Outdoor-Part2of4

2 squares of oil cloth or plastic
tablecloth
Strong thread or rag yarn
Needle

A sit upon is a chair on the ground. A garbage bag and newspapers will do well, but why not make one that can tie around the waist? Put cushion of paper or magazine between 2 squares of plastic. With an over cast stitch, sew all sides. Tie a piece of cord to each top corner to tie around the waist. Alternate Stuffing: pine needles.

684069 -- GORP

Cheerios (any flavor) or popcorn
M&M's chocolate candies
Reeses pieces
Dried fruits
Nuts (peanuts, pecans, etc.)

Put all ingredients in large container and blend. Store in air tight container or ziplock.

684071 -- CHICKEN BARBEQUE SAUCE

1/2 c. vegetable oil

c. cider vinegar
tbsp. salt
1/2 tsp. poultry seasoning

1/4 tsp. pepper
1 egg

Beat egg. Add oil; beat again. Add other ingredients and beat. Soak chicken in mixture overnight before cooking on grill. Coat pieces with mixture each time you turn chicken.

684072 -- CHUCK WAGON BARBEQUE SAUCE

1 tbsp. vegetable oil

clove garlic, chopped
tsp. chili powder
1/2 c. ketchup

1/4 c. cider vinegar
1/4 c. brown sugar
1/4 c. Worcestershire sauce

In 2 quart saucepan, heat oil. Add garlic and chili powder; cook 1 minute. Stir in remaining ingredients; heat sauce to boiling. Cover pan partially and simmer sauce over low heat 15 minutes to blend flavors, stirring occasionally. Transfer sauce to serving bowl. Makes about 2 cups.

684073 -- BIRD SEED (Trail Mix)

4 c. Cheerios
2 c. M&M's
2 c. raisins
2 c. nuts

Mix well. Place in zipper bags for each hiker.

684074 -- MEATBALLS WITH BARBEQUE SAUCE

1 lb. ground beef
1/4 c. fine dry bread crumbs
1/4 c. chopped onions
1 tsp. salt and dash of pepper
1/3 c. milk
1 egg, slightly beaten

Mix well. Form ball. Place in baking dish. --BARBEQUE SAUCE:--

1 c. ketchup
3/4 c. chili sauce
2 tbsp. mustard
1/4 c. brown sugar
2 cloves chopped garlic

tbsp. celery seed, optional
tbsp. Worcestershire sauce

1/2 tsp. salt
1 1/2 c. water
1 or 2 dashes Tabasco

Mix together ingredients for sauce. Pour sauce over meatballs. Bake (foil covered) at 350 degrees for 45 minutes. Serve over rice.

684075 -- BRESCIA'S BARBEQUE SAUCE

3 tbsp. corn or olive oil
1 c. diced onions, Texas sweet is best
4 garlic cloves, finely minced
1/2 c. diced bell pepper, green, red
or yellow
1/2 c. diced celery
3 c. tomato juice or tomato sauce
2 tbsp. tomato paste
1/2 c. cider vinegar

tsp. crushed dried red pepper
tbsp. dry mustard

2/3 c. brown sugar
1 spice bag containing the following

Rind of 1/2 lemon
4 whole cloves
24 whole black peppercorns
1 lg. bay leaf
Pinch of whole rosemary
Pinch of thyme
Pinch of oregano
Pinch of marjoram, tied in cheesecloth

Saute onions and garlic in hot oil for 2 minutes or until onions are transparent. Add bell pepper and celery; saute for 2 minutes more. Stir in tomato juice, tomato paste, vinegar, crushed red pepper, dry mustard and brown sugar. Stir constantly with a wooden spoon, bring to a rolling boil. Add the spice bag, place cover ajar and simmer for 45 minutes at low heat. Stir regularly. Take spice bag out, pour sauce into blender. Blend at high speed until smooth. Sop on brisket or ribs after cooking or while smoking them. You can keep it in the refrigerator for up to 2 weeks as it makes 1 quart.

684076 -- BARBEQUE SAUCE

1 med. onion
2 tbsp. fat (can omit)
2 tbsp. vinegar
2 tbsp. brown sugar
1/4 c. lemon juice
1 c. ketchup
3 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1 c. water
1/2 c. chopped celery
Salt & red pepper to taste

Brown onion in 2 tablespoons of fat. Mix all ingredients; simmer 30 minutes. Increase red pepper for tangy sauce. Can keep in refrigerator for weeks. Can double or triple recipe. This recipe is enough sauce for one 3 1/2 lb. frying chicken. Staff

684077 -- SALAMI (MOCK TRAIL BOLOGNA)

5 tbsp. inexpensive hamburger
5 tbsp. Mortons tender quick salt
(meat curing)
2 1/2 tsp. cracked pepper (or regular
pepper)
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. liquid smoke

Mix together all ingredients and knead 5 minutes. Refrigerate. Knead the mixture for 5 minutes on second and third day. On fourth day, knead 5 minutes and form into 1 lb. rolls. Bake in broiler pan in 175 dgree oven for 4 hours. The meat will appear red when fully cooked. ( Salt can usually be found in feed and grain stores, if not in grocery.)

684078 -- BARBEQUE SAUCE

1 c. catsup
1 c. brown sugar
1/4 c. vinegar
1/2 tsp. garlic salt
1/4 tsp. onion salt
1/2 tsp. ground cloves
Dash allspice
1/2 tsp. prepared mustard

Mix all ingredients thoroughly.

684079 -- BARBEQUE SAUCE

2 bottles chili sauce
8 oz. honey
1/4 tsp. mustard powder
1/4 tsp. (or a little less) pepper
1 tsp. salt
1/2 tsp. Tabasco sauce
1/4 tsp. garlic powder

Mix and use with chicken, pork, whatever.

684080 -- HONEY BARBEQUE SAUCE

3/4 c. honey
1/2 c. ketchup
1/4 c. butter (1/2 stick)

tbsp. vinegar
tsp. Dijon style mustard
tbsp. brown sugar
tbsp. soy sauce
clove garlic, put through a press

Combine all the ingredients in a sauce pan and simmer the mixture for 5 minutes. Makes about 1 1/2 cups sauce. Leftover can be stored in the refrigerator for later use.

684081 -- BEEF BAR-B-Q

3 lbs. beef stew or beef roast
3 to 4 lg. onions
1 (28 oz.) ketchup
Salt & pepper
Pinch or more of allspice, cloves &
cinnamon
1 tsp. brown sugar

Cook beef in pressure cooker for 30 minutes. Cool and pull meat apart. Brown onions and add to beef. Add ketchup plus 1 bottle of water that beef was cooked in. Add brown sugar and salt and pepper. Cook down until dry over low heat. Milford, Ohio

684082 -- BARBEQUE SAUCE FOR PORK

1 bottle chili sauce
1/2 tsp. dry mustard
1 tbsp. Worcestershire sauce
1 c. brown sugar
1/2 tsp. garlic salt
Dry onions

Bring to boil, may be used in cooking or serve in bowl over meat.

684083 -- WESSON JIFFY BARBEQUE SAUCE

1/2 c. Wesson oil
3/4 c. chopped onion
3/4 c. tomato catsup
2 tbsp. prepared mustard
1/2 tsp. pepper
3/4 c. water
1/3 c. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tsp. salt

Cook onion until tender in hot Wesson oil, add rest of ingredients. Simmer 15 minutes. Makes enough to baste 2 chickens. (Chili sauce will give it a tang!)

