683959 -- TRAIL MIX
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.
683960 -- CAMPER'S MIX
2 qts. popped corn
1 c. salted peanuts
1 c. raisins
1 c. flaked coconut
1 c. sunflower nuts
Salt if desired
Mix all ingredients and store in tightly
covered container.
683961 -- TRAILSIDE OATMEAL
TREATS
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.
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.
683964 -- TRAILSIDE OATMEAL
COOKIES
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.
683965 -- TRAILSIDE OATMEAL
COOKIES
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.
683966 -- CAMPER'S CANDY
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.
683967 -- TRAILSIDE OATMEAL
TREATS
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.
683968 -- TRAIL MIX COOKIES
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
683969 -- MARTA'S TRAIL COOKIES
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.
683970 -- TRAILSIDE TREATS
1 3/4 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 c. margarine, softened
1/2 c. chunky peanut butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1/4 c. milk
2 1/2 c. uncooked oats
1/2 c. chocolate chips
1/2 c. raisins
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.
683971 -- ANGELS ON HORSEBACK
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.
683972 -- BACON CHEESE DOGS
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.
683973 -- BANANA SPLITS
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.
683974 -- BOY SCOUT'S CAMP FIRE
FRENCH TOAST
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.
683975 -- BROWN BEARS
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.
683976 -- CAMP FIRE PIZZA
1 1/2 lbs. ground beef
1 pkg. pizza mix (complete with sauce)
1/2 lb. cheese, grated
Olives, sliced
Brown beef in open skillet and set aside
to remain warm. Mix pizza dough as
directed and divide into 8 equal
portions. Form these portions into crust
pieces about the size of doughnuts but of
size enough to allow placing all 8 crusts
into two Dutch ovens. Place the ground
beef and cheese on the crusts; pour
tomato sauce from pizza mix on each
crust; then add sliced olives on top.
Bake as directed, or about 25 to 30
minutes. Serves 8. Variations: Use
sausage instead of beef or place
chopped pieces of pimento or parsley on
top of sauce.
683977 -- COBBLER
1 (18.25 oz.) box yellow cake mix
2 (21 oz.) cans cherry, peach,
blueberry or apple pie filling
1 stick margarine
2 tsp. ground cinnamon
2 tsp. ground nutmeg
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.
683978 -- DUTCH OVEN BISCUITS
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.
683979 -- DUTCH OVEN POPCORN
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.
683980 -- EGG IN A HOLE
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.
683981 -- ENGLISH MUFFIN BREAD
2 pkgs. dry yeast
6 c. flour
1 tbsp. sugar
2 tsp. salt
2 c. milk
1/4 tsp. baking soda
1/2 c. water
Cornmeal
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.
683982 -- FISH-IN-FOIL
Fish fillets, one per person
--FOR EACH SERVING:-2 tbsp. chopped carrots
1 thin slice of lemon
1 tsp. dried parsley
Using a sheet of heavy duty aluminum
foil, place a fillet on foil with other
ingredients on fillet. Bring foil edges
together and seal the foil edges by
folding them twice. Make a separate foil
package for each person. Bake foil in
Dutch oven or reflector oven for about
20 minutes or until fish meat flakes well.
You may want to limit an oven to three
or four foil packs and use an additional
oven for other foil packages.
683983 -- FRANCES' CHEESY
TOMATOES
6 slices of sharp cheese
2 lg. tomatoes
Paprika
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.
683984 -- FRANCES' EGGS IN THE
NEST
1 can corn beef hash
6 eggs
Salt
Pepper
Butter or margarine
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.
683985 -- FRITO PIE
8 oz. bag of Frito's
2 cans Armour Chili
8 oz. pkg. shredded cheese
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.
683986 -- GRILLED TROUT WITH
LEMON BUTTER
4 to 6 gutted and cleaned, whole sm.
trout
Salt
Pepper
Vegetable oil
--LEMON BUTTER:-2 tbsp. margarine or butter, melted
1/2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
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.
683987 -- HILL COUNTRY COFFEE
CAKE
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.
683988 -- HOBO SUPPER
Raw hamburger patties
Onion slices
Carrot slices
Salt and pepper to taste
Sliced potato
Wrap hamburger patty, onions, carrot,
potatoes, salt and pepper in piece of
aluminum foil. Place on coals and cook
until tender. Can be put in oven at 350
degrees.
683989 -- HURRY UP CHUCK ROAST
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
Marinate 6 hours. Grill.
683990 -- J. R.'S ONE SKILLET
BREAKFAST
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.
683991 -- MEAT POTATOBURGERS
1 lb. ground beef
1/4 c. chopped onions
1 tsp. salt
1 egg
1 c. grated raw potato
Mix together and form into patties. Fry
on each side until done.
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:--
1. Use blueberry filling instead of
cherry filling. 2. Add 1 cup of
raisins with the fruit filling. 3. Add
1/2 cup of chopped pecans.
683993 -- PARCHED PEANUTS
1 to 2 lbs. peanuts in shells
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.
683994 -- PIGS IN A BLANKET
Hot dogs - 2 to 3 per person
Canned biscuits - enough for each hot
dog
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.
683995 -- REAL BRUNSWICK STEW
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.
683996 -- SOURDOUGH STARTER
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.
683997 -- SOUTHERN CORN BREAD
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:-Add pieces of chopped pimento or bell
peppers to mix.
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.
684000 -- MONKEY BREAKFAST
1 banana per person
1 muffin per person
1 piece string cheese per person
1 box juice per person
Imagination!
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!
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.
684002 -- PEANUT BUTTER FRENCH
TOAST
Make a peanut butter sandwich. Dip
entire sandwich into egg and milk beaten
together. Fry in butter or margarine, as
you would French toast. Top with jelly,
heated until it melts or hot applesauce.
684003 -- EGG & CHORIZO
BURRITOS
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.
684004 -- CAMPERS' COFFEE CAKE
1 pkg. blueberry muffin mix
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.
684005 -- SKILLET BISCUITS
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.
684006 -- FRIENDSHIP SALAD
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.
684007 -- BAKED BEANS
1 med. onion, chopped
1 green pepper
2 cans pork & beans
1 tbsp. chili powder
1 tbsp. sugar
1/4 c. ketchup
1/4 c. Bar-B-Que sauce
Bacon drippings
Saute onions and pepper in bacon
drippings. Add pork and beans, chili
powder, sugar, ketchup and B-B-Q
sauce. Cook for 10 minutes.
684008 -- PCT BEANS
1 lb. any dried bean or combo of beans
& rice
1 carrot, chopped
1 onion, chopped
1 clove garlic, chopped
Salt & pepper
Mustard, Tabasco or salsa
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!
684009 -- GRANDPA'S POTATOES
10-12 potatoes, scrubbed & sliced
2 onions, chopped
2 bell peppers (red, green or both),
chopped
Garlic powder
Salt & pepper
Butter or margarine
Optional: for variety add 1 or 2
scrubbed & sliced sweet potatoes
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.
684010 -- CHICKEN & NOODLES
1/2 pkg. Top Ramen
1 can white chicken (available in
store near tuna)
Prepare Top Ramen as directed on
package. Add chicken. Add vegetables if
desired. Serves 1. Great for
backpacking; little weight to carry and
little trash to carry out.
684011 -- CHILI MAC
2 (15 oz.) cans chili con carne
1 (15 oz.) can stewed tomatoes
1 lb. macaroni
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.
684012 -- APPLES OF GOLD
2 lg. cans tomato soup, condensed
1 can water
1 can low-fat milk
biscuit mix
Monterey Jack or Velveeta cheese
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!
684013 -- HAY BOX CHICKEN SOUP
4-5 c. cooked & boned chicken with
broth (cook 2 whole chickens)
2 chopped onions
2 c. chopped carrots
4 c. chopped potatoes
2 cans corn
Water
Chopped celery (optional)
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.
684013 -- HAY BOX CHICKEN SOUP
4-5 c. cooked & boned chicken with
broth (cook 2 whole chickens)
2 chopped onions
2 c. chopped carrots
4 c. chopped potatoes
2 cans corn
Water
Chopped celery (optional)
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.
684014 -- CAMPER'S STEW
1 can whole new potatoes
1 can green beans
1 can diced carrots
1 can meatballs with gravy
1 (8 oz.) can tomato sauce
2 tbsp. dehydrated onion
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.
684015 -- CHUCK WAGON STEW
2 lbs. beef chuck, cut in cubes
4 c. water
1 sliced med. onion
1 clove garlic, sliced
1 tbsp. salt
1 tsp. sugar
1/2 tsp. pepper
1 tsp. Worcestershire
1 tbsp. lemon juice
1/2 c. cut celery
6 carrots, quartered
1/2 lb. sm. white onions or 1 (1 lb.)
can drained
3 potatoes, quartered
2 or 3 tomatoes, cut in wedges
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.
684016 -- FOIL CHICKEN 'N RICE
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.
684017 -- ITALIAN CHICKEN IN
FOIL
2 meaty chicken pieces
1/4 tsp. salt
1 med. potato, pared
Salt
1 tbsp. butter or margarine
1 med. zucchini
3 lg. pitted ripe olives
2 tbsp. tomato sauce
1/2 tsp. oregano leaves
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.
684016 -- FOIL CHICKEN 'N RICE
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.
684017 -- ITALIAN CHICKEN IN
FOIL
2 meaty chicken pieces
1/4 tsp. salt
1 med. potato, pared
Salt
1 tbsp. butter or margarine
1 med. zucchini
3 lg. pitted ripe olives
2 tbsp. tomato sauce
1/2 tsp. oregano leaves
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.
684018 -- CORNED BEEF IN FOIL
2 (12 oz.) cans corned beef
1 head cabbage
3/4 c. water
3 tbsp. non-fat dry milk
1/4 tsp. pepper
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.
684019 -- POCKET STEW
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.
684020 -- HELMETS
1 can refrigerator biscuits
Any flavor pudding or pie filling
Whipped cream
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.
684021 -- CHOCOLATE PIZZA
1 or 2 cans Pillsbury sugar cookie
dough
1 (12 oz.) bag chocolate chips
1 bag mini marshmallows
1 sm. bag chopped walnuts
1 sm. bag coconut
Special Equipment: box oven
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.
684022 -- BANANA BOATS
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.
684023 -- BAKED APPLES
1 apple per person
Raisins
Walnuts
Brown sugar
Cinnamon
Margarine
Core apple, place on doubled aluminum
foil. Fill with remaining ingredients.
Wrap tightly. Place on hot coals. Cook
about 1/2 hour.
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
Mix ingredients in equal amounts. Store
in zip-lock bags. (Alter ingredients as
personal preference dictates.)
684025 -- TRAIL MIX
Honey coated papaya, chopped
Dried banana chips
Dried chopped pineapple
Almonds
Cashews
Coconut, shredded or shavings
Chopped dates
Carob chips
Carob raisins
Shelled sunflower seeds
Dried chopped mango
Mixed fruit medley
Mix all ingredients and store in tightly
covered container. Very high in
magnesium, Vitamin A, Protein, Iron.
684027 -- BAKED APPLES
4 apples
1 c. brown sugar
1 tsp. cinnamon
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.
684028 -- BANANA BOATS
1 banana per person
Miniature marshmallows
Chocolate chips
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
684029 -- BREAKFAST IN A PAPER
BAG
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.
684030 -- BLENDER GRANOLA
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.
684031 -- CAKE COOKED IN AN
ORANGE
1 white or yellow cake mix
10 to 12 oranges
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.
684032 -- DINNER IN A CAN
1 lb. ground beef
4 tomatoes, sliced
1 (17 oz.) can whole kernel corn,
drained
Butter
Salt and pepper
1/2 recipe Dumpling dough
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
684033 -- FOIL DINNERS
1 lb. ground beef or any other meat
3 or 4 potatoes
3 carrots
1 onion, sliced
Salt and pepper to taste
This is good for the kids, they can make
their own dinner! Use heavy foil; pat
ground beef into a patty and lay on foil.
Add potatoes, carrots, onion and season
to taste. Wrap with foil and put in camp
fire to cook. Anything goes with this,
add corn, beans, cheese or whatever you
like. Janae and Jessica's Mom
684034 -- INSTANT CAMP FRUIT
SALAD
1 (16 oz.) can fruit cocktail
1 (20 oz.) can pineapple chunks
1 (11 oz.) can mandarin oranges,
drained
2 or 3 bananas, sliced
1 c. colored miniature marshmallows
1 (3 3/4 oz.) pkg. instant lemon
pudding mix
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.
684035 -- JOHN'S JERKY
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.
684036 -- PICNIC PIZZA LOAVES
1 lb. ground beef
1/2 c. onion
1 (8 oz.) can pizza sauce
1/2 tsp. oregano
1 c. mozzarella cheese, shredded
1/4 c. pimento, sliced
Stuffed green olives
1 French bread loaf
Cook ground beef and onion in skillet
until beef is done and onion is tender.
Drain off fat. Stir in sauce, spice and
pimento. Spread over French bread loaf
cut lengthwise. Top with cheese and
sliced olives. Wrap in foil. Heat over
coals or in oven. Janae and Jessica's
Mom
684037 -- POCKET SANDWICHES
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.
684038 -- VENISON, ELK OR
ANTELOPE WITH VEGETABLES
2 lbs. venison, elk, antelope or round
steak (if you must)
1/4 c. oil
1/2 to 1 c. soy sauce
Lots of garlic, fresh or garlic salt
1/4 tsp. ginger
5 green onions
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.
684039 -- YAVAPAI FRIED BREAD
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.)
684041 -- SUN JAM
1 1/2 lbs. ripe strawberries
1 c. sugar
2 tsp. lemon juice
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.
684042 -- PEACH YUMS
Peach half (fresh or canned)
Large marshmallow
Heavy duty foil
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.
684043 -- TIN CAN CAKE
1 can any fruit pie filling
1 pkg. cake mix
1 (#10) tin can
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.
684044 -- DOUGHNUT DELIGHTS
Plain doughnuts
Jelly or marmalade
Cut doughnuts in half. Spread with jelly
or marmalade. Place on grill over coals
until hot, about 10 minutes.
684045 -- EASY TO DO FETTUCINI
1 can cream of chicken or mushroom
soup
3/4 c. milk
1/2 c. grated Parmesan cheese
3 c. hot cooked noodles
4 tbsp. butter
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.
684046 -- CHICKEN IN A CAN
1 roasting chicken for every 4 people
1 (#10) can for every chicken
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.
684047 -- CHICKEN AND
DUMPLINGS
6 broiler chickens (12 servings)
12 med. potatoes
6 tbsp. butter
3 c. biscuit mix
6 med. carrots
12 celery stalks
3 onions
Salt & pepper to taste
Water
1 lb. coffee cans (1 can for every 2
servings)
For 2 servings, using a 1 pound coffee
can: cut half a chicken into pieces to fit
in can. Quarter an onion and cut up 1/4
into small pieces; put on top of chicken.
Add 2 peeled and diced potatoes on top
of onion. Scrape and thinly slice 1 carrot
over potatoes. Cut 2 celery stalks in
small pieces and place on carrots. Pour
1/2 cup water over everything. Mix 1/2
cup biscuit mix with 4 tablespoons
water. Pat into 1" balls. Put on top of
vegetables (as many as will fit). Cover
securely with foil. Place on hot coal
embers and cook 1 hour.
684048 -- RING-TUM-DIDDY
1 lb. bacon, diced
2 lg. green peppers
3 (1 lb. 3 oz.) cans tomatoes
3 med. onions
3 (1 lb. 3 oz.) cans corn
Salt & pepper to taste
1/2 lb. American cheese
12 slices toast
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.
684049 -- ONE POT MEALS
Basic recipe (serves 8)
2 lbs. hamburger
1 med. onion, chopped
1 med. green pepper, seeded & chopped
Salt & pepper to taste
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.
684050 -- SAVORY BEANS
8 hot dogs, sliced
2 (1 lb.) cans baked beans
1 can whole kernel corn
1 med. onion, chopped
Put all ingredients in pot. Simmer slowly
30 minutes until onion is done. You can
omit corn and add 1 more can of beans.
684051 -- TUNA DELIGHT
1 (4 1/2 oz.) box Minute Rice
2 (7 oz.) cans tuna fish
1 can mushroom soup
1 can peas, drained
In large pot, cook rice according to
package directions. When rice is done,
add remaining ingredients. Simmer until
hot or bubbly.
684052 -- CARDBOARD OVEN
1 large cardboard box with at least 5
sides (solid top)
Heavy duty Reynolds aluminum foil
Staple gun
About 4 wire coat hangers
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.
684053 -- INDIAN STEW
1 lb. ground beef
1 sm. onion, chopped
16 oz. tomato sauce
Chili powder to taste
1 can whole kernel corn, drained
1 box Jiffy corn bread mix
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.
684054 -- POCKETS OF GOLD
1 can tomato soup
1 can refrigerator biscuits (not
layered)
Velveeta cheese, diced
Milk (for tomato soup)
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).
684055 -- HOBO POPCORN
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.
684056 -- BREAD TWISTERS OR
DOUGHBOYS
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.
684057 -- BREAKFAST IN AN
ORANGE
Orange
Egg
Muffin batter
Ziplock bag
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.
684058 -- CHICKEN AND RICE FOIL
DINNER
Aluminum foil, heavy duty
1 can cream of mushroom soup
2/3 c. uncooked instant rice
Paprika
Chicken breasts
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.
684059 -- ANTS ON A HILL
1 med. - lg. apple per 2 girls
1 qt. chilled water with juice of 2-3
lemons
1 paper towel per girl
1 tbsp. peanut butter per girl
8-10 raisins per girl (optional)
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".
684060 -- BANANA BOATS
Bananas
Milk chocolate chips
Miniature marshmallows
Nuts
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.
684061 -- CAMP PUDDING
Any flavor instant pudding mix
Milk
Ziplock bag (1 gallon size)
Ice cream cones
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.
684062 -- TIN CAN ICE CREAM
3 3/4 oz. pkg. instant pudding mix
2 (6 oz.) or 1 (13 oz.) can
evaporated milk
Milk
1 (1 lb.) coffee can
1 (3 lb.) or No. 10 can
Crushed ice
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.
684064 -- CHARCOAL FIRE
STARTER
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.
684066 -- DISHWASHING IN THE
OUTDOORS
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.
684067 -- HOW TO MAKE A DUNK
BAG
Netting, mashing (like an onion bag)
or terry cloth dish towels
Strong string or yarn
Needle
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
Cheerios (any flavor) or popcorn
M&M's chocolate candies
Reeses pieces
Dried fruits
Nuts (peanuts, pecans, etc.)
Put all ingredients in large container and
blend. Store in air tight container or
ziplock.
684071 -- CHICKEN BARBEQUE
SAUCE
1/2 c. vegetable oil
1 c. cider vinegar
2 tbsp. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 egg
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
1 tbsp. vegetable oil
1 clove garlic, chopped
2 tsp. chili powder
1 1/2 c. ketchup
1/4 c. cider vinegar
1/4 c. brown sugar
1/4 c. Worcestershire 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.
684073 -- BIRD SEED (Trail Mix)
4 c. Cheerios
2 c. M&M's
2 c. raisins
2 c. nuts
Mix well. Place in zipper bags for each
hiker.
684074 -- MEATBALLS WITH
BARBEQUE SAUCE
1 lb. ground beef
1/4 c. fine dry bread crumbs
1/4 c. chopped onions
1 tsp. salt and dash of pepper
1/3 c. milk
1 egg, slightly beaten
Mix well. Form ball. Place in baking
dish. --BARBEQUE SAUCE:-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.
684075 -- BRESCIA'S BARBEQUE
SAUCE
3 tbsp. corn or olive oil
1 c. diced onions, Texas sweet is best
4 garlic cloves, finely minced
1/2 c. diced bell pepper, green, red
or yellow
1/2 c. diced celery
3 c. tomato juice or tomato sauce
2 tbsp. tomato paste
1/2 c. cider vinegar
1 tsp. crushed dried red pepper
2 tbsp. dry mustard
2/3 c. brown sugar
1 spice bag containing the following
Rind of 1/2 lemon
4 whole cloves
24 whole black peppercorns
1 lg. bay leaf
Pinch of whole rosemary
Pinch of thyme
Pinch of oregano
Pinch of marjoram, tied in cheesecloth
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.
684076 -- BARBEQUE SAUCE
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
Brown onion in 2 tablespoons of fat.
Mix all ingredients; simmer 30 minutes.
Increase red pepper for tangy sauce. Can
keep in refrigerator for weeks. Can
double or triple recipe. This recipe is
enough sauce for one 3 1/2 lb. frying
chicken. Staff
684077 -- SALAMI (MOCK TRAIL
BOLOGNA)
5 tbsp. inexpensive hamburger
5 tbsp. Mortons tender quick salt
(meat curing)
2 1/2 tsp. cracked pepper (or regular
pepper)
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. liquid smoke
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.)
684078 -- BARBEQUE SAUCE
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
Mix all ingredients thoroughly.
684079 -- BARBEQUE SAUCE
2 bottles chili sauce
8 oz. honey
1/4 tsp. mustard powder
1/4 tsp. (or a little less) pepper
1 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. garlic powder
Mix and use with chicken, pork,
whatever.
684080 -- HONEY BARBEQUE
SAUCE
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.
684081 -- BEEF BAR-B-Q
3 lbs. beef stew or beef roast
3 to 4 lg. onions
1 (28 oz.) ketchup
Salt & pepper
Pinch or more of allspice, cloves &
cinnamon
1 tsp. brown sugar
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
684082 -- BARBEQUE SAUCE FOR
PORK
1 bottle chili sauce
1/2 tsp. dry mustard
1 tbsp. Worcestershire sauce
1 c. brown sugar
1/2 tsp. garlic salt
Dry onions
Bring to boil, may be used in cooking or
serve in bowl over meat.
684083 -- WESSON JIFFY
BARBEQUE SAUCE
1/2 c. Wesson oil
3/4 c. chopped onion
3/4 c. tomato catsup
2 tbsp. prepared mustard
1/2 tsp. pepper
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tsp. salt
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!)
684084 -- BARBEQUE SAUCE FOR
FISH
1/8 tsp. garlic powder
Dash Worcestershire sauce
1/4 c. dry Vermouth
1 tbsp. dry mustard
2 tbsp. soy sauce
1 stick butter
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
684085 -- BARBEQUE SAUCE
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.
684086 -- TRAIL MIX
1 1/2 c. Kraft miniature marshmallows
1 c. Baker's real semi sweet
chocolate chips
1 c. chopped dried apricots
1 c. nuts
1/2 c. raisins
1/2 c. coconut
1/4 c. sunflower seed kernels
Mix together ingredients. Approximately
5 cups.
684087 -- BARBEQUE SAUCE
1/2 c. oil or butter
1 c. vinegar
1/4 c. water
2 tbsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1 tsp. garlic salt
Combine all ingredients, bring to a boil.
Use on your favorite meats.
684088 -- OKLAHOMA BARBEQUE
SAUCE
8 oz. spicy V8 juice
1/2 c. water
1/4 c. red wine vinegar
1/4 c. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. honey
1 tbsp. paprika
1/8 tsp. cayenne pepper
1 tsp. mustard powder
1/4 tsp. salt, opt.
1/4 tsp. chili powder, more if desired
Combine ingredients in a small non
aluminum saucepan, stirring until
blended. Bring mixture to boil, reduce
heat and simmer for 15 minutes or until
slightly thickened. Yield 1 3/4 cups.
684089 -- APRICOT LEATHER
10 c. fresh apricots, sliced
1 c. sugar
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.
