INGREDIENTS:
3 T. paprika
1 T. onion powder
1 T. garlic powder
1 T. ground basil
1 1/2 T. dry mustard
1 T. red pepper
1/2 T. black pepper

INSTRUCTIONS:
Combine dry rub ingredients and rub onto ribs
Cook ribs over hickory coals at 190 to 200 degrees 4 to 5 hours
Fifteen minutes before serving coat the ribs with heated honey

INGREDIENTS:
2 cups Dijon mustard
1 cup minced parsley
1/2 cup dried orange or lemon peel
1/2 cup rosemary leaves, crushed
1/4 cup black pepper

INSTRUCTIONS:
Mix together
Store in refigerator in air tight container

INGREDIENTS:
1 envelope Italian salad dressing mix
1/3 cup oil
2 T. lemon juice

INSTRUCTIONS:
Mix all ingredients together

INGREDIENTS:
1/4 cup vinegar
1/2 cup water
2 T. brown sugar
1 T. mustard
1/2 t. salt
1/4 t. cayenne
1 thick slice of lemon
1 onion, fine chopped
1/4 cup margarine
1/2 cup ketchup
2 T. Worcestershire
1 1/2 t. liquid smoke

INSTRUCTIONS:
Mix first 9 ingredients together and simmer uncovered for 20 minutes
Add in 1/2 cup ketchup, 2 T. Worcestershire and 1 1/2 t. liquid smoke
Bring to boil and then cool
Makes about 1 3/4 cups

INSTRUCTIONS:
1 1/2 cup fresh salmon or canned
1/2 cup mashed potatoes
1 t. minced celery
1 T. butter
1/2 T. salt
Pepper to taste
1/2 lb. sharp Cheddar cheese, 1/2 inch cubes

INSTRUCTIONS:
Remove all bones and skin from salmon
Mix well with mashed potatoes
Cook celery and onions in butter until tender
Mix with salmon
Add seasoning
Shape mixture into little balls, the size of walnuts
Push a cube of cheese into center of ball
Then re-shape the ball
Roll in bread crumbs
Fry in enough fat to cover at 375 degrees

INGREDIENTS:
1 ea red bell pepper
1 box medium shell macaroni
3 t. olive oil
3 t. red wine vinegar
1 t. lemon juice
1 t. dijon mustard
1 ea carrot, chopped
1/2 cup diced mozzarella cheese
1/4 cup frozen peas

INSTRUCTIONS:
Broil the red pepper, turning several times, until blackened on all sides
Remove from the oven and place in a paper bag to cool
Cook enough macaroni to make about 4 cups
While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard
Add the carrots, mozzarella, and peas
Rinse the macaroni in cold water and drain thoroughly
Add to the dressing and vegetable mixture
Stir thoroughly
Peel, seed, and dice the red pepper
Stir into the salad
Chill several hours, stirring occasionally to make sure that the dressing is evenly distributed
Stir again just before serving

INGREDIENTS:
3 lb. ground beef
1 t. cumin
1 t. paprika
1/2 t. black pepper
1/2 t. chili powder
1/2 t. salt
Pinch cayenne pepper
4 oz. blue cheese
Salt and pepper to season
8 onion rolls, cut in half
Barbeque sauce (recipe follows)

INSTRUCTIONS:
In a large bowl combine the ground beef, cumin, paprika, pepper, chili powder, salt and cayenne pepper
Gently form into 16 3-ounce patties about 1/2 inch thick
Use a spoon to make an indentation in the center of 8 of the patties
Place 1/2 ounce blue cheese in the indentation and cover with another patty
Gently form into burgers
Cover and refrigerate
Just before grilling, lightly season with salt and pepper
Coat with barbecue sauce
Grill the burgers over a medium fire until done to your taste: about 5 minutes per side for rare, 6-7 for medium,
9-10 for well done
Remove burgers from grill and brush with more barbecue sauce
Toast the rolls and serve the burgers topped with the mushrooms
Barbeque sauce
Ingredients:
1/2 cup ketchup
1/2 cup light brown sugar
1/4 cup spicy brown mustard
1/4 cup molasses
1/4 cup cider vinegar
3 cloves garlic, crushed
Instructions:
Heat all ingredients in a saucepan over medium-high heat
Bring to a boil then lower the heat and let simmer for 30 minutes, stirring frequently
Remove from heat and remove the crushed garlic cloves

