Recipes Included On This Page Baked Ham in Foil Barbecue Sauce for Outdoor Cooking Barbecued Boston Butt Roast Basil Mayonnaise Bay Seafood Seasoning Blend Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Ham in Foil Recipe By : Rival Crock-pot cook book Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (delicious - and no clean up!) Wrap precooked ham in foil; place in CROCK-POT. Cover and cook on Low for 6 to 12 hours. If desired, sprinkle ham with liquid smoke before wrapping in foil. Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> From: Crock.zip Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecue Sauce for Outdoor Cooking Recipe By : THE BLUE RIBBON COUNTRY COOKBOOK Serving Size : 1 Preparation Time :1:30 Categories : Volume 2-12, Dec. '99 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Extra Virgin Olive Oil 1 Tablespoon Butter 3/4 Cup Onion -- Finely Ground 1 Large Clove Garlic -- Pressed 1 Bottle (14 oz.) Commercial Hot Catsup 1/2 Cup Red Wine Vinegar 1/2 Cup Dry Red Wine 1/4 Cup Unsulphured Molasses 3 Tablespoons Fresh Lemon Juice -- Strained 3 Tablespoons Worcestershire Sauce 2 Tablespoons Horseradish Mustard 2 Tablespoons Chili Powder 2 Teaspoons Ground Cumin 1/2 Teaspoon Celery Salt 1/2 Teaspoon Dry Mustard 1/2 Teaspoon Salt 1/4 Teaspoon Pepper -- * see note 8 Dashes Tabasco Pepper Sauce 1 Tablespoon Corn Starch 1 Tablespoon Red Wine Vinegar In a medium large, deep, heavy bottomed, non aluminum saucepan, heat the olive oil over medium heat. Tilt the saucepan back and forth to completely cover the bottom with the olive oil. Add the butter; spread to blend with the oil. Place the onions and garlic in the saucepan; sauté 10 minutes, stirring and turning often.. Remove from the heat. Add the catsup, 1/2 cup vinegar, wine, molasses, lemon juice, Worcestershire sauce, horseradish mustard, chili powder, cumin, celery salt, dry mustard, salt, pepper, and pepper sauce; stir to combine. Place over medium heat; bring the mixture to a simmer, stirring often. Reduce the heat and simmer, uncovered, 30 minutes, stirring frequently. Remove from the heat; set aside. In a very small sauce dish, place the cornstarch and 1 Tablespoon vinegar; stir until perfectly smooth. Add to the barbecue sauce mixture; stir to blend. Place over medium heat and bring to a simmer, stirring constantly. Reduce the heat and simmer 5 minutes, stirring nearly constantly as the sauce thickens. Remove from the heat; cool slightly. Pour the Barbecue Sauce into a heatproof quart jar (such as a canning jar); cover and refrigerate. Yield: About 2 1/4 cup. Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Boston Butt Roast Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-12, Dec. '99 Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound Boston pork butt roast 1 bottle favorite barbecue sauce Place meat in the crockpot with 1/4 cup water. Cook on low setting all day, or until it is so tender it falls apart easily. Remove from pot and let it cool slightly, but do not let it get cold. Pull meat away from fat (remove fat and discard) and shred meat with two forks. Return meat to crockpot and add a bottle of your favorite barbecue sauce (I like KC Masterpiece, or Kraft Honey barbecue sauce) and stir until thoroughly combined. Continue cooking until heated through. This makes great sandwiches on buns, or meat entree. Great with coleslaw and baked beans. Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Mayonnaise Recipe By : EMERIL'S NEW NEW ORLEANS COOKING Serving Size : 1 Preparation Time :0:20 Categories : Volume 2-12, Dec. '99 Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large Egg 1 Teaspoon Freshly Squeezed Lemon Juice 1/3 Cup Chopped Fresh Basil 2 Tablespoons Chopped Green Onions 1 Teaspoon Salt 8 Turns Fresh Ground Black Pepper 1 Cup Olive Oil Combine the egg, lemon juice, basil, green onions, salt, and pepper in a food processor or blender and puree for 15 seconds. While the processor is running, slowly stream in the oil. When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours. Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Makes 1 cup * Exported from MasterCook * Bay Seafood Seasoning Blend Recipe By : SOUTHERN LIVING 1992 Serving Size : 1 Preparation Time :0:05 Categories : Volume 2-12, Dec. '99 Condiments/Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Ground Bay Leaf 2 1/2 Teaspoons Celery Salt 1 1/2 Teaspoons Dry Mustard 1 1/2 Teaspoons Black Pepper 3/4 Teaspoon Ground Nutmeg 1/2 Teaspoon Ground Cloves 1/2 Teaspoon Ground Ginger 1/2 Teaspoon Paprika 1/2 Teaspoon Red Pepper 1/4 Teaspoon Ground Mace -- Optional 1/4 Teaspoon Ground Cardamom -- Optional Combine all ingredients; store in an airtight container. Use with seafood or chicken. Yield: 1/4 cup Posted to FareShare 12-99 by Michael McLaughlin <mmclaughlin@micronet.net> Join the FareShare Recipe Group at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - -

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