684093 -- BAR-B-Q SAUCE
4 tbsp. brown sugar
1/2 c. catsup
2 tsp. Worcestershire sauce
2 tsp. mustard
1/4 c. vinegar
Dash salt and pepper
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.
684094 -- CAMPER'S HOT
CHOCOLATE MIX
1 (8 qt.) box nonfat dry milk
6 oz. jar powdered non-dairy creamer
1 lb. powdered sugar, sifted
16 oz. can pre-sweetened cocoa powder
Combine all ingredients thoroughly.
Store in tightly covered container. For
each serving, combine: 3/4 c. hot water
1/4 c. hot chocolate mix
Makes 15 cups chocolate mix.
684095 -- SEASONED RABBIT
1 stick margarine, divided
3 c. milk, divided
2 c. Frying Magic mix
1 rabbit, boned and separated
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.
684096 -- BARBEQUE SAUCE FOR
CHICKEN
2/3 c. butter or margarine
2 tbsp. sugar
1 tbsp. salt
2/3 c. water or stock
Few grains of cayenne pepper
2 tbsp. chopped pickle (optional)
2 tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/4 c. vinegar
1/4 tsp. Tabasco sauce
2 tbsp. flour
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.
684098 -- STEVE'S BARBEQUE
SAUCE
2 lg. onions, chopped
4 cloves garlic, minced
1/2 c. vegetable oil
1 1/2 tsp. kosher salt
1 tbsp. fresh ground pepper
1/4 tsp. cayenne
1 tbsp. paprika
4 tbsp. wine vinegar
5 1/2 c. ketchup
1 c. packed brown sugar
4 tbsp. tomato paste
1/4 c. apricot jam
Hot pepper sauce to taste
1 tbsp. Worcestershire sauce
1 c. soy sauce
1/2 c. honey
1 tbsp. lemon juice
2 tbsp. Dijon mustard
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.
684099 -- BAR-B-Q SAUCE
1 (29 oz.) tomato puree
1 (24 oz.) jar mustard
1 bottle Texas Pete hot sauce
2 pt. vinegar
1 (20 oz.) Grandma's Bar-B-Q Sauce
2 (16 oz.) Piggy Park Sauce
1/2 c. sugar
1/2 c. black pepper
Mix together and pour in small jars.
684100 -- BAR-B-QUE SAUCE
1/3 c. salad oil
1/3 c. vinegar
1/3 c. Worcestershire
2 tsp. salt
1/8 tsp. hot pepper sauce
1 c. ketchup
2 tsp. dry mustard
1/2 c. brown sugar
2 or 3 bay leaves
1 tbsp. dry minced onion
Dash pepper
Blend salad oil with vinegar in
saucepan. Add rest of the ingredients.
Bring to a boil and simmer 5 minutes.
684101 -- TUNA PICNIC HERO
1 or 2 crusty French breads
2 cloves of garlic
Oil and vinegar
7 oz. can of tuna
Grated carrots
Salad greens
Cucumbers
Olives
3 hard boiled eggs
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.
684103 -- TRAIL MIX
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.
684104 -- NEVER FAIL BARBEQUE
SAUCE
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.
684105 -- 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.
684106 -- TRAIL MIX
1 can mixed nuts or peanuts
2-3 sm. boxes raisins
2-3 pkgs. sunflower seeds, shelled
1 pkg. dried, pitted apricots
Shredded coconut
Cut apricots into bite size pieces. Put
into bowl with remaining ingredients.
Stir and put in a container with lid.
684107 -- JERKY
1/2 lb. tender quick
1/4 lb. brown sugar
2 tsp. chili pepper (hot)
2 tsp. black pepper
2 gal. water
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.
684108 -- BARBEQUE SAUCE
1 (28 oz.) bottle hickory smoked
barbecue sauce
1 (14 oz.) bottle catsup
1 1/4 c. brown sugar
3/4 tsp. black pepper
1 lg. onion, chopped
2 garlic cloves, finely chopped
1/2 c. water
3/4 tsp. Worcestershire sauce
Combine all ingredients and cook until
fairly thick.
684109 -- KATHERINE'S BARBEQUE
SAUCE
1 (16 oz.) jar smoke-flavored BBQ
sauce
1/2 c. boiling water
1 chicken bouillon cube
1 c. catsup
1 tbsp. fresh lemon juice
1 1/2 tsp. curry powder
1/2 tsp. freshly ground pepper
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
6 oz. beer
1/2 c. dark brown sugar
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.
684110 -- CAR AND TRAILER WASH
AND WAX
1 qt. cold power detergent
1 c. Zip Turtle wax (liquid)
2 qt. lukewarm water
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
684111 -- BAR-B-Q SAUCE
1 1/2 c. catsup
5 cloves garlic
2 tbsp. cider vinegar
2 tbsp. honey
1 tbsp. Worcestershire sauce
684112 -- BAR-B-Q SAUCE
1 (32 oz.) catsup
1 1/2 c. dark brown sugar
1-2 tsp. Worcestershire sauce
1-2 tsp. liquid smoke
1 tsp. lemon juice
1-2 tsp. red pepper
Simmer 30 minutes. Season to taste.
684113 -- BARBEQUE 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.
684115 -- PICNIC PIZZA LOAVES
1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) tomato sauce
1/2 tsp. salt
1 loaf French or Italian bread,
halved lengthwise
1 c. (4 oz.) Mozzarella, shredded
1/4 c. sliced black olives
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.
684116 -- BAR-B-Q SAUCE FOR
CHICKEN
--White sauce (for one chicken):-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.
684120 -- OZARK BAR-B-QUE
SAUCE
1 pt. cooked or canned tomatoes rubbed
through colander
1 tbsp. red pepper or Tabasco
2 tbsp. ground horseradish
1 c. chopped onion
1/4 c. chopped green peppers
1/4 c. vinegar
1/4 c. butter, shortening, or oil
1 tbsp. sugar
2 tsp. salt
1/2 tsp. black pepper
1 tsp. cinnamon
4 cloves garlic, minced or ground
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.
684121 -- BARBEQUE SAUCE
1 bottle catsup (14 oz.)
1 bottle Worcestershire (5 oz.)
1/2 c. vinegar
1/2 c. brown sugar
1/2 c. white sugar or honey
1 tbsp. garlic salt
2 tbsp. mustard (dry)
1 tbsp. paprika
1 tbsp. salt
1 tbsp. chili powder
Cook together until sugar melts.
684122 -- TRAIL MIX
1 lg. bag M & M candies
1 lg. jar dry roasted nuts
2 c. raisins
2 c. shelled sunflower seeds
Mix and enjoy.
684128 -- VENISON BARBEQUE
SAUCE
1 bottle teriyaki sauce
3 tbsp. ginger, finely chopped
3 tbsp. butter
2 tbsp. meat tenderizer or 3/4 c.
fresh pineapple, or papaya, crushed
1/4 c. sesame seeds
3 cloves crushed garlic
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
2 lbs. Country ribs
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 c. ketchup
1 c. hot water
1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder
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.
684130 -- TING TOWN BAR-B-Q
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
4 heaping tbsp. sugar cure
1/4 tsp. spice packet (included in
sugar cure)
3 tbsp. garlic juice
3/4 of bottle of liquid hickory smoke
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
1 (8 oz.) box pitted dates
1 c. whole toasted almonds
1 c. dried banana chips
1 c. dried apricots
1 c. raisins
1/2 c. sunflower seeds
Combine all ingredients. Makes about 6
cups.
684134 -- OUTDOOR BAR-B-QUING
CREOLE SEASONING
1 (26 oz.) Morton salt
1 1/2oz. box black pepper
2 oz. box ground red pepper
1 oz. bottle pure garlic powder
1 oz. jar chili powder
1 oz. Accent
Mix well and use on all foods. As you
would use salt. Store in airtight
container. Anquilla, Mississippi
684135 -- CORNELL BARBEQUE
SAUCE
1/2 c. cooking oil
1 c. cider vinegar
2 tbsp. salt
1 1/2 tsp. poultry seasoning
1/4 tsp. white pepper
1 egg
Combine ingredients and marinate about
6 chicken halves. Use also as a baste.
684141 -- BARBEQUED HAM
5 lb. sliced ham
1 1/2 c. catsup
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 lb. margarine
6 tsp. brown sugar
6 tbsp. mustard with horseradish
1 tsp. Worcestershire sauce
Mix all ingredients except ham. Simmer
sauce for 15 minutes. Add ham and
simmer 1 hour. Serve on buns. Serves
10-15.
684146 -- MY MOST REQUESTED
BARBEQUE SAUCE
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.
684147 -- UNCLE URIA'S BAR-B-Q
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.
684152 -- BOURBON BARBEQUE
SAUCE
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.
684156 -- MAD OKIE BAR-B-Q
SAUCE
2 1/2 cloves garlic
1 lg. onion
2 tbsp. shortening
1 sm. bottle ketchup
1/3 c. Worcestershire sauce
1/4 c. vinegar or juice of 1 lemon
1/4 c. Mad Okie picante sauce
1/2 c. brown sugar
2 tbsp. mustard
1 tbsp. liquid smoke
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.
684158 -- BUFFALO JERKY
1 to 3 buffalo flank steaks or London
broils
(May substitute beef; 3 steaks
will yield approximately 2 oven-racks
of jerky)
Shoyu sauce
Garlic powder
Trim all visible fat from meat and cut
slices, 1/4 thick or less. Cut slices
across the grain. Meat is easier to slice
thinly if partially frozen. In a large bowl
or pan, alternate layers of meat slices,
shoyu, and garlic powder. Marinate in
refrigerator at least overnight, or up to
24 hours. Spread slices on oven racks.
Set oven temperature at 140 to 150
degrees. Prop oven door slightly open to
allow moisture to escape. Dry for
approximately 8 hours, or until dry but
not brittle. Will keep well without
refrigeration, but may be stored in
refrigerator or freezer.
684161 -- CAMPERS' COCOA
1 (8 qt.) pkg. powdered milk
1 (1 pt.) pkg. non-dairy coffee
creamer
1 (2 lb.) box instant cocoa
1 c. sugar
1/2 c. malted milk powder
Mix all together and store in a tightlycovered container. To serve mix 1/4 to
1/2 cup mix with hot water for 1 cup
cocoa.
684162 -- BAR-B-QUE BEEF
1 (3 lb.) roast beef
1 c. catsup
2 c. water
1/2 c. Worcestershire sauce
1 tsp. chili powder
2 dashes soy sauce
1 onion
Bake meat until well done the day before
using. Slice. Heat all other ingredients
and pour over meat in roaster. Heat
slowly.
684163 -- BAR-B-QUE HAMBURGER
2 lb. ground beef
1 c. celery, cut up
1 pepper, cut up
2 lg. onions, diced
2 tbsp. vinegar
1/2 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 (14 oz.) bottle ketchup
1/3 bottle water, use ketchup bottle
Salt to taste
Pepper to taste
Garlic salt to taste
Celery Salt to taste
Brown meat. Pour all ingredients over
meat. Add water. Simmer about an hour.
684165 -- RIVER'S TRAIL MIX
1/2 c. butter
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
8 c. Wheat Chex
3 c. pretzel sticks
2 c. peanuts
Melt butter on a jelly roll pan. Stir in
seasoned salt and Worcestershire sauce.
Gradually add cereal, nuts and pretzels,
stirring until all pieces are evenly
coated. Bake 1 hour at 250 degrees, stir
every 15 minutes. Great Grandson
684168 -- CAMPGROUND TORPEDO
4 torpedo rolls (or shortie hoagie
rolls)
Thousand Island salad dressing
8 slices cooked salami
4 lg. slices Swiss cheese
8 slices cooked ham
4 Kosher dill spears
Cut rolls lengthwise but not all the way
through. Spread Thousand Island
dressing on each side of cut side of roll
(at least a generous tablespoonful on
each side). On each roll place in order:
2 slices salami, 1 slice Swiss cheese
and 2 slices ham. Put pickle spear down
center of fold. Fold over and wrap in
heavy duty aluminum foil, using drug
store wrap. Put on grill 10-15 minutes,
until hot, turn if necessary. Done hen you
can hear the cheese and pickle juice
sizzle.
684169 -- THE HOME SHOW
BARBEQUE SAUCE
1/2 c. chopped onion
1/3 c. chopped green pepper
1/3 c. chopped celery
3 tbsp. oil
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. cocoa
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. pepper
1 c. catsup
1/2 c. cider vinegar
1/3 c. packed brown sugar
1/3 c. molasses
1/2 c. water
1 tbsp. horseradish
1 tsp. Tabasco sauce
Saute vegetables in oil until soft. Add all
other ingredients and simmer until sauce
is dark red-brown.
684170 -- SIMPLE HONOLULU BARB-Q SAUCE
Melt 1 tablespoon butter. Add and heat:
1/4 c. orange juice
1/4 c. ketchup (or 1/2 c.)
1/4 c. lemon juice
1 or 2 tbsp. honey
1/2 tsp. ginger
2 tbsp. tamar sauce (soy sauce)
Thicken with cornstarch if you want.
684173 -- REGGIE MACK'S HAPPYTRAIL DOG BISCUITS
1 1/2 c. plain flour
1 1/2 c. whole wheat flour
1 c. rye flour
1 c. old-fashioned oats
1 c. cornmeal
1/4 c. liver powder (available at
health food stores)
1 tsp. salt
1 tsp. garlic powder
1 lg. egg
1/2 c. vegetable oil
1 3/4 c. beef broth
Place rack in upper third of oven; heat to
300 degrees. Line cookie sheet with foil.
In large bowl, mix flours, oats,
cornmeal, liver powder, salt and garlic
powder. Add egg, oil and broth. Mix
with a wooden spoon to make a soft
dough. Dough should be soft but firm
enough to roll out. If dough is too moist,
add a little more flour; if too dry, add a
little more broth or water. On floured
surface, roll out dough to 1/2 inch
thickness. Cut in 3 1/2 inch dog-bone
biscuit shapes with floured cutter or
your favorite pattern. Place 1 inch apart
on prepared cookie sheet. Prick a line of
dots down centers, halfway through.
Bake 2 hours. Turn off oven and let
biscuits stand in oven overnight to dry
out and harden. Children like these too.
684178 -- RELISH FOR BARBEQUE
MEAT OR HOT DOGS
1/2 head cabbage (med., chopped fine)
1 med. size onion, minced
Combine cabbage and onion. Put on
enough mustard to thoroughly cover and
to your taste. Serves 12 barbeque meat
sandwiches or 12 hot dogs.
684179 -- BARBEQUE SAUCE
1 sm. bottle catsup
1 sm. jar mustard
1 c. sugar
1 bottle Worcestershire sauce
1 bay leaf
1 stick oleo
Put in saucepan and simmer over heat
for 30 minutes. Saucepan should be
covered. Remove bay leaf before using.
684180 -- BARBEQUE SAUCE
3 tbsp. ketchup
3 tbsp. vinegar
3 tbsp. butter
3 tbsp. Worcestershire sauce
3 tbsp. lemon juice
5 tsp. prepared mustard
4 1/2 tsp. salt
4 tsp. paprika
1 tsp. cayenne pepper
2 1/2 tsp. chili powder
1/8 tsp. liquid smoke
6 tbsp. water
Mix all ingredients in a sauce pan.
Simmer on low heat for 20 to 30
minutes. Makes approximately 1 1/2
cups. This will keep in refrigerator for
several weeks.
684181 -- JOAN'S BARBEQUE
SAUCE
1 qt. tomato juice
1 pt. vinegar, dark
1 med. bottle ketchup
1 clove garlic
Pepper
1 stick oleo
1 bottle Worcestershire sauce
2 to 3 onions, chunked
1/2 lb. brown sugar (taste)
Tabasco sauce
Simmer about 30 minutes.
684182 -- MICHAUDS "FAMOUS"
BARBEQUE SAUCE
1 lg. can tomato puree
1/2 can water
1 sm. onion, chopped fine
6 tbsp. vinegar
4 tbsp. Worcestershire sauce
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp ground cloves
Heat all ingredients in a medium
saucepan to boiling. Then simmer sauce
for about 1/2 hour. Accts. Rec.
684183 -- HOW TO SMOKE IN BARB-Q GRILL
Take a Bar-b-q grill. Pour charcoal in a
ring around the outside of the pit. Do not
connect the ring, leave a space so it is
like a "C". Light the beginning of the
ring. When it is white, you can start
cooking. The fire will continue to spread
so you will have heat for several hours.
Continue to move the meat so it is never
directly over the fire.
684184 -- BARBEQUE SAUCE FOR
HAM
1/2 c. salad oil
1/2 c. ketchup
4 tbsp. brown sugar
1 tsp. mustard
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbsp. Worcestershire sauce
1/2 lb. chipped ham
684185 -- BAR-B-QUE SAUCE
1 med. onion
4 tbsp. lemon juice
2 tbsp. margarine
1 c. catsup
2 tbsp. vinegar
3 tbsp. Worcestershire sauce
2 tbsp. brown sugar
Brown onion in margarine; add other
ingredients - simmer.
684186 -- HOMEMADE BAR-B-Q
SAUCE
1 tbsp. butter
Dash of garlic powder
1/2 c. ketchup
1/3 c. barbecue sauce
2 tbsp. brown sugar
2 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1 tbsp. mustard
1/4 tsp. salt
Dash of lemon juice
Blend all ingredients together and
simmer on stove for 15 minutes.
684187 -- JERKY
5-7 lbs. coarse ground venison or
inexpensive beef
1/3 c. curing salt
1/2 tsp. marjoram
1/2 tbsp. MSG
1/2 tsp. cayenne pepper
1 tbsp. black pepper
1 tbsp. white pepper
2 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1/4 tsp. garlic powder
Remove as much fat as possible from
meat and have coarse ground. Mix all
dry ingredients together and add a bit at
a time while kneading the meat like
dough. Add remaining ingredients the
same. Cover and refrigerate overnight.
Next roll the meat to an even thickness
(about 1/8") between two sheets of wax
paper. Put flats in the freezer until solid
then cut into strips. Place on wire racks
so pieces are not touching and put in 150
degree oven for 3 to 4 hours. Drying
time varies with moisture content and
thickness of jerky. Open oven door
occasionally and turn jerky once or
twice during drying. Once jerky is
cooled it can be stored in freezer or
canning jars if it is to be kept for a long
period of time. but I double you will be
able to leave it alone that long.
684188 -- CHICKEN BAR-B-QUE
SAUCE
Juice of 9 lemons
1 pt. mayonnaise
1 pt. mustard
1 lg. frozen apple juice
Lemon pepper
Salt to taste
1 tsp. powdered garlic
1/4 lb. butter
Mix all ingredients into large boiler.
Heat over medium heat, stir well. Bring
to a simmer. Do not boil.
684189 -- BARBEQUE SAUCE
1/4 c. catsup
2 tbsp. vinegar
1 tsp. Worcestershire
1/2 tsp. chili powder
1 tbsp. chopped onion
Mix and pour over pheasant, chicken,
ribs or whatever. Bake.
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.
684191 -- BAR-B-Q SAUCE
SUPREME
3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1/2 c. vinegar
1/2 c. ketchup
1/4 c. butter
1 tsp. salt
1/2 tsp. pepper (red)
1 tsp. paprika
Thicken a little with cornstarch
Heat to boil.
684192 -- BAR-B-Q SAUCE
2 qts. ketchup
1 1/4 c. Wesson oil
1 (10 oz.) bottle Scott's Bar-B-Q
Sauce
1 (3 oz.) Texas Pete
2 tbsp. onion salt
16 oz. vinegar
1 tbsp. sugar
1 tbsp. crushed red pepper
Mix all ingredients and simmer. Do not
boil. Can refrigerate and use as needed.
Use with chicken, pork or beef.
684193 -- BARBEQUE SAUCE
Mix in saucepan: 1/2 c. vinegar
1 c. water
4 tbsp. sugar
2 tbsp. mustard
1 tsp. pepper
2 tsp. salt
1/2 tsp. cayenne pepper
2 thick lemon slices
2 onions, peeled & sliced
1/2 c. butter or margarine or salad
oil
Simmer 20 minutes, uncovered. Add: 1
c. ketchup
4 tbsp. Worcestershire sauce
Bring to boil. Makes 3 1/2 cups.
684194 -- BARBEQUE CHICKEN
SAUCE
1 tbsp. Worcestershire sauce
2 tbsp. mustard
1 tbsp. salt
1 tbsp. Texas Pete sauce
1/2 stick margarine or butter
3 tbsp. catsup
3 tbsp. brown sugar
1 tbsp. chili powder
2 tbsp. water
Bake at 250 degrees for 2 1/2 hours.
Mix ingredients in saucepan and bring to
boil. Line pan with foil and cover
chicken with sauce. Then cover dish
with foil and bake when about done.
Last 15 minutes, uncover and pour off
excess sauce and brown.
684195 -- TRAIL MIX
1/2 c. butter or margarine (I use a
little less with good results)
1 tbsp. Worcestershire sauce
1/2 tsp. seasoned salt
1 c. salted peanuts
2 c. pretzel sticks
2 c. mixed wheat, rice & corn cereal
2 c. popcorn
1 1/2 c. raisins
1 tsp. chili powder
Heat butter with Worcestershire sauce,
chili powder, seasoned salt in large pan,
stirring to combine. Add peanuts,
pretzels and cereal squares. Mix gently.
Spread on baking sheet and bake in 275
degree oven for 45 minutes. Stir after 15
minutes. After 30 minutes, add popcorn
and raisins. Stir and bake 15 minutes
longer. Store in tightly covered
container.
684196 -- ROCKY'S ROADSIDE
RACCOON
For ages philosophers have attempted to
answer the question, "Why did the
chicken cross the road?" It wasn't until
recently, as I motored across this great
land of ours, that the answer to that
question became perfectly clear to me.
"The chicken doth cross the road to
prove to the raccoons that it can be
done!" At any rate with all the
environmental awareness out there,
wouldn't it be a wonderful idea to take
advantage of the raccoons misfortune,
and recycle, if you will, this great
Minnesota mammal. I bring to you one of
my favorite roadside dishes. -ROCKY'S ROADSIDE RACCOON:-1 raccoon, any age
1 onion, med.
1 tsp. Tabasco sauce
Salt
Pepper
Clove of garlic
1. Remove exterior fur (if possible)
using a sharp kitchen knife. If you
wish to make full use of this
garment salt the inside and put on a
fur spreading board. 2. The skins
can be sewn together to make
clothing as desired when they have
completely dried. 3. Remove scent
glands from under the front and
hind legs. This is the key to
removing the wild taste. 4.
Removal of the internal organs is
optional since leaving these intact
will stretch the number of people
that can be fed. 5. Mix ingredients
in a large pan and cook at 350
degrees for about 3 hours. 6. Baste
the raccoon in the mixture each
hour while it is baking. 7. Serve
when the meat easily falls off the
bone with squash, salad and your
favorite beverage. Bon Appetit!
684197 -- BARBEQUE SAUCE
1/2 lb. brown sugar
1/2 of small bottle of Heinz
Onion barbeque sauce
1/2 lemon and a sprinkle of garlic
powder
Worcestershire sauce
Should be thick so add sauce slowly to
sugar.
684198 -- BARBEQUE SAUCE
2 tbsp. butter or oleo
2 tbsp. chopped onion
1 c. catsup
1 tsp. salt
1 tsp. celery seed
2 tbsp. brown sugar
2 tsp. dry mustard
1 c. water
Brown onions in butter or oleo until soft.
Add other ingredients and simmer about
15 minutes. Pour over ribs and bake or
add to ground beef.
