|Meal Service Study Course|
|by Monica Shope Lursen|
This new edition will be commissioned by the Iowa Dietetic Association for a book which has been in the ISUP list for some years.
Tip: Try pork leftovers for more results.
Results 1 - 10 of 10 for barbecue pork leftovers
Saute onions and bacon in skillet. Add remaining ingredients. Simmer until bubbly. Add a finely chopped jalapeno for hot baked beans.
Heat together in saucepan: pork pieces, pineapple, and barbecue sauce. Blend cornstarch ... until thickened. Add green pepper. Heat through. Serve on rice.
Cook meat until tender in water. Add salt and pepper and rest of ingredients. Mix; simmer slowly with cover until all tender. Mash with potato masher ...
Place pork into 10-quart Dutch ... least 2 1/2 hours. The longer the meat simmers, it will become necessary to add water. Serve over rice or rolls. Serves 6.
Slice leftover beef roast or pork roast into thin ... sure each side of meat is well coated. Bake at 325 degrees for 30 minutes. Serve on sandwich rolls.
Saute green pepper ... 2 minutes. Add pork, catsup, mustard, ... heated in bottled barbecue sauce. My Note: I serve on pasta (egg noodles, rotini, shells).
Mix together all ingredients except meat in a skillet. Simmer over medium low heat for 5 to 10 minutes until mixture has cooked down a little. Add ...
Combine pork, catsup, onion, bell pepper and chili powder. Simmer for 20 minutes. Season with salt. Serve on buns. Yields 8 servings.
Combine all ingredients, heat together until hot and thick.
Brown onions in skillet; then add vinegar, brown sugar, mustard, ketchup, water, Worcestershire sauce and celery. Simmer together for about 20 ...
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