BBQ Pork Sloppy Joes

5-6 lbs pork chops or roast

Cook on low in crockpot overnight. Remove bones, if any, and shred meat. Add sauce.

Sauce
1 tsp vinegar
5 Tbsp Worcestershire sauce
4 1/2 tsp liquid smoke
1/2 cup molasses
1 cup honey
2 cups ketchup
1 Tbsp onion powder

Mix ingredients until smooth.

Strawberry Cake

Here is the Strawberry Cake that we had for Jared's birthday at the reunion.

1 White cake mix
8 oz pkg cream cheese
2 cups powdered sugar
8 oz carton coolwhip
1 pkg strawberry danish dessert
1 3/4 cup cold water
1 lb pkg strawberries, sliced

Make cake according to directions and bake in jellyroll pan (aka sheet cake pan or cookie sheet) for 15-20 minutes. Cool

Beat cream cheese till fluffy, add powdered sugar, then blend in coolwhip. Spread over cool cake. Put in fridge.

Cook strawberry danish desert according to directions. Then cool. Add strawberries. Let mix cool until thick then pour over cake.

Refrigerate 4 hours before serving.

Pizza Sauce

Here is the sauce that I used at the reunion.

1 15 oz can tomato sauce
1 6 oz can tomato paste
1/2 Tbsp basil
1/2 tsp sugar
1/2 tsp onion powder
1 Tbsp oregano
1 1/2 tsp minced garlic
1 tsp paprika

Mix all ingredients together until smooth. Will top approximately 4 pizzas.

Pizza Dough

So after all the requests at the reunion for the recipes used, here they are. I'll start with the pizza dough. (Sorry, no pictures) You could also use this recipe for breadsticks.

1 Tbsp active dry yeast
1 cup warm water
2 tsp white sugar
2-4 cups flour
2 Tbsp olive oil
1 tsp salt

In your mixing bowl, dissolve yeast and sugar in warm water. Let stand until foamy, about 5-10 minutes.
Add olive oil, salt, and flour, 1/2 cup at a time, until a stiff dough has formed. Turn dough out onto a well floured surface. Form dough into a round ball, cover and let rise until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
Cover dough with flour, then shape to fit your pizza pan. Place on pan, cover with sauce and your favorite toppings and bake in preheated oven until golden brown, about 20 minutes.

Thai Beef Stir-Fry

1/2 cup packed brown sugar
2 Tbsp cornstarch
2 cups beef broth
1/3 cup soy sauce
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp hot sauce
2 lbs boneless beef sirloin steak, cut into thin strips
6 Tbsp olive oil, divided
2 cups fresh cauliflowerets
1 1/2 cups julienned carrots
4 cups fresh broccoli florets
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

In a bowl, combine the first 8 ingredients until smooth; set aside. In a large skillet or wok, stir-fry beef in 3 Tbsp oil until meat is no longer pink. Remove and keep warm.

In the same skillet, stir-fry cauliflower and carrots in remaining oil for 5 minutes. Add broccoli; stir-fry for 7 minutes. Add mushrooms; stir-fry 6-8 minutes longer or until the vegetables are crisp-tender.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve over spaghetti. Sprinkle with peanuts. Yeild: 6 Servings.

Quick and Easy Coconut Shrimp

Submitted by Heather Sheehan

2-3 lbs. Lg. Cooked shrimp
2 c. Sweetened Flake coconut
3 whisked eggs
salt and pepper
2 c. flour
Light cooking oil suitable for high heat (Vegetable, Canola, or Peanut)
1 frozen Pina Colada mix (optional)


Coat each shrimp with egg. Lightly season with salt and pepper. Generously coat with flaked coconut and pat on well. Coat lightly with flour to help coconut cling during frying process. Fry at 350 degrees until golden brown. Best served immediately. The Pina Colada mix serves as a fabulous dipping sauce. Scoop out 1/3 of frozen mix and warm in microwave. Add 2/3 c. water and ice to remainder, blend, and enjoy a refreshing treat!

New England Clam Chowder

Submitted by Sarah Terry

Serves 4

4 slices bacon, diced
2 green onions, tops included, chopped
4 medium potatoes, peeled, diced
3 Tablespoon all-purpose flour
2 cups bottled clam juice and/ or milk
2 cans (6 1/2 ounces each) minced clams, included liquid
3/4 teaspoon salt
1/2 teaspoon white pepper
1 cup whipped cream
Chopped parsley, for garnish
Fresh basil leaves, for garnish

Preparation:
In a large heavy saucepan, saute the bacon until crisp.
Add green onions and potatoes. Saute for a few minutes. Sprinkle with flour.
Add clam juice or milk. Stir to blend well. Bring to a boil.
Simmer, stirring, until potatoes are tender, about 20 minutes.
Add salt and pepper.
Finally add clams with liquid and whipping cream.
Heat soup, stirring, just until simmering. Do not boil or clams will be tough.
Sprinkle with parsley or basil leaves. Serve immediately.