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Recipes

CedarWood Family Recipe

ZESTY TEXAS BBQ SAUCE
(An Easy Mix of Cans & Bottles)

 

1 - 18 oz bottle Kraft Hickory Smoke BBQ Sauce
2 - 10.5 oz cans Original Rotel Tomatoes & Chilies
1 - 12 oz bottle of Lone Star Beer (or your brand)
2 - 14.5 oz cans Stewed Tomatoes—Diced
1 small bottle Catsup
4 Tbs. Minced Garlic (from a jar)
8 Tbs. Pancake Maple Syrup
4 Tbs. Worchester Sauce
Mix all ingredients together and cook over low heat 1+ hours with splatter shield or until it cooks down to thick yummy consistency.

 

CedarWood Family Recipe

CHILI & RICE ON THE GRILL
(A quick and yummy recipe that goes great with any grilled or BBQ'ed meat.)

 

2 Cups Uncooked Rice
1 Pint Sour Cream
16 oz. Chicken Broth
2-3 Small Cans Green Chilies
2 Pkgs. Cheddar cheese
Salt & Pepper
Cook 2 cups white rice according to package directions but substitute chicken broth for water. Put aside to cool. Take cooled rice and stir in 2-3 cans of green Chilies drained (save some to sprinkle on top later) -- use mild ones for timid eaters -- along with a pint of sour cream. Salt and pepper to taste.
Spread evenly in a greased 8 x 12 casserole dish. Cover top of sour cream/rice mixture with two packages of shredded cheddar cheese. Sprinkle a handful of green chilies on top of the cheese.
Cook for 30-40 minutes at 350 degrees or till bubbly. If you do this on the pit you'll add a very nice smoked flavoring as well.

 

CedarWood Family Recipe

SMASHED & CHUNKED GARLIC POTATOES
(With their skins on!)

 

1 – 15 lb. bag of Red Potatoes
2 to 4 lbs. real Butter (use minimum of 2 lbs.—yup!)
1 can Evaporated Milk (can use low fat)
2 cups Minced Garlic (from a jar)
2 cups Chives or finely chopped Green Onions
Salt & Pepper to taste
Wash & clean potatoes, then cut unpeeled potatoes into large chunks. Boil till tender (avoid over cooking to mush!) Drain potatoes and stir-in reaming ingredients, allowing potatoes to become a bit creamy but leaving chunks as well.

 

CedarWood Family Recipe

ON THE GRILL GREEN BEAN CASSEROLE
(A Texas twist to an all-time favorite!)

 

5 – 14.5 oz cans Cut Green Beans
1 – 10.75 oz can Cream of Mushroom Soup
1 – 10.75 oz can Cream of Chicken Soup
1/2 cup Minced Garlic (from a jar)
1 cup Bacon Drippings (yep – that’s Texas cooking!)
2 lg. cans French Fried Real Onions
2 – 12 oz pkgs. grated Cheddar Cheese
Slow boil beans, uncovered, with garlic and bacon drippings for 1+ hours, allowing liquid to cook down substantially. Drain any remaining liquid, then gently fold in soups.
In greased metal pan, place bean-soup mixture, then cover with cheese. Sprinkle Fried Onions on top.
Cook on pit away from direct heat (around 300° F), uncovered for about 30 minutes until casserole is bubbling. Cover with foil if onion start to brown.