Asian Turkey Burgers

1 pound ground turkey
1 1/3 cups canned French fried onions, divided
1 egg
1/2 cup finely chopped water chestnuts
1/4 cup dry breadcrumbs
3 tablespoons teriyaki sauce
1 tablespoon Frank’s RedHot sauce
2 teaspoons grated fresh ginger
4 sandwich buns
Shredded lettuce

Combine turkey, 1 cup French fried onions, egg, water chestnuts, breadcrumbs, teriyaki sauce, hot sauce and ginger. Shape into 4 patties. Broil about 6 inches from heat or grill over medium heat 10 minutes or until no longer pink in center, turning once. Serve on buns, topped with remaining 1/3 cup French fried onions and lettuce.

Makes 4

Alaska Salmon Salad Sandwich Recipe

15 1/2 ounces canned Alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tablespoon lemon juice
Black pepper, to taste
12 slices bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.
Makes 6 sandwiches.

Acapulco Fishburgers Recipe

1 pound fish fillets
1 medium green bell pepper, chopped
3 medium onions, chopped
2 cups soft bread crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons shortening

Bone fish; put through food chopper or chop finely with knife. Combine with green pepper, onions,
bread crumbs, salt and pepper; mix well. Shape into 8 patties about 4 inches in diameter. Brown
on both sides in shortening in skillet over moderate heat for 10 to 15 minutes.

ABC Sandwich

1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

Tropical Chicken Kabobs Recipe

1/3 c Lime Juice

1 T Vegetable oil

1 T Honey

6 x Chicken Breast Halves *

12 x Pearl Onions, peeled

1 x Lg Green Pepper **

1 x Papaya, peeled **

1 1/2 c Fresh Pineapple Chunks

* 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over

medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium

Texican Chili Recipe

6 sl Bacon; Diced

2 lb Boneless Beef Round; CutInto

1/2-Inch Cubes

30 oz Kidney Beans: Drained, 2 Cn

28 oz Tomatoes; Cut Up, 1 Cn

8 oz Tomato Sauce; 1 Cn

1 c Onion; Finely Chopped

1/2 c Carrots; Thinly Sliced,Pared

1/2 c Green Pepper; Chopped

1/2 c Celery; Chopped

2 tb Fresh Parsley; Minced

2 lg Cloves Garlic; Minced

1 md Bay Leaf

2 tb Chili Powder

1/2 ts Ground Cumin

1/4 ts Pepper

Fry the bacon in a 10-inch skillet, over medium heat, for 5 minutes or until crisp. Remove and drain the bacon on paper towels. Brown half of the beef cubes in the pan drippings for 5 minutes. Place in a 3 1/2-quart slow cooker. Repeat with the remaining beef cubes. Stir the bacon and remaining ingredients into the slow cooker. Cover and cook, on the low setting, for 10 to 12 hours or until the beef is tender.

Thai Chili Fish Sauce Recipe

6 tb Thai fish sauce

5 tb Thinly sliced scallions

3 tb Fresh lime or lemon juice

3 tb Finely chopped cilantro

1 1/2 tb Minced serrano chilies

2 ts Roasted chili paste

1/2 ts Minced garlic

Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days

Thai Grilled Chicken Recipe

6 Coriander sprigs -- with stems

1/2 ts Chinese chili sauce -- or

-- chili flakes 3 tb Soy sauce

1 tb Oyster sauce

2 Garlic cloves -- crushed

1/2 ts Sugar

4 ea Boneless chicken breasts

-- skin on 1 Leaf lettuce

Coriander Mint springs 3 Green onions -- slivered

-----TART SWEET DIPPING SAUCE-----

1 c Sugar

1/2 c Water

1/2 c White vinegar

2 tb Garlic -- chopped

2 tb Fish sauce

1 1/2 ts Chinese chili sauce

2 tb Lime juice

1/4 c Carrot -- shredded

If you don't like coriander, use basil or mint instead. For a spicier dish, increase the chili sauce. In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar. Spread on chicken and marinate for 4 hours or overnight. Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes. Turn and broil 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips. Place lettuce leaves on platter and arrange chicken on top. Carnish with coriander, mint sprigs and green onions. To eat in the Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dipp into dipping sauce. Alternatively, serve lettuce, chicken and garnishes together. Tart Sweet Dipping Sauce Tbis is the traditional Thai dipping sauce used for salad rolls, spring rolls and most everything else. Combine sugar, water and vinegar. Bring to boil and boil for 5 minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cook and add lime juice and shredded carrot.

