Saucy Spareribs
2 pounds bone-in pork spareribs
2 cans (12 oz. each) cola
1 cup ketchup
2 TBSP cornstarch
2 TBSP cold water
In a large nonstick skillet, brown the ribs; drain. Add the cola and ketchup; cover and simmer for 1 hour or until the meat is tender.
Remove ribs and keep warm. Transfer 2 cups of sauce to a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and cold water; stir into sauce. Bring to a boil; cook for 1-2 minutes or until thickened. Served over the ribs. Yield: 2 servings.
Tangy Ham Steak
1/2 cup ketchup
1/3 cup sweet pickle relish
1 TBSP cider vinegar
1 tsp brown sugar
1/8 tsp cayenne pepper
1 fully cooked ham steak (about 1 pound)
In a bowl, combine the ketchup, relish, vinegar, brown sugar and cayenne; set aside 1/2 cup for serving. Grill the ham steak, uncovered over medium heat for 3 minutes on each side, basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 3-4 servings.
Pork Chops with Pears
1 can (15 oz.) pear halves
6 bone-in pork chops (3/4 In. thick)
3 Tbsp butter or margarine
1/3 cup packed brown sugar
1 tsp prepared mustard
Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13-in. X 9 -in. X 2-in. baking dish.
In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake, uncovered at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees. Yield: 6 servings.
Hound Dogs
1/2 lb ground beef
2 Tbsp chopped onion
3/4 cup ketchup
1/4 cup water
1-1/2 tsp Worcestershire sauce
3/4 tsp chili powder 1/4 tsp pepper
1/8 tsp cayenne pepper
8 Winner's hot dogs, cooked
8 hot dog buns
In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink, drain. Stir in the ketchup, water, Worcestershire sauce, chili powder, pepper and cayenne. Bring to a boil. Reduce heat, simmer, uncovered, for 5 minutes or until mixture reaches desired thickness. Place hot dogs in buns; top each with about 2 Tbsp beef mixture. Yield: 8 servings.
Super Sausage Dip
1 lb bulk pork sausage
1 small onion, chopped
1/2 cup chopped green pepper
3 medium tomatoes, chopped
1 can (4 oz) chopped green chilies
1 package (8 oz) cream cheese, cubed
2 cups (16 oz) sour cream
Tortilla Chips
In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink, drain.
Add tomatoes and chilies, mix well. Bring to a boil. Reduce heat, simmer, uncovered, for 30 minutes, stirring occasionally.
Add cream cheese, stir until melted. Stir in sour cream. Transfer to fondue pot and keep warm. Serve with tortilla chips. Yield: 5 cups
Marinated Pork Chops
Place Winner's Marinated Pork Chops on hot grill.
Sear on both sides for about 3-5 minutes each.
Turn heat to low and cook another 20 minutes.
