Abbreviations, Substitutions, and Equivalents

 

t or tsp = teaspoon                     C or c = cup

T or Tbsp = tablespoon                pt. = pint

oz. = ounce                                  qt. = quart

pkg. = package                          gal. = gallon

doz. = dozen                                min. = minute

lbs. or # or pd. = pound             hr. = hour

 

pinch or dash = less than 1/8 of a teaspoon

3 teaspoons = 1 tablespoon

4 tablespoons = ¼ cup

5 ½ tablespoons = 1/3 cup

8 tablespoons = ½ cup

16 tablespoons = 1 cup

60 drops = 1 teaspoon

1 cup = 8 ounces

16 ounces = 1 pound

2 cups = 1 pint (16 fluid ounces)

2 pints = 1 quart

4 cups = 1 quart (32 fluid ounces)

4 quarts = 1 gallon (64 fluid ounces)

 

½ stick of butter = ¼ cup

1 stick of butter = ½ cup

2 sticks of butter = 1 cup

 

1 clove of garlic = 1/8 teaspoon of garlic powder

1 tablespoon of dried onion = 1 small fresh onion

Shortening = peanut butter (crunchy or smooth)

 

1 cup of buttermilk or sour milk = 1 tbsp. vinegar or lemon juice plus enough milk to make 1 cup.  Let stand for 5 minutes before using.

 

 

 

 

 

 

Appetizers

 

Cowboy Caviar

 

Make the day before to marinate

 

1 sweet red pepper, chopped

1 red onion, chopped

1 bunch fresh cilantro, rinsed

1 institutional size corn, drained

4 cans black beans, rinsed

2 large Italian dressings

 

Mix all together and refrigerate overnight.

Serve with tortilla chips

 

Smoke in Your Eye Chicken

 

5 lbs chicken wings

Large resealable plastic bag

1 – 18 oz. jar apricot preserves

1 cup soy sauce

2 cloves garlic, minced

1 teaspoon ginger powder

 

Thoroughly clean and rinse chicken.  Pat dry.  Cut wings at joint into two pieces and place in bag.  Combine remaining ingredients in medium bowl.  Pour over chicken and refrigerate at least 3 hours or overnight.

 

Preheat grill to medium heat.  Remove wings from bag and discard marinade.  Grill for 25 minutes, turning once, until skin is crisp and juices run clear.

 

Served at Beast Feast 2009.  Came in 2^nd place.

 

 

 

 

Breakfast Foods

 

French Toast

 

8-12 slices of bread

4 eggs

1 c. milk

2 tsp. cinnamon

1 tsp. vanilla

 

Beat together eggs, milk, cinnamon, and vanilla.  Heat a lightly oiled griddle or skillet over medium flame.  Dunk each slice of bread in egg mixture, soaking both sides.  Place on griddle and cook on both sides until golden brown.

 

 

Omelet in a Bag

 

2 large eggs

Cheese (shredded or sliced)

Any other ingredients you would like to have in your omelet (peppers, onions, bacon, ham, etc.) – vegetables do not need to be precooked, but meats do.

2 small Ziploc bags

 

Crack the eggs into one of the Ziploc bags.  Add any other ingredients according to taste – cheese, onions, bacon, etc.  Seal the bag, squish the ingredients to mix well.  Then get all the air out of your bag and close bag.  Write your name on the outside of the bag.  Then place it into another Ziploc Bag (just to be safe).  Drop bags into a big stock pot of boiling water.  Make sure they are floating freely.  Cook for about 15 minutes.

 

 

Main Dishes

 

Chili – Recipe #1

 

1 # hamburger

Cut up onion

Cut up green pepper

1 pkg. McCormick mild chili seasoning

1 can tomatoes

1 can tomato juice

Salt & pepper

2 cans kidney beans

 

Put in pan & simmer for couple of hours!!

 

 

 

 

Chili – Recipe #2

 

1 lb. hamburger cooked & drained

1 can diced tomatoes with green chili’s

1 can tomato juice

2 cans Mexican style chili beans

1 can dark red kidney beans

1 onion diced

 

Season to taste with garlic powder and chili powder

 

Mix all ingredients and simmer

Washington’s Boy Scout Chili

 

4 lbs. lean beef (chuck or round steak, all fat removed, cut into 1/2 – inch cubes)

2 tbsp. vegetable oil

2 large onions, chopped finely

3 cloves of garlic, minced

6 ozs. Tomato paste

2 beef bouillon cubes

4 cups of water

Chili powder to taste

2.5 tbsp. ground cumin

1 tsp. ground Cheyenne peppers (optional)

2 chipotle peppers, chopped (optional)

 

In a large kettle or Dutch oven, brown the beef in hot vegetable oil.  Add chopped onion and brown a little further.  Add garlic and cook for one more minute.  Add tomato paste and mix well.  It is okay if the tomato paste browns a little.  This is called a malliard when the natural sugars begin to cook.  Add remaining ingredients.  Stir well.  Cover and simmer until meat is tender and chili is thick and bubbly.  Stir occasionally.

Plebeian Meatloaf (serves 4 to 6)

 

1 large yellow onion, finely chopped

2 tablespoons olive oil

1 pound lean hamburger

1 package Jimmy Dean HOT sausage

1 cylinder of Ritz crackers, well crumbled

2 eggs

1 teaspoon salt (or to taste, usually a little bit more)

 

bacon

red potatoes (small, quartered)

baby carrots

 

Sauté chopped onion in olive oil over medium heat.  Keep heat on (stirring) until onions are well caramelized.  Add everything down to the salt and mix.  Power mixer nice to have here.

