Inside Out Ravioli

1 lb ground beef

1 medium onion, chopped

1 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) jar spaghetti sauce

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1/4 cup parmesan cheese

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 (16 ounce) package pasta, of your choice cooked and drained

2 beaten eggs

1/2 cup soft breadcrumbs

2 cups shredded ricotta cheese

1 1/2 cups shreeded mozzarella cheese

2 garlic cloves, minced

Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.

Stir in spaghetti sauce, tomato sauce, tomato paste  Simmer 10 minutes.

Combine spinach, noodles, eggs, bread crumbs, ricotta cheese.  Place 1/2 in a greased 13X9 baking dish.

Top with 1/2 of the meat sauce.   Repeat layers.

Cover and bake@ 350 degrees 40-45 minutes.  Sprinkle with mozzarella.  Let stand 10 minutes.

 8  Servings

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

1 (12 oz.) package bowtie or farfalle pasta

2 cups ham , cubed

1 cup frozen peas

1 1/2 cups mushrooms, portabella -  cubed

1 cup onions, chopped.

4 ounces cheddar cheese, smoked - shredded

8 ounces cheddar cheese, shredded

2 cups milk

2 tablespoons flour, plain

4 tablespoons butter, melted

dash mustard, dry

dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs

Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent.  Add mushrooms and a splash of red wine, saute until mushrooms are softened.  Meanwhile, boil pasta according to pkg. directions.  Drain, and return pasta to pan.  Add ham, peas and mushroom mixture to pasta - toss.

Pour into oiled casserole dish.

In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper.  Slowly add in the milk with a whisk.  Stir until slightly thickened.  Whisk in the cheeses.  Stir over low heat until smooth. Pour over pasta-ham-veg. mixture. 

Bake for 20 minutes at 350º .  Sprinkle bread crumbs on top and bake an additional 10 minutes.

8  Servings

Farmer's Casserole

2 cups hash brown potatoes

3/4 cup jack cheese, shredded

1/4 cup green onions, chopped

dash salt and pepper

4 eggs

1 (12 oz.) can evaporated low fat milk

Mix first 4 ingredients in large bowl.  Pour into prepared 8x8 casserole.  Mix eggs and milk, pour over potatoes.  Refrigerate at least 8 hrs.  Preheat oven to 350º F.  Let casserole come to room temperature - about 30 minutes.  Bake for 55-60 minutes.  When knife inserted comes out clean, it's done.

8  Servings

Corn Casserole

1     14 oz. can whole kernel corn

1     14 oz. can corn, creamed

1     8 oz. package cornbread mix

8 ounce sour cream

dash salt and pepper

1/4   cup green onions, chopped, (optional)

1/4   cup red bell peppers, chopped, (optional)

1/4   cup red onions, chopped , (optional)

Mix all ingredients and spread in greased 9 x 9 baking dish.

Bake at 350º for 45 minutes.

6  Servings

Chicken Divan Rice Casserole

3 cups cooked white rice

2 (10 oz.)  packages frozen chopped broccoli, thawed

3 cups cooked chicken

1 (10 3/4 ounce) can cream of mushroom soup

1 (10 3/4 ounce) can cream of chicken soup

1 cup mayonnaise

3/4 cup milk

1 tablespoon lemon juice

2 teaspoons curry powder

Heat oven to 350º F.  Coat a 12 x 7 1/2 x 2 inch baking dish with nonstick cooking spray.  Spoon rice into prepared baking dish and spread evenly.  Scatter about three-quarters of the broccoli over the rice.  Chop the chicken and layer on top of the broccoli.  In a large bowl, whisk together the soup, mayonnaise, milk, lemon juice and curry powder until blended and smooth.  Pour evenly over casserole.  Sprinkle remaining broccoli over top.  Bake at 350 º F covered for 30 minutes.  Uncover and bake another 15 minutes.

(I just mixed up everything and put it into the baking dish.  Turned out fine and was very delicious!)

