LOUISE'S PORK MARINADE AND BBQ SAUCE

LOUISE'S PORK MARINADE AND BBQ SAUCE
Categories: BBQ, Sauce, Marinade
Yield: 2 cups
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1 c Soy Sauce
1 c Water or Pineapple juice
2 tb Vinegar
2 tb Brown Sugar
1 ts Dry Mustard
1/2 ts Powdered Ginger
1/2 ts Garlic Powder
2 tb Corn Starch
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1. Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and
tenderize -- overnight for pork.
2. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade.  Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

EASY "NO-BAKE" COOKIES

EASY "NO-BAKE" COOKIES
Recipe By : Louise
Serving Size : 12
Categories : Cookies Desserts
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2 c Sugar
1/2 c Butter
4 tb Cocoa
1/2 c Evaporated milk or half & half
1/2 c Peanut butter
3 c Dry oatmeal
1/2 ts Vanilla
1/4 ts Salt
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1. Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then push into a square cake pan.  Cool and cut into small squares.

Best Pasta Salad

Best Pasta Salad
Recipe By : Louise
Serving Size : 8
Categories : BBQ, Summer, Salad, Pasta
----Dressing----
1 tablespoon dijon mustard
5 cloves garlic -- chopped
1/4 cup white wine vinegar
3/4 cup olive oil
2 T dried Chives
2 T Sugar
1/4 cup mayo or ranch dressing
salt and pepper
----Salad----
1/4 pound fresh snow peas, strings removed
florets from 1 small bunch broccoli
2 small zucchini -- cut in 1/4" slices
1 large red bell pepper, seeded -- cut in fine strips
1 small cucumber, peeled and chopped
1 pound short pasta (rotelle, fusilli or penne)
1/4 cup fresh grated parmesan cheese
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1. For the dressing, combine ingredients in a jar and shake until creamy.
2. Meanwhile, for the salad, bring a large pot of salted water to a boil. Cook
snow peans in water for 1 minutes; remove with a long handled strainer and
immediately drench with cold water to stop cooking process and brighten color.
Repeat with broccoli and zucchini, cooking for 3 minutes each. Combine
cooked vegetables in a bowl with red bell pepper and toss with half the dressing.
3. Cook pasta in vegetable water for 8-10 minutes. Drain, rinse with cold
water and drain again. Toss with remaining dressing. Combine vegetables and
pasta. Sprinkle with Parmesan. Add more salt and pepper to taste.
Refrigerate until ready to serve, at least one hour or up to two days,
covered. Makes 8-10 servings.

Stuffed Peppers

STUFFED PEPPERS

Dedicated to Suzy & Mark

Recipe By : Louise

Serving Size : 12

Categories : Beef, Rice, Vegetables

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6 lg Green Peppers

1 lb Ground Beef

1/2 c Chopped Onion

16 oz Can Tomatoes -- undrained & cut up

1/2 c Long-Grain Rice
1/2 c Water
1 t. Salt
1 t. Worcestershire Sauce
2 tb. Dried Parsley
1 + 1/2 t. Dried Basil
Spaghetti Sauce
1/4 t. Garlic powder

1/4 t. Black pepper
2 Beef Boullion Cubes

1 t. Thyme

1 egg, lightly beaten

Grated Cheese (Optional)

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1. Preheat oven to 350.

2. Cut green peppers in half; discard seeds and membranes. Chop enough to make 1/4 cup, set aside. Cook the green peppers, uncovered, in boiling water for 5 minutes, invert to drain well.

3. In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash pepper, parsley, basil, bouillon, and remaining spices. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender.  Cool and stir in egg.

4. Stuff peppers with meat mixture. Cover tops with spaghetti sauce and bake uncovered for 30 to 35 minutes.  Top with grated cheese, if desired.

Deep-Dish Pizza

Deep-Dish Pizza
dedicated to Kim & Al
Categories: Entree
Yield: 4 servings
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1 lb Ground turkey, beef, or sausage
1 ts Oregano leaves; dried
2 c All-purpose flour
1/2 ts Basil leaves; dried
2 ts Baking powder
 1/2 ts Salt
1/2 ts Baking soda
1/2 c Green bell pepper; chopped
1/4 c Margarine or butter
1/2 c Sliced fresh mushrooms
1/2 c To 3/4 c skim milk
1/4 lb Mozzarella cheese or 1 Cup, grated
6 oz Can tomato paste
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1. Preheat the oven to 425 F. Cook the ground meat in a large nonstick skillet over medium heat until cooked through. Stir occasionally.
2. Combine flour, baking powder, and margarine in a bowl. Cut themargarine into the flour with a fork until the mixture resembles coarse meal. Add enough milk to make a soft, elastic dough (like biscuit dough). Press the dough into the sides and bottom of an 8-inch square baking pan.
3. Combine the tomato paste and seasonings and spread over the dough.  Crumble the ground meat over the sauce. Sprinkle on the green pepper, mushrooms and cheese. Bake for 20 to 25 minutes or until the crust is brown and crisp. Cut into four squares to serve.
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Pickled Eggs

Pickled Eggs
Recipe By : Louise
Serving Size : 6
Categories : Eggs Pickles & Relishes
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1 whole onion -- sliced
1 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons pickling spice
6 whole eggs -- hard boiled
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1. In a small saucepan add onion, vinegar, water, sugar, salt. Place pickling spice in a paper coffee filter, tie with string and add to liquid. Heat just until the sugar dissolves. Cool to room temperature.
2. Pour pickling mixture over the eggs in a jar or plastic container. Cover and marinate 2-3 days in the refrigerator before serving. Stir/shake occasionally.