Simple Country Ribs

Simple Country Ribs
SUBMITTED BY: PHOENIX33_64

INGREDIENTS
* 2 1/2 pounds pork spareribs
* 2 (18 ounce) bottles barbeque sauce
* 1 onion, quartered
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS
1. Place spareribs in a large stock pot with barbeque sauce,
onion, salt, and pepper. Pour in enough water to cover. Bring to a
low boil, and cook approximately 40 minutes.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot, and
place on the prepared grill. Use the barbeque sauce in the saucepan
to baste ribs while cooking. Grill ribs, basting and turning
frequently, for 20 minutes, or until nicely browned.

Find this recipe at:
http://tinyurl.com/laeaxo

Bratwurst Stew

Bratwurst Stew
SUBMITTED BY: Deborah Elliott

"Using leftover brats hurries along the preparation of this
satisfying stew from Deborah Elliott of Ridge Springs, South Carolina.
'When time is short, this flavorful combination is so good and so
easy, I usually have all the ingredients handy,' she adds."

NGREDIENTS
* 2 (14.5 ounce) cans chicken broth
* 4 medium carrots, cut into 3/4 inch chunks
* 2 celery ribs, cut into 3/4-inch chunks
* 1 medium onion, chopped
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 3 cups chopped cabbage
* 2 (15.5 ounce) cans great northern beans, rinsed and drained
* 5 fully cooked bratwurst links, cut into 3/4 inch slices

DIRECTIONS
1. In a large saucepan, combine the broth, carrots, celery, onion and
seasonings. Bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add the cabbage; cover and cook for 10 minutes.
Stir in beans and bratwurst; heat through.
Serves: 8
Find this recipe at:
http://tinyurl.com/nbfxj7

Potato Crust Casserole

Potato Crust Casserole
Serves 4
1 pound hamburger
1 (14 1/2 ounce) can stewed tomatoes with garlic and onion
1 (14 1/2 ounce) can green beans, drained
3 cups mashed potatoes
1 1/2 cups Cheddar cheese, shredded
Brown beef in a 2-quart pan. Salt and pepper to taste. Drain. Add
drained green beans and undrained tomatoes. Simmer slowly for 15
minutes.
Add 1 cup of cheese. Place meat mixture in casserole dish. Arrange
potatoes on top, sprinkle on remaining cheese. Bake at 350 degrees F
until cheese melts and potatoes begin to brown slightly, about 25
minutes.

DIABETIC BEAN SALAD

DIABETIC BEAN SALAD
Yield: 6 servings
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
INGREDIENTS
- 1-1/2 cups fresh green beans
- 1-1/2 cups fresh yellow beans
- 1-1/2 cups kidney beans, rinsed and drained
- 1/2 cup chopped green pepper
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2/3 cup red wine vinegar
- 1 tablespoon sugar substitute
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
DIRECTIONS
Blanch green and yellow beans. Cool. Mix with kidney
beans, peppers, and onions. Mix remaining ingredients
and toss with beans. Let stand 1 hour before serving.
Nutritional Information Per Serving (1 cup):
Calories: 126, Fat: 5 g, Cholesterol: 0 mg, Sodium: 9 mg,
Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

Beef Stew With Red Wine and Dumplings [slow cooker]

Beef Stew With Red Wine and Dumplings

By Diana Rattray, About.com

Ingredients:

    * 2 pounds lean stew beef or top round steak, cut in 1-inch pieces
    * 4 medium carrots, cut 1/4-inch slices, about 1 1/2 cups
    * 2 medium celery ribs sliced, about 1 cup
    * 2 medium onions, sliced
    * 1 can (14.5 ounces) diced tomatoes with juices
    * 8 sliced mushrooms
    * 3/4 cup dry red wine or beef broth
    * 1 1/2 teaspoons salt, or to taste if beef broth is used
    * 1 teaspoon dried thyme leaves
    * 1 teaspoon dry mustard
    * 1/4 teaspoon pepper
    * 1/4 cup water
    * 1/4 cup all-purpose flour
    * .
    * Herb Dumplings:
    * 1 1/2 cups baking mix (Bisquick)
    * 1/2 teaspoon dried thyme leaves
    * 1/4 teaspoon dried sage leaves, crumbled
    * 1/4 teaspoon dried rosemary, crumbled
    * 1/2 cup milk

Preparation:
In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.

Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until vegetables and beef are tender.

Combine water and flour; gradually stir into beef mixture.

For herb dumplings, mix baking mix, thyme, sage, and rosemary. Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture.

Cover and cook on HIGH for 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Serves 8.