 8  Servings

Chicken and Wild Rice Casserole

1  6-ounce package  long grain and wild rice mix

1  medium  onion, chopped (1/2 cup)

1  stalk  celery, chopped (1/2 cup)

2  tablespoons  butter

1  10.5- or 10.75-ounce can  condensed chicken with white and wild rice soup or cream of chicken soup

1/2  cup  sour cream

1/3  cup  dry white wine or chicken broth

2  tablespoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed

2  cups  shredded cooked chicken or turkey

1/3  cup  finely shredded Parmesan cheese

Prepare rice mix according to package directions.  Meanwhile, preheat oven to 350º F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.

Makes 4 servings.

Broccoli Rice Casserole

1 10 oz. package frozen broccoli, chopped

1 onion, chopped

1 (8 ounce) cheese whiz

1 (10 oz.) can cream of mushroom soup

1 cup uncooked long-grain white rice

1/4 cup margarine

1/2 cup milk

Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly.  Bake at 350º for 20 minutes. 

 8  Servings

Boston Market Mac & Cheese

3 cups spiral shaped pasta

2/3 cup milk

1 pound Velveeta Cheese, cubed

1/4 teaspoon dry mustard

1/2 teaspoon ground. turmeric

salt and pepper to taste

Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.

Slow Cooker Tuscan Beef Stew

1 tablespoon McCormick® Mixed Pickling Spice

2 tablespoons olive oil, divided

2 pounds beef stew meat, trimmed and cut into 1-inch cubes, divided

1 medium onion, cut into wedges

4 carrots, cut into 1/2-inch slices

1 teaspoon McCormick® Gourmet Collection® Crushed Rosemary

1 teaspoon McCormick® Garlic Powder

1 teaspoon salt

2 cans  (14 1/2 ounces each)  diced tomatoes, undrained

1 cup dry red wine or reduced sodium beef broth

1 tablespoon flour

8 slices day-old Italian bread, toasted

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.  Tie tightly with a long piece of string.  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Brown one half of the beef on all sides.  Remove from pan.  Repeat with remaining oil and beef.  Add browned beef, carrots, onion, crushed rosemary, garlic powder, and salt to a 4 to 6 quart slow cooker.  Stir in tomatoes and wine.  Add pickling spice bundle.  Cook on High 4 hours or on Low 8 hours.   Remove pickling spice bundle.  

Thicken stew by mixing flour with 1 tablespoon water in a small bowl until smooth.  Stir in several tablespoons hot liquid from stew; then stir flour mixture into stew.  Cook and stir 2 to 3 minutes or until stew thickens slightly.  

Place 1 bread slice in each serving bowl.  Spoon stew over bread to serve. 

Slow Cooker Savory Pot Roast

2 1/2 to 3 pounds boneless chuck or rump roast, well trimmed

1 package McCormick® Slow Cookers Savory Pot Roast Seasoning

5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes

1 cup water

Place roast and vegetables in slow cooker.  Mix Seasoning and water until blended.  Pour over roast and vegetables.  Cover.  Cook 8 hours on LOW or 4 hours on HIGH.  Remove roast and vegetables to serving platter.  Stir sauce before serving.

IMPORTANT:  For best results, do not remove cover during cooking.

Tip:  For a quicker start, trim the meat, assemble ingredients, and cut up the vegetables the night before.  (Cover the potatoes with water to prevent browning.)  Then refrigerate until you're ready to start the slow cooker the next day.

Marinara & Meatballs with Spaghetti

1     cup carrots, shredded

1     celery, rib cut in chunks

3/4   cup onions, diced

1/2   cup red wine

4     cloves garlic

40    meatballs, frozen

1     28 oz. can tomatoes, diced, drained

1     28 oz. can tomato sauce

1     6 1/2 oz. can tomato paste

1     tablespoon Italian seasoning

1     teaspoon pepper

1     16 oz. package spaghetti

Preheat slow cooker on high.

Process carrots, celery (cut into short pieces), onions, wine and garlic 10-15 seconds in food processor until coarsely chopped.  Transfer to slow cooker.  Stir in remaining ingredients except spaghetti.  Reduce heat to low; cover and dook 8-10 hrs.

Prepare spaghetti, 20 minutes before serving, according to package directions.  Serve marinara and meatballs over spaghetti.

