My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. —Tina Blackman, Naples, Italy
We love to use this versatile mayo on any sandwich, but it's especially good on a BLT or grilled hamburgers. I usually make a big batch on the weekends and use it as leftovers to dress up any evening meal. —Cindie Haras, Jupiter, Florida
Dorothy Ross of Jackson, Ohio relates, "I owned a pizza shop for 10 years and developed this popular sauce to serve with a stromboli steak sandwich. Everyone loved it. It's also delicious on chicken and pork chops."
The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers.
Says Cliff Mays from St. Albans, West Virginia, "I liked this zippy sauce from the first taste, as have my guests. It's not a thick sauce, but it coats meats very well. I use it on grilled barbecue ribs...and it's great with ham."
For years, I had trouble finding a pizza my family likes. So I started making my own. The evening I served it to company and they asked for my recipe. I thought, "I finally got it right!"
When I prepare my sauce, I usually fix enough for three to four pizzas and freeze it. Feel free to spice up my sauce to suit your own family's tastes. —Cheryl Kravik, Spanaway, Washington