Club Food

1 c Ketchup,

1/2 c Lemon juice,

1/4 c Onion ; minced

1 ts Hot pepper

1 ts Worcestershire sauce.

Place all ingredients in saucepan.
Bring to a boil and simmer 30
minutes or until slightly thickened.
Okay! Made it in one message!
The Southeast has about a jillion different sauce recipes and they
vary from town to town.
My favorites are the mustard based ones.
I’ll look some up and post when I can.
Mike Anderson – TRGS42A

1 c Bourbon

1 c Brown sugar

2/3 c Soy sauce

1 Cilantro ; chopped

1/2 c Lemon juice

1 tb Worshestershire sauce

2 c Water

3 Thyme ; chopped

Mix all the ingredients together and marinade meat in
refrigerator 8 to 12 hours, rotating meat occasionally.

2 lg Flank steaks

1 c Dry white wine

1/2 c Soy sauce

1 1/2 tb Minced onion

1/4 ts Minced garlic

2 tb Lemon juice

2 tb Brown sugar or honey

10 1/2 oz Canned beef broth

1 Gingerroot piece (1″)

- crushed Slice steaks diagonally across grain into 1/4- X
1-inch strips.
Place in large bowl.
Mix wine, soy sauce, onion,
garlic, lemon juice, brown sugar, broth and gingerroot.
Pour over
meat and marinate 1 hour, turning 3 or 4 times.
Thread on skewers
and grill over coals until done as desired.
Makes 30 to 40

5 lb Pork loin back ribs

—–DRY RUB—–
4 tb Paprika

2 ts Salt

2 ts Onion powder

2 ts Pepper, black

2 ts Pepper, white

2 ts Pepper, red

—–BARBEQUE SAUCE—–
6 tb Salt

6 tb Pepper, black

6 tb Chili powder

4 c Ketchup

4 c Vinegar, white

4 c Water

1 ea Onion, large, yellow, diced

1/2 c Molasses, sorghum

Barbeque Sauce: Combine ingredients in a large saucepan.
Bring
to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring
every 10 minutes or so.
Pour into sterilized canning jars, seal and
let stand 2 to 6 weeks before use.
(If you are like me, not

much chance of this happening, but it is a nice touch to the
recipe – CWS) Dry Rub: Mix ingredients together thoroughly.

Allow ribs to stand 20 to 30 minutes at room temperature until
the rub appears wet.
Prepare a smoker for long, slow (230 degree)
indirect cooking, using hickory chips or other hardwood chips for
extra flavor.
Cook ribs, bone side down, for 2 hours at 230 degrees
in a smoker using indirect heat.
Turn and cook 2 more hours.
Turn
and cook one more hour.
During the last 15 minutes, baste with
barbeque sauce diluted by half with water.
Serve ribs with warmed,
undiluted sauce on the side.
From David Cox, Little Rock, winner of
the 1991 World Championship Barbecue Cooking Contest in Memphis,
TN

4 lb Beef brisket, chuck roast,

-eye of round, or pork -shoulder or loin 3 1/2 oz Bottle of
liquid smoke

2 c Chopped onions

1/4 c Cider vinegar

1/4 c Dark brown sugar, packed

2 tb Dusseldorf mustard, spicy

-brown mustard, or yellow -mustard 1 tb Dark molasses

1/4 ts Cayenne pepper

1/4 ts Liquid hot pepper sauce

3 tb Worcestershire sauce

1 c Ketchup

1/2 c Chili sauce (ketchup type)

1/2 Lemon, sliced

1 tb Salt, more or less, to taste

1/4 ts Freshly ground black pepper

Preheat the oven to 325 degrees F.
Put the meat on a rack in a
roasting pan, fat side up, and pour the liquid smoke around it.
Seal the pan with foil and place it in the oven.
Roast the brisket
for 4 hours, or until it is very tender, turning once.
Uncover the
meat for the last 30 minutes to brown.
Remove the meat from the
oven and let it cool.
Wrap it in plastic and refrigerate.
Pour the
pan juices and fat into a glass jar or bowl, cover, and
refrigerate.
The next day, remove the meat from the refrigerator
and remove any extra fat.
Pull the meat apart into small shreds.
Remove the hardened fat from the pan juices.
In a large pot, melt 3
tablespoons of the hardened fat over medium heat, add the onions
and saute until tender.
Add all of the remaining ingredients and 1
cup of the pan juices.
Stir well and simmer for 20 minutes over low
heat.
Add the pulled meat to the sauce and simmer very slowly,
uncovered, for 1 hour, stirring frequently.
Add more pan juices, or
water, if necessary, to keep the meat moist.

