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Barbecue Basting Sauce
Ans. Here's an old-timer and a mighty
good one. Kephart borrowed it from Frank
Bates, and we are borrowing it from Kep-
hart: "One pint vinegar, a half can toma-
toes, two teaspoonfuls red pepper (chop-
ped pepper pods are better), a teaspoonful
of black pepper, same of salt, two table-
spoonfuls of butter. Simmer together until
amalgamated. Baste the meat continually so
long as it remains on the fire."
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# Barbecue Basting Sauce
*Recipe from the kitchen of Frank Bates, via Kephart*
## Ingredients
- 1 pint vinegar
- 1/2 can tomatoes
- 2 teaspoonfuls red pepper (chopped pepper pods are better)
- 1 tsp black pepper
- 1 tsp salt
- 2 Tbsp butter
## Instructions
1. Combine all ingredients together.
2. Simmer together until amalgamated.
3. Baste the meat continually so long as it remains on the fire. -
Barbequed Chicken
Barbequed Chicken
2 cloves garlic
2 tsp margarine
1 c catsup
1/4 c brown sugar
1/4 c chili sauce
2 tbls Worcestershire sauce
1 tbls celery seed
1 " prepared mustard
1/2 tsp salt
2 dashes hot sauce
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# Barbequed Chicken
## Ingredients
- 2 cloves garlic
- 2 tsp margarine
- 1 cup catsup
- 1/4 cup brown sugar
- 1/4 cup chili sauce
- 2 Tbsp Worcestershire sauce
- 1 Tbsp celery seed
- 1 Tbsp prepared mustard
- 1/2 tsp salt
- 2 dashes hot sauce
## Instructions
1. Combine all ingredients and use as a barbecue sauce for chicken. -
Barley
Barley —
Melt 1/4 # butter in skillet
Add 1 3/4 c quick barley.
Stir until golden brown
add 1 large onion chopped
not too fine, 1 cup mushrooms
Add 4c boiling water in which
6 chicken bouillon cubes are
dissolved. Bake covered, 1hr.
at 325 deg.
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in a skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to the skillet.
5. Bake covered at 325°F for 1 hour. -
Barley
Barley
Melt 1/4 lb. butter in skillet
Add 1 3/4 c. quick barley. Stir until
golden brown. Add 1 large
onion chopped not too fine. 1 Cup
mushrooms (2-3oz cans stems &
pieces) Add 4 cups boiling water
in which 6 Chicken bullion
cubes are dissolved. Bake
covered 1 hr @ 325 degrees
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms (2–3 oz cans, stems & pieces)
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to skillet.
5. Bake covered for 1 hour at 325 degrees. -
Barley and Mushroom Casserole
Barley + Mushroom Casserole (over)
Barley and Mushroom Casserole
1 small onion, coarsely chopped
½ stick butter or margarine (¼ cup)
½ pound, approximately, fresh
mushrooms, sliced
1 cup pearl barley, medium
1 pint rich chicken stock
½ teaspoon salt
Saute onion and mushrooms in
butter until the mushrooms have
given off most of their moisture.
Excellent. Doubled, for
12, is plenty
Add barley and saute, stirring, for a
few minutes, until barley browns
slightly. Add stock and salt. Pour
into a casserole, cover closely and
bake at 350 degrees for about 1¾
hours, or until barley is tender. It
may be necessary to add some liquid
(either more chicken stock or water)
from time to time, so look in on it
every half hour, stir and add liquid
as needed. Serves 6, generously
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# Barley and Mushroom Casserole
## Ingredients
- 1 small onion, coarsely chopped
- 1/2 stick butter or margarine (1/4 cup)
- 1/2 pound, approximately, fresh mushrooms, sliced
- 1 cup pearl barley, medium
- 1 pint rich chicken stock
- 1/2 tsp salt
## Instructions
1. Saute onion and mushrooms in butter until the mushrooms have given off most of their moisture.
2. Add barley and saute, stirring, for a few minutes, until barley browns slightly.
3. Add stock and salt.
4. Pour into a casserole, cover closely and bake at 350 degrees for about 1 3/4 hours, or until barley is tender.
5. It may be necessary to add some liquid (either more chicken stock or water) from time to time, so look in on it every half hour, stir and add liquid as needed.
6. Serves 6 generously. -
Bars
2C rolled oats Bars 1t cinnamon 1C raisins
1C flour 1/2 t B S 1/4C jelly
3/4C packed Br. sugar 3/4C butter cinnamon
icing
350 30min
Combine oats flour brown sugar
Cinn & soda mix well.
