BBQ Ribs

 

• 2 teaspoons minced garlic 


•  10 country style pork ribs


•  1 (18 ounce) bottle barbeque sauce


•   1 lemon, thinly sliced

 

1. 
   
   
   
   1. Preheat oven to 250 degrees F (120 degrees C).
   
   
   2. In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.
   
   
   
   

 

Slow Cooker Pulled Pork

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.

Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.

Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.

Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.

Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.

Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Jamaican Casserole

1 cup rice (dried)    2 lbs. Sausage bulk, browned and drained    2 large onions    3 cups celery (sauté')    1 green pepper    4 package chicken noodle soup    8 cups boiling water    1 cup pimento    1 large can mushrooms

Mix all together and let stand overnight. Place in casserole. Bake 1 1/2 hours at 350 degrees, covered. Then sprinkle 1 cup almonds on and bake uncovered 1/2 hour.

Chow Mein

1 1/2 pounds pork and beef, cubed    2 cups chopped celery    1 large onion, chopped    Butter    2 cans cream of chicken soup    2 cans cream of mushroom soup    2 soup cans hot water    1 large can mushrooms    1/4 cup soy sauce    1 cup chopped blanched almonds    1 cup uncooked rice

Mix all ingredients. Bake at 375 degrees for 1 hour and 30 minutes.

Crock Pot Chops and Gravy

* 4 whole Lean Pork Chops
* 1 whole Medium Onion, Sliced Or Diced
* ½ cups Cup Sliced Mushrooms
* 2 cans (10 3/4 Oz Size) Mushroom Soup
* 4 Tablespoons Soy Sauce
* 2 Tablespoons Worcestershire Sauce
* 1 teaspoon Dried Parsley
* 1 teaspoon Garlic Salt
* ¼ teaspoons Pepper

Place pork chops in a crock pot (or in a baking dish for the oven). Lay onion slices and mushrooms over the pork chops. Mix the rest of ingredients in a bowl and pour over the pork chops. Cook on low in the crock pot for 5 to 6 hours (or in the oven on 350F for 1 hour).

Serve with mashed potatoes.

Note: After baking, I remove the chops and strain the gravy. This way I have a smooth gravy and I reserve the onions (and mushrooms if you used them) for those who like them so they can put them on their chops.

Pork Chops that Kick Back a bit

6 or 8 pork chops
4 to 6 large potatoes

SAUCE
1- medium green bell pepper chopped
1- 14.5 ounce can crushed tomatoes
1- 14.5 ounce can water
1- 8 ounce can tomato sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 Tablespoon lemon juice
2 Tablespoons Worcestershire sauce
salt and pepper to taste.

Directions:

Pan grill the pork chops until browned on both sides. Peel and quarter the potatoes. Arrange the potatoes on the bottom of a greased 9x13" baking dish. Lay fried pork chops on top of potatoes.

Mix together all the sauce ingredients and pour over chops and potatoes. Bake at 350°F for 1 hour.

Completely Ham and Bean Soup

2 cups ham (diced)
1 medium onion
1 celery stick
1 medium carrot (grated fine)
Salt and pepper, to taste
1/4 cup catsup
Hot peppers (optional)
Keep seeds in for fire!


Mix ingredients in saucepan. Cover with water and cook for about 45 minutes. Then add 2 cans (16 ounces) of great northern beans, and cook for 15 minutes.

Bacon Bean Soup

3 slices back bacon
3 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 cup chopped turnip
3 cups beef broth
1 bay leaf
1/2 teaspoon thyme
1 can (19ounce) kidney or pinto beans, drained


When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus the soup is better a day or two after it is made. Store it in a covered container in the refrigerator. Cut bacon into thin slivers. In a 12-cup saucepan, combine bacon, celery, carrots, onion, turnip, beef broth, bay leaf and thyme. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add beans and continue to simmer for 5-10 minutes or until hot, and flavors are blended. Remove the bay leaf and ladle into warm soup tureen or soup bowls.

Ham and Apple Casserole

4 pounds lean ham cooked, chopped finely
5 green apples, chopped
2 onions, chopped fine
1 teaspoon sage
1 tablespoon mixed vegetable seasoning
1 cube bouillon
4 potatoes, cooked and mashed
3 tablespoons melted butter


In a deep baking dish, arrange alternate layers of ham and apples. Sprinkle each layer with onion and seasonings. Moisten each layer with bouillon. Cover this with a thick layer of mashed potatoes. Brush the potato peaks with melted butter. Bake at 325 degrees for 1 1/2 to 2 hours or until the ham is thoroughly heated and the potato peaks are browned.

