Lamb Chops

Lamb Chops

~ Raise up a lamb kindly. Let it nurse from it's mother at least 3 months, then let it play happily and enjoy life. When the time comes, dispatch quickly , thanking God for His provision of this life and the privilege of being able to raise your own meat. Butcher and wrap appropriately.This is the recipe Jim used ( his own ) in preparing our Jacob Sheep lamb chops.

 

• Combine 1 can of cola ,rosemary,garlic, and Worcestershire sauce in desired proportions.
• Marinate the lamb chops in this mixture 4 to 6 hours.
• After marinating, place the chops in a roasting pan, salt & pepper to taste and roast 450 degrees for 10 to 12 minutes.
• Then put fat side up under the broiler until the fat begins to sizzle and is crisp, watch carefully , this doesn't take long . ( don't burn the chops ! )
• Take the chops out of the oven and let rest for a few minutes while you plate the salad & veggies. We like a fresh green salad and Brussels sprouts with our lamb.

Meat Loaf ~ For Jim

This meat loaf recipe is one I have used for at least 30 years and it came from Redbook Magazine. I have had to put the recipe in a plastic cover because it is so well used. This recipe really is a formula for meat loaf because it gives proportions along with options. I have never made it the same twice, and yet it almost always turns out great. One note: don't tell my husband Jim I am making meat loaf for dinner unless I really do. Every once in awhile I have had to change my dinner plans and when he came home from work to discover there was no meat loaf , well, let's just say the disappointment almost ruined his entire evening. He not only looks forward to my meat loaf, he is very happy thinking about the meat loaf sandwiches he will be enjoying for lunch.

BASIC MEAT LOAF

• 2 cups fine soft bread crumbs or variations~ Bread & rolled oats,bread & crackers (ground)
  
• 2/3 cup finely chopped peeled onion
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 cup liquid ~ milk, or ketchup, or red wine ...
  
• 2 eggs
• 2 pounds of any combination ground meats. Beef & pork, beef & turkey, beef & venison or elk...you get the picture.

Heat oven to 350 degrees. Place bread crumbs, onion, salt, pepper, and liquid in a large bowl; combine thoroughly. Add the eggs and combine. Break about 1/4 of the ground meat and into small pieces and scatter over the bread crumb mixture. Mix thoroughly ( using hands is best) and repeat until all the meat is blended in. Pack the meat loaf mixture thoroughly into bread loaf pans or casserole dish that is at least 1" larger in all dimensions than the loaf. Bake uncovered for 1 hour and 30 minutes. Pour off excess fat and meat juices and let stand for at least 10 minutes before serving. Makes 8 servings. Also makes the best sandwiches!

Smitty's Northwestern Pulled Pork

This recipe comes from my cousin Brad. Brad has grown into a fine cook and quite the master of the dutch oven and other 'cowboy' type cooking methods. Of course I still remember Brad as my cute little cousin growing up next door and getting into mischief with my two brothers, trodding around in their ARMY fatigues which were about 6 sizes too big and purchased from the local ARMY surplus store and their black barn boots. - This same Brad was seen making peanut butter cookies for the county fair and when asked if we'd like to try some cookie dough we obliged only to find it kind of tasted like play dough. Oops ~ Brad realized he'd accidentally put 1/4 CUP salt in the batter instead of 1/4 teaspoon. He didn't enter those cookies in the fair that year but we always thought he should have just to see the look on the judges faces when they 'tested' them. Every great cook has his mishaps and I believe it probably only made Brad a better artist in the kitchen. So here's his recipe for pulled pork which we liked so much we traded our first child for it and now make it every time we have a large gathering of people or a small gathering of people who want to eat a large amount of really great food! ( I'm kidding of course. About the trading our first child part. We let Brad have his own. Love you Brad and keep passing us those tried and tested recipes! )
You'll want to ~ get 1 Pork roast ( Butt)
Season with BBQ rub or just salt and cracked black pepper.
Using Apple chips, smoke for 1 -2 hours with almost no heat. Just enough for smoke flavor. ( This is optional ).
Put in crock-pot and cook until easy to pull apart - OR - in oven inside of foil until easy to pull apart. ( About 175 - 180 deg. internal temp. )
Next, mix up some of Brad's Washington Mop Sauce.
3 cups cider vinegar
1/4 cup apple juice
1/4 Tablespoon ketchup
1/2 cup brown sugar
4 tsp salt
2 Tablespoons pepper
1 Tablespoon hot sauce
1 Tablespoon liquid smoke flavor
Stir ingredients in a small pot over low heat for a few minutes. Mop sauce over pork every 1/2 hour and then set the remaining sauce aside. Use extra sauce to desired taste.

Now everyone has their own favorite way of serving this wonderful meat. Brad's recipe says he likes to serve his on Texas toast. We like to serve ours with ...

some Sweet Baby Ray's BBQ sauce ( or some Huckleberry BBQ given to us by my brother and made in Idaho ) along with some coleslaw on top of a big potato hamburger bun! Heck, you might even want to put it on top of your pancakes after you try how tasty it is! ( We ate all the buns before I could get a decent photo so here's pulled pork, coleslaw, bbq sauce on 2 slices of wheat bread. ) Enjoy!