Recipes from our Sunday mailings. Click on a recipe to see it.
Quick and easy recipes are indicated by hourglass1.gif (309 bytes)

Anise-Pepper Liqueur
Brandied Peaches
Camembert Glacé
Carrot-Pineapple Juice
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Chimichurri (Argentine spiced parsley sauce)
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Creme Blanc (non-fat sour cream substitute) heart1.gif (331 bytes) hourglass1.gif (309 bytes)
Cucumber Raita
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Curried Eggs hourglass1.gif (309 bytes)
Date Scones
Fig Ice Cream
Granddad's Cook House Buns
Grapefruit Marmalade
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Helen Booth's Crunchy Cookies
Hollandaise Sauce
Iranian Cutlet
Jalapeño & Cheddar Bread

Irish Soda Bread
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Lemon Confit heart1.gif (331 bytes) hourglass1.gif (309 bytes)
Lemon Delicious
No-Bake Rum Balls
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Peach Cordial heart1.gif (331 bytes)
Pickled Garlic heart1.gif (331 bytes) hourglass1.gif (309 bytes)
Planter's Punch
Preserved Lemons heart1.gif (331 bytes)
Readers' Favorite Barbecue Recipes I
Readers' Favorite Barbecue Recipes II
Readers' Favorite Barbecue Recipes III
"Relax" Hot Chocolate
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Roasted Garlic Olive Oil
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Scottish Shortbread
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Tortilla de Patatas
Walnut Pudding

Roasted Garlic Olive Oil

1/2 gallon (2 liters) high quality extra virgin olive oil
4 whole heads of garlic

Slice the tops off the heads of garlic, drizzle with a little olive oil, and wrap tightly in aluminum foil. Bake in 350F (180C) oven for 45 minutes to 1 hour. Remove from oven and let cool. When cool, squeeze the garlic out of the 'paper' shells. Add this to the olive oil in a large saucepan (you can also add the 'paper'). Heat the olive oil (not very hot, but more than warm) to extract the flavor from the garlic. Let cool. Letting it steep for a couple of days will intensify the flavor. Strain through several layers of cheesecloth or through a tightly woven dish towel. Using a funnel return the oil to the bottle it was bought in, or put into a decorative bottle and keep next to the stove. Tip: save the garlic after you have strained the oil. It is lovely in sauces, soups, or just spread on toast.

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"Relax" Hot Chocolate
Thanks to Tricia Yeakle for submitting this recipe.
Visit her web site by clicking here.

4 cups (1 l) hot chocolate (made according to your favorite recipe)
4 fl. oz. (120 ml) Bailey's (or other brand) Irish Cream liqueur
2 fl. oz. (60 ml) Kahlua (or other brand) coffee flavored liqueur
Whipped cream for garnish
Optional: freshly ground nutmeg and/or cinnamon stick for garnish

Combine first three ingredients and divide into four warmed mugs. Top with whipped cream and optional garnishes. Relaxes 4.

And here's our favorite recipe for hot chocolate:

1/4 cup cocoa powder
4 Tbs. sugar
1/8 tsp. salt
1/2 tsp. ground cinnamon
4 cups (1 liter) milk
1 tsp. pure vanilla extract

Combine and thoroughly mix first four ingredients. This helps to remove lumps from the cocoa. Heat milk over low heat almost to boil (best not to boil it). Stir in the cocoa mixture and beat with a wire whisk until completely dissolved. Add vanilla and serve. Serves 4.

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Irish Soda Bread

2-1/2 cups whole wheat flour
1 cup all-purpose flour
2 Tbs. sugar
1-1/2 tsp. baking soda
1 tsp. salt
4 Tbs. butter (room temperature)
1 egg
1-1/4 cups buttermilk (room temperature)

Mix together all the dry ingredients in a large bowl. Using your finger tips, work the butter into the flour mixture until the mixture resembles bread crumbs. Beat the egg and buttermilk in a separate bowl, and gradually add to the flour mixture. Mix with a spoon at first, and then by hand or mixer when the dough becomes stiff. On a lightly floured work surface, work the dough to thoroughly blend all the ingredients. Do not knead. Sprinkle with flour if the dough should stick. Shape into a round ball and pat the top down slightly, and place on a greased or non-stick baking sheet. Cut a 1/2 in (1 cm) deep cross in the top using a sharp knife or razor blade. Bake in 400F (200C) oven for about 45 minutes, or until it has browned and the cuts have expanded. Remove from oven and cool on a wire rack before slicing.

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Lemon Delicious
Submitted by subscriber Corey Thomson

3 eggs, separated
1/2 cup sugar   
2 Tbs. butter
1 cup milk
2 tsp. lemon zest, grated or chopped very fine
1/3 cup lemon juice
1/2 cup self -rising flour, sifted
1/2 cup additional sugar

Beat egg yolks and 1/2 cup sugar in a bowl until thick and creamy. Add butter, milk, lemon zest, lemon juice and flour and mix until thoroughly combined.
Beat egg whites with electric mixer until soft peaks form. Add the remaining 1/2 cup sugar gradually, beating until dissolved between additions. Fold into lemon mixture, 1/2 at a time. Pour into lightly greased oven-proof dish (6 cup capacity) or into 6 individual 1 cup baking dishes. Place in large baking dish with enough hot water to come half way up the side of the smaller baking dish(es). Bake in 350F (180C) oven for 50 to 60 minutes (about 30 to 40 minutes for individual dishes) until pudding is set and top is light golden brown. Serves 6.

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Helen Booth's Crunchy Cookies
Subscriber Pat Hogberg from Michigan says "This cookie recipe is probably fifty years old or more! It's absolutely wonderful, especially if you follow the directions and remove from oven before they look completely done. Enjoy!"
We did. Thanks Pat

2 cup unsifted flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup butter
1 cup brown sugar
1cup granulated sugar
2 eggs
2-2/3 cups coconut
3 cups corn flake cereal
2 tsp vanilla

Cream the butter and sugars together. Add the eggs and mix well. Mix the flour with the baking powder, baking soda, salt. Add the flour mixture to the butter/sugar mixture; mix well. Add vanilla; mix well. Lastly, add the corn flake cereal and coconut and mix well. Drop by teaspoonfuls on an ungreased cookie sheet. Bake 350F (180C) for 12 minutes.
Cookies will look slightly underdone, but they brown a little after
being taken from the oven. Make sure you take them from the oven before they look done; in other words, don't bake them until really browned..they'll lose their chewy texture!
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No-Bake Rum Balls
Reprinted by permission. Visit http://www.wooden-spoon.com for more recipes.

2 cups crushed vanilla wafers
1 cup confectioner's sugar
1 cup walnuts, finely chopped
3 Tbs. dark Karo syrup
1/4 cup dark rum
petite paper baking cups

I know this is messy, but in a large bowl combine all ingredients using your hands. Form dough into a ball, cover and refrigerate for 1 hour. Roll the dough 1 tsp. at a time between the palms of your hands to form 1 in. (2.5 cm) balls. Place ball in paper baking cup. Arrange on serving tray. Refrigerate until ready to serve. Yields 2 dozen.
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Pickled Garlic
This  recipe is really more of an ingredient in search of a dish. I received a jar of these in my Christmas stocking (Santa knows I love garlic) and am still exploring uses for them. So far I have used them in salads (sliced and whole) and as ingredients in an antipasto-style first plate (whole). The pickling takes most of the fire out of the garlic, and you are left with a lovely, crunchy, mild garlic-flavored little tidbit. Try these if you are a garlic lover, and then please let me know how you used them.