 

In a 10 inch Lodge Dutch oven, place a layer of bacon on bottom.  Add meatloaf mixture and pat into place.  Top with small red potatoes (quartered); push cut edges into meatloaf surface.  Form a ring on the outside edge.  Form another ring inside if there is enough room (you used small reds, right?).  Finish topping with peeled baby carrots.  Add as many as the Dutch oven will hold, allowing proper amount of clearance. 

 

Cover and bake with top and bottom heat (350° F) for 30 minutes.  Using baster, remove fat.  Continue baking for another 15 minutes.  Remove fat.  Bake a final 15 minutes.  Remove fat.  Meat should reach 165° F to 180°.  Keep an eye on coals as they might need augmenting or replacing.

Fajita’s on a Stick

 

Marinate chicken or beef overnight in Fajita mix

Soak bamboo sticks for ½ hour before skewering

 

Chicken or beef cut into strips or cubes

Green peppers, cut to about 1 inch squares

Onions, cut to about inch squares

Flour tortillas

Sour cream

 

Arrange on sticks, alternating meat and vegetable.

 

Place on hot grill.  Cook until done.  Wrap tortilla around fajita, pull off stick.  Add sour cream to taste.

 

Hobo Foil Meal

 

Hamburger (made into patties)

Mixed Vegetables (mushrooms, onions, carrots, etc) – cut up

Diced Potatoes

1 tsp. butter

Seasonings

 

Put patty in foil, put veggies on top of patty, put diced potatoes on top of veggies, add butter and seasonings.

 

Fold foil up around patty and veggies, put on grill or stick on hot coals and cook until veggies and potatoes are soft and meat is cooked.

Crispy Chicken

 

Makes 4 servings

 

¾ c. cornflakes cereal

½ c. all purpose flour

¾ t. salt

½ t. pepper

1/3 c. milk

1 pound chicken breasts

 

 

Combine cereal, flour, salt and pepper into a large Ziploc baggie.  Close bag (make sure to get all the air out).  Crush cereal mixture by hand or with a rolling pin, make sure all ingredients are well mixed.  Dip chicken in bowl with milk, making sure it is well moist.  Place chicken into baggie and make sure it is well coated with cereal mixture.  Place in a dutch oven that has a thin layer of oil (about a tablespoon) on the bottom.  Cook at 400° for about 25-30 minutes.  Turn once, halfway through cooking.  Chicken is done when it is no longer pink in middle.

 

Boy Scout R Dee Meatloaf

 

2 lbs. of hamburger

1 pkg. of McCormick Meatloaf Seasoning Mix

2 eggs

½ cup milk

¼ cup dry bread crumbs or 1 cup soft bread crumbs

½ cup ketchup, chili sauce, or tomato sauce

1 can pizza sauce

1 package of pepperoni

1 package of ham

1 large bag of mozzarella cheese

 

Mix hamburger, seasoning, eggs, milk, bread crumbs, and ketchup.  Divide meatloaf in half.  Put ½ of the meatloaf down in your pan.  Add pizza sauce, pepperoni, ham, and mozzarella cheese.  Cover with the other half of the meatloaf.  Pinch the edges and bake like the directions on the package of McCormick Meatloaf Seasoning says.

 

Recipe was doubled for Beast Feast

 

Served at Beast Feast 2006 – took 2^nd place

Southwest White Chicken Chili

 

1 tbsp. oil

1 lb. boneless, skinless chicken breasts cut into cubes

¼ c. chopped onion

1 c. chicken broth

1 can (4 oz) chopped chili greens

1 can (19 oz) white beans (cannelloni or northern) undrained

 

Spice Blend:

1 tsp garlic powder

1 tsp ground cumin

½ tsp oregano leaves

½ tsp cilantro leaves

¼ tsp ground red pepper

 

Heat oil in 2 to 3 quart saucepan over medium-high heat.  Add chicken and cook 4-5 minutes, stirring often.

 

Add onion to saucepan and cook 2 minutes.  Stir in broth, green chili’s and spice blend.  Simmer for 30 minutes.

 

Stir in beans.  Simmer 10 minutes.  Garnish with Monterey Jack cheese and onions if desired.

 

For large crowd make 3 batches.

Cheeseburger Paradise Soup

Yields: 3 ½ quarts or 14 servings

 

6 medium potatoes peeled and cubed

1 small carrot grated

1 small onion chopped

½ cup chopped green pepper

2 tbsp. chopped seeded jalapeno peppers

3 cups water

2 tablespoons beef bouillon granules

2 garlic cloves, minced

1/8 tsp. pepper

2 pounds ground beef

½ pound sliced mushrooms

2 tbsp. butter

5 cups milk, divided

6 tbsp. all-purpose flour

1 package (16 oz) process cheese (Velveeta) cubed

 

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.  Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain.  Add to soup.  Stir in 4 cups of milk; heat through.  In small bowl combine flour and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat, stir in cheese until melted. 

 

 

This recipe was served as an appetizer at the 2007 Beast Feast as “Cheeseburger I.V.” and came in 1^st Place!  Thanks Mr. Willoughby for the recipe!