684084 -- BARBEQUE SAUCE FOR FISH

1/8 tsp. garlic powder
Dash Worcestershire sauce
1/4 c. dry Vermouth

tbsp. dry mustard
tbsp. soy sauce
stick butter

Simmer a few minutes. Add 1/2 cup catsup. Brush over fish frequently. Excellent on salmon fillets. This is for outdoor grilling only. Yakima, WA

684085 -- BARBEQUE SAUCE

1 1/2 c. ketchup
1 1/2 c. water
1/4 c. vinegar
1/2 c. brown sugar
1 tbsp. dry mustard
1 1/2 tbsp. chili powder

Mix ingredients together and pour over meat to cook. Quick and easy.

684086 -- TRAIL MIX

1 1/2 c. Kraft miniature marshmallows
1 c. Baker's real semi sweet
chocolate chips
1 c. chopped dried apricots
1 c. nuts
1/2 c. raisins
1/2 c. coconut
1/4 c. sunflower seed kernels

Mix together ingredients. Approximately 5 cups.

684087 -- BARBEQUE SAUCE

1/2 c. oil or butter
1 c. vinegar
1/4 c. water
2 tbsp. salt
1/2 tsp. pepper
1 tsp. poultry seasoning
1 tsp. garlic salt

Combine all ingredients, bring to a boil. Use on your favorite meats.

684088 -- OKLAHOMA BARBEQUE SAUCE

8 oz. spicy V8 juice
1/2 c. water
1/4 c. red wine vinegar
1/4 c. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. honey
1 tbsp. paprika
1/8 tsp. cayenne pepper
1 tsp. mustard powder
1/4 tsp. salt, opt.
1/4 tsp. chili powder, more if desired

Combine ingredients in a small non aluminum saucepan, stirring until blended. Bring mixture to boil, reduce heat and simmer for 15 minutes or until slightly thickened. Yield 1 3/4 cups.

684089 -- APRICOT LEATHER

10 c. fresh apricots, sliced
1 c. sugar

Slice apricots and turn into large saucepan. Add sugar and bring mixture to a boil, stirring, until sugar is dissolved. Pour mixture into blender container and puree. Cool to lukewarm. Meanwhile, prepare a smooth level drying surface in full sunlight. Cover cookie sheets, jelly roll pans or other flat surface with clear plastic wrap. Pour apricot puree onto prepared surface, spread to 1/4-inch thickness and let dry in sunlight. Cover with cheesecloth to protect. Drying may take 20-24 hours. Bring puree inside at end of day and finish drying second day. Or finish drying in 150 degree oven with door propped ajar. Fruit is dry when puree can be peeled off plastic easily. For storing, roll up leather with plastic wrap. Wrap in more plastic wrap and seal tightly. Leather will keep at room temperature about one month, in refrigerator for about 4 months, or in freezer about 1 year.

684091 --

1/3 c. ketchup
1 tbsp. Worcestershire sauce
1 tsp. white vinegar
2 tsp. vegetable oil
2 tsp. brown sugar, packed
1/2 tsp. powdered sugar
1/2 tsp. salt
Dash of pepper

Combine all ingredients in saucepan and bring to boil. Reduce to low heat and simmer, stirring frequently for 5 to 10 minutes. Makes enough to coat 4 pieces of chicken.

684092 -- JERKY

2 c. brown sugar
1/4 c. salt
1/4 c. soy sauce
1 qt. cold water
1 lb. steak cut into strips

Take brown sugar, salt and soy sauce. Mix ingredients in glass bowl. Put meat strips into sauce. Refrigerate for 24 hours. Take meat out of bowl and rinse in cold water. Place on table for 1 hour. Place in smoker for 5-6 hours.

684093 -- BAR-B-Q SAUCE

4 tbsp. brown sugar
1/2 c. catsup
2 tsp. Worcestershire sauce
2 tsp. mustard
1/4 c. vinegar
Dash salt and pepper

Combine all ingredients and pour over meat. Simmer together. If using over chicken, pour over raw chicken and bake in oven until meat is done.

684094 -- CAMPER'S HOT CHOCOLATE MIX

1 (8 qt.) box nonfat dry milk
6 oz. jar powdered non-dairy creamer
1 lb. powdered sugar, sifted
16 oz. can pre-sweetened cocoa powder

Combine all ingredients thoroughly. Store in tightly covered container. For each serving, combine: 3/4 c. hot water
1/4 c. hot chocolate mix

Makes 15 cups chocolate mix.

684095 -- SEASONED RABBIT

1 stick margarine, divided
3 c. milk, divided
2 c. Frying Magic mix
1 rabbit, boned and separated

Melt 1/2 stick of margarine in large fry pan. Dip rabbit pieces in 1 cup milk and then in Frying Magic mix. Place in fry pan. Brown both sides over medium heat (adding remaining margarine as needed for browning). Add remaining 2 cups milk and cover. Simmer for 30 minutes, checking occasionally and adding more milk if needed, until tender. Serve with rice or mashed potatoes and a vegetable.

684096 -- BARBEQUE SAUCE FOR CHICKEN

2/3 c. butter or margarine
2 tbsp. sugar
1 tbsp. salt
2/3 c. water or stock
Few grains of cayenne pepper
2 tbsp. chopped pickle (optional)
2 tbsp. Worcestershire sauce
1 1/2 tsp. lemon juice
1/4 c. vinegar
1/4 tsp. Tabasco sauce
2 tbsp. flour

Melt butter and combine with all dry ingredients. Stir until well blended. Remove from heat. Combine remaining ingredients and gradually stir into butter. Return to heat and cook, stirring constantly, until thick and smooth. Makes enough for 2 chickens.

684097 -- BARBEQUE SAUCE

2 tbsp. butter
1 med. onion, chopped
1/2 c. chili sauce
2 tbsp. water
2 tsp. sugar
1 tbsp. Worcestershire sauce
1/4 c. pickle relish, sweet

Melt butter over low heat. Add onion and saute until tender and brown. Add remaining ingredients and cook over low heat about 5 minutes.

684098 -- STEVE'S BARBEQUE SAUCE

2 lg. onions, chopped
4 cloves garlic, minced
1/2 c. vegetable oil
1 1/2 tsp. kosher salt
1 tbsp. fresh ground pepper
1/4 tsp. cayenne
1 tbsp. paprika
4 tbsp. wine vinegar
5 1/2 c. ketchup
1 c. packed brown sugar
4 tbsp. tomato paste
1/4 c. apricot jam
Hot pepper sauce to taste
1 tbsp. Worcestershire sauce
1 c. soy sauce
1/2 c. honey

tbsp. lemon juice
tbsp. Dijon mustard

Saute onions and garlic in oil over medium flame until softened. Add salt, pepper, cayenne and paprika. Continue cooking approximately 10 minutes. Add vinegar, cook another 10 minutes. Add remaining ingredients. Simmer in covered pot for 1 hour. Stir frequently.

684099 -- BAR-B-Q SAUCE

1 (29 oz.) tomato puree
1 (24 oz.) jar mustard
1 bottle Texas Pete hot sauce
2 pt. vinegar

(20 oz.) Grandma's Bar-B-Q Sauce
(16 oz.) Piggy Park Sauce

1/2 c. sugar
1/2 c. black pepper

Mix together and pour in small jars.

684100 -- BAR-B-QUE SAUCE

1/3 c. salad oil
1/3 c. vinegar
1/3 c. Worcestershire
2 tsp. salt
1/8 tsp. hot pepper sauce

c. ketchup
tsp. dry mustard

1/2 c. brown sugar
2 or 3 bay leaves
1 tbsp. dry minced onion
Dash pepper

Blend salad oil with vinegar in saucepan. Add rest of the ingredients. Bring to a boil and simmer 5 minutes.

