork on skewers; grill over medium-high heat (350-400 degrees) about 5 minutes each side or until done. (Kabobs
can also be broiled.)
Memorial Day Flag Cake
Source: Biggsuperstore.com
1 package of yellow or chocolate cake mix
2 pints of fresh blueberries
3 pints of fresh strawberries
3 cups of whipping cream (do not use whipped topping
in aerosol can)
1/2 cup of confectioners' sugar
Bake cake according to package directions in 9 x 13 inch pan.
Cool. (May be made ahead and frozen).
Set on serving plate or board.
Whip cream with confectioners' sugar.
Cut strawberries in half lengthwise.
Spread cream evenly around sides of cake.
Using a pastry bag, pipe (or spread with a spatula) rows of cream
alternating with rows of strawberries for the flag "stripes".
Make a background of blueberries in the upper left-hand corner, then
pipe stars on top to create the "star" section of the cake.
If making the cake ahead, arrange fruit several hours before serving.
Add cream up to an hour before serving. Serves 12.
Memorial Day Salad
Source: Biggsuperstore.com
1/2 cup of soft cream cheese
1/2 cup of mayonnaise
1/2 lb. miniature marshmallows, diced
1/2 cup of crushed pineapple, well drained
1 cup of chopped pecans
A dash of salt
1 cup of whipping cream, whipped stiff
Blend cream cheese and mayonnaise; add marshmallows, pineapple,
pecans and salt.
Fold in cream lightly.
Pour into molds or large pan.
Chill overnight.
Serve on lettuce.
Yield: 8 servings.
Patriotic Poke Cake
Source: www.HolidayRecipe.com & Kraft™
Prep Time: 30 Minutes
Ready in: 3 Hours 30 Minutes
Ingredients
2 baked 9-inch round white cake layers, cooled
2 cups boiling
water, divided
1 (3 ounce) package JELL-O Brand Gelatin, any red flavor
1 (3 ounce) package JELL-O Brand Berry Blue
Flavor Gelatin
1 (8 ounce) container COOL WHIP Whipped Topping, thawed, divided
Directions
Place cake layers, top sides up, in 2 clean 9-inch round cake pans.
Pierce cake with large fork at 1/2-inch intervals. Stir 1 cup of the boiling water into red and Berry Blue gelatin in separate
bowls 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and Berry Blue gelatin over second
cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup
of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining
whipped topping.
Refrigerate 1 hour or until ready to serve. Garnish with fresh fruit, if desired. Store leftover cake
in refrigerator. Makes 12 servings
Red, White and Blue Easy Dessert
Source: Butlerwebs.com
Ingredients:
1 Angel Food cake mix
2 pkgs. vanilla custard
or pudding mix
2 lbs. of fresh Fruit -- Strawberries - sliced (or you can use raspberries) - or better yet, mix them -
½ strawberries & ½ raspberries - plus some blueberries (Save a little fruit for decorating the top.)
1/3-cup sugar
1-1/2
cup whipped cream or Cool Whip
1/3-cup water or fruit juice (for an added treat, substitute the water with sherry or other
liquor)
Directions:
Prepare cake and pudding according to package directions
and let cool completely. Mix fruit with water, juice or liquor. (Fruit should be sitting in liquid but not too much - don't
drown the fruit.) Don't forget to set aside a little bit of the fruit to garnish the top. Cut the cake into large chunks
and cover the bottom of dish with a layer of cake chunks. Spoon a layer of the fruit mixture, then a layer of custard or pudding.
Repeat the layers several times according to your dish size. Top with whipped cream and remaining fresh fruit. Chill before
serving.
Red, White and Blue Jello Treat
Source: Butlerwebs.com
Ingredients:
(1) 3 oz. package of red gelatin - any flavor
(1)
3 oz. package of blue gelatin (JELL-O makes Berry Blue)
2 cups boiling water
1 cup cold water
(1) 8 oz.
container of Whipped topping (like Cool Whip), thawed
8 dessert dishes
8 Maraschino Cherries
8 Party Flags (on toothpicks)
Directions:
Prepare gelatin in separate
bowls using 1 cup of boiling water and 1/2-cup of cold water for each flavor. Pour into separate 8" square pans.
Refrigerate until firm (about 4 hours.) Dip pans in warm water for a few seconds to loosen gelatin from pan. Cut gelatin into
cubes using a sharp knife. Dip your knife in hot water for each cut. Remove cubes from pan, place in dish or plate and refrigerate.
Spoon 1/3-cup of whipped topping into each of 8 dessert dishes. Make a depression in the center of the whipped topping and
spread the whipped topping up on the side of each dish. Place red and blue gelatin squares on top of the whipped topping and
place more whipped topping on top of the gelatin squares. Garnish with a cherry and a small flag on a toothpick that you can
get at a party supply store.
Red, White & Blue Parfaits
Source: Kraft.com
Ingredients
2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Brand Gelatin, any
red flavor
1 pkg. (4-serving size) JELL-O Brand Berry Blue
Flavor Gelatin
2 cups cold water, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Preparation
STIR 1 cup boiling water into each flavor
gelatin in separate bowls at least 2 minutes
until completely dissolved. Stir 1 cup cold
water into each bowl. Pour into separate 8-inch
square pans.
REFRIGERATE 4 hours or until firm. Cut each pan
into 1/2-inch cubes. Layer alternating flavors
of gelatin cubes and whipped topping into 8
dessert glasses.
Great Substitute: Substitute JELL-O Brand Sugar
Free Low Calorie Gelatin and COOL WHIP LITE
Whipped Topping for regular gelatin and whipped
topping.
Teriyaki BBQ Sauce
Source: Biggsuperstore.com
2/3 cup of soy sauce
1/4 cup of olive oil
1 tablespoon of ground ginger
1 tablespoon of garlic salt
3 tablespoons of brown sugar
1 teaspoon of ground mustard
Add all of the
ingredients together.
Add finely chopped fresh mushrooms and green peppers for a chunky
sauce.
Add more brown sugar or 1 tablespoon of flour or cornstarch
for a thicker sauce.
|
