Cookout Toppings
Scallion-Bacon Ketchup: Cook 4 slices diced bacon until crisp, drain on paper towels, reserving the drippings. Mix 3/4 cup ketchup, 1/4 cup chopped scallions, the bacon and l tablespoon each bacon drippings and Worcestershire sauce.
Reuben Sauce: Cook l chopped onion, 1/2 cup chopped sauerkraut and l teaspoon caraway seeds in olive oil until browned, about 8 minutes. Stir in 2 tablespoons each mayonnaise and ketchup, 2 teaspoons sweet pickle relish a dash of Worcestershire sauce and 1/2 cup Swiss cheese.
Root Beer Barbecue Sauce: Combine 12 ounces root beer, 1/2 cup ketchup, 1/4 cup each lemon juice and orange juice, 2 tablespoons each barbecue sauce, brown sugar and Worcestershire sauce, l tablespoon molasses and 1/2 teaspoon ground ginger in a saucepan. Simmer until thick, stirring about 45 minutes.
Peppered Ribeye Steaks
4 beef ribeye steaks (1 1/2 inches thick)
l tablespoon olive oil
l teaspoon salt
l tablespoons garlic powder
l teaspoon lemon-pepper seasoning
l tablespoon paprika
2 teaspoons dried ground thyme
l teaspoon cayenne pepper
2 teaspoons dried ground oregano
l teaspoon crushed red pepper flakes
Brush steaks lightly with oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill for l hour.
Grill, covered, over medium heat or broil 4 inches from the heat for 7-8 minutes on each side or until meat reaches desired doneness. Let stand 5 minutes before slicing. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired. 8 servings.
Summer Macaroni Salad
l package (16 oz.) elbow macaroni
l small sweet yellow, orange or red pepper, finely chopped
l cup mayonnaise
3 to 4 tablespoons water or milk
l small green pepper, finely chopped
2 tablespoons vinegar
l tablespoon sugar
l small onion, finely chopped
1 1/2 teaspoon salt
l celery rib, finely chopped
1/4 garlic powder
2 tablespoons minced fresh parsley
1/4 teaspoon pepper
Cook macaroni according to package directions. Drain; rinse with cold water and drain again.
In a small bowl, mix the mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add l cup dressing; toss gently to coat. Refrigerate, covered, for 2 hours or until cold. Cover and refrigerate the remaining dressing to add just before serving. To serve, stir in reserved dressing. Sprinkle with parsley. 16 servings.
