Two new p's from the Chatham County Artillery BBQ team. Both are very good..a bbq staple for me.

BBQ Hash:
• About 2 lb smoked pulled pork
• About 2 lb smoked brisket
(Note: You can also use smoked chicken or even turkey. What I did with this recipe was use pork and beef and then I used chicken broth for the chicken flavor. Maybe you might want to use pork and chicken and beef broth for flavor. Or use all 3 or 4 meats together with whatever broth you like. Use whatever you got. As a general rule, fill the crock pot up about half way with meat and then just cover with an equal amount of broth.)
• You can chop your meat up finely or run it through a meat grinder.
• 1 large onion chopped fine
• 4 medium baking potatoes diced
• 1 14-16 oz can of diced tomatoes
• 64 oz of chicken broth
• 1 tsp cayenne pepper
• 1 tsp black pepper
• 2 tsp salt to taste (optional - there's salt in the chicken broth)
• 2 tsp minced garlic
Combine all ingredients except the spices and cook on high, covered for 10 hours. Stir every 2-3 hours. For the last two hours of the 12 hour cook, add the spices, stir, and remove the lid to let it thicken up. When finished, use one of those "boat motor" handheld blenders to grind everything up into a thick sauce that will sit on top of rice.

Grilled Potato Bombs


Directions
1. Using an apple corer, remove the center meat of the potatos. Save the cores.
2. Stuff the potatoes with your favorite deli meats, cheeses or anything you desire.
3. Now plug 'em with the potato plugs.
4. Wrap with bacon and then foil.
5. Bake indirect for an hour, or until done.


Yeah buddy!

Interesting recipe in this week Ga. FMB. Never heard or read anything about this one. As yet have not tried.
Apple Cheese Casserole

1/2 cup all-purpose flour

1/2 cup sugar

1/4 teaspoon salt

1/4 cup butter

7 medium apples, peeled, cored and sliced

1/4 cup plus 2 tablespoons water

1 tablespoon lemon juice

1 cup shredded cheddar cheese



Combine flour, sugar, and salt, cut in butter until it resembles coarse meal. Set aside. Toss apples with water and lemon juice, spoon into a greased 8” casserole. Sprinkle with flour mixture.

Bake covered at 350 degrees for 30 minutes. Uncover and top with cheese and bake an additional 5 minutes or until cheese is melted.



Serves 6

Three recipes from holiday edition to Ga. FMB.
Looking interesting..for me the apple sausage dressing.


Apple - Sausage Dressing

2 tablespoons butter or margarine

1 cup chopped onions

½ cup chopped celery

1 pound hot or mild pork sausage

1 egg, beaten

2 cups chicken flavored stuffing mix

1 medium sized apple cored, unpeeled and chopped

1 cup chicken broth

Salt and pepper to taste

Water if needed

Melt butter in a skillet, sauté onions and celery until soft. Remove from skillet and place in a large mixing bowl. Add sausage to skillet, brown, crumble and drain. Add to mixing bowl with sautéed vegetables. Add egg, stuffing mix, apple, chicken broth, salt and pepper. Stir until well blended. The mixture should be moist; if needed, add a little bit of water to the mixture. Place in a 9 x 13 inch baking dish. Bake at 350 degrees for 30 minutes or until golden brown on top.

Makes 6 servings

Cranberry Salad

1 (12-ounce) package fresh cranberries

½ cup water

1 ½ cups sugar

1 (20-ounce) can crushed pineapple

1 cup mayonnaise

1 cup Georgia pecans, chopped

2 (3-ounce) packages cherry jello

3 cups boiling water

Combine cranberries, water and sugar in large saucepan. Cook over medium heat until berries pop. Remove from heat, mash well. Add remaining ingredients. Mix well. Pour mixture into a 9-x13-inch pan or 4 quart mold. Refrigerate until set.

Mary Barnette

Cartersville, Ga.

Testing note: To lighten the salad, omit the mayonnaise. Grated rind of one orange could be added to compliment the cranberry flavor. The salad does not set up to be extremely firm due to the high sugar content. If a firmer salad is desired, dissolve one envelope (Knox) gelatin in ¼ cup cold water and add to the mixture.