 8  Servings

Hawaiian Meatballs

2 lb. bag frozen meatballs

1 bottle BBQ sauce

1 jar pineapple preserves

Spray crock pot with non-stick spray. Place meatballs in crock pot. Mix together BBQ sauce and pineapple preserves, and pour over meatballs. Stir gently to coat.

Cover and cook on Low for 3 hours, or until hot.

Cowboy Stew

This is a hearty, delicious chili-type stew.  A real man pleaser!

1 pound beef for stew (I used cut up steak, all fat removed)

1 packet taco seasoning mix (about 1 ounce)

large zip-top bag

1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained) I used Hunt's Fire Roasted Southwestern Style Diced Tomatoes

1 (10-ounce) can milder diced tomatoes and green chiles (undrained)

1 can refried beans

1 medium onion, diced

1 red bell pepper, diced

2 (16-ounce) cans pinto beans (drained)

Coat the inside of crock with Crisco to make clean up time a lot easier. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.

Stir in canned tomatoes (including liquid), refried beans, onion and bell pepper.

Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.  This goes well with Spoon Cornbread.

Chunky Beef Chili

2  pounds beef chuck, cut for stew

1 (28 oz.) can tomatoes in puree, chunky, undrained

1 1/2 cups onions, chopped

12 ounces beer, or 1 1/2 cup water

1 (4 oz.) can green chili, chopped

1/4 cup tomato paste

3 tablespoons chili powder

1 1/2 tablespoons garlic, minced

2 teaspoons ground cumin

1 1/2 teaspoons salt

1/4 teaspoon ground cinnamon

1/4 cup peanut butter

3 (15 oz.) can Roman beans, or pinto beans, rinsed

1/3 cup cilantro, chopped  

Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.

Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.

Cover and cook 5 minutes or until beans are hot.  Stir in cilantro.  Serve with : sour cream, chopped red onion, shredded cheddar cheese.

8  Servings

Chicken Minestrone with Pesto

1     28 oz. can tomatoes in puree, undrained

4     cups chicken broth

1     pound chicken thighs, skinless, boneless, cut in 1 inch cubes

1     baking potato, peeled and diced

1/2   cup onions, chopped

1/2   cup carrots, chopped

1/2   cup celery, chopped

1/4   teaspoon pepper

1     16 oz. can white beans, (cannellini) rinsed

1     zucchini, diced ( about 6 ounces)

1     cup frozen green beans, thawed

1/3   cup pesto, refrigerated, prepared, basil

Mix all ingredients except the cannellini beans, zucchini, green beans, and pesto in a 4 qt or larger slow cooker.  Cover and cook on low 7 to 9 hours until chicken is cooked through and vegetables are tender.

Stir in cannellini beans, zucchini and green beans.  Cover and cook on high for 15 minutes, or until zucchini is tender.  Spoon into bowls; top with pesto.

8  Servings

Chicken Breasts

6-12 chicken breasts (use as many as you want)

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

Place the chicken breasts in the crock pot, Mix water and spices together and pour over the chicken.  Cook on the low setting for 8-10 hours.  Remove chicken breasts, shred or pull the meat from bones, removing skin (it should all fall off easily at this point anyway!).  Place meat in individual freezer bags or containers and freeze until needed for recipes.  Defrost and add to any recipes that call for cooked chicken.

Great for casseroles, quesadillas, pizzas, burritos, pastas, soups, etc. or heat with BBQ sauce for hot barbecue chicken sandwiches.

Tip: Use the juices that are left from cooking the chicken to make broth afterwards.

Peanut Butter-Chocolate Rice Krispy Treats

6 cups Rice Krispies cereal

1 cup Karo light corn syrup

1 cup sugar

1 cup peanut butter

1 (12 oz.) package semisweet chocolate chips

Spray a 9x13" baking pan with non-stick spray, set aside.

Mix sugar and corn syrup in large pot, heat to boil, remove from heat.  Mix in peanut butter til creamy, then add the cereal; mix until well coated.  Press in the prepared baking pan, using waxed paper.  Melt chocolate in microwave on defrost setting until melted.  Pour on cereal mixture and spread evenly over top.  Cut into squares before cool.

