"Canyonfolk's Favorite Potluck Recipes"

 

Over the years there have been some wonderful dishes made for the Potluck Buffet that we have before every concert.  Because of this we have created this page so as to share some great recipes.  If you would like to contribute a recipe and have attended our concerts then please email us at

canyonfolk@cox.net and we will post it for you.  Hope you all enjoy!

 

CANYONFOLK PULLED PORK

 

Submitted by Bill and Shirlee

SERVES APPROX. 30-50 PEOPLE FOR POTLUCK

 

2 (APROX. 17-20  LBS) BONE IN OR BONELESS PORK SHOULDER OR BUTT

RUB

SALT

4 TBL SPOONS CELERY SALT

4 TBL SPOONS  DRIED SAGE

4 TBL SPOONS DRIED THYME

4 TBL SPOONS DRIED  ROSEMARY

1/4 CUP BROWN SUGAR

1 TBL SPOON PEPPER 

Mix all the above ingredients in a blender and pulverize. 

MESQUITE FLAVORED SEASONING (enough to cover roasts)

CHOPPED GARLIC (best to buy in jar that is prechopped because you need enough to cover roast)

2-4 ONIONS

1/2 TO 1 BUNCH CELERY

 

In a food processor put the onions and celery in and process it until it is fine chopped.  Cover the roasts generously with rub and season with Mesquite seasoning (rub it in all spaces).  Add salt and pepper.  Cover the entire roast with the garlic, onion, and celery.  Add a little more mesquite seasoning on top.  Cover with aluminum foil and place in refridge overnight.

 Preheat oven to 350 degrees and place covered roast in the center. After 2 1/2 hours LOWER HEAT TO 300degrees.  Doneness will depend on how many roasts you are cooking.  4-6 hours.  You will know the roasts are done when a wooden spoon pulls the roast apart.

Take out of oven and use 2 forks to pull the meat apart.  Serve with sauce recipe follows.

 

CANYONFOLK'S HOMEMADE  B B-Q SAUCE

 

Submitted by Bill and Shirlee

 

Bill and I have been making our own BBQ sauces for years and have come up with a few winners.  This one is the one that everyone loves with our Pulled Pork.  Hope you enjoy.

 

30 ozs Ketchup

¾ cup Molasses

2 Tblsp Worcestershire Sauce

¼ Soy Sauce

1 tsp Liquid Smoke

½ tsp Ground Cumin

1tsp Ground Mustard

¾ cup packed brown sugar

1 tsp paprika

1Tblsp Garlic Powder

1Tblsp Onion Powder

½ Water

Ground Cayenne Pepper

 

Combine all ingredients in a sauce pan and simmer stirring frequently.  You will know it is done when the sauce is thickened and very dark.

 *Footnote: Increase or decrease ingredients according to your taste. 

 

 

 

 

Indio Grill’s Corn Pudding

Submitted by Nancy Bamberger

(From Chef Deborah Scott of Indigo Grill)

Makes about 12 servings

 

 

 

 

 

 

1 package Jiffy corn bread mix

1/4 cup plus 1 1/2 tablespoons milk

1/4 cup butter, melted

1 tablespoon Tabasco sauce

1 cup creamed 'corn

1 cup grated Cheddar cheese

1/2 cup sour cream

1/2 cup mayonnaise

1 white onion, thinly sliced

 

Butter 12 muffin tins or line them with paper liners. Preheat oven to 400 degrees.

 

In a large bowl, combine corn bread mix, milk, melted butter, Tabasco and creamed corn. Mix well.

 

Fill muffin tins half full with this mixture.

 

In another bowl, thoroughly combine the cheese, sour cream, mayonnaise and white onion. Top each muffin with this cheese mixture to fill tin.

 

Bake for 30 minutes. Serve hot.

 

 

Black Bean Chile

From the Kitchen of Shirlee McAndrews

 

 

Ingredients:

 

1 Lb Lean Hamburger

1 package Dried Black Beans

1 16oz can Tomato Sauce

1 Can Tomato Paste

1 Medium Onion Chopped Fine

4 Cloves Garlic Chopped

1 1/2 Tsp Cumin

Chile Powder to taste

Cayenne Pepper Taste

 

Directions:

 

Wash and soak the beans over night in recommended amount of water on the package.  In the same pan and water the beans were soaked in add some salt and simmer. 

 

Brown the hamburger, onions, and garlic.  When the beans are partially cooked add the hamburger, spices and tomato sauce and tomato paste.  Let simmer until beans are tender. 

 

Serve with a dollop of Sour cream, shredded cheddar cheese, and some chopped onions.  Crackers are optional.

 

 

 

 

 

 

 

 

Chicken and Dumplings

From the kitchen of Shirlee McAndrews

 

 

 

 

 

 

Ingredients:

 

1 2 1/2 to 3lb Chicken

3 Whole Carrots

3 Stalks Celary

1 Onion cut in half

1/2 tsp Ground Sage

2 tsp Salt

1 tsp Ground Pepper

1 tsp Powder or Chopped Garlic

 

Dumplings

 

2 cups All Purpose Flour

1/2 tsp Salt

5 Tablespoons Butter

1 Egg

1 Stand Mixer or Hand Mixer for Dough.

 

 

Directions:

 

Place the chicken and all the above ingredients in a large boiling pot and fill to just below the rim.  Bring to a boil and then turn down the heat to simmer until chicken is cooked through.  Throughout the cooking skim any foam of the top that may form.  When the chicken is finished cooking remove from the heat.  Place the chicken in a bowl and allow to cool.  Use a strainer to strain the broth and  vegetables.  Save the broth for the dumplings.

 

Debone the chicken and throw away the skin and bones.  Cut  the chicken into bite size pieces.

 

To prepare the dumplings is very easy.  Mix your flour, salt, egg, and butter in the mixer until a ball forms. 

 

Use a pastry roller and roll out the dough to abort an 1/8 of an inch thick.  Use a sharp knife or Pizza Cutter to cut your dough into bite size pieces  You can also just pick small bits of dough off and make a ball.  Bring the chicken broth to a boil and drop your dumplings a few at a time to help keep from clumping into the boiling broth.  Stir gently to break apart for even cooking.  Reduce heat to medium low and cook for 8-10 minutes.  When finished they should all be floating to the top.  Add you chicken season to taste and heat chicken through.