This is the bbq sauce that I make, it's a family sauce. Know it has ketchup, but it is a VERY light bbq sauce compared to others that are mainly ketchup. Grandma Smith's bbq sauce (it goes with the swabbing mix I posted above) 1 garlic clove minced 1 chopped small onion 1/4 cup salad oil Saute until onions are transparent. Add 2 tsp sugar 1 tsp dry mustard 1 Tbl prepared mustard 1/2 tsp salt 1/4 tsp pepper 1/4 tsp Tobasco sauce 1 Tbl worcestershire 3/4 cup ketchup 1/3 cup vinegar 1/2 lemon sliced Bring to boil,reduce to simmer for 30 minutes. Baste meat the last 15 minutes of grilling, after swabbing with the vinegar, water, s & p mixture.

In my experience....which is not inconsiderable. It's better to have kids...as well as adults, serve themselves. Less waste....really! they don't take items they won't eat...and in the case of things which may be very "popular", put a sign on the table.."please take only 2"...or 5 or whatever works for the item. It works...really it does! Kids really don't make a big mess of everything, really they don't...particularly is a "hostess" or "host" is standing near the table and saying things like....there is BBQ sauce there if you want more, and the drinks are on the side table, please put your plates on the side table when you are through ( or in the trash can!) I also would do the chicken at home....but "He" wants to use the grill...however bringing trays of cooked chicken legs and thighs is a lot easier than trying to keep cooked chicken at a safe temperature and then finish on the grills. And don't forget....you can buy a bunch of supermarket loaves of French bread and a bunch of cold cuts and make subs. I recommend buying a whole boneless ham and having the deli slice it....and also buying cheese by the pound and having the deli slice it or grate it your self. Shred your own lettuce, add some salami, and sliced turkey (buy a turkey roll and bake it cool and slice with electric knife) and make a dressing...figure 4 inches of a loaf per serving. Guessing 10 loaves will do it... I object to the preformed hamburgers....they are soo greasy they cause flame ups and shrink a lot....and who knows what is in them..:-(. Our church has a young people program on Wednesdays. Kids from about 10 through highschool who are the helpers, out church and 2 others team up. 8 weeks in the fall and 8 weeks in the spring. we used to have 75 to 80...now it's more like 50 to 60. Popular meals are mac and cheese, baby carrots, ranch and Apple quarters....and cookies of course. French toast or pancakes and little smokey sausages, walking tacos ( cooked ground beef with taco seasoning, shredded lettuce, salsa and shredded cheese in an individual packet of Fritoes) Pizza burgers with raw veggies and Ranch, and spaghetti casserole (fusilli with an Italian seasoned tomato sauce, ground beef and cheese...baked) Sometimes chili is served....but there is lots of that that isn't eaten...perhaps by the younger kids. Good luck, darlin'!! You are earning a medal!!

Here we only get the fried won-tons with Hot and Sour Soup. I fried some won-tons at home and they didn't come close to being as good as the Chinese Restaurant here. I wonder if restaurants get a better quality won-ton than we can get in the grocery stores. Here's the Won-ton soup recipe I've used. Ginger Won-ton Soup 4 oz lean ground pork 1/2 cup reduced fat ricotta cheese 1/2 tablespoon minced fresh cilantro 1/2 teaspoon black pepper 1/8 teaspoon Chinese 5-spice powder 20 Wonton wrappers 1 tsp oil 2/3 cup chopped red bell pepper 2 teaspoons grated fresh ginger 4 cans chicken broth (homemade stock is better) 4 tsp soy sauce 4 oz fresh sugar snap peas 1 or 2 cans baby corn on cob, rinsed and drained 4 green onions sliced. Cook pork over medium high heat until no longer pink, cool slightly; stir in ricotta, cilantro, black pepper and 5 spice powder. Please 1 teaspoon in center of each wonton. Fold and seal edges with water. Cook in boiling water until they come to the top. Remove and set aside. Heat oil in large saucepan. Add bell pepper and ginger, cook 1 minute. Add chicken broth and soy sauce. Bring to a boil and add peas, corn and wontons. Simmer5 minutes. Pour into soup bowls over wontons and sprinkle with onions. Serves 4

i can't believe i chopped off the original poster's name and i apologize for that--i think it belongs to "dances in garden". if not, please step forward and correct me! but this was a good dish that was kind of fun to prepare and eat: Barbecued Chinese Chicken Lettuce Wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. I was trying to replicate my favorite lettuce wraps from PF Chang's, so I changed a few things. I used ground turkey instead of chicken tenders, skipped the orange, added more complexity to the sauce, and had cilantro, basil and lime wedges on the plate for people to add to the wraps. This is what I added to the hoisin sauce: 5 tsp sweet chili sauce, 2 tsp sesame oil, 1 TBSP sherry, 2 TBSP rice vinegar, 3 TBSP oyster sauce, and juice from half a lime. I think this made them much tastier. They were unbelievably delicious!! A keeper for company. i really enjoyed this but my husband didn't so i've only made it once. i certainly would be happy to make it for lunch with the girlfriends though! Braised Greek Chicken and Artichokes 1 tablespoon olive oil 4 chicken breast halves with skin and bones 2 6-ounce jars marinated artichoke hearts, drained 2 tablespoons marinade reserved 3/4 cup canned low-salt chicken broth 1 tablespoon fresh lemon juice 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 3 tablespoons chopped fresh oregano Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sautchicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve. Makes 4 servings. Bon Appétit December 2001 and we both liked this one really well: ORANGE HONEY-BAKED CHICKEN -- Daisy 1 cup orange juice 1 tablespoon lemon juice 3 tablespoons honey 1/2 teaspoon finely grated orange rind 1/2 teaspoon ginger 4 boned chicken breast fillets (about 500g) 2 tablespoons orange marmalade (1/8 tsp red pepper flakes) (2 T peanut butter added into the sauce to be reduced) Preheat oven to 200C. In baking dish, mix together orange juice, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake, uncovered, for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 tablespoon honey, continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken, garnish with orange slices.