Slow Cooker Indian-Spiced Chicken [slow cooker]

Slow Cooker Indian-Spiced Chicken

By The Canadian Living Test Kitchen

Juicy chicken in a flavourful curry sauce is irresistible. Bone-in thighs are best for this dish because they stay moist and tender.

Serve with basmati rice and wafer-thin pappadams.

Ingredients:
      1 tbsp (15 mL) vegetable oil

      12 chicken thighs, skinned
      4 cups (1 L) thinly sliced onions
      1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock
      2 tbsp (25 mL) mild curry paste
      3 cloves garlic, minced
      1 tbsp (15 mL) grated gingerroot
      3 tbsp (50 mL) all-purpose flour
      Topping:
      2/3 cup (150 mL) thinly sliced red onion
      1/2 tsp (2 mL) salt
      2 tbsp (25 mL) lime or lemon juice
      3/4 cup (175 mL) plain yogurt
      2 tbsp (25 mL) chopped fresh coriander

Preparation:

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Servings: 6

Nutritional Info Per serving: about     -
cal    276
pro  26 g
total fat   12 g
sat. fat    2 g
carb 17 g
fibre       2 g
chol 98 mg
sodium     321 mg
% RDI:    -
calcium        8%
iron  12%
vit A        3%
vit C 25%
folate       17%

Rick's Crockpot Chili [slow cooker]

Rick's Crockpot Chili

By Diana Rattray, About.com

Ingredients:

    * 2 pounds ground round, browned and drained
    * 2 cans kidney beans (15 ounces each) , canned, drained
    * 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
    * 4 tablespoons chili powder
    * 1 clove garlic, minced
    * 1 tablespoon Italian seasoning
    * 1 1/2 teaspoons ground cumin powder
    * 2 teaspoons salt
    * 1 teaspoon pepper
    * 1/2 teaspoon tabasco sauce
    * 1 tablespoon olive oil
    * 1 large onion, coarsely chopped
    * 6 ounces black olives, pitted and drained
    * 1/2 cup water

Preparation:
Brown and drain ground round in skillet.

Combine all ingredients in slow cooker and mix thoroughly.

Cook on low for 8 to 10 hours.

Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.
Can be frozen and then reheated in a sauce pan later in the week for quick dinners.

Chicken Zucchini Parmigiana

Chicken Zucchini Parmigiana
1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
In a large, heavy skillet saute chicken breast and garlic in oil
about 8 minutes or until lightly browned. Sprinkle with seasoning salt to
taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with
seasoning salt to taste and cook and stir 5 minutes or until zucchini is
crisp-tender. Push to sides of skillet. Arrange chicken in middle of
skillet. Top
chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until
cheese melts and sauce is hot.

Zucchini and Cheese

Zucchini and Cheese
2 tablespoons unsalted butter
1 large zucchini, chopped
1 large white onion, chopped
4 tomatoes, chopped
1 large green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium
casserole dish.
Melt the butter in a skillet over medium heat. Stir in the zucchini and
onion, and cook 5 minutes, or until onion is golden brown.
In the prepared casserole dish, mix the zucchini, onion, tomatoes, and
green pepper. Season with Italian seasoning, and top with cheese. Bake 25
minutes in the preheated oven, or until cheese is melted and bubbly.

SLOW COOKER: AUTUMN SAUSAGE & CABBAGE

From: Ray Todd
SLOW COOKER: AUTUMN SAUSAGE & CABBAGE
6 to 8 Servings.
12 Oz. to 1 Lb. Reduced-fat Pork Sausage--
Cut in thick,diagonal slices [1.]
8 C. Red cabbage--Chopped (Small head,)
3 Potatoes--Diced chunky
3 Apples--Diced
1 Onion--Sliced
1/2 C. Sugar (White or brown.)
1/2 C. Cider Vinegar
1/2 tsp. Salt
1/2 tsp.. Black Pepper
1/2 tsp. Ground Allspice
1/4 tsp. Ground Cloves [2.]
Set the slow cooker to high or low.
Cook the sausage in a non-stick skillet a couple
minutes and dump it into a bowl with the rest of
the ingredients and stir to mix. [3.]
Add everything to the slow cooked.
Cover.
Cook, on LOW, for 8 to 10 hours or until the potatoes
are tender.
[1.] You can use other sausage: Kielbasa, turkey
sausage, beef, ostrich, buffalo...etc.
[2.] The original recipe calls for 1/2 tsp. cloves;
I think that's too much. My friend thinks 1/4
tsp. is still too much so, now, I use 1 whole
headless clove.
[3.] Mixing in a bowl before adding to the cooker is
easier since the cooker will be pretty full until
the cabbage cooks down.