1qt. vinegar
1pt. tomato juice
1/2 lb. margarine
1Tbsp. black pepper
1Tbsp. crushed re pepper
2oz. salt
Mix all ingredients and bring to a boil, this will cook 3 chickens on the
grill..keep sauce hot while grilling, and marinating the chicken.. really tasty.

My own special barbeque sauce. This is particularly good for spareribs:
By Lady G.

375 ml ketchup
1 tbspn apple cider vinegar
1 tbspn brown sugar
2 or more cloves of garlic
1 tspn curry powder
1 tspn dry mustard
1 tbspn soya sauce
tabaso sauce to taste
sage to taste (I like fresh, 5 or 6 leaves chopped)

Mix all ingredients and refrigerate for at least three days to let flavours blend

Here's another wonderful one:
By Lady G.

1 1/2 cups ketchup
1tablespoon vegetable oil
1 tbs. worcestershire sauce
1/4 cup lemon juice
2 heaping tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon Dijon mustard

Mix all ingredients together. Pour sauce over ribs or chicken turn over to cover all of the meat and pour rest of sauce over all of it. Cover and put in fridge for at least a couple of hours or overnight. Take out of fridge about 1/2 hour before you plan on putting them in oven. Preheat oven at 300 degrees. Cover baking dish with foil. Cook for 2 to 3 hours. They come out so tender that they almost melt in your mouth.

Now here is one that sounds a bit odd, but believe me, it's incredible:
By Lady G

" Peach and Pepper Relish "

12 large peaches, peeled and chopped
(you can used canned if fresh are not available, but fresh taste much better)
2 hot red peppers
12 sweet red peppers
1 c wine vinegar
1 tspn salt
2 lemons, halved
(wash really carefully if you can't find untreated lemons)
5 c sugar

Process peppers, seeds and all, in food processors until medium chopped. Put chopped peaches into large preserving kettle, add vinegar, salt and lemons. Boil gently for 30 minutes. Remove lemons (I always squeeze out all the juice and pulp before discarding them) Now add sugar and boil gently 30 minutes more or until thick.
Bottle and seal. This is great over cream cheese, brie or camember, or mixed with cream cheese as a dip. It is outstanding with pork and chicken.

" All Purpose Barbecue Sauce "
By Angel StarzNSky

1 cup catsup
1 tablespoon Worcestershire sauce
2 or 3 drops hot pepper sauce
1 cup water
1/4 cup vinegar
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon celery seed
1 tablespoon instant minced onion

Combine ingredients in slow-cooking pot. Cover and cook on low for 2 to 3 hours. Good on spareribs, chicken, pork chops or roast beef. Yield: 2 to 2 1/4 cups

" Snow Ice Cream "
By Angel StarzNSky

3 cups loose clean snow
2 tbsps. milk
1/4 cup sugar
1 tsp. vanilla extract

Mix all the ingredients and sample the result. Add more sugar and vanilla extract to taste

" Cajun Chips "
By Angel StarzNSky

This inexpensive snack is quick and easy.
Serves 4-6
Oil for frying
8 Corn tortillas
Cajun spice blend (blackened redfish seasoning works well)

Heat the oil to 350. Cut each tortilla (like a pie) into 6 triangles. Add to the oil and cook until crisp, turning often. Drain on paper towels. Sprinkle lightly with the Cajun seasonings while the chips are still hot. Allow to cool. Serve alone or with salsa.

" Cappuccino Ice "
by Angel StarzNSky

3 c strong brewed coffee
2 c light frozen whipped topping, thawed
2 T sugar, or 3 packets of equal
2 T cocoa

Combine all ingredients in blender. Blend at low speed until smooth. Pour into an 8 inch square baking pan, cover and freeze until firm. Remove from freezer adn let frozen mixture stand at room temperature for 30 minutes. Again spoon into blender and process until smooth. Return to baking pan, cover and freeze until firm. When ready to serve, let stand 5 minutes at room temperature and spoon into serving dishes. Makes 6 servings.