Combine raisins & jelly toss with
reserved crumbs sprinkle over layer
in pans. Bake at 350° 30min
Drizzle with cinnamon icing
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# Bars
## Ingredients
- 2 C rolled oats
- 1 C flour
- 3/4 C packed brown sugar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 C butter
- 1 C raisins
- 1/4 C jelly
## Instructions
1. Combine oats, flour, brown sugar, cinnamon, and baking soda. Mix well.
2. Cut in butter until crumbly. Reserve a portion of crumbs.
3. Press remaining crumb mixture into a layer in pans.
4. Combine raisins and jelly; toss with reserved crumbs.
5. Sprinkle over layer in pans.
6. Bake at 350° for 30 minutes.
## Cinnamon Icing
1. Drizzle with cinnamon icing. -
Basic Egg Substitute
BASIC EGG SUBSTITUTE THE TAMPA TRIBUNE
2 large egg whites
1 teaspoon safflower or corn oil
2 drops yellow food coloring, optional
Mix ingredients in a blender or shaker jar
until frothy. Use in place of 1 whole egg.
Makes ¼ cup.
NOTE:Fresh, cold eggs separate most easily.
Crack the shell gently on a hard surface. Wor
king over a bowl, gently split the shell in half
and pass the yolk from one half to the other
until all the white has fallen into the bowl
and only the yolk remains. Transfer the yolk
Card 1 Back:
to another bowl.
STORAGE INSTRUCTIONS: The recipe can be in-
creased as needed. Refrigerate in an airtight
container for four or five days; shake before
using. For longer storage, freeze individual
portion in ice cube trays; pop out and store in
freezer bags for 2-3 weeks. Thaw overnight
in the refrigerator.
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# Basic Egg Substitute
*The Tampa Tribune*
*Makes 1/4 cup (equivalent to 1 whole egg)*
## Ingredients
- 2 large egg whites
- 1 tsp safflower or corn oil
- 2 drops yellow food coloring (optional)
## Instructions
1. Mix ingredients in a blender or shaker jar until frothy.
2. Use in place of 1 whole egg.
### Egg Separation Technique
3. **NOTE:** Fresh, cold eggs separate most easily. Crack the shell gently on a hard surface.
4. Working over a bowl, gently split the shell in half and pass the yolk from one half to the other until all the white has fallen into the bowl and only the yolk remains.
5. Transfer the yolk to another bowl.
### Storage Instructions
6. The recipe can be increased as needed.
7. Refrigerate in an airtight container for four or five days; shake before using.
8. For longer storage, freeze individual portions in ice cube trays; pop out and store in freezer bags for 2–3 weeks. Thaw overnight in the refrigerator. -
Basic Muffins
BASIC MUFFINS BAKERS & CHEFS ALL PURPOSE FLOUR
SMALL BATCH:
1 egg
½ cup milk
¼ cup vegetable oil
1½ cups all purpose flour
¼ cup brown sugar
¼ cup sugar
2 teaspoon baking powder
½ teaspoon salt
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Blend egg, milk and oil. Combine dry ingred-
ients and add to liquid mixture. Stir just
until smooth. Fold in blueberries or other
fruits. Fill greased or lined muffin cups 2/3
full. Bake at 385-400 degrees.
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# Basic Muffins Bakers & Chefs All Purpose Flour
## Ingredients
- 1 egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 1/2 cups all purpose flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
## Instructions
1. Blend egg, milk, and oil.
2. Combine dry ingredients and add to liquid mixture.
3. Stir just until smooth.
4. Fold in blueberries or other fruits.
5. Fill greased or lined muffin cups 2/3 full.
6. Bake at 385–400°F for 18-22 minutes. -
Basic Muffins – Bakers & Chefs All Purpose Flour
BASIC MUFFINS-BAKERS & CHEFS ALL PURPOSE FLOUR
LARGE BATCH:
9 pounds brown sugar
9 pounds white sugar
10 pounds emulsified shortening
8 oz. salt
11 pound whole eggs
1 pound, 4 oz. baking powder
25 pounds all purpose flour
19 pounds milk (variable)
Cream sugars, shortening and salt until smooth.
Add eggs and scrape bowl. Mix until smooth.
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Fold in blueberries or other fruits. Deposit
into greased or lined muffin cups.
Bake at 385-400 degrees.
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# Basic Muffins – Bakers & Chefs All Purpose Flour
## Ingredients
- 9 pounds brown sugar
- 9 pounds white sugar
- 10 pounds emulsified shortening
- 8 oz. salt
- 11 pounds whole eggs
- 1 pound, 4 oz. baking powder
- 25 pounds all-purpose flour
- 19 pounds milk (variable)
- Blueberries or other fruits (to fold in)
## Instructions
1. Cream sugars, shortening, and salt until smooth.
2. Add eggs and scrape bowl. Mix until smooth.
3. Fold in blueberries or other fruits.
4. Deposit into greased or lined muffin cups.
5. Bake at 385–400°F for 18-22 minutes. -
Basic Spam Loaf
Card 1 Front:
BASIC SPAM LOAF THE TAMPA TRIBUNE
2 cans (12 oz.) Spam
ground
1½ c. quick rolled oats,
or fresh bread crumbs
2 eggs, beaten
2 T. brown sugar
½ c. ketchup
½ c. pineapple
juice or other
Salt and Pepper
1 package ham
flavoring
Place Spam and oats in a large bowl. Mix re-
maining ingredients in a separate bowl, then
pour into bowl with Spam and mix well. Spoon
into a greased loaf pan. Bake in a preheated
350 degree oven 45-50 minutes. Remove and
let rest 5 minutes for better slicing.
