McNeil Family Recipe Book

5 lbs. pork roast 2 t. ginger 2 T. liquid smoke 1/2 c. soy sauce 1 T. minced garlic Add meat and all other ingredients to a cooking bag. Bake at 350-400 degrees for 4-5 hours, or 250-275 all day (until pork easily pulls apart).

3-4 lbs. spareribs 1 lemon 1 lg. onion 1 c. catsup 1/3 c. worchestershire sauce 1 t. chili powder 1 t. salt 2 dashes tobasco sauce 2 c. water Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon and a slice of onion. Roast in a 450 degree oven for 30 min. Combine remaining ingredients and bring to a boil. Pour over ribs. Continue baking at 350 degrees until tender, about 45 min to 1 hour. If sauce gets too thick while cooking, add more water.

1 ½ lbs pork tenderloin, sliced 1/2 inch thick (or boneless pork loin chops) 2 T butter 1/3 t. garlic powder 1/2 t. salt 1/2 t. dried tarragon 1/2 t. dried thyme 1/2 t. paprika 1/41 t. pepper pinch cayenne pepper honey 1. Combine all the spices. 2. Melt the butter and brush it on on side of the pork medallions. Sprinkle generously with spices. 3. Turn the medallions over and repeat step 2 on this side. 4.Broil or grill medallions 4-6 inches from heat for 5 minutes on each side. 5 Brush with honey on both sides the last minute of cooking.

2 - 2 ½ lbs pork 2 cans green chilies 1 teaspoon Chile powder ½ teaspoon cumin 1 can cream of chicken soup Green onions 1 cup sour cream 1 cup grated cheese Flour tortillas (8) Put pork, 1 can green chilies, Chile powder, and cumin in crock-pot. Cook for 6-7 hours on low or until easily shredable. Remove pork, shred into thin shreds, spoon into tortillas and put in pan. Mix soup, onions, and sour cream and 1 can green chilies. Spread over enchiladas. Top with cheese. Bake @ 350 for 30-40 minutes.

1 1/2 lbs lean pork loin roast 1/2 c. water 9 oz. BBQ sauce 1 T. brown sugar 3/4 t. hot sauce 1/4 t. salt 1/4 t. pepper Put everything together in a crock pot and cook on high until tender. Shred meat and serve on a hoagie roll.

2 t. minced garlic 1/2 t. dried rosemary 1/2 t. dried thyme 1 t. salt 1/2 t. pepper 1 boneless pork tenderloin 1 T. butter 1 c. thin strips, yellow onion 2 large tart apples, peeled, cored, and thinly sliced 10 thin slices swiss cheese 1 c. apple juice/cider Preheat the oven to 325 degrees. Fit a baking pan with a rack. Cut the tenderloin in half, lengthwise. In a small bowl, combine the garlic, rosemary, thyme, salt, and pepper. Rub half of the spices mixture on the inside of the pork. In a medium skillet, saute the onion and apples in the butter for 5 minutes, or until soft. Spread this mixture evenly on the pork and cover with the cheese slices. Put the pork back together and tie with cotton sting (or dental floss). Place the roast on the rack in the pan and pour the apple juice over it, then rub the pork with the remaining spices. Roast, uncovered, basting frequently with the pan drippings for 2 to 2 1/2 hours. Let stand for 15 minutes before slicing. From: mom

3-4 lbs pork or beef ribs BBQ sauce 1/2 C water Place all ingredients in crock pot Cook: low 8 hours, high 4 hours From Olivia Gunnerson