4 lbs. pork spareribs
1 pouch Campbell's dry onion soup mix
3/4 cup ketchup
3/4 cup water
1/3 cup honey
1/2 teaspoon pepper
1/4 teaspoon garlic powder or 2 cloves minced

Cut ribs into 2 or 3 rib portions. Place ribs in 6 qt dutch oven and cover with cold water. Heat to boiling over high heat. Reduce to low heat, cover, and cook 45 min. drain.

In 1 quart saucepan, combine soup mix, ketchup, water, honey, pepper, and garlic powder. Heat to boiling, reduce to low, cook 5 min, stirring occasionally.

To grill, arrange ribs on rack directly over medium coals. Grill, uncovered 30 min, turning often and brushing with sauce.

To bake, arrange ribs in large shallow roasting pan. Pour sauce over, turning to coat. Bake at 400 for 20 min. Turn ribs and spoon sauce over. Bake 20 min more or until glazed.

Makes 4 servings, 10 min prep time, 1 1/2 hr cook time.

Recipe taken from Campbell's Soup Summertime Recipes Cookbook.

3 (2 to 2-1/2 lbs.) broiler-fryer chickens
1 cup salad oil
1/2 cup lemon juice
1 tablespoon salt
1 teaspoon paprika
2 teaspoons crushed basil
2 teaspoons onion powder
1/2 teaspoon crushed thyme
1 clove garlic, crushed
1 to 2 lemon slices per piece of chicken

Split chickens in halves or quarters; skin. Place in shallow baking pan, or sturdy zip lock bag.

Combine remaining ingredients in a jar and shake well. Pour sauce over chicken. Cover tightly and marinate in refrigerator 6-8 hours or overnight, turning chicken occasionally. Remove chicken from refrigerator about an hour before grilling.

Place chicken on grill, brushing with marinade. Place lemon slices on top of chicken pieces. Cook 20-25 minutes, brushing often with marinade. Turn chicken and replace lemon slices. Cook an additional 20 minutes.

Serves 8.

Recipe taken from the William Jewell College, Core Cookbook, 1992

2 tablespoons butter, melted
1/2 teaspoon grated lemon peel
1/4 cup fresh lemon juice
1/2 teaspoon dried marjoram leaves
1/4 teaspoon garlic powder
4 (6 oz.) salmon fillets (cut larger fillet into pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium bell pepper (any color), thinly sliced
1 medium sweet onion, thinly sliced

Heat grill. In small bowl, combine butter, lemon peel, lemon juice, marjoram and garlic powder; mix well.

When ready to grill, carefully oil grill rack. Place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4-6 inches from medium-low coals. Sprinkle salmon with salt and pepper; brush with some of butter mixture. Top each fillet with bell pepper and onion; brush with remaining butter mixture. Place any remaining bell pepper and onion on a piece of foil next to salmon.

Cover grill, or make a tent of foil for each fillet and cover. Cook 15-20 minutes or until thickest part of fish flakes easily with fork and vegetables are crisp-tender.

Serves 4.

KITCHEN TIP: A fillet cut is thicker on one end than the other. In order for fillets to cook evenly on the grill, place the thinner ends of the fillets to the outside of the grill where the heat isn't as intense as the center of the grill.

Recipe and Tip taken from the Pillsbury Classic Cookbooks Great Grilling, May 2000

2 tablespoons vegetable oil
1 medium onion, chopped
4 large cloves garlic, minced
1 teaspoon ground cumin
1ž4 teaspoon cayenne pepper
1 cup ketchup
1/2 cup balsamic vinegar
1/4 cup firmly packed dark brown sugar
1/4 cup soy sauce
2 tablespoons Worcestershire sauce

In a medium saucepan, heat oil over medium heat. Add onion, garlic, cumin and cayenne pepper; sauté for 5 minutes. Add ketchup, vinegar, brown sugar, soy sauce and Worcestershire sauce to the saucepan. Simmer, stirring frequently, until the sauce is slightly thickened, about 10 minutes. Set aside to cool completely. Pour the sauce into a wide-mouthed jar; seal tightly.

Makes 2 cups.

Recipe taken from Creative Cook's Kitchen.

This vegetable marinade combines soy sauce, ginger, and sesame oil with the zing of Tabasco sauce and is especially delicious with tomatoes, onions, summer squash (zucchini or yellow squash) and mushrooms. However it clashes with the bitterness of eggplant, so choose vegetables with an element of sweetness and you won't go wrong. Plum or Roma tomatoes work especially well.

Preparation time: 25 minutes

Marinating time: 30 minutes to 1 hour

1/2 cup white wine vinegar
1/3 cup light soy sauce
6 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons peeled and minced fresh ginger
1 tablespoon brown sugar, packed
2 large cloves garlic, peeled and minced
2 teaspoons Tabasco sauce
salt and pepper to taste
6-7 cups sliced vegetables

In a medium mixing bowl or glass measuring cup, make the marinade by combining all the ingredients except the vegetables.

Place the sliced vegetables in a 1 gallon, resealable plastic bag or other large container; pour the marinade over the vegetables in the bag or container.

Press the air out of the bag and seal tightly, or cover the container. Refrigerate for 30 minutes to 1 hour, turning bag over once or occasionally tossing the vegetables in the container.

Grill over a medium-hot fire. Grilling time will depend on the thickness of the vegetables.

Recipe taken from Grilling for Dummies.