Web Hosting by Netfirms | Free Domain Names by Netfirms

Our Best Southern Recipes
Chef John D Lyons Jr

Daily Specials

n these times of cholesterol and fat consciousness, beef and pork can still be a delicious, yet healthy, addition to your weekly menus.

With improved methods of raising leaner beef and pork, these meats can be wise choices of protein. Select the leanest cuts of beef and pork. Cooking techniques can further lower the fat content of foods prepared with beef and pork. Select the leanest cuts of beef and pork.

When selecting ground beef, you get more edible meat for your money by selecting ground chuck, ground round or ground sirloin tip, instead of ground beef. If available, ground venison is exceptionally lean and can be substituted for ground beef in many dishes.

Want a meal that will delight everyone from the very young to the very old? Serve Oven Porcupines, Texas Hash, or Best-Ever Meat Loaf! Having weekend guests? Try quick and easy Hot Reuben Sandwiches! Want to impress your guests? Serve Perfect Roast or Honey Grilled Roast! 

• 1 to 1-1/4 pounds tender lean beef, sirloin tip, London broil, etc.
• 1 tablespoon fresh minced garlic
• 3/4 to 1 cup Target Barbecue Sauce or SOUTHERN RIB SAUCE by Fox Hunt Farms
• 1 cup water
• 2 tablespoons vinegar
• 12 to 16 skewers 5-inch long

Serve with Holiday Potatoes, a vegetable, and Crunchy Seasoned Bread.

VARIATION: Barbecue Sandwiches

Cut meat into thin strips. Cook 1 hours as directed above on top of stove. Drain water and sauce from saucepan. Add 1/2 cup barbecue sauce to meat and simmer 30 minutes, stirring frequently. Place meat in hamburger buns.
 Top of Page

• 1 recipe Flour Tortillas (recipe follows) or 12 purchased tortillas
• 1/4 cup cooking oil.

Enchilada Sauce

• 1 can cream of chicken soup
• 1 (10 ounce) can Ro*tel diced tomatoes and chilies
• 1 medium onion, diced (1/2 cup)
• 1 (4 ounce) can chopped green chilies

Enchilada Filling

• 1 medium onion, diced and sauteed
• 1-1/2 pounds lean ground beef, browned and drained
• 12 ounces (3 cups) Monterey Jack cheese

Preheat oven to 350 degrees. Pour all of sauce over rolled tortillas. Pour any remaining beef mixture or cheese over sauce.

Bake uncovered until hot and bubbly, about 30 minutes.

A green salad, with KC Sweet and Sour Dressing, and Curried Fruit are great accompaniments to Beef Enchiladas.

Flour Tortillas (Makes 12 tortillas)

2 cups flour

1 teaspoon salt

1 teaspoon powdered milk

3 tablespoons shortening

1 teaspoon baking powder

1/4 cup lukewarm water (more if needed)

VARIATION: As a dessert, serve tortillas warm with butter and jam.

How to Drain Ground Beef This is an easy method of removing extra calories and fat from COOKED ground beef. While beef is hot, pout into a colander, rinse under hot water for 30 seconds. Drain for 3 minutes. Use as recipes instructs.

 Top of Page

• 1-1/2 cups tomato-based barbecue sauce
• 1 teaspoon Morton's Nature seasoning
• 1-1/4 cups quick (not instant) oatmeal
• 1 tablespoon wheat germ
• 3 tablespoons diced onion
• 1 egg
• 2 pounds extra-lean ground chuck or ground round beef
• No-stick cooking spray
• 1/2 cup Target Barbecue Supreme sauce or SOUTHERN RIB SAUCE by Fox Hunt Farms

Place the first 7 ingredients in a 2-quart bowl and stir with a large fork to mix well.

Shape the mixture into a loaf and place in the prepared pan, leaving space around outside of loaf. Using the blunt end of a knife, poke about 12 holes (1-inch deep) into the top of the loaf. Spread Target Barbecue Supreme on top of the meat loaf, allowing sauce to run into the knife holes.

Bake uncovered for about 1 hour until the meat loaf is browned on the outside.

