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Kansas City-Style Baby Back Ribs 4 slabs skinned baby back ribs (about    1 1/2 to 2 pounds each)1 cup granulated sugar1/4 cup seasoned salt (Lawry?s? is preferred)1/4 cup garlic salt1/4 cup celery salt1/4 cup onion salt1/2

Grilled Salmon Steaks Basting Sauce1/2 cup margarineCayenne pepper, to taste3 dashes dill1/2 cup ReaLemon? juice4 cups brown sugar Mix together. The sauce should be the consistency of pancake batter. Put salmon steaks on grill or in special holder

Rock Cornish Game Hens Elegante 6 to 8 Rock Cornish HensSalt and Pepper Season hens inside and out with salt and pepper. Stuffing2 tablespoons butter1 onion, chopped2 cups sliced celery2 teaspoons fines herbes6 cups cooked brown rice1/4 cup

Sticky Bones 1 cup vinegar1/2 cup honey2 tablespoons Worcestershire sauce1/2 cup catsup1 teaspoon salt1 teaspoon dry mustard1 teaspoon paprika1/4 teaspoon black pepper1 clove garlic, minced4 pounds beef ribs Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper

Bandana’s Blues BBQ Sauce Posted by LladyRusty at recipegoldmine.com - June 4, 2001 Source: gatewayno.com This is the only recipe that I have from Bandana’s. Note: A versatile sauce suitable for basting or using at tableside as a dippin’

Purple Plum Sauce This is a superb sauce or basting liquid for quail, pheasant or Rock Cornish game hens. 1 pound canned purple plums, pitted1/4 cup butter3 tablespoons finely chopped onion1/4 cup fresh lemon juice1/4 cup brown

Easy Baked Doves Black pepper, to taste4 wild doves1 (10 1/2 ounce) can French onion soup Pepper doves and place in baking pan or dish. Pour soup over birds. Cover and bake at 350 degrees F for

Peachy Bourbon Chicken 4 chicken breast halves1/2 teaspoon salt1/8 teaspoon freshly ground pepper2 tablespoons butter or margarine1 large onion, diced1 teaspoon paprika1 1/2 cups chopped scallions1/2 cup orange juice2 tablespoons bourbon1 cup fresh peaches, choppedDash of

Kid Kabobs 1 (1 pound) pork tenderloin, cut into 3/4-inch cubes1/3 cup smoky barbecue sauce1/3 cup orange marmalade2 tablespoons prepared horseradish Thread tenderloin cubes onto skewers (if using bamboo skewers, soak in water for 30 minutes before

Honey-Brined Turkey Breast Posted by Annette at recipegoldmine.com 11/13/2001 12:01 pm 10 servings 5 quarts water 1 cup coarse kosher salt 3/4 cup honey 1 bunch fresh thyme 4 large cloves garlic, crushed and peeled 1