Place chicken on baking sheet.
Brush with melted butter. Sprinkle with seasoning.
Bake in oven for 30 minutes.
While chicken is baking, melt butter in saucepan with garlic over low heat.
Cook for a minute.
Add tomato sauce and hickory seasoning. Simmer for 10 minutes.
Remove chicken from oven; brush generously with sauce.
Cook 15 minutes longer.
Makes 4 to 6 servings.
ours.
Meanwhile, soak the hickory chips in a bowl of
Soak hickory chips in water to cover for 30 minutes; drain. Adjust grill 3-inches from prepared coals. In small bowl, combine butter, salt, paprika and pepper. Brush both sides of broiler-fryers with butter mixture. Grill, skin side down, 20 minutes, basting frequently with butter mixture. Turn; baste well again. Place drained hickory chips on coals. Pull down door of smoke oven* to let smoke flavor broilers. Grill 20 minutes in smoke oven; do not baste. Serve smoked broilers with any remaining basting sauce. Makes 8 servings.
Rub roast with olive oil and sprinkle with sea salt.
Combine rosemary, thyme and pepper.
Rub over roast and let stand 30 minutes.
Soak hickory chips in water for 1 hour.
Prepare charcoal fire, let burn 20 minutes.
Place hickory on coals.
Place roast on rack.
Cook, covered with grill lid, over medium-high coals (350\u00b0 to 400\u00b0) 40 minutes, turning often.
Let stand 15 minutes before thinly slicing.
Yields 6 to 8 servings.
Beat
together
sugar, butter and egg whites.
Then mix in milk, flour and baking powder.
Fold in hickory nuts.
Bake in
2 round cake pans (10-inch) at 350\u00b0 until sponge back when touched with
finger.
Use
suggested hickory nut icing, then sprinkle with nuts.
In roasting pan, pour 2 to 3 cups of water and all but 1 tablespoon liquid hickory.
Place roasting rack in pan.
Place chicken on rack.
Put stick of margarine inside chicken, then put 1 tablespoon of hickory smoke inside chicken.
Cover tightly with aluminum foil.
Place in 300\u00b0 oven for 1 1/2 to 2 hours.
ours.
Meanwhile, soak the hickory chips in a bowl of
dd 1/2 cup chopped hickory nuts if desired.) Frost the
Cream together butter, sugar and vanilla until fluffy.
Sift together flour, baking powder and salt.
Add with milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8-inch square pans.
Bake at 350\u00b0 for 35 minutes. Cool and frost with sweetened whipped cream.
Sprinkle some chopped hickory nuts over top.
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken wings on a baking sheet.
Bake in the preheated oven for 1 hour.
Combine paprika, chili powder, onion powder, cayenne pepper, salt, and black pepper in a small bowl. Coat baked chicken wings with the dry rub. Place wings in the smoker with the hickory wood chips.
Smoke chicken for 1 hour at 225 degrees F (110 degrees C).
Transfer smoked wings to a large bowl and toss with barbeque sauce.
oals are ready, sprinkle the hickory chips over them. Place chicken
Preheat oven to 350\u00b0.
Combine sugar, syrup and butter in 2-quart saucepan.
Bring to boil on high, stirring constantly, until butter is melted.
Remove from stove and gradually add hot syrup to eggs; stir all the while.
Add hickory nuts to mixture and cool to lukewarm.
Add vanilla.
Pour into pie shell and bake for 40 to 45 minutes.
Serves 6 to 8.
Cream butter and sugar.
Add beaten eggs from center out.
Add Karo and vanilla.
Stir in hickory nuts.
Pour into a glass 9-inch unbaked pie shell.
Bake at 375\u00b0 for 20 minutes, then reduce heat to 300\u00b0 for 25 minutes.
Variations:
Pecans, peanut butter.
Sift flour with baking powder.
Cream butter and sugar.
Add milk and flour alternately to mixture.
Add vanilla and fold in egg whites and nuts.
Bake at 350\u00b0 until done.
Frost cake with white icing and decorate with halves or hickory nuts.
Cream 2 cups sugar and butter.
Add milk alternately with 3 cups sugar and 1/2 cup butter.
Add vanilla.
Fold in whites of 5 beaten eggs.
Add
1 cup hickory nuts.
Bake in layers.
Cream shortening and sugar.
Sift flour, baking powder and salt together three times.
Alternate flour and milk; add hickory nuts along with flour and vanilla and stiffly beaten egg whites.
Pour into 2 (8-inch) cake pans.
Bake at 350\u00b0 for 30 minutes.
Combine first 5 ingredients in a large heavy-duty, zip lock bag.
Add amberjack steaks, seal bag and shake gently until steaks are well-coated.
Marinate in refrigerator 30 minutes.
Soak hickory chips in water 30 minutes -- very important before placing them on the grill -- this keeps them from burning too fast.
Salt and pepper chicken and dip in buttermilk. Roll in flour. Drop in deep fat and fry until done. Set aside.
Drain off most of fat, leaving about 1 cup in bottom of pan. Add flour and cornstarch.
Keep pan hot and stir until brown and bubbly, then add condensed milk and hot water.
Stir constantly until mixture begins to thicken. Add hickory nut meats.
Gradually stir in homogenized milk and beer.
Add peppers and salt to taste.
Cook down to desired thickness.
Place roast in roasting pan and cut 1/4-inch slits in roast both ways.
Pour hickory smoke over roast and smother with onions (can be refrigerated overnight). Put roast in oven covered with aluminum foil at 300\u00b0 for 2 hours.
After 2 hours, take out and place potatoes and carrots around roast; re-cover.
Reduce heat to 200\u00b0 for 2 more hours.
Cream butter, sugar and vanilla until fluffy.
Sift flour, baking powder and salt.
Add alternately with the milk to creamed mixture.
Beat until smooth.
Fold in nuts and egg whites.
Pour into 2 greased 8 x 8 x 2-inch pans.
Bake at 350\u00b0 for 35 minutes. Cool.
Before serving, put layers together and frost with sweetened whipped cream.
Sprinkle with chopped hickory nuts.