BBQ WORTH BRAGGIN ABOUT

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2 ASIAN SOUP 1 lb lean ground beef 1 Tbs toasted sesame seeds ounce cans beef consommé 2 cups water 2 cups fresh bean sprouts 1 head bok choy, sliced in thin strips 1/4 cup diced red bell pepper 1/2 cup sliced fresh mushrooms 4 green onions, diced In a large skillet, brown ground beef over medium high heat. Add sesame seeds, consommé, and water. Bring to a boil, reduce to a simmer, and cook for 10 mins. Add sprouts, bok choy, green onions, red pepper and mushrooms. Cook another 3 minutes. Serves 6 to 8

3 BBQ WORTH BRAGGIN ABOUT 1 large white onion, chopped 1 tsp dried oregano 2 jalapeño peppers, seeded and finely chopped 3 cloves garlic, minced 4 Tbs vegetable oil 1 28-oz can crushed tomatoes 3 lbs lean beef chuck roast, cut into 2-inch pieces 2 cups beef broth 2 boneless pork butt, cut into 1-inch pieces 2 bay leaves 2 Tbs chili powder small flour tortillas 2 tsp ground cumin white and red onion, sliced very thin 1 tsp ground coriander bread and butter pickle slices In a Dutch oven over medium heat, cook onion and jalapeño peppers in oil until just tender. Add beef and pork and more oil if needed; cook and stir until brown, about 10 minutes. Add chili powder, cumin, coriander and oregano; stir to mix. Add garlic, tomatoes, beef broth and bay leaves. Bring to a boil, cover and cook slow and low for 1-1/2 hours. When done, cool meat and pull apart or shred, set aside. Boil down the cooking liquid until thickened. Combine meat and sauce. Serve wrapped in flour tortillas with pickles and onions on the side. Serves 8 to 10

4 BEEF & CHICKEN QUESADILLAS 20 flour tortillas 5 boneless chicken breasts 2 lbs sirloin steak 3 cups Mexican cheese mix 2 cans green chilies, chopped Grill chicken and steak, cut into thin strips. Fill tortillas with combo of chicken and steak strips, add cheese, sprinkle with green chilies. Fold over and toast on buttered griddle until slightly browned and crispy. Per serving (excluding unknown items): 299 Calories; 13g Fat (39% calories from fat); 16g Protein; 28g Carbohydrate; 41mg Cholesterol; 272mg Sodium Food Exchanges: 2 Starch/Bread; 1 1/2 Lean Meat; 1 1/2 Fat

5 BEEF & PORK LASAGNA 1 lb ground round 1 lb ground pork 1 lg onion, chopped 2 garlic cloves, minced 2 jars pasta sauce 1/2 cup dry red wine 1 tsp basil 1 tsp oregano 2 eggs 15 oz Ricotta cheese 1/2 cup Parmesan cheese, grated 1/4 cup parsley, chopped 1 lb Mozzarella cheese, shredded 1 pkg lasagna noodles salt and pepper, to taste Cook ground round, pork, onion, and garlic in skillet until done. Drain excess fat. Stir in prepared pasta sauce, add wine, basil and oregano. In large bowl combine Ricotta cheese, Parmesan cheese, eggs, parsley, salt and black pepper. Cover bottom of Dutch oven with thin layer of sauce. Arrange uncooked lasagna noodles in bottom. Spoon some of the Ricotta filling over noodles. Cover with a layer of Mozzarella cheese, then another layer of sauce. Keep layering in this fashion until all ingredients are used. Top with remaining sauce, cover and bake for 30 minutes over a low fire. Remove lid and sprinkle with grated mozzarella cheese and Parmesan mixture - replace lid and allow cheese to melt. Serves 10 Kitchen Directions: Bake at 350 for approximately 1 hour. Per serving (excluding unknown items): 449 Calories; 31g Fat (63% calories from fat); 31g Protein; 9g Carbohydrate; 145mg Cholesterol; 325mg Sodium Food Exchanges: 1/2 Starch/Bread; 4 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat

