Grilled Beef Ribs with Memphis BBQ Dry Rub

I asked my friend Christine from Authentic Moms to share a recipe with us from her new eBook “Spring Recipe Collection“. She sent me this wonderful beef rib recipe. They are perfect for the grill and I love the BBQ Dry Rub. It will be great to use all summer on ribs, chicken and even steaks. Can’t wait to fire up the grill and give this a try.

BBQ Beef Rib Recipe

Rub Ingredients

  • 8 Tbsp. Paprika
  • 4 Tbsp. Powdered Garlic
  • 4 Tbsp. Chili powder
  • 3 Tbsp. Black Pepper
  • 3 Tbsp. Kosher Salt
  • 2 Tbsp. Celery seed
  • 1 Tbsp. Oregano
  • 1 Tbsp. Thyme
  • 1 Tbsp. Cavender’s Seasoning

Favorite BBQ Sauce – homemade or store bought (optional)

In a medium size bowl, add all spices and mix together.

Rinse beef ribs and allow excess water to drip away.

Line a flat baking sheet with aluminum foil for easier cleanup. Lay ribs on sheet.

Thickly coat both sides of ribs.

Wrap coated ribs tightly in foil and grill over low heat (around 250 degrees) for 3 hours, turning once half-way through.

For saucy ribs, during the last 15 minutes of cooking time, coat the ribs with your favorite BBQ sauce.

One thing to remember about cooking ribs, you need to set it and forget it. It’s important that the temperature remains steady. The more times you peek at the meat, the more heat is released and the less tender and juicy the ribs will become. In addition, it will take longer to cook – something the family will not like!

 

Leftover Ideas:

While rarely do we have leftovers, sometimes we will purposely make more than we need so we get two meals from one. Here’s how we use the leftovers.

BBQ sandwiches – of course!

BBQ casserole:  Toss meat into a casserole dish. Add some bacon and Monterey Jack cheese, top with mashed potatoes and bake at 350 for about 45 minutes.

 

BBQ Pot Pie: Using homemade or store bought pie crusts, add leftover rib meat, your favorite veggies and a can of cream of mushroom soup. Bake at 375 for 30 minutes or until crust become golden brown.

BBQ pizza: Start with a homemade or store bought crust, top with more BBQ sauce, meat, veggies and cheese. Bake according to crust directions.

BBQ Burritos: Wrap beef and 1 tbsp. BBQ sauce in flour tortilla, ensuring ends are sealed. Deep fry (or bake) until golden brown and crispy. Excellent served with ranch dip.

BBQ Macaroni: Cook macaroni & cheese according to directions. Warm meat in the microwave, adding more BBQ sauce if necessary to keep meat from drying out. Transfer warmed meat to prepared mac-n-cheese.  Sprinkle with bacon bits and your favorite shredded cheese.

Rack of Grilled Beef Ribs

Beef Goulash

Do you remember eating Goulash made with ground beef and elbow macaroni as a kid? It was a very popular dish in the 70s. It’s easy to make, tasty and very frugal. It’s one of our go-to meals when we don’t know what to cook.

I love the fact that I basically just need to brown the ground beef and then move everything to the oven to finish cooking. Great for those evenings when there are lots of chores to catch up on around the house, or when I’m too tired to stand at the stove stirring pots.

I serve this with either a side salad, cole slaw or steamed broccoli.

Beef Goulash
 
Serves: 6
Ingredients
  • 1½ pounds ground beef
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 1 (16-ounce) can stewed tomatoes
  • 1 tomato can (2 cups) water
  • 1 (7-ounce) package uncooked elbow macaroni (1½ cups)
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients.
  2. Cover and bake in 350° oven until liquid is absorbed and goulash is hot, about 40 minutes; stir.

 

Homemade Beef Goulash

 

Beef Bean Enchilada

Enchiladas is one of my favorite comfort foods and we have it on the menu quite often. The recipe below makes a nice big pan of beef and bean enchiladas. There is usually enough for dinner and a few leftovers for lunch. You can make them with the corn tortillas as suggested, or replace them with flour tortillas if you prefer. They have ground beef and refried beans. seasoned with taco sauce and topped with enchilada sauce and of course cheese. We like black olives in there, but they are totally optional. Feel free to leave them out or substitute your favorite cooked vegetable in there. We’ve added canned corn and black beans in the past with good results.

