MAM'S MEALS

 Boil pork ribs 15 minutes Put in pan 1/2 box beef broth with ribs Garlic Salt Pepper Cover with foil Bake 300 for 2 hours Cover with BBQ sauce Shut it off and put back in oven for a little bit.

Ingredients 3 pounds pork tenderloin   8 ounces barbecue sauce Sweet Baby Rae's Honey BBQ Sauce   1 onion small, minced   2-3 cloves garlic minced   2 dash(es) hot pepper sauce   salt to taste   ground black pepper to taste How to Make It Step 1 Salt and pepper pork loin(s) and place in crock pot Step 2 Add garlic and onion Step 3 Pour BBQ sauce over meat Step 4 Add hot sauce and stir to evenly distribute Step 5 Cook on LOW for 6-7 hours

PORK CHOP SCALLOP 4 pork loin or rib chops, 1/2 to 3/4 inch thick 1/2 tsp. salt 1/8 tsp. ground black pepper 1 (4.7 oz) box Betty Crocker Scalloped Potatoes (dry mix) 2 1/2 cups water 2/3 cup milk Chopped fresh parsley (optional, for garnish) Cook pork chops in 10-inch skillet over medium heat until brown on both sides; sprinkle with salt and pepper. Remove from skillet.  Stir (dry) potato slices, sauce mix, 2 1/2 cups water, and milk into skillet. Heat to boiling, stirring frequently.  Reduce heat; place pork chops on top of the potatoes. Cover and simmer, stirring occasionally, until potatoes are tender, 30-35 minutes. Garnish with parsley if desired. 

Pork chops Onions, thinly sliced Worcestershire Sauce Stove top stuffing Mozzarella Cheese Fry chops and onions... cook til done. Remove chops. Cook and stir onions 5 minutes or until golden brown. Stir in 2 TBSP. wors. sauce Return chops and top with onion mix. Mix stuffing mix and 1-1/2 cup hot water Spoon around edge of skillet Top with cheese and cover Cook 5 minutes or until cheese is melted

Prep Time:15 min Total Time:45 min Makes:6 servings 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 6 boneless pork chops (1-1/2 lb.) 1 can (10-3/4 oz.) condensed cream of mushroom soup 1 large onion, chopped 1/2 tsp. dried thyme leaves 1/2 cup KRAFT Shredded Cheddar Cheese PREHEAT oven to 350°F. Prepare stuffing mix as directed on package; set aside. SPRAY large ovenproof nonstick skillet with cooking spray. Add chops; cook on medium-high heat 4 min. on each side or until browned on both sides. Meanwhile, mix soup, onions and thyme; spoon over chops. Top with prepared stuffing; sprinkle with cheese. BAKE 20 to 30 min. or until chops are cooked through (160°F)

Prep Time:10 min Total Time:55 min Makes:5 servings 5 pork chops, 1/2 inch thick 1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix 2 large onions, thickly sliced 1 Tbsp. oil 1 jar (12 oz. each) pork gravy PREHEAT oven to 375°F. Coat chops with coating mix as directed on package. Place in single layer in 13x9-inch baking pan. TOSS onions with oil; place over chops. BAKE 30 minutes or until cooked through. Pour gravy over chops; cover. Bake an additional 15 minutes or until cooked through.

Servings: 16 servings Prep Time: 10 min. Cook Time: 1 1/2 hours Ingredients: 1 (5 to 6 lb.) cooked bone-in ham (shank or rump protion) Whole cloves (optional) 1/2 cup FRENCH'S® Honey Mustard 1/4 cup FRENCH'S® Worcestershire Sauce 1/4 cup packed brown sugar or honey Directions: 1. SCORE ham and stud with cloves. Place ham on rack in roasting pan. Bake at 325°F for 1 1/2 to 2 1/4 hours or until internal temperature of 140°F. 2. COMBINE mustard, Worcestershire and sugar in small saucepan. Heat just to a boil until sugar melts, stirring. 3. BASTE glaze often on ham during the last 30 min. of baking. Serve additional glaze or honey mustard on the side. Marmalade Glaze: Combine 3/4 cup orange marmalade, 1/3 cup FRENCH'S® Honey Mustard and 2 Tbsp. orange juice in saucepan. Stir and heat until melted and smooth. Easiest Honey Mustard Glaze: Mix 6 Tbsp. FRENCH'S® Honey Mustard with 2 Tbsp. honey.

8 ounces dried navy beans -- rinsed and drained 6 cups water 1 ham bones 1 medium yellow onion -- chopped 2 stalks celery -- finely chopped 2 bay leaves 1 1/2 teaspoons dried tarragon 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1. Place beans in large bowl; cover completely with water. Soak 6 to 8 hoursor overnight. Drain beans; discard water. 2. Combine beans, water, ham bone, onion, celery, bay leaves and tarragonleaves in slow cooker. Cook on LOW 8 hours or on HIGH 4 hours. D iscard hambone and bay leaves; stir in salt and pepper.

Crock Pot Pork Chops 1/4 cup Olive Oil 1 cup chicken broth 2 cloves garlic, minced 1 T paprika 1 T garlic powder 1 T poultry seasoning 1 t dried oregano 1 t dried basil 4 thick cut boneless pork chops salt and pepper to taste 1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprick, garlic powder, poultry seasoning and basil. Pour into Crock Pot. 2. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. 3. Place pork chops into crock pot, cover, cook on high for 4 hours. Baste periodically with the sauce. **I only had 3 pork chops and it was a pretty tight squeeze in the crock pot. Mine had bones in it too though. I also didn't have any poultry seasoning so I just threw in some Johnny's instead. It was delicious. Even the kids loved it.

KARLA'S STUFFED PEPPERS Country Stuffed Peppers ~ karla rogers This is Dylan's Favorite Dinner. Not mine. 5 Medium Bell Peppers 1lb Ground Sausage 1/2 cup Chopped Onion 1 1/2 cup Cooked White Rice 1 (8oz) Package of Velveeta Cheese 1/2 cup Chopped Tomato (optional) Remove stem and seeds from peppers Place in boiling water for 5 minutes. Remove and cool. Brown sausage and onion. Drain. Stir in rice and 3/4 of cheese and tomato. Fill peppers and place in baking dish and cover with foil. Bake at 350 for 35 minutes. Top with remaining cheese. Bake 5 minutes longer, uncovered