Ollie and his family wish you the best of Christmas’s that you are able to have.

Remember the homeless and invite several for a meal.

God Bless!

This is a delicious combination of flavors, blending together to make one of the best Scampi’s I’ve ever eaten.

Savory Shrimp Scampi

Ingredients:

4 oz butter

1 oz olive oil

20 medium-large shrimp

1 tbsp garlic, chopped

2 tbsp garlic, sliced

1 tbsp shallots, chopped

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp chopped parsley

2 tbsp sage, chopped

4 oz white wine

2 oz lemon juice

1 oz heavy cream

Directions:

Combine butter and oil in a pan over medium heat. Add shrimp and saute’ until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage.

Toss mixture and add white wine, then lemon juice, stirring well.

Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir.

Return shrimp to pan and toss to coat.

On a large platter, place shrimp covered with sauce and garnish with lemon wedges.

Serves 4 to 6.

Add that island flavor to your favorite chicken or pork.

Hawaiian Barbecue Sauce for Chicken or Ribs

Ingredients:

1/3 cup unsweetened pineapple juice

1/4 cup teriyaki sauce

1/4 cup ketchup

1 garlic clove, minced

1 tbsp brown sugar, firmly packed

1 tbsp ginger, minced

Directions:

Use 3 racks Baby Back Ribs

In a large Dutch oven , combine ribs and cold water to cover. Bring to a boil over medium high heat.

Cover, remove from heat and let stand for 30 minutes.

In a small sauce pan, combine pineapple juice, teriyaki sauce, ketchup, garlic and brown sugar.

Bring to a boil stirring over medium high heat. When it starts to boil, reduce heat to low and simmer for 10 minutes.

Stir in ginger. Remove from heat and let cool.

Heat grill to medium. Drain ribs. Place on grill rack.

Brush with half the sauce.

Grill 6 inches from heat, covered for 5 to 7 minutes per side.

Brush with remaining sauce.

Grill covered until browned, about 3 to 5 minutes per side.

Spring is gettin’ hot and the grillin’ is easy. We’ll mix it up with a unique side salad to accompany any fine meal.

Marinated Tomatoes and Mozzarella

ingredients:

1 cup chopped fresh basil leaves

1 pound Italian tomatoes, sliced

1/2 pound fresh packed mozzarella cheese, sliced

1/4 cup olive oil

3 tbsp chopped fresh chives

2 tbsp red wine vinegar

2 tsp sugar

1/2 tsp dried oregano

1/2 tsp fresh parsley, chopped

1/2 tsp seasoned pepper

1/2 tsp garlic powder

Directions:

In a large resealable storage bag, combine all ingredients; mix well.Marinate in refrigerator at least 30 minutes.

To serve, arrange tomato and cheese slices on serving plate.

Makes 4 to 6 servings.

Weather is getting nice, time to dust off the old, or break in the new grill.
BBQ and cook steaks with Ollie’s favorite marinade.

Ingredients:

1 cup vegetable oil

1/2 cup soy sauce

1/3 cup red wine vinegar

1/4 cup lemon juice

3 tbsp Worcestershire sauce

1 tbsp black pepper

2 tbsp Dijon-style prepared mustard

1 onion, sliced

2 cloves garlic, minced

Directions:

In a medium bowl, combine all listed ingredients. Mix well and pour over steak. Using a sharp fork, poke steak in several places to help absorption.  Allow to marinate for about an hour. Cook over charcoal or gas for a unique flavor experience.

Health Department spokesman Doug McBride said it was up to Peanut Corp. to inform its clients around the country of the recall. It wasn’t immediately clear if the company was complying: Phone messages seeking comment from the company weren’t returned, and no information regarding the Texas action was posted on the company’s site.

However, even before the order, many customers of the Texas plant said they had begun holding products back, pulling them from shelves or running their own tests.

The order regarding the plant, which operated unlicensed and uninspected for nearly four years, is the latest bad news for the company being investigated in connection with an outbreak that has sickened 600 people and may have caused at least nine deaths. More than 2,000 possibly contaminated consumer products have already been recalled in one of the largest product recalls ever.

Federal investigators last month identified a Georgia peanut processing plant operated by Peanut Corp. as the source of the salmonella outbreak.

Texas inspectors also found that the air handling system was pulling debris from the infested crawl space into production areas at the Plainview plant that processed dry roasted peanuts, peanut meal and granulated peanuts. The plant, which voluntarily closed Monday, was also ordered by the state to stop producing and distributing food products.

