1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 C. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 C. sugar
2 to 3 tbsp. vinegar
1/2 C. raisins
1/2 C. nuts (optional)

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well.
Let stand at least 1 hour or more before serving

1 can kidney beans
1 can butter beans
1 can pork & beans
4 slices bacon
2 sm. onions, chopped
1 C. brown sugar
1 C. catsup
1 tsp. prepared mustard

Drain kidney and butter beans. Mix beans together. Fry bacon, but don't brown it.
Put beans, bacon and onions in casserole. Add sugar, catsup and mustard.

Mix well and bake at 350 degrees for 1 hour

pork backrib
***DRY RUB***
4 tablespoonspaprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon cayenne

***BBQ SAUCE***
6 tablespoons salt
6 tablespoons pepper
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar
4 cups water
1 large onion -- diced
1/2 cup molasses

Dry Rub:
Mix all ingredients together throughly.
BBQ Sauce:
Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10min. or so.

1 fresh pineapple - peeled, cored and cut into 1 inch rings
1/4 tsp. honey
3 Tbs. melted butter
1 dash hot pepper sauce
salt to taste

Directions
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

Preheat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

1/2 onion, chopped
3/4 C. catsup
3/4 C. water
1/2 tsp. vinegar
1 tbsp. brown sugar
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1/4 tsp. mustard
1 tbsp. relish
1 lb. chipped, chopped ham, torn in pieces

Saute onion in little oil, add remaining ingredients and simmer 45 minutes.

Serve in warm bun.

1/2 C. Wesson oil
3/4 C. onion, chopped
3/4 C. ketchup
3/4 C. water
1/2 C. lemon juice
3 tbsp. sugar
3 tbsp. Worcestershire sauce
2 tbsp. mustard
2 tsp. salt
1/2 tsp. pepper

Heat oil, add onions. Saute, mix remaining ingredients in a bowl. Add to onion, simmer.
Grill chicken slowly.
Baste with sauce when chicken is nearly done.

1/2 pt. tomato juice
1 pt. cider vinegar
1 stick butter
1 tsp. salt
1 tbsp. red pepper or to taste

Melt butter, mix all ingredients. Do not boil.
For chicken, this sauce covers 12 quarters. Slowly cook chicken over medium coals, applying sauce as needed.

8 qt. box powdered milk
1 oz. jar non-dairy creamer
1 lb. powdered sugar
16 oz. Nestle's Quik

Combine all ingredients.
Store in tightly covered container.

For each serving, add 3/4 cup hot water and 1/4 cup chocolate mix.
Top with marshmallows or whipped cream.

1/2 C. beer
1/2 C. catsup
1/4 C. mustard
1/2 C. onion
Salt & pepper to taste

Mix until mustard is completely mixed in. Bring to a boil, simmer for 5 minutes.
Good on steaks, hamburger and hot dogs.

Barbeque Franks

8 hot dogs
3 tbsp. oil
1/4 c. chopped onion
2 tsp. sugar
3/4 tsp. paprika
1/8 tsp. pepper
1/3 C. catsup
1/3 C. water
1 tbsp. vinegar
2 tsp. Worcestershire sauce
Few drops Tabasco sauce
1/2 tsp. salt

Place franks in greased baking dish. Combine onion, sugar, paprika, salt, pepper, catsup, water, vinegar,
Worcestershire sauce and Tabasco sauce.
Pour over hot dogs.
Bake in 400 degree oven for 30 minutes or cook in rock pot for several hours.

12 ears corn on the cob, with husks
12 slices thin, lean bacon
3 Tbs. fresh ground black pepper
3 Tbs. chili powder
12 pieces of foil approximately 12in.x12in.

Pull off dry outer husks of corn and discard. Hold ear of corn by the cob and pull husks down to reveal corn.
Remove corn silk while running corn under cold water. Dry corn and rub with chili powder and black pepper.
Wrap bacon slice around corn. Pull husks back over corn and wrap whole ensemble with foil.
Grill over hot coals approx. 15 minutes turning frequently. Let corn relax in foil for 20 minutes.

1/2 tsp. bulk pepper
1 tsp. dry mustard
1 tsp. chili powder
1 tbsp. Worcestershire sauce
1/2 C. ketchup
1/2 C. vinegar
1/2 C. water
1 tbsp. flour
1 tbsp. molasses
1/4 tsp. red pepper

Put all together; whisk around until no lumps. Put in microwave until bubbly and stir until thick.

3 large egg yolks
1/2 cup plus 1 tsp. sugar
2 tablespoons plus 1 tsp. cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream

In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth.
Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes.
Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl.

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)
Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips.
Cover, grill and cook for 10 minutes.

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.

With paring knife, scrape any fat away from bone.

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder.
Bring to boiling, stirring till sugar dissolves. Preheat grill. Adjust heat for indirect cooking.
Place ribs on grill rack over medium heat.

Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends from squash and cut in diagonal rounds, about 1/2" thick.
Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat.

12 Giant Prawns, shelled and heads and tails intact
1/4 cup Butter
1 cup Orange juice (freshly, squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 each Green onions, tops and white
1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes.

1−1/2 pounds steak
1 teaspoon. sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate steak 4 hours or over night. Soak wood chips in water for 30 minutes, and add to hot coals just before commencing to grill.
Grill steak to desired doneness.

This recipe is good with any cut of steak you like.

1 cup Onion, chopped
1/2 cup Vegetable oil
1/2 cup Lemon juice
1/4 cup Soy sauce
1 tablespoon Worcesteshire sauce
1 teaspoon Mustard, prepared
1 pound Sirloin steak, cut in 2"cubes
1 large Green pepper, cut in 1"pieces
2 medium Onions, quartered
2 medium Tomatoes, quartered
1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce, Worcestershire sauce, and mustard; pour over meat and vegetables.
Cover and marinate overnight in refrigerator. Remove meat and vegetables from marinade, reserving marinade.

Turn Your Grill Into A Smoker!

Be sure to soak wood chips in water for 30 − 60 minutes before putting on the grill.

When using gas grills it’s best to put presoaked wood chips in a smoker box or wrap them in a piece of aluminum foil with a lot of
holes in it. This keeps your grill from filling up with ash and clogging the jets.
If you are using a charcoal grill or smoker then you can just put the wood directly on the coals (once they’ve heated up).

If you haven’t used wood before, start small. Use a 1/4 cup of presoaked chips on your grill and see what is does for you. One of

4 C. sliced fresh summer squash and/or zucchini
4 C. sliced sweet onions, such as Vidalia
3 to 4 Tbsp. olive or canola oil
1 to 2 Tbsp. red wine vinegar
Salt and pepper to taste

Toss all ingredients in a large bowl until vegetables are evenly coated with oil and vinegar.
Spray a grill basket with nonstick cooking spray. Place on grill rack over hot coals.
Pour vegetables into basket, replace grill lid, and cook 15 to 25 minutes until vegetables reach desired doneness, stirring every 4 to 5 minutes.

Salt and Pepper
1/4 cup cider vinegar
1/2 cup dark brown sugar or Splenda
1 pound small dried white beans
2 tsp dry mustard
1/4 cup molasses
1 medium onion, chopped

In a slow cooker, combine beans, onion, brown sugar, molasses, vinegar, mustard, 5 cups water and 1/4 tsp pepper.
Cook, covered, on low until beans are tender and liquid is syrupy, 12 hours.
The onions will rise to the top and look very dark.
Before Serving stir in 1/2 tsp salt...

Medium-sized zucchini
Olive oil
Pepper
Seasoning salt
Garlic Powder

Wash, but do not peel, zucchini. Slice in long strips about 1/4-inch thick. Brush both sides with olive oil.
Gently sprinkle both sides with pepper, seasoning salt and garlic powder.

Place on grill, turning frequently.
Each side takes about 3 minutes, but watch carefully so as not to overdo or burn the slices.

Make as many servings as you wish
Recipe From Fix-It and Enjoy-It! 5-Ingredient Recipes

4 medium potatoes, diced
1 large onion, slivered
8 sliced carrots
1 pound stew meat
1 can cream of mushroom soup
Salt and pepper

Mix all together in a large bowl, portion out into 4 servings and wrap in foil packets.

Grill over medium heat until done, 25-30 minutes, turning halfway through cooking time.

1 tsp finely grated lemon peel
2 tbsp fresh lemon juice
2 tbsp chopped fresh oregano
1 tbsp reduced-sod soy sauce
2 garlic cloves, minced
1 tbsp olive oil
8 chicken drumsticks

Combine all ingredients into a large resealable plastic bag. Turn bag to coat chicken.
Marinate in refrigerator at least 2 hrs or up to 2 days turning occasionally.
Prepare grill to medium high heat.

Grill chicken until cooked through and golden brown on all sides turning frequently about 30 mins.

Serves 4

1 (18.25 ounce) package yellow cake mix
1 (8 ounce) container frozen whipped topping, thawed
1 pint blueberries, rinsed and drained
2 pints fresh strawberries, rinsed and sliced

1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

4 cups watermelon balls from 1 watermelon
2 cups fresh blueberries
4 dollops prepared whipped topping
Red, white and blue star sprinkles

Gently mix together watermelon and blueberries.
Divide among 4 sundae bowls.
Top each with a dollop of topping and top with sprinkles.
Serve immediately.

Makes 4 servings
Source : National Watermelon Board via Culinary.net

3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup your favorite barbecue sauce
1/2 cup honey

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake
jar to combine thoroughly. Set spice rub aside.