 |         |  |
 | ||
| | |
| ||
5-6 pound brisket roast
Pour liquid smoke on roast. Sprinkle seasonings over roast; add Worcestershire sauce.
Wrap in heavy foil and marinate overnight.
JUDY'S BARBECUE SAUCE
1/2 cup catsup
3-1/2 pound rolled and tied boneless beef roast
Sprinkle meat all over with salt and pepper. Heat oil in large Dutch oven over medium-high heat; add beef and brown on all sides. Remove meat and discard oil. Add bacon to pot and cook 2 minutes to render some fat; add onions, carrot and celery. Cook, stirring often, until slightly softened, about 5 minutes.
2 teaspoons cornstarch
Mix cornstarch and water in microwaveable container. Stir in remaining ingredients; microwave, uncovered at 70% (medium-high) for 1 to 2 minutes, until warm and thickened, stirring every 30 seconds.
1 pound lean ground beef
Combine ingredients thoroughly; form loaf and place in loaf pan. Bake at 350 degrees for 1 hour, or until done. Let stand 5 minutes before slicing.
1 pound lean ground beef
Mix ingredients together; moisten with tomato sauce. Shape into balls or a loaf. Place in baking dish and lay bacon strips on top of meat loaf; pour more tomato sauce over top of meat loaf. Bake at 350 degrees one hour, or until done.
1-1/2 pounds lean ground beef
Combine all ingredients thoroughly. Pack firmly into and 8-1/2x4-1/2x2-1/2inch loaf pan. Bake 1 hour and 15 minutes at 350 degrees. Remove from oven, drain off any juices. Let stand 5 minutes in loaf pan; turn out onto platter and slice.
2 pork chops, 1” thick
Sprinkle salt in bottom of medium-sized skillet. Heat until drop of water sizzles when dropped into skillet. Add chops; brown well on both sides. Cover tightly; cook over low heat until tender, about 30 minutes. Combine apricot nectar, Worcestershire sauce, cornstarch and cinnamon. Pour over chops; simmer, uncovered, stirring constantly until chops are glazed and sauce is thickened--about 1 minute.
1 teaspoon vegetable oil
In medium-sized skillet, heat oil until hot. Add pork chops and brown on both sides; drain and discard excess fat. Add apple juice, water, 1 tablespoon chives, Worcestershire sauce and salt. Bring to a boil; reduce heat and simmer, covered, until pork chops are tender. Serve with sauce left in skillet; garnish with chopped chives.
1 package Bag 'n Season for Pork chops
Place roasting bag in 13x9x2 inch metal baking pan. Bag should not extend over sides. Sprinkle half of the seasoning mix over bottom of bag; arrange chops in single layer on top of seasoning.
Recipe from Food Section of The Washington Post. March 2, 1980
8 ounce can pineapple chunks
Drain pineapple, reserving 1/3 cup of the juice; set aside. In a bowl, combine reserved juice, ketchup, soy sauce and sugar. Add ham and sweet pepper. If desired, cover and refrigerate 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes, until pepper is tender.
4 pounds pork spareribs
Cut ribs into serving-size pieces; place, bone side down, on a rack in a greased shallow roasting pan. Sprinkle with 1 teaspoon salt and pepper. Cover and bake 30 minutes at 400 degrees; drain. Reduce heat to 350 degrees; cover and bake 1 hour longer.
1 teaspoon salt
Combine salt and pepper; rub over roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350 degrees for 1-1/2 hours.
2 pounds pork tenderloin
Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 3/4-inch thickness.
1/2 cup canola oil
Heat half the oil in a large, heavy-bottomed ovenproof skillet about 3 inch deep. Add onions; cook and stir until light brown. Add more oil, if needed; add potatoes. Cook and stir until light brown, about 15 minutes. Remove vegetables to bowl with slotted spoon.
RECIPE CAN BE MADE AHEAD TO THIS POINT.
Heat oven to 350 degrees; return pork chops to same pan. Top pork chops with onions and potatoes; pour sauce over all. Cover tightly. Bake until meat and vegetables are fork-tender, about 1 hour.
3 ounces liquid smoke
1-1/2 teaspoons each:
Celery salt
onion salt
garlic salt
Worcestershire sauce
Dash of pepper
While still in foil, place in oven and cook at 275 degrees for 4-5 hours (or cook on barbecue grill at low heat for same amount of time.
1/4 cup red wine vinegar
1 small jar baby food plums
1/2 cup brown sugar
1/2 medium onion, diced
1/2 to 1 teaspoon black pepper
1 teaspoon lemon juice
1 teaspoon each, salt and pepper
1 tablespoon olive oil
1 slice bacon, diced
1-1/2 cups chopped onion
3/4 cup each finely chopped carrot and celery
1 tablespoon minced garlic
28 ounce can whole tomatoes
1 cup dry red wine or 1 cup water plus 1 tablespoon red wine vinegar
1/4 teaspoon thyme
Stir in garlic and cook 1 minute; add tomatoes with their juice, the wine and thyme. Bring to a boil, breaking tomatoes into large chunks with a wooden spoon. Return meat to pot.
