November 7, 2010

BARBECUED COUNTRY STYLE PORK RIBS


BARBECUE SAUCE:

1/2 c. cooking 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
2 tbsp. French's prepared mustard
1 tbsp. liquid smoke
2 tsp. salt
1/2 tsp. black pepper

Cook onion in oil until soft. Add remaining ingredients. Simmer 15 minutes.Brown country style pork ribs on rack under broiler. Brown on both sides. This is real important. It gets rid of most of the fat. Place ribs in large baking pan that has a lid. Pour sauce over ribs. Cover. Bake in 350 degree oven for 2 hours or until tender.

Buffalo Chicken Dip


From: Campbell's Kitchen
Prep: 5 minutes
Bake: 20 minutes
Serves: 32
This robust and creamy dip features the great flavor of Buffalo chicken wings without all the mess!

Ingredients:

1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
1/2 cup crumbled blue cheese  or shredded mozzarella cheese
2 cans (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables  and Pepperidge Farm® crackers

Directions:

Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake at 350°F. for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.

Recipe Tips:


To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing

Cajun Deviled Eggs


Louisiana style deviled eggs. cooked egg white halves filled with mixture of egg yolks, deviled ham, sweet pickle relish, tabasco sauce, mustard, cider vinegar, and seasoned with salt and pepper. Recipe makes 48 appetizers.
Ingredients -
24 large Eggs, Hard Cooked, peeled, cut lengthwise
1 (4.5 ounces) can Deviled Ham
2 1/2 teaspoons Sweet Pickle Relish
2 tablespoons Cider Vinegar
2 tablespoons Sugar
2 tablespoons Prepared Yellow Mustard
1/2 teaspoon Tabasco Sauce
1/2 teaspoon Fresh Ground Black Pepper
1/2 teaspoon Salt
Paprika
Pimiento-Stuffed Green Olives, sliced
 
Preparation:
1. Scoop out yolks from egg white halves. Place yolks in small bowl.
2. Add deviled ham, sweet pickle relish, cider vinegar, sugar, yellow mustard, Tabasco sauce, pepper and salt to yolks.
3. Mash yolks and combine ingredients well.
4. Spoon Cajun deviled egg mixture into egg white halves.
5. Sprinkle stuffed eggs with paprika. Top eggs with olive slices.

Bacon Cheddar Deviled Eggs


Party favorite, especially for kids. Egg white halves filled with crumbled bacon, cheddar, mayonnaise, and mustard.
Ingredients -
12 Eggs, hard cooked, peeled and cut lengthwise
4 slices Bacon
1/2 cup Mayonnaise
2 tablespoons finely shredded Cheddar Cheese
1 tablespoon Mustard
 
Preparation:
1. Cook bacon in deep skillet over medium heat until crispy.
2. Crumble bacon.
3. Remove yolks from hard cooked eggs and place in a small bowl.
4. Mash yolks with mayonnaise, crumbled bacon, mayonnaise, cheddar cheese, and mustard.
5. Fill egg white halves with bacon cheddar mixture.
6. Refrigerate until serving.

Jalapeno Deviled Eggs

 


Spicy hot deviled eggs the way they were originally served. Egg yolks mixed with diced jalapeno, chili powder, honey, mayonnaise, onion powder, garlic powder, and seasoned with salt and pepper. Jalapeno mixture is spooned or piped into hard cooked egg white halves.
Ingredients -
12 Eggs, Hard Boiled, shelled, cut in half lengthwise
1/8 cup Honey
1/3 cup Mayonnaise
1 teaspoon Onion Powder
1/2 teaspoon Garlic Powder, salt and pepper
1 Jalapeno Pepper, seeded and diced
Chili Powder
 
Preparation:
1. Remove yolks from egg whites and place in small bowl. Set egg white halves aside.
2. Add honey, mayonnaise to yolks. Mash and combine with fork.
3. Stir in onion powder, garlic powder and jalapeno.
4. Spoon jalapeno deviled egg mixture into egg whites halves.
5. Refrigerate to chill.
6. Sprinkle with chili powder to garnish.