6 CAMP BEEF BRISKET 1/4 cup paprika 2 tbs garlic, minced 1 tbs thyme 1 tbs basil 1 tbs oregano 1 tbs dried parsley 1 tbs ground black pepper 1/2 tsp cayenne 1/2 tsp ground nutmeg 2 tbs Tabasco sauce 2 tbs Worcestershire sauce 3-4 lb beef brisket Mix all the spices together, then dry rub the meat. Coat with Tabasco and Worcestershire sauce, rubbing in carefully not to displace spices. Refrigerate for 3 to 5 days - if time permits. Place meat trivet in bottom of Dutch oven large enough to hold brisket. Johnny cooks for a crew of 15, so he cut his in half. Place brisket (fat side up) on trivet. Cover and hang low over the fire to get the pot hot. When the meat starts to sizzle, raise to the highest hook and cook over low fire for approximately 12 hours. Go for a ride, take a nap, do some fishing or cook the brisket overnight. Low and slow is the key to a good, juicy brisket that is fork tender, and that s just all there is to it! When it s done, throw it on the grill to crispy the outside, slice and pour the juices from the pot over the meat. Serves 10 Per serving (excluding unknown items): 373 Calories; 31g Fat (74% calories from fat); 20g Protein; 4g Carbohydrate; 83mg Cholesterol; 110mg Sodium Food Exchanges: 2 1/2 Lean Meat; 4 1/2 Fat

7 CAMPFIRE MEATBALLS 1 lb ground sirloin 1/4 cup finely chopped Jalapeno pepper, seeded 1/2 cup uncooked instant rice 1 can stewed tomatoes 2 eggs, beaten 1 bottle light beer 1/2 cup ketchup 2 tsp chili powder 1 pkg vegetable soup mix 1 tsp cumin 1/4 cup finely chopped onions 3 tbs flour Mix ground beef, rice, eggs, onions, soup mix, and pepper. Shape into four meatballs about the size of a softball. Combine tomatoes, beer and chili powder in a Dutch oven. Place meatballs into liquid, not touching, if possible. Heat to boiling over high heat, using longer hook. Cover and raise to higher hook to reduce heat and simmer for 20 minutes. Remove lid and continue baking until meatballs brown. Serves 4 Kitchen directions: Bake at 350 uncovered for about 45 minutes until brown and done.

8 EASY LEFTOVER PITA POCKETS 1 cup shredded lettuce 1/2 cup shredded fresh spinach 1 green onion, chopped 1 tomato, diced 3 tbs Italian salad dressing 3 ozs cream cheese, softened 3 Pita bread rounds, cut in half 2 cups cooked roast beef, cubed Combine first 5 ingredients, toss, let stand. Spread 1-1/2 tbs (about) cream cheese inside each bread half; fill each with equal portions of salad mixture and roast beef.

9 GREEN CHILI BEEF & BUFFALO STEW 1 lb beef stew meat 1 lb buffalo stew meat 1/4 cup flour 1/4 cup butter 6 garlic cloves, chopped 3 cups beef broth 1 12-oz bottle dark Mexican beer 1 cup medium green salsa 2 tbs fresh oregano, snipped 1 tsp ground cumin 3 med potatoes, cubed bite-size 1 14-oz can hominy 2 4 oz can diced green chilies 12 green onions, sliced 1/2 cup cilantro, fresh snipped Toss meat cubes with flour. In Dutch oven, brown the meat in butter. Remove, add garlic and cook 1 minute. Add broth, beer, salsa, oregano and cumin. Return meat to pot. Bring to a boil, then reduce heat. Cover and simmer 1-1/2 hours until meat is tender. Add potatoes, simmer about 30 minutes longer. Add hominy, green chilies, green onions and cilantro; heat through. Serves 8 Per serving (excluding unknown items): 356 Calories; 16g Fat (40% calories from fat); 33g Protein; 22g Carbohydrate; 78mg Cholesterol; 622mg Sodium Food Exchanges: 4 Lean Meat; 3 Vegetable; 1 Fat

10 GREEN ONION BEEF ROLL-UPS 24 green onions cleaned, tops cut off about 1/2 way 1 pkg cream cheese, softened 2 pkg deli-thin sliced beef Spread cream cheese on beef slice, roll onion in slice. Serves 8 to 10 For variation, try using cucumber strips.

