Newspaper Archive of
The Glenville Democrat
Glenville, West Virginia
July 2, 2015     The Glenville Democrat
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July 2, 2015

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Page 8 - Thursday, July 2, 2015 - The Glenville Democrat The Glenville Pathfinder- Glenville, WV 26351 Prep Time: 20 Minutes Cook Time: 1 Hour Ready In: 1 Hour 20 Minutes Servings: 6 INGREDIENTS: 2 (15 ounce) cans baked beans 1/2 cup packed brown sugar 1/2 onion, chopped 1/2 cup ketchup 1 tablespoon prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon red wine vinegar salt and pepper to taste 2 slices bacon with pork DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a 9x9 inch baking dish, combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste. Top with the bacon slices. 3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked. Prep Time: 15 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 6 INGREDIENTS: 1/2 cup shredded Cheddar cheese 1 tablespoon grated Parmesan cheese 1 small onion, chopped 1 egg 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon pepper 1 pound ground beef 6 slices bacon 6 hamburger buns, sprit DIRECTIONS: 1. Preheat a grill for high heat. 2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks. 3. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns. Prep Time: 5 Minutes Cook Time: 20 Minutes Ready In: 25 Minutes Servings: 10 INGREDIENTS: 4 (12 ounce) cans beer 1 large onion, diced 10 bratwurst 2 teaspoons red pepper flakes 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper DIRECTIONS: 1. Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate. 2. Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the redpepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. 3. Cook the bratwurst on the preheated grill, tuming once, 5 to 10 minutes. Serve with the beer mixture as a topping or side. nni : Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes Servings: 4 INGREDIENTS: 1/3 cup Dijon mustard 1/4 cup honey 2 tablespoons mayonnaise 1 teaspoon steak sauce 4 skinless, boneless chicken breast halves DIRECTIONS: 1. Preheat the grill for medium heat. 2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Barbequed Steak Prep Time: 1 Minute Cook Time: 6 Minutes Ready In: 2 Hours Servings: 8 INGREDIENTS: 4 (1/2 pound) beef top sirloin steaks 1/2 cup vegetable oil 1 ounce steak spice seasoning mix DIRECTIONS: 1. Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices. 2. Preheat an outdoor grill for high heat and lightly oil grate 3. Grill steaks over high heat to desired doneness. Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 8 Hours 30 Minutes Servings: 8 INGREDIENTS: 1/4 cup soy sauce 3 tablespoons light brown sugar 3 tablespoons distilled white vinegar 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt 1/2 teaspoon garlic pepper seasoning 4 fluid ounces lemon-lime flavored carbonated beverage 2 pounds beef sirloin steak, cut into 1 _ inch cubes 2 green bell peppers, cut into 2 inch pieces skewers 1/2 pound fresh mushrooms, stems removed 1 pint cherry tomatoes 1 fresh pineapple - peeled, cored and cubed DIRECTIONS: 1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated bev- erage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight. 2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside. 3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag, 4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking. i~iiiii!i Prep Time: 30 Minutes Cook Time: 1 Hour 5 Minutes Ready In: 1 Hour 35 Minutes Servings: 6 INGREDIENTS: 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon paprika salt and pepper to taste 3 pounds baby back pork ribs 1 cup barbeque sauce DIRECTIONS: 1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. 2. In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix. 3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use. 4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all. 5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.