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Honey BBQ Sauce
(Sesquicentennial Summer Edition 1997)
Recipe courtesy of Cox Honeyland, Logan, Utah

1 teaspoon salt
1 tablespoon paprika
2 teaspoon dry mustard
¼ teaspoon chili powder
1/8 teaspoon Cayenne pepper

½ cup finely chopped onion
1 garlic clove, chopped

1 cup ketchup
2 tablespoons Worcestershire Sauce
¼ cup red wine vinegar
¼ cup honey
¾ to 1 ½ cups water – to thicken sauce to desired consistency.

In a large bowl, combine first five ingredients. Add chopped onion and garlic, and the next four ingredients. Blend well. Add ¾ cup water. Mix well. If sauce is too thick, add more water to it, a little at a time, until desired consistency is reached. Use sauce to baste BBQ chicken, ribs or any favorite meat.

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Maple Cranberry Glaze
(Fall Edition 1999)

Use to glaze meat, poultry, ham or shrimp

1 can (16 oz.) jellied cranberry sauce
2 tablespoons lemon juice
1 tablespoon Dijon mustard
¼ cup plus 1 tablespoon maple sugar

In a medium saucepan, combine all ingredients. Cook on medium heat until sauce in smooth, whisking occasionally. Glaze meat before cooking it according to your recipe.

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Pennsylvania Dutch Salad Dressing
(Spring Edition 2000)

2 hard-boiled eggs, smashed
a little grated sweet onion
3 tablespoons salad oil
1 tablespoon white vinegar
salt & pepper to taste

Mix ingredients well together, then pour on your favorite green salad. Stir to coat.