French Dip – by Megan

I start with a frozen beef roast, between 2 and 3 pounds. Cut baking time in half by using a fresh roast.

Put roast in large pot, add 2 cups water, sea salt, fresh ground pepper, garlic powder, and minced onions. Bake covered at 325 for 4-5 hours.

Remove roast from pot, set aside. Bring drippings to boil, add roughly one extra cup water, 1 beef bullion cube, 3-4 dashes Angostura bitters, dash cayenne pepper, pinch of celery salt, a few pinches of garlic powder, and roughly one-fourth cup dried basil, and black pepper to taste (more than you might think as the basil and onion sweeten the au jus quite a bit). Also add a tablespoon or two more of minced onions. Resist any urge to add salt as the bullion will do that for you. If you’ve added the bullion and think it needs more salt, crush a bullion cube and add that little by little…you will get flavor and saltiness at the same time. Lastly, I add a splash of Kitchen Bouquet for color. Strain the broth into a bowl using a metal strainer. I use the leftover seasoning ‘pulp’ as a garnish for extra flavor on the sandwiches, or in this instance I put it in the crock with the meat.

Shred the roast, serve on a toasted bun with Swiss or Provolone cheese. Serve the au jus while still hot in a small bowl or ramekin.

Nacho Beef Bake

• 1.5 pounds lean ground beef or turkey
• 1 15 oz. can black beans, drained and rinsed
• One-half cup water
• 1 envelope reduced-sodium taco seasoning
• 2 eight ounce tubes of refrigerated reduced-fat crescent rolls
• 1 cup reduced-fat sour cream
• 1 cup shredded cheddar cheese
• 4 oz. baked nacho tortilla chips (about 2 cups crushed)
• 3 cups shredded lettuce
• 3 medium tomatoes, chopped

In a large skillet, cook beef over medium heat until it is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated thoroughly; set aside.

Unroll the crescent dough and press into the bottom and up the sides of a 13 x 9 inch baking dish coated with cooking spray; seal the seams and perforations. Spoon the beef mixture over the dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.

Bake uncovered at 375 degrees for 20 minutes or until cheese is melted. Top with lettuce and tomatoes and more sour cream if desired. Serve immediately.

Glazed Pork Chops on the Grill

• One-half cup ketchup
• One-fourth cup packed brown sugar
• One-fourth cup white vinegar
• One-fourth cup orange juice
• One-fourth cup Worcestershire sauce
• 2 garlic cloves, minced
• One-half tsp. dried rosemary, crushed
• 8 bone-in pork loin chops about one-half inch thick and half a pound each

1. In a small bowl, combine the first seven ingredients. Pour three-fourths cup into a large re-sealable plastic bag or marinating pan and add the pork chops. Seal the bag and turn the bag to coat the chops. Refrigerate for 8 hours or overnight. Place the remaining marinade in a closed container in the refrigerator.
2. Spray the grill rack to prevent sticking. Drain and discard the marinade in the bag. Grill the pork over medium heat for 4-6 minutes on each side or until a meat thermometer reads 160°, basting occasionally with reserved marinade.

Serve with your favorite side dishes.

Pork Chops – Chinese Style

Marinade for 4-6 pork chops:

• 5 Tablespoons Soy Sauce
• 2 Tablespoons Hoisen Sauce
• 1 Tablespoon Honey
• 1 Tablespoon sugar
• 2 Tablespoons cloves – crushed
• 1 Tablespoon crushed garlic (or a little garlic powder)

Combine above ingredients and place in a cake pan that will fit your 4-6 chops. Trim the extra fat off the center-cut pork chops and marinate them in the sauce for one hour at room temp, or overnight in a covered pan. Coat them top and bottom so they are fully covered with the marinade.

Broil the chops for 8-15 minutes, turning half-way through until they are done.

This would be a good marinade for chicken too! We all loved it and it was easy!

Golden Delight Pancakes

In a blender (or mixer bowl) put

• 1 cup creamy cottage cheese (not skim or no fat)
• 6 eggs.

Blend until mixed well.

Add:

• 1/2 cup sifted flour
• 1/4 tsp. salt
• a little pepper
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 tsp. vanilla flavoring

Blend on high for one minute. Pour batter to desired size on to a hot griddle. Flip them over and finish baking until golden brown on both sides. These are really good with your favorite syrup, or with whipped cream and strawberries or blueberries!

Sweet & Sour Pork Ribs

• 1/3 cup soy sauce
• 1/3 cup orange marmalade
• 3 Tablespoons ketchup
• 1 Tablespoon minced garlic
• 4 pounds country-style pork ribs. I use the ones with bone still in because I think the flavor is better. You can pick the bones out before serving if desired.

In a bowl, combine the first four ingredients. Pour about half of this mixture in to a crock pot or slow cooker. Place the ribs over this mixture and pour remaining sauce over the ribs. Cover and cook on low for about 7 – 8 hours or until tender.