Thursday, October 7, 2010

BBQ'd Spare Ribs

Max & Sallie E.

Two trays of country style spare ribs (doesn't matter if bone-in or boneless)
Brown the ribs and put in roaster and cover with sauce.

BBQ Sauce
In a large sauce pan add:
1T fresh garlic - minced
1t oregano
1T dried onion
1/2 rib of celery - minced
1/2 C cider vinegar
2 C water
2C catchup
1/4 t cayenne pepper
2 bay leaves
1 t pepper
2 t salt
1/2 t dry mustard
1t chili powder
4 T brown sugar
1 t cumin
1T molasses

Bring to simmer just until sugar melts. Pour over ribs.
Cover ribs, put in oven and cook til fork tender and sauce is thickened.
325 degrees for two to two and one-half hours (until tender)

Easy Pork Roast (even if you don't have a Crock Pot)

Max & Sallie E.

Pork Roast
rosemary herb seasoning (Pampered Chef) OR use poultry seasoning
Reynolds cooking bag/roasting pan or turkey roaster

Coat roast liberally with seasonings.
Place in cooking bag (following package instructions) and roasting pan.
Cook at 325 degrees @ 20 min per lb.

Pork Chops w/ Mushroom Gravy

Max & Sallie E.

2 pork loin chops 1/2 to 1&1/2" thick
1 T cooking oil
1/2 C sliced mushrooms (fresh)
2 T chopped onion
1/2 C chicken broth
1t dry sherry
1/4 t dried thyme crushed
1/8 t salt
1/16 t pepper
2T cold water
1T all purpose flour

In a ten inch skillet brown pork chops on both sides in hot cooking oil. Remove and sprinkle the chops with salt and pepper; set aside. Add mushrooms and onions to the drippings in the skillet and cook til onion is tender but not brown. Add chicken broth, sherry, thyme and chops to the skillet. Cover and simmer the meat for 35 minutes. Transfer the chops to a serving platter, reserving juices; keep the chops warm.
For mushroom gravy, add water if necessary to the juices to make up 1/2 cup of liquid. Combine the two T of cold water and flour. Stir into the juices in the skillet. Cook and stir until thickened and bubbly. Spoon gravy over chops. Garnish with whole chives if desired.

Wednesday, October 6, 2010

Easy Pork Chops and Rice

Jessica S.

1 can cream mushroom soup
1 can french onion soup*
1 1/2 cups rice**
6 pork chops
paprika to taste.

*onion soup mix and 1 cup water can be substituted
**minute rice can be substituted- cut cook time down to 30-45 minutes.

Mix rice, soups and water until well blended in 9x13 baking pan. Lay pork chops on top of rice sprinkle with paprika (I also use a touch of season salt and pepper). Cover. Bake at 375 for 45 mins to an hour or liquid is absorbed and rice is tender, and chops are cooked through.

Pork Chili Verde

Stephanie R.

* 1 pork roast
* 3-4 cans of Chili Verde Sauce (like Hernandez brand), depends on the size of roast
* sliced onions (again depends on how much you like)
**put it in the crock pot.. low and slow, check your crock pot for suggestions on how long to cook a roast based off it's weight**
*Shred meat when done cooking

Then use your favorite tortillas, sour cream, guacamole, grated cheese, salsa..whatever you like to add & enjoy!!

Café Rio Sweet and Spicy Shredded Pork

Submitted by Michelle H.

1 pork loin
2-3 small cans tomato sauce
Brown sugar
2-3 El pato Mexican red sauce (yellow or green can—the red can is hotter)

Put pork loin in crock pot with some liquid. Cook 10 hours. Shred the pork and put it back in the crock pot. Mix equal parts of tomato sauce, El pato sauce and brown sugar. Add sauce to shredded pork. Cook on high for several hours to concentrate flavors.

*small roast—2 cans of each, big roast—3 cans each, also I find equal parts of the sauces too spicy for me so I put more tomato sauce than the El pato.

Café Rio Rice

6 c. water
4 tsp. chicken bouillon
4 tsp. minced garlic
½ bunch cilantro
1 can green chilies
¾ tsp. salt
1 tbsp. butter
½ onion
3 c. rice

Blend cilantro, chilies, and onions together in food processor. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes.

Cafe Rio Green Tomatillo Sauce

3 fresh tomatillos, quartered
1 pkg buttermilk ranch dressing mix
1 c. mayo (or ½ c. mayo and ½ c. sour cream if you want it thicker)
1/3 to ½ buttermilk (or can use whole milk)
1 c. fresh cilantro
2 cloves garlic, crushed
¼ tsp. crushed cayenne pepper

Put in blender and blend well. Refrigerate at least one hour.

***To serve: Place meat, rice, shredded cheese and tomatillo sauce in tortilla. Wrap and place in oven to crisp up the tortilla. You can also put additional sauce and/or cheese on tortilla and put it in the oven to warm the sauce and melt the cheese. Yummy!

Katy’s Chile Verde

Submitted by Michelle H.

1 pkg Hormel Au jus pork (pre-cooked meat, found in meat dept.)
1 can diced tomatoes
1 can green chilies
1 can pinto beans
1 can black beans
1 can kidney beans
½ onion, diced
1 bunch cilantro, chopped
1 tbsp chili powder
1 tbsp garlic powder

Put meat in crock pot. Add remaining ingredients. Cook on low 4 hours or on high 2 hours. Serve over Fritos and top with more cilantro, sour cream, salsa, and lime.

