Barbecue Sauce

1/2 c. molasses

1/2 c. barbecue sauce

2 c. ketchup

1/2 c. lemon juice

1/2 c. brown sugar

1 T. prepared mustard

1/2 c. chopped onion

1/2 c. butter or margarine

1/2 t. salt

Combine all ingredients in a sauce pan and simmer for 20-30 minutes, uncovered.

For barbecued ribs, bake ribs in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings. Dip ribs, one at a time in sauce to completely cover ribs and place in a dripper pan. Repeat for all ribs. Cover with foil and heat till hot.

For pulled pork sandwiches, bake pork roast in covered roaster pan at 300° for 3-4 hours or until tender. Drain drippings and cool. Pull roast apart with two forks or fingers. Mix all of sauce with pulled meat , cover with foil and heat till hot. This completely covered an 8 lb. pork roast.

Sausage Stromboli

1 T. yeast

1 t. sugar

1 c. warm water

1/4 c. oil

1/4 t. salt

2 1/2 to 3 c. flour

3/4 pound pork sausage

1 medium onion, chopped

8 oz tomato sauce

1 garlic clove, minced

1 1/2 t. Italian seasoning

1 c. sour cream

3 T. cream cheese

1 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

Dissolve yeast and sugar in water. Add the oil, salt and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic. Cover and let rise until doubled. Meanwhile, cook sausage and onion until meat is no longer pink; drain. Add tomato sauce, garlic and Italian seasoning. Set aside. On a large, greased baking sheet, roll dough into an 18-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center. Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over the filling. Fold other long side over the top and seal the edges. Cover and let rise 30 minutes. Bake at 400° for 25-30 minutes. Yield: 12 servings.

Adapted from a Taste of Home recipe.

Hamburger Pie

Pie Crust

4 c. flour

1 3/4 c. shortening

1 T. sugar

2 t. salt

1 T. vinegar

1 egg

1/2 c. water

Mix first four ingredients together. In a separate dish, beat remaining ingredients. Combine the two mixtures until all ingredients are moistened. Mold dough into a ball. Dough can be left in refrigerator up to 3 days or can be frozen until ready to use. Makes 2 9-inch double crust pies and 1 9-inch shell.

Filling

Brown 1 pound of hamburger with onions. Drain and add 1 can of tomato soup and 1 can of drained green beans. Mix well. Roll out bottom crust and fill with hamburger mixture. Cover with top crust and flute edges. (I put both index fingers on the edge about an inch apart and push in between my fingers with my thumb.) Brush with milk and sprinkle with garlic or onion salt. Bake at 350° for 30 minutes.

Pizza

1 c. warm water

2 t. yeast

1 t. sugar

1 t. salt

3 T. oil

3-3 1/2 c. flour

Mix together well, adding the last cup of flour gradually. Knead gently in the bowl until smooth and elastic. Cover and let rise until double. Spray a large cookie sheet with vegetable spray. Press or roll the dough to fit the pan. Cover dough with pizza sauce, desired toppings and cheese. Bake at 400° for 20 minutes. You can roll the dough out, cut into circles, fill and fold in half for calzones.

CHEESY MEAT LOAF

CHEESY MEAT LOAF

2 pounds lean hamburger

16 ounces tomato sauce, divided

1 medium onion, chopped

1 egg

1/2 c. milk

1 T. meat loaf seasoning (Alison's Pantry)

1 sleeve soda crackers

1 small can sliced olives

1 small can sliced mushrooms

2 c. grated cheese

Beat egg and milk together, then add onion, seasoning, and 12 ounces of tomato sauce. Add the hamburger and the crushed crackers to the egg mixture. Mix well by hand. Press firmly into 9" x 13" pan. Spread remaining tomato sauce on raw meat. Add olives and mushrooms. Bake at 350° for 40-45 minutes. Sprinkle cheese on top and return to oven for 5 minutes.