Mccall's great american recipe card barbecue sauce

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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.

MY GREAT RECIPES PACKET 20 N

BARBECUES AND PICKNICS

HENRY'S BARBECUE SAUCES CARD 22

PREPERATIONS 15 MINUTES

YIELDS 1 CUP

CALORIES 30

INGREDIENTS:

Zesty BBQ Sauce:

1/2 cup ketchup and water

2 tablsp lemon juice

1/2 tblsp each sugar and Worcestershire sauce

1/2 teasp each salt, celery seeds

1/4 tsp dried basil leaves

2 dashes hot pepper sauce

Herbed Wine BBQ Sauce:

1/4 cup sliced green onions

2 Tlbsp oil

3/4 cup red wine

1 Tbsp Worcestershire sauce

1/2 tsp dried orenago leaves

1/4 tsp dried tarragon leaves

PREPARATION:

Zesty BBQ Sauce:

1. Combine all ingredients in a saucepan. Bring to a boil over high heat.
   Reduce the heat.

2. Simmer, uncovered for 10 - 15 minutes. Use basting for hot dogs, while grilling.

Herbed Wine BBQ Sauce:

1. In skillet, saute' onions in heated oil until tender.
   Blend in remaining ingredients.

2. Over low heat, simmer 5 - 10 minutes. Use to baste hamburgers while grilled.

Crockpot Barbecue Brisket Recipe
First I make a batch of homemade:

George's Bar-Be-Que Sauce

1 TBS liquid smoke
1 TBS crushed garlic (or less, we like lots)
1 large onion chopped (I use a small vidalia)
2 TBS cider venegar
1 TBS loose brown sugar (not packed)
3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS worchestershire
1 TBS dry mustard powder (like Coleman's)
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey

Mix together and heat on range.

Then prep the brisket by removing all silver skin if the butchere didn't already do this, place it in the CP, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large a brisket you got.

When done, remove lid from CP and using two forks shred the brisket. Terrific served on rolls or buns. It's also good served like tacos with all the trimmings in soft or regular taco shells.

McCall's Great American Recipe Card Collection

Horseradish Bbq Sauce Recipe

Recipe Categories: Sauces and Marinades

Yield: 1 Servings

Ingredients

6 lb Chicken pieces

1/2 c Fresh lemon juice

1/2 c Ketchup

4 ea Drops of hot pepper sauce

1 ea Salt and pepper

1 c Butter

1/2 c Cider vinegar

2 ts Worcestershire sauce

1/3 c Prepared horseradish

Instructions

1. Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn.

Molasses BBQ Sauce

1 cup ketchup

1/2 cup molasses

1/4 cup vinegar

1/4 cup Dijon mustard

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon Tabasco

Combine all ingredients in a bowl. Use as you would with any recipes calling for BBQ sauce.

Aunt Marie's Barbecue Beef - A vintage recipe from the 1960's

These are the ingredients to my Aunt Marie’s Barbecue Beef Recipe. She did not write down how to cook or how much of each ingredient. I do remember craving this barbeque.

Beef
Ginger-ale
Onions
Chilli Sauce
Red Pepper
Brooks Barbecue Sauce -(I am not sure you can find this brand name barbecue sauce today)

I loved this barbecue beef, I remember my mom selling food at an estate auction once and using this sauce and moose meat. No one knew the difference. That was back in the 1960’s and my parents needed to “make ends meet”. We had been eating the moose for a couple weeks with no ill effects and mom thought it was perfectly good meat. I heard her say so.

People at the auction bought not one barbeque beef sandwich, they came back for a second helping!

Today, "they" would put you in prison for this. Seems like those days were simpler times, no one worried or fretted about much. Parents were parents and knew their responsibilities, the risk, weighed the difference and went for it.

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

BBQ 4a Our Rich Heritage

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

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.

