4 teaspoons extra-virgin olive oil, divided
1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
1 clove garlic, minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
1/2 teaspoon paprika, preferably smoked, plus more for garnish (see
Note)
1 15-ounce can butter beans, rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded Manchego or Monterey Jack cheese
2 teaspoons sherry vinegar

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high
heat. Add polenta and cook in a single layer, stirring occasionally,
until beginning to brown, 8 to 10 minutes. Transfer to a plate.
2. Reduce the heat to medium, add the remaining 2 teaspoons oil and
garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add
onion and bell pepper; cook, stirring, until just tender, 3 to 5
minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir
in beans, spinach and broth; cook, stirring, until the beans are
heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.

Serves: 4 Points: 3
This dish is a satisfying vegetarian meal complete with spinach, beans
and polenta, inspired by classic Spanish flavors. note: Look for
smoked paprika with other specialty spices; it’s available in three
varieties: sweet, bittersweet and hot. Sweet is the most versatile,
but if you like a little bit of heat, choose the hot variety. You can
find Spanish products in specialty-foods stores or online at
tienda.com. Make it a Meal: Enjoy with a green salad tossed with
sherry vinaigrette and a glass of Jean-Luc Colombo Cotes du Rhone

You’ve heard of it, well now you actually see the recipe. I’ve actually made a version of this recipe, but I coated the outside of the bird with a little olive oil to keep the skin moist.

Ingredients:

One whole chicken
One can beer
Salt and pepper
Garlic powder to taste.

Preparation:

Wash and pat dry chicken. Season chicken inside and out. Open the can of beer. Have a couple sips of beer and place chicken over beer can.

Cooking Instructions:

Prepare grill for medium-high heat. Place the “Stuffed” chicken on the grill and arrange the legs to hold chicken upright, and close lid.

(Note: this recipe works best on a charcoal kettle grill using indirect heat.)

Cook for approximately 1 hour. Remove can and let stand 5 minutes before carving.
Serves: 2 -3

Makes 30 small meatballs

1 1/2 cups chili sauce
1 cup grape, or apple, jelly
3 tsp. brown spicy mustard
1 lb. ground beef
1 egg
3 Tbsp. dry bread crumbs
1/2 tsp. salt

1. Combine chili sauce, jelly, and mustard in slow cooker. Mix well.

2. Cover. Cook on High while preparing meatballs.

3. Mix together remaining ingredients. Shape into 30 balls. Place in
baking pan and bake at 400 degrees for 15-20 minutes. Drain well. Spoon
into slow cooker. Stir gently to coat well.

4. Cover. Cook on Low 6-10 hours.

Variations:
1. To increase flavor, add 1/4 tsp. pepper, 1/4 tsp. Italian spice, and a
dash of garlic powder to the meatball mixture.

2. Use Italian or seasoned bread crumbs in meatball mixture. Add 1 tsp.
Worcestershire sauce and 1 1/2 Tbsp. fresh parsley to meatball mixture.

3. Make meatballs larger and serve with rice or noodles.

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

2-3 pounds roast cut into bite sized pieces
1 packet Lipton’s Onion soup mix
2 cans Cream of mushroom soup

Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat.

Cover with cream of mushroom soup. Let cook up to 9 hours.

Stir about 1/2 way through cooking.

Serve over mashed potatoes, rice, or pasta.

Quotes

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Place chicken in slow cooker.

Combine all other ingredients and pour over chicken.

Cover tightly and cook at “low” for 6-8 hours.

Makes 4 servings.

Ingredients:
50 pounds chicken — cut-up
1-1/2 quarts dry onions — finely chopped
16 ounces butter or margarine — melted
1 quart vinegar
3 quarts water
2 cups Worcestershire sauce
3 quarts ketchup
3/4 cup prepared mustard
3 cups brown sugar
6 tablespoon salt
1 teaspoon black pepper

Instructions:

Wash chicken thoroughly under cold running water.
Drain well. Place in containers, cover; set aside

Sauté onions in 8 oz (1 cup) butter or margarine until tender.

Add vinegar, water, Worcestershire sauce, catsup, mustard, brown sugar,
salt, and pepper to sautéed onions.

Bring to a boil, stirring constantly.

Reduce heat; simmer 10 minutes or until well blended.

Stir in remaining butter or margarine.

Pour sauce over chicken; cover; refrigerate 2 hours to marinade.

Drain chicken; reserve marinade for later use

Place chicken, skin side up, on lightly greased pans.

Bake 1 1/2 hours or until chicken is tender;

baste with marinade 2 or 3 times during baking period.

(Note: Chicken should be cooked for at least 20 minutes after final basting.)

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Recipe World Famous Recipes

OVEN BARBECUED CHICKEN Serves 4
This isn’t new or unique, but it’s good. Of course, you can
always use your favorite prepared barbecue sauce if you
prefer.
1 chicken, cut in serving pieces
1 teaspoon salt or to taste
1/4 cup water
1/4 cup chili sauce
1/4 cup vinegar
2 tablespoons Worcestershire sauce
1/4 cup brown sugar
2 tablespoons oil
Preheat oven to 350oF. Place chicken in single layer, skin
side up, in shallow baking pan. In a mixing bowl combine
remaining ingredients and pour over chicken. Bake,
uncovered, for about 1 hour, or until cooked through.
PHOTO: Drumsticks in bowl of rice – bread & glass of wine

Bar-B-Que – Barbecue Recipes – World Famous barbecue Recipes

Beer Butt Chicken

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Barbeque Sauce