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A
to Z
Recipes
February 5,
2012
Always
something to make you think,
laugh and cook.
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publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Most of
the country (plus another 180 countries and territories) will be glued
to the tube today as the Super Bowl XLVI game is aired. I don't know
anyone who is truly excited about the teams but everyone wants to watch
the commercials. How did that ever happen? No wonder they're averaging
$3,985 paid for one Super Bowl 2012 ticket and $3.5 million for a
30-second ad ($4 million price of the most-expensive advertisement). It
is projected that it will draw a U.S. TV audience of 113M. That is
almost as many people who voted in the last presidential election. I
sense some irony here. Do you?
Happy
Birthday
wishes go out to my dear friend and long-time a2z'er Jim D. in
Washington state. I hope you have a perfect day, my friend !
My family will be going to the Los Angeles,
California area for a week
beginning November 9 this year. We'll be renting a house and might have
room for a couple more. Unlike previous trips, we will announce this
once, mention it a few more times, then close it out. Waiting for folks
to decide (and pay!) places too much strain on my nerves and finances.
If you're interested in meeting with us, please let me know. Send me an
email with "LA trip" in the subject line. I will be closing this out
this month.
The current Monthly Theme
topic is Great Ground
Beef Recipes. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
In today's issue we share recipes gathered during the last Monthly Theme topic: The Other White Meat. It
is a superb selection and I thank all who participated.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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The
true measure of a man is how he treats someone who can do him
absolutely no good.
~Samuel Johnson
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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E-Mail Friends Are A Blessing
~Shared by Treva, NC
E-mail friends are a blessing we enjoy each day
Exchanging messages across miles far away
So many stories and lovely poetry we swap
We keep our messages going and never stop.
Every day we receive a blessing of good cheer
As we see messages from friends so dear
They are as bright as the morning sun
Checking on each other is so much fun.
With messages we keep each other near
News from our e-mail friends we love to hear
So many feelings we are free to express
Sharing our sorrow and our happiness.
So let us thank God for every e-mail friend
For the wonderful messages we are free to send
And how we treasure them even though far apart
E-mail friends hold a special place within our heart.
"Give thanks to God for e-mail friends"
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Time-saving Kitchen Tips
Instead of adding croutons to your salad, sprinkle salads with stuffing
mix for some extra crunch. Cornbread stuffing is good but you can use
whatever you have on hand.
Instead of using those expensive plastic "chip clips" to close your
opened bags of snacks, try the little black binder clips, jumbo paper
clips or even wooden clothes line clips.
Before adding sauerkraut to a Reuben sandwich, use a potato ricer to
squeeze out the excess juice. Then you won't have soggy sandwiches.
If your children hate kidney beans in their chili but you want to make
sure they get the protein and fiber the beans provide... try the
following. Puree three-fourths of the beans and half a can of tomato
sauce in the blender. Add this mixture to the chili along with the
remaining whole beans. Even when the kids pick out the whole beans they
will still be getting the beans that were blended in with the tomato
sauce. This also makes the chili extra thick and tasty, too.
Here's a helpful hint to keep breakfast cereal fresh. Pour the contents
of the cereal box into a resealable plastic bag once the cereal has
been opened. Then place the plastic bag back into the cereal box.
Cereal will stay fresh and crunchy longer.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Great Ground Beef
Recipes
As we strive to cut costs in this
struggling economy, having a great collection of easy frugal recipes on
hand is key. There's one ingredient that's very universal to cook with
and very budget friendly too - ground
beef! What other main ingredient
gives you the opportunity to feed 4 - 6 persons with only one pound?
There are so many ways to cook with ground beef, from casserole
recipes, to pasta and potato dishes and even slow cooker recipes. Join
in the sharing by sending in your favorite recipes using ground beef.
We will
collect them through this month and publish them on the first Sunday of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Great Ground Beef". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of the month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Great
Ground Beef.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Great Ground
Beef" has a deadline of February 28,
2012,
and will be posted on March 6, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Great
Ground Beef. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Funny Business Signs
~Shared by Linda
H., Rosharon, TX
Sign over a Gynecologist's Office:
"Dr Jones at your cervix.
In a Podiatrist's office:
"Time wounds all heels."
On a Septic Tank Truck:
"Yesterday's Meals on Wheels"
At a Proctologist's door:
"To expedite your visit, please back in."
On a Plumber's truck:
"We repair what your husband fixed."
On another Plumber's truck:
"Don't sleep with a drip. Call your plumber."
On a Church Bill board:
"7 days without God makes one weak."
At a Tire Shop:
"Invite us to your next blowout."
At a Towing company:
"We don't charge an arm and a leg. We want tows."
On an Electrician's truck:
"Let us remove your shorts."
In a Nonsmoking Area:
"If we see smoke, We will assume you are on fire and take appropriate
action."
On a Maternity Room door:
"Push, Push, Push."
At an Optometrist's Office:
"If you don't see what you're looking for, You've come to the right
place."
On a Taxidermist's window:
"We really know our stuff."
On a Fence:
"Salesmen welcome! Dog food is expensive!"
At a Car Dealership:
"The best way to get back on your feet - miss a car payment."
Outside a Muffler Shop:
"No appointment necessary. We hear you coming."
In a Veterinarian's waiting room:
"Be back in 5 minutes. Sit! Stay!"
At the Electric Company:
"We would be delighted if you send in your payment. However, if you
don't, you will be."
In a Restaurant window:
"Don't stand there and be hungry; come on in and get fed up."
In the front yard of a Funeral Home:
"Drive carefully. We'll wait."
At a Propane Filling Station:
"Thank heaven for little grills."
RADIATOR SHOP:
"Best place in town to take a leak."
Sign on the back of another Septic Tank Truck:
"Caution - This truck is full of Political Promises."
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
IRISH PUB SOUP
~Shared by Larry
Holmes, Toronto,
Canada
1 pound bacon, cut into 1-inch pieces
2 large carrots, peeled and sliced
½ cup chopped celery tops
1 large leeks (white and tender green), washed well and thinly sliced
4 pounds russet potatoes, peeled and cut into-inch cubes
2 (14 1/2 –ounce) cans beef broth
1 ½ quarts water
1 (12-ounce) bottle ale
1 teaspoon salt
½ teaspoon grated nutmeg
½ teaspoon pepper
2 cups cheddar cheese, shredded (1 ½ pounds)
½ cups chopped parsley
In a 6-quart soup pot, brown bacon over medium heat until crisp, 10 to
15 minutes. Remove bacon with slotted spoon and discard all fat
from pan.
