Big Sis Pat/Ont,Canada: Temperature: 400 degrees F. Oven Pan Size: 18 by 24-inch Roasting Pan (2 Pans) Portions: 3 Meat Balls

1 Cup (4 3/4 oz) milk, nonfat, dry	30 Lb beef, boneless, ground
5 1/2 Cup water, warm	2 Cup (10 eggs) eggs, whole
10 Qt (4 lb) bread, dry, broken	2 Tsp pepper, black
3 Cup (1 lb) onions, dry, chopped	3/4 Cup (8 oz) salt
1/2 Cup (5 oz) shortening

Reconstitute milk and warm water. Pour milk over bread; let stand 5 minutes.
Saute onions in shortening until light yellow.
Combine bread mixture and sauteed onions with beef, eggs, 2 tsp black pepper and 3/4 cup salt.
Shape into balls weighing 2 oz each; place an equal number in each pan. Bake until browned on all sides.

SharonG/Canada:: Recipe Link: groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=1&viewtype=2&sortstri ng= Crimini mushrooms are baby portabello mushrooms; their robust flavour is perfect for flavouring the sauce. - Mushrooms are about 90 percent water, low in fat and contain Vitamin B. Recipe Introduction

1 1/2 Lb g beef sirloin steak,	-sliced (about 1/2 lb/225 g)
-about 1 1/2 inches (4 cm) thick	1 Tbl mL all purpose flour
1 Tbl mL vegetable oil	1 Cup mL beef broth
1 Tbl mL butter	1/2 Cup mL dry red wine or port
1 Cup mL onion, chopped	1 Tbl mL grape or blackcurrant
1 Clove garlic, minced	-jelly
3 Cup mL crimini mushroom caps,	salt and pepper

Mushroom Wine Sauce

Using the same skillet or saucepan, add onion and garlic; cook over medium heat until softened. Add mushrooms and increase heat to medium-high.

Cook, stirring, until mushrooms have softened. Stir in flour and cook 1 minute. Add broth, wine and jelly. Bring to boil; reduce heat to simmer and cook 5 minutes.

Season to taste with salt and pepper. Makes 2 1/2 cups (625 mL)


Recipe
In a large skillet or saucepan, heat oil and butter over medium-high heat; brown steak for about 1 1/2 minutes each side.

Move steak to a shallow ovenproof casserole and bake uncovered in 375 F (190 C) oven for 25 minutes (for medium-rare) or until desired doneness.

Remove steak to carving platter; cover with foil and let stand for 5 minutes before slicing.

Chef SharonG/Canada

6 Large Potatoes	-undiluted
1 Large Onion	1 Cup (250 ml) frozen peas
1 Large Tomato	1 Cup (250 ml) milk
1 Tbl (15 ml) Vegetable Oil	2 Tbl (30 ml) butter at room
1 Lb (500 g) lean ground beef	-temperature
1 Cup (250 ml) sliced mushrooms	Generous pinches of salt and pepper
2 Tbl (30 ml) Tomato Paste	Sprinkling of Parmesan cheese
2 Tsp (10 ml) Worcestershire Sauce	-(optional)
1 0-oz (284 ml) Can Chicken Broth,

1. Peel potatoes. If potatoes are very large, cut in half. Place in a saucepan, then cover with cold water. Partially cover and bring to a boil over high heat. Then reduce heat to medium-low and simmer until very tender, from 20 to 25 minutes.

2. Meanwhile, finely chop onion. Core tomato, then coarsely chop. Heat oil in a large frying pan set over medium-high heat. Add beef. Cook, stiring often with a fork to break up beef, until it loses its red colour from 3 to 4 minutes. Add onion and cook, stiring often, about 2 minutes. Stir in tomato, mushrooms, parsley, tomato paste, Worcestershire sauce and broth. Stir in peas and continue cooking until heated through, from 2 to 3 minutes. Remove from heat and turn mixture into a 9 x 13 inch (3 L) baking dish. Smooth top.

3. Preheat oven to 400F (200C). When potatoes are very tender, drain well. In a large microwave safe bowl, stir milk with butter. Microwave misture, uncovered, on medium high for 2 to 3 minutes until very hot. Add potatoes and mash until creamy. Season with salt and pepper to taste.

4. Place large spoonfuls of potato mixture on top of beef mixture, then gently spread to cover as evenly as possible. Bake in centre of 400F (200C) oven until top is golden brown, from 30 to 40 minutes. Remove and serve hot, sprinkled with Parmesan, if you like.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=1&viewtype=2&sortstring = Sharon

Baby Back Ribs:	-(17" by 15" each) or heavy-duty
2 Tbl paprika	-foil
1 Tbl brown sugar	6 ice cubes
2 Tsp salt	Barbecue Sauce:
2 Tsp chili powder	2 Cup ketchup
1 1/2 Tsp coarsely ground black	1 Cup apple cider or apple juice
-pepper	2 Tbl Worcestershire sauce
1 Tsp ground cumin	2 Tbl molasses
1/4 Tsp ground red pepper (cayenne)	2 Tbl cider vinegar
4 racks pork baby back ribs (about	2 Tbl brown sugar
-1	2 Tbl yellow mustard
-pound each)	1/2 Tsp ground black pepper
2 extra-heavy-duty foil cooking	1/4 Tsp ground red pepper (cayenne)
-bags

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Prepare Baby Back Ribs: In small bowl, combine paprika, brown sugar, salt, chili powder, black pepper, cumin, and ground red pepper. Pat ribs dry with paper towels. Rub spice mixture all over ribs.

