Barbecued Sage Spareribs

6 lbs. country-style pork spareribs
1 med. onion, chopped
2-3 garlic cloves, crushed
1 Tbsp VE Holiday Seasoning
1/2 tsp hot pepper sauce
VE BBQ Sauce* (recipe below)

1. In Dutch oven add spareribs and cover with water.
2. Add remaining ingredients, except for BBA sauce. Bring to boil then reduce heat and let simmer, covered, for 1 1/2 hours or until tender. Cool slightly; remove ribs from water.
3. Pour VE BBQ Sauce into a large resealable plastic bag. Put ribs in bag and seal. Place in refrigerate overnight.
4. The next day remove from fridge and allow to come to room temperature.
5. Add marinade to small saucepan and bring to a boil. Stir constantly until thickened. Remove from heat and set aside.
6. Remove ribs from bag. Reserve marinade. Grill ribs, uncovered, over medium heat , for about 10 minutes being sure to turn frequently until browned and heated through.
7. Brush sauce over the ribs and serve.

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* VE BBQ Sauce
1 1/2 cups tomato ket,, chup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning

1. Mix all ingredients together.

Stuffed Beef Rouladen

Serves 4

2 cups fine bread crumbs
1 tsp VE Holiday Seasoning
2 tsp VE 3 Onion Dip Mix
VE Sea Salt
VE 4 Pepper Blend
1 egg
warm tap water (just enough to moisten)
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4 Beef Rouladen Steaks, tenderized
1 14oz can tomato sauce

1. Mix together first 7 ingredients adding just enough water to moisten.
2. Unroll beef rouladen steaks and tenderize with a tenderizer mallet.
3. Spread 1/4 of stuffing mix over each piece of steak. Roll steak up then place in greased casserole dish, seam side down.
4. Pour can of tomato sauce over top. Garish with an extra sprinkle of VE 3 Onion Dip Mix.
5. Bake at 300F oven for 1 1/2 hours.

Baked Pork Chops and Stuffing

4 pork chops
2 cups soft bread cubes -- (2 slices)
2 Tbsp chopped onion
1/2 tsp VE Holiday seasoning
2 Tbsp water
2 Tbsp margarine -- melted
1/3 cup water
1 can condensed cream of mushroom soup

1. Brown chops on both sides then place in a 2 1/2-quart casserole dish in a single layer.
2. Mix together bread cubes, onion, VE Holiday seasoning, water and margarine.
3.Put about 1/4 of mixture stuffing mix on each Pork Chop.
4. Mix together water and soup then add to the frying pan used for browning the pork chops (not necessary to clean as the "browning" will add flavour). Pour soup over stuffing and chops.
5. Bake uncovered at 350 for 1 hour or until chops are tender when tested with a fork.

Holiday Stuffing

For a 12 lb. Turkey

3/4 cup (180ml) cup diced onion
1 1/2 cups (375ml) diced celery
1/2 cup (125ml) butter
1/2 to 3/4 cup (125 to 180ml) chicken stock
7 cups (1.75L) soft bread crumbs
1 cup (250ml) VE Dried Fruit
1 cups (250 ml) diced apple
1 Tbsp (15ml) VE Holiday Seasoning
VE Sea Salt & VE Pepper
VE Oven Roast

1. Sauté onions and celery in butter in large frying pan until onion translucent. Add VE Dried Fruits, diced apple, VE Holiday Seasoning, chicken stock. Bring to boil and remove from heat.
2. Pour over bread crumbs and add VE Sea Salt & VE Pepper. Combine by gently tossing ingredients together.
3. Stuff turkey. Rub turkey skin with VE Oven Roast or Poultry Seasoning. Roast according to oven baking instructions.