Chicken & Pork Bar-B-Q

Ingredients

• 3 lb. boned, cooked chicken
• 3 lb. boned, cooked pork roast
• 1 stick butter or margarine
• 1/2 c. vinegar
• 1/2 c. water
• 1/4 c. tomato catsup
• 2 tbsp. Worcestershire
• 3 tbsp. mustard
• 1 tsp. salt
• 2 tbsp. sugar
• 1 tbsp. chili powder

Method

1. 1

   Melt butter, add other ingredients bring to a boil.

2. 2

   Then pour over cooked meat and bake in oven until browned.

3. 3

   Stir occasionally.

4. 4

   Serves 6.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 5. The excerpt below is the record exactly as published.

1/2 c. tomato catsup 3 tbsp. brown sugar 1 c. water 2 tbsp. vinegar 2 or 3 drops tabasco sauce Combine all ingredients; simmer 30 minutes. Pour sauce over meat balls and finish cooking in 350 degree oven. Serve over buttered egg noodles. MEAT LOAF Mrs. W. M. Loy 1 lb. ground meat 2/3 c. tomato juice 1/2 c. uncooked Quaker oats 1/4 c. chopped onion 1 egg, beaten 1 1/2 tsp. salt 1/4 tsp. pepper (Continued) -8- MEAT LOAF, CON'T Combine all ingredients thoroughly. Pack firmly into a loaf pan. Bake in 350 degree oven for 1 hour. Let stand for 5 minutes before slicing. SPOONBURGERS Mrs. Martha Womble 1 lb. ground beef 2 tbsp. fat 2/3 c. chopped onion 1 tbsp. prepared mustard 1 10-1/2 oz. can condensed chicken gumbo soup 1 tbsp. catsup 1/2 tsp. salt dash of pepper 1/4 c. water Brown meat in hot fat; add onion and cook until golden brown. Stir in remaining ingredients and simmer over low heat for 30 minutes. Spoon onto buns. Makes 8 servings. SPAGHETTI AND MEAT BALLS Mrs. Ann Poythress 11/2 lbs. ground beef 1/3 c. olive oil or shortening 1 1/2 c. diced onions 1/2 c. diced green pepper 1/2 c. sliced mushrooms, opt. 1 12-oz. box spaghetti 1 6-oz. can tomato paste 1 # 2 can tomatoes 1/2 c. water 1 tsp. salt grated parmesan cheese Melt shortening in frying pan, using medium heat. Form 24 meat balls from ground beef and brown in pan. Add remaining ingredients except spaghetti and cheese. Cover frying pan and cook on low heat about 45 minutes. Stir occasionally and finish cooking uncovered for 5 minutes. While sauce is cooking, cook spaghetti with 8 cups water, 2 teaspoons Worcestershire sauce and 1 teaspoon salt until it is just tender. Drain. Place spagh- etti on a large platter and pour sauce and meat balls over it. Sprinkle with parmesan cheese. Serves 5 to 6. CHICKEN STEW Mrs. Margaret Crabtree 1 lg. broiler 1 can cream chicken soup 3 c. Bisquick salt & pepper to taste Remove bones and skin from chicken and chop. Bring soup and chicken to a rolling boil. Mix water with Bisquick to make desired amount of dumplings. Roll thin on floured board; cut in strips 2x3" and drop into boiling broth. Turn on simmering heat and cook from 20 to 30 minutes. -9- WHERE QUALITY COSTS YOU LESS BELK LEGGETT HORTON CHAPEL HILL SCOTT COAL & OIL CO. Heating Oils Phone 942-5133 THE HOTTEST NUMBER IN TOWN w. n two r tli and Sioan 167 East Franklin Street CHAPEL HILL, NORTH CAROLINA TELEPHONE 942-5091 P. O. BOX 278 Lloyd Electric Company Electrical Contractors Electrical Supplies — House Wiring — Appliances — Fixtures Carrboro, N. C. "THE BEST FOR LESS" FANCY FOODS GROCERIES Phone 942-3763 CARRBORO, NORTH CAROLINA SLOAN DRUG COMPANY Prescriptions Phone 968-4455 CHAPEL HILL, NORTH CAROLINA CHILI SAUCE Mrs. Ann Poythress 1 lb, hamburger 1 tsp. salt 1 1/2 tsp. chili powder 2 tbsp. sugar 1 c. chopped onion 1/2 green pepper, chopped 1 tsp. hot pepper 2 c. water 1 c. tomato catsup Brown hamburger and onion. Add other ingredients and sim- mer 45 minutes. CHICKEN & PORK BAR-B-Q Mrs. Virginia Loy 3 lb. boned, cooked chicken 3 lb. boned, cooked pork roast 1 stick butter or margarine 1/2 c. vinegar 1/2 c. water 1/4 Co tomato catsup 2 tbsp. Worcestershire 3 tbsp. mustard 1 tsp. salt 2 tbsp. sugar 1 tbsp. chili powder

Cook this with the app: pantry check, scaling, and the assistant.