OPTION 1—Sprinkle the five seasoning spices over the chicken now. (Or wait ’til option 2.) Fold foil over chicken, double-wrapping it completely. Bake in oven preheated to 350°, for fifty minutes. After 50 minutes, carefully open the top of the foil, exposing the chicken, but allowing a reservoir around the chicken for the juices to remain. Daub barbeque mixture over chicken again.
OPTION 2—Sprinkle the five seasoning spices over the chicken now. Place chicken, left open, back into the oven for 10 minutes. Remove chicken from foil and place on platter (salt and pepper to taste). Pour juices from foil into saucepan with barbeque mixture. Reheat sauce for 5 minutes over medium heat, stirring often. Remove from heat and use as dip for chicken.
That’s right—Barbequed ’Burgers! I know, everyone knows how to fix these and has their own way of doing it. Well, it’s entirely possible that not everyone will like the way I fix them. No bragging intended, but I haven’t met them as yet. The way I cook ’burgers even converted one very stubborn young lady from eating only those made the way her Daddy cooked them, to preferring mine instead. When she saw the way I was making up the patties, she claimed her Daddy didn’t make them that way, so she wouldn’t be having any. She changed her mind when guests began raving about the taste and wanted my recipe. She said she’d try just one bite… She ate four! Then she tried to tell her daddy that he was making them wrong!
1½ pounds Lean Ground Beef
½ cup fine Unseasoned Bread Crumbs
½ cup uncooked Oatmeal
3 large fresh Mushrooms, diced
¼ cup Sweet Pickle Relish, drained
½ pound Monterey Jack Cheese finely shredded
American Cheese, 2 slices per Burger
1 tablespoon Minced Onion
1 cup Hickory Smoke Barbeque Sauce
1 ounce Lemon Juice
1 tablespoon Onion Powder
1 tablespoon Garlic Salt
2 tablespoons Barbeque Seasoning
2 tablespoons Hickory Smoke Salt
In a saucepan, combine the Barbeque Sauce, Lemon Juice, Onion Powder, Garlic Salt, Barbeque Seasoning and Hickory Smoke Salt. Cook the mixture over medium heat until bubbles begin to appear, stirring often, then reduce heat and simmer 10 minutes.
Remove from heat and coven Place Ground Beef in large bowl and knead in the Bread Crumbs, Oatmeal, Mushrooms, Pickle Relish, Minced Onion and Monterey Jack Cheese, Add ¼ cup of the bar-beque mixture and knead it thoroughly into the meat. Form meat mixture into patties about ¼ inch to ½ inch thick each. Cook over a barbeque grill to the desired texture (rare, medium, well-done). Brush additional barbeque mixture on each side of the patties as it is cooking. Place 2 slices of American Cheese on each pattie 30 to 45 seconds before removing patties from grill. Serve on heated buns or bread slices. Salt and pepper to taste.
Special Sauce Garnish: Mix together ¼ cup of Thousand Island salad dressing, 3 tablespoons Catsup, 2 tablespoons Best Foods® Mayonaise, 2 tablespoons French’s® Mustard, 1 teaspoon Worcestershire Sauce, 2 teaspoons bacon bits, 1 teaspoon Chili Powder, 1 teaspoon Hickory Smoke Salt and 1 teaspoon Malt Vinegar. Blend all ingredients with mixer set on low for five minutes. Spread generous dollop on both sides of buns before placing cooked pattie on them. Store sauce in sealed container in refrigerator. Makes enough for 2 dozen cheeseburgers.
Mothers everywhere run into problems getting their kids to eat certain vegetables. A friend of mine had that problem with four daughters. She asked me if I knew of any tricks to get kids to eat vegies. I told her to disguise them so they looked and tasted like something else. I came up with this recipe for her. Almost any vegetable can be incorporated into it. Those which I have listed here are vegetables that I’m fond of. By the way, broccoli and cauliflower just don’t make it!
2 pounds Lean Ground Beef
1 cup fine unseasoned Bread Crumbs
2 large Egg Whites
8 ounces Tomato Sauce
1 small Stewing Onion, finely diced
1 small Green Bell Pepper, diced
4 fresh Mushrooms, diced
2 tablespoons Corn Starch
1 ounce Lemon Juice
1 ounce Malt Vinegar
1 teaspoon Orégano
½ teaspoon Sage
2 ounces Worcestershire Sauce
1 tablespoon Brown Sugar
1 teaspoon Garlic Salt
4 tablespoons Alfalfa Sprouts, finely chopped
½ cup Hickory Smoke Barbeque Sauce
1 tablespoon French’s® Mustard
2 tablespoons Best Foods® Mayonaise
4 tablespoons Country Crock® tub Butter
In a skillet, cook the Onion, Bell Pepper, Mushrooms and Alfalfa Sprouts in the Lemon Juice, Malt Vinegar and Butter over medium heat until the pepper pieces are soft. In a large bowl, knead together the Ground Beef, Bread Crumbs, Orégano, Sage, Worcestershire Sauce, Garlic Salt, 4 ounces of Tomato Sauce, ¼ cup Barbeque Sauce, Egg Whites, and 1 teaspoon of Corn Starch. Fold in the cooked vegetables, making sure the ingredients are well dispersed throughout the meat. Form the meat into a loaf and place into a standard, non-stick loaf pan. Form a cover over the loaf pan with aluminum foil and cook for 55 minutes in an oven preheated to 350°.
Sauce Topping: In a saucepan, combine the remaining Tomato Sauce, Barbeque Sauce and Corn Starch with the Mustard, Brown Sugar and Mayonaise. Simmer on low for 15 minutes, stirring occasionally. When meatloaf has finished cooking, remove the foil and pour the sauce evenly over the loaf and replace in oven for five minutes, uncovered. Allow to cool slightly before serving. Salt and pepper to taste. May sprinkle Parmesan Cheese over each serving and garnish with sprigs of Parsley. (Note: Listed vegetables can be interchanged with other vegetables, as preferred.)
This is another meatless dish I used to make for my vegetarian friends. It’s even good for people who are watching their weight. Except for the butter, cheese, and the barbeque sauce, this pizza is low in the fatty solids and cholesterol. The topings can be interchanged to suit your own tastes. The crust dough is easy to make, a slight variation of a breadloaf recipe I had. One word of warning, however; unless you have the experience, I don’t recommend that you spin the pizza dough over your head. You could have disastrous results like I did. Especially if you have a low ceiling like I had.
Crust Dough
3¼ cups sifted Flour, plus extra for dusting
2 tablespoons Rapid Rising Yeast
1 tablespoon Log Cabin® Light Syrup
1½ cups Warm Water
2 tablespoons Country Crock® tub Butter, melted
¾ tablespoon Salt
Sauce
16 ounces Tomato Purée
2 tablespoons Worcestershire Sauce
2 tablespoons Hickory Smoke Barbeque Sauce
2 tablespoons Barbeque Seasoning
2 tablespoons Orégano
2 teaspoons Garlic Salt
1 teaspoon Sweet Basil
2 Bay Leaves, halved
Toppings
16 ounces Mozzarella Cheese, shredded (more if desired)
4 ounces fresh Bell Peppers (Red or Green), chopped