3. Place 2 racks of ribs side by side in foil cooking bag. Place 3 ice cubes under ribs; seal bag. (Or, place two 30" by 18" sheets of heavy-duty foil on work surface to make a double thickness. Place 2 racks of ribs side by side on center of stacked foil. Place 3 ice cubes under ribs. Bring long sides of foil up and over ribs; fold several times to seal well, then fold in ends to seal tightly.) Repeat with 1 more cooking bag or 2 more sheets of foil and remaining ribs and ice cubes.

4. Place foil packets on grill rack. Cover grill and cook ribs 1 hour, carefully turning packets over with tongs once halfway through grilling.

5. While ribs are grilling, prepare Barbecue Sauce: In 4-quart saucepan, combine all sauce ingredients; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 30 to 40 minutes or until sauce thickens slightly, stirring occasionally. Makes about 2 1/2 cups.

6. When ribs are done, with kitchen shears, cut an X in top of each foil packet to let steam escape, then carefully pull back foil to open. Remove ribs and place directly on grill rack. Cover grill and cook ribs 7 to 10 minutes or until browned, turning over once. Brush ribs with some sauce and cook 7 to 10 minutes longer, brushing with some more sauce and turning frequently.

7. To serve, cut ribs into 1-rib portions and arrange on platter. Pass remaining sauce to serve with ribs.

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=4&viewtype=2&s ortstring= Gramma Claudia

Bear steaks	1 Clove garlic, crushed
4 Slice onions	3 Tbl chives
3 Tbl butter	1 Tsp prepared mustard
1 Cup water	2 Tbl tomato paste
Salt & pepper to taste	1 Dash of Worcestershire sauce

Marinate steak for 24 hours; wipe dry.
Saute onions in water and butter. Season with salt and pepper.
Add remaining ingredients and simmera few minutes.
Broil steak to desired doneness. Put on platter and pour sauce over steak.
Add buttered sauted mushrooms.

SharonG/Canada: A colourful presentation of beef strips, zucchini matchsticks, and carrots makes an easy, quick and attractive meal for family and friends.

1 Beef Bouillon Cube	-inch strips
1/4 Cup hot water	2 Clove garlic, finely chopped
3 Tbl reduced-sodium soy sauce	2 Tbl water
2 Tbl dry white wine or water	1 (16 oz.) package frozen mixed
1 Tbl cornstarch	-vegetables
1/4 to 1/2 teaspoon ground ginger	1/2 (about 3) cup - 1 inch slices
1/4 Tsp ground black pepper	-green
1/4 Tbl vegetable oil	-onions
1 Lb lean beef sirloin steak cut	4 Cup cooked brown rice
-into two

Dissolve bouillon in 1/4 cup water in a small bowl. Stir in soy sauce, wine, cornstarch, ginger, and pepper

Heat vegetable oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet.

Heat 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or unti suace is thickened. Serve over rice.

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=7&viewtype=2&s ortstring= So tender and scrumptious Recipe Introduction Sharon

3 1/2 Lb (1.6 kg) Beef Short RIbs	-orange juice
71/2 Oz (213 mL) Tomato Sauce	2 Tbl (30 ml) Vingegar
1/4 Cup (60 mL) Ketchup	2 Tbl (30 mL) Worcestershire Sauce
1/3 Cup (75 mL) Brown Sugar	1 1/2 Tsp (7 mL) Salt
2 Tbl (30 mL) Soy Sauce	1/2 Tsp (2 mL) Pepper
2 Tbl (30 mL) Frozen concentrated	1/4 Tsp (1 mL) Garlic Powder

Put ribs on broiler pan. Brown under broiler for about 10 minutes. Remove from oven. Put ribs into roaster.

Mix all remaining ingredients together in bowl. Pour over ribs. Cover. Bake in 325 F (160 C) oven for 2 1/2 to 3 1/2 hours or longer until very tender. Bones should be loose in the meat. Reddish-brown sauce can be poured into a tall narrow container for easy fat removal before serving.