Recipe Source:

Great Beef Dishes

from Great American Recipes

Beef & Veal

Recipe File

Serving Size: Makes 4 to 6 servings

Recipe Source:

Recipe Card from Great American Recipes

Chili Pot Roast

Amount Ingredient

3 pounds chuck roast

1 tablespoon all-purpose flour

1 teaspoon salt

1 teaspoon cumin seed

2 teaspoons chili powder

2 tablespoons vegetable oil

1 cup tomato juice or beef broth

1 medium head cauliflower, trimmed

1 medium head broccoli, trimmed, stalks separated

2 tablespoons all-purpose flour

2 tablespoons water

Salt, to taste

Freshly ground pepper, to taste

Fresh coriander or parsley, chopped, optional

Preparation Instructions:

1. Rub beef with mixture of flour, salt, cumin and chili powder.

2. Heat oil in deep, heavy non-stick Dutch oven. Add beef. Brown over medium heat on all sides, about 10 minutes.

3. Pour off any excess fat.

4. Turn heat to lowest setting. Add tomato juice or broth. Cover.

5. Cook slowly for 1 hour, adding water if liquid boils down too dry.

6. Place whole cauliflower on top of beef. Cover. Cook over lowest heat 30 minutes.

7. Add broccoli to the pot. cook 30 minutes longer. At the end of this time, the cauliflower and broccoli will be slowly steamed to tender
   crispness. If vegetables cook too quickly (your range may keep a higher heat than others, even at lowest setting), remove them and reheat to
   serve.

8. Remove meat and vegetables to serving platter. Keep warm.

9. Mix flour and water. Stir into the pot drippings. Cook, whisking, until smooth and thickened. Strain if necessary. Add salt and pepper.

10. Spoon sauce over meat. Garnish with coriander or parsley, if used.

---

Recipe Source:

Recipe Card from Great American Recipes

Barbecued Boneless Pork Chops

Amount Ingredient

4 (1 3/4 pounds) thick boneless pork chops

2 tablespoons butter or margarine

2 tablespoons finely chopped parsley

1 tablespoon chopped onion

1/2 teaspoon ground ginger

1 teaspoon coarsely ground black pepper

dash salt

1 red pepper, sliced

1 green pepper, sliced

Preparation Tips:

1. Rinse pork chops. Pat dry.

2. Make a pocket horizontally in each chop with a sharp knife.

3. Combine butter, parsley, onion, ginger, pepper and salt.

4. Stuff pork chops with mixture, dividing evenly among chops.

5. Press cut ends together and secure with a few wooden toothpicks.

6. Place chops in preheated barbecue/broiler.

7. Grill chops, basting with melted butter once on each side. Grilling time is about 10 minutes per side. Chops should be nicely brown and cooked to juiciness, but not over-cooked.

8. Serve immediately with a mixture of sliced red and yellow pepper, cooked on the barbecue for 4 to 5 minutes alongside chops.

Good served with a green salad and sliced fresh pineapple, if desired.

GREAT AMERICAN RECIPE CARD GROUP 12

Barbecuing Meats and Vegetables Card # 1

Glazed Spareribs and BBQ Beans

For 6 servings:

1 rack spare ribs
4 to 6 lbs

GLAZE:

1/2 cup chopped onions

1 Tblsp oil

1 bottle ketsup (32oz) or 3 1/2 cups

1 1/3 cup brown sugar packed

2 Tblsp Worcestershire sauce

2 bay leaves

Beans:

1 can pork and beans (32 oz)

4 slices bacon, diced in to 1 inch pieces

2 Tblsp brown sugar

1 cup Glaze (above recipe)

Preparation:

1. Bring water to a boil in a large pot. Add ribs. Simmer until no longer pink, about 25 mins.

2. Meanwhile, in large saucepan, saute, onions in the oil about 5 mins.

3. Add remaining glaze ingredients. Bring to a boil. Simmer over medium-low heat for 30 mins, stirrring frequently.

4. Fry, bacon until cooked, set aside.

5. Drain off 1/3 cup liquid from pork and beans. Mix beans with brown sugar,
   bacon, and 1 cup glaze. Simmer until ready to serve.

6. Drain ribs. Brush with glaze on both sides. Place in broiler or on grill.

7. Cook about 25 minutes, brushing with glaze and turning about every 5 mins.

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.