Want a new dish for your family’s Memorial Day picnic? Here are few recipes that have been submitted to us over the years, that might just be what you are looking for!
- Grilled BBQ Chicken
- Submitted by Cletis Escobar for the September 2014 issue of WaxahachieNOW Magazine.
- 1 whole chicken, cut up
- 1 16-oz. bottle Italian dressing
- Chicken rub (see previous recipe)
- 1 18-oz. bottle Four Escobars Original Barbeque Sauce
- Marinate chicken in dressing for at least 4 hours. Remove chicken; discard excess marinade.
- Lightly coat both sides of chicken with rub. (For best results, also apply the rub under the skin of the chicken.)
- Grill over medium heat until internal temperature reaches 170 F, turning midway through cooking. Apply sauce with a basting brush 15-20 minutes before removing from grill and again 10 minutes before removing from grill.
- Let chicken rest (cool) for 10 minutes prior to serving.
- Potato Salad
- Submitted by Ricky Adcock for the June 2016 issue of GranburyNOW Magazine.
- 8 medium potatoes, peeled and boiled
- 5 boiled eggs, peeled and chopped
- 1 cup chopped purple onion
- 1/2 small jar dill pickle relish
- Salt and pepper, to taste
- 1 1/2 cups Hellmann’s Real Mayonnaise
- Mash boiled potatoes with potato masher.
- Add chopped eggs, purple onion, dill relish, salt and pepper. Stir until well mixed.
- Add mayonnaise; mix well. Serve warm or cold.
- Spinach Salad
- Submitted by Li Cross for the October 2017 issue of GranburyNOW Magazine.
- 2 cups fresh baby spinach
- 2 Tbsp. Feta cheese
- 2 Tbsp. dried cranberries
- 3 Tbsp. chopped cinnamon pecans or toffee
- 3-4 Tbsp. balsamic vinaigrette dressing
- Wash spinach; place on a paper towel to dry.
- Place first 4 ingredients in a bowl. Add balsamic vinaigrette to moisten; mix gently.
- Quick Baked Beans (Makes 5-6 servings.)
- Submitted by Jackie Anderson for the August 2016 issue of WeatherfordNOW Magazine.
- 3 slices bacon, chopped
- 1 onion, chopped
- 1 green pepper, chopped
- 1/3 cup Grandma’s Original Molasses
- 1 Tbsp. prepared mustard
- 3 cans (No. 2 size) VanCamp’s Pork and Beans
- Fry bacon until crisp. Add onion and green pepper; cook until onions are clear.
- Add remaining ingredients and place in a greased 2-qt. casserole baking dish. Note: If there is too much liquid in the beans, drain before adding.
- Bake for 1 hour at 350 F.
- Grilled Corn on the Cob
- Submitted by Josh Fortney for the July 2016 issue of BurlesonNOW Magazine.
- 1 jalapeño pepper
- 6-8 ears corn, shucked
- 3 Tbsp. unsalted butter or ghee
- 1 lime
- 2 tsp. honey
- 1/2 tsp. salt
- Preheat grill to a medium temperature.
- Place the jalapeño on the grill for 10 minutes, turning every couple of minutes. Remove from grill; let cool.
- Place ears of corn on the grill, turning every few minutes until lightly charred.
- While corn cooks, peel jalapeño. Discard seeds; dice. Stir jalapeño into butter with a squeeze of lime juice, 1/2 tsp. grated lime peel, honey and salt.
- Once corn is charred, place on serving plate and cover with the jalapeño-butter mix.
- Chicken Rub
- Submitted by Cletis Escobar for the September 2014 issue of WaxahachieNOW Magazine.
- 4 Tbsp. granulated brown sugar
- 2 tsp. salt
- 1 Tbsp. garlic powder
- 1 Tbsp. black pepper
- 1 Tbsp. paprika
- 2 Tbsp. Old Bay Seasoning
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper, optional
- Combine all ingredients; mix thoroughly.
- Sweet Ribs
- Submitted by Rick and Lauren Moritz for the July 2008 issue of WaxahachieNOW Magazine.
- 2 racks ribs
- 1 2-qt. can pineapple juice
- 1/2 cup honey
- Rub:
- 1/2 cup paprika
- 3/4 cup fine kosher salt
- 1/2 cup ground pepper
- 1/4 cup chili powder
- 1 cup brown sugar
- 1/2 cup garlic powder
- 1/4 cup granulated sugar
- 1/4 cup ground celery seeds
- 2 Tbsp. oregano
- BBQ Sauce:
- 1 cup ketchup
- 1/4 cup vinegar
- 1 tsp. dry mustard
- 3 tsp. paprika
- 1/2 tsp. garlic salt
- 2 Tbsp. liquid smoke
- 1 Tbsp. molasses
- 1/2 tsp. salt
- 1/4 cup water
- Soak ribs in pineapple juice for 5 hours.
- Combine all rub ingredients; store in a covered bowl or plastic bag.
- Combine all BBQ sauce ingredients in a saucepan; simmer 1 hour.
- Sprinkle rub over ribs. Smoke ribs for 2 1/2 hours, spraying with pineapple juice every 30 minutes for moisture.
- Brush honey over the top of the ribs; smoke another 30 minutes.
- Cover ribs with BBQ sauce; smoke until tender.
- Watermelon Sherbet
- Submitted by Cynde Franks for the June 2008 issue of SouthwestNOW Magazine.
- 5 cups ripe, seedless watermelon, cubed
- 3/4 cup sugar
- 1 Tbsp. lemon juice
- 1 2-oz. envelope unflavored gelatin
- 1/4 cup water
- 12 oz. evaporated milk
- Combine the first 3 ingredients; cover and chill for 30 minutes.
- Place watermelon mixture in a blender or food processor. Process until smooth; set aside.
- Sprinkle gelatin over water in a small saucepan; let stand for 1 minute. Cook over medium heat, stirring until gelatin dissolves; remove from heat.
- Combine watermelon mixture, gelatin and milk. Pour into ice cream freezer container of a 5-quart, hand-turned or electric freezer. Freeze mixture following manufacturer’s directions.
- Red, White and Blueberry Cheesecake
- Submitted by Krystal Williams for the July 2008 issue of MidlothianNOW Magazine.
- 1 9-inch graham cracker piecrust
- 1/4 cup butter, melted
- 16 oz. cream cheese
- 1/2 cup white sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups fresh blueberries (divided use)
- 1 cup fresh strawberries, quartered (divided use)
- Whipped Topping:
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tsp. vanilla extract
- Preheat oven to 425 F. Brush the graham cracker crust with melted butter. Bake until the edges are just golden, about 6-8 minutes. Cool slightly on a wire rack. Reduce oven temperature to 350 F.
- In a medium bowl, beat cream cheese, sugar and vanilla with an electric mixer until light and fluffy. Add eggs; beat until well combined.
- Fold in 1 cup of the blueberries and 1/2 cup of the strawberries. Pour mixture into prepared crust. Bake until set, about 40-50 minutes. To prevent overbrowning of the crust, gently cover with aluminum foil during the last 25 minutes of baking. Cool completely on a rack.
- For whipped topping: While the pie is cooling, make your homemade whip cream. Whip cream with a blender until almost stiff. Add sugar and vanilla; beat until cream holds.
- Spread over top of cooled pie; decorate with the rest of the blueberries and quartered strawberries.
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