September 5, 2010

Home Style Asian Pork Ribs

Prep: 5-10 minutes
Cook: 10 to 11 hours
Servings: 6


1/2 C. soy sauce
1/4 C. ketchup
1/2 C. orange marmalade
1 clove garlic, minced
2 tsp. fresh grated ginger root
1/4 tsp. cayenne pepper
3-1/2 to 4lbs. home style pork ribs

   In a medium bowl, whisk together soy sauce, ketchup, orange marmalade, minced garlic, grated ginger root and cayenne pepper. Mix until well combined.
   Using a basting brush, baste sauce mixture over each rib and place ribs in slow cooker. Pour remaining sauce over ribs. Cover and cook on low setting for 10 to 11 hours. To serve, remove ribs from slow cooker with long tongs and place on a serving plate.

Fiesta Breakfast Casserole


From: Campbell's Kitchen
Prep: 15 minutes
Bake: 45 minutes
Chill: 2 hours 
Serves: 6
Need a simple and delicious breakfast dish to serve overnight guests?  Try this easy to make casserole - you can put it together the night before and just pop it in the oven about 45 minutes before you're ready to serve.

1/2 pound bulk pork sausage

12 slices Pepperidge Farm® White Sandwich Bread, cut into cubes (about 6 cups)
1 1/2 cups shredded Cheddar cheese  (about 6 ounces)
1 cup Pace® Picante Sauce
4 eggs
3/4 cup milk


Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Spoon the sausage into a 2-quart shallow baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture.  Stir and press the bread mixture into the picante sauce mixture to coat.  Cover and refrigerate for 2 hours or overnight.
Heat the oven to 350°F.  Uncover the baking dish.
Bake for 45 minutes or until a knife inserted in the center comes out clean.

Beefy Cornbread Casserole



From: Campbell's Kitchen
Prep: 15 minutes
Bake: 25 minutes
Serves: 4
A BBQ twist punches up this version of a time-honored family favorite, all ready for the oven in only 15 minutes.

1 pound ground beef  

1 can (about 15 ounces) red kidney beans, rinsed and drained
1 can (10 1/4 ounces) Campbell's® Beef Gravy
1/2 cup barbecue sauce
1 box (about 8 ounces) corn muffin mix

Heat the oven to 375°F.  Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

Stir the beans, gravy and barbecue sauce in the skillet.  Pour the beef mixture into a 2-quart shallow baking dish.  Mix the corn muffin mix according to the package directions.  Drop the batter by spoonfuls onto the beef mixture.
Bake for 25 minutes or until the topping is golden brown.