| 5 | 6 | 7 | 8 | 9 |
| 1 | 13 | 26 | 38 | 51 |
|
onions, cover pan, and continue cooking until onions are dark brown, but not
burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning
mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans,
orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and
Tobasco, stirring well. Reduce heat to low; continue cooking about 10
minutes, stirring frequently. Remove orange and lemon rinds. Continue
cooking and stirring about 15 minutes more to let the flavors marry. Add the
butter and stir until melted. Remove from heat. Let cool about 30 minutes,
then pour into a food processor or blender and process until pecans and
bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to
barbecue chicken, pork or ribs. Makes about 5 Cups.
Barbecued Pot Roast
=
1
2
==================
5 lb. pot roast
Med. onions, sliced
1
1
1
/2 Cup Catsup
/4 Cup Wine vinegar
Teaspoon Rosemary leaves
Potatoes [optional]
2
2
1
2
1
Tablespoon Cooking oil
Cloves garlic, minced
/2 Cup Water
Tablespoon Worcestershire sauce
Teaspoon Salt
Brown roast on all sides in hot oil in large roaster, add onions and garlic.
Combine remaining ingredients and pour over roast. Bake at 350 F. for abt. 2
hrs. Small peeled potatoes can be placed around at this time if desired.
Return to oven and continue to cook aditional hour or until roast is tender.
Barbecued Shrimp
=
=
1
1
===============
========== SEASONING MIX ============
Teaspoon Ground cayenne pepper
Teaspoon Black pepper
1
1
1
1
1
/2 Teaspoon Salt
/2 Teaspoon Crushed red pepper
/2 Teaspoon Dried thyme leaves
/2 Teaspoon Dried rosemary leaves, crush
/8 Teaspoon Dried oregano leaves
=
======== MAIN INGREDIENTS ===========
1
1
1
/4 Pound + 5 Tablespoon unsalted butter
Teaspoon Worcestershire sauce
-1/2 Teaspoon Minced garlic
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