1 Beef Tenderloin, any size Stick of butter, room temperature David Wade Worcestershire Powder Coarse Black Pepper Kosher Salt Rub soft butter all over beef tenderloin. Liberally sprinkle David Wade Worcestershire Powder on tenderloin along with a generous helping of coarse black pepper and kosher salt and rub it into the soft butter. Bake in 500 degree oven for about 22-25 minutes or until thermometer reaches 140 -150 degrees for medium rare. Remove tenderloin from oven an

3 cups V8 juice 3 ounces fresh squeezed lime juice (about 4 limes) 3 tablespoons fresh squeezed lemon juice 2 teaspoons David Wade Worcestershire Powder 1/2 teaspoon prepared horseradish 2 teaspoons Tabasco 1 teaspoon Old Bay seasoning 1 teaspoon sugar 1/4 teaspoon fresh ground black pepper 1 cup vodka Garnish: celery stalks, bacon, tator tots Combine all ingredients except for the vodka in a large pitcher and mix well. Cover and let the flavors meld, overnight is best but no

1 pound dried white Navy beans 8 cups water 1/2 pound of your choice of one: smoked German sausage, or smoked ham, or smoked chicken or smoked turkey cut into bite-size pieces ¼ pound margarine 2 onions, diced fine 2 ribs celery, diced 1 green bell pepper, diced fine 1 (16-ounce) can diced tomatoes 1 (15-ounce) can tomato sauce 1 tablespoon garlic powder 2 teaspoons powdered mustard 1 teaspoon Tabasco 2 tablespoons chili powder 2 tablespoons Worcestershire powder 1 tablespoon