November 8, 2010


1 lb. hot Italian sausage, cut into pieces
8 chicken breasts, deboned and cut into pieces
1 1/2 lbs. zucchini, cut into cubes (leave peel)
2 c. green pepper, cut into 1-inch pieces
2 c. chopped onion
1 tbsp. chopped garlic
1 lg. can Italian peeled tomatoes
2 c. raw rice
2 c. chicken broth (couple of bouillon cubes)

Cook sausage in skillet until brown. Brown chicken in sausage grease. Cook zucchini, green pepper, onion and garlic in oil from sausage for 10 minutes. Put all ingredients in casserole; cover and bake at 350 degrees for 1-1 1/2 hours. Serves 6-8 people.


3 lb. boneless chuck roast
2 c. ketchup
1/2 c. vinegar
2 tbsp. Worcestershire sauce
1 lg. onion, chopped
2 bay leaves
2 tsp. dried mustard
1 1/2 tbsp. sugar
2 c. water
Salt and pepper to taste

Brown roast on both sides. Combine all other ingredients and pour over roast. Cook at 350 degrees for 4 to 6 hours or until meat is easy to shred with fork. Shred meat with fork and serve on buns.


3 to 4 pounds beef short ribs
1/4 cup dark brown sugar
1/2 cup cider vinegar
2 cups chicken stock
2 cups water
1/2 cup ketchup
3 tablespoons tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 tablespoon dry English mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cloves
1 teaspoon chili powder
1/2 teaspoon ground cayenne

Combine vinegar and sugar in a large saucepan and simmer until mixture thickens to a syrupy consistency, about 10 to 15 minutes. Add water, stock and seasonings. Bring to a boil and add ribs, simmering for 20 minutes. Allow ribs to cool on a dish lined with aluminum foil. After 15 minutes, wrap ribs in foil and refrigerate overnight.Simmer the remaining liquid in the saucepan, reducing until it becomes thick enough to coat the back of a spoon. Cool and refrigerate. Reserve this sauce to baste the ribs while grilling.
The following day, grill ribs 30 to 40 minutes turning once or twice, and basting every 10 to 15 minutes with the reserved sauce.
Submitted by: CM



4 tbsp. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. paprika
1 c. milk
Melt butter. Add flour and seasoning; blend. Add the milk slowly, stirring constantly. Cook, stirring until mixture is very thick. Cool (can be stored for several days in refrigerator).


2 c. chopped cooked leftover turkey
1/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. minced parsley
1 c. thick cream sauce
1 c. fine bread crumbs
1 egg, beaten with 1 tbsp. water
1/4 c. butter

Mix ingredients in order given except crumbs and egg. Shape into 6 to 8 croquettes. Chill. Heat oven to 375 degrees. Put shallow baking with butter into oven to heat. When butter is hot, dip croquette into crumbs, egg and again in crumbs. Then place in pan, rolling to coat all sides with butter. Bake for about 30 minutes or until brown and crisp. Makes 6-8 servings. Serve with celery pimento and cream cheese.


To 2 cups medium cream sauce, add 1/4 cup chopped pimento and 1/2 cup cooked celery. Add 2 teaspoons minced parsley. This is very good.