Best Ever Barbecue

This recipe is from Ozark County Times Holiday edition.

Best Ever Barbeque
Helen McClendon

Cook a 2 or 2 1/2 pound pork loin roast in crock pot until well done. Let cool and string meat. Pour off liquid from roast and place meat back in pot. Then pour barbeque sauce over meat and simmer in pot for two hours, stirring occasionally .


Barbeque sauce
1 medium onion, chopped
2 Tablespoon vinegar
1/4 cup lemon juice
3 Tablespoon  Worcestershire sauce or steak sauce
2 Tablespoon oil
2 Tablespoons brown sugar
1 cup catsup
1/2 Tablespoon mustard
1 cup water
salt
red pepper

Brown onion in fat, add remaining ingredients. Simmer 30 minutes ; then pour over pork.

Chicken or Turkey cornbread dressing

This recipe is from the Ozark County times Holiday edition cook book.
This is in the main dish section

Chicken of Turkey Cornbread dressing
Linnie Ingram

FOR TURKEY:--cook turkey appropriate time according to size, and make the dressing the same as for the chicken except it will make a larger amount.

Pressure cook 1 large chicken for 35 to 40 minutes at 10 lb pressure. Turn off heat. cool slowly under running water until lid can be removed from your pressure pan. Let chicken cool until you can separate meat from the bones. Remove bones, then set aside meat and broth. This can be done the evening before you plan your dinner for the next day. For your turkey dinner, it is roasted or backed early in the morning and you need to have your dressing ready to bake along in the last hour or two before serving the turkey.

Cornbread and other bread scraps may be saved in the freezer. Crumble all bread in a large mixing bowl. Add chopped celery ( 2 or 3 cups), 3 or 4 chopped onions, sprinkle with black pepper and sage to taste, a can of cream of mushrooms soup , also a can of cream of chicken soups adds to the flavor. Add plenty of the broth and chicken to the dressing moisture and pour in large baking dish. Bake for 40 to 45 minutes at medium heat, until onions and celery are tender.

Always refrigerate left over dressing following your meals and enjoy it the next day also

Lasagna

This recipe is from Ozark county Times holiday edition...of 1991

Lasagna
Dot Strickland

1/2 pound Italian sausage
1/2 pound ground beef
1 clove garlic, minced
1 Tablespoon oregano
1/2 teaspoon salt
1 package lasagna noodles
2 eggs, beaten
2 cups cottage cheese
1/2 cup parmesan cheese
2- 16 oz jars spaghetti sauce
1-6 oz can tomato paste
1 pound mozzarella , sliced thin
2 Tablespoon parsley flakes
1/8 teaspoon black pepper

Brown meat in large pan, drain, add garlic, oregano and salt. Simmer 5 minutes. Stir in spaghetti sauce and tomato paste. cook 15 minutes, stirring occasionally. Boil lasagna noodles in large amount of water with 1/2 teaspoon salt 5 minutes, using medium heat. Stir with wooden spoon. Combine eggs, cottage cheese, parmesan cheese, parsley and pepper. Blend well. Layer half the lasagna in greased 13 x 9 x 2 pan .Spread with half cheese mixture, half mozzarella  cheese and half  spaghetti sauce. Bake at 350 degrees for 30 minutes or until bubbly. let stand 10 minutes before serving...
Serves 12.

Turkey

This recipe is from Ozark County times Holiday edition...of 1991

Turkey
Bonnie Coffey

Thaw turkey 24 hours.

Pour salt very heavy outside and inside. Leave overnight. Next morning, wash and dry then take margarine and grease turkey inside and out. Stuff and bake at 450 degrees for 1 hour. Remove cover and bake for another hour and 35 minutes( according to size)

( I have not tried this recipe)

Summer Sausage

This recipe is from Ozark County Times holiday edition....

Summer Sausage
Teresa Allen

1 lb deer meat , ground
1 lb hamburger
1 cup water
1/4 teaspoon garlic powder
1/4 teaspoon mustard seed
2 Tablespoon liquid smoke
3 Tablespoon Morton Quick curing salt

Mix together. form in 3 or 4 logs. Wrap in foil. refrigerate 24 hours. Poke with holes with toothpicks into bottom of each log. Bake in broiler pan for 1 hour at 325 degrees.

Chicken almost Bleu

This recipe is from the Ozark County Holiday Edition times..in the Main dish and casserole section.

Chicken Almost Bleu
Coral M. Gullett

8 chicken breasts, skinned and deboned
8 slices bacon
4 oz chopped chipped beef
1 can mushroom soup
1 cup sour cream

Wrap each chicken breast with a piece of bacon. cover bottom of an 8 x 12-inch baking dish with chipped beef. Arrange chicken breasts on top of chipped beef. mix sour cream with soup and pour over chicken. Refrigerate at this p[point, if preparing in advance..
When ready to bake, bake uncovered for 3 hours at 375 degrees

Cranberry Salad

This recipe is from the Ozark County times- Holiday edition ...in the salad section...
The last recipe in that section, so next week we will be on Main dishes.....yum

Cranberry salad
Teresa Allen

1 - 12 oz fresh or frozen cranberries, ground and drained
2 oranges, ground and drained
1 can crushed pineapple, drained

Stir together fruit

2 small packages red jello

Prepare according to package . add fruit and chill. I`ve found many people who don`t like cranberries like this recipe.....

Jackie~s Spiced Peaches...

This recipe is from the Ozark county times-Holiday edition in the salad section....

