1 1/4 c Ketchup

3/4 c Water

1/4 c Honey

2 tb Worcestershire Sauce

4 ts Lemon Juice

1 sm Onion, chopped

1/2 ts Salt

1/2 ts Pepper

6 lb Back Ribs

Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and

pepper. Cook for about 10 minutes, stirring occasionally.

Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs

with sauce after each turn. Cook ribs until desired doneness. Remove from barbecue and enjoy.

Ingredients :

2 Tbs. whole Black Peppercorns, crushed

4 New York Strip Steaks, about 6-8 oz. each

1/3 cup Butter or Margarine

4 cloves Garlic, minced

2 Tbs. Worcestershire Sauce

1 cup Red Wine or Low-sodium Beef Broth

2 tsp. Ground Mustard

1 tsp. Granulated Sugar

1 Tbs. Cornstarch

2 Tbs. Water

Preparation :

Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes.

Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both

sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least

once. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once,

until the steaks attain the desired degree of doneness. Remove the steaks and keep them warm

under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a

bit to blend with the steak drippings. In a separate small bowl, blend together the cornstarch and

water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook

for a few minutes until thickened. Serve the sauce over or on the side of the steaks.

Ingredients

1-1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 to 5 tablespoons cold water

1 6-ounce package (1 cup) semisweet chocolate pieces

1 tablespoon butter

1 8-ounce package cream cheese, softened

2 tablespoons orange liqueur

1/4 cup sifted powdered sugar

1 quart whole strawberries, rinsed and stems removed

1 cup mixed berries, such as blueberries and raspberries

2 tablespoons red currant jelly

1/2 cup whipping cream

2 tablespoons sifted powdered sugar

1/2 teaspoon finely shredded orange peel

Directions

1. For the pastry, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening

until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of mixture; gently toss with a

fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until

flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch

circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra

dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in

a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.

2. In a saucepan combine chocolate and butter. Heat and stir over

medium-low heat until melted. Add cream cheese and liqueur. Heat and

stir until combined. Remove from heat. Stir in the 1/4 cup powdered

sugar. Spread in baked pastry shell.

3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt

jelly; brush over berries. Cover; chill for 4 hours.

4. To Serve: Let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2

tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped

cream into center of pie. Makes 12 servings.

1 lg Onion

1 lg Green pepper

1/4 ts Ketchup

2 tb Honey

2 tb Brown sugar

1/4 ts Worcestershire Sauce

Dash Hot Sauce

1/8 lb Chopped ham

1 cn Campbell’s pork and beans

In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar,

Worchestershire sauce, Hot Sauce, and ham. Add the pork and beans.

Cook on low heat, stirring occasionally, until liquid is absorbed.

2 Green peppers — cut in 1″ Pieces

4 sm Yellow squash — sliced thick

2 Dozen mushrooms, large

2 md Onions — cut into wedges

1 pt Cherry tomatoes

Marinade

1 ts Salt

1 tb Italian herb mix*

4 Cloves garlic — crushed

2/3 c Water

2/3 c Balsamic vinegar

16 Skewers

*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc. (its’ your choice)

Place the green peppers, squash, mushrooms, onions, and cherry tomatoes in a large bowl.

Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar. Add mixture to the

vegetables.

Marinate for 2 hours at room temperature.

Arrange vegetables on skewers and grill for 7 to 10 minutes, turning frequently.

Barbeque Tip: To test the temperature of coals on your barbeque: Hold your palm over grill at

cooking height. If the heat forces you to pull away in 3 seconds, coals are hot; if it takes 4

seconds, coals are medium and, if it takes 5 seconds, then the coals are low. To lower the

temperature, raise the grid or spread out the coals; if barbeque is covered, close vents halfway.

To raise the temperature, lower grid or push the coals together and add more chunks to outer

edge of hot coals; if barbeque is covered, open vents fully.

1 9 inch round loaf of dark bread

16 ounces grated sharp cheddar cheese

8 ounces cream cheese

8 ounces sour cream

1/2 cup chopped green onions

1 tsp. Worcestershire sauce

1 can chopped green chilies (4 1/2 ounces)

1 cup chopped ham

Tortilla chips

With a sharp knife, cut the top portion off the bread,

reserving top. Scoop out inside of loaf, leaving 1/2-1

inch thick shell. (You can cut the scooped out bread

into pieces to use with the dip later) In bowl, combine

remaining ingredients except tortilla chips. Mix well.

Fill bread shell with cheese mixture. Place on baking

sheet, and cover shell with bread top. Bake at 350 degrees

for one hour. When ready to serve, remove top and

surround with chips and chunks of bread on a platter.

8 lb Lamb leg; boned and butterflied

1 1/4 c Olive oil

1/4 c Worchestershire Sauce

2 Garlic clove; diced

3/4 c Soy sauce; light

2 tb Dry mustard

1/4 c Red wine vinegar

1 1/2 tb Parsley, chopped

1/3 c Lemon juice

Mix together the olive oil, worchestershire sauce, garlic, soy sauce, mustard, red wine vinegar,

parsley, and lemon juice.

Marinate lamb roast overnight, basting occasionally.

Cook over hot grill, basting as needed.

Crust

2 cups all purpose flour

1 teaspoon salt

2/3 cup shortening

5-7 tablespoons COLD water

Mix shortening, salt, flour with a fork until crumbly

Add 5 tablespoons water and mix well, adding more water if too dry

Apple Filling

6-8 tart apples (Macintosh, Granny Smith)

Pare, core and thinly slice

3/4 – 1 cup sugar

2 tablespoons all purpose flour

1/2-1 teaspoon ground cinnamon

2 tablespoons butter (or margarine)

Slice apples

Combine sugar, flour, cinnamon in a bowl

Add apple slices and mix well

Take 1/2 of the pastry and roll flat with rolling pin

Line a 9″ or 10″ pie plate with the pastry

Fill with apple mixture

Dot with butter (or margarine)

Take the remaining pastry dough and roll flat

Place dough on top of apple pie mix

Crimp along edges creating a scalloped edging

Take a knife and cut slits into top pastry for steam to escape

Bake in a 400 oven for 50 minutes or until crust is brown

Ingredients for One:

1 single-serving sponge cake

whipped topping

sliced strawberries

blueberries

Get Mom to help you wash the berries and slice the strawberries. Put the cake on a small plate

and spread whipped topping on the it. Arrange the strawberries, then the blueberries. Add more

topping and then Enjoy!!

1 pt Strawberries, hulled and halved

1 pt Blueberries

1T plus 1 t Sugar, divided

1 T Brandy

4 6″ Pizza Crusts, homemade or storebought

1 1/2 c Whipped topping, thawed

Preheat oven to 450 degrees F.

Combine strawberries, blueberries, 1 teaspoon. of the sugar and the brandy.

Sprinkle pizza crust with the remaining sugar.

Bake 6-8 minutes on baking sheet; cool slightly.

Fill with crust with strawberries and raspberries.

Serve with a big dollop of whipped topping.