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Outdoor Food Recipes

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.

 

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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.

 

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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.

 

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683963 -- TRAIL MIX COOKIES

 

 

 

1 c. sugar

1 c. brown sugar

1/2 c. margarine

1/2 c. shortening

1/2 c. oats

2 tsp. vanilla

2 eggs

2 c. all-purpose flour

3/4 c. oat bran & 1/4 c. wheat germ

1 tsp. baking powder

1 tsp. baking soda

1 c. peanut butter

2 c. plain M&M's

1 c. peanuts

3/4 c. raisins

 

Heat oven to 375 degrees. Beat sugars, butter and shortening in large bowl until creamy and well blended. Beat in vanilla, eggs, then add oats, oat bran and wheat germ. Then stir in flour, baking powder and soda thoroughly. Stir in peanut butter, M&M's, peanuts and raisins. Drop rounded tablespoon about 2 inches apart on ungreased cookie sheet. Flatten slightly. Bake 9 to 12 minutes.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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683992 -- MOUNTAIN COBBLER

 

 

 

1 c. sourdough starter

1 1/2 c. flour

1/2 c. brown sugar

1/2 c. sugar

2 tsp. cinnamon

1/2 c. cooking oil

2 cans cherry pie filling

 

Mix starter, flour, sugars, cinnamon and oil in a bowl. Place cherry filling in bottom of Dutch oven; then spread the bowl of mix on top. Bake 25 to 30 minutes in covered oven. Serves 8. --VARIATIONS:--

 

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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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683998 -- WESTERN BISCUITS

 

 

 

1 c. sourdough starter

2 c. flour

1/3 c. milk

1/2 c. margarine

2 tsp. baking powder

1/2 tsp. salt

 

Mix all ingredients; pat out on flat, floured surface. Cut out and place in Dutch oven. Cook until golden brown. Makes about 25 biscuits.

 

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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!

 

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684001 -- GRANOLA

 

 

 

4 c. rolled oats

1 c. wheat germ

1 c. sunflower seeds

1 c. slivered almonds

1/3 c. melted margarine

1/3 c. honey

2 tsp. cinnamon

 

Combine margarine and honey. Add remaining ingredients and mix well. Spread out on cookie sheet. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Add 1 cup dried fruit - raisins, dates or apricots. Store in airtight container. Serve with milk. Makes 8 cups.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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!

 

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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.

 

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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.

 

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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.

 

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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!

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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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.

 

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684024 -- GORP

 

 

 

--GORP #1:--

 

Peanuts

Cashews

Coconut

Sunflower seeds

Raisins

Dried apricot pieces

 

--GORP #2:--

 

Peanuts

Corn nuts

Peanut M & M's

Plain M & M's

 

Mix ingredients in equal amounts. Store in zip-lock bags. (Alter ingredients as personal preference dictates.)

 

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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.

 

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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

 

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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.

 

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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

 

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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

 

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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.

 

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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.

 

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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

 

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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.

 

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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.

 

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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.

 

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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.

 

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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 tightly-covered 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 BAR-B-Q SAUCE

 

 

 

Melt 1 tablespoon butter. Add and heat: 1/4 c. orange juice

1/4 c. ketchup (or 1/2 c.)

1/4 c. lemon juice

1 or 2 tbsp. honey

1/2 tsp. ginger

2 tbsp. tamar sauce (soy sauce)

 

Thicken with cornstarch if you want.

 

------------------------

 

684173 -- REGGIE MACK'S HAPPY-TRAIL DOG BISCUITS

 

 

 

1 1/2 c. plain flour

1 1/2 c. whole wheat flour

1 c. rye flour

1 c. old-fashioned oats

1 c. cornmeal

1/4 c. liver powder (available at

health food stores)

1 tsp. salt

1 tsp. garlic powder

1 lg. egg

1/2 c. vegetable oil

1 3/4 c. beef broth

 

Place rack in upper third of oven; heat to 300 degrees. Line cookie sheet with foil. In large bowl, mix flours, oats, cornmeal, liver powder, salt and garlic powder. Add egg, oil and broth. Mix with a wooden spoon to make a soft dough. Dough should be soft but firm enough to roll out. If dough is too moist, add a little more flour; if too dry, add a little more broth or water. On floured surface, roll out dough to 1/2 inch thickness. Cut in 3 1/2 inch dog-bone biscuit shapes with floured cutter or your favorite pattern. Place 1 inch apart on prepared cookie sheet. Prick a line of dots down centers, halfway through. Bake 2 hours. Turn off oven and let biscuits stand in oven overnight to dry out and harden. Children like these too.

 

------------------------

 

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 BAR-B-Q GRILL

 

 

 

Take a Bar-b-q grill. Pour charcoal in a ring around the outside of the pit. Do not connect the ring, leave a space so it is like a "C". Light the beginning of the ring. When it is white, you can start cooking. The fire will continue to spread so you will have heat for several hours. Continue to move the meat so it is never directly over the fire.

 

------------------------

 

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 20-25 minutes.

 

------------------------

 

684283 -- NUTTY GRAHAM PICNIC CAKE

 

 

 

2 c. all-purpose flour

1 c. (14 sq.) graham cracker crumbs

1 c. firmly packed brown sugar

1/2 c. sugar

1 tsp. salt

1 tsp. baking powder

1 tsp. soda

1/2 tsp. cinnamon

1 c. margarine, softened

1 c. orange juice

1 tbsp. grated orange peel

3 eggs

1 c. chopped nuts

 

Heat oven to 350 degrees. Using 1 tablespoon solid shortening, generously grease and flour 12 cup fluted tube pan or 10 inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all cake ingredients except nuts and beat 3 minutes at medium speed. Stir in nuts. Pour into prepared pan. Bake at 350 degrees for 45 to 50 minutes or until toothpick in center comes out clean. Cool completely.GLAZE:

2 tbsp. brown sugar

5 tsp. milk

1 tbsp. butter

3/4 c. powdered sugar

1/4 c. nuts

 

In small saucepan heat brown sugar, milk and butter until melted. Remove from heat. Add powdered sugar; blend until smooth. Drizzle over cake and sprinkle with nuts.

 

------------------------

 

684284 -- CHOCOLATE MINT PICNIC SQUARES

 

 

 

1 c. sugar

4 eggs, beaten

1 tsp. vanilla

1/2 c. butter

1 c. flour

1 (16 oz.) can chocolate syrup

2 c. powdered sugar

1/2 c. butter

2 tbsp. creme de menthe

6 oz. chocolate chips

6 tbsp. butter

 

Mix first 6 ingredients and pour into a greased 9 x 13 inch pan. Bake at 350 degrees for 30 minutes. Cool in pan. Mix next 3 ingredients together and spread over brownie layer. Melt chocolate chips and butter together. Mix and let cool slightly. Spread over mint layer. Chill for a few minutes and cut into squares. Best if served chilled.

 

------------------------

 

684285 -- PICNIC SPICE CAKE

 

 

 

Sift together into bowl: 1 1/3 c. sugar 3 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves Add: 1 c. milk 1 tsp. vanilla Beat 2 minutes. Add 2 large eggs. Beat 2 minutes more. Bake at 350 degrees.

 

------------------------

 

684286 -- CAMP TRAIL BROWNIES

 

 

 

1 c. margarine

3 tbsp. cocoa + 1 tbsp. oil

2 2/3 c. sugar

4 eggs

1 c. flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

1 1/2 c. oatmeal

2 tsp. vanilla

Nuts (optional)

 

Melt margarine and mix with sugar and chocolate mixture. Beat in eggs. Add dry ingredients and vanilla. Mix well. Bake in greased 9 x 13-inch pan at 350 degrees for 25-30 minutes. Cut into squares.

 

------------------------

 

684287 -- ROAST BEEF BAR-B-QUE

 

 

 

5 lb. rump, rolled or sirloin tip roast

1 tbsp. liquid smoke

2 beef bouillon cubes

2 lg. onions, chopped

2 c. water

1 lg. jar Ken Davis barbecue sauce

 

Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.

 

------------------------

 

684287 -- ROAST BEEF BAR-B-QUE

 

 

 

5 lb. rump, rolled or sirloin tip roast

1 tbsp. liquid smoke

2 beef bouillon cubes

2 lg. onions, chopped

2 c. water

1 lg. jar Ken Davis barbecue sauce

 

Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.

