Cookbook & Schedule
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
BBQ Pork Sandwiches Submitted by Velma Borden •2 boneless pork loins •3/4 cup cola drink •3/4 cup BBQ sauce •8 sandwich buns
Instructions 1. 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.
Instructions 1. 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 powder For 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 Instructions 1. 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 vinegar, 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
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 Instructions 1. 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 thickened, 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.
for another 30 minutes. 4. By now the chicken should be cooked through. You can check with a meat thermom•4 pounds of your favorite chicken parts (legs, eter inserted into the thickest part of the chicken thighs, wings, breasts), skin-on piece. Look for 165°F for breasts and 170°F for •Salt and vegetable oil thighs. Or insert the tip of a knife into the middle •1 cup barbecue sauce of the thickest piece, the juices should run clear. If the chicken isn’t done, turn the pieces over Instructions 1. Coat the chicken pieces with vegetable oil and and continue to cook at a low temperature. If you sprinkle salt over them on all sides. Prepare your want can finish with a sear on the hot side of the grill for high, direct heat. If you are using charcoal grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear or wood, make sure there is a cool side to the and blacken slightly for a minute or two. grill where there are fewer coals. 5. Paint with more barbecue sauce and serve. 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 Grilled BBQ Chicken
Kansas City Style Pork Ribs •2 slabs pork spare ribs, 3 pounds each •Kansas City Barbecue Sauce, recipe follows Dry 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 Instructions 1. 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 BarBBQ 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
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 minutes 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 Instructions 1. 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 simmer for 30 to 45 minutes. Use to baste the pork spare ribs. Yield: 3 cups Instructions 1.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
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
Festive Holiday Pretzels Submitted by Carol Velez •6 Blocks White Chocolate •Jewel (small) Pretzel Rings •Red & Green M&M’s
Soft Oreo Cookies Submitted by Carol Velez Cookies: •2 (18 1/2 ounce) boxes devil’s food cake mix •4 eggs •1/2 cup shortening Filling: •3 cups confectioners sugar •8 ounces cream cheese •1/2 cup butter or margarine Instructions
Instructions 1. Preheat oven to 400 degrees F. 2. In a large bowl, combine oil and salt; mix well. Add sweet potatoes and toss until evenly coated. 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 return to oven; cook 8 to 10 minutes, or until sugar is melted. Serve
Instructions 1. Blend all ingredients well. 2. Drop by heaping teaspoonsful on greased cookie sheets. 3. Bake in 350 degree F oven for 10 to 12 minutes.
Instructions 1. 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.
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.
Cream of Pumpkin Pie Submitted by Carol Velez •1/2 cup milk •1 package (6 serving size) vanilla •Flavor instant pudding & pie filling •1 teaspoon pumpkin pie spice
Pineapple Cheeseball Submitted 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
•1 cup canned pumpkin •2 1/2 cups frozen whipped topping •1 graham pie crust Instructions 1. Mix all ingredients together and spread in pie crust. 2. Put in refrigerator for at least 2 hours until set.
Instructions 1. 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 Pie Submitted 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 Tortilla Rolls Submitted by Carol Velez •2 (8 oz.) packages cream cheese •1 package Ranch dressing mix •1 can chopped green chiles Instructions 1. Mix together. Pretzel Ring Candies Submitted by Carol Velez •Pretzels Rings •Hershey Hugs (unwrapped) •M&M Candies Instructions 1. Preheat oven to 170 degrees. 2. Line a cookie sheet with wax paper or parchment paper. Orange Balls Submitted by Carol Velez •1 small box vanilla wafers, crushed •1/2 cup butter •1 cup chopped pecans •1 cup powdered sugar Triple Fudge Brownies Submitted by Carol Velez •1 package (3.9 ounces) instant chocolate pudding mix •1 package (18-1/4 ounces) chocolate cake mix •2 cups semisweet chocolate chips
Instructions 1. 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. 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 disappear quickly!
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. •1/4 cup frozen undiluted orange juice Instructions 1. Let butter soften to room temperature. 2. Mix all ingredients and shape into balls. 3. Spread on cookie sheet and refrigerate overnight. Do not cook. Instructions 1. Prepare pudding according to package directions. 2. Whisk in cake mix. Stir in chocolate chips. 3. Pour into a greased 15 in. x 10 in. x 1 in. baking pan. 4. Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched.
Love Lights 2012 Sponsored by the Bryan W. Whitfield Memorial Hospital Auxiliary
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.
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 available from any Auxiliary member at $3.00 each or two for $5.00.
105 Highway 80 East, Demopolis, AL 36732
Four Cup Salad Submitted by Steve Spidle
•1 cup chopped pecans Instructions
•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 Kool-Aid Pie Submitted by Velma Borden
•1 graham cracker crust
•8-ounce container Cool Whip, thawed •14-ounce can sweetened condensed milk •1 packet Kool-Aid, any flavor Mrs. Hoggle’s Stuffed Cranberry Sauce Submitted by Judy Hoggle •1 (8oz.) package cream cheese, softened •2 tablespoons good-quality mayonnaise (Hellman’s) •1/4 to 1/2 cup chopped pecans •1 – 16oz. jellied cranberry sauce Instructions Pralines Submitted 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
Easy Key-Lime Pie Submitted by Carol Velez •1 14-oz can Carnation sweetened condensed milk
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.
Instructions 1. 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. 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 container, covered. 4. Keep in fridge until time to serve. Delicious with baked turkey, fried turkey and ham, on holidays or any special day. Instructions 1. Place all ingredients except pecans and vanilla in a 3-quart saucepan and cook to a softball stage, stirring constantly. 2. Remove from heat and add pecans and vanilla. 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.
•1/2 cup lime juice •1 small cont. Cool Whip •1 graham cracker crust
Instructions 1. Mix first 3 ingredients together and pour into pie crust. Chill until set.
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