9-2-99 Labor Day Picnic Recipes Part 1 (off-topic recipes included)

Becky,LA (11:05:47) :

BOSS PIT BARBECUE SEASONING
Recipe By : JIM

1 ounce dried parsley flakes
1 26 ounce box salt
1 1/2 ounces black pepper
2 ounces red pepper
1 1/2 ounces garlic powder
1 ounce chili powder
1 ounce paprika
1 ounce MSG

Process parsley flakes in blender until finely chopped.
Combine with remaining ingredients in bowl; mix well.
Store in airtight containers.
Sprinkle on pork, chicken, beef or lamb before barbecuing.desserts,.MA (09:51:48) : Apricot Glaze (BBQ sauce)

1 T butter
3/4 c chopped onion
2 tsp chopped garlic
1/3 c soy sauce
1/4 c packed brown sugar
1/4 c molasses
1/4 c honey
1 1/3 c ketchup
1/2 tsp Worcestershire sauce
1 (12 oz.) jar apricot preserves

Cook all ingredients. Yummy on chicken and pork, in the oven or on the grill.desserts,.MA (09:25:23) : Oriental Chicken

1 lb skinless, boneless chicken breasts
1/4 c soy sauce
1/4 c orange juice
2 green onions, sliced
1 tsp sesame oil
1 tsp grated gingerroot

Cut chicken into strips, 1" wide, set aside. Combine soy, OJ, onion, oil and ginger. Place chicken is shallow bowl; pour on marinade. Cover and refrigerate for 15 minutes. Thread chicken accordion style on 6" skewers. Broil 6-8 minutes. Makes about 20 servings.SusannahOH (08:26:22) : CHICKEN LONG RICE
(traditional Hawaiian dish served at luaus)

4 chicken quarters, deboned and cut up
glass noodles soaked and chopped up to desired length
4 cups water
One onion, chopped up
Fresh ginger (about 1/2" long piece) chopped up
1 T. salt
1 t. sugar

Boil chicken with noodles, onion and ginger until tender.Terri,.MI (07:42:26) : Go Anywhere Baked Beans

1/2 lb. sliced bacon
1/2 lb. ground. beef
1 med. onion, chopped
1 15 oz. can red kidney beans
1 15 oz. can butter beans
` 15 oz. can great northern beans
1/2 c. ketchup
1/2 c. packed brown sugar
1/4 c. bottled barbecue sauce
2 T. molasses
1 T. prepared mustard
1 tsp. chili powder
1/4 tsp. pepper
1 c. thinly sliced, smoked, cooked bratwurst. ( 5 oz. )

1. In a large skillet, cook the bacon till crisp over med. heat. Remove and drain on paper towels; crumble bacon and set aside.

2. Wipe out skillet; add beef and onion. Cook and stir over med. heat till beef is brown and onion is tender. Remove from heat; drain off any fat. Set aside.

3. Drain beans, reserving liquid. In an extra large mixing bowl, combine ketchup, brown sugar, barbecue sauce, molasses, mustard, chili powder, and pepper. Add bratwurst, bacon, ground beef mixture and beans. Stir till combined. Add reserved bean liquid to reach desired consistency.

4. Transfer the bean mixture to a 2 quart casserole dish. Bake, uncovered, in a 350 degree oven for 1 hour. Remove from oven. Let stand 15 minutes before serving. Serves 10.Kelly,WA (04:33:47) : WATERMELON RIBBON BASKET

Whatever the holiday, this basket makes the perfect container for punches, salads or desserts.

1. Select a symmetrical watermelon. If necessary, cut a thin slice from the bottom of the watermelon so it sits level.
2. Draw a straight line (just above the middle) lengthwise around the watermelon for the basket's edge.
3. Draw a handle diagonally across the top as shown in the photograph.
4. Draw a bow as shown in the photograph so that one edge of the bow is connected to the basket's edge.
5. Cut and remove the top sections leaving the handle and bow intact.
6. Scoop out the flesh from inside the watermelon, leaving just a trace of red. 7. Drain the watermelon before filling.

Preparation Time: 30 minutes Kelly,WA (04:30:15) : WATERMELON VASE

Supplies Needed: Watermelon, sharp pointed utensil, sharp knife, large spoon, fresh flowers and greenery.

1. Select a symmetrical oblong watermelon.
2. Measure 9 inches from one end of watermelon. Cut crosswise for vase.
3. Reserve shorter section for your favorite watermelon recipe.
4. If necessary, cut a thin slice from end of watermelon vase so it sits upright.
5. Remove about 1-inch layer of flesh from top of watermelon vase to form rim.
6. Place watermelon vase on small plate to protect table surface.
7. Arrange your choice of flowers and greenery in watermelon vase. The watermelon flesh will hold them in place and provide moisture.
8. To complement party and holiday themes, add special touches, such as small American flags for Memorial Day and the Fourth of July.