684101 -- TUNA PICNIC HERO

1 or 2 crusty French breads
2 cloves of garlic
Oil and vinegar
7 oz. can of tuna
Grated carrots
Salad greens
Cucumbers
Olives
3 hard boiled eggs

Cut bread in half lengthwise. Scoop out bread dough and put in salad bowl. Add grated carrots, salad greens, olives and tuna to the bread dough. Toss all with oil and vinegar dressing. Rub inside of bread crusts with garlic cloves. Drizzle with oil and vinegar. Add salad bowl mixture to empty crusts and top with hard boiled eggs sliced. Put top back on and be ready to picnic.

684103 -- TRAIL MIX

2 x. oats
1 c. banana chips
1 c. roasted salted pumpkin seed
1 c. salted peanuts
1 c. raisins
1/2 c. margarine or butter

Mix oats, banana chips, pumpkin seeds, peanuts and raisins in baking pan. Pour margarine over mixture; toss until evenly coated. Cook uncovered in 350 degree oven, stirring occasionally for 15 minutes. Cool.

684104 -- NEVER FAIL BARBEQUE SAUCE

1 c. catsup
1/4 c. brown sugar
1/4 c. onion, finely chopped
1/4 c. orange juice
1/4 c. white vinegar
2 tbsp. Worcestershire sauce

Boil for 5 minutes. Pour over chicken parts, pork chops or ribs; or marinate beef steaks in 4 hours and grill. A good all purpose barbeque sauce.

684105 -- BARBEQUE SAUCE

16 oz. catsup
16 oz. tomato puree

c. dark cider vinegar
c. brown sugar
tbsp. Worcestershire sauce
tbsp. Liquid "Smoke"
tbsp. celery seed
tsp. black pepper
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.

684106 -- TRAIL MIX

1 can mixed nuts or peanuts
2-3 sm. boxes raisins
2-3 pkgs. sunflower seeds, shelled
1 pkg. dried, pitted apricots
Shredded coconut

Cut apricots into bite size pieces. Put into bowl with remaining ingredients. Stir and put in a container with lid.

684107 -- JERKY

1/2 lb. tender quick
1/4 lb. brown sugar
2 tsp. chili pepper (hot)
2 tsp. black pepper
2 gal. water

Bring to boil, skim and let cool. Pour over chunked meat. Be sure the meat is in a stainless steel, plastic or crock. Cover with plate and weigh down. Let stand in brine between 4 to 8 hours. Take out and drain. Smoke until done in smoker or food dryer.

684108 -- BARBEQUE SAUCE

1 (28 oz.) bottle hickory smoked
barbecue sauce
1 (14 oz.) bottle catsup
1 1/4 c. brown sugar
3/4 tsp. black pepper

lg. onion, chopped
garlic cloves, finely chopped

1/2 c. water
3/4 tsp. Worcestershire sauce

Combine all ingredients and cook until fairly thick.

684109 -- KATHERINE'S BARBEQUE SAUCE

1 (16 oz.) jar smoke-flavored BBQ sauce
1/2 c. boiling water
1 chicken bouillon cube
1 c. catsup
1 tbsp. fresh lemon juice
1 1/2 tsp. curry powder
1/2 tsp. freshly ground pepper
1 tbsp. Worcestershire sauce
1 tsp. dry mustard
6 oz. beer
1/2 c. dark brown sugar

Place all ingredients in a large saucepan and bring to boil. Reduce to simmer; cook 10 minutes, adding more beer if needed. Makes 4 1/2 cups.

684110 -- CAR AND TRAILER WASH AND WAX

1 qt. cold power detergent

c. Zip Turtle wax (liquid)
qt. lukewarm water

Put all of above mixture in a gallon jug. Shake to dissolve detergent. Store. Use 1 cup of mixture to one gallon water. Wash, section at a time with mixture and rinse with water hose. Use mop with no metal, sponge or rag. Removes mildew and all other hard to get off grime, leaves surface shiny. Bronson, TX

684111 -- BAR-B-Q SAUCE

1 1/2 c. catsup
5 cloves garlic
2 tbsp. cider vinegar
2 tbsp. honey
1 tbsp. Worcestershire sauce

684112 -- BAR-B-Q SAUCE

1 (32 oz.) catsup
1 1/2 c. dark brown sugar
1-2 tsp. Worcestershire sauce
1-2 tsp. liquid smoke
1 tsp. lemon juice
1-2 tsp. red pepper

Simmer 30 minutes. Season to taste.

684113 -- BARBEQUE SAUCE

1 lg. onion
1 1/2 c. catsup
Garlic powder or salt to taste
1/4 c. Worcestershire sauce
2 tbsp. sugar
1 tbsp. butter
1 c. hot water

Stir all ingredients together and heat thoroughly.

684115 -- PICNIC PIZZA LOAVES

1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) tomato sauce
1/2 tsp. salt
1 loaf French or Italian bread,
halved lengthwise
1 c. (4 oz.) Mozzarella, shredded
1/4 c. sliced black olives

In medium skillet, cook ground beef and onion until beef is brown and onion is tender. Stir in tomato sauce, salt and oregano. Place each loaf half, crust side down, on pieces of foil large enough to wrap up sandwich. Spread 1/2 meat mixture on each loaf. Sprinkle each loaf with cheese and olives. Wrap up foil, folding to seal. Heat over low coals 15 minutes, or until heated through. Or heat in 350 degree oven for 25-30 minutes.

684116 -- BAR-B-Q SAUCE FOR CHICKEN

--White sauce (for one chicken):--

Juice 2 lemons
2 1/2 tbsp. vinegar
1/4 c. melted butter
3 tbsp. mayonnaise
Salt, pepper to taste

Mix melted butter, mayonnaise together. Add lemon juice, vinegar; add salt, black pepper to taste. Baste with sauce as you grill chicken.

684120 -- OZARK BAR-B-QUE SAUCE

1 pt. cooked or canned tomatoes rubbed
through colander

tbsp. red pepper or Tabasco
tbsp. ground horseradish
c. chopped onion

1/4 c. chopped green peppers
1/4 c. vinegar
1/4 c. butter, shortening, or oil

tbsp. sugar
tsp. salt

1/2 tsp. black pepper
1 tsp. cinnamon
4 cloves garlic, minced or ground

1 bottle catsup and 1 tablespoon Worcestershire sauce may be added to this recipe for further zest and tang. Cook slowly over low heat for 30 minutes.

684121 -- BARBEQUE SAUCE

1 bottle catsup (14 oz.)
1 bottle Worcestershire (5 oz.)
1/2 c. vinegar
1/2 c. brown sugar
1/2 c. white sugar or honey

tbsp. garlic salt
tbsp. mustard (dry)
tbsp. paprika
tbsp. salt
tbsp. chili powder

Cook together until sugar melts.

684122 -- TRAIL MIX

1 lg. bag M & M candies

lg. jar dry roasted nuts
c. raisins
c. shelled sunflower seeds

Mix and enjoy.

684128 -- VENISON BARBEQUE SAUCE

1 bottle teriyaki sauce
3 tbsp. ginger, finely chopped
3 tbsp. butter
2 tbsp. meat tenderizer or 3/4 c.
fresh pineapple, or papaya, crushed
1/4 c. sesame seeds
3 cloves crushed garlic

Heat sauce to a boil in a pan or in microwave. Cool to lukewarm and soak steaks, shish kabobs, or wild fowl in mixture 45 minutes or more then remove to grill. Use left over sauce to baste cooking meat.

684129 -- BAR-B-QUE SAUCE FOR RIBS

2 lbs. Country ribs
1 tbsp. brown sugar
1 tbsp. soy sauce
1 tbsp. vinegar
1/2 c. ketchup
1 c. hot water
1/2 tsp. Worcestershire sauce
1/2 tsp. chili powder

Brown and salt ribs. Drain off excess fat. Pour sauce over ribs. Bake 1 1/2 hours in moderate oven. Baste often. For more ribs double or triple sauce.