" Grilled Pizza "
By Angel StarzNSky

Using your home grill can produce a flavor similar to the restaurant-style wood-fired oven pizzas. Serves 3-4

1 Pizza crust (bread machine, frozen, refrigerated, or mix)
2 Tomatoes, sliced thin
1/3 cup Basil, fresh, chopped
2 cups Mozzarella
Your favorite toppings
Spray olive oil
Bring your coals to an even heat. Form your crust as you normally would. Spray the crust well with the oil. Invert the pan and crust on to the grill rack. Remove pan. Use a large spatula to release the crust from the grid. Rotate often to insure even cooking. When the crust is lightly brown, spray oil on the top, turn it over, and repeat the process on that side. Remove from the grill and place it back on a cookie sheet or pizza pan. Add the toppings (cheese last). Place the pan (with the pizza on it) on the grill. Close the hood if the grill has one. Heat until the cheese is well melted.

" Spaghetti Casserole "
By Angel StarzNSky

1/4 cup bacon drippings
1 pound ground beef
1 large onion, minced
1 green pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 teaspoon salt
Dash cayenne pepper
2 cans tomato sauce
2 cups cooked spaghetti
1 large can mushrooms
3/4 cup sharp cheese, grated

Melt 1/2 the above amount of bacon drippings in a skillet and brown ground beef in it. Remove to a bowl. Add remaining bacon drippings and saute onion, green pepper, celery and garlic until onion is slightly browned. Add bay leaf, thyme, seasonings, tomato sauce, and browned meat, and simmer slowly for 1 to 1-1/2 hours. A little water may be added if sauce becomes too thick. Stir occasionally to prevent scorching. Meanwhile, cook spaghetti in boiling, salted water, until tender. Drain. When meant and sauce are done, combine with spaghetti and mushrooms in a casserole, and top with the grated cheese. Cover and bake in oven at 350 degrees for 30 minutes. Remove cover for the last 10 minutes of baking to brown slightly. SERVES 4

" Homemade Vanilla Extract "
By Angel StarzNSky

It's easy to make a fresh-tasting version of this baking staple at a fraction of the price of the store brand.

Yields about 8 ounces
1/2 pint (500 ml) Vodka
3 to 4 whole Vanilla beans
Remove about 1/2 ounce of vodka from the bottle (Optional-add that 1/2 ounce to orange juice and drink). Cut a slit lengthwise down each vanilla bean. Cut the beans into 3/4-inch pieces. Add to vodka bottle and put the cap back on. Place the bottle in an obvious place (on top of the refrigerator, on the countertop, etc.). Shake the bottle vigorously at least once a day for 30 days. Strain the extract through a coffee filter. Rinse the bottle. Return the liquid to the bottle.

" Black Bean Confetti Relish "
By Angel StarzNSky

2/3 cup canned black beans, rinsed and drained
2 tablespoons frozen whole-kernel corn
2 tablespoons diced yellow bell pepper
2 tablespoons diced plum tomato
1 tablespoon diced red bell pepper
1 tablespoon minced shallots
1 tablespoon lemon juice
1 teaspoon olive oil
1/4 teaspoon ground cumin
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt

Combine all the ingredients in a bowl. Serve relish chilled or at room temperature. Yield: 2 servings

" White Slice Pizza "
By Angel StarzNSky

1 pizza crust ( pre-made, bread machine or mix)
1 medium onion, diced
1 teaspoon garlic, minced
1 tablespoon olive oil
8 ounces Italian-style grated cheese blend (mozzarella, provolone, etc.)
1 tablespoon fresh basil, chopped
1 cup ricotta cheese
1/2 cup spinach (defrosted), chopped and drained

To Prepare: Pre-heat oven to 425. Heat olive oil over medium flame. Add onion and garlic and cook until soft but not brown. Set aside. Place the blended cheese on the crust. Bake for five minutes. Remove and sprinkle on the chopped basil. Mix the drained spinach with the onion mixture. Add that to the ricotta. Spread on pizza and bake ten minutes or until it begins to brown slightly. Yield: 4 servings

