Ingredients

• 1 pound lean ground beef
• 1 pound lean ground pork
• 2/3 cup (uncooked) long grained rice
• 1/2 cup milk
• 1 large egg - lightly beaten
• 1 Tablespoons salt - divided
• 2 teaspoons chili powder - divided
• 2 Tablespoons canola oil
• 1 (28 ounce) can crushed tomatoes - undrained
• 2 1/2 cups water
• 1/3 cup chopped onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Directions

1. In a large bowl combine ground beef and ground pork; mix well. Add rice, milk, egg, 2 teaspoon salt and 1 teaspoon chili powder; mix well. Shape mixture into 1 1/2 inch balls.
2. In a large skillet, over medium heat, heat canola oil until hot. Cook meatballs in batches in the hot oil until browned on all sides. Drain.
3. In a large sauce pan, combine undrained tomatoes, remaining salt and remaining chili powder, water, onion, garlic powder and cayenne pepper, and mix well. Bring to a boil over high heat, stirring occasionally. Reduce heat to low.
4. Add meatballs to tomato mixture and mix well; cover. Cook over low heat, stirring occasionally, for 1 hour.
5. Serve over hot cooked rice, if desired.

Serves 8-10

Ingredients

• 1 pound lean ground beef
• 1 pound ground pork
• 1 cup Italian dry bread crumbs
• 1 1/4 cups milk
• 1 egg - lightly beaten
• 1/4 cup onion - minced
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon ground sage
• 1/4 teaspoon garlic salt
• 2 Tablespoons Worchestershire sauce

Directions

NOTE: I mix all dry seasonings and dry bread crumbs together for even distrabution.

1. Mix all ingredients thouroughly. Beef mixture will be slightly moist - that’s okay - it will make a moister meatloaf!!!
2. Now you can either spread in ungreased loaf pan, 9×5x3 inches- or -shape into mound in a 13×9x2 inches baking pan.
3. In preheated oven of 350 degrees, bake for 1 1/2 hours.

Serves 6

Ingredients

• 4 puff pastry shells
• 1 cup chicken broth
• 3 Tablespoons butter - divided
• 2 teaspoons Worchestershire sauce
• 8 oz sliced mushrooms
• 2 Tablespoons fresh parsley - minced
• 2 celery stalks - diced
• 12 oz pre-cooked chopped roasted chicken
• 2 Tablespoons flour
• a pinch or two of cayenne to taste
• 1 cup white wine
• salt and pepper to taste
• 1 cup whipping cream
• 1 cup shredded swiss cheese

Directions

1. Bake 4 puff pastry shells according to package directions until browned. Remove pastry “top” gently and save. While pastries are baking, make the chicken filling.
2. In a large saute pan, over medium heat, melt 2 Tablespoons of butter. Add mushrooms and celery. Cook until softened and the mushrooms are lightly browned around the edges.
3. Add flour and the last Tablespoon of butter. This will make a roux that will thicken the sauce. Stir well.
4. Add white wine, whipping cream, swiss cheese, and chicken broth. Continue to cook on medium heat. The sauce will start to thicken and bubble fairly quickly.
5. Add Worchestershire sauce, parsley, chicken, cayene, salt and pepper. Heat through. (keep heat on low once sauce has thickened; if it gets too thick, you can add more wine and whipping cream to thin it out).
6. Place pastry basket on plate and spoon chicken and sauce over top. Place “top” of pastry on top and serve.

Serves 4

Ingredients

• 1 pkg. 2 Alarm Chili Mix
• 2 doz. dried red Chile peppers (or hotter if you can handle it.)
• 1/2 of 12 oz. can Budweiser
• 1 tsp. sugar
• Olive oil
• Covered grill or kitchen oven
• Beer can holder recommended

Directions

Remove the Masa/Flour from the packets of spices. Mix sugar and all other spice packets together. Wash chicken thoroughly and pat dry. Coat the chicken lightly with oil. Rub on the spice all over, and put some inside the chicken also. Add a tablespoon of spice and a tablespoon of garlic to the can.

Pre-heat grill to 350°. Put can in holder. Put cavity of chicken down over beer can and press down firmly. Using a small knife, make small slits in breast, thigh, legs, and wings. Insert peppers into slits with stems (fuses) pointed out. It should look like firecrackers.

Put chicken on grill, balancing well. Cook at 350° for 2 hours or until chicken is done. (Use meat thermometer. DON ‘T GUESS!) Temperature must be at least 180° in breast and thigh. IMPORTANT! When done, remove from grill, cover with foil, and let sit for 15 minutes.

Serve with potato salad, cornbread, and sweet ice tea. Fresh peach ice cream would be a good dessert.

