Sweet Onion Dip

This is a great dip for Baked Zucchini Sticks but Steve also likes it as a sandwich spread. I am supposed to make it and keep it in a bottle in the fridge so he can always have it. The recipe comes from King Arthur Flour. Makes 1 1/2 cups dip.

1 tablespoon butter
1 medium sweet onion, sliced (about 1/2 pound)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise

Melt butter in a medium-sized frying pan over moderate heat, and add onion. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions. When the onions are medium brown, remove them from the heat.

Place onions, apple cider vinegar, honey and mustard in blender or food processor. Process until fairly smooth. Remove from blender and stir in mayonnaise.

Steve's Secret BBQ Sauce

We use this recipe as a marinade as well. It works great with chicken and pork. I would assume it would be fine with beef as well but have never tried it.

1 cup water
1 cup catsup
1/2 cup packed brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 teaspoon chili powder

Heat all ingredients to boiling. Simmer 10 minutes. Makes 2 1/2 cups.