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Spicy Chicken Wings (Great Appetizer!)
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1-1/2 lbs. Chicken Wings, Salt and Pepper,
3 cups Mr. Powdrell's BBQ Sauce
3 tsp. Louisiana Hot Sauce (or Tabasco Sauce)
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Cut chicken wings into wingettes and drumettes. Salt
and pepper to taste. Deep-fry or bake in oven until brown and crispy. Heat 3 cups of Mr. Powdrell's Barbecue Sauce.
Add 3 teaspoons of Louisiana Hot Sauce or Tabasco Sauce. Heat and pour over wings.
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Mushroom Barbecue Chicken
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1 Large Frying Chicken, Salt and Pepper, Paprika,
1-1/2 cups Mr. Powdrell's BBQ Sauce
1 cup (3 oz.) Sliced Mushrooms
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Cut up 1 large frying chicken into quarters. Sprinkle
with salt, pepper and paprika. Place in a shallow baking pan, cover with foil, and bake in a hot oven for 40 minutes at 400
degrees F. Uncover and add 1 can sliced mushrooms. Cook 10 minutes uncovered until brown. Add 1-1/2 cups of Mr. Powdrell's
Barbecue Sauce (heated).
Makes 4 servings.
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Barbecued Meat Balls (Great Appetizer!)
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1/2 cup Soft Bread Crumbs,1/4 cup Milk, 1 lb. Ground
Beef, 1 tsp. Salt, 2 cups Mr. Powdrell's BBQ Sauce, 1 small onion (minced), 2 tsp., butter, flour.
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Soak bread crumbs in milk. Mix with beef, salt and onion,
and form into 12 balls. Roll in flour. Brown in butter. Pour 2 cups Mr. Powdrell's Barbecue Sauce over meat. Simmer
for 10 minutes, stirring several times until the balls are glazed.
Makes 4 servings.
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Sweet
and Sour Sauce for Pork, Chicken and Seafood (Shrimp)
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1 qt. Mr. Powdrell's BBQ Sauce, 1/2 cup Concentrated
Orange Juice, 1 tsp. Ground Ginger, 1/2 cup Honey, 1/2 Cup Soy Sauce
2 tsp Grated Orange Rind
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Mix all ingredients. Simmer 10-12 minutes. Pour
over hot ribs. (Very good poured over Powdrell's smoked spare ribs!)
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Glaze for Hot Baked or Smoked Ham
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1 qt. Mr. Powdrell's BBQ Sauce, 1/2 cup Orange, Peach
or Apricot Marmalade
- or -
1/2 cup Molasses
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To Mr. Powdrell's Barbecue Sauce, add any
of the following for a great Western taste for your holiday hams: Molasses - mix 1/2 cup to Mr. Powdrell's Barbecue Sauce
Marmalade - use 1/2 cup of Orange, Peach or Apricot Marmalade.
NOTE: If using a pre-cooked ham, the ham may
be basted during heating.
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1 lb. Tender Lean Beef (cut into 1-1/2 inch cubes),
2 lg. Onions
(cut into wedges), 2 Tomatoes
(cut into wedges), 8 ripe Olives
(pitted)
Mr. Powdrell's BBQ Sauce
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On each of the 4 skewers, place 1/4 of the meat
cubes, vegetables and olives. Broil over charcoal until brown (about 12 minutes), turning to brown evenly on all sides. Baste
with Mr. Powdrell's Barbecue Sauce before serving.
Makes 4 servings.
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Mr. Powdrell's Barbecue Sauce, Garlic Cloves, 6 Loin
Lamb Chops, 1/2 cup Currant Jelly...
Rind & Juice from 1 Lemon
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Rub each loin lamb chop with a cut clove of garlic. Broil in a hot,
dry skillet until brown on both sides. Turn several times. To Mr. Powdrell's Barbecue Sauce, add 1/2 cup
currant jelly, plus both the juice and rind of 1 lemon. Pour over chops. Cover 5 minutes. Uncover and turn the chops over.
Let juice reduce until thick. Serve at once.
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Mrs.
Powdrell's Barbecued Meat Loaf
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1-1/2 lb. Lean Ground Beef, 1 tsp. Parsley, 1 cup
chopped Onions, 1-1/2 tsp. Salt, 1 cup Milk, 1/2 tsp. Pepper, 1-1/2 tsp. Worchestershire Sauce, 1/2 cup Fine Bread Crumbs,
2 slightly beaten Eggs, 4 slices Bacon
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Combine all ingredients, except bacon. Pack into
a loaf pan (8 x 5 x 3 inches). Arrange bacon across the top of the meat loaf. Cook for 45-60 minutes at 325 degrees F. Drain
excess fat and pour 1-1/2 cups of Mr. Powdrell's Barbecue Sauce over the top. Cook 10 minutes more or until the sauce
is hot and the bacon is crisp.
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Powdrell's
Hickory Smoked Salmon
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Salmon:
18-10 pound Fresh Salmon, 1/4 cup Olive Oil, 2 Tbl. bottled
Lemon-Pepper Spice Mix,
Sauce:
2 cups Mr. Powdrell's Barbeque Sauce, 2
Tbl. Fresh Lemon Juice, 1/4 cup chopped Green Onion, 1/4 cup chopped Fresh Cilantro, 1 Tbl. Prepared Horseradish, 1 tsp. Tabasco
(Mr. Powdrell says "good 'nuff to lots of Tabasco!)
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Salmon: Wash Salmon and pat dry. Rub the inside of Salmon
(not outside) with lemon pepper. Rub olive oil on the outside, all over the skin. Place salmon on its side on a greased rack.
Using hickory wood or chips in your smoker, smoke the fish for 1-1/2 to 2 hours at 150 to 175 degrees F. Check every 15 to
20 minutes, after the first hour of cooking. The fish is done when the flesh moves away from the skin and is flaky. Serve
hot or cold with Mr. Powdrell's Seafood Sauce.
Sauce: Mix
all ingredients in a one-quart bowl. Chill. Serve with any shellfish, especially shrimp.
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5 bunches Collard Greens, 1 cup Bacon or Salt Pork, cut into small
pieces, 1 small Onion, diced, 1/2 tsp. Beef Base or 1 tsp salt (optional)1/2 tsp. Crushed Red Chile, 1 gallon Water
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Choose small, tender greens. Pinch or cut off large stems; small stems
can be diced and cooked with the greens. Wash greens several times until water runs clear. Sauté bacon or salt pork in large
pot until 3/4 of the way done. Add onion, beef base or salt (if used), chile and water. Bring to a boil.
Add greens; cover pot. Cook over medium heat until fork tender, about
45 minutes.
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1-3/4 cups mashed cooked sweet potatoes or one 15-ounce can, 1 cup
sugar, 1 tsp. cinnamon, 1 tsp. nutmeg, 1/2 tsp. ground ginger, 3 eggs, 1-1/2 cups milk, 1/2 cup melted butter, 1 tsp. vanilla,
1 9-inch Pie Shell
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Preheat oven to 350 degrees F. Blend spices together in a small
bowl. In a large bowl, mix sweet potatoes, sugar and spice mixture together with a wire whisk. Add eggs and mix until incorporated.
Add milk and mix until smooth. Stir in melted butter and vanilla, and pour the mixture into the pie shell. Bake for 1 hour
an serve cold or warm, topped with lots of whipped cream.
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