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RECIPES

Now, I know that some of you have put away the outdoor grill and have given it up for the long cold winter.

It's gonna be OK folks 'cause-
"It's never too cold for barbeque!"

Now is the time for that wonderful aroma to fill the house and everyone's heart with joy.
Just break out the old roasting pan and load it up with a rack or 2 or 3 of ribs, about an inch of water, and roast them, covered, at 350 degrees for about an hour or two or until they are real tender when you poke 'em with a fork. That's the time to drain all but a tad of the excess liquid off and just slather them with the sauce and put 'em back in without the lid and let those flavors mingle 'till the sauce is nice and bubbly.

You can throw in some potatos for about an hour and go ahead and bake up the biscuits, and you're good to go!

This works great with beef ribs or chicken also!

I'm gettin' hungry. Call me when it's ready.

BUTTERMILK BISCUITS:

2 Cups flour

3 Tsp. baking powder

3 Tbsp. sugar

1 Tsp. salt

1/4 Tsp. baking soda

1 Tbsp. shortning

1 Cup buttermilk

Mix all dry ingredients
Cut in shortening
Add buttermilk and pat out by hand on floured surface.
Cut with biscuit cutter or a glass dipped in flour.
Bake 15 min. or 'till golden at 375 degrees

GRAMMA'S BEANS:

Brown:

2 strips bacon

1/2 Lb. Hamburger

1 Med. Onion- minced

Add:

2 Med. Cans Pork & Beans

3/4 C. "Pork Farm" Barbeque Sauce

Dash Salt & Pepper

Mix Well
Bake in 350 degree oven for 1/2 hour

As an added little treat, here's one of our favorites.

"Pork Farm" Pig Wingsone 1 lb. package of little cocktail sausages
1/4 cup Pork Farm barbeque sauce

Heat the little piggys up and slather with the sauce. Put them under the broiler until bubbly.
Enjoy!

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