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  • 4 ears sweet corn in their husks
  • 6 tablespoons (3/4 stick) butter, at room temperature
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 clove garlic, minced
  • Coarse salt and black pepper
Set up the grill for direct grilling and preheat to high. Strip back the husk, starting at the top of the ear of corn; the motion is rather like that of peeling a banana. Leave husk attached to the steam end. Remove corn silk and fold the husk back over the stalk. Tie the husk with string to form a handle. Place the butter, parsley, and garlic in a mixing bowl and whisk or beat until smooth and creamy. When ready to cook, lightly brush each ear of corn with a little of the garlic-parsley butter and arrange on the hot grate, positioning the ears in such a way that the husks are away from the fire or slide a sheet of aluminum foil under them. Grill the corn until the kernels are handsomely browned all over, 8 to 12 minutes in all, turning as needed, brushing with the remaining butter and seasoning generously with salt and pepper. Remove the corn from the grill and serve at once.

Submitted by Mike Stines, “Mastering Barbecue”
  • 1 (3-pound) fryer
  • 1 pound lean pork
  • 1 pound lean beef
  • Salt
  • Black pepper
  • 3 medium onions, chopped
  • 4 (16-ounce) cans tomatoes
  • 1/4 cup Worcestershire sauce
  • 1/4 cup ketchup
  • 1 tablespoon hot sauce
  • 2 bay leaves
  • 1 1/2 cups chili sauce
  • 1/2 teaspoon dry mustard
  • 4 tablespoons butter
  • 3 tablespoons white vinegar
  • 2 (16-ounce) cans butter beans
  • 2 (15-ounce) cans whole kernel corn
  • 1 (15-ounce) can sweet peas
  • 3 medium potatoes, peeled and diced
  • 1 (16-ounce) bag frozen sliced okra
Combine chicken, pork and beef in a large, heavy pot (a large cast iron pot works best). Season with salt and pepper. Add onions and cover with water. Cook slowly for several hours until meat falls from the bone. Remove from heat. Using a slotted spoon, remove meat from pot reserving stock. Allow meat to cool and tear meat into shreds and return to stock. Add tomatoes, Worcestershire sauce, ketchup, hot sauce, bay leaves, chili sauce, dry mustard, and butter. Cook one hour, stirring occasionally. Add vinegar, butter beans, corn, peas, potatoes, and okra. Simmer until thick, about one hour.

  • 2 unpeeled apples
  • Oil, preferably walnut
  • 2 celery ribs, chopped
  • 2/3 c. raisins
  • 2/3 c. chopped walnuts
  • 1/3 c. mayonnaise
  • 1/3 c. plain yogurt
  • Juice of 2 limes
  • 1 to 2 tsp. sugar
  • Lettuce leaves, for garnish (optional)
Prepare the smoker for barbecuing, bringing the temperature to 200-220ºF. Coat the apples liberally with the oil and place them in the smoker. Cook for about 1 hour, until the apples are deeply browned and softened. Remove from the smoker and set aside until cool enough to handle. Peel the apples and slice them into bite-size chunks. Combine the apples in a bowl with the celery, raisins, and walnuts. In a small lidded jar, combine the mayonnaise, yogurt, lime juice, and sugar. Pour over the apple mixture. Mix well and refrigerate for at least 30 minutes. Serve cool, on top of lettuce leaves if you wish.

Serving Suggestion: The salad is filling enough for a main course at lunch. Try it with Blue Corn Muffins. You'll notice that all of the recipes above are all at the same temperature and can be done simultaneously. I chose to add the salad and leave off the bread, but for folks with larger appetites, the bread can be done on the grill as well, while the meat loaf is cooling before slicing.

Submitted by Roy Slicker, Slick Que Co.
  • 4 ears of white or yellow corn
  • 3 tablespoons unsalted butter
  • 2 teaspoons seeded, minced chipotle chili in adobo sauce
  • 2 teaspoons fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup grated or crumbled queso fresco
  • 4 lime slices (optional)
Immerse corn, husk on, in a large bowl of cold water. Let soak for at least 30 minutes. Melt butter in a small sauce-pan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors. Preheat your grill to med-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired.