2 lb Ground beef

Salt to taste 1 1/2 t Onion powder

1/4 t Pepper

Using a fork, gently mix meat, salt, onion powder and pepper.
Shape into 6 patties, handling meat as little as possible and
taking care not to press meat together tightly.
Broil, grill or
pan-fry the patties.
The length of cooking time will depend upon
whether you and your guests like your hamburgers rare, medium or
well done.

1 lb ground beef

1/3 c bread crumbs; dry

1/2 c water

1 ts instant beef bouillon

1 ts lemon peel; grated

1 ts lemon juice

1/2 ts salt

1/2 ts sage

1/2 ts ginger; ground

1/4 ts pepper

2 dr hot pepper sauce; optional

Mix all ingredients together.
Shape mixture into 4 patties, each
about 3/4-inch thick.
Broil or grill patties 4-inches from the
heat, turning once, to the desired doneness, about 10 to 15
minutes.

—–

3/4 c soy sauce

1/4 c lemon juice

1 tbsp chili sauce

1 tbsp brown sugar

1/4 tsp garlic powder

6 rib or loin pork chops — 3/4 inch thick

In a large resealable plastic bag or shallow glass container,
combine the first five ingredients; mix well.
Remove 1/4 cup for
basting and refrigerate.
Add pork chops to remaining marinade; turn
to coat.
Cover and refrigerate for 3 hours or over night, turning
once.
Drain chops, discarding marinade.
Grill, uncovered, over
medium-hot heat for 4 minutes.
Turn; baste with reserved marinade.
Grill 4-7 minutes longer or until juices run clear.

1 cup Brown sugar

1/3 cup Horseradish

1/4 cup Lemon juice

1 Ham steak — fully cooked

brown sugar, horseradish and lemon juice to a boil.
Brush over
both sides of ham.
Grill over medium-hot coals, turning once, until
heated through nd well glazed, about 20 to 25 minutes.

1 lb extra lean ground beef

4 tsps prepared horseradish

2 tsps Dijon mustard

3 tbsps fat-free sour cream — * see note

1 tsp paprika

1/4 tsp pepper

1/8 tsp salt — optional

4 hamburger buns — split

In a bowl, combine the first seven ingredients; mix well.
Shape
into four patties.
Pan-fry, grill or boil until no longer pink.
Serve on buns.

* Betsy’s addition

5 Zucchini (or any other

-variety of summer squash) 2 tb Oil

4 Garlic cloves

4 lg Onions, diced

2 Carrots, diced

1 Green pepper, diced

5 tb Tahini or peanut butter

3 tb Tamari

1/2 ts Paprika

1/2 ts Oregano

1/2 ts Basil

1/2 ts Sea salt

1/8 ts Red pepper (optional)

1/2 c Sesame seeds

1/2 c Sunflower seed meal

1 c Corn meal, or flour, or soy

-powder

Slice the zucchini and place in a large pot with 1/2 cup water,
adding enough squash to fill the pot.
Steam over medium heat for 7
minutes, until soft.
Heat the oil in a large skillet over medium
heat; add the garlic, onions, carrots, celery, and pepper; saute
for 7 minutes, till vegetables are tender.
Drain the zucchini and
mash well.
Add the sauteed vegetables, tahini, seasonings, sesame
seeds, sunflower seed meal, and corn meal.
The batter should be
thick not wet–add flour if needed.
Preheat oven to 375.
Oil a
cookie sheet.
Using a tablespoon, make patties and place them on
the sheet.
Bake for 8 minutes on each side, until golden brown.

