Category: Main Dishes

Ingredients:

4 pounds rn.”Sh sparribs ?/J cup catsup
1/2?cup bottled smokc-lbnor barb«ue sauce
1/-1cup light corn syrup

Instructions:

Have your buu. hr crn.-k ribs in half kngth,, ise to fonn long strips. Simmer strips. covered. in boiling saltnl watr in a kttle I hour or until tender, drain. When ready to grill. thread strips, accordion style, onto long skewers. Mix catsup. barbecue sauce, and corn syrup in small saucepan; brush part over ribs; place on grill about 6″ above hot coals. Grill. turning and brushing often with remaining sauce, 20 minutes or until richly glazed. Makes 4 servings. (see Barbecue Sauce recipes for additional sauce ideas)

Ingredients:

1/2-inch-thick pork chops
1 jar apple jelly
Vinegar
Seasofting and browning sauce
Pinch of ground cloves

Instructions:

Cover pork chops with apple jelly. Remove excess fat from 11⁄2″ thick pork chops. Combine and heat 1 jar apple jelly,;,. c. vinegar, I T. seasoning and browning sauce, and a pinch of ground cloves. Grill chops for30 minutes, 15 minute toeach side, before brushing with gravy baste. Baste frequently during remaining 30 to 40 minutes on grill.

Ingredients:

(15-oz.) can salmon, drdined, skin and bones nmo, ed eggs; cup dry bread crumbs;., cup finely chopped onion
1/-1cup mayonnaise
1 to
2 Tbsp. prepared horseradish
1 Tbsp. diced pimientos, optional;., tsp. salt ‘I” tsp. pepper
2 Tbsp. butter or margarine
-I Kaiser ro split Lettu’–e lca, es

Instructions:

Combine th¢ fit nine ingredients; mill ‘di. Sha into four patties. In a skillet over medium heat, cook patties in butter until browned. about 6 minutes on each side. Sen e on rolls with kttuce. Yields 4 servings.

Ingredients:

8 quail whole, or breasts (soak overnight i n
3 cups milk)
salt and pe. pper to taste
1 cup flour
1 can cream of chicken soup
1 chopped onion
1 chopped green pepper
112cup white sherry wine
1⁄2 cup milk

Instructions:

Salt and pepper quail. Roll in flour. Brown in butter (brown only, do not over cook). Place in baking dish. Pour off 1/2 drippings. Saute onion and green pepper in same skillet. Add soup. wine and milk.. Mix well. Pour over quail. Cover and bake in 300° oven for 45 minutes.

Ingredients:

20 to
24 do, e breasts
1 large onion sliced
salt and pepper to taste l stick butter J can beer
1 bottle barbecue sauce (or see my Barbecue Sauces in the Sauce Section) slices of jalapeiio (optional)

Instructions:

Coat dove breasts with sa. lt and lots of coarse ground black pepper, or with sharp knife, debone meat from breast. Place one thin slice onion, and/or jalapeno if desired, on top of breast and wrap with bacon. Secure with toothpick. GriJI, basting frequently with your favorite BBQ sauce (see sauces), for 12-15 minutes or unti, I tender and bacon is done, or in bottom of roasting pan, pour enough beer to make about 1/4” deep. Place in pan and cover with foil. Place on grill and let cook for 45 minutes. Baste birds with butter frequently. After 45 minutes) it is time to smoke the birds. Remove cov. er and baste with your favorite barbecue sauce. Cook over grill uncovered for 25 to 30 minutes or until birds are golden brown. Estimate 4 to 6 dove breasts per serving. (Whole quail breasts may be substituted) Good hunting!I

Ingredients:

1/2 medium green pepper, diced
2 tsp. diced pimiento
2 Tbsp. butter
2/3 cup mayonnaise
3 egg yolks
1/2 tsp. seafood seasofting
Dash Tabasco sauce
1/2 tsp. Accent (optional)
2 tsp. Worcestershire sauce
1 tsp. dry mustard
2 pounds fresh jumbo lump crabmeat
2 Tbsp. mayonnaise
Lemon juice to taste

Instructions:

Saute green pepper and pimiento in butter; do not overcook. Cool. Combine mayonnaise, egg yolks, seafood seasoning, Tabasco, Accent, Worcestershire sauce, and dry mustard. Add sauteed vegetables and mix thoroughly. Gently stir in crabmeat and refrigerate 30 minutes. Preheat oven to 450°F. Spoon mixture into 8 shell ramekins and bake 10 minutes. Serve immediately.

Ingredients:

Quail Eggs, optional
Salt and Pepper

Instructions:

Use only tender birds which have been kept in refrigerator in light salt water several days. You may dip birds in beaten eggs. Season birds with salt and pepper and roll in flour. Drop in deep hot fat and fry until crisp and brown on both sides, 10-15 minutes. Drain well. lay be served with Cream Gravy.

Ingredients:

Peeled and deveined shrimp
Pace Picante Sauce
Bottled Italian dressing
Cooked broccoli florets
Cherry tomatoes

Instructions:

Cook peeled and deveined shrimp in boiling water just until they tum pink (do not overcook). Drain and place in bowl. Pour equal parts of Pace Picante Sauce and bottled Italian dressing over hot shrimp, mixing well. Cover and chill at least 2 or up to 24 hours, stirring occasionally. In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Picante Sauce and lItalian dressing, stirring occasionaJly. Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks. Arrange on a lettuce-lined platter and serve.

Ingredients:

1 venisoft back strap steak flour
salt and pepr to taste

Instructions:

Cut venison in I” steaks. Use meat hammr to beat down and spread out to about 112″ thick cutlets. Soak in milk; dredge in flour whil wet with milk, salt and pepper to taste, and fry in hot oil in large skillet until golden brown, 4-6 minutes. Reduce grease in skillet and immedi-ately make Cream Gravy according to the separ. ite recipe found in the Side Dishes Section.

Ingredients:

3/4 cup all-purpose baking mix (Bisquick)
1/1 cup yellow cornmeal
1 Tbsp. Old Bay seasofting
4 (6-oz.) catfish (or crappie) fillets
1/1 cup Ranch dressing
3 Tbsp. vegetable oil lemon wedges

Instructions:

Combine first 3 ingredients in shallow bowl. Pat catfish fillets dry with paper towels; brush both sides of each fillet evenly with Ranch dressing. Dredge in cornmeal mixt. ure; lightly press cornmeal mixture onto fillets. Cook in hot vegetable oil in a large nonstick skillet over medium high heat 3-5 minutes on each side or until fish flakes. Serve e immediately ( with lemon wedges and Hushpuppies.