Mint Peppered Lamb Chops
6 lamb shoulder chops 1 Tbl crushed black peppercorns ½ tsp salt ½ tsp paprika	1½ tsp fresh mint, chopped (or 2/3 tsp dried) 1 clove garlic 2 Tbl oil
Trim chops. Combine peppercorns, salt, paprika and mint and press into surface of meat. Rub bottom of skillet with garlic, add oil to pan and heat. Sauté chops 6 minutes per side.

Roasted Rack of Lamb

1/2 cup fresh bread crumbs
2 Tbl minced garlic
2 Tbl chopped fresh rosemary
1 tsp salt
1/4 tsp black pepper
2 Tbl olive oil

1 (7 bone) rack of lamb, trimmed and frenched
1 tsp salt
1 tsp black pepper
2 Tbl olive oil
1 Tbl Dijon mustard

Preheat oven to 450°F. Move oven rack to the centre position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2 Tbl olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes.

Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.

Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Note: Allow internal temperature to be 5 to 10 degrees less than you like because the meat will continue to cook while it sits. Lamb should be cooked to an internal temperature of 180°F so remove from oven at 170°F.

Yield: 4 servings

BBQ Pork Tenderloin
1/4 c Soya sauce 1 Tb grated fresh ginger 2 Tb sherry 1 tsp honey	2 Tb vegetable oil 1 clove garlic, minced 1 Tb brown sugar 1 pork tenderloin
Combine sauce ingredients, and marinate pork in same in ziplock bag for 10 minutes. Remove pork, reserve marinade. Place pork on greased BBQ grill over medium-high heat. Close lid and cook for about 15-18 minutes or until pork is cooked, turning once and basting frequently. Slice and serve.

Chinese Pork Tenderloin
My Mom's recipe
1-2 pork tenderloin 1/2 c vinegar 1 garlic clove, chopped 2 Tbl mustard 1/4 c onion 2 Tbl brown sugar	1/4 c Worcestershire sauce 1/2 c lemon juice 1 can tomato soup dry mustard mixed with water plum sauce toasted sesame seeds
Combine all ingredients and pour over tenderloin. Bake at 350°F for 1 hour, basting frequently. Allow pork to cool completely in fridge. Slice cold tenderloin diagonally and dip in the following order: hot mustard sauce - plum sauce - toasted sesame seeds.

Honey Mustard Pork Tenderloin
Easy, fast and good; ingredients are usually always on hand.
1/3 c Dijon mustard 4 tsp honey	1 tsp cider or wine vinegar 1 pork tenderloin (or pork chops)
Combine all ingredients except pork tenderloin in small bowl; stir to mix well. Place pork in baking dish and pour sauce over. Bake at 350° F for 50-55 minutes or until cooked through. Slice and serve.

Sauteed Pork Tenderloin medallions with Carmalized Onions and Apples
An easy mid week dinner. Serve with rice and veggies.
2 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade salt & pepper 2 tablespoons olive oil 1 tablespoon unsalted butter 1 small onion , sliced thinly	1 or 2 apples, cored and sliced thinly 3 tablespoons brandy or Medera 1/2 cup chicken broth 2 tablespoons minced fresh sage leaves 1/4 cup heavy cream (not necessary)
Sprinkle salt and pepper over both sides of pork medallions. Heat oil in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. Add butter to pan over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream (If using); boil until reduced by half, about 2 minutes. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Flatlander Chili
All Recipes.com
2 pounds lean ground beef 1 (46 fluid ounce) can tomato juice 1 (29 ounce) can tomato sauce 1 1/2 cups chopped onion 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chili powder 2 teaspoons ground cumin 1 1/2 teaspoons garlic powder	1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon white sugar 1/8 teaspoon ground cayenne pepper 2 cups canned red beans, drained and rinsed Campbell onion soup - not creamy 5 1/2 oz tomato paste
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Serve with Kim's Dinner Rolls. Heavenly comfort food!! Serves 10

Meatball Stroganoff
One of my Dad's specialties.
1 lb ground beef ½ c milk ½ c bread crumbs salt and pepper 3 Tbl butter or oil 1 onion, diced	½ lb mushrooms, sliced 2 Tbl flour ½ tsp paprika 1 c beef broth ½ c sour cream 1 tsp Worcestershire
Combine beef, milk, bread crumbs and seasonings. Form into 1½" balls. Brown balls in oil, set aside. Add onion then mushrooms to oil and cook until soft. Sprinkle flour and paprika over onions. Add beef broth, stirring until thickened. Stir in sour cream and return balls to sauce. Blend in Worcestershire sauce. Heat through, but do not boil. Serve over hot buttered noodles. Yield: 4 servings

Meatloaf
A healthier version of an old standby.
¾ c Post 100% Bran Cereal ½ c reduced calorie BBQ sauce 2 egg whites 1 lb extra lean ground beef	1 med yellow onion, chopped 1 med red or green pepper, chopped ½ c shredded carrots
Preheat oven to 375. Mix cereal, 1/3 c of the bbq sauce and egg whites in large bowl until well blended. Add meat and vegetables; mix lightly. Shape into loaf; place on broiler pan lined with foil. Brush with remaining bbq sauce. Bake 1 hour or until cooked through. Makes 4 servings