1/3 c Lime Juice

1 T Vegetable oil

1 T Honey

6 x Chicken Breast Halves *

12 x Pearl Onions, peeled

1 x Lg Green Pepper **

1 x Papaya, peeled **

1 1/2 c Fresh Pineapple Chunks

* 4 oz each, skinned, boned, cut into 1 1/2″ pieces ** seeded,
and cut into 2″ pieces Combine lime juice, vegetable oil, and honey
in a shallow dish.
Add chicken; toss gently.
Cover and marinate in
rfrigerator 8 hours or overnight, stirring occasionally.
Remove
chicken from marinade, reserving marinade.
Alternate chicken,
onion, pepper, papaya, and pineapple on 6 (12″) skewers.
Coat grill
rack with Pam; place rack on grill over

medium-hot coals.
Place kabobs on rack, and cook 15-20 minutes
or till done, turning and basting frequently with reserved
marinade.
PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat,
16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium,
36 mg calcium.

1 can Tuna — drain and flake

1/2 cup Bread crumbs — fine

1/2 cup Celery — chopped

1/3 cup Mayonaise

1/4 cup Onions — chopped

2 tablespoons Chili sauce

1 Egg — beaten slightly

2 tablespoons Margerine

Mix all ingredients except margerine, and form into four
patties.
In skillet over medium heat, in 2 tbls margerine, brown
the patties about 5 minutes on each side.
Serve on 4 Toasted
English Mufffins.

1 can (7 oz) tuna — drained

2 tablespoons onion — chopped

2 tablespoons pickle — chopped

1/4 cup mayonnaise

slice of cheese — optional

Combine ingredients.
Split and toast hamburger buns, and spread
bottom half wit h tuna mixture.
Top with a slice of cheese and
broil for 4 minutes or until che ese melts.
Add bun toppers.

1 pound Tuna

1 tablespoon — Water

Salt and pepper to taste 1/4 teaspoon Garlic powder

2 tablespoons Olive oil

4 Hamburger buns or soft — Kaiser rolls; split

Chop the tuna finely.
Mix with the water, salt and pepper and
garlic powder.
Form into 4 patties.
Pack well and coat with oil.
Grill 4 inches from a hot fire for 3 to 4 minutes per side, until
lightly browned on both sides but still pink in the center.
For the
last 2 minutes of grilling, place the buns, cut sides down, on the
grill to toast the interior surfaces lightly.
Serve the burgers on
the toasted buns.
Per serving: 305 calories, 20 g carbohydrates, 12
g fat, 70 mg cholesterol, 670 mg sodium.

6 Turkey breast slices; about

- 1-1/2 lbs
—————————-TROPICAL FRUIT
SALSA—————————-
17 oz Mango slices; drain,
cubed

1 c Strawberries; sliced

1/2 c Kiwi; diced

3 tb Red onion; finely chopped

3 tb Fresh lime juice

1 ts Grated lime peel

1/4 ts Ginger

In medium bowl, gently combine all salsa ingredients.
Cover;
refrigerate at least 1 hour to blend flavors.
Heat grill.
When
ready to cook, oil grill rack.
Place turkey on gas grill over low
heat or on charcoal grill, 4-6″ from medium coals.
Cook 8-10
minutes or until mo longer pink, turning once.
Serve with
salsa.

1 lb Ground turkey

1/2 ts Garlic power

1/2 c Seasoned bread crumbs

1/4 ts Dry mustart

1/3 c Finely chopped onions

1 t Soy sauce

1 t Worcestershire sauce

Mix ingredients and shape into patties.
Cook burgers 3 to 4
minutes per side on a lightly greased or nonstick pan.

1/2 cup Finely chopped onion

2 large Cloves garlic — chopped

1 tablespoon Water

1/2 cup Finely chopped celery

1/2 pound Ground turkey breast meat

1 teaspoon Onion powder

1 1/2 teaspoons Prepared mustard — spicy

1/4 teaspoon White pepper (optional)

1 Egg white

Dash nutmeg 3/4 cup Fat-free cereal or crackers

2 tablespoons Minced fresh parsley or

Process crackers into fine crumbs.
Preheat oven to 375.
Saute
onion and garlic in 1 TAB water over med-high heat for 3-5 minutes
until water evaporats.
Add celery and saute, stirring, 3 minutes to
soften.
If vegetables begin to stick, add additional water as
needed.
In large bowl, combine turkey meat, sauteed vegetables,
onion powder, mustard, pepper, egg white, nutmeg, crumbs and
parsley.
Mix well.
Form turkey mixture into patties and place on
baking sheet or shallow pan.
calories, .8g fat, 58mg sodium, 1.1g
dietary fiber

