Tender Oven-baked Pork Ribs and Baked Beans

Tender Oven-baked Pork Ribs
by Bev Edmon

1 rack of pork ribs
1/2 cup dry rub- your favorite mixture of seasonings
1 cup favorite BBQ sauce

(You can do 2 racks of ribs at the same time if your roasting pan is large enough.)

Heat oven to 325 degrees. Line a large roasting pan with aluminum foil. Coat rack of ribs with dry rub on both sides. Place rack meat side up in roasting pan. Add 1 cup water. Seal pan with Saran Wrap then with aluminum foil. Crimp edges to keep all the moisture inside. Bake for 2 hours. Carefully uncover. Steam has built up inside the pan. Pour off liquid that has accumulated. Brush ribs on top with BBQ sauce. Place back in oven for 1/2 hour. (At this point, you could also put rack on grill to brown.) Remove from oven and cool for 10 minutes. Slice rack in 2 rib sections. Serve with extra sauce.

Baked Beans
by Joanne Matson

2 cans Bush's "Original" baked beans
1/2 large onion, diced
2 strips of thick bacon
Ketchup, about 1/2 c.  
Mustard, about 1-1/2 t.
Brown Sugar, about 1 T.
Vinegar, about 1 t

Dice bacon and cook in frying pan. Remove from pan and add to beans. Saute onion in bacon fat for a few minutes; add to baked beans. Add remaining ingredients, to taste, and cook in Crockpot on high for about 3 hours (while I was at church).

Serving suggestion: Add a light spinach salad and enjoy with family!

Dessed Up Pork Chops

DRESSED UP PORK CHOPS
by Bev Edmon

Serving size: 1 pork chop
425 calories, 37 protein, 30 carbs, 17 fat,

8 pork chops, with or without bone
4 cups dry seasoned Pepperidge Stuffing Mix
1/2 cup diced celery
1/2 cup diced white onion
1/4 cup Craisins
1/2 cup chopped pecans
2 cups chicken broth
1/4 cup butter

Prepare stuffing: Melt butter in a large skillet, saute celery and onion until soft. Add dry stuffing mix, Craisins, and pecans. Mix well. Add chicken broth gradually, until stuffing is moistened and sticks together easily. (You may need to add less broth or more depending on how dry the stuffing mix is.)

Heat oven to 375 degrees. Place pork chops on a roasting pan or baking sheet. Take approx 1/2 cup of stuffing and mound it on top of the pork chops, covering completely. Use all the stuffing mix. Bake in oven for 30 - 45 minutes, depending on thickness of pork chops (3/4 inch is best). Slice a chop open to check. You don't want them to be pink inside but you don't want them dry either.

Note: You can add 1/2 cup browned Italian sausage to the stuffing for a little extra kick