Ben Larisch's BBQ Sauce

Ketchup 1 large bottle
Brown sugar 1 cup
Vinegar (white or apple cider) 1/2 cup
Worchestershire 1 cup
Chili powder 1 1/2 T.
Paprika 3/4 T.
Cayenne 1/2 shake
Cumin 1/2 t.
Black Pepper 1 1/2 t.
Sage 1/2 t.
Red Pepper Flakes 1/2 t.
Liquid smoke 1 drop
Garlic powder 1 1/2 t.
Mix together ketchup, sugar, vinegar and worchestershire until dissolved then add spices. Alter spices to personal preference. Put back in ketchup bottles for easy use. Sauce can also be canned.
Option: instead of brn sugar add 1 cup honey and 1 can orange concentrate

Instruction for BBQ
1. Cut ribs into singles or groups of 2-3 ribs
2. Sprinkle with lemon pepper and freshly pressed garlic. One whole head of garlic for large pkg of ribs. 1/2 head for 3 pkgs fresh chicken thighs from costco.
3. Cook 300 degrees in covered roaster covered with tomato juice (not V-8, just plain tomato juice)for 4 hours.
4. Remove from pan and put in bowl or ziplock with some BBQ sauce.
5. Cook on grill to heat through. More sauce can be added.

Marci's Lasagna

Marci's Lasagna

2 lbs. lean hamburger

1 box lasagna noodles

2 bottles spaghetti sauce ( I use Ragu/Mushroom)

1 16oz - cottage cheese ( I use 2%)

1 to 1 1/2 cups grated mozzarella cheese

1 to 1 1/2 cups grated mild cheddar cheese

garlic salt

Cook noodles. Cook hamburger. Add spaghetti sauce to cooked hamburger. Spray a 13x9 casserole dish with cooking spray. Spread meat sauce on the bottom of dish. Layer with lasagna noodles, meat sauce, cottage cheese, then light layers of both mozzarella cheese and mild cheddar cheese. Lay lasagna noodles on top and repeat with meat sauce, cottage cheese, light layers on both mozzarella and mild cheddar cheeses. Lightly sprinkle garlic salt on top. Wrap dish in foil and bake at 350 for about 1 1/2 hours. You can also freeze this recipe - just cook the noodles less time.

Mizithra and Browned Butter

by Amber Larrabee

Angel Hair Pasta

Mizithra Cheese (buy the chunk, the pre-grated stuff isn't the same, you can get it at Maceys or I saw it at Fresh Market in the island by the deli)

Butter

Cook the pasta to your taste and grate the Mizithra on the small side of the grater. Melt the butter and cook, stirring constantly over medium-high heat until it turns brown. Take it off immediately as it will burn soon after if left. Spoon cheese over pasta and drizzle with browned butter. Enjoy!

Monterey Chicken

by Marti Johnson

1 Chicken Breast Per Person
Mushrooms (quartered)
Bacon
Colby Jack Cheese
BBQ Sauce
Tomato
Green Onion
Montreal Steak Seasoning
¼ C. Butter

Melt butter on medium. Cut chicken into 3rds and sprinkle seasoning on both sides. Place chicken in skillet with butter and cook on each side for 10 minutes.

In separate skillet cook chopped bacon until done. Add mushrooms and set aside. Once chicken is cooked through leave in skillet and top each piece with a spoonful of BBQ sauce. Pile mushroom and bacon mixture on top of each piece and top with a slice of cheese, chopped tomatoes and green onions. Cover skillet until cheese is melted.

*Serve over garlic mashed potatoes

Sausage Stuffed Pumpkin

by Amber Larrabee
· 8 Servings
· Prep: 50 min. Bake: 1-1/4 hours

Ingredients

· 2 cups water

· 1 cup uncooked brown rice

· 2 teaspoons chicken bouillon granules

· 1/2 teaspoon curry powder

· 1 pound bulk Italian sausage

· 4 cups sliced fresh mushrooms

· 1 small onion, chopped

· 2 shallots, minced

· 1 garlic clove, minced

· 5 tablespoons dried currants

· 1/4 cup chicken broth

· 1 teaspoon poultry seasoning

1/2 teaspoon rubbed sage

· 1/4 teaspoon dried marjoram

· 2 medium pie pumpkins (2-1/2 pounds each)

· 1/2 teaspoon salt

· 1/2 teaspoon garlic powder

Directions

· In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.

· Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion, shallots and garlic for 3-5 minutes or until tender. Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice.

· Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops.

· Place in a 13-in. x 9-in. baking dish; add 1/2 in. of water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into four wedges to serve. Yield: 8 servings.

Sausage-Stuffed Pumpkins published in Taste of Home October/November 2007, p19