TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA

1 teaspoon canola or olive oil
3 boneless skinless chicken breast halves
1/2 teaspoon Mrs. Dash Original Seasoning
1/2 to 1 teaspoon crushed chilies or red pepper
1 small onion
1 small zucchini
1/2 green pepper
1/2 red pepper
1 cup water
10 mushrooms
12 ounces spaghettini pasta
1 tablespoon cornstarch
2 tablespoon soy sauce
1/3 cup honey garlic sauce
1 10 ounce can chicken broth, divided
2 teaspoons curry powder
1 tablespoon honey
1/2 teaspoon basil

Fill a large stove top pot with water, cover and bring to a boil. Meanwhile, heat oil in a large nonstick fry pan or wok at medium high heat. Cut chicken into bite size pieces and gradually add to the pan as you cut. Season with Mrs. Dash seasoning and chilies and stir until the meat is no longer pink. Chop onion, zucchini and peppers into bite size chunks, in that order. Add to pan as you chop. Wash and slice mushrooms, adding to pan as you slice. Toss occasionally. Place pasta in boiling water, stir and cook uncovered. Set timer for 8 minutes. Add cornstarch to a small bowl or measuring cup. Gradually add soy sauce while stirring so the the cornstarch is smooth not lumpy. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and vegetables. Stir and leave to simmer on low. Rinse the cooked pasta under hot water in a colander. Let drain. Mix the following in the empty pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spice broth. Remove from heat. Serve chicken and vegetable mixture over a bed of pasta. Serves 4 to 6.

SESAME BUTTERMILK PORK WITH MANGO CHUTNEY

1/3 cup plain bread crumbs
2 tablespoons sesame seeds, toasted
1/4 teaspoon paprika
1/4 teaspoon dried parsley flakes
1/4 teaspoon freshly ground black pepper
dash of fried thyme leaves
2 tablespoons low fat buttermilk
4 pork center cut chops

Preheat oven to 370F. Combine crumbs, seeds, paprika, parsley, pepper and thyme in a shallow dish. Place milk in second shallow dish. Dip pork into milk, coating both sides, dredge in crumbs to coat. Spray 8" square baking dish with nonstick cooking spray; place pork in dish. Bake 15 minutes, turn chops over and bake an additional 10 minutes or until pork reaches an internal temperature of 160F. Serve chops with Mango Chutney.

Mango Chutney
1 mango, peeled, pitted and chopped
4 teaspoons chopped green onion
2 teaspoons fresh lime juice
1 1/2 teaspoons chopped fresh cilantro
1/2 teaspoons mincedjalapeno pepper

In a small bowl, combine all ingredients. Cover and chill.

BLACK BEAN SOUP WITH CILANTRO LIME SOUR CREAM

1 16 ounce package dried black beans
6 bacon slices, chopped
3/4 cup finely chopped celery
3/4 cup finely chopped onion
3/4 cup finely chopped carrots
3/4 cup finely chopped leeks
10 cups canned low salt chicken broth
1 large tomato, chopped
1 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
1 1/2 tablespoons minced garlic
1 jalapeño chili, minced
1 tablespoon red wine vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander

3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
Additional chopped fresh cilantro
Additional chopped tomato

Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion, carrots and leeks and sauté until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Working in batches, transfer soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing. Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with additional chopped cilantro and chopped tomato. Serves 8.

ORANGE DIJON CHICKEN

4 skinless, boneless chicken breast halves
1/2 cup olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 recipe Orange Dijon Glaze, recipe below
coarsely ground black pepper
shredded orange peel, optional
fresh herb sprigs, optional

Place the chicken in a heavy plastic bag set into a large bowl.In a small bowl, stir together olive oil, garlic, salt and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. Or, to grill, place chicken on the rack of an uncovered grill, boned sides up, directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Serves 4.

Orange Dijon Glaze: In a small saucpean, stir together 1/4 cup thawed frozen orange juice concentrate, 2 to 4 tablespoons Dijon style mustard, 2 tablespoons water, 1 tablespoon balsmic vinegar, if you like, 1 tablespoon olive oil, 1 teaspoon snipped fresh basil, 1 teaspoon snipped fresh mint and 1/2 teaspoon snipped fresh rosemary. Heat until glaze is warmed through. Makes 3/4 cup.

