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Fresh Fruit in a Melon
BarBQ Tri Tip with fresh salsa
Baked Beans
Carrot Slaw
Pasta Primavera Salad
Garlic Bread
Orange Carrot Cake

Bar B-Q Tri Tip
The tri tip is a small roast on the tip end of the sirloin steaks. It is a particularly good piece of meat to grill out side. Rub with the following dry rub several hours ahead (or overnight) and place over a medium fire, fat side up and grill for about 30-35 minutes depending on size and amount of doneness desired. Turn mid way through. Slice downward on a diagonal and serve with fresh salsa
Matt Fisher's Bar BQ Rub
2 tb Chili powder plus 1 tsp
1 tb Paprika plus 1 tsp
2 ts Dried oregano
1/2 ts Sugar
1/2 ts Dry mustard
1/2 ts Grd cloves
1/2 ts Celery seed
1/2 ts Garlic powder
1/2 ts Cayenne
1/2 ts Black pepper
1/4 ts Thyme
1/4 ts Tarragon
1/4 ts Salt
1/4 ts Msg
2 Bay leaves crushed
Fresh Salsa
salsa is a matter of taste. It consists of tomatoes (peeled, seeded, and chopped), chopped onions, finely diced jalapino peppers
(seeds removed), and cilantro. The amount of each should be determined by the cook. Start with the tomatoes and onions and add the peppers till heat desired is reached then add chopped cilantro until desired flavor combination is reached. This need experimentation and tasting.

This is a recipe from Durgin-Park Restaurant, founded in 1742 in Boston and is known for its motto: "Good food on the table and in plenteous portions." Here there is a special cook just for beans. He's the Chief Bean Man, and was trained by the Chief Bean Man before him , ad so on, way back to the beginning of the restaurant. One taste of his beans will show why they are the "Best of the Best"
Real Boston Baked Beans
1 package (1 pound) navy or pea beans
6 cups water
1/2 teaspoon baking soda
1/2 pound salt pork, cut into 1/2 inch pieces
1 small onion
1/3 cup molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground pepper

    Soak beans overnight in large bowl in the 6 cups water. Place beans with soaking water in a large kettle; add baking soda; bring to boil; lower heat and continue boiling for 10 minutes. Drain in colander over large bowl, reserving liquid.
    Place salt pork, onion and beans in 2 qt bean pot or casserole. Combine molasses, sugar, dry mustard, pepper and 1 cup of reserved liquid. Pour over beans, stir thoroughly. Add just enough reserved liquid to cover beans (about 1 cup). Cover casserole.
    Bake in a slow oven (300) for 2 hours. Add remaining 1 cup of liquid and stir thoroughly. Continue baking 1 1/2 to 2 hours or until beans are tender and liquid is absorbed. Bake uncovered last 1/2 hour if you wish.
 

    Trim a thin slice from both ends of unpeeled orange, Cut in half lengthwise. With a small "V" shaped cut remove white center core. Cut halves in small chunks. In electric blender, puree orange chunks.
    In a large bowl, combine sugar and oil, beat in eggs one at a time, gradually add dry ingredients; stir in orange puree, carrots, nuts, and raisins. Pour batter into 13x9x2 baking pan. Bake at 350F for 45 to 50 min Cool. Frost with Orange Cream Cheese Spread.
 

In bowl, combine cream cheese, sugar and orange peel. Fold in Whipped cream. Chill. Frost cake.