Cover and cook over low heat 3 hours, or until meat is very tender, turning meat 3 or 4 times. Remove meat to cutting board; let stand 10 minutes. Meanwhile, increase heat and cook sauce about 5 minutes, until slightly thickened. Cut meat into thin slices; serve with the saauce.
Serves 8
2 tablespoons cold water
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon dill weed
1/2 cup oatmeal
1 unbeaten egg
1//2 cup chopped onion
1-1/2 teaspoons salt
1/4 teaspoon black pepper
2/3 cup tomato juice
Recipe from Marilyn Gayle Rainey Bangs--1996
1 pound ground port
1 teaspoon salt
1/2 chopped onion
1/4 teaspoon black pepper
Several crackers, crumbled
Tomato sauce or juice
3 or 4 strips of bacon, for meat loaf only
(Mrs. Nixon's recipe says to add 1 cup water after pouring tomato sauce over top, but I don't know why you would, unless you were baking the meat loaf in a dish larger than the loaf. The meat balls can be either sauted or baked.)
3/4 cup old-fashioned rolled oats
1-1/2 teaspoons salt
1/2 teaspoon black pepper1 cup sour cream
1/4 cup sweet pickle relish
1/4 cup chopped white onion
1 egg
1/4 teaspoon salt
5-1/2 ounces apricot nectar (small can)
1-1/2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1/4 teaspoon cinnamon
4 pork chops, 1/2” thick
1/2 cup apple juice
1/2 cup water
Chopped chives
1 tablespoon Worcestershire sauce
1/8 teaspoon salt
If thicker sauce is desired, combine 1 teaspoon flour with 2 teaspoons water. Add flour mixture to liquid in skillet; cook and stir until thickened--1 minute.
6 pork chops, 1/2-3/4 inch thick
3 tablespoons brown sugar
1 pound can sauerkraut, drained and rinsed
2 cooking apples, pared, cored and cut into thick wedges
Sprinkle remaining seasoning over chops. Place sauerkraut over chops and apples over sauerkraut. Sprinkle brown sugar over all; close bag with twist-tie.
Puncture 4 small holes in top of bag; place in lower half of oven, leaving about 8 inch between rack positions.
Cook 35-40 minutes at 350 degrees. Remove from oven and let stand several minutes. Cut across top of bag and lift out dinner.
Serves 6
1/4 cup tomato ketchup
2 teaspoons soy sauce
2 teaspoons sugar
2 cups cubed cooked ham
2/3 cup cubed sweet pepper
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice--optional
Reduce heat; stir in pineapple; heat through and serve over hot rice.
Serves 2
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1/3 cup chopped celery
2 tablespoons butter
1/3 cup chopped green pepper
2 tablespoons cornstarch
20 ounce can pineapple tidbits
1/3 cup vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 garlic clove, minced
1/2 teaspoon ginger
In a saucepan, sauté £elery and green pepper until tender. Drain pineapple, reserving juice; set aside. Combine pineapple juice and cornstarch; add to saucepan and bring to a boil. Cook and stir until thickened, about 2 minutes.
Add pineapple, vinegar, soy sauce, sugar, garlic, ginger and remaining salt; mix well. Spoon over ribs; bake, uncovered, 25-30 minutes longer, or until meat is tender.
4 servings
1/2 teaspoon pepper1 boneless rolled pork loin roast (3 pounds)
1 cup jellied cranberry sauce
1/4 cup packed brown sugar
Meanwhile, combine cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce melts. Brush a fourth of the sauce over the roast.
Bake 30 minutes longer; brush with another fourth of the graze.
Return to the oven for 15 minutes, or until a meat thermometer reads 160-170 degrees. Let stand 10 minutes before slicing.
Warm
remaining glaze and serve with roast at the table.
6-8 servings
1 egg
1 tablespoon water
1 teaspoon dried, crushed rosemary
1/4 teaspoon pepper
Dash of garlic powder
1 cup Italian-seasoned dry bread crumbs
3 tablespoons canola oil
2 tablespoons butter
8 ounces fresh sliced mushrooms
1 can cream of chicken soup, undiluted
1 cup sour cream
1/4 cup chicken broth
In a shallow dish, combine the next five ingredients. Dip pork into egg mixture, then into bread crumbs.
In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Remove to a 13x9x2: baking dish; keep warm.
In the same skillet, sauté ushrooms in butter until tender; stir in soup, sour cream and broth. Pour over port. Cover and bake at 325 degrees for 1 hour, or until pork is tender.
6-8 servings
5 medium onions, cut into 2 inch chunks
5 medium baking potatoes, cut into 2 inch chunks
5 center-cut pork chops
4 tablespoons flour
1 can beef broth
1 cup dry white wine
1/4 teaspoon salt
1 teaspoon fresh-ground pepper
1/2 teaspoon thyme
Add more oil to pan if needed. Add chops; increase heat to medium-high. Cook, turning, until chops are brown on both sides; remove to dish.
Remove all but two tablespoons of pan drippings from pan; add flour, cook and stir over medium heat about 3 minutes. Add broth, wine, salt, pepper and thyme. Cook and stir until smooth and blended. Heat to boil; reduce heat and simmer 1 to 2 minutes. Remove sauce to bowl.
Serves 6
© Webmaster:1999-2000
nyleve1924@sbcglobal.net
Get your own Free Home Page