Ingredients:

• 1 lb bacon (cut up)
• 1/2 lb ground beef
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1/3 cup vinegar
• 1 tablespoon dry mustard
• 3-4 large onions (chopped thickly)
• 1/2 cup ketchup
• 1 cup chili sauce
• 1 (15 ounce) can lima beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can butter beans, drained
• 1 (15 ounce) can pork & beans, do NOT drain

Directions:

1. Combine bacon, ground beef, and onions in a kettle.
2. Cook over medium heat until onion is softened and meat is partially cooked.
3. Add sugars, vinegar, dry mustard, ketchup and chili sauce.
4. Simmer for about 20 minutes.
5. Then add beans, transfer to a large baking dish and bake for one hour at 325°F.
6. Can be prepared in a Crockpot, but the beans will retain more liquid. Oven-baking is really best.

Ingredients:

• 1/2 c Creamy peanut butter
• 1/2 c Water
• 1/4 c Soy sauce
• 4 Cloves garlic; minced
• 3 tb Lemon juice
• 2 tb Brown sugar
• 3/4 ts Ground ginger
• 1/2 ts Crushed red pepper flakes
• 4 Boneless skinless chicken Breast halves; in 1" strips

Directions:

1. Combine sauce ingredients and cook, stirring, until smooth over medium-high heat, about 5 minutes.
2. Set aside half of the sauce.
3. Thread chicken strips onto skewers (soak at least 20 minutes of using bamboo).
4. Grill over medium-hot coals about 2 minutes; turn and brush with sauce.
5. Continue cooking and basting until juices run clear, 4-6 minutes.
6. Serve with chicken atop red cabbage and sprinkled with green onions.
7. Pass sauce separately.

Ingredients:

• 1 c. orange soda (Orange Crush)
• 1 sm. pkg. orange Jello
• 1 sm. pkg. vanilla instant pudding
• 1 orange cake mix
• 1 (4 oz.) carton Cool Whip

Directions:

1. Bake cake as directed on the package in 9"x13" pan.
2. As soon as it is out of the oven, poke holes in it with a fork and pour over the following: 1 package orange Jello dissolved in 1 cup boiling water, add 1 cup orange soda, and stir well.
3. Chill 9"x13" pan for 1 hour.
4. Mix pudding as directed on package.
5. Fold in the Cool Whip and frost the chilled cake.
6. Refrigerate 2 hours.

Ingredients:

• 2 cups mayonnaise
• 5 tablespoons chili powder
• 1 tablespoon cayenne
• 1 teaspoon freshly minced garlic

Directions:

1. In a bowl, combine all ingredients.
2. Stir and let stand for 2 hours, enough time for the chili powder to re-hydrate and other flavors meld together.
3. Dip fries in sauce or use on hamburgers and hotdogs.

Ingredients:

• 4 pounds onions, peeled and thinly sliced
• 4 large garlic cloves, finely minced
• 2 tablespoons olive oil
• 1 (12-ounce) bottle of beer (not dark)
• 6 cups beef broth
• 2 tablespoons sugar
• 2 tablespoons butter
• 4 slices of day-old rye bread, cut into 1/2 inch cubes
• Freshly grated Parmesan as an accompaniment
• Salt and freshly ground black pepper to taste

Directions:

1. In a Dutch oven, cook the onions in the oil over medium-low heat, stirring occasionally, until onions have caramelized.
2. Add garlic and cook for 1 minute; stir in beer and beef broth, simmer mixture, covered, for 45 minutes.
3. Stir in sugar, salt and pepper.
4. While the soup is simmering, in a large skillet, melt butter over medium heat; add bread cubes, and cook, stirring, until they are golden.
5. Ladle soup into bowls and top with Parmesan and croutons.

Ingredients:

• 1 can (27 oz.) sauerkraut
• 1 C sugar (or to taste)
• 1 large onion, diced
• 1 small green pepper, diced

Directions:

1. Drain sauerkraut juice into sauce pan and add sugar.
2. Bring liquid to a boil until sugar is melted.
3. In a large bowl, combine sauerkraut, onion, and green pepper.
4. Pour the sugar/juice over the mixture.
5. May be served right away or refrigerated for a later time.

Ingredients:

• 3 1/2 c canned or frozen (and thawed) black-eyed peas thawed
• 3 c chicken stock or canned low-salt broth
• 4 oz finely chopped ham
• 1 C onion, chopped
• 2 T balsamic or red wine vinegar
• 4 garlic cloves, minced
• 1 bay leaf
• 1/2 tsp. thyme
• 1/4 tsp. (more to taste) crushed red pepper
• pepper to taste

Directions:

1. Bring all ingredients to boil in heavy large saucepan.
2. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes.
3. Season with salt and pepper.

Ingredients:

• 1 1/2 tsp. bicarbonate of soda (baking soda)
• 3 c. flour
• 1/2 c. butter
• 1 tbsp. cream of tartar
• 1 tsp. baking powder
• 1 tsp. salt
• 1 1/3 c. milk
• 1 tsp. vanilla
• 1 egg yolk, beaten
• 1/4 c. sesame seeds or poppy seeds (optional)

Directions:

1. Sift flour, bicarbonate of soda, baking powder and salt.
2. Cut in butter with 2 knives.
3. Add milk and vanilla.
4. Stir with a fork until dough pulls away from bowl.
5. Turn onto floured board.
6. Roll to 1 inch thick sheet.
7. Using a round cutter cut 16 to 24 biscuits.
8. Re-roll if needed but try not to handle the dough too much.
9. Place on ungreased cookie sheet 2 inches apart.
10. Brush egg yolk on top of biscuits and sprinkle with seeds as desired.
11. Bake in preheated 400°F oven for 20 to 30 minutes or until golden brown.