11 GRILLED CHUCK ROAST & WHISKEY BUTTER Marinade 1/2 cup Jack Daniel s Whiskey 1/2 cup brown sugar 1/2 cup soy sauce 1/2 cup water 1 tbs Worcestershire sauce 1 tsp lemon juice 1 tsp garlic powder 1 5-lb chuck roast 1/2 cup barbecue sauce Whiskey Butter 1/2 cup onion, minced 2 cloves garlic 1 jalapeño pepper, seeded and minced 1/2 cup Jack Daniel s Whiskey 1/4 cup Worcestershire sauce 1/4 cup cider vinegar 1 tbs black pepper, cracked 1 tsp dry mustard 3 sticks butter Marinade: Combine all ingredients except barbecue sauce; mix well. Place roast in plastic bag; add marinade and seal. Refrigerate overnight, turning occasionally. Grill roast over medium heat using flavored wood chips (optional-soak for 2 hours in water). Grill about 25 minutes per side for medium. Baste occasionally with marinade combined with 1/2 cup BBQ sauce. To serve, cut into thin slices. Whiskey Butter: Combine all ingredients except butter; mix well. Bring to a boil and cook for 8-10 minutes reducing by half. Remove from heat. Add 2 or 3 pieces of butter at the time, until all is blended in. Serve at room temperature with grilled roast and peppers.

12 KICKIN SPICY MEATLOAF 1-1/2 pounds ground beef 1/2 pound ground pork 3/4 cup canned whole kernel corn 1/2 cup crumbled cornbread (make ahead) 1/2 cup sour cream 1/2 cup shredded pepperjack cheese 1/2 cup finely chopped onion 1/4 cup milk 1 egg, lightly beaten 3 fresh jalapeno peppers, seeded and minced 2 cloves garlic, minced 1 tsp kosher salt 1 tsp freshly ground black pepper Line DO with release foil. Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the foil-lined DO. Bake about 1 hour and 15 min or until done. Serves 6 to 8

13 OPEN HEARTH POT ROAST 2 cans cream of mushroom soup 1 pkg onion soup mix 1 cup beef broth 1 6-lb chuck roast garlic powder seasoned salt black pepper 2 cups baby carrots 2 cups red potatoes, peeled and cubed 1 small onion, sliced 6 tbs flour 3 tbs olive oil Mix cream of mushroom soup, onion soup mix, and beef broth in small bowl and set aside. Season the chuck roast with garlic powder, pepper and seasoned salt; dredge in flour. Sear the roast in a 14 Dutch oven on medium to high heat for 4 minutes on each side. Add the soup, cover and bring nearly to a boil. Soup will be thick, but juices from the roast will soon thin the mixture to make a good gravy. Raise to a higher hook to lower the temperature, and slow simmer for about 3-1/2 to 4 hours. Feed the fire slowly, keeping a good bed of coals but avoiding a high flame. Roast should cook slowly in order to be fall-apart tender. Add carrots, potatoes, and onion about half way through the cooking time. We like to serve our pot roast with homemade biscuits and white rice.

14 ORIENTAL LONDON BROIL 1 3-lb London broil 1/2 cup soy sauce 1/2 cup sugar 1/2 cup barbecue sauce 1/4 cup green onions, sliced 2 tsp sesame seeds 1 tbs sesame oil 2 tbs honey 3 garlic cloves, finely chopped 1/4 cup lime juice Combine all ingredients, marinate meat for at least 4 hours, overnight if possible. Grill to desired doneness. Slice thin and enjoy. Note: This marinade works just as well on pork or chicken. Per serving (excluding unknown items): 192 Calories; 9g Fat (42% calories from fat); 7g Protein; 22g Carbohydrate; 20mg Cholesterol; 1174mg Sodium Food Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

