In Sun Prairie, Wisconsin, Sandra Castillo simmers up a big batch of this tangy sandwich filling, then freezes the extras. 'Just thaw and reheat it for a quick dinner. It's also good for larger gatherings,' she writes.
An economical version of an old-favorite sandwich. It is made of rump roast simmered for 7 hours with beef broth, onion soup and beer. The reduced cooking liquid makes plenty of sauce for dipping.
This colorful combination of broiled peppers and eggplant is nicely seasoned with garlic and oregano. Serve it warm or cold, as a side dish, sandwich topper or on toasted bread rounds as an appetizer. --Jeanne Vitale of Leola, Pennsylvania
This sauce, using only garlic, salt, lemon juice, and oil, can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor.
A three step cooking method is used to make these incredible, tender ribs. The ribs are first boiled, then grilled, and finally simmered in barbecue sauce in a slow cooker.
