Give Thanks for good friends, family and food!

November 2012 Issue #55

HOT OFF THE GRILL

Gayle's Sweet 'N' Sassy Newsletter

Greetings!

After 28 years of perfecting a healthy delicious barbecue sauce, Gayle's Sweet'N'Sassy is celebrating another Thanksgiving with family and friends!

When I was 28 years younger, and trying to make a decision on what to do with the rest of my life, I decided to take another path. Just out of school and wanting to reach for the stars, I took a chance on something out of the ordinary. I took a barbecue sauce that my dad made in his small restaurant in South Central LA.

Making a change and taking a risk is never easy to do, but in doing so I found a passion. A passion that filled the tummies of thousands of people throughout the years, and put a smile on their faces with a gratifying sound of satisfaction.

I am thankful and grateful to all of you that have made Gayle's Sweet'N'Sassy your barbecue sauce of choice! Gayle

-Gayle

Lil Gayle's Recipe Corner!

BBQ Turkey Crock Pot Sandwiches

Use left over turkey in this flavorful slow cooker turkey barbecue! Serve this dish with potato salad and coleslaw for a fabulous "day after" meal.

Yield: Serves 4 to 6

Ingredients:

*2 to 3 pounds turkey, cut into bite size pieces

*2 green bell peppers, or combination of red, yellow, and green, cut in strips

*1 teaspoon celery salt

*Dash of pepper

*1 to 2 tablespoons finely chopped onion, or 2 teaspoons dried minced onion

*2 cups Gayle's Sweet 'N' Sassy BBQ Sauce

Preparation:
Combine Gayle's BBQ Sauce and celery salt in 5 quart slow cooker. Add green peppers and onions. Cover and cook on high. Chop turkey (as desired in small to medium chunks) and add to slow cooker/Crock Pot. Cover and cook on low for 4 hours or HIGH for 2 hours. Serve on fresh split rolls.

Classic Slaw

Ingredients:

*3 tablespoons mayonnaise
*2 teaspoons apple cider vinegar
*1/2 teaspoon celery seeds
*3 cups thinly sliced green cabbage

Preparation:
*Whisk mayonnaise, apple cider vinegar, and celery seeds in small bowl to blend. Season to taste with salt and pepper. Add cabbage; toss to blend. Cover bowl and chill. DO AHEAD Can be made 1 day ahead. Cover and chill.