Whole, peeled garlic cloves
Red wine vinegar
Salt (about 1 Tbs. per cup of vinegar)

Place the cloves of garlic in a jar with an air-tight lid. Add enough vinegar to cover, and add salt. Place lid on jar and shake to dissolve salt. Store in the refrigerator for two weeks. These should keep almost indefinitely, covered and refrigerated.
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Cucumber Raita

Raitas are sort of a yogurt based salad, originating in India. They are refreshing served as a side dish with spicy curries, and this one also makes an excellent salad dressing.

1 cup plain nonfat yogurt
2 cucumbers, peeled, seeds removed, and diced
4 cloves garlic, diced
1 cup cilantro, chopped
Pinch of cayenne or to taste

Combine all ingredients. Best if allowed to sit, refrigerated, for 1 hour prior to serving. Makes about 2 cups.

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Chimichurri (Argentine spiced parsley sauce)

1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup finely chopped onions
1 Tbs finely chopped garlic
1/4 cup finely chopped fresh parsley
1 tsp dried oregano
1/4 tsp Cayenne pepper (or to taste)
1+1/2 tsp salt
1 tsp freshly ground black pepper

Whisk together the oil and vinegar in a bowl, and then stir in the remaining ingredients. Let stand at room temperature for 2 to 3 hours before serving. Makes about 1+1/2 cups.
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Carrot-Pineapple Juice

1 large carrot, shredded (about 3/4 cup)
1 cup water
1 can (8 oz., 227 g) crushed pineapple in juice
1/2 cup crushed ice (or 1 cup whole ice cubes)

In a blender at medium speed blend carrots and water for about 1 minute. Strain through a fine sieve or clean kitchen towel and return liquid to blender. Add pineapple (along with juice) and ice and blend at medium speed until smooth. Serves 2.
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Fig Ice Cream

1 lb (450 g) fresh, ripe figs, or dried figs to equal 1 lb. after soaking
2/3 cup granulated sugar
2 cups milk

Wash the figs and remove the tough tips of the stems. Do not peel the figs. Put all ingredients in a blender or food processor and process until creamy and thoroughly combined. Transfer to the tub of an ice cream maker and freeze according to the manufacturer's instructions. Makes about 6 portions.
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Lemon Confit

4 large lemons
1/2 cup sugar

Boil the whole lemons in enough water to cover for 15 minutes. Drain and set aside to cool. In a small stainless steel saucepan combine the sugar and 1 cup of water. Bring to a boil, stirring to make sure all the sugar is dissolved. Reduce the heat and simmer 5 minutes. Cut each lemon into 8 wedges and add to the syrup. Simmer about 15 minutes, until the lemon skin is tender. Remove from the heat and allow to cool for 1 hour. Place the lemon wedges and syrup in a covered container. They will keep refrigerated for several weeks. Allow two wedges per serving.
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Brandied Peaches

12 medium sized firm, ripe peaches
3 cups water
3 cups sugar
1/2 cup baking soda
1 cinnamon stick
1/2 tsp ground mace
2 cups brandy

Drop the peaches, 2 or 3 at a time into enough boiling water to cover them completely. Boil for 1 to 2 minutes and transfer to a colander. When they have cooled enough to handle peel them with a sharp knife, cut them in half, and remove the pits. In a large stainless steel or enameled pot bring the 3 cups water, sugar, baking soda, cinnamon and mace to a boil. Add the peach halves and stir them gently with a wooden spoon just enough to moisten them evenly. Reduce the heat and simmer 15 to 20 minutes, until the peaches are tender. Using a slotted spoon transfer the peaches to 2 one quart (1 liter) canning jars. Measure 2 cups of the cooking liquid into a bowl and stir in the brandy. Ladle this mixture over the peaches, allowing the liquid to flow around the peaches, tilting the jars to eliminate any air bubbles. Cool tightly and set aside in a cool place for at least 3 days before serving.
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Curried Eggs

6 to 8 hard-boiled eggs, peeled and sliced or quartered
4 Tbs butter or margarine
1/2 cup diced onion
4 Tbs flour
1 Tbs curry powder
2 cups milk
4 to 6 slices bread, toasted

Melt the butter or margarine in a saucepan over moderate heat. Add the onion and curry powder and cook for 5 minutes, stirring frequently, until the onion is soft but not brown. Add the flour and cook an additional 2 minutes, stirring frequently. Add the milk, 1/2 cup at a time, stirring until the mixture becomes thick and comes to a boil. Add the sliced or quartered eggs and stir very gently so as to break the egg yolks as little as possible. Remove from the heat and let sit for 2 or 3 minutes until the eggs are warm through. Serve on top of toast. Serves 4 to 6.
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Walnut Pudding

2 cups bread crumbs
1 tsp baking powder
5 eggs, separated
1 cup sugar, plus 1 tsp for dusting
1 tsp flour for dusting
1/2 cup butter
1/2 cup cognac
1 tsp vanilla extract
2+1/2 cups chopped walnuts

Butter a 2 qt. (2 L) mold and dust lightly with sugar and flour. Mix the bread crumbs with the baking powder. Beat the egg yolks and the sugar in a bowl until light and fluffy. Melt the butter and add it to the egg yolks, a little at a time. Add the cognac, vanilla and the walnuts. In another bowl beat the egg whites until stiff, and then fold in the crumbs and the egg yolk mixture. Pour into the mold and place the mold in a baking dish with approximately 1 in. (2.5 cm) of water in the bottom. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until firm. Allow to cool for 30 minutes before turning onto a platter to serve. Serves 4 to 6.
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Creme Blanc (non-fat sour cream substitute)

4 oz (100 g) nonfat cottage cheese
4 Tbs plain nonfat yogurt
2 Tbs nonfat milk
1 tsp cornstarch (cornflour)

Combine all ingredients in a food processor or blender and blend until completely smooth. Makes about 1 cup.
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Scottish Shortbread

2 cups unsalted butter, at room temperature
1+3/4 cups powdered sugar (aka confectioner's or icing sugar)
4+1/3 cups flour
2 Tbs granulated sugar (or to taste)

Cream the powdered sugar and the butter, and mix in the flour a little at a time until thoroughly blended. Spread in about 1/2 inch (1 cm) thickness on a cookie sheet, and prick all over with the tines of a fork. Bake at 300F (150C) for about 30 minutes, until light golden brown. Sprinkle with granulated sugar immediately after removing from oven and allow to cool for 10 minutes before cutting into bars or squares. Allow to cool completely before removing from pan. Makes about 30 to 40 squares.
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Camembert Glacé

Choose a good camembert, not too white in the center. Remove the crust and soak the cheese in white wine for 12 hours. Then mix the cheese with butter that is one half the weight of the cheese. Mold back into shape and sprinkle lightly with fine bread crumbs. Serve with toast rounds or celery.
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Anise-Pepper Liqueur

1 quart (1 L) 80 or 100 proof vodka
2/3 cups sugar (or to taste)
6 whole star anise (available in finer supermarkets and Asian specialty shops)
8 whole black peppercorns, crushed

Combine all ingredients in a large bottle or glass jar. Let sit in a cool, dark location for 5 to 7 days, or longer. Taste daily, and when flavor has reached desired level of intensity strain and bottle.
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6 medium-sized tomatoes, peeled and seeded
Juice of 3 oranges
Juice of 2 limes
1 small white onion, chopped
1 tsp sugar
Salt to taste
1 tsp cayenne pepper (or to taste. A proper sangrita is quite spicy)
Tequila (optional)

Combine all ingredients except the tequila in an electric blender. You may have to do this in batches, depending on the capacity of your blender. Blend until smooth. Serve chilled or over a little crushed ice.

