-"Tail-gating recipes"

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: You're sure make friends fast with these quick and easy recipes during your next tailgating party. : Barbecued Chicken : Favorite Texas Barbecued Ribs : Easy BBQ Sauce : Pork and Beans : Barbecued Chicken : This zesty sauce is equally delicious on chicken or ribs. : 2 1/2 to 3 lb. broiler-fryer chicken, cut up : 1 cup ketchup : 1/2 cup Grandma's Molasses "Unsulphured" : 1/4 cup cider vinegar : 1/4 cup Dijon mustard : 2 tablespoons Worcestershire sauce : 1 teaspoon garlic powder : 1 teaspoon hickory flavor liquid smoke : 1/4 teaspoon cayenne pepper : 1/4 teaspoon hot pepper sauce : In small bowl, combine all sauce ingredients; set aside : Prepare barbecue grill. Place chicken on grill over medium heat. Brush with sauce. Cook 30 to 35 minutes or until no longer pink, turning once and brushing frequently with sauce. : 4 to 6 servings : Back to the top : : Favorite Texas Barbecued Ribs : Molasses and coarse-grain mustard combine to create a succulent barbecue sauce. : 1 cup Grandma's Molasses "Unsulphured" : 1/2 cup coarse-grain mustard : 2 tablespoons cider vinegar : 2 tablespoons dry mustard : 3 1/2 to 4 lb. pork loin baby back ribs or spareribs, cut into six inch sections : Prepare barbecue grill. In medium bowl, combine all sauce ingredients. When ready to barbecue, place ribs on grill meaty side up over medium-high heat. Cook 1 to ¼ hours or until meat is tender and starts to pull away from bone, brushing frequently with sauce during the last 15 minutes of cooking. To serve, cut ribs apart carefully with knife and arrange on platter. : 4 servings : Back to the top : : Easy BBQ Sauce : ½ cup (125 ml) Grandma's Molasses : ½ cup (125 ml) ketchup : ¼ cup (60 ml) mustard : 2 tbsp (30 ml) vinegar : pinch of chili : 1 clove garlic, chopped finely : Thoroughly mix Grandma's molasses with other ingredients. : : : Pork and Beans : 2 cups (500 ml) beans : 2 large onions : 4 slices bacon, chopped : ¼ cup (60 ml) ketchup : 1 cup (250 ml) Grandma's Molasses : 1 lb (450 g) hotdogs, quartered : Salt and Pepper : Soak beans for 12 hours. Drain and rinse. Mix with other ingredients and cover with hot water. Season to taste and bake 6 hours in 325 degree F (160 degree C) oven. Check liquid from time to time. Add more water as necessary. : About 15 servings : Philly Cheesesteak : Ken-I too have had a hard time trying to re-create this item. Here is what I do: : Buy a rump roast at the grocery store and have the butcher shave the meat. I usually freeze what I don't use. Fry in pan with pepper, garlic and salt over medium heat. In another pan I saute onions in butter and add B & B mushrooms in butter sauce. You can also add green pepper But I don't eat them. I also top the steak at the last minute with white american cheese which is what my deli used in Philly. Spoon meat on hoagie roll and top with vegies. Hope you like this. My only problem is that I can't find rolls like home. : -------------------------------------------------------------------------------- : Cheese steak with- : Philly cheese steak. : Get your butcher to shave a rump roast and freeze the rest in 'sandwich sized servings'. 1 large onion chopped. Cheeze whiz. Fresh buns. Pepper. (Salt after youve tasted it with the whiz.) : Cook your onions to just about carmalized. Cook meat fast in same pan. Place in a fresh bun and pour on the whiz. I saw this on G.M.A. during one of the conventions recently. Both Pat's and Geno's use whiz. I tried this one football sunday and the guys went nuts!

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