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First State Chapter #2510

WELCOME TO THE RECIPE PAGE!
We will be needing your input here. Please either bring your favorite recipe to the general meeting and give to me or email it to the webmaster@firststatehog.org 
We like to get some going in time for the holidays so don't forget and don't forget to include your name to go with the recipe or let me know if you want to remain anonymous (for the guys! HEHEHE)

Blazzin Marinade for Grilled Shrimp
Submited by: Pat & Gary 

2Tbs Olive Oil
Juice of one lemon
2Tbs. Chopped fresh parsley
1Tbs. Fresh Gingerroot chop fine
1Tbs. Dijon Mustard
2tsp Ground Coriander
1 tsp salt
1 tsp minced garlic
1 tsp Thyme
1/2 tsp Red Pepper
1/2 tsp Black Pepper

Combine all ingredients. Shell and de-vein 2 lbs shrimp. Add to mixture cover and marinate overnight. Extra large shrimp- none smaller if you plan to grill them or serve as appetizers. Shrimp can be broiled in oven or on your outside grill.

Baked Oatmeal

Mix:  1 Cup oil
          2 Cups sugar (or 1 1/2 cup light brown and
                1/2 cup sugar
          4 Eggs

Add:   6 cups oatmeal
           4 tsp. Baking powder
           1 tsp. Salt
           2 Cups Milk

Bake 350 degrees for 45-55 minutes

Wacky Chocolate Cake
Submitted by Darlene 

1 1/2 c. flour
1c. sugar
1 tsp. salt
3 Tbs. Cocoa
5 Tbs. melted butter
1 tsp. vanilla
1 c. Cold water
1 Tbs. Vinegar
Cream Cheese Frosting

Combine all dry ingredients well. Add remaining ingredients and mix well. Pour into greased and floured 8" or 9" square baking pan. Bake at 350 degrees fro 35 minutes. Cool and frost with cream cheese icing. Serve right from the pan.

Island Spare Ribs

1/2 cup soy sauce
1/2 cup ketchup
3 tbs. brown sugar
1 tsp  ginger
3 pounds spar ribs (beef or pork)
1/4 cup sugar
1 tsp salt

Mix first 5 ingredients. Let stand overnight. Rub spareribs on both sides with sugar and salt. Let stand 2 hours. Brush with Island Barbecue sauce and let stand 1 hour.

Place meat side up on rack in shallow pan. Bake in very hot oven (450 degrees) for 15 minutes. Pour off fat. Continue baking at 350 degrees for 1 hour or until done, turning and brushing with barbecue sauce.

DUTCH MEATLOAF
Submitted by Teri

1 ½ lb ground beef
1 ½ tsp salt
1 cup Italian breadcrumbs
1 tsp garlic powder
1 tbsp Worcestershire sauce
¼ tsp pepper
2 tbsp brown sugar
2 tbsp mustard
1 egg
1 tbsp vinegar
2/3 cup chopped onion
ketchup

2 or 3 slices bacon (opt)

Mix all ingredients except ketchup and bacon. Form into loaf. Cover with bacon and ketchup. Bake at 350° for one hour.  

Makes 6 servings.

Quick and Easy Stove Top Rice Pudding
Submitted by Stephanie 

Part "A"

1 gal milk

2 Cup water

½ stick butter

2 cup CAROLINA uncooked rice

Mix together bring to boil

Part "B"

5 Large eggs

2 cups of sugar

2 Tsp Vanilla

Optional ½ stick of Cinnamon

Add "B" to "A" just after it starts to bubble

 

Simmer Exactly 28 min. cool and chill to thicken ,add raisins if desired.
This recipe is for a large group of sailors so for the smaller crews cut ingredients in half with three eggs instead of the 5. Soaking raisins in hot water first before adding will plump them up just fine!

This is a recipe given to me years ago and believe me it is just that simple! No kidding!

Rose’s Famous Pot Sticker’s
Submitted by Rose 

1 lb. Fresh ground pork               Wonton wraps (extra thin)

1 egg yoke (no white)                      buy one pack 50 ct.

¼ c of green scallion

1 Tps. Ginger

¼ c soy sauce

1Tps. Garlic  

Mix all together and let sit for about 1 hour. Then take a tsp of the pork and fill the wonton wrappers, use egg yokes on the edges of the wrappers to hold them together. After you have filled all your wonton wrappers, you can steam them until pork is done. That takes about 10 minutes in a double broiler. If you like them crispy on the bottom, after you steam them you can pan fry the bottom of them. Serve with

Soy sauce and duck sauce.

This makes 50 count, not hard to do but is time consuming

PORK AND BEER CASSEROLE

 
4 cups cubed, cooked pork
1/2 cup chopped onion
1/4 cup chopped celery
1 can (12 oz) beer
1 1/2 cups dark rye-bread crumbs
1/4 tsp sugar
1/4 tsp thyme
1 tsp salt
 
Trim fat from pork and use to sauté onion and celery in skillet but not browned.  Combine with cubed pork and remaining ingredients.  Place in  a buttered 1 1/2 quart casserole.  Cover and bake in 375F oven about
40 minutes.
 
Makes 6 servings
 
BBQ Chicken Sauce by Tammy

Here's the recipe for the BBQ Chicken Sauce that you asked for.  You can mix this by hand with a fork or whisk - or in a blender.  I usually buy a cheap paint brush to use for basting (that way you can toss it when you're done).  If you're doing a small amount of chicken you can use this sauce as a marinade too (works best in a large Ziploc bag so you can turn it often).

Ingredients
2                    Large Eggs
1/2 c              Vegetable Oil
1 c                Cider Vinegar (not white)
1 Tblsp          Lemon Juice
1 Tblsp          Worcestershire Sauce
2 Tblsp          Salt (sounds like a lot, but it's not overpowering)
1 1/2 tsp        Pepper
 
Beat eggs well then slowly add vegetable oil as you continue to beat.  Once thoroughly combined, add remaining ingredients and mix well. 
 
This makes enough to baste roughly 12 halves of chicken - or to marinate 3 to 4 halves.  The recipe can be double, tripled, whatever the need is.  You'll get the best flavor from cooking the chicken slowly over charcoal or wood, but a gas grill works too (cooks faster - but personally I think it makes the chicken tough and doesn't give the sauce enough time to really flavor the meat).
 
Couple of secrets...  You can use this as a marinade and then bake the chicken in the oven (covered with foil until done then uncovered just to lightly brown) which is great in the middle of the winter.  Second - to re-heat leftover chicken without drying it out, place chicken in a crock-pot with about 1/4 to 1/2 inch of chicken broth, cover and steam until heated through - it will taste like it just came off the grill.
 
Oh, one last thing - you can use this on boneless, skinless chicken, but the flavor is way more potent - never marinate skinless chicken for more than 30 minutes otherwise the vinegar flavor may be overpowering.
  
Ride safe!
 Tammy
Buffalo Chicken Dip by Nyla

1  8 ounce pack of Cream Cheese

1 1/2  cups of  FINELY chopped cooked chicken
1/2 cup of Blue cheese dressing
1/2 cup of Buffalo wing sauce
2 stalks of celery, finely chopped
 
Microwave on high 5 minutes or until the cream cheese is melted.
Stir in the rest of the ingredients, put back in the microwave for a minute or two to warm up.
Serve warm with Wheat Thins or other crackers and/or celery sticks
 
Short cuts, use Perdue  vacuum packed Shortcuts cooked chicken.
Use Kraft or Marie's Blue Cheese salad dressing
Use more Buffalo wing sauce for more heat.