In same pan, combine carrots, celery tops, leeks, potatoes, broth and
water. Cover and heat to boiling over high heat. Reduce
heat to medium, cover, and cook 35 to 40 minutes until all vegetables
are very soft.
Reduce heat to low, and using an electric hand mixer on medium speed,
beat together all ingredients in pot until smooth, about 5
minutes. Discard any debris that collects on beaters. (Or puree
vegetables in blender or food processor).
Stir in ale, salt, nutmeg and pepper. Cover and cook over low
heat 5 minutes. Just before serving, stir in cheese and parsley.
Serves: 6 to 8
MASHED POTATO PUFFS
~Shared by Marilyn
M., Canton, OH
Great idea for leftover mashed potatoes anytime. Makes a great
snack or light lunch.
2 cups mashed potatoes
3 eggs, beaten
3/4 cup grated Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced ham (optional)
Salt and freshly ground pepper
Heat oven to 400°F and lightly grease the cups of a regular muffin tin,
or a mini-muffin tin.
Whisk together the mashed potatoes, eggs, 1/2 cup of cheese, chives,
and ham. Taste and season, if necessary, with salt and pepper.
Put a spoonful of the mixture in each muffin cup. Sprinkle the top of
each potato puff with grated cheese.
Bake for 20 minutes, or until the potato cups are set, browned on top,
and hot through and through. Serve immediately.
Yield: Makes between 12 and 24 puffs, depending the size of the pan
used.
QUICK AND CRUNCHY
PORK CHOPS
~Shared by Jim D.,
WA
Serves 4
For a substantial crust, don't break up the Melba toasts too much, and
coat the chops well with mayonnaise. Although an instant-read
thermometer takes the guesswork out of determining when the meat is
done, you can use the "nick-and-peek" method: Use a paring knife to
make a slit in the top of the pork chop and take a look at the meat's
interior. The Melba crumbs can be made weeks in advance and stored in
the freezer. Applesauce is a natural with these chops.
Ingredients
1 (5-ounce) box Melba toast, broken into rough pieces
1/2 teaspoon table salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon sugar
6 tablespoons mayonnaise
4 center-cut boneless pork chops, 3/4 inch to 1 inch thick (each 6 to 7
ounces), patted dry with paper towels
Instructions
1. Adjust oven rack to middle position and heat oven to 425 degrees.
Place Melba toast pieces, salt, garlic powder, onion powder, paprika,
thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and
pound with heavy blunt object (such as a rolling pin) until Melba
toasts are crushed but still have some crumbs the size of small
pebbles. Add 2 tablespoons mayonnaise to bag and work mayonnaise evenly
into crumb mixture by gently squeezing outside of bag. Transfer Melba
crumb mixture to large plate.
2. Using your fingers, coat 1 chop with 1 tablespoon mayonnaise.
Transfer to plate with Melba crumbs, sprinkle top of pork chop with
some Melba mixture, and press down firmly on chop to adhere crumbs.
Flip chop and repeat, making sure that thick layer of crumbs coats both
sides and edges. Transfer breaded pork chop to baking rack set over
rimmed baking sheet. Repeat with remaining chops.
3. Bake pork chops until juices run clear and instant-read thermometer
inserted into center of chop registers 145 to 150 degrees, 16 to 22
minutes. Remove chops from oven and let rest on rack for 5 to 10
minutes. Serve immediately.
Source: Cook's Country
http://www.cookscountry.com/recipes/detail/6789
SAUSAGE STUFFED
STROMBOLI
~Shared by Doe,
Oliver, B.C., Canada
Makes 1. Automatic Bread Machine recipe.
Bread:
1 1/2 c water
1 1/2 tsp salt
2 tbsp sugar
3 3/4 c flour
1 1/2 tsp yeast
Sausage filling:
1 lb pork sausage, casings removed, meat crumbled
3 med carrots, chpd
3 med leeks chpd
1 tbsp dry rubbed rosemary
3/4 c sl mshrms
2 tbsp dry wh wine
Glaze:
1 egg yolk
1 tbsp water
Bread:
Measure the bread ingred into the machine’s pan. Select dough cycle.
Filling:
In lg frypan brown sausage meat, drain well, set aside. In same pan,
sauté carrots, leeks & mshrms. Add browned sausage meat & wh
wine. Mix gently and set aside to cool.
Remove dough to a lightly floured surface. Cover with lg bowl & set
aside to rest for 10-15 mins. Roll out dough to 16 by 13 rectangle.
Place on prepped baking sheet. Cut 2” squares out of each corner.
Spread cooled filling down the center 6” omitting narrow ends.
Glaze:
In a small bowl, whisk together egg yolk & water until smooth.
Brush the glaze around the cut corners. Fold short ends of dough over
filling. Brush with glaze. With scissors, make cuts on the long side,
1”apart, from edge of dough to within ¾” of the filling. Repeat on rem
side. Fold alternately in the centre, criss-crossing strips over the
filling. Cover & let rise in a warm place for 20 mins, but not
until doubled in volume. Brush the risen dough with rem glaze. Preheat
375. Bake for 40-45 mins or until the Stromboli sounds hollow when
tapped on the bottom. Cool for 10 mins before slicing to serve. Chill
leftovers.
PORK WON TONS
~Shared by
Patricia, Charlevoix, MI
1 1/2 pound pork, finely ground
1 tablespoon dry white wine
1 teaspoon salt
1 teaspoon minced garlic
1 can (10 ounce) Chinese vegetables drained and chopped
1 can (4 ounce) mushrooms, drained and chopped
1/2 teaspoon sugar
1 tablespoon soy sauce
1 small onion, diced
Won Ton skins
Oil for frying
Brown pork and drain well. Saute onions in a little of the pork grease.
Combine all ingredients except Won Ton skins. Place a spoonful of
filling in center of each skin. Fold like an envelope - if necessary,
use a dab of water in each corner to secure. Fry in 2 inches of hot oil
until golden. Drain on paper towel. Arrange on plate with small cup of
soy sauce for dipping. Makes 6 cups of filling.
