2012Cookbook & Schedule

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Grilled Jalapeño Chicken Submitted by Velma Borden

•1/2 cup lime juice•2 teaspoons fresh cilantro•3 jalapeño peppers, sliced•3 cloves garlic, chopped•1/4 tsp. salt•1/4 tsp. pepper•1/4 cup honey•2 tbsp. soy sauce•6 skinned, bone-in chicken breast halves

Instructions1. Process lime juice, cilantro, jalapenos, garlic, salt, pepper, honey and soy sauce in a blender until smooth.2. Remove 1/4 cup of marinade, set aside.3. Pour the rest of marinade into a large, plastic bag.4. Add chicken, seal bag. Refrigerate 1-8 hours.5. Preheat gas grill on medium for 10 minutes.6. Drain chicken. Place breasts side up on grill. Cover grill and cook about 30 minutes until done. 7. Turn chicken often and baste with reserved marinade.

BBQ Pork Sandwiches Submitted by Velma Borden

•2 boneless pork loins•3/4 cup cola drink•3/4 cup BBQ sauce•8 sandwich buns

Instructions1. Combine all ingredients in a 4-quart slow cooker and cook, covered, on high for 5-6 hours until very tender.2. Drain and slice or shred pork.3. Serve on buns with extra BBQ sauce.

BBQ Spaghetti

For the Seasoning Mix:•1 cup paprika•1/4 cup granulated sugar•1 teaspoon onion powderFor the Spaghetti:•1 3/4 cups ketchup•1/2 cup packed light brown sugar•1/4 cup granulated sugar•Freshly ground pepper•1 1/2 teaspoons onion powder•1 1/2 teaspoons mustard powder•2 tablespoons fresh lemon juice•2 tablespoons Worcestershire sauce•1/2 cup apple cider vinegar•2 tablespoons extra-virgin olive oil•1 medium red or green bell pepper, diced•1 medium onion, diced•1 1/2 pounds pulled pork•Kosher salt•1 pound spaghetti

Instructions1. Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.2. Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vin-egar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.3. Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.4. Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.

Carpets by Miller

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Tangy BBQ Chicken

•1 cup ketchup•1/2 cup cider vinegar•3 tablespoons each molasses and brown sugar•2 teaspoons Worcestershire sauce•1 cup water•Kosher salt and pepper to taste

Instructions1. Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar,

1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and Kosher salt and pepper to taste until thick-ened, about 30 minutes. 2. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. 3. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

Grilled BBQ Chicken

•4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on•Salt and vegetable oil•1 cup barbecue sauce

Instructions1. Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.2. Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill, or, if you are using a gas grill, lower the heat to medium low. Cover the grill and cook undisturbed for 20-30 minutes.3. Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking

for another 30 minutes.4. By now the chicken should be cooked through. You can check with a meat thermom-eter inserted into the thickest part of the chicken piece. Look for 165°F for breasts and 170°F for thighs. Or insert the tip of a knife into the middle of the thickest piece, the juices should run clear. If the chicken isn’t done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.5. Paint with more barbecue sauce and serve.

Kansas City Style Pork Ribs

•2 slabs pork spare ribs, 3 pounds each•Kansas City Barbecue Sauce, recipe followsDry Rub:•2 cups brown sugar•1/2 cup dry mustard•1 tablespoon cayenne pepper•1 tablespoon smoked paprika•1 tablespoon garlic powder•1 tablespoon onion powder•1 tablespoon salt•2 teaspoons freshly ground black pepper

Instructions1. Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.2. If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbecue Sauce. Cook until the ribs are tender, about 3 to 4 hours.3. If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Bar-

becue Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 min-utes and cooking until fork tender, about 2 1/2 to 3 hours.

Kansas City Barbecue Sauce:

•2 tablespoons vegetable oil•1 (about 2/3 cup)small onion, finely diced•3 cups water•1 cup (2 (6-ounce) cans) tomato paste•1/2 cup brown sugar•2/3 cup apple cider vinegar•1/4 cup molasses•1/2 teaspoon cayenne pepper•1/4 teaspoon smoked paprika•1 teaspoon salt•1 teaspoon freshly ground black pepper

Instructions1. In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.2. Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let sim-mer for 30 to 45 minutes. Use to baste the pork spare ribs.Yield: 3 cups

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BBQ Pork Sandwich

Dry rub:•2 tablespoons salt•2 tablespoons black pepper•2 tablespoons dark brown sugar•2 tablespoons paprika•1/2 tablespoon cayenne•4 pound shoulder pork roast•2 cup apple juice•1 cup apple cider vinegar•2 tablespoons Worcestershire•1/2 tablespoon liquid smoke•1/2 tablespoon garlic powder•6 soft hamburger buns with seeds•Barbecue sauce•Cole slaw

Instructions1.Preheat oven to 325 degrees F.2. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.3. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.4. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.5. Serve on hamburger buns topped with BBQ sauce and cole slaw.