Green Chile Stew

Michelle H.

2 lbs. Pork loin, cubed
5+ large potatoes cut in cubes
1 tub frozen green chilies
garlic powder
onion powder

Put potatoes in a pot and cover with water. Brown cubed pork loin. Once browned, dump in with potatoes. Add green chilies and spices to taste. Cook until potatoes are done.

Brown Sugar Smokies

Michelle H.

1 lb pkg little smokies sausages
1 lb bacon
1 c. brown sugar

Preheat oven to 350. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange skewers on a baking sheet lined with foil. Sprinkle liberally with brown sugar. Bake until bacon is crisp and brown sugar is melted.

Monday, October 4, 2010

Creamy Alfredo (with Bacon and Peas)

Jennifer S.

2 cups fettuccine  pasta, uncooked
1 cup Frozen peas
8 pieces of Bacon, cooked, drained and crumbled OR 1 c julienne sliced Ham
1 cup Chicken broth
4 oz.  Cream Cheese, cubed
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
salt, pepper and garlic salt to taste
1 Tbsp.  chopped fresh parsley

COOK pasta in large saucepan as directed on package, adding peas to the boiling water for the last 3 min.
HEAT broth in large skillet on medium heat. Add cream cheese, cook and stir 3 to 4 min. or until cream cheese is melted. Add seasonings to taste.
DRAIN pasta/peas mixture. Add to cream cheese sauce in skillet with Parmesan and bacon or ham; mix well.
TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Pork Spareribs

Jolene P.

1 rack of pork ribs
McCormick Spice Rub in favorite flavor...we like BBQ and Mesquite
Tabasco sauce OR Frank's Red Hot sauce to taste
1 bottle Sweet Baby Ray's BBQ sauce in your favorite flavor

In a large pan, lay the ribs, meat side up. Sprinkle the hot sauce (to taste) and spice rub over the meat and then rub into the meat. Place the pan in the refrigerator for 4 hours to let the flavors settle in.

Place in the oven at 300 degrees and slow cook until done (2 hours or so). Finish the ribs off on the grill and add the sauce as they cook...make sure you let the sauce caramelize and get crispy in spots. Cut apart and enjoy.

Biscuits and Gravy

Jennifer Searle

4 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 teaspoons butter or margarine
1 lb bulk pork sausage
3 tablespoons all-purpose flour
2 1/4 cups fat-free (skim) milk
1/2 teaspoon onion salt
1/8 teaspoon coarse ground black pepper
Dash ground red pepper (cayenne)

1. Heat oven to 375°F. Bake biscuits as directed on bag.
2. In a frying pan heated to medium-high crumble sausage; cook 4 to 6 minutes, stirring frequently, until no longer pink. Add 1 tablespoon of the flour, stirring constantly, until brown. Stir in remaining flour. Stir in milk with wire whisk. Cook about 3 minutes, stirring constantly, until mixture thickens. Stir in onion salt and peppers.
3. Split warm biscuits; place on 4 serving plates. Top with sausage gravy.

Sunday, October 3, 2010


Jennifer S.

6 lb. pork butt
1 tbsp. liquid smoke
2 1/2 tbsp. Hawaiian or Kosher salt (coarse sea salt)

Preheat oven to 350 degrees. Rub pork with liquid smoke and 1 1/2 tablespoons of the salt. Wrap pork with foil, sealing completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork; sprinkle with the remaining salt.
Serve with hot, white rice.

Pizza Baked Spaghetti

Jolene P.

1 1/2 lbs spaghetti noodles
1 lb sausage (spicy is good in this)
1 1/2 to 2 cans Hunts Spaghetti sauce in favorite flavor
1 cup sugar
2 cups shredded mozzarella cheese

*In a large pot bring water to a boil and add the pasta. Cook until done stirring occasionally. Drain.
*While pasta is cooking, brown sausage in a frying pan until done and drain the grease off.
*Pour the sauce into a large bowl and add sugar. Stir well.
*Add the pasta and the sausage to the sauce and stir well.
*Pour all into a greased 9x13 pan
*Spread cheese over top and place desired amount of pepperoni over cheese (we like it when the pepperoni's are everywhere)
*Bake at 425 degrees until cheese is bubbly and pepperoni's are crisp...usually about 20 minutes or so.

*Freezes well and kids love it. This recipe also doubles well...just put it in a roasting pan instead of a 9x13 and you can feed a lot of people at a party.

Dr. Pepper Ham

Jennifer S.

1 6-8 lb fully cooked ham (either shank or butt portion)
1/2 cup brown sugar
1 TBS grainy German style mustard
1 12-oz can of Dr. Pepper

Mix the brown sugar and mustard together and slather on the ham. Wrap ham in heavy duty foil, leaving top open to pour in Dr. Pepper. Place in a large enough pan to hold the ham. Pour in Dr. Pepper & close foil tightly around the ham. (You don't want the Dr. Pepper to leak out of the foil if possible.) Cook in preheated 250 degree oven for 6 to 8 hrs. (Put it in the oven in early morning & forget about it til dinner.)
This is great with scalloped potatoes , salad & rolls.