I got these in my email from Carolina Country Cooking.
I thought I would share in case someone is still looking for food ideas..
Southern Fried Chicken
3 frying chickens, cut into pieces.
3 tsp. salt
2 tsp. freshly ground black pepper
2 C all purpose flour
1 tsp. cayenne pepper
1/2 tsp. ground sage
1/4 tsp. garlic powder
1 C buttermilk
Combine dry ingredients in a plastic zip loc bag.
Pour buttermilk in a shallow dish.
Wash chicken and pat dry. Roll each piece in buttermilk and
then drop into bag. Shake about 3 pieces at a time in the
dry ingredients. In a skillet on top of stove or an electric
skillet, heat 2 C Crisco to temperature of 365-370 degres.
Fry chicken 15 minutes on each side. Drain on paper towels
and serve hot, at room temperature, or cold.
Sweet-Sour Barbecued Ribs
1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion, chopped
1/2 ts Salt
1/2 ts Pepper
6 lb Back Ribs
Mix together the ketchup, water, honey, worcestershire sauce,
lemon juice onion, salt, and pepper. Cook for about 10 minutes,
stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals,
turning occasionally. Brush ribs with sauce after each turn.
Cook ribs until desired doneness. Remove from barbecue and
enjoy.
BBQ'd T-Bone Steaks
2 Beef T-bone steaks, 1 1/2" thick (about 3 pounds)
1 Clove garlic, cut in half
2 ts Black peppercorns, crushed
1/4 c Margarine or butter, softened
1 tb Dijon mustard
1/2 ts Worcestershire sauce
1/4 ts Lime juice
Salt and pepper to taste
Trim fat on beef steaks to 1/4 inch thickness. Rub garlic on
beef. Press peppercorns into beef.
Mix together the margarine, mustard, worcestershire sauce,
and lime juice; put aside.
Heat coals or gas grills.
Apply sauce; cover and grill beef 4 to 5 inches from medium
heat 16 to 18 minutes for medium doneness.
Turn steaks and apply sauce again; cook till desired doneness.
Sprinkle with salt and pepper.
Place beef on warm platter. Serve with reserved barbecue sauce.
Makes 4 servings.
Barbecued Beef Brisket
Ingredients:
1 cup of white wine
3 cups of apple cider
1/4 up of honey
2 tablespoons of dijon mustard
1/4 cup of soy sauce
2 tablespoons of firmly packed brown sugar
1 tablespoon of minced garlic
1 tablespoon of minced fresh ginger root
1 tablespoon of whole coriander
2 sprigs of fresh thyme
1 - 2 1/2 lb. beef brisket
Combine the wine, cider, honey, mustard, soy sauce, brown sugar,
garlic, ginger root, coriander and thyme in Dutch oven or heavy
roasting pan. Add brisket, cover tightly and place in oven. Turn
oven to 350F and cook 1 hour. Remove brisket from cooking liquid,
cover and set aside. Transfer liquid to medium pan and cook over
medium heat until reduced to a glaze and thick enough to coat back
of spoon. Using covered grill, light about 12 charcoal briquettes
and add small piece of mesquite or other wood. Be sure to place
charcoal and wood to one side of grill. Arrange brisket on grill
so that it is not directly over burning wood. Paint it with some
glaze. Place cover on grill and smoke brisket 1 hour, turning meat
and coating with glaze every 15 minutes. Add charcoal or wood,
small piece at a time, if fire seems to get too cold. Remove from
grill, thinly slice meat against grain and serve. Offer any
remaining glaze on side.
Barbecued Kabobs
Ingredients:
2 lb Boneless pork shoulder cut into 1" squares
3/4 cup of peanut oil
1/4 cup oc cider vinegar
1 clove of garlic, peeled and split
1/2 teaspoon of salt
1 teaspoon of mixed italian herbs
3 medium green peppers, seeded and cut into 1" squares
1 - 16 ounce can of pineapple chunks
Place the pork cubes in a nonmetal bowl. Combine oil, vinegar,
garlic, salt and herbs, blend well, and pour over pork cubes.
Cover and refrigerate for 4 hours or more, overnight if desired.
Drain and reserve. Alternately thread pork cubes, peppers
(1" square), and pineapple chunks on metal skewers. Brush with
marinade and place on barbecue grill as far as possible over glowing
coals. Broil, brushing with marinade and turning often, for 30 to
40 minutes.