" Island-Grilled Bananas "
By Angel StarzNSky

6 small bananas
3 T dark rum
1 & 1/2 t coconut extract
1 T brown sugar
,P. Make a small slit into the skin of each banana. Cut through 1/4 inch of each banana and drizzle in some of the rum, extract, and sugar. Close up the skin with a toothpick. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the bananas in their skins for about 30 to 35 minutes until the skins are blackened and the bananas are hot. Remove from the skin and serve hot. Makes 6 servings - serving size: 1 small banana 78 calories

" Cheesy Mexican Pizza "
By Angel StarzNSky

1 (16-ounce) Italian bread shell
1 cup refried beans
1/2 cup sour cream
1/4 cup black bean dip
1 (14 1/2-ounce) can diced tomatoes
2 cups (8 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers

Place bread shell on a baking sheet. Stir together refried beans, sour cream, and bean dip, and spread over Italian bread shell. Drain tomatoes, and pat dry with paper towels; spoon over bean mixture. Sprinkle with cheeses. Bake at 450° for 10 to 12 minutes or until cheese melts. Yield: 4 servings

Note: To lighten recipe, use fat-free refried beans, fat-free or light sour cream, and reduced-fat cheeses.

" Deep Dish Pizza "
By Angel StarzNSky

1/2 (32-ounce) package frozen bread dough Cornmeal
9 ounces Italian sausage
1 cup chunky spaghetti sauce or pizza sauce
1/2 cup sliced fresh mushrooms
1/3 cup sliced ripe olives
1 cup (4 ounces) shredded mozzarella cheese

Thaw bread dough according to package directions.Press dough into a lightly greased 12-inch deep-dish pizza pan covered with cornmeal. Let dough rise in a warm place (85°), free from drafts, for 30 minutes. Remove casings from sausage, and discard. Brown sausage in a small skillet over medium heat, stirring until sausage crumbles and is no longer pink. Drain on paper towels. Press dough down in center, leaving a 1 1/2-inch edge. Bake on lower oven rack at 400° for 5 minutes. Spread spaghetti sauce in center of crust; sprinkle with sausage, mushrooms, and olives. Top with cheese. Bake 10 to 12 minutes. Yield: 1 12-inch pizza

" Veggie Sausage Pizza "
By Angel StarzNSky

8 (1-inch-thick) French bread slices
1 sweet onion, sliced
1 medium-size green bell pepper, sliced
Vegetable cooking spray
1 cup low-fat tomato-and-basil pasta sauce
1 cup (4 ounces) shredded fat-free mozzarella cheese
1 (8-ounce) package meatless breakfast patties, thawed and crumbled
1/2 cup shredded Parmesan cheese

Bake bread slices on a baking sheet at 425° for 5 minutes. Set aside. Sauté sliced onion and bell pepper in a large nonstick skillet coated with cooking spray over medium-high heat 5 minutes. Spread pasta sauce evenly on one side of each bread slice. Top evenly with mozzarella cheese, onion mixture, crumbled patties, and Parmesan cheese. Bake at 425° for 10 minutes or until thoroughly heated. Yield: 4 servings

" Breakfast Pizza "
By Angel StarzNSky

8 ounces reduced-fat turkey sausage
1 (16-ounce) Italian bread shell
1 cup (4 ounces) reduced-fat shredded Cheddar cheese
1 cup (4 ounces) reduced-fat mozzarella cheese
1/4 cup egg substitute
1/4 cup skim milk
1/4 teaspoon dried oregano
1/4 teaspoon pepper

Brown meat in a skillet over medium heat, stirring until it crumbles. Drain and pat dry with paper towels. Spread over bread shell; sprinkle with cheeses. Combine egg substitute and next 3 ingredients; pour over cheese. Bake at 350f for 30 minutes. Yield: 8 servings

" Curry Marinade "
By Angel StarzNSky

1/2 cup ReaLemon® Lemon Juice from Concentrate
1/3 cup cooking oil or olive oil
1 clove garlic, finely chopped
1/4 cup chopped mango chutney
2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

For marinade, combine ReaLemon, oil, garlic, mango chutney, curry powder, salt and pepper in small bowl. Use to marinate 1 pound boneless or 1 1/2 pounds bone-in poultry, beef pork or lamb in refrigerator 4 to 24 hours. Drain and use marinade to brush on meat during first half of grilling. Discard any remaining marinade.