Submitted by Roy Slicker, Slick Que Co.
  • 6 Med Yams or Sweet Potatoes (about 2 lbs)
  • 1/3 cup milk
  • ½ cup packed brown sugar
  • ¼ cup butter or margarine, melted
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 3 tablespoons butter or margarine
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • ½ cup chopped pecans
Scrub the potatoes. Cut off woody portions and ends. In a 4 quart pot, cook potatoes in enough boiling salted water to cover potatoes - 25-30 minutes or till tender. Drain and cool slightly. Peel and cut up yams. Mash the potatoes with an electric mixer on low. Add milk, brown sugar, butter, egg, vanilla and salt. Beat until fluffy. Add additional milk, if desired. Turn into a greased 10x7x2 baking dish. In a small sauce pan, melt butter or margarine over low heat. Stir in brown sugar, flour and pecans. Mix well. Spoon pecan mixture over casserole. Bake at 350 for 30 to 35 minutes or till heated through. Serves 8

  • 1 c. diced tomato
  • 1/4 c. chopped jalapeno pepper
  • 1/4 c. green pepper
  • 1 Tbsp. lemon or lime juice
  • Small dash of minced sweet onion if desired
  • Cumin powder to taste
  • Salt and pepper to taste.
Mix everything up and chill for a few minutes before serving.

  • 2 lbs. potatoes, new red or Yukon Gold, well washed
  • 1/2 c. mayonnaise
  • 2 scallions, chopped
  • 2 Tbsp. fresh cilantro, chopped
  • 4 Tbsp. roasted green chilies, coarsely chopped
  • Salt and freshly ground pepper, to taste
Bring a large pot of water to a boil and cook the potatoes until fork tender. Drain the potatoes and plunge into ice water to stop the cooking. Fold in remaining ingredients and season to taste with salt and pepper.

  • 1 large head cabbage, shredded
  • 1 large yellow onion, peeled and chopped
  • 1 cup sugar
  • 1 cup vinegar
  • 3/4 cup vegetable oil
  • 1 Tbsp. ground mustard
  • 1 tsp. celery seeds
  • 1 Tbsp. salt
In a large bowl, toss cabbage and onion. Sprinkle with sugar but do not stir. In a medium saucepan, heat remaining ingredients, bringing to a boil. Pour hot mixture over cabbage and onion mixture, but do not stir. Cover and refrigerate 4 days, stirring only before serving.

  • 1 onion, cut into rings
  • 1/3 cup flour
  • 1/8 cup paprika
  • 1/8 cup pure chile powder
  • 1/8 cup toasted cumin seeds, ground
  • 1 teaspoon cayenne pepper
  • Milk for soaking onion
  • Salt to taste
Combine the dry ingredients, except for the salt, in a bowl. In another bowl, soak the sliced onion in milk, then shake off the excess milk when ready to cook. Toss the slices in the flour mixture until well coated. Heat canola oil to 360ºF and fry onions a few at a time until golden, about 45 seconds. Remove from the oil and drain. Season with salt. Arrange on top of chicken with a spiced apple ring for color.

  • 2 heads garlic
  • 4 Yukon Gold potatoes
  • 1 tsp. olive oil
  • 4 large Red Bliss potatoes
  • Kosher salt
  • White pepper
  • 4 tbsp. unsalted butter
  • 1/2 to 3/4 cup cream
Slice the tops of the heads of garlic and drizzle the cloves with some olive oil. Place the garlic on a small sheet of aluminum foil and form the foil into a pouch. Add one teaspoon of water; put the tops back on the garlic and seal the packages. Roast in a 350° F oven for one hour. Remove and allow garlic to cool. When cool, squeeze the roasted garlic into a small mixing bowl. Peel potatoes and cut into medium dice. Place potatoes in a medium saucepan and cover with cold water. Bring to boil and cook until tender, about 12 to 15 minutes. Drain potatoes and return to stovetop allowing residual water to evaporate. Add butter and mash potatoes adding cream as needed. Add roasted garlic and mix well to incorporate. Season with kosher salt and pepper to taste.