1 trout

1/2 teaspoon fresh dill — finely chopped

Salt and pepper — to taste 2 tablespoons bacon drippings

1 medium onion — chopped

1/2 cup chopped celery

1 cup sliced mushrooms

1 cup crumbled cornbread

4 1/2 ounces ripe olives — chopped

1/2 cup sour cream

1/4 cup butter — melted

8 thin slices lemon

PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on,
or 4 small trout (2/3 to 3/4 pound each)

Preheat the grill.

Wash and drain the fish.
Sprinkle the outside and inside of the
trout with the dill, salt, and pepper.
In a medium skillet, heat
the bacon fat, add the onion, celery, and mushrooms, and saute
until soft.
Add the cornbread, olives, sour cream, and melted
butter.
If necessary moisten with water slightly to make the
stuffing hold together.
Stuff the cavity of the fish with the
mixture and close securely.
Arrange 4 lemon slices on each side of
fish.
Place trout in oiled fish basket.
Place basket on grill and
cook until done, 10 minutes per inch of thickness, including
stuffing, or about 15 minutes per side.
Or place the fish in 2
greased rectangular baking pans, garnish the fish with lemons, and
bake at 400 degrees for 10 minutes per inch of thickness,

4 ea Large, Meaty Shortribs

1/3 c Oriental Toasted Sesame Oil

4 1/2 T Peanut Butter

4 T Brown Sugar

2 1/4 T Curry Powder

3/4 c Soy Sauce

1/2 T Black Pepper (fresh cracked)

1/2 c Rice Sherry Wine

1/2 ea Fresh Ginger Root

2 ea Large Garlic Cloves (minced)

10 ea Green Onions

Make shortribs into short, flat strips.
Begin by placing rib
fat-side-up on cutting board and cut 1/4″ high layer almost (but
not through) the bottom-most section of the rib.
Turn meat over and
continue to make 1/4″ layers until the rib is completely layered
and is now one long strip.
Using the edge of a Chinese knife or
otehr flat surface, pound meat until it is off an even thickness.
NOTE: Chill the meat well.
This cutting method will not work well
on room temperature ribs.
MARINADE: (Curry Based Blender Sauce)
Blend all liquid ingredients in a blender for about 15 seconds at
“Blend” speed.
Grate the fresh ginger root and combine with the
minced garlic.
Mince the white (only) portion of the green onions.
Add all ingredients to blender mixture and operate on “low” for
about 45 seconds.
Rub suace onto butterflied ribs and refridgerate
for 2 or more hours.
NOTE: This sauce is excellent for chicken,
too.
Place ribs on grill, basting often with sauce until done,
about 30 minutes depending on heat of grill.
Watch carefully to
determine when done.

1 Small eggplant about 3/4 lb.

- cut into 2″ cubes 3 Medium carrots sliced 1/2″

8 Small red potatoes

3 Medium zucchini sliced 1″

1 Large red or green pepper

- seeded and cut into 1″ sq.
2 Medium onions cut in wedges

- separate wedges into 2-3 – layers each 16 Whole mushrooms

Herb marinade (see – following recipe) Salt and pepper to taste
Cook eggplant in 1″ boiling water for 3 minutes and drain.
Cook
carrots in 1″ boiling water until just tender crisp and drain.
Cook
unpeeled potatoes in 1″ boiling water for approximately 15 – 20
minutes.
Drain and cut in half.
Place eggplant, carrots, potatoes,
zucchini, peppers, onions and mushrooms in a large plastic bag.
Add
marinade, seal bag well.
Refrigerate for 2 hours or overnight.
Drain vegetables and reserve marinade.
Using 8 metal skewers,
thread vegetables, alternating varieties.
Place on lightly greased
grill, over low heat.
Cook, turning often, basting with the
reserved marinade for 10 – 15 minutes, or until vegetables are
tender.
Sprinkle lightly with salt before serving.
Remaining
marinade can be used again.
It can be refrigerated for up to 2
weeks.
NOTE: if wooden skewers are used, soak them in water for 15
- 20 minutes before using.
This prevents the wood from burning.

