1 cup Jack Daniel’s Whiskey
1/2 cup dark brown sugar
1 cup catsup
2 teaspoons Worcestershire sauce
1/4 cup vinegar
1 tablespoon fresh lemon juice
3 cloves garlic
1/2 teaspoon dry mustard
Salt and pepper to taste

Combine all ingredients, mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.

Servings: 4

1 can (8 oz.) crushed pineapple
1 finely chopped jalapeno chili
2 tablespoons fresh chopped cilantro
1 12 to 16-pound bone-in or boneless ham

In a small bowl, mix pineapple with jalapeno chili and cilantro. (Makes 1 cup glaze)

Place ham, fat side up in a roasting pan. Brush with glaze and roast at 325°F. for 15 minutes per pound or until internal temperature registers 140°. Brush occasionally with glaze during roasting.

2 cups Post Bran Flakes
1/2 cup Bull’s-Eye Original Barbecue Sauce, divided
2 egg whites
3/4 pound extra lean ground beef
1 medium yellow onion, chopped
1 medium green pepper, chopped
1/2 cup shredded carrots

Preheat oven to 375°F.

Mix cereal, 1/3 cup of the barbecue sauce and egg whites in large bowl until well blended. Add remaining ingredients; mix lightly.

Shape into loaf; place on broiler pan lined with foil. Brush with remaining barbecue sauce.

Bake 1 hour or until cooked through.

Yield: 4 servings

calf’s liver (leftover), cooked, passed through meat grinder
onions, peeled, chopped
potatoes, peeled, passed through meat grinder
butter
seasonings to taste

Use an equal amount of potatoes and calf’s liver. Mix calf’s liver onions and potatoes together. Season.

Put butter in a frying pan. When foaming put mixture in frying pan.

Put frying pan in moderate oven and bake for 25 minutes.

1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic – crushed
3-4 lbs. country style ribs

Combine all but ribs and brush on both sides of ribs. Place ribs in crock pot and pour remaining sauce over ribs. Cover and cook on low 8-10 hours. Half everything for 2 lbs ribs and use a small clove of garlic or 1/4 teaspoon from a jar of crushed garlic.

4 Sutton & Dodge™ Eye of Round Steaks
1 cup Archer Farms™ Asian Sesame Ginger dressing
1 (5 oz.) pkg. mixed baby salad greens
8 oz. grape tomatoes, washed and drained
8 oz. bean sprouts, rinsed and drained

Marinate the steaks in half a cup of dressing.

Grill the steaks to desired doneness.

Toss the salad greens, grape tomatoes and bean sprouts together with the remaining half-cup of dressing. Put salad on each plate and top with thin slices of steak.

Serve with additional dressing on the side.

2-4 lb chuck roast
salt and pepper to taste
1 onion, sliced
1 can cream of mushroom soup

Season roast with salt and pepper. Place in crockpot. Add onion. Pour soup over all. Cover and cook on low for 8-10 hours.

4 potatoes, cubed
4 carrots, sliced
1 onion, sliced
3-4 lb rump roast
1 teaspoon salt
1/2 teaspoon pepper
1 bouillon cube
1/2 cup boiling water

Put veggies and meat in crock pot. Stir in salt and pepper. Dissolve bouillon cube in water, then pour over ingredients. Cover and cook on low for 10-12 hours.

8 ounces ground round
1/2 cup chopped bottled roasted red bell peppers
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 garlic clove, crushed
Cooking spray
1 (16-ounce) can fat-free refried beans with mild chiles
1/4 cup minced fresh cilantro, divided
1/4 cup chopped green onions, divided
27 baked tortilla chips (about 3 ounces)
1 cup (4 ounces) shredded Monterey Jack cheese
3 tablespoons low-fat sour cream
27 pickled jalapeño pepper slices (optional)

Preheat oven to 375°.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in the bell peppers and next 5 ingredients (bell peppers through garlic), and cook for 8 minutes or until thick, stirring occasionally. Remove from pan.

Place pan coated with cooking spray over medium heat until hot. Add beans, 2 tablespoons cilantro, and 2 tablespoons green onions; cook 2 minutes or until thoroughly heated.

Place chips on a large serving platter; spread warm bean mixture over each chip. Spoon meat mixture over bean mixture; top with cheese.

Bake at 375° for 9 minutes or until cheese melts. Remove from oven; top with sour cream, 2 tablespoons cilantro, and 2 tablespoons onions. Top with jalapeño pepper slices, if desired. Serve immediately.

Yield: 9 servings (serving size: 3 loaded chips)

1 envelop Lipton recipe secrets onion soup mix
2 pounds ground beef
1 1/2 cups fresh bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup

Preheat oven to 350°.

In large bowl, combine all ingredients. In a 13 x 9″ baking or roasting pan, shape into loaf.

Bake 1 hour or until done. Let stand 10 minutes before serving.