Meal Stack #1:
- 1 c. bottled barbeque sauce
- 1/2 c. water
- 1/2 c. onion, chopped
- 1/4 c. liquid smoke
- 1/4 c. Worcestershire
- 1 tbsp. garlic powder
- 2 tsp. celery salt
- 2 tsp. Knorr Swiss Aromat Seasoning for Meat or Accent
- 2 tsp. Lawry's lemon pepper
- 1 tsp. salt
- 6 - 8 lb. beef brisket, well trimmed
Line a large roasting pan with heavy foil, letting ends of foil hang over edges of pan. Place brisket in pan, sprinkle with all ingredients. Fold ends of foil over beef, sealing securely and leaving air space; Bake in 325 degree oven for 3 to 3 1/2 hours or until beef is tender. Transfer beef to platter and slice. Skim fat from sauce. Serve sauce immediately with beef.
- 1 (2 lb.) can Campbell's baked beans
- 2 tbsp. bacon grease or bacon strips
- 1/2 tsp. wet mustard
- 1 tsp. Worcestershire sauce
- 1/4 c. brown sugar (less for B & M beans)
- 1 lg. onion, cut in quarters
Put beans in a 2 quart casserole dish. Add 1/2 cup hot water in bottom of bean can and add bacon grease and the remaining ingredients. Mix well and pour over beans. Mix well into beans and add onions. Bake in a 400 degree oven for 1 to 1 1/4 hours.
- 1/2 c. sour cream
- 1/2 tsp. salt
- 1/4 c. Miracle Whip
- Dash of celery seed
- 1 tsp. vinegar
- 1/4 tsp. pepper
- 1 tsp. sugar
Mix all together and pour over cole slaw.
Dump it Cake
- 1 (12 oz.) can crushed pineapple
- 1 box yellow cake mix
- 1/2 c. crushed pecans
- 16-20 oz cherry pie filling
- 1/4 lb. butter, dotted on top
Open the cans and packages in order given and simply "Dump-It", layer by layer into a 9 x 13-inch buttered pan. Bake at 350 degrees for 1 hour. Top with whipped cream if desired.
Meal Stack #2: Smoked Beef Brisket with Sauerkraut and Dumplings
This recipe is a combination of cool smoking and good old Pennsylvania Dutch cooking! The smoke flavoring blends well with the kraut and the dumplings.
- 2 tablespoons butter or other fat
- 1 large onion, sliced
- 3 pound prepared brisket of beef
- salt and pepper to taste
- 1 1/2 quarts sauerkraut
- For Dumplings:
- 2 cups flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter
Melt butter in a large pan and brown onion slices. Add prepared
(cooked) brisket and sauerkraut. Cover with boiling water and put in the oven at a 350° for 30 minutes (until heated through). To prepare dumplings:
sift together the flour, baking powder and salt. Using a pastry blender or two knives cut in the butter. Quickly stir in enough milk to make a soft dough. On a floured surface, roll dough 1/2 inch thick. Cut into 12 squares.
Put the squares on top of the simmering beef and kraut. Cover tightly and simmer 20 minutes without removing the cover. Serve immediately.
Meal Stack #3: Hot French Dip Sandwiches
- 3 tbsp. butter
- 1/2 tsp. minced garlic
- 4 sandwich rolls, split horizontally
- 2 c. Au ju beef broth
- 12 oz. prepared (cooked) beef brisket
- 4 slices provolone cheese
Melt butter in skillet, medium heat. Stir in garlic. Remove from heat, brush on cut side of rolls. Arrange buttered side up on baking sheet. Broil until lightly brown.
In same skillet simmer onions in the broth 10 minutes. Add meat and stir just until broth returns to a simmer. Strain broth into serving bowl. Put meat and onions on roll bottoms. Cover with cheese and top of bread.
Sprinkle parsley over broth and serve on the side as dipping sauce.
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