Braised Pork with Green Chile Sauce — Mild green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. This can also be served with tamales. This chile verde
is also good served with scrambled eggs.
Brenden's Easy Pork Ribs
— This is one of the best and easiest ways to make baked barbecue ribs. Try using pineapple or mango juice or other juices instead of the orange juice.
Iowa Spaghetti Sauce
— When we were young, we looked forward to visiting my Aunt Anita in Muscatine, Iowa. She always had this ready for us when we arrived. We fought over the mushrooms, so over time, she added up to three times the amount of mushrooms called for!
Jerome Funeral Hot Dish — Jerome is a ghost town which clings to the side of Cleopatra Hill on Mingus Mountain near Cottonwood, Arizona. It is the home of the Douglas Mining Museum.
Kung Pao Chicken
— Spicy chicken with peanuts, similar to what is served in Chinese restaurants.
Salsa Jim's Pork Tenderloin — This is a recipe "invented" by my late friend "Salsa" Jim. Jim was a graduate of Scottsdale Culinary Institute. He loved to dream up new recipes. In addition, he entered the Salsa Challenge in Scottsdale, Arizona, every year.
— The cooked garlic-butter combination may be poured over French bread and served with shrimp as a side dish.
To Die For Beef Roast
— This is one of the best roasts you will ever taste. Carrots, potatoes and celery can also be added, if desired.
— This is my own personal recipe, developed over the years. This makes a huge batch, enough to eat and plenty for freezing for another day.
Vegetable Lo Mein
— If you don't care for any of the vegetables listed, just omit them, and add your favorites from the add-in list.
Vulture Mine Tostadas — This is my own creation. I've been making it for a number of years. It's a good cooler weather dinner. Instead of making the chili as instructed, you can use your favorite chili and prepare the potatoes portion of the recipe, serving your chili over the mashed potatoes.