The Online Recipe Book

1 lb extra lean ground beef

4 tsps prepared horseradish

2 tsps Dijon mustard

3 tbsps fat-free sour cream — * see note

1 tsp paprika

1/4 tsp pepper

1/8 tsp salt — optional

4 hamburger buns — split

In a bowl, combine the first seven ingredients; mix well. Shape into four patties. Pan-fry, grill or boil until no longer pink. Serve on buns.

* Betsy’s addition

5 Zucchini (or any other

-variety of summer squash) 2 tb Oil

4 Garlic cloves

4 lg Onions, diced

2 Carrots, diced

1 Green pepper, diced

5 tb Tahini or peanut butter

3 tb Tamari

1/2 ts Paprika

1/2 ts Oregano

1/2 ts Basil

1/2 ts Sea salt

1/8 ts Red pepper (optional)

1/2 c Sesame seeds

1/2 c Sunflower seed meal

1 c Corn meal, or flour, or soy

-powder

Slice the zucchini and place in a large pot with 1/2 cup water, adding enough squash to fill the pot. Steam over medium heat for 7 minutes, until soft. Heat the oil in a large skillet over medium heat; add the garlic, onions, carrots, celery, and pepper; saute for 7 minutes, till vegetables are tender. Drain the zucchini and mash well. Add the sauteed vegetables, tahini, seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter should be thick not wet–add flour if needed. Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties and place them on the sheet. Bake for 8 minutes on each side, until golden brown.

3/4 c soy sauce

1/4 c lemon juice

1 tbsp chili sauce

1 tbsp brown sugar

1/4 tsp garlic powder

6 rib or loin pork chops — 3/4 inch thick

In a large resealable plastic bag or shallow glass container, combine the first five ingredients; mix well. Remove 1/4 cup for basting and refrigerate. Add pork chops to remaining marinade; turn to coat. Cover and refrigerate for 3 hours or over night, turning once. Drain chops, discarding marinade. Grill, uncovered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

1 cup Brown sugar

1/3 cup Horseradish

1/4 cup Lemon juice

1 Ham steak — fully cooked

brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium-hot coals, turning once, until heated through nd well glazed, about 20 to 25 minutes.

2 lb Ground beef

Salt to taste 1 1/2 t Onion powder

1/4 t Pepper

Using a fork, gently mix meat, salt, onion powder and pepper. Shape into 6 patties, handling meat as little as possible and taking care not to press meat together tightly. Broil, grill or pan-fry the patties. The length of cooking time will depend upon whether you and your guests like your hamburgers rare, medium or well done.

1 lb ground beef

1/3 c bread crumbs; dry

1/2 c water

1 ts instant beef bouillon

1 ts lemon peel; grated

1 ts lemon juice

1/2 ts salt

1/2 ts sage

1/2 ts ginger; ground

1/4 ts pepper

2 dr hot pepper sauce; optional

Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.

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2 lg Flank steaks

1 c Dry white wine

1/2 c Soy sauce

1 1/2 tb Minced onion

1/4 ts Minced garlic

2 tb Lemon juice

2 tb Brown sugar or honey

10 1/2 oz Canned beef broth

1 Gingerroot piece (1)

- crushed Slice steaks diagonally across grain into 1/4- X 1-inch strips. Place in large bowl. Mix wine, soy sauce, onion, garlic, lemon juice, brown sugar, broth and gingerroot. Pour over meat and marinate 1 hour, turning 3 or 4 times. Thread on skewers and grill over coals until done as desired. Makes 30 to 40

5 lb Pork loin back ribs

—–DRY RUB—– 4 tb Paprika

2 ts Salt

2 ts Onion powder

2 ts Pepper, black

2 ts Pepper, white

2 ts Pepper, red

—–BARBEQUE SAUCE—– 6 tb Salt

6 tb Pepper, black

6 tb Chili powder

4 c Ketchup

4 c Vinegar, white

4 c Water

1 ea Onion, large, yellow, diced

1/2 c Molasses, sorghum

Barbeque Sauce: Combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. (If you are like me, not

much chance of this happening, but it is a nice touch to the recipe – CWS) Dry Rub: Mix ingredients together thoroughly.

Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230 degree) indirect cooking, using hickory chips or other hardwood chips for extra flavor. Cook ribs, bone side down, for 2 hours at 230 degrees in a smoker using indirect heat. Turn and cook 2 more hours. Turn and cook one more hour. During the last 15 minutes, baste with barbeque sauce diluted by half with water. Serve ribs with warmed, undiluted sauce on the side. From David Cox, Little Rock, winner of the 1991 World Championship Barbecue Cooking Contest in Memphis, TN

4 lb Beef brisket, chuck roast,

-eye of round, or pork -shoulder or loin 3 1/2 oz Bottle of liquid smoke

2 c Chopped onions

1/4 c Cider vinegar

1/4 c Dark brown sugar, packed

2 tb Dusseldorf mustard, spicy

-brown mustard, or yellow -mustard 1 tb Dark molasses

1/4 ts Cayenne pepper

1/4 ts Liquid hot pepper sauce

3 tb Worcestershire sauce

1 c Ketchup

1/2 c Chili sauce (ketchup type)

1/2 Lemon, sliced

1 tb Salt, more or less, to taste

1/4 ts Freshly ground black pepper

Preheat the oven to 325 degrees F. Put the meat on a rack in a roasting pan, fat side up, and pour the liquid smoke around it. Seal the pan with foil and place it in the oven. Roast the brisket for 4 hours, or until it is very tender, turning once. Uncover the meat for the last 30 minutes to brown. Remove the meat from the oven and let it cool. Wrap it in plastic and refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover, and refrigerate. The next day, remove the meat from the refrigerator and remove any extra fat. Pull the meat apart into small shreds. Remove the hardened fat from the pan juices. In a large pot, melt 3 tablespoons of the hardened fat over medium heat, add the onions and saute until tender. Add all of the remaining ingredients and 1 cup of the pan juices. Stir well and simmer for 20 minutes over low heat. Add the pulled meat to the sauce and simmer very slowly, uncovered, for 1 hour, stirring frequently. Add more pan juices, or water, if necessary, to keep the meat moist.

1 c Ketchup,

1/2 c Lemon juice,

1/4 c Onion ; minced

1 ts Hot pepper

1 ts Worcestershire sauce.

Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes or until slightly thickened. Okay! Made it in one message! The Southeast has about a jillion different sauce recipes and they vary from town to town. My favorites are the mustard based ones. I’ll look some up and post when I can. Mike Anderson – TRGS42A