Remove with slotted spatula, drain well and place on serving platter or plate. Cut into 1/2-inch slices and serve with Twice-Baked Stuffed Potatoes and Lime Grapefruit Pineapple Salad.

VARIATIONS:

1/2 cup diced green pepper can be added to mixture.

Tomato sauce can be substituted for 1-1/2 cups tomato-based barbecue sauce.

Meat loaf is excellent leftover and used for sandwiches. To serve on a hoagie bun or hamburger bun, spread both sides of bun with low-calorie mayonnaise. Slice meat loaf 1/2-inch thick and place slices on bottom bun. Place 1 tablespoon of Target Barbecue Supreme sauce on top of sliced meat loaf. Cover with top bun. Serve cold or microwave each sandwich 30 seconds on Reheat (80% power). Add a slice of lettuce, if desired.
 Top of Page

Sauce

• 1 (6 ounce) can tomato paste
• 3 (15 ounces each) cans tomato sauce
• 1 (28 ounce) can crushed tomatoes
• 1 (4-1/2 ounce) can sliced mushrooms
• 1 medium onion, whole
• 5 whole bay leaves
• 1 teaspoon basil
• 1/2 teaspoon garlic salt
• 2 teaspoons fresh minced garlic
• 2 teaspoons Italian seasoning
• 1 teaspoon crushed red pepper
• 1 recipe Meatballs (recipe follows)
• 1 (16 ounce) box of vermicelli or spaghetti noodles,
• cooked according to package instructions, well-drained
• 1/2 cup grated parmesan cheese

Serve hot over cooked vermicelli (spaghetti) noodles. Sprinkle grated parmesan cheese on top. A green salad and Crunchy Seasoned Bread complete a delicious Italian meal.

Meatballs (Makes 18 to 20 meatballs (1-1/2 -inch diameter))

2 slices of white bread, toasted

2 eggs

2 pounds very lean ground beef, round or chuck

1-1/2 teaspoons Italian seasoning

1 teaspoon garlic salt

• 3 to 4 pound corned beef brisket
• 1 (12 ounce) can beer or 12 ounces dry white wine
• 6 large potatoes, peeled and cut in half
• 4 to 5 pounds cabbage, cut into wedges
• 1 to 1-1/2 cups water

About 45 minutes before serving, add water to a large pot (not the crockpot). Add potatoes and place cabbage on top of potatoes. Bring to boil, reduce heat and gently steam for about 20 minutes or until potatoes are done and cabbage is tender but not overcooked.

Remove corned beef from crockpot and remove all visible fat. Slice across the grain and place on end of large platter. Drain potatoes and cabbage and place these on other end of platter.

VARIATIONS: This sliced corned beef can be used to make delicious Hot Reuben Sandwiches.
 Top of Page

First Layer Ingredients

• 1 can (15 ounces) corned beef hash
• 1/4 teaspoon seasoned salt
• 1/4 cup grated onion
• 1 deep dish pie crust

Topping Ingredients

2 eggs

1/4 teaspoon seasoned pepper

4 ounces whipped cream cheese with chives

1 cup creamed cottage cheese or small curd cottage cheese

Mix Filling ingredients together and pour over first layer. Bake for 50 minutes or until filling on top is set and firm.

Cut into wedges and serve hot with fresh fruit or fruit salad.

VARIATIONS: Use a refrigerated pastry rolls and place in large rectangular baking dish.

Follow directions above for filling and topping. When cooked, cut into squares to make an unusual and delicious party appetizer.

This can be frozen baked or raw for later use. Adjust baking time if frozen raw. If frozen cooked, reheat at 300 degrees until hot in center.
 Top of Page

• 2-1/2 tablespoons butter
• 2-1/2 tablespoons flour
• 1-1/4 cup milk
• 1/2 teaspoon soy sauce
• 5 ounces sliced dried beef, cut in small square pieces
• 4 slices bread, toasted

With heat on low, add dried beef and stir well. Let simmer about 5 minutes, adding more milk if needed to keep the sauce a medium-thick consistency.

Serve hot on toast or noodles.

