Holiday Traditions (Nov. 2010)

Basic Pie Crust(Demo)
Kristin Murray

We have Kristin’s recipe for her amazing pies on her blog, that includes step by step pictures of the crust, so you know exactly what it looks like in your progression. You can click on the link below. You don’t want to miss this one for the holidays.
http://kristinannbeck.blogspot.com/2009/04/pie-crust.html

Microwave Carmel Corn
from Nancy Holladay via Roberta McBride and Laurene Beck

1 cup brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter or margarine
1/2 teas baking soda
8-10 quarts popped popcorn (in a brown paper grocery bag)

Microwave setting: High

Mix the sugar, corn syrup and butter or margarine in large (1 qt) microwavable container and cook in microwave for 2 minutes.
Stir and microwave for 2 minutes.
Stir and microwave for 2 more minutes (total of 6 minutes so far).
Quickly add baking soda and stir well. The mixture will double in bulk.
Quickly pour over the popcorn which is in a large, paper grocery bag, turn down the top and shake vigorously.
Place bag in microwave and cook for 1 1/2 minutes. Shake vigorously.
Microwave for 1 minute, shake vigorously and pour out onto a well-buttered counter or table (or on wax paper) and separate with a wooden spoon. Cool.


Grandma Holladay’s Cranberry Jello Salad
Nancy Holladay

1 large pkg. Cherry gelatin (Jello)
1/2 (up to 1) cup sugar, as needed
3-4 cups water, boil (at least 2 cups) to dissolve the jello and sugar – then add the rest of the water

Mix into the dissolved jello:
1 pkg (about 12-16oz) cranberries, ground or finely chopped
6-8 apples, ground or finely chopped
1 orange or 1 can mandarin oranges, chopped

Set and serve.

Crème Brulle French Toast

1/2 cup unsalted butter
1/2 cup packed brown sugar (recipe called for 1 cup, we found it too sweet)1 tablespoon corn syrup (recipe called for 2 Tbsp, we found it too sweet)
Bread, sliced, to cover butter mixture (we use thick slices of soft French bread)
5 large eggs
1 1/2 cups half-and-half (I combine heavy whipping cream and milk)
1 teaspoon vanilla
1/4 teaspoon salt

In a saucepan (or glass measuring cup in the microwave), melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes. Turn pieces upside-down to serve with caramel on top.

Susie Powers, from the Eastlake Ward, Denver North Stake in Thornton, Colo., sent her recipe for Creme Brulee French Toast to Deanna Buxton for inclusion in the "Worldwide Ward Cookbook," published by Covenant Communications in 2008.

"My sister got the recipe for this yummy breakfast dish at a bridal shower, and it has since become a tradition in our home for special occasions," Powers writes. "It is a dish that our children look forward to on Christmas morning, Thanksgiving morning, Easter and general conference Sundays. My daughter is married now, and this recipe has become one of her new traditions with her husband."

Pecan Brittle
Barbara Pimental

1 cup sugar
1/4 cup water Combine and boil with lid on for 2 or
1/2 lb. butter 3 minutes

Add 1 cup chopped nuts (almonds, walnluts, or pecans). Cook and stir until brittle. Test, by dropping a few drops of it in cold water. Cook until when you take the dropped our, it forms a ball that cllicks when you hit it agains the side of the dish. Use a good heavy pan and stir constantly until done.

Pour out on a cookie sheet pan. When cool break into pieces.

Monkey Bread
Jessica Skubal

1 package dry butterscotch pudding mix(not instant)
3/4 cup sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
1/2 cup butter, melted
1 package of frozen roll dough(24 pieces)

In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of dough into the butter, then roll in the pudding mix; cover and shake.
Remove dough pieces and place in a greased fluted tube or bundt pan and put the rest of the mix with it.
Continue until all of the dough is in the pan. Leave out on your counter with a towel over to rise. And when you wake up the next morning put it right in the oven. Bake in a preheated 350°F oven for 30-35 minutes.
Dump right onto a plate and serve…will be hot.

Magical Mint Cookies
Teri Topham

1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
about 48 Hershey's chocolate mint kisses, unwrapped
powdered sugar

1. Heat oven to 350 degrees. Beat butter, sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold a scant tablespoon of dough around each chocolate mint kiss, covering completely. Shape into balls. Place on an ungreased cookie sheet.