15  Servings

Cabbage Patch Stew

1 lb of ground meat browned
1 med onion chopped
3 ribs celery chopped
2 lbs of chopped cabbage
1 can pinto beans, drained
1 can diced tomato
2 cans stewed tomatoes-each 14 oz cans
1-1/2 tsp chili powder
1 tsp dried oregano
salt & pepper to taste
1/2 cup ketchup

Add onion and celery to meat in skillet, cook until tender, drain before adding to crock pot. Add chopped cabbage to crock pot along with pinto beans, diced tomato, stewed tomatoes, chili powder, oregano, salt & pepper, & ketchup  Mix together in crock pot.  Cook on low for 6 hours. I wish I had okra, I think it would have been good to add, Enjoy!

Broccoli Slaw Salad

1 bag (3-ounce) Ramen Noodle Soup in Oriental (other flavors will work, too)
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
Chopped green onions, for garnish

Dressing Mix:

1/3 cup canola oil
1/4 cup brown or white sugar
1/4 cup apple cider vinegar or white vinegar
1 Ramen noodle seasoning packet

Put the Ramen noodles in a bag and crush them with a rolling pin. Whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

Colcannon (Irish dish)

1 head of cabbage

1 pot of creamy mashed potatoes

butter

salt pepper

Make a pot of extra buttery mashed potatoes.  While the potatoes are boiling, slice 1/2 of a head of cabbage Use mainly the greenest leaves. Sauté the cabbage in a little butter & salt till soft, but not brown.  After the cabbage is tender, mix it into the bowl of mashed potatoes. Add and extra dollop of butter & pepper to the serving bowl. This is comfort food!

Tracy Pope Phillips

Birthday Punch

2 bottles Cran-raspberry juice

4 cups pineapple juice

1 bottle of ginger ale

1 tub of raspberry sherbet.

raspberries if desired

Make 2 trays of frozen Cran-raspberry juice cubes in the freezer.  Combine frozen cubes, and juices. Just before serving, slowly pour in the ginger ale.  Top with dollops of sherbet and raspberries. The pineapple juice can be adjusted to sweeten the punch. I like this punch to be a little tart since the sherbet is so sweet.

My Sister Frances' recipe

Chicken Parm Sandwiches

1 loaf of Italian or French Bread

3/4 pound fried or oven-baked chicken tenders

1 cup of marinara sauce

1 cup of shredded mozzarella cheese

Dried Italian seasoning

Garlic powder

Butter.

Slice the bread in half. Spread the butter on it. Sprinkle with garlic powder. Toast it slightly in the oven & remove. Heat the marinara up in the microwave for a minute. Place tenders in the bread. Top with the warm marinara, and mozzarella cheese. Place under the broiler until the cheese is melted.

French Toast - Frances'

1 loaf of French bread

3 eggs

1/2 cup of evaporated milk

2 Tablespoons sugar

1-teaspoon pumpkin pie spice

1-teaspoon vanilla extract

Mix eggs, milk, sugar, spices, and vanilla together in a bowl.  Slice the loaf of French bread diagonally. Dip each piece of bread in the custard  mixture. Place bread slices in a buttered nonstick skillet. Cook until lightly browned on both sides. Top with your favorite syrup. Peanut butter is good on French Toast too.

That’s a Pope thing.

Mom’s Spicy Roast Beef Topping

1 cup ketchup

3-5 Tablespoons Worcestershire sauce

1 small onion diced small

Mix the above ingredients together. Add as much Worcestershire sauce as you like. Let this sit in the fridge for an hour or more. Use as a spread for sliced roast beef sandwiches.

Aunt Frances' Meat Loaf

1 1/2 lb ground chuck

1 egg

1 diced onion

1 diced green pepper

ketchup

Worcestershire Sauce

Everglades

Season the meat with Everglades. Add a squirt of ketchup.  Sprinkle on some Worcestershire Sauce (probably several tablespoons.)Mix with your hands. Place in a large iron skillet. Bake at 350 for nearly an hour. Pour off extra grease once or twice while baking. Top with extra ketchup during the last 10 minutes of baking.  Save some meat loaf for tomorrow! You can make sliced meatloaf sandwiches. They are good cold!