 

------------------------

 

684288 -- JERKY

 

 

 

1 sm. can tomato sauce (enough water

to rinse can out)

1 tbsp. chili powder

2 tbsp. liquid smoke

2 to 3 tbsp. fajita seasoning

1/8 tsp. ground red pepper per 1 lb.

meat or you use dehydrated jalapeno

powder, Tabasco, or whatever

2 to 3 tbsp. honey

 

Use 1/2 to 3/4 teaspoon of Morton's Tenderquick per 1 pound of meat. se about 1/4 cup of this sauce per 1

pound of meat.

 

se cracked black pepper.

 

Let marinate for 24 hours, pat dry and pepper. Dehydrate at about 123 degrees, about 8 to 11 hours depending on size of meat.

 

------------------------

 

684289 -- THE BEST BARBEQUE SAUCE

 

 

 

Combine: 3/4 c. water 2 tbsp. vinegar 2 tbsp. Worcestershire sauce 1 tsp. chili powder 1 tsp. salt 1/2 tsp. red pepper 1/2 tsp. black pepper 1/4 c. sugar Cook over low, simmering heat for about 20 minutes. Gives you enough sauce for covering 5 pounds of chicken several times during cooking with a cup to spare.

 

------------------------

 

684290 -- EASY HOT BARBEQUE SAUCE

 

 

 

2 qt. apple vinegar

2 (14 oz.) bottles ketchup

1 (303 size) can tomato juice

1 tbsp. hot sauce

1 tbsp. cayenne pepper

1 tbsp. black pepper

1/2 c. salt

 

Mix all ingredients well. Store in a glass jar. Does not have to be refrigerated and keeps well.

 

------------------------

 

684291 -- BARBEQUE SAUCE

 

 

 

1 tbsp. liquid smoke

1 tsp. garlic salt

Salt & pepper

1 tbsp. Worcestershire sauce

1/2-1 c. brown sugar

14 oz. ketchup

Dash soy sauce

 

Mix together and simmer on stove.

 

------------------------

 

684292 -- BARBEQUE SAUCE

 

 

 

1/2 c. brown sugar

1 tbsp. mustard

1 tbsp. vinegar

1 /2 c. catsup

 

Mix together. Then add: 1 stick butter 3 tbsp. liquid smoke 1 tbsp. Tabasco sauce 1 1/2 tsp. garlic powder Bring to a good boil, stirring continuously. Does not need refrigeration.

 

------------------------

 

684293 -- VANILLA CHIP TRAIL MIX

 

 

 

1 stick margarine, melted

2 tbsp. cocoa

2 tbsp. sugar

4 c. Cheerios cereal

4 c. Wheat Squares cereal

1 c. slivered almonds

1 c. golden raisins

1 (10 oz.) pkg. Hershey vanilla milk

chips

 

In 4-quart bowl, place margarine. Microwave on High 1 minute or until melted; stir in cocoa and sugar. Add cereals and almonds; stir until evenly coated. Microwave at High 3 minutes, stirring every minute; stir in raisins. Microwave on High additional 3 minutes, stirring every minute. Cool completely stir in vanilla chips. Store in tightly covered container in cool, dry place.

 

------------------------

 

684294 -- BARBEQUE SAUCE

 

 

 

2 tbsp. butter

1 sm. onion, chopped

1/4 c. lemon juice

1 tbsp. Worcestershire sauce

1/2 c. water

Dash of salt & pepper

2 tbsp. vinegar

1 1/2 c. brown sugar

1 c. chili sauce (bottled in store)

 

Brown butter and onion, stirring constantly. Mix remaining ingredients with onion mixture. Cook slowly over medium heat for 20 minutes. Sauce may be thin but thickens as it cools. This is good over ribs, wieners and pork chops. Bake at 350 degrees for time needed for meat.

 

------------------------

 

684295 -- MOM'S BAR-B-Q SAUCE

 

 

 

1/2 c. catsup

1/2 c. water

1/4 garlic or onion

1 tsp. chili powder

1/2 tsp. Worcestershire sauce

1/4 c. sugar

1 tsp. mustard

 

Mix and cook slowly for 10 minutes. Add to meat and simmer for a while. This makes a small amount.

 

------------------------

 

684296 -- BARBEQUE SAUCE

 

 

 

2 tbsp. margarine

1 med. onion, chopped

1 clove garlic, minced

1/2 c. catsup

1 tsp. dry mustard

2 tbsp. vinegar

1/2 tsp. Tabasco

1 tbsp. brown sugar

1 tsp. salt

1/4 c. water

 

Melt margarine in saucepan. In blender, combine onion, garlic, catsup, vinegar, Tabasco, brown sugar, salt, dry mustard and water. Add to margarine in saucepan, bring to boil. Terrific for chicken and ribs on the grill.

 

------------------------

 

684297 -- CAMPERS INSTANT COCOA

 

 

 

8 qts. powdered milk

16 oz. Quik

8 oz. Cremora

1 c. powdered sugar

 

Mix well and store in canister. Use 1/3 cup dry mix in cup with hot water.

 

------------------------

 

684298 -- BAR-B-Q SAUCE FOR RED MEAT

 

 

 

1 bottle Hunt's hickory brand barbecue

sauce

3/4 c. honey

1 tsp. soy sauce

1/4 tsp. teriyaki sauce

1 1/2 c. Kraft Zesty Italian salad

dressing

1 tsp. garlic powder

1/4 tsp. oregano

 

Pour all ingredients into bowl and mix. Dip meat in sauces and barbecue.

 

------------------------

 

684299 -- BAR-B-Q SAUCE FOR POULTRY

 

 

 

1 bottle Hunt's Cajun

Brand barbecue sauce

1 c. honey

1 3/4 c. Kraft Zesty Italian salad

dressing

1/4 c. pancake syrup

2 tbsp. molasses

1/2 tsp. teriyaki sauce

1/2 tsp. garlic powder

1 tsp. soy sauce

 

Pour all ingredients into bowl and mix. Glaze poultry with brush 1/2 hour before taking off grill.

 

------------------------

 

684300 -- ALL-AMERICAN BARBEQUE SAUCE

 

 

 

1/2 c. chili sauce

1/2 c. finely chopped onions

1/4 c. water

2 tbsp. brown sugar

1 tbsp. Worcestershire sauce

1 tbsp. apple cider vinegar

1 tsp. chili powder

1/2 tsp. celery seed

1/4 tsp. hot pepper sauce

 

Combine ingredients in small saucepan; simmer 10 to 12 minutes or until thickened, stirring occasionally. Use as a barbeque sauce for chicken, ribs or pork chops. Makes 3/4 cup. **For zestier sauce, increase hot pepper sauce to 1/2 teaspoon.

 

------------------------

 

684301 -- C.'S TRAIL MIX

 

 

 

1 box Cheerios

1 box Wheat Chex

1 container unsalted peanuts

1 box raisins

1/2 lb. banana chips

1/4 c. coconut

 

Place in large Tupperware container. Mix well.

 

------------------------

 

684302 -- TRACY'S BAR-B-Q SAUCE

 

 

 

1 c. tomato catsup

2-3 drops hot sauce

3 tbsp. brown sugar

2 drops Worcestershire sauce

1 tbsp. lemon juice

1 tbsp. margarine

1 c. vinegar

1 tsp. mustard

1 tsp. paprika

Salt & pepper

2 tbsp. sugar

 

Mix well and simmer about 15 minutes.

 

------------------------

 

684303 -- SPICY BAR-B-Q SAUCE

 

 

 

3/4 c. chopped onions

1/2 c. salad oil

3/4 c. catsup

3/4 c. water

1/3 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

2 tbsp. prepared mustard

2 tsp. salt

1/2 tsp. pepper

 

Cook onion in salad oil until tender but not brown. Add remaining ingredients. Simmer 15 minutes. Use as basting sauce and to serve with the meat.