McBride said he did not know the volume of products that needed to be pulled back.

Private lab tests returned Monday showed likely salmonella contamination at the plant, which opened in March 2005. Further testing was needed to confirm the results, but the health department said Thursday that their orders are not contingent on finding salmonella.

The health department said that lab tests are being done on food and environmental samples as well.

The plant in Plainview, located in the Texas Panhandle, was run by a Peanut Corp. subsidiary, Plainview Peanut Co. It was not inspected by state health officials until after problems arose at the Georgia plant.

Kenneth Kendrick, who worked as an assistant manager at the plant for several months in 2006, said Thursday he had sent several e-mails to the state health department while he worked there.

He said his complaints included a leaking roof, which he knew could be a problem because of bird excrement.

“Anything nasty you can think of comes from water off a roof,” said Kendrick, who said he left the plant voluntarily.

Kendrick said his initial complaints about the plant spurred no action. Last month, he complained again to state officials after his grandchildren became sick after eating peanut butter crackers.

The federal government has opened a criminal investigation into the company, and its president, Stewart Parnell, repeatedly refused to answer questions Wednesday before the House Energy and Commerce investigations subcommittee, which is seeking ways to prevent another outbreak.

A message left seeking comment from Parnell Thursday wasn’t immediately returned.

The U.S. Food and Drug Administration, which sent inspectors back to the plant after Monday’s test result, also didn’t immediately return a call seeking comment Thursday.

Many companies hadn’t waited for state or federal officials to take action. Robert Grauer, president of In a Nut Shell, a San Leandro, Calif., said his company decided to hold back about about 200 cases of peanuts from the Texas plant before the order was issued.

“We’re not going to take a chance risking our customers _ not over some peanuts,” he said.

A handful of Whole Foods Market supermarkets in northern California that received products containing peanuts from the Texas plant pulled from them from shelves two days before the Texas recall “in an overabundance of caution,” said Libba Letton, spokeswoman for the Austin, Texas-based c

The outbreak was traced back to a factory in Georgia

A peanut supplier blamed for a US-wide outbreak of salmonella poisoning sold nuts it knew were infected, the Food and Drug Administration (FDA) says.

The FDA was revising an earlier report it had issued saying the Georgia-based firm Peanut Corporation of America (PCA) had waited for negative results.

A criminal inquiry was launched last month. The corporation denies any wrongdoing and says it is co-operating.

The outbreak has been linked to eight deaths and more than 500 illnesses.

The FDA carried out an inspection of the corporation’s plant in the town of Blakely in January, after it was identified as a possible source of the contamination.

The inspection found that the factory was “not compliant with Current Good Manufacturing Practices required by the FDA”.

Children affected

The FDA’s initial report had stated that all of the batches of nuts that had tested positive for salmonella had been retested by the firm, and negative results had been returned before the products were sold.

But in a statement, the administration said: “Certain information provided by PCA management during the inspection was not consistent with the subsequent analysis of the company’s records.”

In its new report, the FDA details several instances going back to 2007 when the firm shipped out products that had tested positive for salmonella before receiving the results of second tests.

In some cases, the FDA said, the firm received a subsequent negative test, and in other cases “no additional testing appears to have been done”.

Salmonella causes diarrhoea, vomiting and fever

More than 1,300 food products containing PCA peanut butter have now been recalled.

A total of 575 people in 43 US states are reported to have fallen ill with the outbreak strain of salmonella typhimurium since September 2008.

More than half of those affected were under 16 years old.

Eight deaths have also been reported, which the FDA said earlier “appeared to be associated with the outbreak”.

PCA announced a voluntary recall of its peanut butter on 13 January and has apologised “to peanut consumers everywhere” for the crisis.

The company has not denied that its plant was the source of contamination.

Earlier, officials said national brands of peanut butter have not been affected, but they have warned consumers to be cautious with peanut products produced by smaller companies.

Symptoms of salmonella poisoning, which usually appear within 12 to 72 hours of eating contaminated food, include diarrhoea, nausea and vomiting, headaches, stomach cramps and fever.

The symptoms can last for several days but most otherwise healthy people make a full recovery within a week.

I’m trying to get started again. I just found out today that I’ve had a stroke which has really not affected anything but my walking.

Here’s a little recipe from the vault I’ve been sitting on.

