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Hanford, CA |
Strawberry Jello Salad
1 large box strawberry Jello
1 small can crushed pineapple, drained (use large can)
2 10 ounce boxes frozen, sweetened strawberries
2 or 3 bananas diced
2 cups boiling water
16 ounces sour cream
Dissolve Jello in boiling water. Add strawberries, pineapple and bananas. Pour half mixture into bowl and refrigerate until set. Spread sour cream on top of set Jello mixture. Add rest of Jello mixture and refrigerate until set.
(I can't show up at Christmas dinner without this one).
Crock Pot Pulled Pork
• pork shoulder roast, about 4 pounds
• 2 medium onions, thinly sliced
• 1 1/2 cups water
• 1 bottle (16 ounces) barbecue sauce, or 2 cups homemade sauce
• 1 cup chopped onion
Preparation:
Place half of the thinly sliced onions in bottom of slow cooker; add pork and water, along with remaining onion slices. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting. Drain liquid from slow cooker; chop the meat coarsely and discard excess fat. Put the pork back in the slow cooker. Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns and coleslaw. (I only cook for 8-10 hours on high, shredded and add sauce, then serve).
Serves 8 to 10.
Beef and Barley Soup
1 tab. Cooking oil
2 pounds beef short ribs, or any cut up beef
2 med. Onions, coarsely chopped
3 large carrots, sliced
3 celery stalks, sliced
1 can (28oz) whole tomatoes with liquid, chopped
2 quarts water
4 chicken bouillon cubes
1/3 cup med. Pearl barley
In a large dutch oven heat oil over med-high heat. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until the beef is tender. Add the barley; simmer for another 50 – 60 minutes, or until the barley is done.
All recipes are husband friendly!
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Recipes
