Made with lots of spices and flavors to fed both the soul and the stomach at once.

Preparation time: 15-20 minutes
Cook time: 1 hour, 20 minutes
Servings: 6-8

Ingredients:
1/4 cup all purpose flour
1/2 tablespoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons margarine/butter

3-4 pounds boneless beef ribs
1 cup beef broth
1/4 cup cider vinegar
1/2 cup (mild) chili sauce
3 tablespoons Worcestershire sauce
1 large yellow onion
1/4 cup (dark) molasses
3 teaspoons garlic powder
2 teaspoons dried thyme

Directions:
1. Preheat the oven to 375 degree F
2.In a large bowl, using a fork to mix flour, onion powder, salt and black pepper.

3. Remove ribs from packaging and press into flour mixture until well coated on all sides.

4. In a large skillet over medium-high heat, add olive oil and margarine then add ribs and brown on all sides.
5. Place ribs after browning into a large deep baking pan/dish.

6. Using the same skillet over low-medium heat, add beef broth, apple cider, chili sauce, Worcestershire sauce, onion, molasses, garlic powder, and thyme. Bring to boil and cook 5 minutes, stirring often. Pour mixture over ribs and cover with lid or aluminum foil,

7. Place in oven on bottom rack for 60 minutes, do not peek.
Tip:

Serve with baked sweet potatoes, or  french fries.

Buy My Cookbook on Amazon or E-book from the top left sidebar

Preparation time: 10-15 minutes
Cooking time: 1  hour 3o minutes
Servings: 4-6

Ingredients:
2 (15 ounce) cans pork-n-beans
2 strips bacon, diced
1/4 cup light molasses
1 (10 3/4 ounce) can tomato soup
1 tablespoon cider vinegar
1 small yellow onion, peeled and chopped
1/4 cup green pepper, chopped
1 tablespoon prepared mustard
1/4 teaspoon garlic powder
1/2 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Directions:

1. Preheat the oven to 325 degrees F

2. In a large bowl, combine all ingredients except pork and beans. Let stand for 10 minutes.

3. Add pork and beans and mixing well.

4. Pour into a greased shallow baking dish.

5. Bake uncovered at 325 degrees F on the bottom rack oven for 1 hour and 30 minutes.

Tips:

#1 Serve at your family picnic this summer.

#2 Serve with Ask Ms Recipe’s 5 Step Slow Cooked Honey Ribs and Simple Potato Salad

#3 Cooks in the toaster oven too.

A meaty portabella burger with cheese to please both vegetarians and meat eaters too.

Preparation: 10-15 minutes
Cook time: 7 minutes each side
Servings: 6

Ingredients:
1 (16 ounce) package baby portabella mushrooms, chopped
1 large yellow onion, peeled, diced
7 slices whole wheat bread, chopped in (food processor)
1 cup Colby jack cheese, shredded
1 tablespoon balsamic vinegar
5 large eggs, slightly beaten
1 tablespoon olive oil or your preference
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper

Directions:
1. In a large bowl, combine mushrooms, onions, bread, cheese, balsamic vinegar, salt, black pepper and beaten eggs.
2. In a large skillet over medium heat, place patties into a skillet with hot olive oil. Cook for 7 minutes on both sides or until brown.

Tips:
# 1 If forming burgers isn’t your cup of tea; place a sandwich bag over the lid of plastic container. Press mixture into lid then flip into hot skillet.
#2 Top with your favorite condiments.
#3 Substitute any kind of mushrooms.

Preparing for a party? Throw together this potato salad for parties and picnics for all to enjoy.

Preparation Time: 15 minutes
Cooking Time:  45 minutes
Servings: 5-6
Ingredients:

5 medium potatoes, diced
4 large eggs, sliced (optional), hard boiled (Add 1 extra potato if no eggs.)
4 green onions, chopped (both white and green)
1 teaspoon celery seed or dill seed
10 dill or sweet pickles, diced
1 tablespoon parsley flakes
1 tablespoon prepared mustard
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt and black pepper or to taste
3/4 cup Miracle Whip
<–readmore–>
Directions:
1. In a large saucepan over medium heat, add potatoes (do not peel) and salt water. Cook potatoes for 25 minutes or until potatoes are fork tender. Remove and cut into bite-size pieces.
2. In a large bowl, combine remaining ingredients. Cover and refrigerate 1 hour before serving.
Tips:
#1 Refrigerate overnight for extra flavor.
#2 Substitute 2 stalks of diced celery for celery seed.
#3 Substitute one diced yellow onion for green onion.