Shrimp and Crap Au Gratin

Ingredients:

1/2 cup butter (1 stick)

1/2 cup flour

1/2 cup whole milk

1/2 cup white wine

1 lemon, juiced

Salt to taste

1/2 tsp black pepper

1/8 tsp cayenne pepper

1 pound medium shrimp, peeled and deveined

1 pound claw crabmeat, picked through for shells

1  1/2 cups grated sharp cheese

Directions:

Melt the butter in a heavy bottom sauce pan over a very low heat.

When the butter is completely melted, stir in the flour with a wooden spoon.

Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce about 2 minutes. Add the wine, lemon juice, salt, black pepper and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from heat.

Bring 2 cups of water and 1/2 tsp salt to a boil in a medium sauce pan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Rough chop the shrimp and put in a large mixing bowl. Add the crab meat and with your hands, toss gently to mix.

Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crab meat.

Spray an 11 by 7 inch casserole dish with vegetable oil cooking spray. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Bake in a 350 degree oven, uncovered for about 25 minutes, until bubbly.

God Bless everyone who have been sending me letters of support in these rough time.

I would just like to wish all of you a HAPPY NEW YEAR full of peace, good health and prosperity.

And, I’ll keep a little for myself.

God bless all of you.

It is with deep regret that I will not be posting until after January 1st.

I sincerely appreciate the emails of support that I have been receiving  and the requests for specific recipes. Please feel free to continue to send your questions and suggestions to me. I love this site and those who visit it.
The explanation is that I have been having a very bad year financially and health wise. I am as much a victim of this economy as many of you are.

I refuse to ask for money as this is my problem alone.

Just pray for me and the nation as a whole. The food bank, just in my area is 50 tons short just for Christmas.

Please do what you can to help those who have nothing. Food banks, the Salvation Army and Habitat for Humanity.

These organizations alone are providing food, shelter and clothing to thousands, but they can’t do it alone.

So, from Ollie and his family, have a Wonderful Christmas and a better New Year.

LOVE,

OLLIE

Ollies buddy had a mom that kept food going 24/7 in her house. There was never a time that you couldn’t smell a sauce cooking. I present to you a translation of her Manicotti.

Mama’s Manicotti

Ingredients:

1 pound ricotta cheese

1 1/2 pounds mozzarella cheese, grated and divided. (fresh as possible)

1/4 cup Romano cheese, grated

Parsley, chopped

3 eggs

2 to 3 cups prepared Italian Tomato sauce

Directions:

Combine all ingredients together, except Italian sauce. Mix well. Use 1 pound of the grated mozzarella cheese. Spread some Italian sauce on the bottom of a baking pan. Stuff manicotti shells and place in pan. Spread more Italian sauce in between each layer. Top with remaining half pound of mozzarella cheese.

Bake at 350 degrees for 3/4 of an hour, then broil for 2 to 3 minutes to brown top.

Enjoy!

Cold weather, snow…..time for some hot soup

EZ Beef Noodle Soup

Ingredients:

1 pound cubed beef stew meat (chuck is great)

1 cup chopped onion

1cup chopped celery

1/4 cup beef bouillon granules

1/4 tsp dried parsley

1 pinch black pepper (1/8 tsp)

1 cup chopped carrots

5 3/4 cups water

2 1/2 cups frozen egg noodles (cook, freeze, then measure)

Directions:

In a large saucepan over medium high heat, saute’ the stew meat, onion and celery for 5 minutes or until meat is brown on both sides, stirring often.

Stir in bouillon, parsley black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.

It’s EZ

In the event, that anyone is concerned about Trademark Infringement in the use of the name “Ollieburger”, please see the below information:

From the KY.GOV website:
Organization Number 0039079
Name OLLIE’S TROLLEY, INC.
Profit or Non-Profit P – Profit
Company Type KCO – Kentucky Corporation
Status I – Inactive
Standing G – Good
State KY
File Date 10/26/1972
Organization Date 10/26/1972
Last Annual Report 7/1/1984
Principal Office P. O. BOX 20255
LOUISVILLE, KY 40220
Registered Agent L. L. LEATHERMAN
3300 1ST NAT’L TOWER
LOUISVILLE, KY 40202

Incorporators and Initial Directors
Director JOHN Y. BROWN, JR.
Incorporator JOHN Y. BROWN, JR.

from the USPTO.GOV website:
Serial Number Reg. Number Word Mark Check Status Live/Dead
1 73515703 1612402 OLLIE’S TROLLEY OLLIEBURGER OLLIECONE HOT DOG DELICIOUS TASTY JUICY TARR DEAD
2 72430651 0974083 OLLIEBURGER TARR DEAD

From bluemaumau.org:
If in fact Ollie Trolley & Ollieburger are dead (and they are as shown above) these marks do not enjoy trademark protection. They also likely have little value other than nostalgia for some old folks.

