BBQ Pork Roast

Submitted by Patricia Schroeder

pork roast
favorite bbq sauce (might use 1-2 cups total)
brown sugar, optional

Pour about 1/2" layer of bbq sauce into crockpot. Add 2-3 tbs. brown sugar if desired. Add pork roast, cut in fourths if desired. Spoon sauce over roast. Cook on low for ~4-5 hours, turning over a few times. When meat is tender, shred with forks. Add more bbq sauce if needed. Cook another hour or so to allow meat to soak up sauce. Serve on rolls or hamburger buns.

Sausage Balls

Submitted by Patricia Schroeder

1 lb. bulk sausage, hot is best
12 oz. shredded cheese
2 cups bisquick
Mix together in large bowl. It works best to use your hands. Scoop out mixture or roll into balls (aim for about 1-1 1/2" or 2 tsp). Drop onto ungreased baking stone or cookie sheet. Bake at 350 for about 20 minutes or until golden brown. Serve warm. Can be served plain or dip in ketchup or syrup.

Stuffed Mushrooms

Submitted by Julia Jutras

Recipe Pending...

Fun & Icky Halloween Snack Ideas

Submitted by JoDee Leahy

Finger Dogs

Slice 3 cuts for each knuckle, and shave off the tip for the nail. Broil in the oven until hot, toasted, and all cuts bulge. Serve with sourkraut (brains) and catchup (blood).

Lunch Meat Skull (not for the squeemish)

Wash a plastic skull decoration really well. Cut a dime sized hole into the center of the eyes.

Use very thin sliced lunchmeat of choice to cover the skull with meat. Tip: Be patient and apply meat one slice at a time, overlapping in a patchwork fashion. It will stick better to the skull this way. Insert a stuffed green olive into each eye hole (pimiento pointing out) for the eyes.

At this point you can cover in plastic wrap and refrigerate till later or serve immediately. Serve with crackers cheese and a relish dish.

Crescent Mummy Dogs (from allrecipes.com)

Submitted by Sarah Terry (Sarah used refrigerated biscuit dough so that they would be less "poofy". They were quite tasty!)

Ingredients
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices American cheese slices, quartered
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Directions
Heat oven to 375 degrees F.

Crescent Rolls: Unroll dough; separate at perforations creating 4 rectangles; press perforations to seal. Recipe Creations: Unroll dough; cut into 4 rectangles.
With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on 'face.'

Footnotes
High Altitude (3500-6500 ft): Bake 15 to 19 minutes.

Snake Strombolli

submitted by Tricia Schroeder

1 refrigerated pizza crust, tube style
favorite pizza or spaghetti sauce
pizza toppings
shredded cheese
1 pepperoni or bell pepper strip for tongue
2 olives for eyes

Preheat oven to 425. Grease baking stone or cookie sheet. Divide pizza crust in half. Roll into rectangle, about 5" x 18". Place toppings, then sauce, then cheese on middle third. Fold sides over to enclose toppings. Roll over so seam is down and shape dough into snake. Taper one end for tail and shape opposite end for head. Using a sharp knife or kitchen scissors, cut a strip of pepperoni or pepper into forked tongue shape. Insert into "mouth" and press dough to keep in place. Add olive slices or other leftover topping for eyes. Bake at 425 for about 12-15 minutes or until golden brown.

Sunday Brunch Casserole

Served at the Provident Living Fair

1 package sausage
1/2 cup onion chopped
1/2 cup green pepper
16 oz hash browns
1 cup shredded cheese
12 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1/4 tsp dill

Brown sausage, stir in ionion and pepper. Beat eggs and milk, combine all ingredients and transfer to a greased 13x9 pan. Bake at 350 for 35-45 minutes (until knife comes out clean).

Sausage with Apple Sauerkraut

Submitted by JoDee Leahy

With sauteed onions and shredded apples, this sauerkraut is very sweet and tasty.

Ingredients
1 medium sweet onion, sliced
3 Tbsp butter
2 medium apples, peeled and shredded
1 Tbsp lemon juice
1 can (8 oz) sauerkraut, rinsed and well drained
1/2 cup unsweetened apple juice
1 tsp caraway seeds
1/2 tsp fennel seed, crushed
1 package (16 oz) smoked Polish sausage, sliced

In a large skillet, cook the sausage according to package directions. Remove from pan and in the same pan, saute onion in butter for 15 minutes or until lightly browned.

In a bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add sausage back to pan and cover and simmer for at least another 5 minutes.

BBQ Pulled Pork Sandwiches

Submitted by Trish Shroeder

1 pork roast
BBQ sauce (Head Country BBQ Sauce is the best)
Hamburger Buns

Cook roast in the crock pot covered in BBQ sauce until tender. Shred the meat with a fork and cover with more BBQ sauce. Serve on hamburger bun.

Nancy's Meatloaf

Submitted by Nancy Owens

My family loves my meatloaf and it is really easy:

3 lbs hamburger meat
1 lb pork sausage (in the chub roll, just regular spices)
2 eggs
bread crumbs
salt & pepper to taste (you don't need a lot of seasoning, because the
sausage has it)
2-3 slices bacon
ketchup

In a large bowl combine the meats together, be gentle. Add eggs and salt and pepper, combine. Sprinkle bread crumbs and mix into meat until it holds together. Place in a 9x13 pan, shape into a loaf, place raw bacon on top of meat loaf. Pour ketchup over top and smooth around the meat.

Bake in a 350' oven, for approximately 1 hour. Check temp. to 160'

Let sit for a few minutes before you cut it into slices.