  • One pound of pinto or brown beans (fresher the better)
  • One 8-ounce can Roi-Tel Tomato Sauce (mild or spicy)
  • One coarsely-chopped green bell pepper
  • One coarsely-chopped medium sized onion
  • One to two cloves of minced garlic
  • Two to three sprigs of fresh Cilantro
  • Ham hock or four slices of 2 inch sections of bacon
  • Salt, ground black pepper, chili powder for seasoning
Cull and rinse pinto beans to remove unwanted debris. Place beans in a four-quart crock pot and cover completely with about two inches of water. Add other ingredients and season to taste. Cover Crock Pot and cook on low setting for about eight hours or until beans are tender (mashing and mixing a few beans helps thicken broth). Check taste for seasonings late in cooking process, adjust and enjoy. Remember removing crock pot lid retards cooking heat. Serve with cornbread and your favorite smoked or grilled barbecue meat.

  • 2 eggs
  • 4 tablespoons melted butter
  • 1 (8-1/2 oz.) can cream-style corn
  • 1 cup sour cream
  • 1 cup yellow corn meal
  • 3 jalapeño chiles, seeded and minced
  • 1/2 cup chopped onion
  • 3 tablespoons chopped jarred pimento
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup (4 ounces) shredded sharp cheddar cheese
Put a well-oiled 9-inch cast-iron skillet into a cold oven and heat the oven to 400ºF. In a large bowl, combine the eggs and butter and work together with a fork. Stir in all the remaining ingredients until well mixed. Carefully remove the hot skillet from the oven and pour the batter into the pan. Return the pan to the oven and bake until firm to the touch, about one hour. The crust will be a deep golden brown. Cut into wedges and serve hot. If desired, spread with extra butter.

  • 1 stick butter or margarine
  • 1 cup sour cream
  • 1 (16 ounce) can cream-style corn
  • 1 (16 ounce) can whole kernel corn, undrained
  • 2 eggs
  • 1 box Jiffy corn muffin mix
Melt butter or margarine in a 9x13 inch pan. Let butter cool a little, then stir in sour cream, mixing well. Stir in other ingredients, mixing in the corn muffin mix last. Bake at 350° for 50 minutes or until golden brown.

  • 1-1/2 lbs. green beans, rinsed (do not pat dry)
  • 1-1/2 tablespoons extra-virgin olive oil
  • Salt and ground black pepper
Green beans will not dry out on the grill if you rinse them and leave the excess water on the beans. They cook quickly and retain a good crunch. Add a minced clove of garlic to the oil for more flavor or serve with crumbled goat cheese. Toss the moist beans with oil in a large bowl. Season with salt and pepper to taste. Grill the beans over a medium-hot fire, with the green beans placed perpendicular to the grill grate rods. Grill until the beans are lightly browned and crisp-tender, about 6 minutes. Serve hot, warm, or at room temperature.

  • 1 lg. Vidalia Onion for each person
  • 1/2 teaspoon butter for each onion
Keep it simple by just washing the onions, taking off excess skin, and cutting a hole large enough to hold the 1/2 teaspoon of butter. Wrap the onions in tin foil and cook along with the meat for not more than two hours. If you want a little more flavor, sprinkle your favorite rub recipe in with the butter.

  • 2 lbs. frozen hashbrowns, thawed
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese
  • 1/4 cup melted margarine
  • 1/2 cup chopped onion
  • 1 pint sour cream
  • 2 cups crushed Corn Flakes
  • 1/4 cup melted margarine
Combine all ingredients, except Corn Flakes and 1/4 cup margarine. Pour into 13x9 inch baking pan. Mix Corn Flakes and melted butter and place on top of mixture in baking dish and bake at 350 degrees for 45 minutes.

Submitted by Steve Collins, the Home Chef
  • 2 lbs. chicken wings, divided into segments and tips discarded (or cook whole)
  • 2 Tbsp. cinnamon
  • 2 Tbsp. cloves
  • 2 Tbsp. fennel seed
  • 2 Tbsp. star anise
  • 2 Tbsp. black pepper
Put all ingredients in a spice grinder and grind well. Put the prepared chicken wings into a zippered plastic bag, add the rub, and shake to coat all surfaces well. Refrigerate overnight.

