CHUCK'S SPECIAL BAR-B-QUE RIBS & SAUCE

Barbeque Sauce

4 T. olive oil
2 med. onions
2 cloves garlic
1/2 c. parsley
1 tsp. liquid smoke
1 small can tomato sauce

Heat olive oil in large saucepan. Put onions, garlic, parsley, hot pepper in blender. Blend with just enough water to make it blend. Pour into sauce pan and cook on low for about 25 minutes. Add wine, lemon juice, Lea & Perrins, salt, liquid smoke and tomato sauce. Simmer this entire mixture until onions are done, about an hour. Cover while simmering. If needed add water.

Bar-B-Que Ribs

Salt and pepper ribs, put on grill, make sure that fire is kept low. Make basting sauce by mixing half beer and half water. Add one tablespoon of Lea & Perrins to mixture. Baste ribs and turn frequently. Baste before and after turning. Just before ribs are ready to come off, baste both sides twice with barbecue sauce. Do not add barbecue sauce until ribs are done. If sauce is added before, ribs will burn.
                                                                    Sharon D. O'Neill - Tennessee
                                                                                    In loving memory of
                                                                    Charles (Chuck) F. O'Neill, III

CHRISTOPHER'S CORNED BEEF AND CABBAGE

Cook the corned beef in it's own seasonings until very tender 2-3 hours. Remove the beef and let cool, then add all other vegetables to the same juice from corned beef. Cook until tender approximately 1 hour, then slice the corn beef and add to top of vegetables.

Note: Serves 3-4 unless Christopher was eating and he usually did away with most of it. This was one of his favorite recipes for his birthday was March 17th and this is what he always wanted.
                                                                                     Patti Brown - Kansas
                                                                                       In loving memory of
                                                                                          Christopher Estep

CHUCK'S SPAMWICHES

Grind the meat, cheese, eggs and onion with coarse blade of grinder. Mix with all remaining ingredients and spread on open buttered hamburger buns. Place under broiler until light brown. Makes 16.

Note: This was one of Chuck's favorite recipes. We served it at graduations, Super Bowl parties, New Years celebrations....
                                                                                  Beverly Pitts - Missouri
                                                                                       In loving memory of
                                                                                                    Chuck Pitts

MOUTH-WATERING MAIN DISHES