recipes

• 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.

• Combine all ingredients in a saucepan and heat to blend together.
• Remove lemon peel before basting.

• 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.

• Preheat the oven to 350 degrees F.
• Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl.
• Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
• Keep it crumbly.
• Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
• You don't want the crust to form all of the way up the back of each slice of cheesecake.
• Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
• In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.
• Mix with an electric mixer until smooth.
• Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
• Pour the filling into the pan. Bake for 60 to 70 minutes.
• The top will turn a bit darker at this point.
• Remove from the oven and allow the cheesecake to cool.
• When the cheesecake has come to room temperature, put it into the refrigerator.
• refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
• and cut the cake into 8 equal pieces.
• Use dental floss to make a clean cut.
• Serve with a generous portion of whipped cream on top.

• Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl.
• Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces.
• Mixture will still be very dry.
• Stir in buttermilk with a fork until dough becomes very moist and sticky.
• Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.
• Knead the dough well for 60 to 90 seconds, and the flour is incorporated.
• Wrap the dough in plastic wrap and chill for at least one hour.
• Preheat oven to 325 degrees.
• Spray a light coating of cooking spray on a baking sheet.
• Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface.
• Roll about one-third of the dough to just under 1/16th of inch thick.
• Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet.
• Use the rolling pin to transfer the dough.
• Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin.
• Reverse the process onto the baking sheet to transfer the dough.
• Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces.
• Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
• Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don’t burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown.
• Repeat the rolling and baking process with the remaining dough.

• Preheat a clean barbecue grill on high.
• Toast both halves of the bun, face down, in a skillet over medium heat.
• Set aside.
• Cut each of the 2 onion rings into quarters.
• Mix the catsup and relish together.
• This is your “secret sauce.”
• Form the ground beef into a thin patty slightly larger than the bun.
• Grill the meat for 2 or 3 minutes per side.
• Salt slightly.
• Build the burger in the following stacking order from the bottom up: bottom bun, half of the mayonnaise, pickles, lettuce, tomato slices, onion, beef patty, remainder of mayonnaise, special sauce (catsup and relish), top bun.

To make spicy sauce:

• Combine sauce ingredients in a small pan over med. heat.
• Bring the sauce to a boil; boil gently for one minute.
• Divide into 2 portions for use onchicken and pizza; Set aside.

To make Thai chicken:

• Cook the chicken in olive oil over med-high heat, stirring, until just cooked, 5 to 6 min..do not overcook.
• Set aside in refrigerator until chilled through.
• Once chilled, coat the chicken with 1/4c sauce.
• Set aside in refrigerator.

To make the pizza:

• Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim.
• Cover sauce with 3/4c cheese.
• Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
• Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts.
• Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min.
• When cooked through, remove pizza from oven.
• Sprinkle 1T chopped cilantro over the hot cheesy surface.
• Repeat with remaining ingredients for a second pizza.

• Mix all the marinade ingredients and pour over chicken pieces in a bowl.
• Cover and refrigerate (stirring often) for several hours (best overnight).
• Bake chicken at 350 for one hour in a single layer, basting every 10 minutes.
• Remove chicken.
• Scrape pan juices with all the brown bits into a frying pan.
• Heat, and add 2 Tbs. white wine. Stir and add chicken.
• Cook for 1 minute and serve.

• Melt margarine in sauce pan until barely liquid.
• Add hot sauce, mix, and put aside.
• Deep fry wings until brown and crispy.
• Remove and drain on paper towels.
• Put wings in a large bowl that has a cover.
• Pour sauce over all, cover, and shake to coat the wings.
• Serve with celery sticks and Kraft Roka Blue Cheese Dressing.

• Blend together all ingredients except oils.
• Then add olive and salad oils and mix well again.
• Chill. Shake before serving.
• Makes about 1 1/2 quarts.
• This dressing keeps well in the refrigerator.
• Can be made and stored in a 2-quart Mason jar.