Cheddar Squash Bake

2 pounds yellow squash (about 6 medium squash), sliced

½ teaspoon salt

1 cup sour cream

2 egg yolks, beaten

2 tablespoons all-purpose flour

2 egg whites, stiffly beaten

1 ½ cups shredded Cheddar cheese

4 slices bacon, cooked and crumbled

1/3 cup fine dry breadcrumbs

1 tablespoon butter, melted

chopped parsley, optional

Preheat oven to 350 degrees.

Cook sliced squash in boiling water for 15 minutes or until tender. Drain. Sprinkle with salt. Reserve a few slices for garnish. Set aside.

Combine sour cream, flour and egg yolks in large bowl. Gently fold in beaten egg whites.

Place half the squash slices in the bottom of a buttered 12x7x2-inch baking dish. Top with half the egg mixture, sprinkle with half the cheese and half the bacon. Repeat layers. Combine breadcrumbs and butter. Sprinkle over top of casserole.

Bake, uncovered, for 20 to 25 minutes. Remove from oven and top with reserved squash slices, and chopped parsley, if desired. Yield: 8 servings.

Rosie Higgins

Lawrenceville, Ga.

That be it! Enjoy









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Recipe from Chatham Co. Artillery BBQ team for left over turkey,a hash instead of sandwiches.

BBQ Hash:

About 2 lb smoked pulled pork
About 2 lb smoked brisket
(Note: You can also use smoked chicken or even turkey. What I did with this recipe was use pork and beef and then I used chicken broth for the chicken flavor. Maybe you might want to use pork and chicken and beef broth for flavor. Or use all 3 or 4 meats together with whatever broth you like. Use whatever you got. As a general rule, fill the crock pot up about half way with meat and then just cover with an equal amount of broth.)
You can chop your meat up finely or run it through a meat grinder.
1 large onion chopped fine
4 medium baking potatoes diced
1 14-16 oz can of diced tomatoes
64 oz of chicken broth
1 tsp cayenne pepper
1 tsp black pepper
2 tsp salt to taste (optional - there's salt in the chicken broth)
2 tsp minced garlic
Combine all ingredients except the spices and cook on high, covered for 10 hours. Stir every 2-3 hours. For the last two hours of the 12 hour cook, add the spices, stir, and remove the lid to let it thicken up. When finished, use one of those "boat motor" handheld blenders to grind everything up into a thick sauce that will sit on top of rice. You now have Sconyer's style BBQ hash!

Have a great Thanksgiving All!

A recipe from deep south Ga.,Brunswick. Found it to pretty good.

Green Bean Casserole

1 (11-ounce) can shoe peg corn, drained

1 (16-ounce) can green beans, drained

Not exotic but goood.

1 (10 ¾-ounce) can cream of mushroom soup

1 tablespoon onion flakes

1 (8-ounce) carton sour cream

1 cup grated Cheddar cheese

1 sleeve round buttery crackers, crushed

1 stick butter, melted

Preheat oven to 350 degrees.

Combine corn, green beans, soup, onion flakes, sour cream and cheese in 2-quart baking dish. Mix crushed crackers with melted butter and sprinkle over vegetable mixture. Bake for 30 to 45 minutes. Yield: 6 servings.

Doris Cain

Brunswick, GA

Found this little jewel on the web a year or so ago and have since tried with various flours, rye flour,buckwheat flour,whole wheat and added other ingredients such as various cheeses,sausages,bacon,dried kale,chard,shallots,garlic,chives to name a few.
Thought I would post the site for folks to check if they enjoy buttermilk biscuits. Really,REALLY good 'cuits.

The Fine Art of Making Buttermilk Biscuits
spinningsugar.wordpress.com/.../the-fine-art-of-making-buttermilk-b...

Enjoy!

From the Ga.FMB today. A newbie for me..chip beef-pecan dip..do what...
Dried Chipped Beef Pecan Dip



Dried Chipped Beef Pecan Dip

1 (8 ounce) package cream cheese, softened

2 tablespoons milk

1 (2 ounce) jar dried chipped beef

¼ cup finely chopped green pepper

2 tablespoons finely chopped onion

1 teaspoon black pepper

½ cup sour cream

½ cup chopped pecans

Preheat oven to 325 degrees. Combine all ingredients except pecans and place in a pie dish. Sprinkle with pecans. Bake for 15 minutes. Serve hot with crackers.
Whoa!

