4 pork cutlets or chops, trimmed
1/3 sherry wine
1 tbs soy sauce
1 tbs grated ginger
2 tbs chili sauce
2 tbs honey

Heat a frying pan over medium heat. Cook meat for 2 minutes on each side, or until well browned. Keep warm. Add sherry, soy sauce, ginger, chlli sauce/flakes and honey to the same pan without washing pan. Cook for 3 minutes. Return the meat to pan and cook on each side for 1 minute. Simmer until sauce thickens, and pork is cooked through.

Chinese BBQ Pork

2 pork tenderloins
2 c ketchup
1/2 c sugar
3 tbsp soy sauce
1 lg clove garlic -- minced

Marinate pork tenderloins in sauce. Bake slowly and baste often. Cool and slice. Serve with hot mustard* and sesame seeds. *Hot mustard: Mix a little water with dry mustard...Chinese hot mustard if you can get it. This sauce is also very good on pork chops.

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
1 1/2 pounds flank steak

In a blender, combine soy sauce, honey, vinegar, ginger, garlic powder and vegetable oil. Blend for 15 seconds. Lay steak in a shallow glass or ceramic dish. Pierce flesh all over front and back with a sharp fork. Pour marinade over steak, then turn and coat the other side. Cover, and chill in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat. Place grate on highest level, and brush lightly with oil. Grill steak for 15 to 20 minutes, turning once, to desired doneness.

5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake at 325F for 1 hour and 15 minutes in a preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Mexican Style Short Ribs

4 lb. Beef short ribs
10 1/2 oz Beef consommé
1 1/4 oz Taco seasoning mix
1/4 c Green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consommé with dry taco mix; add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 - 8 hours.

3 lbs. pork back ribs
1 (8 ounce) jar honey
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
2 tbl Old Bay Seasoning
1/2 tsp onion powder
1/4 tsp celery salt
1/2 cup dark brown sugar
1/4 tsp fresh ground pepper
1 medium onion, grated or finely chopped
12 oz barbecue sauce
1/4 cup white sugar

Place all ingredients together in large roasting pan. Cut ribs apart for easier serving. Mix together making sure to coat all ribs with this semi-dry paste. Spread ribs out evenly on bottom of pan and cover lightly with foil. Bake at 375F for approximately 1 hour turning or stirring occasionally. You can use broiler for these ribs, just watch more closely, and adjust cooking time.

2 eggs, beaten
1 can cream-style corn
1 can whole kernel corn, drained
1/4 cup butter or margarine, melted
1/3 cup chopped celery
2 tbl chopped pimentos
2 cups cubed white bread (about 4 slices)
1/2 teaspoon paprika
1/2 tsp salt
1/2 tsp pepper
4-6 pork chops

In a mixing bowl, combine eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9x2 baking pan. Arrange chops over dressing. Sprinkle with additional paprika and salt. Bake covered in 350F oven for 30 minutes. Uncover and bake 30 minutes longer or until chops are done.

1 pound lean hamburger
2 Tablespoons Worcestershire sauce
1/4 cup ketchup
1 teaspoon crushed red pepper
1/3 medium onion, finely cut
garlic powder to taste
1 egg

Mix thoroughly in large frying pan. Then flatten evenly in pan. Cut into four segments. Cook six minutes each side.

Sloppy Joes

1 1/2 lbs. ground beef
1 onion, minced
2 stalks celery, minced
1 12 oz bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt, optional 2 tablespoons sweet pickle relish
1/8 teaspoon freshly ground black pepper

Brown beef with onion and celery until the meat loses its pink color. Drain off fat. Combine meat with remaining ingredients in crock pot. Cover and cook on low for 3-4 hours (or you can simmer this in a pot on the stove). Spoon over toasted buns. Hints: You can do the "browning" ahead of time and refrigerate that mixture until you're ready to throw it in the crock pot! You can make several batches of sloppy joes and freeze them for future use!!

1 large round steak
1- 6 oz box Stove-Top Stuffing
1 can (10 3/4 oz) cream of mushroom soup
1/2 can water

Season round steak to taste. Prepare Stove-Top Stuffing as directed. Spread stuffing thinly over steak. Roll and secure with toothpicks or string. Mix soup with 1/2 can of water. Pour over steak; bake at 350 degrees about 1 hour or until done.