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Hollandaise Sauce I

Note: Recipes for Hollandaise variations are available in the Pantry.

8 Tbs butter, melted and warm (not hot, you should be able to put the tip of your finger in it)
2 Tbs lemon juice
3 egg yolks
4 Tbs boiling water
Salt and white pepper to taste

Heat the lemon juice in a small saucepan held over (not in) a larger pot of boiling water. Add the three egg yolks, beating constantly with a wire whisk. Add the boiling water, one tablespoon at a time, whisking constantly until the mixture is slightly thickened. Continue to beat while adding the warm butter slowly, a tablespoon at a time, until the sauce is thick and creamy. Do not over heat or the eggs will curdle. Season to taste with the salt and white pepper. Makes about 1 cup.

Hollandaise Sauce II

(Note This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than one double batch.)

8 Tbs butter
3 egg yolks
2 Tbs lemon juice

Salt and white pepper to taste

Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt and white pepper in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup.

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Subscriber Jim Tracy didn't say anything about this recipe. That must be because it goes without saying - it's great!

Jalapeño & Cheddar Bread

3 cups unbleached flour
1/4 cup whole wheat flour
2 cups water
1 tsp salt
2 packets instant yeast (1/2 oz. each, 28 g total)
1/4 cup corn kernels, canned or cooked and drained
4 Tbs chopped Jalapeño chillies, or locally available hot peppers
1 cup sharp cheddar cheese, cut into 1/2 in (1 cm) cubes- (1/2 inch cubes)

Combine the yeast, flour, whole wheat flour, salt and water. Mix with a wooden spoon and knead for 5 minutes, or mix with the dough hook of an electric mixer for 5 minutes.Add the remaining ingredients and mix or knead for another 5 minutes. If the dough is wet and sticky add a little flour to absorb the excess moisture. Cheese cubes should stay whole. Let stand in the mixing bowl covered at room temperature for 1 hour, or until it has doubled in volume. Make into two loaves, let rise another hour, or until doubled in volume. Bake at 450F (230C) for 30 - 40 minutes.

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Subscriber "Angel" sent the following recipe, along with the accompanying narrative. I don't know which I enjoyed more.
"My mother came from New Zealand as a war bride and she used to cook up a storm! We didn't appreciate it until she was gone....hug those Moms every day if you can! She used to make these scones for the church bake sale...hot and steaming in their package, I had to hold them on my lap to church..the smell and the overwhelming urge to tear the package open was incredible for a 10 year old. Before she could put them on the sale table someone bought them, every time."

Date Scones by Mrs. Nita Butler

2 cups (500 ml) flour
2 Tbs (30 ml) butter or margarine (not shortening)
2+1/2 tsp (12.5 ml) baking powder
1 cup (250 ml) dates, cut up
1/4 (1 ml) tsp salt
2/3 cup (165 ml) milk
1 Tbs (15 ml) sugar

Sift dry ingredients, add sugar. Rub in butter, first with two knives, then with fingertips. Add milk to make a soft dough, kneading slightly. Roll out half dough 1/2 inch (1 cm) thick. Spread with cut up dates, cover with other half. Roll up, then roll out to a square, 1inch (2.5 cm) thick. Cut in squares, then in triangles( diagonal) Brush top with melted butter and bake in oven on cold tray for 10 minutes at 450F (230C).

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Preserved Lemons

1/2 cup (125 ml) kosher or sea salt
8 to 12 small to medium lemons, thoroughly washed
You will probably need additional lemons for
1 to 2 cups (250 to 500 ml) fresh lemon juice (do not use bottled lemon juice)
Optional seasonings (use any or all of the following): 1 cinnamon stick 3 to 6 whole cloves 6 to 10 coriander seeds 6 to 10 whole black peppercorns, slightly crushed 2 bay (laurel) leaves

Slice the lemons into quarters to within 1/2 inch (1 cm) from the stem end of the lemon, so the quarters are still connected. Squeeze as much juice from the lemons as you can, collecting it in a small bowl. Place 1 tablespoon of salt in the bottom of each of two 1 quart (1 L) canning jars, or other glass jars with tight fitting lids. Divide the lemons between the two jars, and using a wooden spoon, pack them into the bottom of the jars in order to extract more juice. Add the remaining salt and optional seasonings, divided between the two jars, and fill with lemon juice to within 1/2 to 1 inch (1 to 2 cm) of the top of the jars. Cover tightly and allow the jars to rest, un-refrigerated, for 3 weeks, turning the jars every three to four days, after which time the lemons can be kept refrigerated for up to one year. After the 3 weeks the rinds should be thickened and soft. Scrape out and discard the pulp before using. Makes about 2 quarts (2 L).

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Tortilla de Patatas

2 Tbs (30 ml) olive oil
1 medium-sized onion, thinly sliced
3 medium-sized potatoes (1 lb, 450 g) peeled and cut into 1/8 in (5 mm) slices
Salt and freshly ground black pepper to taste
4 eggs

Heat the olive oil in a skillet (preferably one with a non stick surface) and cook the onions and potatoes over moderate heat, tossing occasionally, until they have colored lightly. Cover the skillet and cook over low heat for 12 to 15 minutes, or until the potatoes are tender. In a small bowl beat the egg with the salt and pepper until frothy. Pour into the skillet and cook uncovered for 3 to 5 minutes, until the eggs are set. Place an inverted plate over the skillet and, grasping plate and skillet firmly together, turn them over, transferring the omelet to the plate. Add an additional tablespoon (15 ml) of oil to the skillet if necessary, then slide the omelet back into the skillet, browned side up. Cook over moderate heat for an additional 3 to 5 minutes. Serves 4.

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Readers' Favorite Barbecue Recipes I

I have reprinted these recipes exactly as I received them, and did not have time to test them. Please take them as they are.

From ddmmom

This is my dad's recipe from the 50's. Don't boil it after you add the lemon juice.

Chicken barbecue sauce

1/2 cup butter
1/4 cup lemon juice
2 T horseradish
2 T catsup
2 t salt
1 1/2 T worscestershire
3/4 t tabasco
2 1&1/2-2 pound chickens, split

Melt butter, add everything but the lemon juice and bring to a boil. Remove from heat and add lemon juice. You can rewarm if needed, but don't boil. Place chickens on grill and baste with sauce or bake in 350° oven.  I like it with more lemon juice and tabasco. I just discovered this recipe in the Dean and Delucca book. You cook whatever meat until it shreds, and mix a large amount of shreds with a small amount of sauce, just enough to moisten. Serve on plain ole softhamburger buns. We LOVE it.


The Carolina story gets even more complicated when you consider South Carolina. There, as in Georgia, yellow barbecue sauce, made with lots of commercial mustard, is often the sauce of choice. We're not too crazy about the flavor of French's mustard, but the following medium-thick, yellow, authentic sauce does add delicious layers of flavors to the mustardy core. We find it especially delicious with something quite un-barbecue-like grilled shrimp.


