Country Ribs

1 cup orange juice
1 cup ketchup
1/2 cup cider vinegar
1/4 cup soy sauce
2 Tbsp prepared horseradish
2 Tbsp prepared mustard
2 tsp ground ginger
1 to 2 tsp hot pepper sauce
1/2 tsp garlic powder
4 to 5 pounds country-style pork ribs
1/4 cup honey
2 Tbsp brown sugar

In a bowl, combine the first 10 ingredients, mix well. Pour 1 1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
Drain and discard the marinade from the ribs. Grill. covered, over indirect medium heat for 15-20 minutes on each side. Meanwhile, in a sauce pan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160*, turning and basting occasionally. Serve with the remaining sauce.

LABEL: Remove from freezer and thaw in refrigerator for 12 hours or overnight. Grill over medium heat for 15-20 minutes on each side. Baste ribs with sauce. Grill 15-20 minutes longer or until a meat thermometer reads 160*, turning and basting occasionally. Serve with the remaining sauce.

Pati and April Watson

Barbecue Chicken Pizza

1 chicken breast
1 1/3 cups barbecue sauce, divided
1 pizza crust
2 cups pizzaria cheese (blend of mozzarela & cheddar)
1/2 medium red onion, peeled and thickly sliced

Marinate chicken in 2/3 cup barbecue sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for 30 mins. or until the chicken is tender and no longer pink. Remove from oven.
Spread remaining 2/3 cup barbecue sauce over the crust. Sprinkle cheese evenly over crust, leaving 1/2 inch border. Shred chicken and arrange over cheese, topping with onion. Freeze, covering pizza with plastic wrap, followed by heavy-duty foil.

Label: Preheat oven to 425 degrees. Place frozen pizza on tray and bake for 15 mins. Check to see if the middle is warm. Optional: sprinkle with cilantro before serving

Magnificent Mini BBQ Meatloaves

Makes 12 mini loaves

Ingredients:

1 1/2 lbs ground beef
1 package Stove Top stuffing mix or dry bread cubes
1 T onion flakes
1 1/2 cups water
2 eggs
1 c bbq sauce - we like hickory flavor
plus I always add extra seasonings - whatever I'm feeling at the moment - usually garlic salt - I'm a non-measuring, seasoning freak!

Another cup of bbq sauce for the topping
1 cup cheddar cheese

Directions: Pour water over the stuffing mix to allow bread to soften. Mix in meat and seasonings until well blended - use your hands :). Press evenly into 12 greased muffin tins. Make an indentation in the middle of each loaf. Fill the indentation with bbq sauce. Bake at 350 or can be frozen at this point. The kids love having their own loaf :)

Label: Bake meatloaves at 350 degrees for 30-40 minutes. Top with the cheese and bake 3-5 more minutes or until cheese is melted.

Chicken Cordon Bleu

Here I am after pounding almost 100 chicken breasts. Talk about great upper body workout!! My receipts came to $131.04 by the way. Thanks for letting me join! - Melissa McKay (Heather Gibson's sister)

Recipe makes 12 servings

1 cup all purpose flour
4 eggs, lightly beaten
2 cups dry bread crumbs
12 slices Swiss cheese
12 slices deli ham
2 teaspoons melted butter per chicken roll

Instructions:
1. Rinse and trim chicken as desired.

2. Lay out three shallow dishes. Measure the flour into one, eggs into another, and breadcrumbs into the third.

3. Lay each piece of chicken, smooth side down, between two sheets of wax paper. using a rolling pin or a meat tenderizer, pound each chicken piece to 1/2 inch thick. Take one piece of chicken, coat with flour, dip in egg, and then coat with breadcrumbs. Set aside. Repeat with remaining chicken pieces. Discard remaining flour, eggs, and breadcrumbs.

4. Fold one piece of cheese into a small bundle and place in the middle of one slice of ham. Fold the sides of the ham in, enveloping the cheese. Place a ham/cheese bundle on the narrow end of a breaded chicken piece. Rolls chicken into a packet, and secure tightly by wrapping with plastic wrap. Repeat with remaining cheese, ham, and chicken. Divide chicken rolls evenly among the freezer bags.

5. Seal and freeze

LABEL
1. Remove desired number of chicken rolls from freezer. Discard plastic wrap while chicken is still frozen and place rolls in a greased baking dish. Place in the refrigerator to thaw completely.
2. Preheat the oven to 350 degrees.
3. Brush each chicken roll with 2 teaspoons melted butter and bake for 45 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F.

Autumn Pork Chops

1 1/2 T veg oil
8 pork chops
1 1/2 cans cream of celery soup
3/4 c of apple juice
3 T spicy brown mustard
1 1/2 T honey
1 1/2 T black pepper

Label: Defrost then bake @ 325 degrees for 30 to 40 min or cook in skillet until cooked through.

Favorites

Here are the recipies that were voted our favorites for the last two exchanges.

