Lentil Soup with Knockworst

Ingrediants:

16 oz. bag of lentils
4 cloves of garlic
1 bundle of green onion
2 lg. celery sticks (diced)
2 lg. carrots (diced)
3 potatoes
1 dash of nutmeg
Salt & Pepper to your taste
Maggie 20 Squirts or to your taste
4 slices of bacon fried and crisp then crumple into small pieces

Prep:
Clean & Rinse Lentils
Add Celery, carrots, green onions and garlic into a pot of 12 cups of water
add 3 full pinches of salt and pepper to your taste & dash of nutmeg
Add Maggie - 20 squirts or to your taste
cook to a boil
Simmer for 1 hour
Add Diced potatoes the last 20 minutes
add cooked slices of bacon (crumbled)
stir and let set for 10 minutes

 

Knockwurst- slice knockwurst and cook on stove until heated.  Put 4-5 slices per bowl.

*Add sliced Knockworst to your bowl of soup!! Ready to EAT!!!

Kielbasa & Potato Grill Packs

Ingredients:

1 14 ounce Polska Kielbasa 

 2 large potatoes (cut into small pieces)

1 medium green bell pepper (cut into slivers)

1 medium onion (diced)

4 tsp Olive Oil

1/2 tsp salt

1/2 tsp pepper

Prepare:

Have 4 sheets of 12x18 foil sheets cut for use - spray with cooking spray

Wash/cube potatoes - lay them on foil first

Cut Kielbasa, bell peppers and onion and layer on

Drizzle 1 tsp Olive Oil on each pack

Sprinkle salt and pepper

Fold over so edges meet - then fold again to make a seal on top and sides

Heat oven to 350* - or have coals ready to grill

If cooking in the oven, place packs on jelly roll pan (to catch any juices) and if grilling, place 4-6 inches away from fire
Cook for 30-40 minutes for both oven and grill
Enjoy :)

DIVAS:
Thaw 24-48 hours
Cook with above directions

Grilled Honey-Cumin BBQ Pork Packs

 

Ingredients

1/2 cup barbecue sauce

1/4 cup honey

2 teaspoons ground cumin

4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)

1/2 ear of corn

1 cup crinkle cut carrots

2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges

1 teaspoon salt 

 

Cooking Instructions:

• 1 Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• 2 Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
• 3 Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.