Spicy Chicken Barbecue
Ingredients:
2 tablespoons of cooking oil
1/4 cup of finely chopped onion
1 clove of garlic, minced
3/4 cup of ketchup
1/3 cup of vinegar
1 tablespoon of Worcestershire sauce
2 teaspoons of brown sugar
1 teaspoon of dry mustard
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 teaspoon of tabasco sauce
3 lb. chicken, quartered
Heat cooking oil in saucepan and cook onion and garlic until
tender, but do not brown. Add ketchup, stir, and add remaining
ingredients except the chicken and bring to a boil. Reduce heat,
simmer, uncovered, for 10 minutes, stirring occasionally. Set
sauce aside.
Season chicken pieces with additional salt, if desired. Place
Chicken pieces bone side down over medium to hot coals. Grill
for 25 minutes until bone side is well browned. Turn pieces over
and grill 25 minutes more, until chicken is tender. Brush chicken
frequently with sauce during last 10 minutes of grilling.
Barbequed Ribs
Ingredients:
2 tablespoons of salt
1/4 cup of sugar
2 tablespoons of ground cumin
2 tablespoons of fresh ground black pepper
2 tablespoons of chili powder
4 tablespoons of paprika
2 racks of 10 to 12 pork ribs
Basting Sauce
1 3/4 cups of white vinegar
2 tablespoons of hot pepper sauce
2 tablespoons of sugar
1 tablespoon of salt
1 tablespoon of fresh ground black pepper
Combine salt, sugar, cumin, pepper, chili powder and paprika to
make barbeque rub. Rub ribs thoroughly with this mixture. Place
ribs on baking sheets and cook in 180 degree oven for 3 hours.
Do not turn as slow cooking infuses the spices.
Remove from oven. (The ribs may now be covered and refrigerated
up to 2 days before grilling)
Use very low charcoal fire with rack set as high as possible.
Grill ribs 5 minutes to 30 minutes per side, depending on heat and
temperature of ribs. Ribs should have light outer crust and be
heated throughout.
If you prefer juicy ribs, coat with basting sauce just before
removing from grill. Otherwise serve dry with sauce on side.
Remove ribs from grill, cut in between bones and serve.
Barbequed Chicken And Shrimp
Ingredients:
1 teaspoon of minced garlic
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/4 cup of melted butter
1/2 lb. of medium sized shrimp
1 lb of boneless chicken breasts
Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic,
Onion powder, Cumin and melted Butter. Marinate shrimp and chicken
while preparing grill. String shrimp and chicken onto separate
skewers. Cook about 5 inches above hot coals, allowing 5 minutes
for shrimp and 10 minutes for chicken. Turn once or twice while
cooking and baste often with remaining marinade.
The shrimp are done when they have turned from pink to white.
Chicken is done when it is white throughout and if pierced with a
toothpick, the escaping juices are clear. Please be careful and
do not over cook either of these delicious bite-sized treats.
Chicken Salad
2 cups cooked chicken, diced
2 tablespoons green olives, chopped
3/4 cup celery, chopped
2 tablespoons ripe olives
2 tablespoons sweet pickle relish
2 eggs, hard-cooked
3/4 cup mayonnaise
Chop hard-cooked eggs, and mix with remaining ingredients. Keep
chilled until ready to serve.
Cucumber and Dill Pasta Salad
2 cups Macaroni or any Salad Pasta
8 oz. carton Low-fat Sour Cream
1/2 cup Skim Milk
1 Tbs. fresh Dill, minced
1 Tbs. Vinegar
1/2 tsp. Salt
1/2 tsp. freshly ground Black Pepper
2 cups Cucumber, peeled and chopped
1 cup Tomatoes, de-seeded and chopped
Cook pasta in boiling salted water until al dente. Drain,
and rinse in cold water. Transfer cooked pasta to a large
serving bowl. In a separate bowl, mix together sour cream,
milk, dill, vinegar, and salt and pepper. Set dressing aside.
Mix cucumbers and tomatoes into the pasta. Pour in dressing,
and toss thoroughly to combine. Cover, and refrigerate at
least 1 hour and preferably overnight. Stir just before
serving.