 

------------------------

 

684304 -- LEXINGTON NORTH CAROLINA BAR-B-QUE SAUCE

 

 

 

12 lg. lemons

1 lb. sugar

1/4 box salt

1/2 med. size container coarse ground

red pepper

1/2 med. size container coarse ground

black pepper

1 gallon apple cider vinegar

1/4 bottle hot sauce (add more if you

like it hot)

 

Halve each lemon, then squeeze and strain the pulp and juice into a large container. Add the remaining ingredients and stir. Refrigerate mixture for at least 24 hours. Sauce tastes best if removed from the refrigerator and left at room temperature 24 hours before using. Makes approximately 1 gallon. This traditional eastern North Carolina barbecue sauce is ideal for basting chicken or pork over an open flame for a delicious pit cooked barbecue flavor.

 

------------------------

 

684305 -- BAR-B-Q SAUCE

 

 

 

1/2 med. onion, chopped

1/2 c. oleo = 1 stick

1 can tomato paste

1 can tomato sauce

3 tbsp. Worcestershire sauce

2 sliced lemons

Garlic salt to taste

1/4 c. catsup

1/2 c. brown sugar

1/4 c. white sugar

2 tbsp. vinegar

1/2 c. water

1 tsp. dry mustard

1/2 tsp. chili powder

 

Saute onions in oleo. Add all of the other ingredients after the onions turn clear. Simmer about 30 minutes.

 

------------------------

 

684306 -- BARBEQUE SAUCE

 

 

 

1 c. catsup

1 c. water

1/4 c. brown sugar

1/4 c. Worcestershire sauce

1/4 c. vinegar

1 tsp. salt

1/8 tsp. pepper

 

Combine all ingredients and bring to a boil. Simmer 15 minutes.

 

------------------------

 

684307 -- CLIFF'S BARBEQUE SAUCE

 

 

 

Mix together first 2 ingredients: 2 bottle barbeque sauce

1 (16 oz.) ketchup

10 lb. spare ribs or kalbassi

 

Parboil ribs. First drain then place in roaster. Pour over ribs and bake at 350 degrees until tender.

 

------------------------

 

684308 -- BAR-B-QUE FOR CHICKEN

 

 

 

3-1/2 c. vinegar

1 c. oil

2-1/2 tbsp. garlic salt

1 tbsp. thyme

1 tbsp. oregano

1-1/2 tbsp. poultry seasoning

1 tbsp. rosemary leaves

1-1/2 tbsp. salt

1 tbsp. pepper

1-1/2 tbsp. savory

 

 

------------------------

 

684309 -- BARBEQUE SAUCE

 

 

 

1 stick butter melted in pan

1 c. white vinegar

2 c. tomato ketchup

1 tbsp. Worcestershire sauce

1 tbsp. Tabasco sauce

1 tbsp. salt

3 tbsp. mustard

2 tbsp. lemon juice (fresh)

 

Bring all ingredients to a boil. Then let it simmer for 10 to 20 minutes.

 

------------------------

 

684310 -- BARBEQUE SAUCE

 

 

 

2 tbsp. margarine

1/2 c. chopped onion

1 clove garlic

1 c. maple syrup

1 c. catsup

1 tbsp. Worcestershire sauce

1/4 c. lemon juice

2 tsp. horseradish

1 tsp. salt

1/4 tsp. pepper

 

Simmer 10 minutes. Makes 3 cups.

 

------------------------

 

684311 -- BARBEQUE SAUCE

 

 

 

In saucepan saute 1 chopped onion in salad oil until tender. Add: 1/2 c. brown sugar 1/4 c. vinegar 1 tbsp. Worcestershire sauce 4 tsp. chili powder 1 tsp. salt 1/4 tsp. dry mustard Cook, stirring constantly and let sauce boil for one minute.

 

------------------------

 

684312 -- BAR-B-QUE SAUCE

 

 

 

4 c. catsup

4 c. water

4 c. vinegar

6 tsp. chili powder

6 tbsp. salt

6 tbsp. sugar

6 tbsp. pepper

1 lg. onion, chopped

4 tbsp. seasoning salt

 

Mix all ingredients and boil (slow) until thick for about 1 hour.

 

------------------------

 

684313 -- BARBEQUE SAUCE

 

 

 

1/2 lb. margarine

1 tsp. salt

1 tsp. pepper

1 tsp. garlic salt

1 tsp. vinegar

1 tsp. soy sauce

1 tsp. seasoning salt

 

Melt margarine. Add remaining ingredients. Cook over low heat about 5 minutes.

 

------------------------

 

684315 -- BARBEQUE SAUCE

 

 

 

1/2 c. catsup

1 tbsp. Worcestershire sauce

1 tbsp. vinegar

1/2 c. water

 

Mix together. Pour over pork or beef ribs.

 

------------------------

 

684316 -- BAR-B-Q SAUCE

 

 

 

1 (14 oz.) bottle ketchup

1 c. brown sugar

1 tbsp. liquid smoke

1 tbsp. Worcestershire sauce

1 tbsp. garlic salt

1/2 tbsp. salt

1 tsp. pepper

5 dashes soy sauce

 

Mix above ingredients together. Good on pork chops on grill.

 

------------------------

 

684317 -- PICNIC TREATS

 

 

 

2 unbaked pie shells

2 chicken breasts, skinned, split in

half

4 oz. Swiss cheese

4 slices boiled ham

Sage, salt and pepper

 

Preheat oven to 350 degrees. Saute chicken in low-fat butter (or margarine) until golden brown. Sprinkle with salt and pepper. Cut cheese into small pieces, Cut pie shells and cut a diamond in the center of each one. Place a slice of ham, cheese and chicken on pie shells and pinch together. Place on ungreased baking sheet. Brush beaten egg on pastry; bake 25 minutes or until golden brown.

 

------------------------

 

684318 -- BARBEQUE SAUCE

 

 

 

2/3 c. catsup

1/3 c. red currant jelly

2 tbsp. Worcestershire sauce

1/4 tsp. hot sauce

 

Simmer 10 minutes.

 

------------------------

 

684319 -- BEEF BARBEQUE

 

 

 

1 lb. ground meat

1 lg. onion

1/2 c. sugar

1 c. catsup

1 c. water

1 tbsp. vinegar

1 tbsp. Worcestershire sauce

 

Cook ground meat until cooked. Add remaining ingredients; simmer. This recipe goes a long way!

 

------------------------

 

684320 -- CHUCK'S BAR-B-Q SAUCE

 

 

 

2 c. catsup

2 tbsp. hot sauce

1/4 c. Worcestershire sauce

1 tbsp. garlic powder

1/2 c. brown sugar

 

Stir well and bring to a boil for 2 minutes. Let cool until thick.

 

------------------------

 

684321 -- BARBEQUE SAUCE

 

 

 

1 c. cooking oil

1 pt. cider vinegar

3 tbsp. salt

1 tbsp. poultry seasoning

1 tsp. pepper

1 egg

Lemon juice of 1/2 lemon

 

Beat the egg, then add the oil and beat again. Add other ingredients and stir. Enough for 10 halves or 5 whole chickens.

 

------------------------

 

684322 -- BAR-B-Q SAUCE

 

 

 

1/4 c. butter

2/3 c. vinegar

1/4 c. brown sugar

2 c. catsup

6 tbsp. Worcestershire sauce

1 tbsp. prepared mustard

1 c. water

1 sm. onion, finely chopped

 

Combine and boil for about 2-3 minutes. Cover meat and cook according to meat time.

 

------------------------

 

684323 -- PEMMICAN

 

 

 

4 c. powdered meat

1 1/2 c. beef suet

1 c. currant jelly

3/4 c. bouillon

1 tsp. dried minced chives

1/2 c. brown sugar

1/4 c. ground raisins

1/2 tsp. each allspice, garlic

powder, savory and black pepper

 

Melt suet over very low heat. Add currant jelly. Blend powdered meat with remaining ingredients. Add seasoned meat mixture gradually to melted suet, stirring constantly. Cover tightly and bake in a preheated oven at 300 degrees for 1 1/2-2 hours. Remove from oven and ladle immediately into muffin tins, filling no more than 1 inch full. When cooled completely, remove and wrap in aluminum foil. Store in freezer. Makes 24 cakes.