684130 -- TING TOWN BAR-B-Q SAUCE

1/4 c. butter
1 green pepper, chopped
1 onion, finely chopped
1/4 c. sugar

tsp. salt
tsp. paprika
tsp. Worcestershire sauce
(8 oz.) cans tomato sauce
c. ketchup
c. wine or cider vinegar
tsp. celery seed
tsp. dry mustard

1/2 tsp. pepper

Mix all together and simmer for 2 hours; stir. Good with ham, beef or pork roasts, for sandwiches.

684132 -- JERKY

4 heaping tbsp. sugar cure
1/4 tsp. spice packet (included in
sugar cure)
3 tbsp. garlic juice
3/4 of bottle of liquid hickory smoke

In a quart jar add the above and mix together. Add water to top and stir. Slice meat very thin, about 2/10" thick, then dip meat in jar and drain in colander. Place meat strips on hardware cloth, sprinkle with garlic powder. Cook at 130 degrees and crack oven door open with a spoon for 7 hours or until meat is brittle.

684133 -- HOLIDAY TRAIL MIX

1 (8 oz.) box pitted dates
1 c. whole toasted almonds
1 c. dried banana chips
1 c. dried apricots
1 c. raisins
1/2 c. sunflower seeds

Combine all ingredients. Makes about 6 cups.

684134 -- OUTDOOR BAR-B-QUING CREOLE SEASONING

1 (26 oz.) Morton salt

1/2oz. box black pepper
oz. box ground red pepper
oz. bottle pure garlic powder
oz. jar chili powder
oz. Accent

Mix well and use on all foods. As you would use salt. Store in airtight container. Anquilla, Mississippi

684135 -- CORNELL BARBEQUE SAUCE

1/2 c. cooking oil

c. cider vinegar
tbsp. salt
1/2 tsp. poultry seasoning

1/4 tsp. white pepper
1 egg

Combine ingredients and marinate about 6 chicken halves. Use also as a baste.

684141 -- BARBEQUED HAM

5 lb. sliced ham
1 1/2 c. catsup
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 lb. margarine
6 tsp. brown sugar
6 tbsp. mustard with horseradish
1 tsp. Worcestershire sauce

Mix all ingredients except ham. Simmer sauce for 15 minutes. Add ham and simmer 1 hour. Serve on buns. Serves 10-15.

684146 -- MY MOST REQUESTED BARBEQUE SAUCE

1/2 c. catsup
2 tbsp. brown sugar
1/4 c. vinegar
2 tbsp. Worcestershire sauce
1/2 tsp. chili powder
1/2 tsp. salt (opt.)
Dash black pepper
2-3 drops red pepper sauce

Add more zip with more pepper and extra hot sauce.

684147 -- UNCLE URIA'S BAR-B-Q SAUCE

2 tbsp. fat
1 med. onion
1/2 tsp. salt
1/2 tsp. mustard
1/2 c. water
1 (8 oz.) tomato sauce (I use ketchup)
1 tbsp. vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce

Brown onion in fat. Add rest of ingredients and simmer, stirring well. Baste chicken while barbecuing or pour over chicken and bake. Also good on spareribs or hamburgers.

684152 -- BOURBON BARBEQUE SAUCE

1 c. ketchup
1/3 c. bourbon
1/4 c. molasses
1/4 c. vinegar

tbsp. Worcestershire sauce
tsp. soy sauce

1/2 tsp. dry mustard
1/4 tsp. pepper
2 cloves garlic, crushed
1 tbsp. lemon juice

Mix well, let stand several hours.

684156 -- MAD OKIE BAR-B-Q SAUCE

2 1/2 cloves garlic

lg. onion
tbsp. shortening
sm. bottle ketchup

1/3 c. Worcestershire sauce
1/4 c. vinegar or juice of 1 lemon
1/4 c. Mad Okie picante sauce
1/2 c. brown sugar
2 tbsp. mustard
1 tbsp. liquid smoke

In large skillet, chop up onion and garlic and fry in the shortening. Now mix remaining ingredients in and bring to a boil, after it reaches a boil, remove from heat.

684158 -- BUFFALO JERKY

1 to 3 buffalo flank steaks or London
broils
(May substitute beef; 3 steaks
will yield approximately 2 oven-racks
of jerky)
Shoyu sauce
Garlic powder

Trim all visible fat from meat and cut slices, 1/4 thick or less. Cut slices across the grain. Meat is easier to slice thinly if partially frozen. In a large bowl or pan, alternate layers of meat slices, shoyu, and garlic powder. Marinate in refrigerator at least overnight, or up to 24 hours. Spread slices on oven racks. Set oven temperature at 140 to 150 degrees. Prop oven door slightly open to allow moisture to escape. Dry for approximately 8 hours, or until dry but not brittle. Will keep well without refrigeration, but may be stored in refrigerator or freezer.

684161 -- CAMPERS' COCOA

1 (8 qt.) pkg. powdered milk
1 (1 pt.) pkg. non-dairy coffee
creamer
1 (2 lb.) box instant cocoa
1 c. sugar
1/2 c. malted milk powder

Mix all together and store in a tightly-covered container. To serve mix 1/4 to 1/2 cup mix with hot water for 1 cup cocoa.

684162 -- BAR-B-QUE BEEF

1 (3 lb.) roast beef

c. catsup
c. water

1/2 c. Worcestershire sauce

tsp. chili powder
dashes soy sauce
onion

Bake meat until well done the day before using. Slice. Heat all other ingredients and pour over meat in roaster. Heat slowly.

684163 -- BAR-B-QUE HAMBURGER

2 lb. ground beef
1 c. celery, cut up
1 pepper, cut up
2 lg. onions, diced
2 tbsp. vinegar
1/2 tsp. dry mustard
2 tbsp. Worcestershire sauce
1 (14 oz.) bottle ketchup
1/3 bottle water, use ketchup bottle
Salt to taste
Pepper to taste
Garlic salt to taste
Celery Salt to taste

Brown meat. Pour all ingredients over meat. Add water. Simmer about an hour.

684165 -- RIVER'S TRAIL MIX

1/2 c. butter
1 1/4 tsp. seasoned salt
4 1/2 tsp. Worcestershire sauce
8 c. Wheat Chex
3 c. pretzel sticks
2 c. peanuts

Melt butter on a jelly roll pan. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal, nuts and pretzels, stirring until all pieces are evenly coated. Bake 1 hour at 250 degrees, stir every 15 minutes. Great Grandson

684168 -- CAMPGROUND TORPEDO

4 torpedo rolls (or shortie hoagie
rolls)
Thousand Island salad dressing
8 slices cooked salami
4 lg. slices Swiss cheese
8 slices cooked ham
4 Kosher dill spears

Cut rolls lengthwise but not all the way through. Spread Thousand Island dressing on each side of cut side of roll (at least a generous tablespoonful on each side). On each roll place in order: 2 slices salami, 1 slice Swiss cheese and 2 slices ham. Put pickle spear down center of fold. Fold over and wrap in heavy duty aluminum foil, using drug store wrap. Put on grill 10-15 minutes, until hot, turn if necessary. Done hen you can hear the cheese and pickle juice sizzle.

