CHICKIN' LICKIN' GOOD PORK CHOPS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

6−8 lean pork chops (1 in. thick)
1/2 cup flour
1 tbsp. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
2 cans chicken & rice soup (use more if you feel like it...)

Dredge pork chops in mixture of flour, salt, dry mustard, and garlic powder.
Brown in oil in large skillet.
Place browned pork chops in crock pot. Add soup. Cover and cook on low for 6−8 hours, or on HIGH for 3 1/2 hours.

CHICKEN IN SPICED SAUCE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

2 1/2 lbs. boneless chicken
3 tbsp. vegetable oil
l 1/2 tbsp. flour
1/3 cup salt−free canned tomatoes
1/3 cup water
1 tbsp. lemon juice
4 tbsp. chopped onion
3 tbsp. poultry seasoning
1/4 tsp. paprika
1/8 tsp. black pepper
1/8 tsp. garlic pepper
Rice

Cut chicken into individual pieces.
Heat oil in large pan.
Roll chicken in flour and brown in oil over moderate
heat.
Add tomatoes and water, and cook 30 to 40 minutes
or until tender.
Add remaining ingredients 15 minutes before chicken is ready to serve.
Serve over rice.

BARBECUED CHUCK ROAST

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

 3 to 4 pound Chuck roast, 2−½ to 3 inches thick
 3 Cloves garlic, minced, crushed or put through a press
 1/4 cup Red wine vinegar
 1/4 cup Olive oil
 1/3 cup Sherry (just regular, dry sherry − not "cooking" sherry)
 1 tbsp. Soy sauce
 1 tsp. Dry mustard
 Freshly ground black pepper (several healthy grinds)
 2 tbsp. Tomato catsup

 Mix all marinade ingredients except the catsup.
Pour over the roast (the one−gallon plastic zip−lock freezer bags are perfect for this) and marinate
 for at least 24 hours.
When your grill is ready, remove the roast from the
marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from medium coals.
Put the cover on the grill.
Mix the catsup into the marinade, and baste 4 or 5 times during grilling.
It will take about 1 hour and 15 minutes for the roast to reach 160 degrees (medium).
An instant−read meat thermometer is a handy thing to have for this.

CHICKEN POTPIE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 3lb. Chicken
1 onion, chopped
1 Bay leaf
2 carrots, chopped
2 celery stalk, cut in large pieces
3 whole black peppercorns

Sauce:
6 tbsp. butter
6 tbsp. flour
2 cups chicken broth, filtered and hot
Salt and pepper
½ cup carrots, diced and steamed
½ cup peas, steamed
½ cup celery or green beans, steamed
Mushroom sliced and sauté in butter
1 can (10 oz.) cream of mushroom soup (1 cup + 2 tbsp.)
2 pie crusts or 1 pkg. of puff pastry

In a large pot, add chicken, onion, carrots, celery, Bay leaves, peppercorn and cover with cold water.
Bring to a boil and let simmer for an hour or until the meat of the chicken comes off the bones easily.
Drain the chicken broth making sure to save it for the sauce. Let chicken cool and debone.

To make sauce:
In a casserole, melt butter on medium heat. Add flour and brown for a few minutes while whisking.
Take off the heat and add broth, little at a time while whisking.
Simmer on low heat while whisking to let the sauce thicken.
Add salt and pepper, carrots, peas, celery, mushrooms, cream of mushroom soup and chicken. Let sauce cool before pouring in the pie crust.
Preheat oven to 350 F.
Place the pie dough over a rectangular dish, pour in cooled chicken sauce, and cover with remaining pie crust, seal.
Brush a little milk over crust. Bake for 30 minutes until crust is golden brown.

EXOTIC SHISH KABOB

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 lb. pork fillet, cut into 1 inch pieces
Vegetable of choice: ex: carrots, mushrooms, pepper, onion, pineapple

Marinade:
1/2 cup red wine or natural apple juice
3/4 cup oil
1/3 cup molasses
1/4 cup soya sauce
2 garlic cloves, minced

Mix together marinade, add pork.
Marinate for 2 – 3 hours, stirring occasionally
Skewer meat and vegetables alternately on bamboo skewers.
Bake in 350 F oven for 12 minutes or until pork is cooked.

