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Eternal Cole Slaw
Eternal Cole Slaw
1 head cabbage, shredded1/2 cup vegetable oil1/2 cup cider vinegar1/4 cup granulated sugar1 teaspoon salt1/2 teaspoon pepper
Mix oil, vinegar, sugar, salt and pepper. Pour over cabbage; marinate 12 hours.
This keeps and keeps and
Iowa Chicken
Iowa Chicken
2 to 4 pounds poultry1/2 cup catsup1/2 cup prepared smoked barbecue sauce1/2 cup brown sugar1 tablespoon vinegar1/2 teaspoon dry mustard1/2 teaspoon saltDash of pepper
Put ribs in a heavy greased pan with a lid. Bake
Venison Roast
Venison Roast
1 venison roast1/4 cup vinegar1/8 cup brown sugarSalt1/4 cup flour1/2 cup melted butter1/2 cup catsup1 clove garlic, chopped1 cup water2 tablespoons Worcestershire sauce5 tablespoons grated onions
Rub roast all over with vinegar mixed with sugar.
Marinated Black Olives
Marinated Black Olives
1 pound black olives2 tablespoons red wine vinegar2 cloves garlic1 teaspoon paprika1 lemon sliceOlive oil
Mix together red wine vinegar, garlic, paprika and lemon. Stir in black olives. Put into a jar and add
Mcdonald\’s Big Mac Sauce
McDonald’s Big Mac Sauce
Posted by liz at recipegoldmine.com - May 3, 2001
Source: Posted by Jack - Wednesday, 9 August 2000, at 7:51 p.m
This recipe is from the 1968 McDonald’s Manager’s Handbook put out in 1969
Monique Van Vooren\’s Carbonnades Flamandes
Monique Van Vooren’s Carbonnades Flamandes
1 (3 pound) chuck or bottom round beef, cut into 2-inch pieces4 tablespoons fat rendered from fresh or salt pork5 large onions, peeled, thinly sliced4 tablespoons butter3 tablespoons flour1 pint beer1
Ro-tel Tomatoes
Ro-Tel Tomatoes
1 gallon ripe tomatoes, peeled and chopped2 large green bell peppers, chopped8 hot peppers, chopped3/4 cup vinegar3/4 cup granulated sugar1 1/2 tablespoons salt
Mix together and cook 45 minutes. Put in hot sterilized jars. Seal
Black Forest Ice Cream Cake
Black Forest Ice Cream Cake
1 quart vanilla or burgundy cherry ice cream, softened1 3/4 cups unsifted all-purpose flour2 cups granulated sugar34 cup Hershey’s? cocoa2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt2 eggs1 cup strong
World Championship Barbecued Ribs
World Championship Barbecued Ribs
Source: David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, Tennessee
5 pounds pork loin back ribs
Dry Rub4 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder
\\\”fourth Feast\\\” Barbecue Sauce
"Fourth Feast" Barbecue Sauce
This is especially good for grilled butt pork roasts.
1 1/2 quarts catsup1/2 cup cider vinegar1/2 cup light corn syrup1/2 cup prepared mustard1/3 cup Worcestershire sauce1 tablespoon salt1 1/2 teaspoons garlic powder1 to