Famous Recipes - Bunch of recipes for the Long Weekend

Table of Contents:

Country Style Pork Ribs Sago Skillet Zucchini Sausage Special Delivery Chicken Pasta Salad Cantonese Ribs D'Arbonne Smoked Shrimp

_______________________________________

Country Style Pork Ribs

About 4 lbs. pork ribs 1-1/2 bottles (18 oz.) barbeque sauce 1 (14 oz.) bottle ketchup 6 tbsp. brown sugar 2-3 onions, chopped 4 tbsp. Worcestershire sauce Garlic salt to taste

Mix all sauce ingredients together. Remove excess fat from ribs. Boil 10-15 minutes. Marinate ribs in sauce overnight.

Cook in crockpot 2-1/2 hours on medium-high.

Note: I had a large package with a little over 4 pounds. Thankfully it fit in my crock pot. They were cooked perfectly. I had about enough for 6-7 people because my ribs were so big, one was enough. _______________________________________

SAGO

4 cups boiling water * 1/2 cup sago or small pearl tapioca. Boil 20 minutes or until sago is transparent.

ADD 1 cup sugar. 3 oz pkg raspberry jello. Stir until dissolved. Refrigerate until set or overnight.**

ADD 2 cups raspberries. fresh or frozen, drained. 8 oz Cool whip Combine until thoroughly mixed.

If you are using frozen fruit - drain and use the juice as part of the 4 cups water*

You can stir several times if you think about it.. It makes stirring the fruit and cool whip if it **.

_______________________________________

Skillet Zucchini Sausage

3 small or 2 med. zucchini 1 lb. breakfast sausage (i use Bob Evan's hot) 1 med. onion, chopped 1/2 cup green pepper, chopped OR 1/4 cup jalapeno, finely chopped 1 cup chopped carrot 24 oz crushed tomatoes OR 2-12 oz cans stewed tomatoes shredded cheddar cheese

Brown and crumble sausage (I use my wok). Clean, cut off ends, cut down the middle and slice zucchini. When sausage is almost half done add zucchini, carrot, onion and green pepper or jalapeno and cook until sausage is done. Dump tomatoes into pan, bring mixture to a boil and lower heat. Simmer until mixture starts to thicken and vegetables are tender but not mushy. Serve over rice or alone and top with shredded cheddar cheese.

_______________________________________

Special Delivery Chicken

2 cups (16 ounces) sour cream 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 2 teaspoons poppy seeds 2-1/2 cups cubed cooked chicken 1-3/4 cups butter-flavored cracker crumbs (about 36 crackers) 1/2 cup butter or margarine, melted

In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Combine the cracker crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings. _______________________________________

PASTA SALAD

4 cups cooked rigatoni, fusilli, ziti or penne pasta 1/3 cup pitted black olives, halved 1/3 cup pimiento-stuffed green olives, halved 1/4 cup chopped green onions 1/4 cup peeled and chopped tomatoes 1/4 cup chopped fresh basil 1 Tbsp minced garlic 1/4 tsp salt 4 turns freshly ground black pepper 3 Tbsp olive oil 1/2 cup coarsely grated fresh Parmesan cheese

Toss all of the ingredients together in a bowl until thoroughly blended. Serve immediately, or store, refrigerated, in an airtight container for up to 24 hours. Makes about 5 cups or 8-10 servings. _______________________________________

D'Arbonne Smoked Shrimp

2 pounds large shrimp 1 stick butter 3 tbsp Worcestershire sauce 1/4 cup lemon juice 2 tsp garlic powder 1 tsp salt 1 tsp black pepper 1 gallon zip loc bag French bread

Peel shrimp, leaving tail on. Rinse shrimp in hot water, drain, and place in ziploc bag. Heat butter, Worcestershire, lemon juice, garlic and seasonings, and pour hot mixture over shrimp. Freeze early in day or overnight. When ready to serve, heat grill with hickory chips until very smoky. Remove ziploc bag and place block of frozen shrimp in uncovered pan on grill. Close lid and smoke, stirring occasionally. Start testing for doneness in 20 minutes or when butter begins to bubble. Serve with plenty of French bread to dip in pan drippings. The dip is as good as the shrimp! Reheats well in microwave. Makes 2-4 servings, depending on your hunger!