684200 -- BARBEQUE SAUCE FOR
RIBS, STEAK, AND CHICKEN
4 to 5 lbs. ribs, steak or chicken
3 c. water
1 c. red wine vinegar
1 1/2 c. soy sauce
1 c. brown sugar
3 tbsp. garlic, chopped
6 green onions, chopped
3 tbsp. sesame oil
2 to 3 tbsp. minced fresh ginger
1 to 2 tbsp. honey
2 tsp. Tabasco sauce
Combine all the ingredients in a large
bowl. Stir well. Arrange ribs, steak or
chicken in a shallow glass or ceramic
pan. Do not use a m metallic pan. Pour
the marinade over the meat. Cover and
refrigerate 24 to 48 hours. Lift the meat
from the marinade and place on hot grill.
Use marinade to baste the meat while it
is cooking.
684201 -- CAMPERS' STEW
Put in a Dutch oven size pan: 1 can
corned beef, broken up
1 onion, diced
4 carrots, diced
4 potatoes, diced
Any leftover vegetables from previous
meals
Combine and add enough water to cook
the vegetables. This is great for camping
trips when your fresh meat is used up
and there isn't a store handy.
684202 -- JAZZY JERKY
2 to 3 lbs. venison
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. hot sauce
1/2 tsp. Italian seasoning
1/4 c. teriyaki sauce
1/4 c. dry sherry
1 tsp. liquid smoke
1/4 tsp. accent
1/4 tsp. seasoned salt
1/4 c. soy sauce
Cut deer into thin strips. Marinate
overnight. Place across racks in oven set
oven at 150 degrees. Leave in oven until
dry and chewy.
684203 -- BARBEQUE SAUCE
2 tbsp. oil
1 sm. onion
1 clove garlic
1 (6 oz.) can tomato paste
1/2 c. vinegar
1/2 c. water
1 tsp. dry mustard
1 tbsp. A-1 sauce or Worcestershire
sauce
Combine oil, onion, and garlic in small
saucepan. Simmer low for 5 minutes.
Add dry mustard and remaining
ingredients. Simmer 10 minutes.
684204 -- CAMPER'S COCOA MIX
1 (8 qt.) box Carnation dry milk
1 (6 oz.) jar creamer
1 1/2 lb. Nestle's Quick
2 c. powdered sugar
Blend thoroughly in large container.
Place 1/3 cup mix in mug, add hot water
and stir. Tastes just like "made from
scratch" without the mess.
684205 -- CAMP FIRE HOT DOG
1 lg. hot dog
1 live sassafras or maple tree stem,
4 feet long
A wood fire, burned down to "red
coals"
Prepare sassafras or maple stem by
cutting off excess stems and leaves. Peel
bark off one end of stem about 10 inches
and make a point with a knife at that end.
Puncture hot dog in 4 places with point
of stem so dog does not split open
prematurely. Insert peeled end of stem,
lengthwise, through hot dog. Do not let
stem protrude through end of hot dog, as
it will burn. Place hot dog on stem over
the red coals and turn it slowly. Do not
put right in flame, as it will cook too
quickly and blacken. When hot dog
begins to "split", it will be done.
Remove it from fire and place in bun
with condiments. Juice from the stem
will give hot dog a sweet flavor. Do
NOT use oak, elm, pine, ash, etc. as they
are all bitter.
684206 -- BARBEQUE SAUCE
1 (32 oz.) ketchup
1 tbsp. mustard
1 c. brown sugar
2 caps Worcestershire sauce
1 cap liquid smoke
Onions, if desired
2 tsp. garlic powder or salt (use 1
tsp. salt if you use garlic powder)
684207 -- BARBEQUE SAUCE FOR
SPARE RIBS OR CHICKEN
2 cans tomato soup
1 soup can water
1/4 c. sugar
1 med. onion chopped very fine
Salt and pepper to taste
Roast meat in the oven until almost done
to taste (I like the meat to fall off the
bones). Pour on the sauce and continue
roasting for about 1/2 hour. Can baste
occasionally.
684208 -- SUGAR FROSTED TRAIL
MIX
4 c. sugar frosted flakes
2 c. dry roasted peanuts
2 c. plain chocolate candies (M & M's)
1 c. dried apricots, chopped
1 c. raisins
In a large bowl combine all ingredients;
stir thoroughly. Store in a tightly covered
container or plastic bag. Makes 10 cups.
A variation on the above mix is to omit
the sugar frosted flakes and apricots.
684209 -- BEER BARBEQUE SAUCE
1/4 c. oil
1 sm. onion, peeled & chopped
1 clove garlic, peeled & chopped
6 tbsp. lemon juice
2 c. beer
2 c. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. salt
Heat oil and saute onion and garlic until
soft. Add lemon juice, beef, chili sauce,
Worcestershire sauce and salt. Cook
over medium heat for about 5 minutes or
until sauce bubbles. Use sauce to brush
on meat during grilling or as a delicious
marinade. Cover thick chuck or round
steaks completely with sauce and let
stand for several hours, in refrigerator.
684210 -- BARBEQUE SAUCE FOR 5
POUNDS RIBS
8 oz. catsup
1/2 c. brown sugar
1/2 tsp. garlic salt
1/2 tsp. salt
1/8 c. soy sauce
1/2 tbsp. liquid smoke
1/2 tbsp. Worcestershire sauce
1/2 tsp. pepper
Boil ribs for 1 1/2 hours. Bake 1 hour
then add sauce and bake 1/2 hour longer.
684214 -- MYRTLE'S BAR-B-Q
SAUCE
2 c. catsup
1 c. water
1 c. apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/3 c. brown sugar
1/3 c. white sugar
3 tsp. Liquid Smoke
Simmer uncovered until it cooks down
to half; stir occasionally.
684215 -- BAR-B-Q SAUCE
1 c. ketchup
1 sm. onion
1 tbsp. Worcestershire sauce
2 cloves garlic
1/4 c. brown sugar
1 tbsp. dried parsley
1/2 c. water
2 tbsp. vinegar
Put all in blender until very well mixed.
684216 -- BARBEQUE SAUCE
Mix together: 1 (28 oz.) bottle Open Pit
brand
original barbecue sauce
1/2 green pepper, chopped fine
1/2 lg. sweet onion, chopped fine
1/4 c. sweet pickle juice (from any
jar of sweet pickles)
1 tbsp. lemon juice
1 1/2 c. brown sugar
1 tsp. dry mustard (or about a soup
spoon of prepared mustard)
1 tbsp. spicy brown mustard
1/8 tsp. chili powder
1/8 tsp. cloves
1/4 tsp. celery seed
684217 -- PORK BAR-B-Q SAUCE
1 tsp. dry mustard
1 tsp. vinegar
1 tsp. horseradish
1 tsp. Worcestershire sauce
3/4 - 1 c. catsup
1/4 c. brown sugar
1/2 - 3/4 c. water
1/2 c. onions, chopped
1/2 c. celery, chopped
2 carrots, chopped
2 tbsp. barbeque sauce
Simmer for 1 hour. Add cut up or sliced
pork roast (cooked) and simmer awhile
longer. Serves 8.
684218 -- BAR-B-Q SAUCE
1 1/2 c. catsup
1 1/2 c. water
2 tbsp. vinegar
4 tbsp. Worcestershire sauce
2 tbsp. smoke sauce
1 c. brown sugar
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
1/2 tsp. black pepper
1 tsp. garlic powder
Red pepper - pinch (if you want hot)
Combine all ingredients together in quart
jar and store in refrigerator. Use on all
types of meats.
684219 -- BLACKNIGHT BAR-B-Q
SAUCE
1 c. strong black coffee
1 1/2 c. Worcestershire sauce
1 c. catsup
1/2 c. butter or margarine
1/4 c. lemon juice
2 tbsp. sugar
1 tbsp. salt
2 tsp. cayenne pepper (optional)
Combine ingredients. Simmer for 30
minutes over low heat. Stir once or
twice. Serve with beef or ribs.
684220 -- BARBEQUE SAUCE
1 c. cider vinegar
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1/2 c. ketchup
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
Pinch ground black pepper
1 clove garlic, peeled and minced
In a sauce pan, combine ingredients.
Cover and simmer for 15 minutes. Use
on spareribs, steak or chicken.
684221 -- CAMPER'S
MEASUREMENTS
1 fistfull = 1/2 cup
5 finger pinch = 2/3 tsp.
4 finger pinch = 1/2 tsp.
3 finger pinch = 1/8 tsp.
1 finger gob shortening = 1/4 tsp.
684222 -- BAR-B-Q SAUCE
1/2 c. honey
2 tbsp. vinegar
1/2 c. ketchup
1 lg. tbsp. dark mustard
Salt to taste
1/8 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tbsp. brown sugar
1 tsp. garlic powder
Mix well.
684223 -- BAR-B-Q SAUCE FOR
PORK CHOPS OR CHICKEN
1 c. ketchup
1 c. brown sugar
1 tbsp. vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic salt
1/4 tsp. black pepper
Mix above well. Brush on chicken or
pork chops. Bake at 375 degrees for 45
minutes, turning once after 25 minutes
(draining off any excess liquid). Brush
with sauce. Finish baking.
684224 -- CAMPER'S COCOA
1 qt. box powdered milk
8 oz. Coffee mate
16 oz. Nestle's Quick powdered
chocolate
1 c. sugar
Mix together and store in airtight
container. Use 1/3 cup mixture to 1 cup
boiling water.
684225 -- "DOWN HOME"
BARBEQUE SAUCE
1 (10 3/4 oz.) can Campbell's tomato
soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
1 sm. onion, chopped
2 tbsp. brown sugar
In a quart saucepan over medium heat,
heat all ingredients to boiling. Reduce
heat to low. Simmer 10 minutes. Makes
1 3/4 cups.
684226 -- BAR-B-Q SAUCE
1 c. bottled BBQ sauce
1/2 c. chili sauce
1 tbsp. garlic powder
1/2 c. ketchup
1/4 c. Worcestershire sauce
Tabasco sauce, to taste
Mix all ingredients well and add a small
amount of water to thin a little. Heat to
boiling. Good on chicken, pork ribs and
beef ribs. Very good with dirty rice
recipe.
684227 -- HOT BAR-B-QUE SAUCE
4 sheets of bacon
4 onions
1/2 lb. oleo
2 bunches celery
4 c. flour
2 c. mustard
3 oz. salt
2/3 pt. soy sauce
3 gal. ketchup
2/3 gal. red vinegar
1/2 oz. cayenne
2 lbs. brown sugar
1/2 c. lemon juice
3 oz. white pepper
1 oz. garlic
6 oz. dry mustard
Dash basil
Dash allspice
1 pt. molasses
3/4 c. liquid smoke
1 c. crystal sauce (hot sauce)
(This will have to be cut down for
individual use).
684228 -- HOT & HEAVENLY
BARBEQUE SAUCE
Simmer together 5 minutes: 1 (8 oz.) can
tomato sauce
1/4 c. Worcestershire sauce
1/4 c. butter
2 tsp. sugar
2 tsp. salt
1 tsp. black pepper
1 tsp. instant coffee
Onions, green peppers or garnish of your
choice may be added.
684229 -- PAPA'S BARBEQUE
SAUCE
1 c. chili sauce
1/3 c. ketchup
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder or 1/4 c. diced
onions
1/4 c. brown sugar
1 tsp. yellow mustard
Salt and pepper to taste
1 tsp. chili powder
Mix well. Spread on chicken or pork
ribs and grill! Also good on hamburgers.
You'll never use bottled again!
684230 -- INCREDIBLE BARBEQUE
SAUCE
32 oz. catsup
32 oz. water
2 tbsp. celery seed
2 tsp. ground red pepper
1/4 c. lemon juice
3 med. onions, chopped
2 tsp. ground garlic
1 1/2 c. sugar
Bring to boil, then simmer 3 hours.
684231 -- TEXAS BARBEQUE
SAUCE
1 1/2 c. butter
3/4 c. sugar
2 cloves garlic, crushed
1 tsp. paprika
1/2 c. tarragon vinegar
3 c. ketchup
2 tbsp. Worcestershire sauce
1 1/2 tsp. mustard
1/2 tsp. pepper
2 tsp. chili powder
Combine all ingredients and simmer for
20 minutes. This goes well on anything
cooked on the grill. It makes a lot but it
stores well and can be frozen.
684232 -- BAR-B-QUE FOR RIBS OR
BACKBONE
2 c. strong coffee
2 c. catsup
3 tbsp. Worcestershire sauce
3 tbsp. vinegar
1/2 c. sugar
1 tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper
Mix together and pour over meat. Bake
at 350 degrees until tender. Turn meat
several times during cooking time.
684233 -- BAR-B-QUE SAUCE
2 (14 oz.) bottles catsup
3 tsp. Worcestershire sauce
1 c. sugar
1 1/3 c. white vinegar
1 tbsp. butter
1/2 tsp. salt
1 tsp. red pepper
Bring to boil. Simmer 5 minutes. Store
in refrigerator.
684234 -- CAMPERS APPLES
12 apples, sliced
1/4 c. butter
1/4 c. brown sugar
1 tbsp. cinnamon
Combine all ingredients in large heavy
skillet; mix well. Cook over hot coals 15
minutes or until apples are tender,
stirring occasionally. May also divide
ingredients into portions, wrap in
aluminum foil and bake in hot coals.
684235 -- EASY BAR-B-QUE SAUCE
1 (14 oz.) hot style catsup
3/4 tsp. garlic powder
3 tbsp. vinegar
1 tsp. paprika
Combine catsup, vinegar, paprika, and
garlic powder. Cover and chill several
hours.
684236 -- GORP (TRAIL MIX)
2 lbs. M&M's
1 (15 oz.) jar dry roasted peanuts
1 (15 oz.) box raisins
Approximately 8 oz. sunflower seeds
Optional for cold weather only: 1 (6
oz.) pkg. peanut butter morsels
Combine all ingredients together in large
bowl and store tightly sealed in ziploc
bags. This is a great energy booster for
hunters and hikers.
684237 -- BAR-B-QUE SAUCE
1/2 c. vinegar
1/2 c. molasses
1/4 c. mustard
1/2 c. lemon juice
1 tbsp. Tamari or soy sauce
1/2 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. pepper
Boil 10 minutes. Use over meat on the
grill as a baste.
684238 -- BAR-B-Q SAUCE
1/2 c. vinegar
2 tbsp. sugar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1 tsp. pepper
Hot pepper (optional)
1/4 c. catsup
1 tbsp. salt
1 tsp. onion salt
Boil and pour over chicken and bake at
350 degrees for one hour.
684239 -- JIM'S BBQ
1/2 box brown sugar
1 lg. bottle ketchup
1/4 c. Worcestershire sauce
2 tbsp. mustard
1/8 c. vinegar
Lemon pepper
1/4 c. hot sauce
Garlic salt
684240 -- BAR-B-Q SAUCE
1 stick (1/2 c.) butter
1 c. catsup
1/4 c. brown sugar
1/4 c. mustard with horseradish
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1/4 c. A-1 sauce
Liquid smoke according to taste
Mix together.
684241 -- JERKY
1 tsp. liquid smoke
1 tsp. Accent
1 tsp. onion powder
1/3 tsp. garlic powder
1/3 tsp. pepper
1/4 c. soy sauce
1/4 c. Worcestershire sauce
Combine mix and pour over thinly sliced
meat on a cookie sheet. Marinate
overnight in refrigerator turning
occasionally. Drain and pat dry with
paper towel. Roast at lowest
temperature in oven about 3 hours with
door ajar.
684242 -- EASY BARBEQUE SAUCE
1/4 c. chopped white onions
4 tbsp. sugar
1/8 tsp. pepper
1/4 c. catsup
3 tbsp. vinegar
1 tsp. Worcestershire sauce (optional)
Mix together all ingredients and cook
over low heat for 5 minutes, stirring
occasionally. Excellent on ribs.
684243 -- MARK'S FAVORITE
BARBEQUE SAUCE
1/4 c. oil
3 med. onions
3 c. tomato sauce (can use ketchup)
1 1/2 c. packed brown sugar
3/4 c. white vinegar
3 tbsp. Worcestershire sauce
4 tbsp. chili powder
2 tbsp. salt (can be cut back)
1/4 tsp. dry mustard
In hot oil cook onions until tender. Add
remaining ingredients. Heat to boiling
stirring constantly. Reduce heat, cover
and simmer for 30 minutes. Is excellent
with pork ribs, but is also good with
chicken.
684244 -- CAROLINE BARBEQUE
SAUCE
1 c.ketchup
1 c. firmly packed brown sugar
1/2 c. lemon juice
3 tbsp. margarine
1/4 tsp. minced onion
1 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
Place all ingredients in saucepan. Bring
to a boil and simmer 30 minutes. Makes
1 1/2 cups. Delicious over pork ribs or
pork roast.
684245 -- BARBEQUE SAUCE
1 qt. chili sauce
1/2 bottle (18 oz.) Kraft Hickory
smoked barbeque sauce
3 tbsp. minced onion (dry)
1 c. brown sugar
Simmer 15-20 minutes.
684246 -- TO TAKE WILD TASTE
OUT OF DUCK OR GOOSE
After you have cleaned the duck, soak
meat in milk for about 4 hours in
refrigerator or, if frozen, throw in milk
until thawed. Wash the meat well and
cook the way you like it.
684247 -- BAR-B-QUE SAUCE
1 stick oleo
1 med. onion, chopped fine
Cook in oleo while you mix the other
ingredients in a bowl. 1 tbsp. white
sugar
1 tbsp. brown sugar
1 c. catsup
1/2 c. water
1 tbsp. vinegar
4 tbsp. lemon juice
4 tbsp. Worcestershire
1/2 tsp. Tabasco
1/4 tsp. mustard
A little salt and pepper
Add to onions and oleo and simmer a
few minutes. This is good on almost any
meat.
684248 -- BARBEQUE SAUCE
3 tbsp. butter or oil
2 slice minced onion
1 c. ketchup
1/3 c. vinegar or lemon juice
2 tbsp. brown sugar
1/2 c. water
2 tsp. prepared mustard
2 tbsp. Worcestershire sauce
1/8 tsp. salt
1 clove garlic
Saute onion in butter or oil. When lightly
colored, add remaining ingredients.
Simmer covered 10 minutes.
684249 -- JERKY
Jerky is one of the finest wilderness
rations ever devised by man. It takes
little preparation and tastes quite good.
Two strips of jerky with a glass of water
will satisfy any appetite. Although
Indians originally prepared jerky over
an open fire, cooking it on a kitchen
range well in advance of a trip is a lot
more practical and convenient. It is
handy just to eat for a quick snack or
pick-me-up. Begin with any red meat,
wild or domestic. Once done jerky tastes
the same whether you use sirloin or flank
or a cheaper piece of meat. 4 lb. meat
cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)
Cut away all fat, gristle and tendon from
strips of meat. Combine seasonings in a
salt shaker. Pound the meat and as you
pound. Sprinkle with the seasonings
(there should be about 1/2 teaspoon of
the combination spread across each side
of each strip of meat). Place the strips
directly on the oven rack. Turn oven
onto 150 degrees and leave them there
until all moisture is gone (about 7
hours). The strips should fell like dry
leather when done and should be supple
enough to bend a little without breaking.
Jerky can be eaten as is or used as a
base for soups, stews and pemmican. It
will literally keep for years without
refrigeration.
684250 -- TRAIL MIX
1 lg. jar unsalted peanuts
1 (6 oz.) pkg. chocolate chips
1 sm. pkg. raisins
Mix all ingredients in a large bowl. This
is a high-energy trail mix for those
summer hikes - not salty, so it doesn't
make you thirsty!
684251 -- BARBEQUE WATER
CHESTNUTS
1 can water chestnuts (whole)
1/3 c. catsup
Bacon strips
1/2 c. white sugar
Wrap strips of bacon around water
chestnuts (held with toothpick). Bake
bacon wrapped chestnuts at 300 degrees
for 1 hour. Take out and drain. Mix
catsup and sugar. Spoon over chestnuts.
Bake at 300 degrees for 1 more hour.
(Watch closely so they don't burn.)
684252 -- JERKY
5 lbs. ground meat
1 sm. handful of tenderquick, sugar
cure & brown sugar
1/2 bottle liquid smoke
2 tbsp. black pepper
1 pt. garlic water (2 tbsp. minced
garlic in a qt. bottle of water;
refrigerate 24 hours; use 1 pint)
Mix thoroughly and leave set in
refrigerator in closed containers 3 days.
Mix 1 to 2 times a day; day 1 and 2, not
day 3. Take it out and pack it down on a
cookie sheet; 1 to 1 1/2 inches high.
Slice it 1/4 to 1/2 inch thick. Put on oven
racks in center of oven at 140 degrees
for 4 hour each side. (It sometimes takes
longer.) Store in airtight container.
684253 -- JERKY
5 to 10 lbs. meat, Antelope, Deer or
Elk
1 c. sugar
2 bottles liquid smoke
Salt
Pepper
Trim fat off meat. Cut into 1/2 inch
strips. Layer meat in shallow pan. Salt
and pepper meat. Mix sugar and liquid
smoke, pour over meat. Let stand 30
minutes. Lay meat on racks in oven.
Cook meat at 150 degrees for 8 to 10
hours, turning after 5 hours.
684254 -- BARBEQUE SAUCE
1 (15 oz.) can tomato sauce
1 c. brown sugar
4 tbsp. catsup
2 tbsp. prepare mustard
1 tsp. onion powder
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
2 tbsp. liquid smoke
Combine all in saucepan. Bring to a boil
for 1 minute. Store in refrigerator.
684255 -- BARBEQUE SAUCE
1/2 c. ketchup
1/2 c. sugar
1/4 c. vinegar
1/2 c. onion, chopped
1/2 tsp. pepper
Put in saucepan. Cook on low for 15
minutes, stir occasionally. Works on
anything that needs barbeque on grill or
in the oven.
684256 -- TRAIL MIX
1-2 c. M&M's
1-2 c. Pretzels
1-2 c. marshmallows
1-2 c. mixed nuts
1-2 c. Chex cereal
1-2 c. dried fruit
1-2 c. Fruit Loops
1-2 c. Cheerios
1-2 c. raisins
1-2 c. chocolate chips
1-2 c. coconut flakes
1-2 c. bridge mix
Mix 1 to 2 cups of each ingredient that
are desired in a large container. Shake it
up and serve.
684258 -- HAWAIIAN BAR-B-Q
SAUCE
1 (32 oz.) catsup
1 can (2 c.) crushed pineapple
1 lg. can frozen orange juice
1 c. brown sugar
1 bottle A-1 sauce
In large saucepan, put catsup, pineapple
and frozen orange juice; bring to a boil.
Add brown sugar. Stir to dissolve.
Simmer 15 minutes. Take from heat and
add A-1 sauce. Cool and use by dipping
chicken in sauce or spoon over meat.
Great on ribs, pork chops and chicken.
684259 -- BAR-B-QUE SAUCE
4 qt. tomato juice
2 tbsp. brown sugar
1/4 tsp. pepper (scant)
1/2 tsp. salt
1/4 tsp. chili powder
1/4 c. Worcestershire sauce
1/4 c. catsup
2 tsp. white distilled vinegar
1/2 tsp. liquid smoke
1 tsp. finely chopped onion
Boil tomato juice and onion on medium
heat until consistency of catsup. Add all
other ingredients and boil 5 minutes
more. Stir frequently during entire time
scraping bottom often. Freezes well until
needed. Pan size: 5 quart heavy pan.
684260 -- HOME MADE BARBEQUE
SAUCE
2 onions, cut up
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1 tsp. chili powder
2 tbsp. brown sugar
3/4 c. ketchup
3/4 c. water
Mix all ingredients together.
