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1. Hot Pepper Italian Sausage

2. Versatile Butter

3. Strawberry Shortcake Royale

Book Description

Barbeque ...it's not just for breakfast anymore! Parbeque is a passion to the 2,000 plus Barbeque Society members who now share their secrets for perfect barbeque and accompaniments. These barbequing and grilling recipes enable you to cook better than the guy next door.

... (more)

The Kansas City Barbeque Society Cookbook: Barbeque...It's Not Just for Breakfast Anymore

Authors: Kansas City Barbeque Society

Date: July 1997

ISBN: 0964917602

Publisher: Favorite Recipes Press (FRP)

Spiral-bound

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Yield: 12 servings

• 1 cup vanilla ice cream, softened

• 1/2 cup sour cream

• 1/4 cup sugar

• 1 teaspoon vanilla extract

• 1 cup whipping cream, whipped

• 1/3 cup sugar

• 4 cups strawberries, cut into halves

• 1/3 cup shortening

• 2 1/2 cups buttermilk baking mix

• 3/4 cup milk

• 3 tablespoons sugar

• 1 teaspoon vanilla extract

1. Combine ice cream, sour cream, 1/4 cup sugar and 1 teaspoon vanilla in bowl, mix well. Fold in whipped cream. Chill, covered, in refrigerator. Sprinkle 1/3 cup sugar over strawberries in bowl. Let stand for 30 minutes. Cut shortening into baking mix in bowl until crumble. Stir in mixture of milk, 3 tablespoons sugar and 1 teaspoon vanilla. Pat into 2 greased 8-inch round baking pans. Bake at 425 degrees F for 12 to 15 minutes or until golden brown. Remove to wire rack to cool. Place 1 baked layer on serving plate; top with strawberries. Place remaining baked layer over the strawberries. Spread ice cream mixture evenly over top and side of shortcake. Chill until serving time.

Libby Hayes

More From This Book:

1. Hot Pepper Italian Sausage

2. Versatile Butter

3. Strawberry Shortcake Royale

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