I love to make a pot roast out of pork butt or shoulder - brown the meat in a dutch oven, then add lots of garlic and chopped onions. For liquid use fruit juice or broth or a combo plus any herbs you like - last time I used rosemary and thyme from our garden, yummy. Bake at 325F for about 3 hours, then remove the meat and make gravy from the juices. Leftovers make wonderful pulled pork sandwiches or tamale pie. I also like to use either the ribs or butt to make carnitas, but you already mentioned those. Here's a couple of recipes I've used with country ribs - all were good, and I'd make them again. Becky * Exported from MasterCook * BBQ Country Style Ribs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 country style pork ribs 2 teaspoons minced garlic 1 lemon -- thinly sliced 1 bottle barbeque sauce -- (18 ounce) 1. Preheat oven to 250 degrees F (120 degrees C). 2. In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Local Ribs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds country style pork ribs -- cut into pieces 3 tablespoons soy sauce 1 teaspoon salt dash pepper Sauce: 1 cup syrup packed pineapple chunks -- drained 1/2 cup packed brown sugar 1/3 cup catsup 1/3 cup vinegar 2 tablespoons soy sauce 2 teaspoons grated fresh ginger 2 cloves garlic -- minced For Garnish: pineapple chunks sliced green onions Rub ribs all over with soy sauce, salt and pepper. Place ribs in a shallow baking or roasting pan, and cover with foil or lid. Bake 20-25 minutes at 450F. Drain off fat. Combine sauce ingredients; pour over ribs. Bake uncovered at 350F for 1 hour or until tender; basting occasionally. Garnish with pineapple chunks and green onions. Source: "Best of the Best from Hawaii Cookbook (Sam Choy's Sampler)" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CIDER-BRAISED PORK SHOULDER WITH CARMELIZED ONIONS Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bone-in fresh pork shoulder half -- (3- to 4-lb) (preferably arm picnic) 2 garlic cloves -- cut into slivers 2 tablespoons olive oil 1 1/2 lb onions (5 or 6 medium) -- halved lengthwise, then cut lengthwise into 1/4-inch-thick slices 3/4 cup unfiltered apple cider Preheat oven to 325°F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork. Cooks' note: Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour. Makes 4 to 6 servings. Gourmet December 2001 - - - - - - - - - - - - - - - - - - - NOTES : Made 9-28-08 with boneless pork country ribs and apple juice.

This stuff is delicious TRAPPER'S BLEND, 70 G/2.5 OZ At the heart of this mix are the remarkable maple syrup grains. These grains are produced by a specific process of evaporatingmaple syrup at 123.3 C Maple syrup is to the Canadians, what the baguette is to the French and salted butter to the Bretons; a meal is not complete without it ! Its� popularity masks the fact that it is a product that is difficult to obtain. More than 40 liters of sap are required to produce 1 liter of syrup, and nearly 100 liters of sap for 1 kg of sugar! Ingredients: Sugar, garlic, onion, capsicum, salt, maple syrup, natural flavouring, vegetable oils, pepper, coriander An accidental creation A trapper from the great north in Canada, accidentally poured salt into his maple sugar pot; not wanting to waste his sugar, he continued using this mixture on his dried bison meat. Thus through this simple mishap was born this great Quebec classic. Suggestions for use Sprinkle it liberally over your new potatoes, salmon, queen scallops or pineapple roast pork. The Trapper's mix can also be used in the pepper grinder. Trapper�s salmon Grill the fi let of salmon on the barbecue and after cooking, sprinkle with the Trapper�s mix. Maple pork Coat the slices of roast pork in the Trapper�s mix, then pan fry. Serve this with warm pineapple. Maple, Marinate beef Mix 2 soupspoons of olive oil, 2 soupspoons of vinegar and 1 teaspoon of Trapper�s mix. Marinate the thinly sliced beef before cooking. MORE... > to see focus PDF RECIPES > > > > > Here is a link that might be useful: link

The recipe below might give you something to play around with. (Scroll down a bit.) It sounds similar. Here is a link that might be useful: Four Grain Pancakes

Here are a couple of make ahead salad recipes. COPPER PENNY SALAD 4 cups sliced carrots-----------------cook 10 minutes in salted water 2 medium thinly sliced onions 1 medium diced green pepper 1-10 oz. can tomato soup ½ cup oil 1/2 cup brown sugar 1 tsp. dry mustard 1 tsp. worchestershire sauce ½ tsp. salt To cooked carrots add onions and peppers. Mix remaining ingredients and pour over vegetables. Let stand 1 day Will keep for 2 weeks in the refrigerator. BEAN SALAD Drain in a colander, in order 1 can of Kidney beans, 1 can cut of yellow beans, 1 can of cut green beans OptionalÂyou can add a can of chick peas. 1 small to medium red or white onion cut in ringsÂvery necessary as they add flavor to the salad Dressing ½ cup white or red wine vinegar ½ cup sugar ½ cup salad oil 1 tsp salt 1 tbsp dried basil (2 if itÂs fresh) 1 tbsp. prepared mustard Mix together and pour over beans and onions. Refrigerate for a few hours or overnight before using. Keeps for 2 weeks in the refrigerator. A couple of make ahead breakfast recipes. You make them up the night before and pop them in the oven in the morning.Both use bread cut into cubes CHRISTMAS MORNING WIFE SAVER 6 cups bread cubes 1 1/2 cups of 1/2 inch ham cubes 1/4 cup chopped green onions 1-1/2 cups shredded chedar cheese 6 eggs beaten 1-1/2 cups milk or buttermilk 1/2 tsp salt 1/4 tsp pepper Generously grease a 9x13 pan. Spread half of the bread in the bottom of the pan. Scatter the onions and hamon top. Sprinkle on the cheese. Cover with the remaining bread crumbs. Beat eggs until they are frothy. Add milk, salt and pepper. Blend well. Pour evenly over bread. Cover tightly with saran wrap and refrigerate over night. In the morning, remove from refrigerator while the oven is heating. Bake @350 for 1 hour. This recipe is very forgiving. The bread, cheese, egg and milk must stay the same but you can add anything you would use in an omelet to the inner layer. APPLE FRENCH TOAST 10 slices day old french bread--I have used raisin bread--very good 6 eggs lightly beaten 2/3/4 cups milk 2/3 cups sugar (divided) 1 tbsp. vanilla 4 medium apples-peeled and thinly sliced. 2 tbsp cinnamon 1/2 tsp. nutmeg 1 tbsp. butter or margarine Arrange the bread to cover completely the bottom of a well greased 9x13 pan. Combine eggs, milk, half the sugar and vanilla. Pour half over the bread. Combine the rest of the sugar with the spices. Layer on the apples sprinkling with half the sugar mixture. Pour over this the rest of the egg mixture and sprinkle with the rest of the sugar mix. Cover tightly with saran wrap and refrigerate overnight. Remove from refrigerator while the oven is heating. Bake uncovered @350 for 1 hour or until knife inserted in the center comes out clean One of these is usually standard fare in our house Christmas morning. A few hints for you. If you are bringing hot dishes a crock pot is ideal. It can be plugged in as soon as you get there. If it's hot a square tinfoil roaster filled with ice makes an ideal holder for salads and things you want to keep cool Deligate certain chores to other family members--don't try to do everything yourself. Good luck--I hope everything goes well