by Karene Donnay of Glencoe, Minnesota for Taste of Home
“This barbecue sauce is my own recipe that my whole family enjoys, especially my father. It’s a quick and easy recipe that can be made ahead and refrigerated or used immediately.” – K.D.
Yield: 1-1/3 cups (10 Servings)
1 can (8 ounces) tomato sauce
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon molasses
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons prepared mustard
1 garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/8 teaspoon pepper
In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.
2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.
5 Fun Facts about BBQ from Foodimentary.com
President Lyndon Johnson and Humbert H. Humphrey celebrate the election results at the Victory Barbecue November 4 in 1964. Photo by Getty Images©
Grilling is no longer considered a male dominated activity. While 51 percent of males cha-cha with the charcoal, 49 percent of women flamenco with the flames.
263,000 moist towelettes will wipe up BBQ sauce covering fingers and faces.
The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.
The original barbecue sauce, dating back hundreds of years, consisted of vinegar and pepper.
Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs.
LYNDON JOHNSON’S FAVORITE BARBEQUE SAUCE
1/4 c. butter or margarine
1/4 c. cider vinegar
1/4 c. ketchup
1/4 c. lemon juice
1/4 c. Worcestershire sauce
1/2 t. Tabasco sauce
Bring all ingredients to a boil in a saucepan.
If baking chicken, pour over the chicken pieces in a foil lined pan.
Bake, uncovered at 350° for 1 hour, basting occasionally. This is enough sauce to cover 6 large pieces of chicken. If baking more, this recipe can be doubled or tripled.
Refrigerate leftover sauce.
Walter “The Barbecue King” Jetton’s recipe here. He was instrumental in making LBJ’s barbecue events successful.
May 16 May 16, 2017
Condiments and Sauces, Recipes, Summer, Trivia • Tagged
barbecue recipe, BBQ Sauce, chicken, LBJ, May holidays, National Barbecue Day, pork, President Lyndon B. Johnson, ribs, Walter Jetton
Yield: 2-3/4 cup or 22 Servings
3/4 c. buttermilk
2 c. (16 ounces) 2% cottage cheese
1 envelope ranch salad dressing mix
In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.
2 tablespoons (calculated without greens a: 23 calories, 1g fat (0.550g saturated fat), 3mg cholesterol, 177mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1/2 fat-free milk
Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29
by Laura Himmelein
Your choice of Dip
Put a dip of your choice in a small bowl and set in the center of a serving platter. Spread some dip onto carrot tips to form fingernails; set on platter.
Heap green beans next to carrots. Dot ends of beans with ketchup to create snake eyes.
Slice cherry tomatoes in half and place on platter, flat side up; top with an olive slice and a pea to create eyes.
For the recipe of
Hootwiches (seen pictured above), click here on www.parenting.com website.
Recipe Courtesy of With the 4th of July right around the corner, Chef Eljesa Haxhiu and Chef Katherine Crean from the Culinary Arts program at Gwinnett Technical College offered some of their best recipes and tips to make the patriotic holiday a delicious one. Whether sharing a picnic with family and friends or grilling out in the backyard, food is always an important part of any 4th of July celebration. This sauce is great for Chicken or Ribs. Plus, it is Gluten-free. Gwinnett Technical College Culinary Arts
2 teaspoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 (1/2 inch) piece fresh ginger, grated
3 cups fresh blueberries
1/4 cup real maple syrup
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
1/2 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon smoked Hungarian paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine.
Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
May 29 May 29, 2016
Condiments and Sauces, Fourth of July, Holiday, Recipes • Tagged
4th of July celebration, barbecue chicken, bbq ribs, blueberry barbecue sauce, Chef Eljesa Haxhiu, Chef Katherine Crean, Fourth of July, gluten-free, Gwinnett Technical College Culinary Arts, patriotic holiday, picnic
This salsa recipe from
Two Peas & Their Pod is also great with grilled fish or chicken. It is best eaten the day it is made.
Yield: About 3 Cups Salsa
1 cup fresh blueberries
1 cup diced strawberries
1 cup diced jicama
1/3 cup chopped cilantro
1/4 cup finely chopped red onion
2 tablespoons finely chopped jalapeño pepper, stemmed and seeded
Juice of 1 large lime
Salt, to taste
Tortilla chips, for serving
In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste.
Serve with tortilla chips at room temperature or chilled.
May 28 May 28, 2016
Condiments and Sauces, Holiday, Recipes, Snacks and Appetizers • Tagged
Appetizer, Blueberry, condiment, dip, Holiday, Jicama, salsa, sauces, strawberry, Two Peas & Their Pod.com
This versatile recipe converts easily into a creamy dip or smooth dressing. It’s delicious served with fresh veggies or drizzled over greens. —Carolyn Zimmerman, Fairbury, Illinois
Yield: 1 cup or approximately 96 servings
2 tablespoons plus 2 teaspoons dried minced onion
1 tablespoon dried parsley flakes
2-1/2 teaspoons paprika
2 teaspoons sugar
2 teaspoons salt
2 teaspoons pepper
1-1/2 teaspoons garlic powder
Additional Ingredients for Dressing:
1 cup mayonnaise
1 cup buttermilk
Additional Ingredients for Dip:
1 cup (8 ounces) sour cream
In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: about 6 tablespoons mix (enough to make 6 batches).
To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups.
To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.
1 serving (2 tablespoons) equals 107 calories, 11 g fat (2 g saturated fat), 6 mg cholesterol, 140 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.
Originally published as Ranch Dressing and Dip Mix in Quick Cooking July/August 2000, p19