2 whole Bay Leaves
In a saucepan, combine all of the ingredients except the Malt Vinegar, diced Mushrooms and the Bay Leaves. Cook over medium heat, stirring occasionally, until the mixture begins to boil. Reduce heat and let simmer. Meanwhile, in a skillet, cook the mushrooms in the vinegar over meadum heat for five minutes. Add mushrooms and vinegar to the saucepan mixture. Drop in the bay leaves and raise the heat to medium. Stir often and cook until it begins boiling, then reduce the heat again to low and to simmer for 15 minutes. Remove from heat and allow to cool. Pour into glass jars and refrigerate until needed.
NOTE: This Barbeque Sauce goes well with every recipe in this book that calls for a barbeque sauce in the ingredients.
When I was growing up and carrying sack lunches to school, I always hoped that my lunches would include these tasty sandwiches rather than bologna or PB&J sandwiches. These sandwiches were so much more delicious. But I had to discover this recipe for myself. I have to admit that the first couple tries were rather tasteless and one try was completely inedible! I was successful, though, and can credit this recipe as my first real creation. Hope you like it as well as others have.
6 large Eggs, hard boiled
¾ cup Best Foods® Mayonaise
2 tablespoons French’s® Mustard
2 tablespoons Catsup
¼ cup Sweet Pickle Relish, drained
1 tablespoon Malt Vinegar
1 tablespoon Garlic Salt
2 teaspoons Hickory Smoke Salt
2 teaspoons Minced Onion
2 teaspoons Paprika
½ small Green Bell Pepper, diced
¼ cup Sharp Cheddar Cheese, finely shredded
Sauté the diced Bell Pepper in the Malt Vinegar until soft. Slice the Eggs into very small bits (or finely dice). Stir together all ingredients in a mixing bowl until it becomes a thick paste. Spread the paste liberally between two slices of bread and garnish with sliced tomato, lettuce, American sliced cheese, etc., and chow down!
A certain fast food restaurant hasn’t got anything on my secret sauce! Try it on your ’burgers or any other kind of meat. Believe it or not, it even tastes good on salads! A little like 1000 Island Salad Dressing.
¾ cup Best Foods® Mayonaise
2 tablespoons Hickory Smoke Barbeque Sauce
1 tablespoon French’s® Mustard
1 teaspoon Salt
2 tablespoons Sweet Pickle Relish, drained
2 tablespoons Bacon Bits
1 teaspoon Malt Vinegar
1 teaspoon Garlic Salt
Mix all ingredients together to form a thick sauce. Store dispensing container and keep refrigerated until needed. Use like a normal condiment spread.
When I was young, we always had the same old mashed potatoes and gravy during the holiday season that we had every other day of the year: Lumpy mashed potatoes. I don’t know about you, but I believe the holiday season should be accompanied with a very special meal—from meat to potatoes to vegetables. That belief led me to come up with these two recipes for my holiday dinners.
5 medium to large Russett Potatoes, with skin, diced
4 tablespoons Country Crock® tub Butter
1 tablespoon Malt Vinegar
1 tablespoon Brown Sugar
½ cup Lowfat or Nonfat Milk
½ teaspoon Salt
¼ teaspoon Nutmeg
½ tablespoon Cinnamon-Sugar
¼ teaspoon Garlic Salt
2 tablespoons Paprika
Boil Potatoes (with skin) until soft. Drain and mash until most lumps are gone. Add Butter, Vinegar, Brown Sugar, Milk, Salt, Nutmeg, Cinnamon-Sugar and Garlic Salt. Whip to a smooth and creamy texture. Sprinkle Paprika over potatoes and serve warm with Giblet Gravy. Salt and Pepper to taste.
I’ve always liked Baked Potatoes, but could only get them the way I liked them when I fixed them myself. I came up with this method of making them because the toppings always ran out before I was done with the potato. I turned them into “Boats” to entertain a friend’s youngest daughters. They like “Boats” a lot better than baked potatoes. The main point is that all four girls and their mother ate all of their ’Tater Boats!
4 large White Potatoes
2 tablespoons Country Crock® tub Butter
4 large fresh Mushrooms, diced
2 tablespoons Sweet Pickle Relish, drained
2 tablespoons Best Foods® Mayonaise
¾ cup Sharp Cheddar Cheese, shredded
½ tablespoon Onion Powder
1 teaspoon Garlic Salt
Sour Cream, to taste
Paprika, to taste
8 Parsley Sprigs
Additional Toppings, per personal choice
Wrap each potato and one teaspoon Butter in aluminum foil, then bake them in an oven preheated to 350° for thirty minutes. Remove potatoes from their wrapping and slice in half, lengthwise. Scoop out most of the meat of the potato, being sure not to break through the skin. In a large bowl, mix the potato with the mushroom pieces, cheddar cheese, onion powder, garlic salt, mayonaise, pickle relish and remaining butter, using a mixer set on low. Mix thoroughly to a coarse consistency. Spoon this mixture into the potato shells. Place back into oven, uncovered, for fifteen minutes.
When done, remove from oven and sprinkle paprika over the top of the potato. Spoon a healthy dollop of sour cream atop the center of the potato and a sprig of parsley atop that. Add any desired additional toppings. Serve hot; salt and pepper to taste. Usually serves two per person.
A young lady already mentioned in these pages swore that her momma’s Boston style Baked Beans were the best ever cooked. I wasn’t about to argue with her, but I had this recipe locked away in my brain from when I worked as a short order cook. I served it only to those of my friends who knew about it. When I served it to this young lady, she said that I had to give the recipe to her momma.
Well, that never happened—so, if she still wants it, here it is.
4 cups Red Beans
4 All Beef Frankfurters, sliced into ¼” lengths
4 slices Bacon, chopped
1 cup Malt Vinegar
¼ cup Brown Sugar
¼ cup Hunts® Catsup
⅛ cup Molasses
¼ cup Hickory Smoke Barbeque Sauce
2 tablespoons Best Foods® Mayonaise
1 tablespoon Garlic Salt
1 tablespoon Orégano
½ tablespoon Country Crock® tub Butter
1 teaspoon Cinnamon
3 Bay Leaves
Place the Red Beans, Malt Vinegar and 2 Bay Leaves in a large pot with enough water to cover the beans. Cook over high heat until it begins to boil, then reduce heat to low, cover and let simmer for 30 minutes. Drain off the liquid and set aside, covered. In a skillet, sear the Bacon and Frankfurter pieces, then add those to the pot of beans. Place the pot over low heat again and stir in the Catsup, Molasses, Barbeque Sauce and Mayonaise. Cover and allow to simmer through the rest of the preparations. In a mixing bowl, blend together the Brown Sugar, Garlic Salt, Orégano, Butter and Cinnamon. When this mixture is thoroughly combined, add it and the remaining Bay Leaf to the pot of beans and stir the mixture until the ingredients are completely intermixed. Cover and let simmer for an additional 20 minutes. Salt and pepper to taste. Optional topping of Sharp Cheddar Cheese is especially tasty. Serve as side dish to any red or white meat.