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4-6 lb. pork
butt roast
2 1/2 to
3 lbs. ground beef, divided
1/4 lb. pepperoni slices
1 1/2 lbs.
boneless chicken breasts
1 lb. Sweet Italian Sausage
8 oz. container pineapple yogurt
BEST-IN-THE-SOUTH
PULLED PORK SANDWICHES* 4-6 hour cooking time
2 medium onions, chopped
2 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. salt
1/2 tsp. pepper
1 Tbsp. cumin
4 lb. pork butt roast
3/4 c. white vinegar
4 tsp. Worcestershire sauce
1 tsp. red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/8 tsp. cayenne pepper
1 cup BBQ sauce
1 pkg. kaiser rolls
Preheat oven to 300 degrees. Place chopped onions in the bottom of a heavy pot or a Dutch oven. In a small bowl, combine brown sugar, paprika, salt, pepper, and cumin. Rub over all sides of roast. Place roast on top of onions. In another small bowl, combine vinegar, Worcestershire sauce, liquid smoke, red pepper flakes, sugar, dry mustard, garlic salt, and cayenne pepper. Stir to mix well. Drizzle about 1/3 of the vinegar mix over the roast, and set aside the remaining mixture. Cover, and cook for 2 hours. Turn heat back to 200 degrees, and cook for an additional 4-6 hours. Drizzle another 1/3 c. of the vinegar mixture over the roast during the last 1/2 hour of cooking time. Remove meat from pot, and pour out all but about 1- 1 1/2 cups of the remaining juices. Try not to lose too much of the chopped onion. Using 2 forks, shred the pork, taking care to remove all fatty pieces. Return meat to pot, and add the remaining vinegar mix. Stir to combine. Serve immediately on kaiser rolls with the cole slaw, if desired.
TANGY SPUDS
5-6 potatoes, depending on size if very small
1/2 c. Dijon mustard
1/4 c. honey
1/4 tsp. dried thyme
salt and pepper to taste
Peel potatoes and cut each into 6 to 8 chunks. Cover potatoes with water,
and bring to a boil. Boil for 10 minutes on medium-high heat. Drain and
return to pan. Preheat oven to 375 degrees. In a small bowl, combine
mustard, honey, and thyme. Stir to mix well. Pour sauce over potatoes and
toss until evenly coated.
Spray a casserole with nonstick cooking spray. Add potatoes, and bake
uncovered for 20-25 minutes. Season to taste with salt and pepper, and
serve immediately.
Suggested Side Dish: Tangy Spuds, Cole Slaw
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TASTY AND EASY TACO PIE
1- 1 1/2 lbs. ground beef
1 c. chopped onion
2 (1 1/4 oz.) envelopes taco seasoning
1/2 tsp. salt
2 c. Bisquick
2 c. milk
4 eggs
2- 2 1/2 c. shredded Cheddar cheese
1 tomato, diced, or sliced grape tomatoes
1/4 head of lettuce, shredded
1/3 c. sliced black olives
sour cream and salsa, optional
Preheat oven to 400 degrees. Lightly spray a 9x13x2 inch baking dish. In a medium nonstick skillet, cook and stir beef and onion until beef is brown. Drain. Stir in salt and seasoning mix and spoon into baking dish. Beat Bisquick, milk, and eggs with whisk or electric beater until almost smooth, about 1 minute. Pour over meat. Bake uncovered, until knife comes out clean, about 30 minutes. Sprinkle with cheese and bake until cheese is melted, about an additional 5 minutes. Let cool for 5 minutes. Make a Mexican salad by combining lettuce, tomato, and olives. Top with sour cream and salsa, if desired. Serve on the side.
Suggested Side Dish: Mexican Salad
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STROMBOLI
1/4 lb. pepperoni slices, cut into 1/2 inch squares
1/2 lb. ham lunchmeat slices, cut into 1/2 inch squares
1/4 lb. hard salami slices, cut into 1/2 inch squares
3/4 to 1 lb. Mozzarella cheese, grated
1 c. Romano cheese, grated
4 whole eggs, beaten
1/4 to 1/2 tsp. red pepper flakes
1/2 can black olives, sliced
2 (8 ounce) pkgs. Pillsbury crescent rolls
sesame seeds for topping, optional
Preheat oven to 350 degrees. Mix all ingredients except the crescent
rolls in a large bowl, reserving some egg to brush on top of pastry.
