[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Millie on September 6, 2009, 6:32 pm
67.213.198.143
Old Fashion Barbecue Sauce
1/4 cup finely chopped onion
1 T Pure Veg. Oil
1 can Manwich Sauce
1 T Molasses
1 T Lemon Juice
1 t Hickory Smoked salt
6 Drops Tabasco Sauce
In small saucepan, sauté onion in oil, until onion is soft. Add remaining ingredients, mix thoroughly.
Simmer 15 - 20 minutes, stirring occasionally.
Use as basting or serving sauce for Hamburgers, chicken, ribs, turkey, and steak. Makes about 2 cups barbecue sauce.
McCall’s Marinade for Steaks
This recipe was hand written on a white piece of paper, torn in half. The paper is yellowed with age and brown around the edges.
1 Clove Garlic Pressed
2 T. Brown Sugar
1 T Fresh Ginger
1 T Olive OIl
2 T Water
1/2 T Black Pepper
1/4 Cup Soy Sauce
Marinate 4 hours, then broil steaks or chicken
Barbequed Spareribs
4a Our Rich Heritage
McCall’s Great American Recipe Card Collection
4 lb spareribs, cracked in half, lengthwise
1 onion, peeled and quartered
2 teaspoons salt
¼ teaspoon pepper
3 quarts water
Sauce
½ cup cider vinegar
½ cup light brown sugar, packed or dark molasses
½ cup catsup
¼ cup chili sauce
¼ cup Worcestershire sauce
2 tablespoons chopped onion
1 tablespoon lemon juice
½ teaspoon dry mustard
1 clove garlic, crushed
Dash cayenne
In large kettle place ribs, onion, salt, pepper and water. Bring to a boil, reduce heat and simmer, covered 1-½ hours or till very tender. Drain
Meanwhile make the sauce. In a medium saucepan combine all of the sauce ingredients and simmer uncovered for 1 hour. Stir occasionally.
Arrange ribs on rack in a broiler pan. Baste with sauce. Broil 5 inches from heat, basting frequently with sauce 10 minutes on each side.
Serves 6.
Source: McCall's Magazine on-line - June 2001 ...
Easy Baked BBQ Chicken
From the kitchen of Shellie Tow - Casa Grande, Arizona
This is easy to prepare ahead and refrigerate until ready to bake. It is yummy and the kids will love it. It is also good for people like me who don't have a lot of time, $$ or patience.
Boneless, skinless chicken breasts (as many
as it takes to feed your family/company)
Your favorite BBQ sauce (I like KC Masterpiece)
1 (large) bag BBQ chips (not the ruffled kind), crushed
Wash chicken and pat dry. Dip chicken in BBQ sauce, completely covering the chicken. Then lay chicken on crushed chips and sprinkle more chips on top to cover entire chicken. Remove chicken from the chip dip and place in a baking dish. Bake at 325 degrees F for 25 to 30 minutes or until meat thermometer reads 180 degrees F.
---------------------------------
McCall’s Great American Recipe Card
Collection
Filling
5 cups sliced peeled peaches
(Or 2 cans –1lb, 14 oz size- sliced
peaches, drained, reserving 1/4 cup
syrup to use instead of water in Step
1)
1/2 cup sugar
2 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter or margarine
Batter
1/2 cup unsifted all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or margarine,
softened
1 egg, slightly beaten
Topping
Light cream or vanilla ice cream
1. Make filling: In medium bowl, combine peaches, ½ cup sugar, 2 tablespoons flour, lemon juice, vanilla, almond extract, cinnamon, ¼ teaspoon salt and ¼ cup water. Turn into an 8-by-8-by-2-inch baking dish. Dot with 2 tablespoons butter.
2. Preheat oven to 375F.
3. Make batter: In a medium bowl, combine all the batter ingredients; beat with wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly. (Batter will spread during baking.)
4. Bake 35 to 40 minutes, or until peaches are tender and crust is golden brown. Serve warm, with cream or vanilla ice cream.
shirl m
=
Message Thread:
« Back to thread