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Examiner
  • Dixie Ryan: A couple of hearty winter-time meals

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  • Last week, shortly after the paper came out, an old friend of mine, Frances Ogle called to say hi and tell me what a nice picture I had put in the paper.
    I quickly explained that touch up on photography was amazing. Actually it is a much more recent photo than the last one. I believe about 20 years so if none of you recognize me I am not surprised.
    The previous photo was half of one of “Grouchy Bear” and I from an old church directory and it was several pounds heavier and lots of wrinkles less. So I hope you enjoy the new one and if you run into me in Wal-Mart you will know who I am.
    Frances, is or was one of our Elderberries. She and her husband, Jim went on several of our trips but I am not sure he is real crazy about the buses. We hope the return to the trips as they are great folks.
    I am so glad I like to cook, because the last 10 days would have caused me to lose my mind. I have only been out of my house once in the last 12 days. I got out and went to the bank, mailed my bills for the month and went to the store. As we purchased the necessary groceries it began to snow and by the time we were finished and went to the car we had an inch of snow and it was still coming down. This has been a very strange year all over the country. Makes me wonder why.
    I love sauerkraut and found a can on my good shelf. I also had some boneless country style pork ribs in the freezer so tried this old recipe.
    Slow cooker pork
    2 1/2 to 3 pounds country style pork ribs 1 medium onion, sliced 1 28-ounce can sauerkraut, drained 1/3 cup brown sugar 1/4 cup catsup 1 1/2 teaspoons salt 3/4 teaspoon caraway seed
    Place ribs and onions in slow cooker. Combine remaining ingredients, pour over ribs. Cover and cook on high for about one hour, reduce to low and continue to cook 10 to 12 hours or cook on high for 5 to 6 hours. Serves 4 to 6 people so you can cut the recipe in half for two people (or one who likes leftovers).
    I think I put this meatloaf recipe in my column several years ago but in case I didn’t you can try it now. It is a great meatloaf.
    Bull’s Eye meatloaf
    1 pound ground beef 1/4 cup finely chopped green pepper 1/3 cup finely chopped onion 1/2 cup Bull’s Eye Original Barbeque Sauce 1 egg beaten 1/2 teaspoon salt 1/8 teaspoon pepper
    Mix all ingredients except 1/4 cup barbecue sauce. Shape into a firm loaf in a glass baking dish. Top with remaining barbecue sauce. Bake at 375 degrees for 40 to 45 minutes. Let stand 10 minutes before slicing. Serves 6 to 8. It is great frozen and reheated or just reheated for a few days for meals and sandwiches.
    Page 2 of 2 - Baked potatoes, smothed in butter and sour cream and a veggies or tossed salad make this a wonderful meal.
    Stay warm and I will see you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.

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