A crucial part of our movie night is the food, naturally. So, I'll post good recipes here as they come to me.
Until then, here are some recipes from a book I made of our collected efforts a couple of years ago. Enjoy!
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| Go get the PDF! |
Colleen's Pork Chops with Awesome Green Beans
(stolen from my friend Mayela)Barbecue pork chops
3-5 lbs. of pork chops
1 cup brown sugar
1/4 tsp. cayenne pepper
1 tsp. salt
1 tsp. freshly ground pepper
2 cups barbecue sauce
- Preheat oven to 225 degrees.
- Mix brown sugar, cayenne pepper, salt and ground pepper.
- Use large glass pyrex dish and line with aluminum foil.
- Sprinkle the dry mixture on top and bottom of the meat. Place meat in dish.
- Cover meat with another piece of aluminum foil and seal the two pieces together.
- Bake for 4 hours.
- Baste cooked meat with barbecue sauce - you can, if you would like, quickly grill the basted meat for a couple of minutes per side to seal in the sauce and add the fun grill marks.
Green beans
1 bag of frozen green beans (I bought really thin ones from Aldi)
extra virgin olive oil
freshly ground black pepper
sea salt
Preheat oven to 400 degrees.
On large cookie sheet, place the beans in a layer. Drizzle olive oil over all the beans (about 3 tbsp.) Crack pepper over the beans and add several pinches of sea salt.
Bake for 15 minutes until tender and bits of the green beans are caramelized.
Kandy's Mostacolli Salad
1 pkg mostacolli or penne pasta
2 tbsp vegetable oil
salt to taste
1½ cup vinegar
1½ cup sugar
1 tsp salt
1 tsp pepper
1 tsp accent
1 tsp garlic salt
2 tbsp mustard
1 medium onion, minced
2 medium cucumbers
1 jar palmetto
1 medium green pepper
1 medium carrot
Cook noodles in salt water and drain; add oil and cool. Boil vinegar, sugar, salt, pepper, accent and mustard together for one minute, and then cool. Poor over noodles, onions, cucumbers, palmettos, green peppers and carrot, which should have been added to noodles. Refrigerate overnight, turning/mixing every once in a while.
Schiska's Pea Salad
Shredded lettuce - enough to create a 1” layer in bottom of 9 x 13 pan
1 can peas, drained
½ cup mayo w/ 1 teaspoon sugar mixed in
8 oz. shredded cheddar cheese
Bacon bits
Green onions, sliced
Place lettuce in bottom of pan. Mix mayo and peas and layer onto lettuce. Top with cheese, green onions and bacon bits. Pre-shredded lettuce, and cheese make this dish E-Z. Plus, you can vary the quantity of ingredients based on how thick you want each layer to be.
Chanda's Stuffed Mushrooms
12 large mushrooms
1 tub of Alouette Herb cheese (if you can't find herb, cream cheese works almost as well)
imitation crab meat
seasoned bread crumbs
butter
Take stems out of mushrooms and place on cooking sheet. In a microwavable bowl, put cheese and shredded crab meat. Heat in microwave until mixture is softened. Stir in enough bread crumbs until the mixture is thick enough to form balls. Stuff each mushroom with the mixture. Put a small piece of butter on each mushroom (to make them less dry). Bake at 375 until mushrooms change color.
Richard's Pot Roast
2 lb. pot roast
Worcester sauce - a liberal amount
Garlic - a teaspoon and then a bit more
Onions - enough to flavor the meat
Potatoes and carrots to fill up the crockpot
Water - enough to fill up the crockpot
Salt and season to taste
2 beef flavored cubes
I put it in the crockpot on low before I leave for work, then when I get home, it's done.
