Leftovers ... again. This is good stuff and I got all of these recipes from my neighbor Beth. I fixed this meal on Sunday night. We had our family over for dinner after David's baby dedication at church. It was a big hit and it feeds a lot of people.
BBQ Pork Tenderloin
Put 3/4 cup water in bottom of crock pot
3-lb. pork tenderloin, rub with olive oil and a BBQ spice rub (optional)
salt/pepper to taste
salt/pepper to taste
sweet onion, sliced
2 cloves garlic, pressed
Cook on high for 6-8 hours or until pork comes apart with a fork. Drain off some of the liquid and then mix with your favorite bottle of BBQ sauce. Turn crock pot to low to keep pork heated until ready to eat.
2 cloves garlic, pressed
Cook on high for 6-8 hours or until pork comes apart with a fork. Drain off some of the liquid and then mix with your favorite bottle of BBQ sauce. Turn crock pot to low to keep pork heated until ready to eat.
Corn Casserole
1 can of cream style corn
1 can of cream style corn
1 can of whole kernel corn, drained
1 box of jiffy corn muffin mix
1 cup sour cream
1 stick of butter, melted
2 eggs
Mix all together and bake for 35 to 40 minutes at 350 degrees. To double, bake for 60 minutes (or until set) in 9x12 baking dish.
Asian Slaw
1/2 bag coleslaw
1/2 bag broccoli coleslaw
(you can use one full bag of either if you want, but I like the combination)
1/2 bag broccoli coleslaw
(you can use one full bag of either if you want, but I like the combination)
sliced almonds
diced green onions
Oriental flavored Ramen noodles, broken into pieces
Combine salad ingredients and toss with dressing (below) right before serving.
Dressing: 1/2c. vegetable oil, 4T. sugar, 2T. white vinegar, 1t. soy sauce and spice pkg. from Ramen noodles. Shake well in mason jar before tossing with salad.
2 comments:
oh. my. yum. i need an occasion to make a lot of food!
Looks so good, can't wait to try the pork tenderloin and the corn casserole!
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