Simple BBQ Ribs

2 1/2 lbs. country style ribs
1 T. garlic powder
1 tsp. black pepper
1/2 cup soy sauce
1 onion
1 cup barbeque sauce (or more)

Place ribs in a large pot with enough water to cover. Season with garlic powder, pepper, and soy sauce. Add quartered onion. Bring water to boil and simmer until ribs are tender (45 minutes to 1 hour). Cover and let soak in water for an hour or so. Put cooled ribs in ziploc bag with enough barbeque sauce to coat well. Freeze. (Works well with chicken too-just shorten the simmer time.)

To cook from frozen: defrost overnight in the fridge and grill (using additional BBQ sauce, if desired).

July Meals Kelly

Tangy Ranch Chicken
2/3 cup Ranch dressing
1/3 cup mustard
3 tbsp. brown sugar
8 chicken strips
Mix dressing, mustard and sugar, reserve. Heat 1 tbsp. oil in nonstick skillet. Saute chicken until browned, about 10 min. Stir in reserved sauce. Cook, stirring, 3 min until chicken is glazed. Serve with a pasta salad.
http://www.frenchs.com/recipe/tangy-ranch-grilled-chicken-RE1743.html

Kalua Pork Haystacks
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...
1 c brown sugar
1 c red enchilada sauce

Serving day:Thaw and heat through. You may want to add more liquid. Serve over favorite rice and dress like you would Hawaiian haystacks OR
You can also make it a little mexican by making this cilantro rice to go with it.
Cilantro Lime Rice
3 c water
3 c Minute rice
4 cubes chicken bouillon
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. You can substitute regular rice, just adjust the water to rice ratio accordingly.

Cilantro BBQ Pork Chops

http://www.kraftrecipes.com/recipes/cilantro-bbq-grilled-pork-65866.aspx
1/2 cup KRAFT or BULL'S-EYE Original Barbecue Sauce
1/2 cup chopped fresh cilantro
1 jalapeño pepper, seeded, finely chopped
1/2 tsp. grated orange zest 2 Tbsp. orange juice
4 bone-in or boneless pork chops, 1/2 inch thick (about 1 lb.)

PREHEAT grill to medium-high heat. Combine all ingredients except pork chops. Reserve half of the barbecue sauce mixture; set aside.

GRILL chops 7 to 8 min. on each side or until cooked through (170°F), brushing occassionally with the barbecue sauce mixture.

SERVE with the reserved barbecue sauce mixture.

French-Onion Pork Chops

6 boneless pork chops (1-1/2 lb.) 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are done (160°F), turning chops and stirring onions after 5 min. Remove chops from skillet. Cook and stir onions 5 min. or until golden brown.

STIR in Worcestershire sauce. Return chops to skillet; top with onion mixture.

MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted

Cafe Rio Pork Enchiladas

1 pork tenderloin (4 lbs.)
1 can Dr. Pepper
1 bottle red La Victoria taco sauce (10-12 oz.)
1 cup brown sugar
1 T. Cumin

Put pork in crockpot and cover halfway with water. Cook on low for 5 hours. Drain water and add the other ingredients. Cook for 2-3 more hours on low. To serve: warm tortillas, put pork in, sprinkle with extra shredded cheese, rice, beans, lettuce, salsa, etc.

Too Good Baked Pork Chops

6 Boneless Pork Chops -- 1/4 pound each
Non-Stick Cooking Spray
3 cups Long-Grain Brown Rice -- cooked

Preheat oven to 425 degrees F. Spray 9x13 pan with non-stick cooking spray, and lay pork chops in pan. Spread honey mustard over tops of pork chops. Cover pan with aluminum foil, and bake 20-25 minutes or until pork chops are no longer pink inside. Serve hot with rice on the side. Serves 6

Note: This recipe can be frozen, at the stage of spreading the honey mustard on the pork chops. To cook later, thaw overnight in refrigerator, and bake according to original directions. Make rice in crock pot earlier in the day for an easy, nutritious meal.

Crockpot Hickory Pork Chops

1 cup hickory style barbeque sauce
8 pork chops

With basting brush, brush pork chops with hickory barbeque sauce. Place in crock pot, cover and cook for 7-8 hours on low.You can also try this recipe with other barbeque sauce flavors.　　

