42nd Recipe Street

Original Recipe: http://www.recipezaar.com/Pulled-Pork-Crock-Pot-131018

1 4lb Pork Shoulder/Butt
2 Medium Onions, Sliced into Rings
1 C Ginger ale
2 C Sweet Baby Rays BBQ Sauce

Place 1 sliced onion at the bottom of crock pot. Top with pork shoulder or butt. Place remaining onions on top. Cover and cook on low for 12 hours.

Pour contents of crock pot into colander to drain liquid off. Shred meat. Return meat to crock pot. Pour BBQ sauce over pork. Stir to combine. Cook on low for 4 to 6 hours.

Makes about 8 cups of pulled pork.

I can't say there's really an original recipe for this one, but after going through this page I took a few things from each to make my own: http://www.sialis.org/suet.htm

1 Stick of Crisco (About 1 C, can also use Lard)
1 C Crunchy Peanut Butter (Creamy is okay, but crunchy adds peanuts)
1 C Frozen Fruit (Blackberries, Blueberries, Strawberries, etc)
1 C Chopped Dried Fruit (Raisins, Currents, Dates, Cranberries, Cherries, etc)
1 C Old Fashioned Oatmeal
1 C Natural Cereal (Grapenuts, Corn Flakes, Puffed Riced, Cracked Wheat, Chex)
1 C Bird Seed
Cornmeal
Whole Wheat Flour

Melt Crisco, Peanut Butter, and Frozen Fruit in a pan until completely combined.

Meanwhile, in another pan mix dried fruit, oatmeal, cereal, and bird seed in a large bowl.

When peanut mixture is completely, transfer to the large bowl. Mix well. Add enough cornmeal and whole wheat flour, 1/2 c at a time, until mixture resembles thick cookie dough.

Pat down into your largest GLASS lasagna pan. Pack pack pack! and then PACK SOME MORE! The more you pack it, the better it will stay in a block.

Chill in fridge over night. Cut into blocks to accommodate your feeder. Wrap individual blocks in foil and store in zip-lock bags in the freezer.

Original Recipe: http://www.tonychachere.com/recipesapp/ViewRecipe.asp?RecipeId=68&RecipeName=Red%20Beans%20and%20Rice

Originally this recipe was served with rice, but cornbread sounded better to me.

Red Beans
1 T Oil
1 Medium Onion, Chopped
1 T Minced Garlic
1 T Flour
1/3 C Water
1 Can Kidney Beans, Drained and Rinsed
1 LB Fully Cooked Smoked Sausage, Cut Into Bite Size Pieces
1 T Creole Seasoning

Saute onion and garlic in oil until onion is translucent and tender. And flour to absorb remaining oil, and cook until browned slightly. Add 1/3 C water and mix until combined and creamy. Add remaining ingredients. Cover and cook until warmed through.

Cornbread
1 PKG Jiffy Cornbread Mix
1 Egg
1/3 C Milk
1 Can Green Chilies

According to package directions, mix egg, milk, and chilies in a bowl. Add cornbread mix. Bake according to package directions (400F @ 20 min)

Serve Red Beans over Cornbread.