Derby Trail Cook Book

[Downthestretch55]

This is a good one...

Marinade and Basting Sauce
Courtesy Bennett’s Real Pit Bar-B-Que

1-cup water
1/8 cup white vinegar
¼ cup yellow mustard
1 tablespoon Worcestershire
½ tablespoon salt
1/3-teaspoon black pepper
1/5-cup paprika

Mix ingredients well and use as a marinade for briskets, shoulders, ribs or chicken. Make sure that you always marinate in a refrigerator for about 3 hours. Use the marinade as a basting sauce during the smoking or grilling process.

[Downthestretch55]

Happy Purim!
To those that know what it's about, here's a traditional food. To those that don't, it's about what happened in the Book of Esther. This recipe is like Jewish ravioli. Also, I'm not Jewish....but I love good food.

Kreplach

Traditional Foods:

Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served at the pre-Yom Kippur meal, on the seventh day of Sukkot (Hoshanah Rabbah) and on Purim.


DOUGH:
1 ¾ flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil
FILLING
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt

DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauted in oil.

TO BOIL: Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.

TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour.

YIELDS: 18 Kreplach

[saucon17]

Originally Posted by Downthestretch55

This is a good one...

Marinade and Basting Sauce
Courtesy Bennett’s Real Pit Bar-B-Que

1-cup water
1/8 cup white vinegar
¼ cup yellow mustard
1 tablespoon Worcestershire
½ tablespoon salt
1/3-teaspoon black pepper
1/5-cup paprika

Mix ingredients well and use as a marinade for briskets, shoulders, ribs or chicken. Make sure that you always marinate in a refrigerator for about 3 hours. Use the marinade as a basting sauce during the smoking or grilling process.

Used that marinade with my whole chicken legs yesterday, that was
some of the best legs I ever had.
Mike

[Downthestretch55]

Originally Posted by saucon17

Used that marinade with my whole chicken legs yesterday, that was
some of the best legs I ever had.
Mike

Good you liked it Mike.
I only put out recipes that I think are worthwhile.
I'm also a leg man...though at times I can't resist nice breasts.

[Downthestretch55]

Challah
Ingredients:
5 1/2 cups flour
1 cup water
1/4 cup oil
2 eggs
1 teaspoon salt

Dissolve:
1 pkg. dry yeast
1/2 cup warm water
2 tablespoons sugar

Combine all ingredients. Turn on, in food processor, for 90 seconds.

Put in greased bowl, cover and let rise for 1 hour.

Braid and let rise again. Glaze with one egg and then bake at 375 degrees for 30-40 minutes.

[Downthestretch55]

Here's one to try with the vidallia onion recipe (see above).
Be sure to get a twelve-pack to wash it all down.

Atomic Buffalo Turds

1 lb of fresh jalapenos (about 18-20 count 2-3 inch)
8oz block of cream cheese
1 slice of bacon per pepper (cut in half)
1 pound pulled pork

Cut the end off of the pepper, slice in half lengthways and remove seeds.

Combine cream cheese and pulled pork (add seeds and/or diced peppers to add heat)

Pack cheese/meat mixture into peppers and wrap with the 1/2 piece of bacon secure with toothpick.

In the oven...350 for 40 minutes.
On the grill, turn often and watch. Hickory chips also are nice if you like a smokey taste.

[Downthestretch55]

This will go nicely with the one above and the vidallia onions.
I like beans a lot.
Ya know...
Beans, beans
The musical fruit
The more ya eat
The more ya toot.

Anyway, this is a good way to make them. Enjoy!

1 1/2 pounds ground pork sausage
1 large (28 ounces or so) or 2 regular (15 ounces or so) cans pork 'n' beans
1/2 cup catsup
1 Tablespoon Worcestershire sauce
2 Tablespoons brown sugar
2 Tablespoons vinegar
Fry the sausage until it is well done, breaking it into fairly small pieces, then drain off the fat. Add catsup, brown sugar, Worcestershire sauce, and vinegar. Bring to a boil briefly. Add the beans to the sausage and mix well. Pour the mixture into your bean pot (you do have a bean pot, don't you?) or a casserole dish and bake at 350 degrees for 50 minutes.

[Downthestretch55]

I'm thinking green today. The wind chill was -28 this AM. Spring can't come soon enough for me. And with St Pat's day comin', the Irish recipes should figure. Irish stew is on the previous page. Here's a good one.

Irish Soda Bread
INGREDIENTS
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture as it bakes.