Country Potato Salad
Ingredients:
1 tablespoon of coarse salt
2 lbs. yellow finn potatoes or 2 lbs. of new potatoes
1/4 cup or extra-virgin olive oil
1 1/2 tablespoons of white wine vinegar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 cup of diced celery
1/2 cup of diced red onions
3/4 cup of diced dill pickles
1/4 cup of diced black olives
1 cup of mayonnaise
1/4 teaspoon of cayenne pepper
3 hard-cooked eggs cut into 1/2" cubes
Bring a large kettle of water to a boil over high heat. Add
coarse salt and potatoes; cook until potatoes are nearly tender
but still firm in center, about 15 minutes.
In large bowl, whisk olive oil, vinegar, salt and pepper. Drain
potatoes, and when they are cool enough to handle, cut into 1-inch
cubes. Place potatoes in bowl with vinaigrette, toss until coated
with mixture and let cool.
When potatoes are cool, add celery, onions, pickles and olives;
toss until thoroughly incorporated. In small bowl, mix mayonnaise
with cayenne pepper; add to potato mixture. Toss until all vegetables
are coated with mayonnaise. Add eggs to salad and toss gently.
Chill 1 to 2 hours before serving.
Macaroni Salad
2 cups spiral macaroni
6 eggs, hard-cooked
1/2 cup Cheddar cheese, cubed
1 cup celery, chopped
1 cup mayonnaise
2 tablespoon green onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon salt
2 tablespoons slivered almonds, toasted
Cook macaroni; drain. Combine remaining ingredients and add the
macaroni. Chill. Serve topped with almonds.
Coconut Cake
3/4 C coconut milk (see instructions)
1/4 C finely grated fresh coconut
3 C cake flour, sifted
3 tsp. baking powder
1/2 tsp. salt
3 egg whites, beaten stiff
1 3/4 C sugar
1 C butter
3 egg yolks
1/4 C milk (more or less, depending on amount of coconut
milk in coconut)
1 1/2 tsp. vanilla extract
Prepare the coconut by drilling a hole in the "eye" and
draining the milk. Hammer into pieces and remove white meat.
Grate. Sift the flour, baking powder and salt together.
Sift again. Beat the egg whites stiff then add 1/4 C of the
sugar. Beat in and set aside. Cream the butter until fluffly
and add remaining sugar and the egg yolks, mixing well. Add
flour alternating with the milk and coconut milk. Blend until
smooth. Add vanilla and the 1/4 C grated coconut. Fold in egg
white mixture and pour into 3 generously greased and lightly
floured 8 inch cake pans. Bake in preheated oven for 30 minutes.
Cool and frost with Seven Minute Frosting.
Seven Minute Frosting
2 unbeaten egg whites
1 1/2 C sugar
5 tbsp. cold water
1/4 tsp. cream of tartar or 1 1/2 tsp. light corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1 1/2 C shredded coconut
Put egg whites, sugar, water, salt, and cream of tartar or
corn syrup in top of a double boiler overe rapidly boiling
water. Beat with an electric mixer for 7 minutes as it cooks
or until the icing stands in peaks. (I find it imperative to
time this...otherwise you never cook it long enough) Remove
from heat, add vanilla, beat until spreading consistency.
Spread on cooled cake and cover with shredded coconut.
Sour Cream Pound Cake
Cream together until fluffy:
3 cups sugar
1 cup butter
Add, one at a time:
6 eggs
Add and mix well:
1 cup buttermilk
1/4 teaspoon soda
3 cups flour
1 teaspoon vanilla
1 teaspoon salt
Pour into a tube pan (or two loaf pans) and bake, in a
preheated oven, at 300 degrees for 90 minutes. Freezes well!
Serious Fudge Brownies
Ingredients:
8 oz unsweetened chocolate (8 squares)
1/2 lb. of butter
5 eggs
2 1/2 cups sugar
1 tablespoon of vanilla extract
1 1/2 cups flour
2 cups coarsely chopped walnuts
Grease a 13 X 9 inch pan and pre-heat oven to 375 deg. F.
Melt the chocolate and the butter in the top of a double boiler
over simmering water. Whisk until smooth. Set aside to cool while
beating eggs.
Beat the eggs, sugar and vanilla at high speed for a full 10 minutes.
Blend in the chocolate-and-butter mixture at low speed. Add flour,
beating just to blend. Stir in walnuts, if desired. Bake for 30 to
35 minutes. Do not over bake. The brownies are done when a toothpick
inserted into the center comes out slightly dirty. Cool in pan, then
cut into squares.
