JoAnn's Jambalaya

1 lb andouille sausage cut into 1/4 inch thick slices
1 10 oz package frozen vegetable seasoning blend
1 32 oz containner low sodium chicken broth
1 14.5 oz can fire roasted diced tomatoes with garlic
2 cups uncooked long grain rice
2 T chopped fresh parsley
1 t cajun seasoning
2 t worceshire sauce
1/8 t gound red pepper
2 T thinly sliced green onions

1. Cook sausage in large dutch oven over medium high heat stiffing frequently 8 to 10 minutes or util browned Remove with a slotted spoon. Drain on paper towels

2. Add vegetable seasoning blend to hot dripping in dutch oven, and saute 3 to 5 minutes or until thoroughly heated. Add broth, next 5 ingredients, sausage, and red pepper. Bring to a boil, cover, reduce heat to low and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Top with green onions, serve immediately.

Mocha chip scones

1/4 cup brewed coffee (recommended: Folgers Gourmet Supreme Roast Coffee), double strength, cooled
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

Preheat oven to 350 degrees F.
In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.

In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.

In a small bowl, combine 1 tablespoon cream and remaining beaten egg. Brush tops of scones with egg mixture and sprinkle with sanding sugar.

Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Mozzarella skewers

2/3 cup olive oil and vinegar salad dressing (recommended: Newman's Own)
1 packet (1.06 ounces) herbs marinade mix (recommended: McCormick Grill Mates)
16 ounces fresh mozzarella in water, cut into 1-inch pieces
24 cherry tomatoes
1 red onion, cut into 1-inch pieces
1 sourdough baguette, cut into 24 (1-inch) pieces

10-inch bamboo skewers, soaked in water at least 1 hour prior to grilling
Stir together salad dressing, herb marinade packet, and 1/2 cup water. Set aside.

Place cheese and vegetables in a resealable bag and pour in marinade. Seal and marinate in refrigerator for 1 to 4 hours.

Thread the skewers by alternating vegetables, cheese, and bread.

Brush bread with some of the leftover marinade mixture and save the rest for garnish.

Set up grill for direct cooking over medium heat. Lightly oil the grilling grates and place the skewers on the grill. Cook for 2 to 3 minutes per side, turning once. Bread should be toasted and cheese softened. Serve right off the grill drizzled with additional marinade

Banana Foster Ice cream pastry

1/2 c chopped pecans
1/2 17.3 oz package frozen puff pastry sheets thawed
Parchment paper
1/4 c butter
1/2 c firmly packed brown sugar
1 T orange juice
1 t vanilla extract
1/2 t ground cinnamon
PInch of salt
4 bananas cut into 1/3 inch thick slices
Vanilla ice cream

1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 min or until toasted and fragrant, stirring after 5 min. Remove from oven, and increase oven temp to 400

2. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10 inch square, carefully smoothing creases. Cut into 4 4-5 inch circles using a cutter. Place on a parchment paper lined baking sheet.

3. Bake at 400 for 10 to 15 minutes or until golden brown and puffed.

4. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingrediaents and 1 T water to skillet. Cook whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas and cook 1 minute.

5. Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining suce. Sprinkle with toasted pecans and serve immediately.

Pasta with fresh tomato sauce

1 pound penne
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
7 medium-size ripe tomatoes (about 2-1/2 pounds), peeled, seeded and cut into 1/2-inch pieces (about 3 cups)
1-1/2 tablespoons balsamic vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon tomato paste
1 tablespoon chopped fresh basil
2 tablespoons grated Parmesan cheese, plus more for serving

Directions
1. Cook pasta according to package directions. Drain and set aside.

2. While pasta is cooking, heat 2 tablespoons of the olive oil in a medium-size saucepan over medium heat. Add garlic and cook for 2 minutes or until fragrant.

3. Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high. Cook for about 10 minutes or until tomatoes have begun to lose their shape. Stir in remaining tablespoon olive oil and basil.

