There has to be some good cooks on here. Below are some of my favorites.
MUSTARD PORK CHOP CASSEROLE
6-8 LOIN CHOPS OR 3-4 BUTTERFLY CHOPS (CUT IN HALF)
1 BAG 12 OZ. WIDE EGG NOODLES
2 CANS CREAM CHICKEN SOUP
2 CUP WATER
PREPARED MUSTARD
1. BROWN LOIN CHOPS.
2. GENEROUSLY SPREAD PREPARED MUSTARD ON ONE SIDE.
3. COOK NOODLES.
4. MIX SOUP, WATER, MILK + 2 TBS. MUSTARD.
5. MIX 1/2 MIXTURE WITH NOODLES- POUR IN 9x13 PAN.
6. PLACE PORK CHOPS ON TOP OF NOODLES- MUSTARD SIDE DOWN.
7. POUR REMAINING SOUP MIXTURE OVER PORK CHOPS.
8. COVER WITH FOIL- BAKE 350 1 HOUR.
9. BAKE 1/2 ADDITIONAL HOUR UNCOVERED.
(SERVES 6)
HAM LOAF
2 LBS. HAM LOAF (GROUND LEAN PORK & HAM)
2 EGGS WELL BEATEN
1 CUP MILK
1 CUP SODA CRACKER CRUMBS
1 TBS. CHOPPED PARSLEY
2 TBS. FINELY CHOPPED ONION
3/4 CUP VINEGAR
1 TSP. PREPARED MUSTARD
3/4 CUP BROWN SUGAR
1 TSP. SALT
1/4 CUP WATER
1. COMBINE MEAT WITH EGGS, MILK, CRACKERS CRUMBS, PARSLEY, AND ONIONS; MIX WELL. PLACE IN LOAF PAN. BAKE IN OVEN AT 350 FOR 1 HOUR.
2. SIMMER REMAINING INGREDIENTS TOGETHER FOR 5 MIN. TO MAKE SAUCE.
3. POUR OVER LOAF - THE LAST 15 MIN OF BAKING. (SERVES 8)
BEST RIBS EVER
2 RACKS BABY BACK RIBS
PREPARED RUB (SEASONINGS)
1. CUT EACH RIB IN HALF ALONG THE BONE SO THEY CAN BE EASILY STACKED
2. OVER SEASON LIBERALLY ON BOTH SIDES- PATTING RUB INTO MEAT
ON A COOKIE SHEET LINED WITH ALUMINUM FOIL, STACK THE RIBS CLOSE TOGETHER ABOUT 3 LAYERS HIGH
3. PLACE IN PREHEATED OVEN AT 300 FOR 2 HRS. SHIFTING THE BOTTOM LAYER OF RIBS TO THE TOP EVERY 30 MIN. UNTIL THEY ARE TENDER.
5. TRANSFER RIBS TO A PREHEATED GRILL (MAKE SURE THE COALS HAVE BURNT DOWN AND ARE NOT TOO HOT.
6. GRILL ABOUT 30 MIN., CAREFUL NOT TO BURN. BRUSH WITH SAUCE THE LAST 10 MIN.
SENSATIONAL SEASONED GRILL FRIES
ABOUT 3 LBS. POTATOES
1/2 CUP CANOLA OR VEGETABLE OIL
1 TBS. CHILI POWDER
1 TBS. SALT
2 TSP. GROUND CUMIN
1. COVER THE POTATOES WITH COLD WATER IN A LARGE SAUCEPAN AND COOK UNTIL ALMOST TENDER. DRAIN AND DRY THE POTATOES.
2. CUT EACH POTATO LENGTHWISE INTO QUARTERS. PLAE THE POTATOES ON A BAKING SHEET AND BRUSH BOTH SIDES OF THE POTATOES WITH OIL.