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=8&viewtype=2&s ortstring= Sharon

2 Lb boneless chuck	1/2 Tsp cinnamon
1/4 Cup flour	1/4 Tsp allspice
1 Tsp salt	1 Can (2 ounces) mushroom stems
2 Tbl margarine	-and pieces, undrained
1 medium onion, chopped	1 Pint dairy sour cream
1 Clove garlic, crushed	Hot cooked noodles
1 Can *8 ounces) tomato sauce

Cut chuck in strips 1/2" thick.
Dredge with flour mixed with the salt and brown in the margarine in large heavy skillet.
Add 2 cups water and remaining ingredients, except last 3.
Bring to boil, cover and simmer 1 1/2 hours, or until meat is tender.
Stir in mushrooms and sour cream and heat gently. Serve with noodles

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=9&viewtype=2&s ortstring= Gramma Claudia

60 Ritz crackers	1 Tsp Worchester sauce
1 Cup ketchup	2 eggs
1 Pkg onion soup mix	2 Lb lean hamburger
1 Tbl Heinz 57 sauce

Crush crackers up fine with rolling pin and add all ingredients mix well then add hamburger and mix all ingredients well. Cook in pre-heated oven at 350 for 45 min. or till completely done.
Will serve 8-10 make beef gravy and pour over meat slices and enjoy.

From Bill Lefort, Gr. Rapids, MI

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=11&viewtype=2& sortstring= Gramma Claudia

5 Lb beef brisket	1/2 Cup shortening
2 Lb sliced bacon	1 Lb fatback, sliced into small
5 Cup brewed coffee	-rectangles
1/4 Cup salt	2 sweet potatoes, quartered
1 Cup butter	1 Cup olive oil
1/2 Cup minced garlic	2 1/2 Tbl horseradish

Wrap the brisket entirely in bacon slices, and place into a large glass baking dish. Mix together the coffee and salt. Pour the coffee mixture over the brisket, cover, and marinate in the refrigerator overnight.

In a saucepan over low heat, combine the butter and minced garlic. Cook stirring occasionally until butter is melted, and has turned golden. Spread all of the shortening onto the inside of a roasting pan. Place the brisket in the pan with one cup of the coffee marinade. Lay slices of the fatback over the roast. Place sweet potatoes around the perimeter of the roasting pan. Pour the garlic butter over the roast and potatoes. Let stand for 1 hour. Preheat the oven to 325 degrees F (165 degrees C)

Cover the roasting pan with aluminum foil, and bake for 4 hours in the preheated oven. The internal temperature of the roast should be at least 145 degrees F (62 degrees C) when taken with a meat thermometer. Let stand for 10 minutes before slicing.

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=13&viewtype=2& sortstring= Gramma Claudia

4 bear steaks	1/2 Tsp chili powder
1/2 Tsp garlic salt	4 Slice onions
1/2 Tsp onion salt	2 Can tomato soup
Dash of pepper

Marinate bear steak overnight. Dry and sear on both sides in hot cooking oil or bacon grease.
Add the garlic salt, onion salt, dash of pepper and chili powder.
Cover and simmer for 2 to 3 hours, until tender.
Add sliced onions and tomato soup. Simmer 15 to 20 minutes more.
If you wish to thicken juice for gravy, add flour.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=2&viewtype=2&sortstring = Recipe Introduction Gramma Claudia

1 Tbl vegetable oil	1/2 Cup apple juice OR water
4 pork chops, 1/2" thick	2 Tbl spicy-brown mustard
1 Can Campbell's(R) Cream of	1 Tbl honey
-Celery OR 98%	Generous dash pepper
-Fat Free Cream of Celery Soup	4 Cup hot cooked medium egg noodles

Heat oil in skillet. Add chops and cook until browned.
ADD soup, apple juice, mustard, honey and pepper. Heat to a boil.
Cover and cook over low heat 5 min. or until done. Serve with noodles.

Recipe Link: http://groups.msn.com/FullCircleofFriends/beefampgame.msnw?action=view_list&row=14&viewtype=2& sortstring= Note: To make slicing easier, freeze beef 1 hour Red pepper is a hot, smoky spice also known as cayenne pepper. This recipe calls for crushed red pepper, but you could substitute ground cayenne or red pepper, chili powder or hot Hungarian paprika for it. Kitchen Clip: Recipe Introduction Gramma Claudia

1 Lb boneless beef sirloin OR top	1 Tbl vinegar
-round	1 Tsp garlic powder
-steak, 3/4" thick	1/4 Tsp crushed red pepper
1 Tbl vegetable oil	-(optional)
1 Can (10 3/4 oz.) Campbell's(R)	3 Cup fresh OR frozen broccoli
-Tomato Soup	-flowerets
3 Tbl soy sauce	4 Cup hot cooked rice

Slice beef into very thin strips. Heat oil in skillet.
Add beef and stir-fry until browned and juices evaporate.
Add soup, soy, vinegar, garlic and pepper. Heat to a boil.
Add broccoli and cook until tender-crisp. Serve over rice.

SharonG/Canada

5 00g (1 lb.) beef top sirloin cut	-1 inch (22 cm) pieces
-into	75 mL (1/3 cup) currant, grape or
-1 inch (22 cm) cubes	-apple jelly
1 medium sweet onion, quartered	60 mL (1/4 cup) barbeque sauce
8 whole fresh mushrooms	5 mL (1 tsp) mustard
1 large red bell pepper, cut into	4 wooden or metal skewers

Using 4 metal or wooden skewers, assemble kabobs by alternately threading beef, onion, muchroom & pepper.

