Applebee's Baby Back Ribs

3 racks (about 1 pound each) pork baby back ribs, each cut in half

Barbecue Sauce
1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Servings: 3

http://recipecircus.com/recipes/DollyJ/BEEF/Applebee39s_Baby_Back_Ribs.html

Beef Tenderloin with Tarragon Mayonnaise

1/8 c. olive oil
1 11/4 pound. tenderloin
1 Shallot,finely minced
1/6 c. white wine vinegar
1/8 cup dried tarragon
1/4t. salt
ground peppere
1 egg yolk
11/2 t. Dijon
1/2 t. white wine vinegar
2/3 c. canola oil

Roast tenderloin at 400F about 35 minutes, test for doneness. 125F, below rare. Chill. Cut on diagonal into 1/4inch slices. Serve with toothpicks and pass sauce.

Combine Shallot, 1/6 cup vin. tarragon, salt and pepper in a small non-aluminum saucepan and simmmer till vinegar is reduced by half and tarragon is softened, about 5 min.
Cool slightly. Combine yolk, mustard, vinegar and 2 Tbs oil; whip until mixture begins to thicken. With processor, blender or mixer runnigh, slowly pour remaining oil in a thin stream (will thicken) and add tarragon mixture.
Blend quickly. Taste and adjust seasoning. Chill before serving.

http://recipecircus.com/recipes/Bonnie/APPETIZERS/Beef_Tenderloin_with_Tarragon_mayonnaise.html

Shipwreck Stew

1 can kidney beans
1 onion, sliced
1 lb. ground beef
1/4 C rice
salt and pepper
1 t chili powder
3 cups potatoes, diced
1 cup celery, diced
1 can tomato sauce
1/2 can water
1 T worcestershire sauce

Shape beef into patties. Layer onion, beef, rice, potatoes, celery, and beans in pressure cooker. Mix tomato sauce with water and seasonings and pour into cooker. Pressure cook 20 minutes or bake in cassarole at 350 for 1 hour.

http://recipecircus.com/recipes/vishusvi/PRESSURECOOKER/Shipwreck_Stew.html

Grandmomma's Apple Meatloaf

2 1/2 lbs. ground beef
2 cups tart apples, chopped (do not peel)
3 eggs
1 1/2 cups bread crumbs
2 t salt
1 can tomato soup
2 T dijonaisse mustard (french's)
1 large onion, chopped
1 can mushroom soup

Combine all ingredients but soups. Mix soups. Pour half in meat mixture. Place in loafpan. Pour other half of soup mixture over meat. Bake 1 hour and 15 minutes at 350

http://recipecircus.com/recipes/vishusvi/MEATS/Grandmomma39s_Apple_Meatloaf.html

No Peek Beef

2 lbs. chuck roast or brisket, cut into 1" pieces
2 large onions, thinly sliced
1 lb. portobello mushrooms, sliced
1 can cream of mushroom soup
1/2 C red wine or 1/2 C beef broth
salt and pepper

Place meat in casserole dish. Sprinkle with salt and pepper. Top with onions and mushrooms. Sprinkle with more salt and pepper. Mix soup and wine or broth. Pour over meat and vegies. Cover and bake at 325 for 3 hours. Don't peek!
Serve over noodles.

http://recipecircus.com/recipes/vishusvi/MEATS/No_Peek_Beef.html

Dill Chicken

6 boneless chicken breasts
1 can chicken broth
1 large onion, sliced
1 large potato, peeled and diced
1 T olive oil
1 C white wine
1 t dried thyme
1/2 C fresh dill, chopped (or 2 T dried dill)
2 T lemon juice
salt and pepper

Bring chicken, oil, potato, onion, wine, broth and thyme to a boil in large skillet. Cover and simmer until vegies are soft and chicken is tender, about 20 minutes. Remove chicken. Reduce stock by half. Blend with immersion blender until sauce is smooth and thickened. Season with salt and pepper to taste. Stir in lemon juice and dill. Return chicken to skillet and heat through. Serve over fettucini or spaghetti.

http://recipecircus.com/recipes/vishusvi/POULTRY/Dill_Chicken.html

Pork-Sweet Potato Skillet

4 (about 1 pound) thin-cut pork chops
1 cup apple juice
1 medium onion, cut in 1/4-inch slices
1 tablesppon flour
1/8 teaspoon ground allspice
1/8 teaspoon salt
17-ounce can sweet potatoes, vacuum-packed

Preparation

Trim fat from chops. Brown on both sides in hot frypan. Add 3/4 cup of the
apple juice. Top with onion slices. Cover and cook 5 minutes at reduced heat.
Mix flour and seasonings. Stir into remaining 1/4 cup apple juice and then mix
into liquid in pan. Arrange sweet potatoes around and over chops. Spoon sauce
over potatoes. Cover and cook about 10 minutes longer, until potatoes are hot
and chops are done.

