Grass                           In a well-ventilated room, dab mineral spirits on a corner of the

                                    fabric.  If it’s not adversely affected, flush the stain.  (If it is,

                                    pre-treat with a stain stick instead.)  Let dry, then use a toothbrush

                                    to remove as much of the spot as possible.  Then, test a bit of

                                    rubbing alcohol on a corner of the fabric.  If it’s OK, flush stain

                                    with a mix of 1 part water to 1 part alcohol.  Let dry; launder.

Soda                            Soak the stain immediately in cold water for a half-hour.  Treat

                                    with a stain stick, then wash as usual.

Ketchup, BBQ

Sauce                           Rinse in cold water immediately, then soak in a mix of 1 part

                                    liquid laundry detergent to 8 parts cool water for 10 to 15

                                    minutes.  Apply detergent to the stain; wash as usual.  Still

                                    see it?  Soak in white vinegar for 10 to 15 minutes.

Grill Grease                 Dishwashing detergent was made for grease!  Rub some into the

                                    stain, rinse off in hot water, and repeat until the stain is gone.

Mustard                       Test white vinegar on a hidden corner of the item, and if the

                                    fabric tolerates it, soak the stain in it for 10 to 15 minutes. 

                                    (If not, use a stain stick.)  Hand wash it in a mix of dishwashing

                                    detergent and water, then launder.

Ice Cream                    Soak in warm water for 10 to 15 minutes, and then treat immediately with a stain stick.  Launder normally.

TIMESAVING TIP:  After you’ve tackled summer stains in the wash, save yourself a few minutes when you’re ready to dry.  Instead of tossing in a dryer sheet with every new load, stick a Bounce Dryer Bar to the inside of the drum.  It lasts up to 4 months.

All that ash ends up in your food, so clean your grill regularly.

1. If you have a gas grill, disconnect the tank.  Put grates on a tarp outside and clean with oven cleaner (wear rubber gloves).
2. Empty the grill base.  Shovel coal and ash in the trash; spray out the grill with a hose.  For gas grills, use a warm, damp rag to clean the burner; reattach the tank.
3. Rinse grates thoroughly with a garden hose.

Dad works hard through out the year. Take care of him on his special day.

Ingredients:
Bone Suckin’ Sauce, 1 cup for basting
Bone Suckin’ Sauce, ½ cup for dipping sauce
Bacon, ½ lb, uncooked
Link Sausage, 1 lb, uncooked, cut into ½ ” pieces
Wood Skewers, 8 pre-soaked in water for 15 min.

Directions: Pre-heat the grill to high. Skewer one end of bacon and then skewer sausage, then skewer bacon again. (The bacon should be ribboned back and forth over sausage. Place aluminum foil on thegrill to prevent flare-up. Place the skewers on top of the foil covered part of grill. Baste generously with Bone Suckin’ Sauce. Turn frequently to cook the skewers evenly. Cook on a high heat for about 20 minutes. Serve Bone Suckin’ Sauce on the side for dipping. Serves 4.

Bone Suckin' Sauce has a new uk partner

Selects p.s. foods as distributor in market

"Great supper last night thanks to your Bone Suckin' Sauce and Seasoning and Rub!" - Kathe Lewis

Just in time for the holidays, here are some of your favorite Bone Suckin' Sauce Recipes to help make your holidays memorable for everyone in your family!

Bone Suckin' Yaki, 5 oz.
Pork Tenderloin, 1 lb.
Rosemary, 1 Tbsp
Black Pepper, 1 tsp. ground

 

Preheat charcoal or gas grill.  Slice tenderloin into 3/4" medallions.  Sprinkle with rosemary and pepper.  Marinate in glass bowl or bag 30 minutes with Bone Suckin' Yaki.  Grill 15 minutes or until done.  Our Bone Suckin' Yaki Tenderloin Recipe serves 4.

Bone Suckin' Sloppy Joes

Bone Suckin Seasoning, 3 Tbsp.
Bone Suckin Sauce, 1 cup
Ground Beef, 3 lbs. browned

Onion, 1 large sweet onion diced

Brown ground beef and onion until beef is done.  Sprinkle with Bone Suckin Seasoning while browning.  Add one cup Bone Suckin Sauce and simmer for 30 minutes.  Serve on bun.

Bone Suckin' Meatloaf
 
Bone Suckin' Sauce, 1 cup  
Bone Suckin' Salsa, 1 16 oz. jar
Bone Suckin' Yaki, ½ cup  
Ground Beef, 3 lbs.  
Eggs, 3 whisked
Black Pepper, ½ tsp
Salt, ½ tsp
Crackers, 1 sleeve approximately 40 crackers

Preheat oven to 375º.  Combine all above ingredients.  Use your hands, they are the best mixing tools.  Bake un-covered for 50 minutes.  Let stand 5-10 minutes, slice and serve.  Serves 4.