PEPPER CRUSTED T BONES

Worcestershire Chive Butter:
1 tablespoon olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic
2 stick unsalted butter, at room temperature
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
3 tablespoons finely chopped chives
salt and freshly ground pepper

Steaks:
2 cups coarsely ground black peppercorns
3 tablespoons ancho chile powder
8 T bone steaks, each 10 to 12 ounces
olive oil
salt

Preheat grill or side burner. Heat oil in a medium skillet add shallots and garlic and cook until soft, let cool slightly. Place butter in a small bowl and add shallot mixture, Worcestershire, mustard and chives and mix until combined. Season with salt and pepper to taste. Scrape mixture into the center of a piece of waxed paper and roll into a log. Refrigerate until firm. Preheat grill. Mix the peppercorns and ancho chile powder in a medium baking dish. Brush steaks with olive oil and season with salt. Dredge one side of the steaks in the pepper mixture and grill, pepper side down, until golden brown, about 5 to 6 minutes, turn over and continue grilling 6 to 7 minutes for medium rare doneness. Remove from the grill and top with a slice of the butter. 8 servings.
PEPPER

MEXICAN LASAGNA

1 pound lean ground beef
1 16 ounce can refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon garlic powder
12 dry lasagne noodles
2 cups water
2 1/2 cups picante sauce
2 cups sour cream
2 2 ounce cans sliced black olives
1 1/2 cups shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese

Preheat oven to 350F. In a large bowl, combine beef, beans, oregano, cumin, and garlic powder. Place 4 uncooked noodles in bottom of a 9 x 13 inch pan. Spread half of beef mixure over noodles. Top with 4 noodles. Spread remaining mixure over noodles and add 4 more noodles. Combine water and picante sauce. Pour evenly over top. Cover tightly with foil. Bake at 350F for 1 1/2 hours or until noodles are tender. Combine sour cream and olives. Spoon over casserole and top with jack and cheddar cheese. Bake uncovered until cheese melts, about 5 to 10 minutes.

CANDY BAR CHEESECAKE

Crust:
1 1/4 cups graham cracker crumbs
1 cup finely chopped walnuts
3 tablespoons sugar
6 tablespoons melted butter or margarine

Filling:
18 ounces cream cheese, softened
3 tablespoons cocoa
1 1/4 cups sugar
dash of salt
3 eggs
10 ounces English toffee candy bars, chopped into small pieces
3/4 cup sour cream
3/4 teaspoon vanilla

Topping:
1/2 cup hot fudge topping
1/4 cup sour cream

Preheat oven to 325F. Combine crumbs, walnuts, 3 tablespoons sugar and butter. Mix well. Press mixture onto bottom and sides of a 9 inch spring form pan. Beat cream cheese with electric mixer until light and fluffy. Combine 1 1/4 cups sugar with cocoa and salt. Gradually add to cream cheese, mixing well. Add eggs one at a time, beating well after each addition. Add chopped candy bars and stir until well blended. Stir in sour cream and vanilla. Blend well. Pour into prepared pan. Bake for 1 hour. Turn oven off and let cake remain in closed oven for 45 minutes. Remove from oven and let stand until cooled to room temperature, then chill. Remove sides of springform pan and spread with sour cream topping.

Topping: Combine fudge topping and sour cream and mix thoroughly. Spread on top of cheesecake and chill. Serves 14 to 16.

ORIENTAL HOT WINGS

Marinade:

1 cup soy sauce
1/2 cup sugar
1/4 cup sesame seeds
1 tablespoon cayenne pepper

Combine the ingredients.

Wings

Cut 2 to 3 pounds of wings into 3 pieces. Discard the wingtips and marinate the remaining pieces for at least 30 minutes. Agitate the pieces occasionally while they are marinating. Cover a cookie pan with foil and, using tongs, place the marinated wing pieces on it. Use a cookie pan as opposed to a sheet, because the sides will insure that none of the marinade mixture drips off the edge. There should be a slight separation between each individual piece so they don't stick together. Cook for one hour at 350F, turning the wing pieces every 10 minutes. If you want them to come out nice and even, you need to turn them individually with a pair of tongs. If you don't turn them, they'll stick and burn on one side. After they are done, let stand for at least 20 minutes. Serve hot or at room temperature.

