Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork.

Saute the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce heat, and simmer for 30 minutes. Puree in blender for a smoother sauce. Eliminate the tomato for a “purists” sauce. The Whole Chile Pepper From the collection of Jim Vorheis

Melt butter over medium heat and stir in remaining ingredients. Simmer 5 minutes. Serve warm. May be refrigerated and reheated when needed.

Butter is preferred in this dish for flavor, but you may prefer margarine. In a saucepan, combine margarine, bacon drippings, lemon juice and Worcestershire Sauce. Cook over low heat until butter margarine melts. Dissolve Chili Powder, Salt, Pepper and Garlic Powder in water and add to margarine mixture. Bring to a boil. Lower heat and […]

Roughly chop the roasted peppers. Set them in a food processor & add the remaining ingredients. Pulse until you have a slightly chunky mixture. Be careful not to puree the mixture otherwise it will be too fine. If you dont have a processor, finely dice the ingredients by hand & mix them together. Taste for […]

NOTE:Seasoned Flour, mix 3/4 cup of flour with salt and pepper. NOTE: Tomatoes, 2 1/2 cups of canned or fresh tomato meat, peeled, and passed through a strainer. Remove the seeds. NOTE:Livers, Method 1. quarter livers,remove membranes dredge with seasoned flour, saute livers in 2 t oil, set aside. Add livers to the sauce during […]

: Combine Well. Baste the ribs every half hour or so. This baste keeps well in a large gallon glass bottle. (Like a vinegar Bottle). Mikenote: This recipe along with the following recipes will provide you with the most mouth watering ribs you ever locked a lip on…. : Memphis Style Method : Memphis Style […]

Combine all ingredients together; cook 7 minutes after ingredients have melted. Eat on ice cream or loaf cake. This is the best chocolate sauce ever.

Fold horseradish into whipped cream, add enough soft bread crumbs to give the mixture body,serve immediately on cold meats.

Melt butter. Add flour; cook, stirring, 1 minute. Whisk in milk, salt, pepper and nutmeg. Bring to boil, whisking; reduce and simmer, stirring occasionally, 5 minutes. Toss with cheese and cooked pasta. ~–