684261 -- BARBEQUE SAUCE
1/2 stick butter or margarine
1/2 c. chopped onion
1/2 c. ketchup
1/4 c. brown sugar, packed
1 1/2 tsp. chili powder (this much
makes it hot)
3 tbsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
Dash of Tabasco sauce
Mix all ingredients and simmer 5
minutes. Pour over desired meat and
continue to simmer until ready to serve.
684262 -- BAR-B-QUE SAUCE
1/4 c. vinegar
1/2 c. water
2 tbsp. sugar
1 tbsp. mustard
1/2 tsp. pepper
1 1/2 tsp. salt
Sm. onion, chopped
1/4 c. butter
Simmer 20 minutes. Add 1/2 cup
ketchup and 2 tablespoons
Worcestershire sauce to about 1 pint of
meat and simmer.
684263 -- TURKEY PICNIC LOAF
1 1/2 lb. long loaf sourdough
shepherd's bread
1/3 c. Italian dressing
6-8 cleaned spinach leaves, med. lg.
1 sm. red onion, thinly sliced
1/2 to 3/4 c. shredded Mozzarella
cheese
1 sm. cucumber, peeled and sliced
6-10 slices cooked turkey breast
1 lg. tomato, thinly sliced
Remove top 1/3 of loaf; hollow out
bottom, leaving about 1/2 inch thick.
(Removed bread can be frozen and used
for something else.) Brush Italian
dressing on insides of loaf, and on
understand of the top. Layer from bottom
up: spinach leaves, onion, cheese,
cucumber, turkey breast, tomato slices,
and then some of the cheese. Place on
top, wrap in foil and bake at 350
degrees for 45 minutes. To serve, slice
into sandwich-sized pieces.
684264 -- TRAIL MIX
1 c. golden raisins
1 c. semi-sweet chocolate chips
1 c. apricots, chopped
1 c. walnuts, chopped
Mix the ingredients together and enjoy.
684265 -- BAR-B-QUE SAUCE
2/3 c. catsup
3 tbsp. mustard
2 tbsp. vinegar
2 tbsp. Heinz 57 sauce
2 tbsp. brown sugar
1 finely chopped onion, browned in oil
Mix together and put over pork or beef
roast, chopped. Simmer.
684266 -- CORNELL UNIVERSITY
BARBEQUE SAUCE
--RECIPE FOR 5 PEOPLE:--
1/4 pt. cooking oil
1/2 pt. cider vinegar
5 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
1 egg, well-beaten
--RECIPE FOR 10 PEOPLE:-1/2 pt. cooking oil
1 pt. cider vinegar
3 tbsp. salt
1/2 tsp. pepper
3 tsp. poultry seasoning
1 egg, well-beaten
--RECIPE FOR 25 PEOPLE:-1 pt. cooking oil
1 qt. cider vinegar
1/2 c. salt
1 1/4 tsp. pepper
7 tsp. poultry seasoning
3 eggs, well-beaten
Brush on grilling chicken generously
until done.
684267 -- BAR-B-Q SAUCE
1/2 - 1 whole onion (depends on size)
1/2 - 2/3 c. tomato soup (some water)
1 - 2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. prepared mustard
Bacon grease
Saute onion in bacon grease. Add soup,
Worcestershire sauce, brown sugar, and
mustard. Simmer awhile on low heat.
This sauce can be used with wieners
(whole, small pieces, or chunks). A
good all-around sauce, has many uses.
Yummy.
684268 -- CAMPER'S SUPER
PANCAKE DELIGHT
1 1/4 c. flour
3 tsp. baking powder
1 tbsp. sugar
1/2 tsp. salt
1 egg, beaten
1 c. milk
2 tbsp. salad oil
2 tbsp. margarine
Put all dry ingredients in a large bowl.
Add egg, milk and salad oil. Stir until
moistened. In large skillet, heat
margarine until hot. Use ladle to pour
batter into hot skillet. When pancakes
bubble flip with turner. Top with butter
and syrup.
684269 -- TEXAS TRAIL MIX
4 c. bite size pretzels
12 oz. crisp cereal squares
1 lb. mixed nuts
1/2 tsp. garlic powder
1 tsp. chili powder
1 oz. pkg. ranch dressing mix
1/2 tsp. cayenne pepper, if desired
1/2 c. vegetable or peanut oil
Mix dry ingredients in a large brown
paper bag. Add oil and shake well. Bake
in brown bag at 200 degree oven for
about 1 hour.
684271 -- BAR-B-Q SAUCE
5 oz. A-1 sauce
1/4 c. brown sugar
1 1/2 c. ketchup
Simmer for 20 minutes and use. May be
kept in the refrigerator.
684272 -- SUGAR FREE BAR-B-Q
SAUCE
2 med. onions, chopped
1 can tomato sauce
3/4 c. water
3 tbsp. vinegar
2 tbsp. Lea & Perrins
1 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
1/4 tsp. cinnamon
1/8 tsp. cloves
Simmer 20 minutes.
684273 -- JERKY
5 lb. venison or elk
3/4 c. sugar
1 tsp. garlic juice
3/4 c. uniodized salt
1 tsp. Tabasco sauce
1/2 gallon water
Cut meat into thin strips, remove fat and
tenuous tissue. Make a brine of the salt,
sugar, garlic juice, Tabasco and water.
Soak meat 8 hours. Rinse meat and
allow to dry until a slight glaze appears
in 1-2 hours. Place meat on rack so it
does not overlap. If using oven, heat at
150 degrees for 11 hours. If using a
smoker, smoke to the desired degree of
doneness, 12-24 hours. Meat should be
watched for proper dryness.
684274 -- JERKY
3/4 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1/4 tsp. garlic salt
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
Mix in bowl. Stir well. Place meat
slices in a layer pan. Spread on
marinade. Refrigerate, stirring
occasionally. Place on drying rack until
leathery and dry. Store in airtight jar.
Makes great elk or venison jerky.
684275 -- FRONTIER JERKY
1 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
2 tbsp. Worcestershire sauce
2 tbsp. liquid smoke
Mix in bowl. Stir well. Place meat in 3
or 4 layers deep in a glass container.
Spoon mixture over each layer. Marinate
6-12 hours. Refrigerate. Place on drying
rack until done.
684276 -- F.'S BAR-B-QUE SAUCE
1 qt. vinegar
1 lb. margarine
1 tbsp. Tabasco
1 tsp. onion powder
2 tsp. garlic powder or 1 garlic clove
2 tsp. crushed red pepper
Salt to taste
1 tbsp. Worcestershire
1 tbsp. paprika
1/2 bottle Texas Pete or 6 tbsp.
Mix all ingredients in a large saucepan
and bring to a boil. This is for 5 whole
chickens or 10 halves.
684277 -- SOY BARBEQUE SAUCE
1 lg. bottle lite so sauce
1/4 c. salad oil
1/2 c. lemon juice
1 clove garlic, finely crushed
Combine all ingredients. Let stand for
about 2 hours. Pour over meat and leave
in refrigerator overnight and cook as
usual.
684278 -- TRAIL SIDE COOKIES
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
1/2 c. shortening
1/2 c. peanut butter
1 c. white sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. oatmeal
1/2 c. raisins
1/2 c. chocolate chips
Mix and bake at 350 degrees for 10 to
12 minutes.
684279 -- TRAILSIDE OATMEAL
COOKIES
1/2 c. butter or margarine
1/2 c. creamy or chunk style peanut
butter
1 c. granulated sugar
1 c. firmly packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 c. all-purpose flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. uncooked oatmeal
1/2 c. semi-sweet chocolate pieces
1/2 c. raisins
Beat butter, peanut butter and sugar
together until creamy. Blend in eggs,
milk and vanilla. Sift together flour,
soda and salt. Add to creamed mixture;
blend well. Stir in oats, chocolate pieces
and raisins. Drop by tablespoonfuls onto
ungreased cookie sheets. Bake in
preheated 350 degree oven at 15
minutes. Makes 3 1/2 dozen.
684280 -- PICNIC OR DESSERT
CAKE
Mix and beat as any cake mix: 1 pkg.
instant chocolate pudding 2 c. milk 3 egg
whites Pour cake batter in a greased 9 x
13 inch pan. Sprinkle 3/4 cup chocolate
chips and 3/4 cup chopped walnuts over
batter. Bake 30 minutes or more at 350
degrees. Serve as is, or white powdered
sugar icing may be drizzled over the top,
or serve with whipped cream or topping.
Serves 15 or more.
684281 -- PICNIC PERFECT
CHOCOLATE CAKE
2 c. flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
2 c. sugar
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
Mix dry ingredients together. Add oil,
hot coffee and milk. Mix with batter.
Add egg and vanilla. Beat more. Pour
into greased and floured cake pan at 325
degrees for 25-30 minutes. A family
recipe, never spoils. Jim says "older the
better".
684282 -- PICNIC BROWNIES
1 c. margarine, melted
6 oz. unsweetened chocolate squares
(6 square)
2 2/3 c. sugar
4 eggs
1 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 c. oatmeal
2 c. chopped nuts
1 c. mini marshmallows
2 tsp. vanilla
Melt margarine and chocolate over low
heat, stirring often. Remove from heat
and stir in sugar. Beat in eggs one at a
time, blending well. Sift together flour,
baking powder, and salt; add to
chocolate mix. Stir in remaining
ingredients. Bake at 350 degrees for 2025 minutes.
684283 -- NUTTY GRAHAM PICNIC
CAKE
2 c. all-purpose flour
1 c. (14 sq.) graham cracker crumbs
1 c. firmly packed brown sugar
1/2 c. sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1 c. margarine, softened
1 c. orange juice
1 tbsp. grated orange peel
3 eggs
1 c. chopped nuts
Heat oven to 350 degrees. Using 1
tablespoon solid shortening, generously
grease and flour 12 cup fluted tube pan
or 10 inch tube pan. Lightly spoon flour
into measuring cup; level off. In large
bowl, combine all cake ingredients
except nuts and beat 3 minutes at
medium speed. Stir in nuts. Pour into
prepared pan. Bake at 350 degrees for
45 to 50 minutes or until toothpick in
center comes out clean. Cool
completely.GLAZE:
2 tbsp. brown sugar
5 tsp. milk
1 tbsp. butter
3/4 c. powdered sugar
1/4 c. nuts
In small saucepan heat brown sugar,
milk and butter until melted. Remove
from heat. Add powdered sugar; blend
until smooth. Drizzle over cake and
sprinkle with nuts.
684284 -- CHOCOLATE MINT PICNIC
SQUARES
1 c. sugar
4 eggs, beaten
1 tsp. vanilla
1/2 c. butter
1 c. flour
1 (16 oz.) can chocolate syrup
2 c. powdered sugar
1/2 c. butter
2 tbsp. creme de menthe
6 oz. chocolate chips
6 tbsp. butter
Mix first 6 ingredients and pour into a
greased 9 x 13 inch pan. Bake at 350
degrees for 30 minutes. Cool in pan. Mix
next 3 ingredients together and spread
over brownie layer. Melt chocolate
chips and butter together. Mix and let
cool slightly. Spread over mint layer.
Chill for a few minutes and cut into
squares. Best if served chilled.
684285 -- PICNIC SPICE CAKE
Sift together into bowl: 1 1/3 c. sugar 3
1/2 tsp. baking powder 1 tsp. salt 1 tsp.
cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves
Add: 1 c. milk 1 tsp. vanilla Beat 2
minutes. Add 2 large eggs. Beat 2
minutes more. Bake at 350 degrees.
684286 -- CAMP TRAIL BROWNIES
1 c. margarine
3 tbsp. cocoa + 1 tbsp. oil
2 2/3 c. sugar
4 eggs
1 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 1/2 c. oatmeal
2 tsp. vanilla
Nuts (optional)
Melt margarine and mix with sugar and
chocolate mixture. Beat in eggs. Add dry
ingredients and vanilla. Mix well. Bake
in greased 9 x 13-inch pan at 350
degrees for 25-30 minutes. Cut into
squares.
684287 -- ROAST BEEF BAR-B-QUE
5 lb. rump, rolled or sirloin tip roast
1 tbsp. liquid smoke
2 beef bouillon cubes
2 lg. onions, chopped
2 c. water
1 lg. jar Ken Davis barbecue sauce
Roast in the oven 6-8 hours covered at
250 degrees. After cooking, cool.
Remove from juice. Shred meat and
return to juice. Serve on large buns.
684287 -- ROAST BEEF BAR-B-QUE
5 lb. rump, rolled or sirloin tip roast
1 tbsp. liquid smoke
2 beef bouillon cubes
2 lg. onions, chopped
2 c. water
1 lg. jar Ken Davis barbecue sauce
Roast in the oven 6-8 hours covered at
250 degrees. After cooking, cool.
Remove from juice. Shred meat and
return to juice. Serve on large buns.
684288 -- JERKY
1 sm. can tomato sauce (enough water
to rinse can out)
1 tbsp. chili powder
2 tbsp. liquid smoke
2 to 3 tbsp. fajita seasoning
1/8 tsp. ground red pepper per 1 lb.
meat or you use dehydrated jalapeno
powder, Tabasco, or whatever
2 to 3 tbsp. honey
Use 1/2 to 3/4 teaspoon of Morton's
Tenderquick per 1 pound of meat. se
about 1/4 cup of this sauce per 1
pound of meat.
se cracked black pepper.
Let marinate for 24 hours, pat dry and
pepper. Dehydrate at about 123 degrees,
about 8 to 11 hours depending on size of
meat.
684289 -- THE BEST BARBEQUE
SAUCE
Combine: 3/4 c. water 2 tbsp. vinegar 2
tbsp. Worcestershire sauce 1 tsp. chili
powder 1 tsp. salt 1/2 tsp. red pepper
1/2 tsp. black pepper 1/4 c. sugar Cook
over low, simmering heat for about 20
minutes. Gives you enough sauce for
covering 5 pounds of chicken several
times during cooking with a cup to
spare.
684290 -- EASY HOT BARBEQUE
SAUCE
2 qt. apple vinegar
2 (14 oz.) bottles ketchup
1 (303 size) can tomato juice
1 tbsp. hot sauce
1 tbsp. cayenne pepper
1 tbsp. black pepper
1/2 c. salt
Mix all ingredients well. Store in a glass
jar. Does not have to be refrigerated and
keeps well.
684291 -- BARBEQUE SAUCE
1 tbsp. liquid smoke
1 tsp. garlic salt
Salt & pepper
1 tbsp. Worcestershire sauce
1/2-1 c. brown sugar
14 oz. ketchup
Dash soy sauce
Mix together and simmer on stove.
684292 -- BARBEQUE SAUCE
1/2 c. brown sugar
1 tbsp. mustard
1 tbsp. vinegar
1 /2 c. catsup
Mix together. Then add: 1 stick butter 3
tbsp. liquid smoke 1 tbsp. Tabasco
sauce 1 1/2 tsp. garlic powder Bring to a
good boil, stirring continuously. Does
not need refrigeration.
684293 -- VANILLA CHIP TRAIL MIX
1 stick margarine, melted
2 tbsp. cocoa
2 tbsp. sugar
4 c. Cheerios cereal
4 c. Wheat Squares cereal
1 c. slivered almonds
1 c. golden raisins
1 (10 oz.) pkg. Hershey vanilla milk
chips
In 4-quart bowl, place margarine.
Microwave on High 1 minute or until
melted; stir in cocoa and sugar. Add
cereals and almonds; stir until evenly
coated. Microwave at High 3 minutes,
stirring every minute; stir in raisins.
Microwave on High additional 3
minutes, stirring every minute. Cool
completely stir in vanilla chips. Store in
tightly covered container in cool, dry
place.
684294 -- BARBEQUE SAUCE
2 tbsp. butter
1 sm. onion, chopped
1/4 c. lemon juice
1 tbsp. Worcestershire sauce
1/2 c. water
Dash of salt & pepper
2 tbsp. vinegar
1 1/2 c. brown sugar
1 c. chili sauce (bottled in store)
Brown butter and onion, stirring
constantly. Mix remaining ingredients
with onion mixture. Cook slowly over
medium heat for 20 minutes. Sauce may
be thin but thickens as it cools. This is
good over ribs, wieners and pork chops.
Bake at 350 degrees for time needed for
meat.
684295 -- MOM'S BAR-B-Q SAUCE
1/2 c. catsup
1/2 c. water
1/4 garlic or onion
1 tsp. chili powder
1/2 tsp. Worcestershire sauce
1/4 c. sugar
1 tsp. mustard
Mix and cook slowly for 10 minutes.
Add to meat and simmer for a while.
This makes a small amount.
684296 -- BARBEQUE SAUCE
2 tbsp. margarine
1 med. onion, chopped
1 clove garlic, minced
1/2 c. catsup
1 tsp. dry mustard
2 tbsp. vinegar
1/2 tsp. Tabasco
1 tbsp. brown sugar
1 tsp. salt
1/4 c. water
Melt margarine in saucepan. In blender,
combine onion, garlic, catsup, vinegar,
Tabasco, brown sugar, salt, dry mustard
and water. Add to margarine in
saucepan, bring to boil. Terrific for
chicken and ribs on the grill.
684297 -- CAMPERS INSTANT
COCOA
8 qts. powdered milk
16 oz. Quik
8 oz. Cremora
1 c. powdered sugar
Mix well and store in canister. Use 1/3
cup dry mix in cup with hot water.
684298 -- BAR-B-Q SAUCE FOR RED
MEAT
1 bottle Hunt's hickory brand barbecue
sauce
3/4 c. honey
1 tsp. soy sauce
1/4 tsp. teriyaki sauce
1 1/2 c. Kraft Zesty Italian salad
dressing
1 tsp. garlic powder
1/4 tsp. oregano
Pour all ingredients into bowl and mix.
Dip meat in sauces and barbecue.
684299 -- BAR-B-Q SAUCE FOR
POULTRY
1 bottle Hunt's Cajun
Brand barbecue sauce
1 c. honey
1 3/4 c. Kraft Zesty Italian salad
dressing
1/4 c. pancake syrup
2 tbsp. molasses
1/2 tsp. teriyaki sauce
1/2 tsp. garlic powder
1 tsp. soy sauce
Pour all ingredients into bowl and mix.
Glaze poultry with brush 1/2 hour before
taking off grill.
684300 -- ALL-AMERICAN
BARBEQUE SAUCE
1/2 c. chili sauce
1/2 c. finely chopped onions
1/4 c. water
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
1 tsp. chili powder
1/2 tsp. celery seed
1/4 tsp. hot pepper sauce
Combine ingredients in small saucepan;
simmer 10 to 12 minutes or until
thickened, stirring occasionally. Use as a
barbeque sauce for chicken, ribs or pork
chops. Makes 3/4 cup. **For zestier
sauce, increase hot pepper sauce to 1/2
teaspoon.
684301 -- C.'S TRAIL MIX
1 box Cheerios
1 box Wheat Chex
1 container unsalted peanuts
1 box raisins
1/2 lb. banana chips
1/4 c. coconut
Place in large Tupperware container.
Mix well.
684302 -- TRACY'S BAR-B-Q SAUCE
1 c. tomato catsup
2-3 drops hot sauce
3 tbsp. brown sugar
2 drops Worcestershire sauce
1 tbsp. lemon juice
1 tbsp. margarine
1 c. vinegar
1 tsp. mustard
1 tsp. paprika
Salt & pepper
2 tbsp. sugar
Mix well and simmer about 15 minutes.
684303 -- SPICY BAR-B-Q SAUCE
3/4 c. chopped onions
1/2 c. salad oil
3/4 c. catsup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/2 tsp. pepper
Cook onion in salad oil until tender but
not brown. Add remaining ingredients.
Simmer 15 minutes. Use as basting sauce
and to serve with the meat.
684304 -- LEXINGTON NORTH
CAROLINA BAR-B-QUE SAUCE
12 lg. lemons
1 lb. sugar
1/4 box salt
1/2 med. size container coarse ground
red pepper
1/2 med. size container coarse ground
black pepper
1 gallon apple cider vinegar
1/4 bottle hot sauce (add more if you
like it hot)
Halve each lemon, then squeeze and
strain the pulp and juice into a large
container. Add the remaining ingredients
and stir. Refrigerate mixture for at least
24 hours. Sauce tastes best if removed
from the refrigerator and left at room
temperature 24 hours before using.
Makes approximately 1 gallon. This
traditional eastern North Carolina
barbecue sauce is ideal for basting
chicken or pork over an open flame for a
delicious pit cooked barbecue flavor.
684305 -- BAR-B-Q SAUCE
1/2 med. onion, chopped
1/2 c. oleo = 1 stick
1 can tomato paste
1 can tomato sauce
3 tbsp. Worcestershire sauce
2 sliced lemons
Garlic salt to taste
1/4 c. catsup
1/2 c. brown sugar
1/4 c. white sugar
2 tbsp. vinegar
1/2 c. water
1 tsp. dry mustard
1/2 tsp. chili powder
Saute onions in oleo. Add all of the
other ingredients after the onions turn
clear. Simmer about 30 minutes.
684306 -- BARBEQUE SAUCE
1 c. catsup
1 c. water
1/4 c. brown sugar
1/4 c. Worcestershire sauce
1/4 c. vinegar
1 tsp. salt
1/8 tsp. pepper
Combine all ingredients and bring to a
boil. Simmer 15 minutes.
684307 -- CLIFF'S BARBEQUE
SAUCE
Mix together first 2 ingredients: 2 bottle
barbeque sauce
1 (16 oz.) ketchup
10 lb. spare ribs or kalbassi
Parboil ribs. First drain then place in
roaster. Pour over ribs and bake at 350
degrees until tender.
684308 -- BAR-B-QUE FOR
CHICKEN
3-1/2 c. vinegar
1 c. oil
2-1/2 tbsp. garlic salt
1 tbsp. thyme
1 tbsp. oregano
1-1/2 tbsp. poultry seasoning
1 tbsp. rosemary leaves
1-1/2 tbsp. salt
1 tbsp. pepper
1-1/2 tbsp. savory
684309 -- BARBEQUE SAUCE
1 stick butter melted in pan
1 c. white vinegar
2 c. tomato ketchup
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 tbsp. salt
3 tbsp. mustard
2 tbsp. lemon juice (fresh)
Bring all ingredients to a boil. Then let it
simmer for 10 to 20 minutes.
684310 -- BARBEQUE SAUCE
2 tbsp. margarine
1/2 c. chopped onion
1 clove garlic
1 c. maple syrup
1 c. catsup
1 tbsp. Worcestershire sauce
1/4 c. lemon juice
2 tsp. horseradish
1 tsp. salt
1/4 tsp. pepper
Simmer 10 minutes. Makes 3 cups.
684311 -- BARBEQUE SAUCE
In saucepan saute 1 chopped onion in
salad oil until tender. Add: 1/2 c. brown
sugar 1/4 c. vinegar 1 tbsp.
Worcestershire sauce 4 tsp. chili
powder 1 tsp. salt 1/4 tsp. dry mustard
Cook, stirring constantly and let sauce
boil for one minute.
684312 -- BAR-B-QUE SAUCE
4 c. catsup
4 c. water
4 c. vinegar
6 tsp. chili powder
6 tbsp. salt
6 tbsp. sugar
6 tbsp. pepper
1 lg. onion, chopped
4 tbsp. seasoning salt
Mix all ingredients and boil (slow) until
thick for about 1 hour.
684313 -- BARBEQUE SAUCE
1/2 lb. margarine
1 tsp. salt
1 tsp. pepper
1 tsp. garlic salt
1 tsp. vinegar
1 tsp. soy sauce
1 tsp. seasoning salt
Melt margarine. Add remaining
ingredients. Cook over low heat about 5
minutes.
