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"Old Settlers" Baked Beans

½ lb. Ground Beef
½ lb. Sausage
1 Onion (chopped)
1/3 cup Brown Sugar
1/3 cup Granulated Sugar
½ cup Maull's Barbecue Sauce
2 tblsp. Mustard (prepared)
2 tblsp. Molasses
½ tsp. Salt & Pepper (each)
1 15oz. Can of Pork & Beans
1 15oz. Can of Kidney Beans
1 15oz. Can of Chili Beans

Brown and drain meats. Add all other ingredients to meat mixture and mix well. Partially drain all beans. Add to sauce mixture. Bake at 350 degrees for 1 hour.

Nada Clemons
Stella, MO

Aunt Rose's Fried B.B.Q. Chicken

4-6 Chicken Breasts (or 1 cut up 3-4 lb. Fryer)
Flour
Salt & Pepper
Oil (as little as skillet will hold)
1 large Red or Green Bell Pepper (chopped)
1 large Onion (chopped)
2 tblsp. Water
1 24oz. Maull's Barbecue Sauce (Sweet & Smokey)

Place as little oil in skillet as skillet will allow. Put chicken, flour, and salt & pepper in bag. Shake well. Cook chicken for 10 minutes on each side or until brown. Place onion, pepper, and water in covered dish and put in microwave for 10 minutes. Add Maull's Barbecue Sauce to vegetables and stir. Pour mixture onto the chicken in the skillet (do not drain oil). Simmer for 1 hour at 220 degrees.

Tony McDaniel
Creal Springs, IL

Barbecue Chicken

1 whole Chicken
2 cups Water
Salt & Pepper: To Taste
Maull's Barbecue Sauce

Place 1 chicken, cut up in roasting pan with water, salt & pepper to taste and cover. Bake at 400 degrees for ½ hour. Then 350 degrees for ½ hour or until tender. Drain off broth. Dip or brush on Maull's Barbecue Sauce to desired level and return to oven at 350 degrees, without a lid until chicken is slightly dry.

Kathryn L. Martin
Cynthiana, IN

Honey B.B.Q. Wings

1 btl. Honey (8oz. Or 10oz.)
1 24oz. Maull's Barbecue Sauce bottle
3 lbs. Chicken Wings
1 tsp. Tobasco (optional)

Clean wings and remove tips. Place in a large baking dish. Pre-heat oven to 325 degrees. Pour Maull's Barbecue Sauce over wings. Cover with honey. (Add Tabasco if you like a little spice). Bake for 11/2-2 hours or until very tender. Serve with lots of sauce and napkins.

Melody Weaver
Grovespring, MO

Barbecued Chicken Wings

48 Meaty Chicken Wings
1 12oz. Jar of Chili Sauce
2 tblsp. Worcestershire Sauce
½ cup Cider Vinegar
½ cup Vegetable Oil
½ cup Brown Sugar
½ cup Onion (grated)
2 tsp. Garlic, chopped (optional)
2 tsp. Salt
1 tsp. Pepper
1 24oz. Maull's Barbecue Sauce bottle (Sweet-n-Mild)

Directions yield 96 pieces. Discard bony tips of chicken wings and cut at joints into 2 pieces. Place wings in a large roasting pan (single layer). Mix all other ingredients together to make a sauce. Spread half of sauce over the wings. Bake in a pre-heated oven at 375 degrees for 30 minutes. Turn wings over and spread remaining sauce. Bake an additional 30 minutes until well browned and tender. Place under broiler for additional browning if desired. May be made ahead of time and frozen or refrigerated.

Elizabeth Corinne Hastings
Doniphan, MO

Special Smokies

2 15oz. Cans of Chili with beans
2 16oz. Packages of Little Beef Smokies
¼ cup Maull's Barbecue Sauce

Place chili in a crock-pot and heat. Add Maull's Barbecue Sauce and heat to very hot. Add little smokies and continue to heat until thoroughly heated.

