Fun & Fruity Recipes

Fun & Fruity Recipes
By Deborah Shelton

Sometimes the easiest way to get children to eat healthy is to let them have a hand in making their own snacks.and add whipped cream on top. Here are two fruity recipes that are fun and easy to make, and even more fun to eat.

Miniature Fruit Pizzas

1 package refrigerated sugar cookie dough
8 ounces softened cream cheese
1 cup confectioners' sugar
Assorted fresh fruit, cut into bite size pieces, such as bananas, kiwis, oranges, blueberries, grapes, strawberries, pineapple, etc.

Directions:
Cut sugar cookie dough into 1-inch slices and place on ungreased cookie sheet or pizza pan. Bake as directed, or until lightly browned around the edges. Allow the cookies to cool.
Combine cream cheese and confectioners' sugar; mix well. Spread over cooled cookies. Decorate with assorted fruit. Yummy!


Strawberry Angels

1 angel food cake
6 large strawberries
1 carton whipped topping

Directions:
First, cut the cake into serving-size pieces. Slice the strawberries and layer on top of the cake. Then spoon whipped topping on top of the strawberries. Serve and enjoy!

About the Author:
Deborah Shelton edits The Five Minute Parent email newsletter. For your free subscription, send a blank email to mailto:Five_Minute_Parent-subscribe@yahoogroups.com or visit http://www.fiveminuteparent.com

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Sour Cream and Chicken Enchiladas

1/2 cup chopped onion
1/2 cup shredded carrots
1 Tbsp olive oil
2 cups chopped cooked chicken
16 oz sour cream
4 cups shredded cheese - cheddar, jack or whatever
12 6" flour tortillas
1 cup chopped sweet red pepper
1 1/4 cups milk
2 Tbsp flour

Sauté onions, peppers and carrots in oil until onions are clear. In a bowl mix together the chicken, 1/3 cup of the sour cream, 1 1/2 cups of the shredded cheese and the onion and carrot mixture. Spoon this mix evenly onto 1 end of each flour tortilla and roll up. Place the tortillas, seam side down, in a lightly greased 13 X 9 inch baking dish.

In a saucepan whisk together the remaining milk and 1 1/2 cups of the cheese. Stir over medium heat until the cheese in melted. Whisk in the flour and beat till smooth. Pour this over the enchiladas. Spoon the remaining sour cream over this. Bake at 350 degrees F until nice and bubbly. About 5 minutes before removing from oven, sprinkling the remaining cheese over the top and let melt. Serve hot with tortilla chips and sliced veggies.

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Curried Rice

3 cups cooked basmati rice
1 chopped onion
1 teaspoon Curry powder
1/2 sweet red pepper diced
1 large grated carrot
1/2 cup frozen peas still frozen

Saute onion and red pepper in butter until onion is tender. Add carrots and peas. Stir for a minute. Add curry powder and mix well. Add in rice. Toss to mix and heat through.

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SWISS STEAK

1/4 cup flour
1/2 teaspoon salt
Dash pepper
1-1/2/2 pounds round steak (about 3/4 inch thick)
2 tablespoon shortening
1 can (10 ounces) Campbell’s Cream of Tomato Soup
1/2 soup can of water
1 cup sliced onions

Mix flour, seasonings; pound into steak with meat hammer or edge of heavy saucer. In large skillet, brown steak in a bit of olive oil; pour off fat if any. Add the rest of the ingredients. Cover and simmer 1 hour 15 minutes or until tender. Stir now and then. Makes 4 servings.

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Two Quick and Easy Fudge Recipes

Easy Fudge

4 1/2 cups sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1-1/2 sticks of margarine
1-1/2 tbsp vanilla
1 cup nuts (optional)

Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated milk. Then remove from heat and add large package of semi-sweet chocolate chips, 1 1/2 sticks of margarine, 1 1/2 tablespoons of vanilla and nuts; mix well. Let stand in square pan or dish for 24 hours for best results.

Easiest Fudge

1pkg. white chocolate chips
1 can white frosting
1/2 tsp. peppermint extract or rum or almond or whatever you like

Microwave chips & frosting for 2 min. if not completly melted do 30 seciond intervals. Add in extract and pour into a buttered 8x8 pan. Set in refridgrator for 1 hour. You can also add 1/2 cup of nuts if you like.

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1970 BEEF STEW

3 pounds stewing beef
10 ounces can of cream of mushroom soup
1/3 cup dry sherry or water
1 package dry onion soup mix
1/4 teaspoon each of thyme and pepper

Mix all ingredients together in a casserole dish with a tight fitting lid. (add no water or salt) Stir to blend and cover tightly. Bake in 325 degree oven for 3 hours or until meat is tender. Let cool and freeze in convenient portions. To serve, thaw, then warm up over low heat, or in a 325 degree oven. You can add fresh or frozen vegetables such as green beans, mushrooms, carrots or celery, simmer covered for 25 minutes after vegetables added. Makes 3, 6 or 12 servings.

