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Next Month's Theme: Crock Pot Cooking - Recipes due September 3rd.

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Barbecue Marinate for Chicken

1/4 cup cooking oil
3/4 cup white wine
1 clove garlic (mince fine)
1 large onion (mince fine)
1 teaspoon salt
1 teaspoon celery salt
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon dried tarragon
1/4 teaspoon dried thyme
1 tablespoon fresh chopped parsley
Mix all ingredients thoroughly...let stand overnight.
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Let chicken marinate in sauce one hour before barbecuing..
Continue to brush over chicken while cooking..
Chicken melts in your mouth......sooooo good !!!

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2 1/2 Cups Catsup - 3/4 Can Beer
3/4 Cup Brown Sugar - 3/4 Cup Lemon Juice
1 1/2 Cups Chili Sauce - 1/2 Cup Mustard
1 1/2 Cups Wine Vinegar - 1 tbs Celery Seed
1 1/2 Cups Water - 4 tbs Worchester Sauce
2 tbs Soy Sauce - 2 Cloves minced Garlic
Dash Hot Sauce - Ground pepper to taste
Blend ingredients, marinate meat overnight in refrigerator. If using brisket, use fork to poke holes in meat and spoon on sauce to penetrate meat. Turn meat several times. Place whole brisket on hot grill to sear amd brown meat, remove to foil lined pan. Cover tightly with foil. close grill lid or bake in slow oven for at least 4 hours or until meat is tender. Heat remaining sauce and pour over sliced meat to serve.

3 tbs Red Wine Vinegar
Juice of one Lime
1/4 C Sour Cream
1/4 C grated Parmesan Cheese
1/4 C chopped Shallots
2/3 C Cilantro Leaves
1 clove Garlic, peeled
1 Jalapeno, cut in half, seeded and
stem removed
3/4 C Olive Oil
Salt and Pepper to taste
Place all ingredients in a blender and blend until  smooth. Refrigerate until ready to use. Will keep for up to three days.
Serve: 2 bunches Romaine Lettuce (tender leaves only)
2 Avocados, peeled and cut in thin wedges
1/4 C grated Parmesan Cheese
1/2 C Croutons

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Teriyaki Marinade
1 cup soy sauce
2 Tbsp. sesame oil
1 Tbsp. peanut oil
1-2 Tbsp. minced garlic (or more if you're a garlic lover)
1 tsp. minced ginger
Mix all ingredients together.
Use as a marinade for chicken, turkey, and game hens.

Sauce for Grilled Steak8fire.gif (568 bytes)
1/2 cup butter
1/4 cup parsley, fresh
1/4 cup onion minced
2 Tbsp. Worcestershire
1/2 tsp. dry mustard
1/2 tsp. fresh ground pepper
Heat all ingredients in a small saucepan.
Use to brush on meat as you grill.

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Sweet and Sour Polynesian Sauce
1/2 c Pineapple juice
1/4 c Honey
3 tb Worcestershire sauce
1 1/2 ts Ground ginger
1 ts Salt
1/2 ts Garlic powder
8flow.gif (538 bytes)Combine all ingredients and use to brush over ribs, chicken or pork during the last 15 minutes of cooking (Makes one cup sauce)
It's easy..it's GOOD and it's fun to do!! If you like a polynesian sauce, this is really very good. I even use this as a dippin' sauce for pork and shrimp!!!

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Michelle H.
8poppy.gif (601 bytes)KC Masterpiece BBQ Sauce
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or until mixture is thick.
3. Cool then store in a covered container in the refrigerator overnight so that flavors can develop.
Makes 1 1/2 cups.

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Barbecue Brisket (Ken's Version)
Trim some or most of the fat from your brisket, season both sides with Lawry's Garlic Salt and black pepper. Use one bottle of Liquid Smoke pouring over the brisket and wrap completely in aluminum foil. Place in metal baking dish and bake in the oven for 5-6 hours at very low temp. (250-300 deg,) or until tender. Fine served just as is but Ken usually puts this out on the grill to reheat and for a little more smoking.
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Grilled Shrimp
Clean and butterfly shrimp. Marinate in Teriaki marinade for 30-45 mins. Wrap in bacon with small piece of jalapeno pepper tucked inside shrimp before wrapping. Ken uses canned jalapenos after removing the seeds. Place on tiny wooden skewers and cook on charcoal grill.