Lois Daniel
Chillicothe, MO

Barbecue Sausage

1 pkg. Polish Sausage
1 24oz. Maull's Barbecue Sauce bottle
3 tblsp. Worcestershire
2 tblsp. Sugar
1 tsp. Grape Jelly

Chop 1 package of sausage into a crock-pot. Add sugar, Worcestershire, and grape jelly. Cover sausage evenly. Cover everything with Maull's Barbecue Sauce and simmer for 2 to 4 hours.

Judie A. Flood
Crane, MO

Holiday Treat

1 24oz. Maull's Barbecue Sauce bottle
1 8oz. Jar of Currant Jelly
2 lbs. Polish Sausage

Brown sausage after cutting it into bite size pieces. Mix Maull's Barbecue Sauce and currant jelly in a Fondue. After heating add sausages.

Joann Durham
Wenona, IL

Grilled Dove Breast

30 pieces Filleted Dove Breast
Italian Salad Dressing
pieces Hot Peppers (can substitute sweet mango if too hot)
Garlic Salt
Salt & Pepper
Bacon
Round or Flat Toothpicks
Maull's Barbecue Sauce

Marinate Dove Breast for 12 to 24 hours in salad dressing, garlic salt, salt & pepper, and Maull's Barbecue Sauce. Place a piece of pepper between two pieces of breast and wrap with a third to a half of a slice of bacon, secure with a toothpick. Grill or cook in broiler for 20 to 30 minutes, basting with sauce the last 10 minutes or dip in sauce while eating.

Paul W. Yadro
West Frankfort, IL

Zesty Italian B.B.Q. Deer Chops

1-1/2 lbs. Deer Chops
½ tsp. Dried Basil
½ tsp. Dried Oregano
5oz. Zesty Italian Salad Dressing
8oz. Maull's Barbecue Sauce
¼ cup finely chopped onion

Place meat in a Ziploc bag. Mix all ingredients and pour into the bag. Place bag in the refrigerator and let marinate for 6 hours, turning the bag several times to re-coat the meat. Grill the meat on low heat. Lightly brush on the remainder of the marinating sauce and turn until done. Add salt & pepper to taste.

Larry Jewitt
Argenta, IL

Potato Round Ups

2 large Unpeeled Baking Potatoes (or 11/4 lbs.)
1 cup Shredded Cheese (colby or cheddar)
6 slices Bacon (crisp, drained, and crumbled)
1/3 cup Red Onion (chopped)
¼ cup Maull's Barbecue Sauce
1 clove Garlic (pressed)

Pre-heat oven to 450 degrees. Cut potatoes into ¼ inch thick slices. Spray both sides with non-stick cooking spray. Bake for 15-20 minutes. Remove from oven. In a bowl mix bacon pieces and chopped onions and cheese and garlic. Brush Maull's Barbecue Sauce on potatoes then top with a tblsp. full of mixture. Bake for 5 minutes.

Sherri Quinn
Springfield, MO

B.B.Q. Meatballs

11/2 lbs. Ground Beef
½ tsp. Worcestershire
½ cup Onion
1 large Egg
11/2 tsp. Salt & Pepper (each)
¼ cup Shortening
1oz. Jar of Grape Jelly
½ cup Bread Crumbs
½ cup Milk
Snipped Parsley
1 24oz. Maull's Barbecue Sauce bottle

Mix beef, bread crumbs, onion, milk, egg, parsley, Worcestershire, and salt & pepper. Gently shape into 1" meatballs, melt shortening in large skillet brown and remove. Heat Maull's Barbecue Sauce and jelly until jelly is melted. Pour meatballs into jelly and sauce. Simmer for 30 minutes.

"Chili-Con-Pollo"

1 whole Chicken
1 lb. Ground Beef
1 large Onion
1 Bell Pepper
2 cups Green Chili
1 can Whole Tomatoes
Garlic Powder: To Taste
Salt & Black Pepper: To Taste
1 24oz. Maull's Barbecue Sauce bottle
Chili Powder: To Taste

Boil chicken until partially cooked, then de-bone it. Drain and save broth. Brown ground beef and drain it. Sautee onion, bell pepper, chilies, tomatoes, garlic powder, and salt & pepper. Combine the chicken, ground beef, and the saute in a crock-pot. Add Maull's Barbecue Sauce, chili powder, and the chicken broth. Cook on high for 2 to 3 hours or until the chicken is done. You may want it thicker, so add a can of tomato paste. If you want more zing, add a couple jalapeno peppers, diced or caned.