Serves 4-6. (OVER)
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*****NOTE: You can add grate vegetables such
as carrots or onions (1½ cup each). And sub-
stitute salsa for ketchup, in which case re-
place pineapple juice with tomato juice or V-8.
Incidentally, a few scraps of leftover cheese
won't go amiss.
---
# Basic Spam Loaf
*The Tampa Tribune*
*Serves 4–6*
## Ingredients
- 2 cans (12 oz.) Spam, ground
- 1 1/2 cups quick rolled oats, or fresh bread crumbs
- 2 eggs, beaten
- 2 Tbsp brown sugar
- 1/2 cup ketchup
- 1/2 cup pineapple juice or other
- Salt and pepper
- 1 package ham flavoring
## Instructions
1. Place Spam and oats in a large bowl.
2. Mix remaining ingredients in a separate bowl, then pour into bowl with Spam and mix well.
3. Spoon into a greased loaf pan.
4. Bake in a preheated 350°F oven 45–50 minutes.
5. Remove and let rest 5 minutes for better slicing.
## Editor's Notes
- **Optional variations noted on back of card:** (1) Add 1 1/2 cups each of grated carrots or onions; (2) substitute salsa for ketchup, replacing pineapple juice with tomato juice or V-8; (3) add leftover cheese scraps. -
Basic Sweet Dough
BASIC SWEET DOUGH
½ cup warm water
2 packages active dry yeast
1½ cups milk, scalded
½ cup sugar
2 teaspoons salt
2 eggs, slightly beaten
½ cup soft shortening
7 cups sifted all-purpose flour
Pour warm water into a large bowl.
Add yeast and stir until dissolved. Cool
milk to lukewarm and add to yeast mix-
ture with the sugar, salt, eggs, shortening
and half the flour. Beat with a spoon un-
til smooth. Add enough of the remaining
flour to handle easily. Turn dough out
onto a lightly floured board or pastry cloth
and knead until smooth and elastic (see
page 64). Shape dough into a ball and
place in a greased bowl; turn once to
bring greased side up. Cover with a
damp cloth and let rise in a warm place
(85° F.) until double in bulk, about 1
hour. Punch down with the fist. Pull
edges into center and turn dough over in
the bowl. Cover and let rise again until
almost double in bulk, about 30 minutes.
Punch down and use as directed in any of
the recipes below.
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# Basic Sweet Dough
## Ingredients
- 1/2 cup warm water
- 2 packages active dry yeast
- 1 1/2 cups milk, scalded
- 1/2 cup sugar
- 2 tsp salt
- 2 eggs, slightly beaten
- 1/2 cup soft shortening
- 7 cups sifted all-purpose flour
## Instructions
1. Pour warm water into a large bowl. Add yeast and stir until dissolved.
2. Cool milk to lukewarm and add to yeast mixture with the sugar, salt, eggs, shortening, and half the flour.
3. Beat with a spoon until smooth.
4. Add enough of the remaining flour to handle easily.
5. Turn dough out onto a lightly floured board or pastry cloth and knead until smooth and elastic (see page 64).
6. Shape dough into a ball and place in a greased bowl; turn once to bring greased side up.
7. Cover with a damp cloth and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
8. Punch down with the fist. Pull edges into center and turn dough over in the bowl.
9. Cover and let rise again until almost double in bulk, about 30 minutes.
10. Punch down and use as directed in any of the recipes below. -
Bavarian Oven Stew
Bavarian Oven Stew - 6 Servings
1½ lbs beef chuck - cut in 1" cubes
2 T. flour
3/4 t. salt
1/4 t. pepper
2 T. butter
1½ lb. new potatoes, peeled or unpeeled
1 c. chopped onions
1 beef bouillon cube
1 c. water
3/4 t. caraway seed
1/2 t thyme
1 can (14-16oz) Sauerkraut, rinsed & drained
Sprinkle beef with flour, salt & pepper; in large Dutch oven
brown in butter on all sides. Stir in remaining ingredients
except sauerkraut. Cover & cook in 350° oven 1 hr & 45 min.
Stir in sauerkraut. Cover & cook 15 min.
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# Bavarian Oven Stew
*Makes 6 servings*
## Ingredients
- 1 1/2 lbs beef chuck, cut in 1" cubes
- 2 Tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 1 1/2 lb new potatoes, peeled or unpeeled
- 1 cup chopped onions
- 1 beef bouillon cube
- 1 cup water
- 3/4 tsp caraway seed
- 1/2 tsp thyme
- 1 can (14–16 oz) sauerkraut, rinsed and drained
## Instructions
1. Sprinkle beef with flour, salt, and pepper.
2. In a large Dutch oven, brown beef in butter on all sides.
3. Stir in remaining ingredients except sauerkraut.
4. Cover and cook in a 350°F oven for 1 hour and 45 minutes.
5. Stir in sauerkraut. Cover and cook an additional 15 minutes.