3. COMBINE THE SHILI POWDER, SALT AND CUMIN IN A SMALL BOWL, AND SPRINKLE OVER THE POTATOES.
4. GRILL THE POTATO WEDGES FOR 3 TO 4 MIN. PER ISDE UNTIL GOLDEN BROWN.
SWEET AND SPICY COLESLAW
1 BAG SHREDDED CABBAGE
1 MEDIUM ONION DICED
1 MEDIUM CARROT GRADED
1/4 CUP MAYO
1/8 CUP PREPARED MUSTARD
1 TSP. APPLE CIDER VINEGAR
1 CUP SUGAR
1 TSP. BLACK PEPPER
1/2 TSP. CAYENNE
SALT AND FRESHLY GROUND PEPPER
1. IN A LARGE BOWL, COMBINE CABBAGE, DICED ONION AND GRADED CARROT.
2. IN ANOTHER MEDIUM BOWL, PREPARE THE DRESSING BY WHISKING TOGETHER THE MAYO, MUSTARD, VINEGAR, SUGAR, PLACK PEPPER, AND CAYENNE. TOSS DRESSING WITH THE CABBAGE MIXTURE, AND SEASON WITH SALT AND PEPPER TO TASTE. (THE SLAW MAY SEEM TO NEED MORE DRESSING, BUT WILL MOISTEN AFTER REFRIGERATED.
3. COVER WITH PLASTIC WRAP AND CHILL FOR AT LEAST 2 HOURS BEFORE SERVING.
ONION RINGS WITH CHILI SAUCE
Ingredients
* Vegetable oil, for deep-frying
Chili Sauce:
* 1 cup mayonnaise
* 3 tablespoons chili sauce
* 1 teaspoon chili powder
* 1/8 teaspoon cayenne pepper
Onion Rings:
* 2 medium white or yellow onions
* 1 teaspoon seasoned salt
* 2 cups all-purpose flour
* Salt
Directions
Preheat oil in a deep-fryer or Dutch oven to 360 degrees F.
To make the chili sauce, combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well. Cover and chill until serving time.
Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a resealable plastic bag. Put the onion rings in the bag in batches, close tightly, and shake until the onion rings are coated.
Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. Remove with tongs and drain on paper towels
MUSTARD PORK CHOP CASSEROLE
6-8 LOIN CHOPS OR 3-4 BUTTERFLY CHOPS (CUT IN HALF)
1 BAG 12 OZ. WIDE EGG NOODLES
2 CANS CREAM CHICKEN SOUP
2 CUP WATER
PREPARED MUSTARD
1. BROWN LOIN CHOPS.
2. GENEROUSLY SPREAD PREPARED MUSTARD ON ONE SIDE.
3. COOK NOODLES.
4. MIX SOUP, WATER, MILK + 2 TBS. MUSTARD.
5. MIX 1/2 MIXTURE WITH NOODLES- POUR IN 9x13 PAN.
6. PLACE PORK CHOPS ON TOP OF NOODLES- MUSTARD SIDE DOWN.
7. POUR REMAINING SOUP MIXTURE OVER PORK CHOPS.
8. COVER WITH FOIL- BAKE 350 1 HOUR.
9. BAKE 1/2 ADDITIONAL HOUR UNCOVERED.
(SERVES 6)
HAM LOAF
2 LBS. HAM LOAF (GROUND LEAN PORK & HAM)
2 EGGS WELL BEATEN
1 CUP MILK
1 CUP SODA CRACKER CRUMBS
1 TBS. CHOPPED PARSLEY
2 TBS. FINELY CHOPPED ONION
3/4 CUP VINEGAR
1 TSP. PREPARED MUSTARD
3/4 CUP BROWN SUGAR
1 TSP. SALT
1/4 CUP WATER
1. COMBINE MEAT WITH EGGS, MILK, CRACKERS CRUMBS, PARSLEY, AND ONIONS; MIX WELL. PLACE IN LOAF PAN. BAKE IN OVEN AT 350 FOR 1 HOUR.
