1/2 cup cooking or olive oil
1/4 cup soy sauce
1/2 tsp. lemon juice
1/2 tsp. oregano
1/2 cup honey–slightly melted in micro–low
dash pepper

Mix Marinade and pour over meat.  Pierce the meat with a fork
and refrigerate for at least an hour for best flavor.

Pork Chops or Pork Steaks are great for grilling and basting
with this marinade.  Also good fro chicken.  Do NOT save left
left-over marinade if utensils used have touched the meat
and then the marinade.



With the season of fresh vegetables and outdoor grilling, great easy recipes are a must. I have compiled a few of my favorites to share.


The amount of this dressing depends on the size of the salad. For a 2-3 quart bowl this is the amount that we make.

1/4 cup olive oil
1/2 cup of lemon juice (we find the “Real Lemon” brand is the best)
1/2 tsp. of garlic salt

Shake ingredients and pour over salad and toss well. (above ingredients can be altered, depending on your taste). We actually do not measure. We have had more compliments on this simple, refreshing salad dressing than prepared dressings.



1/4 cup of water
slightly less than 1/4 cup of Soy sauce
2  Tbls olive oil or vegetable oil
Mix and our over salmon that has been placed in a container. Marinate for about 2-3 hrs before grilling. Sprinkle “McCormick’s Montreal Chicken” spice over marinated salmon before grilling or broiling. DELICIOUS!



Any garden vegetables can be used in this delicious marinade. Some favorites are zuccinni or yellow summer squash, cucumbers, green beans, cauliflower and red, yellow or green bell peppers. Cut or slice vegetables into bite size pieces. Mushrooms (halved or quartered are especially good with the vegetables). I try to have the vegetables colorful so I add different shades of vegetables. Vegetables such as green beans or Cauliflower should be blanched (placed in boiling water  for 2 minutes) for better marinade absorption.

1 1/2 cups water
1 cup cider vinegar
1/2 cup cooking oil or olive oil
1 clove garlic–minced
2 tsps. Salt
1 tsp. peppercorns (unground pepper)
1/2 tsp. dried oregano
Fresh cilantro may be added. Experiment with whatever vegetables are available or that you like.  A GREAT PARTY RECIPE!
Combine all ingredients and pour over prepared vegetables. Put in airtight container or marinator that can be turned easily or stir often for marinade to coat all vegetables. IT is GREAT!



After years of gardening and making dozens of loaves of zucchini bread, I decided to get creative.  Everyone loved the “NEW” zucchini breads.  TRY them!      

Basic Zucchini Bread

3 Eggs
1 cup oil
1 ¾ cups sugar
2 ½ cups grated zucchini
(not necessary to peel fresh zucchini as long as it is washed)
1 tsp. Vanilla

3 1/2 cups flour
1 tsp. Salt
2 tsps. Cinnamon (optional)
1 tsp. Baking soda
¼ tsp. Baking powder

Combine wet and dry ingredients separately. Mix the two together thoroughly and pour into 2 greased and floured bread pans.  Bake at 375 degrees for 35-40 minutes.  Test for doneness by inserting a wooden toothpick in center of bread.  It should come out clean.  Cool bread for about 20 minutes and removes from pans.

CREATIVE VARIATIONS:  Cut back on the amount of zucchini by the amount that you are adding of one of the following: ½ to1 cup of blended peaches, pears, bananas or fruit cocktail. The fruits need to be blended in a blender prior to adding to the wet ingredieants.  You can also add nuts or raisins.



¾ cup catsup
¾ cup water or beer
1 tsp. Paprika
1 tsp. Chili powder
1 tsp salt
½ tsp pepper
2 TBLS Worcestershire sauce
1 Tbl. dried minced onion
* Note: If using sauce for spare ribs, use 2 large sliced onions.

BBQ Sauce may be used on your favorite meats or with pulled pork for sandwiches.