Sweet Potato Crowns Submitted by Stephanie Luker

•3 tablespoons vegetable oil•1/2 teaspoon salt•2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends discarded•1/4 cup light brown sugar•1/4 cup chopped pecans•1/4 teaspoon ground cinnamon•1 tablespoon butter, softened

Instructions1. Preheat oven to 400 degrees F.2. In a large bowl, combine oil and salt; mix well. Add sweet potatoes and toss until evenly coat-ed.3. Place on a rimmed baking sheet and cook 25 to 30 minutes, or until fork-tender. (I use foil lined for easy clean ups)4. Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly. Sprinkle on each potato round and re-turn to oven; cook 8 to 10 minutes, or until sugar is melted. Serve

Speedy Ginger Cookies (Makes about 3 dozen)Submitted by Carol Velez

•1 (14 ounce) package gingerbread mix•2/3 cup water•1/2 cup chunky peanut butter

Instructions1. Blend all ingredients well. 2. Drop by heaping teaspoonsful on greased cookie sheets. 3. Bake in 350 degree F oven for 10 to 12 min-utes.

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Festive Holiday PretzelsSubmitted by Carol Velez

•6 Blocks White Chocolate•Jewel (small) Pretzel Rings•Red & Green M&M’s

Instructions1. Place pretzels on silicone wonder mat. 2. Melt Chocolate in base of oval microwave cooker for 1-2 min on high. 3. Stir with silicone spatula. 4. Fill centers of pretzels and place 2 M&M’s on each.

Soft Oreo CookiesSubmitted by Carol Velez

Cookies:•2 (18 1/2 ounce) boxes devil’s food cake mix•4 eggs•1/2 cup shorteningFilling:•3 cups confectioners sugar•8 ounces cream cheese•1/2 cup butter or margarine

Instructions

Cookies: 1. Cream together eggs and shortening; slowly add cake mixes. 2. Roll dough into 1-inch balls and place on cookie sheet. 3. Bake at 350 degrees F for 8 to 10 minutes. 4. To flatten cookies, tap cookie sheet on hard surface immediately after removing from the oven. 5. Let cookies cool, then spread filling between two cookies.Filling: Mix together ingredients and sandwich between two cookies.

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Cream of Pumpkin PieSubmitted by Carol Velez

•1/2 cup milk •1 package (6 serving size) vanilla •Flavor instant pudding & pie filling •1 teaspoon pumpkin pie spice

•1 cup canned pumpkin•2 1/2 cups frozen whipped topping•1 graham pie crust

Instructions1. Mix all ingredients together and spread in pie crust. 2. Put in refrigerator for at least 2 hours until set.

Pineapple CheeseballSubmitted by Carol Velez

•2 (8 oz.) packages cream cheese•3 tbsp. chopped green pepper•3 tbsp. chopped onion•3/4 c. crushed pineapple, well drained•2 1/2 tbsp. Lawry’s seasoned salt•1 1/2 c. fresh chopped pecans

Instructions1. Soften cream cheese. 2. Add green pepper, onion, pineapple, salt and 1/2 c. of the pecans. 3. Mix well and shape into a ball or log. Roll to cover in remaining pecans. 4. Chill overnight. Serve with crackers or fresh vegetables.

Hershey’s PieSubmitted by Carol Velez

•20-24 large marshmallows•1/2 cup milk•6 Hershey’s bars with almonds•1 pt. Cool Whip•Graham cracker pie crust

Instructions1. Melt marshmallows in milk over medium heat. 2. Remove and add candy bars broken into small pieces. Let cool.3. Fold in Cool Whip and pour into graham cracker pie crust.4. Garnish with chocolate curls and refrigerate.

Tortilla RollsSubmitted by Carol Velez

•2 (8 oz.) packages cream cheese•1 package Ranch dressing mix•1 can chopped green chilesInstructions1. Mix together.

2. Spread about 2 tbsp. of mixture onto a flour tortilla. 3. Roll tortilla up, from one side to the other, then slice into pinwheels. 4. Continue spreading onto tortillas until you’ve used up all of the mixture. Guaranteed to disap-pear quickly!

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Pretzel Ring CandiesSubmitted by Carol Velez

•Pretzels Rings•Hershey Hugs (unwrapped)•M&M Candies

Instructions1. Preheat oven to 170 degrees. 2. Line a cookie sheet with wax paper or parch-ment paper.