Jackie`s spiced peaches
Jeanie Hodgson

1 big can of cling peach halves
drain, saving one cup of syrup

Mix the one cup of syrup with :

1 cup sugar
1/2 cup apple cider vinegar
1 teaspoon whole cloves
a couple of pieces of stick cinnamon

Mix and bring to boil; stirring until sugar is dissolved. Simmer for 10 minutes. cool slightly, thenn add to peaches and refrigerate in glass jar. Keeps weeks and is better if made ahead of time.
Great with turkey or chicken.

Green and White salad

This recipe is from the Ozark County Times -Holiday edition paper in the section  marked Salads

Green and white Salad
Dawn Willis

1 bunch broccoli
1 head cauliflower
1 red onion
5 stalks celery
1/2 teaspoon salt
1/2 cup whipping cream
1 cup miracle Whip
2 Tablespoons sugar

Cut up broccoli, cauliflower, onion and celery into small pieces. Mix salt, whipping cream, Miracle whip and sugar together and pour over vegetables. Refrigerate until chilled , then serve.

Cranberry relish

this recipe is from Ozark county times-Holiday edition
in the section Salads...


Cranberry Relish
Geneva Beach

Chop 1 package whole cranberries while still frozen. add 2 cups sugar. Let sit in refrigerator overnight. Next day stir and add 1 can well drained crushed pineapple, add 1 package small9 white) marshmallows and 1 carton cool whip.Refrigerate.

Dip

This recipe is also in the party food section of the holiday edition of Ozark county times..

dip
Juanita Luna

2 oz package cream cheese
1 package thin sliced beef or ham, ( chopped)
1 small onion ( chopped)
1 small jar pimientos
1 Tablespoon mayonnaise

Mix altogether and put on crackers


* next week we will be on the salads

Mexican Cheese Dip

this recipe is from the Ozark county Times, Holiday edition....
In the party foods section

Mexican Cheese dip
Teresa Allen

Brown and Drain:

1 lb hamburger
1 onion , chopped

Melt on low heat:
1 lb velveeta
3/4 cup water

* add 1 package taco seasoning and 4 oz can chopped green chilies.
Stirring constantly-add meat and onion. serve with chips.
* for less spicy , add only 1/2 of each.

cheese Ball

Her is another recipe for cheese ball from Ozark County Times -Holiday edition..party foods

Cheese Ball
Arlene Smith

2 ( 8 -oz) packages cream cheese
1 small jar old English Cheese Spread
1 jar Pimento cheese spread
1 ( 3 - oz) cake Bleu cheese

soften and mix all ingredients together , adding 1/2 teaspoon Worcestershire sauce, dash garlic salt and a dash of onion salt. Blend and shape into 2 balls. Roll in chopped walnuts or pecans. Serve with crackers or celery.

Cheese Ball

This recipe is from the Ozark County Times -Holiday edition...in the section of party foods


Cheese Ball
Becky Strong

1 package ( 8 oz) cream cheese-softened
1/2 cup or more shredded cheddar cheese
3/4 cup chopped black olives
2 ( oz) chopped green olives
1 teaspoon or less Tabasco sauce

mix together . form into a ball, loaf, roll in nuts, etc.

Spiced Tea

This recipe is from Ozark County Times, Holiday edition...in the party foods sections

Spiced Tea
Betty Douglas

2 Tablespoons instant tea
1 large can pineapple juice
1 cup sugar
5 sticks peppermint candy
1 stick cinnamon or 1/2 teaspoon ground cinnamon
juice from 1 orange
juice from 3 lemons
2 quarts water

Heat thoroughly and strain. Serve hot

Punch

this recipe is from Ozark County times, Holiday edition...in the party foods section

Punch
Marsha Maig

1/2 gallon orange sherbet
1 small can frozen concentrated orange juice
1 big can pineapple juice
1 -16-oz bottle 7-up
1/2 cup sugar

Mix all ingredients together and serve.

Party Punch

this recipe is also from Ozark county times holiday edition of recipes
This recipe is in the party foods

Party Punch
Betty Douglas

1 - 6 oz can frozen lemonade
1 -6 oz can frozen orange juice
1 large can pineapple juice
3 ( 28 oz) bottles ginger ale
2 packages cherry kool-aid
sugar to taste ( 1 to 2 cups)
3 quarts water
9 all ingredients should be cold)

Garnish with scoop of lemon or lime sherbet for a delicious and festive punch.
This works wonderfully for weddings and can be adapted to the wedding colors.

Caramel dip for apple wedges

This recipe is from the holiday editon of Ozarks County Times

Caramel Dip for Apple Wedges
Jeanie Hodgson

1 can Eagle Brand milk
1 cup sugar
1 cup corn syrup
1 stick oleo( butter/margarine)
1 cup pecans- chopped

mix milk, syrup and sugar. cook on medium heat until dissolved and theckened. Add oleo and nuts.
Serve warm ( color will darken as it cools.

Sausage Balls...

Woo Hoo  We are in the party foods section of the Ozark county times holiday edition...
I do like me a good party ....maybe not, I am not a drinker unless you count iced tea or a cola from time to time....anywho here is the recipe

Sausage Balls
Norine Loftis

1 package Jimmy Dean Sasuage
2 cups Bisquick
1 cup of 1/4 pound cheddar cheese

mix well and shape into balls. Bake at 350 until done.( dont over cook)

I think I need to try these, sometime....

Cranberry But Bread

This recipe is from Ozark County times...holiday edition...

Cranberry Nut Bread

Lisa Kirk

Mix together:

2 cups flour( stir to aerate)

3 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

Add 

1 cup cranberries( chopped fine in blender)

1 cup chopped nuts

1 1/2 Tablespoon grated orange rind

in another bowl, beat:

1 egg

3/4 cup milk

1/4 cup margarine, melted

1 teaspoon vanilla

Add to flour mixture. Stir until moistened. Pour into greased loaf pan. Bake 55 to 65 minutes at 350 degrees.