  • 2 lbs. chicken wings, divided into segments and tips discarded (or cook whole)
  • 4 ancho chilies
  • 1 dry chipotle pepper
  • 2 Tbsp. cumin seed
  • 1 Tbsp. coriander seed
  • 1 tsp. salt
Prepare rub in advance. Remove stems and seeds of chili peppers. Break into pieces and put in a dry sauté pan. Heat for five minutes over medium heat. Add cumin and coriander seeds and heat for another minute. Transfer ingredients to a spice grinder along with salt and grind well. Put the prepared chicken wings into a zippered plastic bag, add the rub, and shake to coat all surfaces well. Refrigerate overnight.

Submitted by Kell Phelps, National Barbecue News
  • 1 lb. chicken wings
  • Pineapple Habanero Pepper Jelly
Red Rub:
  • 1/2 c. paprika
  • 1/2 c. kosher salt
  • 1/2 c. light brown sugar
  • 1/2 c. granulated garlic
  • 6 Tbsp. granulated onion
Take chicken wings and cut up into pieces. Dump the red rub ingredients into a bowl and rub them together with your hands. Store in a plastic or glass container until ready to use. Makes 2-3/4 cups. Put a light coat of all-purpose red rub on them and put on the grill. Make sure and cook these using an indirect method (not directly over the fire). After wings have cooked for about 30 minutes, baste the wings thoroughly with Pineapple Habanero Pepper Jelly (available from Texas Pepper Jelly ­ www.texaspepperjelly.com). Cook to an internal temperature of 170° and serve! These will also serve as great appetizers!

  • 4 Acorn squash
  • 4 tbsp. unsalted butter
  • 4 tsp. clover honey
  • 1/2 teaspoon kosher salt
  • 3/4 tsp. cracked black pepper
  • 1/2 cup Tennessee Gourmet Snappy Pepper Jelly
Using a large chef's knife, cut squash in half lengthwise. Remove seeds. Pierce the flesh with a fork, without going through skin, in several areas. Softened butter and mix with remaining ingredients in small bowl. Over a medium high grill, grill the squash, flesh side down. Cook until grill marks show, about 10 minutes. Rotate 90 degrees, and grill another 10 minutes. Turn the squash over and fill with the jelly mixture. Cook, covered, for 45 minutes to an hour or until fork tender.

  • 6 to 8 medium yellow squash
  • 1 medium Vidalia onion, chopped fine
  • 1 stick butter
  • 3 large eggs, beaten
  • 1 (10-3/4 ounce) can cream of mushroom soup
  • 1 cup Town House cracker crumbs
  • 1 cup grated mild cheddar cheese
  • Extra grated cheese, for topping
Preheat oven to 350 degrees. Wash and scrape squash, cut up, and boil until done and then mash. Add other ingredients except cheese for topping. Pour into a casserole dish and sprinkle with the extra grated cheese for the topping. Bake for 30 minutes.

  • 6 ears of corn, with husks
  • Salt and fresh-ground black pepper to taste
  • 6 slices bacon
Pull back the corn husks enough to remove the silks. Place the corn in a large bowl and cover it with cold water. Soak the corn for at least 30 minutes, and up to 2 hours. Drain the corn. Prepare the smoker for barbecuing, bringing the temperature to 200-220ºF. Salt and pepper the corn and wrap a piece of bacon around each ear. Rearrange the husks in their original position. Tear 1 or 2 husks into strips and use them to tie around the top of the ears to hold the husks in place. Place the corn in the smoker and cook until tender, 1 to 1-1/4 hours. Remove the corn from the smoker and discard the husks and bacon. Serve hot.

Variation: Instead of wrapping the corn in bacon, try slathering the corn with extra-virgin olive oil, unrefined corn oil, or garlic-flavored oil.

  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 2 tomatoes, chopped
  • 2 cups sliced fresh okra
  • 1/4 cup thinly sliced fresh basil
  • Salt and freshly ground pepper
Melt the butter in a saucepan over medium heat and add the shallot and garlic. Sweat the vegetables a few minutes until tender. Add the tomatoes and okra. Cover and simmer for 45 minutes to one hour until the tomatoes have released all their juices. Just before serving, stir in the basil. Add salt and pepper to taste. Serves 4.

