Barbecue Ribs

INGREDIENTS:

• 4lbs pork ribs
• 3⁄4cup light brown sugar
• 1teaspoon hickory smoke salt
• 1tablespoon paprika
• 1tablespoon garlic powder
• 1⁄2teaspoon ground red pepper (optional)
• 2cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

DIRECTIONS

1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

Mexican Rice

INGREDIENTS:

• 12ounces tomatoes, very ripe and cored
• 1medium white onion
• 3medium jalapenos
• 2cups long grain white rice
• 1⁄3cup canola oil
• 4minced garlic cloves
• 2cups chicken broth
• 1tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1⁄2teaspoons salt
• 1⁄2cup fresh cilantro, minced
• 1lime

DIRECTIONS

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Beef and Broccoli Stir-Fry

INGREDIENTS:

• 3tablespoons cornstarch, divided
• 1⁄2cup water, plus
• 2tablespoons water, divided
• 1⁄2teaspoon garlic powder
• 1lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
• 2tablespoons vegetable oil, divided
• 4cups broccoli florets
• 1small onion, cut into wedges
• 1⁄3cup reduced sodium soy sauce
• 2tablespoons brown sugar
• 1teaspoon ground ginger
• hot cooked rice

DIRECTIONS

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.

Crock-Pot Chicken With Black Beans & Cream Cheese

INGREDIENTS:

• 4 -5boneless chicken breasts
• 1(15 1/2 ounce) can black beans
• 1(15 ounce) can corn
• 1(15 ounce) jar salsa, any kind
• 1(8 ounce) package cream cheese

DIRECTIONS

1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!

Crock Pot Roast

INGREDIENTS:

• 1(4 -5 lb) beef roast, any kind
• 1(1 1/4 ounce) package brown gravy mix, dry
• 1(1 1/4 ounce) package dried Italian salad dressing mix
• 1(1 1/4 ounce) package ranch dressing mix, dry
• 1⁄2cup water

DIRECTIONS

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.

Hearty Cabbage Soup

INGREDIENTS:

• 2tablespoons butter
• 1large onion, diced
• 1stalk celery, diced
• 2cups cabbage, shredded
• 3potatoes, peeled and thickly sliced
• 6cups chicken stock, divided
• 1tablespoon fresh dill, chopped
• 2tablespoons flour
• 1⁄2cup sour cream
• salt and pepper, to taste

DIRECTIONS

1. Melt butter in saucepan over medium heat.
2. Add onion, celery, cabbage, salt, and pepper.
3. Partly cover and cook for 10 minutes over a low heat.
4. Add potatoes, chicken stock, and dill.
5. Bring to a boil while stirring periodically.
6. Boil, partly covered, for 20 minutes.
7. Mix the flour with the sour cream in a bowl.
8. Add 1/2 cup of the hot soup stock to bowl, mix well, and pour into soup.
9. Mix well and serve.

Polish Sausage and Cabbage Soup

INGREDIENTS:

• 2cups cubed peeled potatoes
• 4cups coleslaw mix (shredded cabbage with carrots)
• 1large onion, chopped
• 2teaspoons caraway seeds, crushed
• 1lb cooked Polish sausage, halved lengthwise and cut into 1/2 inch slices
• 4cups chicken broth (low-sodium is ok)

DIRECTIONS

1. Add first 5 ingredients to a 4-quart slow-cooker.
2. Pour broth over all.
3. Cover and cook on LOW for 8-10-12 hours.
4. Season to taste with salt and pepper; serve hot.

Shchi - Russian Cabbage Soup

INGREDIENTS:

• 8cups beef stock (Vegetable Stock or Water for vegetarian)
• 1 1⁄2lbs green cabbage
• 4garlic cloves
• 3medium potatoes
• 2medium onions
• 2medium tomatoes
• 2small radishes
• 1leek (bottom half only)
• 1large carrot
• 3bay leaves
• 2tablespoons butter
• 1teaspoon black peppercorns
• 1teaspoon caraway seed
• 2tablespoons sour cream (or Smetana, per bowl)
• 1teaspoon dill (per bowl)
• 1teaspoon parsley (per bowl)

DIRECTIONS

1. Core and shred the green cabbage.
2. Peel and chop the garlic.
3. Peel and chop the potatoes into large chunks.
4. Peel and chop the onions.
5. Wash and chop the tomatoes.
6. Peel and dice the radishes.
7. Wash and slice the leek into thin circles.
8. Peel and grate the carrot.
9. Melt the butter in a large pot or pan.
10. Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
11. Add beef stock (vegetable stock or water) and bring to a boil.
12. Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
13. Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
14. Remove and discard bay leaves.
15. Finely chop dill and/or parsley.
16. Ladle into bowls.
17. Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
18. Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
19. Pumpernickel or rye bread and butter make a great side.
20. Refrigerate any leftovers.

