Low Country Smothered Pork Chops

Ingredients:

4 - center-cut pork chops (inch thick)
salt and pepper
ground cayenne pepper, to taste (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour
2 - medium green bell peppers, stemmed, cored, and seeds removed, cut into strips
2 - small onions or 1 large. trimmed, cut lengthwise
2 - cloves garlic, minced
2 - cups low sodium chicken broth or stock
2 - 3 dashes Worcestershire sauce

Directions:

Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat.

Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside.

In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute). 

Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce.

Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Tin Foil Hobo Dinner

Ingredients:

1 pound ground beef
4 potatoes, peeled and cubed
2 cups carrots, thinly sliced
1 onion, diced
Salt and pepper, to taste
Worcestershire sauce
BBQ sauce
Shredded cheddar cheese

Directions:

Use a large square piece of aluminum foil for each tin foil dinner.  Spray foil with nonstick cooking spray.  Separate ground beef into 4 equal patties and place in the center of each piece of foil.  Divide potatoes, carrots, and onion evenly between all 4 dinners and place on top of meat.  Sprinkle with salt and pepper, to taste.  Pour a few dashes of Worcestershire sauce on top of each dinner and fold foil up tightly around the entire meal.  Cook on a grill on medium-high heat or an open fire for 25-30 minutes, or until vegetables and meat are cooked through.  Open foil carefully and top with BBQ sauce and shredded cheese.

Jalapeño Spinach Dip

Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
1 cup half-and-half cream
1/2 cup finely chopped onion
1/4 cup chopped seeded jalapeno peppers
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon garlic powder
1 teaspoon dill weed
Tortilla chips

Directions:

In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips. Yield: 16 servings (1/4 cup each).

Whiskey Meatballs

Ingredients:

1 Trusty Crockpot
1 bag (1 lb.) frozen meatballs
1/2 heaping c. Ketchup
1/2 c. Packed Brown Sugar
1/4 c. Whiskey
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire Sauce

Directions:

 In a medium bowl, combine all ingredients except your meatballs. Mix up really well.

Place your frozen meatballs into your crock pot, and pour the whiskey sauce in on top. Mix it up all around so each meatball is coated with the whiskey sauce.

Now turn up the heat to high. Leave it on high for about an hour, stirring a couple times.

Once it appears that the meatballs have somewhat thawed, go ahead and turn your crockpot down to low and cooked until done.

BBQ Chicken

Makes 2 bagged meals

Ingredients:

Divide between 2 bags:

3 sweet potatoes, cubed
1 zucchini, chopped
1 onion, sliced
2 green bell peppers, sliced
1 red bell pepper, sliced
4-5 chicken breasts, diced

In each bag, place:

8oz tomato paste
1 tablespoon worchestershire sauce
2 tablespoons brown sugar
1 tablespoon mustard powder
1 garlic clove
1/4 teaspoon salt

Directions:

Close up bag, mix a bit and freeze

To cook:

Add 3/4 cup water and mixture to crockpot and cook on low 8 hours

Roasted Cabbage

Ingredients (per quarter):

1 tablespoon olive oil
2 tablespoons bacon bits
2 tablespoons lemon juice
1 tablespoon Worchestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole cabbage, quartered

Directions:

Take your whole cabbage and cut it into 4 pieces and place each quarter in an individual piece of foil. Sprinkle/pour all the ingredients on top of each one and wrap tightly. Bake at 425 degrees for 20-30 minutes.

Balsamic Chicken & Vegetables

Ingredients:

4-6 boneless chicken breasts, frozen
1 whole head of garlic
3 sliced zucchini
2 sliced red onions
2 cups sliced mushrooms
1 sliced tomato
1 handful of small grape tomatoes
1 batch asparagus
1/2 cup balsamic vinegar
4 teaspoons worchestershire sauce
salt and pepper

Directions:

1. Salt and pepper your chicken pieces.
2. Put the chicken into the crockpot.
3. Wash and cut all your vegetables and put into a large mixing bowl. Peel the head of garlic, but keep the cloves intact.
4. Toss the vegetables with the balsamic vinegar and worchestershire sauce.
5. Pour the vegetables on top of the chicken.
6. Cover and cook on low for 6-8 hours.

Serve over rice.

Baked Ham & Swiss Sandwiches

Ingredients:

1 (12 pack) of King's Hawaiian rolls
1lb deli ham, shaved
1lb swiss cheese, thinly sliced
1 1/2 sticks butter
3 tablespoons dijon mustard
1 1/2 teaspoons worchestershire sauce
3 teaspoons poppy seeds (optional)
1 onion, chopped

Directions:

Heat oven to 350. Melt butter and mix in mustard, worchestershire sauce, onion, and poppy seed.

Cut each roll in half.

In greased, lipped, pan place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by ham and cheese.

Place the top of the rolls and spread the remaining onion mixture over the top.

Cover and bake 15-20 minutes.