Honey BBQ Sauce

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)

Ingredients:

  • 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

 

Directions:

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

 

Nutritional Facts

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.

 

 

Originally published as Honey Barbecue Sauce in Taste of Home August/September 2008, p14
Advertisements

National Barbecue Day – May 16, 2017

5 Fun Facts about BBQ from Foodimentary.com

LBJ and Hubery H. Humphrey, Victory Barbecue, 11/4/1964, by Hulton Archive, with permission of Getty Images.

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

 

Directions:

  1. Bring all ingredients to a boil in a saucepan.
  2. If baking chicken, pour over the chicken pieces in a foil lined pan.
  3. 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.
  4. Refrigerate leftover sauce.

 

Find Walter “The Barbecue King” Jetton’s recipe here.  He was instrumental in making LBJ’s barbecue events successful.

Fast & Creamy Buttermilk Salad Dressing

Yield: 2-3/4 cup or 22 Servings

Creamy Buttermilk Salad dressing

Photo by Taste of Home©

Ingredients:

  • 3/4 c. buttermilk
  • 2 c. (16 ounces) 2% cottage cheese
  • 1 envelope ranch salad dressing mix

Directions:

  1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
  2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

 

Nutritional Facts
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

Spooky Veggies ‘N Dip Recipe

by Laura Himmelein

Dip and Hootwiches

Photo by Tina Rupp

Ingredients:

  • Carrots
  • Green beans
  • Cherry Tomatoes
  • Olives
  • Peas
  • Ketchup
  • Your choice of Dip

 

Directions:

  1. 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.
  2. Heap green beans next to carrots. Dot ends of beans with ketchup to create snake eyes.
  3. 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.

Gluten-Free Blueberry Barbecue Sauce

Chef Eljesa Haxhiu of Gwinnett Tech’s Culinary Arts program

Chef Eljesa Haxhiu  (Photo: Gwinnett Technical College Culinary Arts)

Recipe Courtesy of Gwinnett Technical College Culinary Arts 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.

Ingredients:

  • 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

Directions: 

  1. 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.
  2. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
  3. 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.

BLUEBERRY, STRAWBERRY & JICAMA SALSA

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

Ingredients:

  • 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

 

Directions:

  1.  In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste.
  2. Serve with tortilla chips at room temperature or chilled.

Ranch Dressing and Dip Mix

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

Ranch dressing and dip mix

Photo by Taste of Home©

Yield: 1 cup or approximately 96 servings

Ingredients: 

  • 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

 

Directions:

  1. 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).
  2. To prepare dressing: In a bowl, combine 1 tablespoon mix with mayonnaise and buttermilk; refrigerate. Yield: 2 cups.
  3. To prepare dip: In a bowl, combine 1 tablespoon mix and sour cream; refrigerate for at least 1 hour before serving. Yield: 1 cup.

 

Nutritional Facts:
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