Note: Won Tons may be frozen before frying.
KREMLIN PORK CHOPS
~Shared by
Patricia, Charlevoix, MI
4 pork chops
1 tablespoon oil
1 tablespoon flour
2 tablespoons wine vinegar
2 teaspoon sugar
1/2 cup sour cream
1 bay leaf
Salt and pepper to taste
Brown chops in oil, remove from pan. Add flour and stir to loosen
crusty bits from bottom of pan. Add remaining ingredients and stir
until blended. Return chops to pan, cover and cook slowly about 50
minutes or until tender.
WRAPPED UP HAM
~Shared by
Patricia, Charlevoix, MI
1 package ( 9 1/2 ounce) pie crust mix
1 teaspoon dry mustard
1/2 teaspoon sage
1 canned ham - 8 pound
1 egg, beaten
Paprika
Combine dry crust mix with mustard and sage. Prepare to package
directions, then roll to a 17 inch square. Placed drained and wiped ham
in center of pastry. Wrap edges as you would a package; moisten edges
with cold water and press firmly to seal. Place seam side down on a
greased baking sheet and bake at 450 degrees for 1 hour or until
browned. Serves 12.
Note: For a fancier package, before baking, decorate with tiny pasty
cutouts from extra dough.
PORKENPFEFFER
~Shared by Sandi,
Roswell, NM
1 cup red wine vinegar
2 cups red wine
1/4 cup sugar
2 large onions, sliced thin
1 clove of garlic
2 parsley sprigs
1 tsp ground allspice
1 bay leaf, crumbled
1 tbls salt
1/2 tsp fresh ground pepper
3 lbs pork tenderloin, sliced in 1 1/2" thick pieces
Oil
Small amount of flour
Marinate pork in a mixture of the first 10 ingredients. Remove from
marinade, dredge with flour and brown in oil. Strain marinade, pour
over medallions and bring to a boil. Reduce heat, cover and simmer for
about an hour. Sauce may be thickened with flour before serving.
PORK PINWHEEL
~Shared by Lynn,
Roswell, NM
1 lb ground pork
1/2 cup fine dry bread crumbs
1 slightly beaten egg
1 tsp salt
Dash of pepper
1/2 tsp Worcestershire sauce
2 cups sauerkraut, drained
1/4 cup chopped onion
5 slices bacon
Combine pork, crumbs, egg, salt, pepper and Worcestershire. Mix
thoroughly. On waxed paper, pat meat mixture to a 10x7" rectangle.
Combine sauerkraut and onion; spread evenly over meat. Starting at
narrow side, roll up jelly-roll fashion. Place loaf in shallow baking
dish. Arrange bacon slices across top. Bake in moderate oven, 350 degs
for 40 to 45 minutes. Makes 5-6 servings.
SAUSAGE WITH RED
CABBAGE
~Shared by Mary,
Roswell, NM
6 slices bacon, diced
2 cups sliced onion
1 small head of red cabbage, cored & shredded
1 1/2 tsps salt
Dash of pepper
1/4 cup red wine vinegar
2 tbls brown sugar
3 medium sized tart apples, cored, pared, sliced
2 pounds pre cooked Polish sausage
Cook bacon until crisp, remove. Add onion to bacon fat and cook 5
minutes, stirring constantly. Add cabbage, salt, pepper and vinegar.
Mix well. Cover. Cook 30 minutes over low heat. Add sugar, apples and
bacon. Gently stir into cabbage and arrange sausage over cabbage. Cook
5 to 10 minutes.
QUICK AND EASY
~Shared by Bobbie,
Roswell, NM
1 pound ground pork
2 tbls flour
Salt and pepper to taste
1 small onion, chopped
Milk
1 can mixed vegetables
1 can biscuits
Brown meat, stir in flour, onion and season to taste. Add enough milk
to make a thick sauce. Add mixed veggies. Pour into casserole dish and
top with canned biscuits. Bake at 375 degs until biscuits are golden
brown - about 10 minutes.
"DIRTY" RICE
~Shared by Debbie,
Roswell, NM
1/2 pound ground pork
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can chicken rice soup
1 can cream of mushroom soup
1/2 cup finely grated cheese
1 cup instant rice
Saute celery, onions, green peppers and add meat. Brown lightly. Cook
rice. Combine all ingredients and place in oven proof dish. Bake at 350
degrees for about 20 minutes.
SCALLOPED POTATOES
AND HAM
~Shared by Sandi,
Roswell, NM
6 medium raw potatoes
1 ham slice, diced
2 tbls butter
1 tbls flour
1 1/2 cups milk
1 tsp salt
1/2 tsp pepper
3/4 cup grated cheese of choice
Pare potatoes and slice thin. Put in buttered baking dish, laying
potatoes and ham. Melt butter; add flour, stirring until smooth. Add
milk and stir. Add cheese and heat until it has melted. Pour over
potatoes. Bake at 350 degs until potatoes are tender.
HAM LOAF
~Shared by Lynn,
Roswell, NM
1 1/2 lbs ground fresh pork
1 1/2 lbs ground ham
1 cup tomato juice
1 cup cracker crumbs
1 cup milk
1 tsp salt
1/4 tsp pepper
2 eggs, beaten
Add salt and pepper to meat. Combine eggs and milk; add to meat. Add
cracker crumbs and tomato juice. Mix well. Press into greased loaf pan.
Bake at 350 degs for 1 1/2 hours.
HAM AND ASPARAGUS
CASSEROLE
~Shared by Mary,
Roswell, NM
1 pkg frozen cut asparagus
1 cup cubed cooked ham
1/4 cup grated American cheese
2 tbls quick tapioca
2 tbls chopped green pepper
2 tbls chopped onion
1 tbls minced parsley
1 tbls lemon juice
4 hard cooked eggs, sliced
1/2 cup light cream or evaporated milk
1 can mushroom soup
1/2 cup dry bread crumbs
2 tbls melted margarine
Cook asparagus, omitting salt. Drain. Place in bottom of casserole.
Combine ham, cheese, tapioca, green pepper, onion, parsley, lemon
juice. Place alternate layers of ham mixture and egg slices on top of
asparagus. Stir cream into mushroom soup and mix until smooth. Mix
bread crumbs with margarine and swirl on top of casserole. Bake at 375
degs for 25 minutes.