Chicken Liver Pate

1 lb. fresh chicken livers
1-2 Tbsp. butter
3 Tbsp. mayonnaise
2 Tbsp. lemon juice
2 Tbsp. butter, softened
1 Tbsp. finely chopped onion
8 to 10 drops of hot pepper sauce
1/2 tsp salt
1/2 tsp. dry mustard
dash pepper

Cook livers, covered, in 1-2 Tbsp. of butter; stir occasionally til no
longer pink.
Put liver through a meat grinder (or into a food processor); blend with
remaining ingredients.
Place mixture into a lightly greased 2-cup mold and chill for at least 2
or 3 hours (over night is best).
Garnish with chopped hard-cooked egg, fresh chives, and/or fresh parsley.

BBQ Chicken, Asparagus & Corn Salad

olive oil flavored cooking spray
2 bunches asparagus, trimmed, cut into thirds diagonally
2 ears corn, husk removed
250 g cherry tomato
sea salt
fresh ground black pepper
1 country style rotisserie-cooked chicken, bones removed, cut into bite-sized pieces
1 avocado, halved, peeled, cut into 2cm pieces
1 small baby cos lettuce, torn
1/2 lemon, juice of
kraft lemon pepper mayonnaise, to serve

Preheat a barbeque or chargrill pan over a medium-high heat. Lightly spray the asparagus, corn and tomatoes with oil and season with salt and pepper. Chargrill the asparagus for 4-5 minutes. Set aside.
Chargrill the corn for 7-8 minutes or until slightly charred, and the tomatoes for 2-3 minutes or until just tender. Cut either side of the corn cob to remove the kernels.
In a large bowl combine the asparagus, corn, tomatoes, chicken avocado lettuce and lemon juice. Divide among serving plates and serve with the mayonnaise.

- Sonya01

Seasoned Ground Beef for Canning

4 pounds lean ground beef
1 1/2 cups chopped onions
2 cloves garlic, minced
2 cups tomato juice
1 1/2 cups beef broth
1 teaspoon seasoned salt
1/2 teaspoon pepper

Brown meat. Drain off excess fat. Add onions and garlic; cook slowly until onions are tender.
Add remaining ingredients and simmer 15 to 20 minutes or until hot throughout. Skim off excess fat, if necessary, before canning. Pack hot meat and suce into hot jars, leaving 1-inch headspace.
Adjust 2-piece caps. Process pints 1 hour 15 minutes, quarts 1 hour 30 minutes, at 10pounds pressure in a steam-pressure canner. Yield: about 5 pints or 2 quarts.
- Tamara

Sweet and Sour Chicken

Chicken (deboned) enough for 3 quarts
1 (8oz) bottle of Russian Salad Dressing
1 envelope of Dry Onion Soup mix
1 cup water
1 (5oz) jar of apricot preserves

Arrange (tightly) chicken in hot jars. Combine dressing, water, soup mix, and preserves in sauce pan and on medium heat bring to a simmer. Pour sauce over jars making sure that all jars are filled evenly. If more liquid is neede use your chicken broth. Leave 1 inch head space and pressure can it on 10 pounds for 90 minutes for quarts or 75 min for pints.
- Tamara

Chicken Souffle

2 lb chicken, preferably thighs or breasts
1 very lg onion or 2 med onions
1 can tomato puree
2 tbsp lemon juice
1 tsp salt
3/4 tsp pepper
1 tsp turmeric
4 eggs
3-4 cups reserved chicken broth

Boil chicken, reserving broth. Remove skin, fat and bones. Chop chicken. Cut onion into thin slices and saute in oil in frying pan until very brown. In large bowl combine chicken, tomato puree, lemon juice, salt, pepper, turmeric, onions and eggs. Mix well. Add enough of the reserved chicken broth (approximately 3 1/2 cups) to make the chicken mixture the consistency of thin gravy. Pour into a large casserole dish and bake at 350* for 1 1/2 - 2 hours or until set and lightly browned on top.
Note: This dish will not rise like a traditional souffle.

Beef in Potato Shells

3 lg baking potatoes
1 tbsp margarine
1 lb ground beef
1 can whole tomatoes, undrained
1 env taco seasoning mix
1/2 cup shredded cheddar cheese
1/2 cup sour cream

Bake potatoes as normal. Heat oven to 475*. Cut each potato lengthwise into halves.
Scoop out potatoes, leaving a 1/4-inch shell. Brush outside and inside of shells with melted butter. Place shells on ungreased cookie sheet. Bake uncovered until edges are brown, 15 to 20 minutes. Brown ground beef in 10-inch skillet. Stir in tomatoes and seasoning mix. Break up tomatoes, simmer uncovered 20 minutes, stirring occasionally. Spoon mixture into shells and sprinkle with cheese. Heat until cheese is melted. Top each with dollop of sour cream.

