I was hoping Annie would post the wild rice bread recipe Rusty was looking for. Then I remembered that Annie emailed me the recipe. After digging through old emails I found it! At the time Annie posted a beautiful photo and the bread looked great. Here is the recipe along with Annie's comments on the substitutions she made. Later in another post on the forum I believe she said the recipe came from Better Homes and Gardens. Oh - and Rusty - I know it seemed like it was just last year that Annie posted this recipe. Her email is from November 2010. Annie - please correct me if the source is wrong. Teresa, it's very good, savory and substantial, I think it would make an awesome grilled cheese sandwich. Here's the recipe I used. I never have wine, so I just used more chicken broth for that, and I never use bouillion or soup base because of the salt and I sure wasn't going to go buy some for a loaf of bread, so I used 1 1/4 cups of homecanned chicken broth. I made it in the bread machine on the dough cycle, added the wild rice when I got the "beep" for the add in, shaped the loaves on my half sheet pan and baked them on the pan. Wild Rice Bread 4-1/2 to 4-3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 cup cooked wild rice 1 cup water 1/4 cup dry white wine or water 3 tablespoons butter or margarine 2 tablespoons sugar 1 teaspoon instant chicken bouillon granules 1/4 teaspoon salt Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks. Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Definitely a keeper recipe, this would be really good with soup in the winter too. Annie

I love to make a pot roast out of pork butt or shoulder - brown the meat in a dutch oven, then add lots of garlic and chopped onions. For liquid use fruit juice or broth or a combo plus any herbs you like - last time I used rosemary and thyme from our garden, yummy. Bake at 325F for about 3 hours, then remove the meat and make gravy from the juices. Leftovers make wonderful pulled pork sandwiches or tamale pie. I also like to use either the ribs or butt to make carnitas, but you already mentioned those. Here's a couple of recipes I've used with country ribs - all were good, and I'd make them again. Becky * Exported from MasterCook * BBQ Country Style Ribs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 country style pork ribs 2 teaspoons minced garlic 1 lemon -- thinly sliced 1 bottle barbeque sauce -- (18 ounce) 1. Preheat oven to 250 degrees F (120 degrees C). 2. In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Local Ribs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds country style pork ribs -- cut into pieces 3 tablespoons soy sauce 1 teaspoon salt dash pepper Sauce: 1 cup syrup packed pineapple chunks -- drained 1/2 cup packed brown sugar 1/3 cup catsup 1/3 cup vinegar 2 tablespoons soy sauce 2 teaspoons grated fresh ginger 2 cloves garlic -- minced For Garnish: pineapple chunks sliced green onions Rub ribs all over with soy sauce, salt and pepper. Place ribs in a shallow baking or roasting pan, and cover with foil or lid. Bake 20-25 minutes at 450F. Drain off fat. Combine sauce ingredients; pour over ribs. Bake uncovered at 350F for 1 hour or until tender; basting occasionally. Garnish with pineapple chunks and green onions. Source: "Best of the Best from Hawaii Cookbook (Sam Choy's Sampler)" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CIDER-BRAISED PORK SHOULDER WITH CARMELIZED ONIONS Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bone-in fresh pork shoulder half -- (3- to 4-lb) (preferably arm picnic) 2 garlic cloves -- cut into slivers 2 tablespoons olive oil 1 1/2 lb onions (5 or 6 medium) -- halved lengthwise, then cut lengthwise into 1/4-inch-thick slices 3/4 cup unfiltered apple cider Preheat oven to 325°F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork. Cooks' note: Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour. Makes 4 to 6 servings. Gourmet December 2001 - - - - - - - - - - - - - - - - - - - NOTES : Made 9-28-08 with boneless pork country ribs and apple juice.

This recipe of Deborah's makes delicious Italian Sausage Sandwiches. Italian Sausage And Pepper Sandwich (Deborah's) 6 Italian Hot sausage (use sweet for less spicy or half of each) 2 large brown onions (I don't know from brown so I use spanish ) cut into 1" slices 3 large garlic cloves, minced 1 red bell pepper cut into 1" slices 1 green bell pepper cut into 1" slices 2-3 roma tomatoes quartered (I remove some of the seeds- also think roasted tomatoes would be excellent) 1/4-1/2 lb. mozzarella sliced thin or shredded (or use provolone) 1 1/2 Cup good red wine Olive oil Salt and pepper to taste 1=loaf French bread or 4-6 small individual rolls In a large lightly oiled skillet, on medium heat, fry the sausages until browned on all sides. Remove, cover with foil to keep warm. Drizzle 1 or 2 tbsp. olive oil into the skillet. On medium high heat fry up the onions, garlic, bell peppers until they become slightly browned on the edges. Add the wine, salt and pepper and cook uncovered for about 15 minutes. Cut the sausages in half (lengthwise) and add to the skillet along with the tomatoes, cooking about 5 minutes more. While peppers and sausage are cooking, cut the french loaf in half. Remove some of the interior bread to make room for the filling. Place bread on a baking sheet and spoon pepper mixture and some juices onto the bread, arranging the sausage halves on the top. Lay mozzarella slices on top and bake in a preheated 425* oven for about 12-15 minutes. Remove from oven and let rest for a few minutes. Cut into 2-3 inch slices and serve immediately.

I use a jaccard on the pork loin chops first and then soak them in buttermilk for 3-4 hours before pounding the daylights out of them. I use the same method and recipe on chicken fried chicken or chicken a la mer. I like lettuce, pickle chips, and homemade horseradish on mine. I think I may make some this weekend before my garden lettuce succumbs to a low of 22 on Halloween. I bought a whole pork loin on sale a few weeks ago and sliced it into 1" chops and vacuum sealed them.