- 2 cups frozen green peas, thawed
- 2/3 cup water
- 1/8 teaspoon salt
- 3 tablespoons butter
- 1/3 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 tablespoon white sugar
1. In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
2. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
by KC Masterpiece
Want to up the ante this weekend? Put your barbecue skills to the test with this recipe for Beer-Basted Pulled Pork Sliders! This delicious recipe is sure to be a fan favorite.
Makes: 12 servings
- 1 7 to 8 pound pork butt
- 24 slider buns
- 1 bottle KC Masterpiece® Original Barbecue Sauce
|1 tablespoon dark brown sugar
||¾ teaspoons chili powder
|2 tablespoons granulated sugar
||¼ teaspoon oregano
|1 tablespoon paprika
||¼ teaspoon cayenne pepper
|4 teaspoons kosher salt
||¼ teaspoon ground cumin
|3½ teaspoons garlic salt
||¼ teaspoon black pepper
|1 bottle (12-ounce) dark beer
||3 tablespoons chili powder
|1¼ cup cider vinegar
||2 tablespoons salt
|1¼ cup distilled white vinegar
||1 tablespoons sugar
|1 cup (2 sticks) butter
||2 teaspoons black pepper
|½ cup Worcestershire
||2 teaspoons dry mustard
|¼ cup soy sauce
||2 teaspoons paprika
|1½ tablespoon fresh lemon juice
||1 teaspoon ground cumin
- Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
- In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
- When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for four hours.
- While the pork is cooking, combine all of the baste ingredients in a medium saucepan and mix well. Place over medium-low heat and simmer until the butter melts. Keep baste on low heat until ready to use.
- Cook pork an additional three hours basting the pork every hour until the internal temperature of the pork reaches 190 degrees Fahrenheit. Continually monitor the grill temperature and add hot charcoal as needed, to maintain the grill temperature of 250 degrees Fahrenheit.
- Remove the pork butt from the charcoal grill and let it rest for 15 minutes. Pull the cooked meat from the bone and serve mounded high on slider buns topped with your favorite barbecue sauce.
Making your own brown gravy recipe is about the same amount of work as using a packaged gravy mix. But, the taste of this gravy recipe is so superior to those artificially flavored packets; you’ll never want to use them again!
Makes 8 Portions of Brown Gravy
- 1/2 cup butter
- 1/2 cup flour
- 1 clove garlic, minced
- 1/4 cup ketchup
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 quart cold beef broth (as high-quality as possible!)
- salt and black pepper to taste
- In a saucepan, melt the butter over medium-low heat.
- Add the flour and cook, stirring, for 5 minutes, until the mixture is golden-brown and smells like cooked pie crust.
- Add the garlic and cook for 30 seconds.
- Whisk in a cup of the cold beef broth, and then add the rest of the ingredients, except the salt and pepper.
- Bring to a simmer, whisking, and then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
- Taste, and season with salt and pepper.
- 2 cups white sugar
- 1 cup shortening/butter
- 3 eggs
- 1 1/2 cups mashed bananas
- 3 cups all-purpose flour
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts/nuts
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9×5 inch pans.
3. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.
- 1 (16 ounce) package spaghetti
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (26 ounce) jar meatless spaghetti sauce
- 1/2 teaspoon seasoned salt
- 2 eggs
- 1/3 cup grated Parmesan cheese
- 5 tablespoons butter, melted
- 2 cups small curd cottage cheese
- 4 cups shredded mozzarella cheese
1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.