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Ingredients

2 pounds chicken gizzards
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 1/2 cups white wine vinegar
1 cup corn oil
3 bay leaves
2 tablespoons black peppercorns
1/2 cup pimento-stuffed green olives
salt to taste

Directions

Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.

While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

Ingredients

6 medium beets
1 red onion, thinly sliced
1/2 cucumber, sliced
5 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1/2 teaspoon prepared Dijon-style mustard
1/2 teaspoon prepared horseradish
2 tablespoons dried dill weed
1/3 teaspoon salt
1/3 teaspoon ground black pepper

Directions

Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.

Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.

In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.

Ingredients

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
2/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon hot sauce, or to taste

Directions

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Ingredients

1/2 cup vegetable oil
1/2 cup ketchup
1/4 cup red wine
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
1/2 teaspoon chili powder
4 pounds chuck roast

Directions

Preheat an outdoor grill for medium heat and lightly oil grate.

In a large, nonporous bowl, combine the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all over the meat. Place the meat in the bowl with the marinade and turn several times to coat. Cover and marinate in the refrigerator for at least 12 hours, turning occasionally.

Grill over medium heat for 10 to 12 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).