1 cup Juice from canned pickled- Beets
1 cup Vinegar
1 Clove garlic
1 Medium bay leaf
2 tsp Mixed pickling spices
12 Hard boiled eggs, shelled
1 Small onion, sliced and Separated into rings

In a large bowl combine beet juice, vinegar, garlic, bay leaf, pickling spices, 4 cups water and 1/2 tsp. salt; mix well. Remove shells from eggs. Add eggs and onion rings. Cover and refrigerate 3 to 4 days. Makes 12.

8 oz can tomato sauce
1/2 cup apple butter
1 tbsp worcestershire sauce

In a small sacuepan, combine all ingredients. Bring just to a boil.

Brush sauce on burgers during last ten minutes of cooking. Heat
remaining sauce just until bubbly and serve on the side. Also great on Pork and Chicken.

Makes about 1 1/2 - 2 cups, enough for 1-2 lbs of meat.

For several peices of chicken:


2 cups Orange Juice
1 cup Lemon Juice
1/4 cup soy sauce


Mix
Pour over raw chicken
Cover, refrigerate overnight

For 2 steaks:


1/4 cup Kitchen Bouquet (gravy starter)
1/4 cup Worchestershire
Dash Lawry's seasoned salt
Splash Lemon juice


Best if you let meat sit in it over night.

Low fat or non fat Italian dressing for chicken.


Low fat or nonfat Sweet french dressing for chicken or pork.

4 cup apple juice (takes about 3 bpounds apples and 3 cups water) if you use store bought juice, select the kind without preservatives
2 tbsp strained lemon juice, if desired
3 cup sugar

If you are making the juice from scratch, select about one-fourth firm-ripe and three-fourths fully ripe tart apples. Wash, and remove stem and blossom
ends; do not pare or core. Cut apples into small pieces. Add water,
cover and bring to boil on high heat. Reduce heat and simmer for 20
to 25 minutes, or until apples are soft. extract juice by putting through a press or fine strainer.

Jelly: Measure apple juice into a kettle, add lemon juice and
sugar and stir well. Boil over high heat to 8 degrees above the
boiling point of water, or until jelly mixture sheets from a spoon.

Remove from heat, skim off foam quickly. Pour jelly immediately into
sterilized hot containers and seal. Makes 3 to 4 eight ounce glasses.

16 oz Can Whole Tomatoes
1 small Green Pepper, chopped
1/3 cup Mild Onion, chopped
3 tbsp Green Onion, chopped
4 oz Can Green Chilies, diced, rinsed and drained
3 tbsp Cilantro, freshly chopped
1/2 Garlic Clove, minced

Puree tomatoes with their juice in a blender or food processor.

Combine other ingredients and stir into tomatoes. (Chill in
refrigerator up to 5 days.)

* 6 tablespoons olive oil
* 2 tablespoons white wine vinegar
* 2 tablespoons chopped fresh parsley
* 1 tablespoon fresh lemon juice
* 2 cloves garlic, chopped
* 1 teaspoon dried basil, crumbled
* 1/4 teaspoon dried crushed red pepper
* 1 pinch dried oregano

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.

makes 1/2 cup.

* 1 to 2 tablespoons chopped onion (1 clove of garlic can be added, too)
* 4 tablespoons butter
* 4 tablespoons flour
* 2 cups beef stock or consommé
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon Kitchen Bouquet or browning sauce
* 8 ounces fresh mushrooms, sliced

Over medium-low heat, sauté onion in butter; add flour and salt. Stir until flour and butter are smooth. Add beef stock or consommé and simmer until smooth and thick. Add browning sauce then strain, if desired.
Sauté mushrooms in a little butter; add to the sauce.

Bring to a boil then serve immediately.