"Melba's Jammin'" > wrote in message
...
> Tonight's: something called rib tips from my pigmeat guy. Half the
> package is being dedicated to kraut. I cut half in half and browned it
> on both sides. Threw in some onion (about half a smallish onion),
> arranged some kraut on top, sprinkled some caraway seeds on top and some
> black pepper. Splashed some dry vermouth on top and covered it before
> putting it into a 300 degree oven for a few hours. I need to scrub a
> couple potatoes and add them, or else make some halushky to accompany.
> I'm leaning to halushky.
>
> Part two: I cut the other piece in half, too, and sprinkled it with
> some commercial barbecue spice rub. Into a pan, then covered tightly
> with foil (sue me). Also in the oven. Tomorrow I'll heat it in some
> barbecue sauce from a store-bought bottle.
>
> Earlier in the oven were a couple kabocha squashes. Pretty soon I'll
> scrape the seeds out and mash the flesh and do something delicious with
> it.
>
> Dinner's in 2-1/2 hours.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.caringbridge.org/visit/kilikini
> (Send her a note!)

Made some last week almost the exact only I used the large Electric Fry pan.

The major difference is I used a mixture of white wine and Dijon mustard as
the braising liquid.

Mmmmm Mustard & Kraut & Pork a marriage made in heaven.

BTW I also happen to pick up a Kabocha.

Never used that kind before did you cut in half before roasting like other
squash?

Time and Temp?

This thing is 5 inches high and maybe 8+ inches in diameter.

Dimitri