Biscuits and Gravy (Part 2 of 2)

Sausage Gravy

Ingredients:
1 pound ground pork sausage
2 tablespoons margarine
1/4 cup all-purpose flour
4 cups milk
salt and pepper to taste

Directions: 

In a large skillet over medium high heat, saute the sausage for 10 minutes, or until browned. Stir in the margarine until well blended, then stir in the flour until mixture is thick and pasty. 

Reduce heat to medium low and slowly (very, very slowly) add the milk, stirring constantly, until mixture is thick and bubbly and to desired consistency. Season with salt and pepper to taste.

Serve over biscuits and enjoy!

Biscuits and Gravy (Part 1 of 2)

(A Southern Favorite)

Fluffy Biscuits

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1/2 cup shortening
1 egg
2/3 cup milk

Directions:
In a small bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until the mixture resembles coarse crumbs. Beat egg with milk; stir into dry ingredients just until moistened. 

Turn onto a well-floured surface; knead 20 times. Roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet.

Bake at 450 degrees F for 8-10 minutes or until golden brown. Serve warm.

Triple berry Fruit Salad

1 pkg tapioca pudding (not instant)
1pkg Rasberry Jello
1 pkg Vanilla Pudding (not instant)

1 container cool whip
1 bag triple berry fruit

Put 3 cups water in pan add jello and puddings, bring to a boil and boil 5 minutes. Put in fridge and let cool long enough you won't melt the cool whip

stir in cool whip and berries and serve

Its delicious!!

Fiery Pepper Lime Pork Chops

Ingredients:
(6) 2 lb. Bone-In Pork Chops
(4 tsp.) McCormick Grill Mates Fiery Pepper Marinade
(2) Fresh Limes
1/4 cup water
1/4 cup oil

Directions:
* Mix 4 tsp. marinade mix, 1/4 cup oil, 1/4 cup water and 2 Tbs. fresh lime juice in a small bowl.
* Place pork chops in a large resealable bag. Add marinade mixture, turn to coat well.
* Refrigerate 15 min. or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
* Grill over medium-high heat for 5-7 minutes per side or until done to your liking.
* Serves 6

Pasta Salad

Cooked pasta (make sure it is cooled down before making salad)
Tomatoes
Cucumbers
Avocado
Ranch seasoning packet (to taste)
Mayonnaise
Chicken (or shrimp!)
Just a little water or milk to make it creamy

BBQ Country Ribs

(From Aunt Karen!)

Rub the strips of Ribs with Shade L Chicken Seasoning.
Brown them on all 4 sides.
Put in Dutch oven and pour BBQ sauce over them.

Barbeque Sauce
1/2 medium onion, finely chopped and cooked until tender in 2 T. oil.
Add:
(1) 15 oz. can tomato sauce
1 1/2 cups ketchup
1 cup water
1/2 cup brown sugar
5 T. Worcestershire sauce

Combine and simmer an hour or two.

Chicken Teriyaki

1/4 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1-1/2 cups instant white rice, uncooked

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.

ADD water, teriyaki sauce and garlic powder; stir. Bring to boil.

STIR in broccoli and rice; cover. Reduce heat to low; cook 5 min. Remove from heat. Let stand, covered, 5 min. Fluff with fork.

* * I don't have instant white rice, so I left the water out and added my own rice after it cooked in the rice cooker. ALSO, I used fresh broccoli. I steamed it in the microwave for about 3 minutes before adding it to the rice and teriyaki sauce.