June Favorites
Finger-Lickin' Good BBQ Ribs
Swiss Cheese Chicken
Baked Chicken Parmesan

April Favorites
Italian 4-Cheese & Sausage Lasagna
Chicken Cordon Bleu
Garlic Lime Chicken
Pork Burritos

Paper Wrapped Chicken

Recipe makes 12 servings
Oven set at 375 degrees

Filling:
1 1/2 C Mayonnaise
1 C chopped green onion
1/3 C lemon juice Mix filling and set aside
2 cloves garlic, minced
2 tsp Tarragon

24 Sheets Phyllo dough, divided into sets of two (12 double sheets)
12 Chicken Breasts salted and pepper'd (smaller breasts work best)
1 1/3 C melted butter
1/3 C grated parmesan cheese

Brush butter on phyllo dough sheets, covering well
Place chicken breast on each, add 3 Tbl. filling on top
Wrap Phyllo Dough to seal around chicken (like envelope if you can)
Place on buttered cookie sheet, brush top and sides with more butter
Sprinkle parmesan cheese on envelopes
Bake at 375 25 - 35 minutes; Phyllo should be golden brown and crispy
Let stand at least 5 minutes before plating

Label: Thaw on cookie sheet covered with plastic wrap to avoid drying
Bake 25 - 35 minutes; Phyllo should be golden brown and crispy
Let stand at least 5 minutes before plating

Sarah Gwilliam's recipe. Thanks Sarah!

Yummy Pizza Rolls

Dough:
Mix 1/2 cup warm water, 1 T yeast, and a dash of sugar.
Add 2 cups hot water, 1 T salt, 3 T sugar and 1/3 Cup vegetable oil.
Mix in 5-6 cups flour until it no longer sticks to the bowl.
Stir every 10 minutes - 30 minutes.

Cut dough in half and roll out into a rectangle.
Spread with your favorite pizza sauce.
Add pizza toppings and cheese. Roll up into a long tube.
(You may also make chicken rolls with a cream sauce,
chicken and veggies - use your imagination!)

Use dental floss to cut into 1 1/2 " pieces.
Place in 9 x 13 pan. Bake at 350' for 25 minutes.

Warm from frozen: 350' for approx. 30 minutes.
Use additional sauce to pour over top as you serve - if desired.

Freezer Hash Brown Casserole

4 eggs
1 1/2 C. hash brown potatoes
6 oz. evaporated milk
1 C. shredded cheddar cheese
1/2 tsp. salt
1/2 C. diced Onion
1/4 t pepper
1/2 C. diced green Pepper (or red and green)
1/2 C. shredded zucchini
dash cayenne pepper
1/2 C. diced ham

Mix eggs and milk together in a bowl. Add eggs and the remaining of the above ingredients into a one gallon freezer zip lock bag and seal the bag, removing all excess air and freeze. To serve thaw completely in refrigerator and put into a greased 9 x 9 dish. Bake uncovered in 350 degree oven for 45-50 minutes or until a knife inserted comes clean.

Polynesian Pork Loin Roast

3-4 lbS pork roast
3/4 cup pineapple apricot preserves
1/2 cup brown sugar
1 clove garlic, finely minced
1/4 cup apple cider vinegar
1/2 cup soy sauce
1/4 cup molasses
2 cups chicken broth
Place pork in crock pot. Combine all remaining ingredients and mix well. Pour over roast. Cover and cook on Low for 8-10 hours. Shred pork with a fork in its juice/sauce.
Serve over rice and if you desire 15 mins. before serving add 1/2-1 head chopped cabbage.

Deliciously Easy Beef Enchiladas

1 can 27 oz Rosarita Enchilada Sauce
1 can 80z Cream of Mushroom Soup
onion 1/2 chopped finely
2 garlic cloves
1 lb ground beef
16 oz cheddar cheese or Mexican cheese blend
1 pkg of corn tortillas 16

Heat Rosaritta sauce with cream of mushroom sauce till boiling then shut off heat.
In a frying pan cook beef with garlic and onion to browned.
Warm a few tortillas at a time. Put sauce mixture on bottom of a 9 by 9 pan and fill each tortilla with the beef mixture and some cheese, roll and place in the pan. Do 8 in each 9 by 9 inch pan, and then cover with red sauce. Top with remaining cheese.

When cooking thaw frozen enchiladas and heat with foil 30 minutes in a 350 degree oven or until bubbly.

Delicious with sour cream and or guacamole.

Peppery Beef with Crimini Mushrooms

2 to 3 tsps steak seasoning blend or cracked black pepper
4 beef steaks
2 Tbsp butter or margarine
1 Tbsp olive oil
1 cup crimini mushrooms, sliced
1 large leek, thinly sliced
1/2 tsp thyme or oregano
6 ounces tomato juice

1. Use your fingers to rub the steak seasoning onto both sides of the steaks. In large skilled, sear steaks in hot butter over medium heat, turning once. (Steaks may be transfered to freezer at this point.)

2. Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomatoe juice. Bring to boiling; reduce heat. Simmer, uncovered for 2 to 3 minutes more or until leek in tender. (Sauce may be frozen.)

When ready to serve:
GRILL STEAKS: 10-13 minutes for medium-rare. (145F)
SAUCE: Heat mushroom sauce in skillet until steaks are ready. Spoon sauce over steaks and serve. BON APPETITE!

Label: When ready to serve: Thaw in refrigerator for 24 hrs. GRILL STEAKS for 10-13 minutes (med-rare). Heat Sauce in skillet while steaks are grilling. Spoon hot sauce over steaks and serve.