ITALIAN SPAGHETTI SAUCE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

5 lb. ground beef, lean (or a combination of beef and pork)
2 cups onion, chopped
2 cups celery, chopped
2 cups carrots, diced
2 can (10 oz.) mushrooms pieces (or a large pkg of fresh mushrooms)
1 green pepper, chopped
1 red pepper, chopped
2 garlic cloves, minced
6 tbsp. vegetable oil
2 can (19 oz.) can tomatoes
3 can (6 oz.) tomato paste
1 container (950 ml) of V-8 juice
2 can (10 oz.) cream of tomato soup
5 Bay leaves
2 tbsp. salt

Place all ingredients in large oven dish and bake at 325 F for 2 hours.

MAPLE WALNUT PIE

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 (9 inch) unbaked pie crust
1 1/2 cup walnuts
3 eggs, lightly beaten
1 tbsp. flour
1 cup maple syrup
Large pinch of salt
6 tbsp. butter melted and cool

In deep pie crust, cover bottom with walnuts.
In separate bowl, mix together the eggs, flour, maple syrup, salt and melted butter.
Pour mixture into pie crust over the walnuts.
Bake at 400F for 40 minutes. Serve with ice cream or whipped cream.

DUMPLINGS IN MAPLE SYRUP

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

3 cups maple syrup
1 cup water
Pinch of salt

In a large pot: simmer maple syrup, water and salt for 10 minutes.

Dough for Dumpling:
2 cups flour
2 tbsp. baking powder
Large pinch of salt
1/3 cup butter
3/4 cup milk

Mix together in a bowl the flour, baking powder and salt. Cut the butter in the flour with a pastry cutter or two knifes.
Add the milk, mix until blended, do not over mix.
With the help of 2 teaspoons, drop dough into small amount into hot maple syrup.
Cover pot and let simmer for 20 minutes.
Serve dumplings hot.

GARLIC RIBS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1/2 cup molasses
1/2 cup brown sugar
1 tsp. dry mustard
2 garlic cloves, minced
3 tbsp. soya sauce
2 kg. Rack of ribs

Place ribs in casserole, cover with water and bring to a boil. Simmer for 30 minutes or until the meat is cooked.
Mix remaining ingredients.
Place cooked ribs on a cookie sheet, which has been covered with foil.
Pour sauce over ribs.
Bake at 350 F for 20 minutes, brushing the sauce on the ribs as they bake.
Garnish with Chives.

SPICE LOAF

(RECIPE POSTED BY DIANE SYLVAIN DUBE)

1 egg
1/2 cup sour milk
1 1/2 cup flour
1 tsp. spices mix
1/2 cup brown sugar
1/2 cup molasses
2 tsp. baking soda
1 tsp. ginger
2 tbsp. shortening, melted

Sift flour and spices.
Place brown sugar and the egg in bowl, mix well.
In separate bowls, dissolve 1 tsp. baking soda in sour milk, and the other tsp. in molasses.
Add milk mixture to the molasses mixture, mix.
Then add egg-sugar mixture to molasses mixture. Mix.
Add flour, the spices and the shortening.
Bake for 25 minutes in greased loaf pan.

MEATBALLS

(RECIPE POSTED BY DIANE SYLVAIN DUBE)
(slow-cooker recipe)

1 1/2 lbs ground beef
1/2 cup bread crumbs or quick-cooking oats
... 2 eggs
1 tsp. garlic salt
1/2 tsp. ground ginger
Salt and pepper to taste
------
Sauce
1 can (14 on) crushed pineapple
1/2 cup brown sugar
1/4 cup vinegar
2 tsp. soy sauce
1 cup chicken broth
1/4 cup BBQ sauce de sauce BBQ (opt)
1 tbsp. corn starch
-----
Mix all meatball ingredients, shape mixture into meatballs.
Mix all sauce ingredients in slow-cooker, add meatballs. Cook on high for 4 hours or on low for 6 hours.
Before serving, add corn starch (which has been mixed with a little water) to the meatballs to thicken sauce.

CUBAN BRAISED BEEF

(RECIPE POSTED BY DIANE SYLVAIN DUBE)
(slow cooker recipe)

1 (1 1/2 lb) Beef, shoulder palette
1 (28 oz)can diced tomatoes
2 red bell peppers, sliced 1/2 inch thick
1 onion, diced
1 tsp. ground cumin
2 tsp. dried oregano
Pinch of salt and pepper to taste

Place roast in slow-cooker, place vegetable over roast. Sprinkle cumin, oregano, salt and pepper.
Cook on high for 5 hours
Serve with rice and some fresh coriander.