Barbecue green beans
Yield: 6 Servings
Ingredients:
- 2 sl Bacon
- 1 sm Onion; chopped
- 1 Garlic clove; minced
- 4 c Fresh green beans or -- canned and drained
- 1 ts Seasoned salt; or to taste
- 1/2 ts Black pepper
- 3/4 c Prepared barbecue sauce
Instructions:
Cook bacon until crisp in a heavy skillet. Drain on paper towels crumble and set aside. Saute onion and garlic in drippings. Combine beans bacon onions garlic seasonings and barbecue sauce in a lightly greased crockpot. Cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours. Yield: 6 to 8 servings for $2.60. From Carolyn Hall of Louisville KY in Phyllis Fitzgerald's "Best Buy" column in "The (Louisville KY) Courier-Journal 07/18/90. Pp. C1
and C4. Typed for you by Cathy Harned.
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Title: BARBECUE HALIBUT ORIENTAL
Categories: Fish, Oriental
Yield: 1 Servings
2 lb Halibut
1/4 c Orange juice
1/4 c Soy sauce
2 tb Ketchup
2 tb Chopped fresh parsley
2 tb Salad oil
1 tb Lemon juice
1/2 ts Oregano
1/2 ts Pepper
1 Clove garlic, minced
Cut fish into fillets and place in a single layer in a shallow pan.
Combine the remaining ingredients, mix well and pour over the fish.
Marinate for 30 minutes, turning the fillets once or twice to be sure
they are well coated. Grill fish, reserving the sauce to pour over
the fillets before serving.
From the files of Al Rice, North Pole Alaska. Feb 1994
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE HAMBURGER PATTIES
Categories: Hamburger, Main dish, Meats
Yield: 6 Servings
1 1/2 lb Ground Beef
1/2 c Onion; Chopped, 1 medium
1 ts Salt
1/3 c Catsup
1/2 c Chili Sauce
2 tb Brown Sugar
1 tb Lemon Juice
mix the meat, onion, and salt together. Shape the mixture into 6
patties, each about 3/4-inch thick. Brown the patties in a large
skillet over medium-high heat, turning once. Cover and cook over low
heat about 10 minutes. Drain off the excess fat. Mix catsup, chili
sauce, brown sugar, and lemon juice. Pour sauce over the patties.
Cover and simmer for 15 minutes, spooning the sauce onto the patties
occasionally. Serve with the sauce spooned over the patties.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE MEATLOAF
Categories: Beef, Meats
Yield: 6 Servings
-----INGREDIENTS-----
2 lb Lean Ground Meat
1 1/2 c Bread crumbs
1 lg Onion; chopped
1 cn (8 oz) Tomato Sauce
1 lg Egg
1 tb My Seasoning (follows)
1 md Green Pepper; chopped
MMMMM---------------------------SAUCE--------------------------------
1/2 c Water
3 tb Vinegar
3 tb Brown Sugar
2 tb Prepared Mustard
1 1/2 c Tomato sauce
2 tb Butter
My favorite meatloaf recipe.
Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My
Seasoning, and green pepper. Mix well and place in a loaf pan.
Combine all sauce ingredients. Cook in a saucepan until butter
melts. Pour sauce over meat loaf and bake at 350F^. for 1 hour. While
baking, the sauce needs to be spooned over the meat occasionally.
Note: Make sure you use a pan large enough for the meat and sauce, or
the sauce will tend to boil over while it is cooking.
My Seasoning: Mix 1 part garlic powder, 1 part onion powder, 1/2 part
black pepper. Mix well before measuring and adding to the recipe.
Deidre Anne Penrod, Prodigy Food & Wine Board
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE MEATLOAF AUSSIE STYLE - FIRST PRIZE
Categories: Main dish
Yield: 8 Servings
1 lb Ground beef - lean
1 lb Sausage stuffing
1 c Breadcrumbs - fine
2 Onions - medium, chopped fin
1 tb Curry powder
1/2 c Water
Salt and pepper to taste
1 tb Parsley - chopped
1 Egg - beaten
1 Garlic clove - crushed
1/2 c Milk
MMMMM---------------------------SAUCE--------------------------------
1 Onion - chopped very fine
1/4 c Water
1/2 c Ketchup
1/4 c Dry red wine OR beef stock
1/4 c Worcestershire sauce - Lea &
2 tb Vinegar
1 tb Instant coffee
1/4 c Brown sugar - packed
1 oz Margarine
2 ts Lemon juice
LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic,
parsley, curry and egg in large bowl. Mix well. Mix milk and water
and add to meat mixture a little at a time until smooth but firm.