VARIATION: For a late night supper, after adding the beef and stirring well. Add 1/2 can of green peas, drained. Stir gently. Simmer 5 minutes and serve over noodles. Cook 4 to 6 ounces noodles according to package directions.

Drain well. Substitute noodles for toast or English muffin.
 Top of Page

This recipe takes advantage of the fact that the main ingredients and beginning cooking steps for chili and spaghetti are identical. This basic sauce is made and then divided into two (2) pots: one seasoned as Quick Spaghetti while the other is seasoned as Quick Chili. However, the entire recipe can be made into 12 servings of either chili or spaghetti.

This sauce can be prepared in advanced, refrigerated, and then used the next day. To reduce fat and calories, be sure to check insert below.

Meat Sauce

3 pounds ground lean beef or ground venison

1 (28 ounce) can crushed tomatoes

2 (16 ounce) cans stewed tomatoes

1 cups thick catsup

4 stalks celery, diced (1 cup)

1 large onion, diced (1-1/4 to 1-1/2 cups)

Sauce is now ready to be seasoned to make chili and spaghetti OR a pot of each. Use this Double Duty Meat sauce in preparing Quick Chili or Quick Spaghetti. I usually remove 4 cups (1/3 recipe) of sauce and make Quick Chili, and season the rest (8 cups or 2/3 recipe) to make Quick Spaghetti.

How to Drain Ground Beef This is an easy method of removing extra calories and fat from COOKED ground beef. While beef is hot, pout into a colander, rinse under hot water for 30 seconds. Drain for 3 minutes. Use as recipes instructs.

 Top of Page

• 2 pounds lean beef
• 2 medium onions
• 4 medium carrots, peeled
• 3 stalks celery, sliced
• 1 cup tomato juice or 1/4 cup catsup (omit sugar if using catsup)
• 1 tablespoon sugar
• 1 teaspoon Morton's Nature's Seasoning or seasoned salt
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon basil
• 1 teaspoon fresh minced garlic
• 1 package dry onion/mushroom soup mix
• 1/2 cup water
• 1/4 cup cooking sherry

Serve with boiled potatoes or over rice or noodles.

VARIATIONS: At beginning of cooking time, add 2 medium potatoes, pared and cut into large pieces.

Add dumplings to top: Mix 1 cup biscuit baking mix and 1/3 cup milk. Do not thicken liquid in crockpot. Turn crockpot on high and make sure that liquid is boiling. Drop teaspoonsful of dough over boiling liquid. Cover and cook 15 minutes AND DO NOT OPEN LID during this time.

When stew is thickened, add 8 ounces of sour cream. Turn crockpot off. DO NOT let sour cream come to a boil.

Substitute dry white wine, beer or water for the cooking sherry.

If you have a large 4-1/2 quart crockpot, you can double the ingredients and increase cooking time to 8 hours. This will serve 12 to 16 people.
 Top of Page

• 2 pounds lean ground chuck or ground round
• 1 large onion, diced
• 1 green pepper, diced or 2 tablespoons chopped dried green pepper
• 3 (16 ounce each) cans stewed tomatoes, undrained
• 2 (10 ounces each) Ro*tel diced tomatoes and chilies
• 4 (16 ounces each) cans chili beans, undrained
• 1 tablespoon chili powder

Pour meat into a 4 quart pot. Add all other ingredients, stir to mix well. Simmer on low for 1 to 2 hours, stirring occasionally.

Serve with Leaf Lettuce with Feta Cheesesalad and crackers.

VARIATION: Pour chili into bowls. Sprinkle with grated cheddar cheese.

Mild Version Hot Version

omit 1 can Ro*tel delete 1 can stewed tomatoes

add 1 can tomatoes add 1 jar La Victoria Hot Ranchera Sauce

use only 1/2 to 2 teaspoons add 1/2 to 1 teaspoon cayenne pepper chili powder

• 1 tablespoon soy sauce
• 1 tablespoon prepared mustard
• 1/2 to 1 teaspoon chili powder (to your taste)
• 1/2 teaspoon oregano
• 1 teaspoon fresh minced garlic
• 1 pound lean ground beef (ground chuck, ground round, or ground sirloin tip)
• 6 large or 10 medium fresh mushrooms, washed, drained and sliced
• 1 large onion, cut in 12 to 16 wedges or cut into 1/4-inch slices
• 1 package dry onion/mushroom soup
• 1 cup water
• 1 teaspoon worcestershire sauce
• 1 teaspoon beef bouillon granules
• 2 tablespoons dry white wine
• 2 teaspoons corn starch

In same frying pan, over medium-high heat, saute mushrooms and onions until crisp tender (slightly wilted), about 3 to 5 minutes. Place vegetables in colander and rinse under warm water for 30 seconds. Drain for 1 minute. Wash frying pan to remove all grease.