3. Put pretzel rings on cookie sheet and put an unwrapped Hershey Hug in the middle of each pretzel ring. 4. Bake in oven for 4 minutes. Remove from oven. The Hershey Hug should now be soft, but not totally collapsed and melted. 5. Carefully place an M&M candy on each one, pressing down slightly. 6. Put the whole cookie sheet in the refrigerator for at least 10 minutes so the treats can harden up before handling them.

Orange BallsSubmitted by Carol Velez

•1 small box vanilla wafers, crushed•1/2 cup butter•1 cup chopped pecans•1 cup powdered sugar

•1/4 cup frozen undiluted orange juice

Instructions1. Let butter soften to room temperature. 2. Mix all ingredients and shape into balls. 3. Spread on cookie sheet and refrigerate over-night. Do not cook.

Triple Fudge BrowniesSubmitted by Carol Velez

•1 package (3.9 ounces) instant chocolate pud-ding mix•1 package (18-1/4 ounces) chocolate cake mix•2 cups semisweet chocolate chips

Instructions1. Prepare pudding according to package direc-tions. 2. Whisk in cake mix. Stir in chocolate chips. 3. Pour into a greased 15 in. x 10 in. x 1 in. bak-ing pan. 4. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched.

Sponsored by the

Bryan W. Whitfield Memorial Hospital Auxiliary

Wednesday, Nov. 28, 2012

5 p.m.

On the Hospital’s Front Lawn

Introducing the 2012 COTR Special Child Entertainment by the Demopolis First

United Methodist Church’s Children’s Choir

Delicious Refreshments and More!

See You there!

Opening Event for

Christmas on the River

Help the BWWMH Auxiliary spread a little holiday cheer all year by purchasing a Love Light in honor or in memory of a loved one. White memory ornaments or red honor ornaments and white memory or red honor military ornaments are avail-able from any Auxiliary member at $3.00 each or two for $5.00.

Love Lights 2012Love Lights 2012Love Lights 2012Love Lights 2012

2011 COTR Special Child

Jordan Glover shown here with his family had the honor of flipping the switch to

light the Love Lights Tree last year.

105 Highway 80 East, Demopolis, AL 36732105 Highway 80 East, Demopolis, AL 36732105 Highway 80 East, Demopolis, AL 36732105 Highway 80 East, Demopolis, AL 36732

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Four Cup SaladSubmitted by Steve Spidle

•1 cup medium can of crushed pineapple drain and reserve the liquid.•1/2 cup cold water•1 pack of lemon gelatin •1 cup mayonnaise •1 cup evaporated milk •1 cup grated cheese

•1 cup chopped pecans

Instructions

1. Reserved pineapple juice with water for five minutes. 2. Add gelatin and stir to dissolve.3. Beat in mayonnaise and evaporated milk. 4. Add in the cheese.5. Mix together and chill and firm. Enjoy.

Kool-Aid PieSubmitted by Velma Borden

•8-ounce container Cool Whip, thawed•14-ounce can sweetened condensed milk•1 packet Kool-Aid, any flavor

•1 graham cracker crust

Instructions1. Mix Kool-Aid, Cool Whip and condensed milk with wire whisk until well combined.2. Spoon into crust and chill in fridge for two hours.

Mrs. Hoggle’s Stuffed Cranberry SauceSubmitted by Judy Hoggle

•1 (8oz.) package cream cheese, softened•2 tablespoons good-quality mayonnaise (Hell-man’s)•1/4 to 1/2 cup chopped pecans•1 – 16oz. jellied cranberry sauce

Instructions

1. Mix cream cheese and mayo until creamy. It needs to be spreadable. Add pecans and mix well.2. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style.3. Cut each in half and place in shallow contain-er, covered.4. Keep in fridge until time to serve. Delicious with baked turkey, fried turkey and ham, on holi-days or any special day.

PralinesSubmitted by Steve Spidle

•2 cups of sugar •1 cup light brown sugar •2 tsp. light Karo syrup •1 cup evaporated milk •1 stick butter •4 cups pecans halves, slightly toasted •1 tsp. vanilla

Instructions1. Place all ingredients except pecans and va-nilla in a 3-quart saucepan and cook to a softball stage, stirring constantly.2. Remove from heat and add pecans and va-nilla. 3. Stir until mixture thickens and dulls.4. Drop spoonful onto waxed paper. If candy gets stiff, add a few drops of evaporated milk heat and stir until ready to drop again. Enjoy.

Easy Key-Lime PieSubmitted by Carol Velez

•1 14-oz can Carnation sweet-ened condensed milk

•1/2 cup lime juice•1 small cont. Cool Whip•1 graham cracker crust

Instructions 1. Mix first 3 ingredients togeth-er and pour into pie crust. Chill until set.

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