Beef Bean Enchilada
 
Serves: 4
Ingredients
  • 1½ pounds ground beef
  • 1 onion medium chopped
  • 1 16-ounce can refried beans
  • 1 cup olives pitted, quartered
  • ⅓ cup taco sauce canned or bottled
  • 1 teaspoon salt
  • ⅛ teaspoon garlic powder
  • 2 10-ounce cans red enchilada sauce
  • Vegetable oil
  • 12 corn tortillas
  • 3 cups cheddar cheese shredded (12 oz.)
  • Sour cream dairy
  • Canned or bottled green chili salsa
  • Sliced pitted ripe olives
Instructions
  1. In a large skillet over medium-high heat sauté beef and onion until meat is browned and onion is tender; drain off fat. Add beans, olives, taco sauce, salt and garlic powder. Bring to a boil. Remove from heat; keep warm.
  2. Preheat oven to 350° F. In a small saucepan heat enchilada sauce; pour half the sauce into an ungreased shallow 3-quart baking dish. Pour oil into a small skillet to a depth of ¼ inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil to soften; drain quickly on paper towels. Place about ⅓ cup of the meat filling on each tortilla; roll to enclose filling. Place seam-side down in baking dish. Pour remaining enchilada sauce over the filled tortillas.
  3. Cover with cheese and bake, uncovered, for 20 to 25 minutes or until heated through and cheese is melted.
  4. In a small bowl combine sour cream and salsa. Serve warm enchiladas with sour cream-salsa and olives.

 

Plate of Bean and Beef Enchiladas

Barbecued Pork Sandwiches

We love good barbecue around here. I used to head down to a little restaurant down the road to pick up a pound or two … until I figured out how easy it is to make my own. Look for pork roasts to go on sale and stock up when you can. You can freeze the meat before you cook it, or freeze the cooked barbecue if needed.

Instead of using a dutch oven, you can also cook it in your slow cooker. Mine takes about 6 hours on high or 10 hours on low (depending on the size of the roast).

Barbecued Pork Sandwiches
 
Serves: 16
Ingredients
  • 1 pork shoulder roast (about 5 pounds), trimmed and cut into 1-inch cubes
  • 2 medium onions, coarsely chopped
  • 2 tablespoons chili powder
  • ½ teaspoon salt, optional
  • 1-1/2 cups water
  • 1 cup ketchup
  • ¼ cup vinegar
  • Hamburger rolls, split
Instructions
  1. In a Dutch oven, combine meat, onions, chili powder, salt if desired, water, ketchup and vinegar. Cover and simmer for 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on rolls.

 

If Cooking for Two: Freeze in serving-size portions to have a quick and easy meal.

Homemade Pork Barbecue sandwiches

Pork Cordon Bleu Recipe

On our last evening in Germany, my mom made pork Cordon Bleu for all of us. It was a delicious meal and a perfect ending to a busy but fun trip and a great time visiting with my German relatives. I thought I’d share her recipe with you today. There are a few minor tweaks I had to make because the smoked ham and cheese she uses are a little harder to get here (and when you can get them, they are quite pricey). 

If you’d like to make this exactly as my mom makes it, look for mild or young Gouda cheese and smoked ham called “Schinken Speck”. I find it tastes just as well with sliced ham and I often use mild cheddar cheese instead of the more expensive Gouda.

We do not add any sauce to our cordon blue, but a slice of cut lemon is a nice touch for a special dinner. With a fresh salad and a side of potatoes, this is one of my favorite meals.

