5 teaspoons paprika

1 teaspoon ground dried oregano

1 teaspoon ground dried thyme

1 teaspoon cayenne pepper

1/2 teaspoon finely ground black pepper

1/2 teaspoon finely ground white pepper

1/2 teaspoon garlic powder

Mix together and store in an air-tight container.

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.

1 Can Tomato soup, condensed (10 3/4 Ounce)

1 Can Tomato sauce, 8 Ounce can

1/2 Cup Molasses, light

1/2 Cup Vinegar

1/2 Cup Brown sugar, packed

1/4 Cup Vegetable oil

1 Tablespoon Minced onion, instant

1 Tablespoon Seasoned salt

1 Tablespoon Dry mustard

1 Tablespoon Worcestershire sauce

1 Tablespoon Orange peel, finely shredded

1-1/2 Teaspoon Paprika

1/2 Teaspoon Pepper, black

1/4 Teaspoon Garlic powder

In a saucepan, combine all ingredients. Bring to a boil; reduce heat and

simmer uncovered fo 20 minutes. Use to baste beef or poultry last

15 minutes of grilling.

1 Cup Catsup

1/2 Cup Vinegar

1/4 Cup Worcestershire sauce

2 Cup Water

1 Onions, chopped

1/2 Cup Brown sugar

1 Teaspoon Celery seed

1/2 Teaspoon Salt

Combine ingredients in small saucepan and bring to boil. Simmer until

reduced to thick sauce, stirring occasionally.

1 – 6 Pound Seedless Watermelon chunk

8 Ounces Tomato Paste

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

2 Cups Firmly packed brown sugar

1/2 Cup Sherry

2 Teaspoons Lemon juice

1 Teaspoon Liquid smoke

Cut the melon into pieces and place in a saucepan. Cook it uncovered over

medium heat until the melon is the consistency of applesauce (approximately

2-3 hours). Stir it occasionally. Add remaining ingredients. Simmer

uncovered over low heat for 2 hours. Allow to cool to room temperature

before using.

1/2 cup pineapple juice

3 tablespoons soy sauce

1-1/2 teaspoon garlic powder

1/4 cup Jack Daniel’s Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill

over hot coals. When meat is turned, brush with sauce. Grill to desired

degree of doneness. Just before meat is removed from grill, brush again

with sauce. Makes enough for 8 servings.

1 1/4 Cup Catchup

2/3 Cup Salad oil

3/4 Cup Vinegar

5 Tablespoons Worcestershire sauce

1 Cup Honey

2 Tablespoon Dry mustard

3 Teaspoon Ginger, fresh grated

1 Lemon, sliced thinly

3 Tablespoons Butter

Combine all ingredients in a saucepan and heat to blend together.

Remove lemon peel before basting.

1 cup Prepared barbecue sauce

1 cup Ketchup

2/3 cup Beer

1/4 cup Honey or Molasses

2 tablespoons Lemon juice

2 tablespoons Red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Hot pepper sauce

1/2 teaspoon Pepper

2 Garlic cloves, minced

2 Onions, finely chopped

In large bowl, combine barbecue sauce, ketchup, beer, honey, lemon juice,

vinegar, mustard, Worcestershire sauce, hot pepper sauce, pepper, garlic

and onions. Place food in marinade and let stand at room tepmerature for

up to 2 hours or in refrigerator overnight. When ready to cook, remove food

and place marinade in saucepan and cook for 10 minutes or until thickened.

Use as sauce for basting or serving with cooked food.

12 Ounces cooked turkey, coarsely chopped

1 Cup fresh, thinly sliced mushrooms

1-1/2 Cups shredded zucchini

2 Green onions sliced

1 Red bell pepper cut into 1/4-inch x 1-inch strips

3/4 Cup grated mozzerella cheese

1/2 Teaspoon each salt and pepper

3 Pita pocket breads (6-inch) cut in half

In medium-size bowl combine turkey, mushrooms, zucchini, onion, red

pepper, cheese, salt and pepper. Cover and refrigerate. Turkey mixture

will keep up to four days in refrigerator. To serve, place 1 cup turkey

mixture into each pita pocket half.

NOTE: Pockets may be served warm. To heat in microwave oven, wrap a pita

pocket in paper towl. Arrange wrapped pocket on microwave-safe plate.

Microwave at HIGH (100% power) 1 to 1-1/2 minutes or until filling is warm.

1 (16 ounce) package uncooked spaghetti

1/2 cup butter

1/2 cup all-purpose flour

3 cups chicken broth

2 cups milk

1 2/3 cups grated Parmesan cheese

4 cups chopped cooked turkey

Preheat oven to 350F. Lightly grease a medium baking dish. Bring a large pot

of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes

or until al dente. Drain, and place in the prepared baking dish. Melt butter in

a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and

milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups

Parmesan cheese, and remove from heat. Mix chicken broth mixture and turkey

with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven,

until surface is lightly browned.