684169 -- THE HOME SHOW BARBEQUE SAUCE

1/2 c. chopped onion
1/3 c. chopped green pepper
1/3 c. chopped celery
3 tbsp. oil
1 tbsp. garlic powder
1 tbsp. chili powder
1 tbsp. cocoa
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. pepper
1 c. catsup
1/2 c. cider vinegar
1/3 c. packed brown sugar
1/3 c. molasses
1/2 c. water
1 tbsp. horseradish
1 tsp. Tabasco sauce

Saute vegetables in oil until soft. Add all other ingredients and simmer until sauce is dark red-brown.

684170 -- SIMPLE HONOLULU BAR-B-Q SAUCE

Melt 1 tablespoon butter. Add and heat: 1/4 c. orange juice
1/4 c. ketchup (or 1/2 c.)
1/4 c. lemon juice
1 or 2 tbsp. honey
1/2 tsp. ginger
2 tbsp. tamar sauce (soy sauce)

Thicken with cornstarch if you want.

684173 -- REGGIE MACK'S HAPPY-TRAIL DOG BISCUITS

1 1/2 c. plain flour
1 1/2 c. whole wheat flour
1 c. rye flour
1 c. old-fashioned oats
1 c. cornmeal
1/4 c. liver powder (available at
health food stores)
1 tsp. salt
1 tsp. garlic powder
1 lg. egg
1/2 c. vegetable oil
1 3/4 c. beef broth

Place rack in upper third of oven; heat to 300 degrees. Line cookie sheet with foil. In large bowl, mix flours, oats, cornmeal, liver powder, salt and garlic powder. Add egg, oil and broth. Mix with a wooden spoon to make a soft dough. Dough should be soft but firm enough to roll out. If dough is too moist, add a little more flour; if too dry, add a little more broth or water. On floured surface, roll out dough to 1/2 inch thickness. Cut in 3 1/2 inch dog-bone biscuit shapes with floured cutter or your favorite pattern. Place 1 inch apart on prepared cookie sheet. Prick a line of dots down centers, halfway through. Bake 2 hours. Turn off oven and let biscuits stand in oven overnight to dry out and harden. Children like these too.

684178 -- RELISH FOR BARBEQUE MEAT OR HOT DOGS

1/2 head cabbage (med., chopped fine)
1 med. size onion, minced

Combine cabbage and onion. Put on enough mustard to thoroughly cover and to your taste. Serves 12 barbeque meat sandwiches or 12 hot dogs.

684179 -- BARBEQUE SAUCE

1 sm. bottle catsup
1 sm. jar mustard
1 c. sugar
1 bottle Worcestershire sauce
1 bay leaf
1 stick oleo

Put in saucepan and simmer over heat for 30 minutes. Saucepan should be covered. Remove bay leaf before using.

684180 -- BARBEQUE SAUCE

3 tbsp. ketchup
3 tbsp. vinegar
3 tbsp. butter
3 tbsp. Worcestershire sauce
3 tbsp. lemon juice
5 tsp. prepared mustard
4 1/2 tsp. salt
4 tsp. paprika

tsp. cayenne pepper
1/2 tsp. chili powder

1/8 tsp. liquid smoke
6 tbsp. water

Mix all ingredients in a sauce pan. Simmer on low heat for 20 to 30 minutes. Makes approximately 1 1/2 cups. This will keep in refrigerator for several weeks.

684181 -- JOAN'S BARBEQUE SAUCE

1 qt. tomato juice
1 pt. vinegar, dark
1 med. bottle ketchup
1 clove garlic
Pepper
1 stick oleo
1 bottle Worcestershire sauce
2 to 3 onions, chunked
1/2 lb. brown sugar (taste)
Tabasco sauce

Simmer about 30 minutes.

684182 -- MICHAUDS "FAMOUS" BARBEQUE SAUCE

1 lg. can tomato puree
1/2 can water
1 sm. onion, chopped fine
6 tbsp. vinegar
4 tbsp. Worcestershire sauce
2 tsp. salt
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/4 tsp ground cloves

Heat all ingredients in a medium saucepan to boiling. Then simmer sauce for about 1/2 hour. Accts. Rec.

684183 -- HOW TO SMOKE IN BAR-B-Q GRILL

Take a Bar-b-q grill. Pour charcoal in a ring around the outside of the pit. Do not connect the ring, leave a space so it is like a "C". Light the beginning of the ring. When it is white, you can start cooking. The fire will continue to spread so you will have heat for several hours. Continue to move the meat so it is never directly over the fire.

684184 -- BARBEQUE SAUCE FOR HAM

1/2 c. salad oil
1/2 c. ketchup
4 tbsp. brown sugar
1 tsp. mustard
1/4 tsp. pepper
1/2 tsp. garlic salt
1 tbsp. Worcestershire sauce
1/2 lb. chipped ham

684185 -- BAR-B-QUE SAUCE

1 med. onion
4 tbsp. lemon juice
2 tbsp. margarine

c. catsup
tbsp. vinegar
tbsp. Worcestershire sauce
tbsp. brown sugar

Brown onion in margarine; add other ingredients - simmer.

684186 -- HOMEMADE BAR-B-Q SAUCE

1 tbsp. butter
Dash of garlic powder
1/2 c. ketchup
1/3 c. barbecue sauce
2 tbsp. brown sugar
2 tbsp. chopped onion
1 tbsp. Worcestershire sauce
1 tbsp. mustard
1/4 tsp. salt
Dash of lemon juice

Blend all ingredients together and simmer on stove for 15 minutes.

684187 -- JERKY

5-7 lbs. coarse ground venison or
inexpensive beef
1/3 c. curing salt
1/2 tsp. marjoram
1/2 tbsp. MSG
1/2 tsp. cayenne pepper
1 tbsp. black pepper
1 tbsp. white pepper
2 tbsp. liquid smoke
1 tbsp. Worcestershire sauce
1/4 tsp. garlic powder

Remove as much fat as possible from meat and have coarse ground. Mix all dry ingredients together and add a bit at a time while kneading the meat like dough. Add remaining ingredients the same. Cover and refrigerate overnight. Next roll the meat to an even thickness (about 1/8") between two sheets of wax paper. Put flats in the freezer until solid then cut into strips. Place on wire racks so pieces are not touching and put in 150 degree oven for 3 to 4 hours. Drying time varies with moisture content and thickness of jerky. Open oven door occasionally and turn jerky once or twice during drying. Once jerky is cooled it can be stored in freezer or canning jars if it is to be kept for a long period of time. but I double you will be able to leave it alone that long.

684188 -- CHICKEN BAR-B-QUE SAUCE

Juice of 9 lemons
1 pt. mayonnaise
1 pt. mustard
1 lg. frozen apple juice
Lemon pepper
Salt to taste
1 tsp. powdered garlic
1/4 lb. butter

Mix all ingredients into large boiler. Heat over medium heat, stir well. Bring to a simmer. Do not boil.

684189 -- BARBEQUE SAUCE

1/4 c. catsup
2 tbsp. vinegar
1 tsp. Worcestershire
1/2 tsp. chili powder
1 tbsp. chopped onion

Mix and pour over pheasant, chicken, ribs or whatever. Bake.

684190 -- BBQ'S

Use this recipe with any leftover sliced meat - chicken, beef or pork, to make a sandwich. 1/2 c. ketchup
1/2 c. water
1/4 clove garlic, or garlic powder to
taste
1 tsp. prepared mustard
1 tsp. chili powder
1/2 tsp. Worcestershire
1-2 tsp. sugar

Mix and heat in frying pan. Add meat. Serve warm on buns.

684191 -- BAR-B-Q SAUCE SUPREME

3 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1/2 tbsp. prepared mustard
1/2 c. vinegar
1/2 c. ketchup
1/4 c. butter
1 tsp. salt
1/2 tsp. pepper (red)
1 tsp. paprika
Thicken a little with cornstarch

Heat to boil.