Pork Cordon Bleu
 
Ingredients
  • 6 pork thick pork chops (without bone)
  • 6 slices of gouda or mild cheddar
  • 6 slices of ham
  • 2 eggs
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • ½ cup oil
  • ½ cup butter
Instructions
  1. Start by butterflying the pork chops. Use a sharp knife and slice down the length of the chop. Here is a simple video from the National Pork Board.
  2. Don't cut all the way through the meat and pound it out just a bit. Place a slice of ham and a slice of cheese on the inside of the pork chop. Fold the chop together and secure the open side with a toothpick. Repeat with the other chops and set them aside.
  3. Crack the eggs into a shallow bowl and beat them with a fork. Pour the bread crumbs into a second bowl and season them with salt and pepper.
  4. Heat the oil and butter in a large frying pan over medium high heat.
  5. Dip each stuffed pork chop into the egg mixture and then into the bread crumb mixture, coating all sides. Gently place the meat into the frying pan. Cook them for for 5 minutes on each side or until the meat is cooked through and the cheese in the center is melted. Lower the heat as needed to keep the breadcrumb coating from burning as the chops cook.
  6. Remove the finished Cordon Bleu from the pan and set them on a cloth or paper towel to remove any excess grease before serving.

 

My Mom's Pork Cordon Blue Recipe

Creole Dirty Rice Recipe

This is a traditional dirty rice recipe that calls for liver. You can use either chicken or beef liver for it. Or if that isn’t your thing, replace the liver with a bit of sausage.

This makes a nice one dish meal that’s filling and frugal. It’s also a great way to use up leftover rice. While the veggies used are those that are traditionally in dirty rice (peppers, celery and onion), feel free to replace them with any type of leftover veggies that sound good. Start with the recipe below and then tweak it from there depending on what you have in the fridge that needs to be eaten.

Creole Dirty Rice
 
Ingredients
  • ½ lb beef or chicken liver, cut into ½ inch pieces
  • 1 Tbsp cooking oil
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • ¼ cup finely diced onion
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried basil
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups COOKED rice
Instructions
  1. Put a large skillet over medium-high heat, add the cooking oil, and when it's hot, add the liver pieces and cook quickly until just browned; remove pieces using a slotted spoon and set aside.
  2. Add the green bell pepper, celery, and onion to hot skillet and cook until softened slightly; then turn heat down to low.
  3. Add the liver back into the skillet, then add the crushed tomatoes, basil, salt, pepper, and garlic powder, stir, cover skillet and simmer gently for 30 minutes.
  4. Remove cover and stir in cooked rice, then serve.

 

Dirty Creole Rice

Crockpot Ham and Potato Casserole

I love this dish because it’s so simple and very tasty. If you’re not a big fan of mushrooms, use any “Cream of…” type soup. One year I made this with some cream of broccoli soup and added a little chopped up broccoli to the mix as well and it turned out really good. This is also a very kid-friendly meal and perfect for a busy weeknight after the holidays.

If you have a lot of ham leftover, consider slicing it and freezing it. When you’re ready to make this casserole just take them out and add them to the crockpot. No need to defrost them… the long cooking time will take care of that for you.

Ham and Potato Casserole
 
Prep time
Cook time
Total time
 
Recipe type: Crockpot
Serves: 6
Ingredients
  • 6 thick slices of holiday ham
  • 8 potatoes
  • 1 small onion
  • 2 cups grated cheddar cheese
  • 2 cans cream of mushroom soup
Instructions
  1. Wash and slice your potatoes.
  2. Peel and slice the onion.
  3. Lay 2 slices of ham in the bottom of your crockpot. Top with ⅓ of the sliced potatoes and onions. Sprinkle with ½ cup of cheese.
  4. Repeat this layering two more times.
  5. Pour the soup over everything.
  6. Cook on low for 7 hours or on high for 4 hours and serve.

 

Potato Ham Casserole For more delicious casserole recipes and helpful cooking tips, grab a copy of my ebook Casseroles Made Simple – Tasty Meals In One Dish.

You will go from the oven to the table with a mouth watering meal for you family in no time!   Hearty homemade meals, easy clean up, saving time, saving money… what’s not to love about casseroles!

Just click on Casseroles Made Simple to order your copy today!