684315 -- BARBEQUE SAUCE
1/2 c. catsup
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1/2 c. water
Mix together. Pour over pork or beef
ribs.
684316 -- BAR-B-Q SAUCE
1 (14 oz.) bottle ketchup
1 c. brown sugar
1 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1 tbsp. garlic salt
1/2 tbsp. salt
1 tsp. pepper
5 dashes soy sauce
Mix above ingredients together. Good on
pork chops on grill.
684317 -- PICNIC TREATS
2 unbaked pie shells
2 chicken breasts, skinned, split in
half
4 oz. Swiss cheese
4 slices boiled ham
Sage, salt and pepper
Preheat oven to 350 degrees. Saute
chicken in low-fat butter (or margarine)
until golden brown. Sprinkle with salt
and pepper. Cut cheese into small
pieces, Cut pie shells and cut a diamond
in the center of each one. Place a slice of
ham, cheese and chicken on pie shells
and pinch together. Place on ungreased
baking sheet. Brush beaten egg on pastry;
bake 25 minutes or until golden brown.
684318 -- BARBEQUE SAUCE
2/3 c. catsup
1/3 c. red currant jelly
2 tbsp. Worcestershire sauce
1/4 tsp. hot sauce
Simmer 10 minutes.
684319 -- BEEF BARBEQUE
1 lb. ground meat
1 lg. onion
1/2 c. sugar
1 c. catsup
1 c. water
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
Cook ground meat until cooked. Add
remaining ingredients; simmer. This
recipe goes a long way!
684320 -- CHUCK'S BAR-B-Q SAUCE
2 c. catsup
2 tbsp. hot sauce
1/4 c. Worcestershire sauce
1 tbsp. garlic powder
1/2 c. brown sugar
Stir well and bring to a boil for 2
minutes. Let cool until thick.
684321 -- BARBEQUE SAUCE
1 c. cooking oil
1 pt. cider vinegar
3 tbsp. salt
1 tbsp. poultry seasoning
1 tsp. pepper
1 egg
Lemon juice of 1/2 lemon
Beat the egg, then add the oil and beat
again. Add other ingredients and stir.
Enough for 10 halves or 5 whole
chickens.
684322 -- BAR-B-Q SAUCE
1/4 c. butter
2/3 c. vinegar
1/4 c. brown sugar
2 c. catsup
6 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 c. water
1 sm. onion, finely chopped
Combine and boil for about 2-3 minutes.
Cover meat and cook according to meat
time.
684323 -- PEMMICAN
4 c. powdered meat
1 1/2 c. beef suet
1 c. currant jelly
3/4 c. bouillon
1 tsp. dried minced chives
1/2 c. brown sugar
1/4 c. ground raisins
1/2 tsp. each allspice, garlic
powder, savory and black pepper
Melt suet over very low heat. Add
currant jelly. Blend powdered meat with
remaining ingredients. Add seasoned
meat mixture gradually to melted suet,
stirring constantly. Cover tightly and
bake in a preheated oven at 300 degrees
for 1 1/2-2 hours. Remove from oven
and ladle immediately into muffin tins,
filling no more than 1 inch full. When
cooled completely, remove and wrap in
aluminum foil. Store in freezer. Makes
24 cakes.
684324 -- INDIAN JERKY
Venison or any lean meat
Salt & pepper
Salt and pepper the lean strips of meat
thoroughly to discourage insects, then
hang over peeled willow poles to dry in
the sun. You might build a small chip
fire far below the hanging meat and
leave it 1 or 2 days. The sun and fire,
both, will dry out the strips. The meat
will have a slightly smokey taste. You
don't want to cook the meat but to simply
dehydrate it thoroughly. This made a
good food for traveling.
684325 -- OVEN - DRIED JERKY
2 1/2-3 lb. lean, boneless meat,
partially frozen
1/4 c. soy sauce (little less)
1 tbsp. Worcestershire (little more)
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke flavored salt
Small amount of hot sauce as desired
Discard fat from meat. Cut meat 1/8-1/4
inch thick, about 1/2 inch wide and as
long as possible. Combine ingredients in
bowl and mix meat thoroughly. Let stand
1 hour or cover and refrigerate
overnight. Arrange on racks in oven at
lowest oven temperature until it feels
hard and dry to touch (about 5 hours for
turkey, 4-7 hours for beef). Pat off beads
of oil. Let cool, place in airtight
container. Keep in cool room. Makes
1/2 pound.
684326 -- JERKY
For 3 pounds meat. 1 tsp. onion powder
1 tsp. garlic salt 1/2 tsp. pepper 1/3 c.
Worcestershire sauce 1/4 c. soy sauce
Soak about 2 hours. Roll with rolling pin
after soaking.
684327 -- BAR-B-QUE SAUCE
1/3 c. catsup
1/4 c. oil
1/3 c. chili sauce or salsa
2 tbsp. water
Salt to taste
Pepper to taste
Garlic powder to taste
Mix well and store overnight in a jar for
better results. Makes about 1 1/2 cups.
684328 -- BARBEQUE SAUCE
3/4 c. crushed pineapple
1/2 c. vinegar
1 1/4 c. brown sugar
1 c. catsup
1 tbsp. lemon juice
1 c. BBQ sauce (Open Pit with onions)
Salt
Pepper
Mix all ingredients together in saucepan.
Cook over medium temperature to boil,
then simmer to cook off vinegar.
684329 -- BAR-B-Q SAUCE
1/2 c. brown sugar
1 c. ketchup
2 tsp. mustard
2/3 c. vinegar
2 tsp. salt
1/3 c. molasses
1 onion
Pepper
Mix all above.
684330 -- RITA'S BAR-B-Q SAUCE
(FOR RIBS)
Bring to boil and simmer 5 minutes: 1/2
c. water 2 tbsp. vinegar 2 tsp.
Worcestershire sauce 1 tsp. salt 2 tsp.
sugar 2 drops Tabasco sauce 3/4 tsp.
paprika 3/4 tsp. chili powder Bake ribs
with cut up onions. Put on sauce about
1/2 hour before serving.
684331 -- BAR-B-QUE SAUCE
1/4 c. water
1/2 c. catsup
1 sm. minced onion
1 tsp. mustard
1 tsp. lemon
1 tbsp. brown sugar
1 tbsp. Worcestershire
Combine all ingredients in saucepan and
cook until well heated. Use on desired
meat.
684332 -- BARBEQUE SAUCE
1 c. catsup
1 tsp. liquid smoke
1 tbsp. oil
1/2 c. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. salt
Great on ribs, chicken, hamburgers, hot
dogs. For chicken and ribs, bake
covered in the oven for 45 minutes at
350 degrees. Put a little butter on
chicken. Next put on grill and add sauce.
Grill until sauce browns. Won't take
long as meat is already done. Enjoy!
684333 -- BAR-B-Q SAUCE
1/2 c. ketchup
1 tsp. salt
1 tsp. chili powder
1 c. water
1 tsp. dry mustard
1 tbsp. brown sugar
Stir all ingredients together and pour
over meat such as pork or beef ribs.
Very good on venison. I especially like
it on country style pork ribs. Bake about
2 hours in 350 degree oven. I usually
remove cover to brown the meat the last
20 to 30 minutes. If meat begins to dry
out, add a little more water.
684334 -- BAR-B-QUE SAUCE
3 (14 oz.) bottles catsup
1 bottle Woody's Bar-B-Que Sauce
3 tbsp. liquid smoke
3 tbsp. Worcestershire sauce
3 tbsp. lemon juice
3/4 lb. brown sugar
1/2 lb. butter
Simmer slowly, stirring well until butter
is melted.
684335 -- BARBEQUE SAUCE
1/2 c. onions, chopped
3 tbsp. butter
1 c. catsup
1/3 c. vinegar or lemon juice
1/2 c. brown sugar
1/2 c. water
2 tsp. prepared mustard
1 tbsp. Worcestershire sauce
1/8 tsp. pepper
1/2 tsp. salt
Slowly cook onion with butter in a pan
until onion is tender. Add remaining
ingredients. Cover. Simmer 15 minutes.
Delicious when served over spare ribs.
684336 -- BARBEQUE SAUCE
2 tbsp. flour
2 tbsp. mustard
3/4 c. catsup
1 chopped onion
1/2 c. sugar
1/2 c. water
1/2 c. vinegar
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. cinnamon
Make paste of flour and mustard. Mix
with remaining ingredients. Brown meat
(pork, beef, or chicken) drain fat and
debone. Place in a baking dish and cover
all pieces with sauce. Bake at 275-300
degrees until meat is tender, basting
frequently with sauce.
684337 -- BAR-B-Q SAUCE
1/2 c. onion, chopped
1/3 c. green pepper, chopped
1/2 c. celery, chopped
3 tbsp. oil
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. cocoa
1 tsp. cinnamon
1 tsp. salt
1 c. catsup
1/2 c. cider vinegar
1/3 c. brown sugar
1/3 c. molasses
1/2 c. water
1 tbsp. horseradish
1 tbsp. Tabasco sauce
Saute onion, green pepper and celery in
oil. Add remaining ingredients and
simmer 20 minutes until turns a nice
brown.
684338 -- SCHOOL PICNIC HOTDOG
RELISH
10 c. chopped zucchini
4 c. chopped onion
5 tbsp. salt
Grind zucchini and onion using coarse
blade. Put in large bowl with salt and let
stand overnight. In morning drain and
rinse well with cold water; drain well.
Add 1 green pepper, chopped and
drained. Add 5 carrots, chopped. Bring
to a boil: 2 1/4 c. dark vinegar
6 c. sugar
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. cornstarch
2 tsp. celery seed
2 tsp. mustard seed
1/2 tsp. black pepper
Bring to boil and simmer for 10 minutes.
Add chopped vegetables and bring to a
full boil. Pack in pint jars. Process in hot
water bath for 10 minutes. submitted by
Chris Lechner
684339 -- CHICKEN BAR-B-Q
SAUCE #1
1 egg
3/4 c. oil
3/4 c. vinegar
1 tsp. salt
1/2 tsp. paprika
2 tsp. poultry seasoning
Dash of pepper
Mix together well. Brush on as you
cook. There is about enough for about 12
pieces. Cook 1 hour or until done.
684340 -- BARBEQUE SAUCE FOR
RIBS
1 c. Open Pit barbeque sauce
1/2 c. Western dressing
1/2 c. ketchup
684341 -- BARBEQUE SAUCE
1 c. ketchup
5 tbsp. butter
1/4 c. strong black coffee
3 tbsp. Worcestershire sauce
1/4 to 1 tsp. chili powder
1 tbsp. dark brown sugar, packed
Put in saucepan and simmer about 10 to
15 minutes. Makes enough sauce for one
chicken. Bake cut up chicken for 50
minutes at 350 degrees. Put on grill and
brown on each side. Put chicken back in
pan and pour BBQ sauce over. Great on
other meats.
684342 -- MILD BARBEQUE SAUCE
1 c. catsup
1/2 tsp. chili powder
3 tbsp. brown sugar
1/3 c. water
Mix, heat and pour over meat. Bake or
simmer in sauce for 1/2 hour or more.
684343 -- BARBEQUE SAUCE
1 med. onion, chopped
1 tbsp. butter or margarine
1 tbsp. mustard
1 tbsp. brown sugar
3 tbsp. Worcestershire sauce
1/2 c. water
1/2 c. parsley (opt.)
4 tbsp. lemon juice
1 tbsp. vinegar
Salt
1 c. catsup
Brown onions in butter. Add remaining
ingredients. Simmer 30 minutes. Use
with pork or beef. I also use stew meat.
684344 -- AUNT V'S NEW YORK
BARBEQUE SAUCE
1 egg
1 c. salad oil
2 c. vinegar
4 tbsp. salt
1 tbsp. poultry seasoning
1 tbsp. parsley flakes
1 tbsp. basil leaves
1/2 tbsp. oregano
1 tsp. pepper
In blender, beat egg. Add oil, beat. Add
remaining ingredients, beat. Best on
chicken. Left over sauce can be used for
dipping. Also can be refrigerated for
future use.
684345 -- J.W.'S BARBEQUE SAUCE
6 large onions
5-6 cloves garlic
6 lemons, cut thin
1 bottle kitchen bouquet
1 1/4 c. Worcestershire sauce
10 bay leaves
3/4 c. cumin seed
2 cans-24 oz. tomato puree
2 cans (24 oz.) tomato sauce
(Daddy made this sauce all of my life
and cooked on the brick barbecue
between the 2 houses. Smoking beef,
vineson, turkey hot links and chicken. It's
great!!!)
684346 -- JERKY
1 1/2 c. soy sauce
1 tsp. liquid smoke
2 tsp. lemon juice
1 tsp. ginger
1/4 tsp. Tabasco
1/4 tsp. pepper
1/2 tsp. liquid garlic
4 lb. raw beef roast or venison
Slice the meat, with the grain, into very
thin slices. Pour remaining ingredients
over meat and let soak overnight in
refrigerator. Lay meat slices on oven
rack and bake at 150 degrees for 4 to 8
hours.
684347 -- BARBEQUE SAUCE
1 med. onion, chopped
2/3 c. ketchup
2 tbsp. tomato paste
2 tbsp. butter
2 tbsp. soy sauce
2 tbsp. vinegar
1 tbsp. worcestershire sauce
3 tbsp. brown sugar
2 tsp. dry mustard
Coarsely chop onion. In small saucepan
combine all ingredients. Bring to a boil
over medium-high heat, stirring until
well blended. Remove from heat.
684348 -- BARBEQUE SAUCE
1 tbsp. mustard
2 tbsp. brown sugar
1 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. water
2 tbsp. Crisco oil
1/2 c. catsup
2 tbsp. finely chopped onion
Blend all ingredients. Heat slowly, until
it reaches a boil. Great for grilled
chicken.
684349 -- CAMPERS DELIGHT
1 (24 oz.) cottage cheese
1 med. Cool Whip
1 (15 oz.) can crushed pineapple,
drained
1 lg. Jello
1/2 c. nuts (optional)
Mix together and chill.
684350 -- PASTA PICNIC SALAD
2 c. rotini pasta, uncooked
3 oz. sliced pepperoni
2 c. sliced fresh mushrooms
2 c. cherry tomatoes, halved
1/4 c. sliced green peppers
1/8 tsp. lemon pepper
3/4 c. bottled Italian salad dressing
Cook pasta according to package
directions. Rinse with cold water. Drain
well. Combine with remaining
ingredients, mixing gently but
thoroughly. Cover; chill 4 hours or
overnight. Yield: 6 servings.
684351 -- PICNIC POTATO SALAD
3 to 4 lbs. med. size potatoes
12 green onions, including part of
tops
4 hard-cooked eggs, chopped
1 c. thinly sliced celery
12 strips crispy cooked bacon,
crumbled
1 c. chopped dill pickle
1 1/2 c. mayonnaise
1 tbsp. prepared horseradish
2 tsp. prepared mustard
1 tbsp. dill pickle liquid
Salt & pepper
Cook, cool, peel and cube potatoes.
Place potatoes in a large bowl. Add
onion, eggs, celery, bacon and pickle.
Combine mayonnaise, horseradish,
mustard and pickle liquid; blend well.
Stir into potato mixture. Season with salt
and pepper. Cover and chill for 4 to 6
hours.
684352 -- PICNIC SALAD
1 lg. carrot
4 c. mixed salad greens torn in
bite-size pieces (lettuce,
romaine, watercress, chicory)
1 lg. mild red onion, sliced &
separated into rings
2 lg. tomatoes, cut in wedges
2 tbsp. salad oil
1 tbsp. vinegar
Salt
Pepper
Make carrot bow ties: Pare carrot; cut
lengthwise in paper-thin strips with
vegetable parer; tie each strip in a knot;
chill in ice water at least 1/2 hour. When
ready to make salad, place mixed greens
in salad bowl; level top. Arrange onion
rings, tomato wedges and carrot bow
ties on top. (If desired, garnish with
additional large leaves or quartered
hearts of romaine, arranged in spokedesign, as pictured; break into bowl
before tossing salad.) Just before
serving, sprinkle oil, vinegar, salt and
pepper over greens; toss lightly until
salad is well mixed with seasonings.
Makes 6 servings.
684353 -- BAR-B-QUE BEAN SALAD
1 (1 lb.) can cut green beans
1 (1 lb.) can kidney beans
1 (1 lb.) can wax beans
1/2 c. chopped green pepper
1/2 c. finely chopped parsley
1 purple onion
MARINADE:
3/4 c. sugar
2/3 c. cider or wine vinegar
1/3 c. corn or safflower oil
1 tsp. salt
1 tsp. coarse pepper
1/2 tsp. garlic salt
Open, drain and rinse beans. Drain well
in colander. Place in 2" deep flat
container that can be covered in
refrigerator. Add chopped green pepper,
parsley and purple onion which has been
thinly sliced and separated into rings.
Make Marinade: In glass 2 or 4 cup
measuring cup mix sugar well with
vinegar to dissolve sugar. Add salad oil
and the seasonings. Mix well with wire
whisk or fork. Pour over container with
vegetables in it. Cover and refrigerate
for at least two days, mixing gently
several times. Taste for seasoning. Add
a bit more salt if desired (do not cut
amount of sugar or it will not be as
delicious). Drain to serve, reserving
marinade to keep over any remaining
salad. This salad gets better and may be
kept up to a week or more in the
refrigerator. Serves 8 to 12, depending
on the rest of the menu.
684354 -- MARINATED PICNIC
SALAD
1 (15 oz.) can kidney beans
1 (15 oz.) can garbanzo beans
2 c. cherry tomatoes
2 carrots, thinly sliced
2 cucumbers, thinly sliced
1/2 med. red onion, sliced
3 tbsp. red wine vinegar
2 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp. dried basil
Rinse beans under cold running water
for 1 minute to remove excess salt.
Drain well. Combine in large bowl with
tomatoes, cucumbers, carrots and onion.
In small dish, mix vinegar, oil, lemon
juice and basil. Pour over vegetables.
Toss gently. Chill well before serving.
684355 -- PICNIC PASTA
1 lb. cooked spiral macaroni, cooled
1 can black olives, sliced
2 tomatoes, chopped
1 lg. onion, chopped
1 stick pepperoni, sliced
1/4 lb. cubed Provolone cheese
1 pkg. Good Seasons Lite Italian
Dressing Mix
Mix all ingredients together and
refrigerate before serving.
684356 -- PICNIC PARTNER
MACARONI SALAD
1/2 lb. elbow macaroni (2 c. uncooked)
1 c. diced Cheddar cheese
1/2 c. frozen peas, thawed and drained
1/2 c. sliced celery
2 tbsp. finely chopped onion
2/3 c. mayonnaise
2 tbsp. milk
2 tsp. seasoned salt
1 tsp. parsley flakes
1/2 tsp. sugar
1/4 tsp. pepper
2 tsp. vinegar
Prepare macaroni according to
directions on package. Drain. In medium
bowl combine macaroni, cheese, peas,
celery and onion. In small bowl, blend
mayonnaise, milk, seasoned salt, parsley
flakes, sugar and pepper. Stir in vinegar.
Add to macaroni mixture. Mix well.
Cover, chill thoroughly. Stir gently
before serving. Preparation time - 25
minutes. 6-8 servings.
684357 -- RANCH PICNIC POTATO
SALAD
6 med. potatoes, cooked, peeled & diced
1/2 c. chopped celery
1/4 sliced green onions
2 tbsp. parsley
1 tsp. salt
1/8 tsp. pepper
1 tbsp. Dijon mustard
1 c. prepared Hidden Valley Ranch
original Ranch salad dressing
2 hard boiled eggs, chopped
Paprika
Combine potatoes, celery, onion,
parsley, salt and pepper. In another
bowl, mix mustard into salad dressing
and pour over potatoes. Toss lightly.
Sprinkle paprika and eggs. Refrigerate
for several hours. Makes 8 servings.
684358 -- PEMMICAN
1/4 lb. dried beef
4 tbsp. melted butter
1/4 c. sugar
1/2 c. raisins
Tear or cut dried beef into tiny pieces.
Mix melted butter and sugar. Combine
beef with butter and sugar. Add raisins
and form into bars. Freeze.
684359 -- TRAIL MIX
1/2 c. raisins
1/2 c. peanuts
1/2 c. dried apples
1/2 c. chocolate chips
1/2 c. sunflower seeds
Mix ingredients thoroughly and keep in a
ziplock plastic bag.
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.
684362 -- BASIC BAR-B-QUE SAUCE
1/2 c. packed brown sugar
1/3 c. cider vinegar
1/2 c. Worcestershire sauce
1 c. strong coffee
1 1/2 c. ketchup
1/2 c. corn oil
In a medium saucepan off the heat, mix
the brown sugar, cider vinegar,
Worcestershire sauce and coffee. Whisk
in the ketchup and corn oil. Bring the
sauce to a boil and simmer uncovered
for 5 minutes to blend flavors. Cool and
store refrigerated indefinitely; warm the
sauce before using to baste. Makes 4
cups.
684363 -- PICNIC CAKE
1 1/2 c. flour
1 c. sugar
2 tsp. baking powder
Pinch of salt
Sift all ingredients together into a bowl.
Beat 2 eggs in a cup and fill it with milk.
Add 5 tablespoons melted butter to dry
ingredients. Beat the batter smooth. Bake
in moderate oven at 350 degrees for 35
minutes. Good used for strawberry short
cake. Split in two and add berries
inside.
684364 -- TRAIL SNACK BARS
1/4 c. margarine
30 reg. marshmallows
3 c. toasted oat cereal
2 c. granola
1 c. raisins
Melt margarine in 3 quart saucepan over
low heat. Add marshmallows, stirring
until melted and well blended. Add
remaining ingredients, stirring until well
coated. Press into greased 13 x 9 inch
baking pan. Cool. Cut into bars.
Approximately 2 dozen. Variation: Omit
granola and increase toasted oat cereal
to 5 cups.
684365 -- CAMPERS' COOKIES
2 c. all purpose flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. margarine
1 c. white sugar
1 c. light brown sugar
2 eggs
1 tsp. vanilla
2 c. Quaker Old Fashioned Oatmeal
1 (6 oz.) pkg. semi sweet chocolate
pieces
1 c. finely chopped nuts
Sift the dry ingredients together and set
aside. Blend the margarine and sugars.
Add eggs and beat. Add the flour
mixture and mix well. Add vanilla,
rolled oats, chocolate (optional) and
nuts. Drop by teaspoonfuls onto greased
cookie sheet. With a wet teaspoon flatten
cookies just a wee bit. Bake at 350
degrees for 15 minutes. Yield: about 5
dozen cookies.
684366 -- FLINTHILLS TRAIL BARS
1/4 c. margarine
1 1/2 to 2 c. brown sugar, packed
5 1/2 to 6 c. granola (1 lb. box)
1 c. peanut butter
1/2 c. evaporated milk
1 tbsp. honey
Melt margarine. Blend in peanut butter.
Add brown sugar and milk. Bring to a
boil; add honey. Boil 3 minutes, stirring
constantly. Pour granola into greased 9 x
13 inch pan. Pour boiling mixture over
granola. Mix well, then pack smooth
with back of spoon. Chill to firm. Cut
into squares.
684367 -- TRAILSIDE OATMEAL
COOKIES
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. chunk style peanut butter
1 c. packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. each semi sweet chocolate
pieces & raisins
Stir together flour, soda and salt; set
aside. In large bowl beat butter, peanut
butter and sugars until creamy. Beat in
eggs, milk and vanilla. Stir in flour
mixture, then nuts, chocolate pieces and
raisins. Drop by rounded tablespoonfuls
3" apart on ungreased baking sheets.
