Owner of Hazel’s Country Store at Harcum and manager of Freeport Marina nearby, Hazel Jackson had settled into country life in 1994 after a move from the city. She made a name for herself with her smoking and barbecue sauce. Many years after this photo was taken, the country store, by then unused, was destroyed by fire. Jackson’s barbecue sauce recipe is given along with this photo. BARBECUE SAUCE 2 medium onions, sliced¼ c. catsup¼ c. water2 Tbs. Worcestershire sauce1 Tbs. salt½ tsp. red pepper1 tsp. paprika½ tsp. black pepper1 tsp. chili powder Combine all ingredients and use as a sauce for meats. Makes 1¾ c. HAZEL’S RIBS First, she boils the ribs just until the meat begins to separate from the bone. The secret is in the word “beginning.” Don’t overcook them. Then she places them in the smoker over charcoal and mesquite. There they stay until done. As ordered, she covers the ribs, using a mop, “with my sauce and then place them on the large grill for more cooking,” said Hazel. HAZEL’...