Friday, September 24, 2010

Sweet and Sour Cocktail Sausages, Camp Stew

makes about 40 appetizers
"From Our Home to Yours"
Ozark First Church of the Nazarene
1 can Tomato Soup
1 teaspoon seasoning
Mustard, Worestershire Sauce, or Hot Pepper sauce
1/4 cup Grape Jelly
1 lb Cocktail Sausages
1/4 cup Vinegar
Garnishes (Pineapple chunks, Green Pepper cut into 3/4 inch squares, Green Onions cut into 1/2 inch pieces or Dill Pickel slices. Cheddar Cheese, cubed. or you choice.)
In a saucepan over medium heat, heat soup, jelly, vinegar and seasoning of choice until Jelly melts and mixture is very warm. Place sausage and one garnish on each toothpick. Add to sauce, heat through, stirring occasionally. Serve hot.


Camp Stew
"From Our Home to Yours"
Ozark First Church of the Nazarene
1 Hen or 2 fryers ( about 5 lbs total)
3 lbs Pork Roast
3 lbs Stew Beef (boneless)
3 cans Cream Corn
3 cans Tomatoes
3 lbs Potatoes, diced
2 large Onions
2 Lemons (cut in half)
3 Tablespoons Mustard (yellow or dejion)
BBQ sause to taste
3 Tablespoons Whrstershire Sauce
Catsup, to taste
Salt and Pepper, to taste
Cook all the meats until done. Chip or tear the meat up. Put meat in a large pot with beef broth. Add onions and potatoes. Cook about 20 minutes. Add rest of ingredients. Cook until done.

No comments: