BOST Distributing Company, Inc.
                           

                                        Sanford, North Carolina
USA
 

 

            Recipes

                                              
                                                                                              
 

                                                                                    
                                                                        

Favorite Breakfast “Brains N’ Eggs”      

The Honorable Congressman Howard Coble                    

Ingredients                                                       

2-1/2 Tablespoons bacon grease                     

4 eggs

1/3 cup whole milk

¼ teaspoons freshly ground black pepper

¼ teaspoon salt

1 can (5 once) pork brains in gravy (Rose Brand)


Melt bacon grease in an iron skillet on low heat.  Add Rose Pork Brains to heated grease.  Stir with a fork.  Add salt and pepper and stir.  Whisk eggs and milk together, Increase heat and add egg mixture to brains.  Scramble to desired consistency.  Serve immediately over toast.  For a truly southern dish, serve with grits and apple butter.  Serves 2.


   

Fried Tripe            

Ingredients                                                    

1 24 oz. can Rose Beef Tripe

1 egg beaten½ cup milk

1 cup seasoned flour or dry bread crumbs

¼ cup vegetable oil

Ketchup or chili sauce


Rinse and drain tripe, cut into serving pieces.  Combine egg and milk, dip tripe into mixture.  Roll tripe in seasoned flour or dry bread crumbs.  In fry pan cook tripe in oil until brown on each side.  Serve with ketchup or chili sauce.  Serves 8.


     

Chili Enchiladas      
Ingredients                                                                          

4 8 oz. cans of Patterson’s Hot Dog Chili

1 medium onion
1 chopped green pepper                                                            
½ teaspoon oregano                                                     

½ teaspoon of garlic salt

1 10 oz. can of tomato sauce

2 cups sharp cheddar cheese


Mix ingredients in a large mixing bowl.  Dip 12 flour tortillas in the chili enchiladas mixture.  Sprinkle with grated cheese in the center of each tortilla.  Roll tortillas and place seam down in a greased casserole dish.  Place remaining chili enchilada mixture and cheese over filled tortillas.  Bake at 350 degrees for 20 to 25 minutes.  Makes 12 enchiladas.

          

Chili Nachos Supreme     

Ingredients

2 8 oz. cans of Patterson’s Hot Dog Chili

1 14 oz. bag of tortilla chips

15 oz.. Of refried beans

2 cups shredded sharp cheddar cheese

4 oz. Chopped green chilies


Heat the Patterson’s Hot Dog Chili in a pan over medium heat.  Spread the bag of tortilla chips on an ungreased cookie sheet.  Spoon heated refried beans over chips.  Top with Paterson’s Hot Dog Chili, shredded cheese, and chopped green chilies.  Bake in a preheated oven at 400 degrees for about 5 minutes.  Guacamole can be used as a garnish.Serves 4 to 5.

              
Southern Meatloaf        

Ingredients
1 10 oz. can of Beverly Bulk Sausage                                 

2 pounds of ground beef

1 cup dry bread crumbs

2 teaspoons salt

½ teaspoon pepper

1 large egg

3 tablespoons of butter

½ cup hot water


Place a medium sized baking pan into a cool oven and heat oven to 350 degrees.  Place the hot water into a large mixing bowl and add butter.  Stir until completely melted.  Add all remaining ingredients and mix well.  Shape mixture into a loaf and place in a heated baking pan.  Cook meatloaf for approximately 40 minutes or until an internal temperature of 170 degrees has been reached.  Serves 6-8.