Tomato Bacon Pie

4 tomatoes, peeled and sliced thinly
10 fresh basil leaves, chopped (optional)
1/2 cup chopped green onion

1 pack of bacon diced & cooked till crispy
1 (9-inch) prebaked deep dish pie shell 

1 cup grated mozzarella 

1 cup grated cheddar 

1 cup mayonnaise 

Salt and pepper 

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 15 minutes. Place sliced tomatoes on layers of paper towels to dry out for an additional 15 minutes. Next, layer the tomato slices, bacon, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together (Do not use Miracle Whip). Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Serve Immediately!!!

Tracy's Mexican Corn Bread

1 Jiffy corn muffin mix (prepare as directed)

1/2 small can of golden corn nibblets drained

1 cup of shredded cheddar cheese

1/2 of a minced jalapeno

1 dash of garlic powder

1 dash of salt.

Stir together the muffin mix as directed. Add the next 5 ingredients & stir until combined.

Scrape this into a small iron skillet. Bake at 375 until slightly brown. Top with butter.

White Wine Pasta Sauce

1     WHITE SAUCE / CHEESE SAUCE

1/4   cup Parmesan cheese

white wine

dash garlic powder

Make the white sauce recipe but substitute 1 cup of white wine for 1 cup of milk.  Season with a dash of garlic powder and stir in parmesan cheese.

White Sauce / Cheese Sauce

3 tablespoons butter

3 tablespoons flour 

4 cups milk

salt and pepper

Melt butter in saucepan.  Sprinkle with flour and salt & pepper.  Cook while whisking with wire wisk for a couple minutes.  Slowly stir in milk while continuing to whisk over medium heat.  Simmer until thickened.  Remove from heat. 

*To make cheese sauce, add 2 cups shredded cheese and a dash of dried mustard, paprika and cayenne.

 4  Servings

White Barbecue Sauce

1 1/2 cups mayonnaise

1/4 cup water

1/4 cup white wine vinegar

1 tablespoon coarsely ground black pepper

1 tablespoon creole mustard

1 teaspoon salt

1 teaspoon sugar

2 cloves garlic, minced

2 teaspoons prepared horseradish

Mix all ingredients well.  Store in refrigerator.

Wasabi-Ranch dressing

1/2 cup bottled hidden valley ranch salad dressing

2 tablespoons buttermilk or whole milk

1 teaspoon prepared horseradish

1/2 teaspoon wasabi powder

1 drop green food coloring 

Combine all ingredients.  Refrigerate.

Teriyaki Sauce

3/4   cup water

1/2   cup soy sauce

1     slice onion, quartered (1/4" thick)

2     slices gingerroot, peeled, halved

2     cloves garlic, quartered

1/3   cup sugar

1/3   cup pineapple juice

2     tablespoons vinegar

1     tablespoon cornstarch

Combine 1/2 cup water with the soy sauce in a small saucepan over high heat.  Add the onion, ginger root, and garlic.  Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.  Strain off the onion, ginger and garlic and return the liquid to the saucepan over low heat.  Discard the vegetables.  Add the sugar, pineapple juice, and vinegar to the pan.  Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps.  Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat.  Continue to simmer until thickened.  Remove from heat and cool.  Can be stored in fridge for up to 2 weeks.

 4  Servings

Swiss Chalet BBQ Sauce

3 cups water

1/4 cup tomato juice

1 chicken bouillon cube

1 1/2 teaspoon paprika

1 teaspoon sugar, granulated

3/4 teaspoon salt

1/4 teaspoon basil, dried

1/4 teaspoon parsley

1/4 teaspoon poultry seasoning

1/4 teaspoon thyme

1/4 teaspoon ginger, ground

1/4 teaspoon dry mustard

1/4 teaspoon onion powder

1 bay leaf

3/4 teaspoon Worcestershire sauce

6 drops tabasco sauce

2 teaspoon lemon juice

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon vegetable oil

Pour cups of water and tomato juice into 1 1/2 qt saucepan. Add bouillon cube, paprika, sugar, salt, basil, parsley, poultry seasoning, thyme, ginger, mustard, onion powder, bay leaf, Worcestershire sauce and Tabasco. Stir well or whisk to mix. Bring to a boil, then reduce heat and simmer 5 minutes. Remove bay leaf. Stir in lemon juice.