Guacamole Deviled Eggs

Mexican style deviled eggs. Egg yolks mixed with avocados, cilantro, green onions, jalapeno pepper, fresh lime juice, hot pepper sauce, Worcestershire sauce and Dijon mustard spooned back into egg white halves. Recipe makes 48 appetizers.
Ingredients -
24 Whole Eggs, Hard Cooked, shelled, cut in half lengthwise
2 Avocados, peeled, pitted, and mashed
1 tablespoon chopped Cilantro
1 tablespoon minced Green Onion
2 teaspoons minced seeded Jalapeno Pepper
2 teaspoons Fresh Lime Juice
1/2 teaspoon Salt, or to taste
1 dash Hot Pepper Sauce (e.g. Tabasco), or to taste
1 teaspoon Worcestershire Sauce, or to taste
1 teaspoon Dijon-Style Prepared Mustard
1 pinch Paprika
 
Preparation:
1. Remove yolks to a medium-mixing bowl. Set aside empty egg white halves.
2. Mash yolks with back of fork.
3. Stir in avocado, cilantro, green onion, jalapeno and fresh lime juice.
4. Season with salt, hot sauce, Worcestershire sauce, and mustard. Stir to combine.
5. Spoon guacamole deviled egg mixture into egg white halves.
6. Refrigerate until serving.
7. Garnish with paprika.

Special Deviled Eggs


Deviled egg mixture of horseradish, mustard, mayonnaise, chopped onion, pickle relish, and seasoned with salt and pepper. Garnished with paprika. Makes 12 appetizers.
Ingredients -
6 Eggs, hard cooked, shelled, cut lengthwise into 2 halves
1/4 cup Mayonnaise
2 tablespoons finely chopped Onion
3 tablespoons Sweet Pickle Relish
1 tablespoon Prepared Horseradish
1 tablespoon Prepared Mustard
Paprika, for garnish
Salt and Pepper, to taste
 
Preparation:
1. Remove yolks to small bowl. Mash yolks.
2. Fold in mayonnaise, chopped onion, sweet pickle relish, prepared horseradish and mustard.
3. Season with salt and pepper.
4. Spoon deviled egg mixture into egg white halves.
5. Cover and refrigerate until serving.
6. Garnish with sprinkles of paprika.

THREE BEAN TURKEY BURGER BAKE


1 lb. ground turkey
1 c. chopped onions
1 (8 oz.) pkg. frozen baby lime beans
2 (16 oz.) can baked style beans, undrained
1 (15 oz.) can red kidney beans, drained
1/4 c. firmly packed brown sugar
1 tsp. salt
1/4 tsp. pepper
2 tbsp. molasses
1 tsp. prepared mustard
1/2 c. ketchup
1 tbsp. vinegar

Heat oven to 350 degrees. In large skillet brown turkey and onions, drain. Cook lima beans until thoroughly heated. Add all ingredients to turkey and mix well. Spoon into 2 quart casserole. Bake uncovered at 350 degrees for 35 minutes or until hot and bubbly. 6 (1 cup) servings.

HONEY SMOKE BARBECUE SAUCE

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 cup fresh lemon juice
1 cup ketchup
1/2 cup chopped celery
1 teaspoon dry mustard
3 tablespoons chopped onion
3 cloves garlic, minced
2 tablespoons honey
a few drops of liquid smoke
1/2 cup Jack Daniel's or bourbon or rum

Melt butter in a large stockpot and sauté onion, garlic and celery until tender but not brown. If you prefer a smooth sauce, a hand blender can be used at this point, but this is not required.

Add remaining ingredients. Simmer over very low heat until thick. Use only a few drops of Mesquite or Hickory flavored liquid smoke. Be extremely careful in adding this as it is very overpowering and a few extra drops will ruin the sauce.

Recipe may be doubled, tripled, etc. for the quantity desired. Store in refrigerator.
Note: If you want to make this in a larger quantity for canning, omit the butter and the sauté step; simply combine ingredients and proceed as above. Ladle into clean canning jars while still hot and process pints or half pints for 20 minutes in a boiling water bath canner.

BROWN DERBY CREAM CHEESE AND AVOCADO DIP


1 sm. ripe avocado
8 oz. cream cheese
2 oz. soft butter
1/2 tsp. celery salt
1 tbsp. chopped chives
Few grains salt

Remove skin and seed from ripe avocado. Put the pulp and cheese through a fine sieve. Place in mixing bowl, add remainder of ingredients, beat slowly until smooth. And refrigerate for 2 hours to chill.

Southern Sweet Potato Pecan Bread

1 1/2 C. sifted Martha White All Purpose Flour
2 tsp. baking powder
1/4 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1 C. sugar
2 eggs, lightly beaten
1/2 C. vegetable oil
2 Tbsp. milk
1 C. mashed cooked sweet potatoes
1 C. chopped pecans
1/2 C. golden raisins

    Preheat oven to 325F. Grease bottom only of an 8 1/2 x 4 1/2 x 2 1/2 inch. loaf pan. Stir together flour, baking powder, salt and spices in mixing bowl. With a spoon, stir in sugar, eggs, oil and milk; stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan, Bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place. Makes 8 to 10 servings.