In a small saucepan, combine jelly, barbeque sauce and mustard. Heat over medium heat until jelly melts, about 1 to 2 minutes, stirring constantly.

Brush half the glaze on kabobs, reserving half for later.

Grill kabobs on the barbeque or broil in the oven for about 12 to 14 minutes. Turn once and baste with the remaining glaze halfway through grilling.






Final Comments

Soak wooden skewers in water for 30 minutes before using.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=4&viewtype=2&sortstring = Gramma Claudia

1 Tbl vegetable oil	1 1/2 Tbl white sugar
1 Lb boneless pork chops	2 Tsp water
2/3 Cup orange juice	1 Tsp cornstarch
1/4 Cup soy sauce

Heat oil in a large heavy skillet over medium heat.
Cook pork chops until evenly brown on both sides; remove from skillet.
Pour in orange juice, soy sauce and sugar.
Boil for 2 minutes, scraping the bottom of pan.
In a small bowl, mix together water and corn starch, and stir into sauce.
Return pork to skillet and cook briefly until thickened and heated through.

Recipe Link: http://www.kraftfoods.com If ham begins to brown too quickly, cover loosely with foil. Recipe Introduction Kraft Foods

1 Cup firmly packed dark brown	whole cloves
-sugar	12 maraschino cherries, halved
1/2 Cup maple-flavoured syrup	-(optional)
1/4 Cup Grey Poupon Dijon Mustart	1 Tbl cornstarch
1 whole fully cooked boneless ham	1 Can (20 oz.) crushed pineapple
-(5 lb)	-in juice, undrained

PREHEAT oven to 305F. Mix sugar, syrup and mustard until well blended; set aside.
Score ham with sharp knife; insert cloves into ham as desired.
Arrange cherries, cut sides down, on surface of ham. Place ham on rack in shallow baking pan.

BAKE 2 hours or until ham reaches an internal temperature of 140F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1 1/2 hours.

MIX remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=5&viewtype=2&sortstring = Pop this fast to put together dinner in the over to warm your heart on a rainy or chilly day. Recipe Introduction Sharon

2 racks baby back ribs, about 3	-sauce
-lbs(1.5 kg) each	1 1/2 Tbl (22 mL) hot chili-garlic
3/4 Cup (175 mL) barbeque sauce	-sauce or 1/2
1/2 Cup (125 mL) orange marmalade	-tsp (2 mL) hot red chili flakes
1/4 Cup (50 mL) teriyakior soy	-(optional)

Preheat oven to 500F (260 C). Line with foil a large baking sheet that is at least 12 x 18 inches (30 x 45 cm) or use 2 smaller dishes. Place a rack on baking sheet. Slice each rack of ribs into 2 or 3 rib portions. Spread out ribs, meat-side down, on rack. In a small bowl, stir barbeque sauce with marmalade, teriyaki and chili-garlic sauce, if using, until fairly well combined. Lightly brush about one-third of sauce over bony side of ribs. Don't spread all the way to edges. Pour 1/2 cup (125 ML) water into pan around ribs. Cover tightly with a tent of heavy-duty poil. It's important to seal ribs tightly.
Place pan in oven and reduce temperature to 375 F (190 C). Bake ribs for about 1 hour. Uncover, turn ribs and generously brush with barbeque sauce mixture. Add water to pan, if needed, to cover bottom of pan. Continue baking, uncovered, for 15 minutes. Baste with remaining sauce, making sure to cover ends, until richly glazed, from 15 to 30 more minutes.
Oven Roasted Chips

Cut four medium-size unpeeled potatoes into thick wedges and toss in a bowl with 1 tablespoon (15 mL) olive oil and generous pinches of salt and freshly ground black pepper. Spread wedges out on a baking sheet and put in oven once ribs have baked for 45 minutes. Roast potatoes until they are tender and golden brown, about 45 minutes. Ribs and chips should be done at the same time.

here is the best meal for the kids, they love it! saya Sharon Greene who shared this recipe with us

1 Lb hamburger

1 Cup or more leftover beef gravy

Brown meat in pan; add gravy. Heat until warm. Serve over mashed potatoes.

Use your imagination with this and add any extras that your family likes. Chop up some onion, mushrooms or peppers for example and add to the hamburger mixture.

Grate some cheese to put on the top .... whatever you have handy.

If you are lucky enough to have leftovers; this can make great sandwiches too. Recipe Introduction Chef Dottie

1 1/2 Lb ground beef	1 1/2 Cup of vegetables of your
2 eggs	-choice
1/2 Cup ketchup	1 Cup bread crumbs or corn flakes
1/3 Cup mustard	salt and pepper to taste

Mix ground beef, eggs, ketchup, and mustard together with vegetables of your choice (Dottie uses 1/2 cup corn, 1/2 cup peas, 1/2 cup potatoes diced up real small).

