1 - 18 oz bottle Kraft Hickory Smoke BBQ Sauce 2 - 10.5 oz cans Original Rotel Tomatoes & Chilies 1 - 12 oz bottle of Lone Star Beer (or your brand) 2 - 14.5 oz cans Stewed Tomatoes—Diced 1 small bottle Catsup 4 Tbs. Minced Garlic (from a jar) 8 Tbs. Pancake Maple Syrup 4 Tbs. Worchester Sauce
Mix all ingredients together and cook over low heat 1+ hours with splatter shield or until it cooks down to thick yummy consistency.
CedarWood Family Recipe
CHILI & RICE ON THE GRILL (A quick and yummy recipe that goes great with any grilled or BBQ'ed meat.)
2 Cups Uncooked Rice 1 Pint Sour Cream 16 oz. Chicken Broth 2-3 Small Cans Green Chilies 2 Pkgs. Cheddar cheese Salt & Pepper
Cook 2 cups white rice according to package directions but substitute chicken broth for water. Put aside to cool. Take cooled rice and stir in 2-3 cans of green Chilies drained (save some to sprinkle on top later) -- use mild ones for timid eaters -- along with a pint of sour cream. Salt and pepper to taste.
Spread evenly in a greased 8 x 12 casserole dish. Cover top of sour cream/rice mixture with two packages of shredded cheddar cheese. Sprinkle a handful of green chilies on top of the cheese.
Cook for 30-40 minutes at 350 degrees or till bubbly. If you do this on the pit you'll add a very nice smoked flavoring as well.
1 – 15 lb. bag of Red Potatoes 2 to 4 lbs. real Butter (use minimum of 2 lbs.—yup!) 1 can Evaporated Milk (can use low fat) 2 cups Minced Garlic (from a jar) 2 cups Chives or finely chopped Green Onions Salt & Pepper to taste
Wash & clean potatoes, then cut unpeeled potatoes into large chunks. Boil till tender (avoid over cooking to mush!) Drain potatoes and stir-in reaming ingredients, allowing potatoes to become a bit creamy but leaving chunks as well.
5 – 14.5 oz cans Cut Green Beans 1 – 10.75 oz can Cream of Mushroom Soup 1 – 10.75 oz can Cream of Chicken Soup 1/2 cup Minced Garlic (from a jar) 1 cup Bacon Drippings (yep – that’s Texas cooking!) 2 lg. cans French Fried Real Onions 2 – 12 oz pkgs. grated Cheddar Cheese
Slow boil beans, uncovered, with garlic and bacon drippings for 1+ hours, allowing liquid to cook down substantially. Drain any remaining liquid, then gently fold in soups.
In greased metal pan, place bean-soup mixture, then cover with cheese. Sprinkle Fried Onions on top.
Cook on pit away from direct heat (around 300° F), uncovered for about 30 minutes until casserole is bubbling. Cover with foil if onion start to brown.
