KFC Style Coleslaw

8 cups cabbage, finely chopped
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 ½ tablespoons white vinegar
2 ½ tablespoons lemon juice

Cut cabbage and carrots into small pieces about the size of rice kernels. (The food processor is great for this!) In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the cabbage and carrots and mix well.

Cover and refrigerate for at least 2 hours before serving.



Company Baked Beans

1/2 lb. bacon
1 c. finely chopped celery
3 c. finely chopped onion
3 lb. ground beef
2 cloves garlic minced
2 can baked beans 29 oz. ea.
1 1/2 c. catsup
3 Tbsp. prepared mustard
2 beef bouillon cubes
2/3 c. boiling water
salt & pepper to taste

Fry bacon slices in skillet. When crisp remove from pan.
In drippings sauté celery and onion. Set aside. Drain excess grease.

Cook ground beef with 2 cloves garlic, until meat is brown. Drain grease. combine 2 cans baked beans ( like Bush) and the onion and celery and ground beef with catsup and mustard and salt and pepper to taste and 2 beef bouillon cubes dissolved in the boiling water.
Add bacon, crumbled. Bake 1 hour and 15 min at 350



BBQ Beans

2 cans Bush's Best Baked Beans (In bacon & sugar)
12 slices bacon
3 cloves finely crushed
1 medium garlic finely chopped
onion 1/2 of one finely chopped
green or red bell pepper chopped
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried oregano
Salt and fresh ground black pepper

Cut the bacon into 1/2 inch pieces and cook in a medium sized pot until medium well done. Remove bacon with a slotted spoon and set aside. Pour some of the bacon fat out of the pot (or leave it all in - remember, pork fat rules !!) Add chopped onion, bell pepper and garlic.

Season with salt and pepper and saute until the onions are soft and golden, but not brown, about 4 minutes. Add the bacon and remaining remaining ingredients and bring to a slow simmer.



Tex-Mex Cornbread

2 eggs
4 tablespoons melted butter
1 (8-1/2 oz.) can cream-style corn
1 cup sour cream
1 cup yellow corn meal
3 jalapeño chiles, seeded and minced
1/2 cup chopped onion
3 tablespoons chopped jarred pimento
4 teaspoons baking powder
3/4 teaspoon salt
1 cup (4 ounces) shredded sharp cheddar cheese

Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400ºF. In a large bowl, combine the eggs and butter and work together with a fork. Stir in all the remaining ingredients until well mixed.

Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.



King Ranch Chicken Casserole

This recipe was posted by Henry, on a BBQ list I used to be on called "The Porch". Great List to be on and the "Best" people in the world to learn from.
1 10-1/2 oz can cream of chicken soup
1 19-1/2 oz can cream of mushroom soup
2 Cups chicken broth
1 10-oz can Rotel tomatoes and green chilies
12 corn tortillas cut in pieces
1 3-4 lb chicken, cooked and cut into bite sized pieces
1 large onion chopped
2 c grated American cheese

Combine soups, chicken broth and tomatoes and set aside. In a 3 qt. casserole, layer half of the tortilla pieces, half of chicken, half of onion and half of cheese in the casserole. Pour half the chicken broth mixture over layers. Repeat layers of tortilla, chicken and onion, then pour remaining chicken broth mixture over top and remaining cheese. Bake 350º 45-50 minutes.

This may be frozen and reheated and will taste great. Recipe submitted by Chammy on 8/7/00 Henry


Italian Pork Roast

Pre heat oven to 325
1 (3 to 3 1/2 pound) rolled bone less pork loin roast
4 cloves garlic, peeled and halved
1/4 cup olive oil
1 to 2 tablespoons dried Italian seasoning
Add to taste coarsely-ground pepper or fresh cracked pepper

Place roast in a shallow roasting pan. Cut 8 small slits in roast at 2-inch intervals; insert garlic clove halves deep into slits. Brush olive oil evenly over roast, and sprinkle with Italian seasoning and pepper. Insert meat thermometer, making sure it does not touch fat. Bake at 325 degrees F for 1 1/2 hours (30 minutes per pound) or until meat thermometer reaches 155 degrees F.

Remove from oven, and cover loosely with aluminum foil. Let stand 15 minutes or until meat thermometer reaches 160 degrees F. Then slice or pull apart. Great with buttered rolls or soft garlic bread.