Shape into loaf and put into greased baking pan. Bake 30 minutes at
375F. SAUCE: Saute onions in margarine until golden and add all other
ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15
minutes. (great with ribs or chicken). After loaf has cooked for 30
minutes, pour half of the sauce over the meat, return to oven and
bake 45 minutes more, basting often with remaining sauce. Serve loaf
hot in thick slices with remaining sauce. Also makes great sandwiches.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE MEATS
Categories: Crockpot
Yield: 6 Servings
1 Chicken, ham, chops etc..
1 Bbq sauce
(. . . with a saucy ending!)
Place seasoned and cut-up chicken, ham, pork chops, or rabbit in
CROCK-POT. Pour a little barbecue sauce on each piece. Add no water.
Cover and cook until done-about 8 hours on Low. NOTE: For added
flavor, put cooked meat on heat-proof platter; pour remaining
sauce and drippings over top. Place under broiler for 5 to 10
minutes. From Rival Crock-pot cook book, date unknown
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE RIBS
Categories: Meats, Sauces
Yield: 4 Servings
4 lb Spareribs Cut To Serve
1 c Brown Sugar, Firmly Packed
1/4 c Catsup
1/4 c Soy Sauce
1 ts Dry Mustard
1/2 c Chili Sauce
1/4 c Dark Rum
1/4 c Worcestershire Sauce
2 ea Cloves Garlic, Crushed
1 x Dash Pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and
pour over ribs. Marinate at room temperature for 1 hour. Bake at 350
degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches
above coals turning and basting.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE SALMON STEAKS WITH GREEN GINGER SAUC
Categories: None
Yield: 4 Servings
2 tb Light soy sauce
1/2 ts Sugar
4 Salmon steaks
1/2 c Parsley
1/2 c Roughly chopped chives
2 tb Capers
2 tb Chopped onion
1/2 c Olive oil
1 tb Lemon or lime juice
1 Hard-boiled egg
Freshly ground black pepper
Combine soy sauce and sugar. Brush each salmon steak with soy sauce
mixture. Barbecue on solid plate, turning occasionally until salmon
is cooked. Serve hot with Green Sauce.
GREEN SAUCE:
Place parsley, chives,capers and onion in the bowl of a food
processor or blender. Process until finely chopped. Add olive oil,
lemon or lime juice and egg. Process until smooth. Season with
freshly ground black pepper.
Serves 4.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE SALMON STEAKS WITH GREEN GINGER SAUCE
Categories: Fish, Barbeque
Yield: 4 Servings
2 tb Light soy sauce
1/2 ts Sugar
4 Salmon steaks
1/2 c Parsley
1/2 c Roughly chopped chives
2 tb Capers
2 tb Chopped onion
1/2 c Olive oil
1 tb Lemon or lime juice
1 Hard-boiled egg
Freshly ground black pepper
Combine soy sauce and sugar. Brush each salmon steak with soy sauce
mixture. Barbecue on solid plate, turning occasionally until salmon
is cooked. Serve hot with Green Sauce.
GREEN SAUCE:
Place parsley, chives,capers and onion in the bowl of a food
processor or blender. Process until finely chopped. Add olive oil,
lemon or lime juice and egg. Process until smooth. Season with
freshly ground black pepper.
Serves 4.
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: BARBECUE SAUCE
Categories: Cajun, Sauces
Yield: 5 Servings
MMMMM-----------------------SEASONING MIX----------------------------
1 1/2 ts Black pepper
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts White pepper
1/2 ts Ground cayenne pepper
MMMMM----------------------MAIN INGREDIENTS---------------------------
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c Pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange)
1 x Rind & pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon)
1 x Rind & pulp from 1/4 lemon
2 tb Minced garlic
1 ts Tabasco sauce
4 tb Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are
dark brown, but not burned, about 8 to 10 minutes, stirring
occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock,
chili sauce, honey, pecans, orange juice, lemon juice, orange and
lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat
to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about
15 minutes more to let the flavors marry. Add the butter and stir
until melted.
Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to
15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes
about 5 Cups. From Paul Prudhomme's Louisiana Kitchen"