Add bread crumbs or corn flakes and salt and pepper to taste.

Put it in the oven on 350 degrees for about an hour then cool for a few mins then eat and enjoy.

Chef Lois

1 envelope Lipton Recipe Secrets	8 pork chops, 1/2 inch thick
-Onion, or Onion-Mushroom Soup Mix,	-(about 3 lbs.),
1 jar (12 oz.) peach or apricot	2 medium green or red bell peppers
-preserves	-sliced.
1/2 Cup water

In small bowl, combine onion soup mix, preserves and water.
In 13 x 9-inch baking or roasting pan, arrange chops and peppers; top with soup mixture.
Broil, turning once, until chops are done.

SharonG/Canada

1 1/2 Lb sirloin steak (1/2" thick)	2 Tbl salad oil
1/2 Tsp salt	2 green peppers, cut into 1" pieces
2 medium onions, chopped	2 Tbl cornstarch
1 Cup beef broth	1/4 Cup cold water
3 Tbl soy sauce	2 tomatoes, peeled and cut into
1 Clove garlic, minced	-eighths
1/2 Tsp ginger	3 to 4 cups hot cooked rice

Rim meat, cut into serving pieces. Grease skillet with fat from meat. Brown. Turn and season with 1/4 tsp. salt. Brown and turn. Season with 1/4 tsp. salt. Push aside.

Add onion, cook and stir til tender. Stir in broth, soy sauce and garlic (optional).

Stir into meat mixture until thickens and boils. Add ginger. Cook and stir adding tomatoes until cooked.

Serve over rice.

Gramma Claudia /USA

2 Tbl vegetable oil	-cored and cubed
1 onion, sliced	1 fresh red chile pepper, seeded
1 Clove garlic, crushed	-and chopped
1/2 Lb boneless pork loin, cut	1 Cup trimmed snow peas
-into strips	1/4 Cup plum sauce
1/2 fresh pineapple - peeled,

Heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 minutes, or until onion has softened slightly.
Remove from pan, and set aside. Stir-fry pork strips in one or two batches for 1 to 2 minutes, or until the pork is just cooked.
Remove from pan. Allow pan to reheat before cooking next batch. In the hot wok, stir-fry the pork and onions with pineapple, red pepper, snow peas, and plum sauce; stir-fry for about 2 to 4 minutes, or until peas have softened slightly.

This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or fried noodles can be mixed through the stir fry for a bit of extra crunch.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=10&viewtype=2&sortstrin g= You can get decadent and add whipping cream and make an even nicer sauce. Recipe Introduction Gramma Claudia

4 pork chops	3 Tbl thyme and plum jelly
a bit of chopped garlic and minced	1 Tbl herb vinegar
-onion	a bit of fresh thyme
1/4 Cup dry white wine	1/2 Cup whipping cream (optional)

Put a bit of oil in a skillet and let the pan get quite hot. Brown the chops on each side.
Add the garlic and onion and then the wine, herb vinegar and thyme and plum jelly.
Put the lid on the skillet and simmer the chops in the liquid to give it a bit of life.

Posted by Sharon G, Canada on: http://p201.ezboard.com/fworldwidewebcircleoffriendsfrm8.showMessage?topicID=46.topic

4 pork chops	3 Tbl thyme and plum jelly
a bit of chopped garlic and minced	1 Tbl herb vinegar
-onion	a bit of fresh thyme
1/4 Cup dry white wine	1/2 Cup whipping cream (optional)

Put a bit of oil in a skillet and let the pan get quite hot. Brown the chops on each side.
Add the garlic and onion and then the wine, herb vinegar and thyme and plum jelly.
Put the lid on the skillet and simmer the chops in the liquid to give it a bit of life.
You can get decadent and add whipping cream and make an even nicer sauce.

Recipe Link: www.homebasics.ca/ Homebasics Canada Source of Recipe

Pork Spice Rub:	-g)
2 Tbl paprika 30 mL	Coriander-Lime Mayonnaise
1 Tsp ground black pepper 5 mL	1/3 Cup Hellmann's Real or Light
1 Tsp coarse salt 5 mL	-Mayonnaise
1 Tsp chili powder 5 mL	-175 mL
1/2 Tbl brown sugar 7 mL	1 Clove garlic, minced 1
pinch cayenne pinch	2 Tbl chopped fresh coriander 30 mL
1 pork tenderloin, about 1 lb (500	1 Tsp fresh lime juice 5 mL

Preheat grill. In a small bowl, combine paprika, pepper, salt, chili powder, brown sugar and cayenne.
Rub spice mixture over entire surface of pork tenderloin; set aside.

In a bowl, mix together mayonnaise, garlic, coriander and lime juice; set aside.
Grill pork over medium heat, turning regularly, 25 minutes or until internal temperature reaches 150 F (65 C) on a meat thermometer.
Let pork sit covered five minutes before serving.
Slice pork against the grain and serve with Coriander-Lime Mayonnaise for dipping.