HAM SOUFFLE
~Shared by Bobbie,
Roswell, NM
1 cup chopped cold ham
1/2 cup bread crumbs
1 small onion, chopped
1 tsp minced parsley
Salt and pepper to taste
3 eggs
1 cup milk
Beat the eggs, add milk and other ingredients. Pour into greased
casserole and bake 25 minutes at 350 degs.
HAM AND RICE TAMALE
PIE
~Shared by Debbie,
Roswell, NM
1 cup uncooked rice
1 cup tomato puree
1/2 cup sliced green olives
1/2 tsp salt
1/8 tsp pepper
2 tsps chili powder
2 cups finely chopped cooked ham
1 cup chicken broth
1 can biscuits
Add rice gradually to a large quantity of boiling water, never allowing
water to stop boiling during the addition. Boil rapidly, uncovered,
until rice is tender - 15 to 20 min; drain. Combine rice, puree,
olives, seasonings, ham and broth. Pour into greased baking dish and
bake 30 minutes at 350 degs. Place biscuits on top of casserole, return
to oven and bake at 400 degs until biscuits are brown.
PEACH-GLAZED PORK
TENDERLOIN
~Shared by Jennifer
B., Indianapolis,
IN
Note - 2nd tenderloin is for use in the "leftovers" recipe below
2 (1-pound) pork tenderloins
½ tsp salt
½ tsp ground black pepper
½ cup peach preserves
1 Tbsp Dijon mustard
2 tsp low-sodium soy sauce
1. Preheat oven to 350 F
2. Place pork on a broiler pan lined with foil. Sprinkle pork
with salt and pepper.
3. Combine peach preserves, mustard and soy sauce. Brush glaze
evenly over pork.
4. Bake at 350 F for 35-45 minutes or until a meat thermometer inserted
into the thickest part of the pork registers 155 F, basting every 10
minutes. Let pork rest 10 minutes to reach 160 F. Yield: 8
servings. Save 2nd tenderloin for “leftovers” recipe below.
Source: Weight Watchers Easy Weeknight Favorites cookbook
SWEET AND SOUR PORK
LO MEIN
~Shared by Jennifer
B., Indianapolis,
IN
8 ounces uncooked thin lo mein noodles
1 Tbsp grated peeled fresh ginger
2 Tbsp hoisin sauce
1 Tbsp low sodium soy sauce
1 Tbsp rice wine vinegar
2 tsp sesame oil
¼ cup less-sodium beef broth
1 tsp canola or peanut oil
Cooking spray
1 (8-ounce) package presliced mushrooms
1 cup snow peas
½ cup shredded carrot
1 (1-pound) Peach-Glazed Pork Tenderloin, thinly sliced
½ cup sliced green onions
1. Cook lo mein noodles according to package directions, omitting salt
and fat; set aside.
2. Combine ginger and next five ingredients in a small bowl; set aside.
3. Heat vegetable oil in a large nonstick skillet coated with cooking
spray over medium heat. Add mushrooms; sauté 4-5 minutes or until
golden brown. Add snow peas and carrot. Sauté 3 minutes or
until tender. Stir in ginger sauce and pork. Cook 1-2 min
or until thoroughly heated. Toss with lo mein noodles; sprinkle
each serving with green onions. Serve immediately. Yield: 7
servings (1 cup each)
Source: Weight Watchers Easy Weeknight Favorites cookbook
EASY BAKED BARBECUED
COUNTRY-STYLE RIBS
~Shared by Larry
J., Spring Hill, TN
This is a great quick meal for any night of the week.
Ingredients:
1 1/2 to 2 pounds boneless country-style ribs
3 teaspoons Cajun seasoning
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 medium onion, sliced
1/2 cup barbecue sauce
Light brown sugar
Preparation:
Wash ribs and pat dry. Combine Cajun seasoning, garlic powder and onion
powder and brown sugar. Rub seasoning mixture over the ribs. Line a
shallow baking pan with foil; oil or spray with nonstick cooking spray.
Arrange ribs on the foil. then top with onion slices. Cover with
another piece of foil and bake at 325° for 2 hours and 30 minutes, or
until very tender. Remove the top piece of foil and brush with barbecue
sauce; bake uncovered for about 15 minutes longer, or broil for about 5
minutes. Serves 4.
MIKE AND ED'S BOSTON
BUTTS
~Shared by Larry
J., Spring Hill, TN
Ingredients:
1 boneless center-trim pork butt
An empty gallon jug
8 ounces of salt
12 fluid ounces of vinegar
4 fluid ounces of lemon juice
Warm water
Directions:
Pour the salt, vinegar, and lemon juice into the empty jug. Fill the
rest of the jug with warm water and shake well to combine.
Place the pork butt on the grill over direct heat, coat with the
vinegar mixture (a spray bottle will work well) and close the lid. As
the meat cooks, continue to coat with the vinegar mixture as needed to
keep the meat moist and tender.
Cook until the internal temperature of the meat is 160 degrees, about 4
to 5 hours.
Move the meat over indirect heat, and cook for an additional 30 minutes
to tenderize the meat.
Let it rest, then serve it chipped, chopped, or sliced on a sandwich
roll with your favorite toppings.
Source: Appetite for Life MSN
CARNITAS
~Shared by Johnny,
LA
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Carnitas make a great filling for your tacos, tortes and burritos. They
are chewy with crispy pieces on the outside. Carnitas are also tasty
alone or with a little crema and salsa.
Ingredients:
3 lbs pork (shoulder or butt)
5 cloves of garlic, peeled
1 bay leaf (laurel)
1 onion, peeled and quartered
3 cups orange juice
Broth to cover meat
Lard or oil for frying
salt to taste
Preparation: In a large pot, brown the pork on both sides. Carefully
add in the orange juice, then add broth to cover meat. Add in garlic,
bay leaf and the onion. Bring the liquid to a boil then turn it down to
a simmer for 2 1/2 hours. At the end of the cooking time, turn up the
heat to help evaporate the excess liquid. When the liquid is gone, and
just the fat is left, use tongs to break up the meat into smaller
chunks (think golf-ball size or smaller) and begin to fry them in the
remaining fat. Add a few sprinkles of salt while you are doing this.
The pork is ready when the edges of the chunks become browned and
crispy. You can serve it as-is in the larger chunks, or you can remove
it from the pot and chop it up into smaller pieces to use as a filling
for tacos or burritos.
