Pulled Pork

Kate and Ted fixed this for us in Florida.
Sure feeds a crowd and everyone loves it.

Slice an onion or two for the bottom of crock pot.
Cut a whole pork loin in half and stuff it in pot.
Add  1 cup water, 1 stick of butter,
some seasoning like garlic powder  or seasoned salt, and
a little B-B-Q sauce. Cook it overnight and then shred.
I save some of the liquid from cooking and add as much as I need
to the meat after shredding, can add a little more B B Q sauce if
you want.

Frogmore Stew

We made this the first night we were all in Florida last time we went. You are supposed to dump it out on picnic table covered with news papers and serve with melted butter and hot sauce, kind of fun.

 

 

Ingredients

• 6 quarts water
• 3/4 cup Old Bay Seasoning TM
• 2 pounds new red potatoes
• 2 pounds hot smoked sausage links, cut into 2 inch pieces
• 12 ears corn - husked, cleaned and quartered
• 4 pounds large fresh shrimp, unpeeled

Directions

1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

This serves 12 so we may double or triple it.

4th of July menu

Here's this years menu, straight from Nancy's ipad!

Jeanne / Cliff.  Ribs /French bread / appetizer

Lorraine. Potato salad

Brownes. Salad and appetizer

Jim /Eva.  Deviled eggs and artichoke dip

Anne & Dave. Corn,  appetizer?
Colleen: appetizer, cupcakes

Bairds. Ice cream, dessert

Roeders. Pasta salad or other side

Hansen. Appetizer

Cooper. (are a "maybe")

Matt and Coleen have secured the fireworks roll!  

See you Monday!

Sent from my iPad

Limoncello Recipe

Guess where this recipe came from?...straight from Florence.

 

 

 

(makes 1.5 liters or about 6 cups)

10 medium-large lemons

4 cups of high percentage alcohol

1 cup of sugar

4 cups of water

Wash the lemons very well using natural products. Peel the rinds being careful not to cut into the white part of the lemon. Cut the rinds into skinny strips and seal them in a glass container with all of the alcohol for 15 days.

After 15 days, make a simple syrup using the sugar and water. (Melting the sugar into the water over low temperature until all sugar has dissolved.) Turn off and cool to room temperature.

Add the alcohol to the simple syrup mixture by using a filter to avoid adding the lemon peels. Run the limoncello through the filter three times and wring out the lemon peels into the alcohol.

Store the limoncello in a glass bottle and keep in a dry pantry until opened. Prior to drinking, place it in the freezer to chill and store in freezer after it is opened.

Crock pot mexican chicken

Chicken breasts
sack of frozen corn
jar of picante sauce
drained can of black beans

cook all together in crock pot, 4-6 hrs.
you can add 1/2 to 1 brick cream cheese or not.
serve over white rice with cheddar cheese on top.

Pam's Chicken and Rice

This recipe is in here for my daughter Kate.  She called time and again  for this recipe, all through college
and law school..
It can also be made with Lipton onion soup mix and more water.

4-6 chicken breasts
1 stick margarine
1 cup rice (Minute Rice)
1 can cream of mushroom soup
1 can French onion soup
1 "soup can" water

Melt margarine, add soups, water, rice, and chicken. Bake at 325 degrees for 2 hours uncovered.

Southwest cornbread salad

Don't ask when this was served, just trust me that its good.
Lorraine



Ingredients
1 (6-ounce) package Mexican cornbread mix
1 (1-ounce) envelope buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (8-ounce) package shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Preparation
Prepare cornbread according to package directions; cool and crumble. Set aside.
Prepare salad dressing according to package directions.
Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients;
spoon half of dressing evenly over top. Repeat layers with remaining ingredients
and dressing. Cover and chill at least 2 hours.