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Cheese Dip
Deb Stanley
2
¼
1
(8 oz.) packages cream cheese
pound shredded colby or cheddar
cup plain yogurt
1 tablespoon Worcestershire sauce
2 tablespoons grated onion
¼ cup finely diced peppers
Soften cheese. Beat all ingredients until blended. Chill 8 hours.
Smoked Fish
Gary Nelson
½
1
1
gallon water
½ teaspoon seasoned salt
cup salt (uniodized)
pound dark brown sugar
teaspoon garlic powder
1 ½ teaspoons Wright's liquid smoke
½ teaspoon seasoned pepper
4 tablespoons molasses
½
Soak fish in mixture of above ingredients for approximately 6 hours if fish is fresh. (2-3 hours
if fish has been previously frozen.) Do not use a metal container. Pat dry with towel. Let
stand on racks 1 hour. Season with lemon pepper. Soak wood chips (apple, cherry, hickory,
mesquite) in water for about ½ hour before you put on grill. Use about 3 sets of chips. Then
continue to dry at very low heat until desired moistness. Let cool for 12 hours.
Trout: 1 ½ - 2 hours
Salmon: 1" - 1 ½" - 3 - 3 ½ hours
Have used for turkey breast. Brine overnight.
Can also use to make jerky.
Spiced Nuts
Richard Jacobson
1
½
cup granulated sugar
teaspoon cinnamon
½ cup boiling water
1 ½ cups nut meats
½ teaspoon vanilla
1/8 teaspoon cream of tartar
Mix sugar, cinnamon, cream of tartar, and water. Boil to 246º. (Firm ball in cold water.) Add
nut meats. Add vanilla. Stir until the mixture sugars. Separate nuts on waxed paper. Let cool
and store in tight container.
Peanut Brittle
Deb Stanley
1
½
2
cup white syrup
cup water
cups sugar
2 tablespoons butter
½ teaspoon soda
1 teaspoon vanilla
1 teaspoon salt
1
package raw peanuts
Bring syrup, water, and sugar to 230º. Remove from heat. Add peanuts and cook to 300º.
Add butter, soda, vanilla, and salt. Stir quickly and pour into buttered jelly roll pan. Break
when cool.
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