SharonG/Canada

2 Tbl soy sauce	-inch long thin strips
1 Tbl rice wine or dry sherry	1/2 Cup drained sliced bamboo
1 Tsp salt	-shoots
Pinch of sugar	1/2 Cup sliced drained wter
2 Tbl peanut oil	-chestnuts
1/2 Tsp crushed garlic	1 Cup fresh bean sprouts
3 scallions, including tops,	2 Tbl cornstarch mixed with 2
-thinly sliced	-tbsp. cold water
1 Lb boneless pork, cut into 1 1/2	1/3 Cup unsalted raw cashews

Mix together soy sauce, sherry, salt, and sugar; set aside
Heat oil in uncovered wok or fry pan to 350 degrees Fahrenheit
Add garlic and onions, stir fry 1 minute
Add pork, stirring 1 minute
Add bamboo shoots, water chestnuts and bean sprouts, reduce heat to low; cover and cook 3 - 4 minutes
Stir cornstarch mixture and add to wok; stir fry until sauce thickens
Add cashews and mix

A fast way to make tacos because the seasoning cooks with the meat on the grill. No water needed. Cooks in just 4 minutes. Recipe Introduction Chef Lois

1/2 or 1 pound lean ground beef	-seasoning mix,
1/4 or 1/2 cup chopped onion	6 or 12 taco shells
1/2 or 1 package (1 1/4 ounces)	Shredded lettuce, chopped
-taco	-tomatoes, shredded cheddar chees

1. Preheat grill for 6 minutes.
2. Crumble beef on grill and top with onions. Sprinkle with taco seasoning.
Close lid and cook 4 minutes or until beef is no longer pink.
3. On each taco shell, place cooked beef mixture. Top with lettuce, tomatoes, and cheese.

Add sour cream and/or salsa

Gramma Claudia

Six frozen beef or beef & bean	Fritos Corn Chips
-burritos or chimichangas	2 Cup shredded Cheddar cheese
Chili - homemade or canned - your	1 Cup diced fresh onions
-option

Preheat oven to 350 degrees. Spray baking pan with cooking spray.
Place burritos or chimichangas in baking dish. Cover with chili.
Sprinkle with Fritos. Sprinkle with cheese. Sprinkle with onion.
Place in oven uncovered and bake for 30 minutes.

SharonG/ Canada

3 Lb round steak (cubed)	1 pkg. dry onion soup
2 8 Oz cans mushroom soup	1 Can mushrooms
1 Cup dry sherry	1 Cup sour cream

Brown meat dredged in flour. Stir soup, sherry and onion soup together and pour liquid over meat.

Baked covered in oven 325 degrees for 3 hours.
Ten minutes before serving add 1 cup mushrooms (canned) and 1 cup sour cream.

SharonG/Canada: Good with potatoes and gravy laded on.

4 strips bacon	1 Tbl chopped parsley
1 1/2 Lb ground beef	1 Tsp salt
1 Tbl chopped onion	1/2 Tsp pepper
1 Tbl minced green pepper

Chop 4 strips of bacon and mix lightly with 1 1/2 lbs ground beef, 1 tbsp. chopped onion, 1 tbsp minced green pepepr, 1 tbsp chopped parsley, 1 tsp salt adn 1/2 tsp pepper.

Shape into cakes and place them 3" under broiler heat.

Broil 12 minutes, garnishing before turning over with steak sauce.

From Our Cookbook: Beef Stroganoff | Halibut and Vegetables | Hot Chicken Salad | More Cooking For Two Recipes Related Articles: Buying Meat For Two | Buying Vegetables For Two | More Cooking For Two Note: Once the steak has cooked, you need to work fast to prepare the sauce for this dish. For best results, assemble and measure out all ingredients before you start cooking! Savory Steak Dinner for Two The tangy sauce and onions of this dish are a mouthwatering accompaniment to a tender steak. Serve with a salad of fresh greens tossed with sliced red onion, tomato and an herbal vinaigrette dressing. Consider redskin potatoes mashed with roasted garlic - or simply a classic baked potato - and rolls. You'll be glad you dined at home!

Boneless sirloin or ribeye steak	1/8 Tsp dried pepper flakes or red
1 Tbl vegetable oil	-pepper powder
Salt and ground pepper to taste	3 Tbl red wine (or cooking wine)
1 medium onion, sliced (optional)	1 Tbl soy sauce
Handful fresh mushrooms, sliced	2 Tsp balsamic vinegar
-(optional)	1 Tsp honey
2 -3 cloves garlic, minced or	1 Tbl butter
-crushed

Pat steak dry. In large skillet, heat oil over medium-high heat and cook steak. See notes for determining doneness. (I cook 3/4" steaks for about 4 minutes each side to achieve a doneness of medium.)

Once cooked to desired doneness, lightly season with salt and ground pepper, then transfer steak to a platter and keep warm.

Pour off most of the drippings from the skillet. Add onion, if desired, and saute over moderate heat for several minutes. Add mushrooms, if desired, and saute for a few more minutes, until onions and mushrooms are sufficiently wilted.

