SOUTHERN STYLE BBQ SAUCE

3 large onions
1 bell pepper
1 stalk celery
5 cloves garlic
1 c. Wesson oil
3 (12 oz.) cans tomato paste
3 (15 oz.) cans tomato sauce
1 c. brown mustard
1 c. molasses
1 (15 oz.) A 1 steak sauce
1 (15 oz.) bottle Worcestershire sauce
2 tbsp. dry mustard
2 c. white vinegar
3 c. pineapple juice
2 tbsp. celery salt
3 tbsp. salt
5 tbsp flour
4 tbsp. sugar
1 tsp. cayenne pepper
1 tsp. fresh ground black pepper
1 tsp. chili powder
1/2 tsp. Tabasco sauce
Juice of 5 lemons or limes
6 bay leaves

Blend first five (5) items and simmer in a 2 gallon cook pot for
15 minutes. Add all other ingredients in order given and cook at
very low temperature for 3 1/2 to 4 hours. Makes approximately
six (6) quarts of sauce.

Make-Ahead Turkey Gravy
from a Bountiful Banquet
Makes 8 cups
freeze in airtight containers up to 1 month. refrigerate 2 days to thaw. reheat in saucepan, whisking often.

3 pounds of turkey wings ( about 4 wings)
2 medium onions ,peeled and quartered
8 cups chicken broth
3/4 cups chopped carrots
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick-butter
1/2 tsp black pepper

Heat oven to 400 degrees. have ready a large roasting pan, 5-6 Quart pot and 3 qt saucepan. Put wings in a single layer in roasting pan; Scatter onions on top. Roast 1 1/4 hours till wings are browned.

Put wings and onions in pot. Add 1 cup water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups broth)

Add the carrots and thyme. bring to a boil, rduce heat and simmer, uncovered, 1 1/2 hours. Remove wings. When cool, pu;; off skin and meat. Discard skin and save meat for another use. Strain broth into saucepan, pressing vegetables to extract as much liquid possible. Discard vegetables. Skim fat off broth. (If you refrigerate this overnight you can remove the fat more easily).

Whisk flour into remaining 2 cups broth till smooth and blended. Bring broth to a gentle boil in saucepan. Whisk in flour mixture and boil 4-5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Per 1/4 cup: 26 cal, 1 g pro, 3 g car' 0 fiber, 1 g fat ( 1 g sat fat), 2 mg chol,258 mg sod

* you can add any pan drippings from your roast turkey after it cooks, just skim the fat first.

Chicken Gravy



28 oz. chicken broth

1/2 tsp. onion powder (granulated)

1 TB chicken bouillon granules

2/3 cup Bisquick



In blender, combine broth, onion powder, bouillon

powder and Bisquick. Blend at high speed, about 1/2

minute or until smooth. Pour into saucepan and stir

constantly over medium high heat, about 4 or 5 minutes

until if comes to a boil, is smooth and thickened.

Serve at once. Can freeze up to 4 months.

Crock Pot Spaghetti Sauce



2 lb. bulk Italian sausage or ground beef

2-1/4 cups onions, chopped

2 cups (1 pkg. = 8 oz.) sliced fresh mushrooms

6 garlic cloves, finely chopped

1 can (28 oz.) diced tomatoes, undrained

1 can (29 oz.) tomato sauce

2 cans (6 oz. ea.) tomato paste

2 TB dried basil leaves

1 TB dried oregano leaves

1 TB sugar

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. crushed red pepper, optional



Saut�?nbsp;¦é sausage, onions, mushrooms and garlic in 12" skillet over medium heat

about 10 minutes,

stirring occasionally, until sausage is no longer pink; drain.



Spoon sausage mixture into 5 quart crock pot/slow cooker. Stir in remaining

ingredients.



Cover and cook on LOW heat setting for 8 to 9 hours or until vegetables are

tender.



Makes:24 servings (1/2 cup each).

Do Ahead White Wine and Sage Turkey Gravy 



From the October 2007 issue of Good Housekeeping Magazine. An

updated version of GH's 2002 "The Best (Do-Ahead) Turkey Gravy"

(recipe # 42402). For extra added flavor, add pan juices from the

roasted turkey (or thin with homemade or canned chicken or turkey

broth) when reheating the gravy.



4 cups (approx)

3 hours 20 min prep

2 lbs turkey wings, cut apart at joints (about 3 wings)

1 small red onion, cut into wedges (about 8 ounces)

2 stalks celery, cut into 2-inch pieces

2 carrots, cut into 2-inch pieces

1 (32 ounce) carton chicken broth or turkey broth or 1 quart

homemade broth

4 1/2 cups water

3 large fresh sage leaves

2 cups dry white wine (my preference is chardonnay or pinot

grigio)

1/3 cup cornstarch

turkey drippings, from roasted turkey or additional broth



prep - 20 minute.

cook - 2 1/2 hours.

makes 4 cups gravy (without added drippings).