1 tablespoon vegetable oil
1/4 Cup minced onion
1 tablespoon minced garlic
1/3 cup commercial yellow mustard (like French's)
3 tablespoons ketchup
2 tablespoons light brown sugar
1/2 cup distilled white vinegar
1/4 cup water
2 teaspoons lemon juice
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 tablespoon coarse salt

1. Heat the vegetable oil over moderate heat. Add the onion and garlic and cook for 5 minutes, or until slightly soft.

2. Add all the remaining ingredients, and simmer sauce, uncovered, for 20 minutes. (The sauce will thicken slightly.)


From Pablo Manoppella

This is a very traditional recipe from Argentina for BBQ

You need to put together

6 or 7 clove garlic, chopped very fine
1/2 cup parsley, chopped
1/2 cup oregano
1/4 cup red dried pepper (the italian type)
1 cup boiling water
1/2 cup white vineager
1/2 cup olive oil
salt to taste
black pepper to taste

you need to mix the ingredients in the above order and then (when it cools) to put in a closed jar ( an empty mayonnaise pot is perfect for that) and store in the refrigerator for at least 12 hrs. Is perfect if you prepare the recipe one or two days before the BBQ !! It can be stored in the Refrigerator for 10 or 15 days. You can put on the meat or on the chicken before cooking (where the flavor is stronger) or you can put the sauce on the meat after cooking (the flavor became lighter) Enjoy and thank you for the opportunity. Excuse the poor english.


From Lou Davidson Tillson, Ph.D.

Equal parts of catsup and any dark cola (Coke, Pepsi, RC, etc.) make a great bbq sauce. I usually cook chicken in it in an electric skillet. The sauce cooks down and becomes very thick. It could be cooked down and then used in its thickened state on grilled chicken.


From J.B. Bryant

I take a little different approach to making barbecue sauce. I lived in Memphis for many years where people take barbecue VERY seriously, and I developed a refined pallet for it there. When I make the sauce, it takes about 3 days of slow cooking (such as in a crock pot). I don't measure things, I just taste and add continuously throughout the days. The longer it can cook the better. I do have a set of standard ingredients I use and I'll list them here. There are no amounts listed because I haven't got the vaguest idea how much I might add to make it taste just right. I like my sauce just-right spicy and NOT(!!!!) sweet. Sweet catsup (like many restaurant chains seem to offer) holds no appeal to me, and neither does a sauce that has no flavor apart from its burning potential.


Low sodium V8 juice
Whiskey or whiskey flavoring
Tomato puree
Low sodium Worcestershire sauce
Tabasco sauce
Minced garlic
Minced Jalapenos
Onion juice
Liquid smoke

ADD TO THE SAUCE (as needed)

Garlic powder
Cracked black pepper (lots of it)
Cumin (not much of it)
Mustard powder
Powdered cocoa
Any of the base ingredients


From Eric Hahn

1/2 Pint of Jack Daniels or Crown
1 Can Tomato Soup
2 t Worcestershire Sauce
Other seasonings at your descretion

Take 1/2 of the whiskey and worcestershire and marinate chicken tenders in it for a minimum of 2 hours. Place them in a non-stick skillet and pour the rest of the ingredients over and simmer untill donw. Great served with rice.


From Michael.Badger

Taken from Seattle Times - (Parade 1995) by Sheila Lukins. This is my absolute favorite sauce. Many ingredients, but so easy to make. Last forever in the refrigerator. Taste so fresh, coats well. Especially good on grilled chicken.

Sheila's Backyard Barbecue Sauce

2 Tbs Vegetable oil
1 medium onion, peeled and slivered
4 whole cloves of garlic, peeled and halved
1 can (28 ounces) peeled plum tomatoes crushed, with juices
1 1/2 cups ketchup
1 cup fresh orange juice
6 Tbs fresh lemon juice
6 Tbs red wine vinegar
1/2 cup water
2 Tbs all natural liquid smoke
1/4 cup (packed) dark brown sugar
3 Tbs finely chopped crystallized ginger
2 Tbs dark molasses
1 Tbs Worcestershire sauce
1/4 tsp. Tabasco sauce, or more to taste
2 Tbs chili powder
1 Tbs ground coriander
1 Tbs dry mustard
1 tsp. salt, or more to taste

1. Place the oil in a medium-size heavy pot. Add the onion and cook 5 to 7 minutes over medium heat until golden brown. Stir in the garlic during the last minute.

2. Add all of the remaining ingredients to the pot and combine well.

3. Bring to a boil, reduce heat to very low and cook, stirring often for 45 minutes to an hour or until the sauce thickens and has a smooth texture.

4. Remove the onion and garlic with a slotted spoon, discard. Adjust seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks. Yield 5 cups.


From Joan Lowder

1 lb margarine [or less]
3 small bottle durkee's sauce
2 tbsps prepared mustard
3 lemons
3/4 cp sweet pickle vinegar
2 tbsps sugar
salt & pepper to taste
1 tbsp worchestershire sauce
1 tbsp ketchup
3 bottles water [ use durkee bottles]
1/4 CP mayonnaise



From Dolores Spoonmore

This is my favorite BBQ receipe. It is for BBQ hamburgers but is also good on chicken, pork chops or other meats you like BBQ'd.

l cup chopped onion
l cup catsup
l cup sugar
3/4 cup vinegar
l tbs. Worcestershire Sauce

Bring to a boil - then simmer 10 minuter

For hamburgers:
3 lbs ground beef
4 crackers crumbled
1/4 cup water to each lb of beef

Make into hamburger patties and brown quickly on both sides in a skillet, place in a baking pan, pour sauce over hamburgers and bake 350 degrees about 1 hour. Yummy. If you use this for other meats just put your meat in a baking pan and pour sauce over meat and bake for an hour or an hour and a half, according to what kind of meat you are using.


From Tj339

Basic Barbecue Sauce

Source The Fannie Farmer Cookbook

A traditional American sauce that has a nice balance of sweet, tart, and spice. Because the sauce contains sugar, it burns easily, and is best brushed on food just during the last 5 or 10 minutes of cooking. Pass the remaining sauce at the table.

3 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1-1/4 cups catsup
1/3 cup cider vinegar
1/3 cup Worcestershire sauce
1/3 cup brown sugar
2 teaspoon chili powder
1/4 teaspoon cayenne pepper

Heat the oil in a medium saucepan and cook the onion and garlic, gently for 10 minutes. Add the catsup, vinegar, Worcestershire, brown sugar, chili powder, and cayenne, and mix well. Let simmer for about 20 minutes, stirring occasionally, until slightly thickened. Makes about 2-1/2 cups


From Robert A. Slayden

1 cup ketchup
1/3 cup oil
1/2 cup vinegar
1/4 cup brown sugar
1/4 cup molasses
2 t lemon juice
3 T worchestershire sauce
2 T chili powder
1/4 t ginger
1/2 t garlic powder
1/2 t dry mustard
1 t dried onion flakes
dash salt and pepper

Add all ingredients and heat until brown sugar dissolves.

We have served this bbq sauce for years and everyone loves it!!


From "Laurane"

Any store bought brand that one happens to like. (mine is Masters) and add 3 shots of Vodka. I discovered this by accident. A friend sat his glass down where I had my glass of water that I was going to put in the pot with the sauce to thin it out and wow that was the best batch yet. He wasn't happy when he got a good dose of water, but he sure helped the food taste good..


From Marilyn Metaxa

Texas Barbecue Sauce for Spareribs or Chicken

(enough for 3 lbs of meat)

1/2 cup brown sugar
1 tblsp paprika
1 tsp salt
1 tsp dry mustard powder
1 tsp chili powder
1/4 tsp cayenne pepper
1 tsp cinnamon
2 tblsp Worcestershire sauce
1/4 cup vinegar
1 cup tomato juice or tomato sauce
juice of 1 lemon
1/4 cup ketchup
1/2 cup diced onion

Mix all of the above in a saucepan and simmer for 15 minutes. Pour sauce over a single layer of chicken or spareribs in a baking tray. Bake at 350F until sauce is nearly evaporated, basting once or twice, about 1½ hours.