Preparation Time: 15 minutesDawn (04:29:41) : Cuban Black Beans

14 oz dried black beans
2 quarts water
1/8 tsp baking soda
1/2 tsp ground oregano
2 tsp ground cumin
1 green pepper, quartered
1/2 onion, finely chopped
3 Tbsp minced garlic
1/4 cup olive oil
3 Tbsp cider vinegar
1/4 cup sherry wine
salt to taste

Rinse beans and discard any stones. In a large pot, soak beans overnight in water with baking soda, oregano, cumin and green pepper.

The next day, add onion, garlic, olive oil, cider vinegar, sherry and salt to the water and cook on medium-low heat for about 3 hours or until the beans are very tender and liquid is reduced and somewhat thickened.
Make sure liquid in pot does not entirely boil away. To prevent beans from burning, add more water when necessary.Kelly,WA (04:28:40) : FROZEN "WATERMELON"

3 pints vanilla ice cream, slightly softened
3 pints raspberry sherbet, softened
1/2 cup (3 ounces) miniature semisweet chocolate chips
14 drops green food color
2 cups frozen whipped topping, thawed

Line an 8-cup mold or mixing bowl completely with aluminum foil. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl; then replace it in the freezer for about 1 hour, until firm. Place the raspberry sherbet in a medium-sized bowl and add the chocolate chips; blend until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight, or until completely hard. When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the mold from the freezer, remove the plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like fresh watermelon.

10 to 12 servingsDawn (04:28:02) : CINNAMON COOKIES

2 cups self rising flour
1/2 tsp baking soda
1 tsp ground cinnamon
stick butter
2/3 cup soft (light) brown sugar
1 tsp lemon juice
1 tsp orange juice
1 egg, separated
2 tbsp granulated sugarSift the flour, soda and 1/2 teaspoon of the cinnamon into a bowl. Rub in the butter, then stir in the brown sugar. Add the juices, egg yolk and enough of the egg white to make a dough.

Roll out the dough thinly and cut into 2" rounds. Place on greased baking sheets. Brush with the rest of the egg white, lightly beaten. Mix the white sugar with the remaining cinnamon and sprinkle on top. Bake in a preheated moderately hot oven 375F for 15 to 20 minutes.

Kelly,WA (04:25:25) : FRENCH CABBAGE SALAD

Wilted cabbage salad with bacon

This is a wonderful thing to do with cabbage. With no garlic, and using cider vinegar, it becomes
German cabbage salad. Adding sour cream to that makes Danish cabbage salad.
(serves 8)

1 cabbage, shredded.
120 g bacon
300 g onion, chopped
1 clove garlic, chopped
125 ml white-wine tarragon vinegar

Procedure

1. Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp.
2. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar.
3. Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it. The cabbage doesn't cook, but it wilts a little under the hot vinegar. melinda.KY (03:43:31) : Sally Bown's slaw

4c. shredded cabbage
2 lg. apples, peeled and cut up
12 oz. can of pineapple tidbits and juice
1 1/4 c. sliced celery
1/2c. pecan pieces
1/2c. coconut, flaked
1/c. mini marshmallows, cut into 1/2
1/2 c. raisins

combine all in he order given. mix wellmelinda.Ky (03:30:32) : Pecan stuffed eggs

6 hard-cooked eggs
1/4c mayonnaise
1 tsp. grated onion
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. minced parsley
1 Tbsp. vinegar
1/2 c. pecans, chopped

Boil, shell and cut eggs in half. Mix all other ingredients with the egg yolks. Fill egg whites halves with mixture.Julie.C.S.Africa (02:41:43) :

Fish Bobotie
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The recipe is from a book Brian Cox bought in South Africa called "A Table at the Cape" by Helmine Myburgh. Brian says it is a typical example of South African cooking. Serves 6.

1 1/2 lbs firm white fish fillets (skin removed)
2 slices white bread (crusts removed)
2 cups milk
2 onions, chopped
2 Tbls butter
1 clove garlic crushed
1 tbsp chopped green ginger
2 tsp curry powder
1 tsp turmeric
1 Tbls fruit chutney
2 Tbls lemon juice
Grated rind of 1 lemon
salt and pepper
1 tsp curry paste
25 ml chopped lemon pickle
2 eggs

Chop raw fish in a food processor.
Soak bread in 1 cup milk and when it is soft combine it with the fish.
Heat butter in a little oil and fry the onions, green ginger and garlic -but do not brown.
Add curry and turmeric and fry lightly.
Remove from the heat and stir into the fish together with the chutney, lemon rind and lemon juice. Add 1 tsp salt and some white pepper, the curry paste and the lemon pickle.
Beat eggs into 1 cup milk and pour onto the fish.
Place the fish into a well buttered rectangular oven dish.
Push lemon leaves into the bobotie and decorate with almonds.
Bake for 30-40 minutes at 180 C(375f) until lightly browned.
Serve with rice and a salad.