I wonder if I can find humanely raised chipped beef....

Now that is going to be a real sho' nuff tuffy..unless you know a cattle farmer/rancher that raises range free,grassfed,GMO free corn fed cattle and sells thin sliced dried meat from the farm. I would say the chances of that is like a snow ball going through Hadeas. i have googled and so far nada.

do the right thing....eat what I want....do the right thing....eat what I want. I have had to make an exception for Spam, I might need to make an exception for chipped beef

I have not yet tried this recipe so cannot say it would be worth convincing yourself to indulge...bend the eat what I want,nor have I found any other outlet than current supplers. I am going to try Christmas Eve as I intend to take this with me to my childrens evening dinner. For sure a new "p" for me and the 1st time I ever heard of using chipped beef in dip. Let ya know if it is a goody!

Hope all had a Merry Christmas and looking forward to a great New Year!!

Did the Dried Chip Beef dip and found it to be quite nice and not as salty as expected. Worth bending your diet once in a while.

This weeks 'p' from the FMB..in time for the New Year.

Enjoy....Little Johnny grade 4.LOL


Pecan Cheese Tarts

16 ounces sharp Cheddar Cheese, finely shredded

1 cup chopped pecans

¾ cup mayonnaise

½ teaspoon hot sauce

1 garlic clove, minced

1/8 cup grated onion

Wonton wrappers*

Strawberry Preserves

Combine first 6 ingredients and refrigerate until ready to place in wonton wrappers.

Place wonton wrappers in lightly greased miniature muffin tins (we made 48 but the recipe will make more if desired); brown for 4 to 5 minutes in a 350 degree oven. Remove and set aside.

Place approximately 1 tablespoon of cheese mixture in each wonton cup, top with a small dollop of strawberry preserves. Remove from muffin tins and serve.

Shape any remaining cheese mixture into a ball and serve with crackers.

Makes 48 or more appetizer tarts.

*Wonton wrappers can be found in the refrigerated section on the health food aisle either the round or square will work.
Pecan Cheese Tarts



Pecan Cheese Tarts

16 ounces sharp Cheddar Cheese, finely shredded

1 cup chopped pecans

¾ cup mayonnaise

½ teaspoon hot sauce

1 garlic clove, minced

1/8 cup grated onion

Wonton wrappers*

Strawberry Preserves

Combine first 6 ingredients and refrigerate until ready to place in wonton wrappers.

Place wonton wrappers in lightly greased miniature muffin tins (we made 48 but the recipe will make more if desired); brown for 4 to 5 minutes in a 350 degree oven. Remove and set aside.

Place approximately 1 tablespoon of cheese mixture in each wonton cup, top with a small dollop of strawberry preserves. Remove from muffin tins and serve.

Shape any remaining cheese mixture into a ball and serve with crackers.

Makes 48 or more appetizer tarts.

*Wonton wrappers can be found in the refrigerated section on the health food aisle either the round or square will work.
Pecan Cheese Tarts



Pecan Cheese Tarts

16 ounces sharp Cheddar Cheese, finely shredded

1 cup chopped pecans

¾ cup mayonnaise

½ teaspoon hot sauce

1 garlic clove, minced

1/8 cup grated onion

Wonton wrappers*

Strawberry Preserves

Combine first 6 ingredients and refrigerate until ready to place in wonton wrappers.

Place wonton wrappers in lightly greased miniature muffin tins (we made 48 but the recipe will make more if desired); brown for 4 to 5 minutes in a 350 degree oven. Remove and set aside.

Place approximately 1 tablespoon of cheese mixture in each wonton cup, top with a small dollop of strawberry preserves. Remove from muffin tins and serve.

Shape any remaining cheese mixture into a ball and serve with crackers.

Makes 48 or more appetizer tarts.

*Wonton wrappers can be found in the refrigerated section on the health food aisle either the round or square will work.

That be interesting..posted 'p' twice.

johng...I saw a similar recipe for broccoli-cauliflower salad in Georgia Magazine (distributed by North Georgia Electric Corporation) years ago that called for diced apples, raisins, and optional walnuts as well. That's the only way we make it anymore. De-lish!

Sounds good. How 'bout posting the 'p' and I'll give it a whirl..I'm game.