4 Large Eggs
1/4 cup chopped onions
2 tablespoons of margarine
1/2 cup of chopped fresh tomatoes
1/2 teaspoon of black pepper
1/2 teaspoon of seasoned salt
1/2 cup of cheddar cheese
1/2 cup of gates Bar-B-Q Sauce
1 tablespoon of milk (or water)
Beat eggs with milk, salt, pepper, and cheese.
Melt the margarine in a skillet over medium heat.
Pour egg mixture into skillet and cook gently for about two minutes or until the sides and bottom of the omelet are set.
Turn omelet over with a pancake turner, and sprinkle one half of the tomatoes, onions, and Bar-B-Q sauce down the center.
Fold by bringing two sides together and carefully slide omelet on plate.
Top with remaining onions, tomatoes, and Bar-B-Q sauce.
2 cups cooked rice
6 medium size bell peppers
2 cloves crushed fresh garlic
2 stalks chopped celery
2 lbs ground beef
1 bottle Gates Bar-B-Q Sauce
Preheat oven: 350 degrees
Cut tops off bell peppers, set aside. Clean inside of peppers, discard. Blanch the peppers by submerging them in a wire basket into a pan of boiling water for about 7 minutes. Drain and set aside.
Chop the tops of the peppers. Blanch with chopped celery. Set aside.
Lightly brown the meat in a large skillet. Add cooked rice and blanched vegetables. Add crushed garlic. Salt and pepper to taste.
Stuff peppers loosely with mixture, about 3 oz. in each.
Place on cookie sheet. Top each with 2 tablespoons of Gates and Son’s Bar-B-Q Sauce. Cook for 30-45 minutes.
1 medium size turkey wing
1/4 # Lima beans
2 cloves garlic
1/2 tsp. black pepper
1 pinch red pepper
1/2 green pepper
2 medium bay leafs
1 tbsp. Gates Hot & Spice
Place all ingredients in a 3 quart sauce pan.
Cover with water.
Cook on low heat until meat is tender and beans are done.
Pre-heat oven: 375
1 pkg. Dry yeast
1 1/4 c. warm water
2 1/2 c. Bisquick® mix
1 Gates & Son’s sausage (whole)
1 1/2 c Gates & Son’s Bar-B-Q sauce
1/4 c. shredded mild longhorn cheese
1 1/2 c. shredded mozzarella cheese
Grated Parmesan cheese
Mix in large bowl, yeast and water. Add Bisquick® Mix, stir until smooth. Let stand in covered bowl.
Crumble 1/2 of the Gates & Son’s sausage, set aside. Remove dough. To floured board, knead until smooth. Press dough out in a lightly greased 12-inch Pizza pan. Spread the Gates & Son’s Bar-B-Q sauce over dough. Sprinkle crumbled sausage over sauce. Next sprinkle the longhorn cheese over sausage
And the Mozzarella over the longhorn.
Slice the remaining Gates & Son’s sausage and place atop the cheeses. Sprinkle sausage and place atop the cheeses. Sprinkle Parmesan over entire pizza. Bake for 20 to 25 minutes. Serves six.
1/4 c. minced green pepper
1/4 c. minced celery
1/2 c. minced onion
1 tsp. garlic powder
1 tsp. black pepper
1 tbsp. Salt
6 tbsp. Gates BBQ Sauce
1/2-c. bread crumbs
1/2 c. condensed milk
2 lbs. Ground beef
1 lb. Pork sausage
In large container, mix thoroughly, egg, milk, dry spices and 2 tbsp. Gates BBQ Sauce. Add remaining ingredients. Add meat, alternating with beef and pork mixing small amounts to distribute evenly, 3-4 minutes. Bake in covered pan or heavy-duty foil for 45 minutes at 300 degrees. Remove from oven, spoon on remaining Gates BBQ sauce. Return to oven uncovered. Bake for 15 minutes at 425 degrees or until brown.
Place your pork ribs, preferably 2-3lbs, on the counter or block.
Trim all fat and score between each bone.
Marinate, medium strength, using Gates original Seasoning, shaking off excess.
Let stand until it starts to liquify, approximately 15 minutes.
Place ribs front or face side down on a HOT FIRE.
Bar-BQ until golden brown, then turn over.
Bar-BQ backside until golden brown.
Move away from the fire slightly. Continue Bar-BQ process for 45 minutes to an hour, or until tender.
There, the perfect ribs!
In a large skillet, brown 1 lb. ground beef. Drain fat. Season to taste with salt, pepper, garlic salt, and chili seasoning.
Stir in: 1 can (16oz) diced or whole peeled tomatoes, undrained
1 can (15oz) red kidney beans, drained and rinsed.
Bring to a boil, stirring frequently.
Reduce heat, cover, and simmer 5 minutes.
Add 1/2 cup GATES “ORIGINAL” CLASSIC SAUCE and simmer an additional 5 minutes.
Garnish with sliced raw onions, green peppers and/or shredded cheese.
Chili may be served as is, or over rice.
(makes 6 servings)
3 pounds pork chops, butterflied
1 (20-ounce) can sauerkraut – drained
1/2 tablespoon black pepper
3 medium bay leaves
1/2 tablespoon garlic powder or 2 freshe garlic cloves, minced
1 medium yellow onion, chopped
1 medium green pepper, chopped
1 (8 or 9-inch) pan of corn bread, baked
4 slices toast
1/2 cup (1 stick) butter
2 cups water, divided
1 tablespoon black pepper
1 small onion, chopped
1 teaspoon celery seed
1 teaspoon garlic powder or 2 frech cloves garlic, minced
1 tablespoon ground sage
Rinse pork chops and place in the middle of a 12 by 16-inch roasting pan.
To sauerkraut, add the black pepper, bay leaves, garlic, onion, and green pepper. Mix well, and place on one side of the pan.
Crumble corn bread and toast into a bowl. Melt butter. Beat eggs lightly and combine with the melted butter, 1 cup water, pepper, onion, celery seed, garlic, and sage. Add to bread crumbs and toss to combine. Place dressing on the other side of the pan.
Add 1 cup water to the pan, cover, and bake oin a preheated 350-degree
oven about 1 1/2 hours, or until chops are tender.
(makes 5 servings)
1/2 pound rice
2 pounds orange roughy fillets
1/2 cup (1 stick) butter, divided
1 pound fresh mushrooms, sliced
Juice of 1 lemon, plus lemon slices for each fillet
1/2 cup Gates Hot & Spicy Seasoning
1 tablespoon black pepper
Prepare the rice according to package directions and add in 1/4 cup butter.
Saute mushrooms in other 1/4 cup butter in skillet over medium heat until tender: set aside
Place fish fillets on broiler pan. Brush both sides with lemon juice and sprinkle with spicy seasoning.
Lay lemon slices on top of fillets.
Preheat broiler. Place broiler pan on middle shelf of the oven and broil 10 to 15 minutes, until fish flakes with fork.
Serve on a bed of rice sprinkled with black pepper and mushrooms on top.