6 pounds pork spareribs, cut into serving pieces

1 can frozen lemonade concentrate, thawed

3/4 cup your favorite homemade or bottled barbecue sauce

Directions:

Place pork in 4 quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.

Remove pork to rectangular baking dish, 13x9x2 inches, or resealable plastic storage bag. Mix lemonade concentrate and barbecue sauce. Pour over pork, turn pork to coat with marinade. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.

Heat coals or gas grill for direct heat. remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated thoroughly. Discard any remaining marinade.

Ingredients:

1/4 cup Dijon or Yellow mustard (Dijon preferred)

2 tablespoons olive or vegetable oil

2 tablespoons honey

1 clove garlic, finely chopped

Directions:

Mix all ingredients in shallow glass or plastic dish or resealable plastic food storage bag. Add about 2 1/2 pounds 1/2 inch thick pork chops, l pound boneless chicken, about 3 1/2 pounds bone-in chicken or about 1 pound seafood; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 24 hours.

Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally with marinade. Discard any remaining marinade.

Makes about 1/2 cup marinade.

Ingredients:

1 cup ketchup

1 cup chili sauce

1/2 cup packed brown sugar

2 tablespoons cider vinegar

1 tablespoon lemon juice

1 tablespoon liquid smoke

Heat all ingredients to boiling in 2 quart saucepan; reduce heat.

Simmer uncovered 10 minutes, stirring occasionally. Serve warm sauce with grilled chicken, pork or beef.

2 cups sauce

Ingredients:

1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon cround cumin
1/2 teaspoon ground nutmeg
1 tablespoon vegetable oil

Mix all ingredients except oil. Brush oil on both sides of 1 pound chicken, pork or beef. Rub with seasoning mix.

Grill meat as desired. Almost 1 tablespoon rub.

4 medium potatoes, cut into 1 inch chunks

1/2 teaspoon salt

2 tablespoons butter or margarine

1 cup shredded cheddar cheese (4 oz)

2 tablespoons bacon bits or bac-Os

2 medium green onions sliced (2 tablespoons or to taste)

Heat coals or gas grill for direct heat. Place potatoes on 30x18 inch piece of heavy-duty aluminum foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.

Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

** Use Swiss cheese instead of the cheddar cheese

** Instead of the bacon chips, you can use chopped red bell pepper.

Ingredients:

1 tablespoon olice or vegetable oil
1 teaspoon red wine vinegar
1/8 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 medium tomato chopped
1/4 cup sliced green onions
1 (15 1/2 oz) can great northern beans, drained and rinsed

In medium bowl combine oil, vinegar, salt and pepper; blend well. Add tomato, onions and beans; stir gently until well mixed. 

Ingredients:

2 1/2 cups fresh baby carrots
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon dry mustard
1/4 teaspoon carraway seed, if desired
1 tablespoon butter, cut into small pieces
1 teaspoon chopped fresh dill, if desired

send your recipes to:
gloria@keepsmiling.com

Heat grill. Place carrots in medium microwave-safe casserole; cover. Microwave on HIGH for 4 minutes. Drain.

Cut 18x12 inch sheet of heavy-duty foil. Place carrots in center of foil. Sprinklewith all remaining ingredients except butter and dill.