Add dry soup and water to clean frying pan, and stir to mix well. Cook over medium-high heat until mixture is boiling (about 1 minute). Turn to low heat, add worcestershire sauce and bouillon. Add cooked burgers. Spoon mushrooms and onions on top, cover and cook about 15 to 20 minutes. Remove burgers and place on serving dish.

To make gravy, mix cornstarch and wine, stirring well. Stir cornstarch mixture into frying pan and continue cooking, stirring constantly until gravy is thickened.

Serve with cooked white rice, noodles, or mashed potatoes and a bowl of gravy.
 Top of Page

• 3 to 4 pounds lean short beef ribs, cut into small pieces
• 4 to 5 medium potatoes, peeled and cut into quarters
• 4 to 5 large carrots, peeled, pared and cut into 2-inch pieces
• 1 large onion, chopped (1 cup)
• 2 stalks of celery, chopped (1/2 cup)
• 1/2 cup water
• 1 tablespoon beef bouillon granules
• 1 tablespoon worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried crushed basil
• 1 package of dried onion/mushroom soup mix

• 2 to 3 tablespoons corn starch
• 1/4 cup water

Cook on high for 4 to 6 hours or low for 8 to 10 hours.

Turn crockpot heat to high. With slotted spoon, remove carrots, potatoes and ribs from crockpot. Arrange on large platter. In small jar or bowl, add corn starch. Gradually add water until cornstarch is dissolved. Pour this into hot crockpot liquid, stirring constantly until thickened. Serve as gravy with ribs and vegetables.

VARIATION: Substitute 3 pounds of boneless lean beef, cut into large pieces for the ribs.

To Prepare the Night Before

Prepare carrots and potatoes and store in bowl of water, with carrots on top. Make sure that potatoes are completely covered with water. Prepare celery and onions, place in sealable plastic bag or other container. Store both containers in refrigerator. In small jar, mix water, bouillon, worcestershire sauce, soy sauce, basil and soup mix.

In the morning, assemble and cook as directed above.
 Top of Page

• 1 beef roast: chuck, sirloin tip, shoulder, eye of round

• 2 gloves garlic, mashed
• 2 teaspoon salt
• 1 cup chicken bouillon
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup catsup
• 1/2 teaspoon baking soda

Cook on hot grill, either charcoal or gas, for 45 minutes, turning often to prevent charring, basting with reserved marinade each time roast is turned. Roast will be medium-rare on the inside and well browned on the outside.

Remove roast from grill. Place on serving platter and cover with the Glaze (recipe follows) or UGLY MUSTARD by Fox Hunt Farms. Glaze should melt over roast. Slice roast across the grain into thin (1/4-inch) slices and serve, leaving juice in platter.

VARIATION: Marinate spare ribs (3/4 pound per person). Bake in oven at 450 degrees for 10 minutes, then at 350 degrees for 1 hour 20 minutes until done. If desired, place on hot outdoor grill for about 10 minutes to brown. Glaze as directed above.

Glaze

1/4 cup honey

1/2 teaspoon dry mustard

You can use any size and weight of roast, but the thickness should be between 2-1/2 to 3 inches for the roast to be medium rare. If roast is thicker, increase cooking time accordingly, adding 8 to 10 minutes for each 1/2-inch increase in thickness.
 Top of Page

• 8 slices of rye bread
• 3 tablespoons Thousand Island Dressing
• 3 tablespoons prepared mustard or coarse ground mustard
• 8 ounces of thinly sliced corned beef
• 4 slices of Swiss cheese
• 1 small (8 ounce) can of sauerkraut, well-drained
• 3 to 4 tablespoons margarine or butter

Spread the other 4 slices of bread with mustard. Place each slice, mustard side down, over the sauerkraut. Spread the top of each sandwich with margarine.

