RANCH DRESSING/DIP

1 c. sour cream
1/2 c. buttermilk
1/2 tsp. dried parsley
1/2 tsp. dried chives
1/2 tsp. garlic powder
1/4 tsp. dill weed
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. black pepper

WHISK ALL INGREDIENTS UNTIL SMOOTH. COVER. CHILL. SERVE DIP WITH CHIPS, VEGES, PRETZELS
FOR DIP: SWAP MAYO FOR SOUR CREAM, OR USE 1/2 CUP MAYO + 1/2 CUP SOUR CREAM

WORCESTERSHIRE SAUCE
2 c. apple-cider vinegar
1/2 c. soy sauce
1/4 c. light-brown sugar
1 tsp. ground ginger
1 tsp. dry mustard
1 tsp. onion powder
1 clove garlic, crushed
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper

COMBINE. SIMMER UNTIL REDUCED BY HALF. STRAIN THROUGH FINE MESH. REFRIGERATE. STORE IN AN AIRTIGHT CONTAINER.

SOY SAUCE
2 c. beef broth
2 tsp. cider vinegar
1 tsp. molasses
1⁄8 tsp. ground ginger
1 dash black pepper
1 dash garlic powder
1 dash onion powder

COMBINE. BOIL UNTIL REDUCED TO 1 CUP. REFRIGERATE. STIR/SHAKE BEFORE USING

SEASONED SALT
3/4 c. salt
1/4 c. garlic salt
1 tsp. black pepper
1/2 tsp. oregano
1 tsp. paprika
1/8 tsp. celery seed
1/4 tsp. white pepper
1/4 tsp. dry mustard

MIX ALL INGREDIENTS THOROUGHLY

SPICY PECANS
5 tbl. butter
3 tbl. Worcestershire
1 tsp. cayenne
1 tsp. salt
1 tsp. garlic powder
MIX TOGETHER IN A LARGE BOWL, THEN STIR IN
4 c. pecans
GENTLY TOSS WITH
2 tbl. chili powder
SPREAD ON BAKING SHEET
BAKE AT 300 DEGREES FOR FOR 30 MINUTES. STIR EVERY 10 MINUTES.

SAUSAGE BALLS
2 lbs. hot sausage
1/2 c. potato flakes
1 c. Gluten-Free Bisquick
2-3 c. cheddar cheese, grated
MIX WELL BY HAND. FORM 1.5-INCH BALLS, BAKE AT 375 DEGREES FOR 12-16 MINUTES.

CHICKEN STOCK

1 chicken carcass – picked clean of meat

2 carrots, broken into 3 or 4 pieces

2 celery stalks, broken into 3 or 4 pieces

1 onion, rough chopped

1 bayleaf

3-4 tbl. whole black peppercorns

2-4 tbl. salt

ADD ALL INGREDIENTS TO A 5-QUART STOCKPOT (DUTCH OVEN WORKS TOO). FILL WITH WATER TO ONE INCH BELOW RIM. HEAT COVERED POT OVER HIGH HEAT UNTIL BOILING, THEN TURN DOWN TO LOW. SIMMER, COVERED, FOR 4 TO 6 HOURS.

STRAIN STOCK THROUGH A COLANDER. THROW AWAY CARCASS AND VEGES. POUR STOCK INTO AIRTIGHT CONTAINERS. REFRIGERATE FOR A FEW DAYS – FREEZE FOR LONGER STORAGE.