Tom, Sr. is well known for his hickory smoked BBQ ribs and chicken.  In fact, you have to walk by his smoker when you enter Pat Ryan Golf.  He keeps it at the store because he is never home long enough to smoke anything.  

Sue is known for her Pennsylvania Dutch recipes.  The holidays at the Cooks would not be complete without Sue's special dishes especially at Christmas.  At Thanksgiving there will be a table full of Sue's wonderful dishes and Tom's smoked turkey.

Below Tom and Sue's recipes are a collection of golf drink recipes we hope you will also enjoy.  

Tom's Famous Smoked BBQ Ribs          

These ribs take some time and effort, but they are the best!  Marinate the ribs in Pineapple juice for 24 to 36 hours.  Turn the ribs every 8 to 12 hours.  Coat the ribs with a rub made with paprika, onion salt, garlic powder, salt and pepper about an hour before smoking.  You decide the amounts of each.  Tom sprinkles each separately on the ribs.  Smoke the ribs for 8 hours with hickory.  For the first hour smoke them at 300 degrees.  During the next 6 hours smoke them at 200 to 250 degrees.  During the last hour smoke them at 325 degrees.  Leave them in the smoker and as they are cooling mop them with BBQ sauce a couple times.  For the best tasting ribs, refrigerate the ribs for three to four days.  This time allows the smoked flavor to penetrate the ribs.  Then get them out mop them with BBQ sauce and let them set for a couple hours, then grill them.  Grill them rib side down until they are heated up pretty good then turn them over and grill the meat side until the sauce is scorched some but not burnt.  Turn them over again and grill on the bone side until you see some good black burnt areas, then take them off and mop them one last time with sauce.  No, Tom will not provide his BBQ sauce recipe.

Sue's Pennsylvania Dutch Potpie                              

This is a favorite of the the family.  Cook Chicken, pork, or beef (The family likes the chicken best).  Save the broth and cut the meat into pieces.  Mix 2 cups flour, 1/2 teaspoon salt, 1 egg, 2 teaspoons baking powder, 2 tablespoons shortening, and 3/4 cups cold water. Mix as for pie dough but roll it out somewhat thicker. Cut in squares and drop in boiling broth and meat.  Cover and simmer 1/2 hr.  Use parsley and saffron for taste.

Tom's Smoked BBQ Chicken                         

Tom will always smoke a chicken when he makes ribs.  Marinate the chicken for 24 to 48 hours in apple juice with a tablespoon or two of soy sauce.  About an hour prior to smoking put a rub on the chicken of paprika, onion salt, salt and pepper.  Smoke for 6 hours at about 250 degrees.  While cooling mop the chicken with BBQ sauce.  You can grill the chicken to heat it up, putting BBQ on as you grill.  If you want what Tom calls his drunken bird, marinate the chicken in whiskey.  Buy the cheapest whiskey you can find.  Place the chicken in a bag with all but 3 oz. of whiskey (save this to drink while you cook the bird) and marinate for 24 to 48 hours.

Sue's Baked Corn                                                     

We have this almost every holiday.  Take two cups of hot milk and add 1 cup of dried corn.  Let it stand for about an hour.  Then add 2 beaten eggs, 1 cup milk, 1 tablespoon butter, 2 tablespoons sugar, salt and pepper to taste.  Bake at 300 degrees for one hour. 

Sue's Red Beet Eggs                                                

These are a favorite anytime!  Cover 12 eggs with lukewarm water in a sauce pan.  Heat until water comes to a full boil.  Remove from heat and let stand in water for 20 minutes.  Run cold water over eggs to cool them quickly.  Peel eggs.  Mix 3/4 cup sugar 1/2 teaspoon salt, 1/4 water, and 1 cup vinegar and heat until sugar is dissolved, stirring occasionally.  Add 1 quart canned red beets and juice to this mixture and pour over the peeled eggs.  You may substitute a jar of pickled beets for the canned beets and the water. Refrigerate at least 12 hours.  Serve eggs whole or sliced in half.

