eileen, a google search came up with this Applebee's Honey BARBEQUE SAUCE 1 cup ketchup 1/4 cup water 1/2 cup honey 1/2 cup corn syrup 1/4 cup apple cider vinegar 2 tsp garlic powder 1 tsp onion powder 2 tbl molasses 2 tsp dry mustard 1 tsp chili powder 1/4 tsp liquid smoke flavor Method : Combine all Barbeque Sauce ingredients in saucepan and simmer for 20 minutes. Good on Pork, beef or chicken.

My Mom wasn't a great cook either - she didn't enjoy cooking. But she made perfect mashed potatoes and I loved it when she made french toast. When I got older she made pretty good white bean soup and veggie soup. My favorite meal was smoked pork chops, fried potatoes, and great northern beans all with ketchup. Mom's Mom is a great cook. She worked in restaurants and delis. She has lots of best recipes. Spaghetti and meatballs are my favorite. She served Thanksgiving Dinner with dressing in a casserole dish (we fought over the crusty edges), giblet gravy and rolled dumplings. She is known for her potato salad and cheese ball. Every Christmas she makes carrot cake, peanut butter balls and butter cookies rolled in pecans with a candied cherry in the center. For my birthday she always made my favorite German Chocolate cake. Dad's Mom's best recipe was Meatloaf and egg noodles in tomato gravy. She made very good cole slaw. She always had sweet tea and cream pies. I am lucky to have another grandmother to learn from. My husbands Mamaw taught me how to make cornbread in an iron skillet and peach cobbler. She also gave me the confidence to try cooking chuck roast, potatos and carrots. Her best recipe is her biscuits. Mom used to make popcorn for us before we owned a microwave and covered it in butter and salt. That was a best!

GREAT thread--there's a lot of good recipes here so thanx for starting it! these were a summertime treat when i was growing up in central NY and might be sort of an acquired taste: Salt Potatoes Put 5# of small potatoes into about 2 quarts of water Add about 2/3 C of salt Boil until the potatoes are fork tender Serve with plenty of butter For a variation, cut the above into halves Pan-fry over low heat in olive oil to which you have added 8 or 10 bay leaves cut in half, turning several timeswhen they are crispy and browned, serve or, add a tablespoon of sugar and a little chopped basil and cook for another minute or two (can also be wrapped in foil and grilled). The differences in flavors is really quite good! this is from daisy--very tasty but the color of the finished dish is a little dark... Spiced Potato and Basil Gratin 6 medium boiling potatoes 2 cups loosely packed fresh sweet basil leaves 2 1/2 cups heavy cream 1 tablespoon ground coriander seeds 1 teaspoon each salt, black pepper, mace and allspice 125g Swiss or domestic provolone cheese, grated Preheat oven to 190C. Cook the potatoes in salted boiling water for 10 minutes. Drain and cool to room temperature. When cool enough to handle, remove the skins and cut the potatoes into 3mm slices. Arrange one-third of the potato slices in a thin layer on the bottom of a round 22cm baking dish rubbed lightly with olive oil. Sprinkle one-third of the basil over the potatoes. Cover with half of the remaining potatoes and the remaining basil. Finally, top with the remaining potatoes. Combine the cream and spices in a small bowl. Slowly drizzle the mixture over the potatoes. Bake for 1 1/2 hours or until the cream is thick and the potatoes are very tender. Sprinkle the cheese over the top; bake for 5 minutes longer or until the cheese is melted. Remove from oven and let stand at room temperature for 10 minutes before serving. i'm sorry i didn't make a note at the time i copied these recipes quite a few years ago but i believe they probably both are from one of the frugal gourmet's books. in any case, they certainly are T & T in our household! swedish hasselback potatoes 6 medium baking potatoes 1/4 C melted butter 1/4 C grated parmesan 2 T dry bread crumbs salt & pepper paprika place the potatoes on a large spoon and cut partway through them in 1/4" slices. place cut side up in a greased, 11 x 7 baking dish, brush with butter and sprinkle with salt and pepper. bake @ 375 for 45 minutes (or bake with a roast for 1 hour @ 325). mix together the cheese and the bread crumbs and sprinkle onto the potatoes. bake until tender--another 20 or 30 minutes. Portuguese herbed potatoes 6 new potatoes 6 whole bay leaves 2 T olive oil 2 T butter 1/2 tsp salt a few grindings of pepper pare a strip of skin off from the center of each potato. add potatoes and bay leaves to about 1" of boiling water. return to a boil and reduce heat, cover and cook for about 20 to 25 minutes. drain. heat the oil and butter in a 10" skillet and then return the potatoes and bay leaves to the skillet. stir and add salt & pepper. cook uncovered over medium heat until browned, about 10 or 12 minutes. serve. this is loosely based on a recipe from epicurious-- Potato Latkes ("sort of") Use leftover, mashed potatoes. If not, boil 5 or 6 red-skinned potatoes until tender and then roughly chop them, adding a little milk. Stir into the potatoes: 2/3 C of chopped leeks or shallots or onions Mix together and then add to the potato mixture: ½ C parmesan 1 egg 1 ½ to 2 tsp dried mint 1 tsp dried oregano ½ tsp salt ½ tsp pepper a package of chopped spinach, defrosted and squeezed dry To the above, stir in: 1/3 C feta and enough bread crumbs so that the mixture will hold together lightly Form the above into small patties. Pan-fry them in a skillet on medium heat, lightly coated with olive oil for 5 or 6 minutes per side. if you like "oven french fries" or even plain oven roasted potatoes, just drizzle on a little truffle oil a few minutes before taking them out to serve. delicious! also, i don't make "gravies" very often. but i do like sauces and that includes salad dressings. if you have a sauce that you enjoy, just pour it over plain old boiled potatoes. you just might have a new dish that you really like!