 

------------------------

 

684324 -- INDIAN JERKY

 

 

 

Venison or any lean meat

Salt & pepper

 

Salt and pepper the lean strips of meat thoroughly to discourage insects, then hang over peeled willow poles to dry in the sun. You might build a small chip fire far below the hanging meat and leave it 1 or 2 days. The sun and fire, both, will dry out the strips. The meat will have a slightly smokey taste. You don't want to cook the meat but to simply dehydrate it thoroughly. This made a good food for traveling.

 

------------------------

 

684325 -- OVEN - DRIED JERKY

 

 

 

2 1/2-3 lb. lean, boneless meat,

partially frozen

1/4 c. soy sauce (little less)

1 tbsp. Worcestershire (little more)

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. hickory smoke flavored salt

Small amount of hot sauce as desired

 

Discard fat from meat. Cut meat 1/8-1/4 inch thick, about 1/2 inch wide and as long as possible. Combine ingredients in bowl and mix meat thoroughly. Let stand 1 hour or cover and refrigerate overnight. Arrange on racks in oven at lowest oven temperature until it feels hard and dry to touch (about 5 hours for turkey, 4-7 hours for beef). Pat off beads of oil. Let cool, place in airtight container. Keep in cool room. Makes 1/2 pound.

 

------------------------

 

684326 -- JERKY

 

 

 

For 3 pounds meat. 1 tsp. onion powder 1 tsp. garlic salt 1/2 tsp. pepper 1/3 c. Worcestershire sauce 1/4 c. soy sauce Soak about 2 hours. Roll with rolling pin after soaking.

 

------------------------

 

684327 -- BAR-B-QUE SAUCE

 

 

 

1/3 c. catsup

1/4 c. oil

1/3 c. chili sauce or salsa

2 tbsp. water

Salt to taste

Pepper to taste

Garlic powder to taste

 

Mix well and store overnight in a jar for better results. Makes about 1 1/2 cups.

 

------------------------

 

684328 -- BARBEQUE SAUCE

 

 

 

3/4 c. crushed pineapple

1/2 c. vinegar

1 1/4 c. brown sugar

1 c. catsup

1 tbsp. lemon juice

1 c. BBQ sauce (Open Pit with onions)

Salt

Pepper

 

Mix all ingredients together in saucepan. Cook over medium temperature to boil, then simmer to cook off vinegar.

 

------------------------

 

684329 -- BAR-B-Q SAUCE

 

 

 

1/2 c. brown sugar

1 c. ketchup

2 tsp. mustard

2/3 c. vinegar

2 tsp. salt

1/3 c. molasses

1 onion

Pepper

 

Mix all above.

 

------------------------

 

684330 -- RITA'S BAR-B-Q SAUCE (FOR RIBS)

 

 

 

Bring to boil and simmer 5 minutes: 1/2 c. water 2 tbsp. vinegar 2 tsp. Worcestershire sauce 1 tsp. salt 2 tsp. sugar 2 drops Tabasco sauce 3/4 tsp. paprika 3/4 tsp. chili powder Bake ribs with cut up onions. Put on sauce about 1/2 hour before serving.

 

------------------------

 

684331 -- BAR-B-QUE SAUCE

 

 

 

1/4 c. water

1/2 c. catsup

1 sm. minced onion

1 tsp. mustard

1 tsp. lemon

1 tbsp. brown sugar

1 tbsp. Worcestershire

 

Combine all ingredients in saucepan and cook until well heated. Use on desired meat.

 

------------------------

 

684332 -- BARBEQUE SAUCE

 

 

 

1 c. catsup

1 tsp. liquid smoke

1 tbsp. oil

1/2 c. brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. salt

 

Great on ribs, chicken, hamburgers, hot dogs. For chicken and ribs, bake covered in the oven for 45 minutes at 350 degrees. Put a little butter on chicken. Next put on grill and add sauce. Grill until sauce browns. Won't take long as meat is already done. Enjoy!

 

------------------------

 

684333 -- BAR-B-Q SAUCE

 

 

 

1/2 c. ketchup

1 tsp. salt

1 tsp. chili powder

1 c. water

1 tsp. dry mustard

1 tbsp. brown sugar

 

Stir all ingredients together and pour over meat such as pork or beef ribs. Very good on venison. I especially like it on country style pork ribs. Bake about 2 hours in 350 degree oven. I usually remove cover to brown the meat the last 20 to 30 minutes. If meat begins to dry out, add a little more water.

 

------------------------

 

684334 -- BAR-B-QUE SAUCE

 

 

 

3 (14 oz.) bottles catsup

1 bottle Woody's Bar-B-Que Sauce

3 tbsp. liquid smoke

3 tbsp. Worcestershire sauce

3 tbsp. lemon juice

3/4 lb. brown sugar

1/2 lb. butter

 

Simmer slowly, stirring well until butter is melted.

 

------------------------

 

684335 -- BARBEQUE SAUCE

 

 

 

1/2 c. onions, chopped

3 tbsp. butter

1 c. catsup

1/3 c. vinegar or lemon juice

1/2 c. brown sugar

1/2 c. water

2 tsp. prepared mustard

1 tbsp. Worcestershire sauce

1/8 tsp. pepper

1/2 tsp. salt

 

Slowly cook onion with butter in a pan until onion is tender. Add remaining ingredients. Cover. Simmer 15 minutes. Delicious when served over spare ribs.

 

------------------------

 

684336 -- BARBEQUE SAUCE

 

 

 

2 tbsp. flour

2 tbsp. mustard

3/4 c. catsup

1 chopped onion

1/2 c. sugar

1/2 c. water

1/2 c. vinegar

1/4 tsp. allspice

1/4 tsp. cloves

1/4 tsp. cinnamon

 

Make paste of flour and mustard. Mix with remaining ingredients. Brown meat (pork, beef, or chicken) drain fat and debone. Place in a baking dish and cover all pieces with sauce. Bake at 275-300 degrees until meat is tender, basting frequently with sauce.

 

------------------------

 

684337 -- BAR-B-Q SAUCE

 

 

 

1/2 c. onion, chopped

1/3 c. green pepper, chopped

1/2 c. celery, chopped

3 tbsp. oil

1 tbsp. garlic powder

1 tbsp. chili powder

1 tbsp. cocoa

1 tsp. cinnamon

1 tsp. salt

1 c. catsup

1/2 c. cider vinegar

1/3 c. brown sugar

1/3 c. molasses

1/2 c. water

1 tbsp. horseradish

1 tbsp. Tabasco sauce

 

Saute onion, green pepper and celery in oil. Add remaining ingredients and simmer 20 minutes until turns a nice brown.

 

------------------------

 

684338 -- SCHOOL PICNIC HOTDOG RELISH

 

 

 

10 c. chopped zucchini

4 c. chopped onion

5 tbsp. salt

 

Grind zucchini and onion using coarse blade. Put in large bowl with salt and let stand overnight. In morning drain and rinse well with cold water; drain well. Add 1 green pepper, chopped and drained. Add 5 carrots, chopped. Bring to a boil: 2 1/4 c. dark vinegar

6 c. sugar

1 tsp. dry mustard

1 tsp. turmeric

1 tsp. cornstarch

2 tsp. celery seed

2 tsp. mustard seed

1/2 tsp. black pepper

 

Bring to boil and simmer for 10 minutes. Add chopped vegetables and bring to a full boil. Pack in pint jars. Process in hot water bath for 10 minutes. submitted by Chris Lechner

 

------------------------

 

684339 -- CHICKEN BAR-B-Q SAUCE #1

 

 

 

1 egg

3/4 c. oil

3/4 c. vinegar

1 tsp. salt

1/2 tsp. paprika

2 tsp. poultry seasoning

Dash of pepper

 

Mix together well. Brush on as you cook. There is about enough for about 12 pieces. Cook 1 hour or until done.

 

------------------------

 

684340 -- BARBEQUE SAUCE FOR RIBS

 

 

 

1 c. Open Pit barbeque sauce

1/2 c. Western dressing

1/2 c. ketchup

 

 

------------------------

 

684341 -- BARBEQUE SAUCE

 

 

 

1 c. ketchup

5 tbsp. butter

1/4 c. strong black coffee

3 tbsp. Worcestershire sauce

1/4 to 1 tsp. chili powder

1 tbsp. dark brown sugar, packed

 

Put in saucepan and simmer about 10 to 15 minutes. Makes enough sauce for one chicken. Bake cut up chicken for 50 minutes at 350 degrees. Put on grill and brown on each side. Put chicken back in pan and pour BBQ sauce over. Great on other meats.