684192 -- BAR-B-Q SAUCE

2 qts. ketchup
1 1/4 c. Wesson oil
1 (10 oz.) bottle Scott's Bar-B-Q
Sauce

(3 oz.) Texas Pete
tbsp. onion salt
oz. vinegar
tbsp. sugar
tbsp. crushed red pepper

Mix all ingredients and simmer. Do not boil. Can refrigerate and use as needed. Use with chicken, pork or beef.

684193 -- BARBEQUE SAUCE

Mix in saucepan: 1/2 c. vinegar
1 c. water
4 tbsp. sugar
2 tbsp. mustard

tsp. pepper
tsp. salt

1/2 tsp. cayenne pepper
2 thick lemon slices
2 onions, peeled & sliced
1/2 c. butter or margarine or salad
oil

Simmer 20 minutes, uncovered. Add: 1 c. ketchup
4 tbsp. Worcestershire sauce

Bring to boil. Makes 3 1/2 cups.

684194 -- BARBEQUE CHICKEN SAUCE

1 tbsp. Worcestershire sauce
2 tbsp. mustard
1 tbsp. salt
1 tbsp. Texas Pete sauce
1/2 stick margarine or butter
3 tbsp. catsup
3 tbsp. brown sugar

tbsp. chili powder
tbsp. water

Bake at 250 degrees for 2 1/2 hours. Mix ingredients in saucepan and bring to boil. Line pan with foil and cover chicken with sauce. Then cover dish with foil and bake when about done. Last 15 minutes, uncover and pour off excess sauce and brown.

684195 -- TRAIL MIX

1/2 c. butter or margarine (I use a
little less with good results)
1 tbsp. Worcestershire sauce
1/2 tsp. seasoned salt

c. salted peanuts
c. pretzel sticks
c. mixed wheat, rice & corn cereal
c. popcorn
1/2 c. raisins
tsp. chili powder

Heat butter with Worcestershire sauce, chili powder, seasoned salt in large pan, stirring to combine. Add peanuts, pretzels and cereal squares. Mix gently. Spread on baking sheet and bake in 275 degree oven for 45 minutes. Stir after 15 minutes. After 30 minutes, add popcorn and raisins. Stir and bake 15 minutes longer. Store in tightly covered container.

684196 -- ROCKY'S ROADSIDE RACCOON

For ages philosophers have attempted to answer the question, "Why did the chicken cross the road?" It wasn't until recently, as I motored across this great land of ours, that the answer to that question became perfectly clear to me. "The chicken doth cross the road to prove to the raccoons that it can be done!" At any rate with all the environmental awareness out there, wouldn't it be a wonderful idea to take advantage of the raccoons misfortune, and recycle, if you will, this great Minnesota mammal. I bring to you one of my favorite roadside dishes. --ROCKY'S ROADSIDE RACCOON:--

1 raccoon, any age
1 onion, med.
1 tsp. Tabasco sauce
Salt
Pepper
Clove of garlic

1. Remove exterior fur (if possible) using a sharp kitchen knife. If you wish to make full use of this garment salt the inside and put on a fur spreading board. 2. The skins can be sewn together to make clothing as desired when they have completely dried. 3. Remove scent glands from under the front and hind legs. This is the key to removing the wild taste. 4. Removal of the internal organs is optional since leaving these intact will stretch the number of people that can be fed. 5. Mix ingredients in a large pan and cook at 350 degrees for about 3 hours. 6. Baste the raccoon in the mixture each hour while it is baking. 7. Serve when the meat easily falls off the bone with squash, salad and your favorite beverage. Bon Appetit!

684197 -- BARBEQUE SAUCE

1/2 lb. brown sugar
1/2 of small bottle of Heinz
Onion barbeque sauce
1/2 lemon and a sprinkle of garlic
powder
Worcestershire sauce

Should be thick so add sauce slowly to sugar.

684198 -- BARBEQUE SAUCE

2 tbsp. butter or oleo
2 tbsp. chopped onion
1 c. catsup
1 tsp. salt

tsp. celery seed
tbsp. brown sugar
tsp. dry mustard
c. water

Brown onions in butter or oleo until soft. Add other ingredients and simmer about 15 minutes. Pour over ribs and bake or add to ground beef.

684200 -- BARBEQUE SAUCE FOR RIBS, STEAK, AND CHICKEN

4 to 5 lbs. ribs, steak or chicken
3 c. water
1 c. red wine vinegar
1 1/2 c. soy sauce
1 c. brown sugar
3 tbsp. garlic, chopped
6 green onions, chopped
3 tbsp. sesame oil
2 to 3 tbsp. minced fresh ginger

to 2 tbsp. honey
tsp. Tabasco sauce

Combine all the ingredients in a large bowl. Stir well. Arrange ribs, steak or chicken in a shallow glass or ceramic pan. Do not use a m metallic pan. Pour the marinade over the meat. Cover and refrigerate 24 to 48 hours. Lift the meat from the marinade and place on hot grill. Use marinade to baste the meat while it is cooking.

684201 -- CAMPERS' STEW

Put in a Dutch oven size pan: 1 can corned beef, broken up
1 onion, diced
4 carrots, diced
4 potatoes, diced
Any leftover vegetables from previous
meals

Combine and add enough water to cook the vegetables. This is great for camping trips when your fresh meat is used up and there isn't a store handy.

684202 -- JAZZY JERKY

2 to 3 lbs. venison
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. hot sauce
1/2 tsp. Italian seasoning
1/4 c. teriyaki sauce
1/4 c. dry sherry
1 tsp. liquid smoke
1/4 tsp. accent
1/4 tsp. seasoned salt
1/4 c. soy sauce

Cut deer into thin strips. Marinate overnight. Place across racks in oven set oven at 150 degrees. Leave in oven until dry and chewy.

684203 -- BARBEQUE SAUCE

2 tbsp. oil
1 sm. onion
1 clove garlic
1 (6 oz.) can tomato paste
1/2 c. vinegar
1/2 c. water
1 tsp. dry mustard
1 tbsp. A-1 sauce or Worcestershire
sauce

Combine oil, onion, and garlic in small saucepan. Simmer low for 5 minutes. Add dry mustard and remaining ingredients. Simmer 10 minutes.

684204 -- CAMPER'S COCOA MIX

1 (8 qt.) box Carnation dry milk
1 (6 oz.) jar creamer
1 1/2 lb. Nestle's Quick
2 c. powdered sugar

Blend thoroughly in large container. Place 1/3 cup mix in mug, add hot water and stir. Tastes just like "made from scratch" without the mess.

684205 -- CAMP FIRE HOT DOG

1 lg. hot dog
1 live sassafras or maple tree stem,
4 feet long
A wood fire, burned down to "red
coals"

Prepare sassafras or maple stem by cutting off excess stems and leaves. Peel bark off one end of stem about 10 inches and make a point with a knife at that end. Puncture hot dog in 4 places with point of stem so dog does not split open prematurely. Insert peeled end of stem, lengthwise, through hot dog. Do not let stem protrude through end of hot dog, as it will burn. Place hot dog on stem over the red coals and turn it slowly. Do not put right in flame, as it will cook too quickly and blacken. When hot dog begins to "split", it will be done. Remove it from fire and place in bun with condiments. Juice from the stem will give hot dog a sweet flavor. Do NOT use oak, elm, pine, ash, etc. as they are all bitter.