Note- One of the comments/ratings mentions that this is traditionally
done over an open fire. While this is true, a lot of people don't have
access to an outdoor open fire. While the reviewer suggests that making
carnitas in your home could increase the fire danger, I believe you can
make delicious carnitas indoors, in your kitchen without any more
danger than typical home cooking.
CAJUN GLAZED HAM
~Shared by Johnny,
LA
Prep time: 10 min
Cook time: 1 hour 30 min-2 hours
Yield: About 10 to 12 servings
Ingredients
1 (6 to 8 pound) fully baked bone-in ham
1/4 cup of apple cider or juice
1/2 cup of Creole mustard
3/4 cup of light brown sugar
3/4 cup of cane syrup
1 tablespoon of freshly cracked black pepper
1/4 teaspoon of Cajun seasoning (heaven made cajun seasoning), or to
taste
1/8 teaspoon each of cinnamon, nutmeg, allspice, ground cloves and
ginger
Instructions
Preheat oven to 325 degrees F. Prepare a roasting pan by double lining
it with heavy aluminum foil. Place two to three additional pieces in
the pan to form a tub for the ham. Place the ham cut side up in the
pan. Whisk together all of the remaining ingredients and pour about 1/4
of the mixture over the ham. Turn the ham over, cut side down and pour
the remaining glaze mixture all over the ham. Pull foil up the sides of
the ham, but do not cover. Bake at 325 degrees F. for about 15 minutes
per pound, or according to the package directions, basting about every
half hour.
Note: I used Steen's pure cane syrup and Zatarain's Creole mustard.
Source: http://deepsouthdish.com
BROWN SUGAR BACON
~Shared by Johnny,
LA
Bacon
Brown Sugar (light or dark)
2 teaspoons of chili powder, or
1-2 teaspoons of Heaven Made Seasoning
And, tsp cayenne
Preheat oven to 350 degrees. Line a jelly roll pan with aluminum foil.
You really don't want to skip this step - trust me. Place an oven safe
rack on top and lightly spray it with some non-stick spray. Get a
Ziploc storage bag, place some brown sugar in it. Now Ms. Jill says
that you really should use dark brown sugar - but heck, I say use
whatever you got.
Now I like to cut my bacon strips in half, just so they fit right on
the rack. If you want to spice the bacon up a bit, throw in the chili
powder (less spicy) or the Cajun seasoning in with the brown sugar.
Toss however much bacon you want into the Ziploc - but remember only so
many are gonna fit on the rack so I say do maybe 5 or 6 strips at a
time. Close the bag and shake to coat the bacon with the brown sugar
real well. Lay the coated bacon strips out on the rack. If using
pecans, shake them up in the brown sugar and then sprinkle on top of
the bacon.
Bake at 350 degrees for about 30 to 45 minutes, or longer, depending on
your oven and also on how you like your bacon. I like mine real crisp.
Let it cool on the rack a bit. Eat. And tell me ... ain't that just
purely sinful?
Variations: Let the bacon cool. Melt some chocolate and dip
one end of the finished bacon into the melted chocolate! Yum y'all. Or,
smear a bit of spicy mustard on the raw bacon strips - mustard goes
super with pork ya know! Then dredge the bacon pieces in the brown
sugar and bake.
CALIFORNIA HANGTOWN
FRY
~Shared by Johnny,
LA
Makes: 3 servings
Ingredients
8 thick slices of peppered bacon
1/2 cup white cornmeal
salt (to taste)
black pepper, freshly ground (to taste)
12 fresh oysters, drained
8 large eggs
3 tablespoons heavy cream
Tabasco sauce (to taste)
3 tablespoons butter
parsley leaves, chopped (for garnish)
Instructions
1. In a large, heavy skillet, fry the bacon slowly over moderately low
heat until crisp, drain on paper towels, and crumble. Pour off all but
about 1 tablespoon of fat from the skillet and set aside.
2. In a small bowl, combine the cornmeal, salt, and pepper and mix
until well blended. Dip the oysters into the cornmeal, coat lightly,
and transfer to a plate. In another bowl, whisk together the eggs,
cream, and Tabasco and set aside.
3. Add the butter to the fat in the skillet and melt over moderate
heat. Add the oysters and cook until they begin to curl, about 1 minute
on each side. Add the egg mixture and bacon, reduce the heat to low,
and cook until the edges are set, about 2 minutes. Lift the edges with
a fork and tilt the pan back and forth so the uncooked egg runs
underneath. Continue to cook slowly just until the eggs are set, 3 to 4
minutes. Slide the fry onto a heated platter, garnish the edges with
parsley, and serve hot in individual portions.
Source: The Bacon Cookbook by James Villas
PEPPERED HAM SALAD
~Shared by Johnny,
LA
Makes about 1-1/2 quarts
3 cups diced cooked ham
1/4 cup minced green onions
1/4 cup minced celery
1/4 cup minced black olives
2 tablespoons minced pimientos
Mayonnaise
1 tablespoon hot sauce
Black pepper to taste (be generous)
Worcestershire sauce to taste
Sliced rye or white bread
Finely chopped the ham in a food processor. In a mixing bowl, combine
the ham with the rest of the ingredients (except the bread). Spread on
bread slices for sandwiches. Or plop some in a halved avocado or atop
tomato slices.
DEVILED HAM
~Shared by Johnny,
LA
Prep Time: 20 minutes
Total Time: 20 minutes
Ingredients
1.5 pounds diced ham (about 4 cups)
3/4 cup mayo
1 tablespoon dijon mustard
1/4 teaspoon hot sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon white vinegar
Directions
1. In a food processor, pulse diced ham until finely chopped. This can
be done by hand, but a food processor sure is much faster.
2. In a large bowl, combine ham, mayo, mustard, hot sauce,
Worcestershire, and vinegar and stir to combine well.
3. Refrigerate for at least two hours for best texture and flavor.
GOURMET PORK CHOPS
~Shared by Luanne,
FL
6 thick boneless loin chops, trimmed of all fat
1/2 cup flour
Salt and pepper to taste
Oil
Preheat oven to 350-degrees. Combine flour, salt and
pepper. Coat chops and brown in a little oil. Place in a 13
x 9-inch pan.