Butte Montana Cornish Pasties

Makes 4

Filling:
1 stick butter
3-4 medium potatoes
1 medium onion
1/2 pound fresh ground pork
1-1/2 pounds sirloin steak

Slice potatoes and onions in a food processor or cut thin slices by hand. Season to taste with salt, pepper and parsley (fresh or dried). Cut steak into bite-sized portions and mix together with fresh ground pork.
Place 1 cup potato mixture onto one side of rolled-out crust. Put 1/2 cup meat mixture on top of potatoes. Place 2 pats of butter on top. Wet edges of dough mixture and fold over; press edges together.
Place on cookie sheets lined with foil and sprayed with cooking spray. Brush melted butter on top and cut two small slits on top before cooking. Cook about 1 hour at 350-375 degrees, turning the pans halfway through cooking.
After taking out of the oven, brush again with melted butter and cool before wrapping in tinfoil to freeze or store in refrigerator. To reheat from frozen state, bake about 30 minutes at 350 degrees.

Pasty crust:
(Double the recipe for 4 pasties)
2/3 cup lard or Crisco (do not use butter-flavored)
2-1/2 cups flour
1 teaspoon salt
ice cold water

Using a pasty cutter or a pair of knives, mix the lard, flour and salt until it is crumbly. Add cold water until the consistency of pie dough, but do not work too much or it will toughen. Divide dough in half. Each half should roll out to about the size of a 9-inch pie pan, enough for one pasty.

Old Sauerbraten Recipe

When I go to Germany to visit my family, I always love to spend time sitting around the kitchen table talking about old recipes. Even though we all have tweaked the recipes to fit more modern methods (even my grandmother), there are some authentic recipes that are just fun to read about, even if we rarely take the time to cook them.

This is one of the recipes I enjoy hearing about. You’ll notice that the recipe is written in the old fashioned manner, all in one paragraph. I hope you enjoy reading it, and maybe even give it a try and let us know how it turned out.

Place a roast in a small crock or a glass bowl. Cover the roast with a mixture of half water and half vinegar. Add 1 onion cut up, 2 bay leaves, and about 4 or 5 peppercorns. Put a flat board or plate on the crock and let this stand in a cool dark closet or corner for 2 days. Remove the meat. Dredge the meat in a mix of flour, salt, and pepper. Heat a large cast iron pot and add shortening, then brown the meat on both sides. When the meat is browned, leave in pot and add some of the soaking liquid into the pot, plus about 1 tablespoon of sugar, more or less depending on your taste. Turn heat down under the pot to low, cover the pot and let meat simmer very slowly until tender. Add a little more of the soaking liquid if you need to and continue cooking until the meat is as tender as you can get it. Remove the meat and thicken the liquid in the pot with some flour to make gravy, adding more soaking liquid if you need to.

If you enjoy reading old recipes as much as I do, I know you got a kick out of this one. I can imagine an old kitchen with a big ‘cold’ pantry meant for food storage, filled with potatoes, onions, and other root vegetables, shelves lined with jars of canned foods, and a crock sitting patiently in the corner.

Now that I’m talking about it, maybe this would be a fun recipe to try. I may just see if I can talk my family into giving it a try. I’ll let you know!

Grilled Skirt Steak In Balsamic Vinegar Marinade

  • 1/4 cup balsamic vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tsp dark brown sugar
  • 1 garlic clove, minced
  • 1 pound skirt steak, trimmed and cut into 4 pieces
  • salt and pepper

In a large glass bowl, whisk together the balsamic, Worcestershire, brown sugar, and garlic.
Add the skirt steak to the mixture, cover with plastic wrap and let sit for 25 minutes at room temperature. Turn the meat in the bowl several times during the marinading process.
Prepare grill to medium-high heat and oil the grate or prepare a grilling pan for the steak.
Remove steak from the bowl and discard marinade.
Sprinkle both sides of steak with salt and pepper, then place steak on grill, close lid, and cook for just 3 minutes, flip and cook another 3 minutes or until done to your liking.
Remove steak from grill and let the steak stand at room temperature for 5 minutes; cover loosely with a foil tent, but do not close tight.
Cut steaks into very thin slices on the diagonal and serve immediately.