Choose between the following two (2) methods of cooking:

Heat a 10 to 12-inch skillet, or on a griddle, on a medium-high heat. Add the remaining butter until melted. Place the un-buttered side of each sandwich in the skillet or on the griddle. Cook until golden brown. Turn each sandwich and continue cooking until the other side is browned and cheese is melted.

Place sandwiches on non-stick cookie sheet. Bake at 350 degrees for about 20 minutes until cheese is melted and bread is lightly browned on both side. Turn sandwiches over, if necessary, to brown both sides. Whether or not you need to turn these will depend upon your particular oven. If using this cooking method, you may omit all margarine to reduce calories.

VARIATION: Use small party-rye bread and make small appetizer-sized sandwiches as directed above, adjusting quantity of ingredients for each small sandwich.

Preparation Tip

You may use packages of corned beef, canned corned beef, of slices of corned beef from leftover Corned Beef Brisket Dinner.
 Top of Page

• 8 ounces wide noodles, cooked according to package directions, drained

• 1 pound lean ground beef, chuck, sirloin or round
• 1 egg
• 1 tablespoon dried parsley flakes
• 1/2 cup finely minced onion
• 2 tablespoons Italian bread crumbs
• 1 tablespoon parmesan cheese
• 1 teaspoon fresh minced garlic
• 1 teaspoon Morton's Nature Seasoning or seasoned salt

Stroganoff Sauce

1/2 cup water

10 large mushrooms, sliced or 1 (4 ounce) jar slice mushrooms, drained

1 can cream of mushroom soup

1 tablespoon beef bouillon granules

1 (8 ounce) carton sour cream

In large bowl, add hot drained noodles and warm sour cream mixture. Stir to mix well. Add hot drained meatballs, and gently stir until well mixed. Pour into deep-dish 3-quart casserole. Cover. Serve immediately or reheat in oven about 25 minutes until hot, not boiling.
 Top of Page

• 1 pound flank steak, sirloin tip or beef tenderloin
• 1/2 cup oil, olive, corn, peanut or canola

Marinade

1 tablespoon cornstarch 1/2 teaspoon pepper

2 tablespoon dry sherry 1 teaspoon sugar

1 tablespoon light olive oil 1/2 teaspoon baking soda

2 tablespoons San-J Tamari soy sauce

Spicy Sauce

1 tablespoon light olive oil

1 tablespoon fresh minced garlic or minced garlic packed in water

1 tablespoon fresh minced ginger or 1 teaspoon ground ginger

8 spring onions with green tops, cut into thin 2-inch strips

2 dried chilies, chopped

1/2 teaspoon crushed red peppers (for those who like it HOT)

1 to 2 tablespoon Hoisin sauce

10 to 12 fresh mushrooms, sliced OR 1 (4 ounce) jar sliced mushrooms

1 large green pepper, cut into 1-inch x 1/4-inch strips

In the remaining 1 tablespoon oil, add all Spicy Sauce ingredients. Stir-fry for 2 minutes. Stir in Seasoning Sauce (recipe follows) and cook, stirring until sauce thickens. Return the beef to the wok and mix well. Serve immediately.

Seasoning Sauce

1 tablespoon corn starch

3 tablespoons soy sauce

1 teaspoon vinegar

2 teaspoons sugar

1/2 teaspoon salt

1/4 cup chicken bouillon

VARIATION: Substitute 1 pound broccoli florets, cut into bite-sized pieces, in place of, or in addition to, the green peppers.
 Top of Page

Porcupines

• 1 pound ground beef, round or chuck 1/2 teaspoon celery salt
• 1/2 cup instant white rice, uncooked 1 teaspoon salt
• 1/2 teaspoon fresh minced onion 1/3 cup chopped onion
• 1-1/2 tablespoons diced green pepper 1/8 teaspoon pepper
• 1/4 cup water Sweet and Sour Sauce (recipe follows)

In large bowl, mix meat, rice, onion, garlic, green pepper, water, celery salt, salt, onion, and pepper and stir until well mixed. Using a tablespoon of mixture for each porcupine, shape mixture into balls and place in an 8x8x2-inch baking dish. Pour Sweet and Sour Sauce over porcupines. Cover casserole dish. Bake 45 minutes. Uncover and bake 15 minutes longer.

