from 6 Sisters p. 190
Notes: Watch on grill. Burn quickly!
Ingredients:
1 (2-3 lb) rack of ribs (used pork loin ribs)
3 1/2 c. pineapple juice, divided
1 1/2 c. light brown sugar
1 (16 oz) bottle barbecue sauce
Directions:
Spray the slow cooker with cooking spray (or use a liner). Cut slab of ribs into individual serving section (about 2-3 ribs each). Place ribs into slow cooker.
Mix 3 1/4 c. pineapple juice and brown sugar together and pour over ribs. Cook on high 7-8 hr or on low 10-12 hours. Ribs should reach an internal temperature of 145 degrees.
When finished, use tongs to gently pull them out (they will literally fall apart when you touch them) and set aside. Turn grill to medium heat. Mix together bottle of barbecue sauce and 1/4 c. pineapple juice.
Place ribs gently on the grill and brush with barbecue sauce. Turn ribs twice, slathering with more sauce each time. They will take about 10-15 min. to glaze over. As soon as sauce starts to turn sticky, they are done.
Makes 4 servings.
Friday, October 14, 2016
Slow Cooker Sloppy Joes
from 6 Sisters p. 203
Notes: Good. Could possibly add a can of pinto beans.
Ingredients:
1 lb ground turkey or beef
1 onion diced
3 ribs celery, diced
1 green epper, diced
1 (10.75 oz) can condensed tomato soup
1/2 c ketchup
2 T mustard
1 T light browns ugar
salt and pepper to taste
6 hamburger buns, toasted
Directions:
In a large skillet, add ground meat, onion, celery, and green pepper, and cook over medium-high heat until meat is no longer pink. Place in slow cooker coated with cooking spray.
Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.
Cook on low 4 hours; keep warm until serving. Serve on hamburger buns.
Makes 6 servings.
Notes: Good. Could possibly add a can of pinto beans.
Ingredients:
1 lb ground turkey or beef
1 onion diced
3 ribs celery, diced
1 green epper, diced
1 (10.75 oz) can condensed tomato soup
1/2 c ketchup
2 T mustard
1 T light browns ugar
salt and pepper to taste
6 hamburger buns, toasted
Directions:
In a large skillet, add ground meat, onion, celery, and green pepper, and cook over medium-high heat until meat is no longer pink. Place in slow cooker coated with cooking spray.
Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.
Cook on low 4 hours; keep warm until serving. Serve on hamburger buns.
Makes 6 servings.
Honey Cashew Green Beans
from 6 Sisters p. 215
Note: I wanted them to glaze over more and may have slightly burned them, but need to remember won't do that like almonds with sugar.
Ingredients:
1 lb fresh or frozen green beans
3 T butter
1/2 c. cashews, coarsely chopped
2 T honey
Directions:
steam green beans until tender; drain and set aside in a saucepan. In a small skillet, saute cashews in butter over low heat 5 minutes. Add honey adn cook 1 min. longer, stirring constantly. Pour sauce over beans and toss until coated.
Note: I wanted them to glaze over more and may have slightly burned them, but need to remember won't do that like almonds with sugar.
Ingredients:
1 lb fresh or frozen green beans
3 T butter
1/2 c. cashews, coarsely chopped
2 T honey
Directions:
steam green beans until tender; drain and set aside in a saucepan. In a small skillet, saute cashews in butter over low heat 5 minutes. Add honey adn cook 1 min. longer, stirring constantly. Pour sauce over beans and toss until coated.
Rice & Lentil Casserole
from ball p. 127
Notes: Good. We definitely all like lentils. I may have added a touch more rice and water but I can't remember for sure.
Ingredients;
3 c. chicken broth
3/4 c. uncooked lentils
1/2 c. uncooked brown rice
1 sm. onion chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. garlic powder
3/4 c. shredded cheddar cheese
Directions:
Mix all ingredients except the cheese in a casserole dish. Cover and bake at 300 for 2 to 2 1/2 hours, or until all the water is absorbed; top with cheese 20 min. before baking is over.
Notes: Good. We definitely all like lentils. I may have added a touch more rice and water but I can't remember for sure.
Ingredients;
3 c. chicken broth
3/4 c. uncooked lentils
1/2 c. uncooked brown rice
1 sm. onion chopped
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/4 tsp. garlic powder
3/4 c. shredded cheddar cheese
Directions:
Mix all ingredients except the cheese in a casserole dish. Cover and bake at 300 for 2 to 2 1/2 hours, or until all the water is absorbed; top with cheese 20 min. before baking is over.