INGREDIENTS:
2 - 4 pound chickens
1 cup Southern BBQ Rub (recipe follows)

INSTRUCTIONS:
Prepare a wood or charcoal grill and let it burn down to embers.
Rub the chickens with the barbecue rub. Let sit in the refrigerator for 1 hour.
On the grill place the chickens, on the side with no fire.
Cover the grill and vent slightly.
Cook for 3 hours or until chickens are cooked through.

INGREDIENTS:
8 tablespoons salt
8 tablespoons sugar
8 tablespoons brown Sugar
8 tablespoons ground cumin
8 tablespoons chile powder
8 tablespoons freshly cracked black pepper
4 tablespoons cayenne pepper
16 tablespoons paprika
Instructions:
Simply mix together.
Use liberally.

INGREDIENTS:
1-8 oz. can pineapple slices
1 1/2 lbs. lean boneless pork, cut in 1" pieces
1/2 cup orange marmalade
2 medium cooking apples cored and cut in 6 wedges each
2 T. soy sauce

INSTRUCTIONS:
Drain pineapple; reserve 2 tablespoons syrup
Quarter each slice
Set aside
In saucepan combine reserved syrup, marmalade and soy sauce
Heat until marmalade melts
Thread six skewers alternately with pork, pineapple, and apples
Grill over medium coals about 15 minutes, turning and brushing often with marmalade mixture
Serves 6

INGREDIENTS:
1 (7-3/4 oz) can of salmon, drained and flaked
1 cup soft bread crumbs
1/2 t. salt
1/4 t. paprika
2 T. butter, melted
2 eggs, beaten
1/2 cup milk
1/2 t. instant minced onion

INSTRUCTIONS:
Flake salmon with a fork
Combine with other ingredients in a bowl
mix well
Pour mixture into a greased aluminum foil pan or an oven-proof casserole dish. Do not cover
Position pan in center of cooking grate
Cook 35-40 minutes or until done.

INGREDIENTS:
2 cups cooked lentils
1 cup smoked Portobello mushrooms, minced
1 cup bulgar wheat
2 cloves roasted garlic, pureed
1 cup whole wheat bread crumbs
1 tablespoon Worcestershire
2 tablespoons walnut oil
1/4 teaspoon tarragon, minced
Salt and freshly ground pepper to taste

INSTRUCTIONS:
Prepare a wood or charcoal grill and let it burn down to embers.
In a large mixing bowl, mash lentils until smooth.
Add all other ingredients and mix until thoroughly combined.
Refrigerate for at least 2 hours.
Form into burgers.
Brush the burgers with olive oil and grill for 6 minutes on each side or until done.
Serve hot with your favorite condiments.
Serves: 6
Desserts

INGREDIENTS:
1 angel food cake (1 pound)
3 cups nonfat vanilla, strawberry, or blueberry ice cream, slightly softened
1 1/2 cups fresh blueberries

INSTRUCTIONS:
With a serrated knife, cut a 2 inch deep channel in the top of the angel food cake, leaving 3/8 inch of
cake intact on either side of the channel
Spoon the ice cream evenly into the hollowed-out channel
Wrap the cake tightly with aluminum foil or plastic wrap, and freeze for at least 12 hours
Up to 2 hours before assembling the dessert, combine the strawberries and blueberries in a large bowl
Cover and chill until ready to serve
Place the frozen cake in the center of a 12 inch round platter
Arrange 2 cups of the fruit mixture over the top of the cake to cover the ice cream
Arrange the remaining fruit around the base of the cake
Let the cake sit for 5 minutes before slicing and serving, accompanying each piece of cake with
some of the mixed fruit
Serves: 8