MUSHROOM CROQUETTES

1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti or Alfredo sauce
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided

Trim mushroom stems. In the container of a food processor, combine 1 pound of the mushrooms, the onion and garlic; pulse just until; coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3 inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.Serves 5.

MEATBALL LASAGNE

Meatballs:
5 slices soft bread
2 pounds hamburger
3 eggs
1 small onion, finely minced
1 tablespoon ground oregano
2 tablespoons finely chopped Italian parsley
1/4 cup finely chopped basil
1/4 cup finely grated Parmesan cheese
1/4 cup finely grated Romano cheese
salt and pepper

Sauce:
2 tablespoons extra virgin olive oil
1 medium onion
1 stalk celery
1 red bell pepper
5 cloves garlic
3 tablespoons balsamic vinegar
1/2 cup sliced black olives
2 28 ounce cans crushed tomatoes
14 ounces can diced tomatoes
1 cup sliced, sun dried tomatoes
3/4 cup red wine
2 tablespoons turbinado sugar
1 cup chopped fresh basil
1 tablespoon ground, toasted fennel seeds
(Toast them over medium heat in a small skillet for about 8 minutes).
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon lemon juice
3 tablespoons brandy, optional
12 lasagna noodles
2 cups ricotta cheese
1 pound sliced Provolone cheese
1 cup grated Parmesan cheese

Meatballs: Process the bread slices in a food processor until you have medium fine crumbs. Place in a large bowl. Add the rest of the ingredients and mix together. Form into small meatballs, about 2 inches in diameter. Tomato Sauce: Dice onion, celery and red bell pepper. Peel and thinly slice the garlic cloves. Heat 2 tablespoons olive oil in a large Dutch oven or large sauce pan over medium heat. Add onion, celery and red pepper and saute for 5 minutes. Add garlic and saute 2 minutes. Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes. Add olives and sun dried tomatoes. Add two 28 ounce cans crushed tomatoes, one 14 ounce can diced tomatoes, sugar and 3/4 cup red wine. Stir in basil, fennel seeds, salt and pepper. Add meatballs to sauce, cover and simmer over low heat for 1/2 hour. Remove cover and continue to simmer slowly for about 1 1/2 hours more, until sauce is reduced to a near paste. Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. The consistency can be one of your personal preference, but the more it reduces, the more the flavor intensifies. Add the lemon juice and the brandy and allow to cook for about 3 more minutes. Cook the lasagna noodles according to package directions. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use. Preheat oven to 375F. Ladle half the sauce into a 17.5 x 12 inch lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 minutes. Broil for 5 minutes or until cheese is slightly browned.

CARIBBEAN MEATLOAF

1 1/2 pounds 95% lean ground beef
15 ounce can tomato sauce, divided
1/4 cup Egg Beaters® 99% egg substitute, or 2 fresh eggs
1/2 cup onion, minced
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup plain dry bread crumbs
8 ounce can crushed pineapple in juice, drained
1 1/2 teaspoons brown sugar
1 1/2 teaspoons lime juice
1 teaspoon Worcestershire sauce
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon dry mustard

Preheat oven to 350F. In a large bowl, combine ground beef with 1/2 cup tomato sauce, egg substitute, onion, Worcestershire sauce, salt and pepper and mix well. Add bread crumbs and mix well. Shape mixture into a loaf and place in a 8 x 4 loaf pan. Bake for 1 hour and 5 minutes. Combine remaining ingredients with remaining tomato sauce. Pour over meatloaf and bake an additional 5 minutes. Allow to rest for 10 minutes before slicing.

BEEF WELLINGTON IN MADEIRA WINE SAUCE

6 6 ounce filet mignons
2 tablespoons butter
2 shallots
1 pound mushrooms, chopped fine
1/2 cup Madeira wine
4 tablespoons cream
2 teaspoons truffle oil
salt and pepper
2 pounds puff pastry
1 egg, slightly beaten

Madeira Wine Sauce:
1 tablespoon olive oil
3 shallots
1 cup Madeira wine
1 1/2 cups veal stock
2 tablespoons butter
1/2 teaspoons peppercorns
2 sprigs fresh tarragon
1 teaspoon honey
salt

