Chicken in a (Crock) Pot
2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1" pieces
1 whole chicken, 3-4 lbs
1 t. salt
1/2 t. pepper
1/2c. water, chicken broth or white wine
1/2 t. dried basil

Put carrots, onion and celery in bottom of crockpot. Place chicken on top of vegetables. Sprinkle with salt and pepper and add liquid over top. Sprinkle basil over top. Cover and cook on LOW 8-10 hours (HIGH 3 1/2 to 5 hours, using 1 cup liquid instead of 1/2 cup).

Broiled Pork Chops
Lynn

1/4 cup ketchup
3/4 cup water
2 tablespoons white vinegar
1 tablespoon worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
6 pork chops

In sauce pan, combine 1st 9 ingredients. Bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Set aside 1/2 of sauce. Place chops on broiling pan rack. Broil about 4" from heat for 4 minutes on each side. Brush with sauce. Continue broiling, turning, and basting occasionally for 3-4 minutes or til juices are clear. Serve with reserved sauce. 6 servings.

Grilled Turkey Drumsticks
Lynn

4 turkey drum sticks
1-1/4 c. beer
6 c. water
1 medium onion, sliced
BBQ SAUCE:
3/4 c. chili sauce
1/4 c. beer
1 tsp. dry mustard
In large sauce pan, bring first 4 ingredients to boil, reduce heat. Cover and simmer for 30 minutes. Remove from heat, drain off liquid (can leave in liquid until ready to grill) or cover and refrigerate up 24 hours. Grill 4-6 inches from coals 25 – 30 minutes or until turkey is tender, turning and basting with sauce.

Taco Meat
Becky

Brown together:
1 lb ground beef
1/3 c. chopped green pepper
1/3 c. chopped onion

Add following ingredients and simmer to blend:
1 can tomato paste
1 can water
1/4 tsp oregano
1/2 tsp onion salt
1/2 tsp garlic salt
1/2 tsp seasoned salt
1/2 tsp chili powder

Baked Pheasant
Jan Nermoe

2 pheasants, cut up
Flour
Butter of Margarine
1 small onion, sliced
1/2 c. water
1 can (10 1/2 ounces) cream of mushroom soup
1 cup whipped cream, sour cream or 1/2 c. of each

Coat pheasant pieces in flour; brown on all sides in hot butter. Arrange pheasant and onion slices in 2 quart casserole; Add water to butter; stir in soup and heat through. Stir in cream or sour cream; pour mixture over pheasant. Cover and bake at 350º for 1 1/2 to 2 hours. 6 servings.

Burger Bundles
Mom, Gen & Muriel

1 c. stuffing mix
1 lb. ground beef
1/3 c. evaporated milk
1 can cream of mushroom soup
2 t. Worcestershire sauce
1 T. catsup

Prepare stuffing mix as directed on box. Mix meat with evaporated milk. Divide into 5 or 6 patties on waxed paper. Flatten each to form a 5-6 inch circle. Put about 1/4 c. stuffing in center of each patty. Draw edges over stuffing and seal. Place in 1 1/2 quart casserole. Combine Worcester shire sauce, mushroom soup and catsup. Heat until bubbly. Pour over meat. Bake uncovered at 350º for 45 minutes.

Chicken Pilaf
Gen

Using 2-3 chickens, in a greased casserole pour
2 3/4 c. minute rice or raw brown rice and raw wild rice
a layer of onion slices
2 c. mushrooms, drained but save juice - or use fresh
Sprinkle with salt and pepper.
Lay chicken pieces on top of rice and pour over it the mushroom liquid plus enough water to make 2 1/2 cups add 2 chicken boullion cubes and 1/4 c. soy sauce. Dot with butter and sprinkle with paprika. Baked covered for 2 hours at 350. Uncover for the last 15 minutes.

Meat Loaf
1 lb. 90% lean ground beef
1 c. dried bread crumbs
1/2 c. diced yellow onion
1/2 c. milk
1 large egg, beaten
2 T. ketchup
1 T. Worcestershire sauce
1 t. dried parsley leaves
3/4 t. salt
1/2 t. garlic powder
1/4 t. ground black pepper

For the Topping:
1/4 c. ketchup
2 T. packed brown sugar
1 T. red wine vinegar

Preaheat oven to 350º.
In large bowl, add beef, bread crumbs, onion, milk, egg, 2 T. ketchup, Worcestershire sauce, parsley, salt, garlic powder and pepper. Use your hands to mush and mix these ingredients together until well combined. Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
Add the meat mixture to loaf pan. Pat the meat down into an even layer.
In small bowl, add 1/4 c. ketchup, brown sugar and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake, uncovered for 55 minutes.
Let the meatloaf reast for 8-10 minutes before serving or it may fall apart!

