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 ’s 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.

“If I Could Dream”

Zucchini Casserole

Yield: 6 servings

This is fit for a king because he is getting his meat, potatoes, and vegetables all together. It’s 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

“Rock-a-Hula” 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

“Blue Hawaii” 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, “Thankyou, thankyouverymuch!”

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.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.