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Cookie Mixes to Give

Candy Coated Chocolates Mix in a Jar

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup mini candy-coated chocolate pieces
1/2 cup raisins
3/4 cup packed brown sugar
1 1/4 cups quick cooking oats

In a medium bowl, stir together the flour, baking soda, salt and cinnamon. In a 1 quart glass jar, layer the ingredients in the following order: Flour mixture, walnuts, 1/2 cup of the mini candy coated chocolates, raisins, oats, remaining candies, and brown sugar. Pack down well after each addition and attach a tag with the instructions.

Enclose a card with the following instructions:
1) Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets;
2) In a large bowl, cream together 3/4 cup of butter, 1 egg and 3/4 teaspoon of vanilla until light and fluffy. Stir in the contents of the jar until well blended. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets;
3) Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Chocolate Cookie Mix in a Jar

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dark brown sugar
1/2 cup white sugar
1/4 cup cocoa
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips

1.Combine all-purpose flour, baking powder, baking soda, and salt. Set aside.
2. In a 1 quart wide mouth canning jar, layer dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly before you add flour mixture, it will be a snug fit.
3. Attach a tag with the following instructions:

Chocolate Cookie Mix in a Jar:
1. Preheat oven to 350 degrees F (175 degrees C)
2. Empty cookie mix into large bowl. Thoroughly blend mixture with hands. Mix in 3/4 cup softened butter or margarine, 1 egg, slightly beaten, and 1 teaspoon vanilla. Shape into walnut size balls, and place 2 inches apart on a parchment lined baking sheet. 3. Bake for 11 to 13 minutes. Cool 5 minutes on baking sheet, then move to wire racks.

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World's Best Bean Soup Mix

Dry mix:
1 pound navy beans
1 pound great northern beans
1 pound pinto beans
1 pound red beans
1 pound yellow split peas
1 pound green split peas
1 pound black eyed peas
1 pound dried red lentils
1 pound dried baby lima beans
1 pound pearl barley

Mix well and store in an airtight container.

To Make Soup

2 cups of bean mix soaked overnight in cold water then drained.
2 quarts fresh water
1 ham hock
1-1/4 teaspoons salt
1/2 teaspoon pepper
1 large onion, chopped
3 ribs of celery sliced
1/4 teaspoon chili powder
16 ounces can tomatoes
1 clove garlic, minced
3 tablespoons lemon juice

Rinse beans. Soak overnight in cold water to cover. In morning, drain, mix with fresh water, ham hock, salt and pepper. Bring to a boil; reduce heat, cover and simmer until beans are tender, about 1 1/2 hours. Add remaining ingredients; simmer 30 minutes. Remove ham hock. serve piping hot with thick slices of crusty bread.

NOTE: You can also use beef bones instead of the ham hock for a different type of flavour.

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Chicken Times Two

Easy Chicken Bake

3 cups cooked, diced chicken
1 can cream of chicken soup - or mushroom
1 can milk
1 16 oz bag frozen California Mix veggies
1 box Stove Top Stuffing mix, made up per package directions.

Put chicken and veggies in a lightly greased casserole dish. Mix soup and milk and pour over the top. Evening sprinkle the stuffing mix over the top. Bake at 350 degrees until bubbling.

Chicken on Board

3 cups cooked, diced chicken
1 can cream of chicken soup - or mushroom
1 16 oz bag frozen California Mix veggies
Milk to mix
4 thick slices of crusty Italian bread, toasted and buttered

Melt a little butter in a skillet. Add chicken and veggies. Stir until veggies are thawed. Mix in the soup and stir till smooth. Add enough milk to make a smooth sauce the consistency of pancake batter. Spoon over hot toast.

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BBQ MEAT BALLS

1 pound ground beef
1/2 cup quick cooking rolled oats
2 slightly beaten eggs
1 teaspoon salt
dash pepper
2 tablespoon all-purpose flour
1 teaspoon paprika
1/2 cup chopped onion
1/2 cup bottled barbecue sauce (your favourite kind)
1/2 cup water
1-1 pound can (2 cups) whole kernel corn, drained

Combine meat and next four ingredients and let stand for 15 minutes. Shape into 18 balls. Combine flour, paprika, and 1/2 teaspoon salt. Roll meatballs in flour mixture. Brown in a bit of olive oil and then drain. Place in 1-1/2 quart casserole. In same skillet, cook onion until tender but not brown. Stir in remaining ingredients and heat to boiling; add to meat balls in casserole. Cover and bake in moderate oven 350 degree for 35 to 40 minutes. Makes 6 servings.

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On the Side

Great sides to go with your BBQ.

Parrothead Coleslaw

1 1/2 cups mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 tablespoon celery seed
1 clove garlic very finely minced
salt and pepper
1 head green cabbage finely chopped
3 carrots finely chopped
2 Red Delicious apples coarsly chopped

In a bowl, blend the mayonnaise, vinegar, sugar, celery seed, garlic and salt and pepper, and mix well. In a large bowl mix the cabbage, apples and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time.