" Garlic Herb Marinade "
By Angel StarzNSky

1/3 cup ReaLemon® Lemon Juice from Concentrate
1/4 cup vegetable oil
1 tablespoon chicken-flavored bouillon granules
1 1/2 teaspoons thyme leaves
2 cloves garlic, finely chopped

In small bowl, combine all ingredients and mix well. Yield 2/3 cup. Great on chicken - In shallow dish or resealable plastic storage bag, pour marinade over 1 pound skinned, boneless chicken breast halves. Cover or close tightly. Marinate in refrigerator 4 hours or overnight. Remove chicken from marinade; discard marinade. Grill or broil chicken until fully cooked.

" Southwestern Marinade "
By Angel StarzNSky

1/2 cup ReaLemon® Lemon Juice from Concentrate
1/3 cup cooking oil or olive oil
1 clove garlic, finley chopped
1/4 cup salsa
1 tablespoon chopped fresh cilantro
1 to 2 teaspoons chili powder
1/4 teaspoon salt
1/8 teaspoon pepper

For marinade, combine all ingredients in small bowl. Use to marinate 1 pound boneless or 1 1/2 pounds bone-in poultry, beef or pork in refrigerator 4 to 24 hours. Drain and use marinade to brush on meat during first half of grilling. Discard any remaining marinade.

" PEPPERONI CASSEROLE "
By Angel Gram

1 box rigitoni
1 # ground beef
1 Qt. spaghetti sauce
1/2 lb. shredded mozzarella cheese
1/2 lb. thin sliced pepperoni
1/2 c. parmesan cheese

Cook pasta and drain. Brown ground beef and drain also. Mix all ingredients, saving a few pepperoni slices and a 1/2 cup of shredded cheese to sprinkle over the top. Bake at 350 for 25-30 minutes. (Any pasta noodles may be used, and the cheese and pepperoni can be purchased already shredded and sliced). A good dish for 'potluck' suppers.

" Cheese Souffle "
Angel Tracy

16 slices bread, cubed
12 oz. cheddar cheese, grated
6 eggs
1 tsp. salt
2 c. milk
1/2 c. butter, melted

Alternate layers of bread and cheese in large ungreased casserole. Mix beaten eggs, milk and salt an pour over. Pour on melted butter. Let stand overnight or several hours. Bake at 350 degrees for 50 minutes.

" Hot Clam Pie "
Angel Tracy

2 (8 oz.) pkgs. cream cheese, softened
4 tbsp. sour cream (heaping)
4 tbsp. mayonnaise
1 tsp. onion powder
2 cans minced clams
1/2 tsp. dry mustard
1 tbsp. parsley flakes
1 tbsp. Worcestershire sauce
Parmesan cheese

Mix all ingredients until well blended. Spoon into quiche dish that has been sprayed with Pam. Spread a thin layer of sour cream. Grate Parmesan cheese over sour cream. Bake at 300 degrees for 30 minutes.

Here is my Antipasto it is just yummy.............lol
Angel Craving Wings
1 jar of pickled onions large. (opt -1LB silverskin onions) 1 jar of small pickled onions (leave whole) 1lb cauliflower 1/3 cup white vinegar 1/2 gallon ketchup 1/3 olive oil mix together & cook for 10 minutes. To the above add 1-160z tin of green beans 3 tins mushrooms 1lb green peppers 1 lb red peppers 1 jar of dill pickles 1-16oz tin ripe olives 1-16oz tin green olives 4-7oz tins tuna 1 to 2 tins of shrimp,crab meat(optional) but I love it. 1 tin anchovies (optional) Chop above ingredients, add to already cooked mixture . Bring to a boil & simmer for 25 mins Put mixture in jars & process for 15 mins.

