Lets do our own and also send them to flhjoe....Here is one the New York State and PA people will know, or should anyway...


SPIDIES

1 tsp salt (Unless cooking wine is used!)
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp ginger
1/4 cup soy sauce
1/2 cup oil
1 ea lemon or orange, sliced
1 bottle red wine, Merlow (you can sub with red cooking wine. If you do, DO NOT ADD SALT!)

This marinade can be used for beef, chicken (use skinless breasts), lamb, pork, or veal. Cut meat into approx 1 inch cubes or small enough to string on skewers. Add ingredients in a large bowl that has a lid. Add meat, then add wine. Marinate in the fridge for 12 to 18 hours, removing occasionally to stir. String meat onto skewers and cook. Can be grilled, broiled. Best if cooked over charcoal. Sprinkle a bit of marinade on meat while it cooks. When done, place meat on a slice of Italian bread or a Hoagie roll and enjoy. Can also marinate steaks, chops, etc.

This will serve for about 5 pounds of meat. I doubled the recipie last weekend for 10 lbs for a cookout at my place. Keep the meat just covered with the marinade.

Sent this to flhjoe also.

Being Yorkshire born and bred it HAS to be the good old Yorkshire Pudding.  Serve it with onion gravy and a roast dinner - or even as a pudding with golden syrup or maple syrup. As an alternative to a roast dinner add sausages to the batter mix to make a great Toad in the Hole.   Either way they're delicious


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes 

 
1/2 pint (285 milliliters) milk
4 ounces (115 grams) plain flour  (not self raising)
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees F.
Mix all the ingredients together to make a batter. Let rest for at least 10 minutes

Preheat a Yorkshire pudding tray or muffin tin in a  VERY hot oven with oil in each section (if you haven't got a muffin tin you can make it in a small roasting tin). Use vegetable oil or lard and ensure it's smoking hot before adding the batter. Cook for around 15 to 20 minutes until crisp and puffy,   DO NOT open the oven door before then or they won't rise.

Shame it's midnight here or I might just have been making some