Bone Suckin' Brisket

Bone Suckin' Regular Sauce, 1 cup
Bone Suckin' Seasoning Rub, 1/4 cup
Beef Brisket, 3 to 4lbs trimmed and halved
Dry oinion soup mix, ( (1 oz. package)
Oinion, sliced

Trim brisket and slice into two pieces so they will fit into the slow
cooker.  Cover with Bone Suckin' Rub and Seasoning, place in plastic
bag and refrigerate for two to eight hours.  When ready to cook, slice onion and place thick layer in bottom of cooker.  Place half of brisket in cooker on top of the onions.  Mix together Bone Suckin' Sauce and onion soup mix.  Spread half of mixture over brisket.  Add additional layer of onions and brisket.  Pour remaining mixture over brisket.  Cover and cook on low for 8 to 10 hours or until meat is tender.

 

Our Holiday Gift to you!!  Our 6 pack of Wine Nuts featuring our Merlot, Lemoncella, Chardonnay, Margarita Mix, &  Choco~Late Wine Nuts; & Fire Dancer Jalapeño Nuts is now only $34.99!!  Click here to receive this special limited time offer.

Enjoy the 6 days of Christmas with these 6 amazing Recipes featuring each flavor of our Wine Nuts & Fire Dancer Jalapeño Peanuts.

Merlot Evening Steak

Merlot Wine Nuts, ½1/2 cup chopped
Bone Suckin' Yaki, ½1/2  ½ cup
Bone Suckin' Mustard, ½ ½1/2 tsp
Roasted Red Pepper, 1 Tbsp. chopped
Horseradish, 1 tsp.
Strawberry Jelly, 2 Tbsp.
Steak Fillets, 28 oz

Chop Merlot Wine Nuts and set aside.  Mix Bone Suckin' Yaki, Bone Suckin' Mustard, horseradish, red pepper and jelly together.  Add chopped Wine Nuts and mix in.  Place steaks in marinade and cover for at least 30 minutes.  Turning steaks after 5 minutes so they are thoroughly covered in marinade, this should be done at room temperature, not refrigerated.  Then, cook or grill to desired taste.  (Also excellent with sliced onions marinated with steak in the Marinade and then fried in olive oil or peanut oil.)


Fire Dancer Jalapeño Peanut Chicken

Fire Dancer Jalapeño Peanuts, 11oz
Chicken Breast, 5 Boneless Skinless
Bleu Cheese / Ranch Salad Dressing

Preheat oven to 350º.  Rinse thawed chicken breasts under cool water, pat dry with paper towels.  Slice breasts lengthwise into 1.5" wide strips, set aside.  Chop Fire Dancer Jalapeño Peanuts.  Roll chicken strips in chopped nuts and place on un-greased baking sheet.  Place in oven and bake for 25-30 minutes.  We suggest serving chicken over a salad with Bleu Cheese dressing.  *Slice smaller strips for great hors d’oeuvres.


Margarita Blues

Margarita Mix Wine Nuts, 3/4 cup
Crushed Pineapple, 2 / 20 oz. cans
Blueberries, 2 lbs.
Sugar, 1/3 cup
Yellow Cake Mix, 1 box
Butter, 3/4 stick, freeze for 1 hour

Drain pineapple. Evenly spread drained pineapple in bottom of 9 x 13 inch cassorole dish. Top that with an evenly spread layer of blueberries. Sprinkle 1/2 of the sugar on top of fruit layer.  

Use the entire package of yellow cake mix to create another layer on top of the fruit. Crush Margarita Mix Wine Nuts and spread all over the top of yellow cake mix. Use cheese grater and grate frozen butter on top of nut layer. Sprinkle rest of the sugar on top for slightly glazed affect.

Bake at 350º for 30 minutes or until top of cobbler is golden brown.

Frozen Butter Tip: To help make putting the butter on easier and more evenly, freeze your stick of butter before using it. When you are ready to use it, get a cheese shredder and shred the stick of butter like you would cheese. This makes it easier to control where the butter is being put and how much is applied.

Lemoncella Chicken

Lemoncella Wine Nuts have No Sodium!

Lemoncella Wine Nuts, chopped 1 cup
Chicken Boneless, Skinless Breasts, Washed, 4
Garlic Cloves, chopped, 2
Onion, sliced in strips, ½
Pepper, sliced in strips, ½
Triple Sec, 1 shot
White Rum, 1 shot
Lemon Juice, ½ cup
Olive Oil, ½ cup
Ground Pepper, 1 ½ tsp.
Basil, ½ tsp.
Salt, 1 tsp.
Sugar, 1 Tbsp.