Here is my Salsa
Angel Craving Wings
10 large tomatoes 2 red peppers 1 green pepper 1 large onion diced !/4 cup hot pepper sauce 1/3 cider vinegar 1Tbsp (more if you like) thyme 1Tbsp (less if you like) cumin 1 or more jalapeno peppers (depending how hot you want it.) 5 or more cloves garlic 3Tbsp minced parsley 2Tbsp or more cilantro brown sugar to taste. (opt- dried chilies, minced & cooked in chili sauce.) Blanch & peel tomatoes, then dice. Simmer diced garlic in hot pepper sauce with thyme, cumin, chili powder. Dice peppers, parsley, cilantro, jalapeno pepper, add to tomatoes. When sauce has simmered & reduced to sludge, add to tomato mixture. Add salt & brown sugar to taste. (opt - add black beans to taste.)

Lady G

Cheese Grit Cakes
ROAST GARLIC: 1 head garlic Salt, pepper, dried oregano Olive oil GRITS: 5 cups 2% milk 1 cup corn grits (medium stone ground, not fine) 2 tbsp butter 2 tbsp olive oil 1/2 cup diced onions 1/4 cup diced celery 1/4 cup diced red bell pepper 1 jalapeño, seeded, minced 2 tsp salt 1 tsp freshly ground black pepper 1/4 cup chopped flat-leaf parsley leaves 1/2 cup shredded old white cheddar 4 large eggs, beaten For garlic, place on aluminum foil. Sprinkle with salt, pepper and oregano. Drizzle with oil. Wrap loosely. Bake in preheated 350F oven 1 hour or until soft. When cool enough to handle, squeeze cloves into small bowl, reserving flesh and discarding skin. Mash with fork; reserve. For grits, in medium pan, bring milk and grits to boil over medium heat, stirring often. Reduce heat to low. Cover; simmer, stirring occasionally, 30 minutes or until grits are cooked through and puffed, and most of the milk has been absorbed. Remove from heat; stir in butter. Let stand, covered, 30 minutes. In small, non-stick skillet, heat oil over medium-high. Add onions, celery, red pepper and jalapeño. Cook, stirring, 7 to 10 minutes or until vegetables soften. Stir in reserved garlic, salt and black pepper. Transfer to large bowl; let cool at least 15 minutes. Stir in grits mixture, parsley, 1/4 cup cheddar and eggs (mixture should be cool enough that eggs don't scramble). Pour into lightly greased 11-inch by 7-inch baking dish. Sprinkle with remaining 1/4 cup cheese. Cook in preheated 375F oven 15 to 20 minutes until top is golden brown. Remove from oven. Let stand 10 minutes until firm. Cut into 3-inch squares or as desired. Serve hot. Makes about 8.

Lady G

Tango Licuado
Adapted from a Dairy Farmers of Ontario recipe. When Latin Americans are hot and thirsty, they may whip up a licuado, a traditional drink made with milk and fresh tropical fruit. Have all your ingredients chilled before you start. It's okay to use skim milk. 2-1/2 to 3 cups milk, to taste Flesh of 1 mango Flesh of 1 papaya 2 tbsp honey 1-1/2 cups ice cubes Add 1 cup milk, fruit, honey and ice to blender. Blend until smooth. Stir in remaining milk to taste. Makes 4 servings.

Frozen Mint Lemonade
Adapted from Gourmet. This fabulously fragrant cooler is much more than the sum of its parts. 1/2 cup fresh lemon juice (2 to 3 lemons) 1/2 cup granulated sugar 1/3 cup packed mint leaves 2 cups cold water 3 cups ice cubes 4 fresh mint sprigs Blend lemon juice, sugar and mint leaves in blender (fitted with ice-crushing blade if you have one) until mint is finely chopped and sugar has dissolved. Add water and ice. Blend until smooth. Garnish with mint sprigs. Makes about 4 cups.