From Georgia Sneed

Barbecue Sauce

This is a sweet/tart sauce equally good on hambergers, poultry, pork ribs and chops, over cooked rice.

4 oz. butter
1/3 C. brown sugar
large onion, chopped fine
2 tsp.yellow salad mustard
2 large garlic cloves, minced fine
juice of 1 lemon ,approximately 1/4 C,or more for sharper taste.(can use bottled juice)
1 C. favorite catsup
optional spices to taste cloves, allspice, lemon pepper, salt, fresh ground pepper, tabasco,

In saucepan, saute onion and garlic in melted butter till soft. Add brown sugar, cook stirring continuously, till no longer granular. Add catsup, lemon juice and mustard and any optional spices. Bring to boil continually stirring, turn fire down to simmer. Cover pot with screen to permit thickening by evaporation, while preventing splattering of sauce.Stir once in a while to prevent burning on bottom. Takes about 15-min. With tongs dunk meat into sauce, shake off excess and grill over charcoal, or under broiler, or bake till done. Sauce keeps for several months when refrigerated. Can also be frozen then thawed in microwave.


From DesertTas

1 cup catsup
1/2 cup packed brown sugar
1/2 cup white vinegar
4 tsp. grated onion
2 tsp. dry mustard

Mix all the ingredients in a medium bowl. Stir well. Pour over any meat (chicken tastes the best) about the last 10 - 15 minutes of cooking. Save some for dipping, tastes best heated.


From "shoshana kessel"

BBQ marinade

Suitable for chicken (breasts or cuts or whole)

4-6 lbs chicken meat
1/2 cup fresh lemon juice
salt & pepper to taste
1/2 cup olive oil
4 tablespoon finely chopped fresh tarragon

Mix well and rub chicken. Let stand at least for 1 hour (best - overnight) and grill. I use the recipe quite often. The best results are with chicken breasts. Just take off the bones, don't pound or flatten. This way you get them juicer and tender.

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Readers' Favorite Barbecue Recipes II

Please keep in mind that I have not had time to test all of these, and am passing them along just as I received them.

From Ariela Kiewe

For my BBQ sauce I use 1 little can of Tomato paste, soya souce, chili (some drops), salt, pepperand some maple syrup which gives a very special touch and flavour. As you can see I prepare it by eye so you can calculte the quantities.


From Mary-Anne W. in New Hampshire

Here is a recipe given to me by a friend. It was his mother's recipe. I never make a single batch...it goes too quickly!


1 Tbl butter
1 clove garlic, minced
1/2 cup ketchup
1/3 cup chili sauce
2 Tbl. brown sugar
2 Tbl. chopped onion
1 Tbl. mustard
1 Tbl. worcestershire sauce
1 tsp celery seed
dash of hot pepper sauce
3 thin lemon slices

Mix all ingredients in a sauce pan. Bring to a rolling boil. Remove from heat. Store in refrigerator in glass jars. If I remember correctly this makes approx. 1 cup of sauce. Enjoy!!!


From Ted Parker

1/4 cup bourbon
1/4 cup cooking oil
1/4 cup brown sugar
1/2 cup soy sauce
1 tsp blackened seasoning (Cajun)
1 can beer

Use to baste liberally and often.


From Joanne Tartaro

Marinate London Broil In

1/4 lb.of brown sugar
1 cup of soy sauce
garlic powder

Sprinkle meat with garlic powder to taste, sprinkle brown sugar on meat. Pour soy sauce over the meat and turn over in a flat pan. Turn over once again to mix marinate. Put in the refrigerator for about 2 hours. The longer you marinate the better the flavor is. Turn every hour. Cook on the barbacue until meat is done as desired.


From Cindy Rohe

This is REAL TEXAS BARBEQUE SAUCE used by my father for over 50 years. He is a REAL TEXAS RANCHER. It is a watery sauce with slightly chunky vegetables. Some people are surprised because it is not the consistency of ketchup. Try it. You'll never want the other kind again. I promise.

2 onions - chopped fine
2 pods garlic - chopped fine
2 sticks celery - chopped fine
Wesson oil
1 Tablespoon lemon juice
2 Tablespoons brown sugar
2 Tablespoons yellow mustard
1 teaspoon paprika
1 teaspoon red pepper (cayenne)
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons Worcestershire sauce
dash red hot sauce (like Tabasco)
2 cans (8 oz. cans) tomato sauce
1 cup water

Saute onions, garlic and celery in Wesson oil until soft. Add other ingredients, and bring to a boil. Simmer until done - will be chunky sauce when finished. Adjust red pepper to taste. This sauce is great on brisket which has been slow cooked (6 to 8 hours or more over low open fire) using the following mopping sauce while you cook

1/2 cup vinegar
1/2 cup water
chili powder
Wesson oil

Before you cook the meat, rub it down (REALLY rub it into the meat itself) with a mixture of salt and chili powder. Let the meat sit possibly overnight in the rub. It will be salty, spicy and like the real Texas Barbeque I grew up with. My dad is 82 now - he always got up at 4 in the morning to start the fire and cook the meat slowly all day long. We would eat it around 3 or 4 in the afternoon. Real Barbeque has to cook slowly for the flavor to get through the meat. Yum!! Hope you like this one.


From Dwayne G Hargreaves

niemand's bbq sauce

fresh skinned tomatoes
red wine vinegar
olive oil

Place all the ingredients in a blender, blend and drizzle over cooked meats and vegetables. Quantities of each ingredient depend upon the desired consistency and individual tastes.


From Kulette

This is our family's favorite recipe here in the Philippines

1 kilo (approx. 2 lbs.) meat (pork, beef, chicken or even fish or shrimps) sliced as you desire.
1 Tbsp rock salt
2 Tbsp. sugar
2 Tbsp Tang orange juice (sweetened)
1/4 C soy sauce
1 tsp. ground pepper
2 Tbsp minced garlic
2 Tbsp worcestershire sauce (optional)
hot chilli (optional)

Marinate meat for at least 2 hours in case of fish and shrimps; 6 to  12 hours for pork, chicken or beef. To cook, put in skewers and grill not too close to the ember. Serve with salads.


From Tammy Wise

I am a missionary in Japan. I teach monthly cooking classes. To celebrate America's Independence Day, this week I'm teaching a barbecue class. We'll do chicken and pork ribs. It's a challenge to make "American" recipes here, as I believe in teaching only recipes that have ingredients that my students can buy locally. After searching all of my recipe books and comparing recipes, I came up with this sauce

2 T. Olive Oil
1 stalk celery, finely diced
1 onion, finely diced
1 clove garlic, crushed
3 green peppers, finley diced
1/3 cup molasses
1 cup ketchup
1 cup brown sugar
1/3 cup orange juice
2 T. vinegar
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 T. steak sauce

Saute the onion, celery, and green pepper in the olive oil until the the onion is translucent. Add the remaining ingredients, bring to a boil. Simmer 15-20 minutes. Use for basting on the grill or baking in the oven. For ribs par-boil the ribs for 45 minutes, drain well. Place in baking pan, cover with barbecue sauce, tightly cover pan w/foil. Bake at 350 F. for 45 minutes. For chicken Place wings, legs, or thighs in pan. Cover well w/sauce. Cover pan tightly w/foil and bake 45 minutes at 350 F.