Tom's Baked Beans                                                 

The kids feel these are the best baked beans made.  Cut an onion into 1/2" pieces. Sauté until glassy clear.  Pre-fry pieces of ham, pork, turkey, and sausage that are cut into 1/2" pieces.  Take a quart can of Bush's Baked Beans add a hand full of brown sugar.  Pour in about a quarter cup of dark molasses.  Add a teaspoon of liquid hickory smoke flavoring.  Shake in hot sauce to taste.  Add the meat and onions, then slow cook until done.

Sue's Ham Loaf                                                           

This is a special treat and Tom's favorite.  Mix together 1 1/2 lbs. lean fresh pork and 2 lbs. lean smoked ham.  Add 1/2 cups bread crumbs, 2 eggs and 3/4 cup milk. Form into a loaf. Bake 350 degrees for 2 hours uncovered.  You may use a lid and add a little water if it is getting too brown.  Baste during the last hour with the following mixture:  1 cup brown sugar, 1 teaspoon dry mustard, 1/4 cup vinegar and 1/4 water.  Serves 8. 

Tom's Potato Salad                                                        

Plan on about one good sized potato per person you are planning serve.  Boil the potatoes (peeled or unpeeled is up to you) until soft.  Hard boil 1/2 as many eggs as potatoes.  Peel eggs and cut eggs and potatoes into 1/2" to 1" pieces and place in a pan. Dice one stalk of celery for every 3 to 4 potatoes and place in pan.  Dice one medium sized onion for every four potatoes.  Add a tablespoon of mustard for each 3 potatoes.  Add mayonnaise as you mix everything together.  Add mayonnaise until it is the consistency you want.  Then add salt and pepper to taste.  Top with paprika. 

Tom's Shoo Fly Pie

We love to have Shoo Fly Pie when we go back east, but there is no where to purchase one in Minnesota. Due to that Tom began experimenting and after trying different recipes came up with this one.  We like a moist pie and this should come out nice and moist.  Preheat oven to 400 degrees.  Place an unbaked pie crust in a 9" pie pan. Combine 1 cup all-purpose flour with 3/4 cup light brown sugar, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon.  In another bowl combine the 1 egg and 1 cup of table syrup (dark corn syrup will substitute), adding in ¾ of the dry mixture from the other bowl. Add 3/4 of boiling water in a slow stream, while stirring. Dissolve 1 teaspoon baking soda in 1/4 cup boiling water.  Stir in the baking soda mixture. Pour into unbaked pie shell. Sprinkle remainder of crumbs over top of pie and bake at 400 degrees for 10 minutes. Reduce oven to 350 degrees and bake for another 45 minutes.

Tom's Chess Pie                                                              

Tom learned this recipe from Mike Just's wife of Louisville Golf.  Tom modified it very slightly.  It has quickly become a family favorite.  Melt 1/4 pound of butter in sauce pan and mix with 1 1/2 cups sugar.  Add 3 eggs already beaten, 3/4 tablespoon of vanilla, 1 tablespoon vinegar, and 1 tablespoon cornmeal.  Stir until mixed but DO NOT BEAT.  Bake in an unbaked pie shell for one hour at 350 degrees.  This is great as is, but is really good with a topping like raspberry sauce, cherry sauce, or any other flavor you like.  If you take a jelly you like and heat it slightly it makes a great topping.

Tom's Rhubarb-Raspberry Pie                         

Tom usually makes this around the middle of July when the raspberries are ripe.  The rhubarb is always ready by then.  In a bowl toss 4 cups of 3/4" diced rhubarb with 2 tablespoons fresh orange juice.  In small bowl mix 1 1/4 cups sugar with 2 teaspoons tapioca and 1/2 teaspoon orange zest.  Add mixture to the rhubarb and stir.  Let stand 15 minutes stirring occasionally.  Add 1 pint of raspberries.  and gently mix.  Spray and pie pan with nonstick spray and place pie dough in pan.  Place filling mixture in pie pan and cover with pie dough.  Place pie on center rack and bake 20 minutes.  Cover edges with foil and place foil under rack to catch drips.  Bake 40 to 50 minutes, until well browed and bubbly.  Cool pie completely.