Each week I’m going to add an extra menu to my menu page each week. You are visiting menu #6 today see you next week.

Submit your recipe link in a comment to be considered for next week’s menu

Got Menu or Recipe Questions? Ask Ms Recipe

Cauliflower, red and green peppers baked together to create a creamy and crunchy side dish.

Preparation time: 10 minutes
Cook time: 35 minutes
Servings: 4-6

Ingredients:
1 large cauliflower, broken up and rinsed
1 teaspoon salt
1/2 cup Colby jack cheese, diced
1/4 cup corn flakes
1/2 cup sour cream
1/2 cup plain yogurt
1/2 cup green pepper,diced
1/2 cup red pepper,diced
1/4 teaspoon black pepper
1/4 cup Parmesan cheese

Directions:
1. Preheat oven 325F
2. In a large saucepan, add cauliflower 1/2 teaspoon salt with enough water to cover; cover and cook on medium heat bring to rapid boil, turn heat down low cook about 5 minutes, until tender.
3. Drain cauliflower, pour into large bowl and mix in Colby jack cheese, cornflakes, sour cream, yogurt, green pepper, red pepper, salt, and black pepper, mixing well. Pour into a greased baking dish/pan, sprinkle Parmesan cheese on top.
4. Bake uncovered, on bottom rack of oven for 30 minutes.

Each week I’m going to add an extra menu to my menu page each week. You are visiting menu #2 today see you next week.

Pears

Submit your recipe link to be considered for next week’s menu (You still keep your rights. )

Once again I was experimenting in the kitchen and I had terrific results with this chicken in a light white sauce along with some apricots and cranberries.

Preparation time: 5-10 minutes
Cooking time: on low 6 hours, high 4 hours
Servings: 4-6

Ingredients
3 pounds boneless skin less chicken breast or thighs
2 1/4 cups whole milk, add 2 teaspoons cornstarch, mix
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon cinnamon
1/2 teaspoon all spice
1 teaspoon vanilla extract
1 package egg noodles

Directions
1. Rinse chicken, pat dry, and  place in slow cooker.
2.In a large bowl, mix milk with cornstarch.
3. Add remaining  ingredients then pour into slow cooker. Stir, cover and  cook on low for 6 hours or on  high 4 hours.
4. Cook egg noodles  for 30 minutes before serving. Serve chicken and sauce over noodles.

Tips:
#1 Substitute  rice with noodles.
# 2 Check flavor for ideal taste while cooking. Add extra seasoning if needed.

Most of the time pizza is made with cheese and pepperoni, but not this pizza. Sweet potatoes and spinach topped on mozzarella cheese.

Preparation time: 15-20 minutes
Cooking time: 30-35 minutes
Servings: 4-6

Ingredients:
Non stick spray
1 pre-made 12 inch pizza crust
1 medium sweet potato, peeled and thinly sliced
1 medium onion, thinly sliced
1 teaspoon sugar
2 teaspoons oil (your preference)
1/4 teaspoon black pepper
1 1/2 cups mozzarella cheese
1 (10 ounce) box spinach, thawed and excess water squeezed out
1 cup precooked, thinly sliced ham

Directions:
1. Follow directions on pre-made pizza crust package.
2. In medium bowl, combine sweet potato, onion, sugar, oil, and black pepper until well mixed.
3. Scatter 3/4 cup mozzarella cheese over crust. Top with spinach, sweet potato mixture, and ham, and scatter remaining cheese over pizza.
4. Place in oven on bottom rack, bake until sweet potato and onion is fork tender. (bake temperature is on crust packaging)

Tips
#1 refrigerated pizza crust can also be used
# 2 Spread pizza sauce on crust before cheese for added moisture.

A tangy chicken dish made with Catalina dressing and apricot preserves.

Preparation time: 10 minutes

Cooking time: 30 minutes

Servings: 4-6

Ingredients

1/4 cup apricot preserves

1 envelope onion soup mix

1/4 teaspoon black pepper

1 cup Catalina salad dressing

1/4 cup water

6 boneless, skinless chicken breast or thighs

Directions:

1. Preheat oven 350 degrees F

2. In a medium bowl, mix preserves, onion soup mix, black pepper, salad dressing, and water.

3. Place chicken in large baking dish/pan and pour dressing mixture over chicken. Cover and bake for 15 minutes. Remove cover and spoon drippings over chicken. Cook for an additional 15 minutes or until juices run clear when poked.

Tips:

# 1 Noodles or rice makes a great compliment

# 2 Serve with mix vegetables or salad.