4. Place pasta in large bowl and stir in sauce and Parmesan cheese. Serve immediately.

Sherri's frozen chocolate dessert

1 big box of Chocolate instant pudding (or 2 small boxes)
1 box of 12ct Ice cream sandwiches (vanilla or chocolate)
1 box of chocolate fudge brownies
2 containers of chocolate cool whip

Directions:

1 layer is ice cream sandwiches (depending on on container you may not use all 12)
2nd layer is 1 container of chocolate cool whip
3rd layer is 1 pan of brownies (depending on how you cut them you may have some left over)
4th layer is chocolate pudding
5th layer is other tub of chocolate cool whip

Optional** use remainder brownies (if any) to sprinkle on top of 5th layer (top layer).

Pizza casserolle

2 cups cooked elbow macaroni
1/2 lb. grated or shredded cheddar cheese
1 pint tomatoes, chopped
1 tsp. crushed oregano leaves
1/8 tsp. garlic powder (I use a bit more!)
1 tsp. instant minced onions (again...)
1/4 lb. grated mozzarella cheese
Directions:
Layer macaroni and Cheddar cheese alternately in a 2 quart baking dish until all used up.
Combine tomatoes and seasonings in a bowl; mix well.
Pour tomato mix over macaroni and cheese.
Bake COVERED at 400 degrees for 45 mins.
Add mozzarella cheese. Bake uncovered for 15 mins. longer.
Serves 4 at 430 calories each. Enjoy!

Pretzels

1 c. warm water
1 pkg. yeast (1 Tbsp. loose yeast)
2 3/4 c. flour, divided
2 Tbsp. butter or margarine, softened
2 tsp. salt
1 Tbsp. sugar
1 1/4 c. shredded sharp cheddar cheese

In a bowl, combine warm water and yeast. Set aside for 5 mins.

Add to the yeast mix 1 1/2 c. flour, the butter, the salt and the sugar.
Knead in 1 1/4 c. flour (the remaining flour) and the cheddar cheese.

Allow to rise until doubled in bulk. Shape into pretzels. (If you can't manage the rope-y knot thing, fall back and punt: make pretzel sticks.)

Let rise a bit, then brush pretzels with cold water.

Bake at 400° for 20 min.

Chicken apple salad

1 - Cooked Roasted Chicken Breast (preferred for taste) - Feeds TWO
15 - White or Red Seedless Grapes (halved)
2 - STICKS Celery - chopped
1 - Apple (diced) any kind will do, but we prefer Golden Delicious. You can also use Pears if you don't like Apples!!!
1/4 cup - Ocean Spray Dried Cranberries
1/2 cup - Mayonnaise (more if you like mayonnaise)
15 pieces - Diamond "Smokehouse" Almonds - chopped into small pieces
Salt & Pepper (to taste)

Cut up chicken into bite size pieces or shred into larger pieces with a fork. Add all ingredients & SERVE! This is a great summer dish & can be eaten as a meal or put on a Croissant for a great sandwich

Batter Bread

A bit quicker than standard breads, this loaf is a great riser with a soft crumb. And it's designed to come together in your mixer, so it's quick and easy.

Measure the warm water into the mixing bowl of an electric mixer. (The warm water should be about body temperature - test a few drops on your wrist as you would a baby's bottle.) Sprinkle the yeast into the water and stir to dissolve. Add the sugar. Let stand a minute or two.

Add the butter, salt, and 2 c. of the flour. Beat until smooth. If you don't have a "dough hook" on your mixer, remove the mixer bowl do the next step by hand.

Add the last cup of flour. The dough will be a bit stickier and wetter than other bread dough.

Spray a large bowl with nonstick spray. Place the dough in the bowl and spray the top of the dough. Cover the bowl and let stand in a warm place until doubled in size (about 30 min.).

Grease a loaf pan. Punch down the dough and gently form into a loaf shape. Place in the greased pan. Let rise again in a warm place protected from drafts, about 40 minutes, until doubled in size.

Toward the end of rising, preheat the oven to 375°F.

Bake at 375°F for 40 min., until a tap on the bottom of the loaf makes a hollow sound.