Tom's Special Bread Pudding                  

This is rich bread pudding.  It is great!  Place 5 cups of white bread, baked and cubed (day old) in a mixing bowl.  In a second bowl combine with two cups of Half and Half, 1 tablespoon of almond flavoring, and 1 tablespoon of vanilla.  Pour mixture over bread cubes, stirring gently to soak bread.  Melt 1 cup of white chocolate chips.  Beat 2 eggs and 1/2 cup of sugar.  Add melted chips to egg/sugar mixer and mix.  Fold into bread mixture.  Pour into an 8-inch square pan sprayed with non-stick spray.  Bake at 350 degrees for 50 to 60 minutes, or until a knife inserted in the pudding comes out clean.  Serve slices with a raspberry sauce or cherry sauce.

Sue's Chicken Corn Soup                                         

This is great in the winter and when you have a cold.  Cook a 4-5 lbs. chicken in 8 clubs of water.  When chicken is cooked rove from broth and cool.  Remove fat from chicken broth.  Chop chicken.  Placed the chopped chicken, 6 cups of broth and 6 cups of water in a 6-quart kettle.  Pour one cup boiling water over a pinch of saffron.  Set aside.  Hot water will draw out the golden yellow coloring and flavoring.  Add 1 can of drained yellow corn, 1 can of drained white corn, and 4 hard-boiled eggs diced to the chicken.  Add saffron water, and salt and pepper to taste.  Stir and simmer until hot.

Tom's Cobbler (Cherry, Peach, Raspberry)

This is quick easy and great tasting.  Make a fruit mixture with fruit (about 4 t o5 cups) and 1 1/2 cups of sugar.  An example would be to use peaches that have been sliced and cooked with the sugar and a pinch of nutmeg and allspice until they are tender.  For the dough, mix 1 cup sifted flour, 2 teaspoons baking powder 1/4 teaspoon salt, 1 teaspoon almond extract, 1 stick butter, melted and 1 cup of milk.  Grease 13 x 9 cake pan.  Pour mixture in pan.  Pour 3 to 5 cups of fruit mixture over dough mixture. Bake at 350 degrees for 40 to 45 minutes or until the pastry is golden brown.

Golf Drink Recipes

The need to have a drink during, after, or even before a round of golf is not new.  Golfer’s have had the same need since the game began at the Old Course at St. Andrews.  The preferred drink in the 1800’s was milk, ginger beer or a scotch.  

David Anderson (1821-1901), known as "Old Daw" or "Old Da," was a feathery golf ball maker, then senior caddie and Keeper of the Green at St. Andrews from 1840-1856.  He retired in 1856 and set up a refreshment stand on the fourth hole of the Old Course, which is today known as "Ginger Beer" (all the holes have names).  From here he dispensed ginger beer, milk, and other snacks for players needing a small snack to keep up their energy for more golf.  He also had a secret stash for those wanting a "wee nip" of aquavita (Scotch). 

There were also a couple pubs with yards of the course.  The caddies would frequent the “Jigger Inn.” 

Individual’s stopping at “Old Daw’s Ginger Beer Cart at the Old Course, St. Andrews Scotland.

Today’s tastes have changed!!  There are now an abundance of drinks that people prefer with their round of golf.

After a round of golf we like to enjoy a drink...or two.  Below is a collection of golf drink recipes for your enjoyment.  Some we have found with names relating to golf.  Others we have created. We hope you enjoy them.

First Tee  (This will wake you up and get you going!)
Ingredients: 1 oz. Scotch Whisky
1 1/2 oz. Half & Half
1/4 oz. Blackberry brandy
3 oz. Cold black coffee (Strong black coffee)
Directions:  Combine all the ingredients into a 6 oz coffee Cup filled almost to the top with crush ice and stir well.

