With Love From
Darling's Kitchen

5. Happy Birthday
AMERICA !

PART 2 of 3

Dear Fans,

This is the second in our series of 4th of July Celebration. There are many recipes to choose from. 

Depending on the number and tastes of your guests, choose any combination from the different categories.  There are enough choices to please every taste and there are so many recipes to share that I will send them in separate emails.

THE RECIPES
MEATS & BARBECUED BEANS

 EASIEST & BEST BARBECUED BAKED BEANS
BRISKET WITH HONEY BARBECUE SAUCE 
PLUM GLAZED CHICKEN TERIYAKI
PLUM-GLAZED BARBECUED SPARE RIBS
CHICKEN WINGLETS WITH RED HOT HONEY GLAZE

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Easiest & Best Barbecued Baked Beans

I have prepared this so many times for backyard picnics and barbecues and the response is always so great.  It is amazingly easy to assemble and it can be prepared a day in advance and stored in the refrigerator.  Make certain you have a pan with a tight-fitting lid that will safely go into the oven.  Alumanim foil can be used as a cover, but it is a bit of a bother to remove and reseal when you check that the sauce doesn't run low.  The following recipe works perfectly for me, without the need to add any more broth.  I do not add salt or pepper.  I have added the names of the national products I use, so that you can duplicate this recipe exactly.  I hope you enjoy this dish as much as so many of our friends have. 

3       cans (15 ounces, each) Navy Beans packed in water, rinsed and drained
1       large onion, minced
3/4    cup barbecue sauce.  (Chris' & Pitt's Original BBQ Sauce)
3/4    cup dark brown sugar
 1/4   cup dark molasses (Brer Rabbit Dark Molasses)
 1      tablespoon Bovril (concentrated Beef-flavored Bouillon)
 3/4   cup canned beef broth (Campbell's).  Do not dilute.

In an oven-proof Dutch oven or lidded pan, add all the ingredients and stir until nicely mixed.  Cover pan and bake in a 325° oven for 1 1/2 hours or until the sauce has thickened.  Check after 1 hour and if sauce looks dry, add a little broth.  (Normally, this is not necessary.)  This should serve 8 to 10, but allow for extras.  Enjoy! 

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Barbecued Brisket with Honey Barbecue Sauce

Brisket is a very flavorful cut of meat.  It is especially good braised in this very tasty barbecue sauce.  Use the sauce on chicken or pork or other barbecued meats.
  
1     brisket of beef, about 4 pounds, trimmed of fat.                    Sprinkle with salt, pepper, paprika and lots of                  garlic powder.

Honey Barbecue Sauce:
            1            large onion, minced
            3/4         cup good quality barbecue sauce
            1/4         cup honey
            1/2         cup dark brown sugar
            1            can (10 1/2 ounces) beef broth
            2            tablespoons dark molasses

Place brisket in 9x13-inch baking pan. Stir together Barbecue Sauce ingredients and pour over the brisket. Cover pan tightly with foil and bake in 350° oven for about 2 1/2 to 3 hours or until meat is tender.  Allow meat to cool and then refrigerate for several hours.

Remove meat from pan and cut into thin slices.  Place meat in a porcelain baker .  Remove, from the gravy, any fat that has been solidified and drizzle gravy over the meat.  Cover pan with foil.  Can be held at this point in the refrigerator.  To serve, heat in a 350° oven for about 30 minutes, or until heated through.  Serves 8.

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Golden Plum-Glazed Chicken Teriyaki

2     fryer chickens (about 2 1/2 pounds, each) cut into serving pieces.  Baste with a Teriyaki Marinade.  Sprinkle chicken with pepper and garlic powder.

Place chicken in one layer in a 12x16-inch baking pan and bake at 325° for 40 minutes.  Baste with Hot Plum Glaze 2 or 3 times during the remainder of the baking, about 40 minutes or until chicken is tender and a deep, dark color.  Serves 8.

Teriyaki Marinade:
     1/2   cup soy sauce
       2    tablespoons brown sugar

Stir together all the ingredients until mixture is blended and sugar is dissolved.

