CHEESE SAUSAGE STRATA

Ingredients:
1 1/2 pounds of bulk pork sausage
9 eggs lightly beaten
3 cups of milk
9 slices of bread, cubed
1 1/2 cups of shredded cheddar cheese
1/2 pound of sliced bacon, crumbled
1 1/2 teaspoon of ground mustard

Assembly:
In a large skillet, cook sausage over medium heat until no longer pink, drain.
Add the eggs, milk, bread, cheese bacon and mustard. Transfer to a greased shallow 3 qt. baking dish. Cover and freeze.

Serving Day:
Allow to thaw, Cover and bake at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean.

Chicken Parmesan

2 egg whites
2/3 cup Italian-seasoned breadcrumbs
8 Tbsp reduced fat parmesan cheese- divided
4 1/2 lbs chicken breast

In mixing bowl beat egg whites with fork until slightly frothy. Mix bread crumbs and 1/2 of Parmesan cheese in a pie plate. Dip chicken in egg whites and then into breadcrumbs coating both sides. Lightly coat baking pan and place chicken in pan and freeze.

Label: Thaw. Preheat oven to 400 degrees. Bake for approx. 12 minutes on each side until chicken is no longer pink in the center. Can serve with pasta.

Apricot Chicken

I am doing a previous recipe for Apricot Chicken from 2010

~Snapps

Tasty Crock Pot BBQ Country Style Pork Ribs

Ingredients

• 3 lbs country-style pork ribs
• 1 cup chopped celery
• 2 cups chopped onions
• 1/2 cup chopped green bell peppers
• 1 cup ketchup
• 1/2 cup yellow mustard
• 1 cup barbecue sauce
• 1 cup water
• 3 tablespoons cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt
• 1 (14 1/2 ounce) cans diced tomatoes

Directions

• Mix all ingredients other then pork, together in a large enough bowl and stir to mix well.
• Put pork in the crock pot, adding sauce as you go, until you get to about an inch from the top.
• With a big spoon, give a stir to blend all together.
• Put on the lid, turn on high and let it cook for about 5 hours.
• 1/2 hour before you eat, take out pork and break into bite size pieces, add back to sauce.
• Add 1 T cornstarch with 2 T cold water, and mix into crock pot.
• Serve over rice or noodles

Lable

Empty bag into slowcooker.  If it is frozen cook on low 8-10 hours, if thawed cook 5-6 hours.  1/2 hour before you eat, take out pork and break into bite size pieces, add back to sauce.  Add 1 T cornstarch with 2 T cold water, and mix into crock pot.  Serve over rice or noodles.

Note: If you want it a little spicier add another 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper before you cook.

 

Zippy Beef Tips

This recipe comes from our Daughter-In-Law, Angie Gorrell. The children love it!

2 Lb. Stewing meat, cubed
1 Can Cream of Mushroom Soup
3/4 to 1 Cup 7-Up or Lemon Lime Soda
2 Cups Sliced Mushrooms
1 Pkg. Dry Beefy Onion Soup Mix

Place meat and mushrooms in slow cooker. Combine soup, soda and soup mix; pour over meat. Cover and cook on low for 8 hours. Serve over rice or noodles.

Label: Thaw, heat and serve over rice or noodles.

Polynesian Pork Roast

A favorite from 2011 that my Mom did!

2 to 3 lb. Pork Tenderloin
Salt & Pepper
Crushed Rosemary

Basting Sauce:
1/4 cup soy sauce
1/4 cup ketchup
2 Tbsp. honey
1/4 tsp. powdered garlic

Sprinkle roast generously with salt, pepper and rosemary.  Combine all ingredients for sauce and mix well.
BBQ pork over medium heat 30-40 min., basting occasionally with sauce mixture.  Or you can roast on a rack at 350 degrees for 1 hour, basting occasionally with sauce mixture.  Let meat sit for about 3-5 minutes prior to cutting.  Slice in 1/2 inch pieces and enjoy!  (We have found that you get a better overall taste when the meat is BBQ'd)

Label: Thaw, BBQ over medium heat for 30-40 min.