Thai Pork Satay Recipe

1 tb Curry powder

1 ts Turmeric

1 tb Palm sugar or brown sugar

2 tb Fish sauce (nam pla)

2 tb Lime juice

1 tb Vegetable oil

1 lb Boneless pork loin

- cut into 3" long x 1" wide - 1/4-inch-thick strips 24 8-in bamboo skewers

- soaked in water for 1 hour 1/2 c Thick coconut cream

-(RECIPE Follows)

-----COCONUT MILK AND CREAM-----

1 cn Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked. Turn over, brush with coconut cream and grill until cooked. Serve with Spicy Peanut Sauce (See RECIPE). TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.

Thai Sweet Chili Sauce Recipe

1/2 c Rice vinegar

1/4 c Sugar

2 tb Plum sauce

1 tb Thai fish sauce

1 tb Fresh lime or lemon juice

2 ts Tomato paste

1 ts Minced garlic

1/2 ts Minced serrano chili

1/2 ts Ground red chili paste

1/2 ts Sweet paprika

1/2 ts Salt

1/2 ts All-purpose flour, mixed

-with 1 T cold water Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days.

Thai-Style Marinade Recipe

------FOR POULTRY AND PORK------

Peel of 1 lemon Peel of 1 orange 1/2 c Soy sauce

1/2 c Oyster sauce

1/2 t Ginger root; chopped

2 Garlic cloves

1 T Fresh cilantro; chopped

1/4 t Freshly ground pepper

1 Small bay leaf

2 T Honey

Combine all ingredients in a bowl. Makes about 1-1/4 cups

Coach House Wine Marinade Recipe

--------------POULTRY, FISH, SHELLFISH--------------

1 c Dry white wine

3 Large shallots; minced

2 Large garlic cloves; minced

2 T Olive oil

2 T Lemon juice

1 1/2 T Dijon mustard

10 Peppercorns; crushed

Combine all ingredients in a bowl. Makes about 1-1/2 cups

Tradewind Lobster Barbecue Sauce Recipe

1/2 c Real mayonnaise

1/4 c Tomato ketchup

1/4 c Lemon juice

1 ts Worcestershire sauce

1 ts Grated onion

1 ts Sugar

1/4 ts Salt

1 ds Of pepper

Mix all ingredients together thoroughly.Brush generously over tails before starting to grill. Repeat once during cooking.

Turkey Breast With Tropical Fruit Salsa Recipe

6 Turkey breast slices; about

- 1-1/2 lbs

------TROPICAL FRUIT SALSA------

17 oz Mango slices; drain, cubed

1 c Strawberries; sliced

1/2 c Kiwi; diced

3 tb Red onion; finely chopped

3 tb Fresh lime juice

1 ts Grated lime peel

1/4 ts Ginger

In medium bowl, gently combine all salsa ingredients. Cover; refrigerate at least 1 hour to blend flavors. Heat grill. When ready to cook, oil grill rack. Place turkey on gas grill over low heat or on charcoal grill, 4-6" from medium coals. Cook 8-10 minutes or until mo longer pink, turning once. Serve with salsa.

Tuna Burgers Recipe

1 can (7 oz) tuna -- drained

2 tablespoons onion -- chopped

2 tablespoons pickle -- chopped

1/4 cup mayonnaise

slice of cheese -- optional

Combine ingredients. Split and toast hamburger buns, and spread bottom half wit h tuna mixture. Top with a slice of cheese and broil for 4 minutes or until che ese melts. Add bun toppers.

Chinese Grilled Shortribs Recipe

4 ea Large, Meaty Shortribs

1/3 c Oriental Toasted Sesame Oil

4 1/2 T Peanut Butter

4 T Brown Sugar

2 1/4 T Curry Powder

3/4 c Soy Sauce

1/2 T Black Pepper (fresh cracked)

1/2 c Rice Sherry Wine

1/2 ea Fresh Ginger Root

2 ea Large Garlic Cloves (minced)

10 ea Green Onions

Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done.