Another limey here! Posted by: Ginger_St_Thomas (My Page) on Sun, May 25, 03 at 19:33 These are wonderful in the oven. They'd be even better on a grill: LIME RIBS 4-6 lbs spareribs cut into 2-3 rib sections 1/4 cup freshly sqeezed lime juice 1 TBL white vinegar 2 cups dry white wine 1/4 cup soy sauce 2 cloves minced garlic 1 tsp nutmeg 1 large sprig fresh rosemary or 2 tsp crushed dried 1 lime, quartered for garnish Arrange ribs in a single layer in alarge non-reactive dish. Whisk together all ingredients through the rosemary in a medium bowl & pour over the ribs. Turn the ribs so they are moistened on all sides, cover & refrigerate for at least 24 hours turning them several times so they are evenly marinated. Preheat oven to 400° or build a good sized fire in a barbecue. Drain the ribs, reserving the marinade. Place in a non-reactive baking pan in 1 layer, using 2 lbs if necessary & bake in the center of the oven, basting frequently until golden, crisp & cooked through, 55-60 minutes. Turn occasionally to make sure they cook evenly. If using a grill, spread the coals out when they are red & dusted w/ash. Lightly oil the grill rack & place 3" above the coals. Cook the ribs, basting & turning them, 55-60 minutes. To serve, drain off the fat & transfer to a warmed shallow platter. Garnish w/lime wedges.~~ Cindy5NY's Shrimp Lime Pasta Salad 1 pound medium shell pasta 1 pound cooked shrimp 1/2 cup green onions, sliced 2 stalks celery, chopped 1 1/2 cups Ranch dressing (preferably homemade) Lime juice Cook pasta, drain, cool. Combine pasta, shrimp, onions, celery, and half of Ranch dressing, add a couple of squirts of lime juice. Just before serving, add remaining dressing and a couple more squirts of lime juice, according to taste. Mikey's Jamaican Jerk Wings 4 Scotch Bonnet Chilies (or any hot pepper, amount depending upon your taste - we use much less than called for!) 1 Bunch Scallions (Both White & Green Part, trimmed and chopped coarsely 2 Shallots - Halved 1 Small Onion - Quartered 2 Cloves of Peeled Garlic 1 T Grated Fresh Ginger 2 t Chopped Thyme or 1t dried 2 t Ground All Spice 3 T Canola Oil 3 T Soy Sauce 3 T Lime Juice 2 T Packed Brown Sugar 2 T salt 1 t ground black pepper 1 Cup of water This is enough to marinate 4 pounds of Meat Combine Chiles. Scallions, Shallots, Onion, Garlic, Ginger, Thyme. All Spice, Oil, Soy, Lime Juice, Sugar, Salt, Pepper, and Water. Blend in a blender until smooth, Marinate from a few hours to several days Grill, turning often. Mike's quick tip, Sprinkle extra Thyme while grilling.