Preheat oven to 425°F.

In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan,

place turkey wings, onions, celery and carrots.

Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a

deep golden brown color.

When wings are done transfer them and the vegetables to a 6-quart

sauce pot, add 1 quart broth/stock, 4 cups of water and sage leaves;

set aside.

Place (used) roasting pan over two burners on top of range, add wine

to roasting pan and cook on high heat, scraping up the browned bits

from the bottom of the pan for 10 minutes or until wine is reduced

to 1/2 cup.

Add wine mixture to sauce pot with the wings; bring to a boil.

Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.

Strain broth into an 8-cup liquid measuring cup, discard wings and

vegetables, skim fat from broth and discard.

If broth is less than 4 cups, add enough water to bring volume up to

4 cups (if broth is more than 4 cups, return broth to sauce pot,

bring to boil, reduce heat and cook on medium-high until reduced to

4 cups).

Return the 4 cups of broth to sauce pot; on high heat, bring to

boiling.

In a small bowl, add remaining 1/2 cup water to cornstarch, stir

until well blended; using a whisk, blend cornstarch mixture into

boiling broth and cook for 1 minute.

Cool gravy, then transfer to plastic container with a tight fitting

lid and refrigerate up to 5 days or freeze up to 1 month.

Complete gravy after roasting the turkey: add strained and skimmed

pan juices from the roasted turkey to the prepared (thawed, if was

frozen) gravy, or thin with a bit of additional broth: heat well

before serving.

NOTE: For 24: Prepare gravy as above but instead use the following

ingredient amounts: 4 turkey wings (3 pounds), 1 large red onion (12

ounces), 3 stalks celery, 3 carrots, 6 cups broth/stock, 6 cups

water, 5 sage leaves, 1 bottle (750 ml) wine and 2/3 cup cornstarch.

Reduce wine to 1 cup.

Bring volume of broth to 6 cups instead of 4 cups.

Dissolve cornstarch in 1 cup of water before stirring into simmering

broth. Add juices from roasted turkey as above. Makes about 7 cups

of gravy without drippings.

BBQ Sauce

 

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground
black pepper


Directions
1 In a large saucepan over medium heat, mix together the
ketchup, tomato sauce, brown sugar, wine vinegar, molasses,
liquid smoke and butter. Season with garlic powder, onion
powder, chili powder, paprika, celery seed, cinnamon, cayenne,
salt and pepper.

2 Reduce heat to low, and simmer for up to 20 minutes.
For thicker sauce, simmer longer, and for thinner, less
time is needed. Sauce can also be thinned using a bit of
water if necessary. Brush sauce onto any kind of meat during
the last 10 minutes of cooking.

Big Al's K.C. Bar-B-Q Sauce

 

Sweet and smoky with a little bite.

Prep Time: approx. 15 Minutes.

Cook Time: approx. 20 Minutes.

Ready in:approx. 35 Minutes.

Makes 6 cups of sauce (48 servings).

 

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored
liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground
black pepper


Directions
1 In a large saucepan over medium heat, mix together the
ketchup, tomato sauce, brown sugar, wine vinegar, molasses,
liquid smoke and butter. Season with garlic powder, onion
powder, chili powder, paprika, celery seed, cinnamon,
cayenne, salt and pepper.
2 Reduce heat to low, and simmer for up to 20 minutes.
For thicker sauce, simmer longer, and for thinner, less
time is needed. Sauce can also be thinned using a bit of
water if necessary. Brush sauce onto any kind of meat during
the last 10 minutes of cooking.

Cocktail Sauce

1 1/2 quarts chili sauce (6 cups)
1 bottle (14 oz) catsup
1/4 cup prepared red horseradish
2 t. Worcestershire
1 t. hot pepper sauce or to taste
Juice of 1/2 lemon

Blend all ingredients. Cover and refrigerate. Adjust seasoning to taste
before serving. Can be made 3 days ahead. Makes about 7 1/2 cups

Coney Island Hot Dog Sauce (Chili)



2 Lbs. Ground Beef

2 Packages Onion Soup Mix (1 Box)

2 Cups Black Coffee

1 - 6 oz can Tomato Paste

1 Tablespoon Chili Powder

1 Teaspoon Cumin Powder

1 Teaspoon Allspice

1/4 cup Vinegar

1 Tablespoon Worcestershire Sauce

3 Tablespoons Sugar



Brown Ground Beef in a skillet and chop up real fine into individual granules.

In a separate large saucepan - mix 2 cups of black coffee with all the other ingredients and cook over medium heat until boiling. Reduce to simmer and cook about 2 hours but you can do it just long enough to saturate the dehydrated onions in the soup mix if you wish. Add the Ground beef when it has finished browning.