Note I used three green peppers here because green peppers in Japan are much smaller than the "American" version. You may want to only use one green pepper if it's large. Also, for the steak sauce, we don't have A-1 or worcestershire sauce here, so I shopped and found a steak sauce that is flavored with onion and apple. I think it adds a nice flavor; but in the States, you could use A-1 or another alternative.


From John +Tammi

Sweet and Hot BBQ Sauce-----smacking-good on franks

2 c finely chopped onions
1/4 c salad oil
1 1/4 c ketchup
1/2 c water
1/4 c brown sugar
1 T vinegar
2 T worcestershire sauce
1/2 t dry mustard
1 t salt
1 t liquid smoke

Cook onions in hot salad oil until almost tender. Add remaining ingredients. Simmer uncovered 15 minutes.


From Michelle Cooper

Heinz Chili Sauce
1/2 cup vinegar
1 whole lemon
Brown Sugar (1-1 1/2 cup)
1 Tablespoon worcestershire sauce
onion- 1 thinly sliced
garlic- 1 clove

heat together in saucepan on top of stove, then put over chicken or ribs (etc) bake untill done. ( if doing ribs pre-cook then poor sauce over and finish baking. This recipe is from a friend . It is really good.


From Rick Bedard


Cover both sides of Brisquet with salt, black pepper, red pepper, garlic powder, onion powder, liquid smoke and Worcestershire sauce. Put meat in pan, seal with aluminum foil and cook for approximately an hour at 275 in the oven. Then cook on the grill on LOW heat until completely cooked (approximately four hours). MUST COOK SLOW, SLOW, SLOW!!!


1/4cup VINEGAR
3 tablespoons MUSTARD
2 cups CATSUP
2 teaspoons SALT

Combine all ingredients in sauce pan, cover and simmer over low heat for 15 minutes.


From Nancy Tuskey

This recipe came from Cornell University in Ithaca, New York where my mother worked many years ago. It has been a favorite in our family for many, many years. For the best flavor, marinate the chicken over night in the sauce and then brush it on the meat as you cook. Since it has an egg in it, make sure what you are brushing on has time to cook to the right temperature. Enjoy!

Cornell Barbecue Sauce

(For chicken-10 broiler halves)
1 cup cooking oil
1 pint cider vinegar
3 TBS salt
1 TBS poultry seasoning
1 tsp.. pepper
1 egg

Beat the egg, add oil and beat again. Add other ingredients and stir. Leftover sauce (not used with chicken as a marinade) can be placed in a glass jar and stored in the refrigerator for several weeks. Not only can you marinate your chicken in this sauce but it is also basting material to be brushed on the chicken every few minutes during cooking.


From Falcon4024

I have no idea WHO started this, but it was passed down to me by a family member who in turn got it from a family member , who in turn got it from a family member, so I think you got the point...but its WONDERFUL on pork and chicken wings..I made it one dinner for "pot-luck" dinner for our Scout troup and now the BOYS want it on all the meat we cook on Scout camp overs....

3-chopped onions
2-cans (15oz.) tomato sause
1-cup of brown sugar
1/2-cup of vinger
2-tablespoons worcestershire sause
3-tablespoons of chili powder

mix all together and simmer for 15 minutes and than add to favorate meat.....


From Sarah Jane Johnston, Johannesburg, SOUTH AFRICA

Braai Sauce

Here in South Africa, the Afrikaans word for barbecue is braai. This recipe is expensive but very tasty, and it freezes well. It's delicious with any braaied meat and if you're feeling adventurous, it's good with braaied Polenta ( porridge or mielie pap) or spooned over fried eggs for breakfast.

2 large onions
2 cloves garlic
50ml oil
1 can (410g) tomato purée
1 packet oxtail soup powder
500ml boiling water
1 bottle (470g) fruit chutney
30ml white sugar
A few drops Tabasco sauce

Peel and chop the onions finely. Peel and bruise the garlic. Sauté the onions and the garlic in the oil. Mix the tomato purée and the soup powder and stir it into the onion mixture. Stir in the boiling water. Stir and heat the mixture to boiling point. Add the chutney, sugar and Tabasco sauce and bring to the boil. Makes about 1.5 litres of sauce.


From Lisa Blackwelder

My mother, who is from the midlands of SC, was given this recipe when my she and father was stationed in San Diego in the early 50's. It had been a secret family recipe until about 5 years ago. My mother was dying of lung cancer, and it seemed a shame that many of her most requested dishes would not be made again (even though I had the recipe, it was "our secret"). With her permission, we have since given it out to many people. It follows

1/4 c vegetable oil*
1 medium onion, chopped
3 T sugar
1 t salt
1/2 t black pepper
1/2 to 1 t ground cayenne pepper
2 T prepared yellow mustard
3 T Worcestershire Sauce
3/4 c ketchup
3/4 c water
1/2 c bottled lemon juice (ReaLemon)
Sauté chopped onion in oil until transparent.

Remove from heat and add dry ingredients (so sugar won't burn). Return to heat and add the following 5 ingredients, stirring well after each addition. Bring to a boil, reduce heat and simmer until desired consistency, about 30-45 minutes. Brush on chicken, or pork during last part of grilling. Excellent on shrimp!

*This is the original quantity. I usually just use enough oil so that the onions will sweat when sautéing them. This will make enough for 4 boneless chicken breasts, or 4 pork chops. I usually double the batch when grilling a whole chicken. ENJOY!

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Readers' Favorite Barbecue Recipes III

Please keep in mind that I have not had time to test all of these, and am passing them along just as I received them.

From Lourdes Fernandez

This is one of my favorites that I use on Venison and Country Ribs. It's delicious, and VERY easy!

2 tablespoons Dark Brown Sugar
1/4 cup Worcestershire Sauce
1 teaspoon Lemon Juice

Mix all of the above and spoon over meat. Let marinate at least 30 minutes before cooking and baste while cooking. Country Ribs can be barbecued or broiled. They will taste great!!! The above can be altered to taste... more sugar for a thicker sauce, more Worcestershire for a thinner sauce. Enjoy!


From Heather Henriksen

This is a recipe I discovered one day -- while just experimenting. It is rather tasty and is best done on a hot grill (mine is propane -- set on the highest setting).

2-3 lbs tri tip roast
1 pk Lipton onion soup mix (beefy flavor is best)
1/4 cup water
3-4 tbls soy sauce
pepper (generous amounts)
garlic powder (generous amounts)

In a sealable bag place all ingredients. Allow roast to marinate for approximately 1.5 hours or longer. Place on grill, fat side down. Grill first side 8 minutes, turn and baste. Grill another 8 minutes. Slice roast into 1-2" thick slices. They will be rare, place back on grill for another 30 seconds or so each side. Place on warmed plate. This is the most tender tri tip I have ever tasted. It prompts me to use my propane grill in the middle of winter because it just doesn't do the same under the broiler!!


From John Piraino

Here is my BBQ sauce that I doctor up. It's HOT, but it's great!

1 Bottle Open Pit ORIGINAL (Flavors just don't cut it!)
1 cup finely chopped onions
2 - 3 cloves of garlic, finely chopped
1 TBSP Butter (Don't substitute margarine)
1 tsp salt (Jane's Crazy Mixed Up Salt is great for this)
1/4 cup dry white wine
2 tsp (more or less as desired) Tabasco brand habanaro sauce
1 tsp white pepper freshly ground
Juice from 1 lemon
1 TBSP balsamic vinegar
1 TBSP (more or less as desired) Cayenne pepper

Mix all ingredients EXCEPT butter in a 1 qt pan. Simmer until bubbling. Reduce heat for 10 minutes, and stir continually. Allow mixture to cool to room temperature. Before cooking, reheat slowly adding butter. Spread on your favorite BBQ Chicken, Ribs what have you. Enjoy! This mixture can also be saved back in the Open Pit bottle. It will stay for around 1 month.