2. Bake 8 to 10 minutes or until set. Cool about 1 minute. Remove from cookie sheet to a wire rack. Cool completely. Roll in powdered sugar. About 4 do

November Theme

Holiday Traditions

For Thanksgiving do have a great pie recipe or cranberry salad that you bring every year, or maybe some yummy fudge or Christmas breakfast in mind. We would love for you to share your wonderful Traditions!

Remember the location has been changed to Jan Skubal's home...same time different place.

Pumpkin Recipes and Crock Pot Dishes (October 2010)

Basic Cheese Cake
Barbara Lindsay

3 lbs. cream cheese
14 oz. or 1 ¾ cup sugar
6 ea- eggs
1 Tbsp. vanilla

½ recipe
1 ½ lbs or 3 blocks cream cheese
7 oz. or 1 cup sugar
3 ea- eggs
1 ½ Tbsp vanilla

(good for a 8-10 in. tall pan)

1/3 recipe
1 lb or 2 blocks cream cheese
Rounded ½ cup (4.66 oz.) of sugar
1 tsp. vanilla

(good for a mug or 6 in. cheesecake)


Crust options:
Nutter butters
Oreo
Graham cracker
Ginger snaps
Vanilla cookies

Pumpkin Filling
(reserve 1 cup or so of cheesecake batter to incorporate--fold in pumpkin filling, not stir.)

4 eggs
1 cup sugar
1 tsp. cinnamon
1 tsp. all spice
¼ tsp. ginger
½ tsp. salt
1 cup pumpkin

(If you want to use this recipe to make a regular pie, use half the eggs and add 1 cup of milk.)

Bake 300 degrees for 45 min. or until jello-y, not watery when shaken. Open oven door and let cool for an hour.

Almond Milk Fresh Peach Ice Cream
Janice Carlile

3 cups fresh peaches whirled in food processor or blender
½ lemonade drink powder with sugar

1 cup almond milk
1 Tbs. corn starch
2 Tsp. plain gelatin softened in 1 Tbs. water (cook until thick, stirring constantly)
¼ Tsp. Salt
1 ½ cup sugar

Remove from heat and stir in peach mixture and 2 more cups of almond milk. Chill mixture and then freeze in ice cream maker.

Place in covered bowl to harden until ready to serve. Works good a for a lactose free diet.

Butternut Squash and Chorizo Enchiladas with Cinnamon spiced Crema
Ann Epperson

Serves 4-6

Sauce
2 oz butter
5 Tbsp flour
2 c. beef broth
4 tbsp chili powder
1 tsp cumin
2 tsp garlic powder
½ tsp salt
1 tsp grounded cinnamon
Pinch nutmeg
1 tsp brown sugar
½ c Crema Mexicana (find it in the refrigerator section by the cheese and yogurt aisle)

Filling
10 oz chorizo (beef or pork)
1 small butternut squash (or small sugar pumpkin – the one used for pies), or 1 – 16 oz bad of frozen squash cook per bag instructions)

Topping
12 – 16 corn tortillas
½ pkg (5oz) Queso Quesadilla shredded

Sauce: melt butter in a saucepan and whisk in the flour. Cook for 2 minuted on medium heat, stirring consistently. Slowly whisk in broth. Add remaining ingredients, except Crema Mexicana, and whisk thoroughly. Bring to a slight boil, remove from heat. Let cool, mix in Crema.

Filling: cook chorizo to package instructions and drain well. Set aside. Split squash in half, remove seeds, poke holes in surface, and bake for 45 minutes. Let cool, scoop out tender flesh and mash. Add cooled chorizo.

Lightly coat bottom of baking dish with sauce. Scoop filling into tortillas, roll and place into dish. Cover the top with remaining sauce, top with cheese and bake uncovered at 350 degrees for 15 – 20 minutes, or until cheese browns.

Note: I used shelled pumpkin seeds (Trader Joes) as part of the garnish. Additionally, you may opt to serve with sour cream or the Mexican sour cream found next to the Crema. Chorizo comes in both mild and hot, be careful of the one you select. Lastly, play with the recipe, I like more cumin in the sauce, and I used a pumpkin and the time before a banana squash.


