Sunday, May 23, 2010

Pulled Pork BBQ

This meat is great for pulled pork BBQ sandwiches. It also taste great on baked potatoes and I like it cold on salads. It freezes great so I buy a big chunk of Boston Butt pork roast when they go on sale for under $1 and get lots of meals out of it.

Pulled Pork Barbecue

1 Boston butt or pork shoulder roast
1 large onion, quartered and sliced
salt and pepper to taste
garlic powder
1 cup barbecue sauce, your favorite
1/2 cup vinegar
a teaspoon or two of liquid smoke, if desired

Place pork roast in the crockpot; add chopped onion, salt and pepper and a generous sprinkling of garlic powder. Cover and cook on low for about 9 to 11 hours, or until very tender and shreddable.

Drain all juices off and shred or chop pork; add vinegar and bbq sauce (and liquid smoke, if using). Continue cooking on high for about 1 hour. Serve with buns and tangy coleslaw for topping. About 8 to 10 generous servings.

Sunday, May 9, 2010


This recipe is from a great seminary teacher. When I make them I use 2 pkgs of little smokies but you could use larger sausages or ham and cheese. Whatever you like to fill them with. They freeze great and make excellent swim team breakfasts.

2 cups milk (lukewarm)
1/2 cup sugar
1/2 cup margarine
2 pkgs yeast (or 2 TBSP if using bulk yeast)
1/4 cup warm water
1 TBSP sugar
1 tsp salt
1 egg
5 1/2 cups flour

Start yeast to rise in 1/4 cup warm water and 1 TBSP sugar. Warm milk in a saucepan with 1/2 cup butter. Allow butter to just melt then pour into mixing bowl and add 1/2 cup sugar and 1tsp salt. Stir to dissolve. Then add egg and some flour. Mix well and knead in remaining flour. Cover and allow to rise until double. Punch down. Roll out and shape and fill as desired. If you want them to be sweet cut into desired shape and when they have risen again, punch thumb hole in the center and will with jam before cooking. Bake at 375 for 10-15 minutes.

Sunday, May 2, 2010

Egg Foo Yung

1/2 cup finely shredded cabbage
1/4 cup thinly sliced mushrooms
1/4 cup thinly sliced carrot
2 tablespoons finely sliced scallions
2 tablespoons chopped red bell pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh ginger
6 large egg whites and 1 whole egg, or 1 1/4 cup egg substitute
2/3 cup diced lean turkey, chicken, lean pork, or cooked shrimp
1/2 teaspoon pepper
1 tablespoon chopped fresh cilantro

Lightly coat a large nonstick skeillet with cooking spray. Over medium - high heat, cook the cabbage, mushrooms, carrot, scallions, bell pepper, garlic, and ginger for about 3 min, or until they're almost tender bu still bright. Transfer beggies to a bowl to cool. Clean skillet to use again.
Beat eggs well. Add the vegetable, turkey and black pepper. Stir to combine.
Again, lightly coat the skillet wiht cooking spray and place it over medium-high heat. When the skille tis hot, add the egg mixture. Cook for 1 minute or until it is set around the edges. Reduce the heat to low, cover and simmer for 2-3 minutes or until eggs are set in the middle. Remove from the heat and allow the eggs to rest, covered, for 2 minutes. Fold the eggs in half, then cut them in half again before transfering to 2 large plates. Garnish with cilantro.

per serving: 130 cal. 21 g protein. 6 g carbs. 2 g fat. 30 mg cholesterol, 1 g fiber. 360 sodium
-Biggest Loser Cookbook