Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yields: 50 servings. 2 pounds onions, diced 4 pounds margarine 1 quart honey 6 bottles Worcestershire sauce 1 gallon ketchup 1 pound brown sugar 2 pounds sugar 6 large bottles

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Rosemary and Goat Cheese Strata

Yields: 50 servings. 2 pounds onions, diced 4 pounds margarine 1 quart honey 6 bottles Worcestershire sauce 1 gallon ketchup 1 pound brown sugar 2 pounds sugar 6 large bottles

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Tom’s BBQ Sauce for Chicken

This BBQ sauce recipe in Wildcat Country Cooking was submitted by Larry Britt, a former teacher at Hobbton, and is named after his father.

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Yields: 50 servings.

2 pounds onions, diced
4 pounds margarine
1 quart honey
6 bottles Worcestershire sauce
1 gallon ketchup
1 pound brown sugar
2 pounds sugar
6 large bottles A.1. Steak Sauce
1 (20-ounce) bottle lemon juice
1 quart molasses
Red pepper and black pepper to taste

Cook onions in 2 quarts water and margarine until tender; add all other ingredients one at a time, and stir well. Make sure sugar is well melted, stirring constantly. Bring to a boil, and then simmer for 30 minutes. Store container in refrigerator for future use.

For a copy of Wildcat Country Cooking, call Hobbton High School at (910) 594-0242.

 

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This story was published on Oct 28, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.