Lip Smackin' Pintos

1 cup chunky hot salsa
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon chili powder
2 pounds dry pinto beans
1/2 cup dark rum
1/2 cup dark brown sugar
1/2 Pound salt pork cut into 1/2 inch cubes
2 large onions coarsely chopped
2 cloves garlic finely minced
2 stalks of celery coarsly chopped

Soak the beans overnight. Drain, place in a pot, and refill with water to cover the beans plus. Add all other ingredients. Cook very slowly for 4 to 6 hours in a 300 degreeF oven. When the beans are tender remove from oven and let sit for 10 minutes before serving.

Nin's Cornbread

1 cup all-purpose white flour
1 cup fine yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup good cream
1/4 cup melted butter (real butter)
1/4 cup honey

Mix all dry ingredients together in a bowl. In another bowl beat the egg, cream, butter and honey. Beat until creamy yellow and fluffy. Fold into the dry mixture until just moistened. Pour into a greased 9 inch baking pan. Bake at 400 for 20-25 minutes or until a toothpick in the center comes clean.

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And Still More BBQ Sauces

TEXAS TABLE SAUCE FOR BARBECUE

3/4 cup cider vinegar
3 tablespoons dry mustard
3/4 cup warm water
½ cup ketchup
1 tablespoon salt
1/4 cup chili sauce
1 teaspoon coarsely ground pepper
3 tablespoons Worcestershire sauce
1 teaspoon Hungarian ground paprika
1 clove garlic, pressed
2 tablespoon dark brown sugar
2 tablespoons minced onion
1 tablespoon dark molasses
1 cup butter

Combine vinegar and water in a medium saucepan. Stir in salt, pepper, paprika, brown sugar, molasses and dry mustard. Bring to a boil. Reduce heat and simmer for a hour. Use with any meat, fowl or game. Can be used as a great marinade.

BASTING SAUCE

2 cups cider vinegar
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon vegetable oil

Combine all ingredients in a bowl and mix well. Allow flavors to mellow at least 1 hour at room temperature.

BARBECUED CHICKEN VINEGAR BASTING SAUCE

1 1/4 cup cider vinegar
1 teaspoon dry mustard
4 teaspoons chili powder
1 teaspoon paprika
4 teaspoons sugar
1 teaspoon cayenne pepper

Mixl ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon 1/4 cup sauce over top. Turn to coat. Let stand 20 minutes, turning chicken occasionally.

Grill chicken until just cooked through, basting occasionally with another 1/4 cup sauce. Serve with remaining sauce.

BEEF BARBECUE SAUCE

2 tablespoons butter
½ cup beer
1 onion, chopped
1/3 cup stuffed olives, minced
1 cup chili sauce

Combine all the ingredients in a saucepan and simmer for 5 minutes or until the flavors are blended. Makes about 1 ½ cups of sauce.

BARBECUE SAUCE FOR CHICKEN

½ cup peanut oil
1 tablespoon mustard, prepared
½ cup vinegar
3 dashes hot pepper sauce
1 tablespoon sugar
1 teaspoon garlic salt or plain salt
2 tablespoons tomato paste

Combine ingredients and beat with a whisk until well blended. Use as baste for charcoal-broiled chicken.

BOURBON SAUCE

½ cup dark brown sugar
½ cup blended bourbon
½ cup ketchup
2 teaspoon liquid smoke
2 cloves garlic, minced
1 small minced onion

Put all ingredients in a small saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. Use as a basting sauce for BBQs.

BARBECUE SAUCE WITH BEER

2 cups ketchup
1 cup chili sauce
2 tablespoons black pepper
5-oz bottle steak sauce
½ cup prepared mustard
½ cup Worcestershire sauce
1 teaspoon salt
12-oz bottle beer
1 ½ cup brown sugar, firmly packed
2 teaspoons minced garlic

Combine all ingredients, except garlic, bring to a boil, reduce heat and simmer 30 minutes. Remove from heat and add garlic. Let stand a half hour or so before using. Baste meat during last 15 minutes of grilling time.

COCA-Q SAUCE

2 tablespoons butter
6 little green onions, chopped finely with tails
4 cloves garlic, crushed
1 6-oz can tomato paste
3/4 cup molasses
3/4 cup Coca-Cola
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce

Melt the butter in a saucepan. Add onions and cook till onions are soft. Add everything else. Bleand well and simmer, uncovered, stirring occasionally, for 30 minutes or until pleasantly thick.

PEACH BOURBON BARBECUE SAUCE

3 tablespoons oil
3 tablespoons shallots
1 tablespoon chopped garlic
4 peaches peeled and chopped
1 teaspoon red chili flakes
2 tablespoons honey
½ cup bourbon
3 cups beef stock
salt and pepper

Saute shallots and garlic in oil until tender. Add remaining ingredients and bring to a boil. Cool. Place in blender and puree until smooth. Salt and pepper to taste. Makes 4 cups.

CHINESE BARBECUE SAUCE

3/4 cups catsup
½ cup brown sugar
3 tablespoons soy sauce
1 tablespoon ground ginger
1 tablespoon liquid smoke
2 cloves garlic, minced

Combine all ingredients and heat until sugar is dissolved and sauce is thickened.