This recipe will put the kick ass into your grilling. This will make up to about a gallon so you’ll have plenty to keep for summer.

Habanera BBQ Sauce

Ingredients:

3 oz red onion, minced

1 tbsp garlic, minced

4 oz salad oil

3 oz bread flour

6 cups beef or chicken stock

2 oz sugar

1/1/2 tbsp dried mustard

1 tsp black pepper

4 oz cider vinegar

4 cups tomato sauce

1 cup lemon juice

4 oz Worcestershire sauce

2 tsp chili powder

1/2 teaspoon Habanera Chili pepper, minced

Direction:

In a large sauce pot, saute’ onions and garlic. Add flour to make roux. Stir well until blended.

Add hot stock, stirring until smooth. Dissolve sugar. mustard and pepper in vinegar.

Add tomato sauce, vinegar mix and lemon juice to brown sauce.

Add Worcestershire sauce and barbecue spice to chili powder, simmer 30 minutes. Add salt and adjust seasoning as needed.

Want a little more kick to that boring beef BBQ? Give this a try

Beef with Hot Sauce

Ingredients:

3 lbs beef chuck roast

1/2 cup onion, chopped

1/2 cup celery, chopped

1/2 cup green pepper, chopped

Water

1 1/2 cup ketchup

3 tbsp hot taco sauce

2 tbsp brown sugar

2 tbsp cider vinegar

2 garlic cloves, minced

1 bay leaf

1 tsp salt

1 tsp dry mustard

1 tsp chili powder

8 hamburger buns

Directions:

Place meat, onion, celery and green pepper in Dutch oven; cover with water Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid.

Add ketchup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder.Cook slowly 1 hour.

Remove bayleaf; serve on buns.

Now that summer is here, it’s time to bring the Ollieburger recipe out again. Perfect anytime.

The Original Lum’s Ollieburger

For many years, a family restaurant chain, known as Lum’s sold an exceptional 1/3 pound hamburger that was second to none. These fantastic burgers were also to be found at a Lum’s spinoff called Ollie’s Trolleys. Unfortunately, due to the bad management of the parent company and the repeated selling of the restaurants, the chain virtually disappeared. There are a few Trolleys around and a handful of restaurants where you can still purchase this burger.

However, these few remaining businesses have failed to live up to Ollie’s own strict standards of preparation that he personally drilled into my head and they allow their customers to ‘have it their way’.

So, in honor of Oliver G. Gleichenhaus, I present to you, the one, and the only;

Worlds Greatest Hamburger

The Ollieburger*

OLLIEBURGER SEASONING

DRY INGREDIENTS*

1/4 C Sugar

2 tbsp Paprika

¼ tsp Turmeric

½ tsp Onion Powder

1 tsp Ground Coriander

½ tsp Cornstarch

1 tbsp Ground Celery Seed

1 tbsp Ground Cumin

1 tbsp Garlic Powder

2 tsp Fennel Seed

1 tbsp Crushed Red Pepper

½ tsp Cayenne Pepper

1 tsp Ground Black Pepper

2 EA Crushed Beef Bouillon Cubes

LIQUID INGREDIENTS*

6 tbsp Lemon Juice

2 tbsp Worcestershire sauce

2 tbsp Soy Sauce

2 tbsp Steak Sauce (A-1)

2 tsp Vegetable Oil

2 tsp Heinz 57 Sauce

2 tsp Cider Vinegar

BUN SAUCE*

¼ cup Miracle Whip

¼ cup mayonnaise

2 tbsp orange, French dressing

½ tsp sweet relish

2 tsp dill pickle relish

1 tsp sugar

1 tsp dried, minced onion

1 tsp white vinegar

1 tsp ketchup

2 tbsp prepared Ollie Seasoning Marinade

1 tsp Montreal Steak Seasoning

Directions:

In a large measuring bowl, add all dry Ingredients together by hand. DO NOT INHALE MIX as the dust is very overwhelming.

In a separate bowl, mix liquid ingredients together until well mixed. Carefully add to dry ingredients and slowly mix by hand. Cover and refrigerate for 2 hours.

