Angels on Horseback

We've rounded up some of our best recipes for you to enjoy at home or on the range!

4 breast pieces of chicken
4 potatoes, peeled and medium diced
2 onions quartered
1  16 oz. package carrot minis divided into fourths
1 green pepper, medium diced
Butter
Campbell's cream of mushroom soup
meat tenderizer
salt and pepper to taste
vegetable spray
Heavy Duty Aluminum Foil

Tear off 4 pieces of foil 24 inches long. Fold each in half. Spray foil with vegetable spray. Arrange 1 piece of chicken sprinkled lightly with meat tenderizer, 1 potato, a quarter of onion, quarter of bell pepper, quarter amount of carrots, salt and pepper, dallop of butter on vegetables, and dallop of cream of mushroom soup on each foil. Wrap each to form foil packets. Place on grill over coals. Bake for about 40 minutes, turning frequently until done. Serves 4. 

4 granny smith apples, diced
1 half lemon juice
half pound of seedless red grapes, cut in halfs
1 celery rib, diced
8 ounces pecans, chopped fine
1 small box of raisins
half a cup Hellmann's Real Mayonnaise
Mixed greens (optional)

Put diced apples in bowl, sqeeze a few drops of half of the lemon on them to keep them from turning brown. Add grapes, celery, pecans, raisins and mayonnaise. Toss together gently. Serve on mixed greens.

8 Tbs butter or margarine
1 pkg (5.5 oz.0 au gratin potatoes
80z. raw carrot minis
4 quarter inch thick pork choops
2 cups water
1 can (5.33oz) evaporated milk
Campbells cream of mushroom soup
meat tenderizer
4 pieces heavy-duty foil, about 24 inches long, fold each piece in half.

Spray each piece of foil with vegatable spray. Place 1 pork chop lightly sprinkled with meat tenderizer, a few of the potatoes and a few of the carrots, 2 tablespoos of margarine over vegetables and a dallop of cream of mushroom soup on each foil. (vegetables to be divided up as evenly as possible) Wrap loosely around meat and vegatables, seal one end of foil folding several times tightly. Leave other end open. Combine water, milk and potato seasoning mix; pour equal amounts into each foil pocket and seal tightly with folding. Place on grill over hot coals. Grill 40-50 minutes, turning often until chops are cooked and potatoes are tender. (tip: potatoes can be felt from outside of foil for tenderness, if they feel soft, meals are almost done)Serves 4

1 pound skinless smoked sausage, cut into 1/2 inch round slices
1 green bell pepper, cut into 1 inch pieces
1 sweet onion, cut into 1 inch pieces
1 can pineapple chunks
4 long metal grill skewers or wood skewers soaked in water at least 2 hours

Thread each ingredient onto skewers alternating with each.
Line grill with aluminum foil.
Place kabobs on grill, grill until lightly browned.
Serve over rice or noodles or just as they are.
Enjoy!

Yield: 1 dozen appetizers

• 1/2 cup white wine 
• 1 clove garlic, minced
• salt & pepper to taste 
• 12 shucked oysters 
• 6 slices your favorite bacon 

Mix the wine, garlic, salt and pepper together. Add the oysters and marinate 10 to 20 minutes. Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing with a toothpick. Place on foil covered cookie sheet if broiling. Place on foil if grilling. Broil or grill on both sides until the bacon is crisp. Serve as they are or on crackers. Enjoy!

For those that do not prefer oysters try substituting dried apricots instead of the oysters and do not use wine, garlic or salt and pepper on the dried apricots. In other words, do not marinate the apricots. (Children may like these Angels on Horseback with apricots a bit better.)

4 cups ground onions (food processor fine)
4 cups ground cabbage
4 cups ground green tomatoes
12 ground green peppers
6 ground sweet red peppers
half cup plain salt

Sauce:
6 cups sugar
1 and half teas. tumeric
2 teas. mustard seed
1 teas. celery seed
4 cups cider vinegar

In large dutch oven put first 6 ingedients.
Let stand overnight. (in refrigerator)
Drain thru colander squeezing out excess liquid.
Put veggies aside in bowl.
Using the large dutch oven stir in all sauce ingredients.
Bring to a boil.
Now stir in all ground and drained veggies.
Bring to boiling again.
Let simmer 5 minutes.
Allowing head space, seal relish in hot sterile jars.
Turn jars upside down.        Makes 8 pints.

Vegetable  spray
2 cups all-purpose pre-sifted flour
1 teas. baking soda
1 teas. salt
1/2 teas. baking powder
8 ounces (2 sticks) unsalted butter, softened
3/4 cup light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teas. pure vanilla extract
1 1/2 cups old-fashioned oats
1 cup chopped pecans or pecan halves
6 ounces semisweet chocolate, chopped into about 1/4 inch pieces
1/2 cup shredded unsweetened coconut

Preheat oven to 350 degrees. Spray baking sheets with vegatable spray. In a medium mixing bowl, mix together flour, baking soda, salt, and baking powder. In a larger mixing bowl use a mixer to blend sugars and butter until creamy. Mix in eggs one at a time.  Add vanilla. By hand mix in flour mixture a little at a time. Mix in oats, pecans, chocolate and coconut also a little at a time. (getting harder to mix) With a tablespoon drop cookie dough onto baking sheets about 2 inches apart. Bake 10 to 12 minutes or until edges are lightly browned.  Cool baking sheets on a rack, then transfer cookies to a wire cooling rack or  cool  cookies on piece of foil a few inches apart.