 

------------------------

 

684342 -- MILD BARBEQUE SAUCE

 

 

 

1 c. catsup

1/2 tsp. chili powder

3 tbsp. brown sugar

1/3 c. water

 

Mix, heat and pour over meat. Bake or simmer in sauce for 1/2 hour or more.

 

------------------------

 

684343 -- BARBEQUE SAUCE

 

 

 

1 med. onion, chopped

1 tbsp. butter or margarine

1 tbsp. mustard

1 tbsp. brown sugar

3 tbsp. Worcestershire sauce

1/2 c. water

1/2 c. parsley (opt.)

4 tbsp. lemon juice

1 tbsp. vinegar

Salt

1 c. catsup

 

Brown onions in butter. Add remaining ingredients. Simmer 30 minutes. Use with pork or beef. I also use stew meat.

 

------------------------

 

684344 -- AUNT V'S NEW YORK BARBEQUE SAUCE

 

 

 

1 egg

1 c. salad oil

2 c. vinegar

4 tbsp. salt

1 tbsp. poultry seasoning

1 tbsp. parsley flakes

1 tbsp. basil leaves

1/2 tbsp. oregano

1 tsp. pepper

 

In blender, beat egg. Add oil, beat. Add remaining ingredients, beat. Best on chicken. Left over sauce can be used for dipping. Also can be refrigerated for future use.

 

------------------------

 

684345 -- J.W.'S BARBEQUE SAUCE

 

 

 

6 large onions

5-6 cloves garlic

6 lemons, cut thin

1 bottle kitchen bouquet

1 1/4 c. Worcestershire sauce

10 bay leaves

3/4 c. cumin seed

2 cans-24 oz. tomato puree

2 cans (24 oz.) tomato sauce

 

(Daddy made this sauce all of my life and cooked on the brick barbecue between the 2 houses. Smoking beef, vineson, turkey hot links and chicken. It's great!!!)

 

------------------------

 

684346 -- JERKY

 

 

 

1 1/2 c. soy sauce

1 tsp. liquid smoke

2 tsp. lemon juice

1 tsp. ginger

1/4 tsp. Tabasco

1/4 tsp. pepper

1/2 tsp. liquid garlic

4 lb. raw beef roast or venison

 

Slice the meat, with the grain, into very thin slices. Pour remaining ingredients over meat and let soak overnight in refrigerator. Lay meat slices on oven rack and bake at 150 degrees for 4 to 8 hours.

 

------------------------

 

684347 -- BARBEQUE SAUCE

 

 

 

1 med. onion, chopped

2/3 c. ketchup

2 tbsp. tomato paste

2 tbsp. butter

2 tbsp. soy sauce

2 tbsp. vinegar

1 tbsp. worcestershire sauce

3 tbsp. brown sugar

2 tsp. dry mustard

 

Coarsely chop onion. In small saucepan combine all ingredients. Bring to a boil over medium-high heat, stirring until well blended. Remove from heat.

 

------------------------

 

684348 -- BARBEQUE SAUCE

 

 

 

1 tbsp. mustard

2 tbsp. brown sugar

1 tbsp. vinegar

2 tbsp. Worcestershire sauce

2 tbsp. water

2 tbsp. Crisco oil

1/2 c. catsup

2 tbsp. finely chopped onion

 

Blend all ingredients. Heat slowly, until it reaches a boil. Great for grilled chicken.

 

------------------------

 

684349 -- CAMPERS DELIGHT

 

 

 

1 (24 oz.) cottage cheese

1 med. Cool Whip

1 (15 oz.) can crushed pineapple,

drained

1 lg. Jello

1/2 c. nuts (optional)

 

Mix together and chill.

 

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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.

 

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684351 -- PICNIC POTATO SALAD

 

 

 

3 to 4 lbs. med. size potatoes

12 green onions, including part of

tops

4 hard-cooked eggs, chopped

1 c. thinly sliced celery

12 strips crispy cooked bacon,

crumbled

1 c. chopped dill pickle

1 1/2 c. mayonnaise

1 tbsp. prepared horseradish

2 tsp. prepared mustard

1 tbsp. dill pickle liquid

Salt & pepper

 

Cook, cool, peel and cube potatoes. Place potatoes in a large bowl. Add onion, eggs, celery, bacon and pickle. Combine mayonnaise, horseradish, mustard and pickle liquid; blend well. Stir into potato mixture. Season with salt and pepper. Cover and chill for 4 to 6 hours.

 

------------------------

 

684352 -- PICNIC SALAD

 

 

 

1 lg. carrot

4 c. mixed salad greens torn in

bite-size pieces (lettuce,

romaine, watercress, chicory)

1 lg. mild red onion, sliced &

separated into rings

2 lg. tomatoes, cut in wedges

2 tbsp. salad oil

1 tbsp. vinegar

Salt

Pepper

 

Make carrot bow ties: Pare carrot; cut lengthwise in paper-thin strips with vegetable parer; tie each strip in a knot; chill in ice water at least 1/2 hour. When ready to make salad, place mixed greens in salad bowl; level top. Arrange onion rings, tomato wedges and carrot bow ties on top. (If desired, garnish with additional large leaves or quartered hearts of romaine, arranged in spoke-design, as pictured; break into bowl before tossing salad.) Just before serving, sprinkle oil, vinegar, salt and pepper over greens; toss lightly until salad is well mixed with seasonings. Makes 6 servings.

 

------------------------

 

684353 -- BAR-B-QUE BEAN SALAD

 

 

 

1 (1 lb.) can cut green beans

1 (1 lb.) can kidney beans

1 (1 lb.) can wax beans

1/2 c. chopped green pepper

1/2 c. finely chopped parsley

1 purple onion

 

MARINADE:

3/4 c. sugar

2/3 c. cider or wine vinegar

1/3 c. corn or safflower oil

1 tsp. salt

1 tsp. coarse pepper

1/2 tsp. garlic salt

 

Open, drain and rinse beans. Drain well in colander. Place in 2" deep flat container that can be covered in refrigerator. Add chopped green pepper, parsley and purple onion which has been thinly sliced and separated into rings. Make Marinade: In glass 2 or 4 cup measuring cup mix sugar well with vinegar to dissolve sugar. Add salad oil and the seasonings. Mix well with wire whisk or fork. Pour over container with vegetables in it. Cover and refrigerate for at least two days, mixing gently several times. Taste for seasoning. Add a bit more salt if desired (do not cut amount of sugar or it will not be as delicious). Drain to serve, reserving marinade to keep over any remaining salad. This salad gets better and may be kept up to a week or more in the refrigerator. Serves 8 to 12, depending on the rest of the menu.

 

------------------------

 

684354 -- MARINATED PICNIC SALAD

 

 

 

1 (15 oz.) can kidney beans

1 (15 oz.) can garbanzo beans

2 c. cherry tomatoes

2 carrots, thinly sliced

2 cucumbers, thinly sliced

1/2 med. red onion, sliced

3 tbsp. red wine vinegar

2 tbsp. olive oil

2 tbsp. lemon juice

1/2 tsp. dried basil

 

Rinse beans under cold running water for 1 minute to remove excess salt. Drain well. Combine in large bowl with tomatoes, cucumbers, carrots and onion. In small dish, mix vinegar, oil, lemon juice and basil. Pour over vegetables. Toss gently. Chill well before serving.

 

------------------------

 

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.

 

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684358 -- PEMMICAN

 

 

 

1/4 lb. dried beef

4 tbsp. melted butter

1/4 c. sugar

1/2 c. raisins

 

Tear or cut dried beef into tiny pieces. Mix melted butter and sugar. Combine beef with butter and sugar. Add raisins and form into bars. Freeze.

 

------------------------

 

684359 -- TRAIL MIX

 

 

 

1/2 c. raisins

1/2 c. peanuts

1/2 c. dried apples

1/2 c. chocolate chips

1/2 c. sunflower seeds

 

Mix ingredients thoroughly and keep in a ziplock plastic bag.