Add garlic and red pepper flakes or powder; saute for 10 seconds.

Add wine and boil a few seconds until almost all liquid has evaporated.

Add soy sauce, vinegar and honey; bring to a simmer, stirring. Add butter and stir over low heat until melted. Spoon sauce over steak and serve.

Temperatures for steak doneness -

Medium Rare: 145 F
Medium: 160 F
Well Done: 170 F

Serves 2

SharonG/Canada

1 Lb (500 g) lean ground beef	4 medium potatoes, peeled, cooked
1 small onion, chopped	-and mashed
1/2 Clove garlic, chopped	1 Tsp (5 ml) salt
1 Can (14 oz/398 ml) creamed corn	1/4 Tsp (1 ml) pepper

In a skillet, cook beef, onions and garlic for about 10 minutes, until lightly browned. Season with salt and pepper.

Spoon into a 6 cup (1.5 L) casserole.

Add layer of corn and top with mashed potatoes.

Bake in a 375 F (190 C) oven about 20 minutes until brown.

Should feed about eight hungry adults. Wayne promises that your family and friends will beg for this on a continuous basis. ENJOY!! Wayne says that it also freezes very well should there be any leftovers. Recipe Introduction Chef Wayne

1 to 1 1/2 lbs. of regular ground	1 Tsp of Lea & Perrins
-beef	-Worcestershire Sauce
1 small to medium cooking onion	1 Can of Sloppy Joe stuff
1 Cup of frozen mixed vegetables	and 1 small box of instant mashed
1/2 Cup of tomatoe juice	-potatoes.
1/4 Cup of ketchup

Dice up the onion and mix with the ground beef. Fry until fully cooked and drain.

Place mixture back in frying pan. Add Sloppy Joe stuff, ketchup, mixed veggies, Lea & Perrins Worcestershire Sauce, Tomatoe Juice and salt and pepper. Bring mixture to a boil and then reduce heat and let simmer for about 15 minutes.

While mixture is simmering prepare the instant mashed potatoes as per package directions.
(Wayne recommends the brand that does not require milk).

Strain the meat mixture.

Spray Pam in a glass casserole dish and press the meat mixture into the dish.
Apply the mashed potatoes evenly to the top of the masterpiece and baked at 350 degrees for about 1 hour.

Serve with beef gravy.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=13&viewtype=2&sortstrin g= Gramma Clauda

1 - 20 oz. can of sliced pineapple	Canned or cooked fresh sweet
1 fully cooked smoke ham, whole or	-potatoes
-half	(optional amount depends on
2 -4 cups of cola (depending on	-servings
-size of	-desired)
-ham)	Parsley sprigs (optional)

Arrange pineapple on ham; secure with wood picks. Place ham in shallow pan.
Pour cola over ham; bake 15 minutes per pound in preheated 350 degree oven, basting with pan juices occasionally. Remove to warm platter and let stand 20 minutes before carving.
Serve with sweet potatoes and hot ham drippings.
Garnish with parsley. If desired, heat sweet potatoes in pan juices along with ham last half hour.

Recipe Link: http://groups.msn.com/FullCircleofFriends/pork.msnw?action=view_list&row=0&viewtype=2&sortstring = Pork is one of the best sources of thiamin. Thiamin is involved in turning carbohydrates from food into energy. Today's pork is 30% lower in fat that it was 2 decades ago. A pork roast is considered cooked juicy and safe when it reaches an internal temperature of 160 F. Some healthy eating information: Enjoy a slice of fresh watermelon for dessert! Serve these ribs with a fresh cob of corn and a salad or accompany with carrot and celery sticks.

250 mL (1 cup) Red Wine vinegar	2 mL (1/2 tsp) Coarse Black Pepper
250 mL (1 cup) Honey	3 Garlic Cloves, minced
30 mL (2 tbsp) Worcestershire Sauce	25 mL ( 1 1/2 tbsp) Fresh
125 mL (1/2 cup) Tomato Sauce	-Gingerroot, minced
5 mL (1 tsp) Salt	60 mL (4 tbsp) green onion, minced
5 mL (1 tsp) Tabasco Sauce	2 Kg (4 lbs) Pork Ribs
5 mL (1 tsp) Paprika

1. Combine all ingredients except the ribs in a medium saucepan. Bring to a boil, stirring occasionally; reduce heat and simmer, covered, 15 minutes. Let cool.

2. Meanwhile, place ribs in a large saucepan of water and bring to a boil. Cook 10 minutes. Drain well. Place ribs in single layer in a sprayed roasting pan. Cover with cooled sauce. Allow to stand at least 2 hours, covered and refrigerated. Turn frequently and spoon sauce over all side of the meat.

3. Preheat oven to 356 F (190 C). Drain off sauce and reserve. Bake approximately 1 hour, turning ribs, basting often with sauce. Cook until all sauce is on the ribs. Alternately, place ribs on BQ and cook in your usual manner, turning and basting ribs often.