For bun sauce, mix all ingredients and refrigerate for 2 hours as well.

When preparing an Ollieburger, place a 1/3 pound burger in prepared marinade and allow to soak for 15 minutes.

Place on a 2 sided grill (such as a sandwich grill) and cook until Medium Rare.

Serve with a slice of Mozzarella cheese on a seeded bun with bun sauce top and bottom, and a garlic pickle spear.

Potato chips are optional.

AND NOTHING ELSE IS NEEDED.

This is how Ollie wanted it, and this is how I present it to you.

Discard any remaining sauce after the day’s preparation.

*A little footnote.

This recipe was created using a small sample of a commercially prepared seasoning mix.

As you may or may not know, commercial mixes are pulverized to protect any proprietary secrets a company may have. Therefore these may not be the 100% exact ingredients, as owned by God-only-knows-who. Also, prior to Lum’s buying Ollie’s recipe, there was no written recipe. Ollie tossed together whatever ingredients he had handy in his chop shop. The commercial recipe was a collaborative effort between Lum’s and their spice venders,

The creation of the recipe you see today was prepared over a period of 7 years. I was assisted by the late Rich Loy, of Lexington, Kentucky. Over that period we painstakingly made hundreds of batches in order to dissect the secrets of ‘the sauce’.

The final test was made and perfected shortly after Rich passed on. This last batch was the closest that anyone, outside of the secret holder, had made in taste and consistency.

Like the late ‘Ollie’, Rich was a character in his own right. I miss both, very much.

You will also find that this is a very expensive marinade to make, unless you maintain a stock of all ingredients. For those who can still buy it, you know now why it costs you between $7 and $9 dollars per burger.

Try this recipe, and you’ll know why it’s worth it!

Now that summer grilling season is here, Ollie has an easy recipe to spice up that ordinary poultry or meat.

Ollies Spicy Marinade

Ingredients:

1/4 cup vegetable oil

2 tbsp cider vinegar

2 tsp seafood seasoning

1 tsp parsley flakes

1/4 tsp ground pepper

Directions:

In a zip lock bag, combine ingredients, mixing well.

Add 1 pound of poultry or meat and marinate 30 minutes. Grill or broil until done and serve.

Ollie has been working in his lab and has come up with a delicious Shrimp dish.

Ollie’s Shrimp Alfredo

Ingredients:

1 pound dry fettuccine pasta

2 tbsp butter

1 cup sliced mushrooms

1 tsp minced garlic

2 1/2 cups heavy whipping cream

1 cup frozen peas

1/2 tsp salt

1/4 tsp pepper 1 pound large shrimp; peeled and deveined.

1 1/4 cup grated Parmesan cheese

Directions:

Cook fettuccine according to package directions, set aside and keep warm.

Heat butter in a large skillet over medium high heat and saute’ mushrooms and garlic for 4 to 5 minutes. Lower heat to medium and add cream; simmer uncovered for 10 to 15 minutes. Add remaining ingredients and continue simmering for 5 to 10 more minutes until shrimp are pink. Place warm pasta in a large bowl and stir in sauce. Mix well and serve with additional Parmesan cheese.

YUM!

Summer is coming and it’s time to crank up the grill. Ollie has a favorite when cooking T bone steaks that gets rave reviews.

Ollie’s Pepper Crusted T Bones

Ingredients:

Worcestershire Chive Butter Mixture

1 tbsp olive oil

1/4 cup finely chopped shallots

1 tsp finely chopped garlic

2 sticks butter at room temperature

1/4 cup Worcestershire sauce

2 tbsp dry mustard

3 tbsp finely chopped chives

Salt and pepper

Steaks

2 cups coarsely ground black pepper corns

3 tbsp ancho chile powder

8 T bone steaks, 8 to 12 Oz each

Olive oil

Salt

Directions:

Heat oil in a medium skillet. Add shallots and garlic. Cook until soft; let cool, slightly.

Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives. Mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a sheet of wax paper and roll into a log. Refrigerate until firm.

Preheat grill. Mix peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt.

Dredge one side of the steaks in the pepper mixture and grill, pepper side down until golden brown, about 5 to 6 minutes. Turn over and continue grilling 6 to 7 minutes for medium rare.

Remove butter roll from refrigerator, slice into 8 pieces. Remove steaks from grill and top each with a slice of the butter.

Ollie has said several times that the only way I would ever give up red meat was if I could eat Portabella mushrooms instead.