 

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684361 -- *GRANOLA

 

 

 

3 c. rolled oats

1/2 c. slivered almonds

1 c. chopped walnuts

1/4 c. sunflower seeds

1/2 c. unsweetened coconut

1/2 c. raw wheat germ

 

Mix above ingredients together in large bowl. Mix together: 1/4 c. maple syrup 1/3 c. water 1/4 c. honey Pour over dry mixture and stir. Bake in large (13x13 inch) pan at 225 degrees for 2 hours. Add 3/4 cup raisins after baking.

 

------------------------

 

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.

 

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684370 -- TRAILSIDE OATMEAL COOKIES

 

 

 

1 c. sugar

1 c. brown sugar

1/2 c. peanut butter

2 eggs

1/4 c. milk

1 tsp. vanilla

1 stick margarine

1 3/4 c. flour

1 tsp. soda

1/2 tsp. salt

2 1/2 c. oats

1 c. chocolate chips

 

Combine first 7 ingredients. Mix until creamy. Add remaining dry ingredients. Drop by teaspoonfuls on greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes.

 

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684371 -- RHUBARB PICNIC CAKE

 

 

 

1 1/2 c. brown sugar

1/2 c. shortening

1 egg

1/2 tsp. salt

1 tsp. soda

1/2 tsp. baking powder

2 c. flour

1 c. sour milk

2 c. rhubarb, chopped

1 tsp. vanilla

1 tsp. grated orange peel

 

Cream together sugar and shortening. Beat in egg. Stir dry ingredients together. Add alternately with sour milk. Blend in vanilla, orange rind, and rhubarb. Pour into greased pan and sprinkle on topping. Bake at 350 degrees for 35 minutes. Sprinkle on top of cake: 1/4 cup sugar, 1/4 cup almonds, and 1 teaspoon cinnamon.

 

------------------------

 

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.

 

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684389 -- SPICY YOGURT PICNIC CAKE

 

 

 

2 c. flour

1 tsp. each baking soda, baking

powder and cinnamon

1/4 tsp. salt

1/2 c. butter or oleo, softened

1 1/2 c. sugar

1/2 tsp. nutmeg

1 tsp. vanilla

3 eggs

1 c. plain yogurt (low fat)

 

Cream butter, sugar, spices, vanilla until well blended add eggs and yogurt, then beat in dry ingredients. Mix well pour into pan (9 x 13) greased well. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Spread with frosting.COCONUT TOPPING:

1/2 c. finely chopped walnuts

3/4 c. flaked coconut

1/2 c. firmly packed brown sugar

1 tsp. cinnamon

1 tbsp. butter, melted

1/4 c. heavy whipping cream

(unwhipped)

 

Mix all together and spread on top of cooled cake and broil until top is bubbly. Watch so it doesn't burn!

 

------------------------

 

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 dry-roasted peanuts 1/4 c. chopped dried apricots Combine all ingredients. Store in plastic bag. Makes about 3 1/2 cups.

 

------------------------

 

684432 -- VINEGAR BAR-B-QUE SAUCE

 

 

 

1 c. water

1/2 c. vinegar

3/4 tsp. Worcestershire

2 tbsp. salt

1 1/2 tsp. sugar

Pepper

 

1st coat chicken with Parkay. Baste often.

 

------------------------

 

684433 -- PICNIC LEMONADE

 

 

 

1/2 c. light corn syrup

1/2 c. sugar

2/3 c. water

2 tbsp. grated lemon rind

1 1/4 c. fresh squeezed lemon juice

7 c. water

Cherries or lemon slices

 

Combine corn syrup, water and lemon rind. Bring to a boil and allow to boil for 5 minutes. Strain and cool. Place ice cubes in large pitcher, add cooled mixture, lemon juice and water. Garnish with cherries and lemon slices. 10 servings.

 

------------------------

 

684434 -- JERKY

 

 

 

1/2 c. soy sauce

1/2 c. Worcestershire sauce

2 tsp. onion powder

2 tsp. Accent

2/3 tsp. garlic powder

2/3 tsp. black pepper

 

Marinate overnight. Bake 6 to 8 hours at 150 degrees.

 

------------------------

 

684435 -- TRAIL BOLOGNA

 

 

 

2 lbs. ground chuck

2 tbsp. Tender Quick

2 tsp. black pepper

1/8 tsp. garlic powder

1 tsp. coarse black pepper

1 1/2 tsp. liquid smoke

1/4 c. water

 

Combine ingredients in large bowl. Mix with hands until sticky. Roll into links. Wrap into Saran wrap. Refrigerate 24 hours. Bake on broiler pan for 1 hour at 300 degrees. Makes 2 links. Squeeze out excess fat with paper towel. Pierce links with fork.

 

------------------------

 

684436 -- TRAIL BOLOGNA

 

 

 

2 lbs. ground deer meat

2 tbsp. Morton Tender Quick

2 tsp. liquid smoke

1 tsp. garlic salt

1 tsp. onion salt

1 tsp. pepper

 

Mix together. Refrigerate 24 hours. Divide into 3 rolls. Wrap in foil. Punch hole in bottom of foil and bake at 320 degrees for 1 1/2 hours.

 

------------------------

 

684437 -- TRAIL BOLOGNA

 

 

 

10 lbs. ground deer meat

2/3 c. Morton Quick salt

7 tsp. liquid smoke

1 1/4 c. water

1/3 c. brown sugar

1 tbsp. garlic salt

1 tbsp. garlic powder

1 tbsp. black pepper

1 tbsp. cracked pepper corn (optional)

 

Mix well with hands. Roll and form into 10 log shaped rolls. Press together well so that you do not have air pockets inside roll. Wrap lightly each roll in freezer wrap. Refrigerate 24 hours. Then bake at 300 to 325 degrees for 1 hour. Meat will not and should not brown. My oven heats high so I use 300 degrees. Bake on top rack. Bake about 3 to 4 rolls at one time.

 

------------------------

 

684438 -- BAR-B-Q SAUCE DELUXE

 

 

 

1 stick oleo

1 bottle Kraft Bar-B-Q sauce

1 bottle chili sauce

1 chopped onion

Juice of one lemon

1/3 of pt. of vinegar

8 tbsp. Lea & Perrins

1/2 tsp. chili powder

1/2 c. catsup

1 c. brown sugar

1 tsp. McCormick seafood seasoning,

hot

1 tsp. salt

1 tsp. black pepper

Dash red pepper

Dash cayenne pepper

1 tsp. La Red Hot

2 bay leaves

1/2 tsp. garlic salt

1 c. water

 

Mix and cook for 10 minutes.

 

------------------------

 

684439 -- BAR-B-QUE SAUCE

 

 

 

4 lg. bottles Worcestershire sauce

2 gal. tomato juice

1 lemon (cut up)

1 lb. oleo

4 pods garlic (chopped)

6 onions

4 (32 oz.) ketchup

1 lb. brown sugar

1 sm. jar mustard

Salt and pepper to taste

 

Mix all ingredients in large pot and simmer for 4-6 hours. Serves 200-250 people.

 

------------------------

 

684440 -- RICHARD'S BARBEQUE SAUCE

 

 

 

1 stick oleo

Juice of 1 lemon

1 tsp. dry mustard

1/4 tsp. ground camino seed

1 lg. onion, chopped

1/3 c. tomato catsup

1/2 c. Worcestershire sauce

1/4 c. A-1 sauce

3 bay leaves

 

Mix all ingredients except dry mustard and simmer for 15 minutes. Mix mustard with small amount of water making a paste. Mix this with hot ingredients and let simmer for 5 minutes. Remove from heat at once.

 

------------------------

 

684441 -- BAR-B-QUE SAUCE

 

 

 

1 qt. tomato juice

1 qt. vinegar

1/2 lb. brown sugar

1/4 c. Worcestershire sauce

16 oz. bottle French salad dressing

1/2 lg. bottle tomato catsup

1/4 c. mustard

1 stick margarine per chicken

 

Mix all ingredients and heat until all ingredients are dissolved.

 

------------------------

 

684442 -- PICNIC SAUERKRAUT

 

 

 

Drain 1 quart sauerkraut. Dice 1 cup celery. Dice 1/2 cup ripe olives. Mix well with 3/4 cup sugar. Let stand. Garnish with onion rings. Serve cold. Serves 10.

