Graceland's Table by Ellen Rolfes
Author:Ellen Rolfes
Language: eng
Format: epub
Tags: ebook, book
Publisher: Thomas Nelson
Published: 2010-09-10T00:00:00+00:00
F r o m E lv i s âs K i t c h e n
Special Barbecue Sauce
Yield: about 5 cups
4 (8-ounce) cans tomato sauce
1 tablespoon soy sauce
1 tablespoon dry mustard
1 tablespoon chili powder
½ cup distilled white vinegar
2 slices lemon
1 tablespoon brown sugar
2 tablespoons honey
1 tablespoon ground red pepper
1 tablespoon pickling spices
Combine the tomato sauce, soy sauce, mustard, chili powder, vinegar, lemon slices, brown sugar, honey, red pepper, and pickling spices in a medium saucepan; cook over low heat, stirring often, for 30 minutes.
Serve with ribs, chicken, or pork.
âIf I Could Dreamâ
Zucchini Casserole
Yield: 6 servings
This is fit for a king because he is getting his meat, potatoes, and vegetables all together. Itâs filling, so he can rock-a-hula all night long.
1 pound ground beef
1 (16-ounce) jar spaghetti sauce, or more if you like it saucier
2 large potatoes, peeled and sliced
1 large onion, peeled and sliced
1 large zucchini, peeled and sliced
Freshly grated Parmesan cheese
Shredded mozzarella cheese (optional)
Brown the ground beef in a large skillet over medium heat and stir in the spaghetti sauce.
Preheat the oven to 350 degrees. Grease a 9 x 9-inch baking dish.
Place a layer of potatoes in the prepared dish, then a layer of onion, then a layer of zucchini. Add a layer of ground beef and sauce. Sprinkle with the Parmesan and, if desired, the mozzarella cheeses. Repeat the layers until all the ingredients are used, ending with the cheese.
Bake for 1 hour or until the vegetables are tender. Cover with foil after 30 to 40 minutes if the casserole begins to burn on top.
SHARON CRISSMAN
New Bethlehem, Pennsylvania
Official Elvis Insider
âRock-a-Hulaâ Ham
Yield: 4 to 6 servings
Elvis would have loved this versatile and tasty dish.
2 tablespoons vegetable oil
1 green bell pepper, cored, seeded, and coarsely chopped
1 red bell pepper, cored, seeded, and coarsely chopped
1 celery stalk, thinly sliced
1 carrot, peeled and thinly sliced
1 onion, chopped
Salt and pepper
3 cups diced cooked ham
1 (8-ounce) can pineapple chunks
cup packed light brown sugar
1 teaspoon red wine or balsamic vinegar
1 tablespoon cornstarch
1 (10¾-ounce) can chicken broth
Soy sauce (optional)
2 cups cooked rice
Heat the oil in a large skillet over medium heat. Sauté the peppers, celery, carrot, and onion in the oil until tender. Season with the salt and pepper to taste.
Add the diced ham. Drain the pineapple, reserving the juice. Add the pineapple to the skillet. Combine the brown sugar, vinegar, reserved pineapple juice, cornstarch, and chicken broth in a small bowl.
Pour the mixture over the meat and vegetables, stirring until the sauce is thickened. Add the soy sauce to taste, if desired. Serve over cooked rice.
SUZANNE BURLEW
Cantonment, Florida
Official Elvis Insider
âBlue Hawaiiâ Sweet and Sour
Hawaiian Spareribs
Yield: 6 to 8 servings
Serve this recipe with mashed potatoes, gravy, and Southern-style biscuits, and the old taste buds will stand up and shout, âThankyou, thankyouverymuch!â
3 pounds boneless country-style pork ribs
Salt and pepper
½ cup chopped onion
¼ cup cored, seeded, and chopped green bell pepper
2 (8-ounce) cans tomato sauce
1 teaspoon Worcestershire sauce
cup red wine vinegar
1 (8-ounce) can pineapple tidbits and juice
¼ cup packed light brown sugar
½ teaspoon dry mustard
Preheat the oven to 350 degrees.
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