Author: admin

Ingredients:

3 (12-oz.) cans beer (or
41/1 cups water)
3 large onions, thinly sliced and separated into rings
6 minced garlic doves
1 T. hot pepper sauce
2 to
3 tsp. pepper
2 to
3 tsp. celery salt
1 tsp. chili powder
15 fresh bratwurst links (3
1/2 to
4 lbs.)
5 bot dog buns or brat buns, split

Instructions:

In a large saucepan or Dutch oven, combine the first seven ingredien: ts. Bring to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until bratwurst is firm and cooked. Drain, reserving onions. Refrigerate or free-ze JO bratwurst. Grill remaining bratwurst for 4 minutes or until browned, turning once. Serve on buns with reserved onions. Yields 5 servings.

Notes:

Servings Yield:

Ingredients:

1 (5 lb.) pork loin roast
4 jars strained apricot baby food
1/3 cup honey
1/2 cup lemon juice
1/2 garlic cloves minced
1 small onion finely chopped
1 cup ginger aJe ‘1 tsp. pepper
1 Tbsp. gr. ated lemon rind
I c-m whole apricots, dr. tined

Instructions:

Combine 2 jars strnined apricots, honey, lemon juice soy sauce, garlic. onion, ginger ale, and pepper. Pour over roast; marinate overnight or at least 4 to 5 hours turning occasionally. Place in pan. Bake 350° for 3112 hours, basting fruently. Spread I jar strained apricots on top of roast during last 5 minutes. Combine remaining jar of apricots and lemon rind in a saucepan. Heat well; ser. e as a sauce with roast. Garnish with whole apricots and watercress. Serves 8.

Notes:

Awesome! A great recil”! that makes use of baby food 07EN-BARBECUED PORK

Servings Yield:

Serves 8

Ingredients:

6 pork chops (l” thick)
2 cups soy sauce
1 cup water
1⁄2 cup firmly packed brown sugar
1 Tbsp. molasses
1 tsp. salt
l (14-oz.) bottle catsup
1 (12-oL) bottle chili sauce
1⁄2 c. up firmly packed brown sugar
1/3 cup water
1 Thsp. dry mustard

Instructions:

Trim excess fat from chops, and place in large shallow container. Combine soy sauce, l c. water, 1⁄2 c. brown sugar, molasses, and salt, stirring well; pour over chops. Cover and refrigerate at least. 8 hours, turning chops once. Remove chops from marinade, and transfer to 13 x 9 x 2″ baking pan. Cover and bake at 350° for 1 1/2 hours. Combine catsup, chili sauce, 1⁄2 cup brown sugar, 1/3 cup water, and dry mustard in large saucepan; bring to boil, stirring constantly. Remove sauce from he and pour over chops; bake, uncovered, an additional 20-25 minutes or until tender. Serve with sauce. Yield 6 servings.

Notes:

Servings Yield:

Serve with sauce

Ingredients:

6 thick cut loin pork chops salt to taste salad oil
3/ c. uncooked regular rice
1/2 c. water
1 (8-oz.) can tomato sauce
1 (
1.25-07-) package taco seasofting mix
1 tsp. salt
1/4 c. shredded Cheddar cheese
1 medium green pepper, sliced
into rings

Instructions:

Sprinkle chops with salt; brown on both sides in a smaJJ amount of hot oil. Drain well on paper towels. Place chops in a 13 X 9 X 2 inch baking dish; sprinkle rice around chops. Combine water, tomato sauce, taco seasoning, and I teapoon salt; pour over chops and rice. Cover tightly, and bake at 350° for I hour. Remove cover, sprinkle with cheese, and top with green pepper. Cover and bake 15 minutes or until chops are done and rice is tender. Yields 6 servings.

Notes:

Tbsp. recipe is one that was used when the kids were older. They all loved the taste of Mexican food and even added picante to the tops of these.

Servings Yield:

Yields 6 servings

Ingredients:

S boneless pork loin chops
(1/2″ thick)
1/2, tsp. lemon-herb seasofting
2112 Tbsp. all-purpose
1 Tbsp. olive oil
2/1 cup balsamic vinegar
1/2? cup chicken broth

Instructions:

Sprinkle pork evenly with seasoning and flour. Cook. pork in hot oil in large skillet over medium heat 4 minutes on each side or until browned. Remove from skillet, and keep warm. Add vinegar and broth to skillet, stirring to loosen particles from bouom. Coo stirring often. over medium heat 5 minutes or until slightly thkkened Spoon sauce over pork, and serve immediately. Yields 5 servings.

Notes:

Servings Yield:

Serve immediately

Ingredients:

4 pounds rn.”Sh sparribs ?/J cup catsup
1/2?cup bottled smokc-lbnor barb«ue sauce
1/-1cup light corn syrup

Instructions:

Have your buu. hr crn.-k ribs in half kngth,, ise to fonn long strips. Simmer strips. covered. in boiling saltnl watr in a kttle I hour or until tender, drain. When ready to grill. thread strips, accordion style, onto long skewers. Mix catsup. barbecue sauce, and corn syrup in small saucepan; brush part over ribs; place on grill about 6″ above hot coals. Grill. turning and brushing often with remaining sauce, 20 minutes or until richly glazed. Makes 4 servings. (see Barbecue Sauce recipes for additional sauce ideas)

Notes:

Servings Yield:

Makes 4 servings

Ingredients:

1/2-inch-thick pork chops
1 jar apple jelly
Vinegar
Seasofting and browning sauce
Pinch of ground cloves

Instructions:

Cover pork chops with apple jelly. Remove excess fat from 11⁄2″ thick pork chops. Combine and heat 1 jar apple jelly,;,. c. vinegar, I T. seasoning and browning sauce, and a pinch of ground cloves. Grill chops for30 minutes, 15 minute toeach side, before brushing with gravy baste. Baste frequently during remaining 30 to 40 minutes on grill.

Notes:

When a group of people were coming for dinner, my husband fired up the smoker and we prepared these with foil on the bottom and the pork chops and all ingredients on top of them.

Servings Yield:

Ingredients:

Pork chops
Chopped onion
Lemon
1 tsp. sugar
1/2 cup catsup
1/2 cup water

Instructions:

Place chopped onion, lemon. and I t. sugar on top or your pork chops. Combine;,. cup catsup and;,. cup water. Pour on chops. Cook covered I hour on low heat until done.

Notes:

Servings Yield:

Ingredients:

2 thick cut pork chops (, or ground chuck, chicken breasts, steak cutlet, etc.)
1 c. baby carrots (or fresh

Instructions:

carrots cut into bite sizes) 1 large potato, slices into pieces 1 large green pepper, cleaned and cut up 1 small yellow squash, cut up 2 T. Worcestersbi. re sauce cabbage wedges (optional) 1 large onion, sliced salt and pepper to taste Tbsp. recipe is for 2 people but ingredients can easily be adjusted to make as many servings as you need. Divide ingredients evenly onto two sheets of heavy foil paper placed on a cookie sheet, layering your favorite vegetables on top of the meat. Put another piece of foiI on top, and go around edges and crimp foil so it is air tight. Bake on 350° for about 45 minutes or more, depending on how many items you add to your meal. Cool 10 minutes before opening. Transfer to large dinner plate, or for ease of clean up, juM remove top foil and serve.

Notes:

Many recipe books leave this out because of its simplicity and obvious flexibiHty. Don’t forget this one for an easy and nutritious meal in one. Tuesday nights when I had bell prdttice my husband made these and they were always so good.

Servings Yield:

Make as many servings as you need