Recipes Revisted

Life has gone completely wacko around here, (which is actually not all that uncommon)...  I am in a show at Stained Glass Theatre that opens on Thursday (I am not completely confident in my lines yet), Book Fair starts on Friday (I am the book fair chair), and we are listing our house for sale on Saturday (so I am deep cleaning, organizing, purging, boxing up "extra stuff", etc).  Plus work, kids, and all the normal stuff makes for a crazy hectic week this week!!

Looking for a few good recipes, but due to the stress & schedule of the week,
I have 2 strict guidelines they  must follow:
1.   stuff I already have in the cabinet so I don't have to go grocery shopping 
2.   quick prep or crock-pot, long cooking time is ok,  but nothing I have to babysit on the stove

Hubby & I have been dieting, so I have been making a LOT of chicken dishes lately.  He doesn't complain, but I know he is getting chickened-out.  He really is a red meat kind of guy, so I would like to make some things I know he likes & will give him a break from the chicken rut.  While looking through my 4 remaining cookbooks (I had take my cookbook shelf out of the kitchen, so had to box up all of my cookbooks & store them except for my 4 favorites...) I stumbled on a few recipes I used to make all the time that I have not made in a while.  These are all recipes that I know the kids like, so no fuss at dinner time, which is also important during an already stressful week.
I decided it was a perfect time to revisit these old favorites!


Grandpa Del's Meatballs:
2 lbs ground hamburger
2 lbs ground sausage
1 cup brown sugar
1/2 cup dry grated onion
salt & pepper to taste

Mix all together & let sit overnight.  Roll into walnut sized balls & brown in  skillet.
(This time I am going to make larger meatballs and bake them in the oven instead of browning.)



French Dip Sandwiches:
Beef Roast
water
onion soup mix
hoagie buns or home made rolls

About the same time you plan to eat the next evening, place a beef roast in the crock pot with enough water to cover.  Cook on low overnight.  The next morning, add 1 package dry onion soup mix.  Cook all day on low.  Shred cooked meat and serve on hoagie buns or homemade rolls, along with meat juices for dipping.


Glazed Pork Chops:
6 pork chops
2/3 cup brown sugar
1 tsp paprika
1 tsp sage
1 tsp dry mustard
1/2 tsp salt
1/2 tsp pepper
1 Tbsp water

Place chops in a 9x13 pan.  Make a paste of remaining ingredients.  Spread paste over chops.  Bake at 250° for 1 hour.  Turn & spoon drippings over, then bake another 15 minutes at 350°.