Barbecue Butterflied Leg of Lamb1 (6 pound) leg of lamb, boned    trimmed and butterflieduMarinade/u1 cup catsup1/4 cup Worcestershire sauceFew drops Tabasco� sauce1 teaspoon chili powder1 cup water1/4 cup brown sugar, firmly packedb

Rhubarb Jam4 cups cut up rhubarb 4 cups granulated sugar 1 small box Jell O (strawberry, raspberry or black raspberry)Boil sugar and rhubarb until rhubarb is tender. Add Jell O and stir until Jell O is dissolved. Pour into jars and seal.

Pepper Jack Chicken Rolls4 boneless skinless chicken breasts4 ounces Monterey jack cheese with jalape?o peppers1/2 cup cornflake or dry bread crumbsBlack pepper to tastePaprikaGarlic salt to taste1/4 cup melted butterPreheat oven to 400 degrees F.Pla

Black Russian Cake1 (19 ounce) box devil`s food cake    mix (without pudding in mix)1 small box instant chocolate pudding1/2 cup vegetable oil4 eggs3 teaspoons instant coffee granules1/2 cup very hot tap water1/4 cup coffee liqueur (such as Kahl

Juicy Coconut Raspberry Cake (Saftig kokost?rta med hallon)Makes 1 cakeuDough/u5 1/2 ounces (125g) butter or margarine1/4 cup (1/2dl) granulated sugar1 egg yolk1 1/2 cups (3dl) all purpose white flouruCoconut Creme/u7/8 cup (1 3/4dl) granulated sugarP

Bite Size PizzasFrom the kitchen of GrannyB4 English muffins, halved 1 cup pizza sauce 1/2 cup ham, extra lean, chopped 1/3 cup onions, finely chopped 1 1/2 cups mozzarella cheese, shredded 1/4 cup bell pepper, chopped 1/3 cup mushrooms, sliced 1/8 cup

Texas` Best Pico de Gallo3 cups chopped onion (preferably Texas 1015; see note) 3 cups diced, firm pink ripe tomato 2 avocados, diced (optional) 2 teaspoons finely chopped serrano or jalape?o peppers (fresh or canned) 3 tablespoons chopped cilantro leaves Juice of 2 l

Brown SauceThis is a classical French brown sauce, also called sauce espagnole. It is the basis for many other sauces. The secret is to use good quality, strong beef stock and to simmer the sauce very slowly. It freezes well.1/2 cup diced carrots1/2 cup diced onion1/2 cup

Fried Okra4 cups fresh okra, slicedSaltPepper1/2 to 3/4 cup yellow cornmeal1/4 cup all purpose flour1 to 2 cups vegetable oilRinse okra and slice. Lightly salt and pepper okra. Add cornmeal and flour. Mix well. Heat vegetable oil in cast iron skillet until very