15 REUBEN MEAT LOAF 2 lbs lean ground beef 1 loaf rye bread 2 eggs, lightly beaten 1/2 cup onion, chopped 1/4 cup Russian salad dressing 1/3 cup dill pickle relish 1 tbs Worcestershire sauce 1 can sauerkraut, drained 1 cup Swiss cheese, shredded 6 pcs deli corned beef, thinly sliced 1 can tomato paste salt & pepper to taste Combine ground beef, bread crumbs, eggs, onion, pickle relish, Russian dressing, Worcestershire sauce, salt and pepper. Mix with hands or wooden spoon to blend well. On a sheet of foil, shape mixture into a rectangle about 3/4 to 1-inch thick. Evenly layer corned beef slices, sauerkraut and shredded cheese on the meat, leaving a 1-inch border around the edges. Roll up meat jelly-roll fashion, and seal the ends. Line Dutch oven with foil, leaving several inches over the sides to help lift the meatloaf from the pot later. Place meatloaf seam side down in oven. Mix one can of tomato paste with 1/2 can of water. Spoon over meatloaf. Hang on medium hook over mature fire with good coal bed for approximately 35 to 40 minutes. Once meat is cooking, remove from fire, top with coals and continue baking for 20 to 25 minutes. Remember, wind will affect cooking times. Serves 8 Kitchen Directions: Bake 1 hour at 350. Per serving (excluding unknown items): 606 Calories; 32g Fat (47% calories from fat); 30g Protein; 49g Carbohydrate; 139mg Cholesterol; 1321mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 3 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 1/2 Other Carbohydrates

16 SLOPPY JOES 1 Tbs olive oil (or cover bottom of DO) 2 lbs ground beef sirloin or ground turkey 1/4 cup brown sugar 2 tsp steak seasoning blend 1 onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 Tbs red wine vinegar 1 Tbs Worcestershire sauce 1/2 jar pizza sauce 1 cup mayonnaise 1 can chicken gumbo soup 1/2 can tomato paste 1 cup beef broth sesame deli rolls Heat a large skillet over medium high heat. Add oil and meat to the pan. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add pizza sauce, mayonnaise, and tomato paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops; or roll into flour tortillas with lettuce. Serves 4 to 6

17 SPICY ITALIAN BEEFALO SANDWICHES 3 lb Beef Chuck and/or Buffalo roast (use BOTH to make these delicious sandwiches) 2 tbs olive oil 1 jar pepperocini peppers, sliced 2 tsp red pepper flakes 2 garlic cloves, minced 1 lg white onion, sliced 1/2 cup Italian salad dressing Rub roast(s) with garlic, season with salt and pepper. Heat skillet, add 2 tbs. olive oil and braise. Add onions and garlic, 1/4 cup water, 1/4 cup Italian dressing, cover and cook low and slow for about 2 hours. Meat should shred easily when done. Remove meat from pot juices, allow to cool, and shred. Mix 1/4 cup meat juices with 1/4 cup of pepperocini juice and red pepper flakes. Add to shredded meat with 1/4 cup Italian salad dressing and mix well. Use more meat juice if needed. Serve on toasted split hoagie rolls. Serves 8 Per serving (excluding unknown items): 254 Calories; 9g Fat (33% calories from fat); 39g Protein; 2g Carbohydrate; 112mg Cholesterol; 17mg Sodium Food Exchanges: 5-1/2 Lean Meat; 1 Fat

18 STANDING PRIME RIB ROAST 1 9-lb standing prime rib roast (about 7 ribs) Butcher instructions for preparing roast: 1. Remove feather bones and trim excess fat, reserving 1/4 inch strips of fat. 2. With rib-side down, cover meat with thick-sliced, ranch-style bacon. 3. Score pieces of beef fat by running it several times through tenderizer. 4. Cover bacon with scored fat and secure onto prime rib with butcher's string. Allow meat to stand at room temp for about 1 hour before cooking. Rub with salt and pepper. Place meat on rack in 14 deep Dutch oven, rib side down, fat side up. Insert meat thermometer. Hang on next to lowest hook over medium fire, and roast for 30 minutes until juices begin to sizzle and steam. Lower the temperature by raising to the middle hook and slow-roast to desired degree of doneness for rare. Remove roast from oven. Place on tray and allow to stand 10 minutes before slicing.

19 STEAK & SPINACH PINWHEELS 16 slices bacon 2 1-1/2 lb beef flank steaks 2 pkg frozen chopped spinach 1 cup Parmesan grated cheese 2 cups shredded Monterey Jack Cook bacon until done, but not crisp. Pound steak into a 12x8 inch rectangle, working from the center to edges. Score steak by making shallow cuts at 1-in intervals diagonally across steak in a diamond pattern. Repeat on both sides. Sprinkle with salt and pepper. At this point, you may want to quick-sear the meat over the fire to lessen overall cooking time. If you do this, you can serve a rare cooked meat, without being completely raw in the very middle. Arrange bacon lengthwise on steak. Spread spinach over bacon, sprinkle with cheeses. Roll up from short side and secure with wooden bamboo skewers (pre-soaked in water). Place, cut side down, on grill. Grill 3 inches from heat for 6 minutes. Turn; grill 6 to 8 minutes more for medium-rare doneness. Serves 12

