1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix
Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.
5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper
Grease the inside of your crockpot with cooking spray or use a crockpot liner.
Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork.
Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool.
Strain the liquids remaining in the crockpot and pour over the pulled pork.
Serve on sandwich rolls or buttered grilled Texas toast.
1/2 c. molasses
1.2 c. balsamic vinegar
1 rack pork spareribs (about 3 lbs.)
1. Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bad. Add ribs; turn to coat. Refrigerate at least 4 hours.
2. Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack.
3. Place ribs on rack. Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened.
4. Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to seperate individual ribs; drizzle with remaining molasses mixture
Serves 4
Hot Dog Chili Sauce:
1 can (15 oz.) red kidney beans, drained, rinsed and coarsely mashed
1 can (8 oz.) no-salt-added tomato sauce
2 tsp sugar
1 tsp chipotle chili powder or regular chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
8 fat-free hot dogs
8 hot dog rolls
1/2 cup reduced-fat 4-cheese Mexican-blend shredded cheese
1 small onion, peeled and finely chopped
1. In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
2. Spray a stovetop grill pan or skillet with nonstick cooking spary and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
3. To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tbsp of the cheese and some of the chopped onion.
Makes 8 chili dogs
3-4 medium tomatoes
salt
1/2 lb. bacon
1 c. mayonnaise
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
Fresh Basil Leaves
Pie Crust – cook 3/4 of the way
Peel, thinly slice and seed tomatoes; place in a single layer on colander and salt. Drain for an hour. Dry on paper towels.
Fry up 1/2 lb. bacon until crispy. Place on paper towels to remove excess bacon grease.
Layer tomatoes, bacon and basil leaves in pre-cooked piecrust. Mix: mayonnaise, mozzarella, cheddar and pour over the tomatoes and bacon.
Bake at 350° – 375°F for 1 hr.
