Cauliflower Pick Me Ups

Ingredients:
1 large head cauliflower
1/2 cup seasoned bread
crumbs
2 tablespoons grated
Parmesan cheese
1/4 cup margarine, melted
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 pinch dried oregano

Directions:
1. Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water. Cover, and bring to a boil over medium heat. Cook for about 20 minutes or until tender.

2. Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine. Season with garlic powder, salt, red pepper flakes, and oregano, and mix well. Place the head of cauliflower into a baking dish, and coat with the breadcrumb mixture.

3. Bake for about 10 to 15 minutes in the preheated oven, or until golden brown.

Rum Ribs!

• 4 pounds pork spareribs
• 1 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup rum
• 1/2 cup chile sauce
• 2 cloves garlic, crushed
• 1 teaspoon dry mustard
• 1 dash ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
3. Preheat grill for medium heat. Position grate four inches above heat source.
4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

• You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking.

Leftover Spaghetti Pie

3 cups cooked spaghetti
1/4 lb Velveeta, cut into 1/2 inch cubes
6 oz. Chicken Breast strips
1 Jar Spaghetti Sauce
2 tbsp Kraft grated parmesan cheese

Heat oven to 400 degrees F. Place spaghetti, Velveeta, chicken and sauce in resealable plastic bag; seal. Shake and press until combined. Press mixture into a 9-inch pie plate sprayed with cooking spray. Sprinkle with Parmesan cheese. Bake for 15 to 20 min. or until heated through. Let stand 5 min.

French Onion Pork Chop Skillet

6 Boneless Pork Chops, 1/2 thick
2 Onions, thinly sliced
2 tbsp Worcestershire Sauce
1 Pkg (6oz) Stove Top Stuffing Mix for Chicken
1 cup of Shredded Mozzarella Cheese

Heat a large nonstick skillet sprayed with cooking spray on medium- high heat. Add chops and onions; cook 10 min or until done, turning chops and stirring onions after 5 min. Remove chops. Cook and stir onions 5 min. or until golden brown. Stir in Worcestershire suace. Return chops to skillet; top with onion mixture. Mix stuffing mix and 1 1/2 cups hot water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

Cucumber Salad

1 can evaporated milk
1 cup Miracle Whip
1/4 cup white vinegar
2 and 1/4 cup sugar

Peel and wash cucumbers. Combine Miracle Whp, white vinegar, sugar, and evaporated milk. Stir in cucumbers. Let cucumbers soak in mixture for a few hours in refrigerator before serving.

Veggie Bars

2 pkgs. crescent rolls
3/4 cup Miracle Whip
2 (8oz.) pkgs cream cheese
1 envelope of Hidden Valley Ranch dressing mix
3/4 cup each of the following; chopped fine:
green peppers
green onions
tomatoes
carrots
cauliflower
broccoli
cheddar cheese
Toss all of the above vegetables together. Cover the bottom of a jelly roll pan with the crescent rolls. Bake at 350 degrees for 7-8 minutes; cool. Mix cream cheese, Miracel Whip, and dressing mix together. Spread over rolls. Sprinkle vegetables over cream cheese mix. Press down on vegetables. Chill 1-2 hours and cut into small squares before serving.

Cheesy Tomato Shells

8 cups water
2 tablespoons unsalted butter
1 (12oz) box Velveeta pasta shells and cheese dinner
1 cup of mixed, diced tomatoes, onions, bell peppers
1 (14.5oz) can Italian-style diced tomatoes (drained)
1 cup panko ( Japanese breadcrumbs)
3/4 cup shredded reduced-fat Colby Jack cheese

1. Preheat oven to 400 degrees F. Place water in large saucepan. Cover and bring to a biol on high for pasta. Cut butter into small pieces while placing in small bowl to soften.
2. Stir pasta shells into boiling water. Boil 6 minutes, stirring occasionally. stir in tomato trinity; boil 3 more minutes.
3. Drain pasta mixture; return to pan. Stir in cheese sauce (from packet); then stir in canned tomatoes. Transfer mixture to 2 quart baking dish.
4. Stir panko and shredded cheese into softened butter; mix, using fingertips, until well blended and spread evenly over pasta. Bake 15-20 minutes or until top is golden and sauce bubbles around edge of dish. Serve. (Makes 8 servings.)