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Side Dishes

"Barbecue" Beans

Recipe By : Ken Stone lizard1@dnvr.uswest.net

1/2 pound pinto beans
1 Tablespoon powdered chili
1/2 Tablespoon granulated garlic
1 Tablespoon dried oregano

1 medium onion
1/2 pound salt pork
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons crushed red chili
1/4 teaspoon black pepper
6 or so drops liquid smoke

Put beans, chili, garlic and oregano in pressure cooker with water to cover 3 times over. Cook at 15 pounds for 45 mins.

Meanwhile chop onion and mince salt pork. Add, with remaining ingredients, to crock pot. When bean are done, add beans and cooking liquid to crock pot and cook on low overnight or until sauce begins to thicken. (This really needs 6 to 8 hours to get good.)

Cornbread

Recipe By : Bear
Serving Size : 1 Preparation Time :0:00
Categories : Sides

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup whipping cream
1/4 cup vegetable oil
1/4 cup honey

Combine flour, cornmeal, sugar, baking powder, and salt. In a small bowl, beat the eggs. Add cream, oil, and honey to eggs; beat well. Stir into the dry mixture just until moistened. Pour into a greased 9 in. baking pan. Bake at 400 for 20-25 minutes or until a toothpick in the center comes clean. Yields about 9 servings.

Country Potato Salad

Recipe By : Walter Jetton
Serving Size : 1 Preparation Time :0:00
Categories : Sides

5 pounds potatoes
1 cup mayonnaise
1/2 cup green peppers -- chopped
1/2 cup green onions -- chopped
1/3 cup pimientos -- chopped
1/3 cup sour pickle relish
1/2 cup sugar
1/2 cup prepared mustard

Peel and boil the potatoes. Cool and cut the potatoes. Add the other ingredients and mix thoroughly.

Wienkraut (Mike cybear@hal-pc.org )

6 oz bacon slab, or thick cut -- dice or julienne
1 lg. onion diced
1 lg. apple, peel on, cored and diced
1 small potato grated -- optional
2 lb sauerkraut, drained, save juice
2 cups wine white
2 cups stock white beef or veal
juice from sauerkraut
1 tsp caraway seeds -- optional
black pepper freshly ground to taste

Preparation

1.Cut the slab bacon into dice, julienne it if it is thick sliced. You can do this in a heavy pot or in an oven pan on top of the stove. Let the bacon get brown all over, but take care not to burn.

2.Add the diced onion and apple and cook slowly to soften and lightly brown. Add the sauerkraut, and stir with a wooden spoon until the sauerkraut takes some color.

3.Add the grated potato* (for thickness), sauerkraut juice, wine, and stock and cook slowly on top of the stove or place in a medium oven to reduce the liquid. Stir from time to time. Add the optional caraway seed about halfway through this process if you intend to use it. The kraut is done when there is just enough juice to coat the kraut and keep it nice and moist. Add some freshly ground black pepper to taste. If you feel it needs it you can add salt. Fresh sauerkraut is best of course, but if you can't get it, then a two pound plastic pack will do. For canned sauerkraut, Silverfloss is my preferred brand. I would never bother to make this recipe unless I doubled or tripled it. It keeps well in the refrigerator.

*If you want a little more body, you can grate a potato into the sauerkraut juice (so it won't brown) and in cooking, this will thicken the juices a little. Some people use a little flour added to the bacon fat. I like potato.

da' BEAR
The Greater Houston BBQ Society
http://www.angelfire.com/tx/GHBBQS

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Copyright 1998 Greater Houston BBQ Society
Last modified: July 12, 1998