---------------------Recepies--------------------------------------------- ** Cheese Grits ** ** BBQ Steak ** ** BBQ Chicken Wings ** ** BBQ Pork for Sandwiches ** ** BBQ Chicken Salad ** ** BBQ Bacon Cheese Dog ** ** Apple Radish BBQ Ribs ** ** Bourbon Whiskey BBQ Sauce ** ** Dirty Rice with Shrimp ** ** Chicken and Sausage Jambalaya ** ** Oven-Barbecued Pork Chops ** ** Bread Pudding ** ---------------------------------------------------------------------------- ** Cheese Grits ** 6 cups water 1 1/3 cups hominy grits 3 eggs 3/4 cup margarine 1 (16 ounce) package processed American cheese, cubed 2 teaspoons seasoning salt 2 teaspoons hot pepper sauce 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large pot, bring water to a rolling boil before adding the grits. Reduce the heat to low and stir while they thicken. 3. When the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. 4. Stir until the cheese has melted. Pour mixture into a 9x13 inch baking dish. 5. Bake at 350 degrees F (175 degrees C) for 45 minutes. Cut the grits into squares and serve. Yield: 10 servings ** BBQ Steak ** 1 small onion, chopped 7 cloves garlic 1/2 cup olive oil 1/2 cup vinegar 1/2 cup soy sauce 2 tablespoons chopped fresh rosemary 2 tablespoons Dijon-style prepared mustard 2 teaspoons salt 1 teaspoon black pepper 1 (2 pound) tri-tip steak 1. Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt and pepper into the bowl of a food processor. Process until smooth. 2. Place steak in a large reseal able plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours. 3. Preheat the grill for high heat. 4. Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness. Yield: 6 servings ** BBQ Chicken Wings ** 1/2 cup teriyaki sauce 1 cup oyster sauce 1/4 cup soy sauce 1/4 cup ketchup 2 tablespoons garlic powder 1/4 cup gin 2 dashes liquid smoke flavoring 1/2 cup white sugar 1 1/2 pounds chicken wings, separated at joints, tips discarded 1/4 cup honey 1. In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover and marinate in the refrigerator 8 hours or overnight. 2. Preheat the grill for low heat. Lightly oil the grill grate. Arrange chicken on the grill and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear. Yield: 4 servings ** BBQ Pork for Sandwiches ** 1 (14 ounce) can beef broth 3 pounds boneless pork ribs 1 (18 ounce) bottle barbeque sauce 1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will. 2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce. 3. Bake in the preheated oven for 30 minutes, or until heated through. Yield: 12 servings BBQ Dry Rub 1 1/4 cups white sugar 1 1/4 cups brown sugar 1/2 cup salt 1/4 cup freshly ground black pepper 1/4 cup paprika 1. In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. 2. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container. Yield: 30 servings ** BBQ Chicken Salad ** 2 (6 ounce) packages OSCAR MAYER Grilled Chicken Breast Strips 1/2 cup KRAFT Barbecue Sauce, any flavor 8 cups torn salad greens 1 large tomato, cut into wedges 1 cup croutons 1/4 cup KRAFT Ranch Dressing 1. Mix chicken and barbecue sauce in large skillet; cook on medium-high heat until heated through, stirring occasionally. 2. Toss remaining ingredients in large bowl. Serve topped with the warm chicken mixture. Yield: 4 serving ** BBQ Bacon Cheese Dog ** 1 OSCAR MAYER Wiener 2 slices OSCAR MAYER Ready To Serve Bacon 1 hot dog bun, split 1 tablespoon KRAFT Cheddar CLASSIC MELTS Cheddar & American Shredded Cheese 1 tablespoon KRAFT Original Barbecue Sauce 1. Place wiener and bacon in bun; sprinkle with cheese. Wrap in paper towel. 2. Microwave on HIGH 30 to 45 seconds or until wiener is heated through and cheese is melted. 3. Top with barbecue sauce. Yield: 1 serving ** Apple Radish BBQ Ribs ** 4 pounds pork spareribs 2 quarts apple juice 3 cups barbecue sauce 1/2 cup prepared horseradish 3 tablespoons Worcestershire sauce 1 teaspoon garlic salt 1. Place ribs in a stock pot, and cover with apple juice. Bring to a boil, reduce heat and simmer for 1 to 2 hours. 2. Preheat oven to 350 degrees F (175 degrees C). 3. In a medium bowl, mix together barbecue sauce, horseradish, Worcestershire sauce and garlic salt. Stir in 3 tablespoons of the apple juice from the ribs. 4. Brush underside of ribs with 1/3 of the sauce. Turn them over, and place in roasting pan. Brush tops with remaining sauce. 5. Bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce. Yield: 4 servings ** Bourbon Whiskey BBQ Sauce ** 1/2 onion, minced 4 cloves garlic, minced 3/4 cup bourbon whiskey 1/2 teaspoon ground black pepper 1/2 tablespoon salt 2 cups ketchup 1/4 cup tomato paste 1/3 cup cider vinegar 2 tablespoons liquid smoke flavoring 1/4 cup Worcestershire sauce 1/2 cup packed brown sugar 1/3 teaspoon hot pepper sauce, or to taste 1. In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. 2. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce. Yield: 4 servings ** Dirty Rice with Shrimp ** 2 tablespoons cooking oil 1/2 pound ground pork 1 onion, chopped 2 ribs celery, diced 1 green bell pepper, diced 1 clove garlic, minced 1/4 teaspoon cayenne 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1 bay leaf 1 3/4 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 1/2 cups long-grain rice 3 cups canned low-sodium chicken broth or homemade stock 1 pound medium shrimp, shelled and halved 2 scallions, including green tops, chopped 1. In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink, about 2 minutes. 2. Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes. 3. Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered, until the rice and shrimp are just done, about 5 minutes longer. 4. Remove the bay leaf. Stir in the scallions. Yield: 4 servings ** Chicken and Sausage Jambalaya ** 1 tablespoon cooking oil 1/2 pound andouille or hot link sausages 1 large onion, chopped 2 ribs celery, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1 1/2 cups long-grain rice 3 cups canned low-sodium chicken broth or homemade stock 1/4 teaspoon cayenne 2 bay leaves 1 1/2 teaspoons salt 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 1. In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan. 2. Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes. 3. Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. 4. Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes. Yield: 4 servings ** Oven-Barbecued Pork Chops ** 1 1/2 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 3 teaspoons canola oil, divided 1 medium onion, diced 1 clove garlic, minced 1/3 cup orange juice 1/2 cup barbecue sauce 1. Preheat oven to 400 degrees F. 2. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. 3. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. 4. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 degrees F, 6 to 10 minutes. Serve the sauce over the pork chops. Yield: 4 servings ** Bread Pudding ** 3 cups bread cubes 4 cups scalded milk 3/4 cup white sugar 1 tablespoon butter 1/2 teaspoon salt 4 eggs, lightly beaten 1 teaspoon vanilla extract 1 cup white sugar 1/2 cup butter 1/2 cup heavy cream 1 teaspoon vanilla extract 1. Preheat oven to 350 degrees F (175 degrees C). 2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish. 3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack. 4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low and stir 3 minutes more. Spoon over warm bread pudding. Yield: 12 servings