Hot Bacon Salad Dressing
3/4 pound bacon - diced
1/2 cup chopped onion
1 cup cider vinegar
2 cups water
1 1/2 cups sugar
1 2 ounce jar pimentos, drained and diced
2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cornstarch
2 tablespoons cold water
In a large skillet, cook bacon until crips, remove bacon from the skillet and set aside. Drain the skillet reserving 2 tablespoons drippings in the skillet. Next add onion and saute until tender; remove from heat. Now add the vinegar, water, sugar, pimentos, mustard, salt and bacon, mix well. Combine cornstarch and cold water; stir into skillet. Boil for 2 minutes, stirring constantly.
Yields 4 cups. Refrigerate leftovers and reheat before serving over fresh spinach or mixed greens.

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Mangy Moose Steak Butter
In mixer with whip combine:1 pound softened butter
Whip until smooth and creamy. Then add:
1 1/2 cups blue cheese crumbles
1 small red onion chopped fine
1/2 small red bell pepper chopped fine
1 Tablespoon each:
fresh garlic chopped fine,ground black pepper,dijon mustard,and 3 Tablespoons chopped fresh parsley. Place on waxed paper and roll into 1" logs. Refrigerate. Serve about 1 Tablespoon on your favorite steak, can also be served on fish or chicken. Can be frozen

Mangy Moose Barbeque Sauce
Combine in a medium sized heavy bottom pot:
14 ounces tomato ketchup
6 ounces tomato juice
4 T. honey
2 T. cider vinegar
2 T. worcestershire sauce
2 T. brown sugar
1 T. liquid smoke
1 t. onion salt
1 t. ground black pepper
1 t granulated garlic
Bring to a boil over medium heat stirring occasionally for about 20 minutes. Makes about 1 1/2 quart

Blackening for Fish
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Mix together:
2 T. paprika
2 T. cayenne pepper
1 t. each ground black pepper, salt, thyme, ground white pepper, gumbo file, and oregano
Mix well and place in an old salt shaker.

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Barbecue Sauce for Beef, Pork or
Chicken Sandwiches

My Mom made this recipe up back in 1950 we loved it with leftover pork roast on Hard Rolls....
8dragf.gif (555 bytes)Hope you all enjoy it as much as we always have.

3/4 C sliced onion
1/4 C Water
1T Worchestershire Sauce
1 t Paprika
1/4 t cinnamon
1 C Tomatoe Puree
3 T Vinegar
1 t. chili Powder
1 t salt
1/2 t pepper
dash of cloves
Mix altogether and bring to a boil, simmer untill onions are cooked... Put shredded meat on un and top with sauce...Yummy

Barbecued Pork
Serve this simmered pork and vegetable mixture as an open-faced sandwich on half of a plain or toasted pita bread round.
1/2 cup chopped onion
1/2 cup chopped carrot
1/3 cup water
1/4 cup catsup
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar
1 teaspoon chili powder
1/4 teaspoon pepper
12 ounces cooked pork, cut into bite-size strips (2 cups) 1/2 cup sliced celery
1-1/2 teaspoons cornstarch
1 tablespoon water
1. In a 2-quart saucepan stir together onion, carrot, the 1/3 cup water, catsup, vinegar, Worcestershire sauce, brown sugar, chili powder, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in pork and celery. Simmer, covered, for 5 minutes more or until heated through, stirring once.
2. Stir together cornstarch and the 1 tablespoon water. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Makes 4 servings.
Make ahead tip: Prepare pork mixture; cool. Cover and chill up to 24 hours. Transfer to saucepan. Reheat over medium heat, stirring gently but constantly until heated through.
Nutrition facts per serving: 213 calories, 8 g total fat, 3 g saturated fat, 67 mg cholesterol, 298 mg sodium, 11 g carbohydrate, 2 g fiber, 25 g protein, 85% vitamin A, 12% vitamin C, 4% calcium, 9% iron.

Mrs. Mc Donald Salad Dressing
In a blender put.....
1/4 of a medium sweet onion
1 teas. salt
1 teas. dry mustard
1 teas. celery salt
1 teas. paprika
3/4 cup sugar ( use only 1/2 cup)
1/2 cup cider vinegar
Blend well.....then add
1 cup oil and blend again...
Very tasty....
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Summer Mustard Sauce
2 tablespoons plain low-fat yogurt
2 tablespoons Dijon-style mustard
1/4 teaspoon dried dill weed
1/4 cup chopped cucumber
In a bowl stir together yogurt, mayonnaise, mustard and dill weed. Still in cucumber. Spoon sauce over turkey, lamb or beef burgers!