Pumpkin Chocolate Chip Cookies
Cindy Hess

1 c butter
2½ c sugar
2 eggs
2 cups pumpkin
1 tsp vanilla

Cream butter and add sugar. Mix in eggs. Blend in pumpkin. Add 1 tsp vanilla and mix together well.

Mix the following dry ingredients:
4½ c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

Add dry ingredients to creamy mixture. Add 1 cup chocolate chips. Drop on greased cookie sheet. Bake at 375 for 10-15 minutes until golden brown. Makes 5 dozen cookies. ENJOY!
For best results, store in a Ziploc bag. They are even better
and more moist the next day!


Pumpkin Soup
Jessica Skubal

2 Tbs. butter
8 oz. mushrooms
½ cup chopped onion
Sautee’
Stir in 2 Tbsp flour

Add:
1 tsp curry
3 cup chicken broth
2 cup pumpkin
Cook till thickened

Stir in 1 Tbs. honey
½ tsp. salt
½ tsp. nutmeg
1 tsp. pepper

Puree all ingredients

Put back in pan and add 1 12 oz. evaporated milk then heat.

Apple Cinnamon Delight

Nancy Stewart

Preheat oven to 350 degrees

Cream together until smooth: 1 cup brown sugar
½ cup apple sauce
½ cup butter
1 ½ cups white sugar

Add:………………………….1 tbsp. milk
1 ½ tsp. vanilla

Beat & add…………………...2 eggs

Stir in………………………...1 cup fresh corn flakes (crumbled)
3 cups quick oats

Sift together………………….1 ½ cups flour
1 ¼ tsp. baking soda
1 tsp. salt*
½ mace*
*(or to taste) 1 ½-2 tsp. cinnamon*
¼ tsp. nutmeg*
1/8 tsp. powdered cloves*

Stir in…………………………1 ½ cups diced dried apples
1 pkg (2 cups) chocolate chips
1cup walnuts, almonds or pecans,
(chopped)

Spread dough evenly in large casserole dish or on cookie sheet (greased).
Bake approx. 15-20 minutes. Cool & serve.

For healthier recipe, you can substitute all applesauce for butter, & increase flour by approx. ¼ cup.

Pumpkin Dip
Carolann Wedlund

3 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
8 ounces Cool Whip

Beat cream cheese and powdered sugar until smooth and creamy; add canned pumpkin and spices.
Fold in Cool Whip; mix until creamy.
Chill for 8 hours
Serve with apple slices/ginger snaps/graham crackers.



CROCK POT DISHES

Italian Chicken Delight
Gayle Hollingshaus

4-6 chicken breasts (cut in pieces if desired)
8 oz. cream cheese, cubed
2 cans cream of chicken soup (10 oz size)
1 envelope “Good Season” dry Italian salad dressing
1 cup milk 1 box frozen chopped spinach (optional)

Put in a crock pot and cook on low for 6–8 hours. Serve over rice or noodles


Artichoke Chicken & Olives
Susan Olsen

1 1/2 lbs. skinless, boneless chicken breast chunked
1/2 cup to 1 cup sliced black olives
2 cups sliced fresh mushrooms
1/4 cup chicken broth
1 - 14 1/2 oz. Can diced tomatoes
3 T. quick cooking tapioca
1 - 8-9 oz package frozen artichoke hearts
3/4 t. dried thyme, crushed
(Trader Joes has them cheapest)
2/3 t. curry powder
1 cup chicken broth
1/4 t. salt
1 medium onion chopped
1/4 t. pepper

Rinse chicken. Set aside. In crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onions, olive, and broth. Stir in tapioca, and spices. Add chicken. Spoon some of the tomato mixture over the chicken. Cover and cook on low-heat setting for 7-8 hours or on high setting for 3 1/2 - 4 hours. Serve with hot cooked couscous or rice. Serves 6.


