Aunt Lori's Sausage Stuffing

1 pkg pork sausage in the tube casing
1 pkg Turkey flavored stuffing mix
1/2 stick of margarine or butter
1 large onion finely chopped
6 stalks of finely chopped celery
6-8 pieces if toast cubed

Saute onions, celery, sausage in butter for 15 minutes add 1 cup of water.

Mix stuffing mix and toast together.

Add onion, celery, and sausage; mix well.

Bake at 250 for 25 minutes.

Garlic Noodles

Garlic Noodles

3 teaspoons minced garlic cloves
3 teaspoons sugar
2 teaspoons white vinegar
1 1/2 teaspoons red chili pepper flakes
2 teaspoons canola oil
1 lb fresh Chinese noodles or 1 lb vermicelli
1/2 teaspoon sesame oil
4 ounces cantonese stir-fry sauce (see recipe below)
1 japanese cucumbers or 1 English cucumber
2 teaspoons chopped cilantro
cantonese sauce
3/4 cup water
1 teaspoon chicken base, powder (no MSG)
1 teaspoon sugar
2 teaspoons shaohsing wine or 2 teaspoons sherry wine
1 teaspoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Directions:

1
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
2
Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside.
3
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
4
Add sugar and vinegar.
5
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
6
Place on plates and surround with cucumber strips.

Rib Rub

Rin Rub

Ingredients:

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne

Preparation:

Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

Preparation:

Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

Cherry Apple Whiskey Sour Popsicle

Cherry Apple Whiskey Sour Popsicle 

3 cups cherries
1 large green apple
1 lime
1 cup whiskey
½ cup of sweet and sour mix (homemade recipe follows)

Pit cherries; set aside. Peel away apple and lime skin and cut fruit into quarters.

Place all ingredients in a food processor or blender and process until mixture is pureed. Mixture will be thick.

Pour mixture into popsicle forms and freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. 

Insert popsicle sticks and finish freezing popsicles overnight. 

To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Sweet and Sour Mix

1/2 cup water
1/2 cup sugar
1 cup lemon juice

Place sugar and water in a sauce pan and heat until sugar dissolves. Add lemon juice and stir to combine. 

Set aside to cool before using.

Bloody Mary Popsicle

Bloody Mary Popsicle

• 1 ½ lbs tomatoes (about six 2 ½ inch diameter in size)
• 1 celery stalk
• Juice of half a lemon
• 4 tablespoons Worcestershire sauce
• 2 tablespoons of Dijon mustard
• ¼ teaspoon of chili powder
• ¼ teaspoon fresh cracked pepper
• Pinch of salt
• ½ cup vodka

Instructions:

1. Place all ingredients except the vodka in a food processor or a blender and process until everything is pureed. Pass mixture through a medium strainer and then return strained mixture to blender or food processor.  Add vodka and process for another 20-30 seconds to blend well. Pour mixture into popsicles mold.

2. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Lemon Sage Pork Loin

Lemon Sage Pork Loin

1 (3 -5 lb) pork loin

2 cups fresh sage

1 cup fresh parsley

3 tablespoons lemon zest

4 sliced cloves of garlic, sliced

sea salt

black pepper

drizzles olive oil

Directions:

1. 
   
   Preheat oven to highest setting, about 500.
2. 
   
   Place a lightly greased, foil-lined baking tray in the oven.
3. 
   
   With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
4. 
   
   Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
5. 
   
   Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.

Sweet Chicken Bacon Wraps

Sweet Chicken Bacon Wraps


4 boneless, skinless, chicken breasts 
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

 Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. 


Cut each bacon slice into thirds. 


Wrap each chicken cube with bacon and secure with a wooden pick. 


Stir together brown sugar and chili powder. 


Dredge wrapped chicken in mixture. 


Coat a rack and broiler pan with nonstick cooking spray. 


Place chicken wrap on rack in broiler pan. 


Bake 350 for 30 to 35 minutes or until bacon is crisp. 

Crock pot Italian Chicken

Italian Chicken 

4-6 boneless skinless chicken breasts 
1 bottle Italian dressing 

Put these 2 items in crockpot & cook on low 6-8 hours 
Remove chicken and cut into pieces 

Melt in a pan: 
1 can cream of chicken soup 
1 cup chicken broth 
1-8oz pkg. cream cheese 
½ tsp dried basil 
½ tsp dried thyme 
salt & pepper to taste 

After melting these in a pan, drain the crockpot of 1/3 of the dressing liquid. 


Add the melted ingredients and chicken back to the crock pot.

Cook on low for 1 hour. 


Serve over angel hair pasta.

Barbecue Beef

 Barbecue Beef 

3 lb chuck roast 
1-1/2 cup ketchup 
1/4 cup red wine vinegar 
1/4 cup packed brown sugar 
2 tbsp dijon mustard 
2 tbsp worchesire sauce 
1 tsp salt 
1/4 tsp pepper 
1/4 tsp garlic powder 

Place roast in crockpot. Mix remaining ingredients in a large bowl and pour over roast. Cook on low 8-10 hours. Remove beef, shred and return to pot. Stir to coat. Serve on rolls.