Down Home Pulled Pork

Makes 8-10 servings

• 5 lbs boneless pork loin
• 1 tbsp black pepper
• 1 tbsp garlic salt
• 8-10 rolls or hamburger buns

Sauce:

• 1/4 cup butter
• 2 cups chopped onion
• 2 cups ketchup
• 2 cups BBQ sauce
• 1 12 oz can beer or 1 1/2 cups water
• 1/4 cup light brown sugar
• 2 tbsp chili powder
• 2 tbsp ground cinnamon
• 2 tbsp Worcestershire sauce
• 1 tbsp prepared mustard
• 1 tbsp vinegar

1. Preheat grill for indirect cooking over medium heat. 
2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.

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Two-Timing Short Ribs

Makes 4 servings

• 4-5 lbs beef short ribs, cut into pieces
• 1 tsp salt
• 1 tsp black pepper
• 1 12 oz bottle chili sauce
• 1/2 cup beer or orange juice
• 2 tbsp minced onion
• 2 tbsp cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 2 tsp sugar

1. Sprinkle ribs with salt and pepper. 
2. Combine remaining ingredients in a medium saucepan.  Bring to a boil over high heat; reduce heat and simmer 5 minutes.  Set aside. 
3. Preheat grill to medium-high heat. 
4. Grill ribs for 20 minutes, turning frequently.  Baste ribs liberally with sauce and continue to cook another 20 minutes.

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Skillet Steaks with Onion Gravy

Makes 4 servings

• 1/2 cup beef broth
• 1/4 cup ketchup
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/8 tsp pepper
• 4 shell steaks (8 oz each)
• 2 tbsp butter or margarine
• 2 medium onions, thinly sliced

1. In a small bowl, whisk together broth, ketchup, Worcestershire sauce, mustard and pepper.  Set aside. 
2. Heat a large nonstick skillet over medium-high heat.  Add steaks; cook for about 4 minutes on each side for medium.  Remove steaks from skillet; cover and keep warm.  Pour off fat from skillet.
3. Add butter to skillet and melt over medium heat.  Add onions and cook, stirring occasionally, 3 minutes.  Cover; reduce heat to medium low.  Cook until onions are softened and beginning to brown, about 5 minutes longer. 
4. Stir broth mixture into skillet; cook until heated through and slightly thickened, about 2 minutes.  Return steaks to skillet and briefly reheat.  Serve immediately.

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Meat Loaf Supreme

Serves 6

• 1 small onion
• 1/2 green bell pepper
• 1/2 cup milk
• 1 egg
• 3/4 cup seasoned bread crumbs
• 1 tsp dried basil
• 1 tbsp dried parsley
• 1/8 tsp pepper
• 1 1/2 lbs ground beef

Topping:

• 3 tbsp ketchup
• 1 tbsp honey
• 1/2 tsp Worcestershire sauce

1. Preheat oven to 350°F.  Line a 9×5″ loaf pan with foil.  Spray with cooking spray.  Chop onion and bell pepper together in food processor. 
2. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper.  Stir until blended.  Add onion and pepper; mix well.  Add beef; mix just to combine ingredients. 
3. Shape beef mixture in prepared loaf pan.  Do not pack.  For topping, combine ketchup, honey and Worcestershire sauce in a small bowl.  Mix well.  Spread evenly over top of meat loaf. 
4. Bake meat loaf until cooked through, about 1 hour.  Place pan on wire rack; let stand for 5 minutes.  Lift meat loaf out of pan and place on a serving platter.  Remove foil.  Serve immediately. 

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Barbecue Shrimp

Serves 5

• 1/2 cup Caesar dressing
• 1/3 cup Worcestershire sauce
• 2 tbsp butter or stick margarine
• 1 tbsp dried oregano
• 1 tbsp paprika
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1 1/2 tsp black pepper
• 1 tsp hot-pepper sauce
• 5 bay leaves
• 3 garlic cloves, minced
• 2 lb large shrimp
• 1/3 cup dry white wine
• 10 (1 oz) slices French bread baguette
• 10 lemon wedges

1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil.
2. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done.
3. Serve with bread and lemon wedges.

