* Exported from MasterCook *
Applebee's Barbecued Baby-Back Ribs
Recipe By : Woman's Day-March 1999
Serving Size : 4 Preparation Time :1:30
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds baby-back ribs -- cut in pieces
1 cup catsup
1/4 cup cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
Put ribs in a large pot with water to cover. Bring to a boil, reduce heat, cover and simmer 1 hour or until meat becomes fork tender.
Meanwhile mix remaining ingredients in a medium saucepan. Bring to a boil, reduce heat and simmer uncovered, stirring often, 30 minutes or until slightly thickened.
Heat broiler. Line broiler pan with foil for easy cleanup. Place ribs, meat side down, on broiler pan rack, brush with 1/2 the sauce and broil for 6-7 minutes. Turn ribs over, brush with remaining sauce and broil 6-7 minutes longer or until edges are just slightly charred.
- - - - - - - - - - - - - - - - - -
NOTES : These are soooooooo good!!
* Exported from MasterCook *
Cheese, Bacon & Tomato Pie
Recipe By : Grace
Serving Size : 4 Preparation Time :
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 inch pie crust
1 medium onion -- chopped (about 1/2 cup)
2 tablespoons all-purpose flour
1 medium tomato -- thinly sliced
8 slices bacon -- crisply cooked and crumbled
2 cups shredded Mozzarella cheese
2 cups shredded lettuce
Prepare 9" pie crust. Mix onion & flour; sprinkle in pie. Top with
tomato slices; sprinkle with bacon and cheese. (To serve immediately,
continue as directed.) If preparing ahead, cover and refrigerate
for no longer than 24 hours. About 30 minutes before serving,
bake pie, uncovered @ 400F until cheese is melted or 25 minutes.
Sprinkle with lettuce & serve. Not suitable for freezing.
- - - - - - - - - - - - - - - - - -
NOTES : Sounds Yummy!!
* Exported from MasterCook *
Boiled Dinner
Recipe By : Lisa
Serving Size : Preparation Time :
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 picnic ham
potatoes
carrots
cabbage
onions
Use as many potatoes, carrots, onions and cabbage as you like. Depends
on how many you are feeding. Usuallly 1 head of cabbage.
Cover ham and onions with water. Boil for 1 hour. Cut up remaining
veggies and add. Cook until tender. If you like cabbage, you will
love this.
- - - - - - - - - - - - - - - - - -
NOTES : This one certainly passed the "Vechel" taste test!! Since
there are only two of us, I scaled it down a bit, using 4 slices of ham
and cut the cooking time!! Next time the kids come home I'll
use the whole ham!! This recipe is a "keeper"!! Thanks Lisa!!
* Exported from MasterCook *
Easy-Cheesy Beans and Ham
Recipe By : Sawmill Cooking
Serving Size : Preparation Time :
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cans butter beans -- (15.5 oz.) drained
and rinsed
1 can chunk ham -- (6 3/2 oz.)
1 Tbsp. instant minced onion
Black pepper to taste
1 c. water
1 Tbsp. horseradish sauce
2/3 c. sharp cheddar cheese
Combine first 6 ingredients in saucepan. Bring to a boil, reduce heat and simmer for 20 minutes. Add cheese, stirring until melted. Remove from heat and serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Peppery Pork Tenderloins
Recipe By : Anne Conrad
Serving Size : 8 Preparation Time :
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1 lb. pork tenderloins
1 cup lite soy sauce
12 ounces Cola
1 teaspoon ground ginger
hot pepper sauce -- to taste
coarsely ground pepper
Mix soy sauce, cola, hot pepper sauce and ginger. Place tenderloins in zip-type plastic bag, add marinade, place in refrigerator for 4-8 hours turning occasionally. Remove from marinade and cover tenderloins with LOTS of coarsely ground black pepper. Preheat covered grill to 400 degrees, grill until a meat thermometer inserted in the thickest portions registers 160 degrees about 25-30 minutes. Turn once while cooking.
- - - - - - - - - - - - - - - - - -
NOTES : A Family Favorite!!
* Exported from MasterCook *
Red Beans and Rice with Smoked Sausage
Recipe By : Pepper from KC
Serving Size : 4 Preparation Time :
Categories : Beans Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried red beans
1 1/2 pounds smoked sausage cut
into chunks
1 ham hock
1 large onion chopped
salt -- to taste
1 clove garlic -- minced
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon sage
1/8 teaspoon cayenne pepper
freshly cooked white rice
Soak beans overnight in cold water. Drain. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.
- - - - - - - - - - - - - - - - - -
Back to the Kitchen