One Under Par (Worth Celebrating)
Ingredients: 1 1/2 oz. Scotch Whisky
Finish with Champagne
Directions:  Pour scotch into a champagne flute.  Finish with champagne.   

Sue's Post-Round

Ingredients: 1 1/2 oz Tequila
3/4 oz  Triple Sec
3 oz Sweet & Sour 
1 Splash Lime Juice
Directions:  Using a 16-ounce glass wet the rim with lime juice and dip in salt.  Place ice in the glass.  Mix Tequila, Triple Sec, sweet and sour and lime juice.  Pour in glass.

Deep Minnesota Rough (Up North!)
Ingredients: 2 oz. Scotch Whisky
1/2 oz. Lemon Juice
1/2 oz. Maple Syrup 
Soda
Directions:  Mix the scotch, lemon juice, and maple syrup then place in a glass filled with ice.  Finish with soda.  Garnish with a maple leaf and pine nuts. 

Ortonville 16th (A Real Bender)

Ingredients:  1 1/2  oz Scotch Whisky
1/2 oz Amaretto
Directions:  Combine ingredients in an old-fashion glass with ice. 

Cold October Round

Ingredients:  1 oz Scotch Whisky
1/2 oz Gin
1 oz apple Liqueur
 Directions:  Combine ingredients in a shaker filled with ice, shake well and strain into an old-fashion glass with ice. 

Last Round of the Year (This will warm you up)
Ingredients:  1  oz. Scotch Whisky
2 oz. Butterscotch schnapps
8 oz. Hot Cocoa
Whipped cream
Directions:  Pour scotch and butterscotch schnapps into an 8 oz mug and fill with hot chocolate.  Garnish with whipped cream. 

The Big Banana
Ingredients:  1 1/2 oz Scotch Whisky
1/2 oz. Creme de Banana  liqueur
Directions:  Pour the ingredients into a cocktail shaker with ice.  Shake well. Strain into a chilled old-fashion glass with ice.  Garnish with a piece of banana

Ryder Cup (Look Out!)

Ingredients:  1/2 oz Scotch Whisky
1/2 oz Irish Whisky
1/2 oz Kentucky Bourbon Whiskey
1/2 oz Rum
Directions:  Combine ingredients in a shaker filled with ice, shake well and strain into a martini glass. 

Birdie Putt

Ingredients: 1 1/2 oz Scotch Whisky
3/4  oz Amaretto
2 oz Pineapple Juice and 1 oz Orange Juice
2 dashes of Grenadine
Directions:  Shake with ice, strain into a highball glass filled with ice, garnish with an orange slice and cherry.

The Augusta
Ingredients:  2 oz. Scotch Whisky
1 oz. Peach schnapps
Directions:  Pour scotch and peach schnapps in an old fashion glass filled with ice.  Mix then garnish with a slice of peach.

The St. Andrews (A tumbler of history)
Ingredients: 1 1/2 oz. Scotch Whisky
Ginger Beer
Directions:  Pour scotch into a tumbler.  Finish with Ginger Beer.

Fast Green
Ingredients:  1 oz Scotch Whisky
1 oz. Cherry liqueur
1/4 oz. of Triple Sec
Directions:  Pour the ingredients into a cocktail shaker with ice.  Shake well. Strain into a chilled old-fashion glass.  

English Chip In (Tea Time with Character)

Ingredients:  1/2 oz Tequila
1/2 oz Vodka
1/2 oz Rum
1/2 oz Scotch Whisky
1/2 oz Blue Curacao

Sweet & Sour  and Tea
Directions:   Pour above ingredients in a pint glass filled w/ice pour. Fill the rest with 1/3 Sweet & Sour, 2/3 Tea. Shake well. 

Double Greens (Double this and you will be seeing double greens)

Ingredients:  3 oz Scotch Whisky
1 oz Lemon juice
1 oz Sugar water
3 dashes of Orange bitters
Directions:  Combine ingredients in a shaker filled with ice, shake well and strain into a martini glass. 

