Freeze a batch of this chunky sauce for any occasion. It easily defrosts, and is

ready for a hearty meal in no time.

Preparation time: 20 minutes

Cooking time: 60 minutes

You Will Need

2 pounds bulk Italian sausage or ground beef

1 large onion, chopped

2 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (4 ounces each) mushroom stems and pieces, drained

1/2 cup minced fresh parsley

2 teaspoons garlic salt

1 teaspoon dried oregano

1/2 teaspoon each dried basil, chili powder and pepper

2 bay leaves

Hot cooked pasta

What to Do

1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add

the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat;

cover and simmer for 45 minutes, stirring occasionally.

2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay

leaves. Freeze in meal-size portions.

To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.

Serve over pasta.

Serves 14

These cute little bites of flaky dough are stuffed with a delicious ground beef

mixture.

Preparation time: 30 minutes

Cooking time: 15 minutes

You Will Need

1 pound ground beef

1/2 cup chili sauce

1 envelope onion soup mix

1/4 teaspoon salt

Dough:

3 cups all-purpose flour

1 to 2 tablespoons sesame seeds, optional

1-1/4 teaspoons salt

1 cup shortening

3/4 cup shredded cheddar cheese

3/4 cup evaporated milk

1 tablespoon cider vinegar

What to Do

1. In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix

and salt; set aside.

2. In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until

crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough

forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter.

3. Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2

tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with

a fork to seal. Cut a slit in the top of each. Bake at 425°F for 12-16 minutes or until golden brown.

Serve immediately; or cool, wrap and freeze for up to 3 months.

To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425°F for 14-16 minutes or until

heated through.

Serves 9

“There’s enough flavor in these steaks to allow the side dish to be simple. So

consider serving them with baked potatoes, rice pilaf or another plain vegetable

and salad. The meal has always gone over big when I’ve fixed it for my husband

and friends helping out with his latest home construction project.”

– Elaine Anderson, Aliquippa, Pennsylvania

You Will Need

1/2 cup soy sauce

2 tablespoons brown sugar

2 tablespoons vegetable oil

2 tablespoons sesame seeds

2 teaspoons onion powder

2 teaspoons lemon juice

1/4 teaspoon ground ginger

4 T-bone steaks (about 1 inch thick)

What to Do

1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients;

mix well.

2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard

marinade.

3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches

desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done,

170°F).

Serves: 4

  Be sure to soak wood chips in water for 30 – 60 minutes

before putting on the grill.

  When using gas grills it’s best to put presoaked wood chips in a

smoker box or wrap them in a piece of aluminum foil with a lot of

holes in it. This keeps your grill from filling up with ash and clogging

the jets. If you are using a charcoal grill or smoker then you can

just put the wood directly on the coals (once they’ve heated up).

  If you haven’t used wood before, start small. Use a 1/4 cup of

presoaked chips on your grill and see what is does for you. One of

the great things about barbecue is the wide variety of experimentation

available to the backyard cook. Wood is a great tool so don’t be

afraid to use it.

  You can make a homemade smoker box by using a tin can. Poke

some holes in the can, then open the lid not quite all the way and

fill with wood chips that have been soaked in water for an hour.

Position the can on the coals before grilling. Wait a little bit until

the wood starts smoking, and commence with grilling.

1 cup Onion, chopped

1/2 cup Vegetable oil

1/2 cup Lemon juice

1/4 cup Soy sauce

1 tablespoon Worcesteshire sauce

1 teaspoon Mustard, prepared

1 pound Sirloin steak, cut in 2″cubes

1 large Green pepper, cut in 1″pieces

2 medium Onions, quartered

2 medium Tomatoes, quartered

1 cup Apple Wood Chips

Saute onion in oil; remove from heat. Stir in lemon juice, soy sauce,

Worcestershire sauce, and mustard; pour over meat and vegetables.

Cover and marinate overnight in refrigerator. Remove meat and

vegetables from marinade, reserving marinade. Alternate meat and

vegetables on skewers.

Soak Apple Wood Chips in water for 30 minutes. Prepare fire in grill.

When the grill is up up temperature, add wood chips; let them start

smoking. Grill kabobs 5 minutes on each side over coals or until desired

degree of doneness, brushing frequently with marinade.

1-1/2 pounds steak

1 teaspoon. sugar

1/4 cup bourbon

2 tablespoons soy sauce

2 tablespoons water

1 garlic clove, crushed

1 cup Apple Wood Chips

Mix all ingredients (except chips) together, place in ziplock bag and marinate

steak 4 hours or over night. Soak wood chips in water for 30 minutes, and

add to hot coals just before commencing to grill. Grill steak to desired

doneness. This recipe is good with any cut of steak you like.

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.

1/4 cup orange juice

2 Tablespoons soy sauce

2 Tablespoons ketchup

2 Tablespoons vegetable oil

2 Tablespoons fresh parsley or 1 Tbsp dried parsley, chopped

1 Tablespoon fresh lemon juice

1/2 Teaspoon oregano

1/2 Teaspoon pepper

1 clove garlic, minced

4 6-oz. halibut steaks, cleaned

1 cup Apple Wood chips

Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice,

oregano, pepper and garlic in a small bowl. Brush the mixture evenly on the

steaks, refrigerate.

Brush the grill lightly with oil. Light the coals or gas grill. Soak the

apple wood chips in water for about 45 minutes. When the coals turn white

add the wood chips. When the chips start to smoke place the steaks on the

grill rack and cook turning once, about 5 to 6 minutes per side, or until

the steaks flake when tested with a fork.

12 Giant Prawns, shelled and heads and tails intact

1/4 cup Butter

1 cup Orange juice (freshly, squeezed)

2 tablespoons Sherry

1 teaspoon Orange Zest (grated)

2 each Green onions, tops and white

1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push

skewers through prawns, lengthwise, from head to tail with only 1 to a

skewer. Combine all ingredients in saucepan and cook over medium to

low heat, stirring, until butter is completely melted. Dip skewered prawns

in the orange sauce and position on oiled grill rack about 4 inches above

the coals. Baste liberally with sauce and grill for 2 minutes. Turn the

prawn over and baste again, cooking for another 2 minutes. Smaller

prawn will be done at this point, but continue basting and turning larger

prawn until they are pink and cooked through. Remove from heat

immediately when done, as they will get tough if overcooked. Use any

remaining sauce for a dip for the prawns.

1 pound Large onion

1 pound Red bell pepper

1 pound Green bell pepper

1 pound Yellow squash

1 pound Zucchini squash

1 cup Olive oil

1/3 cup Italian seasoning

Peel onions and cut top-to-bottom in large wedges. Cut tops from bell

peppers, remove core, and cut in large top-to-bottom pieces. Trim ends

from squash and cut in diagonal rounds, about 1/2″ thick. Toss all

vegetables in a large bowl with olive oil and seasoning, breaking up the

onion wedges somewhat. Place in a single layer on a very hot grill

(watch out for the flare-ups!) and grill, turning occasionally, until peppers

are slightly charred and veggies are tender (about 5 minutes).

Serve immediately. These are also good refrigerated, then microwaved

to reheat.