Barbeque Pork cutlets

1 pork roast cut into 1 inch thick slices, or pre-cut pork chops work too
8 oz can tomato sauce
1/2 c katsup
1 t Worcestershire sauce
1/2 t onion salt
1/2 t liquid smoke

Mix together tomato sauce, worcestershire sauce, onion salt, and liquid smoke in a skillet. Season pork with salt and pepper to taste and then add to sauce mixture in skillet. Cook on simmer for about one hour or until chops are done through the middle. Turn occasionally.

Chili Verde

2-3 lbs cubed meat (usually use pork)
6 tomatillos
3-4 T Flour
2 long, green chillis
2 C Water
Onion/salt/pepper/garlic powder to taste

Directions:
Brown cubed meat in a skillet. Puree tomatillos, chilies, water, and flour in the blender. Pour all ingredients into a crock pot. Cook on low heat all day. Serve with tortillas and cheese.

Country Spare Ribs and Sauce

3 lb Boneless country spare ribs
2 C Catsup
1/4 C Worcestershire sauce
1 C Water
1 t Mustard
1/2 C Brown Sugar
1/4 C Vinegar
Salt and pepper to taste

Directions:
Combine all ingredients in a 2 quart baking dish or a crock pot. Cut ribs into bite size pieces and add to sauce, coating each one well. Cover and bake at 300 F for 3 to 4 hours or in the crock pot all day. May add potatoes during last 2 hours of baking.

Sausage and Rice Casserole

1 1/2 lb Jimmy Dean sausage (hot)
5 Stalks Celery (leaves and all) chopped
1 pkg slivered almonds, roasted
2 pkgs Lipton chicken noodle soup
1 C rice (uncooked)

Directions:
Combine soup and rice with 5 cups water. Bring to a boil and boil for 7 minutes. Sauté sausage until crumbly but not brown. Add celery and simmer about 15 minutes. Add soup/rice mixture. Put in casserole (9x13); cover and bake at 325 F for 1 hour. Toss with slivered almonds

Thai Style Potstickers

1 lb Ground pork
1 Egg, lightly beaten
2 T Garlic chili pepper sauce
1 t Salt
2 T Fresh (or 1 T dried) basil
1 pkg square fresh wonton wrappers
olive or sesame oil

Directions:
Mix pork, egg, salt, basil, and pepper sauce in a bowl until well blended. Lay six or so wrappers on clean, dry counter. Moisten edges of wrapper with water, with finger. Place ¾ t or so of filling in center of wrapper. Fold and crimp. Repeat with remaining filling. In a large skillet, heat oil over medium heat. Fry on both sides until golden brown. Drain on paper towels. Serve with sweet red chili sauce or soy sauce over rice.

Thai-Style Noodles

1 8 oz. pkg linguine or spaghetti
1 T sugar
1 lb. Pork, cut in small pieces
1/4 t ground ginger
1/4 C Catsup
2 eggs
1/4 C Soy sauce
1/4 t salt
Crushed red pepper
3/4 lb fresh bean sprouts
Unsalted peanuts, finely chopped

Directions:
Cook linguine. Keep warm. In medium-sized bowl, mix pork, catsup, soy sauce, sugar, crushed red pepper, and ginger. Set aside. Mix eggs and salt. Fry in 1 T oil until size of peas. Set aside in large bowl. In same skillet, over medium heat cook pork and sauce. When done, add bean sprouts. Cook until wilted. Add to egg mixture. Toss with warm pasta. Sprinkle with nuts.