Ribs on the Grill

1 or more packages of pork loin back ribs
Lawry's Seasoned Salt
Worcestershire Sauce
KC Masterpiece Honey Barbecue Sauce

Sprinkle seasoned salt on ribs. Put ribs on a heated grill (300 to 350 degrees). Baste with Worcestershire Sauce. Keep ribs on the grill (indirect heat) for 2 1/2 hours. Baste with Worcestershire Sauce every 30 minutes. During the last 30 minutes of cooking - spread barbecue sauce on the ribs.

Enjoy!

Crockpot Beef Stew and Vegetables

3 pounds of stew beef

5 medium potatoes, peeled and cut into chunks

4 carrots, peeled and sliced



1 envelope dry onion soup mix

1 (6 oz.) can tomato paste

1/2 cup water

1/4 teaspoon pepper

1/2 teaspoon seasoning salt

1/4 teaspoon dry mustard

1 tablespoon bacon bits

3 tablespoons brown sugar



3 cups water



2 cups of frozen peas



Spray crockpot lightly with cooking oil. Then add stew beef, potatoes and carrots.

In a medium saucepan add next 8 ingredients and heat on medium heat and stir until well blended. Pour this mixture over the stew beef and vegetables. Then add 3 cups of water.

Heat according to your slow cooker's directions. I cook mine on low for about 12 hours. Approximately 1 hour before serving add frozen peas to the pot.



Enjoy!

Apple Pie Pizza

1 Pillsbury pizza crust, thin (11 oz. roll of dough)
1 20 oz. can apple pie filling (I used "Comstock" No Sugar Added)
Caramel sundae syrup (I used Smucker's Sugar Free - in a sqeeze bottle)
Ground Cinnamon

Spread dough in a large cookie sheet.
Spread apple pie filling on top.
Drizzle on caramel syrup.
Sprinkle with cinnamon.

Bake on 400 for 20 minutes.
Enjoy!

Crock Pot Stew Beef and Gravy

1 package of stew beef
1 family size cream of mushroom soup
1 envelope onion soup mix
1/4 teaspoon pepper
1/2 teaspoon thyme
1 Tablespoon parsley flakes
1 Tablespoon worcestershire sauce
1 Tablespoon A-1 steak sauce

Put package of stew beef in crock pot. Mix remaining ingredients and pour over beef. Set your crock pot according to manufacturer's directions. (My crock pot suggests on high for 4 to 5 hours, "auto shift" for 7, or low for 8 to 10 hours.)
This mixture makes a good gravy to serve over rice, wide noodles or mashed potatoes.

(You could also substitute a roast with great results as well! One of my favorites is an "eye of round" roast.)

Enjoy!

Skillet Home Fries

3 medium sized potatoes
3 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 sweet onion


Peel potatoes, then cut in half. Take the halves and lay on their flat sides and continue cutting into cubes. Also, peel and chop some onion. Use as much or little as you like. (I used a quarter of a medium sized onion.)
Heat olive oil, minced garlic and onion in skillet on medium high. When heated add the cubed potatoes and cover the skillet with a lid.
Heat for 20 minutes, stirring occassionally with a spatula.

Tuna Noodle Casserole

1 16 oz. package wide egg noodles (cooked and drained according to package directions)
1 12 oz. chunk light tuna (in water)
1/2 cup milk
1 can cream of mushroom soup
1/2 teaspoon salt
dash of pepper
1/4 teaspoon paprika
1 cup of shredded cheese (your favorite)
1 2.8 oz. can french fried onions

Cook noodles and put in a 13x9 baking dish sprayed with cooking oil. In a small bowl mix together tuna, milk, soup, salt, pepper and paprika. Mix together and pour over noodles. Stir into noodles and sprinkle with cheese and french fried onions.

Bake covered with aluminum foil at 375 degrees for 25 minutes.

Enjoy!

Texas Caviar

1 can (15.5 oz.) black-eyed peas (or black beans) rinsed and drained
¾ cup chopped sweet red pepper
¾ cup chopped green pepper
¼ cup minced fresh parsley
1 jar (2 oz.) diced pimentos, drained
1 garlic clove, minced
1 bottle (8 oz.) fat-free Italian salad dressing

Baked tortilla chips

Combine ingredients in bowl; cover and refrigerate 24 hrs. Serve with tortilla chips.

Enjoy!