1 can condensed cream of mushroom soup
1/2 can water
1/2 teaspoon rosemary, crushed
1 small can French fried onion rings, divided
1/2 cup sour cream
Mix together soup, water, and rosemary. Pour over chops and top
with half of onion rings. Cover and bake for 50 minutes.
Uncover and top with remaining onion rings. Bake 10 more
minutes. Remove chops to platter. Stir sour cream into
remaining soup mixture. Heat thru and serve with chops.
MARMALADE PORK
TENDERLOIN
~Shared by Luanne,
FL
Servings: 6
Fruit and pork go so well together. A ginger-marmalade sauce lends a
touch of sweetness to each tender slice.
Ingredients:
2 (1 pound) pork tenderloins
3/4 teaspoon salt, divided
1/4 teaspoon pepper
3/4 cup orange marmalade
1 tablespoon water
1 1/2 teaspoons ground ginger
Directions:
1. Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack
in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 15
minutes. Combine marmalade, water, ginger and remaining salt; spoon
over pork. Bake 10-15 minutes longer or until a meat thermometer reads
160 degrees F. Let stand for 10 minutes before slicing.
ROAST PORK WITH
CRANBERRY SAUCE
~Shared by Luanne,
FL
A great company dish and so easy.
Ingredients:
1 boneless pork loin roast, about 4 pounds
Salt & pepper
garlic powder
1 (1 lb.) can crushed pineapple
1/4 tsp. nutmeg
1 can whole cranberry sauce
1/4 tsp. cloves, optional
Season roast with salt, pepper, and garlic powder; place in slow
cooker. Mix remaining ingredients and pour over pork. Cover and cook
for 8 to 10 hours on low. Pork should be about 160° on a meat
thermometer. To serve, slice and spoon sauce over each portion.
Serves 6 to 8.
CHALUPA
~Shared by Luanne,
FL
So easy and so good. You can cut back on the amount of meat and not
hurt it.
INGREDIENTS:
1 pound pinto beans
3 pounds pork roast
7 cups water
1/2 cup onion, chopped
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
4 ounces green chili peppers, chopped (one can)
PREP:
Put all ingredients in a dutch oven, an electric crockery cooker, or a
heavy kettle. Cover and simmer about 5 hours, or until the roast falls
apart and the beans are done. Uncover and cook about 1/2 hour, until
the desired thickness is achieved.
We use sour cream and sharp cheddar on top of this. The guys like extra
chopped jalapeños.
RUMANIAN PORK AND
NOODLE CASSEROLE
~Shared by Luanne,
FL
1 lb (450 ml) ground pork
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
1 slice bread, soaked in milk and wrung out
1 medium onion, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1 lb egg noodles cooked according to package directions and
drained
4 eggs
1/2 cup heavy cream (evaporated milk) --my note--
1/4 cup freshly grated Parmesan cheese
2 Tbs butter cut into small pieces
Brown the pork in a skillet over moderate heat, adding the fennel
seeds, salt, and pepper while it cooks. Stir in the bread, onion, and
parsley and transfer to a large, shallow baking dish. Layer the cooked
noodles and pork mixture, ending with a layer of noodles. Whisk
together the eggs, cream, and Parmesan and pour over the noodles. Dot
with butter and bake uncovered in a preheated 350 F oven for 30
minutes. Serves 6 to 8.
APPLE PORK CHOP
SKILLET
~Shared by Luanne,
FL
This is very good and very tasty on cold winter evening.
1 Tbsp. oil
4 boneless pork chops, 1/2 inch thick
2 apples, coarsely chopped
1-1/2 cups apple juice
1 pkg. (6 oz.) Stove Top Stuffing Mix, any variety
Heat oil in large nonstick skillet on medium heat. Add chops; cook 4
minutes on each side or until lightly browned. Remove chops from
skillet. Add apples, juice and contents of Vegetable/Seasoning packet
to skillet; stir. Bring to boil. Add Stuffing Crumbs; stir just to
moisten.
Top with chops; cover. Cook on low heat 10 minutes or until pork chops
are cooked through.
PORK TINGA WITH
POTATOES, AVOCADO AND
FRESH CHEESE
~Shared by Linda
H., Rosharon, TX
Serves 4 to 6
1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch
cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes,
quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas
Heat the oil in a very large (12-inch) non-stick skillet. Once
the oil is very hot, add the pork and chorizo in an single layer and
cook, stirring until the meat has browned, about 6 to 8
minutes. Turn off the heat and transfer the meat and its juices
into the slow cooker. Add the potatoes.
In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo
sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour
mixture into the slow cooker and stir to mix thoroughly. Cook for
6 hours at the highest temperature.
After six hours, gently stir the tinga. If the sauce seems too
thick, stir in a little water. Taste, and season with salt if you
think the dish needs it. Scoop into a large bowl, sprinkle
with the fresh cheese and diced avocado, and serve with warm tortillas.
Source: Season 7 Mexico One Plate at a Time
PORK POSOLE QUICK
~Shared by Linda
H., Rosharon, TX
Serves 4
2 tablespoons extra virgin olive oil (EVOO)
1 1/2 pounds ground pork
Salt and pepper
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1 large onion, finely chopped
3 cloves garlic, grated or finely chopped
2 jalapeño peppers, seeded and finely chopped
10 tomatillos, husked and halved
1 tablespoon honey
3 cups chicken stock
1 can hominy (15.5 ounces), drained
1/3 cup cilantro (a generous handful), chopped
1 lime, halved
1 avocado, cut into small chunks
2 cups corn tortilla chips, lightly crushed
1/2 heart of romaine lettuce, shredded
In a deep skillet, heat the EVOO, two turns of the pan, over
medium-high heat. Add the pork and season with salt and pepper; add the
cumin and allspice. Cook until brown and crumbly, 3-4 minutes. Stir in
the onion, garlic and jalapeños.
Using a food processor, pulse the tomatillos until coarsely chopped,
about a few seconds.
Stir the tomatillos into the pork, lower the heat to medium and cook,
stirring, for 10 minutes. Stir in the honey and season with salt and
pepper. Stir in the chicken broth and hominy and cook until heated
through, 1-2 minutes. Stir in the cilantro and turn off the heat.
Squeeze 1/2 lime over the pork; stir. Squeeze the other 1/2 lime over
the avocado. Serve the pork in shallow bowls with the avocado, tortilla
chips and lettuce on top.
