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Barbecues for Crowd

6 pounds of ground beef

1 package flaked onions

25-ounce can cream of mushroom soup

½ gallon of ketchup

½ stalk of celery, diced, precooked

2 tablespoons mustard

¼ cup of vinegar

Barbecue spice, to taste

½ cup of brown sugar

Mix all of ingredients and cook for about 2 hours

Yield: Serves 50.

Note: Recipe easily can be doubled or cut in half.

Black Bean and Corn Salsa

1 15-ounce can black beans, drained

1 15-ounce can black-eyed peas, drained

1 15-ounce can shoe peg corn (white corn), drained

5 Roma tomatoes, diced

Bunch green onions, diced

1 green pepper, diced

1 cup fat-free Italian dressing

Mix all ingredients and refrigerate overnight. Serve with baked chips.

Note: Add or subtract ingredients to suit taste.

Yield: Serves 15.

10-Alarm Chili

3 pounds ground chuck or buffalo

1 onion, chopped

6 cloves garlic, chopped

2 stalks celery, chopped

1 bell pepper, chopped

1 banana pepper, chopped

1 Hungarian wax pepper, chopped

4 jalapeno peppers, chopped

2 cherry peppers, chopped

4 dried cayenne peppers, chopped

4 dried chili peppers, chopped

2 teaspoons white pepper

2 teaspoons black pepper

2 tablespoons peppercorns

1 teaspoon cumin

1 teaspoon Tabasco sauce

2 quarts whole tomatoes

1 quart tomato juice

1 cup sugar (can be brown)

1 15-ounce can kidney beans

1 15-ounce can pork and beans

1 15-ounce can chili beans

Brown meat and drain. Add to rest of ingredients. Cook for 3 hours.

Yield: Serves 25.

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