Turkey Vegetable Burgers Recipe

1/2 cup Finely chopped onion

2 large Cloves garlic -- chopped

1 tablespoon Water

1/2 cup Finely chopped celery

1/2 pound Ground turkey breast meat

1 teaspoon Onion powder

1 1/2 teaspoons Prepared mustard -- spicy

1/4 teaspoon White pepper (optional)

1 Egg white

Dash nutmeg 3/4 cup Fat-free cereal or crackers

2 tablespoons Minced fresh parsley or

Process crackers into fine crumbs. Preheat oven to 375. Saute onion and garlic in 1 TAB water over med-high heat for 3-5 minutes until water evaporats. Add celery and saute, stirring, 3 minutes to soften. If vegetables begin to stick, add additional water as needed. In large bowl, combine turkey meat, sauteed vegetables, onion powder, mustard, pepper, egg white, nutmeg, crumbs and parsley. Mix well. Form turkey mixture into patties and place on baking sheet or shallow pan. calories, .8g fat, 58mg sodium, 1.1g dietary fiber

Uncle Ben'S Grilled Stuffed Trout Recipe

1 trout

1/2 teaspoon fresh dill -- finely chopped

Salt and pepper -- to taste 2 tablespoons bacon drippings

1 medium onion -- chopped

1/2 cup chopped celery

1 cup sliced mushrooms

1 cup crumbled cornbread

4 1/2 ounces ripe olives -- chopped

1/2 cup sour cream

1/4 cup butter -- melted

8 thin slices lemon

PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4 small trout (2/3 to 3/4 pound each)

Preheat the grill.

Wash and drain the fish. Sprinkle the outside and inside of the trout with the dill, salt, and pepper. In a medium skillet, heat the bacon fat, add the onion, celery, and mushrooms, and saute until soft. Add the cornbread, olives, sour cream, and melted butter. If necessary moisten with water slightly to make the stuffing hold together. Stuff the cavity of the fish with the mixture and close securely. Arrange 4 lemon slices on each side of fish. Place trout in oiled fish basket. Place basket on grill and cook until done, 10 minutes per inch of thickness, including stuffing, or about 15 minutes per side. Or place the fish in 2 greased rectangular baking pans, garnish the fish with lemons, and bake at 400 degrees for 10 minutes per inch of thickness,

Vegetable Kabobs Recipe

1 Small eggplant about 3/4 lb.

- cut into 2" cubes 3 Medium carrots sliced 1/2"

8 Small red potatoes

3 Medium zucchini sliced 1"

1 Large red or green pepper

- seeded and cut into 1" sq. 2 Medium onions cut in wedges

- separate wedges into 2-3 - layers each 16 Whole mushrooms

Herb marinade (see - following recipe) Salt and pepper to taste Cook eggplant in 1" boiling water for 3 minutes and drain. Cook carrots in 1" boiling water until just tender crisp and drain. Cook unpeeled potatoes in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in half. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag. Add marinade, seal bag well. Refrigerate for 2 hours or overnight. Drain vegetables and reserve marinade. Using 8 metal skewers, thread vegetables, alternating varieties. Place on lightly greased grill, over low heat. Cook, turning often, basting with the reserved marinade for 10 - 15 minutes, or until vegetables are tender. Sprinkle lightly with salt before serving. Remaining marinade can be used again. It can be refrigerated for up to 2 weeks. NOTE: if wooden skewers are used, soak them in water for 15 - 20 minutes before using. This prevents the wood from burning.

Vidalia Barbecue Sauce Recipe

Bland Farms Promo Juice of 1 lemon 1 ts Salt

3 ts Worcestershire sauce

6 tb Sugar

2 sm Bottles Catsup

1/4 lb Butter

1 c Cider vinegar

1/4 c Vinegar

4 tb Prepared mustard

1 lg Vidalia Onion, chopped

-fine 1 ts Black pepper

Mix all ingredients and simmer for l0-15 minutes. Complements any of your favorite barbecue meats

Vietnamese Grilled Steak Wraps Recipe

1 1/2 pounds beef flank steak

grated peel of 2 lemons juice of 2 lemons 6 tablespoons sugar -- divided

2 tablespoons dark sesame oil

1 1/4 teaspoons salt -- divided

1/2 teaspoon black pepper

1/4 cup water

1/4 cup rice vinegar

1/2 teaspoon crushed red pepper

6 flour tortillas (8 inch)

6 lettuce leaves

1/3 cup fresh mint leaves

1/3 cup fresh cilantro leaves

star fruit slices red bell pepper strips orange peel strips

Cut beef across the grain into thin slices. Combine lemon peel, juice, 2 tablespoons sugar, sesame oil, 1 teaspoon salt and black pepper in

medium bowl. Add beef; toss to coat. Cover and refrigerate at least 30 minutes. Combine water, vinegar, remaining 4 tablespoons sugar and 1/4 teaspoon salt in small saucepan; bring to a boil. Boil 5 minutes without stirring until syrupy. Stir in crushed red pepper; set aside. Remove beef from marinade; discard marinade. Thread beef onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Grill beef over medium-hot briquets about 3 minutes per side until cooked through. Grill tortillas until hot. Place lettuce, beef, mint and cilantro on tortillas; drizzle with vinegar mixture. Roll tortillas to enclose filling. Garnish with star fruit, bell pepper and orange peel strips. Makes 6 wraps.

