PINE RIDGE RECIPES

Sweet Mustard Pulled Pork

• Season Pork Roast (Lemon Pepper, Garlic, Fennel)
• Slow Roast until tender
• Pull
• Cook in Crock Pot with Sweet Mustard and enough water to keep moist
• Serve with Hard Rolls or Hoagie Buns

Sweet Pork Chops

• Brush Pork Chops with Sweet Mustard & Grill
• Brush with butter when done

Pine Ridge Barbeque Beef

• Cook favorite pot roast until tender
• Shred and cover with Pine Ridge BBQ Sauce
• Simmer for one hour

Pine RIdge Barbeque Chicken

• Arrange chicken pieces in a baking dish
• Cover with BBQ sauce and bake covered until juices run clear
• Baste several times during baking

Pine Ridge Bacon Wrapped Water Chestnuts

• 2 Cans whole water chestnuts
• 1 lb. thinly sliced bacon, cut into thirds
• Pine Ridge BBQ Sauce
• Wrap bacon around water chestnuts, securing with a toothpick
• Bake at 350 degrees for 25 minutes
• Drain bacon grease
• Coat with BBQ Sauce and return to oven for 30-45 minutes

Pine Ridge Cheeseburge Meatloaf

• 2 pounds Ground Beef
• 3/4 cup fresh bread crumbs
• 1/2 minced onion
• 2 eggs, beaten
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon ground black pepper
• 1 teaspoon granulated garlic
• 3 cups shredded cheddar cheese
• Pine Ridge Sweet Mustard Sauce or Pine Ridge BBQ & Dipping Sauce
• Preheat oven to 350 degrees F
• In a large bow, combine the beef, bread crumbs, onion, eggs, salt, pepper, and garlic and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leavinga 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 baking dish.
• Pour Pine Ridge Sweet Mustard Sauce or Pine Ridge BBQ & Dipping Sauce over the loaf, coating well
• Bake in the preheated oven for 1 hour

Pine Ridge Potato Salad

• 16 small potatoes
• 6 hard boiled eggs
• 1 onion, chopped
• 1 1/2 cups sweet pickle relish
• 1/2 tablespoon salt
• 1/4 tablespoon pepper
• Green Pepper for garnish
• DRESSING:
• 1/2 cup Miracle Whip
• 1/4 cup Pine Ridge Sweet Mustard Sauce
• 2 tablespoons dill pickle vinegar
• 1/2 teaspoon pepper
• 1/4 teaspoon celery salt
• Wash potatoes thoroughly and boil with skins on until fork tender. Drain potatoes and cool slightly. Peel and chunk potatoes. Stir salt and pepper into potatoes. Add onion and let potatoes set while you mix the dressing.
• Dressing: Combine all ingredients and whisk until smooth
• Chop 5 of the hard boiled eggs (reserving one for garnish). Add eggs and pickle relish to potatoes and stir until well combined. Pour dressing over potato mixture and gently stir until potatoes are well coated. Slice remaining egg and green pepper and add to the top of the salad for garnish

Pine Ridge Roundup Deviled Eggs

• 16 hard boiled eggs
• 2 tablespoons Pine Ridge Sweet Mustard Sauce
• 1 1/2 tablespoons Miracle Whip
• 1 tablespoon milk
• 1/8 teaspoon granulated garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon celery salt
• 1 tablespoon sweet pickle vinegar
• 1 small onion, finely chopped
• 4 strips of bacon, finely chopped
• White eggs are boiling, fry onion and bacon together until bacon is crisp and onions are lightly browned
• Drain on paper towel and reserve for garnish
• Peel eggs and cut in half
• Remove yolks into a small mixing bowl
• Mash yolks with a fork until smooth
• Add remaining ingredients (except bacon and onion) and stir until well combined and smooth
• Spoon filling into egg whites
• Garnish with bacon and onion