Posted by Trish | Under Dinner, Pork
Monday Jun 28, 2010
Submitted by Michelle Fawver
Serves 6-8
| 3 lb. country style pork ribs |
|
1 small onion, sliced |
| 1 lemon |
|
garlic powder |
Barbecue Sauce
| 14 oz. ketchup |
|
5 oz. water |
| 1/3 c. Worcestershire sauce |
|
1 tbsp brown sugar |
| 2-3 dashes Tobasco sauce |
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1 tsp salt |
| dash black pepper |
|
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Combine & bring to a boil.
Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.
Posted by Trish | Under Dinner, Pasta, Poultry
Thursday Jun 24, 2010
Submitted by Marilyn Braunger
Serves 6
| 3 ½ – 4 lb. chicken, cut up |
|
½ c. flour |
| ½ c. olive or cooking oil |
|
1 clove garlic, minced |
| 2 medium onions, finely chopped |
|
1 can tomato paste |
| 1 green pepper, finely diced |
|
2 c. diced tomatoes |
| ¼ lb. mushrooms, sliced |
|
2 tsp. salt |
| ¼ tsp pepper |
|
½ tsp oregano |
Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Posted by Trish | Under Beef, Dinner, Poultry
Sunday Jun 20, 2010
Submitted by Monica Fawver
Serves 6-8
| 5 potatoes |
|
1 lb. ground beef |
| 4 oz. sliced mushrooms, canned |
|
2 c. fresh or frozen vegetables, assorted |
| 1 can Condensed Cream of Mushroom Soup |
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1 can Condensed Cream of Celery Soup |
| 3 tbsp butter |
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salt |
| pepper |
|
|
Preheat oven to 350°F. Coat a 9″x13″ baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside.
In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Chef’s Note: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
Posted by Trish | Under Beef, Dinner
Wednesday Jun 16, 2010
Submitted by Michelle Fawver
Serves 6-8
| 4 tbsp oil or Crisco |
|
2 lb. beef or lamb stew meat |
| ½ c. flour |
|
1 clove garlic, minced |
| 2 c. chicken or beef bouillon |
|
1 bay leaf |
| ½ tsp thyme |
|
1 tsp salt |
| ¼ tsp black pepper |
|
4 medium potatoes, quartered |
| 2 carrots, cut in 2″ pieces |
|
2 tbsp cider vinegar |
In a heavy saucepan with cover, melt Crisco (or heat oil). Dredge beef or lamb meat & brown in hot oil over medium-high heat. Reduce heat. Add onions & garlic. Cook for 5 minutes. Add bouillon, bay leaf, thyme, salt, & pepper. cover & simmer for 1½ hours. Add potatoes & carrots. Cover & simmer for 30 more minutes or until meat & vegetables are tender. Stir in vinegar. Add more salt & pepper as needed.
Posted by Trish | Under Dinner, Sides
Friday Jun 4, 2010
Submitted by Michelle Fawver
| 10 c. small – med zucchini |
|
4 c. onions |
| 1 red pepper |
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1 green pepper |
| 4 tbsp salt |
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2½ c. apple cider vinegar |
| 3 c. sugar |
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1 tbsp nutmeg |
| 1 tbsp dry mustard |
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1 tbsp turmeric |
| ½ tsp black pepper |
|
|
Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.
Chef’s Note: This is better than pickle relish.
