Best Ever Barbecue

This recipe is from Ozark County Times Holiday edition.

Best Ever Barbeque
Helen McClendon

Cook a 2 or 2 1/2 pound pork loin roast in crock pot until well done. Let cool and string meat. Pour off liquid from roast and place meat back in pot. Then pour barbeque sauce over meat and simmer in pot for two hours, stirring occasionally .


Barbeque sauce
1 medium onion, chopped
2 Tablespoon vinegar
1/4 cup lemon juice
3 Tablespoon  Worcestershire sauce or steak sauce
2 Tablespoon oil
2 Tablespoons brown sugar
1 cup catsup
1/2 Tablespoon mustard
1 cup water
salt
red pepper

Brown onion in fat, add remaining ingredients. Simmer 30 minutes ; then pour over pork.

Chicken or Turkey cornbread dressing

This recipe is from the Ozark County times Holiday edition cook book.
This is in the main dish section

Chicken of Turkey Cornbread dressing
Linnie Ingram

FOR TURKEY:--cook turkey appropriate time according to size, and make the dressing the same as for the chicken except it will make a larger amount.

Pressure cook 1 large chicken for 35 to 40 minutes at 10 lb pressure. Turn off heat. cool slowly under running water until lid can be removed from your pressure pan. Let chicken cool until you can separate meat from the bones. Remove bones, then set aside meat and broth. This can be done the evening before you plan your dinner for the next day. For your turkey dinner, it is roasted or backed early in the morning and you need to have your dressing ready to bake along in the last hour or two before serving the turkey.

Cornbread and other bread scraps may be saved in the freezer. Crumble all bread in a large mixing bowl. Add chopped celery ( 2 or 3 cups), 3 or 4 chopped onions, sprinkle with black pepper and sage to taste, a can of cream of mushrooms soup , also a can of cream of chicken soups adds to the flavor. Add plenty of the broth and chicken to the dressing moisture and pour in large baking dish. Bake for 40 to 45 minutes at medium heat, until onions and celery are tender.

Always refrigerate left over dressing following your meals and enjoy it the next day also

Lasagna

This recipe is from Ozark county Times holiday edition...of 1991

Lasagna
Dot Strickland

1/2 pound Italian sausage
1/2 pound ground beef
1 clove garlic, minced
1 Tablespoon oregano
1/2 teaspoon salt
1 package lasagna noodles
2 eggs, beaten
2 cups cottage cheese
1/2 cup parmesan cheese
2- 16 oz jars spaghetti sauce
1-6 oz can tomato paste
1 pound mozzarella , sliced thin
2 Tablespoon parsley flakes
1/8 teaspoon black pepper

Brown meat in large pan, drain, add garlic, oregano and salt. Simmer 5 minutes. Stir in spaghetti sauce and tomato paste. cook 15 minutes, stirring occasionally. Boil lasagna noodles in large amount of water with 1/2 teaspoon salt 5 minutes, using medium heat. Stir with wooden spoon. Combine eggs, cottage cheese, parmesan cheese, parsley and pepper. Blend well. Layer half the lasagna in greased 13 x 9 x 2 pan .Spread with half cheese mixture, half mozzarella  cheese and half  spaghetti sauce. Bake at 350 degrees for 30 minutes or until bubbly. let stand 10 minutes before serving...
Serves 12.

Turkey

This recipe is from Ozark County times Holiday edition...of 1991

Turkey
Bonnie Coffey

Thaw turkey 24 hours.

Pour salt very heavy outside and inside. Leave overnight. Next morning, wash and dry then take margarine and grease turkey inside and out. Stuff and bake at 450 degrees for 1 hour. Remove cover and bake for another hour and 35 minutes( according to size)

( I have not tried this recipe)

Green and White salad

This recipe is from the Ozark County Times -Holiday edition paper in the section  marked Salads

Green and white Salad
Dawn Willis

1 bunch broccoli
1 head cauliflower
1 red onion
5 stalks celery
1/2 teaspoon salt
1/2 cup whipping cream
1 cup miracle Whip
2 Tablespoons sugar

Cut up broccoli, cauliflower, onion and celery into small pieces. Mix salt, whipping cream, Miracle whip and sugar together and pour over vegetables. Refrigerate until chilled , then serve.

Date Nut Bread

This recipe is from the Ozark county times, Holiday edition

Date Nut Bread
Dot Strickland

1 cup chopped Dates

Sprinkle with 1 teaspoon soda and 1 teaspoon baking powder
Pour 2 cups boiling water over dates, cool

Cream 2 Tablespoons butter, 2 cups sugar and 3 eggs. Add Date mixture and beat well. Add 4 cups flour, 1/8 teaspoon salt, 1 teaspoon vanilla and 1 cup nutmeats. Bake 1 hour and 20 minutes. bake at 300 degrees in 2 loaf pans. Take out of pans before cool....

Sweet potato Loaf Bread

Since the Holidays are around the corner I have decided to start posting some holiday recipes...
These are from the Ozark County Times out of Gainesville,Mo

Nov 20 ,1991

the first recipe is
                                                          Sweet potato Loaf bread
                                                          Frances Johnson

1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
1 3/4 cup all-purpose flour
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon soda
1 cup cooked mashed sweet potatoes
1/2 cup chopped pecans or walnuts
1/2 cup raisins ( I use Golden)

Combine sugar, oil and water, beat at medium speed, just until combined. combine next five ingredients, add to mixture., mixing until moist. Stir in sweet potatoes
, pecans and raisins.

spoon batter into 2 greased and floured 1 pound coffee cans( Do not do this as coffee cans are made out of plastic nowadays)..Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Let cool in cans a few minutes, remove from can to complete cooling..

Make this in your loaf pan not in the plastic coffee can.....this recipe was back when the coffee cans were able to bake in...