May 30, 2005
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Salads made for the BBQ....
*hubby says is like eating in a restaurant!! GOOD!
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onions
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano
In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat. YIELD: 6 servings
Steak Meat or Pork Tenderloin 8 ounces
Smoked Sausage links or Kielbasa 3 each or 8 oz
Diced Onions 1 medium = ¾ cup diced
Fresh Jalapenos, fine diced 1 ea. Or 1 Tbsp (optional)
Green Bell Peppers, large diced 1/3 cup diced
Famous Dave’s Texas Pit BBQ sauce 19 oz bottle
Baked Beans (bush’s Brand) 55 oz can
Grill meat until well done, cut into ½” cubes. Grill the smoked sausage until the casing is crisp and charred in places, then dice into ½” cubes. Place cubed sausage into a 12” cast iron or other heavy skillet. Heat on high and fry until some fat has rendered out. Add diced onions, green peppers and Jalapenos. Sauté until onions are transparent. Next add the meat and the Texas Pit BBQ sauce, reduce heat to medium and bring meat and sauce mixture to a simmer. Finally add the baked beans, stir well, reduce heat and simmer until heated through. Enjoy now and chill the leftovers for tomorrow!
Famous Dave’s of America, Inc. – 1998 Home show
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