Kaffir-Ginger Lime Spritzers
Amazingly tangy and refreshing. Adapted from a recipe created by Haidar Karoum, chef at Asia Nora organic restaurant in Washington, D.C., and published in the Washington Post. Kaffir lime leaves are sold in Asian shops; the fresh ones are dark green and waxy on one side. For a cocktail, add gin or white rum. SYRUP: 1/2 cup water 1/2 cup granulated sugar 2 oz (60 g) ginger root, unpeeled, smashed, coarsely chopped 4 fresh kaffir lime leaves SPRITZERS: 1 cup fresh lime juice (4 to 6 limes) 3 cups club soda Ice cubes Kaffir lime leaves For syrup, bring ingredients to boil in small pan over high heat. Reduce heat to medium-low and simmer 5 minutes. Cool. Cover and refrigerate overnight to allow flavours to blend. Strain and discard solids. (Makes 2/3 cup.) For spritzers, combine syrup, lime juice and club soda. Pour into glasses filled with ice. Garnish each drink with a kaffir lime leaf. Makes about 5 cups.

Bingria
Adapted from Tongue Twisters: Sexy Food From Bin 941 & Bin 942 (Arsenal Pulp, 2003, $23.95) by Gord Martin. The Bins are Vancouver restaurants and Martin calls this their "better-than-sex version of sangria." I used sweet raspberry wine from Downey's Estate Winery and medium-sweet plum wine from Rush Creek Wines. Aranciata is a type of orange pop sold in supermarkets and made by Sanpellegrino. 750 mL bottle dry Spanish red wine 1 cup raspberry wine 3/4 cup late-harvest vidal wine 1/2 cup plum wine 1/3 cup peach brandy 1 nectarine, pitted, thinly sliced 1/2 cup frozen blueberries, halved 1/2 cup frozen raspberries Aranciata to taste 1 to 2 oranges, sliced Pour wines and brandy into 2-quart pitcher or bowl. Stir in fruit. Cover; refrigerate several hours or overnight to allow flavours to blend. To serve, fill a tall glass half full of ice. Ladle Bingria over top. Top up with Aranciata. Garnish glass with 1 orange slice. Makes about 6 cups.

Pineapple Vodka Crush
Adapted from Very Simple Food (Whitecap, 2003, $29.95) by Jill Dupleix, this is as thick and satisfying as a shake, yet lively. You can buy the pineapple already prepped at the supermarket. For a showstopping sherbet, return it to the freezer after blending it the second time and don't use the soda; just before serving, let it soften in the fridge for about 15 minutes. 1 pineapple, peeled, cored (about 1-1/4 lb/600 g), cut into chunks 1/2 cup vodka 1/2 cup granulated sugar 1 tbsp fresh lemon juice 15 mint leaves 1 cup club soda 4 mint sprigs Purée pineapple in blender with vodka, sugar, lemon juice and mint leaves. Pour into plastic or metal tub and cover. Freeze 2 to 3 hours, or until slushy. Scoop into blender and purée. Blend in soda. Pour into glasses. Decorate with mint sprigs. Makes about 5 cups.

Thai Iced Coffee
Adapted from a recipe found at http://www.cocoajava.com. 4-1/2 cups water 6 to 8 tbsp ground coffee, to taste 1 tbsp ground cardamom 4 to 8 tbsp granulated sugar, to taste 1 tsp almond extract 4 cups crushed ice 1/4 cup whipping cream Brew strong coffee using water, ground coffee and cardamom. You should have about 4 cups. Stir in sugar to taste and almond extract. Cool to room temperature. Scoop ice into 4 glasses. Pour about 1 cup coffee into each glass. Pour 1 tablespoon cream into each glass. (Slowly drizzle cream into spoon held over top of coffee so that cream floats on top.) Makes 4 servings.

Watermelon Chill-Out
Sometimes, refreshment is found in the simplest of foods, like ice-cold watermelon. For a patio cocktail, drizzle in some cassis or other fruit liqueur. Superfine sugar is sometimes called fruit sugar. Buy any strawberry punch. 1-1/2 lb (700 g) seedless watermelon, cut in 3/4- to 1-inch cubes, frozen 2 tbsp superfine sugar 1 cup strawberry punch 4 each: mint leaves, mint sprigs Put watermelon, sugar, punch and 4 mint leaves in blender (fitted with ice-crushing blade if you have one). Blend into smooth slush. Pour into 4 glasses. Decorate with mint sprigs. Makes about 4 cups.