|The Rotisserie Cookbook|
|by Lesley Mackley|
Long before domestic kitchens contained any kind of oven, meat was roasted on a rotating spit in front of a fire.
1 - 10 of 27 for brooks catsup
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Cook beef all day. Cover over with water. Add onion and celery. When real tender cook down to 2 cups of liquid. Add catsup, barbecue sauce and sugar.
Mix all above except hamburger. Bring sauce to boil and simmer 1 hour. While liquid is simmering make balls of hamburger. Place balls in oven 300 ...
In skillet, brown ... the tomatoes and Brook's catsup. You should ... full, ending with cheese. Put lid on and let the cheese melt through. Ready to eat.
Serve with 18-26 burger bun size sandwiches. Place roast in Dutch oven and cover with boiling water. Simmer until fork tender (about 2 1/2 hours). ...
Place above ingredients in a bowl and mix well then add: 8 oz. can mushrooms, drained 1/2 c. pickled onions Chop: 1 c. cauliflower 1/2 c. tiny sweet ...
Brown ground beef; add onion and simmer. Add remaining ingredients, simmer. Serve on hamburger buns. Serves 6.
Soak dried beans ... 2 1/2 cup catsup, 1 teaspoon ... put in at a time. Molasses is terribly sweet and can make the beans more like candy than a vegetable.
Boil together with ... shredded meat. Add catsup and chili stick. ... hour. Flour or cornstarch may be added to thicken. Serve on buns. Freezes really well.
Mix ground beef (do not brown) and water; stir in remaining ingredients. Simmer for 1 hour. Remember, do not brown ground beef!
Place fish in shallow dish; set aside. Saute onion in small skillet over medium flame. Add remaining ingredients; simmer 5 minutes. Brush sauce on ...
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