Kielbasa With Spicy Italian Cabbage Casserole On The Grill

Just because the weather is getting warmer doesn’t mean my family won’t appreciate a hearty dinner.  This grilled dinner is easy to make because it only takes 5 ingredients and is very filling and delicious.  The coleslaw with Italian dressing is a good take on the classic combination of Kielbasa with sauerkraut.  You can either grill it in a metal cake pan covered in foil or in individual tin foil packets.  I hope you’ll try this recipe soon and let me know what you think.

  • 1 pound Kielbasa
  • 3 cups coleslaw cabbage mix
  • 1/2 cup spicy Italian dressing
  • 1 diced red bell pepper
  • 1/2 cup diced red onion

Heat grill to medium-high heat.
Cut Kielbasa on slight diagonal into serving size pieces, about 1 inch thick.
Place Kielbasa on heated grill, cooking just long enough to get grill marks, turn and continue grilling until grill marks are all around.  Remove and set aside.
In a bowl, toss together the coleslaw, dressing, pepper, and onion; then turn into a
Pick a grill-safe 8 inch square pan and put sausages in, then top with the coleslaw mix.
Cover the pan tightly with aluminum foil.
Place pan on the grill on indirect heat, close grill cover.
Cook for 15 to 20 minutes, spinning pan at least once during the cooking time.
Remove from grill when all veggies are cooked and softened slightly and everything is hot.
Serves 4.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Mini Pot Roast Packets On The Grill

This is such a fun meal.  You’re actually making a “mini pot roast” in an aluminum foil packet on the grill. Isn’t it great making hearty meals we love without heating up the kitchen? Check out this simple recipe and try it out on your hungry family.

  • 1 lb. beef stew meat, cut into 1 inch pieces
  • 4 green onions, chopped
  • 2 Yukon gold potatoes, diced small
  • 1 regular carrot, diced small
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp butter, melted
  • 2 Tbsp water

Prepare the grill to medium-high heat.
Tear off 4 large sheets of heavy duty aluminum foil.
Divide the beef and all the vegetables evenly between the 4 sheets of foil; fold the sides up but leave unsealed for now.
Whisk together the Worcestershire sauce, butter, and water, then pour carefully into the contents of the packets.
Fold up the sides and tightly seal into a packet, leaving a little air space at the top.
Set on grill on indirect heat, close cover, and cook for 35 to 40 minutes, spinning packets around once or twice during the cooking time.
Cook until meat and vegetables are tender and cooked to your liking.
Remove and let rest for a few minutes then carefully open packets and serve.
Serves 4.

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Barbecued Pork Dinner – A Meal In A Bag

Making a hearty meal on the grill is easy when you have the know how.  Rather than standing at the grill, turning meat and vegetables over and over and over again, why not throw it all together?  Not only is it easy, but the meat gets so tender and juicy cooking with the vegetables.  And all the flavors combine so well in the sealed packet.  This is like serving a beautiful pork pot roast, but without heating up the kitchen!  Fire up the grill and give it a try.

  • 1/2 cup favorite barbecue sauce
  • 1 lb. pork stew meat, cut into 1/2 inch pieces
  • 2 fresh ears of corn, cut in half
  • 4 to 6 new red potatoes, cut into wedges
  • 1 cup frozen or fresh cut green beans
  • 2 Tbsp butter
  • salt and pepper to taste

Set your grill to medium-high heat and preheat.
Lay out 4 sheets of heavy duty aluminum foil.
In a bowl, toss together the pork with the barbecue sauce.
Put 1/4 meat mixture on each of the 4 foil packets.
Top the meat with the corn, potatoes, and green beans, then divide the butter into 4 equal parts and top each packet with a pad of butter.
Fold the foil packets up, leaving a little air space at the top, then seal securely.
Place on grill on indirect heat, cover grill, then cook for 30 to 40 minutes, spinning packets at least once during this time.
Remove and let sit for 3 to 5 minutes before opening.
Serves 4

Summer CookingWhen the weather gets warmer, the last thing you want to do is stand over the stove, cooking a big meal. Not only is it hot in the kitchen, but the thought of eating a hot, heavy meal just doesn’t sound very appetizing.