Kraft grilled bruschetta chicken

Great recipe and easy to make. I cooked a box of frozen chopped spinach and added it to the tomato mix. I also used mild salsa instead of tomatoes.
— a recipe comment from mavey2

1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small, boneless and skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate.
REMOVE chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp dressing.
TURN chicken over; place, cooked side up, on foil side of grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165°F).

Broiled Roma tomatoes

8 plum tomatoes, cut in half lengthwise
1 large garlic clove, pressed
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
4 teaspoons grated Romano cheese

Preheat broiler.
Place tomatoes cut side up in baking dish.
Spread garlic over cut half of tomatoes.
Sprinkle tomatoes with oregano then Romano.
Season with pepper.
Broil until tomatoes are tender, about 5 minutes.
Serve.

Maritta's spaghetti

12 Roma or plum tomatoes (about 1 3/4 pounds)
salt and pepper to taste
3 cloves garlic
1/2 bunch parsley
1/2 cup olive oil
4 quarts water
1 tablespoon salt (for cooking the pasta)
1 pound dried spaghetti
2 tablespoons butter
1 bunch fresh basil (1/2 cup chopped) PreparationPreheat oven to 350°F.
Preparing the Tomatoes
Cut the tomatoes in half lengthwise, and place them — cut side up — in a large shallow baking dish. Salt and pepper them lightly.

Preparing the Garlic, Parsley, and Olive Oil
Peel and finely chop 3 cloves of garlic.

Wash the parsley and pat dry; remove and discard the stems. Finely chop the leaves (you want about 1/2 cup.)

Mix together the garlic, half of the parsley, and 2 tablespoons of the olive oil in a small bowl. Using a spoon or your fingers, pat the garlic mixture on the tomatoes, and drizzle on 2 more tablespoons of the olive oil.

Bake for 45 minutes, uncovered. The tomatoes should be mushy; if not, bake for another 10 minutes and test again.

Cooking the Spaghetti
After the tomatoes have baked for 30 minutes, fill a 6-quart pot about 2/3 full of water, stir in the 1 tablespoon salt, and set over high heat, covered. When the water reaches a full boil, add the spaghetti and stir. After about 10 minutes, start testing pieces of pasta every minute or so until the spaghetti feels tender but still firm.

Pour the water and the spaghetti into a colander set in the sink. Let the pasta drain.

Finishing the Pasta
Melt the butter in a small pot over medium heat.

Chop the basil leaves into small pieces.

In a large serving bowl, mix together the remaining parsley and olive oil, the melted butter, and the basil. Add the drained spaghetti and the baked tomatoes. Using two forks, lift small batches of spaghetti until it is all coated with the oil-butter mixtue and the tomatoes are well distributed. Serve immediately

Sausage macaroni caserolle

Cook one 8-oz. package elbow macaroni in salted water about 8 minutes; drain well. Brown 1 pound bulk sausage and drain off excess fat.

Sauté 1/2 cup chopped onion
1/2 cup green pepper strips in 2 tablespoons sausage fat. (Or spray frying pan with spray butter.)
Stir in 3 tablespoons flour,
1/2 teaspoon salt.
Slowly add 2 cups milk; cook over low heat, stirring until mixture has thickened. Add 1/2 the sausage and
1 1/2 cups shredded cheddar cheese.
Combine this with the macaroni.

Pour into a greased casserole. Top with remaining sausage and 1/2 cup cheese. Bake at 400 degrees F. for 25 minutes, until heated through and top has browned.

Chicken Fajitas

1/4 cup Italian salad dressing
6 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup Pace® Thick & Chunky Salsa
12 flour tortillas (8-inch), warmed
4 green onions, thinly sliced
1 small avocado, peeled, seeded and sliced (optional)
Hot sauce (optional)

Directions:
POUR dressing into shallow nonmetallic dish. Add chicken and turn to coat. Cover and refrigerate 30 min., turning occasionally. Remove chicken from marinade. Discard marinade.

GRILL or broil chicken 15 min. or until done, turning once.

MIX soup and salsa in saucepan. Heat through.

SLICE chicken into thin strips and place down center of each tortilla. Top with onions, avocado and soup mixture. Fold tortilla around filling.

