Green Goddess Dressing

2 oz. can anchovy fillets

1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream

2 Tbls. tarragon vinegar

1/2 teas. salt
Dash of freshly ground pepper

Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.

Basic and Smoky BBQ Sauce

Basic Homemade BBQ Sauce Recipe

• 1 Cup Ketchup
• 1 tbsp Mustard
• 3 tbsp Worcestershire Sauce
• 2 tbsp Vinegar
• 1 tbsp Lemon Juice
• 3 tbsp Brown Sugar
• 1 tbsp Black Pepper

Simply mix all the ingredients in a bowl and you are done. You can use the BBQ sauce right away but the flavors will blend together better if you prepare it the night before and it stand in the refrigerator overnight.

This is a great base sauce that you can add your own flavors too. Try various types of mustard or adding a small amt of maple syrup or perhaps apricot liquor.

Smoky Flavored Homemade BBQ Sauce Recipe

• 1 Bottle of Chili Sauce (12 ounce)
• 1/4 cup Water
• 1 tbsp Mustard
• 3 tbsp Brown Sugar
• 1 tbsp Worcestershire sauce
• 3 tbsp Vinegar
• 2 tsp Liquid Smoke

Mix all the ingredients into a bowl and you are done. You can use the BBQ sauce right away but the flavors will blend together better if you prepare it the night before and let the BBQ sauce stand in the refrigerator overnight .

If you are not familiar with liquid smoke, you should be able to find it in most grocery stores in the BBQ sauce section. If you do not like too strong of a smoky flavor, reduce it by half.

Sugar Snap Peas Salad

4 cups bibb (or butter) lettuce
4 cups sugar snap peas, string removed
3 tablespoons minced shallots
4 teaspoons sherry vinegar salt and black pepper, to taste
7 teaspoons extra−virgin olive oil
1/2 cup roughly chopped fresh basil
3 tablespoons chopped italian flat leaf parsley

Wash and dry the lettuce and tear into bite−sized pieces.

Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside.

In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath.

Once the peas have cooled remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

barbecue sauce (recipe below)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into both sides of ribs. Place ribs on wire rack on baking pan. Bake for 3 hours until tender.

Soak wood chips in water for 30 minutes. Prepare grill. Place apple wood chips directly in the center of hot barbecue coals. Baste ribs and place on grill above wood chips. Cover, grill and cook for 10 minutes. Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer, covered, on low heat for 1 hour, stirring occasionally. Add vinegar to taste and simmer for another 15 minutes. Chill at least 24 hours, or until ready to use.

Cucumber Salad

• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

DIRECTIONS
Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min. Makes 8 Servings

Penne Spring Pea Salad

Makes 6 servings
Serving Size 1 cup
• 1/2 pound penna rigate or medium pasta shells, cooked and cooled
• 1 1/2 cups fresh or thawed frozen green peas, cooked
• 1 large yellow or red bell pepper, sliced
• 1/2 cup sliced green onions and tops
• 1 cup skim milk
• 1/2 cup fat-free mayonnaise
• 1/2 cup red wine vinegar
• 1/4 cup minced parsley
• 2 teaspoons drained green peppercorns, crushed (optional)
• 1 3/4 teaspoons Equal measure or 6 packets EQUAL Sweetener or 1/4 cup EQUAL
• 1 dash pepper

1. Combine pasta, peas, bell pepper, and green onions in salad bowl. Blend milk and mayonnaise in medium bowl until smooth. Stir in vinegar, parsley, peppercorns, and Equal.
2. Pour dressing over salad and toss to coat; season to taste with pepper.