Raintree Village June 2017
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GRAMPA DAVE’S<br />
TEXAS BAR-B-QUE SAUCE<br />
2 tablespoons butter<br />
1 medium onion, finely chopped<br />
2 garlic, minced<br />
1/2 cup orange juice<br />
1 cup cider vinegar<br />
2 tablespoons fresh lemon juice<br />
2 slices lemon<br />
1 cup real maple syrup<br />
1/4 cup Worcestershire sauce<br />
Featured Recipes<br />
Share your recipes send them to recipes@krenekprinting.com<br />
2 cups ketchup<br />
1/4 cup molasses<br />
1/4 cup brown sugar<br />
2 tablespoons dry mustard<br />
1 teaspoon salt<br />
1/2 teaspoon red pepper flakes<br />
1/2 teaspoon ground cumin<br />
1/2 teaspoon paprika<br />
DIRECTIONS:<br />
Melt butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir<br />
until tender, about 5 minutes. Stir in the orange juice, cider vinegar, lemon juice, lemon<br />
slices, maple syrup, Worcestershire sauce, ketchup, molasses and brown sugar. Season with<br />
dry mustard, salt, red pepper flakes, cumin and paprika. Simmer for 45 minutes to 1 hour.<br />
Remove lemon slices before using.<br />
Source: allrecipes.com, Submitted by: DPD1955<br />
PARTY BEANS<br />
1 1lb tube of regular or spicy Sausage<br />
(browned and drained)<br />
4 (15 to 16 oz cans different types of beans...<br />
Drain half liquid (dark red kidney, black<br />
beans,<br />
navy beans, pinto beans, etc.)<br />
1 (31 oz) can pork and beans ( Do not drain)<br />
½ cup brown sugar<br />
½ cup barbecue sauce<br />
½ cup ketchup<br />
½ large onion, chopped<br />
1 10oz can regular or<br />
spicy chopped tomatoes, drained<br />
1 teaspoon liquid smoke<br />
1 teaspoon mustard<br />
½ teaspoon salt<br />
½ teaspoon ground pepper<br />
6 to 8 strips bacon<br />
DIRECTIONS:<br />
Preheat oven to 350 . In a large skillet, brown<br />
the sausage, breaking it up into pieces as it<br />
cooks. When cooked through, remove from<br />
skillet and drain fat.<br />
In very large bowl, mix sausage and everything<br />
else except bacon. Transfer mixture to a<br />
9x13 inch or other large baking pan. Place bacon<br />
strips on top and bake for 1 hour. If necessary,<br />
run under broiler to crisp bacon before<br />
serving. Makes 15 servings.<br />
I have also put this mixture in a crockpot<br />
on low for 4 hours.<br />
Submitted by J Stults<br />
“HOBO” CORN ON THE COB<br />
1 sheet (18x24”) heavy duty aluminum foil<br />
or Reynolds cooking packet<br />
4 ears corn-on-the-cob, husked<br />
1/4 cup butter, softened<br />
salt & pepper to taste<br />
OR<br />
seasoning salt<br />
2 ice cubes<br />
DIRECTIONS:<br />
Preheat oven to 450° or build a medium-high<br />
grill in campfire or barbecue.<br />
Spread margarine on corn. Sprinkle with<br />
seasonings. Top with ice cubes. Place corn<br />
in aluminum foil. Double fold top and ends<br />
to seal making one large foil packet or<br />
place ingredients in an aluminum cooking<br />
bag and seal carefully. Leave room for heat<br />
circulation inside. Bake 35 to 40 minutes on a<br />
cookie sheet in oven or grill 15 to 20 minutes.<br />
Turn packet over once during cooking. Open<br />
carefully to avoid steam and enjoy.<br />
<strong>Raintree</strong> <strong>Village</strong> | <strong>June</strong> <strong>2017</strong><br />
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