Mix together, lemon juice, olive oil, garlic, sugar, salt, pepper, basil, rum and triple sec. Stir in onion and pepper slices. (Rum and triple sec optional).  Pour mixture over chicken and marinate for ½ hour in refrigerator.  After ½ hour, take chicken breasts and roll in chopped nuts.  Place in greased dish and place Lemoncella Wine Nuts, onions and peppers on top of chicken.  Back covered 375° for 30 minutes then remove cover and bake for another 30 minutes uncovered.  Serve over rice.

 

Chardonnay Seaside Sauce 

Chardonnay Wine Nuts, 1 oz chopped
Chardonnay Wine, 3 Tbs
Bone Suckin' Mustard, 1 Tbs
Lemon or Lime Juice, 2 Tbs
Mayonnaise, 2 Tbs
Paprika, 1 tsp
Garlic Powder, ¼ tsp

Whisk together, cover and chill.  Spoon over any cooked seafood, grilled salmon, shrimp, oysters, flounder, crabs, scallops, clams, etc.  Serve with lemon wedges.  YUM!

(Also is delicious as a fresh salad dressing!)

   
Choco~Late Peanut Butter

Combine: 1 can of Choco-La te Wine Nuts and 2 Tbsp. Peanut Oil in blender.  Blend on medium speed until peanut butter is chunky or smooth. Your choice!

TO

AWARD-WINNING PRODUCT LINE at ANUGA 2009

Seasoning & Rub Gets Spicy while the Mustard Takes a Sweet Turn

Raleigh, N.C., USA  (October , 2009) -- Ford’s Gourmet Foods, purveyors of the internationally acclaimed line of Bone Suckin’ Sauces, today announced that they are participating as an exhibitor at Anuga, the world’s largest food and beverage fair, being held October 10 - 14, 2009 in Cologne, Germany.  The event will be attended by more than 180,000 people from around the world.  As part of Anuga, Ford’s will be showcasing its two newest product introductions -- a HOT version of their Bone Suckin’ Seasoning & Rub and a sweet version of their award-winning Bone Suckin’ Mustard.

Bone Suckin’ HOT Seasoning & Rub

A cayenne kick is the perfect addition to the proprietary blend of brown sugar, paprika, garlic and spices in the original.  This perfect combination of spicy, salty and sweet brings just the right amount of heat to this versatile new product.

“What we love about our Seasoning & Rub is that our customers use it not only for grilling, marinating and BBQ, but also as a seasoning on everything from popcorn to potatoes, and even salads,” said Patrick Ford, vice president of Ford’s Gourmet Foods.  “Now, our customers can enjoy that same great flavor with a little extra spice – enough to be noticed, but not so much that they can’t enjoy the food.”

Bone Suckin’ Sweet Mustard

There are no jalapenos in this sweet combination of brown sugar, molasses and paprika, but you can expect the same great taste of the spicy original. 

“People really like the flavor of our original Bone Suckin’ Mustard, but have told us repeatedly how much they would enjoy that sweet taste without the heat,” added Mr. Ford.  “So, this product is truly an example of listening to our customers and giving them what they want, and we think they’re going to love it.”

“Anuga is an outstanding show and a great opportunity for us to get broader exposure on an international stage,” said Patrick Ford, vice president of Ford’s Gourmet Foods, who is attending the show on the Company’s behalf.  “The connections we make in Germany are invaluable and we are truly looking forward to another great show.”

In 2008, Ford’s Gourmet Foods was recognized for their efforts to provide Gluten Free products by Columbia University’s Celiac Disease Center, one of the leading research centers in the field.  In addition, they were also honored with the first ever North Carolina Exporter of the Year award and named one of the Top 20 Small and Mid-sized Market Players by the Consumer Products Guide.

Mr. Ford is a regularly quoted and featured speaker in the food business in the United States. He was named one of the Top 20 People Under 40 Years Old in the Food Business by Gourmet News.  Mr. Ford is also a mentor for the College of Charleston’s International Business Program and Entrepreneurial School for students who want to learn to take their ideas abroad and recently testified before the United States Congress in support of small businesses that export their products.

ABOUT FORD’S GOURMET FOODS

Ford's Gourmet Foods creates some of the world's greatest tasting all-natural, gluten free foods including Wine Nuts and Fire Dancer Jalapeño Peanuts, Earth Family Organics and Naturals, and the Bone Suckin' Sauces – the ONLY barbecue sauces rated #1 by Newsweek, Food & Wine and many others.  A fourth generation, Raleigh, NC-based family business, Ford's is known to make only the best.