684206 -- BARBEQUE SAUCE

1 (32 oz.) ketchup
1 tbsp. mustard
1 c. brown sugar
2 caps Worcestershire sauce
1 cap liquid smoke
Onions, if desired
2 tsp. garlic powder or salt (use 1
tsp. salt if you use garlic powder)

684207 -- BARBEQUE SAUCE FOR SPARE RIBS OR CHICKEN

2 cans tomato soup
1 soup can water
1/4 c. sugar
1 med. onion chopped very fine
Salt and pepper to taste

Roast meat in the oven until almost done to taste (I like the meat to fall off the bones). Pour on the sauce and continue roasting for about 1/2 hour. Can baste occasionally.

684208 -- SUGAR FROSTED TRAIL MIX

4 c. sugar frosted flakes
2 c. dry roasted peanuts
2 c. plain chocolate candies (M & M's)
1 c. dried apricots, chopped
1 c. raisins

In a large bowl combine all ingredients; stir thoroughly. Store in a tightly covered container or plastic bag. Makes 10 cups. A variation on the above mix is to omit the sugar frosted flakes and apricots.

684209 -- 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.

684210 -- BARBEQUE SAUCE FOR 5 POUNDS RIBS

8 oz. catsup
1/2 c. brown sugar
1/2 tsp. garlic salt
1/2 tsp. salt
1/8 c. soy sauce
1/2 tbsp. liquid smoke
1/2 tbsp. Worcestershire sauce
1/2 tsp. pepper

Boil ribs for 1 1/2 hours. Bake 1 hour then add sauce and bake 1/2 hour longer.

684214 -- MYRTLE'S BAR-B-Q SAUCE

2 c. catsup
1 c. water
1 c. apple cider vinegar
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/3 c. brown sugar
1/3 c. white sugar
3 tsp. Liquid Smoke

Simmer uncovered until it cooks down to half; stir occasionally.

684215 -- BAR-B-Q SAUCE

1 c. ketchup
1 sm. onion
1 tbsp. Worcestershire sauce
2 cloves garlic
1/4 c. brown sugar
1 tbsp. dried parsley
1/2 c. water
2 tbsp. vinegar

Put all in blender until very well mixed.

684216 -- BARBEQUE SAUCE

Mix together: 1 (28 oz.) bottle Open Pit brand
original barbecue sauce
1/2 green pepper, chopped fine
1/2 lg. sweet onion, chopped fine
1/4 c. sweet pickle juice (from any
jar of sweet pickles)
1 tbsp. lemon juice
1 1/2 c. brown sugar
1 tsp. dry mustard (or about a soup
spoon of prepared mustard)
1 tbsp. spicy brown mustard
1/8 tsp. chili powder
1/8 tsp. cloves
1/4 tsp. celery seed

684217 -- PORK BAR-B-Q SAUCE

1 tsp. dry mustard
1 tsp. vinegar
1 tsp. horseradish
1 tsp. Worcestershire sauce
3/4 - 1 c. catsup
1/4 c. brown sugar
1/2 - 3/4 c. water
1/2 c. onions, chopped
1/2 c. celery, chopped
2 carrots, chopped
2 tbsp. barbeque sauce

Simmer for 1 hour. Add cut up or sliced pork roast (cooked) and simmer awhile longer. Serves 8.

684218 -- BAR-B-Q SAUCE

1 1/2 c. catsup

1/2 c. water
tbsp. vinegar
tbsp. Worcestershire sauce
tbsp. smoke sauce
c. brown sugar
tsp. salt
tsp. paprika
tsp. chili powder

1/2 tsp. black pepper
1 tsp. garlic powder
Red pepper - pinch (if you want hot)

Combine all ingredients together in quart jar and store in refrigerator. Use on all types of meats.

684219 -- BLACKNIGHT BAR-B-Q SAUCE

1 c. strong black coffee
1 1/2 c. Worcestershire sauce
1 c. catsup
1/2 c. butter or margarine
1/4 c. lemon juice
2 tbsp. sugar

tbsp. salt
tsp. cayenne pepper (optional)

Combine ingredients. Simmer for 30 minutes over low heat. Stir once or twice. Serve with beef or ribs.

684220 -- BARBEQUE SAUCE

1 c. cider vinegar
2 tbsp. sugar
2 tbsp. Worcestershire sauce
1/2 c. ketchup
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
Pinch ground black pepper
1 clove garlic, peeled and minced

In a sauce pan, combine ingredients. Cover and simmer for 15 minutes. Use on spareribs, steak or chicken.

684221 -- CAMPER'S MEASUREMENTS

1 fistfull = 1/2 cup
5 finger pinch = 2/3 tsp.
4 finger pinch = 1/2 tsp.
3 finger pinch = 1/8 tsp.
1 finger gob shortening = 1/4 tsp.

684222 -- BAR-B-Q SAUCE

1/2 c. honey
2 tbsp. vinegar
1/2 c. ketchup
1 lg. tbsp. dark mustard
Salt to taste
1/8 tsp. pepper
1/4 tsp. cayenne pepper
1 1/2 tbsp. brown sugar
1 tsp. garlic powder

Mix well.

684223 -- BAR-B-Q SAUCE FOR PORK CHOPS OR CHICKEN

1 c. ketchup
1 c. brown sugar
1 tbsp. vinegar
1 tsp. Italian seasoning
1/2 tsp. garlic salt
1/4 tsp. black pepper

Mix above well. Brush on chicken or pork chops. Bake at 375 degrees for 45 minutes, turning once after 25 minutes (draining off any excess liquid). Brush with sauce. Finish baking.

684224 -- CAMPER'S COCOA

1 qt. box powdered milk
8 oz. Coffee mate
16 oz. Nestle's Quick powdered
chocolate
1 c. sugar

Mix together and store in airtight container. Use 1/3 cup mixture to 1 cup boiling water.

684225 -- "DOWN HOME" BARBEQUE SAUCE

1 (10 3/4 oz.) can Campbell's tomato
soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar

sm. onion, chopped
tbsp. brown sugar

In a quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low. Simmer 10 minutes. Makes 1 3/4 cups.

684226 -- BAR-B-Q SAUCE

1 c. bottled BBQ sauce
1/2 c. chili sauce
1 tbsp. garlic powder
1/2 c. ketchup
1/4 c. Worcestershire sauce
Tabasco sauce, to taste

Mix all ingredients well and add a small amount of water to thin a little. Heat to boiling. Good on chicken, pork ribs and beef ribs. Very good with dirty rice recipe.

684227 -- HOT BAR-B-QUE SAUCE

4 sheets of bacon
4 onions
1/2 lb. oleo
2 bunches celery
4 c. flour
2 c. mustard
3 oz. salt
2/3 pt. soy sauce
3 gal. ketchup
2/3 gal. red vinegar
1/2 oz. cayenne
2 lbs. brown sugar
1/2 c. lemon juice
3 oz. white pepper
1 oz. garlic
6 oz. dry mustard
Dash basil
Dash allspice
1 pt. molasses
3/4 c. liquid smoke
1 c. crystal sauce (hot sauce)

(This will have to be cut down for individual use).

684228 -- HOT & HEAVENLY BARBEQUE SAUCE

Simmer together 5 minutes: 1 (8 oz.) can tomato sauce
1/4 c. Worcestershire sauce
1/4 c. butter
2 tsp. sugar
2 tsp. salt
1 tsp. black pepper
1 tsp. instant coffee

Onions, green peppers or garnish of your choice may be added.

684229 -- PAPA'S BARBEQUE SAUCE

1 c. chili sauce
1/3 c. ketchup
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. onion powder or 1/4 c. diced
onions
1/4 c. brown sugar
1 tsp. yellow mustard
Salt and pepper to taste
1 tsp. chili powder

Mix well. Spread on chicken or pork ribs and grill! Also good on hamburgers. You'll never use bottled again!

