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| Rocket
Recipes |
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Rocket Fuel
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Ingredients for Marinade |
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½ cup butter |
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2 tablespoons
minced garlic |
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2 tablespoons
season all |
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2 tablespoon
cane syrup or honey |
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salt and pepper
to taste |
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6 fluid ounces
of your favorite beer |
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1 (4pound)
whole chicken |
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Directions:
In a small
saucepan over low heat combine all ingredients. Simmer 3 to 5
minutes. |
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Chicken
Whirlybirds |
Ingredients for Marinade |
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¼ cup
dry white wine |
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2
tablespoons cooking oil |
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2
tablespoons lemon juice |
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1
tablespoon snipped parsley |
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1
teaspoon dried rosemary, crushed |
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1
teaspoon prepared mustard |
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1
teaspoon Worcestershire sauce
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½
teaspoon salt |
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¼
teaspoon celery seed |
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¼
teaspoon pepper |
| For Marinade:
In a small mixing bowl combine all ingredients |
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Garlic and Basil |
Ingredients for Marinade |
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? cup
dry white wine |
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? cup olive or cooking oil |
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1
green onion, sliced (2 tablespoons) |
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2
tablespoons snipped fresh basil, oregano and rosemary |
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1½ teaspoons dried basil, oregano, or
rosemary, crushed |
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1
teaspoon sugar |
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2
cloves, garlic, minced |
| For Marinade:
In a small mixing bowl combine all ingredients |
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Rocket BBQ Sauce |
Ingredients for Marinade |
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¼ cup
finely chopped onion |
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1 tablespoon margarine or butter |
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¾ cup
water |
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¾ cup catsup |
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¼ cup lemon juice |
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2
tablespoons brown sugar |
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2
tablespoons Worcestershire sauce |
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½ teaspoon dry mustard |
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For
Sauce: In a medium saucepan cook onion and celery in
margarine or butter till tender but not brown. Stir in remaining
ingredients. Bring to boiling; reduce heat. Simmer, uncovered,
for 30 to 40 minutes or till reduced to 1 ¼ cups, stirring
occasionally. Brush over meat or poultry the last 10 minutes of
grilling. Pass any remaining sauce. Makes about 1¼ cups sauce
(20 tablespoons). |
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Plum –Good BBQ |
Ingredients for Marinade |
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1
medium onion |
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1
tablespoon margarine or butter |
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1
17-ounce can whole, unpitted purple plums |
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1 6-ounce can frozen lemonade
concentrate, thawed |
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¼ cup
catsup |
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2
tablespoons soy sauce |
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2 teaspoons prepared mustard |
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1
teaspoon ground ginger |
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1
teaspoon Worcestershire sauce |
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For
Sauce: In a medium saucepan cook onion in margarine or butter
till tender but not brown. Drain plums, reserving syrup. Remove
pits from plum; discard pits. In a food processor bowl or blender
container combine plums and syrup. Cover and blend or process
till smooth. Stir plum puree, lemonade concentrate, catsup, soy
sauce, mustard, ginger, and Worcestershire sauce into the onion
mixture. Bring to boiling; reduce heat. Simmer, uncovered, for
10 to 15 minutes or till desired consistency, stirring
occasionally. Brush over chicken or ribs the last 10 minutes of
grilling. Pass any remaining sauce. Makes about 3 cups sauce (48
tablespoons). |
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