That’s exactly why I put together this ebook –
Summer Cooking – Keeping It Cool

Summer is the time for easy meals and refreshing beverages. You want to get in and out of the kitchen fast, but, you also want a meal that’s satisfying. A bowl of lettuce and tomatoes just won’t do.

In this ebook you’ll get lots of fresh and fabulous meals that will get you out of the kitchen fast, but also be flavorful and filling. Click on and buy this great little ebook and start enjoying deliciously simple Summer meals today! www.hillbillyhousewife.com/ebooks/summercooking.htm

Grilled Teriyaki Pork Tenders Bundled With Veggies

When the weather gets nice enough to grill out, I usually choose this for our first family meal. The reason is because it’s easy to do and so tasty.

Another reason I make this recipe often is because pork tenderloin is actually a very reasonably priced meat. Considering there is no bone, you’re paying for only lean edible food – no waste! As far as meat protein goes, pork tenderloin is a good bargain.

This recipe is also very versatile. I’ll add other veggies to the bundles, like some thinly sliced carrots, snap peas, and even fruit like pineapple, or even some thin wedges of Granny Smith apples. I normally serve the pork and veggies over a pile of brown rice to stretch the meal even further.

I hope you’ll give this simple recipe a try when you fire up your grill this summer.

  • 1 lb. pork tenderloin
  • 1 red bell pepper, cleaned and cut into small strips
  • 4 green onions, washed, trimmed and cut lengthwise in half
  • 4 Tbsp Teriyaki
  • 1 tsp fresh grated ginger root
  • 4 tsp olive oil
  • rice for serving

Fire up your grill and set it to medium-high heat.
I use a grill basket that closes, and set the tenderloin in and close it. That way the tenderloin stays together (they usually come in two pieces where I buy them.) It also makes it easy to flip.  Of course, you can always tie up the tenderloin to hold it together.  Use butcher’s string (also called kitchen string) and wrap around the two tenderloins and tie it tight.  Then your tenderloin will hold together on the grill grates or grilling pan.
When the grill is heated, put tenderloin on grill, cover grill, and cook for 5 minutes, then turn over and cook for another 5 minutes.
Remove (leave the grill heat on) and set pork on cutting board to rest.Grilled Pork Tenderloin
In a bowl whisk together the Teriyaki, ginger root, and olive oil.
Cut the tenderloin into 1/2 inch thick slices, and separate into 4 equal serving portions.
Place four large aluminum foil squares on a work surface.
Arrange the four pork servings on each square, then cover with 1/4 of the red bell peppers and 1/4 of the onion.
Carefully pour the Teriyaki mixture over the meat and veggies and fold and seal the aluminum foil tight.
Teriyaki is quite salty so you may not need to salt the mixture, but taste and decide.
Place the 4 packets on the heated grill (still at medium-high heat), cover and allow to cook for about 8 to 10 minutes or until hot and steaming. (Spin the packets around once during this cooking time, but don’t flip over, the liquid could drain out.)
Remove and let rest for 3 minutes before opening and serving. You may want to serve over rice.
Another delicious addition to this recipe is pineapple chunks. Just a few pieces in each packet will be enough.
For crunch, sprinkle on some slivered almonds when you serve.

Eat All Week Off Of One Ham

You can eat all week off of one ham.

Purchase one good sized ham, then:

1. Slice off the good portions to be used for ham sandwiches.  The ham sandwiches are one meal.

2. Hunk up the rest of the meat that is on the bone.  Place the ham chunks and bone in a large pot, cover meat with water till just covered. Boil till meat is cooked adding chopped up cabbage, chopped onion and carrots and homemade dumplings. This is another meal.

3. Use the same kettle and fixings that you made the last meal in and make either bean soup or split pea soup. That’s another meal.

(editor’s note: I’ve tried this and with leftovers, we ate all week.  Good tip, Kristy.)