Ingredients:

1 (1 1/2 ounce) slice white bread
2 tablespoons fat-free milk
1/2 cup ketchup, divided
2/3 pound ground beef, extra lean
1/2 pound lean ground veal
6 ounces lean ground pork
1/2 cup chopped onion
1/3 cup chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites
Cooking spray

Procedure:

Preheat oven to 350 degrees. Place bread in a food processor; pulse 10 times or until coarse breadcrumbs measure 1 1/2 cups. Combine breadcrumbs and milk in a large bowl; let stand for 5 minutes. Add 2 tablespoons ketchup and remaining ingredients except cooking spray. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 6 tablespoons ketchup over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 160 degrees. Let stand for 10 minutes. Cut the loaf into 12 slices. Makes 6 servings.

Ingredients:

1 (60 to 100-pound) dressed pig
coarse salt
60 pounds charcoal briquettes, divided

Secret Sauce:
1 gallon apple cider vinegar
1 (28-ounce) bottle ketchup
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves

Procedure:

A live pig weighting 90 to 130 pounds will dress out a carcass approximately the desired weight. (Dressed means that the pig is prepared for pig pickin cooking.)

Split open the whole dressed pig and butterfly (slit the backbone to allow the pig to lay flat, being careful not to pierce the skin). Trim and discard any excess fat (excess fat may cause a flare-up during cooking). Sprinkle the cavity with salt, cover, and let pig sit overnight. Place 20 pounds of charcoal in the barbecue pit or pig cooker (add charcoal as needed during cooking process). Pour charcoal lighter fluid on the briquettes and ignite. Let the charcoal burn until a fine white ash covers the briquettes. Place a heavy gauge wire screen or rack about a foot above the coals. Place butterflied pig on rack (skin side up) and season with additional salt. Close lid of the cooker and cook 7 to 8 hours or until the internal temperature of the pig reaches 170 degrees F. Raise temperature of cooker slowly. It should take up to 3 hours to get external temperature to 200 degrees F. (meat will crust over if temperature is too high). Let external temperature rise to 250 degrees. Carefully watch the temperature to maintain the 250 degrees external temperature. When done, turn pig over (skin side down) and spread with Secret Sauce. Cover and cook an additional 1 hour until skin is crisp. Remove from cooker. Slice or chop the meat or allow guests to pull meat from the bones. Serve with additional Secret Sauce.

Secret Sauce Procedure:

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat. It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

Note: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.
If you like the sauce even hotter, add 1/4 cup of Tabasco before cooking.

Ingredients:

1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cups semisweet chocolate chips
4 tablespoons peanut butter

Procedure:

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store in the refrigerator.

Ingredients:

12 chicken drumsticks, skinless
3 1/2 cups ice water
1 cup plain non-fat yogurt
Breading Mixture (see recipe below)

Procedure:

Preheat oven to 350 degrees F. Spray a large baking sheet heavily with vegetable-oil cooking spray. In a large bowl with ice water, place chicken pieces; set aside. In a shallow bowl, place yogurt. Remove one piece of chicken at a time from the ice water; roll each piece of chicken in the yogurt. Place one chicken piece into a plastic bag with Breading Mixture, reseal and shake to coat thoroughly. Transfer breaded chicken to prepared baking sheet. Repeat process until all chicken pieces are breaded. Spray chicken lightly with vegetable-oil spray. Place baking sheet onto bottom shelf of oven and bake, uncovered, 1 hour, or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife), turning the chicken pieces every 20 minutes to allow even browning. Remove from oven and transfer onto a serving platter. Serve hot or at room temperature. Makes 6 servings.

Breading Mixture:
1 cup bread crumbs
3/4 cup all-purpose Ffour
1 tablespoon Creole seasoning
1/2 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
red (cayenne) pepper to taste
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed

In a large resealable plastic bag, combine bread crumbs, flour, Creole seasoning, garlic powder, pepper, cayenne pepper, thyme, basil, and oregano. Seal and shake well to mix.