Vinaigrette Marinade Recipe

------------BEEF,POULTRY,PORK,FISH,VEG'S------------

1 Small garlic clove; crushed

1/4 t Coarse salt

1/2 t Dijon mustard

2 t Lemon juice

1/4 c Olive oil

1 t Red wine vinegar

1/4 t Freshly ground pepper

Mash the garlic and salt together in a small bowl, with the back of a spoon. Stir in the mustard and lemon juice. Whisk in the olive oil, vinegar, and pepper. Makes about 1/3 cup.

Western Style Bbq Recipe

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.

Wet Marinade/Beef Recipe

1 c Bourbon

1 c Brown sugar

2/3 c Soy sauce

1 Cilantro ; chopped

1/2 c Lemon juice

1 tb Worshestershire sauce

2 c Water

3 Thyme ; chopped

Mix all the ingredients together and marinade meat in refrigerator 8 to 12 hours, rotating meat occasionally.

Wined Teriyaki Strips Recipe

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

Grand Slam Barbequed Ribs Recipe

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.

Yankee Brisket Pulled Barbeque Recipe

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.

Georgia Style Burgers

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.

Georgia Stlye Grilled Chops Recipe

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.

Georgia Grilled Ham Recipe

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.

Zesty Hamburgers Recipe

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.

Zucchini Squash Burgers Recipe

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.

Barbecued Meat Balls Recipe

1 lb. of Hamburger 1 cup of dry breadcrumbs

1/2 cup of milk 1/2 tsp. of Pepper

Mix the above ingredients together and make into balls.

Sauce:

1/2 tbsp. of Worcestershire sauce 1 tbsp. of Sugar

1/2 cup of water 1/2 cup of ketsup

1/4 cup of vinegar 1/2 cup of chopped bell peppers

1/2 cup of chopped onion

Mix the ingredients for the sauce together and pour

over meatballs and bake uncovered for 45 minutes at 350 degrees.

Spicy Barbecued Chicken Recipe

2 cups of apple cider vinegar

1/2 cup of barbecue sauce

1/4 cup of vegetable oil

1 tablespoon of crushed red pepper

1/2 teaspoon of salt and pepper

1/2 teaspoon of ground red pepper

2 broiler-fryers, quartered

In a pan mix together the cider vinegar, barbecue sauce, vegetable oil,

crushed red pepper, salt, pepper, and the red pepper. Bring to a boil

and reduce heat and simmer for 2 to 3 minutes. Set sauce aside.

Put the chicken skin side up on the grill and grill for about 15 minutes.

Dip the chicken into the sauce and return to the grill and grill until the

chicken is done. Basting with the sauce every 10 minutes.

Barbecued Fish Recipe

1 sm Onion; chopped

1 tb Brown sugar

1/4 c Cider vinegar

2 tb Catsup

2 tb Dry mustard

1 ts Worcestershire sauce

1/4 ts Ground cloves

1 ts Chili powder

1/4 ts Cayenne pepper

1 1/2 lb Firm, whitefish fillets

- such as Red Snapper - or Halibut COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.

Barbecued Beef Brisket Recipe

1 cup of white wine

3 cups of apple cider

1/4 up of honey

2 tablespoons of dijon mustard

1/4 cup of soy sauce

2 tablespoons of firmly packed brown sugar

1 tablespoon of minced garlic

1 tablespoon of minced fresh ginger root

1 tablespoon of whole coriander

2 sprigs of fresh thyme

1 - 2 1/2 lb. beef brisket

Combine the wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and

thyme in Dutch oven or heavy roasting pan. Add brisket, cover tightly and place in oven. Turn

oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid

to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat

back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite

or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill

so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke

brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small

piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and

serve. Offer any remaining glaze on side.

Barbecued Kabobs Recipe

2 lb Boneless pork shoulder cut into 1" squares

3/4 cup of peanut oil

1/4 cup oc cider vinegar

1 clove of garlic, peeled and split

1/2 teaspoon of salt

1 teaspoon of mixed italian herbs

3 medium green peppers, seeded and cut into 1" squares

1 - 16 ounce can of pineapple chunks

Place the pork cubes in a nonmetal bowl. Combine oil, vinegar, garlic, salt and herbs, blend well,

and pour over pork cubes. Cover and refrigerate for 4 hours or more, overnight if desired.