WHISKEY SAUCE

1/4 cup butter
1/4 cup corn oil
2 medium onions, minced
3/4 cup whiskey
2/3 cup chili sauce
½ cup white vinegar
½ cup fresh orange juice
½ cup pure maple syrup
1/3 cup dark molasses
2 tablespoons Worcestershire sauce
1 teaspoon fresh ground pepper
½ teaspoon salt

In a saucepan, melt the butter with the oil over medium heat. Add the onions and saute for about 5 minutes or until they begin to turn golden. Mix in the remaining ingredients, reduce the heat to low and cook the mixture until it thickens. Stir frequently. Serve the sauce warm. It keeps, refrigerated for a couple weeks.

KIRA’S BARBECUE SAUCE

½ cup water
1/8 cup black pepper
½ cup dark brown sugar
1/4 cup dark molasses
2 tablespoons red pepper flakes
1/3 cup Worcestershire sauce
4 cups red wine vinegar
1/3 cup yellow mustard
2 cups white wine
1/4 cup ketchup
3 tablespoons salt

Bring to a boil and then simmer for about ½ hour. Do not cook or store in aluminum. Store in glass.

JAMAICAN JERK MARINADE

2 large onions chopped
1 teaspoon salt
5 teaspoons all spice
1 teaspoon nutmeg
1 teaspoon cinnamon
5 jalapeno peppers finely chopped
1 teaspoon black pepper
6 garlic cloves minced
2 tablespoons freshly grated ginger root
2 tablespoons lime juice
1/4 cup olive oil
1/4 cup white vinegar
4 tablespoons soy sauce
5 tablespoon dark rum
3 tablespoons brown sugar

Blend all ingredients together in blender. Put meat in a shallow pan. Put marinade over meat. Turn meat several times so both sides are well coated. Marinate meat overnight.

CRANBERRY LEMON BARBECUE BASTE

8 oz can cranberry sauce
1/8 white pepper
2 tablespoon lemon juice
½ teaspoon lemon peel, finely shredded

Combine all ingredients in a pot and bring to a rolling boil. Remove from heat immediately. Use to baste lamb or pork that is on a spit or oven roasted.

CHIPOTLE BARBEQUE SAUCE

5-8 canned Chipotle Chiles in Adobo Sauce
3 tablespoons oil
1 large onion, chopped
2 cloves garlic
28 oz ketchup
1/3 cup firmly packed brown sugar
1/3 cup red wine vinegar
1/4 cup Worcestershire sauce
1/4 cup yellow prepared mustard

Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.

GRAMPA’S BEST BASTING SAUCE

2 cups cider vinegar
1 tablespoon Tabasco sauce
2 tablespoons Hot Hungarian paprika
3 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
3 tablespoons ground pepper
1 cup water

Combine all ingredients and let sit for an hour or more at room temperature to let flavors combine and mature. Baste whatever you’re fixin’. It’s a hot

FRESH CITRUS BARBECUE SAUCE

1/3 cup chopped onion
3 tablespoons butter
1/3 cup honey
3 tablespoons fresh squeezed lemon juice
3 tablespoons soy sauce
1 tablespoon fresh grated orange peel
1 teaspoon salt
3/4 cup fresh orange juice
1 ½ tablespoons cornstarch

In small pan, saute onion in butter until tender. Add honey, lemon juice, soy sauce, orange peel and salt. Gradually blend orange juice into cornstarch; add to onion mixture. Heat, stirring constantly until thickened. Makes about 1 ½ cups.

Barbecue Chicken: Quarter 2 broiler-fryers (about 2 ½ pounds each); brush with oil. Cook on grill 6 inches above glowing coals 20 minutes or until tender, turning and brushing often with sauce. Makes 6 to 8 servings.

Barbecue Pork: Precook 4 to 6 pounds pork spareribs as follows: In large heavy pan, cover ribs with water, bring to a boil. Reduce heat, simmer 45 to 50 minutes. Drain. To barbecue ribs, brush with sauce. Cook on grill 4 to 6 inches above glowing coals, 10 to 15 minutes on each side, brushing often with sauce. Makes 4 to 6 servings.

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Just a Few More BBQ Sauces

QUICK BARBECUE SAUCE

1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 tablespoons butter or margarine
1 cup catsup
1/4 cup brown sugar, firmly packed
1/4 cup lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
hot pepper sauce to taste

Mix it all together in a small sauce pan. Bring to a boil, reduce heat and simmer for 20 minutes. Refrigerate until you want to use it. Use as basting sauce for pork, chicken or beef.

BARBEQUE SAUCE

1/4 Ib butter
1 cup Worcestershire sauce
1 cup catsup
1/4 cup honey
2 teaspoons black pepper
1 tablespoon dried oregano
juice and zest from 2 lemons
3 cloves pressed garlic
1 small onion, finely chopped
1 teaspoon Hot Hungarian paprika

Melt the butter in a sauce pan. Add onions and garlic. Cook onions until transparent. Add all the rest of the ingredients. Bring to a boil. Remove from heat and beat smooth. Use as a sauce for beef or pork. Refrigerate leftovers.

