Cap’s Barbecue Sauce

Ingredients

28 oz bottle of barbecue sauce (no smoke, onion, or other added flavorings. Bulls EyeÒ regular or Open PitÒ original are recommended. If these are not available, use your local equivalent)

2- 16 oz bottles of Kraft CatalinaÒ (or equivalent Catalina style) salad dressing

1- Jar ground cayenne pepper.

Combine equal amounts of BBQ sauce and salad dressing in a pot. (The ’ol Scribe dumps all 28 oz's of the BBQ and then the equivalent of the salad dressing. Leaving the balance of the Catalina for actual salads.) Add ground cayenne pepper to taste. (Since the ’ol Scribe is something of a maniac in this department, "to taste" means adding the cayenne until no liquid is visible.) Stir contents until well mixed. Place pot on stove and allow contents to simmer to evaporate water. When the evaporation process is complete return sauce to bottles. If the contents of the pot refill the BBQ sauce bottle, and half to less than half of the empty salad dressing bottle you’ve done well. Refrigerate and enjoy! While the sauce works well as a baste its even better on the table as a dip.

Meatloaf

Ingredients

1 1/4 pound ground beef

2 eggs

1/2 cup bread crumbs (I use Italian flavored)

2 cloves garlic minced

2 slices of white bread

1 cup brown sugar

Catsup

Salt, pepper and spice to taste

Preheat oven to 350 degrees.

Mix meat, eggs, bread crumbs and garlic together well. Soak the two slices of bread in water and peel off the crusts. Mix the wet bread and meat mixture. It the meat feels to wet, add a bit more bread crumbs. Separate the meat into two equal sections and form loaves. Place side by side in a baking pan.

In a bowl put the brown sugar, adding the catsup slowly to make a very thick paste (you should be able put it on a spoon and turn it upside down and not have it drip off). Put equal parts of this mixture on top of each loaf.

Bake for 30 minutes. (shown here served with fresh green beans and poppied noodles).

Uncle Tom’s Beef Rolls

(contributed by judissa)

1 pound of very lean beef roast

1 pound package of bacon (regular not low salt or sweet)

Shaker of paprika, or equivalent amount

3 cups of chopped onion

liquid beef bouillon

flour

oil

Preheat oven to 350 degrees

Chop the bacon very small mix it well with the chopped onion and paprika. Slice the beef roast in thin slices. Using a meat tenderizing hammer, beat it to 1/16 inch. Have all the meat sliced and pounded out before starting to fill the rolls.

Roll about three heaping tablespoons of stuffing into each slice of meat, or do the filling in whatever manner makes a roll the size of a cabbage roll, about two inches in diameter, and at least four inches wide. Fasten the meat around the stuffing with toothpicks.

Lay the rolls in a roasting pan one layer deep and cover to just over halfway with water, tossing any left over stuffing on top. Roast in the oven for about an hour and a half.

Drain the juices into a saucepan and season with bouillon. Thicken the gravy with a mixture of flour and oil about the thickness of a good milkshake. Do not forget to stir the gravy often. Pour the gravy over the rolls and roast for another half hour. Wisk the gravy well, and serve with mashed potatoes, and a colorful vegetable medley