From Sharon Easton

My son's chicken tender Dipping Sauce

Equal Parts of:
Grey Poupon Honey Mustard
Bull's Eye Barbecue Sauce

Mix Grey Poupon Honey Mustard and Bull's barbecue sauce. Sweeten to taste with honey. My son is only four and already he can appreciate the zip that the grey poupon gives to this sauce.


From "The Jakester"

I have traveled around the world and so I was somewhat surprised that the BBQ recipes that were submitted seemed to reflect ConUS tastes alone. To that end I have decided to submit a typical Korean BBQ sauce and marinade (at least as far as my experience goes...)

Fresh chopped garlic
Sesame oil
Soy Sauce
Fresh cracked black pepper

The soy sauce to sesame oil ratio is 1 part sesame oil to 2 to 6 parts soy sauce depending on the fat content of your meat - also Koreans love garlic. This recipe can be augmented with chopped scallions, chopped onions, fresh ginger, finely chopped carrot, perhaps a pinch of sugar, perhaps a splash of herbed vinegar, perhaps a dash of salt and hot pepper paste (Korean hot red peppers are around jalapeno land in warmth and the red pepper paste has sweet, sour and salty tones to it in keeping with the oriental cooking philosophy). I have seen this applied to everything from fish, chicken and pork - to dog believe it not. Obviously you wouldn't want to marinade fish too long, but baste it as it cooks instead, but it works as a marinade for other cuts of meat just fine. Usually (again based on my realm of experience alone which is by no means comprehensive) the meat would be served with a bowl of cooked short grain rice, and fresh greens as well as an assortment of condiments and side dishes in little bowls, and sometimes something sheets of seaweed (called Kim) brushed with sesame oil and sprinkled with salt. The condiments might be some more red pepper paste, kimchee, soy sauce, and fresh peeled garlic cloves etc.. Side dishes might be some marinaded fresh water clams, radishes (daikon), bean sprouts and other greens, perhaps some fruit or deep fried grasshoppers; and maybe a thin soup. The meat is sometimes assembled in a leaf with a little rice and whatever condiment is desired taco style (except bite sized), but usually people just mix and match different flavors from the bowls with a pair of chop sticks for every bite. If a soup is served it is usually first, and fruit is usually a dessert, while grasshoppers are sort of a snack for munching on while you down a few brews and the odd shot of soju during after dinner conversation.


From Rick Shores

Here's a copy of my favorite sauce... It's pretty simple, and it's almost a sweet and sour kind of sauce...(best for meatballs) (I know it sounds sick, but try it, trust me...)Combine the following ingredients in a crockpot

Heinz Chili Sauce
Grape Jelly

Use equal amounts of the two. You won't be able to get the lumps out of the jelly, so don't even try. Just pour the ingredients into a crockpot, stir them a little, and dump your meatballs in the crockpot. Cook all day on low, stir about once an hour. If you use the pre-cooked, frozen meatballs, it'll take about 3 hours to get them nice and hot, and by that time, all the sugar in the jelly will have melted, making the sauce nice and smooth. Enjoy!



While you are collecting BBQ Sauce Recipes, I thought I would send you mine, which requires very few ingredients, no measuring and is delicious. Adjust the portions to your own taste. Combine Ketchup, Soy Sauce, Crushed Garlic (can use the kind that comes in oil in a jar) and honey (lots of honey) Then run a can of peaches with or without the juice through a food processor and stir into the mixture, can also use fresh mangos or apricots or any fruit that appeals to you. I discovered this when my son was a baby and switched to table food, leaving me with a lot of jars of baby strained fruit to use up. You can even add pureed fruit and honey to a commercially prepared BBQ sauce, and even add in a little garlic and it will be delicious. Enjoy


From Bob Berles

A friend in Texas got raves from everyone for his Brisket sauce, but would never give out the recipe. He weakened and gave it to me because I live in Arkansas, and promised not to tell his Texas friends. Well, it's now twenty years later, and I won't mention his name, so here it is

Easy Brisket Sauce

1 bottle Kraft Old-Fashioned BBQ Sauce (or whatever it"s called - Traditional, Standard, Lead-Free, whatever)
4 BIG cloves Garlic, crushed and minced
1 Tbsp Chili Powder

Over very low heat, simmer all ingredients together for an hour or so, stirring often and adding water as necessary. Do not let it burn. This is enough to finish off a fifteen pound brisket after the meat has cooked and smoked for 5 or 6 hours in a low-heat grill using real charcoal off to the side and adding a handful of soaked hickory chips every hour or so, and pre-ignited charcoal as necessary.


From Edie

This is my mother-in-laws bbq sauce recipe. Everybody in the family loves it!

Trudy’s BBQ Sauce

2 Cups of ketchup
2 Tablespoons Worcestershire sauce
4-5 Dashes Tabasco
1/2 Cup water
1/2 Cup vinegar
2 Tablespoons sugar
1/2 Teaspoon liquid smoke
2 Teaspoons celery seed

Simmer 30 minutes or until desired thickness


From Jude

This is a wonderful recipe for country pork ribs & have even discovered that the leftover marinate can be frozen!

BBQ Plum Ribs

4-5 lbs. country pork ribs
1 medium onion
2 cloves garlic
1 T salt
1 can (1lb) Oregon Purple Plums (in heavy syrup)
1/4 cup packed brown sugar
1/4 cup soy sauce
1/2 tsp. garlic powder

Place ribs in pot large enough to contain all. Cover with water. Add onion, garlic & salt. Bring to boil over high heat; reduce heat & simmer 60 min. Remove pits from plums. Place plums & syrup in food processor; add brown sugar, soy sauce & garlic powder. Process until completely smooth. Drain ribs. Place in container; pour marinate over meat. Marinate in refrigerator overnight. Grill both sides of ribs, brushing frequently with marinate, until brown (5-10 min. per side).


From Ellen Fincher

We live in NW Ga and grew up eating barbecue. Last year we got this recipe from the internet and tried it. It is beyond a doubt the best we have ever had. Takes a while to simmer, but well worth the wait.


1 teaspoon salt
1/2 cup white sugar
1/4 cup dark brown sugar
3 cups beef stock
1/2 cup prepared mustard
1/4 cup white vinegar
1/8 cup (plus a bit more) Liquid Smoke
1/2 cup Worcestershire Sauce
1 cup tomato paste
1 tablespoon chile powder
1 teaspoon hot sauce

Mix well and slow simmer, uncovered, for 2 hours or until the desired consistancy. Stir often. .


From Georgianne Bowman, south of Buffalo, NY in truck farm country.

1/2 cup vegetable oil
1 egg
1 cup vinegar
1 tsp. salt
2 tsp. fines herbes
2 tsp. onion powder
2 tsp. flavored salt *
2 envelopes instant chicken broth (or enough bulk for two servings)
1/4 tsp. seasoned pepper

Whisk together oil and egg. Add remaining dry ingredients and whisk or shake together well. Dip chicken before barbecuing and baste occasionally while cooking. Can also be used to marinate before cooking--flavors through better. Can also be used to bake chicken indoors. Dip pieces and place in lightly greased pan. Bake in oven at 325F for 1-1/2 to 2 hours. Chicken flavors through better this way than when barbecued. Developed this recipe when my fussy family refused to eat chicken barbecued with tomato-based sauce and requested something that tasted more like KFC chicken.


