Feature Recipes
|
|
|
BARBEQUE RECIPES
LABOR DAY 2002
Page 2
|
Please Note: The recipes on this website are proprietary. Many are my own recipes or family recipes. Others
are submitted by my website visitors. You may copy and print them for your own personal use.
PLEASE DO NOT copy them for use on another website without permission.
|
|
LEFT-OVER FRIED CHICKEN - BBQ Style
Submitted by Lloyd Rushing - Texas
|
Here is a good way to make use of leftover fried chicken. Refrigerate chicken overnight and next day,
about 45 minutes before meal time, spread it in a deep pan. Pour your favorite BBQ sauce over it, cover
with foil and bake in 325 degree oven for 35 minutes, remove foil. Turn the chicken, coat the topside
with BBQ sauce and bake uncovered for another 10 minutes and serve. Many times the establishments that
serve chicken will run specials at reasonable prices, so buy up two or so and have one for that day and
one to BBQ the next day. The crust of the chicken will soften and absorb a lot of the barbecue sauce.
|
|
|
BRANDING BAKED BEANS
Submitted by Eileen - Montana
|
1 lb bacon, cooked crisp
1 1/2 lb. hamburger, cooked
2 large onions, chopped fine
|
|
2 large cans pork and beans
1 large tomato, chopped 3/4 c. brown sugar
1 tsp. chili powder
1 tsp. celery salt
|
Mix all together and bake at 350 degrees for 2 hours.
|
|
|
BAKED SWEET ONIONS
Submitted by Nan - Atlanta, Georgia
|
4 sweet onions
4 T. butter, divided
|
|
Salt & Pepper to taste
8 T. fresh Parmesan cheese, grated and divided
|
|
Cut onions into quarters without cutting completely to the bottom. Place on onion on a 12 x 12 inch piece
of aluminum foil. Press one tablespoon butter into cuts in the onion; salt and pepper. Top with 2 tablespoons
grated cheese. Crush aluminum foil around the onion, but do not cover the top. Repeat for each onion.
Place all onions in an 8 x 8 baking pan. Bake at 400 degrees (F) for one hour. 4-8 servings
|
|
|
Zippy Barbecue Sauce
Submitted by S. Phillips - Fayetteville, Tennessee
|
1/2 c. chopped
onion 1/2 c. chopped celery 2 T. cooking oil 1 can condensed tomato soup 1 c. catsup 1/2 c. water 1/4
c. lemon juice 3 T. Worcestershire sauce
|
|
3 T. brown sugar
2 T. vinegar
2 T. mustard
1 1/2 t. salt
1/4 t. pepper
|
|
Saut onion and celery in oil until tender, do not brown. Add remaining ingredients and bring to a boil.
Reduce heat, simmer uncovered for 30 minutes. Delicious over pre-boiled chicken or pork chops and baked
for 30 minutes.
|
|
|
Indoor Barbecued Brisket
Submitted By B. Smith - Alabama
1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
|
|
1 bay leaf
1 clover garlic halved
12 peppercorns
|
|
In large kettle, place brisket, cover with water. Add onion, garlic, cloves, peppercorns and bay leaf.
Bring to boil slowly. Reduce heat. Cover and simmer 3 to 3 1/2 hours or until meat is firm-tender, not
falling apart. Remove kettle from heat. Let meat cool in liquid. Remove meat from liquid. Trim off excess
fat. Wrap in foil, refrigerate. This can be done the day before you want to serve it. Preheat oven to
350 degrees (F). Place meat in shallow pan. Slice part or all of it, while it is still cold. Cover meat
with bottled barbecue sauce (I use KC Masterpiece). Bake 45 minutes or until heated through, brushing
occasionally with sauce. Heat extra sauce to serve with meat. This serves 12-16 people. You can use a
much smaller brisket - recipe is easily halved. Strain the liquid the meat was cooked in and save, as
it makes a great beef stock for soup
|
|
|
|