Sweet & Sour Pork

1 lb boneless pork loin chops, cut into 1-inch cubes
1 egg, beaten
3/4 cup Original Bisquick® mix
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (8 oz) pineapple chunks, drained
1 jar (11 1/2 oz) sweet-and-sour sauce

1. In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.
2. In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.
3. Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Italian Pork Chops

3-4 pork chops
1 medium onion, chopped
1 (14 1/2 ounce) tomatoes, diced
1 can beef broth
1 cup rice, uncooked
Salt and pepper
1 tablespoon marjoram
1 tablespoon thyme


Brown chops on each side with onions in a skillet in some oil or cooking spray and set aside. In a greased, shallow casserole 13x9x2, spread raw rice out into a layer. Top with pork chops and onions. Pour can of tomatoes over chops and then consommé, adding a 1/2 can (from the consommé can) of water. Sprinkle spices evenly over top of casserole. Cover and bake at 350 degrees for 1 hour.

Ham and Bean Soup

1 pound navy beans (2 1/2 cups)
8 cups water
1 ham bone
2 medium carrots
2 medium potatoes
1 medium onion
3/4 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Several dashes of hot pepper sauce


In a dutch oven, combine beans and water. Bring to a boiling; reduce heat and simmer 2 minutes. Remove from heat. Cover; let stand 1 hour (or soak beans overnight in a covered pan). Do not drain. Bring beans and liquid to boiling. Add ham bone; reduce heat. Cover, simmer 1 hour or until beans are nearly tender. Remove ham bone; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Return meat to pan. Add potatoes; peeled and cubed; carrots, chopped; onion, chopped; thyme, salt, pepper and hot pepper sauce. Cover; simmer 30 minutes or until vegetables are tender. Season.

Pork & Rice Casserole

1 cup uncooked rice
2 cups water
Salt and pepper
4 pork steaks
1/2 cup flour
3 tablespoons oil or fat
1 small onion
1/2 cup chopped red and green pepper
1/4 cup tomato catsup or paste
1 cup water

Cook rice in salted water until soft. Salt and pepper pork steaks; cover both sides with flour. Brown on both sides in oil in skillet. In glass baking dish, place a thin layer of cooked rice; add steaks and cover with remaining rice. Add onion, pepper and tomato catsup. Rinse skillet with water and pour over top of ingredients. Bake at 350 degrees for 30 minutes.

Straw & Hay

Ingredients:

3 oz linguine or fettuccine
3 oz green linguine or fettuccine
1 cup fresh mushrooms, sliced
1/2 cup frozen peas
1/4 cup scallion, sliced
1 cup skim milk
1 Tbsp cornstarch
1/4 tsp salt
1/8 tsp nutmeg, ground
1/8 tsp pepper, black
1/4 cup parmesan, grated
1/4 cup cooked ham, finely chopped

Directions
In a large kettle bring 2 qts water to a rolling boil, add pastas. Cook, uncovered, for 8 minutes. Add mushrooms, peas and green onion. Cook for 4 to 5 min more until pasta is al dente and the vegetables are just tender. Drain well.

Meanwhile, for cheese sauce, in a saucepan combine milk, cornstarch, salt, nutmeg and pepper. Cook and stir until thickened and bubbly. Cook and stir an additional 2 minutes. Add Parmesan cheese and ham. Combine pasta mixture and cheese sauce. Toss to coat.

Barbecued Country Ribs

Ingredients:

2 teaspoons cumin seeds
1 1/2 teaspoons yellow mustard seeds
1/2 teaspoon celery seeds
4 tablespoons unsalted butter
10 ounces onions, diced
1 teaspoon salt
1 14 1/2 -ounce can whole tomatoes, roughly chopped, juice reserved
1 cup ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
3/4 teaspoon cayenne pepper
4 pounds country-style pork ribs (or beef ribs if you prefer)
3 tablespoons canola oil
1 1/2 lemons, sliced 1/8 inch thick (about 10 slices)

Directions:
Make the sauce: Preheat oven to 350 degrees. Toast the cumin and yellow mustard and celery seeds in a small skillet over medium heat until fragrant. Cool and finely grind in a spice grinder or using a mortar and pestle. Set aside. Melt the butter in a large saucepan. Add onions, season with 1/2 teaspoon salt, and cook until soft and brown-about 6 minutes. Add tomatoes and their reserved juice, ketchup, brown sugar, Worcestershire sauce, vinegar, cayenne, and the toasted ground spices to the onions. Add the 3 cups water, bring to a simmer, and set aside.

Cook the ribs: Season ribs with remaining salt and pepper. Heat oil in a large Dutch oven over high heat. Add the ribs and brown on both sides. Discard the fat and pour the sauce over the ribs. Cover and braise in the oven for 2 hours. Remove the ribs from the oven, skim off any fat, turn the ribs over, and top with lemon slices. Return to the oven and continue to braise, covered, 45 more minutes. Serve immediately. Makes 4 servings