Greatest Recipes

4 c Onions, chopped

1 c Celery, chopped

1 c Bell pepper, chopped

1 c Fresh parsley, chopped

1 c Peanut cooking oil

2 T Garlic, chopped

3 c Steak sauce

1/2 c Louisiana hot sauce

3 c Ketchup

3 t Salt

1 c Southern Comfort Liquor

In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, “This is not to drink, no. It’s to use as a bubba-que sauce, but it also, too, is mighty fine for soppin.” From Justin Wilson’s “Outdoor Cooking With Inside Help”

12 tb Butter

3 Egg yolks

2 tb Cold water

Salt to taste 2 ts Lemon juice

1/8 ts Cayenne pepper

Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne.

3 Bell peppers, red; chopped

-coarsely 1 Bell pepper, green; chopped

-coarsely 1 sm Onion, green; chopped

-coarsely 3 Tomatoes, plum; quartered

3 tb Lime juice, fresh, or to

-taste 1 tb Olive oil

Freshly ground pepper to -taste In a food processor, chop the peppers, onion, and tomato finely but do not let them liquefy. Transfer the mixture to a bowl, stir in the lime juice and the oil, and pepper to taste, and let salsa stand for 30 minutes. Yields about 2 cups.

2 c Strawberries, fresh

1/3 c Sugar

1 T Lemon juice

1/4 t Lemon rind

2 t Cornstarch

2 T Cognac

Sauce for fruit or ice cream. Yields about 1 1/2 cups for standard serving size. Blueberries may be used instead of strawberries. Cook berries in sugar (more if fresh) just until hot. Add lemon juice, grated lemon rind and simmer 5 minutes. Force through a sieve. Mix together cornstarch and cognac till smooth; Add berry mixture and cook over low heat, stirring constantly until it is clear and thickened. Sauce may be served hot or cold. Serve over fruit or ice cream.

1/2 c Soy sauce

1/2 c Maple syrup

1/4 c Coleman’s mustard

Half a cup of soy sauce, half a cup of maple syrup and about a quarter of cup of Coleman’s mustard++maybe with a little vinegar. Apply to racks of pork ribs. BBQ. Enjoy… Posted by Stephen Ceideberg; April 19 1992.

1/2 c Butter

3 Egg yolks

Juice of 1/2 lemon Salt to taste Pinch of cayenne Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 1975.