Pot Bunker (It could take more than one shot to get out)
Ingredients:  2 1/2 oz. Scotch Whisky
1 oz. Cream sherry
Dash orange bitters
Directions:  Stir whisky, sherry and bitters together over cracked ice. Strain into a glass.

Hole-In-One Shooter

Ingredients:   2 dashes Cream
3/4 oz. Melon liqueur
1/4 oz. Apple Brandy

Directions:  Shake with ice and strain into shot glass.

Hole-In-One

Ingredients:  1 dash Orange Bitters
1/4 tsp. Lemon Juice
1 3/4 oz. Scotch
3/4 oz. Vermouth  

Directions:  Shake all ingredients with ice, strain into a cocktail glass, and serve.

Country Club Cooler

Ingredients:  1 tsp. Grenadine
4 oz. Dry Vermouth

Club Soda

Directions:  Pour vermouth and grenadine into a glass. Add ice cubes. Stir and fill with club soda.

Broken Down Golf Cart

Ingredients:  1/2 oz Amaretto 
1 dash Lime juice 
1/2 oz  Melon liqueur 

Directions:  Shake and strain through ice.

Broken Down Golf Cart #2

Ingredients:  1/2 oz Amaretto almond liqueur
1/2 oz Melon liqueur
1 oz  cranberry juice

Directions:  Place amaretto, melon liqueur, cranberry juice, and ice in a shaker. Then strain into a shot glass.

Golf Martini

Ingredients:  8 parts gin
3 to 5 dashes Angostura bitters
2 parts dry vermouth
Cocktail olive

Directions:  Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass and garnish with olive.

Golf Drink

Ingredients:   3 parts Plymouth Gin
1 part  Sweet Vermouth
2 dashes Bitters
1 splash Cognac

Directions:  Stir and strain to a chilled cocktail glass.

Club Haus

Ingredients:  1 oz Blackberry Liqueur
5 oz Club soda  

Directions:  Pour both ingredients into a highball glass filled with ice cubes. Stir well, garnish with an orange wedge, and serve.

Foreplay

Ingredients:  1/2 oz Amaretto 
1/2 oz Pineapple juice

Directions:  Mix both ingredients together in a tumbler with ice. Strain into a shot glass! Enjoy!

Nineteenth Hole

Ingredients:  1 dash Bitters  
1 1/2 oz  Gin 
1 oz  Dry Vermouth
1 tsp Sweet Vermouth

Directions:  Stir the gin, dry vermouth, sweet vermouth and bitters with cracked ice in a mixing glass. Strain ingredients into a cocktail glass, garnish with an olive, and serve.

Sand Trap

Ingredients:  1 oz Cherry Liqueur
1/2 oz  Lemon Juice
1 1/2 oz  Scotch
1/2 oz  Sweet Vermouth

Directions:  Fill a shaker half full with ice cubes. Pour all ingredients into shaker and shake well. Fill a Highball glass almost full of ice cubes, and strain drink into Highball glass. Garnish with a Lemon slice and serve.

Mel's Swing

Ingredients:  1 oz Crème de Cassis
4 oz Grapefruit juice 
1 oz Melon liqueur 

Directions:  Shake all three ingredients with ice cubes in a cocktail shaker. Strain into a highball glass, and serve.

Derosier's 19th Hole

Ingredients:  1/2 oz. Bourbon
4 oz. Hot Coffee
2 oz. Heavy Cream 
2 tsp. Dark Crème de Cacao
2 tsp. Drambuie
1 oz.  Rum

Directions:  Pour the rum, bourbon, creme de cacao, Drambuie, and coffee into an Irish coffe glass. Pour the cream carefully over the back of a teaspoon so that it floats on top of the drink.

Crooked Golf Cart

Ingredients:  1 part Amaretto
5 parts Cranberry juice
2 slices Lime
1 splash Rum

Directions:  Fill glass to top with ice. Pour cranberry juice to about the halfway point. Then, pour in amaretto and continue to fill glass to top with cranberry juice. Throw a splash of rum in at the top and stir lightly. Make sure and drink over the lime, it adds an awesome flavor!