Mix cornstarch and 1 Tbsp water to smooth paste. Add to mixture and cook, stirring constantly, about 2 minutes until sauce thickens. Whisk in oil.

 

Makes about 3 cups

Sweet and Sour Sauce

2 tablespoon butter

1/2 cup ketchup

1/2 cup honey

1/3 cup frozen orange juice concentrate

2 tablespoon lemon juice

2 tablespoon soy sauce

1/2 teaspoon ground ginger

In a saucepan melt the butter. Add the rest of the ingredients. Bring it to a boil and simmer for 5 minutes. Cool and refrigerate until ready to use.

Spicy Thai Dipping Sauce

1/2 cup fresh lemon juice (about 2 lemons)

1/4 cup Thai fish sauce

1 tablespoon brown sugar

2 Thai, hot red, or serrano chiles, seeded and thinly sliced

1 small garlic clove, minced

Combine all ingredients in a bowl; let stand 10 minutes.

Makes 3/4 cup (serving size: 2 tablespoons)

Spicy Sesame Sauce

1 teaspoon white sesame seeds

2 cloves garlic, minced

1 green onion, green and white parts, finely sliced

1 teaspoon infused green tea leaves, minced

1/4 cup teriyaki sauce

2 tablespoons lemon juice

1 teaspoon sesame oil

1 teaspoon thinly shredded fresh red chile pepper

 

Preheat the oven to 350°F. Toast the sesame seeds on a baking sheet in the oven for 5 to 6 minutes, occasionally shaking the pan gently, until seeds turn brown. Place in a bowl and let them cool.

Add the remaining ingredients to the sesame seeds and mix to combine. Cover and let the flavors blend in the refrigerator for about 30 minutes before using.

Soy-Sesame Dipping Sauce

1/2 cup low-sodium soy sauce

1/4 cup rice vinegar

2 tablespoons minced fresh green onions

2 tablespoons fresh lemon juice

2 teaspoons dark sesame oil

4 large garlic cloves, minced

Combine all ingredients; stir well with a whisk. Cover; let stand at least 15 minutes before serving.

Makes 1 cup (serving size: 1 tablespoon)

Southern Comfort BBQ Sauce

4 cups onions, chopped

1 cup celery, chopped

1 cup bell pepper, chopped

1 cup fresh parsley, chopped

1 cup peanut cooking oil

2 tablespoon garlic, chopped

3 cup steak sauce

1/2 cup Louisiana hot sauce

3 cup ketchup

3 teaspoon salt

1 cup Southern Comfort Liquor

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer.

Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks.

Makes 3 quarts to 1 gallon.

Sonny's Smokehouse BBQ Sauce

4 ancho chile peppers

2 cups water

1 cup catsup

1 cup cider vinegar

1/2 cup Worcestershire sauce

2 Tbsp paprika

2 Tbsp dry mustard

1 tsp freshly ground pepper

1/2 tsp cracked black pepper

1/2 lemon

1/4 cup butter

Toast anchos in a large skillet over medium heat, turning once, 4 to 5 minutes, until they are softened. Transfer to a saucepan; add water. Bring to boil. Reduce heat; simmer anchos 5 minutes. Remove from heat; let stand 10 minutes. Remove anchos, reserving water. Discard chile seeds and stems. Place anchos and reserved water in a blender; puree until smooth.

 

Transfer ancho mixture to a medium saucepan. Stir in catsup, vinegar, Worcestershire sauce, paprika, mustard, ground pepper, and cracked pepper. Squeeze juice from lemon half into mixture; add lemon half. Bring to boil. Reduce heat; gently boil 30 minutes. Remove and discard lemon half; stir in butter.

Makes 4 cups.

Sharon's Spicy Peanut Sauce

3/4   cup peanut butter, smooth or crunchy, your preference

1/2   cup teriyaki sauce

1/4   cup soy sauce

1/4   cup water

1     tablespoon hoisin sauce

2     tablespoons lime juice

1     tablespoon brown sugar

1/2   teaspoon garlic, diced

1/4   teaspoon ginger

1/8   teaspoon hot pepper flakes

Place all ingredients in microwave safe bowl.  Microwave for 30 seconds.  Stir well. 

 4  Servings