From Amie Flexner

take any BBQ sauce, mix with pink lemonade mix (sweet and sour) makes a marvelous marinade....... mix to taste, with a bit of water to thin, if made with more liquid it is a glaze, otherwise its a thick sauce. Another option roasted garlic, ketchup, some sauteed (caramelized) onion, a touch of cayenne pepper, puree in the food processor, I normally include a bit of olive oil that the onions where caramelized in. add some water or more of the oil to thin it if needed....


From Carmen Bickel

This is a recipe my mother has used for years and I finally got her to share it with me. It's best on ribs or pork chops but is equally good on brisket or chicken.

1/4 Cup Vegetable Oil
2 8-oz cans Tomato Sauce
1 Medium Onion Finely Diced
2 Cloves Garlic Finely Minced
1 Cup Water
1/2 Teaspoon Cinnamon
1/2 Teaspoon Allspice
3 Tablespoons Worcestershire Sauce
2 Tablespoons Chili Powder (or more to taste)

Mix all ingredients and bring to a boil. Salt, Pepper, and dredge Pork chops in flour and brown in hot oil, in large skillet. Put chops into sauce and cook for about an hour or until meat is done. For Chicken, pour over meat while cooking. For Brisket, cook meat slowly in oven about 2 hours before pouring sauce over meat. For Ribs, Parboil about 1 hour (to get most of the fat out) then put in the sauce like the Pork Chops. Can serve red sauce over mashed potatoes like a gravy if desired. (Texas recipe and that's what we've always done.) Can be stored in the refrigerator after bringing to a boil and used later if desired.  Keeps about 2 weeks in the refrigerator.


From Carrie L. Gascoigne, Sackville NB Canada

Here's a really simple BBQ sauce

3T Worcestershire Sauce
3/4c ketchup
2T brown sugar
2 cloves garlic, crushed

Mix together all at once. Brush on meat before, during, and after cooking.


From Diane De Paolo

Couldn't find this recipe while you were looking for the best barbecue, but found this cleaning my desk drawer. It is to die for. (I usually double the marinate)

baby back ribs(preferably)
1/2 cup brown sugar
1/2 cup bourbon
1/4 cup soy sauce
1 lemon
1/2 cup beer

Mix together and pour over ribs. Marinate 24 hrs. Baste with left over marinate, make sure it is boiled first. Simple, easy and really yummy!

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Planter's Punch

7 ounces (210 ml) dark rum
2 oz (60 ml) fresh lime juice
4 Tbs (60 ml) powdered sugar
A dash of Angostura bitters
1 cup (250 ml) finely crushed or shaved ice
Freshly grated nutmeg
Fresh fruit for garnish (optional)

Combine 6 ounces (180 ml) of the rum, lime juice, sugar, and bitters in a cocktail shaker (or glass jar with a tightly fitting lid) and shake vigorously 9 or 10 time. Pour the contents, unstrained, into two 10 oz (300 ml) highball glasses. Place a teaspoon upside down in each glass and very slowly pour the remaining rum over the back of the spoons, letting it trickle onto the surface of the drink so that the rum floats on top. Grate a little nutmeg over the drink and serve at once.

This drink is usually garnished with some sort of fresh fruit. You may add a maraschino cherry and a pineapple wedge or strip of banana to each drink, or slit slices of lime or orange from the peel to the center and slip them over the rims of the glasses. Makes 2 drinks.

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Granddad's Cook House Buns

1 lb (900 g, 4 cups) Self-rising flour
8 oz (450 g) fat (butter, margarine, or lard)
8 oz (454 g) sugar
6 oz mixed fruit (raisins, currants, or mixed dried fruits, chopped)
4 eggs
Milk if needed to mix
Essence of your choice to flavour

Cream fat and sugar, add eggs one at a time (with spoon full of flour to stop mixture curdling) and finally add rest of flour and milk if needed and drop spoonfuls of mixture onto baking tray and bake in moderate (350F, 180C) oven for 15 minutes or until just brown.

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Grapefruit Marmalade

3 large, ripe grapefruit
2+1/2 to 3 quarts (2.5 to 3 L) cold water
8 to 10 cups (2 to 2.5 L) sugar

Wash the grapefruit and dry with paper towels. With a knife or vegetable peeler remove the skins without cutting into the white pith. Cut the peel into strips about 1 inch (2.5 cm) long and 1/8 inch (3 mm) wide. Cut away and discard the white outer pith. Cut the fruit in half crosswise and wrap the halves one at a time in a double thickness of damp cheesecloth and twist the cheesecloth to squeeze the juice into a bowl. Wrap the squeezed pulp in the cheesecloth and tie securely. Add enough cold water to the bowl to make 3+1/2 quarts (3.5 L) of liquid. Drop in the bag of pulp and the strips of peel. Let the mixture stand at room temperature for 12 to 24 hours. Pour the entire contents of the bowl into an 8 to 10 quart (8 to 10 L) stainless steel or enameled pot, and bring to a boil over high heat. Reduce the heat to low and summer uncovered for 2 hours, stirring occasionally. Discard the bag of pulp and measure the mixture. Add 1 cup (250 ml) of sugar for every cup of mixture, stir thoroughly, and bring to a boil over moderate heat. When the sugar has dissolved increase the heat to high and boil briskly, stirring occasionally, for about 30 minutes until the marmalade reaches the temperature of 220F (104C) or (or 8 degrees F, 4 degrees C above the boiling point of water in your area) on a jelly, candy, or frying thermometer. Remove from the heat and skim off the surface foam with a large spoon. Ladle the marmalade into sterilized jars or jelly glasses. To prevent the peel from floating to the top, gently shake the jars occasionally as they cool. Makes about 2 quarts (2 L).

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Peach Cordial

3 lbs (1.5 kg) peaches, pitted and quartered
2+1/2 cups (625 ml) sugar
4 strips lemon peel, each about 2 inches (5 cm) long
1 stick cinnamon (approx. 4 inches, 10 cm)
4 whole cloves
4 cups (1 L) vodka

Place the ingredients in a gallon (4 L) jar, stirring to dissolve the sugar. Put in a cool, dark place for at least two months. Strain through cheesecloth before serving. Makes about 1+1/2 quarts (1.5 L).

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Iranian Cutlet
Contributed by Azita Rasi

500 grams (about a pound) chopped beef or lamb
500 grams (about a pound) potato
1 medium onion
3 eggs
About 1/2 cup (125 ml) bread crumbs for coating
Salt and pepper to taste (I'd suggest 1/2 tablespoon salt and 1/2 teaspoon pepper)
2 tsp (10 ml) turmeric
1/2 tsp (2 ml) cinnamon (optional)
1/2 cup (125 ml) oil for frying

Boil, peel, and grind the potatoes and finely chop the onion. In a large bowl mix meat, potato, onion, eggs, salt, pepper, turmeric, and, if you like, cinnamon. Knead the mixture for about 5 minutes. From the mixture take a ball as big as an egg and form it to a flat oval patty about 0.5 centimeter thick (1/4 inch). Cover both sides of the patty with bread crumbs. Heat the oil in a pan and put the patties in the hot oil. When one side is fully fried and you can see the brown edges, turn the cutlet so that the other side gets fried too. You may serve the cutlets with pita bread, potato puree, green peas, and salad. This recipe serves 4 to 6 people, at least those with Iranian appetites!

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