Italian Herb Spread

From Mary Kay Lanz

1 cup	mayonnaise
1/3 cup	Parmesan or Romano cheese
2 Tablespoons	Italian Spice Mix
½ teaspoon	garlic powder
Mix all.  Makes about 1 cup. Spread on bread and then broil.

Grilled Pineapple

From Brad Palm  (This sauce goes well with Bar B-Q'd ribs.)

 Peel pineapple & remove eyes in pineapple.

I use a piece of 1/2 inch copper pipe about a foot long to push through center of core and center pineapple on pipe. (I made a stand for inside the grill out of two 5 inch eye bolts, two small pieces of wood and the copper pipe)

Coat pineapple with cinnamon sugar. (I used honey also this last time as "glue" it worked good)

Once smoker/grill ready put the pineapple on stand and place in smoker.

 Smoke for 6-8 hours with ribs.

Slice it in 1/2 slices and serve.

I dice some of the pineapple and will add some red and green jalapeños to make a smoked pineapple salsa for the ribs.

Pork Barbecue Spice««

From Kewanee, Illinois.  Remember?  It is the Hog Capital of the World! The community came up with this great recipe for spicing up the meat to promote pork consumption.

1 pound	salt
3 ounces	garlic salt
3 ounces	onion salt
1 ounce	chili powder
4 ounces	paprika

Mix well in a large bowl.  Store in cover jar in refrigerator.  Mix 5 teaspoons of spice with 1 pound lean ground pork and grill as you would a hamburger.  Also great on pork roasts.  This makes a lot!  Save some for yourself and put the rest in fancy spice jars and give as gifts.  

Seasoning Salt «««««

¼cup	brown sugar
¼ cup	Kosher  salt
¼ cup	Hungarian paprika
¼ cup	coarse ground black pepper

Mix together dry ingredients.  Store in airtight container.  Use liberally on fresh poultry, pork or steak before roasting or cooking.

Tomato Catsup

From Grandma Ladely who most times made catsup from the bountiful harvest of ripe tomatoes on the farm.

½ bushel	fresh tomatoes
4 cups	brown sugar
mixed spices	entire box
2 cups	vinegar
¼ cup	salt
1 teaspoon	ground red pepper
1 Tablespoon	celery seed

Simmer strained tomatoes and reduce to 1/2.  Then add sugar. Add some green peppers and onions, chopped finely.  To strained ingredients add sugar and vinegar, salt, pepper and spices in a bag.  Cook about 3 hours or until thick.  Some of the water may be poured from the tomatoes so they will cook quicker.  You can also add cornstarch if not thick enough.

Refrigerator Pickles

From Grandma Lefebvre

7-9	long slicing cucumbers
2	large onions

Slice pickles and onions very thin; put into gallon container.

         Mix:

3 cups	sugar
3 cups	vinegar
1/3 cup	pickling salt
2 teaspoons	tumeric
1 tablespoon	mustard seed
1 Tablespoon	celery salt

Pour over raw pickles and onions and refrigerate; ready to eat in 3-4 days.

White Sauce

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 Last update:  Wednesday, November 02, 2011 05:50:24 AM