Mrs. Craig R. Koncal
Vine Grove, KY

Bar-B-2 Chicken in a Bag

1 Brown Bag (found in freezer section) to keep Ice Cream firm from Store.
1 whole Chicken (cut into serving pieces)
2 cups Maull's Barbecue Sauce
1 tsp. Mustard
1 tsp. Paprika
4 tblsp. Water
2 tblsp. Butter
1 tsp. Chili Powder
1 tsp. Salt
½ tsp. Pepper

Place chicken in brown bag. Mix remaining ingredients in large bowl. Pour mixture over chicken while in brown bag. Close bag with paper clips. Shake well to coat chicken. Place bag on baking pan and bake at 500 degrees for 15 minutes. Reduce heat to 350 degrees for 11/2 hours.

Pat O'Bryan
Owensboro, KY

Vik's Best Beans

21/2 15oz. Cans of Pork & Beans
1 lb. Ground Chuck (cooked and drained)
1 cup Brown Sugar
½ cup Onion (minced)
1 cup Applesauce
1 cup Maull's Barbecue Sauce
1 tsp. Salt
1 tsp. Pepper
1 tsp. Louisiana Hot Sauce

Cook and drain your ground chuck. Mix all ingredients together. Pour into a 21/2 quart baking dish. Bake at 350 degrees for 1 hour.

Vickie Rigdon
Decatur, IL

Coon Island Baked Beans

4 15oz. Pork and Beans (2 cans drained)
1 cup Brown Sugar (packed)
6 slices Fried Bacon (crumbled)
½ cup Dried Onion
1/8 tsp. Salt
½ cup Maull's Barbecue Sauce

Combine all ingredients together. Put in casserole dish. Bake for 25 minutes in microwave, stirring every 5 minutes.

DeeAn Wilson
Poplar Bluff, MO

B.B.Q. Baked Beans

3 15oz. Cans of Pork and Beans
1-2 Cans of Bacon Bits
1 24oz. Maull's Barbecue Sauce bottle
¼ cup Brown Sugar
1 squirt Mustard (your choice)

Drain the beans. Add the rest of the ingredients. Bake uncovered for about 1 hour in a Pampered Chef Stoneware Bowl.

Amy Marini
Peru, IL

Healthy Rice & Beans

1 med. Onion (chopped)
1 small Green Pepper (chopped)
1 rib Celery (diced)
2 cloves Garlic (minced)
1 15oz. Can of Kidney Beans (do not drain)
11/2 cups Instant Rice
2/3 cup Water
½ cup Maull's Barbecue Sauce
1 tblsp. Butter

Sautee onion, pepper, celery, and garlic in butter until soft but not brown. Stir in beans and rest of ingredients. Bring to a boil. Reduce heat to simmer. Cover and cook for 5 minutes. Let stand for 5 minutes before serving. I serve with hot bread and tossed salad.

Carol Norris
Branson, MO

Maull's Kansas City Chicken
2 small chickens (or game hens),	24-oz. bottle MAULL's Kansas City Style barbecue sauce,
hot pepper sauce (Optional),	1/2 tablespoon garlic powder,
Mix 1/2 tablespoon of garlic powder and 1/4 teaspoon hot sauce into 24-oz. bottle of MAULL's Kansas City Style barbecue sauce. Place birds in large bowl and cover with mixture. Allow to marinade for 6 hours in refrigerator. Make sure that birds are totally covered with mixture. Place marinated birds on barbecue grill over medium fire. Roast for 30 minutes. Do not over dry. Baste with remaining mixture. Serves two.