Mission Chicken
Nancy Holladay

2 1/2 - 3 1/2 lbs. chicken pieces
1 (6 oz) can frozen orange juice concentrate, thawed
1/4 teas. ground cinnamon
2 or 3 drops hot pepper sauce
1/4 teas. ground cloves
3 T. cornstarch
1/4 teas. Salt
3 T. water
1/2 teas. seasoned salt
1 cup seedless grapes, halved (optional)
1/4 teas. lemon pepper
1/4 cup slivered toasted almonds (optional)
(To toast: heat in 350° oven about 10 min. or until golden brown)

Place chicken in a slow cooker. In a small bowl, combine cinnamon, cloves, salt seasoned salt, lemon pepper, orange juice concentrate, and hot pepper sauce. Pour mixture over chicken. Cover and cook on LOW about 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 15 to 20 minutes or until thickened. Stir in grapes. Sprinkle with almonds.


Crock Pot Pork Chops
Wendy Pellissier

6 pork chops (1/2 inch thick)
1 can cream of mushroom soup

Brow or grill both sides of pork chops in frying pan on stove top. Sprinkle with pepper. Place pork chops in Crock Pot with soup. Do NOT add water. Cover and set on high for 3-4 hours or low for 7 hours.


Italian-Style Pot Roast
Teri Topham

1-6oz. can tomato paste
1-16 oz. can tomatoes
2 cloves garlic, minced
1 med. onion, chopped
1 pkg. dry onion soup mix
2 med. carrots, chopped
2 tsp. fresh* oregano, chopped
1 medium potato, chopped
2 tsp. fresh* thyme, chopped
1 large celery stalk, sliced
1 tsp. salt
2 bay leaves
1 tsp. black pepper
2 lbs. chuck roast, trimmed of any excess fat
*You may substitute 1 tsp. each of dry herbs for the fresh.

In a small mixing bowl, combine the tomato paste, garlic, onion soup mix, oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in the Crock Pot. Add the remaining ingredients and any leftover tomato sauce. Cover and cook on Low 8 to 10 hours (or on high for 4 to 5 hours). Makes 6 servings. Serve with pasta or rice.


World’s Easiest French Dip
Nancy Holladay

Start this recipe the day before; it takes a long time, but is easy and good.

5 to 6 lb. rump roast (I sometimes do about 7 lb., just add more broth)
2 pkgs. dry Good Seasons Italian dressing mix
2 pkgs. Schilling (or other) Au Jus mix
2 cans beef broth (or broth to almost cover roast)

Cook on low in the crock pot all day, then refrigerate. Next day, skim off all the solid fat and cook on low all day again. (If you start this late, it can cook all night and all day, but it is harder to remove the fat.) Before serving, shred meat with a fork (it should be very tender) Serve on French rolls (or buns or whatever you have) with some of the au jus for dipping.

This serves a LOT, so you could do a half recipe (or freeze half). My sister-in-law loves to add more broth and water when the meat is mostly gone and make a beef barley soup. Just add barley, vegetables, and whatever you want---cook till tender. I have thickened the broth and added sour cream and served it over noodles or rice.


My Favorite Chili
Wendy Pellissier

Brown Together:
1 pound ground beef (can also use ground turkey) and 3 cloves garlic

Place meat mixture in Crock Pot and then add the following:
1/2 chopped onion
1 40 oz can pinto beans, slightly drained
2 T. chili powder
1 10-15 oz can black beans
1 t. cumin
1 5 oz can tomato sauce
1 28 oz can tomatoes
1 4 oz can dices green chilies

Cover and cook on low for 6 hours. Feel free to omit or add any other kind of beans you like.


Hot Pocket Stew
Wendy Pellissier

4-5 large potatoes, peeled and cubed
2 cups chopped ham
1 cup milk garlic salt
1 can cheddar cheese soup pepper
1 can cream of chicken soup

Mix all ingredients together in Crock Pot and cook for 5 hours on low setting.


Barbecued Pulled-Pork Fajitas
Kortnee Feriante

Prep:15 minutes Cook:10 hr + 30 minutes
2 1/2 pound pork boneless loin roast, trimmed of fat 1 bag (1 lb) frozen stir-fry bell peppers & onions
1 medium onion, thinly sliced
1/2 tsp. salt
2 cups barbecue sauce
18 flour tortillas (8-10 inches in diameter)
3/4 cup chunky salsa Shredded cheese, if desired
1 Tbsp chili powder Guacamole, if desired
1 tsp ground cumin Sour Cream, if desired

1. Place pork in 3 to 4 quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin; pour over pork and onion.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream. 18 fajitas
Variation: Use for shredded pork tacos, enchiladas and burrito fillings. You can use 2 1/2 pounds beef boneless chuck roast instead of the pork.