Over high heat, saute filet mignons in 3 tablespoons butter for 30 seconds on each side. Set aside to cool. Reduce heat to medium and add shallots and mushrooms and cook until all liquid is evaporated. Add wine and reduce completely. Add cream, salt and pepper and reduce to a thick puree. Add truffle oil and cool. Preheat oven to 400F. Divide pastry into 6 6 x 12 inch portions, approximately 1/4 inch thick. Place each filet on one side of pastry triangle. Top each with mushroom mixture. Brush edges with egg wash and fold it over. Shape edges of pastry to contours of meat. Glaze top of pastry with egg wash and bake for 20 minutes or until golden brown. Wine Sauce: In saute pan over medium heat, add olive oil, shallots, peppercorns and tarragon. Saute until shallots are soft, stirring occasionally. Add Madeira wine and honey and reduce by half. Add veal stock and reduce by half. Whisk in butter and season with salt to taste. Keep warm. Serves 6.

STUFFED LOBSTER IMPERIAL

4 1 1/4 pounds live lobsters split and cleaned
1 pound crabmeat
1 tablespoon green peppers finely diced
1 tablespoon red peppers finely diced
2 tablespoons shallots chopped fine
1 1/4 cups mayonnaise
2 egg yolks
dash of cayenne pepper
dash of salt
melted butter

Pick the crab meat over for shells, gently. Toss the crab meat and green and red peppers, and shallots. Season lightly to taste. Beat the mayonnaise with the egg yolks, and add just enough to get the mixture to cohere. Treat lightly. The mixture should be moist. Reserve some for topping. Preheat oven to 350F. Split and clean the lobsters. Add the crab mix to the cavity of a lobster prepared for baking. Spoon a little of the reserved mayonnaise over the top. Weight the bottom of the lobster's tail to keep it from curling. Drizzle the lobster with butter. Bake at 350 to 400F for 20 to 25 minutes till lightly browned, depending on size of lobsters. A 1 1/4 split lobster will bake in about 20 minutes, and the filling will be done about the same time. If glossy opaque in the tail meat, and more color is needed, slip it under the broiler a minute. If the Imperial is brown before the lobster is ready, cover it lightly with a double tent of foil. Serve with melted butter and lemon wedges.

STUFFED CANNELLONI

1 8 ounce package cannelloni
1/4 cup butter
1/4 cup flour
3 cup milk
1 1/2 teaspoons salt, divided
3/4 teaspoons pepper, divided
2/3 cup grated Parmesan cheese, divided
1 tablespoon vegetable oil
1 clove garlic finely chopped
1 onion finely chopped
1 pound lean ground beef
1 10 ounce package frozen chopped spinach, squeezed dry
1 egg
1 teaspoon basil
3 cups prepared tomato pasta sauce, divided

Preheat oven to 350F. Cook pasta according to package directions. Rinse with cold water. Drain well and set aside. To prepare cheese sauce, melt butter in saucepan. Stir in flour and cook for 1 minute; gradually whisk in milk, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring until sauce comes to a boil & thickens. Stir in 1/3 cup Parmesan cheese. To prepare filling, heat oil in large saucepan, add garlic and onion; cook until onion is tender. Add ground beef and stir in spinach, egg, basil and 1/2 teaspoon each of salt and pepper. Add 1 cup cheese sauce, mixing well. Spread 1 1/2 cups tomato sauce into a 13 x 9 baking dish. Fill cannelloni with beef mixture and place in single layer in prepared dish. Cover with remaining cheese sauce and garnish with remaining tomato sauce. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes or until sauce bubbles.

EGGNOG CHEESECAKE

9 whole graham crackers
2 tablespoons sugar
1 1/2 teaspoon ground cinnamon
1/4 cup unsalted butter; melted

Filling:
1 1/2 lb Cream cheese; room temp.
3/4 cup sugar
2 tablespoons dark rum
1 tablespoon brandy
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
3 large eggs; room temperature

Topping:
1 1/2 cup sour cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
cinnamon sticks

For Crust: Position rack in center of oven and preheat to 375F. Grind graham crackers, sugar and ground cinnamon in processor. Transfer crumb mixture to medium bowl. Add butter and toss until evenly moistened. Press crumb mixture over bottom and 1 3/4 inches up sides of 9 inch diameter springform pan with 2 3/4 inch high sides. Freeze crust until cold, about 10 minutes. Bake crust until beginning to brown, about 8 minutes. Transfer crust to rack and cool. For Filling: Beat cream cheese and sugar in large bowl of electric mixer until very smooth. Add dark rum, brandy, vanilla extract and ground nutmeg and beat to blend. Reduce speed to low. Add eggs 1 at a time, beating after each addition until just blended. Spoon filling into crust. Bake until filling is puffed, very light brown and softly set in center, about 45 minutes. Transfer cheesecake to rack and cool 30 minutes. Center may fall slightly. Increase oven temperature to 400F. For Topping: In medium bowl whisk sour cream, sugar and vanilla extract to blend. Pour mixture gently over cheesecake, filling center depression and spread evenly to edges. Bake until set, about 8 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Cut around sides of pan to loosen. Release pan sides. Sift ground cinnamon and nutmeg over cheesecake. Arrange cinnamon sticks in center and serve.