Ready In: 27 min Prep: 10 min By cooking the meat and the side dish together, you save time and achieve a gorgeous presentation! Sent in by Pat M/ Ont, Canada

2 beef tenderloin filets (4 oz.	-chopped
-each)	1/2 pkg. (120 g) Stove Top
1 Tbl butter	-Stuffing Mix
1/2 Cup shredded zucchini	-for Chicken
1/2 of a small onion, finely	1/2 Cup Kraft Double Cheddar Shreds

1 PREHEAT broiler. Heat ovenproof skillet on medium heat. Add meat; cook 6 min. on each side or until browned on both sides but still pink in centres. Remove from skillet; cover to keep warm.


2 MELT butter in same skillet on medium-high heat. Add zucchini and onions; cook and stir 2 min. or until vegetables are tender. Remove from heat. Stir in dry stuffing mix and cheese until well blended. Remove from skillet. Add meat to skillet; top evenly with the stuffing mixture.


3 BROIL, 6 inches from heat source for 5 min. or until stuffing is lightly browned.






Great Substitute
Love blue cheese? Use 1/4 cup Kraft Crumbled Blue Cheese instead of the cheddar cheese.

Round Out The Meal
Serve with a crisp mixed green salad tossed with your favourite Kraft Calorie-Wise Dressing.






Nutritional Info
Serving Size = 1/2 recipe

Calories 426
Total fat 23.6 g
Sodium 711 mg
Carbohydrate 19.1 g
Dietary fibre 0.6 g
Protein 33.6 g
Vitamin A 10 %RDI
Vitamin C 3 %RDI
Calcium 20 %RDI
Iron 31 %RDI

These are delicious with a three bean salad These are very good done in the oven or in an electric frying pan.

3 Lb lean pork or lamb spareribs	1/2 Tsp dry mustard
Marinade:	1/4 Tsp cloves
1/4 Cup soy sauce	1/4 to 1/2 tsp. tabasco sauce
1/3 Cup corn syrup	1/4 Tsp salt
1/3 Cup lemon juice	Heavy duty foil wrap.
1 Clove garlic, crushed

Combine marinade ingredients and pour over spareribs.
Cover and refrigerate overnight.
Next day line grill with foil and build fire right on foil.
Remove ribs from marinade and grill 5 to 10 minutes on each side or until browned.

Place ribs on a length of foil and spoon marinade over them, bringing up the foil to hold liquids. Close the foil.

Place package on grill and bake about 45 minutes for pork ribs, 15 for lamb.

Shared with us by Jeanette of Australia, and is recipe 1000 to enter in the Circle Unique cookbook. Cook: 10 mins Prep: 10 mins plus marinating time

1/3 Cup sweet chilli sauce	2 Tsp sesame oil
1/4 Cup barbecue sauce	2 Tbl chopped fresh parsley
1/4 Cup light soy sauce	12 lamb cutlets
1/4 Cup firmly packed brown sugar	Lemon wedges to serve
2 Clove garlic, crushed	Extra fresh parsley to garnish

1. Combine sauces, sugar, garlic, oil and parsley in a large shallow dish. Add cutlets and turn to coat in marinade. Cover and refrigerate for 2 to 3 hours.

2. Drain cutlets from marinade. Cook on a heated, oiled grill pan (or grill or barbecue) until browned on both sides and cooked as desired.

3. Serve cutlets with lemon wedges and garnish with extra fresh parsley.

Hint. Chicken drumsticks can be substituted for the lamb cutlets in this recipe.

SharonG/Canada

2 Lb (1 kg) ground pork (or half	1 Tsp (5 ml) salt
-beef, half pork)	1/4 Tsp (1 ml) pepper
1 medium onion, thinky sliced	1 medium potato, cooked and mashed
1 Clove garlic, finely chopped	Pastry for 9-inch (23 cm), two
2 Tsp (10 ml) granulated sugar	-crust pie

In a skillet, cook meat with onion, garlic and sugar until meat begins to brown. Stir in seasonings and potato.

Roll out half of pastry to line pie plate.

Spoon in meat filling and top with remaining pastry. Cut slashes in pastry and bake in 400 F (200 C) oven about 40 minutes, or until slightly browned.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

1 (10 ounce) package frozen chopped	1 Cup reduced-fat evaporated milk
-spinach, thawed	1 (2.25 ounce) can chopped black
1 Qt jar salsa	-olives, drained
2 Cup shredded reduced-fat	1 Tbl red wine vinegar
-Monterey Jack	2 -3 drops Tabasco sauce (I like
-cheese	-the
1 (8 ounce) package reduced-fat	-smoky Chipolte flavor)
-cream	salt and pepper to taste
-cheese, softened and diced

Pre-heat oven to 400 degrees F. Thaw spinach and drain in a colander.
Using your hands, squeeze out all the liquid. In a medium baking dish,
mix together all ingredients until well-combined. Spray a casserole
dish lightly with cooking spray. Bake uncovered for 12 to 15 minutes or
until hot and bubbly. Serve with homemade tortilla chips (recipe in this section of cookbook).