Drain and reserve. Alternately thread pork cubes, peppers (1" square), and pineapple chunks on

metal skewers. Brush with marinade and place on barbecue grill as far as possible over glowing

coals. Broil, brushing with marinade and turning often, for 30 to 40 minutes.

Spicy Chicken Barbecue Recipe

2 tablespoons of cooking oil 1/4 cup of finely chopped onion

1 clove of garlic, minced 3/4 cup of ketchup

1/3 cup of vinegar 1 tablespoon of Worcestershire sauce

2 teaspoons of brown sugar 1 teaspoon of dry mustard

1/2 teaspoon of salt 1/4 teaspoon of black pepper

1/2 teaspoon of tabasco sauce 3 lb. chicken, quartered

Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup,

stir, and add remaining ingredients except the chicken and bring to a boil. Reduce heat, simmer, uncovered,

for 10 minutes, stirring occasionally. Set sauce aside.

Season chicken pieces with additional salt, if desired. Place Chicken pieces bone side down over

medium to hot coals. Grill for 25 minutes until bone side is well browned. Turn pieces over and grill

25 minutes more, until chicken is tender. Brush chicken frequently with sauce during last 10 minutes of grilling.

Barbecued Ribs Recipe

2 tablespoons of salt 1/4 cup of sugar

2 tablespoons of ground cumin 2 tablespoons of fresh ground black pepper

2 tablespoons of chili powder 4 tablespoons of paprika

2 racks of 10 to 12 pork ribs

Basting Sauce

1 3/4 cups of white vinegar 2 tablespoons of hot pepper sauce

2 tablespoons of sugar 1 tablespoon of salt

1 tablespoon of fresh ground black pepper

Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbeque rub. Rub ribs thoroughly

with this mixture. Place ribs on baking sheets and cook in 180 degree oven for 3 hours. Do

not turn as slow cooking infuses the spices.

Remove from oven. (The ribs may now be covered and refrigerated up to 2 days before grilling)

Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per

side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated

throughout.

If you prefer juicy ribs, coat with basting sauce just before removing from grill. Otherwise serve dry

with sauce on side. Remove ribs from grill, cut in between bones and serve.

Barbecued Chicken And Shrimp Recipe

1 teaspoon of minced garlic

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/4 cup of melted butter

1/2 lb. of medium sized shrimp

1 lb of boneless chicken breasts

Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion powder, Cumin and melted

Butter. Marinate shrimp and chicken while preparing grill. String shrimp and chicken onto separate

skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 10 minutes for

chicken. Turn once or twice while cooking and baste often with remaining marinade.

The shrimp are done when they have turned from pink to white. Chicken is done when it is white

throughout and if pierced with a toothpick, the escaping juices are clear. Please be careful and

do not over cook either of these delicious bite-sized treats

Grilled Citrus Chicken With Garlic Sauce Recipe

1/4 cup of olive oil 2 tablespoons of orange juice

2 tablespoons of lemon juice 1 tablespoon of minced fresh rosemary

2 teaspoons of minced garlic 2 teaspoons of salt

1 teaspoon of black pepper 4 whole chicken breasts, skinned, boned and halved

In a shallow dish combine the olive oil, orange and lemon juice, rosemary, garlic, salt, and black pepper.

Add chicken breasts, turning to coat well. Let the chicken marinate, covered, for at least 6 hours

or overnight in the refrigerator, turning occasionally. Preheat a grill over high heat until hot. Drain the

chicken breasts and thread each piece on a skewer. Grill the chicken until done and serve with the

garlic sauce below.

Barbecued Burgers Recipe

1 pound of ground beef

1 egg, beaten

1/4 cup of quick cooking oats

1 tablespoon of dried onion flakes

1/2 teaspoon of seasoning salt

1 dash of ground black pepper

2 tablespoons of ketchup

1 teaspoon of dry onion soup mix

Preheat an outdoor grill for high heat, and lightly oil the grate. In a large bowl, mix the ground beef,

egg, quick cooking oats, dried onion flakes, seasoning salt, pepper, ketchup, and dry onion soup

mix. Form the mixture into about 4 burger patties and place the burger patties on the prepared grill,

and cook about 5 minutes on each side, to an internal temperature of 160 degrees F (63 degrees C).

