SPRINGVILLE ó Iíve made all of the below recipes once and Jamieís Buffalo chicken casserole twice. Jamie created this recipe for a Boy Scoutsí iron chef event. The recipe didnít win first place at the competition, but I would have given it a blue ribbon.
The stuffed jalapeŮos were great and Iím taking some to work, tomorrow. I just made the dilly carrots and will wait a couple of days before trying them. Jen said that she has a hard time keeping them in the house, because her kids love them.
The Birklandsí barbecue sauce has been served on thousands of grilled chickens. Thanks goes to my brother Renny, for remembering how good this recipe tasted, and to grill-master Harold Imhoff, for sharing it with us all.Birklandsí barbecue sauce for chicken or pork
For spare ribs, parboil meat until fairly tender, before putting them on the grill. The recipe makes enough sauce for basting 10 chicken halves.
3/4 cup vegetable oil
2 cups cider vinegar
2 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon black pepper
1 large egg
Mix all ingredients in a blender. Brush onto chicken or pork spare ribs as you are grilling.Buffalo chicken casserole
Buy the best blue cheese dressing you can; check the cold section in the vegetable aisle. The carrots and celery should be crisp. Donít worry if you donít have a Dutch oven. You can use a frying pan and a saucepan. Serves six.
12-ounces tri-color penne pasta
2 tablespoons vegetable oil
2 pounds of boneless, skinless chicken, trimmed, cut into 1-inch cubes
1 large onion, finely chopped
1 tablespoon minced garlic
2 teaspoons paprika
1 teaspoon dry mustard
3 medium carrots, finely chopped
3 medium celery stalks, diced
12-ounce bottle blue cheese salad dressing
Preheat Dutch oven to 400 degrees Fahrenheit. In a separate pot, boil water and cook pasta until barely tender. Drain, rinse and set aside.
Heat oil in the pot and stir fry chicken with onion, garlic, paprika and mustard, until chicken is done and onion is translucent.
Reduce heat to 200 degrees and add pasta, carrots and celery. Heat until the desired temperature is reached and noodles are tender. Add hot sauce and blue cheese dressing to taste and stir well, to coat mixture. Serve immediately.Grilled stuffed jalapeŮos with bacon
J. Eagle Shenk
This recipe makes a great appetizer or can be served with bratwursts, hamburgers or Italian sausage.
Wash your hands with soapy water, after handling the hot peppers.
8 green or red jalapeŮos
4 ounces softened cream cheese
4 ounces loose pork sausage
4 slices uncooked bacon
Slice jalapeŮos down one side. De-vein and de-seed. Cook the sausage on the stove.
Fill half of each jalapeŮo with cheese and the other half with the sausage. Wrap half of a piece of bacon around the pepper, using the toothpick to hold bacon in place. Grill until the bacon is cooked and the pepper is somewhat blistered. Canned dilly carrots
Jan Imhoff Connors
Directions are given for each pint jar, so you can make as many or as few jars as you wish. Five pounds of carrots makes about 7 pints.
Place in bottom of each pint jar:
1 head of dill (or 1 teaspoon dill seed)
1 clove garlic
1/4 teaspoon cayenne pepper
Carrot sticks to fill pint jars
Brine for each pint of carrots:
1 cup water
1 cup white vinegar
2 teaspoons canning salt
Use sterilized pint jars. Place a head of dill, a clove of garlic and the cayenne pepper in the bottom of each jar. Fill jars with upright raw carrot sticks.
In a saucepan, bring brine solution to a boil and pour over carrots, to within half an inch of the top. Seal immediately with hot lids.
Refrigerate jar(s) when cool, or process for 10 minutes in a boiling water bath canner. Let the carrots sit for 48 hours, before trying.
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