CHERRY SALAD

1 16 ounce can cherry pie filling

1 14 ounce can condensed milk

1 14 ounce can pineapple tidbits, drained

1 16 ounce container of whipped topping

Fold all ingredients together, chill before serving.

TEXAS CAVIAR

2 15 ounce cans corn, drained

2 15 ounce cans black beans, drained

2 15 ounce cans black-eyed peas, drained

1 7 ounce jar diced pimientos, drained

1/2 cup finely chopped green bell pepper

1/4 cup finely diced jalapeno peppers

3 tablespoons minced fresh garlic

2 tablespoons chopped red onions

2 tablespoons chopped green onions

2 tablespoons chopped fresh cilantro

1/4 cup prepared Italian dressing

2 teaspoons kosher salt

1 teaspoon coriander

In a large bowl, combine beans, peas, pimientos, peppers, garlic, onions and cilantro.  In a small bowl, whisk together Italian dressing, salt, and coriander.  Pour over bean mixture.  Cover, and refrigerate for eight hours or overnight.  Serve with corn chips if desired.

TZATZIKI

1 pound (pint) plain yogurt (Greek)

1 hothouse cucumber, unpeeled & seeded

1 tablespoon kosher salt

1 tablespoon white wine vinegar

2 tablespoons lemon juice

1 tablespoon olive oil

1 1/2 teaspoon minced garlic

1 1/2 teaspoon minced fresh dill

Pinch freshly ground black pepper

Grate cucumber well and let drain.  Then combine all ingredients together in a large mixing bowl.

BBQ BABY BACK RIBS

1/4 cup Worcestershire sauce

1/4 cup apple cider vinegar

1/4 cup unsulfured molasses

4 racks baby back ribs (about 12 pounds)

6 tablespoons garlic salt

6 tablespoons ground cumin

2 tablespoons light brown sugar

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

2 tablespoons kosher salt

Prepared BBQ sauce

Greek Seasoning

In a small bowl, whisk together Worcestershire, vinegar, and molasses.  Coat ribs with mixture to moisten meat.  In a separate small bowl, mix together garlic salt, cumin, brown sugar, chili powder, pepper and salt.  Rub each rack of ribs evenly with mixture.  Place on a baking pan, cover and refrigerate for at least eight hours.  Remove from refrigerator, and let stand for 30 minutes.

Preheat oven to 250 degrees, preheat grill to medium-high heat.  Place ribs, meaty side down, on grill.  Grill for 15 minutes, turning ribs halfway through grilling time.  Return ribs to baking pan, meaty side up.  Cover with foil, and place in oven.  Cook for 2 1/2 to 3 hours, or until meat is tender.  Serve with prepared BBQ sauce, if desired.

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