Scalloped Potatoes For The BBQ Recipe

4 red potatoes

1 onion, chopped

4 cloves of garlic, chopped

1/4 cup of chopped fresh basil

1/4 cup of butter

salt and pepper to taste

Preheat the grill to medium heat. Slice the potatoes as thinly as possible and layer on aluminum foil

with the onion, garlic, basil, butter or margarine and salt and pepper to taste. Wrap the foil around the

vegetables to form a packet. Place the packet on heated grill and cook for 20 for 40 minutes, depending

on the thickness of the potato slices. Turn packet halfway through cooking.

Gardenburger Recipe

2 Tbs. bulgur wheat

1 pound mushrooms, halved or quartered

1 cup diced onion

1/2 cup rolled oats

2/3 cup cooked brown rice

1/2 cup shredded low−fat mozzarella cheese

2 Tbs. shredded low−fat cheddar cheese

2 Tbs. low−fat cottage cheese

1/2 tsp. salt

1/2 tsp. garlic powder

dash of pepper

2 Tbs. cornstarch

olive oil cooking spray

1/4 cup boiling water

1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and

let sit for about an hour. The wheat will swell to about double

in size. Steam the quartered mushrooms for about ten minutes

or until tender. Remove and steam onions for about ten minutes

or until they become translucent. Keep these two ingredients

separated and set them aside. Add 1/2 cup water to the oats

and let them soak for about ten minutes. Drain any excess water

from the bulgur wheat and oats, then combine the grains with

the mushrooms, rice, cheeses and spices in a food processor

and pulse four or five times until ingredients are chopped fine

but not pureed. Pour the mixture in a bowl and add the steamed

onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive

oil cooking spray and place it over medium−low heat. Measure a

1/2 cup of the patty mixture at a time into the pan and shape

with a spoon into a 3" round patty that is about 1/2" thick.

Cook for two to four minutes per side or until light brown on

the surface. When all of the patties have been browned, arrange

them on a lightly sprayed baking sheet and bake them for 20 to 25

minutes in the oven. Be sure to turn them over halfway through the

cooking time. Patties may be frozen once they have cooled.

Greek Burgers Recipe

2 garlic cloves, minced

3 tablespoons fresh mint, chopped

1−1/2 cups non/lowfat yogurt

1−1/2 pounds ground turkey, lean

2−1/4 teaspoons feta cheese, crumbled

6 pita bread loaves, cut in half

1−1/2 tomatoes, sliced

1−1/2 red onions, sliced

fresh ground black pepper, to taste

Combine garlic and mint in a small bowl and mash. Add yogurt,

mix, and set aside. Combine turkey and feta cheese in a mixing

bowl. Form into 8 patties and sprinkle with pepper. Broil 5−10

minutes per side or until turkey is cooked through.

Serve in pita bread with tomatoes, onions and yogurt sauce.

Barbecued Chuck Roast Recipe

4 pounds Round (7−bone chuck roast), Cut 2" thick

2 teaspoons Meat tenderizer

3 each Green onions, chopped

1 each Garlic clove

1/4 each Green Pepper (diced)

2 each Stalks Celery, diced

1/2 teaspoon Oregano

1/2 teaspoon Rosemary

1 dash Cayenne

1 tablespoon Worcestershire sauce

3/4 cup Burgundy wine

3 tablespoons Peanut oil

Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.

Pierce meat deeply all over with fork.

Place in shallow dish and top with green onions, garlic, green pepper,

celery, oregano, rosemary and cayenne.

Combine worcestershire, burgundy and oil and pour over meat. Refrigerate

overnight, turning meat several times, each time spooning the chopped

ingredients over top again.

Sear both sides over glowing coals. Raise grill and continue cooking,

having meat about six inches from heat, until done as desired. Allow from

50 to 60 minues for total cooking time. Brush frequently during cooking with

any remaining marinade.

Bacon-Glazed Grilled Onions Recipe

Soak long wooden picks in water 30 minutes before threading

with onion wedges.

Ingredients:

2 large sweet onions, cut in wedges

8 thick hickory-smoked bacon slices, cut in half

2 tablespoons light brown sugar

2 tablespoons balsamic vinegar

1 tablespoon molasses

Wrap the onion wedges with bacon and secure with the long wooden picks and place in a large shallow

dish. Combine the sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1

hour. Remove the onion wedges from the marinade, reserving marinade. Grill on a covered grill,

over medium-high heat (350 degrees to 400 degrees) for 20 minutes or until onion wedges are crisptender,

turning and basting occasionally with reserved marinade

Carolina BBQ Rub Recipe

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.