RED CHINESE MARINADE

2 tablespoon ketchup
2 tablespoon concentrated orange juice
1 tablespoon hoisin sauce
1 teaspoon minced fresh ginger
1 tablespoon soy sauce
1 tablespoon rice wine

Mix all ingredients together and use as a marinade for pork or chicken.

CLASSIC BBQ SAUCE

1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon black pepper
½ teaspoon curry powder
½ teaspoon chili powder
½ teaspoon paprika
1/4 cup white vinegar
½ teaspoon hot pepper sauce
1 cup ketchup
1/2 cup dark molasses

Place all ingredients in a blender and blend for 1 minutes. Use with any meat or game, hot or cold. Can also be used as a basting sauce for the BBQ. Use during the last of the cooking time. May scorch if heat is too high.

IN THE PIT BBQ

1 medium onion, chopped
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon prepared mustard
2 tablespoons butter
½ teaspoon hot pepper sauce
½ cup ketchup
juice and zest from 1 lemon
1/4 cup red dry wine
2 tablespoons vinegar
salt and pepper to taste

Cook the onion and garlic in butter in a medium saucepan until tender. Add everything else. Bring to a boil. Remove from the heat. Let stand for flavours to mingle. Use as a sauce with anything.

NIN'S BARBECUE SAUCE

5 oz Worcestershire sauce
1/4 cup brown sugar, firmly packed
3 cups beer
2 teaspoon salt
1 cup malt vinegar
1 teaspoon garlic salt
½ teaspoon black pepper, ground
1/4 cup vegetable oil

Combine all ingredients in a medium saucepan. Bring to a boiling. Reduce heat and simmer, uncovered, for 10 minutes. Cool and pour into a jar with lid. Will keep refrigerated, for several weeks. Use for chicken, hamburgers or steak. Makes 4 cups of sauce.

TENNESSE BBQ SAUCE

1 cup catsup
1 ½ onions, chopped
½ cup vinegar
½ cup brown sugar
1/4 cup Worcestershire sauce
1 teaspoon celery seed
2 cup water
½ teaspoon salt

Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.

TENNESSEE BBQ RIB SAUCE

½ cup ketchup
1/3 cup light molasses
1 tablespoon light brown sugar
2 tablespoons orange juice
1 teaspoon grated orange zest (this and the orange juice are very important to the over all flavor)
1 medium onion, finely chopped
1 clove garlic, minced
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup bourbon

Combine all the following ingredients in a saucepan. Bring to a slow boil and simmer for 15 minutes. Use to baste ribs during cooking.

CAROLINA GOLD FOR A CROWD

1 cup Worcestershire sauce
juice from 2 lemons
1/3 cup Tobasco
1 cup French's Mustard
½ gallon vinegar
3/4 Ib butter
1/2 cup black pepper
4 cups canned stewed tomatoes
½ gallon ketchup
4 Vidalia onions, chopped

Combine all ingredients and simmer gently for 30 minutes. Blend thoroughly in food processor or blender until smooth.

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A Few Good Grills and Sauces

BBQ CHEESEBURGERS

1-1/2 Ibs ground beef
1/4 cup finely chopped onion
Prepared barbecue sauce
4 slices process American cheese
4 crusty rolls, split
Romaine lettuce
Tomato slices

In large bowl, ground beef and onion, mixing lightly but thoroughly. Shape into four 3/4"-thick patties. Place patties on grid over medium, ash-covered coals. Grills, uncovered, 13 to 15 minutes or until centers are no longer pink, turning occasionally. Approx. 1 minute before burgers are done, brush with barbecue sauce; top with cheese. Line bottom of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.

BBQ CHUCK STEAK

1 well-trimmed beef chuck 7 bone steak, 3/4" to 1" thick (approx 2 Ib)
Marinade & Sauce:
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper
1/3 cup packed brown sugar
1 cup finely chopped onion
1 cup ketchup

Combine ingredients for marinade and sauce; mix well. Place beef steak and 1 cup of marinade mixture in food-safe plastic bag, turning steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade mixture for sauce. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 19 minutes for medium rare to medium doneness, turning once. Meanwhile in small saucepan, bring reserved sauce to a boil. Reduce heat and simmer 10 to 15 minutes or until desired consistency is reached. Trim fat; remove bones. Carve beef into serving-size pieces; serve with sauce. Serves 4 to 6.