Sweet and Sour Sauce

1 (15 ounce) can tomato sauce 1 cup water

2 teaspoons worcestershire sauce 1/4 cup brown sugar

1 tablespoon prepared mustard

VARIATION: Substitute long grain white rice for instant rice. Bake 1 hour covered, and 15 to 20 minutes uncovered.

Stuffed Peppers in Microwave

Cut 3 large carrots into strips. Microwave 5 minutes. To porcupine meat mixture, add 1/2 cup raw, long-grain white rice. Prepare Sweet and Sour Sauce. Mix 1/2 cup sauce into meat mixture. Stuff 4 large green peppers with the meat mixture.

Place peppers in 8x8-inch square baking dish. Place carrots around peppers.

Pour remainder of sauce over peppers and carrots. Cover with plastic wrap.

Microwave on HIGH for 8 minutes. Let sit for 5 minutes. Then microwave on 50% power for 10 minutes. Let sit 5 minutes before serving. Or follow baking instructions for Porcupines.
 Top of Page

Any thick-cut roast of tender, boneless beef, such as sirloin tip roast, eye of the round, standing rib roast or London broil. The perfect way to cook any size roast at least 3 inches thick. It is very important to know the exact weight of the roast to be cooked, so check the label carefully.

Heat oven to 500 degrees.

Cut all visible fat from meat. Rub entire outside of roast with generous amount of salt and ground black pepper, or any other seasoning that you prefer. For a spicy hot crust, use FLASH-IN-THE-PAN by Fox Hunt Farms.

Place roast in roasting pan with sides at least 2 inches deep. Bake uncovered according to the following:

RARE 3 minutes per pound

MEDIUM RARE 3-1/2 minutes per pound

MEDIUM 4 minutes per pound

MEDIUM WELL 4-1/2 minutes per pound

WELL DONE 5 minutes per pound

Pour drained juice into roasting pan. Loosen pan drippings. If juice is too strong, add a small amount of warm water. Serve roast with juice or gravy (see inset below).

How to Make Gravy For each cup of liquid or pan juices, make a mixture of the following: 1-1/2 teaspoon cornstarch mixed with 1 tablespoon water. Heat liquid or pan juices to boiling. Then add cornstarch/water mixture to hot liquid, stirring constantly with a wire whisk until the liquid is thickened. The wire whisk will make a creamy gravy without lumps. Note: If broth or pan juices are not available, make broth using 1-1/2 teaspoons granulated beef or chicken bouillon dissolved in 1 cup of hot water.

 Top of Page

• 4 cups (1/3 recipe) Double-Duty Meat Sauce
• 2 (16 ounce each) cans chili beans, undrained
• 1 tablespoon chili powder
• 4 ounces (1 cup) grated cheddar cheese

• 1 (10 ounce) can Ro*tel tomatoes and chilies
• 1/4 to 1/2 teaspoon cayenne

Serve hot chili in bowls and sprinkle with grated cheddar cheese, so that cheese melts on top. Serve with saltine crackers, Crunchy Seasoned Bread, or Sour Cream Corn Bread. and a salad.

If making chili to serve on hot dogs, beans may be omitted. This makes enough chili for 2 dozen hot dogs.

VARIATION: Makes 12 Servings:

1 recipe (12 cups) Double-Duty Meat Sauce

6 (16 ounce each) cans chili beans, undrained

3 tablespoons chili powder

1 (10 ounces each) cans Ro*Tel tomatoes and chilies

3/4 to 1-1/2 teaspoons cayenne pepper
 Top of Page

• 1 medium green pepper, diced OR 1 tablespoon dried diced green pepper
• 1/2 teaspoon oregano
• 1 teaspoon basil
• 2 whole bay leaves
• 1 teaspoon fresh minced garlic
• 8 cups (2/3 recipe) Double-Duty Meat Sauce
• 8 ounces vermicelli, cooked according to package directions

Serve Spaghetti sauce over cooked vermicelli. Garnish with grated parmesan cheese.

