4 cups Chex
1 cup Pepperidge Farm gold fish crackers
1 cup small stick pretzels
1 cup nuts
1 cup Fritos
1/2 package Hidden Valley dressing (dry mix)
1/2 cup Wesson oil
1 teaspoon garlic powder or salt
1 teaspoon dill weed
Stir all together. Put in airtight container and refrigerate.
Makes 8 cups.
Pasta, in desired shapes
Boiling salted water
Oil, for deep frying
Garlic or seasoned salt
Cook pasta in boiling water (salted) until tender. Drain and pat dry on toweling. Heat oil in deep saut? pan or heavy skillet to 375 degrees F.
Add cooked pasta, a few at a time; cook until brown and crisp. Drain on paper towels and sprinkle with garlic or seasoned salt. Cool and store in airtight container.
1/4 cup butter or margarine
3 tablespoons barbecue sauce
3/4 teaspoon garlic salt
1/4 teaspoon barbecue spice
4 cups Nabisco Spoon Size Shredded Wheat?
Melt butter or margarine in a 13 x 9-inch baking pan. Blend in next 3 ingredients. Add Spoon Size Shredded Wheat?. Cook and stir gently until cereal is well coated. Bake in a preheated moderate oven (350 degrees F) 15 to 18 minutes or until lightly browned and crisp. Cool.
Makes 4 cups.
Shared with recipegoldmine.com by The Moore’s
1 (16 ounce) box Town House Crackers
1 cup canola oil
2 packages Hidden Valley Ranch Dry Mix
1 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon fresh ground black pepper
Place entire box of crackers into a 1 gallon zip-type bag. Pour in canola oil. Shake to coat all crackers with oil.
Mix all dry ingredients and pour into bag. Shake well. Enjoy.
Source: The Southern Living Cookbook edited by Susan Carlisle Payne
1 (10- to 14-pound) turkey
1 tablespoon salt
1 tablespoon granulated sugar
1 tablespoon ground cinnamon
1 apple, cored, peeled and quartered
2 medium onions, quartered
4 stalks celery with leaves, cut into thirds
Hickory chips
About 20 pounds charcoal briquettes
Thaw turkey according to directions if necessary. Remove giblets and neck. Rinse turkey, pat dry. Sprinkle cavity with salt.
Combine sugar and cinnamon. Dredge apple in sugar mixture. Stuff apple, onion and celery into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift wing tips up and over the back to tuck under.
Prepare charcoal fire in smoker. Let it burn 10 to 15 minutes. Meanwhile, soak hickory chips in water. Place water pan in smoker and fill about half-full with water. Place turkey on rack above water pan. Sprinkle around 1 cup hickory chips on coals and cover smoker.
About every 30 minutes, start more coals in a second grill. About every 45 minutes, add more coals and hickory chips, and refill water pan if necessary. Cook 8 to 12 hours, until thermometer in thigh reaches 180 degrees F.
Cover turkey and chill, or let stand 20 minutes before carving.
Trout or salmon
Lemon juice
Bacon grease
After normal cleaning process, remove head of fish. Make vertical cut along top of fish, 1 inch deep from head, back slightly past the dorsal fin. Squeeze lemon juice into dorsal cut and stomach cavity. Rub entire fish with bacon grease.
Place lit charcoal piled at one end of charcoal grill over vent opening. Add saturated hickory chips. Place fish upright (open stomach flaps) away from coals, head closest to fire. Close top and vent opposite end to draw smoke over/under cooking fish. Cook 2 to 2 1/2 pound trout 45 minutes; 1 pound trout 30 minutes.
To serve, peel skin away. Add lemon juice as desired or serve with mayonnaise.
Hickory chips (plus apple and cherry
chips, if available)
7 Cornish hens (or as many as
grill will accommodate)
1 tablespoon soy sauce per hen
3 tablespoons white wine vinegar per hen
1/2 cup vegetable oil
1 tablespoon lemon juice
5 to 8 dashes Tabasco? sauce
Mix equal parts of hickory, apple and cherry chips for smoke. If apple and cherry chips are unavailable, use all hickory. Soak in water for AT LEAST 48 hours for maximum smoke.
Thaw, unstuff, wash and truss hens well. Sprinkle liberally (in proportions listed) with soy sauce and wine vinegar. Marinate 3 to 4 hours, basting and turning frequently.
Start fire and when coals are red, add handful of wet chips. When fire is ready and smoke is ample, pour marinade from hens into a bowl (add a little more wine vinegar and soy sauce if necessary) and add oil, lemon juice and Tabasco sauce. Place hens on rack in smoker. Baste with sauce every 15 or 30 minutes until done. Add more wet chips as required to maintain smoke. Total cooking time is approximately 3 to 3 1/2 hours, depending on cooker and smoke.
The smoked hens may be cooled, securely wrapped and frozen for later use. Thaw hens and place in slow oven (250 degrees F to 275 degrees F) for about 30 minutes. This allows the "smoke" to re-penetrate the hens.
Serves 7.
This is good served with a wild rice dish, green vegetables and fruit salad.
Links