Lamb and Rice Stuffed Zucchini

1 1/2 cups cooked rice
6 small zucchini
1 tablespoon cooking oil
1/2 cup onion, chopped
1 pound (1 cup) lean lamb shoulder, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground all-spice
1/4 cup toasted sunflower seeds
28 ounce can tomatoes
1 teaspoon sugar
1/2 teaspoon dried basil

Cook rice according to package instructions. Steam zucchini on rack in a large kettle containing about 2 inches boiling salted water until crisp-tender. Split each zucchini lengthwise, scoop out seeds and pulp to hollow out interior. Heat oil in skillet over medium heat. Add onion and stir until limp. Add lamb and cook, stirring continuously, until lightly browned. Remove from heat; add 1 teaspoon of salt, the pepper, all-spice, and sunflower seeds. Combine rice and meat mixture in large bowl. Fill zucchini shells with mixture, mounding up high. Place zucchini in shallow 9X13" baking dish. Strain tomatoes through sieve to remove seeds; place tomatoes, sugar, and remaining 1/2 teaspoon salt in saucepan. Stir mixture just until it boils; then pour evenly over squash. Sprinkle on dried basil. Bake at 350° for approximately 20 minutes or until thoroughly heated.

Yield: 6 servings.

Chicken Broccoli Casserole

6 cups (12 ounces) medium egg noodles
2 cups diced, cooked chicken
2 10-ounce packages frozen broccoli, cooked and drained
1 1/2 cups grated cheese
2 10 1/2-ounce cans cream of chicken soup
2 soup cans of milk
1/2 teaspoon salt
dash pepper
3-ounce can French fried onion rings

Cook noodles as directed on package. Drain. Place noodles in 13 x 9 x 2 inch casserole dish. Cover with chicken and cooked broccoli. Top with half the grated cheese. Blend soup, milk, salt, and pepper together. Pour over casserole mixture. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 25 minutes. Uncover and top with French fried onion rings; bake 5 minutes more.

Yield: 6 to 8 servings.

Veal Forestier

6 veal rib chops,each cut 1/2 inch thick.
1/4 cup all-purpose flour.
butter or margarine. 1 garlic clove,halved.
1/2 pounds mushrooms,thinly sliced.
1/2 cup dry vermouth.
1 teaspoon salt.
1/8 teaspoon pepper.

On waxed paper, coat chops lightly with flour. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter, cook garlic until brown; discard garlic. In butter remaining in skillet,cook chops,half at a time until well browned on both sides, removing chops as they brown to platter and adding a little more butter if needed. Reduce heat to low. In same skillet, melt 2 tablespoons more butter; cook mushrooms until just tender. Stir in vermouth, salt and pepper,scraping to loosen brown bits. Return chops to skillet; cover; simmer 15 minutes until chops are fork-tender.
To serve, arrange chops on warm platter;pour mushroom mixture in skillet over chops.

Curry Goat

3lb goat or mutton chopped
1tbsp salt
crushed garlic
juice from one lime/lemon
1 onion chopped
2oz curry powder
1hot pepper chopped
thyme, black pepper and crushed pimento berries (Allspice)
2 stalks escallion chopped
1tsp ginger root rather than powder
2tbsp oil

Wash the meat. Mix all ingredients except the oil and rub into the meat. Leave to marinate for a few hours or overnight. Pick out meat from seasoning and fry in a large thick bottom skillet. Keep the marinade When meat is brown on all sides add the marinade and about 2 cups of water. Cover and allow to simmer until meat is tender. Add water if necessary as curry goat is served with a lot of gravy.
Adjust seasoning to your taste and simmer a little longer. If using a pressure cooker, cook the meat until tender then add the marinade and simmer.

Chipped Beef Party Dip

1/2 cup chopped pecans
1 1/2 tbsp. margarine
1 (2 1/2 oz.) jar dried beef
1 (8 oz.) pkg. cream cheese
2 tbsp. milk
1/4 cup finely chopped bell pepper
1/2 cup finely chopped green onion
1 clove garlic, pressed
1/2 tsp. white pepper
1/2 cup sour cream

Sauté pecans in margarine, 3-5 minutes. Drain on paper towel. Set aside. Chop dried beef. Combine cream cheese and milk until smooth. Stir in beef, pepper, onion, garlic and white pepper. Add sour cream. Pour into greased casserole dish. Sprinkle pecans on top. Bake at 350 degrees for 25 minutes. Serve warm. Delicious with Wheat Thins or other party crackers. Makes about 3 cups.

Carne Adobada

2 cups red chile sauce
1 teaspoon salt
3 cloves garlic, run through garlic press
1 teaspoon oregano
12 pork chops
2 tablespoon cooking oil

Stir seasonings into red chile and pour over pork chops. Put into refrigerator for at least 24 hours. Take pork chops out of marinade and reserve marinade. Fry chops in oil until brown on both sides. Pour marinade back over chops, cover, and cook over low heat for 30 minutes or until tender.

Sweet and Sour Ribs

6 Pounds Ribs
1/2 Cup Vinegar
1 Cup Catsup
1/2 Cup Water
1/2 Cup Soy Sauce
1/2 Cup Honey 2 or 3 cloves of Garlic
1/2 tsp Seasoning Salt

Cut ribs into serving portions and simmer covered in vinegar and water for one hour until tender.
Prepare sauce (remaining ingredients) cook on slow heat until sauce thickens . Approximately 45 minutes.
Grill for 20 - 30 minutes glazing ribs with sauce with every turn.