  • 2 large sweet potatoes, peeled and diced
  • 1/2 white potato, peeled and diced
  • 6 tablespoons maple syrup
  • 1 teaspoon cayenne powder
  • 1 tablespoon pure chile powder
  • 8 tablespoons (1 stick) butter at room temperature
In a saucepan, bring the potatoes to a boil, reduce heat and simmer for 15 minutes until soft. Drain and transfer to a food processor. Add the maple syrup, cayenne and chili powder. Process for 1 minute while adding the butter a tablespoon at a time. Keep warm in a pan until ready to serve.

Submitted by Roy Slicker, Slick Que Co.
  • 1 (2 1/2-pound) fryer chicken
  • Water
  • 1 (28-ounce) can crushed tomatoes, sweetened with 1/3 cup sugar
  • 1 (16-ounce) can creamed corn
  • 1 cup ketchup
  • 1/2 cup barbecue sauce
  • 1 tablespoon liquid smoke
  • 1 onion, chopped
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • Celery salt
  • Cooked rice, as accompaniment
In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat. In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.

Submitted by Mike Stines, “Mastering Barbecue”
  • 1 pound cut up chicken pieces
  • 1/2 pound lean ham, diced
  • 1 large yellow onion, chopped
  • 4 large tomatoes, diced
  • 2 cups lima beans
  • 4 large potatoes, peeled & diced
  • 1 cup fresh corn kernels
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 small red chile pepper
  • 2 1/2 tablespoons butter
Put chicken in large stockpot with onion and ham. Add three quarts of water. Bring to boil, reduce heat, and simmer for two hours. Add tomatoes, lima beans, potatoes, corn, salt, black pepper, and chile pepper. Cover pot and simmer gently for another hour, stirring frequently. Add butter and serve.

Submitted by Mike Stines, “Mastering Barbecue”
  • 6 ears fresh corn
  • 3 tablespoons unsalted butter
  • 3 cups minced leeks, white part only
  • 1 1/2 pounds Yukon Gold potatoes, diced
  • 2 stalks celery, minced
  • 1/2 pound Andouille sausage, diced
  • 5 cups chicken stock
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 sprigs fresh parsley
  • Kosher salt
  • Cracked black pepper
  • 1 cup heavy cream
Carefully peel back the corn husks and remove silk. Soak corn ears in cold water for at least one hour. Drain and fold husks back over ears, securing with kitchen twine. Smoke corn at 225° F. over hickory or mesquite for one to 1 1/2 hours. Remove corn from smoker and remove kernels from ears, reserving kernels and any liquid. Using a camp stove or the top of a smoker box, melt butter in a large Dutch oven over medium heat. Add leeks, potatoes, celery, and Andouille; cover and cook until leeks and celery soften, about 10 minutes. Add stock and herbs; season to taste with salt and pepper. Bring to a simmer; cover and cook for 20 minutes or until potatoes are barely tender. Add corn and cook five minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves before serving.

Submitted by Mike Stines, “Mastering Barbecue”
  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 1/2 pound ground chuck
  • 2 (16-ounce) cans Bush's Barbecue baked beans
  • 1/2 cup Tennessee Gourmet&™
  • Apple & Spice Sneaky Hot Sauce
  • Hickory chips, soaked in water for two hours
Preheat smoker or grill to 350° F. In a medium sauté pan over medium heat, cook onion in butter until softened. Add hamburger and cook completely. Remove hamburger and onion with a slotted spoon and drain well. In a large cast iron Dutch oven, combine hamburger, onion, baked beans, and Tennessee Gour-met&™ sauce, stir to combine. Smoke over hickory wood, stirring often, 45 minutes or until hot and bubbly.

Submitted by Mike Stines, “Mastering Barbecue”
  • 2 cups uncooked elbow macaroni
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1 yellow onion, finely chopped
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon Cajun seasoning
  • 2 1/2 cups milk
  • 2 cups diced Andouille sausage
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup dry bread crumbs seasoned with 1 teaspoon Cajun seasoning
Cook macaroni according to package directions; drain and set aside. In a medium saucepan over medium heat, melt one tablespoon of butter and cook onion until softened, about four minutes. Add remaining butter. When melted, add flour forming a roux. Add salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil and cook, stirring constantly, until mixture has thickened, about two minutes. Add cheese and stir until melted. Remove from heat. Combine mixture with Andouille, Cajun seasoning, and macaroni in a large buttered casserole dish. Sprinkle seasoned bread crumbs over casserole and cook at 350° F. for 30 minutes or until golden brown.

