Thursday, March 11, 2010
Jamaican Sweet and Hot Chicken
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Chicken Noodle Soup
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Meatball and Sweet Onion Subs
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Sweet and Sour Ribs
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Sweet and Sour Ribs
3-4 pounds boneless country style ribs
1 can pineapple tidbits, undrained
2 cans tomato sauce
1/2 onion thinly sliced
1/2 green pepper, thinly sliced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup tomato paste
2 tbsp worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Place ribs in crock-pot. In a bowl, mix together all other ingredients. Pour mixture over ribs. Cover and cook on medium 5-6 hours or until meat is tender.
Sweet and Sour Ribs
3-4 pounds boneless country style ribs
1 can pineapple tidbits, undrained
2 cans tomato sauce
1/2 onion thinly sliced
1/2 green pepper, thinly sliced
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup tomato paste
2 tbsp worcestershire sauce
1 clove garlic, minced
salt and pepper to taste
Place ribs in crock-pot. In a bowl, mix together all other ingredients. Pour mixture over ribs. Cover and cook on medium 5-6 hours or until meat is tender.
Ham Roll Ups
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Ham Roll-ups
(this recipe makes 2 meals)
25 slices ham
25 slices swiss cheese
Cornbread stuffing (See recipe below)
Bake 1 8x8 pan cornbread
1 cup finely chopped celery
4 tbsp finely chopped onion
1 cup butter
1/2 cup apricot preserves
1/4 cup water
Cook celery, and onion in butter until tender. Add apricot preserves and water. Mix well. Crumble cornbread and add to mixture.
Apricot glaze (see recipe below)
1 tbsp cornstarch
1 tbsp brown sugar
1 cup water
1 cup pineapple juice
1 tbsp butter
1/4 cup apricot preserves
Mix cornstarch and brown sugar in saucepan. Add pineapple juice and water. Stir over medium heat until boils. Add butter and apricot preserves.
Place 1/3 cup stuffing in the center of a slice of ham. Place a slice of swiss cheese on top of that. Roll up and secure with toothpick. Place in a casserole dish and bake at 350 degrees for 45 minutes. Spoon sauce over when serving.
Ham Roll-ups
(this recipe makes 2 meals)
25 slices ham
25 slices swiss cheese
Cornbread stuffing (See recipe below)
Bake 1 8x8 pan cornbread
1 cup finely chopped celery
4 tbsp finely chopped onion
1 cup butter
1/2 cup apricot preserves
1/4 cup water
Cook celery, and onion in butter until tender. Add apricot preserves and water. Mix well. Crumble cornbread and add to mixture.
Apricot glaze (see recipe below)
1 tbsp cornstarch
1 tbsp brown sugar
1 cup water
1 cup pineapple juice
1 tbsp butter
1/4 cup apricot preserves
Mix cornstarch and brown sugar in saucepan. Add pineapple juice and water. Stir over medium heat until boils. Add butter and apricot preserves.
Place 1/3 cup stuffing in the center of a slice of ham. Place a slice of swiss cheese on top of that. Roll up and secure with toothpick. Place in a casserole dish and bake at 350 degrees for 45 minutes. Spoon sauce over when serving.
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