Source: Rachael Ray
SPICY PORK STEW WITH
CHICKPEAS AND
SAUSAGE
~Shared by Linda
H., Rosharon, TX
This pork stew is inspired by the flavors of Spain, with chunks of pork
shoulder, chickpeas, olive oil, garlic, parsley and paprika. Smoked
paprika too, which adds just a touch of smoky flavor to the stew.
1 Tbsp olive oil
3 pounds pork shoulder, cut into 1-2 inch chunks
Salt
1 large onion, chopped
1 large carrot, chopped
All of the cloves from 1 head garlic, peeled and chopped
1 pound hot Italian sausage links (not loose) or Spanish chorizo (use
gluten-free sausages for gluten-free option)
1 15-ounce can crushed tomatoes
3 1/2 cups water
2 Tbsp sweet paprika
1 teaspoon hot paprika (can sub 1/4 teaspoon red chili flakes)
1-2 teaspoons smoked paprika
2 15-ounce cans chickpeas, drained and rinsed
1 bunch parsley, chopped
Heat the olive oil in a large pot over medium-high heat. Working in
batches to ensure that you do not crowd the pan, brown the pieces of
pork shoulder. If there is a fatty side to a chunk of pork, put that
side down on the pan to help render out the fat. Sprinkle a little salt
over the pork as it cooks. Once browned, set aside to a bowl.
Once the pork pieces have browned and have been removed from the pan,
drain off all but a couple tablespoons of fat from the pan. Add the
chopped onions and carrots to the pan. Stir well and scrape up any bits
from the bottom of the pot. Cook over medium-high heat until the onions
start to brown. Add the chopped garlic and cook for another minute.
Add the pork, the sausage, crushed tomatoes and water, then stir to
combine. Stir in the various paprikas. Add salt to taste. Bring to a
simmer and cook for at least 2 hours, or until the pork shoulder is
melt-in-your mouth tender.
Remove the sausages from the pot and cut them into chunks, then return
them to the pot. Add the chickpeas and parsley, stir well and adjust
salt to taste. Cook for 5 minutes further. Excellent served with crusty
bread and red wine.
Yield: Serves 10 to 12.
GINGERED PORK WITH
PEANUT SAUCE
~Shared by Linda
H., Rosharon, TX
Note from Linda – This is delicious 3/2/09
1 pound pork tenderloin (Left overs work well)
1 (3-ounce) package pork-flavored Oriental noodles like Thai Kitchen
2 tsp. olive oil
1/2 tsp. red pepper flakes, OPTIONAL
1 tsp. grated fresh ginger root
1/4 cup peanut butter
2 Tbsp. soy sauce
2 cups torn or shredded fresh spinach, washed and drained
1/4 cup sliced green onions
Cut tenderloin into 1/4-inch slices, cut each slice in half or into
chunks.
Cook noodles as directed on package; drain, reserving cooking water,
and keep warm.
Heat oil in a heavy skillet over high heat; add pork, red pepper flakes
and ginger. Cook and stir until pork is done, about 4 to 5 minutes.
Remove pork and keep warm.
Blend peanut butter, 1/2 cup reserved cooking water and soy sauce; heat
and stir until hot, adding more cooking water, if needed.
Toss cooked pork, noodles, spinach and green onions with peanut sauce.
Serves 4.
Source: Pork: The Other White Meat
ROASTED PORK
TENDERLOIN AND ROOT
VEGETABLES
~Shared by Linda
H., Rosharon, TX
2 small pork tenderloins
1/4 cup EVOO
1/4 cup dijon mustard
4 cloves garlic, minced
1 Tbsp rosemary, minced
1 Tbsp balsamic vinegar
salt and pepper to taste
4 sweet potatoes, sliced
3 onions, sliced
2 cloves of garlic, minced
2 apples, peeled and sliced
salt and pepper to taste
Preheat oven to 400.
Mix the EVOO, mustard, vinegar, garlic, rosemary, s and p together. Rub
over pork.
Place pork in rack in middle of roasting pan.
Toss the potatoes, onions, garlic and EVOO together and spread in
bottom of roasting pan. Bake for 40 minutes.
Remove pork, tent with tin foil and let sit; meanwhile put veggies back
in oven for the 5-10 minutes that the pork is resting.
Slice pork to desired thickness, place on platter with vegetables.
Source: http://www.Heirloommeals.com
CREOLE-STYLE PORK
STEW
~Shared by Linda
H., Rosharon, TX
1/2 cup peanut oil
1/2 cup all-purpose flour
2 cups chopped onions (about 1 large onion)
1 cup chopped celery
1 medium green bell pepper, chopped
4 links andouille smoked sausage, chopped (about 1 pound, 2 cups)
2 Tbsp. minced or chopped garlic (about 4 large cloves)
4 cups chicken stock or 1 carton (32 ounces) low-sodium chicken broth
2 Tbsp. tomato paste
1 Tbsp. Worcestershire sauce
2 bay leaves
1/2 tsp. dried sage
1/2 tsp. dried oregano
1/2-1 tsp. ground red pepper (cayenne), depending on personal taste
2 pounds boneless country-style pork ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
Hot pepper sauce or white vinegar
4 cups cooked long-grain white rice
Make a roux by heating oil in a large, heavy pot over low heat. Stir in
flour; cook and stir over low heat until mixture turns a rich red-brown
color (about 20 to 25 minutes). Remove from heat; carefully stir in
onion, celery, bell pepper and about 1 cup chopped sausage. Return pot
to heat; cook and stir 5 minutes over medium heat. Stir in garlic,
chicken stock or broth and tomato paste. Add Worcestershire sauce, bay
leaves, sage, oregano and cayenne pepper; bring to a boil over high
heat. Add pork pieces and reduce heat to simmer; cook uncovered for
about 1 1/2 hours or until pork is tender. Stir in remaining chopped
sausage; cook 5 minutes more to heat through. (At this stage, if you do
not want to serve right away, stew may be refrigerated for up to 2
days.)
Discard bay leaves and skim any visible fat, if desired. Add salt,
pepper and hot pepper sauce to taste. To serve, spoon 1/2 cup rice into
shallow soup bowls; ladle some of pork mixture over top. Add more hot
pepper sauce, if desired.
