Crock Pot Sweet and Saucy Ribs

Ingredients:
2 lbs. pork baby back ribs
1 teaspoon black pepper
2-1/2 cups barbeque sauce (not mesquite-flavoured)
1 jar (8 ounces) cherry jam or preserves
1 tablespoon Dijon mustard
1/4 teaspoon salt (optional)

Directions:
Trim excess fat from ribs.
Rub 1 teaspoon black pepper over ribs.
Cut ribs into 2-rib portions. Place into your slow cooker.
Combine barbeque sauce, jam, mustard and salt in small bowl.
Pour over ribs.

Cover. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, or until ribs are tender.
Serve ribs with sauce.

Corned Beef with Cabbage Dinner

Ingredients:
1 – 3 to 4 lb. Corned Beef Brisket
1-1/2 cup water
1/4 teaspoon garlic powder
1/2 teaspoon cracked pepper
3 carrots, peeled and quartered
3 onions, peeled and sliced
1 head of cabbage, cut in wedges
6 small red-skinned potatoes, unpared and quartered
1 cup sour cream
1 or 2 tablespoons horseradish

Directions:
Place corned beef, water, garlic powder and cracked pepper in a large heavy pot with a tight fitting cover.
Bring to a boil and simmer for 1-1/2 to 2 hours or until meat is tender. Oven works nicely too.
Carrots should be added to meat 30 minutes before cooking time is up.
Add onions, cabbage and potatoes and cook an additional 30 minutes.

Prepare sour cream sauce by combining sour cream and horseradish.

Slice corned beef and place in the center of a large platter, surround with vegetables.

Pass the sour cream sauce.

Serves six.

Note: The brisket can be cooked a day ahead, refrigerated in the cooking broth and finished cooking the next day. All vegetables should be cooked the day it is to be served.

Cooking time for the brisket may have to be adjusted for the size of the meat.

Do not omit the sour cream sauce!! It’s excellent!!

Bear’s Meat Loaf

Ingredients:
2 lbs. lean ground beef
3/4 cup dry bread crumbs
2 eggs
1/2 cup of your favourite flavour of BBQ sauce
1 package Onion soup mix
2 tablespoons Worcestershire sauce

Directions:
Preheat oven to 350F.

In large bowl, combine ingredients and mix well.
Don’t be afraid to get dirty, use your hands!
Shape firmly into loaf and put in a shallow baking dish.
Bake 1 hour or until set.
Makes 6-8 servings.
Refrigerate leftovers.

Enjoy!!

Pasta e Fagioli (a.k.a. Pasta and Beans)

Ingredients:
1 lb. lean ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
12 ounces V-8 juice
1 tablespoon cider (or white) vinegar
1-1/2 teaspoons salt
1 teaspoon oregano>
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 package) ditalini pasta

Directions:
Brown the ground beef and drain off most of the fat. Add onion, carrot, celery and garlic and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour.

Near the end of simmer time, cook the pasta according to package directions, about 10 minutes, until pasta is al dente, or slightly tough. Drain.

Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.

Serves 8.