Chocolate Lava Cake
Susan Olsen

1 cup flour 1 t. vanilla
1/2 cup sugar
3/4 cup semi sweet chocolate chips
2 T. unsweetened cocoa powder
3/4 cup sugar
1 1/2 t. baking powder
1/4 cup unsweetened cocoa powder
1/2 cup milk
2 cups boiling water
2 T. cooking oil
1/2 cup peanut butter

In bowl, stir together first four ingredients. Add milk, oil, vanilla; stir until smooth. Stir in chocolate chips. Spread batter evenly in the bottom of a greased crock pot. In another bowl combine 3/4 cup sugar and 1/4 cup cocoa powder. Stir in boiling water and peanut butter. Pour evenly over batter in crock pot. Cover and cook on high heat for 2 hours-2 hours 15 minutes, or until a toothpick inserted 1 inch in center comes out clean. Let stand uncovered for 30 minutes to slightly cool. Serve with ice cream.


Caramel-Apple Pudding Cake
Susan Olsen

1 cup flour
1/4 cup dried apples
1/3 cup sugar
1 c. packed brown sugar
1 t. baking powder
1 cup water
1/4 t. ground cardamon or 1/2 t cinnamon
1 cup apple juice
1/2 cup milk
2 T. butter
2 T. cooking oil
1 T. finely chopped crystallized ginger OR 1/2 cup chopped, roasted pecans
1/4 t. ground ginger

In bowl, stir together first four ingredients. Add milk and oil and stir until combined. Stir in nuts and dried fruit. Spread batter in bottom of greased crock pot. In small saucepan combine brown sugar, water, apple juice, butter, and ginger. Bring to boil and boil for two minutes. Pour mixture evenly over batter in crock pot. Cover and cook on high heat for 2-2 1/2 hours. Let stand for 30 minutes Serve warm with ice cream.

October

Crockpot recipes
and Fall recipes with Pumpkin and OrangesWe are going to have a great demo on

Pumpkin Cheesecake by Sis. Lindsay.

You don't want to miss this one!

We are skipping September

because of the Humanitarian Project and School starts...

but we will see you in October!Happy Halloween!

Grilling and Sides that go with BBQ (Aug. 2010)

Veggie Dip
Elizabeth Champion

2/3 c. mayonnaise
2/3 c. sour cream
1 T. parsley
1 t. dill
1 t. onion powder
1 t. celery salt

Mix all ingredients and enjoy with any veggie.

Grilled Pizza (Demo)
Anne Epperson

-Use your favorite pizza dough (dough machine, Trader Joe's, etc)

-Use your favorite ingredients (artichoke hearts, piquillo peppers, calmetta olives, pesto, sundried tomatoes, goat cheese)

Step #1

Preheat grill on high. On a pizza pan or peal, lightly spread olive oil over pan to prevent dough from sticking. Press out pizza dough to desired thickness, lightly sprinkle with salt. With salt side up, remove dough from pan and place directly on hot grill.
Step #2

Depending on your grills BTU power, watch to ensure bottom does not burn. My grill takes about 5-6 minutes, Megan’s grill took about 3. During the baking process, rotate the dough a ¼ turn. When dough is ready, remove from heat, flip, and build your pizza. Return to the grill, the uncooked side should be the bottom.

Step #3

Depending on your toppings, turn the heat down until cheese is melted, you may need to turn off all but one burner to control the temperature.

Variations:
Pepperoni Pizza
Veggie Pizza
Mediterranean
Create mini pizzas
Grill both sides of the dough, remove from grill, immediately brush with olive oil, sprinkle with Italian seasoning and top with a summer salad
Desert pizza

Homemade Marshmellows (Demo)
Anne Epperson

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
Confectioners' sugar, for dusting

Step #1

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Step #2

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
Step #3

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Tropical Cold Pork and Beans

Nancy Holladay

White Beans with Sun-Dried Tomato Vinaigrette
Gayle Hollingshaus

Vinaigrette:
¼ cup olive oil
2 tablespoons sun-dried tomato-infused oil
(from jar of sun-dried tomatoes)
1 tablespoon red wine vinegar
¼ cup chopped sun-dried tomatoes
¼ tsp kosher salt
Coarsely ground black pepper

Beans:
1 (16 oz) cans white beans, rinsed and drained
1/3 c cup diced red onion
2 garlic cloves, minced
6 basil leaves, chopped
1 oz. grated manchego or Romano cheese

Step #1

To prepare vinaigrette, whisk together all
ingredients in small bowl.
Step #2

To prepare beans, place beans in a large bowl.
Pour vinaigrette over beans. Let stand at least an hour.
Add onion, garlic, basil and cheese just before serving.

