Mix all ingredients together well. Cook on low heat for 15 minutes. Brush on any
meat
before
and
during
grilling. Enjoy!
If cooking 4 chickens, double recipe.
Mix ingredients and pour sauce over chicken; boil until done. Use sauce used in boiling to serve over rice with chicken.
For a whole chicken, triple recipe.
cup of recipe number 51595, True Southeastern North Carolina BBQ Sauce
Cut Spam/Treet into ten slices, then cut in halves.
Then cut halves diagonally across to make triangles.
Place in 1 1/2-quart casserole and heat in 425\u00b0 oven while preparing other ingredients. Cook noodles 5 minutes and drain.
Blend mixed vegetables, soup, milk and onion with noodles.
Line casserole dish with Spam/Treet, reserving
8 slices for top.
Then pour mixture over Spam, placing 8 slices on top.
Bake, uncovered, in 350\u00b0 oven for 30 minutes. It's very good.
nd mix in plenty of Carolina Gold Barbecue Sauce.
Get
Dice Treet; mix ingredients in pan. Heat to taste.
Cut Treet meat into chunks or slices.
Place (in a Pyrex dish) a layer of meat, onions, potatoes and cheese.
Cover with with 1/2 the mushroom soup.
Repeat layers.
Cover casserole with 1 soup can of water.
Cover.
Bake at 350\u00b0 for 45 minutes to 1 hour.
Serve with dinner rolls.
Combine Treet, cheese and vegetables.
Stir in mayonnaise. Place 1/4 cup mixture on each bun half.
Broil 8 to 10-inches from heat until mixture is hot and bubbly, about 5 minutes.
Slice
Treet;
fry
in vegetable oil until brown; drain oil. Pour in applesauce;
let simmer for about 10 minutes.
at and bone. Serve with Carolina Vinegar Sauce or your favorite
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Combine all ingredients. Heat some to aid in blending flavors. Let cool and then bottle and cap sauce.
Does not need refrigerating.
Yields approximately 2 1/2 gallons.
Put ribs in slow cooker.
Mix barbecue sauce (shake bottle well) with vinegar and water.
Mix well and pour over ribs.
If this is not enough for meat, add a little more to your sauce. Cook in slow cooker on medium or low until done.
Put a 14-quart cast iron pot on outdoor gas flame (be sure it is secure and won't tip over and that children are kept away).
Put in about 1 gallon of water, whole chicken (discard giblets) and bay leaves and bring to a boil.
Let boil 30 minutes or until the chicken is done.
When the chicken is done, remove it from the pot, leaving the broth boiling, and set it aside to cool.
Add all vegetables and barbecued pork to the chicken broth remaining in the pot.
Debone and shred the chicken meat and add to the pot.
Add enough V-8 ...
un.
Note: See recipe #310662 (coleslaw) and recipe #307995 (fried cornbread