Okay, get out the shorts, roll out the grill and grab the mosquito repellent......IT'S TIME TO HAVE A GOOD OLD FASHIONED BARBQUE!!!!!!!!!! I am not sure about the rest of the country but here in Georgia the weather.......that is up until today......has been absolutely beautiful and perfect for grilling outside. Here are some of my favorite recipes for outdoors that I hope you will try and enjoy.......

BARBECUED BEEF TENDERLOIN
1/2 cup margarine
2 Tablespoons Worcestershire sauce
1/2 Teaspoon Tabasco
2 Tablespoons Vinegar
Juice of 1/2 lime or lemon
3-4 garlic cloves, pressed
2 Tablespoons Olive Oil
1 dash cayenne pepper
1/4 cup catsup
2 Tablespoons dry wine or beer
1 Teaspoon salt
1 Tsp sugar
3-5 LBS beef tenderloin
Melt margarine in saucepan and add remaining ingredients except meat. Take meat out of refrigerator, wipe, baste with sauce and let stand 1 hour or more. Preheat 1 side of grill to hot. Sear meat over hot fire on one side of the grill. Move from direct heat to other side of grill. Close cover and grill 30 minutes or until it reaches your preference.

 

 

RUM RIBS

(for inside cooking)
6 LBS country style pork ribs or beef ribs, cut into 2 inch pieces
1/2 cup rum
1/3 cup soy sauce
1/3 cup pineapple juice
2 Tbsp. lemon juice
1/2 teaspoon pepper
1 1/2 teaspoon dry mustard
3 Tbsp molasses
2 tsp ginger
2 cloves garlic
Boil ribs in water for 20 minutes. Then combine all ingredients except ribs and pour into a glass container or heavy duty plastic bag. Marinate 2 hours at room temperature or in the refrigerator overnight. Drain, reserving marinade and place on grill or in lightly oiled grill basket and grill over medium low fire for 30 to 45 minutes, turning and basting frequently with marinade.

  

 

HONEY CHOPS
4 pork chops
1/2 tsp curry powder (optional)
1/2 cup honey
2 tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp garlic salt
Mix honey, soy sauce and curry powder, if desired. Sprinkle pork chops with ginger and garlic salt, marinate chops overnight in honey and soy sauce mixture. Pierce chops with fork to be sure flavor penetrates. Turn several times. The fire needs to be hot enough to cook pork thoroughly, but avoid charring. Chops would be cooked about 30 minutes.

  

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CHILI RELENOS & RICE CASSEROLE
3 cups cooked rice
1 cup sour cream
1/4 tsp salt
4 oz. chopped green chilies
4 oz. chopped pimento
4 oz. shredded cheddar cheese
4 oz. shredded Monterey Jack cheese
Combine sour cream with salt and then add remainder of ingredients and put into a 2 quart greased casserole. Bake at 350 degrees for 30 minutes.

  

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COUNTRY COLESLAW
1 medium cabbage, shredded
1 cup shredded carrots
3/4 cup chopped green pepper
1/4 cup chopped green onion
1 cup mayonnaise
2 Tbsp sugar
1 Tbsp horseradish (optional)
3 Tbsp vinegar
1 1/4 tsp salt
1 tsp dry mustard
1/2 tsp celery seeds
Curly leaf lettuce
Bell pepper rings
Combine cabbage, carrots, green pepper, and green onion in large bowl. In a smaller bowl, combine remaining ingredients, except lettuce and green pepper rings. Blend well. Pour dressing over cabbage mixture and toss. Chill several hours. Serve in a bowl lined with lettuce, garnish with green pepper rings.

  

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GARLIC, CHIVE AND CHEESE BREAD
1 (8oz) container cream cheese with garden vegetables
2 tbsp chopped fresh chives (dry will be fine)
1 small garlic clove, minced
1 (16 oz) loaf French bread, split lengthwise

Heat grill. In small bowl, combine cream cheese, chives and garlic. Mix well.

When ready to grill, place bread halves cut side down on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 1 to 2 minutes or until LIGHT golden brown. Turn bread halves, spread cream cheese mixture on toasted sides of bread. Cook cheese side up an additional 3 to 4 minutes or until thoroughly heated.

NOTE: To broil bread in oven, place (cut side up) on broiler pan; broil 4 to 6 inches from heat using times above as a guide, spreading with cream cheese mixture as directed above.

  

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HONEY DIJON DEVILED EGGS
7 hard cooked eggs
1/4 cup purchased honey Dijon salad dressing
2 tablespoons finely chopped green onions
1/8 teaspoon pepper, if desired
Remove shells from eggs. Halve eggs length-wise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well.

Lightly spoon or pipe mixture into egg white halves. Sprinkle with pepper. Serve immediately, or refrigerate until serving time.

  

I hope you will enjoy these recipes.  As I have told you before, should you be looking for a special or "forgotten" recipe, please let me know and I will join the search with you.