VARIATION (Makes 12 Servings):

• 1 recipe (12 cups) Double-Duty Meat Sauce
• 1 large green pepper, diced
• 1 teaspoon oregano
• 1-1/2 teaspoons basil
• 3 whole bay leaves
• 1-1/2 teaspoon fresh minced garlic
• 12 ounces vermicelli, cooked and drained
•  Top of Page

• 1 (3 pound) lean beef roast, sirloin tip or chuck
• 1 envelope dry onion/mushroom soup mix, uncooked
• 1 cup water
• 4 large carrots, peeled and cut into 3 pieces
• 6 medium potatoes, peeled

Slice roast across grain and place on platter. If desired, thicken gravy. Serve with Overnight Layered Salad.

VARIATION: Substitute 1/2 cup dry white wine or beer and 1/2 cup water for the 1 cup water.
 Top of Page

• 1 pound lean ground beef
• 1 (16 ounce) jar La victoria Medium Salsa Suprema OR mild taco sauce
• 1/2 teaspoon tumeric
• 2 teaspoons cumin
• 2 cup shredded lettuce
• 1 cup grated cheddar cheese
• 2 tomatoes, diced
• 1 cup sour cream
• 1 medium onion, minced
• 4 to 5 ounces Tortilla chips, slightly crushed

Put each ingredient in a separate bowl, place on the table. Let each person assemble a salad starting with a layer of lettuce, then crushed chips, meat sauce, cheese, diced tomatoes, onions and sour cream. Each person should assemble his salad either at the table or a serving bar.

Use La victoria Hot Ranchera sauce or a mild taco sauce a salad dressing.
 Top of Page

• 2 pounds lean ground chuck
• 2 medium onions, diced (1-1/2 cups)
• 2 green peppers, diced (1-1/2 cups)
• 2 (16 ounces each) cans tomatoes
• 2 teaspoon worcestershire sauce
• 1 cup uncooked long-grain white rice
• 1-1/2 teaspoon chili powder
• 2-1/2 teaspoon salt
• 1/2 cup water

Place cooked meat and all other ingredients in crockpot. Stir thoroughly. Cover & cook on Low for 6 to 8 hours or High for 4 hours.

Great served with a salad and

VARIATIONS:

Add 1 teaspoon cayenne pepper.

Add 2 (16 ounce) cans chili beans when meat is added to crockpot.

Sprinkle with 4 ounces (1 cup) grated cheese. Cover and let stand for 5 minutes until cheese melts.

To Serve 8 to 10 people

For a 4-1/2 quart crockpot, use 1-1/2 times all recipe ingredients.

To Serve 2 to 3 people

Use one-half of ground chuck, onion, peppers, tomatoes, worcestershire sauce, rice and cayenne pepper. Use 1 teaspoon salt and 2 teaspoon chili powder in place of the seasonings listed above.
 Top of Page

• 4 pound lean pork roast
• 3 cups Prime Time Barbecue Sauce or SOUTHERN BBQ SAUCE by Fox Hunt Farms
• 1 cup water

Slice roast, removing any remaining fat, and place on platter. Serve with remaining cup of barbecue sauce.

Crockpot Method

Place ingredients, as instructed above, in a crockpot. Cover and cook on high for 6 to 8 hours until meat is done and very tender.

Barbecue Sandwiches

When roast is tender, remove all fat. Chop pork into small pieces. Place in colander and drain well. Place chopped pork in saucepan with 1/2 to 1 cup Prime Time Barbecue Sauce, stirring frequently. Simmer just until pork is hot and sauce is evenly distributed.

Place a generous amount of barbecued pork in each hamburger bun. Serve with chips and dill pickle. Serve with a pitcher of barbecue sauce.
 Top of Page

• 3 pounds baby back pork ribs
• 1 bottle Target Barbecue Sauce or SOUTHERN RIB SAUCE by Fox Hunt Farms
• 6 cups water

Remove ribs from pot. Drain and place in roasting pan in single layer. Cover ribs with 1-1/2 cups of barbecue sauce.