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8flow.gif (538 bytes)1 pt. Wesson oil
1 qt. 7up
1 pt. soy sauce
1 Tb. horseradish
1 Tb. garlic powder
Combine ingredients. Put in a large plastic bowl with lid. Marinate for 18 to 24 hours. Barbecue slowly. Turn frequently. Meat is done when white, when you cut in center. Baste in fresh marinade with each turn.
I have cut down the amount of oil in this recipe and still had good success.

Eva's too lazy Marinade
One of the best marinades I have used for chicken has been using the Good Seasons Italian Dressing made fresh. I just make it up and marinade chicken breast in it for about 4-8 hours. It's really yummy, moist and tender

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A favorite marinade for chicken is to bathe a cut up fryer overnight in buttermilk. Makes wonderful fried chicken!
For a yummy & easy fruit salad sauce put about a cup of a favorite fruit juice in a small pan with sugar to your taste. Add 1-2 Tbs. cornstarch & cook 'til thick. Pour over fruit & chill.

8fire.gif (568 bytes)BBQ thats simple & especially good when baking the meat:
2 C ketchup
2 Tbs liquid smoke
2 C brown sugar
1/2 Tsp garlic powder
1/2 C finely chopped onions
Bring to simmer & pour over meat to bake.
If using for the grill, simmer 'til reduced.

A great presentation & taste treat sauce is just to add a couple of Tbs of chipotle sauce to sour cream & blend well.
Store in a sqeeze bottle.
Great to serve in swirls on veggies, grilled meats, & wonderful on chili!

Sweet & Sour Sauce from a friend from Thailand:
1 C sugar
1/4 C vinegar
1 Tsp salt
1/2 C water
1 Tbs ketchup
1 Tbs cornstarch mixed with water to get solution.
Mix first four ingredients in small sauce pan.
Using low heat slowly bring to boil.
Add ketchup solution gradually, stirring 'til thickened.
Remove from heat & cool.
This keeps well but doesn't always turn out when I try to double the recipe!

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8dragf.gif (555 bytes)BLEU CHEESE DRESSING
1 qt. real mayonnaise 1 cup buttermilk
1 tsp. garlic powder 1 tsp. parsley flakes
3 oz. bleu cheese
Mix together mayonnaise, buttermilk, garlic powder and parsley flakes. Crumble bleu cheese and fold in. Do not use electric mixer or stick blender as mayonnaise will separate. Refrigerate...keeps 3 weeks.

fish of choice ~ we like orange roughy, salmon, tuna, mako shark, mahi mahi, swordfish, amberjack (if using amberjack be sure to remove blood line and pin bones).
olive oil
Cavendars Greek Seasoning or Paul Prudhommes Seafood Magic
brush fish filets with olive oil and sprinkle with either of the products listed above (not both). Amount of time to be allowed for grilling will depend on the thickness of your fish, usually around 4-5 min. per side unless filets are thin. Use a fish basket for orange roughy as it will fall apart and into the fire.
You can put veggies such as zucchini or summer squash (sliced long ways), corn in the shuck, onions brushed with a bit of olive oil on the grill alongside the fish. Roasted peppers add a special touch to any grilled or bbq meal.

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Okay Girls, these are not recipes but actual tips to add to any of your favorite BarB Que sauces to change the taste and add flair!!!!
Use one cup of sauce for each one.
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"Southern Flair"
1/2 teaspoon of hot peppersauce
1/4 teaspoon of garlic powder
"Mexican Flair"
1 1/2 teaspoons of chili powder
1/4 teaspoon of garlic powder
"Sweet Onion Flair"
1/2 cup brown sugar
2 tablespoons of prepared mustard
1 tablespoon dried mince onion
"Southwestern Chile Flair"
1 can 4 ounces chopped green chiles drained
"Oriental Flair"
2 tablespoons of soy sauce
1/2 teaspoon minced gingerroot
1/4 teaspoon garlic powder
"Orange Flair"
2 tablespoons of thawed orange juice concentrate
1/4 teaspoon crushed red pepper
*one of my favorite add ins!!!!! LOL
"Cranberry Flair"
1/2 cup chopped dried cranberries
"Sweet Pineapple Flair"
1 can (8 1/4 ounce) of crushed pineapple drained
And my all time favorite to use as a salad dressing is to add your favorite Ranch dressing to one cup of Bar B Que sauce and enjoy on salad!!!!!