 

------------------------

 

684443 -- BARBEQUE SAUCE

 

 

 

14 oz. ketchup

4 tbsp. Worcestershire sauce

3 tbsp. brown sugar

2 tbsp. mustard

2 tbsp. liquid smoke

1 (10 oz.) can Diet Coke

 

Mix all ingredients together. For roast: Cook roast in a 200 degree oven overnight. Pour sauce over shredded meat. Cook in crock pot as long as desired.

 

------------------------

 

684444 -- BARBEQUE SAUCE

 

 

 

3/4 c. water

1/3 c. Worcestershire sauce

1/3 c. catsup

1 tbsp. brown sugar

1/4 c. wine vinegar

1/3 c. wine or cooking sherry

1 tbsp. mustard

 

This is good on chicken or roast beef.

 

------------------------

 

684445 -- BAR-B-Q SAUCE

 

 

 

3/4 c. chopped onion

1/2 c. vegetable oil

3/4 c. catsup

3/4 c. water

1/3 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

2 tbsp. mustard

2 tsp. salt

1/2 tsp. pepper

 

Cook onion in oil until tender. But not brown. Add remaining ingredients. Simmer 15 to 20 minutes. Good with chicken, ribs, burgers, etc.

 

------------------------

 

684446 -- BARBEQUE SAUCE

 

 

 

1 c. catsup

1 c. brown sugar

2 tsp. dry mustard

2/3 c. vinegar

1/3 c. molasses

 

 

 

------------------------

 

684447 -- BARBEQUE SAUCE

 

 

 

1 c. ketchup

1/4 c. packed brown sugar

1/4 c. vinegar

1/4 c. Worcestershire sauce

1 tsp. chili powder

Tabasco to taste

 

Mix all ingredients and heat slowly.

 

------------------------

 

684448 -- BAR-B-QUE SAUCE

 

 

 

1 qt. water (4 c.)

1 pt. vinegar (2 c.)

1/8 c. sugar

1/2 c. salt

1 tbsp. pepper

1 lb. margarine

1/2 oz. garlic (1 tbsp.)

1/2 oz. Worcestershire sauce

 

Mix and heat. DO NOT BOIL. Enough for 8 chickens.

 

------------------------

 

684449 -- BAR-B-Q SAUCE

 

 

 

1 tbsp. butter

1 onion, sliced

1 tbsp. sugar

1 tsp. mustard

1 tsp. celery salt or seed

1 tsp. paprika

1/2 c. tomato catsup

1/4 c. vinegar

3/4 c. water

A few cloves

 

Broil or fry ribs. Saute onions in butter. Add the rest of the ingredients. Simmer a few minutes, then pour over meat. Bake at 300 degrees. This sauce is good over hot dogs, too.

 

------------------------

 

684450 -- BARBEQUE SAUCE

 

 

 

1/4 c. oil

3/4 c. chopped onion

1 clove garlic

1 c. honey

1 c. catsup

1 c. vinegar

1/2 c. Worcestershire sauce

1 tbsp. dry mustard

1 1/2 tsp. salt

1 tsp. oregano

1 tsp. black pepper

1/2 tsp. thyme

1/4 c. brown sugar

 

Heat oil in pan. Add onion and garlic. Cook until tender. Add remaining ingredients. Cook to a boil, stirring constantly. Reduce heat and cook slowly another 15 minutes. Use with chicken, beef or pork. Keeps well in refrigerator for further use.

 

------------------------

 

684451 -- BARBEQUE SAUCE

 

 

 

14 oz. bottle ketchup

2 cloves garlic, crushed

1 tbsp. salt

2 tbsp. honey

2 tbsp. sugar

2 tbsp. A-1 sauce or Heinz 57 sauce

1/4 c. soy sauce or Worcestershire

sauce

 

Mix all ingredients well. Delicious on spareribs and chicken.

 

------------------------

 

684452 -- HONEY TOMATO BAR-B-Q SAUCE

 

 

 

1 sm. onion, diced

1/4 tsp. pepper

1/8 tsp. oregano

1-2 tbsp. soy sauce

1/2 tsp. salt

2 tbsp. butter

1/2 c. tomato sauce

1 pkg. taco seasoning

 

Saute onions in butter until soft, about 5 minutes. Add all other ingredients and simmer another 5 minutes. Adds a little "zing" to your chicken or meat on the grill. Enjoy!

 

------------------------

 

684453 -- BARBEQUE SAUCE

 

 

 

1/4 c. brown sugar

1 tbsp. chili powder

1 c. tomato sauce

1/2 tsp. thyme

1/2 tsp. oregano

1 tbsp. salt

1 tsp. paprika

1 tbsp. liquid smoke

1/2 clove garlic mashed

1 tbsp. celery seed

1/4 c. vinegar

1/2 tsp. mustard

 

Mix all ingredients in saucepan and simmer for 30 minutes.

 

------------------------

 

684454 -- JIFFY BARBEQUE SAUCE

 

 

 

1/2 c. Wesson oil

3/4 c. chopped onion

3/4 c. ketchup

3/4 c. water

1/3 c. lemon juice

3 tbsp. sugar

3 tbsp. Worcestershire sauce

3 tbsp. prepared mustard

2 tbsp. salt

1/2 tsp. black pepper

 

Cook onion until soft in hot Wesson oil. Add remaining ingredients. Simmer 15 minutes. Use to baste. Excellent on chicken.

 

------------------------

 

684455 -- BARBEQUE SAUCE

 

 

 

1/2 c. honey or molasses

16 oz. tomato sauce

2 tbsp. Worcestershire sauce

1/2 c. onion, chopped

2 tbsp. vinegar

1 tsp. garlic salt

1 tsp. pepper

 

Mix all ingredients. Pour over ribs or chicken and bake at 350 degrees until done, about 1 hour.

 

------------------------

 

684456 -- BAR-B-QUE SAUCE

 

 

 

6 tbsp. brown sugar

3 tbsp. paprika

3 tsp. salt

3 tsp. dry mustard

3/4 tsp. chili powder

1/8 tsp. cayenne pepper

6 tbsp. Worcestershire sauce

3 c. tomato juice

3/4 c. chili sauce

3/4 c. vinegar

1 1/2 c. chopped onion

 

Bring to a boil and simmer for 15 minutes.

 

------------------------

 

684457 -- TRAIL MIX

 

 

 

1 1/2 c. miniature marshmallows

1 c. semi-sweet chocolate chips

1 c. chopped dried apricots

1 c. nuts

1/2 c. raisins

1/2 c. coconut

1/4 c. sunflower seed kernels

 

Mix together ingredients. Approximately 5 cups.

 

------------------------

 

684458 -- JERKY

 

 

 

6 lbs. ground meat (wild game works

fine)

6 tbsp. Tenderquick

3 tbsp. liquid smoke

3 tsp. black pepper

3 tsp. garlic powder

3 tsp. chili powder

3 tsp. mustard

 

Mix well. Cover tightly and refrigerate for 24-48 hours. Heat oven to a temperature that will dry the jerky, not cook it - 140 to 200 degrees. Put a small amount of meat mixture on aluminum foil the size to fit your oven racks. Put plastic wrap over meat and roll with a rolling pin to the desired thickness to fit the foil. Put in oven until top side is dry. Peel the aluminum foil off and lay directly on the oven rack to dry the other side. Jerky will curl as it dries. When dry, cut in strips using scissors.

 

------------------------

 

684460 -- BAR-B-QUE SAUCE

 

 

 

1 (7 oz.) red currant jelly

1 (10 oz.) Heinz hot ketchup

3 tbsp. cornstarch

 

Simmer until smooth. Cut up 2 pounds wieners or use small meatballs which have been baked for 20 minutes on a cookie sheet. Put meat in baking dish. Add sauce and bake at 200 degrees for 2 hours.

