Grilled Chicken Kabobs

Grilled Chicken Kabobs

2      Tsp           ground mustard
1      Tbsp          Worcestershire sauce
1/2  C             water
1/2  C             soy sauce
1      Tbsp          vegetable oil
4                    boneless skinless chicken breast halves
2      Med           zucchini -- cut in 1 1/2 in slic
1      Med           onion -- cut in wedges
1      med           green pepper -- cut into chunks
12                    fresh mushrooms

How to Cook:

Grilled Chicken Kabobs Grilled Chicken Kabobs

1. In a resealable plastic bag, combine the mustard and Worcestershire sauce.

2. Add water, soy sauce and oil;  remove 1/3 cup and set aside for basting.

3. Cut chicken into 1 1/2 inch pieces; add to bag.

4. Seal and refrigerate for 1 1/2 to 2 hours.

5. Drain, discarding marinade.

6. Thread chicken and vegetables alternately on skewers.

7. Baste with reserved marinade.

8. Grill over hot coals for 10 minutes.

9. Turn and baste.

10. Cook 10 minutes more or until chicken juices run clear.

Barbecued Grilled Pork Tenderloin

Barbecued Grilled Pork Tenderloin

2              Tablespoons   dijon mustard
2              Tablespoons   barbecue sauce
2              Tablespoons   olive oil
1              Teaspoon      dried rosemary
Per Taste                       salt and freshly ground pepper
16            Ounces        pork tenderloin halved and butterflied

How to Prepare:

Barbecued Grilled Pork Tenderloin Barbecued Grilled Pork Tenderloin

1. In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.

2. Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish).

3. Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.

Deli Cole Slaw

Deli Cole Slaw

1/2  Head          (L Lb.) Cabbage -- shredded
1      Medium        Carrot -- cut in short lengths
2      Small         Green Pepper
1/2  Small         Onion
3      Sprigs        Parsley
1      Cup           Mayonnaise
2      Tbls.         Vinegar
2      Tbls.         Sugar

How to Prepare:

Deli Cole Slaw Deli Cole Slaw

1. Slice or shred cabbage.
2. Set aside.
3. Shred carrot with shredding blade.
4. Chop green pepper,onion and parsley in food processor (steel blade).
5. Add vegetables to the cabbage.
6. Put remaining ingredients in processor and with plastic blade blend until mixed.
7. Pour dressing over vegetables and toss.
8. Best if made the day before.

Potato Salad

Potato Salad

5      Lbs           Potatoes
1 1/2  Cups          Mayonnaise
1/3  Cup           Cider Vinegar
2      Tbls          Mustard
2      Tbls          Sugar
1      Tsp           Salt
1/2  Tsp           Pepper
1/2  Cup           Chopped Onion

How to Cook:

Potato Salad Potato Salad

Cook potatoes.  Cool and cube.  Add chopped onion.  In food processor blend the remaining ingredients and add to salad.

Three Bean Salad

Three Bean Salad

1      Lb            Can Green Beans
1      Lb            Can Waxed Beans
1      Lb            Kidney Beans
1/2  Cup           Green Pepper -- minced
1/2  Cup           Onion -- minced
1/2  Cup           Salad Oil
1/2  Cup           Cider Vinegar
1/2  Cup           Sugar
1      Tsp           Salt
1/2  Tsp           Pepper

How to Cook:

Three Bean Salad Three Bean Salad

Drain beans.  Place in bowl.  Add green pepper and onion.  Pour liquid over bean mixture and refrigerate covered.

Jeanne's Beans

Jeanne's Beans

2     Cans          Pork And Beans -- lg size
1/3  Cup           Brown Sugar
2      Tbls.         Worcestershire Sauce
1      Tbls          Barbecue Sauce
1/2  C             Ketchup
1      Tsp           Mustard
1      Tsp           Horseradish

How to Cook:

Grilled Portabello Burgers Grilled Portabello Burgers

Bake covered  400F for 60 minutes
Uncover and cook at 350F for 30 minutes

Barbecued Flank Steak

Barbecued Flank Steak

2  Tbsp dry mustard
1/2  Tsp           Salt
1/4  Tsp           Pepper
1/4  C              packed brown sugar
2  Tbsp            Soy Sauce
2  Tbsp           Olive Oil
1                     Garlic clove, chopped
1/3  C             Lemon Juice
2                    Flank Steaks

How to Cook:

Barbecued Flank Steak Barbecued Flank Steak

1. Whisk together first 8 ingredients in bowl to make basting sauce.

2. Place flank steaks in shallow pan (flank steaks are best if they are tenderized first).

3. Pour sauce over steaks covering them well.  Refrigerate for at least 12 hours.

4. Remove steaks from basting sauce and cook over grill for about 3-5 minutes per side.

5. Baste with additional sauce as desired.