20 SZECHWAN BEEF STIR-FRY 2 pound beef flank steak 4 Tbs soy sauce 4 Tbs dark roasted sesame oil, divided use 4 tsp granulated sugar 2 tsp cornstarch 4 cloves garlic, crushed 2 Tbs minced fresh ginger 1/2 tsp crushed red pepper pods 1 small red bell pepper, seeded and cut into 1-inch pieces 1 8-ounce package frozen baby corn, defrosted or 1 can 1/2 pound pea pods, julienned 2 cups fresh bean sprouts Cut beef steak across the grain into thin strips. Combine soy sauce, 2 tsp sesame oil, sugar and cornstarch; stir into the meat strips and set aside Heat remaining 2 tsp sesame oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 1-1/2 minutes. Add pea pods; stir-fry 30 seconds. Remove vegetables. Cook beef and sauce mixture in skillet for about 5 minutes do not overcook this cut of meat. Return vegetables with the beef in skillet, add bean sprouts and heat thoroughly. Serves 6

21 TENNESSEE TENDERLOIN TIPS 5 lbs beef tenderloin tips, thinly sliced 1 stick butter 2 tsp salt 2 cups mushrooms, sliced 1 cup onion, chopped 2 cloves garlic, minced 1 cup Burgundy wine 1 cup Jack Daniel s Whiskey 2 cans tomatoes, crushed 3 beef bouillon cubes 6 tbs sugar Sauté meat quickly in butter in a pre-heated skillet over medium-high fire on the Swing Grill. Cook small portions at a time, until all meat is browned. Put all the meat into a 14 Dutch oven. Add salt, mushrooms, onion and garlic; simmer for about 10 minutes. Remove from fire and add wine, whiskey, tomatoes, bouillon cubes dissolved in 1/2 cup water, and sugar. Return oven to fire and slow simmer for 30 to 40 minutes. Serve with Ain t Plain Mashed Potatoes, if desired. Per serving (excluding unknown items): 391 Calories; 14g Fat (38% calories from fat); 41g Protein; 10g Carbohydrate; 101mg Cholesterol; 64mg Sodium Food Exchanges: 5 1/2 Lean Mean; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

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23 BEEF RIB MARINADE 1/2 cup apple cider vinegar 1/2 cup soy sauce 1/2 cup water 1/2 cup Worcestershire sauce 4 tbs paprika 4 tbs honey 2 tbs ketchup 2 tbs ground cumin 2 tbs brown sugar 2 tbs salt 2 tbs black pepper 1 tbs oregano 1 tbs sugar 1 tsp cayenne Mix spices, sugars and salt in a bowl. Add remaining ingredients and mix well. Marinate beef short ribs for approximately 2 hours, or overnight if time permits. Place ribs in Dutch oven on meat trivet. Place a small amount of water in bottom of oven. Cover and slow cook over medium fire for 1-1/2 to 2 hours. Remove from Dutch oven and grill until crispy.

24 SESAME ORIENTAL MARINADE 1/2 cup soy sauce 1/3 cup sugar 6 cloves garlic, minced 3 scallions, chopped 3 tbs sherry 2 tbs sesame oil 2 tbs roasted sesame seeds 1/2 tsp fresh grated ginger In a bowl dissolve sugar in soy sauce and sherry. Add remaining ingredients and mix well. Use with desired meat by marinating for about 1 hour.

25 WET MUSTARD RUB 2 cups deli-style mustard 1 cup minced parsley 1/2 cup dried orange or lemon peel 1/2 cup rosemary leaves, crushed 1/4 cup black pepper A classic wet mustard rub that really sticks to meats. Use your favorite kind of mustard in this recipe to change the flavor.

