HAM WITH PINEAPPLE GLAZE, BAKED by Vicki Allan

Roasted Pork Loin by Vicki Allan

½ Tbsp dried rosemary

1/4 cup olive oil

¼ cup white wine

salt and generously pepper to taste

2 pounds boneless pork loin roast

¾ cup chicken bouillon

2 Tbsp dried onions, if desired

Directions

1. 
   Puree garlic, rosemary, wine, and olive oil. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Put meat and puree in a plastic bag to marinate for a few hours. Add a few dried minced onions, if desired.
   
2. 
   Preheat oven to 350 degrees F (175 degrees C).
   
3. 
   Pour meat and marinade into bottom of pan. Add chicken boullion. Place into oven, turning and basting with pan liquids. Cover and cook until the pork is no longer pink in the center, one and a half to 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F. Remove roast to a platter. Serve with pan juices, thickened with flour and water.
   
4. 
   If desired, good with red potatoes right in the pot.
   

Famous Ribs by Kyle Miskin

We buy non-marinated bone-in pork ribs in the sealed packs, babyback or otherwise. We get them at Sam’s club a lot, but those are usually in big packages. I’ve also bought the John Morrell ribs at our local Lee’s, but don’t know about other brands. Kyle washes them off and pats them dry, then seasons them really well with salt and pepper on both sides, and some McCormick’s Grill Mates Spicy Montreal Steak seasoning on the meat side. He puts them in a large roasting pan with a lid, or you could use a large disposable foil baking pan tightly covered with foil. He bakes them for 5 hours in a 250 degree oven. About half way through baking, he drains off but about ¼ inch of liquid and moves the ribs around so the top rib is on the bottom and the bottom rack of ribs are on the top. Don’t stack ribs exactly on top of each other. Space them and alternate so there isn’t one thick layer of meat to cook.  When done, remove from pan and grill them meat side down until toasty brown. Then flip over and get the bottom of the ribs crispy, so the fat cooks off. Immediately baste with Bull’s Eye Original BBQ sauce. Serve with additional sauces---whatever is your favorite sauce.  You probably like something spicy.

Kyle’s philosophy is---“If it doesn’t taste right, you didn’t do it right!”  

Spareribs, Boneless

Sweet and sour pork by Trisha Tucker

2 lbs boneless pork

1 tablespoon oil

1 1/2 cups water

2 cups pineapple chunks

1/2 cup brown sugar

4 tablespoons cornstarch

3 tablespoons soy sauce

1/2 cup vinegar

1/2 teaspoon salt

1/8 teaspoon pepper

1 carrot chopped (optional)

1/2 cup green pepper chopped (optional)

3 green onions sliced

POULTRY:

“My wife and I had words, but I never got to use mine.” -Fibber McGee

“Wives are people who think it’s against the law not to answer the phone when it rings.” -Rita Rudner

Bacon Chicken Bake by Lisa Blau
1/2 lb. bacon, finely chopped and cooked (but not too crisp)

1 cup seasoned bread crumbs

3 tbsp. dried minced onion (fresh onion will work as well, but use less)

skinless, boneless chicken breasts (as many as you want - but this will cover about 4)

Ranch dressing (any brand)

1 stick butter, melted

Salt, Pepper, and Garlic to taste

 

Preheat oven to 400 degrees.  Mix bacon, breadcrumbs, and dried onion flakes in a large bowl.  Add salt, pepper, and garlic salt to taste. (I add about a tsp of each.)  Brush each chicken breast liberally with ranch dressing and then coat with breadcrumb topping liberally.  Place in a foil lined pan.  Do this with each breast.  Top with melted butter.  Bake covered for 30 minutes.  Uncover and bake for 10 more.  Finish under the broiler for about 5 minutes for a crispy brown crust.

BEER ‘N BATT CHICKEN by Lee Hurst

1 tbsp. coarse salt

2 tsp. paprika

1 tsp. cayenne pepper

1 tsp. garlic granules

1 tsp. onion salt

1 tsp. thyme

Mix ingredients. Makes enough rub for two whole chickens. Rub chicken with seasonings. Place one third can of beer (opened) on grill. Place chicken over can. Start grill on high, then place on medium. Bake one hour and 5 minutes.

CHICKEN AND RICE CASSEROLE FROM THE PANTRY by Merlene Ivie

2 cans (Each 13 oz) chicken, diced (Available at Sam’s Club)

1 can (12 oz) evaporated milk

(You can use your non-instant powdered milk in this recipe. 1 ½ cups water, ½ cup + 1 Tablespoon non-instant powdered milk, mix well)

1 small can mushroom, stems and pieces

¼ cup butter (½ stick)

¾ cup rice, cooked to make about 2 ½ cups OR 1 cup minute rice uncooked

¼ tsp salt

¼ cup chopped onions or 2 Tbsp dried onion

½ cup slivered almonds (optional)

Mix and bake at 375 for 40-50 minutes, uncovered.

Depending on your taste, consider adding a little more milk for a moister casserole

Chicken Broccoli Casserole By Joyce Miskin

3 broccoli heads cut into small bunches and steamed until tender (add more as desired)

(May use frozen broccoli in place of fresh broccoli.)

1 cup mayonnaise

1 tsp. lemon juice

2 cans cream of chicken soup - undiluted

4 cup cooked chicken cut into pieces (about 4 – 6 chicken breasts)

Optional topping - 4Tbsp melted butter mixed with 1 cup bread crumbs.

Spray 9 x 13 casserole pan with non-stick spray and arrange cooked broccoli evenly in pan.

Blend mayonnaise, lemon juice, and soup. Arrange chicken pieces evenly on top of the broccoli.

Spread soup over the chicken and top with grated cheddar cheese. Sprinkle with bread crumb mixture

if desired. Bake covered at 350 degrees for 25 min.

Other suggestions:

Add diced, cooked carrots to the broccoli

Serve on rice or noodles
This recipe can be varied according to how much you like the chicken vs. broccoli ratio. I used to use frozen broccoli, but it was kind of woody and old sometimes. They have improved the frozen products lately, though. They also have bags of fresh broccoli already cut up in the produce section if you want to save time. Call me if you have questions.
CHICKEN AND POTATO BAKE by kimberly allan