St. Louis Barbecue Shrimp
2 cups MAULL's Lite barbecue sauce,	1/8 teaspoon thyme leaves,
salt and pepper,	2 pounds medium raw shrimp, shelled and deveined.,
hot pepper sauce (Optional),	skewers,
1/4 cup salad oil
Mix sauce, pinch of salt and pepper, dash of hot sauce, thyme, and oil in a bowl until well blended. Add shrimp, turning to coat with marinade. Cover and refrigerate for at least four hours. Lift shrimp from marinade and place on skewers and place on greased grill six inches above solid bed of low glowing coals (or place on a rimmed baking sheet and broil six inches from heat). Cook, basting frequently, and turn once, until shrimp turn pink (approx. four min. per side).

Broiled Sausage With Pineapple,
10 oz. MAULL's Beer Flavor barbecue sauce,	1 cup drained pineapple chunks,
16 oz. smoked sausage,	Skewer (optional)
Cut sausage in half crosswise, or place cubes on skewer alternating with pineapple chunks. Broil, basting with sauce, until browned. Turn sausage and broil again until brown. Then apply a heavy coat of sauce and broil briefly. Serves four.

Onion Balls
Part One 1 pound ground beef 1/2 pound lean prok 2 cups dry bread crumbs 1 beaten egg 1 1/2 cups milk 4 tablespoons minced onion 2 tablespoons salt 2 tablespoons MAULL's Onion Bits barbecue sauce	Part Two 1/4 cup vegetable shortening 1 clove garlic 24-oz bottle of MAULL's Onion Bits barbecue sauce 1 teaspoon Worcestershire 1/2 teaspoon salt 1/4 cup chopped parsely 3/4 cup diced celery 1/2 cup chopped onion 6 long buns
Thoroughly mix all ingredients in Part One and shape into balls with 1/4 cup vegetable shortening in large pan, turning to brown on all sides. Add chopped onion garlic and cook until onions are golden. Add 24-oz. bottle of MAULL's Onion Bits, Worcestershire sauce, parsley, celery. Cover and simmer 20 minutes. Add salt and pepper to taste. Uncover and simmer 15 minutes to thicken sauce. Place balls on steamed buns. Serves six.

Sweet-N-Smoky Barbecue Brisket
4 pounds beef brisket,	3 cups MAULL's Sweet-N-Smoky Barbecue Sauce,
salt and pepper
Salt and pepper the meat. Pour two cups of sauce over meat in a large casserole pan and let stand in refrigerator overnight. Cover and cook at 250 degrees for 4 hours. Slice meat thinly. Return slices to pan and add one cup of sauce. Bake uncovered at 300 degrees for 1/2 hour longer. Serves eight.

Oriental Beef Strips
2-pound rib roast, sliced thin,	4 tablespoons water,
1 teaspoon ginger,	4 tablespoon roasted, crushed sesame seeds,
1/4 teaspoon crushed pepper,	4 tablespoons white wine,
2 chopped green onions,	4 tablespoons white wine,
1 teaspoon garlic powder,	2/3 cup MAULL's Sweet-N-Mild barbecue sauce,
4 tablespoons oil, sesame or sunflower
Keep meat aside, place everything else into a large bowl and mix well. Then marinate meat in mix for 2 hours in the refrigerator. Set the broiler pan 6 inches from burner. Weave strips onto skewers and broil 3 minutes. Turn over skewers and broil for 3 more minutes. Discard marinade and serve MAULL's Sweet-N-Mild as a dipping sauce. Serves four.

Spicy Joe Sandwiches
1 pound ground beef,	1/2 cup chopped onion,
2/3 cup MAULL's Genuine barbecue sauce,	1/2 can (6 oz.) regular Lemon-Lime soda,
1 tablespoon vinegar,	salt and pepper to taste,
1 tablespoon sugar,	1 package hamburger buns,
1 tablespoon Worcestershire sauce
Place all ingredients in a large skillet and mix well. Cover the mix and cook (stir often) over medium heat for at least 30 minutes. Uncover and simmer until thickened. Serve on buns. Serves four.