Lemon Dill Chicken Pasta Salad
from Ball p.77
Note: Good served a little warm or chilled. I was surprised the girls liked this too. I added a bit extra lemon last time and learned not to do that :)
Ingredients:
4 c cooked bow tie pasta
1 lb. cooked chicken or shrimp
1 c frozen peas
1/2 c. chopped green onions
1/4 c. minced fresh parsley
1 c. plain yogurt
1 c mayo
1/4 c lemon juice
1 T dill weed
1/2 tsp. salt
1/4 tsp. pepper
Directions:
In a large bowl, combine the pasta, chicken or shrimp, peas, onions, and parsley. In a small bowl, combine the yogurt, mayo, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving.
Note: Good served a little warm or chilled. I was surprised the girls liked this too. I added a bit extra lemon last time and learned not to do that :)
Ingredients:
4 c cooked bow tie pasta
1 lb. cooked chicken or shrimp
1 c frozen peas
1/2 c. chopped green onions
1/4 c. minced fresh parsley
1 c. plain yogurt
1 c mayo
1/4 c lemon juice
1 T dill weed
1/2 tsp. salt
1/4 tsp. pepper
Directions:
In a large bowl, combine the pasta, chicken or shrimp, peas, onions, and parsley. In a small bowl, combine the yogurt, mayo, lemon juice, dill, salt and pepper. Pour over pasta mixture and toss gently. Cover and refrigerate for at least 2 hours before serving.
Cream Peas and Potatoes
from Ball p. 115
Note: These were always something I looked forward to from things we grew in the garden growing up.
Ingredients:
new potatoes/red potatoes
new peas or bag of frozen petite peas
1/2 c flour
1/2 c butter
2 c milk or half and half (ended up using a lot more milk, maybe 2 qts?)
1/2 tsp sugar
shake of dry mustard
dash nutmeg
1/2 tsp salt or to taste
1/2 tsp pepper
Directions: boil potatoes and cook peas. Melt butter on medium heat and whisk flour in so it doesn't lump. Slowly add milk or half and half while stirring. Then add spices. Thicken and add salt and pepper to taste. Add vegetables heat through and serve.
Note: These were always something I looked forward to from things we grew in the garden growing up.
Ingredients:
new potatoes/red potatoes
new peas or bag of frozen petite peas
1/2 c flour
1/2 c butter
2 c milk or half and half (ended up using a lot more milk, maybe 2 qts?)
1/2 tsp sugar
shake of dry mustard
dash nutmeg
1/2 tsp salt or to taste
1/2 tsp pepper
Directions: boil potatoes and cook peas. Melt butter on medium heat and whisk flour in so it doesn't lump. Slowly add milk or half and half while stirring. Then add spices. Thicken and add salt and pepper to taste. Add vegetables heat through and serve.
Three Beans and Sausage
from Ball p. 129
Note: This can be stove top or crockpot. I didn't have any white beans, so I used Garbanzo beans instead and was good.
Ingredients:
1 1/2 lb. smoked sausage, cut into 1/2' pieces
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. water
1 c. chopped onion
1 can tomato sauce
2/3 c chopped celery
1 tsp. chicken bouillon granules
1 tsp. minced garlic
1 bay leaf
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme (used 1/8)
Hot cooked rice, was good with brown rice
Directions (slow cooker):
In a slow cooker, combine all ingredients except rice. Cover and cook on low for 4 to 4 1/2 hours or until heated through. Discard bay leaf. Serve over rice.
Directions (stove top):
Brown sausage, garlic and onion in large skillet. Add rest of ingredients and simmer 1/2 hour or so (adding water as needed to not dry out or burn) and then Serve. Discard bay leaf before serving.
Note: This can be stove top or crockpot. I didn't have any white beans, so I used Garbanzo beans instead and was good.
Ingredients:
1 1/2 lb. smoked sausage, cut into 1/2' pieces
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 can black beans, rinsed and drained
1 c. water
1 c. chopped onion
1 can tomato sauce
2/3 c chopped celery
1 tsp. chicken bouillon granules
1 tsp. minced garlic
1 bay leaf
1/2 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried thyme (used 1/8)
Hot cooked rice, was good with brown rice
Directions (slow cooker):
In a slow cooker, combine all ingredients except rice. Cover and cook on low for 4 to 4 1/2 hours or until heated through. Discard bay leaf. Serve over rice.
Directions (stove top):
Brown sausage, garlic and onion in large skillet. Add rest of ingredients and simmer 1/2 hour or so (adding water as needed to not dry out or burn) and then Serve. Discard bay leaf before serving.
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