Slow Cooker BBQ Shredded Pork

Slow Cooker BBQ Shredded Pork

Ingredients

2c. Ketchup
1c. Water
1/2 c. onion
1/2 c. Lemon Juice
5 tbls. vinagar
4 tbls. Worcestershire Sauce
4 tbls. Brown Sugar
2 tsp. Ground Mustard
1 tsp. Salt
4 lbs. Pork Shoulder

Directions

Combine first nine ingredients in slow cooker. Add the pork shoulder. Cook on high for 6 hrs. Shred pork with fork.

Chicken Marsala

I've used marsala wine, marsala cooking wine and cooking sherry for this recipe and it tastes great with anyone you choose. For the mushrooms, I use baby bellas, and white button mushrooms. You can use what you want and as many different varieties as you'd like. I cook fettuccinie to use with this recipe.

Chicken Marsala Recipe

Ingredients

• 1/4 cup flour
• 1/4 tsp salt
• 1/8 tsp freshly ground, black pepper
• 1/2 teaspoon dried oregano
• 1 pkg chicken tenderloins skinless
• 4 Tbsp olive oil
• 1/2 cup Marsala wine
• 1 cup sliced mushrooms
• 1/2 cup chicken stock
• 1/2 lemon

Directions

1. Mix together the flour, salt, oregano, and pepper.

2. Pound the chicken breasts gently (with the flat side of your meat mallet) until thin.

3. Dredge chicken in mixture until well coated.

4. On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate.

5. Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 20 minutes.

6. Serve with pasta of choice. Sprinkle with Parmesan cheese.

Sweet and Sour Chicken

Sweet and Sour Chicken

1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color

8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

Directions

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

Creamed Corn W/ Bacon

Creamed Corn W/ Bacon

1 small onion, finely chopped
1 tbls. Butter
4 c. fresh or frozen corn, thawed
1 c. heavy whipping cream
¼ c. chicken broth
4 bacon strips, cooked and crumbled
¼ tsp pepper
¼ c. grated parmesan cheese
2 tbls. Parsley

1. In a large skillet, sauté onion in butter for about 3 min. Add corn, sauté 1-2 min. longer or until onion and corn are tender.
2. Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 min. or until slightly thickened. Stir in the cheese and parsley.

Southwestern Soup

Southwestern Soup

1-2 lbs. hamburger
1 small onion, chopped
3 c. water
4 cans (8 oz. each) tomato sauce
2 cans (16 oz. each) Kidney beans, rinsed and drained
2 cans (7 oz. each) Mushrooms, drained
2 c. frozen corn
2 c. salsa
1-2 tsp. dried oregano
1-2 tsp. dried basil
Salt and pepper to taste
Shredded cheddar cheese
Tortilla chips

Directions
1. In a large skillet, combine hamburger and onion. Cook hamburger over medium heat until thoroughly cooked.
2. In a large soup kettle, combine hamburger and remaining ingredients, except the cheese. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 min or until heated through.
3. Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Strawberry Pie/Pie Crust

Strawberry Pie


Ingredients
1 (9 inch) unbaked pastry shell *
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 (3 ounce) package strawberry gelatin
4 cups sliced fresh strawberries
fresh mint

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired.


* Pie Crust
Makes 3 pie crusts


Ingredients
5 cups all-purpose flour
4 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups shortening
2 egg yolks

Directions

Combine flour, sugar, salt, and baking powder. Cut in Crisco until pea sizes form.

In one-cup measuring cup, beat egg yolks and add COLD water to fill entire one cup. Add to the mixture. Do not overmix. Divide into thirds.

Honey Cornbread

I usually make cornbread from a box, but I got a little ambitious today and decided to try to make cornbread from scatch. This recipe is very easy and is delicious. I doubled the recipe and put the batter in muffin cups instead of a pan.

Honey Cornbread

Prep Time: 8 Min
Cook Time: 25 Min
Ready In: 34 Min

Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup white sugar
1 tablespoon baking powder
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs, lightly beaten

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.