Ingredients

• 3 to 4 lbs spareribs
• 1 cup catsup
• 1/4 cup cider vinegar
• 2 Tbsp Worcestershire sauce
• 2 tsp dry mustard
• 2 tsp crushed red pepper
• 1/2 cup brown sugar

Directions

Easy Tex-Mex Barbecued Ribs

Servings: 4

Instructions:
Unwrap spareribs and set out for 30 minutes
to warm to room temperature. In a saucepan
combine catsup and remaining ingredients.
Heat to boiling; cover and simmer 15 minutes.
Remove half of sauce and set aside to serve
with ribs. Place ribs over medium-hot coals.
Cover and grill 10 minutes. Baste with sauce
and continue to grill, uncovered, basting and
turning every few minutes. Grill for an
additional 20 minutes or until cooked through.
Serve reserved sauce with ribs.

Ingredients

• 4- pound boneless pork shoulder (Boston Butt)
• 1 quart cider vinegar
• 1 tablespoon crushed red pepper
• 1 tablespoon black pepper

Directions

Raleigh-Durham Pork Barbecue

Servings: 16

Minutes of prep time: 10
Minutes of cook time: 180

Nutritional analysis per serving:
Calories: 196
Grams of fat: 11
mg. Cholesterol: 73
mg. Sodium: 68

Instructions:
Stir together vinegar and peppers.
Prepare medium-hot coals in covered grill,
banking coals when hot. Position drip pan in
center of grill bed, between banks of coals.
Place pork on grill over drip pan, close hood.
Cook for 2 1/2- 3 1/2 hours, basting
frequently with vinegar marinade, until pork
is very tender. Remove pork from grill, cool
slightly; chop meat and serve with hush
puppies and cole slaw, if desired.

Ingredients

• 2 to 3 cans beer (labatt blue)
• 4 to 6 large onions sliced in large rings (some chunks too)
• 6 original Johnsonville Brats

Directions

Brats with Beer and Onions
This was GOOD!

Use a large skillet pan with a lid.
Pour in Beer, add onions start to simmer add brats on top. Cover and simmer, Stir every now and again. Let brats get covered with the onions.
He cooked this way about 45 min.
Then he fired up the grill and put his and my brothers on to grill for about 5 min. I choose NOT to have mine grilled — no need in my opinion.

Serve on buns with cooked onions, mustard & ketchup.

VERY GOOD! The onions almost carmelized in the beer.

I like stout ketchup & used that on mine …. to make:
just mix gineuss (Irish stout beer) & ketchup, store in fridge.

Ingredients

• 2 beaten eggs
• 1/2 cup tomato juice
• 1/4 cup soft bread crumbs
• 2 tbsp parsley
• 1/2 tsp oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 garlic clove (Iuse 2)
• 2 lbs ground beef
• 4-6 oz thin slices ham
• 6 oz mozzarella cheese

Directions

In bowl combine eggs and tomato juice. Stir in bread,parsley,oregano,salt,pepper and garlic. Add beef and mix well. On wax paper or foil pat mixture into a rectangle.Attange ham on top and leave small margin around edge.Spread cheese on top.Roll from short end like a jellyroll using paper or foil to roll.Place in bottom of cake pan with seam down.Bake at 350′ for 1 hour and 15 minutes.

Ingredients

• 4 medium to large skinless chicken thighs (1-1/2 pounds)
• 1 (8-ounce) container plain low-fat yogurt
• 1/4 cup hot salsa or picante sauce
• 1 tablespoon curry powder
• 1 teaspoon ground cumin

Directions

Place the chicken in a glass dish. In a small bowl,
combine the yogurt, salsa, curry powder, and cumin.
Pour over the chicken, turning to coat. Cover and
refrigerate at least 6 hours or up to 24 hours.

Heat the oven to 375 degrees F.

Transfer the chicken and sauce to an oven proof dish
prepared with nonstick pan spray. Bake, uncovered, 40
to 45 minutes, or until the chicken is tender and
cooked through.

Nutritional Information Per Serving: (1 thigh)
Calories: 186, Fat: 8 g, Cholesterol: 73 mg, Sodium:
139 mg, Carbohydrate: 5g, Dietary Fiber: 0g, Sugars:
4g, Protein: 22g

Diabetic Exchanges: 1/2 Starch, 3 Lean Meat

Ingredients

• 2 - 3 pounds chicken wings
• chopped chutney
• 2 tablespoons salad oil
• 1 can (10 3/4 ounce) condensed tomato soup
• 1/3 cup plain yogurt
• 1/4 cup water
• 2 teaspoons curry powder
• 1/8 teaspoon pepper
• cooked rice

Directions

In skillet, brown wings in oil, pour off fat. Stir in
soup, yogurt, water, curry powder and pepper. Cover;
cook over low hear 20 minutes or until done. Stir
occasionally. Serve with rice and chutney.
Serves 4.