Daniel Sauce■ |
|■Grilled Sausage With Apples and onions■|
1 pound smoked sausage, cut into 1-inch chunks
2 small apples, cored and cut into quarters
2 small onions, cut into quarters
2 tablespoons apple jelly
1 tablespoon butter or margarine
Thread sausage, apples and onions alternately on 4 skewers. In small saucepan,
combine jelly and butter; heat until melted. Brush jelly mixture on sausage kabobs.
Grill kabobs, on uncovered grill, over medium-hot coals 10 to 15 minutes or until
cooked through, turning often and basting with jelly mixture.
time citrus Tea■|
6 tea bags
4 cups boiling water
1 (6-ounce) can frozen orange juice (or limeade) concentrate, thawed and undiluted
1 (6-ounce) can frozen lemonade concentrate, thawed and undiluted
10 cups water
1 cups sugar
Steep tea bags in boiling water, about 5 - 7 minutes; discard tea bags. Add remaining ingredients. Serve over ice.
1 package grated cheese 2 teaspoons prepared mustard
2 teaspoons grated onion 1 teaspoon mayonnaise
1 teaspoon celery seed
Spread small amount of above mixture on bread, roll up, dip in melted butter. Bake these at 400 degrees Fahrenheit or broil until brown. Can be prepared, dipped in butter, and kept in the freezer and then browned when needed.
8 chicken breasts
1 cup ketchup
1/2 teaspoon lemon rind, grated
1/2 cup lemon juice
1/2 cup cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon prepared mustard
1 clove garlic, minced
1/2 teaspoon pepper
Trim excess fat from chicken. Place in a baking dish and set aside. Combine remaining ingredients in a small saucepan and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat and cool slightly. Pour barbecue sauce over chicken. Cover and marinate overnight, refrigerated, and turn chicken occasionally. Remove chicken from sauce the next day, reserving sauce. Place chicken, bone side down on a grill over medium coals. Grill 45 minutes to 1 hour, turning and basting with sauce every 15 minutes. Serves 8.
* Boneless breasts may also be used, but grilling time will be reduced. Grill until juices run clear when breast is pierced.
4 to 5 pounds (2 kilos) potatoes, boiled in skins
6 to 8 hard boiled eggs, peeled and mashed
Salt and white pepper to taste
1 teaspoon celery salt
5 stalks celery, chopped finely
3 tablespoons prepared mustard
6 heaping tablespoons Miracle Whip, or mayonnaise
8 heaping tablespoons sweet pickle cubes, with juice
Cube potatoes in varying sizes. Mix all ingredients. Lightly sprinkle with paprika, and chill for an hour.
*It is easier to prepare potato salad if the potatoes and eggs have been thoroughly chilled before cubing and mashing them.
2 pounds small dried white beans or navy beans (about 4 ? cups)
16 cups water
3 cups water
1 cup light or dark molasses
1 tablespoon salt
2 teaspoons ground black pepper
? teaspoon ground cloves
8 ounces salt pork or thick cut bacon, cut into cubes
2 cups chopped onions
Pick over and rinse beans. Combine beans and 16 cups water in a large ovenproof pot or Dutch oven. Bring to a boil over high heat and boil for 2 minutes. Turn off the heat, cover tightly, and let stand for 1 hour. Uncover, return beans to a boil, and boil for 2 minutes. Remove from the heat, cover tightly, and let stand for 1 hour. Uncover, return the beans to a boil over high heat, then reduce the heat so the water no longer bubbles. Cook, uncovered, until the beans are soft and creamy in the center but still completely intact, without frayed skins, 45 to 60 minutes. Carefully turn the beans into a colander. Tilt but do not shake the colander to drain off as much liquid as possible. Position a rack in the center of the oven. Preheat the oven to 250 degrees Fahrenheit. Bring 3 cups water to a boil in the same pot and stir in remaining ingredients, blending thoroughly. Gently stir in beans. If needed, stir in enough hot water to top off beans. Cover the pot and bake until the bean liquid is thickened, 4 to 5 hours.
*The beans can be refrigerated for up to 1 week or frozen for up to 6 months.
Fresh, seasonal vegetables
Salt and pepper
Fresh Italian herbs, such as oregano, basil, and marjoram
Chop vegetables into large pieces and thread onto skewers. Brush with olive oil and sprinkle with seasonings. Grill over medium coals until vegetables are cooked and slightly charred.
* Vegetables that grill especially well:
Nectarines and peaches■|
3 ripe, medium nectarines, halved and pitted
3 ripe, medium peaches, halved and pitted
2 tablespoons olive oil
Ground cinnamon and nutmeg
Brush fruit with olive oil. Sprinkle with cinnamon and nutmeg. Place a grill basket on an uncovered grill directly over medium coals and heat for 5 minutes. Grill fruit for 8 to 10 minutes or until heated through, turning gently halfway through cooking time. Serve with ice cream.