Other recipes in this category
  • Barbeque
    1 1/2 lbs. ground beef
    1 can corned beef
    1/2 c. water
    1 chopped onion
    1 (14 oz.) bottle ketchup
    3 tbsp. brown sugar
    3 tbsp. flour
    Brown beef and onion - add corned beef and mash into beef. Add ketchup - rinse bottle with water and add to mixture. Add brown sugar - add flour - bring to boil stirring constantly. Remove from fire. Serve on buns.
  • Picnic Spice Cake
    Sift together into bowl 1 1/3 c. sugar 3 1/2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves Add 1 c. milk 1 tsp. vanilla Beat 2 minutes. Add 2 large eggs. Beat 2 minutes more. Bake at 350 degrees.
  • Pemmican
    1/4 lb. dried beef
    4 tbsp. melted butter
    1/4 c. sugar
    1/2 c. raisins
    Tear or cut dried beef into tiny pieces. Mix melted butter and sugar. Combine beef with butter and sugar. Add raisins and form into bars. Freeze.
  • Barbeque Sauce
    16 oz. catsup
    16 oz. tomato puree
    1 c. dark cider vinegar
    2 c. brown sugar
    2 tbsp. Worcestershire sauce
    2 tbsp. Liquid Smoke
    2 tbsp. celery seed
    1 tsp. black pepper
    8 oz. beer
    1/8 tsp. hot powdered mustard
    2 tbsp. margarine
    1/8 tsp. Tabasco
    Bring all ingredients to boil. Simmer for 20 minutes. Freezes well or lasts 2 weeks in refrigerator. Do not let come to a boil when reheating.
  • Beer Barbeque Sauce
    1/4 c. oil
    1 sm. onion peeled & chopped
    1 clove garlic peeled & chopped
    6 tbsp. lemon juice
    2 c. beer
    2 c. chili sauce
    1 tbsp. Worcestershire sauce
    1 tsp. salt
    Heat oil and saute onion and garlic until soft. Add lemon juice beef chili sauce Worcestershire sauce and salt. Cook over medium heat for about 5 minutes or until sauce bubbles. Use sauce to brush on meat during grilling or as a delicious marinade. Cover thick chuck or round steaks completely with sauce and let stand for several hours in refrigerator.