BARBECUED ORANGE CHICKEN

2 ½ Ibs chicken parts

BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
½ cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad

Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 tablespoon vegetable oil
1 tablespoon white wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin-side down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

BEEF ‘N ONIONS IN BBQ SAUCE

1 Ib beef top round steak, 3/4" thick
1 tablespoon all-purpose flour
1 large-size oven bag (20" x 14")
1 medium onion, thinly sliced, separated into rings
4 crusty rolls, split

BBQ Sauce:
3/4 cup prepared chili sauce
1 tablespoon chili powder
1 tablespoon packed brown sugar
2 cloves garlic, crushed
1 to 1-1/2 teaspoon hot pepper sauce

Heat oven to 325 F. Cut beef steak lengthwise in half and then crosswise into 1/4"-thick strips; set aside. Shake flour in oven bag. Place sauce ingredients and onion in bag; squeeze to mix well and blend in flour. Place beef in bag, turning to coat. Place bag in 13" x 9" baking pan, arranging ingredients in even layer. Close bag with nylon tie; cut six 1/2" slits in top. Bake 45 to 50 minutes or until beef is tender. Serve in rolls

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MEATBALLS FOR A CROWD

6 lbs of lean ground beef
1 loaf of stale whole wheat bread
6 eggs
1 cup of your favourite bbq sauce
1 huge Spanish onion

Put the hamburger in a huge bowl. Slice the bread into 1/2" cubes and then rub between hands to make large crumbs. It is very important that you use fresh bread and NOT commercially prepared bread crumbs. Break the eggs in on top then add the bbq sauce. Chop the onion and add to the rest. Mix it all up really well with your hands.

Make the mixture up into balls about 1 1/2" in diameter. Layer the balls in a large roasting pan or lasagne pan. Roast in a 350 degree oven about 20 minutes. Shake well to roll over half way through cooking. Do one layer at a time. Do NOT put a layer of meatballs on top of another layer. This might take a while longer but it is worth it, honest. When all the meatballs have been cooked this way, then you can layer them in a big roasting pan. Pour your sauce over each layer. Cook undisturbed for another 30 minutes. If the top starts to get too brown, put the lid on for the rest of the cooking.

NOTE: If you are making meatballs to freeze then cook first. Put a single layer of meatballs on cookie sheets. Make sure they are not touching. Freeze overnight. Once they are frozen you can package them up into servings.

SAUCE

1 bottle of your favourite BBQ Sauce - we use Heinz Garlic. (to equal 1 1/2 cups)
1 cup ketchup
1/2 cup molasses
2 cups hot water
1 tablespoon Louisiana Hot Sauce or any hot sauce
1 tablespoon minced garlic
1 tablespoon soya sauce
salt and pepper

Mix all ingredients together well. Pour over the meat balls layer by layer making sure you have some left to pour over the top.

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Hamburger Casserole

1 lb. ground beef, browned and drained
1 cup rice, not Minute Rice
2 cups beef consommé
1 cup sliced mushrooms
1 large onion coarsely chopped
butter or margarine

Melt butter in a frying pan. Brown onion until a light golden colour. Add rice (uncooked) and brown kernels lightly. Place everything in a greased casserole dish and bake for 1 hour at 350 degrees F. For an added treat you can sprinkle 2/3 of a cup of grated cheese over the top 15 minutes before baking is done. Serve hot with crusty bread and a crisp green salad.

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Baked Beef with Tomatoes

2 medium Sweet Vidalia onions, chopped
1 sweet red pepper, chopped
2 cups canned, diced tomatoes
1 large round steak (about 2 lbs)
1 teaspoon sugar
1 pinch ground cloves
1/2 tsp. dried chili flakes
salt and pepper
olive oil

Brown the onions lightly in a little olive oil, then put them in a casserole dish with a cover. In the same pan brown the meat and put in with the onions. Add the chopped peppers, tomatoes, salt, pepper, sugar, cloves and chili. Cover and cook gently (300-350) for about 1-1/2 hours. Before serving, cut steak into serving pieces. Serve hot with a side salad and creamy whipped potatoes.

Alternatives: Instead of the steak you can use 2 pounds of lean stewing beef or you can cut the steak into thin slices before browning.

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Three Great Ground Beef Recipes

Comfort Casserole

2 lbs Lean ground beef
1 cup chopped onion
1 cup chopped celery
2 large garlic cloves finely minced
1/2 tsp pepper
1 cup sliced fresh mushrooms
1 tablespoon beef bouillon powder
2 1/4 cups boiling water
1/4 cup sodium reduced Soy Sauce
1 cup Long grain white rice, uncooked

Scramble-fry the beef, onion, celery, garlic and pepper in a non-stick skillet until the beef is no longer pink. Drain. Add the mushrooms and saute for 5 minutes.

Dissolve the bouillon powder in the boiling water and add to the beef mixture. Mix well. Stir in the soy sauce and the rice. Simmer, covered for 30 minutes or until the rice is tender.

Serve with crisp sliced cucumbers, sliced tomatoes and greens.

Serves 4

Tamale Pie

1 1/2 lbs lean groun beef
2 cloves of garlic finely minced
28 oz can of diced tomatoes with juice
2 teaspoons chili powder
salt and pepper to taste

Topping
1 cup all purpose white flour
3/4 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspo0n baking soda
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese (optional)
1 large egg
1 cup buttermilk
1/4 cup vegetable oil
hot pepper sauce

Scramble fry the beef and garlic in a large non-stick skillet till well browned. Drain then add the tomatoes and the chilli powder. Mix and bring to a boil. Reduce the heat and simmer until thickened. Should be like thick spaghetti sauce. Add salt and pepper to taste. Pour mixture into a 10 inche deep dish pie plate.

