28 oz. of crushed tomatoes
3 oz. of tomato paste
4 tbsp. Pecorino Romano
1 tsp Oregano
2 tbsp. minced fresh garlic
1 tbsp. black pepper
3 tsp sugar
2 teaspoons of basil

Whisk all together. Allow flavors to blend for one hour before using.

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces

Heat oil in a large skillet over high heat. Add onions and saute 1 minute.
Stir in garlic, tomatoes, tomato paste, Italian seasoning; season with salt and pepper to taste.
Bring to a boil and simmer, stirring occasionally, about 3 minutes.
Reduce heat to medium and add butter pieces, stirring.

1/2 cup butter or margarine
4 (1-oz.) squares unsweetened chocolate
3 cups sugar
1/2 tsp. salt
12 oz. can evaporated milk

Melt butter and chocolate in top of double boiler; stir in remaining ingredients. Cook, stirring constantly, until sugar is dissolved and sauce is smooth. Serve warm or cold over ice cream.

Yield: about 4 cups.
-Southern Living 1979 Annual Recipes (April)

1-1/2 cups brown sugar
2/3 cup light corn syrup
1/4 cup butter or margarine
1/8 tsp. salt
5 oz. can evaporated milk

Combine sugar, corn syrup, and butter in a medium saucepan; cook over medium heat to soft ball stage (234F to 240F), stirring constantly.
Remove from heat; stir in salt and milk. Serve warm over ice cream.

Yield: 2-1/4 cups.

2 tablespoons olive oil
1 small onion, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
1 (35-ounce) can plum tomatoes, with juice
1 teaspoon dried basil
1 teaspoon dried oregano
salt, to taste
freshly ground pepper, to taste

Heat the oil in a medium-size saucepan over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes until softened. Chop the tomatoes coarsely and add them to the pan along with their juices.
Add the basil and oregano. Bring the sauce to a simmer.

20-25 lbs. solid hard totally green tomatoes
10-12 lbs. onions
4 large green peppers
4 large sweet red peppers
4 large sweet orange peppers
4 large sweet yellow peppers
1 container Morton’s Pickling Salt (DO NOT USE table or Kosher salt)
2-3 gallons white vinegar
2 quarts Cider vinegar
5 lbs. white sugar
1/2 cup mixed pickling spice
8 Bay Leaves
2-4 Dried Hot Peppers (if you like it spicy – add more)
Cheesecloth and kitchen string

1/4 cup of the following dry mixture:
1 cup flour
1 cup instant nonfat dry milk
1 1/2 tsp salt
1 cup half-and-half (or whole milk)
2 tbsp butter
1/2 - 1 cup freshly grated parmesan cheese.
 
In a saucepan, over a medium heat, gradually add milk to the dry mixture above. Stir contstantly.
The mixture will thicken in about 2 minutes.
Reduce heat to low and simmer, stirring constantly for about 2 minutes more, stirring in the grated cheese.

8 pieces legs and/or thighs
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Several cloves of garlic, smashed with the side of a knife
Seasoning salt
1/2 teaspoon black pepper corns

Put all ingredients into a plastic zipper bag and throw in the fridge for a few hours.
Drizzle Newman's Own Italian dressing over chicken as it cooks on the grill.

Source: Delilah Daily

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
3/4 tablespoon garlic powder
3/4 tablespoon onion powder
1 teaspoon cayenne

Mix all ingredients together and store in an air tight container.

2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika

Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.

1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals.
When meat is turned, brush with sauce. Grill to desired degree of doneness.
Just before meat is removed from grill, brush again with sauce.

Makes enough for 8 servings.

1 1/4 Cup Catchup
2/3 Cup Salad oil
3/4 Cup Vinegar
5 Tablespoons Worcestershire sauce
1 Cup Honey
2 Tablespoon Dry mustard
3 Teaspoon Ginger, fresh grated
1 Lemon, sliced thinly
3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together. Remove lemon peel before basting.

1 cup Prepared barbecue sauce
1 cup Ketchup
2/3 cup Beer
1/4 cup Honey or Molasses
2 tablespoons Lemon juice
2 tablespoons Red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
1/2 teaspoon Pepper
2 Garlic cloves, minced
2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice, vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic
and onions.

2 squares semi-sweet chocolate
6 Tbsp. water
3 Tbsp. butter
½ cup sugar

Melt chocolate with water. Bring to a boil. Add butter and sugar.
Heat until butter melts and sauce slightly thickens.

Ingredients
1- 8 oz pkg. cream cheese
1/2 cup milk
1/4 cup Parmesan cheese
garlic powder
1/4 cup butter

Procedure
Put cream cheese, milk and butter into saucepan on med heat until melted. Add parmesan cheese, stir with whisk. Add garlic to taste.

Ingredients
5   pounds pork loin back ribs
***DRY RUB***
4  tablespoons paprika
2   teaspoons salt
2  teaspoons onion powder
2  teaspoons pepper, black
2  teaspoons pepper, white
2  teaspoons pepper, red
***BARBEQUE SAUCE***
6  tablespoons salt
6  tablespoons pepper, black
6  tablespoons chili powder
4  cups ketchup
4  cups vinegar, white
4  cups water
1  each onion, large, yellow, diced
1/2  cup molasses, sorghum

Procedure