Bake in preheated 350 degree oven
about 15 minutes or until lightly
browned. Remove to rack to cool.
Makes 42.
684368 -- TRAILAIDE OATMEAL
COOKIES
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. chunky peanut butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
2 1/2 c. uncooked oats
1/2 c. semi sweet chocolate chips
1/2 c. raisins
1. Stir flour, baking soda and salt
together; set aside. 2. In a large
bowl, beat butter, peanut butter and
both sugars until creamy. 3. Beat in
eggs, milk and vanilla. 4. Stir in the
flour mixture. 5. Stir in oats,
chocolate chips and raisins. 6.
Drop rounded tablespoonfuls 3"
apart on ungreased cookie sheets.
7. Bake in preheated oven at 350
degrees for about 15 minutes or
until lightly browned. 8. Place on
rack to cool. Makes about 3 1/2
dozen cookies.
684369 -- TRAILMIX COOKIES
1 1/2 c. honey
1 1/2 c. oil
2 eggs, beaten
2 c. white flour
2 c. whole wheat flour
2 tsp. salt
2 tbsp. cinnamon
1 tsp. baking soda
4 c. rolled oats
5 tsp. vanilla
1 1/2 c. chopped nuts
1 c. coconut
1 c. raisins
1 c. chopped dates
1 3/4 c. chocolate chips
Blend in large bowl honey, oil and eggs.
Sift flours, salt, cinnamon and baking
soda. Add to honey mixture. Stir in
rolled oats, vanilla, nuts, coconut,
raisins, dates and chocolate chips. Drop
by large spoonfuls onto lightly greased
cookie sheet. Bake at 350 degrees for 15
to 20 minutes. Makes 4 dozen.
684370 -- TRAILSIDE OATMEAL
COOKIES
1 c. sugar
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/4 c. milk
1 tsp. vanilla
1 stick margarine
1 3/4 c. flour
1 tsp. soda
1/2 tsp. salt
2 1/2 c. oats
1 c. chocolate chips
Combine first 7 ingredients. Mix until
creamy. Add remaining dry ingredients.
Drop by teaspoonfuls on greased cookie
sheets. Bake at 350 degrees for 12 to 15
minutes.
684371 -- RHUBARB PICNIC CAKE
1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1/2 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
2 c. flour
1 c. sour milk
2 c. rhubarb, chopped
1 tsp. vanilla
1 tsp. grated orange peel
Cream together sugar and shortening.
Beat in egg. Stir dry ingredients together.
Add alternately with sour milk. Blend in
vanilla, orange rind, and rhubarb. Pour
into greased pan and sprinkle on
topping. Bake at 350 degrees for 35
minutes. Sprinkle on top of cake: 1/4 cup
sugar, 1/4 cup almonds, and 1 teaspoon
cinnamon.
684372 -- PICNIC PERFECT
CHOCOLATE CAKE
2 c. flour
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
2 c. sugar
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
Sift dry ingredients together. Add oil,
hot coffee and milk. Mix at medium
speed for 2 minutes. Add eggs and
vanilla. Beat 2 minutes more. Pour into
greased and floured 13"x9" pan. Bake at
325 degrees for 30 minutes.FROSTING:
2 (3 oz.) pkgs. cream cheese
4 tsp. milk
Dash salt
1 1/2 tsp. vanilla
1 lb. confectioners' sugar
Combine cheese and milk, beat and add
salt, vanilla and sugar. Beat together.
Frost cooled cake.
684373 -- TRAILSIDE OATMEAL
TREATS
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. margarine, softened
1/2 c. peanut butter
2 1/2 c. quick oats
1 c. sugar
1 c. brown sugar
2 eggs
1/4 c. milk
1 tsp. vanilla
1/2 c. chocolate chips & raisins
Cream butter, sugars, eggs, milk and
vanilla. Add flour, baking soda and salt.
Drop by tablespoons on ungreased
baking sheet. Bake at 350 degrees for
about 15 minutes.
684374 -- CHOCOLATE PICNIC
CAKE
2 c. sugar
2 c. flour
Put in a bowl and set aside. 1 c. water 1
stick margarine 1/2 c. Crisco Put in a
pan over low flame and bring to a boil
while stirring. Let cool slightly then pour
over flour mixture and mix well. 2 eggs
1 tsp. soda 1 tsp. vanilla Add to the
above and mix well. Pour in greased and
floured large jelly roll pan. Bake at 400
degrees about 18 minutes until done. Put
icing on cake while hot.ICING:
1 stick margarine
4 tbsp. cocoa
6 tbsp. milk
Put in pan over low heat. Stir until
margarine melts. Add: 1 tsp. vanilla 1 c.
chopped nuts Mix well.
684375 -- CHOCOLATE CHIP PICNIC
BARS
2/3 c. shortening
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1 c. flour
6 oz. chocolate chips
1 c. oats
1/2 c. nuts (optional)
Cream shortening and sugars. Add eggs
and vanilla. Combine well. Stir in flour
and baking soda. Add oats, chips and
nuts, if desired. Put in 9x13 inch greased
pan. Bake at 350 degrees for 25 minutes.
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.
684377 -- CHOCOLATE PICNIC
CAKE
Bring to boil: 1/2 c. Wesson oil 6 tbsp.
cocoa 1 c. water Pour over: 2 c. plain
flour, sifted 1/2 tsp. salt Mix well. Then
add: 1 tsp. soda 1 tsp. vanilla 2 well
beaten eggs Beat well. Batter will be
thin. Pour into greased, floured 13 x 9
pan and bake at 350 degrees for 30
minutes.
684378 -- CAMPER'S COFFEECAKE
2 cans crescent rolls
21 oz. fruit pie filling
1/8 to 1/4 tsp. almond extract
ICING:
Confectioners' sugar
Milk
2 tbsp. butter
2 capfuls vanilla
Preheat oven to 350 degrees. Press 1 can
of crescent rolls on the bottom of an
ungreased 9x13 inch cookie sheet. Mix
almond extract with the fruit filling.
Spread the other can of crescent rolls
over the top. Bake 30 minutes. You need
to stretch the top layer on another
surface. Make simple icing and ice
while coffeecake is still hot.
684379 -- PICNIC CAKE
Cream 1/2 cup butter or margarine with
1 1/2 cups light brown sugar. Cream
well enough to use as spread if called on
for that. Add two whole eggs and beat.
Mix 2 1/2 cups flour, 3 teaspoons baking
powder and 1/2 teaspoon salt. Add to
batter alternately with 1 cup milk and 1
teaspoon vanilla, beating smooth after
each addition. Pour into greased and
floured 9 inch pan.TOPPING:
Cut 10 or 12 marshmallows in half and
place on top of batter, round side up.
Chop 1/2 cup pecans and mix with 1/2
cup brown sugar and sprinkle over top
of cake. Bake in moderate 350 degree
oven for 50 minute. If baked in
ovenproof glass dish bake at 325
degrees.
684380 -- PICNIC CAKE
1 c. chopped dates
1 1/2 c. boiling water
1 tsp. soda
1 c. sugar
3/4 c. shortening
1/2 tsp. salt
2 eggs
1 tsp. vanilla
1 3/4 c. flour
1 tsp. cinnamon
1 c. brown sugar
1/2 c. chopped nuts
1 c. chopped chips
Mix together chopped dates, boiling
water and soda. Let cool. Add 1 cup
sugar, shortening, salt, eggs, vanilla,
flour and cinnamon. Mix well. Grease
and flour the bottom of a 9 x 13 inch
baking pan. Pour cake batter into pan.
Sprinkle with brown sugar, chopped nuts
and chocolate chips. Bake at 350
degrees for 40 minutes.
684381 -- PICNIC CAKE
2 1/4 c. flour
1/2 tsp. salt
2 tsp. soda
1 c. brown sugar
2 eggs
1/4 c. margarine
1 tsp. cinnamon
16 oz. can fruit cocktail with syrup
3/4 c. chocolate chips
3/4 c. chopped walnuts or slivered
almonds
Combine all except chips and nuts. Beat
2 minutes at medium speed. Pour into
greased and floured 9x13 pan. Sprinkle
chips and nuts over top. Bake at 350
degrees for 35-40 minutes.
684382 -- PICNIC DATE CAKE
1 c. dates
1 1/4 c. boiling water
1 tsp. soda
3/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
2 tbsp. cocoa
1/4 tsp. salt
TOPPING:
1/2 c. brown sugar
1 c. chocolate chips
1 c. chopped nuts
Combine dates, boiling water and soda.
Set aside to cool. Combine sugar,
shortening and eggs. Beat until light and
fluffy. Combine flour, cocoa and salt and
add to sugar/egg/shortening mixture. Stir
to combine. Beat in date mixture. Spread
in a greased and floured 9x13 pan.
Sprinkle with the topping mixture. Bake
at 350 degrees for 55 to 60 minutes.
684383 -- OATMEAL PICNIC CAKE
1 1/4 c. boiling water
1 c. quick rolled oats
1/2 c. margarine or butter, softened
1 c. granulated sugar
1/2 c. brown sugar
2 eggs
1/4 c. frozen orange juice
concentrate, thawed, undiluted
1 tsp. vanilla
1 3/4 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
Nut topping (recipe follows)
In small bowl, pour water over oats; set
aside. Cream butter with sugars until
fluffy. Beat in eggs one at a time, beating
well after each. Beat in orange
concentrate and vanilla. Stir together
flour, baking powder, soda, salt, and
cinnamon. Blend into creamed mixture
alternately with oats. Turn into greased
13 x 9 inch pan. Bake in preheated 350
degree oven for 40 minutes or until cake
springs back when pressed lightly. Cool
on rack. Spread with nut topping. Place
under boiler 1 minute or until golden.
Serves 12.NUT TOPPING:
In saucepan, combine 1/2 cup packed
brown sugar, 1/4 cup butter, 2
tablespoons orange juice concentrate,
undiluted. Stirring, bring to a boil, cook
1 minute. Remove from heat. Stir in 1
cup flaked coconut and 1/2 cup chopped
walnuts.
684384 -- BROWN RAISIN PICNIC
CAKE
2 c. raisins
2 c. water
1 1/2 c. sugar
1/2 c. butter
1/2 c. cold Crisco
2 eggs, well beaten
2 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
Boil raisins with the water a few
minutes. Let cool. Mix the sugar, butter
and cold Crisco; add beaten eggs and
then the dry ingredients. Mix raisins in
last. Bake in 9x13 pan at 350 degrees for
30-35 minutes. Frost with caramel
frosting.CARAMEL FROSTING:
1/2 c. butter
1 c. brown sugar
1/4 c. milk
2 c. sifted powdered sugar
1 tsp. vanilla
Bring butter, brown sugar, and milk to a
boil. Boil 3 minutes. Remove from heat.
Add powdered sugar and vanilla and
beat until smooth. Spread on cake and
sprinkle with nuts.
684385 -- CAMPERS CHOCOLATE
CHIPS CAKE
1/3 c. oil
2 oz. semi-sweet chocolate bars (2
bars melted)
1 egg
1 c. sugar
1 1/4 c. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 tbsp. vanilla
3/4 c. water
Mix with a fork in pan. Sprinkle 1/2
package miniature chocolate chips on
top. Add nuts, if desired. Bake in 9-inch
pan at 350 degrees for 30 minutes.
684386 -- PICNIC GOODIES
1 box instant pistachio pudding mix
(dry)
2 pkgs. Jiffy white cake mix (dry)
1/2 c. oil
1/2 c. chocolate chips
2 eggs
Nuts
Combine all ingredients. Roll into small
balls. Place on cookie sheet. They flatten
out so leave space between. Bake 350
for 8-10 minutes. Remove to cooling
rack to cool.
684387 -- PICNIC CAKE
2 c. flour
1 1/2 c. sugar
1/2 tsp. cinnamon
2 tbsp. cocoa
1 1/2 tsp. soda
1/2 c. shortening
1/2 tsp. salt
2 eggs
2 c. applesauce
Cream sugar and shortening. Add egg,
applesauce, then rest of ingredients.
Sprinkle 2 tablespoons brown sugar, 1
cup chocolate chips, and 1 cup nuts on
top. Then bake for 40 minutes in 350
degree oven.
684388 -- MAPLE-NUT PICNIC CAKE
2 1/2 c. self-rising flour
1 1/4 c. sugar
1/2 c. shortening
1 c. milk
1 1/4 tsp. maple extract
1 egg
2 egg yolks
3/4 c. chopped pecans
Place all ingredients except pecans in
large mixing bowl. Beat at medium
speed 3 to 4 minutes or until well
blended. Stir in 3/4 cup pecans. Turn
into greased 9 x 13 x 2 inch pan and
spread evenly. Bake in moderate oven
(350 degrees) 35 to 45 minutes or until
cake tests done. Remove from oven and
cool 5 minutes. Meanwhile, prepare
Fluffy Maple Frosting. Spread frosting
on top of warm cake. Return cake to
oven and bake 10 minutes or until
frosting is lightly browned.FLUFFY
MAPLE FROSTING:
2 egg whites
1/4 c. sugar
3/4 tsp. maple extract
1/4 c. chopped pecans
Beat egg whites until foamy. Gradually
beat in sugar, a tablespoonful at a time.
Blend in maple extract. Continue beating
until soft peaks form. Spread on top of
cake. Sprinkle with nuts.
684389 -- SPICY YOGURT PICNIC
CAKE
2 c. flour
1 tsp. each baking soda, baking
powder and cinnamon
1/4 tsp. salt
1/2 c. butter or oleo, softened
1 1/2 c. sugar
1/2 tsp. nutmeg
1 tsp. vanilla
3 eggs
1 c. plain yogurt (low fat)
Cream butter, sugar, spices, vanilla until
well blended add eggs and yogurt, then
beat in dry ingredients. Mix well pour
into pan (9 x 13) greased well. Bake at
350 degrees for 35 to 40 minutes. Cool
in pan. Spread with frosting.COCONUT
TOPPING:
1/2 c. finely chopped walnuts
3/4 c. flaked coconut
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1 tbsp. butter, melted
1/4 c. heavy whipping cream
(unwhipped)
Mix all together and spread on top of
cooled cake and broil until top is
bubbly. Watch so it doesn't burn!
684390 -- BROWN PICNIC COOKIES
3/4 c. all-purpose flour
3/4 c. whole wheat flour
8 tbsp. cold butter or margarine, cut
into pieces
2 tbsp. light brown sugar
2 tbsp. Lyle's Golden Syrup or honey
Combine flours and rub in butter or
margarine until mixture resembles
coarse meal. Stir in brown sugar and
syrup (or honey). Gather dough into a
ball, then knead on lightly floured
surface for 1 to 2 minutes, or until
smooth. On lightly floured surface, roll
dough 1/4 inch thick and cut into desired
shapes. Arrange 1 inch apart on
ungreased baking sheet. Bake about 20
minutes until lightly browned, 325 oven.
Cool on racks completely. Store cookies
in tightly covered container.
684391 -- PICNIC CAKE
1 c. pitted dates, chopped
1 1/2 c. boiling water
Pour water over dates and let set until
cool. Put 1 teaspoon soda in date
mixture. Cream together 1 cup sugar, 3/4
cup shortening, 2 eggs and add date
mixture. Mix in 1 1/2 cup flour, 1
teaspoon cinnamon, and 1/2 teaspoon
vanilla. Pour in greased 9 x 12 cake pan.
Sprinkle on top: 1/2 c. chopped nuts 1/2
c. chocolate chips Bake at 350 degrees
for 40 minutes.
684393 -- PICNIC CAKE
2 lg. eggs
1 1/2 c. sugar
1 (20 oz.) can crushed pineapple
2 c. flour
2 tbsp. baking soda
1 1/2 tsp. salt
(Butter to grease baking pan)
1 stick butter
1/4 c. sugar
1 (5.33 oz.) evaporated milk
1 c. shredded coconut
2 c. chopped pecans
Preheat oven 350 degrees. In large bowl
beat eggs well. Add 1 1/2 cups sugar
and beat until creamed. Add pineapple
and blend in. In second bowl, mix flour,
baking soda and salt, mix well. Slowly
add 1/4 flour mixture to egg mixture and
mix well. Pour into 9x13 baking dish.
Bake 350 degrees for 35 minutes and
allow to cool. In medium saucepan melt
stick butter. Add 1/4 cup sugar,
evaporated milk, coconut and pecans
and reduce heat to low. Cook at low heat
12 minutes. Pour over cooled cake and
spread evenly. Allow to cool 30 minutes
before cutting.
684394 -- OATMEAL PICNIC CAKE
1 c. oatmeal
1 1/4 c. boiling water
Mix together. Let stand 20 minutes.
Cream: 1 c. brown sugar 1 c. white
sugar Then add: 1 1/3 c. flour 1/2 tsp.
cinnamon 1 tsp. soda Pinch salt Bake at
350 degrees for 40 minutes. Frost while
still hot.FROSTING:
Combine following, spread on hot cake
then but under broiler 1 minute or until
bubbly on top. 3/4 c. brown sugar 1/4 c.
can milk 1 c. coconut 1/2 c. chopped
walnuts
684395 -- TRAIL BLAZER
1 c. granulated sugar
1 c. powdered sugar
1 c. (2 cubes) margarine
1 c. cooking oil
2 eggs
2 tsp. vanilla
5 c. flour
1 tsp. soda
1 tsp. cream of tartar
1/4 tsp. salt
Mix well. With a teaspoon, drop dough
on greased cookie sheet. Use the bottom
of a glass and dip in sugar, then press
cookies to flatten. Bake at 375 degrees
for 12 minutes or until light around the
edges. Do not brown. Yield: 3 dozen.
684396 -- LEMON PICNIC CAKE
1 pkg. lemon cake mix
1 pkg. (3 oz.) lemon gelatin
1/4 c. salad oil
3/4 c. water
3 eggs
Combine cake ingredients in mixing
bowl. Beat 5 minutes (medium). Spread
batter in greased 13 x 9 inch pan. Bake
35-40 minutes. When done, punch holes
about 1 inch apart on top of warm cake,
then glaze.GLAZE MIX:
2 c. powdered sugar
1/2 tsp. lemon peel, grated
1/3 - 1/2 c. fresh lemon juice
Drizzle over warm cake. Yield 24
servings.
684397 -- PICNIC BROWNIES
1 1/3 c. flour
6 tbsp. dry cocoa
4 eggs
1 tsp. vanilla
1/2 c. nuts
2 c. sugar
1/2 tsp. salt
1/2 c. milk
1/2 c. cooking oil
In large bowl, combine milk, oil, eggs
and vanilla. Add dry ingredients and
beat until well blended. Stir in nuts.
Pour into a greased 9 x 13 inch pan.
Bake at 350 degrees for 25-30 minutes.
684398 -- PICNIC SPICE CAKE
2 c. flour
1 1/3 c. sugar
3 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 c. shortening
1 c. milk
2 eggs
1 tsp. vanilla
Sift dry ingredients. Add remaining
ingredients and beat well. Bake at 350
degrees for 40-45 minutes.
684399 -- PICNIC CAKE - DATE
CAKE
1 c. dates
1 1/4 c. boiling water
1 tsp. soda
3/4 c. shortening
1 c. sugar
2 eggs
1 1/2 c. flour
2 tbsp. cocoa
1/4 tsp. salt
TOPPING:
1/2 c. brown sugar
1 c. chocolate chips
1 c. chopped nuts
Combine dates, boiling water and soda.
Set aside to cool. Combine sugar,
shortening and eggs. Beat until light and
fluffy. Combine flour, cocoa and salt and
add to sugar/egg/shortening mixture. Stir
to combine. Beat in date mixture. Spread
in a greased and floured 9"x13" pan.
Sprinkle with the topping mixture. Bake
at 350 degrees for 54 to 59 minutes.
684400 -- BUTTER BRICKLE PICNIC
BARS
1 pkg. butter brickle cake mix
1/4 c. water
2 eggs
3/4 c. chopped nuts
1/4 c. oleo
1/4 c. brown sugar
1 (6 oz.) pkg. chocolate chips
Preheat oven to 350 degrees. Grease and
flour a 10"x15" pan. Combine cake mix,
water, eggs, oleo and sugar in a bowl.
Mix thoroughly. Stir in nuts and chips.
Bake 20 to 25 minutes. Frost with
chocolate frosting.
684401 -- TRAIL BARS
Melt 2 tablespoons butter with 2 cups
marshmallows in a pan over low heat.
Stir in 1/4 cup peanut butter, add 3 cups
toasted oat cereal and 1/2 cup chocolate
chips. Press into a buttered 8 inch square
pan. Butter and marshmallows may be
melted in microwave.
684402 -- TRAILBLAZER SUGAR
COOKIES
1 c. sugar
1 c. powder sugar
1 c. margarine
1 c. oil
2 eggs
2 tsp. vanilla
5 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1/4 tsp. salt
Combine sugars, margarine, oil, eggs
and vanilla. Add flour, soda, cream of
tartar, and salt. Beat well. With teaspoon
drop dough on ungreased cookie sheet.
Using cookie press or bottom of glass,
dip in sugar, press cookie to flatten.
Bake 9-12 minutes at 375 degrees or
until slight color, not brown.
684403 -- TRAIL SNACK BARS
1/4 c. margarine
3 c. miniature marshmallows
3 c. crisp rice cereal
2 c. granola
1 c. raisins
Melt margarine in 3 quart saucepan over
low heat. Add marshmallows, stir until
melted and well blended. Add cereal,
granola and raisins, stirring until well
coated. Press into greased 13 x 9 inch
baking pan. Cool and cut into bars. Hint:
If you lightly coat hands with butter to
press mixture in pan it is much easier.
684404 -- BAR-B-Q SAUCE
1 (10 oz.) can tomato soup with pieces
1/2 c. chopped onion
1/4 c. cider vinegar
1 tbsp. minced green pepper
1 tbsp. bar-b-q spice (I use sauce)
1 tsp. brown sugar
2 tsp. dry mustard
1/8 tsp. red pepper
1/4 tsp. hot sauce
Combine all ingredients in saucepan,
bring to a boil. Reduce heat and simmer
45 minutes, uncovered.
684405 -- MRS. HOPALONG'S
CHINESE BARBEQUED PORK
1/2 tsp. MSG (optional)
1/2 c. soy sauce
1/4 c. granulated sugar
1/2 tsp. garlic powder
1 lb. pork tenderloin
2 tbsp. ketchup
1/4 tsp. salt
Sesame seeds
Hot mustard
Mix all ingredients except pork, sesame
seeds and mustard together. Slice pork
into 2 strips and marinate for at least 3
hours in sauce, turning frequently. Drain
and place in a roasting pan with rack and
place in oven. Roast at 350 degrees for
40 minutes, turning every 10 minutes.
Slice into 1/4 inch thick pieces and
sprinkle with toasted sesame seeds. Hot
mustard or soy sauce dip are optional.
Great for a snack or in sandwiches. You
can easily double the recipe and it keeps
well in refrigerator for days.
684406 -- SALMON MOUSSE FOR
PICNICS
2 tbsp. lemon juice
1 env. gelatin
Pinch of salt
4 tbsp. chopped onion (1 sm.)
1/2 c. boiling water
1 c. cottage cheese
1/2 c. mayonnaise
1/4 tsp. paprika
1/2 tsp. dillweed
1 (16 oz.) can salmon
Put first 4 ingredients in blender or
processor; beat. Add boiling water;
beat. Add cottage cheese; beat. Add
mayonnaise and seasonings; beat. Add
salmon, 1/3 at a time; beat. Pour into 2
small bread pans or 3 empty soup cans,
rinsed with cold water. Chill for 3-4
hours. Delicious served on mayonnaised
bread with a sliced cucumber "top".