Black Bean Soup

Submitted by Julia Jutras

Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in step 1. For efficiency, you can prepare the soup ingredients while the beans simmer and the garnishes while the soup simmers. Though you do not need to offer all of the garnishes listed below, do choose at least a couple; garnishes are essential for this soup as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it has thickened beyond your liking.

Makes About 9 Cups, Serving 6

Beans
1 pound dried black beans (2 cups), rinsed and picked over
4 ounces ham steak , trimmed of rind
2 bay leaves
5 cups water
1/8 teaspoon baking soda
1 teaspoon table salt

Soup
3 tablespoons olive oil
2 large onions , chopped fine (about 3 cups)
1 large carrot , chopped fine (about 1/2 cup)
3 ribs celery , chopped fine (about 1 cup)
1/2 teaspoon table salt
5 - 6 medium cloves garlic , minced or pressed through garlic press (about 1 1/2 tablespoons)
1/2 teaspoon red pepper flakes
1 1/2 tablespoons ground cumin
6 cups low-sodium chicken broth
2 tablespoons cornstarch
2 tablespoon water
2 tablespoons lime juice

Garnishes (optional)
lime wedges
minced fresh cilantro leaves
red onion , finely diced
avocado , diced medium
sour cream


1. FOR THE BEANS: Place beans, ham, bay, water, and baking soda in large saucepan with tight-fitting lid. Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface. Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/4 to 1 1/2 hours (if necessary, add another 1 cup water and continue to simmer until beans are tender); do not drain beans. Discard bay. Remove ham steak (ham steak darkens to color of beans), cut into 1/4-inch cubes, and set aside.

2. FOR THE SOUP: Heat oil in 8-quart Dutch oven over medium-high heat until shimmering but not smoking; add onions, carrot, celery, and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12 to 15 minutes. Reduce heat to medium-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, until fragrant, about 3 minutes. Stir in beans, bean cooking liquid, and chicken broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.

3. TO FINISH THE SOUP: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender, process until smooth, and return to pot. Stir together cornstarch and water in small bowl until combined, then gradually stir about half of cornstarch mixture into soup; bring to boil over medium-high heat, stirring occasionally, to fully thicken. If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup; return to boil to fully thicken. Off heat, stir in lime juice and reserved ham; ladle soup into bowls and serve immediately, passing garnishes separately.

Black Beans and Rice

Submitted by Karla Kelsch

Not to keep the black bean theme going but this is a recipe I made up and it uses several things I store. The amounts are not exact, it's all done to taste. Enjoy,

8 oz. dried black beans (I use half of a 16 oz pkg)
1 lb Kielbasa sausage
1/2 cup chopped onion
2-3 cloves garlic crushed (but still whole)
1 can corn (reserve the liquid to add for later)
salt to taste
pepper to taste
cooked rice, enough for your family

Cover bean with water and soak overnight.

The next morning, rinse the beans and place in the crock pot with the crushed garlic and about 1-2 tsp salt. Cover with enough water to be around an inch above the top of the beans. Cook on low all day.

About 30 minutes before serving, cook your rice (can use white or brown).

Slice the Kielbasa and fry in a separate pan with the onion (you might need to add a little bit of olive oil).

When the sausage is cooked, remove the garlic cloves from the beans and take a potato masher and semi-mash the black beans in the crock pot. You don't want to mash all the beans but by mashing some of them, you end up thickening the sauce. Add the beans and liquid to the meat. Add the drained corn, adding reserved liquid if the bean sauce is too thick.

Serve the black bean mixture over rice. My husband like to add salsa to his to give it some kick.

Baked Pasta with Tomatoes

Submitted by Julia Jutras

Here’s one of my favorite easy pasta dishes. Except for the cheese and the meat, the ingredients are good for food storage staples. And it tastes good with just the pasta, oil, salt and tomatoes. However if you do find yourself eating out of just food storage with very little meat then increase the oil to 1/3 cup. The extra fat will help to keep you healthy. When doubling this recipe you will have to use 2 casserole dishes, it grows as it cooks.

Serves 4

½ lb Penne Pasta
¼ cup Extra Virgin Olive Oil (reduce to 2 Tbsp for low-fat version)
½ tsp Salt
2- 28oz cans Diced Tomatoes
¼ cup Parmesan Cheese
2 cups Small Meatballs or Italian Sausage cooked and crumbled or Precooked Chicken Breast Sliced (Optional)
1 cup Mozzarella Cheese, shredded (Optional)

Preheat oven to 400.

In a 3quart Casserole dish toss pasta noodles with olive oil. Let sit for at least 20 min. Stir tomatoes, salt, parmesan cheese and meat (if using) into noodles. Cover with aluminum foil. Place dish in oven and bake for 45 – 60 min, stirring every 15 min. When noodles are tender remove foil and sprinkle mozzarella cheese over the top. Bake for additional 5 min until cheese is melted and bubbly.

Bagel Pizzas

Submitted by Kristeen Teeples

Ingredients To Buy:
Package of plain Bagels
Jar of favorite spagetti sauce
Bag of shredded cheese
Tomatoes
Pepperoni or canadian bacon slices
Can of Pineapple tidbits

Cut bagel in half; spread both sides with spagetti sauce. Top with cheese, meat and tomatoes, pineapple--or whatever you like. Place on an oven safe cookie sheet and turn the oven on to Broil. Watch closely as the bagel will brown quickly and the cheese will melt. Take out and eat!