Meats

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Barbecued Beef Brisket

Recipe By: Marlene Scholten

Rub brisket with salt, garlic powder and smoke. Top with sliced lemons and onions. Wrap in foil. Bake at 300 degrees for 1 hour for each pound of meat. Cool and slice. Return to pan, cover with barbecue sauce, foil and warm to serve.

NOTES : The cooler the meat the easier to slice.

Country-Style Oven Ribs

Recipe By: Esma Lee Smith

Preheat oven to 350 degrees. In a small bowl combine the salt, cumin, paprika, pepper, cinnamon and cloves. Sprinkle ribs with the spice mixture, rubbing it over entire surface. Place ribs bone side up, in a shallow roasting pan. Bake, covered, for 1 1/2 hours, drain.

Meanwhile, as ribs bake, in a large saucepan bring root beer to boiling. Boil gently, uncovered, until root beer is reduced to 1 3/4 cups, about 20 to 25 minutes. Remove from heat. Stir in barbecue sauce, tomato paste, vinegar, Dijon-style mustard and Worcestershire sauce. Return sauce mixture to boiling. Boil gently, uncovered, for 1 minute. Remove from heat, set aside.

Turn the drained ribs meaty side up. Spoon about half of the root beer sauce over the ribs. Bake, uncovered, for 45 minutes more, basting once or twice with the remaining sauce. Spoon sauce over the ribs to serve.

Fiesta Beef Kabobs

In a large saucepan combine first 8 ingredients and ½ cup water, bring to a boil. Reduce heat and simmer 20 minutes. After about 10 minutes add meat cubes and cook together. If time permits, let meat marinate in sauce until cool. Then thread meat alternately with the vegetables, on skewers. Place filled skewers lengthwise on aluminum foil. Drizzle sauce over skewers and wrap securely in foil, sealing each end.

Place foiled skewers on outside grill (low to medium heat) Turn every 5 minutes for about 20 minutes. Check for doneness, if you must, by unrolling the foil on one of the skewers.

Florida Pork Loin

Recipe By: Lou Petty

Rub the pork with the salt and tabasco sauce. Place in a skillet with the onion and brown on both sides Remove and pour off the fat, return to skillet. Baste with orange juice and water. Bake uncovered for 2 hours or until done at 300 degrees. Add lemon slices on top last 30 minutes. Drain fat and thicken the juices with ½ teaspoon cornstarch and 1 cup juice.

Original Ham Loaf Recipe

Recipe By: In Memory of Edna Yongue Boyer

SAUCE (QUICK METHOD)

OPTIONAL BASTE

Mix well the first 3 ingredients. Add remaining ingredients. Shape into loaf and bake 350 degrees for 2 hours - basting every 15 minutes. After loaf starts to brown, baste with sauce which has been previously cooked 5 minutes.

Optional Baste - In a small bowl, mix well. Cook slowly until thick. Stir often.

Serving Ideas : May serve this sauce on ham slices or serve in a gravy boat.

Pork Chops and Cabbage

Recipe By: Carla June Mason

Brown pork chops in oil. Remove and add onion saute til done Add flour and tomato sauce and make gravy. Return pork chops add cabbage and basil. Put lid on and simmer 15 minutes until cabbage is done.

Pork Chops Jezebel

Recipe By: Sally Kimberlin

GLAZE

Brown 4 ½" pork chops in hot oil. Spread Stove Top mixture in 9 x 13" dish, sprayed with Pam. Set on pork chops, spread glaze over chops.

Bake at 375 degrees for 40 minutes

Pork Loin Roast with Glaze

Recipe By Valerie Kidd
daughter-in-law of Wally and Eula Kidd

GLAZE

Bake 2 pound or larger pork lion roast at 350 degrees 35 to 40 minutes per pound.

Last 15 minutes of roasting time, rub glaze mixture over roast. Press nuts into mixture on meat.

Pork Tenderloin

Recipe By: Cathy Yongue Murphy

MARINATE

SAUCE

Marinate 2 pork tenderloins several hours or overnight. Bake at 325 degrees for 1 hour.

Pot Roast with Beer

Recipe By: Cindi Wiest

Add oil to large heavy pot with a lid. Heat oil. Dredge beef in flour and brown on all sides. Add sliced onions putting some under beef and some on top. Add the rest of the ingredients pouring beer over beef. (I cooked mine in the pressure cooker at setting 15 (?) for about half an hour). In the cookbook, I find you can put the roast in a preheated oven, covered, and bake for 2 hours or more if necessary, at 350 until the meat is very, very tender. OR you can cook on top of the stove for the same amount of time on low. Turn meat over during cooking, if you wish, and add hot water, broth or more beer as necessary to keep plenty of liquid in the pot at least ½-inch. Remove beef from pot and thicken gravy with flour and water. Cut beef in chunks. Do not try to slice it as it falls apart.

Serving Ideas : Serve with lots of mashed potatoes, German Red Cabbage (Aunt Nellies or Greenwoods) and something green.

Prince Hotel Meat Marinate Alyeska, Alaska

Recipe By: Sally Kimberlin

Combine; marinates (2 pounds meat) all day or overnight. Wipe off excess; broil, grill or rotisserie.

Sloppy Joes

Recipe By: Connie Gibson Kay

Saute onion and celery in oil. Pour oil off. Add other ingredients and simmer. Brown ground beef and add to sauce. Simmer for 30 - 45 minutes.

Sweet and Sour Pork

Recipe By: Nancy Davis

Brown pork add 1/4 cup water. Cover and simmer 1 hour until tender. Drain pineapple reserving juice. Combine brown sugar, cornstarch, pineapple juice, soy sauce and salt. Cook and stir over low heat until thick. Pour over hot cooked pork and let stand 10 minutes. Add pineapple, green pepper, onion and cook 2 or 3 minutes. Serve over rice.