November 26, 2010


1 ham bone
1 lb. white beans
1 can whole tomatoes, mashed or chopped with juice
1 lg. onion, chopped
1 bell pepper, chopped
1/2 lb. tasso, cubed
1 carrot, grated
3 med. red potatoes, peeled; cubed
5 cans chicken broth
Red, black and white peppers to taste
Tabasco to taste

Place all ingredients in soup kettle.
Bring to boil, lower heat and cover.
 Simmer until beans and potatoes are "cooked to pieces",
about 3 to 4 hours, stirring occasionally.
Remove ham bone. Adjust seasonings.
Be sure to taste for salt before adding any...
there's plenty in the tasso and chicken broth.

Antipasto Pasta Salad

Prep: 20 mins. 4 hrs. for chilling, Serves 20-22

2 pkg.(16 oz)uncooked Penna pasta
1 green pepper, julienned
1 sweet red pepper,julienned
1 yellow pepper, julienned
1 can(15oz) garbanzo beans, rinsed and drained
1 can(15oz) chickpeas, rinsed and drained.
2 bunch green onions, sliced
6 oz. Monterey Jack cheese, julienned
6 oz. part skim mozzarella cheese, julienned
6 oz. brick or provolone cheese, julienned
6 oz. thinly sliced hard salami, julienned
6 oz. thinly sliced pepperoni
2 can.(2-1/4oz) sliced ripe olives,drained
2 Tbsp. minced fresh chives
4 plum tomatoes, sliced and halved

Basil Vinaigrette:
2/3 cup. vegetable oil
1/3 cup. red wine vinegar
3 tbsp. minced fresh basil
1 garlic clove, minced
1/4 tsp. salt

   Cook the pasta according to directions; rinse under cold water and drain, In a large bowl, combine the pasta, vegetables, cheeses, meats, olives, chives and tomatoes.
   In a small bowl, whisk together the vinaigrette ingredients. Pour over salad; toss to coat. Cover and refrigerate. Toss before serving.

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

  • Prep. Time: 20 mins. - Cook. Time: 2 hrs. 40 mins. - Ready in: 3 hrs. - Servings: 4

  • 2 (2 pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper

  1. Preheat oven to 300 degree F (150 degrees C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  4. Preheat an outdoor grill for high heat.
  5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
found on:allrecipes


Printed from COOKS.COM

1 c. macaroni
1 lb. ground beef
3/4 c. chopped onion
1 can Mexican-style chili beans (undrained)
1 can enchilada sauce
2 tsp. chili powder
Salt and pepper
1 c. shredded cheddar cheese
3/4 c. corn chips, crushed

Cook macaroni; drain and set aside. Brown ground beef and onion; drain well. Stir in macaroni, chili beans and next 4 ingredients. Spoon in a greased 2-quart casserole. Bake at 350 degrees for 25 minutes. Sprinkle cheese on top. Sprinkle corn chips. Bake 5 minutes.

Onion Chicken Nuggets

From: Campbell's Kitchen
Prep: 20 minutes
Bake: 15 minutes
Serves: 10
Create a tasty sensation by breading your own nuggets and offer a delicious option for your family and friends. 


1 envelope (about 1 ounce) dry onion soup and recipe mix
2/3 cup dry bread crumbs
1/8 teaspoon ground black pepper
1 egg or 2 egg whites
2 tablespoons water
6 skinless, boneless chicken breast halves or 12 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces
2 tablespoons butter, melted (optional)


Heat the oven to 400°F.
Crush the soup mix in the envelope with a rolling pin.  Stir the soup mix, bread crumbs and black pepper on a plate.
Beat the egg and water in a shallow dish with a fork or whisk.  Dip the chicken in the egg mixture.  Coat with the crumb mixture.  Place the chicken onto a baking sheet.  Drizzle with the butter, if desired.
Bake for 15 minutes or until the chicken is cooked through.

Recipe Tips:

Tip: This recipe makes 6 main dish servings.


1 16 oz. pkg dry beans white bean (Great Northern)
4-6 garlic cloves, peeled and minced or pressed
6 cups water or low sodium vegetable broth
1 large onion, chopped
2 large bay leaves
1 1/2 tsp. dried basil or 1 tablespoon fresh, minced
1/4 tsp. dried oregano
1/2 tsp. fresh Rosemary, minced
1/3 tsp. cracked black pepper or coarsely ground
1 cup sun dried tomatoes in oil, finely chopped
1 cup cured black olives in oil, pitted
1 tablespoon extra virgin olive oil

Cooks Note: Broth may be added to water to make six cups if the full amount is not available. Low sodium broth will help avoid toughening of the beans caused by salt.One half cup black olive tapenade or one cup ripe black canned olives may be substituted for the cured olives, but we recommend using cured olives for the fullest flavor.

   Wash beans and pick over, discarding any mismatched or broken beans or debris.
In order to improve the digestibility of the beans, it is best to soak them overnight (add the beans to lukewarm water for a good start). If this is not possible, bring the beans to a boil for 3 minutes, then allow to sit for 1 hour.

   Combine ingredients except for olive and tomatoes in a slow cooker.
Set slow cooker to high setting. This varies with each slow cooker; the mixture should be at a slow simmer (steaming hot with a few bubbles here and there) but not boiling rapidly. Reduce heat if necessary.

   Simmer for 5 or 6 hours, or until beans are tender; this varies according to the age and growing conditions of the beans, and how long they were in storage. Young beans which haven't been stored for more than 1 year will become tender more quickly than beans which have been stored for longer periods.

   Do not add salt until the beans are tender.
When the beans are beginning to soften but are not yet quite done, add the tomatoes, olives, and salt (about 1 teaspoon) and pepper to taste. Stir in 1 tablespoon of extra virgin olive oil. Taste and adjust seasonings, adding a pinch of cayenne or red hot pepper flakes, a pinch of fresh oregano or basil to freshen them up, a dash of onion or garlic powder, etc.

   Variation: This rib-warming slow cooked side dish is transformed to a flavorful, full fledged meal when a ham or pork bone, ham hocks, sopressato or pepperoni stick or a few thick chunks of pancetta or prosciutto (fatty ends) are tossed into the pot. If a Parmesan cheese rind is available, this can be added for a different flavor component.
Submitted by: CM