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27 HORSEY-RADISH SAUCE 1 cup sour cream 2 tbs cider vinegar 2 tbs horseradish, coarse ground Mix in a small bowl. Chill and let flavors blend. Serve with prime rib. Per serving (excluding unknown items): 83 Calories; 8g Fat (85% calories from fat); 1g Protein; 2g Carbohydrate; 17mg Cholesterol; 20mg Sodium Food Exchanges: 1 1/2 Fat

28 MUSHROOM AU JUS 1 stick butter 1 lb mushrooms, sliced 1 pkg Au Jus gravy mix 1 tbs garlic, minced Melt butter, add garlic and steam mushrooms in butter until tender. Mix in Au Jus mix and 1-1/2 cups water. Bring to a slow simmer and cook for 3-5 minutes. Remove from heat, serve over prime rib. Per serving (excluding unknown items): 43 Calories; 2g Fat (43% calories from fat); 2g Protein; 5g Carbohydrate; 5mg Cholesterol; 387mg Sodium Food Exchanges: 1/2 Vegetable; 1/2 Fat

29 PEPPER PEACH GRILLING SAUCE 1/2 cup red sweet peppers, chopped 1/2 cup white onion, chopped 2 tsp crushed red pepper 1 garlic clove, minced 1 tbs olive oil 1 cup frozen peaches, thawed and diced 1/2 cup packed light brown sugar 1/2 jar peach preserves 1/4 cup rice wine vinegar 1/2 jar chili sauce 1 tbs lemon juice 1 tbs soy sauce 2 tsp grated fresh ginger Heat oil in skillet over medium heat. Sauté red peppers, onion and garlic until tender. Add diced peaches, brown sugar, preserves, rice wine vinegar, chili sauce, lemon juice, soy sauce and ginger. Bring to low boil. Reduce heat and simmer uncovered until liquid is slightly reduced, about 20 minutes. Brush this sweet pepper and fruit sauce over grilled or roasted meats or brush on beef, pork, or chicken during the last 5 minutes of grilling.

30 TASTY BUTTER MIXTURES PECAN BUTTER 1 cup pecan halves, toasted & minced 1 lemon, juiced 1/4 cup butter, unsalted 1 tsp Worcestershire sauce Mix butter, Worcestershire sauce and lemon juice with toasted pecans; blend until very smooth. HORSEY-MUSTARD BUTTER 2 tbs Dijon-style mustard 2 tbs prepared horseradish 5 tbs butter, softened salt and pepper to taste Blend all ingredients and serve at room temperature; great with corn cakes, fish, or roast beef. SESEAME SEED BUTTER 1/4 cup butter, softened 1 tsp Worcestershire sauce 1/2 tsp garlic salt 1 tbs sesame seeds, toasted To toast sesame seeds, spread out in a skillet over medium fire and toast for 5 to 10 minutes until brown. Mix all ingredients until smooth.

31 TEQUILA BARBECUE SAUCE 1 12-oz can frozen pineapple juice concentrate 1 6-oz can tomato paste 1 cup tequila 1/4 cup lemon juice 2 Tbs distilled white vinegar 1 Tbs finely minced garlic 2 Tbs hot sauce In a skillet, combine the ingredients. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Yield: approx 2 cups

32 TEQUILA TANGERINE GRILLING SAUCE 2 tangerines, juice and zest 1 lemon, juice and zest 2 tbs tequila 3 tbs extra virgin olive oil 1 tsp parsley, fresh chopped 1/2 tsp thyme, fresh chopped 1/4 tsp course ground black pepper 2 tbs green onions, minced 2 tbs yellow bell pepper, diced Mince fine the zest from tangerines and lemon. Combine the zest, olive oil, juice from one tangerine, one lemon, tequila, herbs and black pepper in a small bowl; mix well. Marinate fish filets, chicken breasts, pork chops or ribs and they will taste great! Marinate for two hours. Pour the marinade off the meat and into a small bowl and reserve for basting during grilling.

33 TOASTED SESAME & LIME SAUCE 1 tbs lime zest, very fine 1/2 cup lime juice 3 tbs olive oil 2 tbs toasted sesame oil 2 tbs soy sauce 3 tbs honey 2 tsp sesame seeds Combine all ingredients; blend well. Pour over chicken or beef and marinate for 1 to 4 hours. Prepare meat for grill, reserving marinade. Baste meat while cooking and again upon serving. A tangy sauce great for chicken, shrimp, kabobs, beef, pork or fish!

34 Nutritional information is provided for some recipes. All information is intended for general knowledge only and is not a substitute for medical advice. The calculations should not be considered absolutely correct, nor relied upon for any serious condition related to diet. Publisher