Crabby muffins

1 stick butter, softened
1 8-oz. jar Old English cheese spread or any other cheddar cheese spread
1 1/2 tsp. garlic powder
7-oz. canned crabmeat, drained
1/2 tsp. seasoned salt
2 T. minced onion
6 English muffins, split in half

Blend all ingredients and spread on muffins. Freeze on cookie sheet
until
hard. Store in plastic sleeve bag. To serve: Broil as many as needed
for 6-8 minutes until hot and bubbly. Cut each into 4 wedges. Serve
immediately.

Cinnamon Swirl Coffee Cake

Cake
3 c. flour
1/2 c. sugar
1/2 tsp. salt
3 Tbsp. yeast
1 c. milk
1/2 c. butter
2 eggs
Streusel topping
3 Tbsp. butter
3/4 c. brown sugar
1 1/2 tsp. cinnamon
Icing
1 c. powdered sugar (a.k.a. 10X, icing sugar)
1-2 Tbsp. milk
1 Tbsp butter, melted
1/2 tsp. vanilla extract
Directions:
Spray an 8-inch square baking pan with nonstick spray. In a large bowl, sift together flour, sugar and salt. With a fork, stir in yeast. Heat milk and butter until it is nice and warm - a little warmer than body temperature.

Add milk mixture and eggs to the dry ingredients. Stir thoroughly.

Pour into baking pan and set aside while preparing streusel topping.

Combine butter, sugar, cinnamon. Sprinkle streusel topping over thebater. Use your fingers to poke wells in the batter for the topping. Let stand 10 min. at room temperature.

Place coffee cake in COLD oven. Then heat to 350°F. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

While cake is baking, combine all ingredients for icing, using enough milk to make a drizzle-able mixture.

Remove from oven, let cool 10 minutes, then drizzle with icing, either from a spoon or from a ziplock bag with the corner cut off.

Mounds Cake

1 pkg. chocolate cake
1 (8 oz.) sour cream
(12 oz.) semi-sweet chocolate
1 can condensed milk
chocolate chips
1 (16 oz.) pkg. coconut
1/2 cup butter

Mix cake as directed on box. Add sour cream to the batter. Pour into a 13 x 9-inch pan. Bake as directed on box. Mix coconut and condensed milk. Melt butter and chocolate chips in saucepan, stirring until smooth. Spread coconut mixture over warm cake. Pour chocolate mixture over coconut and spread evenly. Chill 2 hours before serving. Refrigerate leftovers. Can decorate with pecans. Also can put pecans on cake before chocolate mixture.

Ham, hashbrown, & egg casserole

1 lb. sharp cheese
2 c. chopped ham
1 c. frozen hash browns
1 tsp. salt
8 eggs
3 c. milk

Directions:
One of the endless variations on the egg casseroles that are the backbone for church potluck breakfasts. Make it ahead, then bake it first thing in the morning, and then it's off.

Do-ahead recipe: assemble the night before, bake on the morning of.

Grate cheese.

Spray a 9x13 rectangular baking pan with nonstick spray. Layer potatoes, ham, and cheese in casserole pan. Start with potatoes, end with cheese.

In a blender, beat eggs, milk, and salt. Pour over layered potatoes ham and cheese. If you're preparing the night before, refrigerate here.

On the "morning of" bake at 350°F for 1 hour, until eggs are set and top is a little golden brown

Cranberry Butter

1 cup cranberries (fresh, or thawed out frozen)
1 cup sugar
1/2 cup (that's one stick) butter
1 Tbsp. fresh-squeezed lemon juice
Directions:
In a blender or food processor, puree the cranberries and sugar until fine. Add the butter and the lemon juice, and puree in the blender until the mix is smooth. Transfer the mix to a saucepan and hear until the butter is melted. Transfer to a serving dish and chill.

Orange bread

2 c. flour
1/2 tsp. baking soda
2 Tbsp. butter
1 egg
3/4 c. hot water
1 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/4 c. orange juice
grated rind of 1 orange

Yield: 1 loaf

Preheat oven to 350°F.