Push out end on can to make perfect
slices. Serves 6-8.
684407 -- TRAIL MIX
2 c. Cheerios (plain or Honeynut)
2 c. Wheat Chex
2 c. Corn Chex
2 c. Rice Chex
2 c. sm. cheese crackers
2 c. raisins
2 c. M & M's plain candies
2 c. mixed nuts or peanuts
Mix all together in large bowl and put in
air-tight containers. Great snack for
traveling. Something kids can do to get
ready for the trip. Can substitute any dry
cereal.
684408 -- PICNIC MARINATED
ONION RINGS
1/2 c. vinegar
1/2 c. corn oil
1 c. catsup
Sliced onions
Combine vinegar, oil and catsup in quart
jar and shake well. Then add the onions,
all the jar will hold. Shake jar again and
refrigerate overnight. When the onions
are gone, slice more and add to the jar.
684409 -- BARBEQUE SAUCE
1 bottle catsup
1 bottle chili sauce
1/2 c. brown sugar
1/4 c. vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. chili powder
Few drops liquid smoke
Combine ingredients and cook until
desired thickness.
684412 -- BEEF BAR-Q
1 lb. hamburger
2 onions
3/4 c. catsup
1 tbsp. sugar
2 tbsp. vinegar
1/2 tsp. dry mustard
Pepper to taste
2 tbsp. Worcestershire sauce
Brown hamburger and onions. In
separate pan, cook other ingredients
together for 10 minutes. Combine meat
and sauce and simmer for 10 minutes.
Makes 10 sandwiches.
684413 -- BARBEQUE
1 1/2 lbs. ground beef
1 can corned beef
1/2 c. water
1 chopped onion
1 (14 oz.) bottle ketchup
3 tbsp. brown sugar
3 tbsp. flour
Brown beef and onion - add corned beef
and mash into beef. Add ketchup - rinse
bottle with water and add to mixture.
Add brown sugar - add flour - bring to
boil stirring constantly. Remove from
fire. Serve on buns.
684414 -- BAR-B-Q
1 lb. ground beef or turkey
1 c. finely chopped onions
1 c. finely chopped green pepper
1 tbsp. sugar
1 tbsp. mustard
2 tbsp. vinegar
1 tsp. salt
1/4 tsp. ground cloves
1 c. catsup
684415 -- PICNIC CHICKEN
4 whole chicken breasts, skinned and
halved
1/4 c. orange juice
2 tbsp. honey
2 tbsp. chopped fresh parsley
1/2 tsp. basil leaves
1/2 tsp. grated orange peel
1/4 tsp. pepper
Arrange chicken in ungreased glass
baking dish. Combine remaining
ingredients. Pour over chicken; cover
with foil and refrigerate 4 to 6 hours.
Bake at 375 degrees for 35 minutes.
Uncover; cook 20 to 30 more minutes,
basting frequently. Drain and serve
warm or cool chicken; wrap tightly and
refrigerate until serving. Serve cold. 8
servings.
684416 -- TRAIL DUST MEATLOAF
2 lbs. ground beef
1 lb. sausage
1 med. potato, grated
1 onion
2 slices cheese
2 slices bread, cubed
2 eggs
1/2 c. stewed tomatoes
2 shakes garlic salt
1 sm. pepper (bell), chopped
2 shakes Worcestershire sauce
1/8 tsp. salt
1/2 tsp. chili powder
Combine all ingredients and bake at 350
degrees for 45 minutes to 1 hour.
684417 -- BAR-B-QUED LIVER
1/2 c. tomato juice
1/4 c. water
2 tbsp. vinegar
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. chili powder
Combine above ingredients in saucepan
and simmer 15 minutes. Take 1 pound
beef liver and remove any membranes or
veins; cut into thin strips. Saute liver
strips in 2 tablespoons bacon drippings
until no longer pink. DO NOT OVER
COOK! Add the liver to the sauce and
simmer until hot. Serve over rice or
mashed potatoes.
684418 -- BAR-B-Q MEATBALLS
1 1/2 lbs. ground beef
2 eggs, slightly beaten
1/2 c. bread crumbs
1 tsp. onion salt
1/8 tsp. pepper
3/4 tsp. dill seed
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1 3/4 tsp. salt
1/4 tsp. allspice
1/8 tsp. cardamom
In a large bowl combine eggs, milk and
bread crumbs. Add to ground beef, salt,
pepper, etc. Mix well to combine.
Refrigerate 1 hour. Shape into meatballs
each 1 inch in diameter. Fry until brown.
Place cooked meatballs in large pan and
add 1 bottle Bar-B-Q sauce. Heat until
hot. Do not boil as it may cause
meatballs to fall apart.
684419 -- BARBEQUED CATFISH
1 lemon, sliced
1/4 c. oil
2 tbsp. mustard
1 tbsp. hot sauce
1/2 c. tomato sauce
2 lbs. catfish fillets
Mix together oil, mustard, hot sauce and
tomato sauce in 13x9 pan. Add lemon
slices and catfish (turning to coat).
Marinate catfish one hour, turning once.
Grill until done, basting with marinade if
desired.
684420 -- BARBEQUED CHICKEN
CASSEROLE
Early in day, dip pieces of 3 1/2 pound
chicken in 1/2 cup flour and 2 teaspoons
salt. Brown in 1/2 cup fat. Pour over:1
c. catsup
1/4 c. minced pepper
1/2 c. chopped celery
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. pepper
684421 -- BARBEQUE CHICKEN
MARINADE
1-2 cloves garlic, minced
1/4 c. oil
1/4 c. soy sauce
1 tbsp. onion or 1/2 chopped onion
1 tsp. sugar
1/4 tsp. curry powder
Marinate 4-6 pieces of chicken in above
for at least 24 hours. Then BBQ.
684422 -- BAR-B-Q SAUCE
2 med. onions, chopped
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tsp. pepper
1 tsp. chili powder
3/4 c. catsup
3/4 c. water
1 tbsp. brown sugar
Simmer for 5 minutes. Use on pork ribs,
baste with sauce as they bake.
684423 -- BAR-B-QUE RUB
1/2 c. sugar
1 tbsp. garlic powder
1 tbsp. chili powder
1/4 tsp. black pepper
2 tsp. seasoned salt
1/2 tsp. paprika
1 tbsp. brown sugar
1 tsp. red pepper
1 tsp. white pepper
684424 -- BAR-B-Q
1 lb. spiced ham
1 c. sweet pickles
1 c. catsup
1 tbsp. mustard
Grind meat and pickles in a food
grinder. Add catsup and mustard, stirring
well. Simmer for 20 minutes, serve on
buns. May be stored in refrigerator. Just
take out and simmer for 20 minutes
before serving.
684425 -- TRAIL MIX
1/2 c. dried fruit (2 1/2 oz.)
1/2 c. raisins
1/2 c. walnut pieces (2 oz.)
1/3 c. almonds (2 oz.)
1/4 c. Spanish style or Virginia
peanuts
1/4 c. sunflower seeds
1/4 c. shredded coconut
Mix together. Store in 10 1/4 cups
portioned plastic bags.
684426 -- FRANCES' BAR-B-QUE
SAUCE
1 (6 oz.) jar horseradish mustard
1 1/2 sticks margarine
1 c. vinegar
1 tbsp. salt
3/4 c. Worcestershire sauce
1 tbsp. chili powder
1 c. water
Mix ingredients and bring to a boil; boil
5 minutes. Store in refrigerator. Warm
when needed. Very good on chicken and
pork. Will not burn when used on grill.
684427 -- BARBEQUE SAUCE
1 c. white vinegar
1 c. water
1 (14 oz.) catsup
1/3 c. sugar
2 tbsp. dry mustard
3 tbsp. Worcestershire sauce
2 tbsp. soy sauce
2 cloves garlic, split
Mix all ingredients together in saucepan.
Bring to boil for 20 to 30 minutes. When
cool, store in plastic container. Will
keep for weeks. Refrigerate.
684428 -- SPICY BARBEQUE SAUCE
1 tsp. sugar
1 tsp. onion salt
1/2 tsp. garlic powder
1/2 tsp. pepper
Dash of cayenne
Red pepper
1/3 c. butter
2 tbsp. water
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
Heat all ingredients, stirring frequently
until butter is melted.
684429 -- BARBEQUE HAM SAUCE
3/4 c. brown sugar, packed
1/4 c. pineapple juice
1/4 tsp. powdered garlic
1/2 c. apricot nectar
3 tbsp. vinegar
1/4 tsp. powdered cloves
684430 -- MOJAVE JERKY
1 tsp. lemon pepper
1/4 tsp. chili powder
2 tsp. garlic powder
1 tsp. pepper
1/2 tsp. cayenne pepper (optional)
2 tbsp. Liquid Smoke
1 1/2 c. water
2 1/2 meat (beef brisket is ideal)
Slice meat into strips 1/8 inch thick, 1
1/2 inches wide, 6 inches long. (Have
the butcher use the mechanical cutter to
save time.) Blend spices and water.
Marinate meat strips with spice mix in
covered bowl. Refrigerate overnight.
Heat oven to "warm" (lowest setting)
and place strips on cookie sheets (use tin
foil for easy cleanup) so that they do not
touch. Cook in low oven for 20-24 hours
or until meat is cooked through and dry,
but not burnt to touch, turning strips once
or twice for even cooking. Store strips
in airtight container. Refrigeration is not
necessary. OPTIONAL COOKING TIP:
Halfway through cooking, brush meat
with barbecue sauce to increase
moisture and improve taste; but be
aware that brushed meat will not keep as
long. Mojave Jerky is an excellent
camping food!
684431 -- CRUNCHY TRAIL MIX
Try sprinkling over fresh fruit or yogurt
for a change of page. 1 c. raisins 1/2 c.
dried banana chips 1/2 c. unsalted dryroasted peanuts 1/4 c. chopped dried
apricots Combine all ingredients. Store
in plastic bag. Makes about 3 1/2 cups.
684432 -- VINEGAR BAR-B-QUE
SAUCE
1 c. water
1/2 c. vinegar
3/4 tsp. Worcestershire
2 tbsp. salt
1 1/2 tsp. sugar
Pepper
1st coat chicken with Parkay. Baste
often.
684433 -- PICNIC LEMONADE
1/2 c. light corn syrup
1/2 c. sugar
2/3 c. water
2 tbsp. grated lemon rind
1 1/4 c. fresh squeezed lemon juice
7 c. water
Cherries or lemon slices
Combine corn syrup, water and lemon
rind. Bring to a boil and allow to boil
for 5 minutes. Strain and cool. Place ice
cubes in large pitcher, add cooled
mixture, lemon juice and water. Garnish
with cherries and lemon slices. 10
servings.
684434 -- JERKY
1/2 c. soy sauce
1/2 c. Worcestershire sauce
2 tsp. onion powder
2 tsp. Accent
2/3 tsp. garlic powder
2/3 tsp. black pepper
Marinate overnight. Bake 6 to 8 hours at
150 degrees.
684435 -- TRAIL BOLOGNA
2 lbs. ground chuck
2 tbsp. Tender Quick
2 tsp. black pepper
1/8 tsp. garlic powder
1 tsp. coarse black pepper
1 1/2 tsp. liquid smoke
1/4 c. water
Combine ingredients in large bowl. Mix
with hands until sticky. Roll into links.
Wrap into Saran wrap. Refrigerate 24
hours. Bake on broiler pan for 1 hour at
300 degrees. Makes 2 links. Squeeze out
excess fat with paper towel. Pierce links
with fork.
684436 -- TRAIL BOLOGNA
2 lbs. ground deer meat
2 tbsp. Morton Tender Quick
2 tsp. liquid smoke
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. pepper
Mix together. Refrigerate 24 hours.
Divide into 3 rolls. Wrap in foil. Punch
hole in bottom of foil and bake at 320
degrees for 1 1/2 hours.
684437 -- TRAIL BOLOGNA
10 lbs. ground deer meat
2/3 c. Morton Quick salt
7 tsp. liquid smoke
1 1/4 c. water
1/3 c. brown sugar
1 tbsp. garlic salt
1 tbsp. garlic powder
1 tbsp. black pepper
1 tbsp. cracked pepper corn (optional)
Mix well with hands. Roll and form into
10 log shaped rolls. Press together well
so that you do not have air pockets
inside roll. Wrap lightly each roll in
freezer wrap. Refrigerate 24 hours. Then
bake at 300 to 325 degrees for 1 hour.
Meat will not and should not brown. My
oven heats high so I use 300 degrees.
Bake on top rack. Bake about 3 to 4 rolls
at one time.
684438 -- BAR-B-Q SAUCE DELUXE
1 stick oleo
1 bottle Kraft Bar-B-Q sauce
1 bottle chili sauce
1 chopped onion
Juice of one lemon
1/3 of pt. of vinegar
8 tbsp. Lea & Perrins
1/2 tsp. chili powder
1/2 c. catsup
1 c. brown sugar
1 tsp. McCormick seafood seasoning,
hot
1 tsp. salt
1 tsp. black pepper
Dash red pepper
Dash cayenne pepper
1 tsp. La Red Hot
2 bay leaves
1/2 tsp. garlic salt
1 c. water
Mix and cook for 10 minutes.
684439 -- BAR-B-QUE SAUCE
4 lg. bottles Worcestershire sauce
2 gal. tomato juice
1 lemon (cut up)
1 lb. oleo
4 pods garlic (chopped)
6 onions
4 (32 oz.) ketchup
1 lb. brown sugar
1 sm. jar mustard
Salt and pepper to taste
Mix all ingredients in large pot and
simmer for 4-6 hours. Serves 200-250
people.
684440 -- RICHARD'S BARBEQUE
SAUCE
1 stick oleo
Juice of 1 lemon
1 tsp. dry mustard
1/4 tsp. ground camino seed
1 lg. onion, chopped
1/3 c. tomato catsup
1/2 c. Worcestershire sauce
1/4 c. A-1 sauce
3 bay leaves
Mix all ingredients except dry mustard
and simmer for 15 minutes. Mix mustard
with small amount of water making a
paste. Mix this with hot ingredients and
let simmer for 5 minutes. Remove from
heat at once.
684441 -- BAR-B-QUE SAUCE
1 qt. tomato juice
1 qt. vinegar
1/2 lb. brown sugar
1/4 c. Worcestershire sauce
16 oz. bottle French salad dressing
1/2 lg. bottle tomato catsup
1/4 c. mustard
1 stick margarine per chicken
Mix all ingredients and heat until all
ingredients are dissolved.
684442 -- PICNIC SAUERKRAUT
Drain 1 quart sauerkraut. Dice 1 cup
celery. Dice 1/2 cup ripe olives. Mix
well with 3/4 cup sugar. Let stand.
Garnish with onion rings. Serve cold.
Serves 10.
684443 -- BARBEQUE SAUCE
14 oz. ketchup
4 tbsp. Worcestershire sauce
3 tbsp. brown sugar
2 tbsp. mustard
2 tbsp. liquid smoke
1 (10 oz.) can Diet Coke
Mix all ingredients together. For roast:
Cook roast in a 200 degree oven
overnight. Pour sauce over shredded
meat. Cook in crock pot as long as
desired.
684444 -- BARBEQUE SAUCE
3/4 c. water
1/3 c. Worcestershire sauce
1/3 c. catsup
1 tbsp. brown sugar
1/4 c. wine vinegar
1/3 c. wine or cooking sherry
1 tbsp. mustard
This is good on chicken or roast beef.
684445 -- BAR-B-Q SAUCE
3/4 c. chopped onion
1/2 c. vegetable oil
3/4 c. catsup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. mustard
2 tsp. salt
1/2 tsp. pepper
Cook onion in oil until tender. But not
brown. Add remaining ingredients.
Simmer 15 to 20 minutes. Good with
chicken, ribs, burgers, etc.
684446 -- BARBEQUE SAUCE
1 c. catsup
1 c. brown sugar
2 tsp. dry mustard
2/3 c. vinegar
1/3 c. molasses
684447 -- BARBEQUE SAUCE
1 c. ketchup
1/4 c. packed brown sugar
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 tsp. chili powder
Tabasco to taste
Mix all ingredients and heat slowly.
684448 -- BAR-B-QUE SAUCE
1 qt. water (4 c.)
1 pt. vinegar (2 c.)
1/8 c. sugar
1/2 c. salt
1 tbsp. pepper
1 lb. margarine
1/2 oz. garlic (1 tbsp.)
1/2 oz. Worcestershire sauce
Mix and heat. DO NOT BOIL. Enough
for 8 chickens.
684449 -- BAR-B-Q SAUCE
1 tbsp. butter
1 onion, sliced
1 tbsp. sugar
1 tsp. mustard
1 tsp. celery salt or seed
1 tsp. paprika
1/2 c. tomato catsup
1/4 c. vinegar
3/4 c. water
A few cloves
Broil or fry ribs. Saute onions in butter.
Add the rest of the ingredients. Simmer a
few minutes, then pour over meat. Bake
at 300 degrees. This sauce is good over
hot dogs, too.
684450 -- BARBEQUE SAUCE
1/4 c. oil
3/4 c. chopped onion
1 clove garlic
1 c. honey
1 c. catsup
1 c. vinegar
1/2 c. Worcestershire sauce
1 tbsp. dry mustard
1 1/2 tsp. salt
1 tsp. oregano
1 tsp. black pepper
1/2 tsp. thyme
1/4 c. brown sugar
Heat oil in pan. Add onion and garlic.
Cook until tender. Add remaining
ingredients. Cook to a boil, stirring
constantly. Reduce heat and cook slowly
another 15 minutes. Use with chicken,
beef or pork. Keeps well in refrigerator
for further use.
684451 -- BARBEQUE SAUCE
14 oz. bottle ketchup
2 cloves garlic, crushed
1 tbsp. salt
2 tbsp. honey
2 tbsp. sugar
2 tbsp. A-1 sauce or Heinz 57 sauce
1/4 c. soy sauce or Worcestershire
sauce
Mix all ingredients well. Delicious on
spareribs and chicken.
684452 -- HONEY TOMATO BAR-BQ SAUCE
1 sm. onion, diced
1/4 tsp. pepper
1/8 tsp. oregano
1-2 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. butter
1/2 c. tomato sauce
1 pkg. taco seasoning
Saute onions in butter until soft, about 5
minutes. Add all other ingredients and
simmer another 5 minutes. Adds a little
"zing" to your chicken or meat on the
grill. Enjoy!
684453 -- BARBEQUE SAUCE
1/4 c. brown sugar
1 tbsp. chili powder
1 c. tomato sauce
1/2 tsp. thyme
1/2 tsp. oregano
1 tbsp. salt
1 tsp. paprika
1 tbsp. liquid smoke
1/2 clove garlic mashed
1 tbsp. celery seed
1/4 c. vinegar
1/2 tsp. mustard
Mix all ingredients in saucepan and
simmer for 30 minutes.
684454 -- JIFFY BARBEQUE SAUCE
1/2 c. Wesson oil
3/4 c. chopped onion
3/4 c. ketchup
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
3 tbsp. prepared mustard
2 tbsp. salt
1/2 tsp. black pepper
Cook onion until soft in hot Wesson oil.
Add remaining ingredients. Simmer 15
minutes. Use to baste. Excellent on
chicken.
684455 -- BARBEQUE SAUCE
1/2 c. honey or molasses
16 oz. tomato sauce
2 tbsp. Worcestershire sauce
1/2 c. onion, chopped
2 tbsp. vinegar
1 tsp. garlic salt
1 tsp. pepper
Mix all ingredients. Pour over ribs or
chicken and bake at 350 degrees until
done, about 1 hour.
684456 -- BAR-B-QUE SAUCE
6 tbsp. brown sugar
3 tbsp. paprika
3 tsp. salt
3 tsp. dry mustard
3/4 tsp. chili powder
1/8 tsp. cayenne pepper
6 tbsp. Worcestershire sauce
3 c. tomato juice
3/4 c. chili sauce
3/4 c. vinegar
1 1/2 c. chopped onion
Bring to a boil and simmer for 15
minutes.
684457 -- TRAIL MIX
1 1/2 c. miniature marshmallows
1 c. semi-sweet chocolate chips
1 c. chopped dried apricots
1 c. nuts
1/2 c. raisins
1/2 c. coconut
1/4 c. sunflower seed kernels
Mix together ingredients. Approximately
5 cups.
684458 -- JERKY
6 lbs. ground meat (wild game works
fine)
6 tbsp. Tenderquick
3 tbsp. liquid smoke
3 tsp. black pepper
3 tsp. garlic powder
3 tsp. chili powder
3 tsp. mustard
Mix well. Cover tightly and refrigerate
for 24-48 hours. Heat oven to a
temperature that will dry the jerky, not
cook it - 140 to 200 degrees. Put a small
amount of meat mixture on aluminum foil
the size to fit your oven racks. Put
plastic wrap over meat and roll with a
rolling pin to the desired thickness to fit
the foil. Put in oven until top side is dry.
Peel the aluminum foil off and lay
directly on the oven rack to dry the other
side. Jerky will curl as it dries. When
dry, cut in strips using scissors.
684460 -- BAR-B-QUE SAUCE
1 (7 oz.) red currant jelly
1 (10 oz.) Heinz hot ketchup
3 tbsp. cornstarch
Simmer until smooth. Cut up 2 pounds
wieners or use small meatballs which
have been baked for 20 minutes on a
cookie sheet. Put meat in baking dish.
Add sauce and bake at 200 degrees for 2
hours.
684461 -- JAMAICAN BARBEQUE
SAUCE
1 1/2 c. cider vinegar
4 tsp. lemon juice
3 tbsp. Worcestershire
2 tsp. brown sugar
1 tbsp. prepared mustard
1 c. catsup
1 tbsp. liquid smoke (Colgin - not
Wright's, too salty)
1 tsp. garlic powder
1 tsp. cayenne pepper
1/2 c. tomato puree (paste)
Minced dry onion (optional)
Mix ingredients together in order listed
in an airtight container (mayonnaise jar),
using a wire whip to blend. Do Not
Cook. Can be heated to use as a basting
sauce. Can be used in meatloaf or sloppy
joes. Can be used hot or cold. Will
"keep" 3+ months in refrigerator.
684462 -- BAR-B-Q SAUCE
1/4 c. salad oil
1 tsp. poultry seasoning
1/2 tsp. garlic powder or 1 garlic
clove, crushed
1/2 tsp. pepper
1 c. vinegar
2 tbsp. salt
Combine and mix all ingredients. Pour
over chicken. Let stand for several
hours. Cook on outdoor grill.
684463 -- RED'S FAMOUS
BARBEQUE SAUCE
1 1/4 c. salad oil
1 1/2 c. brown sugar
1 1/2 c. catsup
5 tbsp. soy sauce
2 tbsp. Italian seasoning
1 tbsp. sweet basil leaves
1 tbsp. liquid smoke
1 tsp. salt
3 cloves garlic, minced (or 1 tsp.
garlic juice)
Mix all ingredients together. Let set
overnight.
684464 -- PEMMICAN (CREE
INDIANS)
Lean beef into thin strips. Dried until
brittle, either in the sun or over hickory
coals, but not over a flame. Grind strips
alone or with raisins, prunes or apricots.
Add just enough hot fat to make a thick
dough. Form into small loaves and
enclose in a muslin casing. Dip loaves
into melted paraffin to seal. Store in a
dry place. Will keep for months and is
great for hiking or camping trips.