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Linda T
My Daddy's Secret Hot Dog Sauce Recipe
2 3/4 LBS. Hamburg,Browned (keep grease in Kettle)
1 Cup Diced Onions
1/8 Cup Salt
2.5 oz. Box of Mexican Chili Powder
1 TBSP. Ground Cloves
1 TBSP. Nutmeg
1 TBSP. Pepper
1.5 oz. Paprika
1 TBSP. Heaping Sugar
1 Small Bottle of Heinz Ketchup
7 Cups Water
1 Cup Flour
8fire.gif (568 bytes)Mix one of the Cups of water with Flour. Simmer 2 Hours & make sure to Stir Very Frequently!!

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Sweet and Sour Sauce
1 cup of brown sugar
2 Tbs. cornstarch
2/3 cup red wine vinegar
1/2 tsp. ginger
1/4 cup chopped green pepper
2 Tbs. soy sauce
1/2 tsp. garlic powder
2/3 cup pineapple juice
Cook over high heat until mixture turns clear.

8dragf.gif (555 bytes)Decorative Herb Oil
Choose a good quality sunflower, safflower, corn or olive oil and pour into a decorative jar. To every 1 1/4 cup of oil add 2 Tbs. crushed or fresh herbs or 1 Tbs. of seeds. Add 1 Tbs. of wine vinegar or cider vinegar and 4-5 peppercorns. Shake. Leave in a sunny place for 2 weeks. Shake once or twice a day. Strain herbs. Repeat with more fresh herbs after 2nd infusion. Pour into a clean bottle and add a sprig or two of fresh herbs for decoration. Label.

8flow.gif (538 bytes)Garlic Herb Steak Marinade
1/2 cup olive oil
1/2 cup red cooking wine
1/4 cup red wine vinegar
3 Tbs. soy sauce
1 Tbs. Worcestershire sauce
2 Tbs. garlic pepper
1 1/2 Tbs. Italian seasoning
1 Tbs. dry mustard
1 tsp. sugar
Combine all ingredients in a glass decorative jar. Add sprigs of any herbs. Cap and refrigerate. Makes 1 1/2 cups (12 oz.) Will keep 1-2 months in fridge. Marinade 4-8 hours.

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Orange-Mango Salad Dressing
1 medium mango, peeled and cut into chunks
1/2 cup fresh-squeezed orange juice
1 clove garlic, crushed
1 teaspoon soy sauce
1/4 teaspoon curry powder
8flow.gif (538 bytes)Place all ingredients into a food processor or blender. Process until smooth.
Yields 3/4ths of a cup.
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Joy's Not So Secret Burger Sauce
1/2 cup mayo (low fat)
1/4 cup red Bicks relish
2 tbsp. onion diced finely
2 tbsp. zesty onion relish (Bicks)
Dash Worschester Sauce (optional)
Dash of Louisiana Hot Sauce (to taste)

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(enough for 10 chicken halves)
1 Cup Oil
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2 Cups Cider Vinegar
2 Tbs. Salt
1 Tbs. Poultry Seasoning
1 tsp. Pepper
1 Egg
Beat egg, add oil, beat again. Add other ingredients and stir. Heat mixture until warmed through to blend flavors. In refrigerator, marinade chicken halves in sauce for at least 3 hours - overnight is even better. Baste with leftover sauce during grilling.

2 Cups mayonnaise
1/2 lb. cottage cheese
1 tsp sugar
1/4 Cup milk
4 oz. bleu cheese, crumbled
1 Tbsp garlic powder
1/2 Cup sour cream
In a large bowl, combine mayonnaise, crumbled bleu cheese, cottage cheese, garlic powder, sugar and sour cream; thoroughly mixing. Slowly add milk until thinned to desired creamy consistency. Be sure it is very well mixed. Refrigerate for 24 hours before serving. Great on salads or as veggie dip.

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8cola.gif (885 bytes)Rotel Cheese Sauce
2 lb. Velveeta cheese
1 can Rotel tomatoes & green chilies
Place all ingredients in top of a double boiler, over boiling water. Cook until cheese is melted, stirring constantly. Serve warm with nachos.
This is so good and addicting. You can't eat just one.

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Bar-b-COKE sauce
This is weird, but good!
Mix together and cook in a saucepan:
1 can coke (not diet)
1 cup ketchup
1/4 cup minced onion
garlic powder to taste
1/2 teaspoon hot pepper sauce
Continue cooking until reduced by 1/3 - about 20 minutes. Slather it on whatever!

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