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RECIPES

BBQ CHICKEN FOR THE GRILL

1/2 cup water

1/4 cup each apple cider vinegar, lemon juice and Worchestershire sauce

1 1/2 cups each of Catsup and brown sugar

2 to 3 tblsp of chili powder

2 to 3 tblsp prepared mustard

1 teaspoon garlic salt

1/2 teas crushed red pepper flakes - op

2 fryer chickens, or 4 thighs, 4 drumsticks, 4 wings, and 4 half breasts. Or any combination

In a saucepan, combine everything but the chicken and simmer for 15 minutes, uncovered.

Over medium heat on BBQ grill, grill chicken for about 40 minutes turning several times.

Divide the sauce in half and brush remaing suace on girlled chicken, grill another 5 to 10 minutes

watching carefull so it does not burn. Serve with the remaining sauce. Pass the napkins!!

VINEGAR SCREWDOODLES

1 cup screwdoodles, (spiral noodles, multi colored) uncooked

1/2 cup each cucumber, sliced thin and red onion sliced thin

1/4 cup each diced tomato and red bell pepper

In a 2 cup measure,

1/4 cup water,

3 Tblsp apple cider vinegar

6 Tblsp honey

3/4 tsp parsley

1 tsp prepared mustard

1/2 tsp each garlic salt and black pepper

1/4 tsp minced garlic

Cook screwdoodles, rinse, place in bowl while still warn and pour measuring cup ingredients over top still warm noodles.

Chill and add vegetables. Chill at least 4 hours. Good with chicken or fish. Keep 4 to 5 days chilled.

TOMATO SALAD

1 onion, red, yellow or white

1/2 each red, green and yellow bell pepper

6 large ripe tomoatoes, cut in wedges or sliced thick,cut in half

1 peeled, thick sliced cucumber

Arrange tomatoes in a 2 quart bowl and arrange the rest of vegetables on top and around bowl.

Make dressing:

1/4 cup water

3/4 cup apple cider vinegar

2 Tblsp honey or sugar

1 tsp celery salt

A pinch of cayenne pepper

1/4 tsp black course ground pepper

2 tsp dill weed

Bring to a boil and boil one minute. Pour carefully over vegetables but do not stir, chill, covered about 4 to 5 hours.

RHUBARB SHORTCAKE

From a cookbook that was sent to me from my sister Elaine. Her daughter, Jill found it.

From the PIONEER JOURNEY COOKBOOK, A History of Fort Collins, Colorado.

BATTER;

1 1/2 cup flour

3/4 cup sugar

2 tsp baking pwoder

1/4 cup butter

1/2 cup milk-add a little more if needed

1/4 tsp salt

1 egg

1/4 tsp nutmeg

Mix all ingredients until smooth and set aside:

Rhubarb Mixture:

3 cups fresh sliced rhubarb. Place in a well buttered baking dish.

Mix dry ingredients

1 cup sugar,

2 tblsp flour

1/4 tsp nutmeg

Butter to dot top of fruit

Mix. Sprinkle over the rhubarb in dish. Dot with butter. Spread the batter over the rhubard mixture.

Bake 350 about 35 to 45 minutes

Note: As you know I collect rhubarb recipes - this one is excellent.

“A recipe that is not shared with others will soon be forgotten, but when it is shared, it will be injoyed by future generations

(Unknown Author) From “THE PIONEER JOURNEY COOKBOOK”

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