MISCELLANEOUS

BLACKBERRY BBQ SAUCE INGREDIENTS: * 1/2 cup blackberry preserves * 1 1/2 cup ketchup * 1/8 cup packed brown sugar * 1/8 tsp cayenne pepper * 1/4 tsp. mustard sauce * 2 tbsp. red wine vinegar DIRECTIONS: *In a medium mixing bowl, mix together blackberry jam, ketchup, brown sugar, cayenne, mustard powder, and red wine vinegar. *Brush on ribs or chicken. *Makes 2 cups.

CRANBERRY TEA INGREDIENTS: * 2 tsp. instant tea powder * 1/2 tsp. ground allspice * 1/2 tsp. cinnamon * 1/2 tsp. nutmeg * 6 cups boiling water * 1 (3oz.) package cherry            flavored gelatin * 1 cup orange juice * 1/2 cup lemon juice * 1 qt. cranberry juice * 1/2 cup white sugar DIRECITONS: *Place instant tea, allspice, cinnamon, nutmeg in a bag and steep in the boiling water for 5 minutes. *Stir in the cherry gelatin and let mixture cool. *Add the orange juice, lemon juice, and cranberry juice  and sugar. Mix until dissolved. *Serve warm, keep any extra in fridge. *Makes 3 quarts.

BROCCOLI CHEESE DIP INGREDIENTS: * 1 pkg. (8oz.) cream cheese * 1 cup sour cream * 1 envelope (1oz.) ranch salad dressing mix * 1 pkg. (10oz.) frozen chopped broccoli, thawed and drained well. * 2 cups shredded mild cheddar cheese. DIRECTIONS: *Beat cream cheese, sour cream, and salad dressing mix with electic mixer on medium speed until well blended. * Stir in broccoli and 1 1/2 cup of the cheddar cheese. * Spoon into 9-inch pie plate. * Bake at 350 degrees for 20 minutes. * Top the remaining 1/2 cups of cheddar cheese, bake 5 minutes longer or until cheese is melted. * Makes 3 1/2 cups of the best dip you will ever eat. * Compliments of: [email protected]

PEPPERONI ROLL INGREDIENTS: 2 rolls frozen bread dough 1/2 lb. sandwich pepperoni, sliced thin 1/2 lb. american cheese, sliced thin red and green peppers SPREAD MIXTURE: 3 eggs 3 tsp. oregano 3 tsp. parmesan cheese DIRECTIONS: Roll bread dough. Mix together eggs, oregano and parmesan cheese and use a pastry brush to spread half of the mixture on rolled dough. Lay pepperoni and then american cheese over the dough. Top with peppers and roll like a nutroll. Spread the remaining mixture on top of the roll and prick with a fork. Bake at 350 degrees for 30-40 minutes.

PAGACH INGREDIENTS: * 2 1/2 cups flour * 1 cup warm water * 1 pkg. yeast * 1/2 tsp. salt * 1 large onion, peeled and sliced * 1 medium head cabbage shredded * 1/2 cup oil * salt and pepper DIRECTIONS: * Dissolve yeast in the water and add salt and 2 1/2 cups flour and knead smooth and elastic, adding more fluid as needed. * Place dough on countertop, cover with stainlesss steel bowl. * Allow to rise double in bulk. * Saute onion in oil until soft, add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. * Drain off any excess oil. * Punch dough down and divide into 2 parts. * Roll out dough into an 18x12-inch rectangle. * Place cooled filling on one side of rectangle, leaving a 2-inch margin from the edges. * Fold the other half of dough over the filling so you have a turnover, 9x12 inches. * Pat the top of the dough down lightly on the filling. * Carefully pinch edges together. * Brush oil over the top of the dough and sprinkle with salt or garlic salt. * Place on greased baking sheet. * Let rise double. * Bake at 400 degrees for 30 minutes or golden.

BACON WRAPPED ONION APPETIZER INGREDIENTS: * 2 large vidalia onions, peeled and cut into wedges * 8 thick hickory-smoked   *bacon slices, cut in half * 2 tbsp. brown sugar * 2 tbsp. balsamic vinegar * 1 tbsp. molasses DIRECTIONS: *Wrap onion wedges with bacon. *Secure with wooden toothpicks. *Place in a large shallow dish. *Combine sugar, vinegar and moalasses. *Drizzle over onion wedges. *Remove onion wedges from marinade,reserving marinade. *Grill bacon-wrapped onions (covered) over medium high heat for 20 minutes. *Turn and baste occasionally with reserved marinade. *Makes 4 servings.

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