Tzatziki (pronounced “za-dzee-kee”)-A creamy Greek sauce that blends cucumber and garlic with yogurt. It’s a cool topping for grilled meat and also makes a great vegetable dip; it can also be thinned with water to use as a salad dressing (variations can be made by adding mint or parsley).

 Two Grilling Tips

To avoid cross-contamination, buy two pairs of tongs; label one “raw” and the other, “cooked.” That way you’ll ensure you don’t mix them up in the heat of grilling.-David Guas, Grill Nation

Want a delicious steak, without the high price? Consider the loin (you’ll find the tri-tip, tenderloin, porterhouse steaks, New York strips, T-bones and hanger steak).-Southern Living Ultimate Book of BBQ–The Editors of Southern Living and Chris Prieto

Four Easy Hot Dog Toppings

BLT-Diced tomatoes + crumbled bacon + mayo + chopped romaine
Taco-Chopped tomato + diced onion + diced avocado + shredded pepper jack cheese + crumbled tortilla chips
Reuben Sauerkraut-Swiss cheese + Russian dressing
Cheesesteak-Chopped sautéed peppers and onions + melted American cheese

Waffles for Bread

According to Joy Wilson (www.joythebaker.com), waffles offer a good and fun alternative to bread. Just toast some frozen waffles and top with almost any sandwich filling.

A Butterball Turkey Recipe for Fall (from Sept. 1993)

Harvest Sandwich with Turkey Smoked Sausage, Peppers and Artichoke Hearts
Ingredients
2 tablespoons olive oil
1 large onion, cut into lengthwise crescent slivers
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 package (1 pound) Butterball Turkey Smoked Sausage, cut into ½ -inch diagonal slices
1 can (14 ounces) artichoke hearts, drained and thinly sliced
¼ cup shredded fresh basil or 1 tablespoon dried basil leaves
1 long loaf French bread (about 16 inches)
1 ½ cups (6 ounces) shredded Swiss cheese

1. Heat oil in a large skillet over medium heat. Add onion and bell peppers; saute, stirring frequently, until quite soft, about 12 to 15 minutes. Add sausage and saute 10 minutes. Mix in the artichokes and heat for several more minutes. Stir in the basil and remove from heat. Heat broiler.
2. Cut the French bread in half lengthwise. Place the halves on a large baking sheet and top with half of the cheese. Spoon the sausage-vegetable mixture over the cheese. Sprinkle with the remaining cheese.
3. Place the sandwich under broiler, 4 or 5 inches from the heat, and melt cheese. Cut the sandwich into 6 pieces and serve open-faced at once.
Makes 6 servings

Some Spices and Herbs: What Goes Best With What Food

Allspice-Pot roast, fish, eggs, pickles, sweet potatoes, squash and fruit.
Basil-Tomatoes, noodles, rice, beef stew, pork, meat loaf, duck, fish, veal, green or vegetable salad, eggplant, potatoes, carrots, spinach, peas, eggs, cheese and jelly.
Cayenne pepper-Pickles, vegetables, cheese, eggs, fish, chicken, pizza, spaghetti and meat dishes.
Chili powder-Eggplant, corn, bean casseroles, chili (of course!), cheese, marinades for meat, chicken, meat loaf, stews, egg dishes, dips, tomato or BBQ sauces.
Cinnamon-Beverages, bakery products, fruits, pickles, pork, ham, lamb or beef stews, roast lamb and chicken.
Garlic-Tomato dishes, soups, dips, sauces, salads, salad dressings, dill pickles, meat, poultry, fish, stews, marinades and bread.
Ginger-Asian dishes, soups, beverages, fish, poultry, veal, pork, lamb, beef, baked products, vegetables, baked or stewed fruits, conserves and pickles.
Nutmeg-Conserves, pickles, vegetables, eggs, seafood, chicken, fruits, baked products, puddings and hot beverages.
Onion powder-Dips, soups, stews, all meats, fish, poultry, salads, vegetables, stuffing, cheese dishes, egg dishes, breads and rice dishes. Using Onion salt? Reduce the amount of salt in the recipe.
Oregano-Tomatoes, pasta sauces, pizza, chili con carne, BBQ sauce, vegetable soup, egg and cheese dishes, onions, stuffings, pork, lamb, chicken and fish.
Paprika-Pickles, vegetables with no color, cheese dishes, egg dishes, poultry, fish, game, sausage, lamb, veal, pork and beef.
Red Pepper-BBQ’d beef and pork, tamale pie, dips, curried dishes, spaghetti sauce, vegetables, poultry, pickles, sauces, cheese dishes, soups and meat.
Rosemary-Lamb, poultry, veal, beef, pork, fish, soups, stews, marinades, potatoes, cauliflower, spinach, mushrooms, turnips, fruits and breads.

Sage-Potatoes, cheese, tomatoes, eggplant, onions, lima beans, marinades, veal, pork, beef, fish, poultry, chowders, soups, sauces, stuffings for poultry, fish and other meats.

Thyme-Vegetables, fish, poultry and meat.

Vanilla-Baked goods, beverages and puddings.

Additional Info

Spices are the parts of plants, like the dried seeds, buds, fruit or flower and plant bark or roots; they’re usually of tropical origin. Herbs are from the leafy parts.

Spices can be sold in whole or ground form. Both spices and herbs should be stored in a cool, dry place in air-tight containers; always tightly close the container after each use. Under favorable conditions, spices will keep for up to 6 months; whole spices will keep almost indefinitely. Herbs will lose flavor more rapidly (than ground pepper, ginger, cloves and cinnamon). But if properly stored, they’ll keep for several months.

Ground spices can be added about 15 minutes before the end of the cooking process; whole spices are best in slow-cooking dishes (like stew), so they can be added at the beginning of the cooking process.

Sources: First Bite section, remixed section,”Solving the Lunchbox Puzzle”, -Relish, Aug. 2015, The Butterball Turkey Talk-Line Presents-“A Butterball Dozen” 12 month Calender 1993, and “United States Department of Agriculture-“Seasoning With Spices And Herbs” Fact Sheet-December 1978.