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FareShare Gazette Recipes -- August 2010 - B's

 

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Recipes Included On This Page

BBQ Pork Sandwich (Paula Deen)

Buttermilk Ranch Salad Dressing (SW)

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* Exported from MasterCook *

BBQ Pork Sandwich (Paula Deen)

Recipe By : Paula Deen
Serving Size : 6 Preparation Time :0:00
Categories : 

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne

4 pound shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

6 soft hamburger buns with seeds
6 tablespoons Barbeque sauce
12 tablespoons Cole slaw

Preheat oven to 325F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over 
the pork roast, pressing into the pork. Cover with plastic and 
refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl 
and pour into a large Dutch oven. Place pork in the oven and tightly 
cover with aluminum foil then lid. Roast for 4 hours or until fork 
tender and shreds easily. Brush the roast with cooking liquid every 
hour.

Remove from oven and let stand until cool enough to handle. Shred 
the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw.

Show: Paula's Home Cooking
Episode: Southern Favorites
Cook Time: 4 hrs
Level: Easy
Yield: 6 servings

Contributed to the FareShare Gazette by Art; 30 August 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 77 Calories; 1g Fat (5.5% calories 
from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
2138mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 
1/2 Other Carbohydrates.


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* Exported from MasterCook *

Buttermilk Ranch Salad Dressing (SW)

Recipe By : Debbie Mosimann
Serving Size : 16 Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Aromat (yellow seasoned salt)
1 dash Maggi Seasoning Sauce (if you can get it, optional)

With a blender or stick blender whirl all the ingredients and then allow to
stand for at least one hour for the flavors to blend. Add salt and pepper
to taste.

Servings: 16
Yield: 2 cups

Innkeeper's Comment: "Summer is here and there is simply nothing better
than the fresh vegetables and salad greens straight from the garden. I love
arugula mixed with Boston bibb lettuce and then served with this
extraordinary buttermilk dressing. This is also good on cooked red beets
with some mild onions chopped in. We served it at both of our daughters
weddings to rave reviews and many requests for the recipe. This was given
to me by a Swiss chef who was a friend of a friend. Add parsley and chives
for added flavor and color, or coarsely grated black pepper for a
peppercorn ranch. Ahh the possibilities!"

Used with explicit permission from Debbie Mosimann, Innkeeper

Swiss Woods Bed and Breakfast Inn
Lancaster County, Lititz, PA
http://www.swisswoods.com

For recipes from the inn visit www.bedandbreakfastfoodie.com the home page
of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper
friends.

Contributed to the FareShare Gazette by Art; 24 August 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 72 Calories; 7g Fat (89.2% calories 
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 
59mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat.

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