Shepherd's Pie
This great tasting, low calorie version has lower fat ingredients and is full of mixed veggies.
1¼ lb red potatoes, cut into chunks 3 large cloves garlic, peeled 1 c 1% cottage cheese 1 lb extra lean ground beef 2 Tbl flour	2 c pre-cooked mixed veggies (or use frozen) 3/4 c beef broth 1 Tbl ketchup 1 Tbl HP Sauce
Cover potatoes and garlic with water in large saucepan. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes or until potatoes are very tender. Drain; return to saucepan. Meanwhile, place cottage cheese in food processor and process until smooth and thick, scraping down side of container one. Add to potatoes in saucepan. Mash to desired consistency. Season with salt and pepper to taste. Preheat oven to 375. Brown meat in large nonstick frying pan. Stir in flour; cook 1 minute. Add vegetables, broth,ketchup and HP Sauce; continue cooking 5 minutes. Spoon meat mixture into 8" square baking dish. Cover with mashed potatoes. Bake 20 minutes or until heated through. Yield: 6 servings

Taco seasoning
No more packaged seasoning....and much less sodium!
1 Tbl chili powder 1 tsp garlic powder 1 tsp onion powder ¼ tsp crushed red pepper flakes ¼ tsp dried oregano	1 tsp paprika 1½ tsp ground cumin ½ tsp sea salt 1 tsp black pepper
Mix spices and keep in air tight container. Use approximately 3 Tbl seasoning for every pound beef.

TourtiÈre

1½ lb (750g) ground pork
3/4 c finely chopped onion
¼ c finely chopped celery
2 cloves garlic, minced
½ tsp dried savory
¼ tsp dried thyme

¼ tsp ground cloves
¼ tsp black pepper
1 bay leaf
½ c mashed potato
Pastry for doule crust 9" pie
1 egg yold beaten with 1 Tbl milk

In large saucepan over med-high heat, combine pork, onion, celery, garlic and 3/4 c water; bring to boil, stirring to break up meat. Stir in herbs; reduce heat, cov er and simmer stirring occasionally, for 30 minutes. Remove bay leaf.

Stir in mashed potato, mixing well. Add more salt and pepper if needed, to taste. Let cool, stirring occasionally (mixture will thicken as it cools).

Line pine plate with pastry; fill with pork mixture and cover with remaining pastry. Seal and crimp edges; slip 3 or 4 steam vents and brush with glaze. Bake in bottom third of 425F oven for 15 minutes; reduce heat to 375F and continue baking until goldden brown, about 20-25 minutes.

Makes 8-10 servings.

Pepper Steak with Port Mushroom Sauce

Port-Wine Mushroom Sauce

1-1/2 c shiitake mushrooms (3-1/2 oz)
1 c beef broth
1 Tbl flour
2 tsp Worcestershire sauce
1/3 c port or other sweet red wine

Pepper Steak

4 beef tenderloin steaks
1 Tbl black peppercorns, crushed
1/2 tsp kosher salt

1 tsp tomato paste
1/4 c shallots, minced
1/8 tsp rosemary (dried)
1 Tbl balsamic vinegar
1/2 tsp Dijon mustard

Combine mushrooms and flour in a bowl, toss well. Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly; stir in mustard. Keep sauce warm.

Sprinkle steaks with peppercorns and salt. BBQ steaks until desired degree of doneness. Slice steaks and arrange on platter. Pour sauce along center of steak slices.

Yield: 1 cup

BBQ SPAREribs
My Mom's recipe
backribs 2 Tbl butter 1 large onion, chopped 3 Tbl sugar 2 tsp dry mustard 2 tsp paprika	1/2 tsp pepper 1 c ketchup 2 Tbl Worchestershire Sauce 1/4 c vinegar 1 c water
Cut spareribs in pieces, wash and trim any bone splinters. Boil ribs for 1 hour. Cook in sauce for 2 hours at 375F.

Sweet and Sour Spareribs
My Dad's recipe
2 lbs spareribs (baby back) 2 Tl oil 1 clove garlic pepper 2 Tbl soy	2 c water ½ c vinegar ½ c water ¾ c sugar 3 Tbl cornstarch
Cut spareribs in small pieces, wash and trim any bone splinters. Brown ribs and garlic in oil. Add pepper, soy and water and cook with lid until tender -- about 45 minutes. Remove lid and let some water evaporate. Add vinegar, water and sugar and simmer 3 minutes. Mix cornstarch with a little water, add to mixture and cook until thickened.

meat

Mint Peppered Lamb Chops

Roasted Rack of Lamb

BBQ Pork Tenderloin

Chinese Pork Tenderloin

Honey Mustard Pork Tenderloin

Sauteed Pork Tenderloin medallions with Carmalized Onions and Apples

Flatlander Chili

Meatball Stroganoff

Meatloaf

Shepherd's Pie

Taco seasoning

TourtiÈre

Pepper Steak with Port Mushroom Sauce

BBQ SPAREribs

Sweet and Sour Spareribs