684230 -- INCREDIBLE BARBEQUE SAUCE

32 oz. catsup
32 oz. water
2 tbsp. celery seed
2 tsp. ground red pepper
1/4 c. lemon juice
3 med. onions, chopped
2 tsp. ground garlic
1 1/2 c. sugar

Bring to boil, then simmer 3 hours.

684231 -- TEXAS BARBEQUE SAUCE

1 1/2 c. butter
3/4 c. sugar
2 cloves garlic, crushed
1 tsp. paprika
1/2 c. tarragon vinegar
3 c. ketchup
2 tbsp. Worcestershire sauce
1 1/2 tsp. mustard
1/2 tsp. pepper
2 tsp. chili powder

Combine all ingredients and simmer for 20 minutes. This goes well on anything cooked on the grill. It makes a lot but it stores well and can be frozen.

684232 -- BAR-B-QUE FOR RIBS OR BACKBONE

2 c. strong coffee
2 c. catsup
3 tbsp. Worcestershire sauce
3 tbsp. vinegar
1/2 c. sugar
1 tbsp. minced onion
1/2 tsp. salt
1/8 tsp. pepper

Mix together and pour over meat. Bake at 350 degrees until tender. Turn meat several times during cooking time.

684233 -- BAR-B-QUE SAUCE

2 (14 oz.) bottles catsup
3 tsp. Worcestershire sauce
1 c. sugar
1 1/3 c. white vinegar
1 tbsp. butter
1/2 tsp. salt
1 tsp. red pepper

Bring to boil. Simmer 5 minutes. Store in refrigerator.

684234 -- CAMPERS APPLES

12 apples, sliced
1/4 c. butter
1/4 c. brown sugar
1 tbsp. cinnamon

Combine all ingredients in large heavy skillet; mix well. Cook over hot coals 15 minutes or until apples are tender, stirring occasionally. May also divide ingredients into portions, wrap in aluminum foil and bake in hot coals.

684235 -- EASY BAR-B-QUE SAUCE

1 (14 oz.) hot style catsup
3/4 tsp. garlic powder
3 tbsp. vinegar
1 tsp. paprika

Combine catsup, vinegar, paprika, and garlic powder. Cover and chill several hours.

684236 -- GORP (TRAIL MIX)

2 lbs. M&M's
1 (15 oz.) jar dry roasted peanuts
1 (15 oz.) box raisins
Approximately 8 oz. sunflower seeds
Optional for cold weather only: 1 (6
oz.) pkg. peanut butter morsels

Combine all ingredients together in large bowl and store tightly sealed in ziploc bags. This is a great energy booster for hunters and hikers.

684237 -- BAR-B-QUE SAUCE

1/2 c. vinegar
1/2 c. molasses
1/4 c. mustard
1/2 c. lemon juice
1 tbsp. Tamari or soy sauce
1/2 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. pepper

Boil 10 minutes. Use over meat on the grill as a baste.

684238 -- BAR-B-Q SAUCE

1/2 c. vinegar
2 tbsp. sugar
1 tbsp. mustard
1 tbsp. Worcestershire sauce
1 tsp. pepper
Hot pepper (optional)
1/4 c. catsup
1 tbsp. salt
1 tsp. onion salt

Boil and pour over chicken and bake at 350 degrees for one hour.

684239 -- JIM'S BBQ

1/2 box brown sugar
1 lg. bottle ketchup
1/4 c. Worcestershire sauce
2 tbsp. mustard
1/8 c. vinegar
Lemon pepper
1/4 c. hot sauce
Garlic salt

684240 -- BAR-B-Q SAUCE

1 stick (1/2 c.) butter
1 c. catsup
1/4 c. brown sugar
1/4 c. mustard with horseradish
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1/4 c. A-1 sauce
Liquid smoke according to taste

Mix together.

684241 -- JERKY

1 tsp. liquid smoke
1 tsp. Accent
1 tsp. onion powder
1/3 tsp. garlic powder
1/3 tsp. pepper
1/4 c. soy sauce
1/4 c. Worcestershire sauce

Combine mix and pour over thinly sliced meat on a cookie sheet. Marinate overnight in refrigerator turning occasionally. Drain and pat dry with paper towel. Roast at lowest temperature in oven about 3 hours with door ajar.

684242 -- EASY BARBEQUE SAUCE

1/4 c. chopped white onions
4 tbsp. sugar
1/8 tsp. pepper
1/4 c. catsup
3 tbsp. vinegar
1 tsp. Worcestershire sauce (optional)

Mix together all ingredients and cook over low heat for 5 minutes, stirring occasionally. Excellent on ribs.

684243 -- MARK'S FAVORITE BARBEQUE SAUCE

1/4 c. oil
3 med. onions
3 c. tomato sauce (can use ketchup)
1 1/2 c. packed brown sugar
3/4 c. white vinegar
3 tbsp. Worcestershire sauce
4 tbsp. chili powder
2 tbsp. salt (can be cut back)
1/4 tsp. dry mustard

In hot oil cook onions until tender. Add remaining ingredients. Heat to boiling stirring constantly. Reduce heat, cover and simmer for 30 minutes. Is excellent with pork ribs, but is also good with chicken.

684244 -- CAROLINE BARBEQUE SAUCE

1 c.ketchup
1 c. firmly packed brown sugar
1/2 c. lemon juice
3 tbsp. margarine
1/4 tsp. minced onion
1 tsp. hot pepper sauce
1 tsp. Worcestershire sauce

Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes. Makes 1 1/2 cups. Delicious over pork ribs or pork roast.

684245 -- BARBEQUE SAUCE

1 qt. chili sauce
1/2 bottle (18 oz.) Kraft Hickory
smoked barbeque sauce
3 tbsp. minced onion (dry)
1 c. brown sugar

Simmer 15-20 minutes.

684246 -- TO TAKE WILD TASTE OUT OF DUCK OR GOOSE

After you have cleaned the duck, soak meat in milk for about 4 hours in refrigerator or, if frozen, throw in milk until thawed. Wash the meat well and cook the way you like it.

684247 -- BAR-B-QUE SAUCE

1 stick oleo
1 med. onion, chopped fine

Cook in oleo while you mix the other ingredients in a bowl. 1 tbsp. white sugar
1 tbsp. brown sugar
1 c. catsup
1/2 c. water
1 tbsp. vinegar
4 tbsp. lemon juice
4 tbsp. Worcestershire
1/2 tsp. Tabasco
1/4 tsp. mustard
A little salt and pepper

Add to onions and oleo and simmer a few minutes. This is good on almost any meat.

684248 -- BARBEQUE SAUCE

3 tbsp. butter or oil
2 slice minced onion
1 c. ketchup
1/3 c. vinegar or lemon juice
2 tbsp. brown sugar
1/2 c. water
2 tsp. prepared mustard
2 tbsp. Worcestershire sauce
1/8 tsp. salt
1 clove garlic

Saute onion in butter or oil. When lightly colored, add remaining ingredients. Simmer covered 10 minutes.

684249 -- JERKY

Jerky is one of the finest wilderness rations ever devised by man. It takes little preparation and tastes quite good. Two strips of jerky with a glass of water will satisfy any appetite. Although Indians originally prepared jerky over an open fire, cooking it on a kitchen range well in advance of a trip is a lot more practical and convenient. It is handy just to eat for a quick snack or pick-me-up. Begin with any red meat, wild or domestic. Once done jerky tastes the same whether you use sirloin or flank or a cheaper piece of meat. 4 lb. meat cut into pieces, approx.
1x2x8
2 tbsp. salt
2 tbsp. powdered barbecue seasoning
(Swiss steak seasoning works good)
2 tbsp. chili pepper & 2 tbsp. curry
powder mixture (optional)