Orange-Glazed Pork Ribs

2 pounds country-style boneless pork ribs
1 large onion, thinly sliced
1 cup orange marmalade
1/3 cup chopped green pepper
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon ground ginger

Place ribs in greased 3 1/2 to 5-quart slow cooker. Lay onion slices over ribs. Combine remaining ingredients in a bowl. Spread sauce over ribs. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 4-6 servings.

Label: Defrost. Cook in crock pot on low for 6-8 hours or on high for 3-4 hours. 7/12/2011

Baked Cavatelli

7 ounces dried cavatelli or wagon wheel macaroni
12 ounces uncooked Italian Sausage Links, sliced 1/2-inch thick
3/4 cup chopped onion
2 cloves garlic, minced
1 jar (26-oz) pasta sauce
1 cup shredded mozzarella cheese
1/4 teaspoon black pepper

Cook pasta according to package directions. Drain; set aside. In a large skillet, cook the sausage, onion and garlic until sausage is brown; remove from skillet. Drain. In a large bowl, stir together pasta sauce, 3/4 cup of the mozzarella cheese and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole dish. Bake covered in a 375-degree oven for 20-30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4-cup of mozzarella cheese. Bake about 5 minutes more or until cheese is melted.

Baked Cavatelli. Thaw. Bake covered 375 20-30 min. Uncover, sprinkle cheese. Bake 5 min. 5/23/11

Teriyaki Rosemary Beef Kabobs

2lbs boneless beef top sirloin (about 1-inch thick)
1 zucchini
1 red bell pepper
1/2 red onion
1/2 cup Teriyaki Marinade/sauce
2 tbsp. Dijon-style mustard
2 tbsp. chopped fresh rosemary leaves

Cut beef sirloin into 1-inch cubes. Cut zucchini into 1/2-inch thick rounds, bell pepper into 1-inch squares and red onion into chunks. Combine teriyaki sauce, mustard and rosemary. Pour over beef and vegetables in large plastic food storage bag. Coat all pieces. Refrigerate 2 hours turning bag over occasionally. Skewer beef and vegetables onto skewers. Grill 5 inches from hot coals 5 minutes on each side or to desired doneness. (Soak skewers in water to prevent burning). Makes six servings.

Label: Teriyaki Rosemary Beef Kabobs Defrost. Grill to desired doneness (about 5 minutes for medium-rare). 6/11/2009

Taco Soup

1 lb. ground beef
1 medium sized onion, chopped (or can substitute minced onion to taste)
1 can corn
1 can red kidney beans
2 cans chopped tomatoes (or one large can)
1 package taco seasoning
2 cups water

1 medium bag of Fritos corn chips

Brown ground beef and onion in a soup pot. Drain grease. Add all other ingredients except Fritos. Cover and simmer 15 minutes, stirring occasionally. Serve with Fritos on top.

Label: Defrost completely. Cover and simmer 15 minutes, stirring occasionally. Serve with Fritos on top. 4/28/09

Pistachio Baked Salmon

1 cup salted dry roasted pistachio nuts, chopped

1/2 cup packed brown sugar

3 Tbsp. lemon juice

1 tsp. dried dillweed

1 tsp. coarsely ground black pepper

6 6-oz. skinless salmon fillets

1/4 cup purchased basil pesto (optional)

1. Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed and pepper; set aside.

2. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.

Labels- Pistachio Baked Salmon- Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pesto may be served on the side (optional). Makes 6 servings.

Label: Defrost completely. Bake at 425 degrees for 6 to 8 minutes or until fish flakes easily when tested with a fork. 3/19/09

Southwest Pork Chops

6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup frozen whole kernel corn

Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

Label: Southwest Pork Chop Defrost completely. Put in crock pot, cover, cook on high for 2-1/2 hours or low for 5 hours. Stir in corn and cook on high-heat for 30 minutes longer. Serve over rice. 1/30/09