Recipes

Archive for August, 2005

1 pork shoulder or boston butt roast
1 large onion, chopped
1 tsp salt
1 tsp black pepper
Place in crockpot the pork and the onion. Cover with water. Set on low and cook 8 – 10 hours.
Remove the roast when cooked -it should be just falling from the bone. Set aside.
Place some of the broth and the onion in a saucepan on the stove top and adding white rice (measure the broth and cook the rice in the broth according to cook directions on the package). When the rice is done taste it. Rice always needs salt. This rice should be a little wet, not drowning in broth, not soupy, but moist and delicious.
Slice some of the pork roast, dish up a serving of rice and a steamed vegetable.
The rest of the roast, using 2 forks shred the meat. Line a muffin pan with paper liners and pack each cup full of the roast. OR before filling the cups mix with some of your favorite BBQ sauce then pack in the cups. Freeze until solid. Put all of the cups in a large freezer bag, lable and date.
Each cup is the perfect serving for a BBQ sandwich. Simply remove the number of BBQ cups you need and thaw. Remove paper cup. Heat till piping hot and pack onto a nice bun.
I would serve the sandwiches with slaw, bread and butter pickles, chips and nice big glass of iced tea.

1/2 head small cabbage, shredded
1/4 – 1/2 small onion finely chopped
1/2 cup dill pickle relish
1 tbsp sugar
1 tbsp vinegar
Salt and pepper
Duke’s Mayonnaise
Mix the sugar with the vinegar and pour over the cabbage. Mix well. Add pickles, onion, salt and pepper. Mix well. Use the maynnaise sparingly but start out with a good heaping spoonful. If you need more add it. This part is really how creamy you like your slaw. I don’t buy those prepared mixes for slaw. I don’t think the cabbage tastes the same in comparison to a fresh head you have shredded yourself. Sometimes I add carrot, sometimes I don’t. The carrot doesn’t really add anything but color.

1 lb large shrimp
Hoagie Rolls or a loaf of french bread cut into nice sandwich size lengths
Tartar Sauce
Lettuce
Tomato
Roll the shrimp in Zaterains southern seafood breader. Fry shrimp as directed. Split the rolls for each person and spread tartar sauce (or mayonnaise) on both sides. Fill with a layer of shredded lettuce and sliced tomato. sprinkle with a little salt and pepper. Stuff the sandwich full of the hot fried shrimp.
Serve with fries and slaw -see my recipe below that I have posted before.

2 lbs ground beef
1 envelope Lipton onion soup mix
1 1/2 cups bread crumbs
2 eggs
3/4 cup water
1/3 cup ketchup
Mix all ingredients. Shape into 2 loaves. Wrap in heavy duty Reynolds aluminum foil.
Lable and date. Place in the freezer.
When you are ready to cook, thaw in the refrigerator. Place wrapped meatloaf on a baking sheet. Bake at 350 degrees for 45 minutes to 1 hour.
While the meatloaf is baking peel 1 potato for each person eating supper and add 1 potato for the pot. Dice and boil until soft. Drain. To the hot potatoes add a dollop of butter, a nice spoonful of sour cream, salt and pepper to taste and a splash of milk and mash well.
Steam a green veggie in the microwave. Usually a serving for 4 of any frozen green vegetable will cook to perfection in 7 minutes in a glass dish with a cover.
The great thing about meatloaf is that you can cook it the night before and reheat the package the next evening for supper and it will taste freshly baked.

4 fresh bell peppers
1 lbs ground beef
1/4 cup chopped onion
1 clove crushed garlic
1 1/2 cup long grain rice
1 15oz can diced tomatoes
1 tsp Italian seasoning
1 8oz can tomato sauce
Cut the tops from the peppers and remove the seeds and membranes. Rinse. Bring a large pot of water to boil. Drop in the peppers and cook for 5 minutes. Remove and drain well.
Brown the beef, onion and garlic. Drain.
Cook the rice half of the recommended cooking time in boiling salted water.
Drain the diced tomatoes making sure you reserve the juice.
In a large dish mix the beef, rice, tomatoes and italian seasoning until well combined. Stuff into the bell peppers.
Mix the tomato sauce, the juice from the diced tomatoes and another 1 tsp italian seasoning.
Place 2 peppers in a freezer bad. Place half the sauce mix into a quart freezer bag. Place both bags into a 2 gallon size freezer bag. Lable and date the bag. Place in the freezer.
When ready to cook thaw in the refrigerator. Place the 2 peppers in a baking dish and pour the sauce over the top. Bake uncovered for 35 minutes at 350 degrees.
You can also top the peppers with grated cheese near the end of the cooking time.