               

Potted Meat and Egg Sandwiches   

Ingredients

1 3 oz. can of Rose Potted Meat

6 eggs, scrambled

½ small bell pepper, diced

½ small onion, diced

1 medium kosher dill pickle, diced

1 tablespoon mayonnaise


Scramble eggs until soft.  Mix all ingredients together.  Make sandwiches. Serves 6


 
Southern Wontons – by Brenda Day - winner of the 2010 Buy the South's Best Food Recipe Contest
Sponsored by the South Eastern Food Processors Association- www.buysouthsbestfoods.com

1 can, Patterson’s BBQ Pork
2 tbsp cilantro, finely chopped
1 tbsp thinly sliced scallions
½ cup soy sauce with ginger
2 tbsp Texas Pete Hot Sauce

Mix 1 can of Patterson’s Barbecue Pork with half of the cilantro and half of the scallions. Reserve the remainder for a garnish on top of the wontons. Fill with 1 tbsp of the mixture into the middle of the wonton.  Fold wonton over into a triangle and wet edges to seal the wonton mixture.  Fill all of the wontons. Heat a large frying pan over medium heat and spray well with cooking oil or an oil spray. Place wontons in pan and brown on each side.  Pour ½ cup water into the pan.  Place a lid on top and cook on low heat until water is absorbed. Pour the mixture of soy sauce and Texas Pete Hot Sauce on top of the wontons.  Scatter the remaining cilantro and scallion on top. Turn off heat and return lid to the pan and let sit for 5 minutes.  Serve on a tray with additional soy ginger sauce.This recipe serves 4 to 6 as an appetizer.


  

The South’s Best BBQ Baked Beans - by Jennifer Miller, Alexander City, AL 
1 - Can Patterson’s BBQ Pork
1 - 22oz. Can Baked Beans
1 - Small Bell Pepper Chopped
1 - Small Onion Chopped
½ - Pound Sausage Sliced
½ - Cup BBQ Sauce
½ - Cup White Granulated Sugar

Mix all ingredients together and pour into casserole dish. Cover and bake 350° degrees for 1 hour. 

 
Patterson’s BBQ Beef & Rice - by Tom Douglas, Shelbyville, KY
1 - Can Patterson’s BBQ Beef
1 lb. - Ground Beef
2/3 - Cups Cooked Rice
1- Onion Chopped

Brown ground beef in skillet & drain, add chopped onion to cooked ground beef and cook onion until tender.  Add Patterson’s BBQ Beef & cooked rice, mix all together. Season to taste. Cover and simmer 15 minutes. Serves 4

 
BBQ Snack Cups - Mike Chambers, Kennesaw, GA
1 - Can Patterson’s BBQ Beef or Pork
1 tbl - Texas Pete Hot Sauce
1 tbl - Montreal Seasoning
1 tsp - Salt
1 Pkg - Phylo Cups
½ - Cup Grated Sharp Cheddar Cheese


Mix first 4 ingredients together and heat in microwave for 30 seconds. Fill Phylo cups with mixture and top with grated cheese. Bake 350° degrees in oven 7 minutes.



Easy Camp Stew
Ingredients   
1 large onion, chopped
2 tbsp. butter, (butter or bacon drippings)
4 med. potatoes, pared and cubed
2-1/2 cups cooked chicken, chopped
1 (10 oz.) can Patterson's barbecue pork
1 (10 oz.) can Patterson's barbecue beef
1 (16 oz.) can cream style corn
1 (16 oz.) can tomatoes, undrained
2 tbsp. Worcestershire sauce
1/4 c. soy sauce
1 tsp. hot sauce
1 tsp. black pepper
1 tsp. salt

Saute onion in butter until tender. Add remaining ingredients. Bring to a boil. Turn heat down and simmer for 25 to 30 minutes or until potatoes are tender. Yields about 2 quarts. Freeze leftovers, good reheated. Potatoes need not be pared before cubing



Buffalo BBQ Pork or Beef Dip
Ingredients
2 (10 oz.) cans Patterson's BBQ Pork or Beef, undrained 
2 cups shredded cheese
2 (8 oz.) pkgs cream cheese, softened
1 cup Ranch dressing
1/2 cup Tabasco sauce

Combine all ingredients. Cook in crock pot on "low" for (1) hour. Serve with crackers, chips, bread or celery sticks.