3 to 4 pounds country-style spare ribs
1 lemon, thinly sliced, optional
1 large onion, thinly sliced
1 cup catsup
1/3 cup Worcestershire sauce
1 teaspoon chili powder
2 dashes Tabasco sauce
1 ½ cups water
Wash ribs and place in shallow roasting pan.
Roast at 450 degrees F. for about 30 mins.
Drain excess fat from pan. Top each piece
of ribs with a slice of unpeeled lemon,
if desired, and a slice of onion.
Make Basting Sauce: Combine remaining
ingredients; bring to a boil. Pour over ribs.
Lower temperature control to 350 degrees F.;
bake till well done, about 1 ½ hours. Baste
ribs with the sauce every 15 minutes. If sauce
gets too thick, add more water. Makes 4
Oven Pork Chops
6 lean, center cut pork chops
1 medium onion, sliced
1 can condensed Golden Mushroom soup
1 can condensed Cheddar Cheese soup
3/4 cup milk
Coarse black pepper to taste
Preheat oven to 350 degrees F. In medium
size bowl (or blender) mix together the
milk, Cheddar Cheese soup and Golden
Mushroom soup. Set aside. Wash chops and
place in 9" x 13" baking pan. Sprinkle
with coarse black pepper, to taste. Lay
onion slices on top of chops. Pour soup
mixture over all and place in oven. Bake
for 1 hour or till done. (Length of
cooking time will vary depending on the
thickness of the chops). Use the soup
mixture as gravy. Serves 6.
1 ½ pounds extra lean ground beef
1 cup medium cracker crumbs
2 beaten eggs
1 8-oz. can tomato sauce
½ cup finely chopped onion
2 - 3 T. finely chopped green bell pepper
3/4 to 1 teaspoon of salt, optional
1 medium crushed bay leaf
Preheat oven to 350 degrees F. Combine all
ingredients; mix well. Shape mixture in a
loaf in shallow baking dish or loaf pan.
Press 2 green pepper rings and an onion
ring atop meat loaf, if desired. Bake for
approximately 1 hour. Makes 6 to 8 servings.
1 2 ½ - 3 pound ready-to-cook
fryer chicken, cut up
2 medium onions, sliced
2 cloves garlic, minced
1 1-pound can (2 cups) diced tomatoes
1 8-oz. can tomato sauce
1 teaspoon crushed oregano
½ teaspoon celery seed
Pepper to taste
1 or 2 bay leaves
1/4 cup cooking sauterne, optional
Slowly brown chicken in 1/4 cup hot olive
oil; remove from skillet. Add onions and
garlic; cook till tender, but not brown.
Combine remaining ingredients, except
cooking wine. Add chicken to skillet,
pour sauce over. Cover; simmer 45 minutes.
Stir in cooking wine. Cook uncovered
turning chicken occasionally; about 20
minutes or till chicken is tender and
sauce is thick. Skim off excess fat and
remove bay leaves. Makes 4 to 6 servings.
Stuffed Burger Bundles
1 cup herb-seasoned stuffing mix
1/3 cup evaporated milk
1 pound extra lean ground beef
1 10 ½ oz. can cream of mushroom soup
2 teaspoons Worcestershire sauce
1 tablespoon catsup
Preheat oven to 350 degrees F. Prepare
stuffing according to package directions.
Combine evaporated milk and meat; divide
in 5 patties. On waxed paper, pat each
to 6-inch circle. Put 1/4 cup stuffing
in center of each; draw meat over stuffing;
seal. Place in 1 ½-quart casserole.
Combine remaining ingredients; pour over
meat. Bake, uncovered, for 45 minutes.
Makes 5 servings.
1 8-oz. can (1 cup) tomato sauce
½ cup water
1/4 cup molasses
2 T. vinegar
2 T. instant minced onion
1 T. Worcestershire sauce
2 tsp. dry mustard
1/4 tsp. coarse ground black pepper
1/4 tsp. chili powder
2 ready-to-cook fryers (2 - 2 ½ lbs. each),
cut in half lengthwise
In saucepan, combine tomato sauce, water,
molasses, vinegar, onion, worcestershire
sauce, dry mustard and chili powder.
Bring mixture to a boil, lower heat,
and simmer for approximately 20 minutes.
Set aside. Place halved fryers bone side
down on grill. Broil over slow coals for 25
- 30 minutes; turn, broil 20 - 25 minutes
more. Brush with sauce. Continue to cook,
basting with sauce often, until done;
approx. 15 - 20 minutes. Makes 4 servings.
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