Quick BBQ Sauce

This BBQ Sauce is by far the quickest, easiest and cheapest I have ever tried. It taste good too!! Great fix in a pinch or to make and add in store bought to make what you have go farther.


Quick BBQ Sauce

¼ Cup Molasses
1/3 Cup Cider Vinegar
1 Cup Brown Sugar
¾ Cup Dijon Mustard
1 ½ Tbsp Dry Mustard

Mix all ingredients and use or jar and store

Chicken Cordon Blue

This recipe is not my typical easy or cheap, but it is so very good!! My family loves it, but due to cost (mainly due to the chicken breast) and time, don't get it as often as they would like.

Chicken Cordon Blue

Boneless skinless chicken breast
Bread crumbs
Eggs
Block cheddar cheese
Block Swiss or Monterrey Jack cheese
Cured ham
Season salt
Pepper
Tooth picks

Heat oven to 375°
Slice cheeses and ham into half inch wide and 2 inch long pieces
Flatten chicken breast on a chopping board (enough to roll 2 small slices of cheese and 2 slices of ham)
Place eggs in large bowl and beat well

Add season salt to chicken breast
Place cheese and ham in middle of chicken breast
Roll chicken so that cheese and ham are centered and not exposed
Secure cordon blue chicken with toothpick
Roll cordon blue chicken in egg
Roll cordon blue chicken in bread crumbs
Lightly brown in pan on stove top under medium heat with small amount of oil
Place in covered baking pan
Bake 45 minutes to 1 hour

Down South Collard Greens

Most people ask me how to make my collard greens. This is more simple then people realize. The key is to not add too much salt or vinegar. Yes, vinegar; it is the key ingredient in collards.
I have more people eat my collards that ''don't eat those things'' then tell me how good they are and wish they would have eaten them long ago than anything.

I hope you enjoy these as much as my family does.

Down South Collard Greens

2 pounds Collards
2-3 pounds neck bones*
Onion (or onion Powder)
Garlic powder
1/4 Cup Vinegar (approx)
1/8 Cup Sugar (approx)
Season salt
Salt
Pepper
1 Stick Butter (approx)

1.) Boil meat until tender (about 30-45 minutes)
2.) Add 1 chopped onion (or onion powder, if real onion is not desired), Pepper, butter, and vinegar
3.) Fill sink with cold water, add cut collards, sprinkle with salt, and wash thoroughly.
4.) Add collards and seasonings (to taste)
5.) Bring to Boil, reduce heat and simmer until tender (approx 4 hours).

BE EASY ON THE SALTS AS NECK BONES AND HAM HOCKS ARE GENERALLY SALTY MEATS.

* can also use smoked turkey, or ham hocks, if desired.