cWant to be featured on an upcoming Arkansas PBS program “Celebrating Arkansas: Holiday Traditions” and receive one of 10 Arkansas PBS cookbook bundles?
Share your recipes, photos or videos today of your favorite holiday traditions and you’ll be entered to win. Use our easy online form to submit now through Dec. 31 at myarkansaspbs.org/celebratingarkansas.
Our random drawing will take place Jan. 13, and winners will be notified via email.
Cookbooks include: "Gridiron Gourmet," "5 Star Holiday Tastes of the South," "5 Star Tastes of the South, "Cooking on the Wild Side: A Phyllis and John Reunion Cookbook" and "Arkansas Outdoors Featuring Phyllis' Favorites." Here are a few sample recipes:
Boudreaux's Baby Back Ribs
• 1 slab of ribs
• 1 tsp. Lawry's season salt
• 1/2 tsp. salt
• 1 stick butter
• 1/2 cup vinegar
• 1/2 cup fruit juice (pineapple or orange, etc.)
• 1 cup barbecue sauce (any vinegar based)
Place slab meat side up on a large foil sheet. Pour vinegar and juice over ribs, holding it in the foil. Melt butter and seasonings and pour over ribs (reserve barbecue sauce for part two). Fold foil in a tightly sealed pouch. Place on grill on low for 45 minutes. PART TWO: Remove the ribs from foil. Place ribs on grill on high. Baste with barbecue sauce repeatedly until blackish finish appears, approximately 45 minutes. Turn at least once.
"5 Star Holiday Tastes of the South"
Christmas Morning Breakfast Casserole
• 8 eggs, beaten
• 1 lb. sausage, browned and drained
• 1 cup grated cheese
• 1 can mushroom slices
• 1/2 cup chopped onions
• 1/2 cup chopped bell pepper
• 1 cup milk
• 3 slices wheat bread, cubed
• 1 can cream of mushroom soup
• salt and pepper to taste
Mix all ingredients together on Christmas Eve (or night before). Preheat oven to 350 degrees and cook about one hour or until brown.
"5 Star Tastes of the South"
• 1/2 (8 oz.) cream cheese (room temperature)
• 1 (8 oz.) can chili with beans
• 2 cup sharp shredded cheese
• 1 little can of chopped black olives
• 2 jalapeños
• 1 small onion
• 2 plum tomatoes
Cut one jalapeño very thin (save other whole jalapeño for the top). Dice onion in little pieces. Dice tomatoes in little pieces. In a round casserole dish: put half softened cream cheese in bottom of dish. Layer black olives, onions, tomatoes, jalapeños and shredded cheese (it doesn't have to be in that order). Now put the eight-ounce can of chili on, then layer again, starting with shredded cheese first, then rest of black olives, onions, tomatoes and jalapeños. Put the whole jalapeño on top for decoration. Put in oven at 350 degrees for 30 minutes. Serve with tortilla chips, sour cream, salsa, shredded lettuce and flat tortillas. Serves 4.
Note: You can substitute the above for low fat or no fat ingredients.
"Cooking on the Wild Side: A Phyllis and John Reunion Cookbook"
Dutch Oven Quail
• 8 quail
• salt, pepper
Roll quail in mixture of flour and cornmeal, then brown birds quickly on both sides in moderate amount of hot oil in Dutch oven. Add a little water and turn fire low to let simmer one hour. Season to taste with salt and pepper.
"Arkansas Outdoors Featuring Phyllis' Favorites"
Glazed Wild Duck
• 2 (2 lb.) ducks, split in half lengthwise
• 2 Tbsp. butter or margarine
• 2 Tbsp. orange juice concentrate, thawed
• 2 Tbsp. honey
• 1 Tbsp. lemon juice
• 1/2 tsp. ginger
• 1/4 tsp. allspice or cinnamon
• 1 medium onion, sliced in rings
Combine all ingredients except duck and onions to form glaze. Pour over duck. Place onion rings over duck and roast in shallow pan at 400 degrees for one hour or until tender. Baste often. Season to taste.
Enter now through Dec. 31, 2022.
Submit your recipes, photos or videos at www.myarkansaspbs.org/celebratingarkansas for a chance at a cookbook bundle or to be included in our new program "Celebrating Arkansas: Holiday Traditions."
Arkansas PBS will hold a random drawing Jan. 13, 2023, and winners will be notified via email.