Buffalo BBQ Pork or Beef Dip -
Ingredients: 2 (10 oz.) cans Patterson's BBQ Pork or Beef - un-drained, 2 cups shredded cheese, 2 (8 oz.) pkgs. cream cheese, softened, 1 cup Ranch dressing,
1/2 cup Tabasco sauce. Directions: Combine all ingredients. Cook in crock pot on "low" for (1) hour.Serve with crackers, chips, bread or celery sticks.
Easy Camp Stew -
Ingredients: 1 large onion, chopped, 2 tbsp. butter, (butter or bacon drippings), 4 medium potatoes - pared and cubed, 2-1/2 cups cooked chopped chicken,
1 (10 oz.) can Patterson's barbecue pork, 1 (10 oz.) can Patterson's barbecue beef, 1 (16 oz.) can cream style corn, 1 (16 oz.) can tomatoes, un-drained,
2 tbsp. Worcestershire sauce, 1/4 c. soy sauce, 1 tsp. hot sauce, 1 tsp. black pepper, 1 tsp. salt. Directions: Saute onion in butter until tender. Add remaining
ingredients. Bring to a boil. Turn heat down and simmer for 25 to 30 minutes or until potatoes are tender. Yields about 2 quarts. Freeze leftovers, good reheated. Potatoes need not be pared before cubing.
BBQ Snack Cups - Mike Chambers, Kennesaw, GA
Ingredients: 1 - Can Patterson’s BBQ Beef or Pork, 1 tbl - Texas Pete Hot Sauce, 1 tbl - Montreal Seasoning, 1 tsp - Salt, 1 Pkg - Phylo Cups, ½ - Cup Grated Sharp Cheddar Cheese. Directions: Mix first 4 ingredients together and heat in microwave for 30 seconds. Fill Phylo cups with mixture and top with grated cheese. Bake 350° degrees in oven 7 minutes.
Patterson’s BBQ Beef & Rice - by Tom Douglas, Shelbyville, KY
Ingredients: 1 - Can Patterson’s BBQ Beef, 1 lb. - Ground Beef, 2/3 - Cups Cooked Rice, 1- Onion Chopped. Directions: Brown ground beef in skillet & drain, add chopped onion to cooked ground beef and cook onion until tender. Add Patterson’s BBQ Beef & cooked rice, mix all together. Season to taste. Cover and simmer 15 minutes. Serves 4
The South’s Best BBQ Baked Beans - by Jennifer Miller, Alexander City, AL
Ingredients: 1 - Can Patterson’s BBQ Pork, 1 - 22oz. Can Baked Beans, 1 - Small Bell Pepper Chopped, 1 - Small Onion Chopped, ½ Pound Sausage Sliced, ½ Cup BBQ Sauce, ½ - Cup White Granulated Sugar. Directions: Mix all ingredients together and pour into casserole dish. Cover and bake 350° degrees for 1 hour.
Southern Meatloaf -
Ingredients: Qty. 1 - 10 oz. can Beverly Bulk Sausage, 2 pounds of ground beef, 1 cup dry bread crumbs, 2 teaspoons salt, ½ teaspoon pepper, 1 large egg,
3 tablespoons of butter, ½ cup hot water. Directions: Set oven to 350 degrees. Place the hot water into a large mixing bowl and melt butter. Stir until completely melted. Add all remaining ingredients and mix well. Place mixture into a loaf pan and bake. Cook meatloaf for approximately 40 minutes or until an internal temperature of 170 degrees has been reached. Serves 6-8.
Chili Nachos Supreme -
Ingredients: Qty. 2 - 8 oz. cans Patterson’s Hot Dog Chili, 14 oz. bag of tortilla chips, 15 oz.. can re-fried beans, 2 cups shredded sharp cheddar cheese, 4 oz. chopped green chilies. Directions: Heat the Patterson’s Hot Dog Chili in a pan over medium heat. Spread the bag of tortilla chips on an non-greased cookie sheet. Spoon heated re-fried beans over chips. Top with Patterson’s Hot Dog Chili, shredded cheese, and chopped green chilies. Bake in a preheated oven at 400 degrees for about 5 minutes. Guacamole can be used as a garnish. Serves 4 to 5.
Chili Enchiladas -
Ingredients: Qty. 4 - 8 oz. cans of Patterson’s Hot Dog Chili, 1 chopped medium onion,1 chopped green pepper, ½ teaspoon oregano, ½ teaspoon of garlic salt, Qty. 1 - 10 oz. can of tomato sauce, 2 cups sharp cheddar cheese. Directions: Mix ingredients in a large mixing bowl. Dip 12 flour tortillas in the chili enchiladas mixture. Sprinkle with grated cheese in the center of each tortilla. Roll tortillas and place seam down in a greased casserole dish. Place remaining chili enchilada mixture and cheese over filled tortillas. Bake at 350 degrees for 20 to 25 minutes. Makes 12 enchiladas.
Fried Tripe -
Ingredients: 1 can - 24 oz. Rose Beef Tripe, 1 egg beaten, ½ cup milk, 1 cup seasoned flour or dry bread crumbs, ¼ cup vegetable oil, ketchup or chili sauce.
Directions: Rinse and drain tripe, cut into serving pieces. Combine egg and milk, dip tripe into mixture. Roll tripe in seasoned flour or dry bread crumbs. In a
frying pan, cook tripe in oil until brown on each side. Serve with ketchup or chili sauce. Serves 8.
Favorite Breakfast “Brains N’ Eggs” - The Honorable Congressman Howard Coble
Ingredients: 2-1/2 Tablespoons bacon drippings, 4 eggs, 1/3 cup whole milk, ¼ teaspoons freshly ground black pepper, ¼ teaspoon salt, Qty. 1 - 5 oz. can pork brains in gravy (Rose Brand). Directions: Melt bacon drippings in an iron skillet on low heat. Add Rose Pork Brains to heated bacon drippings, add salt and pepper, stir with folk. Whisk eggs and milk together, Increase heat and add egg mixture to brains. Scramble to desired consistency. Serve immediately over toast. For a truly southern dish, serve with grits and apple butter. Serves 2.
Sanford, North Carolina
Our Old Fashioned Brands - A Taste That's Sure To Please
Southern Wontons – by Brenda Day - winner of the 2010 Buy the South's Best Food Recipe Contest. Sponsored by the South Eastern Food Processors Assoc.
Ingredients: 1 - can Patterson’s BBQ Pork, 2 tbsp cilantro - finely chopped, 1 tbsp thinly sliced scallions, ½ cup soy sauce with ginger, 2 tbsp Texas Pete Hot Sauce. Directions: Mix 1 can of Patterson’s Barbecue Pork with half of the cilantro and half of the scallions. Reserve the remainder for a garnish on top of the wontons. Fill with 1 tbsp of the mixture into the middle of the wonton. Fold wonton over into a triangle and wet edges to seal the wonton mixture. Fill all of the wontons. Heat a large frying pan over medium heat and spray well with cooking oil or an oil spray. Place wontons in pan and brown on each side. Pour ½ cup water into the pan. Place a lid on top and cook on low heat until water is absorbed. Pour the mixture of soy sauce and Texas Pete Hot Sauce on top of the wontons. Scatter the remaining cilantro and scallion on top. Turn off heat and return lid to the pan and let sit for 5 minutes. Serve on a tray with additional soy ginger sauce.This recipe serves 4 to 6 as an appetizer.