Dishes done: I didn't post my recipe at the time, so I'll put it in now. Lous Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If Im going to make Spaghetti Sauce later, Ill save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper or Red Pepper to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!

Emily, I know the feeling trying to keep summertime meals light and interesting! I find I run into the same doldrums. here are some of my summertime favs: Bowtie Pasta and Sausage 5 Johnsonville Italian sausage links 1 16 ounce package farfalle (bow tie) pasta 3 Tbsp. olive oil 3 cloves garlic, minced 1 onion, sliced into small wedges 1 green, red and yellow pepper cut in strips 15 cherry tomatoes, halved Salt & pepper to taste Place five Johnsonville Italian links into a large skillet and cook according to the package directions. While sausage is cooking, start pasta. When sausage is done, remove links from the pan and cool until they can be handled, then slice into 1/2 inch coins. Keep remaining drippings from the sausage, and add the olive oil and minced garlic to the skillet. Heat on low until the garlic releases its flavor, but not browned. Add sliced vegetables and sauté for two minutes, or until tender. Mix the sliced sausage with the vegetables in the skillet, and cook until sausage is heated through. Add cooked and drained pasta to skillet and toss with the sausage and vegetables. Add salt and pepper to taste. Serve warm. Optional Special Touches: * Add 1/2 cup of red wine to the vegetables while sautéing. * Add 1/4 cup chopped green onion. * Top with shredded Asiago cheese. * Substitute zucchini for one of the vegetable selections Tortellini Salad: 1 pkg. of you favorite tortellini (cooked according to directions. 1 pint of grape tomatoes halved Lots of fresh basil chopped Lots of good parm. cheese. Mix all together and refrigerate till you are ready to eat. I also add grilled chicken or shrimp to it sometimes to make a nice meal. Some other ideas, beer can chicken, cold shrimp or seafood kabobs! I also enjoy gazpacho and I'm thinking of making that this weekend! Here is a pork tenderloin recipe that we enjoy: Honeyed Pork Tenderloin with Avocado-Peach Salsa ½ cup soy sauce 1 TBSP Sesame oil 2-tsps teriyaki sauce 2-cloves minced garlic 1-tsp ground ginger 1 (1 pound) pork tenderloin ¼ cup honey 2 TBSPS brown sugar 4 ½ TBSPS sesame seeds Combine first 5 ingredients in a large shallow dish or heavy-duty zip=lock plastic bag. Add pork. Cover or seal, and chill 6-8 hours. Remove pork from marinade, discarding marinade. Stir together honey and brown sugar. Brush pork with honey mixture and sprinkle with sesame seeds. Place on a lightly greased rack in a roasting pan. Bake at 400 degrees for 25-30 minutes or until meat thermometer reaches 160. ( I grill the pork instead of roasting it for about the same amount of time) Cut tenderloin into slices and serve with salsa. Avocado Peach Salsa 1 cup peeled, diced fresh peaches (In the winter I used canned) 1 large tomatoes diced (I used Roma) ½ cup diced avocado (about 1 small) 1 TBSP minced red onion 1 TBSP lime juice 1 tsp olive oil ¼ tsp salt ¼ tsp ground red pepper Combine all ingredients in a large bowl, cover and chill until ready to serve I have a chicken brushetta recipe that is easy and yummy that I'll pass along to you as soon as I find it! I hope this helps some. This is the time of year I start thinking about fall and Winter dishes! Enjoy, Gina

I have an annual potluck to attend on Halloween day. I have taken the paella salad posted above. It is delicious and everyone loved it. I did add fresh garlic to the rice (I used basmati). This year I have decided on Ann's Greek Meatballs. Home Cookin Chapter: Recipes From Thibeault's Table Greek Meatballs With Avgolemono Sauce ===================================== These are extremely tender and flavourful meatballs 1-1/4 pounds Lean Ground Beef 1/2 pound lean ground pork 2 slices of bread, made into crumbs and soaked with milk 3 garlic cloves 1 small grated onion 2 tablespoons chopped parsley 1/2 to 1 cup chopped spinach, squeezed dry 1 tablespoon chopped mint 2 teaspoons grated lemon zest 1 teaspoon dried oregano 2 eggs 1/3 cup uncooked rice Salt and pepper to taste Option: Add some fresh chopped dill as well 5 cups chicken broth Sauce 2 egg yolks 1 whole egg Juice of 1 large lemon (1/4 cup) 1-1/2 cups of broth (from cooking meatballs) Makes approximately 48 meatballs. Mix the two meats together well and add the rest of the ingredients and mix well using hands. Saute a small amount to taste for seasoning and adjust seasoning as needed. Form into meatballs the size of walnuts and saute until brown. Drain on paper towels and then add to a pot of chicken broth. Simmer for 40 minutes until tender. Remove meatballs from broth. Strain broth and reserve 1 1/2 cups. Return broth to stove and bring to a boil. Beat egg yolks and egg with lemon juice and slowly whisk the hot broth into egg mixture. Return sauce to sauce pan and heat on low stirring until sauce thickens. Do not bring to a boil. Add meatballs and continue to heat until meatballs are hot and coated with sauce. As an alternative to the egg/lemon sauce, try doing this instead: Make a roux with butter and flour, add the chicken stock that you cooked the meatballs in, simmer, add some of the hot sauce to an egg yolk and then slowly stir the mixture back into the remaining sauce. Add lemon juice. Add the meatballs and simmer on low for a few minutes. Do not boil if using the egg yolk.