Asian Pork Marinade for the Grill

1/3 cup soy sauce
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 ½ lbs pork tenderloins, sliced 1 inch thick
1 tsp ground ginger
1 can sliced pineapple rings

Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.

To cook from frozen: Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. When pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top.

Crockpot Pork Chops

Crock Pot Pork Chops

6 Pork Chops (comes out to about 1.5 pounds or so but you can do more or less to your needs)
1 Medium onion sliced (1/2 Cup)
1 Can (10-3/4 oz.) Condensed cream of mushroom soup
1/4 C. waterpepper, to taste
dry boxed stuffing mix, optional, see instructions


Preparation:Place chops in crockpot. Cover with sliced onions, condensed soup (directly from the can) and 1/4 cup water. Add pepper to taste. Cover and cook all day (7 to 8 hours) on LOW or 1/2 Day (3 to 4 hours) on HIGH in crockpot. You can also add a package of dry boxed stuffing (with herb packet) on top of chops first then the onions and soup and water.

Cafe Rio Pork Enchiladas

Lana needs to update this recipe.

Honey Barbecued Ribs

Honey Barbecued Ribs
(Dinner Is Ready page 71)


3 lbs boneless pork ribs
1/2 tsp garlic salt
1/2 tsp pepper
1 cup ketchup
1/2 cup brown sugar
1/2 cup honey
1/4 cup spicy brown mustard
2 Tbl Worcestershire sauce
1/2 Tbl liquid smoke

Mix sauce ingredients together. Freeze in Ziploc baggie. Freeze meat in separately.

To cook: Defrost. Place pork ribs in bottom of slow cooker. Cover and cook on High for 3 hours. Drain and discard liquid. Reduce heat to Low. Pour sauce over ribs in slow cooker. Cover and cook on Low for 3 hours.

Mexican Pork Chops

4 pork chops
1 onoin, chopped
1 (14 1/2 oz.) can stewed tomatoes
2 cups frozen corn
1/2 cup salsa
1 1/2 teaspoons oregano
1/2 teaspoon cumin

Mix onion, tomatoes, corn salsa, oregano and cumin. Pour over pork chops. Bake at 350 degrees for 45 minutes. Serve with rice. If freezing put pork chops in freezer bag and put tomato mixture over chops and freeze.

Sausage Tortellini Soup

1 lb. Italian Sausage
1 large onion (diced)
1 garlic clove
3 (14.5oz) cans beef broth or (5 ½ cups)
2 (14.5oz) cans diced tomatoes, undrained
1 (8oz) can tomato sauce
1 cup water
2 medium sized carrots, sliced
2 medium sized zucchini, sliced
1 Tbsp sugar
2 tsp. Italian seasoning
1 (9oz) package cheese tortellini
1 cup parmesan cheese

Cook sausage, onion and garlic over medium heat until sausage is no longer pink. Drain. Return mixture to pot. Stir in broth, and all remaining ingredients except tortellini and cheese. Boil. Reduce heat and simmer uncovered for 15 minutes. (I usually skim oil off the top of the soup at this point). Stir in tortellini and simmer 15-20 min more. (Just until tortellini is done) Serve with sprinkled parmesan cheese on top. Makes approximately 10 cups.

From the kitchen of: Melissa Hendershot

Green Chili Pork Tacos

Pork roast (I usually use a shoulder or picnic roast)
Las Palmas green chili sauce (Comes in a yellow can on the Hispanic food isle.)

Put pork roast in greased crock pot around 8-9 pm the night before and cook on low over night. Sometime late morning check the pork to see if it’s falling apart. If it’s ready, it should shred easily using a couple of forks. Next add a big can ( oz.) of Las Palmas green chili sauce. Just dump the whole can into the pot and stir. Let simmer in crock-pot until dinner time. Serve with a slotted spoon onto warm tortilla shells. We like to use corn tortillas, but you can use what ever is your family’s favorite kind. Next add your favorite taco toppings (i.e. shredded cheese, lettuce, diced tomatoes, green onions, olives, avocado, sour cream, etc.)

-Melissa Hendershot