  • 2 envelopes of unflavored gelatin
  • 1/2 cup cold water
  • 1 cup water
  • 1 cup apple juice
  • 2 Tablespoons lemon juice
  • 3 Tablespoons chopped onion
  • 1 cup shredded cabbage
  • 1 cup diced celery
  • 3 Tablespoons chopped pimento
  • 3 Tablespoons chopped green pepper
Soften unflavored gelatin in 1/2 cup cold water. Add 1 cup water. Heat to boiling, cool slightly and add apple juice and lemon juice. Continue cooling until mixture starts to thicken. Fold in onions, cabbage, celery, pimento and green pepper. Pour into a 1 quart mold and chill until set.

  • 2 bunches broccoli, chopped
  • 1 cup peanuts or pecans
  • 1 cup raisins, dark or light
  • 1/2 red onion, chopped
  • 1 cup white grapes, sliced in halves
  • 4-5 slices of bacon
Fry bacon, crumble, and mix with all of the above ingredients in a large bowl. Mix the items below and add to above mixture:
  • 1/3 cup Red Wine Vinegar
  • 1/4 cup sugar
  • 1 cup mayonnaise (or less)

  • 1 pound fresh green beans
  • 1 pound fresh wax beans
  • 1 medium red onion, sliced very thin
  • Lemon and egg dressing
  • 5 tablespoons fresh lemon juice
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 3/4 cup vegetable oil
  • 1 tablespoon minced fresh thyme
  • 1 finely hard-cooked egg, finely chopped
Remove the strings from the beans and place them in a large saucepan. Cover with water and bring to a boil. Boil until tender, 10 to 12 minutes. Immediately plunge into a bowl of ice water. Drain beans in a colander. Toss with onions and dressing. Cover and chill at least 3 hours to blend flavors. For the dressing, combine all of the dressing ingredients, except the egg, in a small bowl and whisk to blend.

  • 6 cups shredded and chopped green cabbage
  • 2 cups cooked corn
  • 1/2 cup diced red onions
  • 1/2 cup diced sweet red pepper
  • 1/4 cup diced green pepper
  • 1/4 cup diced yellow pepper
  • 2 tablespoons seeded and
  • minced jalapeno pepper
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 2/3 cup vegetable oil
  • 1 teaspoon celery salt
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon cracked black pepper
Toss cabbage, corn, onions and peppers in a large bowl. Blend the sugar, vinegar, oil, salt, mustard and pepper. Pour over cabbage mixture and toss. Cover and refrigerate several hours to blend flavors.

  • 1/2 pounds red-skinned potatoes
  • 1/2 cup diced celery
  • 1/2 cup diced, seeded cucumbers
  • 1/2 cup sliced green onions
  • 1 1/4 cups Miracle Whip
  • 1 tablespoon prepared yellow
  • mustard (or your favorite)
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup grated sharp cheddar cheese
  • hard-cooked eggs, diced
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
Cut small red potatoes in half, large ones in quarters. Place in a large saucepan and cover with water. Bring to a boil and cook until tender, about 14 to 20 minutes. Drain and chill. Toss potatoes in a large bowl with celery, cucumbers, and onions. Blend Miracle whip, mustard, sugar, lemon juice, cheese, egg, salt and pepper. Toss with potato mixture. Cover and chill at least 4 hours or overnight to blend flavors.

  • 2 large firm tomatoes
  • 3 Tbsp. fresh white bread crumbs
  • 2 Tbsp. finely chopped fresh parsley
  • 1 small garlic clove, crushed
  • 1 oz. grated cheese, e.g. cheddar, mozzarella, etc.
  • 2 Tbsp. soft butter
  • A pinch of dried basil
Prepare the barbecue for grilling. Cut the tomatoes in half lengthways and scrape out the seeds using a teaspoon. Combine the remaining ingredients and lightly pack the mixture into the tomato cavities. Place the tomato halves, cut side up, on the grill and cook, over medium heat, for about 10 minutes or until the tomatoes are heated through and the cheese has melted.