Hot Plum Glaze:
            1            cup plum jam
            2            tablespoons vinegar
            2            tablespoons soy sauce
            1/2         cup chili sauce
            1            tablespoon brown sugar
                          pinch of cayenne pepper 
In a saucepan, heat together all the ingredients until blended.

 

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Honey Plum-Glazed Barbecued Spareribs

This is a lovely barbecue sauce to also use as a glaze for chicken.

 4    pounds pork spareribs, cut into 2-rib pieces and sprinkled with salt and garlic powder to taste

In a covered Dutch oven casserole, cook ribs in 2-inches of simmering water for 30 minutes.  Drain and discard water.

Place partially cooked ribs in a roasting pan and baste on all sides with Honey Plum Barbecue Glaze.  Bake in a 350° oven for 30 minutes, basting 3 or 4 times with the barbecue sauce until the ribs are nicely glazed and tender.  Serves 6.

Honey Plum Barbecue Glaze:
            1            cup plum jam
            1/4         cup honey
            3/4         cup ketchup
            1/4         cup vinegar
            2            tablespoons lemon juice
                          pinch of cayenne pepper
                          salt and pepper to taste

In a saucepan, simmer together all the ingredients for 2 or 3 minutes, or until sauce is nicely blended.  Yields about 2 1/4 cups sauce.

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All-American Country Ribs with 
Honey Barbecue Sauce

Ribs can be prepared earlier in the day,  but reduce cooking time by 15 minutes. Continue baking and basting before serving.

 3 to 4      pounds country-style pork ribs, sprinkle with salt, pepper and  garlic powder.

Honey Barbecue Sauce:
            1             cup ketchup
            1             cup chili sauce
            1/2          cup honey
            1/2          cup brown sugar
            2             teaspoons dry mustard
            1/4          cup vinegar
            1/4          teaspoon cayenne pepper
            1/4          cup (1/2 stick) butter
                           salt and freshly ground pepper to taste

Lay ribs in a 12x16-inch roasting pan and bake in a 350° oven for about 45 minutes.  Remove ribs from pan and drain off all fat that has been rendered.  Return ribs to cleaned pan.

Stir together the Barbecue Sauce ingredients until blended and baste ribs with sauce.  Return ribs to 350° oven and continue baking and basting until ribs are tender and highly glazed.  (Turn ribs now and again so they are sauced on all sides.)  Unused sauce can be stored in the refrigerator for several weeks.  Serves 6 to 8.

Alternate Preparation:
Now, there is an alternative way of making ribs that I thought you should know about. This method removes much of the excess fat.  Place ribs in a stock pot with enough water to cover them.  Bring to a boil, lower heat, and simmer ribs for about 45 minutes or until ribs are almost tender.  Drain thoroughly. Now place ribs in a 12x16-inch baking pan, brush on all sides with Honey Barbecue Sauce and continue baking and basting until tender and glazed.  Ribs made in this fashion can be completed on the barbecue, but make certain that the heat is low or the honey will burn.

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Chicken Winglets with Red Hot Honey Glaze

This is a nice addition to a backyard picnic.  The Honey Glaze is hot but not unbearably fiery.  Reduce the amount of cayenne pepper for a milder glaze.  Leftover glaze can be stored in the refrigerator for several weeks.   

 3     pounds chicken wings, tips removed and split at the joint.  Sprinkle with salt, pepper and garlic powder.   Brush lightly with a little melted butter or margarine. 

Red Hot Honey Glaze:
            1            cup good quality barbecue sauce
            1/2         cup honey
            2            tablespoons vinegar
            1            tablespoon soy sauce
            1/8         teaspoon cayenne pepper

            3            tablespoons sesame seeds

In a 12x16-inch baking pan, place wings in one layer.  Bake at 350° for 40 minutes, basting now and again with the juices in the pan.  Stir together glaze ingredients and baste wings on all sides.  Sprinkle with sesame seeds.  Continue baking and basting for 30 minutes, or until chicken is tender and a deep, dark color.  Depending on appetites, serves 8 to 10.
    

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