Portabella Mushroom Sandwich

Ingredients:

4 oz portabella mushrooms

1 oz unsalted butter

1/4 oz red bell pepper, diced

1/4 oz minced garlic

2 oz julienned yellow onion

2 slices Monterey jack cheese

7 inch French baguette, sliced

1/4 balsamic vinegar

1/4 oz fresh spinach

1 plum tomato, diced

Dash of salt and pepper

Directions:

Marinate the portabella in the vinegar and olive oil mixture for 1 hour.

Slice into 5 to 6 pieces.

In a saute’ pan, over medium heat, saute’ mushrooms in butter with onions, garlic and red bell peppers for 1 to 2 minutes until onions start to brown.

Place cheese into the sliced baguette. Bake 1 minute in a 350 degree oven until cheese is melted.

Deglaze saute’ pan with Balsamic vinegar and toss in spinach. Place all ingredients inside baguette. Top with tomatoes.

A favorite at southern barbecues  is the soppin’ sauce that is a  dip for the meat.  Ollie has also found this to be a great grilling sauce as well.

Ollie’s Soppin’ Basting Sauce

Ingredients:

1 cup water

1  16 oz can tomato paste

5 tsp chili powder

1 1/2 tsp black powder

1/2 cup catsup

1/2 tsp garlic salt

3 tbsp Worcestershire sauce

1/3 cup cider vinegar

1/3 cup lemon juice

1/2 cup margarine or butter

1/4 tsp cayenne pepper

6 tbsp honey

6 tbsp brown sugar

1/2 tsp salt

Directions:

Combine all ingredients in a medium sauce pan.

Bring to a boil, reduce heat and simmer one hour, stirring occasionally.

If used as a basting sauce, baste meat with sauce when almost done. Can also be served as a sauce with the meal.

This is one of those ‘keep it simple’ days. Here’s a southern side dish pleasing to everyone.

Okra and Tomatoes

2 cups, young tender okra, sliced crosswise 1/4 inch thick

2 cups whole tomatoes, peeled and chopped

1 onion, finely chopped

2 tbsp bacon drippings

Salt and Pepper to taste

Directions:

Simmer the onion and okra in the bacon drippings for about 5 minutes. Slide okra to side of pan, add chopped tomatoes on the other side of pan and continue to simmer, covered until okra is tender. Stir together and serve.

This sauce goes well with beef, pork, chicken or fish.

Mustard Green Peppercorn Sauce

Ingredients: 

3 shallots, minced

2 tsp butter

1/3 cup dry white wine

1 tbsp green peppercorns (rehydrate in warm water for about an hour)

1/2 cup whipping cream

1 tbsp Dijon mustard

1/4 tsp salt

Directions: 

Cook the shallots in the butter in a small saucepan over medium low heat until they are soft and clear, about 4 minutes.

Increase heat to medium high; add the wine and peppercorns (drained). Cook until mixture reduces by half, about 5 minutes.

Stir in the cream and mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about 3 minutes. Season with sauce.

Ollie’s uncle owns a fairly famous restaurant and whips up his own cole slaw. Ollie is going to share it with you. Have a large group around for this one.

Uncle Tony’s Cole Slaw

Ingredients:

3 large heads white cabbage, shredded

5 pounds carrots, shredded

6 bunches green onions, chopped, stems and all

Dressing

1 gallon white vinegar

1/4 cup garlic salt

6 tsp cumin

1/8 cup dry mustard

4 pounds white sugar

6 tsp black pepper

1/8 cup oregano

1/3 cup celery seed

Directions:

Combine all ingredients and store with a tight fitting lid.

As always, when you are in the middle of a meal preparation, you find an item you’ve run out of.

Ollie to the rescue!

Basic BBQ Sauce

Ingredients:

2 tbsp vegetable oil

3 cloves garlic, minced

1 onion, finely chopped

3 cloves garlic, minced

1 cup ketchup

1 1/2 cups cider vinegar

1/4 cup Worcestershire sauce

1/3 cup sugar

1 tbsp Chile powder

1/2 tsp cayenne pepper

Directions:

Heat the oil in a saucepan over moderate heat and add the onion and garlic. Cook gently, stirring for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, Chile powder and cayenne, to taste.

Reduce the heat and simmer, partially covered until the sauce has thickened slightly, about 20 minutes.

Makes about 2 1/2 cups.

Brush on to meat during the last 10 to 15 minutes of grilling.