-Bland Farms Promo Juice of 1 lemon 1 ts Salt

3 ts Worcestershire sauce

6 tb Sugar

2 sm Bottles Catsup

1/4 lb Butter

1 c Cider vinegar

1/4 c Vinegar

4 tb Prepared mustard

1 lg Vidalia Onion, chopped

-fine 1 ts Black pepper

Mix all ingredients and simmer for l0-15 minutes.
Complements
any of your favorite barbecue meats.
MM by Cathy Svitek

1 1/2 pounds beef flank steak

grated peel of 2 lemons juice of 2 lemons 6 tablespoons sugar –
divided

2 tablespoons dark sesame oil

1 1/4 teaspoons salt — divided

1/2 teaspoon black pepper

1/4 cup water

1/4 cup rice vinegar

1/2 teaspoon crushed red pepper

6 flour tortillas (8 inch)

6 lettuce leaves

1/3 cup fresh mint leaves

1/3 cup fresh cilantro leaves

star fruit slices red bell pepper strips orange peel strips

Cut beef across the grain into thin slices.
Combine lemon peel,
juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black
pepper in

medium bowl.
Add beef; toss to coat.
Cover and refrigerate at
least 30 minutes.
Combine water, vinegar, remaining 4 tablespoons
sugar and 1/4 teaspoon salt in small saucepan; bring to a boil.
Boil 5 minutes without stirring until syrupy.
Stir in crushed red
pepper; set aside.
Remove beef from marinade; discard marinade.
Thread beef onto metal or wooden skewers.
(Soak wooden skewers in
hot water 30 minutes to prevent burning.) Grill beef over
medium-hot briquets about 3 minutes per side until cooked through.
Grill tortillas until hot.
Place lettuce, beef, mint and cilantro
on tortillas; drizzle with vinegar mixture.
Roll tortillas to
enclose filling.
Garnish with star fruit, bell pepper and orange
peel strips.
Makes 6 wraps.
Each wrap: 366 cal; 25g fat.
Typed by
Lynn Thomas dcqp82a.
Source: Great Barbecues by

Kingsford.

1 tb Brown sugar

1 tb Tomato paste

1/4 ts Cornstarch

2 tb Water

1 ts Sesame seeds

6 ea Ears fresh corn

Place all ingredients, except corn, into a pot.
Whisk togetehr
& bring to a boil, stirring constantly.
Reduce heat &
simmer for 1 minute.
Remove from heat.
Prepare grill.
Husk corn
& grill covered for 5 to 10 minutes.
When almost done, baste
with glaze two or three times.
PER SERVING: 70 Cal.; 1g Prot.; 0.4g
Fat; 15g Carb.; 6mg Sod.; 4g Fiber.

2 tablespoons fresh lemon juice

2 tablespoons tequila

1 tablespoon vegetable oil

2 jalape?o or serrano chiles — sliced thin

1/2 teaspoon salt

1 pound medium shrimp — in shells

***COCKTAIL SAUCE*** 1/2 cup bottled chili sauce

2 tablespoons minced jalape?o or serrano chiles

1 tablespoon prepared horseradish

1 tablespoon fresh lime juice

1 tablespoon tequila

1.
Combine lime juice, tequila, oil, sliced chiles, salt and
shrimp in medium bowl; toss to combine.
Cover and refrigerate 30
minutes.

2.
Make Cocktail Sauce: Combine all ingredients in small bowl.
Makes 3/4 cup.

3.
Heat grill.
Thread shrimp on 6 skewers.
Grill over medium-hot
heat 2 to 3 minutes per side, until opaque.
Serve with Cocktail
Sauce.
Makes 4 servings.

Shrimp takes only minutes to grill, so have the rest of your
menu ready–you’ll want to dig in as soon as the shrimp is
done.