Alpine Cabbage Soup

INGREDIENTS:

• 4cups cubed bread (about 1/2 lb.)
• 5 -6tablespoons butter
• 5 -6cups thinly sliced cabbage (or grated)
• 1⁄2teaspoon ground nutmeg
• 1⁄2teaspoon fresh ground black pepper
• 1⁄2teaspoon salt (or more to taste)
• 6cups vegetable broth (or stock)
• 2cups Fontina cheese, grated (or Swiss)

DIRECTIONS

1. Preheat oven to 350°F.
2. Bring a large pot of water to boil.
3. Spread the bread cubes evenly in a 9"x13" casserole dish or 2 quart ovenproof dish. If the cubes aren't dry, toast them quickly in the oven. Melt 3 tbsp of the butter and drizzle over the bread. Set aside.
4. When the water boils, blanch the cabbage just until tender, about 2 minutes. Drain well. Spread cabbage over the bread. Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the broth over everything and evenly spread the cheese on top.
5. Bake until the cheese melts and starts to brown, 25-30 minutes.
6. Serve immediately. Enjoy!

Cabbage Soup -- Quick & Easy

INGREDIENTS:

• 1lb lean ground beef
• 1onion, medium chopped
• 1minced garlic clove
• 28ounces diced tomatoes with juice
• 3cups low sodium beef broth
• 8ounces tomato sauce
• 14ounces great northern beans, sub. kidney
• 1small cabbage, chopped, sub. 16 oz. package of slaw mix
• 1⁄2-1teaspoon dried thyme
• 1⁄2teaspoon chili powder (to taste)
• salt, to taste
• pepper, to taste

DIRECTIONS

1. In a large pot: Brown ground beef, drain any fat.
2. Add onions and garlic, saute with ground beef until tender.
3. Note: At this point you place the ground beef mixture and remaining ingredients in the crock pot. Cook on low for 4-6 hours.
4. Standard stove top cooking: Add remaining ingredients and simmer.
5. Simmer for 1-2 hours on stove top until cabbage is tender. Stirring occasionally. Check fro additional seasonings.
6. Serve with a crusty bread.

Weight Watcher’s Cabbage Soup – Sweet and Sour

INGREDIENTS:

• 1medium head of cabbage
• 6large celery ribs
• 1lb carrot
• 4onions
• 2(28 ounce) cans tomatoes with juice
• 1(46 ounce) can tomato juice (or V8)
• 6 -8beef bouillon cubes
• 1teaspoon citric acid (sour salt)
• 4(1 g) packets Sweet 'n Low or 4 (1 g) packets another sweetener
• black pepper
• salt, if desired (optional)

DIRECTIONS

1. Cut up all the veggies, put everything in a very large pot, cover with water, and cook at least 3 hours, until everything is very soft.
2. Taste for seasoning – judge sour and sweet separately to see weather to add more citric acid or sweetener. I usually do add plenty more of each, until it is delicious.
3. Notes:.
4. Don’t even bother cutting the core out of the cabbage – it cooks down with everything else and will be delicious. Really.
5. Measurements can be approximate. Feel free to adjust for what you like or have on hand. I know I always have a glass of the juice before pouring it into the pot ;-) Speaking of the juice, I don't remember it being part of the original recipe, but I always add it for tomatoey taste and body.
6. Sometimes, my Nana added green peppers. Her recipe also mentioned to serve with “rice and veal balls”, although I don’t actually remember her doing this. What could be bad?.
7. When I am not on a diet, I add brown sugar instead of the sweet-and-low.
8. Oops - I Totally had to Estimate how many servings. But this does mostly fill my 10 quart pot, and then cook off a little, so I will est. 18 servings - your mileage will vary;-).

Spicy Sausage & Cabbage Soup

INGREDIENTS:

• 1tablespoon butter
• 1tablespoon olive oil
• 1lb Italian sausage, casings removed and chopped into bite size pieces
• 1⁄2head cabbage, shredded
• 1onion, sliced thin
• red pepper flakes, to taste
• 1teaspoon salt
• 1teaspoon pepper
• 1teaspoon sage
• 1tablespoon sugar
• 1tablespoon Worcestershire sauce
• 2teaspoons garlic, minced
• 1(28 ounce) can diced tomatoes, undrained
• 6cups water
• 2 -3tablespoons chicken bouillon granules
• 1⁄2cup instant rice

DIRECTIONS

1. In a large pot, saute cabbage and onion in butter and olive oil on HIGH heat until onions start to soften.
2. Add remaining ingredients EXCEPT rice and bring to a boil.
3. Once boiling, reduce heat and cover. Simmer until sausage is done and cabbage is tender.
4. Add rice and return heat to HIGH. Simmer uncovered until rice is cooked.