Love barbecue? Put these on your grill

<strong>Penny’s Pantry</strong> Penny Case

Penny’s Pantry Penny Case

I would like to dedicate this column to a wonderful and caring leader who heads the Office of the Aging at Wellington town hall. Her name is known to many, especially the elderly: Marla Lent.

Her compassion for the people she helps goes very deep. She works long hours and is very dedicated.

Her job is endless but among the most important are running Meals on Wheels and finding volunteers to operate the mini-bus for seniors.

She has a great love for our elderly. If someone needs help, she’ll try her best to get it for them. I sure hope all of her great work is appreciated by all.

I followed the Memorial Day parade like I always do, and I got to see so many people. It was a beautiful day.

My daughter invited me for a cookout — she had the biggest hamburgers that I’ve ever seen! They were very good. She also had cheesy potatoes, pasta salad, and corn on the cob (she also had bratwurst, which I don’t care for).

It was clear a lot of people were grilling because I could smell the great aromas in the air. I love a good grilled steak; if you put the right seasonings on it, it’ll taste so delicious. Marinating your meats in your favorite marinade overnight helps to tenderize it. I used to soak mine in beer with seasonings overnight and everyone just loved them.

Happy grilling! Until next time, enjoy these recipes.

Barbecue Sauce

• 1 large diced onion

• 1/2 cup margarine

• 2 tbsp. vinegar

• 1 cup water

• 2 tbsp. brown sugar

• 1 tsp. dry mustard

• 1 tbsp. Worcestershire sauce

• 1 cup ketchup or chili sauce

• 1 tsp. salt

• 1/2 tsp. pepper

• 1/8 tsp. chili powder

Saute onions in margarine until tender. Add all other ingredients and simmer for about 20 minutes. Brush on whatever meat you are grilling during the last half of cooking, or pour over well-browned meat and bake.

Tangy Barbecue Sauce

• 1 cup ketchup

• 2 tbsp. lemon juice

• 2 tbsp. cider vinegar

• 1/4 cup brown sugar

• 2 tsp. prepared mustard

• 1 tsp. salt

• 1 tsp. hot pepper sauce

• 1 bay leaf

• 1 minced garlic clove

• 1/2 cup water

• 2 tsp. Worcestershire sauce

Combine all ingredients in a small saucepan and bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Use this sauce for basting when grilling chicken, pork, or beef, or on meatloaf.

Grilled Chicken Breasts

• 1/2 bottle Italian dressing

• 8 boneless skinless chicken breasts

• 2 tsp. seasoned meat tenderizer

• 1 tsp. paprika

Sprinkle seasonings over chicken and add dressing. Marinate for six hours or overnight. Grill about four minutes on each side, depending on thickness of breasts. Do not overcook.

Grilled Pineapple Burgers

• 2 lbs. ground beef

• 3 tbsp. Italian salad dressing

• 1 tsp. salt

• 1/2 tsp. pepper

• 1 (15 1/2 oz.) can pineapple slices, drained

• 8 slices bacon

• 3/4 cup barbecue sauce

• 1/4 cup brown sugar

• 1/4 cup honey

• 1 tbsp. lemon juice

Mix ground beef, Italian dressing, salt, and pepper. Shape into eight patties. Press a pineapple slice into each patty. Wrap each patty with a bacon slice, securing bacon with a toothpick. Mix barbecue sauce, sugar, honey, and lemon juice. Place patties in a covered dish. Pour barbecue mixture on top. Refrigerate for two hours or overnight. Grill patties, basting with barbecue sauce as you grill.

Stuffed Burgers


• 4 slices bacon, fried and crumbled

• 1/4 cup chopped onion

• 1 (4 oz.) can mushrooms, finely diced


• 1 lb. ground beef

• 1 lb. bulk sausage

• 1/4 cup parmesan cheese

• 1/2 tsp. pepper

• 1/4 tsp. garlic powder

• 2 tbsp. steak sauce

Divide into 16 burgers. Divide stuffing onto eight burgers and put remaining eight burgers on top. Press edges to seal. Put on grill. Baste with your favorite barbecue sauce.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at

Penny’s Pantry Penny Case’s Pantry Penny Case