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Fall-Off-The-Bone BBQ Ribs

 

Makes 6 servings

• 1 medium onion, chopped
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 1/4 cup packed brown sugar
• 1/4 cup tomato paste
• 2 tbsp paprika or smoked paprika
• 2 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• salt and ground black pepper
• 4 lbs pork spareribs

1. In 4 1/2 to 6 qt slow cooker bowl, stir onion, ketchup, vinegar, sugar, tomato paste, paprika, Worcestershire, mustard, 1 tbsp salt and 1 tsp pepper until combined.  Add ribs, cutting into several large pieces to fit in slow cooker bowl.  Spoon sauce over and around ribs to coat.  Cover slow cooker with lid and cook as manufacturer directs on low setting8-10 hours on on high setting 4-5 hours. 
2. Transfer ribs to platter.  Skim and discard fat from cooking liquid.  Spoon remaining liquid over ribs. 

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Mom’s Best Meat Loaf

Serves 6-8

Glaze:

• 1 cup ketchup
• 1/4 cup beef broth
• 2 tbsp brown sugar
• 1 tbsp cider vinegar

Meat Loaf

• 2 tsp vegetable oil
• 2 onions, chopped
• 2 garlic cloves, minced
• 2 lbs meat loaf mix (ground pork, veal and beef) or ground round
• 1 1/3 cups fresh or dried bread crumbs
• 2 large eggs, lightly beaten
• 1/3 cup plain yogurt
• 1/4 cup finely chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp dried thyme

1. Preheat the oven to 350°F.  In a small bowl, whisk together the glaze ingredients until smooth.  Set aside. 
2. Heat the oil in a medium skillet over medium heat.  Add the onions and stir occasionally for 7 minutes.  Add the garlic and cook for 2 minutes more.  Scrape onion mixture into a large bowl and let cool. 
3. Add the remaining ingredients and mix thoroughly.  Grease a 9×5″ loaf pan.  Press the meat mixture into pan evenly.  Brush with 1/2 cup of the glaze and bake for 50 minutes.  Brush with another 1/2 cup glaze and bake 10 more minutes.  Bring remaining glaze to a boil.  Slice loaf and serve with warm glaze. 

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So-Easy Pepper Steak

 

Serves 4

• 1 lb boneless beef round steak, cut 3/4 to 1 inch thick
• Salt and black pepper
• 1 tbsp cooking oil
• 3 tbsp Italian-style tomato paste
• 1 14-1/2-oz can Italian-style stewed tomatoes, undrained
• 1 tsp Worcestershire sauce
• 1 16-oz package frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

1. Trim fat from heat. Cut meat into 4 serving-size pieces; sprinkle lightly with salt and black pepper. In a large skillet, brown meat on both sides in hot oil. Transfer to a 3-1/2- or 4-quart electric crockery cooker.
2. In a medium bowl, stir together undrained tomatoes, tomato paste, and Worcestershire sauce; pour over meat in crockery cooker. Top with frozen vegetables. Cover and cook on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. (Or, cover and cook on low-heat setting 10 to 12 hours).

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Pepper Sirloin Steak

Serves 6

•  1 (2 1/2 lb) sirloin steak 1 1/2″ thick
• 1/2 cup butter or margarine
• 1/4 cup chopped fresh parsley or 4 tsp dried parsley
• 1/4 cup minced onion
• 2 tbsp Worcestershire sauce
• 1 tsp freshly ground pepper
• 1/2 tsp dry mustard

1. Lightly score edges of steak at 1″ intervals.  Preheat grill or broiler. 
2. Combine butter, parsley, onion, Worcestershire sauce, pepper and mustard in a small saucepan.  Heat, stirring continually, over low heat until butter melts.  Reserve 1/4 of the mixture. 
3. Place steak on grill or broiler pan.  Brush steak with butter mixture.  Cook, basting frequently with butter mixture, about 6 minutes per side for medium. 
4. Place steak on a serving platter.  Cut thin slices across the grain.  Drizzle reserved butter mixture over steak. 

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Caesar Salad

Serves 4

• 2 slices Italian bread
• 2-4 garlic cloves, chopped
• juice of 1/2 lemon
• 1/2 tsp Dijon mustard
• salt and pepper to taste
• 1 to 2 cups freshly grated Parmesan cheese
• olive oil
• 4 anchovy fillets (optional)
• dash Worcestershire sauce
• 1/3 cup olive oil
• 2 head romaine lettuce
• 1 egg yolk

1. Croutons: Remove crust from bread and cut into 1″ cubes.  Toss into a bowl with olive oil to coat.  Place on cookie sheet and toast under broiler until just brown. 
2. Dressing: Using a fork, mash garlic and anchovies into a paste in a large wooden bowl.  Stir in lemon juice, Worcestershire sauce, mustard, egg yolk.  Whisk in olive oil; season with salt and pepper. 
3. Salad: Tear lettuce into bite-sized pieces, place it into a bowl and add the Parmesan cheese and croutons.  Toss well with dressing. 

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