2. SIMMER REMAINING INGREDIENTS TOGETHER FOR 5 MIN. TO MAKE SAUCE.
3. POUR OVER LOAF - THE LAST 15 MIN OF BAKING. (SERVES 8)
BEST RIBS EVER
2 RACKS BABY BACK RIBS
PREPARED RUB (SEASONINGS)
1. CUT EACH RIB IN HALF ALONG THE BONE SO THEY CAN BE EASILY STACKED
2. OVER SEASON LIBERALLY ON BOTH SIDES- PATTING RUB INTO MEAT
ON A COOKIE SHEET LINED WITH ALUMINUM FOIL, STACK THE RIBS CLOSE TOGETHER ABOUT 3 LAYERS HIGH
3. PLACE IN PREHEATED OVEN AT 300 FOR 2 HRS. SHIFTING THE BOTTOM LAYER OF RIBS TO THE TOP EVERY 30 MIN. UNTIL THEY ARE TENDER.
5. TRANSFER RIBS TO A PREHEATED GRILL (MAKE SURE THE COALS HAVE BURNT DOWN AND ARE NOT TOO HOT.
6. GRILL ABOUT 30 MIN., CAREFUL NOT TO BURN. BRUSH WITH SAUCE THE LAST 10 MIN.
SENSATIONAL SEASONED GRILL FRIES
ABOUT 3 LBS. POTATOES
1/2 CUP CANOLA OR VEGETABLE OIL
1 TBS. CHILI POWDER
1 TBS. SALT
2 TSP. GROUND CUMIN
1. COVER THE POTATOES WITH COLD WATER IN A LARGE SAUCEPAN AND COOK UNTIL ALMOST TENDER. DRAIN AND DRY THE POTATOES.
2. CUT EACH POTATO LENGTHWISE INTO QUARTERS. PLAE THE POTATOES ON A BAKING SHEET AND BRUSH BOTH SIDES OF THE POTATOES WITH OIL.
3. COMBINE THE SHILI POWDER, SALT AND CUMIN IN A SMALL BOWL, AND SPRINKLE OVER THE POTATOES.
4. GRILL THE POTATO WEDGES FOR 3 TO 4 MIN. PER ISDE UNTIL GOLDEN BROWN.
SWEET AND SPICY COLESLAW
1 BAG SHREDDED CABBAGE
1 MEDIUM ONION DICED
1 MEDIUM CARROT GRADED
1/4 CUP MAYO
1/8 CUP PREPARED MUSTARD
1 TSP. APPLE CIDER VINEGAR
1 CUP SUGAR
1 TSP. BLACK PEPPER
1/2 TSP. CAYENNE
SALT AND FRESHLY GROUND PEPPER
1. IN A LARGE BOWL, COMBINE CABBAGE, DICED ONION AND GRADED CARROT.
2. IN ANOTHER MEDIUM BOWL, PREPARE THE DRESSING BY WHISKING TOGETHER THE MAYO, MUSTARD, VINEGAR, SUGAR, PLACK PEPPER, AND CAYENNE. TOSS DRESSING WITH THE CABBAGE MIXTURE, AND SEASON WITH SALT AND PEPPER TO TASTE. (THE SLAW MAY SEEM TO NEED MORE DRESSING, BUT WILL MOISTEN AFTER REFRIGERATED.
3. COVER WITH PLASTIC WRAP AND CHILL FOR AT LEAST 2 HOURS BEFORE SERVING.
ONION RINGS WITH CHILI SAUCE
Ingredients
* Vegetable oil, for deep-frying
Chili Sauce:
* 1 cup mayonnaise
* 3 tablespoons chili sauce
* 1 teaspoon chili powder
* 1/8 teaspoon cayenne pepper
Onion Rings:
* 2 medium white or yellow onions
* 1 teaspoon seasoned salt
* 2 cups all-purpose flour
* Salt
Directions
Preheat oil in a deep-fryer or Dutch oven to 360 degrees F.
To make the chili sauce, combine the mayonnaise, chili sauce, chili powder, and cayenne in a small bowl and stir well. Cover and chill until serving time.
Slice the onions into very thin rings and separate the rings. Spread them out and sprinkle with seasoned salt. Place the flour in a resealable plastic bag. Put the onion rings in the bag in batches, close tightly, and shake until the onion rings are coated.
Fry the onion rings in batches for 3 to 4 minutes, until they are brown and crispy. Remove with tongs and drain on paper towels
400 degrees has the best results for me as well.
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