Recipes

1 Cup Red Wine Vinegar
½ Cup soy sauce
1/3 cup oil
¼ c. brown sugar
¼ c. catsup
1/3 -1/2 c. coarse chopped onion
1 t. pepper
1 t. salt
1 T. Worcestershire sauce
Garlic
6 – 10 # beef.
Put beef and marinade in zip-lock bag. Refrigerate 2 – 12 hours turning occasionally.

1 cup very strong coffee
1/3 cup chopped onion or 3 cloves chopped garlic
½ cup soy sauce
1/3 cup oil
½ c. white wine
1/2 cup orange juice or ¼ c. orange juice concentrate
¼ cup brown sugar or molasses
1 tsp pepper
Place in zippered plastic bag and refrigerate 2 to 12 hours turning occasionally.

16 - 18 oz. pork & beans
1/4 c. catsup
2 T. brown sugar
1 T. molasses
1 T. worcestershire
1 t. liquid smoke
1 small onion (or less)
2 slices bacon, cut up

53 oz. pork & beans 1 gal.
3/4 c. catsup 2 c. (16 oz)
1/3 c. brown sugar 1 c.
3 T. molasses ½ c. (4 oz.)
3 T. worchestershire ½ c.
1 T. smoke 3 T. (1.5 oz.)
1 medium onion 3 large
6 slices bacon 14 slices

Fry onion & bacon. Mix other ingredients together. Add onion & bacon.
Bake uncovered 350 for 30 – 45 minutes. (The gallon size serves at least 25)
(We have found that Van Camp’s Pork and Beans and Heinz catsup give best results.)

1 pound ground beef
4 slices bread (whole grain or white)
tear bread into small pieces
1/2 large onion (precook)
1 egg
1/2 c. catchup
1/2 c. water
2 T. worchestershire
1/2 t. celery salt (optional)
1/2 t. salt
1/2 t. pepper
Cook at 350 degrees for 45 minutes
Then coat top with:
1/4 c. catchup
1/2 T. Worchestershire
or balsamic vinegar
Cook for 15 more minutes

Coat tenderloin with:
1 t. cumin
1 ½ t, Kosher salt
1 t. pepper

Wrap with plastic wrap and refrigerate. Bring to room temperature before cooking.
Brown the outside of the beef, in hot skillet or charcoal grill, turning to get all sides,
then let it rest for 15 minutes.
Put in 250 degree oven until meat is 135 degrees, or cook on charcoal grill over indirect heat. Wrap in foil and let rest 30 minutes.

1 cup unsalted butter, softened
¼ cup chopped cilantro
1 Tbs kosher salt
3 cloves minced garlic
5 oven-dried tomatoes chopped
Using a food processor, blend all ingredients just until smooth. On a sheet of waxed paper shape butter into a log about 11/2 inches wide. Wrap paper tightly around the log and secure with freezer tape, and place in freezer at least one hour. Slice disks of butter onto steaks before serving. Can be stored in freezer.

Mix together:
1 can French Style Green Beans, drained
1 can White Shoe Peg Corn, drained
1 can LeSeur Peas (silver can), drained
1 c. celery diced small
1 c. purple onion, diced small
1 bell pepper, diced small
1 small jar pimentos, diced

Mix together and add:
1 c. sugar
½ c. oil
½ c. cider vinegar
1 t. salt
1 t. pepper
Let set overnight

2 parts coffee beans
1 part peppercorns
Grind in a spice grinder.
Rub liberally over entire surface of the steaks

6 c. berries
1 ½ c. sugar
2 t. almond extract and/or 2 T. lemon juice
¼ c. tapioca

Mix together, dot with butter, put between crusts (recipe is above) in 11”x9” pan.
Bake 350, 30-40 minutes. Can be frozen and baked later.

6 large yellow onions (4 pounds)
halved and cut pole to pole ¼ inch thick
4 cups low sodium Swanson’s chicken broth
3 Tablespoons unsalted butter
2 cups beef broth
Table salt
6 sprigs fresh thyme, tied together
2 cups water, plus extra for deglazing
1 bay leaf
½ cup dry sherry
Ground black pepper

- Place onions, butter (cut into 3 pieces), and 1 tsp salt in sprayed Dutch oven. Cook covered 1 hour. Stir onions scraping bottom and sides of pot. Return to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 ½ - 1 ¾ hours longer stirring after 1 hour.
- Place pot over medium high heat and cook onions until liquid evaporates and onions brown, 15 – 20 minutes. Continue to cook and stir until pot bottom is covered with thick crust, 6 – 8 minutes. Stir in ¼ cup water, scraping pot bottom to loosen crust. Cook until water evaporates and pot bottom has formed another dark crust, 6 – 8 minutes. Repeat 2 or 3 more times until onions are very dark brown. Stir in sherry and cook, stirring until sherry evaporates about 5 minutes. (Adjust heat throughout this entire process)
- Stir in broths, 2 cups water, thyme, bay leaf, and ½ teaspoon salt scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.
- While soup simmers, arrange baguette slices on baking sheet and bake at 400 until bread is dry, crisp and golden at edges about 10 minutes.
- Adjust oven rack 6 inches from broiler element. Fill bowls with 1 ¾ cup soup. Top with baguette slices and sprinkle evenly with shredded Gruyere (8 oz). Broil until cheese is melted 3 – 5 minutes.

1 head romaine lettuce
½ cup craisins
½ cup flavored sliced almonds
½ cup gorgonzola cheese
Zesty Italian packaged salad dressing mix

12 baguette slices, ½ inch thick
¼ cup olive oil
4 garlic cloves, divided
14 oz. can artichoke hearts, drained and coarsely chopped
2 roasted red peppers, sliced into ½ inch pieces
1/3 cup kalamata olives, pitted and quartered
1 Tablespoon balsamic vinegar
1/8 teaspoon ground black pepper
Freshly grated Parmesan cheese
Preheat broiler. Lightly brush both sides of baguette slices with olive oil.
Broil until golden brown, turning once.
In large skillet over medium-high heat, add 1 tablespoon olive oil, sauté 2 cloves minced garlic and artichokes until lightly browned. Add roasted peppers, olives, balsamic vinegar and pepper.
Remove from heat. Cut remaining garlic cloves in half; rub on baguette slices for added flavor.
Top baguette with mixture and sprinkle with Parmesan cheese.