Posted by foodonastump (My Page) on Thu, Mar 8, 12 at 7:57 I tried out this Pork Lo Mein recipe in an effort to find a good base for the Lo Mein for ARgirl wanted. I don't think this is what she was looking for, but it was really good nonetheless. Serves 4. Published September 1, 2008. From Cook's Illustrated. Ingredients 3tablespoons soy sauce 2tablespoons oyster sauce 2tablespoons hoisin sauce (see note) 1tablespoon toasted sesame oil 1/4teaspoon five-spice powder 1pound boneless country-style pork ribs , trimmed of surface fat and excess gristle and sliced crosswise into 1/8-inch pieces 1/4teaspoon liquid smoke (optional) 1/2cup low-sodium chicken broth 1teaspoon cornstarch 2medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) 2teaspoons grated fresh ginger 4 1/2teaspoons vegetable oil 4tablespoons Chinese rice cooking wine (Shao-Xing) or dry sherry 1/2pound shiitake mushrooms , stems trimmed, caps cut in halves or thirds (about 3 cups) 2bunches scallions , whites thinly sliced and greens cut into 1-inch pieces (about 2 cups) 1small head Napa or Chinese cabbage , halved, cored, and sliced crosswise into 1/2-inch strips (about 4 cups) 12ounces Chinese egg noodles (fresh) or 8 ounces dried linguine 1tablespon Asian chile garlic sauce Instructions 1. Bring 4 quarts water to boil in Dutch oven over high heat. 2. Whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder together in medium bowl. Place 3 tablespoons soy sauce mixture in large zipper-lock bag; add pork and liquid smoke, if using. Press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate at least 15 minutes or up to 1 hour. Whisk broth and cornstarch into remaining soy sauce mixture in medium bowl. In separate small bowl, mix garlic and ginger with 1/2 teaspoon vegetable oil; set aside. 3. Heat 1 teaspoon vegetable oil in 12-inch cast-iron or nonstick skillet over high heat until just smoking. Add half of pork in single layer, breaking up clumps with wooden spoon. Cook, without stirring, 1 minute. Continue to cook, stirring occasionally, until browned, 2 to 3 minutes. Add 2 tablespoons wine to skillet; cook, stirring constantly, until liquid is reduced and pork is well coated, 30 to 60 seconds. Transfer pork to medium bowl and repeat with remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe skillet clean with paper towels. 4. Return skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add scallions and continue to cook, stirring occasionally, until scallions are wilted, 2 to 3 minutes longer; transfer vegetables to bowl with pork. 5. Add remaining teaspoon vegetable oil and cabbage to now-empty skillet; cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Clear center of skillet; add garlic-ginger mixture and cook, mashing mixture with spoon, until fragrant, about 30 seconds. Stir garlic mixture into cabbage; return pork-vegetable mixture and chicken broth-soy mixture to skillet; simmer until thickened and ingredients are well incorporated, 1 to 2 minutes. Remove skillet from heat. 6. While cabbage is cooking, stir noodles into boiling water. Cook, stirring occasionally, until noodles are tender, 3 to 4 minutes for fresh Chinese noodles or 10 minutes for dried linguine. Drain noodles and transfer back to Dutch oven; add cooked stir-fry mixture and garlic-chili sauce, tossing noodles constantly, until sauce coats noodles. Serve immediately. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Thu, Mar 8, 12 at 16:30 I tried this recipe, recently, from "Savoring Time in the Kitchen". It is so good and again I couldn't print the picture. I am so sorry, because it looked mouth-watering good. I just have to learn what I'm not doing or doing wrong. jude Pork Schnitzel with Lemon Caper Butter This is a very tasty recipe that I found in our local newspaper. It had achieved the recognition of being one of the top 25 recipes that the newspaper had tested and reviewed in 2011. It's an adaptation of a recipe from the Gourmet Today cookbook. Since pork tenderloin is our favorite cut of pork, I'm always looking for new ways to serve it. This was...delicious! The salty flavor of the capers pairs so well with the breaded schnitzel. It was also a fairly easy dinner to put together and the cooking time is quick. I served it with a simple salad on the side. Enjoy! Pork Schnitzel with Lemon Caper Butter Adapted from Gourmet Today Printable Recipe Note: I cut the recipe in half and only used 1 egg Makes 4 servings 1 ½ pounds pork tenderloin, slice into 1-inch-thick rounds 6 tablespoons cup unsalted butter (divided in half) 3 tablespoons olive oil (divided) 2 tablespoons capers, rinsed and patted dry 1 teaspoon fresh lemon juice Salt and freshly ground black pepper 3 eggs 1 ½ cups