Favorite Barbecue and BBQ
recipesTomato Soup Barbecue Sauce
1 can Campbell's condensed tomato soup
1/3 c. Worcestershire sauce
3 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped
In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar
and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10
minutes. Use to baste beef or chicken during broiling or grilling. Makes
1-3/4 cups sauce.
Sweet & Tangy Grilled Pork Chops
Serves 6
prep 5 min.
cooking 15 to 20 min.
2/3 cup mayonnaise
1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
1/4 cup dark brown sugar
1 tsp. minced garlic
3/4 tsp. dried thyme leaves
6 (1/2-in. thick) pork chops, seasoned to taste with salt
and pepper
MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 2/3
cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20
min. or until cooked through. Serve remaining mustard
mixture with chops.
Used with
Permission from French's Kitchen
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Recipe
Lima Bean Barbecue
Beans
1 can (16 oz.) Lima beans, drained
1 can (16 oz.) red kidney beans, drained
1 can (28 oz.) Navy beans with pork
1/2 lb. bacon, cut in 1 inch pieces
1/2 lb. cooked ham or 1/2 lb. cooked sausage, cut up or use both
1/3 c. vinegar (cider)
3/4 c. brown sugar
3 lg. onions, sliced
1/3 c. ketchup
2 tbsp. sharp mustard
Combine all beans in a large bowl. In a heavy skillet, slowly fry the meat,
pour off all fat except a glaze on the bottom of pan. To the skillet add
cider vinegar, ketchup, mustard and onions. Mix well. Simmer until onions
are soft (about 10 minutes). Put all ingredients together and stir well.
Cover and bake at 275 to 300 degrees for 2 hours. Add more ketchup if beans
get dry.
Teriyaki Steak with Crunchy Onions & Peppers
4 Servings
prep 10 min.
cooking 25 min.
4 (1 inch) thick boneless top loin steaks
3/4 cup low sodium teriyaki sauce
2 tbsp. butter
1 (10 oz.) pkg. mushrooms, sliced
1 large red bell pepper, cut into strips
1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions
MARINATE steaks in teriyaki sauce for 30 min. or up to 3
hours in refrigerator.
MELT butter in skillet. Cook mushrooms until golden brown.
Add bell pepper and cook 3 min. until tender. Keep warm.
GRILL steaks over high heat 15 min. for medium doneness.
PLACE steak on serving plates. Stir French Fried Onions into
mushroom-pepper mixture. Serve over steaks.
Used with
Permission from French's Kitchen
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Oven Baked
Barbecue
Chicken
In a saucepan melt
2 tablespoons butter.
Add 2 cloves of garlic, crushed.
Cook 4-5 minutes.
Add:
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it.
Bake at 350 degrees for 1 hour, basting often with sauce. Alternative
method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover
and bake at 450 degrees for 20 minutes.