Sift together flour, powder, soda and salt. Beat butter and sugar until light and fluffy. Add egg and beat well. Combine orange juice, hot water and orange rind in a separate bowl. Add wet and dry ingredients a little at a time to butter mix, alternating beating after each.

Pour batter into greased 9x5x3 inch pan and bake at 350°F oven for 50 - 60 min. Let rest in pan about 5 min., then turn out to cool completely on wire rack. Or at least until cool enough to devour

Kettle corn

3/4 c. plus 2 tsp. unpopped popcorn kernels (buy a new container for best results)
1/3 c. plus 1 Tbsp. white sugar
1/3 c. plus 1 Tbsp. vegetable oil
Directions:
Place kernels and sugar in a large pot (6 quarts will do) with oil. You probably want to cover it. Or get one of those olde tyme poppers with the crank.

Over med. heat, begin to pop the popcorn. Shake the pot constantly to make sure neither the kernels nor the oil burn.

When the popping has slowed, remove from heat. Serves 8

Funnel cake

2 c. milk (1 pint)
2 eggs, beaten
1 Tbsp. vanilla extract
1/2 tsp. baking powder
1/4 tsp. salt
Sifted all-purpose flour
Cooking oil
Confectioner's sugar

In a large bowl, mix milk and eggs. Beat thoroughly. Add vanilla, baking powder and salt, and mix. Beat in enough flour to make a batter the consistency of pancake batter.

Add enough oil to a deep skillet to measure 1 inch deep. Heat until oil is quite hot, about 375 degrees. Pour batter through a funnel into the pan beginning at outside rim edge and working it around gradually to center (cross over the batter here and there to make a spider-web-ish pattern). Fry to a light brown color (like fried dough). Remove with tongs to paper towels for draining.

Sprinkle with confectioner's sugar, or serve with maple syrup or cinnamon sugar. Enjoy!

Chicken pasta salad

3 cups cooked elbow macaroni (about 1 1/2 cups dry) OR corkscrew-shaped pasta (about 2 1/4 cups), cooked without salt
2 cans (5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups cherry tomatoes cut in half
1 small onion, chopped (about 1/4 cup)
3 tbsp. chopped fresh parsley
3/4 cup prepared fat free Italian salad dressing


Directions:
In large bowl toss macaroni, chicken, cucumber, tomatoes, onion, parsley and dressing until evenly coated. Refrigerate at least 30 min

Soft lemonade cookies

1 c. softened butter
1 c. sugar
3 c. all purpose flour
1 tsp. baking soda
2 eggs
Additional sugar
One 6-oz. can of thawed frozen lemonade concentrate mix, divided

Yield: 6 doz. cookies

Preheat oven to 400°F.

In a large bowl, cream butter and sugar. Add eggs one at a time. Sift together flour and baking soda. Add these dry ingredients to the batter gradually, adding 1/3 c. of lemonade concentrate about halfway through. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake at 400°F for 8 min. While the cookies are baking, set up wire racks on top of paper towels or an extra cookie sheet or something to protect the counter. When cookies are done, remove to wire racks. Brush tops with remaining concentrate; sprinkle with sugar. Enjoy!

Smores cheesecake

Graham Cracker Layer
1/2 c. butter
2 1/4 c. graham cracker crumbs
1/3 c. sugar

Chocolate Layer
4 oz. semisweet chocolate
1 egg
1/2 c. flour
1/4 c. milk
2 oz. cream cheese
1/3 c. fluff

Cheesecake-Marshmallow Layer
4 8-oz. pkg cream cheese (less 2 oz. - see above)
1 c. fluff marshmallow creme
1 tsp. vanilla extract
4 eggs
1/4 c. sugar

Topping
2 c. mini marshmallows
1/2 c. mini chips

This is a long, involved recipe, but it's really not that hard, and it's worth it.

Before you start, get the cream cheese out of the refrigerator.

The Graham Cracker Layer
Crush graham crackers to make 2 1/4 c. (The kids love to help with this - put the graham crackers in a ziplock bag and have them bang on it until it's dust.)
Combine the graham crumbs with the sugar in a medium bowl. Melt the butter and add to the crumb mixture. Work the butter into the crumb mixture so it clumps together a bit. Press the crumbs into the bottom and up the sides of a 9-inch springform pan. Set aside.

