Country Bob's All Purpose Sauce

Country Bob's All Purpose Sauce is one of those "home kitchen creations" that make it. The sauce was perfected by Bob Edson in 1968 after much trial and error. After getting many rave reviews from the friends and family members he gave it to, he decided to sell it in 1977.



Country Bob was kind enough to send me a couple of botttles so I could review it and I totally agree with his friends and family. The recipe I made was "Grilled Pork Tenderloin". The first thing you do is marinate 2 large whole pork tenderloins with: 1 cup of soy sauce, 1/3 cup sesame oil, 3 minced garlic cloves, 1 tablespoon of ground ginger, and 1 13 ounce bottle of Country Bob's All Purpose Sauce. Marinate the pork for at least 4 hours in the refridgerator. Be sure to turn the meat every hour.



After marinating the meat, drain it reserving the marinade. Grill the pork for 2 hours in a covered grill over low coals, brushing with the reserved marinade about every 15 minutes. Discard any remaining marinade and grill the meat for another 30 minutes brushing occasionally with several tablespoons of "Finishing Touch Sauce" (recipe below). Let rest before slicing and serve with the remaining "Finishing Touch Sauce". This serves 6 to 10.

Finishing Touch Sauce: 1 (13oz) bottle of Country Bob's All Purpose Sauce , 1/2 cup soy sauce, 1/4 cup sesame oil, and 1 tablespoon ground ginger.

The next "Country Bob's All Purpose Sauce" I am going to try is : Country Bob's Fantastic Baked Beans!! Sounds yummy to me!!

Teriyaki Chicken Legs

Ingredients

Chicken Legs:
1 dozen chicken legs, about 3 pounds, rinsed and patted dry
Salt and pepper
Olive oil
1 Tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped

Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
2 Tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Directions

preheat the oven to 400 degrees F. Season the chicken legs with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the legs in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the legs are cooked through.Meanwhile, combine the Teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the cooked legs into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Comments

Tasty with the game, or perfect for those Patio parties.

Barbara's Buttermilk Honey Bread

Ingredients

1 1/8 cups water
3 tablespoons honey
1 tablespoon butter or margarine
3 cups bread flour
1 1/2 teaspoons salt
2 1/4 teaspoons active dry yeast

Directions

Add ingredients to bread machine in order recommended by your bread machine. I use light crust, 1 1/2 loaf settings.

Comments

This is really good white bread with a hint of sweetness from the honey. I give it a 5 out of 5.
Barb

Dutch Ovens

We love to cook in our Dutch Ovens outside over charcoal, so we started a Dutch Oven categorie. The recipes in this categorie are written for the outside Dutch Ovens with charcoal for heat. We have two of these black cast iron pots in our collection, a #12 shallow, and a #10 shallow. The original pot is over 35 years old, bought originally in a Boy Scouts of America store in 1971.







By putting hot charcoals under the pot you can fry, or even french fry. With charcoal under the pot and on top of the pot you can bake. The top lid on these Dutch Ovens has a lip around the outside to keep the charcoals from rolling off.

Actually you can revise almost any recipe to use in a Dutch Oven.

One accessorie we have to use with our Dutch Ovens is the Volcano. The Dutch Oven slides right down into the Volcano stove, and this gets your Dutch Oven up off the ground, and safely contains the burning charcoal. The double insulation of the Volcano allows you to use this stove right up on top of a picnic table and greatly reduces the dangers associated with fire.





Outdoor cooking in one of these pots will amaze your family and friends, especially the baking.

Bread Machine Tips

Baking bread in a machine is really quite simple. You just add the ingredients and presto, in about three hours you have a nice hot loaf of fresh bread to eat. But there are a few things you need to think about. For instance, make sure that the paddle is properly seated before adding your ingredients. I also spray the paddle with a non sticking cooking spray so it doesn't stay in the loaf when you remove it from the machine. The bottom few slices will still have a hole but it will won't be as big if the paddle comes out easily. Another thing to consider when adding the ingredients tothe machine. You start by adding the liquids or wet ingredients, then all of the dry ingredients, the last ingredient added is always the yeast. That makes it easy.

You also need to be watching the dough as it is mixed in the machine. There can be times when the dough is either too wet or too dry. When you mix dough by hand you get a "feel" for the dough but when you use a machine you need to learn what "looks" right. If the dough is too dry you can add whatever liquid is in the recipe a tablespoon at a time until it is right. Or if it is too wet you can add a tablespoon at a time of flour until it is the correct consistency.

Bread that rises, but then caves in during baking usually indicates that you should either cut the yeast and sugar or use a shorter baking cycle.

If your bread comes out with large air bubbles it is an indication of too much yeast.

Anyway, there is a solution to any problems you might encounter. Finding those solutions might require some trial and error, but that is part of the fun and challenge!!

So if you have a bread machine collecting dust in the back of the cupboard, it is time to bring out and give it another try.....pretzel bread would be a good first attempt!!! I guarentee you whole family will love it!!

Pretzel Bread

Ingredients


1 envelope yeast
1/4 teaspoon ginger
1/4 teaspoon sugar
3 cups all purpose flour
2 tablespoons gluten
1 teaspoon salt
1/8 teaspoon baking soda
1 1/3 cups thin pretzel stick halves
1 egg white
1 tablespoon vegetable oil
12 ounces beer
1/4 cup warm water


Directions


In a large bowl, combine all of the ingredients in the order listed, mixing well. Place the mixture in an electric bread maker and process on the white bread cycle.


Comments


I got this recipe out of the "Ultimate Beer Lover's Cookbook" with the authors permission. Instead of putting the ingredients in a bowl and mixing them, I put them directly in the bread machine starting from the bottom and ending with the yeast. It turned out great!!
Mary


I made the recipe in my bread machine. Of note: This is a 1.5 lb loaf recipe and you should have your beer and other ingredients at room temperature for most bread machines. An excellent recipe that is almost too indulgent. Great with soups or stews. Try Wisconsin "Beer Cheese Soup". You may have to look for that one until I submit it.
Wendy

Kathy R.'s Shrimp Dip

Kathy R.'s Shrimp Dip


Ingredients
8 ounce package of cream cheese
1 can of shrimp, mashed
1/4 cup ketchup
2 tablespoons french dressing
2 teaspoons worcestershire sauce
1 small onion, chopped

Directions
Mix all the ingredients together. Serve with chips, pretzels, crackers, or veggies.

Comments
I originally got this recipe from my friend Kathy R. 40 years ago. I have yet to go someplace with it and not had anyone ask for the recipe. It is definately a keeper!!