LOBSTER THERMIDOR

2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tablespoon olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 teaspoon Dijon mustard
1/2 cup chopped mushrooms
1 1/2 cups white sauce
2 tablespoons chopped fresh tarragon or 1 tablespoon dry
1/2 cup fresh grated parmesan cheese
1/4 teaspoon black pepper

Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamale in a bowl and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2 to 3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.

FILET MIGNON WITH HORSERADISH SALSA

Horseradish Salsa:
3 ripe medium tomatoes, cut into 1/2 inch dice
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt

Tenderloin Steaks:
1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, crushed with garlic press
4 beef tenderloin steaks, filet mignon, each 1 inch thick, about 6 ounces each

Prepare Horseradish Salsa:
In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups. Prepare Tenderloin Steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over steaks. Place steaks on grill over medium heat and cook 10 to 12 minutes for medium rare or until of desired doneness, turning steaks over once. Serve steaks with Horseradish Salsa. Serves 4.

QUEEN CITY CHILI

3 onions
1 pound ground chuck
2 garlic cloves, minced
1 cup barbeque sauce
1 cup water
1 tablespoon chili powder
1 teaspoon black pepper
1/2 ounce unsweetened chocolate, grated
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 teaspoon salt
tomato juice as needed
9 ounces spaghetti, cooked and buttered
1 16 ounce can kidney beans, heated
1 pound Cheddar cheese, shredded
oyster crackers
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Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and water. Bring to a boil. Add remaining seasonings. Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry. Chili is best when allowed to age overnight in refrigerator and reheated. To construct the plate of 5 way chili, layer spaghetti on a plate, top it with hot chili, then with a sparse layer of beans, then chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately with oyster crackers on the side. Serves 4.

LONESTAR RIBS AND BBQ SAUCE

3 pounds small beef ribs
1 part black pepper
1 part paprika
3 parts salt
Sauce:
1 pint ketchup
1 1/2 pints water
1/3 cup flour
1 tablespoon salt
4 teaspoons sugar
2 1/2 teaspoons paprika
1 1/2 teaspoons pepper
1 1/2 teaspoons chili powder
1 tablespoon prepared mustard
1 1/2 teaspoons liquid Barbecue
1 cup Worcestershire sauce

Season the ribs with above mixture. Place ribs on the grill in any type of covered smoker or bbq pit, keeping away from direct heat so that the smoke does the cooking. Cook very slowly for 1 1/2 to 2 hours or until meat comes away from bone easily. During the last 15 minutes baste both sides of ribs with sauce. Cut ribs and serve. To make sauce, combine ketchup and water in a large pot and bring to boil. Mix dry ingredients. Add mustard, liquid smoke, and half the Worcestershire sauce. Stir into paste; then add the remainder of Worcestershire sauce. Pour this into heated mixture and boil slowly for 20 minutes. Refrigerate any unused portion. Keeps for several weeks. Makes about 1 quart.

SUPER BOWL RECIPE - SWEET AND SPICY HOT WINGS

Sweet and Spicy Hot Wings

While on the hot wing theme, here is a recipe for the actual wing and not a dip. My daughter loves chicken wings, especially this recipe. You can adjust the heat in this recipe by adjusting the cayenne pepper.

1 1/2 cups Frank's Hot Sauce

1 cup honey

1 teaspoon cayenne pepper

3/4 cup butter

1/2 teaspoon garlic powder

5 to 6 pounds chicken wings

Grill or bake the chicken wings in a hot oven until the juices run clear and they are done. While the wings are cooking, mix together the sauce, honey, pepper, butter and garlic powder in a saucepan. Put wings in a baking dish, pour sauce over and bake at 300 degrees for 15 minutes.