3 lbs. round steak or
chicken breast
2 sweet onions
1 each red, yellow and green
peppers
1-2 jalapeno peppers
1 (8 oz) can pineapple chunks
1 (4 oz) can crushed pineapple
1 t. vegetable oil
1 cup tomato ketchup
1/4 cup apple cider vinegar
2 T. brown sugar
1/2 T. mustard
3 T. Worcestershire sauce
1/2 cup water
Skewers
For Bbq Sauce:
Remove seeds and mince jalapeno peppers. Dice one onion and sauté in vegetable oil until translucent. Add ketchup, vinegar, brown sugar, mustard, Worcestershire sauce, jalapeno peppers, 1/4 cup crushed pineapple and water. Simmer for 30 minutes. Set aside to cool.
For Skewers:
Cut meat, red, green and yellow peppers, and one onion into 1” pieces. Marinate meat in BBQ sauce for one hour before cooking.
Beginning with a piece of meat, alternate meat, peppers and tomatoes on each skewer, leaving at least 1” of bare skewer on each end for handling.
Cook the skewers on a hot grill for 5-7 minutes or until the meat is completely cooked. Serve with extra barbeque sauce on the side for dipping.
5 pounds potatoes, boiled and diced into 1” pieces
6 hard boiled eggs, chopped
2 stalks celery, diced
3/4 cup light mayonnaise
2 T. mustard
1 dill pickle, finely chopped
1/2 onion, finely chopped
1/2 cup olives, sliced
In a small bowl, combine mayonnaise, mustard, pickle and onion with 1-2 tablespoons of pickle brine to make sauce. Place potatoes in a large bowl and pour sauce over potatoes. Stir to moisten. Add celery, eggs and olives. Stir to mix. Salt and pepper to taste. Refrigerate for 1-2 hours before serving.