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    10 Recipes

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    My grandpa was the "chief cook and bottle washer" for his American Legion post in Nederland, TX, in charge of all things barbecue'd. Family reunions were never the same after he went on to that Great Grill in the Sky and I'm sure our Heavenly Father calls on Grandpa often for charcoaled chicken sloppy with his finger-lickin' tangy goodness. Grandpa's "sop" is the starter for this recipe, used as a marinade and for basting while the meat is cooking. The red sauce should be used in the last 10-15 minutes only, as it will burn. Note: If you double this recipe, don't double the lemon. It's just too much. Also, the garlic juice called for in the recipe used to come in a garlic-shaped green bottle with a pointed top, and I think was made by McCormick. I found another brand near the seasonings at the market.

    Recipe #378379

    Lois Dyer's recipe and I loved it when she battered up fresh Gulf Shrimp. Clean shrimp, blot dry and season with salt and pepper before dipping and frying in hot oil.

    Recipe #378374

    This is a cheesy favorite, great for potlucks and a definite kid pleaser. I don't include the celery or the onion, but use onion powder and celery salt instead because the kids won't eat it if they see green bits. I also use two cans of cream of chicken soup instead of the celery soup for the same reason. Can and jar sizes are approximate. I also use angel hair pasta, but any smallish pasta noodle will work.

    Recipe #378373

    This is my mother-in-law's recipe and was labeled "Donna's favorite". I'm posting it here for posterity and haven't tried it yet. It looks easy and delicious! Prep time includes marinading.

    Recipe #378371

    I found this in a pile of recipes that belonged to my mother-in-law. This one was labeled "Donna's favorite", so I'm posting it for posterity.

    Recipe #378370

    These beans are so easy, it's hard to believe they get such raves when served at a barbecue. I'm approximating the measurements, as I pretty much just grab a big handful of brown sugar, squirt the mustard, etc. The biggest difference I see in bean recipes posted is that I drain my pork and beans, and replace it with barbecue sauce. If you are out of brown sugar, use molasses or corn syrup, or even pancake syrup. Try different mustards. This recipe fits in a 13x9 pan, but you can adjust for 8x8 or whatever. Even the temperature is flexible.

    Recipe #376791

    I've made these for years and never imagined it wouldn't already be posted, but I couldn't find the recipe. I'm posting for posterity's sake as 'Zaar is the perfect site to share family favorites with my daughters. These can be topped with anything you like. Cherry pie filling, one cherry at a time, makes a great topping, or try blueberries, etc. The cheesecakes can be refrigerated a day ahead of time, but top just before serving to avoid soggy cheesecakes.

    Recipe #373044

    This recipe is from Cooking Pleasures Magazine and was the best lasagna I've ever tasted. My husband doesn't even want lasagna with beef sauce any more! I used the fire roasted variety of diced tomatoes in mine and roasted my chicken breasts in the oven with salt, pepper and a little rosemary. The volume of tomato in this recipe may seem too small, but it works great just the way it is. I also skip the mushrooms, and use a little more spice.

    Recipe #345962

    I'm terrible with a pastry bag and royal icing to decorate cookies. Just have no talent for it. I found this recipe at and had to share it because the cookies turned out so well! Unlike other "stained glass" cookies that require hard candies that are, well, just too hard on a soft cookie, this makes a beautiful and edible solution. I did pipe the outlines in royal icing. Important: Use a paint brush and do a light coat first and let dry. After the first coat, you can daub on to fill up to your lines for a thicker coat. Cooking time is drying time.

    Recipe #344053

    My sister-in-law made this for a "sister's luncheon" and it was so delicious I had to make it myself. The recipe is as written, but next time, I'm going to use a little less sausage to reduce some of the bulk. Prep time includes rising and rest time for loaf.

    Recipe #177366

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