Since there's a lot of pork produced in the Midwest, I think this recipe represents our area well. My family likes to grill pork chops, and this is the recipe that they request most often. We love the sweet/sour tang of the marinade.
These enchiladas have more of a spaghetti sauce-tomato taste than typical Southwestern dishes. Loraine Meyer of Bend, Oregon relates, “I found this recipe many years ago and it quickly became a family favorite. It is even better when it is prepared one day and served the next.”
Folks love to see a huge platter of these tender barbecued ribs arrive at the table. Since the ribs are cooked ahead, they simply need to be browned and reheated on the grill. I love the easy last-minute preparation and magnificent results. Raves begin with the first bite.
My husband and I are hosts at a mission house. We cook for 30 to 60 people weekly and have approximately 500 guests in our home throughout the year. This simple and satisfying ground beef entree is one we serve often.
-Fran Wolfley, St Mary, Jamaica
I don't know where this casserole originated, but the recipe was given to me some 40 years ago. It's my family's all-time favorite. Not only is it a great "company" meal, it's also well-received at potluck dinners. —Johnie Mae Barber, Oklahoma City, Oklahoma