Nutrition :
Serving: 1 portion = 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g

Sheet Pan Rosemary Chicken, Potatoes & Brussels Sprouts
This recipe of bone-in chicken pieces nestled in potatoes and Brussels sprouts, seasoned with garlicky fresh herbs and roasted together on a sheet pan makes a delicious easy dinner. Use half the ingredients for fewer servings.

4 small shallots, minced
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried chopped rosemary
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons extra-virgin olive oil, divided
8 to 10 small bone-in chicken thighs and drumsticks (about 2 1/2 pounds)
1⁄2 pound brussel sprouts, trimmed and halved (or quartered if large)
4 small golden potatoes, peeled and cut into thin wedges

PREHEAT to 450°F. Line a large rimmed baking sheet pan with Aluminum Foil, with the non-stick (dull side) facing the food. Or regular Aluminum Foil sprayed with oil.

MIX the shallots, garlic, rosemary, basil, salt, and pepper in a large bowl. STIR in 2 tablespoons olive oil; set aside.

REMOVE loose skin and extra fat from chicken pieces. PLACE the chicken on the foil-lined pan, leaving about two-inches between each piece. BRUSH chicken pieces with the remaining tablespoon olive oil. SPOON and spread about 1⁄2 teaspoon shallot mixture on each piece of chicken.

ADD Brussels sprouts and potato wedges to the remaining shallot mixture. TOSS to coat vegetables. SPOON seasoned vegetables evenly around the chicken pieces on the prepared baking pan.

BAKE 35 to 40 minutes, until meat thermometer inserted into the thickest part of the chicken pieces not touching bones reads at least 165°F and vegetables are tender.

Lynn's Pork Ribs with Barbecue Sauce
2 slabs (about 1 to 1 1/2 pounds each) baby-back pork ribs
Coarse salt and ground pepper
Vegetable oil, for grates
1/2 cup Barbecue Sauce (See Below)
Barbecue Sauce
Makes 3 cups
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper

Preheat oven to 400 degrees. Cut ribs into 2 bones. Season ribs all over with salt and pepper.  6/21/20 I also made a mixture of onion powder, garlic powder and smoked paprika and sprinkled that all over the ribs. Wrap each rib section in heavy duty aluminum foil. Place on a rimmed baking sheet. Cook for 1 ¼ hours. Turn oven to 300º for bake for 45+ minutes more.

Make Barbecue Sauce: In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.
Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

Heat grill to medium-high; lightly oil grates. Remove ribs from foil (discard foil); brush with sauce, coating rounded side well. Grill until nicely browned, 3 to 4 minutes. Serve with more sauce.

Serves 3-4 | Prep Time: 15 minutes | Total Time: 2 1/2 hours
8/21/18 - 3.9 lbs
I added 3-5 xtra T brown sugar
1 T honey instead of molasses
½ t smoked paprika
1 T balsamic Glaze
Did not have molasses so that was not used.

6/21/20 – 3.4 lbs Hormel Natural Choice, St. Louis Style Spareribs
I added extra stevia to make it a bit more sweet.

Creamy Parmesan Pork Chops
are covered in a creamy sauce flavored with garlic with sliced mushrooms and spinach. Ready in under 30 minutes!

1 tablespoon Vegetable oil
5 tablespoons butter, melted
5 boneless pork chops (thick-cut)
salt and pepper
8 ounces white or cremini mushrooms, sliced 1/2 medium sweet or yellow onion, diced
1 garlic clove, minced
2 tablespoons flour
1/2 cup chicken broth
1 cup heavy cream
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup freshly grated Parmesan cheese
2 cups baby spinach leaves

Add vegetable oil and 1 tablespoon of butter to a large pan. Place over medium-high heat. Season pork chops with salt and pepper and place in pan. Cook 4 to 5 minutes per side or until no longer pink in middle. Remove from pan and place on a plate. Set aside.

Add mushrooms and onion to pan. If necessary add a little more oil. Cook until mushrooms are browned and onion is soft. Season with salt and pepper. Transfer mushroom/onion mixture to plate with pork chops.

Add remaining 4 tablespoons butter to the pan. Place over medium heat and cook the garlic in the butter for 1 minute. Sprinkle flour into pan. Stir and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Stir in garlic powder, salt, and pepper.

Add Parmesan cheese and spinach leaves. Stir well. Return pork chops and mushroom mixture to pan. Heat through and then serve.