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Backyard Bar-B-Q

 

July is a Cook-out month, so we’ve given you a few of our favorite recipes. First a few “Nibbles & Bites”, to munch on while your meat is cooking, 2 difference sauces: the vinegary Eastern NC popular one and a delicious sweet sauce. Of course what to serve with this Bar-B-Q is just as important, so we’ve included 3 sides to choose from. We suggest you round it out with grocery Bar-B-Q bread (toasted on the grill) and a dessert of your choice. Of course you could just go back in our Archives and choose a really delicious dessert.  Bon Appetite, Y’all!!!

Easy Non-Bake Spinach Dip

 

1  cup mayonnaise

1  pkg. Knorr Vegetable recipe mix

1  (10-oz.) box frozen chopped spinach, thawed & squeezed dry

1  (16-oz) container sour cream

Optional: ½ of a 14-oz. jar artichoke hearts, chopped

 

Just combine everything, mixing well. Chill 2 hrs.

Serve with “Frito Scoops”, celery sticks or small crackers

Cheese Ball

 

2  (8-oz. pkgs.) cream cheese, softened

2  cups shredded sharp Cheddar cheese (8-oz bar or pre-shredded)

1 (1-oz.) envelope Ranch Salad Dressing Mix

      (not dip mix)

2  cups finely chopped pecans

Optional: Add 1 Tbsp. Worcestershire sauce

       and 1 tsp. Tabasco Sauce or Texas Pete

 

 

Combine cream cheese, Cheddar cheese, and dry dressing mix.  With hands, form into one large cheese ball or 2 medium size ones. Roll in chopped pecans. Refrigerate 2 hours or overnight.  Suggestion: make day before, wrap well with plastic wrap and refrigerate.

Remove from fridge 1 hour before serving.

An easy way to mix:  Put softened cream cheese in food processor & pulse a few times, add shredded cheddar cheese in “batches”.

Good with Wheat Thins

North Carolina Bar-B-Q Sauce

Eastern-style, vinegar based

 

2  cups apple cider vinegar

1  Tbsp. Tabasco sauce

1  Tbsp. chili powder

3  Tbsp. black pepper

¾  tsp. dry mustard

1  Tbsp. Worcestershire sauce

3  Tbsp. salt

2  Tbsp. paprika

1 (14-oz.) bottle catsup

 

Simmer all of the above on low heat for 45 minutes to blend flavors and thicken.  For a thinner sauce, add ½ cup water.  This recipe makes 1 quart and can be multiplied many times to make as much as you wish.  Keeps very well in the fridge.

 

“Sweet” Bar-B-Q Sauce

My “in-house” tester says this is a good sauce (for a sweet sauce). He prefers the vinegar type and I like the sweet. So make both for your cookout to please everyone!

 

1  cup catsup

1  cup water

½ cup apple cider vinegar

1/3 cup Worcestershire sauce

¼  cup prepared mustard (regular mustard)

¼  cup butter

½  cup firmly packed light (or dark) brown sugar

1  tsp. hot sauce to taste (Texas Pete or Tabasco)

1/8  tsp. salt

 

Combine all ingredients in a large saucepan, stirring well to blend. Bring to a boil; cover reduce heat and simmer for 1 hour.  Makes 3 cups.

Corn Pudding

 

3 large eggs

2 Tbsp. butter, melted

2  tsp. granulated sugar

½ cup half-and-half

¼ cup cornstarch

1 (15 ¼ -oz.) can whole kernel corn, drained

2 (14.75-oz.) cans cream style corn

 

Beat eggs lightly; add melted butter, sugar and half-and-half. Whisk in cornstarch; stir in corn, blending well.  Pour into a greased 9x13-inch baking dish.  Bake at 400º for 1 hour.

Note: You must use a shallow baking dish.  You can use 3 cups whole kernel corn, fresh, frozen or canned (drained) instead of cream style, if desired.    6-8 Servings.

Easy Mac & Cheese

 

8-oz. pkg. medium Shell Macaroni, (2 cups uncooked)

8-oz. block sharp Cheddar cheese, shredded

       (or 8-oz. pkg. of pre-shredded)

1  (10-¾ ) can Campbell’s Cheddar Cheese soup,

        undiluted

1 cup milk or half-and-half

½  cup mayonnaise

Salt & pepper

 

Combine all of the above and stir well. Salt & black pepper to taste. Pour into a lightly greased 2 ½ qt. baking dish. Bake 350º for 30 minutes.  About 8-10 servings.

Optional: Instead of Cheddar cheese soup, can use Cream of Mushroom or Cream of Celery.

Brown Rice

I’ve made this recipe at almost every family cook-out since 1976!

 

2 cups Uncle Ben’s white rice, uncooked  (not instant!)

1 stick butter

1  large onion, chopped (Vidalia is good)

1 (10-¾ -oz.) can cream of mushroom soup

2  (10-½ -oz.) cans beef consommé

 

Melt butter in large skillet, over medium heat; add rice and onions, stirring constantly until rice is brown. Pour into a 2½ qt. baking dish; add soups, stirring well.  Cover with foil and bake at 350º for 1½ hours until rice is soft. Check after 1½  hrs. You may need to bake a little longer.  Covering it with foil keeps the steam inside and the rice moist as it swells and absorbs the liquid. You don’t want the liquid to evaporate.  About 8 servings.

 

Optional: You can stir in 1 envelope dry onion soup mix for the chopped onions.

For great
Bar B Q
choose a 5 to 6 lb. Boston Butt pork roast.
This cut has enough fat running through it to keep it moist, most of which drains away during cooking leaving a tasty product.
 
 
 
 
For a tender result, cook slow and long making sure the interior is at least 170 degrees.  It will just fall off the bone.
Recipe Archives
 
July 2011
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