Makes 3 ½ cups. Serves 6.

Grilled Pineapple
Robin Kalcic

Cut one pineapple into chunks. Sprinkle raw sugar onto pineapple . Put onto grill and make sure you grill both sides. The sugar will carmelize. Can put with vanilla ice cream or any kind of meat.

Daddy's Baby Back Ribs (Demo)
Dan Skubal

1. Unwrap ribs from package and wash ribs in water. Pat dry with paper towel.

2. Place ribs with bone side up on a piece of clear saran wrap. ( A little bit longer than the ribs). Using a Knife remove the white membrane.
*** Costco baby back ribs already have the membrane removed & come in a pack of (3).

3. Sprinkle on your "Dry Rub" and then rub it into the meat. (both sides)

4. Wrap your ribs up with the 1st sheet of saran wrap. Then place a 2nd sheet of saran wrap on the counter and wrap it again. Wrap it tight, covering all of the meat. This will cause a steaming effect while it cooks.

5. Now wrap the ribs that are covered in saran wrap in foil. Then wrap them again in foil. The foil will protect the saran wrap from melting.

6. Preheat the oven to 300 Degrees. Bake the ribs in the oven for 2 1/2 hours. (I put them in a large pan)

7. Remove them from the oven. Let them cool down for 15-20 minutes. Remove all the foil & saran wrap

8. Place ribs on the grill and cook to your liking. (I cook on a Med-High.)

9. Baste or "Mop" on BBQ sauce while you are cooking the ribs on the grill. Once ribs are cooked, add a little bit more BBQ Sauce.



Daddy's Dry Rub

- 1 Tbsp - Stubb's Bar B Q spice rub
- 1 Tbsp - Liquid Smoke
- 1 Tsp - Garlic Dude Dust ( Find online)
- 1 Tsp - Weber Sweet N Tangy BBQ Seasoning
- 1/2 Tsp - Garlic Salt

Place in a bowl & mix together. Should be like a toothpaste consistency.


Daddy's BBQ Sauce

1-2 Cup of Sweet Baby Rays BBQ Sauce & mix with
1-2 Tbsp of Liquid Smoke.


Calico Beans
Jan Skubal

½ lb. sausage
½ lb. diced bacon
½ lb. lean ground beef
1 Large chopped onion
2 Tbl. Sugar
1/3 cup packed brown sugar
¼ cup ketchup
¼ cup BBQ sauce
1 Tbl. Mustard
2 Tbl. Molasses
1 tsp. salt
½ tsp. pepper
1 (16 oz.) can kidney beans
1 (16 oz.) can butter beans
1 (28 oz.) can pork and beans in tomato sauce
1 can black beans
1 can white beans

Step #1

Saute bacon until crisp. Add ground beef and chopped onion and cook until meat loses its red color. Drain off fat.

Step #2

Mix together the sugars, ketchup, BBQ sauce, mustard, molasses, salt, and pepper. Add to the first mixture along with the undrained beans. Place in large casserole or Dutch oven. Cover and bake in a moderate oven (350 degrees) for one hour. Uncover the last 15 minutes of baking if the mixture is too juicy.

Makes about 12 servings.

Fennel and Cabbage Slaw
Carolann Wedlund

1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved
1 cup thinly sliced purple cabbage
2 scallions, chopped
3 strips bacon, cooked crisp and chopped

For the dressing:
1/4 cup mayonnaise
3 tablespoons red wine vinegar
3 tablespoons chopped fennel fronds
1 teaspoon sugar
Salt and freshly ground black pepper

Directions
Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

August 11th

Grilling and all sides that go with a great BBQ!
Going to make Hamburgers, Veggies, Steak or Ribs?
What's your grilling pleasure!