Bake uncovered in 350 degree oven for 45 minutes to 1 hour until ribs are browned on top and very, very tender, but still attached to bones.

Serve with Marinated Topped Salad and Scalloped Potato Casserole.

Preparation Tip

You may want to have your butcher cut whole slab of ribs into individual rib pieces.
 Top of Page

• 6 to 8 lean pork chops, with or without bone
• 1 cup Prime Time Barbecue Sauce

Serve with Holiday Potatoes and a salad, either fruit or green.
 Top of Page

• 1/2 cup Seasoned Bread Crumbs (recipe follows)
• 1/2 teaspoon Morton's Nature's seasoning
• 1/2 teaspoon garlic salt
• 1/2 teaspoon basil
• 1/4 teaspoon dill weed
• 1/4 teaspoon onion salt
• 4 lean pork chops
• 1 tablespoon cooking oil

Cooking Method 1

Put oil in frying pan and heat to medium-high temperature. Add coated pork chops and fry until lightly golden brown. Turn each pork chop over and brown on second side. Turn heat to low and simmer, uncovered, for 20 minutes until pork chops are completely done but still juicy.

Cooking Method 2

In baking pan, place pork chops on a broiling rack. Drizzle with the oil. Bake at 350 degrees for 35 to 45 minutes, until chops are golden brown and completely done.

Seasoned Bread Crumbs

Take about 3/4 cups of Crunchy Croutons or 3 slices of Crunchy Seasoned Bread. Break bread into pieces. Place either bread or croutons in mini-food processor and process for about 30 seconds.
 Top of Page

• 8 ounces cooked ham, chopped
• 8 ounces cheddar cheese, cubed
• 2 eggs, boiled and chopped or grated
• 3 tablespoons mayonnaise
• 1 medium onion, chopped
• 1 cup chili sauce
• 1/2 cup (1 stick) margarine
• 1 (4 ounce) jar green olives, diced
• 6 hot dog buns

Mix ham, cheese, eggs, mayonnaise, onion, and chili sauce.

Spread margarine on each hot dog roll on both sides. Place 1/6 of ham and cheese mixture on each roll. Wrap each roll in aluminum foil, drug-store fashion, sealing well.

Bake for 30 minutes or until hot and cheese is melted.

VARIATION: To serve as an appetizer, cut each filled hot dog roll into 5 pieces before wrapping in foil.
 Top of Page

• 6 thick, boneless pork loin slices, 3/4-inch thick, browned on both sides in 1 tablespoon oil
• 6 potatoes, peeled and thinly sliced
• 1 onion, peeled and thinly sliced
• 1 head cabbage, sliced in 1-inch wedges
• 1 can cream of chicken soup
• 1 cup skim milk

Bottom layers:

cabbage

potatoes

onions

pork chops

Mix soup and milk together.

Pour over top layer.

VARIATION: Add 1/2 teaspoon Italian seasoning.
 Top of Page

• 1 pound cubed venison, cut into 1-1/2-inch wide strips
• 1 dozen 5-inch wooden skewers

• 1/4 cup teriyaki marinade or SOUTHERN RIB SAUCE by Fox Hunt Farms
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup water
• 3 tablespoons cooking sherry
• 1/2 teaspoon baking soda
• 1/2 teaspoon minced garlic

 

 
 
 
 
 
 
 
 
 

1/4 teaspoon ground ginger or 1/2 teaspoon fresh grated ginger

1/2 teaspoon cayenne pepper

1/2 teaspoon dry mustard

Remove venison from marinade and thread on skewers. Grill over highest heat for 1 to 2 minutes on each side, basting frequently. Turn and cook 1 more minute. Cooking times will very with different grills. Do not over cook, as this will cause venison to be dry. Remove from grill and brush venison with Honey Glaze (recipe follows) or use UGLY MUSTARD by Fox Hunt Farms.

Honey Glaze

• 1/4 cup honey
• 1/2 teaspoon dry mustard

Return to Southern Main Page