Topping:
Stir the flour, cornmeal, sugar, baking powder, baking soda and spices together in a bowl. Mix well. Add the Parmesan cheese and toss. Beat the egg, buttermilk, oil and a few dashed of hot sauce together in a separate bowl. Add the egg mixture to the dry stuff. Stir until just moistened. Spread the cornmeal mixture evenly over the meat. Bake in a 375 degree F. oven for 30 minutes or until the topping is golden.

Serve with vegetable platter and sour cream and salsa for dipping.

NOTE: I usually use plain old milk instead of buttermilk or sour milk and there has not been a really noticeable difference in the outcome.

Serves 6

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Two Cool Casseroles

Hash Brown Casserole

2 Servings:
2 boneless skinless chicken breast halves.
2 lbs frozen hash browns, thawed
1/2 tsp salt
1 cup sour cream
1 can cream cream of chicken soup
2 cups grated Swiss cheese (cheddar works too)
2 Tbsp grated onion
2 cups crushed corn flakes
1/4 cup melted butter

Poach the breasts in a bit of water in a covered skillet until done. About 15 minutes. Cool and then dice.

Grease a 13 x 9 x 2 pan. Mix the diced chicken, frozen hash browns, sour cream, chicken soup, cheese and salt and pour into the pan. Combine corn flakes and butter and sprinkle on the top. Bake 350 degrees F. for 40 minutes. Serve with a nice green salad.

Serves 4.

Cheesy Ham Hash Brown Casserole

2 lb frozen hash browns thawed
2 cups chopped cooked ham
2 cans cream of potato soup
16 oz sour cream (full fat)
2 cups shredded cheddar cheese
1-1/2 cups grated Parmesan cheese

Grease a 13 x 9 x 2 pan. Preheat oven to 375. Mix first 5 ingredients. Sprinkle with Parmesan cheese. Bake in preheated oven until top is browned, about 60 minutes. Serve immediately

Serve with niblet corn and sliced fresh veggies.

Serves 4

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Fudge and Fudge

Easiest Fudge in the World

1 can sweetened condensed milk
1 12-oz bag of semi-sweet chocolate chips
1 teaspoon vanilla extract

Pour the milk and chips into a microwave sfe bowl and microwave on high for 5 minutes. Stir halfway through. Remove and stir in vanilla. Beat till smooth. Pour into a lightly sprayed, 8 X 8 inch pan. Cool then cut into pieces.

Variations: Add 1/2 cup of chopped nuts, cherries, raisins or chocolate chunks after beating smooth.

Nin's Fudge

1 can evaporated milk
4 cups sugar
1/4 lb (1 stick) butter
dash of salt
1 12-oz bag of semi-sweet chocolate chips
1 jar marshmallow Fluff

Heat the milk, sugar, butter and salt over medium heat stirring constantly. Let it bubble for a few minutes until it gets to the soft ball stage. (a drop of mixture dropped into cold water forms a soft ball). Remove from heat and quickly stir in the chips, fluff and vanilla. Pour into a lightly greased 9 X 13 inch pan. Cool and cut into squares.

NOTE: Only butter will produce the rich creamy taste of this fudge.

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Julio's Hot Bean Medley

1 tb olive oil
1 cup sliced carrots
1 large onion coarsely chopped
1 can pinto beans drained and rinsed
1 can white kidney beans drained and rinsed
1 can red kidney beans drained and rinsed
1 red pepper chopped
1 green pepper chopped
1 can onion soup undiluted
4 cloves minced garlic
1/4 teaspoon pepper
1/2 pound Mexican Salami in small cubes
2 med tomatoes chopped
1/2 cup thin sliced red onion
shredded mozzarella cheese

Heat oil in 12 inch skillet over medium heat. Cook carrots, garlic, peppers and onion in oil until onions are clear and the carrots are crisp-tender.

Sir in beans, onion soup, Mexican Salami and pepper. Cook 5 minutes stirring occasionally. Toss in the chopped tomato and red onion. Mix gently till heated through.

Serve hot in bowls topped with the shredded cheese. Use tacos to scoop the beans or torn chunks of toasted garlic bread.

This can also be poured into a casserole, topped with the cheese and baked in a 350 degree F. oven until the cheese is bubble. Serve with garlic bread and a side salad.

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Smokin' BBQ Sauces

Rummy Barbecue Sauce

4 large onions coarsely chopped
1 large red pepper coarsely chopped
3 tablespoons vegetable oil for sautéing
4 28 oz cans tomatoes with juice
2 cups white vinegar
1 1/2 cups dark rum
8 tablespoons packed dark brown sugar
2 tablespoons salt
2 tablespoons freshly cracked black pepper
2 tablespoons paprika
2 tablespoons chili powder
4 tablespoons molasses
2 tablespoons Liquid Barbecue Smoke®
8 tablespoons tomato paste

In a large, heavy-bottomed saucepan, saute the onions and peppers in oil until the onions are golden brown, about 7 to 10 minutes. Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. Remove from heat and cool. When cool enough to handle puree the sauce in a blender in batches and pour into a sealable container. Will keep 2 weeks covered in the refrigerator.