684465 -- BAR-B-Q SAUCE
2 (6 oz.) cans tomato paste
2 (6 oz.) cans water
1/2 c. sugar
1/2 c. Worcestershire
1/3 c. vinegar
3/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Can add hot sauce
Combine all, simmer to thicken slightly.
Easily doubled, tripled or more. Will
keep in refrigerator for months. I make a
gallon at a time.
684466 -- McNAIR'S "DIET" BAR-B-Q
SAUCE
2 c. catsup
1 c. vinegar
1/2 c. Kraft Hickory Smoke BBQ Sauce
1 tbsp. Worcestershire Sauce
1/2 tbsp. Tabasco Sauce
2 tbsp. A-1 Steak Sauce
1 stick margarine (or BUTTER)
1. Mix all ingredients and bring to
BOIL. 2. After margarine (or
BUTTER) melts, take off heat. 3.
When cooled, put in refrigerator
and use as needed. 4. Sauce will
keep for a long time..can use over
and over. NOTE: This recipe is
good for all BBQ'd meats!
Especially good with BBQ chicken.
Best if chicken is thoroughly
cooked first on open BBQ grill. DO
NOT apply sauce to chicken while
cooking. Cook chicken until
"WELL-DONE" and beginning to
separate from bone. Remove from
grill and "DIP" pieces of chicken
into sauce for a few seconds after
cooking. This allows the fat and
greases to cook and drain from the
chicken first. It will then "accept"
the sauce much better! Note: This
recipe makes approximately 1 quart
sauce. Double quantities if more
needed! **Compliments of Bill
McNair, Treasurer: CANTRELL
ROD & GUN CLUB.
684467 -- BARBEQUE SAUCE
3 tbsp. vegetable oil
1 1/2 c. onion, chopped fine
2 cloves garlic, chopped fine
1 c. catsup
1/2 c. wine vinegar
1/3 c. lemon juice
1/4 c. Worcestershire sauce
1/4 c. brown sugar, packed
4 tsp. chili powder
2 tsp. celery seed
1 tsp. ground cumin
Heat oil. Saute onion until soft then add
garlic. Add all other ingredients. Bring
to a boil. Lower heat and simmer
uncovered for 30 minutes. 2 cups.
684468 -- CU'S BARBEQUE SAUCE
1 tsp. crushed garlic
3/4 c. white vinegar
1 (6 oz.) can tomato paste
1/4 c. dark molasses
1/4 c. light molasses
1/4 c. water
2 tbsp. orange marmalade
1 1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ginger
1/2 tsp. ground mustard
1/2 tsp. allspice
1/4 tsp. celery seed
1/4 tsp. cayenne pepper
1 sm. bay leaf
1 tbsp. liquid smoke
In a medium-sized saucepan combine all
ingredients except the liquid smoke.
Bring to a boil. Reduce heat and simmer
gently, uncovered, for 20 minutes,
stirring occasionally. Remove from heat.
Add liquid smoke; stir.
684469 -- CITRUS BARBEQUE
SAUCE
2 c. frozen orange juice concentrate,
reconstituted
1/4 c. cider vinegar
2 tbsp. prepared mustard
1 c. firmly packed brown sugar
1 tbsp. cornstarch
Mix orange juice according to
directions. Combine juice, vinegar,
mustard and brown sugar in a medium
saucepan. Heat over medium heat until
sauce comes to a boil. Reduce heat and
simmer 20 minutes or until sauce is
reduced to 2 cups. Remove 1/2 cup of
sauce to a small bowl and add
cornstarch stirring until dissolved. Add
cornstarch mixture back to sauce and
continue heating until thick and bubbly.
Makes 2 cups.
684470 -- BAR-B-Q CHIP CHOP
1/4 c. cider vinegar
2 tbsp. dark jelly
1/2 tsp. paprika
1/2 tsp. dry mustard
2 tbsp. brown sugar
9 oz. catsup
2 tbsp. water
1 lb. chip chop
Mix first 5 ingredients in pan and stir
over low heat until jelly melts. Add
catsup and water. Warm and stir. Then
add chip chop and cook together for
about 10 or 15 minutes. I serve on
hamburg buns.
684471 -- BAR-B-QUE
4 tbsp. minced onion
1 1/2 lbs. hamburg
1 sm. can tomato sauce
3/4 c. water
3 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. cinnamon
Dash ground cloves
Fry hamburger and onions together until
brown. Combine all other ingredients in
order listed. Heat to boiling and add to
hamburger and onions.
684472 -- TASTY APRICOT
BARBEQUE SAUCE
1 env. Knorr tomato instant soup
1/2 c. dark brown sugar
1 (12 oz.) jar apricot preserves
1/2 c. Wishbone Italian dressing
1 tsp. garlic salt
1 tbsp. Worcestershire sauce
1/2 tsp. black pepper
Prepare tomato soup mix as directed on
box. Pour into bowl over brown sugar.
Stir until well blended. Add the rest of
ingredients until mixed through. Use on
chicken, pork, whatever you are
barbequing.
684473 -- BARBEQUED HAM
1/2 onion, chopped
3/4 c. catsup
3/4 c. water
1/2 tsp. vinegar
1 tbsp. brown sugar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1/4 tsp. mustard
1 tbsp. relish
1 lb. chipped, chopped ham, torn in
pieces
Saute onion in little oil, add remaining
ingredients and simmer 45 minutes.
Serve in warm bun.
684474 -- TRAIL BOLOGNA
2 lb. hamburger (med. lean)
2 tbsp. Tender Quick
1 1/2 tsp. liquid smoke
1/8-1 tsp. garlic powder
2 1/2 tsp. black pepper (coarse
ground works best)
1/2 c. water
Mix together well. Divide into 3
bunches. Roll out in lengths on plastic
wrap. Refrigerate for 24 hours. Remove
wrap and bake in oven on broiler pan
for 1 hour at 300 degrees. After removed
from oven, use paper towel and pat off
excess grease. Slice when cool.
684475 -- TRAIL BOLOGNA SALAMI
2 lb. group chuck or deer meat or 1
lb. each
2 tbsp. tender quick
2 tsp. black pepper
1/8 tsp. garlic powder
1/2 tsp. liquid smoke
1/2 tsp. cracked peppercorns
1/4 c. water
Mix together until meat gets sticky on
hands. Form into links as desired. Wrap
in plastic wrap. Place in refrigerator for
24 hours. Unwrap and place on broiler
pan. Bake 1 hour at 300 degrees. While
warm, tap off excess grease (I blot with
paper towels) and refrigerate.
684476 -- BAR-B-QUE SAUCE
1 sm. catsup
1 lg. Worcestershire sauce
Red pepper, to taste
Sugar, to taste
1 c. vinegar
Lemon (optional)
Pour catsup and Worcestershire sauce in
saucepan at medium heat. Add vinegar
and pepper and sugar. Simmer 30
minutes. (To make your sauces thinner
add more vinegar and to make it thicker
add more catsup to your sauce).
684477 -- BARBEQUE SAUCE
1 med. onion, finely chopped
4 tbsp. bacon grease (or 3 slices
finely chopped bacon)
1/2 c. Southern Comfort
1 pt. spicy catsup
Lemon juice (squeeze 1 lemon)
1/3 c. brown sugar
1 tsp. salt
1/2 tsp. chili powder
Lightly brown onion in bacon grease or
cook with chopped bacon strips.
Remove from heat, add catsup and
Southern Comfort; stir. Add remaining
ingredients and simmer slowly for 10
minutes.
684479 -- HOMEMADE BAR-B-QUE
SAUCE
1 c. ketchup
1 c. white wine
1 1/2 - 2 tsp. Worcestershire sauce
1/4 tsp. oregano
Lg. pinch rosemary, grind between
your fingers
Mix well into a liquid tight round
container. Use on steak, hamburgers,
chicken, ribs, pork.
684480 -- BAR-B-QUE SAUCE
1 tbsp. butter
3/4 c. ketchup
1/3 c. lemon juice
2 tbsp. mustard
2 tsp. salt
3/4 c. chopped onion
3/4 c. water
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1/2 tsp. pepper
Brown onion in butter. Mix mustard and
ketchup together and add water in a
bowl. Pour into pot with onions and add
the rest of the ingredients. Simmer. If
you desire a thicker BBQ sauce you can
add more ketchup.
684481 -- EASY BARBEQUE SAUCE
1/4 c. chopped onion
4 tbsp. sugar
1/8 tsp. pepper
1/4 c. catsup
3 tbsp. vinegar
1 tsp. Worcestershire sauce
Mix together and cook over low heat 5
minutes. Easily doubled.
684482 -- BAR-B-QUE SAUCE
1 can tomato sauce
1 chopped onion
1/4 c. honey
2 tbsp. cinnamon
1/2 c. Worcestershire sauce
3 tbsp. mustard
1 bottle generic barbecue sauce
(optional)
Mix together and pour over favorite
meat.
684483 -- BAR-B-Q SAUCE
2 tbsp. butter
1 med. onion, chopped
2 tbsp. vinegar
2 tbsp. brown sugar
12 oz. ketchup
3 tbsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 c. water
1/2 c. celery, chopped
1 1/2 lbs. seasoned browned hamburger
Works great in a crock pot! Combine
first 9 ingredients together and simmer
for 4 hours. Add browned hamburger.
Serves 10-12.
684484 -- TRAIL MIX
1 stick margarine
1 (12 oz.) box Crispix
1 c. peanut butter
1 (12 oz.) bag chocolate chips
4 c. powdered sugar, to cover
Melt butter, chocolate chips and peanut
butter in microwave until smooth. Pour
over cereal and mix. Cover with
powdered sugar until pieces start to
separate.
684485 -- BAR-B-QUE SAUCE
1 med. onion, chopped
2 tbsp. butter
1/2 tsp. prepared mustard
1/2 c. water
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 c. ketchup
Salt and pepper
Saute onions in butter until transparent.
Add remaining ingredients and simmer
for 1/2 hour. This makes enough for 4
pounds of meat.
684486 -- TRAIL MIX
1 lg. bowl
Measuring cup
Wooden spoon
Plastic bags
Granola (or other whole grain flakes)
Sunflower seeds
Almonds, peanuts, walnuts or pecans
Raisins
Dried apples, peaches & apricots
684487 -- BAR-B-QUE SAUCE
2 tbsp. oleo
1 med. onion
Saute until clear; cook slowly. Add: 1/2
c. water 2 tbsp. brown sugar 2 tbsp.
vinegar 3 tbsp. Worcestershire sauce 1
tsp. mustard 1/2 tsp. salt Pepper to taste
Cook slowly for 30 minutes then add to
3-4 pounds of meat.
684488 -- BAR-B-QUES
1/3 c. chopped onions
1 can tomato soup
2 tbsp. oil
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tbsp. mustard
1 tbsp. vinegar
Add to leftover roast and cook 15
minutes.
684489 -- HOMEMADE BAR-B-Q
SAUCE
1/2 c. vinegar
1/2 c. sugar
Sm. bottle catsup
1/2 tsp. chili powder
2 tbsp. Worcestershire sauce
Paprika
Garlic salt - to taste
Salt and pepper - to taste
Mix all ingredients together. Great on
ribs and chicken.
684490 -- HONEY SOY BAR-B-QUE
SAUCE
1/2 c. soy sauce
3/4 c. ketchup
3/4 c. honey
3 cloves garlic pressed
1/4 tsp. Tabasco
684491 -- BARBEQUE SAUCE
1/2 c. chopped onion
2 tbsp. butter
2 (8 oz.) cans tomato soup
1/2 c. brown sugar
1/3 c. Worcestershire sauce
1 tbsp. mustard
1 tbsp. vinegar
Saute' onion in margarine until tender.
Stir in remaining ingredients. Simmer for
5 minutes, stirring often. Makes 3 1/2
cups.
684492 -- JOHN'S BARBEQUE
SAUCE
450 lbs. of meat
4 gal. of vinegar
4 gal. catsup
5 bottles Worcestershire sauce
3 bottles red hot
10 lbs. salt
2 lbs. black pepper
8 lbs. butter
Mix together.
684493 -- BARBEQUE SAUCE FOR
PORK OR CHICKEN
1 can tomato soup
1/2 c. finely chopped onion
3 tbsp. brown sugar
2 tbsp. margarine
1 clove garlic, finely chopped
1 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 tsp. prepared mustard
1/4 c. honey
1/2 stalk finely chopped celery
Saute in 2 tablespoons oleo, 1/2 cup
finely chopped onion, 1 clove very fine
chopped garlic and 1/2 stalk chopped
celery until transparent. Add 1 can
tomato soup, vinegar, Worcestershire
sauce, brown sugar, prepared mustard
and honey. Simmer 15 to 30 minutes, if
too thick add 1 to 2 tablespoons water.
684494 -- BARBEQUE SAUCE (For
Chicken)
3/4 c. salad oil
1/4 c. oleo
1/4 c. catsup
1 tbsp. salt
1 tbsp. mustard
2 tsp. onion
1/4 tsp. Tabasco
2 tbsp. brown sugar
1 tsp. Worcestershire sauce
2 cloves garlic
Mix all ingredients. Let stand at least 4
hours at room temperature. Marinate
chicken in sauce overnight in
refrigerator. Cook over charcoal.
684495 -- BARBEQUE SAUCE
4 tbsp. diced onions
1 c. catsup
3/4 c. water
3 tbsp. vinegar
3 tbsp. Worcestershire sauce
1 tbsp. paprika
1/4 tbsp. cinnamon
Dash cloves
1 tbsp. salt
3/4 tbsp. chili powder
1/2 c. brown sugar
Mix all together and bring to a boil. Pour
over ribs and bake 1 1/2 to 2 hours at
350 degrees.
684496 -- TRAIL MIX
1 c. granola
1/2 c. peanuts
1/4 c. raisins
1/4 c. chocolate chips (opt.)
2 tbsp. sunflower seeds
Mix until well blended.
684497 -- BAR-B-QUE DELIGHT
18 oz. Kraft regular bar-b-que sauce
6 oz. orange juice concentrate
4 oz. honey
Warm honey in microwave in bowl, add
bar-b-que sauce and orange juice
concentrate. Use spread on any meat.
Extra sauce serve at table.
684498 -- CAMPER'S COCOA
1 (8 qt.) pkg. powdered milk
1 (2 lb.) box Nestle's Quik
1/4 tsp. salt
1 (6 oz.) jar powdered cream
1 c. powdered sugar
Mix all ingredients together and store in
airtight container. To make 1 cup use 2
tablespoons mix to 1 cup hot water.
684499 -- BARBEQUE SAUCE
2 qts. White House apple cider vinegar
1 c. sugar
1/4 c. salt
2 tbsp. black pepper
3 tbsp. crushed red pepper seeds (add
more seeds for hotter sauce)
2 qts. catsup
2 qts. water
Mix all ingredients in a 2 1/2 gallon pot.
Boil mixture until it begins to thicken.
Makes approximately 6 quarts. Place
sauce in bottles for future use.
Especially good with charcoaled
chicken and pork. Does not require
refrigeration.
684500 -- PORK BARBEQUE SAUCE
2/3 c. catsup
1/3 c. brown sugar
1 tbsp. Worcestershire
Hot sauce to taste
Rosemary (crumbled) to taste
Mix all ingredients together. A good
brand of hot sauce for flavor is
Louisiana hot sauce. Brush on pork
spare ribs, steaks, or chops while
barbequeing or baking.
684501 -- BAR-B-Q SAUCE
2 qts. vinegar
5 oz. Worcestershire sauce
3 oz. black pepper
2 oz. crushed red pepper
1 tsp. ground mustard
1 tsp. garlic powder
2 tbsp. minced onion (dried)
Mix all of the above in large jar. Keep
refrigerated.
684502 -- BAR-B-Q SAUCE
1/2 c. barbeque sauce
1/8 c. prepared canned mild salsa
1/2 tsp. black pepper
1/4 tsp. oregano (opt.)
NOTE: Good on baked chicken or pork
chops. Mix all ingredients as listed.
684503 -- GRANDMA'S BARBEQUE
SAUCE
1 c. catsup
1/4 c. vinegar
1/4 tsp. savor salt
1/4 tsp. celery salt
1/4 tsp. onion salt
1/4 tsp. garlic salt
1 tbsp. chili powder
1 tbsp. Worcestershire sauce
Tabasco (if desired)
To the catsup, add vinegar and the four
different salts (you can substitute the
powders for salts if less salt is desired).
Blend well with whisk, then add chili
powder and Worcestershire sauce.
684504 -- BARBEQUE CHICKEN
SAUCE
1/2 c. Wesson oil
3/4 c. onion, chopped
3/4 c. ketchup
3/4 c. water
1/2 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. mustard
2 tsp. salt
1/2 tsp. pepper
Heat oil, add onions. Saute, mix
remaining ingredients in a bowl. Add to
onion, simmer. Grill chicken slowly.
Baste with sauce when chicken is nearly
done.
684505 -- HARRY'S BAR-B-Q SAUCE
1/2 pt. tomato juice
1 pt. cider vinegar
1 stick butter
1 tsp. salt
1 tbsp. red pepper or to taste
Melt butter, mix all ingredients. Do not
boil. For chicken, this sauce covers 12
quarters. Slowly cook chicken over
medium coals, applying sauce as
needed.
684506 -- CAMPERS HOT
CHOCOLATE MIX
8 qt. box powdered milk
1 oz. jar non-dairy creamer
1 lb. powdered sugar
16 oz. Nestle's Quik
Combine all ingredients. Store in tightly
covered container. For each serving, add
3/4 cup hot water and 1/4 cup chocolate
mix. Top with marshmallows or
whipped cream.
684507 -- CHINESE BAR-B-QUE
SAUCE
1 (6 oz.) jar damson plum jelly
1/3 c. Karo dark
1/3 c. soy sauce
1/4 c. chopped green onion
2 cloves garlic, minced
2 tsp. ground ginger
2 lbs. spareribs, cut into serving
pieces
684508 -- BARBEQUE SAUCE
1 bottle barbeque sauce (any kind)
1/4 c. brown sugar
Pepper to taste
1/2 can beer
1/2 lemon juice
Salt to taste
Red chilies (opt.)
684509 -- EXPERIMENTAL BAR-B-Q
SAUCE
1 lg. or 2 med. yellow onions
1 (12 oz.) bottle Reese Bar-B-Q sauce
1 (18 oz.) bottle Open Pit regular
sauce
1 (18 oz.) bottle Whitmore's gourmet
cooking sauce
1 (5 oz.) jar Take Home Brand
horseradish
1 c. dark brown sugar
Thinly slice onion and combine all other
items mentioned above. Bring to a boil,
reduce heat and simmer about 1/2 hour.
Stir frequently. Apply to meat only when
thoroughly cook and about 10 minutes
before serving. Apply sauce 3 or 4 times
turning meat until ready to serve. Keep
extra sauce tableside for those who like
extra sauce.
684510 -- GRANDPA MICKAN'S
BAR-B-QUE SAUCE
1/2 c. tallow (beef fat)
2 c. water
1 lg. onion, chopped
2 sticks butter
2 lemons
2 c. ketchup
1/2 c. Worcestershire sauce
1 tbsp. paprika
Add all ingredients in saucepan, boil a
while slowly. Remove tallow and
simmer. Add salt and pepper to taste.
684511 -- ANOTHER BAR-B-QUE
SAUCE
1 c. catsup
1/3 c. white vinegar
1 tbsp. dry mustard
1 tbsp. liquid smoke
1 c. sugar
1 tbsp. soy sauce
1 tbsp. minced onion
2 garlic cloves, chopped fine
Combine all ingredients and cook over
medium heat for 1 hour; stir often. Use
with any meat. Cook meat first and then
add sauce. Keep at low heat because this
mixture will burn easily under direct
heat or flame.
684512 -- WHITE BAR-B-Q SAUCE
3 c. mayonnaise
1/2 c. sugar
1/2 c. Worcestershire sauce
8 tsp. salt (or less to taste)
1 c. lemon juice
1/2 c. vinegar
1/4 c. pepper (or less to taste)
Mix all ingredients. Allow to blend at
room temperature for 15 minutes before
use. Taste to adjust seasonings. Brush on
chicken pieces several times during the
last 15 minutes of cooking time. Store
any leftover sauce in the refrigerator.
684513 -- BARBEQUE SAUCE
1 1/2 c. water
1 lg. onion, diced
2 1/2 c. ketchup
4 tsp. salt (to taste)
1/2 c. brown sugar
1/2 c. vinegar
3 tbsp. Worcestershire sauce or A-1
sauce
2 tsp. prepared mustard
Simmer in saucepan, add water as
needed.
684514 -- BARBEQUE SAUCE
1 med. onion
1 c. 1 c. catsup
1 c. water
1/4 c. lemon juice
2 tbsp. brown sugar
2 tbsp. white sugar
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
Bake at 325 degrees for 1 hour 15
minutes. Brown meat in small amount of
oil. Pour sauce over meat and simmer
for 10 minutes. Place in oven and bake
in uncovered dish.
684515 -- CHICKEN BARBEQUE
SAUCE
1 egg
1/2 c. oil
1 c. vinegar
3 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
Beat egg, add remaining ingredients and
mix well. Marinate chicken for an hour
or two. Cook over grill about 1 hour.
684516 -- BARBEQUE SAUCE
1/2 c. beer
1/2 c. catsup
1/4 c. mustard
1/2 c. onion
Salt & pepper to taste
Mix until mustard is completely mixed
in. Bring to a boil, simmer for 5 minutes.
Good on steaks, hamburger and hot dogs.
684517 -- BARBEQUE FRANKS
8 hot dogs
3 tbsp. oil
1/4 c. chopped onion
2 tsp. sugar
3/4 tsp. paprika
1/8 tsp. pepper
1/3 c. catsup
1/3 c. water
1 tbsp. vinegar
2 tsp. Worcestershire sauce
Few drops Tabasco sauce
1/2 tsp. salt
Place franks in greased baking dish.
Combine onion, sugar, paprika, salt,
pepper, catsup, water, vinegar,
Worcestershire sauce and Tabasco
sauce. Pour over hot dogs. Bake in 400
degree oven for 30 minutes or cook in
rock pot for several hours.
684518 -- BARBEQUE SAUCE
3 tbsp. catsup
3 tbsp. vinegar
2 tbsp. water
3 tbsp. brown sugar
3 tbsp. prepared mustard
1 tsp. salt
1 tbsp. butter
1 tsp. chili powder
3 tbsp. Worcestershire sauce
Juice of 1/2 lemon
1 tsp. crushed red pepper
684519 -- JERKY
3 tbsp. liquid smoke
3 tbsp. honey
1 tbsp. season all
2 tsp. salt
1 tsp. garlic salt
1 tsp. black pepper
1 handful of thinly stripped beef or
deer meat
Mix first 6 ingredients. Stir in meat.
Place in a colander and set over another
bowl to catch drippings. Let set 12 hours
in refrigerator. Place meat on cookie
sheets and dry in oven at 150 to 200
degrees with oven cracked open slightly.
Heat until all moisture has gone from
meat.
684520 -- BARBEQUE SAUCE
1 c. ketchup
1/3 c. light molasses
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
Garlic powder
Onion powder or salt
Finely chopped onions
Combine ingredients. Tastes even better
if made several hours before using.
684521 -- BEST BAR-B-Q SAUCE
1/2 tsp. bulk pepper
1 tsp. dry mustard
1 tsp. chili powder
1 tbsp. Worcestershire sauce
1/2 c. ketchup
1/2 c. vinegar
1/2 c. water
1 tbsp. flour
1 tbsp. molasses
1/4 tsp. red pepper
Put all together; whisk around until no
lumps. Put in microwave until bubbly
and stir until thick.