Prep time: 15 minutes plus marinating Cooking time: 6 minutes
Degree of difficu lty: easy Low-fat Low-calorie

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g
& SNT on 8/17/98

Downloaded from Ladies Home Journal Web Pages at

http://www.lhj.com

1 ea Boneless beef brisket (6 to

- 8 pounds) 2 ts Paprika

1 ts Ground black pepper, divided

1 tb Butter

1 ea Medium onion, grated

1 1/2 c Catsup

1 tb Fresh lemon juice

1 tb Worcestershire sauce

1 ts Hot pepper sauce

Trim external fat on beef brisket to 1/4 inch.
Combine paprika
and 1/2 tsp of the black pepper; rub evenly over surface of beef
brisket.
Place brisket, fat side down, in 11 1/2 X 9″ disposable
foil pan.
Add 1 cup water.
Cover pan tightly with aluminum foil.
Place in center of grid over very low coals (use a single layer of
coals with space in between each); cover cooker.
Cook 5 – 6 hours,
turning brisket over every 1 1/2 hours; use baster to remove fat
from pan as it

accumulates.
Add 1/2 cup water, if needed, to pan during
cooking.
(Add just enough briquette during cooking to keep coals at
a very low temperature).
Remove brisket from pan; place on grid,
fat side down, directly over very low coals.
Reserve pan dripping.
Cover; continue cooking for 30 minutes to 1 hour.
Meanwhile, skim
fat from pan drippings; reserve 1 cup drippings.
Melt butter in
medium saucepan over medium heat.
Add onion; cook until tender
crisp.
Add reserved pan drippings, remaining 1/2 teaspoon black
pepper, the catsup, lemon juice, worcestershire sauce and hot
pepper sauce; simmer 15 minutes.

Carve brisket into thin slices across the grain; serve with
sauce.
Garnish with fresh peppers and lemon and lime slices.
Note:
For a smokier flavor, soak oak, pecan, mesquite or hickory chips in
water 30 minutes and add to very low coals.
Source: National Live
Stock and Meat Board.
—–

3 1/2 lb Beef Brisket; In 1 Piece

1 c Catsup

1/2 c Cider Vinegar

1/4 c Worcestershire Sauce

1/4 c (1/2 Cube) Butter

3 Ribs Celery; Finely Chopped

1 md Onion; Finely Chopped

2 Cloves Garlic; Minced

1 md Fresh Or Canned Green Chile

Seeded And Minced; OR 2 ts Chili Powder

1 ts Paprika

1/2 ts Salt

1/2 ts Freshly Ground Black Pepper

When the fire has burned down to hot coals, spread to provide
moderate heat and fit a drip pan in front of in the center of the
coals.
Place the brisket, fat side up, over the drip pan.
Cover the
grill and adjust the dampers to maintain slow steady heat.
While
the meat is cooking, in a sauce pan combine all of the other
ingredients, blending well, and simmer for 10 minutes.
After 1
hour, baste the meat lightly with the sauce and turn the meat as
needed to cook evenly.
Replenish the fire as needed, but don’t pile
the coals, as the brisket should cook slowly.
Cook 4 to 5 hours
total until the meat almost falls apart.
Sprinkle 2 to 3 handfuls
of hickory chips, that have been soaked in water, over the coals.
Cover the grill or enclose the top of the meat in a sheet of foil,
tucked around the bottom edges of the meat and let the hickory
smoke the meat for 10 to 15 minutes.
Remove the cover and brush the
meat with the sauce.
Place the meat on a platter and slice.
It will
crumble.
Serve the meat and the remaining sauce on split and
buttered sandwich buns.
Any leftover sandwiches can be frozen and
reheated in a Microwave or conventional oven, or the shredded meat
and sauce can be frozen together to reheat later for
sandwiches.

1 Medium onion; chopped

1 Clove garlic; minced

2 tb Butter/margarine

1/2 c Ketchup

1/4 c Water

2 tb Vinegar

1 tb Light brown sugar

1 ts Prepared mustard

1/2 ts Hot pepper sauce, (opt)

1 Lemon or orange, (opt);

Sliced Salt and pepper to taste Cook the onion and garlic in
butter in a medium saucepan until tender.
Add ketchup, water,
vinegar, brown sugar, mustard, salt, pepper and hot pepper sauce.
Bring to a boil.
Remove from the heat and let stand for the flavors
to mingle.
At this point, a sliced lemon or orange can be added, or
a bit of the juice of either.
With this recipe, true Texans usually
add their own SECRET INGREDIENTS which can include beer, wine,
bourbon, bay leaves, chili powder, tomatoes, vegetable oil or
fat.