Daxx BBQ Sauce

3 tablespoons real butter
1/2 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup whiskey
1/4 cup ketchup
2 teaspoons brown sugar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
Dash Tabasco sauce

Melt butter in a heavy pot. Add the onions and saute until the onions are golden brown. Add all other ingredients and heat to boiling. Reduce heat and simmer gently for 1/2 hours. Use the sauce warm. It keeps, refrigerated, for 2 weeks.

Muggie's Spicy BBQ Sauce

1 cup of ketchup
1/3 cup dark molasses
1/3 cup dark brown sugar
1/3 cup white vinegar
1 teaspoon black pepper
1/2 teaspoon Allspice
1/2 teaspoon chilli powder
1/2 teaspoon Paprika
1/4 teaspoon Mace
1/2 teaspoon Tabasco Sauce
1 Cup Ketchup
1/3 Cup Dark molasses

Throw all ingredients together in a saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Can be used hot or cold.

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7-Up Salad

Grandma made this orange gelatine salad every Thanksgiving and Christmas. Back then the vanilla pudding was cooked (you still only had to use the powder, you didn't have to cook it for this recipe) and there wasn't any Cool Whip. Grandma whipped real cream and 7-Up came in bottles instead of cans. This is a wonderful salad although why it is called a salad I have no idea because it is really an awesome dessert. Enjoy.

2 3-ounce packages, orange Jello
1 1/2 cups boiling water
2 cups 7-Up
1 small can crushed pineapple with juice
2 bananas, sliced in half then sliced into half circles
2 cans of mandarin orange segments, drained
1 cup pineapple juice
1 3-ounce package vanilla pudding mix
1 3-ounce package cream cheese, softened
Cool Whip Topping
Chopped nuts

1. Dissolve jello in boiling water. Allow to cool slightly and stir in 7-Up. Let chill until almost syrupy.

2. Drain pineapple, reserving juice. Set juice aside. Add pineapple, bananas and orange sections to gelatin mixture. Turn into a 9-by-13-inch pan. Chill until firm.

3. For the topping, add water to reserved pineapple juice if necessary to make 1 cup. Whip together the softened cream cheese and juice. When well blended add the vanilla pudding mix. Whip till very smooth.

4. Spread evenly over well set jello salad. Chill until firm.

5. To serve, cut into squares and, if desired, top with whipped topping and sprinkle with nuts.

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Boudins a la Reine

From the Columbia Cook Book 1892

Boudins a la Reine

One pint of cold cooked chicken chopped fine, one tablespoonful of butter, two tablespoonfuls of dried bread crumbs, one half cup of stock or boiling water, two eggs, one quarter nutmeg grated, one tablespoonful of chopped parsley, salt and pepper to taste. Put the butter in a frying pan to melt, add to it the read crumbs and stock; stir until it boils. Take from the fire, and add the chicken, parsley, nutmeg, slat, and pepper, and then the eggs slightly beaten; mix thoroughly. Now fill tea or custard cups two thirds full with this mixture, stand in a baking pan half filled with boiling water, and bake in a moderate oven for twenty minutes. When done, turn them out carefully on a heated dish, and pour around them Cecil sauce.

Remains of cold roast or boiled turkey may be used in the same way.

Try as I might, I haven't been able to come up with the recipe for Cecil sauce but I am still looking.

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Berry Angel Fluff Cake

Parties should be about people. Visiting, talking, laughing and enjoy each others company. Party food should be an accompaniment to the people not the focus of the evening. Party planning shouldn't be so stressful that the host or hostess doesn't get to sit down and enjoy his or her own guests. There are a lot of ways to avoid party stress and the big stress saver is in the food that is served. Casual parties and casual clothes need casual food.

Berry Angel Fluff Cake

• 1 angel food cake
• 1 vanilla instant pudding mix
• 1 8 oz package cream cheese
• 4 cups of frozen or fresh berries of any kind
• 1 container of Cool Whip frozen whipped topping thawed

Put the cream cheese out the night before so it is soft or micro wave for 1 minute at a time till soft. Cut the angel food cake into 3 even layers. It is easiest to do this with a sharp, wet knife. Make up the vanilla pudding as per package directions. Beat in the cream cheese. Smooth half the mixture over the bottom layer of the cake. Top with the second layer of cake. Spoon the rest of the mixture over the second layer and top with the last layer. Chill. Puree 3 cups of the berries and reserve the other cup of berries for garnish. Before the party starts take out the cake and Cool Whip. Spoon the Cool Whip over the entire cake with a spatula. It can be done very quickly and you don't need to smooth it out. Remember to spoon some into the hole. Take 1 cup of the berry puree and drizzle it over the cake. Put some whole berries on for garnish. Put the remaining puree in a bowl and set in on the table beside the cake. When it is served the guests can spoon more puree over their slice if they want to.

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