Tyrolian Sausage Dumplings

Ingredients:
• Dry white bread (6 rolls)
• Onion
• Salt, pepper and nutmeg (to taste)
• ¼ lb. (110 grams) sausage
• 2 eggs
• ½ cup (1/8 liter) broth to add to mixture
• 1 quart (1 liter) broth for soup
• Chives (for garnish)

Method:
Cut bread into small pieces. Add broth and eggs. Mix and let stand.
Dice onions and sausage. Sauté until onions are golden. Add to bread mixture.
Season with salt, pepper and nutmeg. (Use nutmeg sparingly as it is strongly flavored). Mix well. Form into balls. Cook them in hot broth (do not boil) until dumplings float.

To serve:
Serve soup with dumplings. Sprinkle with chopped chives.

Can also be eaten with sauerkraut (without broth) as a meal.

BBQ Rib 8 servings

Ingredients:

4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic

Method:

Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
Preheat grill for medium heat.
Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Pork Loin with Plums 6-8 people

Ingredients:

5 lb. boned pork center loin roast
Garlic
Salt and Pepper (fresh preferable)
10-12 Italian plums
3 Tbsp. butter
3 Tbsp. oil
3/4 c. dry white wine
1/2 c. heavy cream
Optional: 1 Tbsp. red currant jam

Method:

1. Pit plums. Cover with water. Bring to boil for 10 minutes. Drain and cut into chunks.

2. Cut a pocket in pork. Make a deep slit lengthwise to within 1/2 inch from ends and 1 inch from bottom. Season pocket lightly with salt and pepper. Stuff with plums. Sew close as you would a turkey. Tie loops of string spaced 1 inch apart.

3. Preheat oven to 350 degrees Fahrenheit.

4. Melt butter; mix with oil. Heat in casserole on stove top. Rub pork loin with cut garlic and season with salt and pepper. Brown roast evenly on all sides.

5. Remove the fat from the casserole after browning meat. Place in sauce pan over low heat. Stirring constantly, slowly add wine and then heavy cream. Bring to simmer.

6. Pour over meat. Cover the casserole. Roast the pork for 1-1/2 hours or until the juice runs clear when the meat is pierced with a skewer.