 

------------------------

 

684461 -- JAMAICAN BARBEQUE SAUCE

 

 

 

1 1/2 c. cider vinegar

4 tsp. lemon juice

3 tbsp. Worcestershire

2 tsp. brown sugar

1 tbsp. prepared mustard

1 c. catsup

1 tbsp. liquid smoke (Colgin - not

Wright's, too salty)

1 tsp. garlic powder

1 tsp. cayenne pepper

1/2 c. tomato puree (paste)

Minced dry onion (optional)

 

Mix ingredients together in order listed in an airtight container (mayonnaise jar), using a wire whip to blend. Do Not Cook. Can be heated to use as a basting sauce. Can be used in meatloaf or sloppy joes. Can be used hot or cold. Will "keep" 3+ months in refrigerator.

 

------------------------

 

684462 -- BAR-B-Q SAUCE

 

 

 

1/4 c. salad oil

1 tsp. poultry seasoning

1/2 tsp. garlic powder or 1 garlic

clove, crushed

1/2 tsp. pepper

1 c. vinegar

2 tbsp. salt

 

Combine and mix all ingredients. Pour over chicken. Let stand for several hours. Cook on outdoor grill.

 

------------------------

 

684463 -- RED'S FAMOUS BARBEQUE SAUCE

 

 

 

1 1/4 c. salad oil

1 1/2 c. brown sugar

1 1/2 c. catsup

5 tbsp. soy sauce

2 tbsp. Italian seasoning

1 tbsp. sweet basil leaves

1 tbsp. liquid smoke

1 tsp. salt

3 cloves garlic, minced (or 1 tsp.

garlic juice)

 

Mix all ingredients together. Let set overnight.

 

------------------------

 

684464 -- PEMMICAN (CREE INDIANS)

 

 

 

Lean beef into thin strips. Dried until brittle, either in the sun or over hickory coals, but not over a flame. Grind strips alone or with raisins, prunes or apricots. Add just enough hot fat to make a thick dough. Form into small loaves and enclose in a muslin casing. Dip loaves into melted paraffin to seal. Store in a dry place. Will keep for months and is great for hiking or camping trips.

 

------------------------

 

684465 -- BAR-B-Q SAUCE

 

 

 

2 (6 oz.) cans tomato paste

2 (6 oz.) cans water

1/2 c. sugar

1/2 c. Worcestershire

1/3 c. vinegar

3/4 tsp. salt

1/4 tsp. garlic powder

1/8 tsp. pepper

Can add hot sauce

 

Combine all, simmer to thicken slightly. Easily doubled, tripled or more. Will keep in refrigerator for months. I make a gallon at a time.

 

------------------------

 

684466 -- McNAIR'S "DIET" BAR-B-Q SAUCE

 

 

 

2 c. catsup

1 c. vinegar

1/2 c. Kraft Hickory Smoke BBQ Sauce

1 tbsp. Worcestershire Sauce

1/2 tbsp. Tabasco Sauce

2 tbsp. A-1 Steak Sauce

1 stick margarine (or BUTTER)

 

1. Mix all ingredients and bring to BOIL. 2. After margarine (or BUTTER) melts, take off heat. 3. When cooled, put in refrigerator and use as needed. 4. Sauce will keep for a long time..can use over and over. NOTE: This recipe is good for all BBQ'd meats! Especially good with BBQ chicken. Best if chicken is thoroughly cooked first on open BBQ grill. DO NOT apply sauce to chicken while cooking. Cook chicken until "WELL-DONE" and beginning to separate from bone. Remove from grill and "DIP" pieces of chicken into sauce for a few seconds after cooking. This allows the fat and greases to cook and drain from the chicken first. It will then "accept" the sauce much better! Note: This recipe makes approximately 1 quart sauce. Double quantities if more needed! **Compliments of Bill McNair, Treasurer: CANTRELL ROD & GUN CLUB.

 

------------------------

 

684467 -- BARBEQUE SAUCE

 

 

 

3 tbsp. vegetable oil

1 1/2 c. onion, chopped fine

2 cloves garlic, chopped fine

1 c. catsup

1/2 c. wine vinegar

1/3 c. lemon juice

1/4 c. Worcestershire sauce

1/4 c. brown sugar, packed

4 tsp. chili powder

2 tsp. celery seed

1 tsp. ground cumin

 

Heat oil. Saute onion until soft then add garlic. Add all other ingredients. Bring to a boil. Lower heat and simmer uncovered for 30 minutes. 2 cups.

 

------------------------

 

684468 -- CU'S BARBEQUE SAUCE

 

 

 

1 tsp. crushed garlic

3/4 c. white vinegar

1 (6 oz.) can tomato paste

1/4 c. dark molasses

1/4 c. light molasses

1/4 c. water

2 tbsp. orange marmalade

1 1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. ginger

1/2 tsp. ground mustard

1/2 tsp. allspice

1/4 tsp. celery seed

1/4 tsp. cayenne pepper

1 sm. bay leaf

1 tbsp. liquid smoke

 

In a medium-sized saucepan combine all ingredients except the liquid smoke. Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke; stir.

 

------------------------

 

684469 -- CITRUS BARBEQUE SAUCE

 

 

 

2 c. frozen orange juice concentrate,

reconstituted

1/4 c. cider vinegar

2 tbsp. prepared mustard

1 c. firmly packed brown sugar

1 tbsp. cornstarch

 

Mix orange juice according to directions. Combine juice, vinegar, mustard and brown sugar in a medium saucepan. Heat over medium heat until sauce comes to a boil. Reduce heat and simmer 20 minutes or until sauce is reduced to 2 cups. Remove 1/2 cup of sauce to a small bowl and add cornstarch stirring until dissolved. Add cornstarch mixture back to sauce and continue heating until thick and bubbly. Makes 2 cups.

 

------------------------

 

684470 -- BAR-B-Q CHIP CHOP

 

 

 

1/4 c. cider vinegar

2 tbsp. dark jelly

1/2 tsp. paprika

1/2 tsp. dry mustard

2 tbsp. brown sugar

9 oz. catsup

2 tbsp. water

1 lb. chip chop

 

Mix first 5 ingredients in pan and stir over low heat until jelly melts. Add catsup and water. Warm and stir. Then add chip chop and cook together for about 10 or 15 minutes. I serve on hamburg buns.

 

------------------------

 

684471 -- BAR-B-QUE

 

 

 

4 tbsp. minced onion

1 1/2 lbs. hamburg

1 sm. can tomato sauce

3/4 c. water

3 tbsp. vinegar

2 tbsp. Worcestershire sauce

1 tsp. salt

1 tsp. paprika

1 tsp. chili powder

1/2 tsp. pepper

1/4 tsp. cinnamon

Dash ground cloves

 

Fry hamburger and onions together until brown. Combine all other ingredients in order listed. Heat to boiling and add to hamburger and onions.

 

------------------------

 

684472 -- TASTY APRICOT BARBEQUE SAUCE

 

 

 

1 env. Knorr tomato instant soup

1/2 c. dark brown sugar

1 (12 oz.) jar apricot preserves

1/2 c. Wishbone Italian dressing

1 tsp. garlic salt

1 tbsp. Worcestershire sauce

1/2 tsp. black pepper

 

Prepare tomato soup mix as directed on box. Pour into bowl over brown sugar. Stir until well blended. Add the rest of ingredients until mixed through. Use on chicken, pork, whatever you are barbequing.

 

------------------------

 

684473 -- BARBEQUED HAM

 

 

 

1/2 onion, chopped

3/4 c. catsup

3/4 c. water

1/2 tsp. vinegar

1 tbsp. brown sugar

2 tbsp. lemon juice

2 tbsp. Worcestershire sauce

1/4 tsp. mustard

1 tbsp. relish

1 lb. chipped, chopped ham, torn in

pieces

 

Saute onion in little oil, add remaining ingredients and simmer 45 minutes. Serve in warm bun.

 

------------------------

 

684474 -- TRAIL BOLOGNA

 

 

 

2 lb. hamburger (med. lean)

2 tbsp. Tender Quick

1 1/2 tsp. liquid smoke

1/8-1 tsp. garlic powder

2 1/2 tsp. black pepper (coarse

ground works best)

1/2 c. water

 

Mix together well. Divide into 3 bunches. Roll out in lengths on plastic wrap. Refrigerate for 24 hours. Remove wrap and bake in oven on broiler pan for 1 hour at 300 degrees. After removed from oven, use paper towel and pat off excess grease. Slice when cool.

 

------------------------

 

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.

 

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