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Recipes
Glazed Baby-Back Pork Ribs
By JJCR
Preheat oven to 350. Place ribs in a large, shallow baking dish
- 2 racks baby-back ribs, cut in half
- salt
- black pepper
- 3/4 cup honey
- 3/4 cup ketchup
- 1/2 cup soy sauce
- 1/4 tsp. hot sauce
- 3 cloves garlic, minced
South of Border Salad
By JJCR
Cook beans in small amount boiling salted water 10 minutes
- 1 lb. green beans, cut in 1/2 inch pieces
- 1/2 cup oil
- 1/4 cup vinegar
- 1 3/4 oz. envelope chili mix
- 1 tbsp. sugar
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 2 tomatoes, chopped
Crispy Slaw
By JJCR
Combine cabbage, onion, and green pepper in a large bowl; set aside
- 1 medium-sized head cabbage, shredded
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 cup sugar
- 1 cup vinegar
- 1 tsp. salt
- 1 tsp. mustard seeds
- 1 tsp. celery seeds
- 1/4 tsp. ground turmeric
Cream Chicken and Biscuits
By JJCR
Saute chicken and mushrooms briefly
- 4 oz. chicken breast meat, cut into thin strips
- 1 oz. assorted mushrooms, fresh and wild; sliced
- 2 tsp. each red and green peppers, diced
- 2 thin slices jalapeno pepper
- 3 oz heavy cream
- Salt and pepper to taste
Herb-Marinated Shrimp
By JJCR
Combine basil, thyme, oegano, salt, pepper and garlic in food processor
- 1/3 cup fresh basil leaves
- 2 tbsp. fresh thyme leaves
- 2 tbsp. fresh oregano leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 garlic cloves, cut in half
- 1 tbsp. olive oil
- 1 1/2 lbs. large uncooked shrimp, peeled
Creamy Cheese Potatoes
By JJCR
In a medium saucepan, over low heat blend milk into cream cheese
- 1 1/4 cups milk
- 1 8 oz. pkg. cream cheese, softened
- small onion, chopped
- 1/4 tsp. salt
- 4 cups cubed cooked potatoes
Pork Chops with Mushroom Sauce
By JJCR
1. Place pork chops in slow cooker
- 4-6 boneless pork chops
- 10 3/4 can cream of mushroom soup
- 3/4 cup white wine ( use chicken broth)
- 4 oz can sliced mushrooms
- 2 tbsp. quick cooking tapioca
- 2 tsp. worcestershire sauce
- 1 tsp. beef bouillon granules or 1 beef bouillon cube (BV)
- 1/4 tsp. minced garlic
- 3/4 tsp. dried thyme, optional
Butter Cookies
By JJCR
Gradually cream 1 cup sugar into butter
- 3 cups sugar
- 3/4 lb. (3 sticks) butter
- 2 egg yolks
- 1 tbsp. vanilla
- 3 cups bread flour
Pineapple 'n Ice Cream Punch
By JJCR
Combine all ingredients except ginger ale
- 1 (46 oz.) can pineapple juice, chilled
- 1 1/2 pints vanilla ice cream, softened
- 1 pint orange sherbet, softened
- 3 cups ginger ale, chilled
Cheezy Corn Sticks
By JJCR
1. Preheat oven to 400 . Lightly grease corn stick molds or 1 ( 12 cup) muffin pan
- 2 (8.5 oz.) boxes corn muffin mix
- 1 cup shredded Monterey Jack cheese with peppers
- 2/3 cup milk
- 2 large eggs