The Chocolate Layer
Place chocolate in a small microwave-safe bowl. Microwave in 1-minute intervals, stirring after each minute, until it's almost melted. When it's almost melted, stir vigorously until the rest of the bits melt. From the cream cheese waiting to be the cheesecake layer, take 2 oz. and stir it into the chocolate.
Stir in milk, then flour. Add egg.
Before you measure out the fluff, spray the cup with nonstick spray. Fluff is sticky as...something really sticky. Stir the fluff into the batter. It'll be a batter similar to cake batter. Gently spoon the chocolate batter into a layer on the graham cracker crust. (Don't spread it, you'll just mess up the graham cracker crust.)

Preheat oven to 325°F.

The Cheesecake Layer
Place the rest of the cream cheese into the bowl of a stand mixer. Beat it on low until it's creamy.
Add the fluff - remember to spray your measuring cup with nonstick first.
Add vanilla.
Add eggs, one at a time.
Beat in sugar.
Spoon cheesecake batter into crust, being careful of the chocolate layer. Place in the middle of a 325°F oven.

Bake 40 minutes, until a little golden brown in spots on the top, and almost set.

Remove from oven.

The Topping
Take two cups of mini marshmallows and scatter them in a layer across the cheesecake. Then scatter the mini chocolate chips over that.
Return the cake to the oven for five more minutes. The marshmallows will puff up and turn golden brown - just like you turned 'em on a stick over a crackling fire.

Sunday slow cooker chicken

3 lbs. chicken pieces
1 medium onion
2 packets cream of chicken cup-of-soup
1 c. water
1/2 c. chicken broth
paprika to taste

Sprinkle chicken with paprika.

Slice the onion and place in the bottom of the crock.

Place chicken in crock on top of onion.

In a medium bowl, combine soup mix with water. Stir in chicken broth. Pour over chicken.

Cover and cook.
Low: 6 hours
High: 4 hours

At the end of cooking, if desired, use a stick blender to puree the onion to make a smooth sauce after removing the chicken

Carolina crock pot bbq

3 lb. boneless pork butt, shoulder or blade roast
1 14oz. can diced tomatoes (or approx. 2 c. diced tomatoes)
1/2 c. vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. sugar
1 Tbsp. salt
2 tsp. black pepper

In the crock of a slow cooker or crockpot, cmbine diced tomatoes, vinegar, Worcestershire sauce, sugar, salt, and black pepper. Stir to combine.

Add the meat to the crockpot and shift it around so some of the tomatoes end up on top of the meat.

Cover and cook
on Low: 8 - 10 hours
on High: 5 hours

At the end of the cooking time, remove the meat from the crock to a platter. Use two forks to pull the meat apart into shreds. (This takes about 15 min. if you're not interrupted.)

Use a slotted spoon to remove the tomatoes from the crock to a medium bowl. Use a stick blender or immersion blender to puree the tomatoes. Return them to the crock.

Return the shredded meat to the crock. Stir well. Set on warm. Serve as sandwiches on soft hamburger rolls with side of slaw. And sweet tea of course.

Oven barbqued short ribs

4-5 lb. short ribs
1 large onion, chopped fine
1 tsp. celery seed
1 tsp. salt
1/4 c. vinegar
1/4 c. Worcestershire sauce
1 c. ketchup
1/4 c. brown sugar
2 c. water

Yield: serves 5 hungry folks

Preheat oven to 350°F.

Place ribs, fat side down, on top of a broiler pan. Salt lightly.

Bake 35-40 minutes.

Meanwhile, in a large saucepan, prepare the sauce: combine onion, celery seeds, salt, vinegar, Worcestershire sauce, ketchup, brown sugar, and water. Bring to a boil. Reduce heat to simmer. Simmer 5 min., then remove from heat.

Reduce heat in the oven to 300°F. Continue cooking 1 1/2 to 2 hours, basting frequently and liberally with the sauce