DR PEPPER RIBS

Dr Pepper - (not diet) Use enough to cover ribs in pot. If using the Sam's Club pack (3 slabs) you will probably use 1 1/2 -2 (2 liter) bottles - divide between two pots.

1 large onion quartered. If using 2 pots use 2 onions.

About 5 cloves of garlic - peeled and slightly smashed - in each pot.

1 TBL of liquid smoke in each pot - don't use if grilling.

BBQ sauce

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I usually cut every two ribs - add to pot(s)

Cover with Dr Pepper - add onion, garlic and liquid smoke

Bring to a boil then lower to a simmer for 2 hours

You will probably have to skim the fat from the pot. The liquid smoke gets a little funky.

Take out - clean off if you have to - and add to pan.  I always spray Pam on the pan - not sure if you have to. Disposable works fine - make sure it's heavy duty or double the pans.

Pour BBQ sauce on top of ribs.  I've only made this with Sweet Baby Ray (regular)

Cover with heavy duty foil and bake at 350 for 1 hour.

Lower to 250 and cook for about 2 more hours.  Last 20-30 minutes take cover off if you want to .

Check and make sure they aren't getting dry.  I use a lot of BBQ sauce so they are usually fine.

{Recipe from Debbie Moriarty}

GENERAL TSO'S CHICKEN (THE GENERAL)

For a small friday night gathering (10 or so) we use about 6-7 lbs of chicken breasts - cut up... about 8 peppers -  green, red and yellow. It's kind of General Tso's meets Sweet and Sour Meets Kung Pao - I add peanuts. One of our favorites!

Marinating Ingredients (A)
4 Tbsp sherry
1 tsp salt
1 egg
4 tbsp corn starch
(double this for that amount of chicken)

Stir Fry Ingredients (B)
1/2 cup chopped green onions
2 Tbsp red pepper sauce
1/4 cup sugar
4 tbsp vinegar
2 tsp cornstarch
1/4 cup water
4 tbsp soy sauce
2 tsp chopped ginger
(usually quadruple (at least!) this for that amount of chicken (use 6 Tbsp of red pepper sauce if you don't want it too hot)

Cut chicken into chunks.  Marinate in Ingredients (A) all day or as little as a few hours.

Mix Ingredients (B) in a bowl and set aside.  Keep onions in their own bowl.

Cut peppers into chunks - set aside.

Fry marinated chicken in cooking oil over medium heat until golden brown... drain and set aside.

In a pan... sir fry onions a little... add ingredients (B) until thickened.

Add chicken and peppers.

Serve over rice. Can also add peanuts

{Adapted from a recipe from Dynasty Restaurant in Pittsburgh}

SASSY TAILGATE SANDWICHES

1 12 count package Hawaiian Bread Rolls

1 lb shaved Black Forest Ham

12 slices Gruyere cheese

1 8 oz Philadelphia Chive & Onion Cream Cheese Spread

1/2 cup (1 stick) butter - melted

1 TBL Worchestershire sauce

1/2 TBL dried minced onion

1/4 cup grated Parmesan cheese

Cut rolls in half - Place rolls on bottom of greased 9X13 pan.

Place equal amounts of ham on each roll bottom. Top with Gruyere cheese.

On each roll top - spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.

In a separate bowl, mix together the butter, Worchestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)

Place sandwiches, covered in foil in a preheated 350 degree oven. Bake for 20-30 minutes or until warm through. Enjoy!

{Recipe from Chrissy Murphy via Robin}

(I could only find a block of the cheese at these grocery stores around here so I just bought that - I think it was a 1/2 lb block... about $18.00 lb and I used about 1/2 to 3/4 of the cream cheese tub)

BUTTER BEAN SOUP

1 1/2 cups celery - finely chopped

1 cup carrots - finely chopped

3/2 cups onion - findely chopped

3 TBL vegetable oil

3 TBL flour

4 cups water

2 cans (16 oz) Bush's Butter Beans - drained - (baby, large or speckled.)

1 can (14 oz) diced tomatoes

1 tsp basil

1/2 tsp salt

1/4 tsp pepper

In large pan, cook celery, carrots and onion in oil until soft. Add flour. Cook and stir for 1 minute. Gradually add water, stir until smooth. Add remaining ingredients and bring to a boil. Reduce heat - simmer 20-25 minutes or until slightly thickened.

SWISS VEGETABLE MEDLEY

1 bag (16 oz) frozen broccoli, carrots and cauliflower combination - thawed and drained

1 can condensed cream of mushroom soup

1 cup shredded swiss cheese

1/3 cup sour cream

1/4 teaspoon pepper

1 jar (4 oz) chopped pimento - drained (optional)

1 can 2.8 oz Durkee french fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee french fried onions.

Pour into a 1 qt casserole.

bake covered at 350 for 30 minutes.

Top with remaining cheese and onions. Bake - uncovered 5 minutes longer

makes about 6 servings.

(I usually double and put in a 9x13 dish... usually use one bag of the broccoli, cauliflower, carrot combo and one bag of just broccoli/cauliflower... usually don't add pimento and add a lot more onions on top.)

{recipe from Chrissy Murphy}

KIELBASA SOUP

3 quarts water (1 quart = 4 cups)

1 1/2 pounds kielbasa - cut up

3 stalks of celery - cut into small pieces

3 carrots

3 onions

4 medium potatoes - peeled and cubed

1/2 cup barley

1/2 cup lentils

1/2 cup split peas

1 28 oz diced tomatoes

15 oz beef broth

2 beef bouillon cubes

1 1/2 tsp oregano

salt & pepper

Bring water to a boil.

Add all ingredients except potatoes. Add kielbasa. Stir occasionally.

When water starts to boil again, reduce heat to medium to simmer.

Cook for about 1- 1 1/2 hours, stirring occasionally when carrots are tender, add the potatoes. Continue cooking until potatoes are soft.

Add a few drops of hot sauce if desired... serve with corn bread and a salad.

(I typically add more barley, lentils and peas... and less oregano and I just add as many vegetables as I think looks right.)

{Recipe from Mum - via the Pittsburgh Post Gazette}

CHICKEN TORTILLA SOUP

1 can cream of celery soup

1 can cream of chicken soup

1 can cheddar cheese soup

1 can 15 oz. chicken broth (or use broth from boiling chicken)

1 can mild Rotel

1/2 C mild picante salsa

2 cloves garlic, minced

1 small onion , chopped

1/2 tsp red chili powder (if desired)

salt and pepper

2 chicken breasts cooked and chopped

1 pkg. flour tortillas

shredded cheddar cheese (optional)

sour cream (optional)

In large pot combine and whisk all soups until smooth. Add chicken broth, Rotel, salsa, onion, garlic, chili powder, chicken and salt and pepper. Bring to a boil. Reduce hear and simmer for 2 hours.

Cut tortillas into small thin strips - deep fry in oil.

Serve with cheese, tortilla strips and sour cream.

I use fritos (scoops) instead of the tortilla strips sometimes.

{Recipe from Sue DiGioia}