fine dry bread crumbs 6 tablespoons vegetable oil (about) (divided) Garnish: 1 ½ teaspoons chopped fresh flat-leaf parsley Lemon wedges Line 1 baking sheet with waxed paper and another baking sheet with paper toweling. Pound pork tenderloin rounds between two sheets of plastic wrap to ¼-inch thickness. Preheat oven to 200 degrees. Line a baking sheet with wax paper. In a small saucepan, melt 3 tablespoons butter. Stir in capers, lemon juice and a pinch of salt. Remove from heat and cover loosely to keep warm. Pat pork rounds dry and season with salt and pepper. In a shallow bowl or pie plate, beat eggs with ¼ teaspoon salt. Put bread crumbs in another pie plate or shallow bowl. Dip pork rounds in egg mixture, one at a time, allowing excess to drip off, then dredge in bread crumbs and place on wax-paper-lined baking sheet. In a non-stick skillet, heat 1 tablespoon olive oil with 1 tablespoon butter over medium-high heat until foam subsides. Add 2 to 3 pieces of pork, without crowding meat, and cook, turning once, until golden and just cooked through, about 1 minute per side. Transfer cooked rounds to paper-towel-lined baking sheet and keep warm in preheated oven. Cook remaining pork pieces in the same way, adding 1 tablespoon oil and 1 tablespoon butter for each batch. Serve pork drizzled with caper butter and sprinkled with parsley and lemon wedges on the side. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Mar 9, 12 at 15:31 FOAS, Pork Lo Mein recipe reminded me of this one. It makes a great meat dish for a Chinese style meal. Serve with rice, steamed broccoli with almonds or vegetable Lo Mein. Sweet and Sour Pork 1/2 cup salad oil 1 clove garlic 2 green peppers, quartered 1 1/2 to 2 lbs pork tenderloin, cubed 2 eggs 3 TBSP flour 1 tsp salt pinch pepper 1 cup chicken broth 1 can pineapple chunks, drained 1 TBSP corn starch 3 tsp soya sauce 1/2 cup sugar 1/2 cup white vinegar 1 TBSP molasses Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick. o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sat, Mar 10, 12 at 9:36 Here's one I forgot to post. You can brown sliced onions along with the pork if you want a lower sodium alternative but I like the flavor of the onion soup mix. CITY CHICKEN 1 1/2 lbs. pork cubes 1/2 cup flour 1/4 tsp. salt 1/4 tsp. garlic powder 1/4 tsp. pepper 2 Tbs. butter 2 tbs. vegetable oil 1 envelope dried onion soup mix 2 cups chicken broth or water, or 1 cup of each Thread pork on small wooden skewers. Combine flour, salt, pepper and garlic powder; roll kabobs in flour mixture until coated. In large skillet, heat butter and oil over medium heat. Brown kabobs, turning frequently; drain excess oil. Sprinkle with soup mix. Add broth and/or water. Reduce heat. Cover and simmer for 1 hour or until tender. If desired, thicken pan juices. Photobucket o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 13:01 Many good recipes on this thread with pork and they really show how versatile pork is. Ruthanna's City Chicken is calling my name...along with all the other recipes. I agree with Chase...pork is my favorite meat. I just drew a name..... your turn ****************** Annie1992 ******************* The next Cookalong subject is your choice. Just post it here and I will set up the next thread. Nancy o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Mar 12, 12 at 17:18 Well, we now know the next Cookalong ingredient won't be Jell-O. LOL o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:38 Nope, and not olives either, or veal! (grin) I'm thinking, I'll get back to you as soon as I check the other cookalong threads and see which ingredients we've already used. Annie o I'm back..... clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 12, 12 at 17:56 OK, I've decided. My ingredient is cheap, 19 cents a pound at the local grocery right now. It's readily available and I think terribly under utilized and I like it. So, my choice is cabbage! Cooked, raw, in cole slaw, with corned beef for St. Patrick's Day, baked, sauteed, cabbage soup, stuffed cabbage, you name it. Ready? Set? Discuss. Annie o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 12, 12 at 18:10 Cabbage it is! Thanks to all who contributed to the pork Cookalong. Other pork recipes can be added to this thread.. Nancy Here is a link that might be useful: Cookalong #43 ----- CABBAGE! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Mar 12, 12 at 18:26 Just coming back to give a thumbs up and thanks to Sharon for the Sweet and Sour Pork. We liked! o RE: Cookalong #42 ---------- PORK clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Mar 12, 12 at 18:45 Glad you enjoyed FOAS.....good with shrimp too! Cabbage.....thud! Does sauerkraut count?