Working with one package of rolls, lay out both pieces side by side on wax
paper, smooth out perforations and push seams together. Cover with wax
paper and roll out so dough is now one sheet, 1/8 inch thick and
approximately 18 × 12 inches (about the width of the wax paper). Put half
of filling mixture down center of dough and fold over each side onto
center to make a long roll. Fold ends over and pinch to prevent filling
from spilling out. Turn over onto baking sheet, seam side down. Cut
diagonal slits across top. Brush with beaten egg and sprinkle with sesame
seeds, if desired. Repeat with second package of rolls. Bake about 30
minutes until golden brown. (Check on them every so often to make sure
they're not overbrowning). Remove from oven and let stand about 5 minutes.
Cut into slices to serve.
Suggested Side Dish: Tossed Garden Salad
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TANGY
HERB CHICKEN BREASTS
1- 1/2 lbs. boneless chicken breasts, cut into serving pieces
6 oz. frozen lemonade concentrate, thawed
1/2 c. honey
1 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried mustard
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish. In a small bowl, combine remaining ingredients. Pour half the sauce over the chicken and bake for 20 minutes. Turn the chicken, and pour the remaining sauce over this side. Bake an additional 15-20 minutes or until the chicken is no longer pink in the middle. Serve immediately.
EASY RICE PILAF
1-1/4 cups long grain white rice, uncooked
1 (14.5 oz.) can chicken broth
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp. olive oil
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
In a large saucepan, sauté onion and garlic in olive oil and butter until soft. Add rice
and sauté an additional minute. Add chicken broth, salt, and pepper; stir
and bring to a light boil. Cover and reduce heat. Simmer on low heat for twenty minutes. Remove from heat and let sit, covered for 2-minutes.
Suggested Side Dish: Easy Rice Pilaf, French-Style Green Beans
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YUMMY
SAUSAGE AND PASTA CASSEROLE
1 lb. Sweet Italian Sausage
1 small onion, diced fine
1/2 tablespoon olive oil
3 cups penne pasta, cooked
1 jar (24 oz.) pasta Sauce
1/3 cup Grated Parmesan Cheese, divided
1-1/2 cups Shredded Mozzarella Cheese
Heat oven to 375°F.
Remove sausage from the casings. Add oil to a large skillet and brown
sausage and onions together. Crumble sausage with a spatula as you cook.
Add cooked pasta, pasta sauce and half the Parmesan; mix well.
Spoon mixture into 13x9-inch baking dish and top with remaining cheeses.
Bake 20 minutes or until hot and bubbly.
Suggested Side Dish: Tossed Garden Salad
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DELICIOUS SKILLET SALISBURY STEAK
1-1/2 lbs. lean ground beef
1 egg, beaten
1/2 cup dry seasoned dry bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
5-6 green onions, chopped
SAUCE:
1 can beef consume
1/2 cup water
3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. rice wine vinegar
1 tsp. ground ginger
1 tsp. minced garlic
1/4 cup ketchup
2 Tbsp. flour
In a medium bowl, mix together all of the
sauce ingredients. (Do not use the flour yet.)
In a large bowl, mix together 1/3 cup of mixed sauce with ground beef,
bread crumbs, egg, onions, salt and pepper. Form meat mixture into 6
balls all of equal size and flatten into patties. In a large
skillet, over medium-high heat, brown both sides of patties. Pour off
excess fat. In a small bowl, blend the flour into the remaining sauce
mixture and whisk until smooth. Pour
sauce over meat patties in the skillet. Bring to a light boil; reduce heat
and cover Cook for 20 minutes, stirring occasionally.
* You may need to add a little oil to brown the patties if the meat is extra lean.
Suggested Side Dish: Rice,
Buttered Corn
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GLAZED POUND CAKE
2 1/4 c. flour
2 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla
1 8 oz. container pineapple yogurt
3 large eggs
1 Tbsp. grated lemon peel
2-3 Tbsp. poppy seeds (optional)
1 c. butter or margarine
Glaze:
1 c. powdered sugar
3 Tbsp. lemon juice
Preheat oven to 325 degrees. Combine all ingredients in a large bowl,
and beat at low speed for about 3 minutes. Pour into a greased and floured
tube pan, and bake for 60-70 minutes. Cool for 15 minutes in pan, then
remove. To glaze, combine the powdered sugar with the lemon juice, and
drizzle or spread on cooled cake.