Makes 8 servings.
Variation: Add 1 pound okra cut into 1/2-inch pieces during cooking
GREEK PORK TENDERLOIN
~Shared by Linda
H., Rosharon, TX
1 1-pound pork tenderloin
1 tablespoon finely shredded lemon peel
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon black pepper
2 teaspoons olive oil
1 6-ounce carton plain low-fat yogurt
2 tablespoons snipped fresh mint
1 clove garlic, minced
Preheat oven to 425 degrees F. Trim fat from pork. In a small bowl
combine lemon peel, oregano, salt, rosemary, and pepper. Sprinkle over
all sides of the pork and rub in with your fingers.
In a large oven-going skillet heat oil over medium-high heat. Add roast
to hot skillet; cook for 4 minutes or until browned, turning to brown
all sides evenly. Transfer skillet to oven. Roast for 25 minutes or
until an instant-read thermometer inserted into thickest portion of
meat registers 155 degrees F. Remove from oven and let stand, covered,
for 10 minutes.
Meanwhile, in a small bowl combine yogurt, mint, and garlic.
To serve, thinly slice pork and divide among four serving plates. Top
with yogurt mixture. Serve with pita wedges, cucumber sticks. pepper
strips, and hummus.
Makes: 4 (3-1/2 ounces pork, 1/2 a pita bread, 1/2 cup pepper strips,
1/2 cup cucumber strips, and 3 tablespoons hummus each)
CRANBERRY PORK ROAST
~Shared by Pammie,
OH
Bill was at the Fulton Co. Sheriff’s Office trying to learn to be a
dispatcher when he and Diana Zientek and Barb Vanetten got to talking
about recipes and cooking and such. Diana shared this recipe with
him that she found in an article about slow cooking. The original
contributor is Kimberley Scasney (No, we don’t have any idea who she
is; we just like her pork roast.) of Douglasville, Georgia.
Pam did modify this a little since neither of us is supposed to have
all that much salt. The original recipe called for ½ tsp.
salt. She substituted ½ tsp. of vegetable bouillon for the
salt. Also, although the original recipe doesn’t call for it, she
made gravy from the meat/cranberry juices. She then served the
meat with real live mashed potatoes and skillet corn. The result
was absolutely delicious and is definitely something we will make
again.
One boneless rolled pork loin roast (2 ½ to 3 lbs.) cut in half to fit
your slow cooker. Ours is oval, so we cut the roast lengthwise.
½ tsp. vegetable bouillon
¼ tsp. black pepper
1 can whole berry cranberry sauce
¼ cup honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Place roast in slow cooker; sprinkle with bouillon and pepper.
Combine remaining ingredients; pour over roast. Cover and cook on
low for 4 to 5 hours or until a meat thermometer reads 1600F. Let
stand 10 minutes before slicing.
Source: Pammie & Bill's family cookbook
TOAD IN THE HOLE
~Shared by Pammie,
OH
12 ounces pork sausage links
¼ cup chopped onion
1 tablespoon oil
2 eggs
1 cup flour
½ cup water
½ cup milk
Brown the sausage links and onion in a skillet with the oil.
Drain.
Then place the sausages and onions in a 9 x 13 inch baking dish.
In a medium bowl, beat the eggs well.
Add flour, water, and milk to the eggs and beat all together
vigorously.
Let the mixture rest for 5 minutes.
Pour the egg mixture over the sausages and onions.
Bake in a preheated 400° oven for 25 to 30 minutes, or until the top is
browned.
Makes a great breakfast, or serve with a citrus salad for a main meal
Source: The book Eggs in Purgatory by Laura Childs
SWEET & SOUR PORK
~Shared by Mary S.,
Nashville, TN
3 lb. pork, cut into bite sized pieces
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. vinegar
1/3 c. brown sugar
3/4 c. pineapple pieces
3 (8 ounce) cans tomato sauce
Lightly brown pork in a large skillet. Add remaining ingredients and
cover and simmer for 45 minutes until done. Serve over your favorite
rice.
CHICKEN FRIED PORK
CHOPS
~Shared by Mary S.,
Nashville, TN
1/2 Cup all-purpose flour
2 Teaspoons salt
1-1/2 Teaspoons ground mustard
1/2 Teaspoon garlic powder
6 pork loin chops, 3/4" thick, trimmed
2 Tablespoons vegetable oil
1 Can cream of chicken soup
1/3 Cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder;
dredge chops. In a skillet, brown the chops on both sides in oil. Place
in a slow cooker. Combine soup and water; pour over chops. Cover and
cook on LOW for 6 to 8 hours or until meat is tender. If desired,
thicken pan juices and serve with the pork chops. This recipe yields 6
servings.
CREAMY PORK CHOPS
~Shared by Mary S.,
Nashville, TN
1/2 cups all purpose flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 T vegetable oil
1 can condensed cream of chicken soup, undiluted (or use cream of
mushroom)
1/3 cup water
In a shallow bowl, combine flour, salt, mustard and garlic powder;
dredge pork chops. In a skillet, brown the chops on both sides in oil.
Place in a slow cooker or crockpot. Combine soup and water; pour over
chops. Cover and cook on low for 6-8 hours or until meat is tender. If
desired, thicken pan juices and serve with the pork chops.
TROPICAL PORK CHOPS
~Shared by Mary S.,
Nashville, TN
T & T
1/3 c. ketchup
2 tbl. prepared mustard
2 tbl. brown sugar
1 tbl. cider vinegar
1 1/2 tbl. soy sauce
1/8 tsp. garlic salt
1/8 tsp. onion salt
dash cayenne pepper
4 boneless pork chops
salt & pepper to taste
1/4 c. onion, chopped
2 minced garlic cloves
1 tbl. vegetable oil
1/3 c. water
1 small can pineapple tidbits or crushed
hot cooked rice
In a saucepan, combine the first eight ingredients. Cover and simmer
until sugar is dissolved, about 10 minutes. Remove from heat and set
aside. Season chops with salt and pepper. In a skillet, cook chops,
onion and garlic in oil until meat is browned. Add water and reserved
sauce. Cover and cook over med. low heat for 20 - 25 minutes or until
the meat is no longer pink, adding more water if needed. Stir in
pineapple and heat through. Serve over rice. Serves 4.
PEACHY PORK
TENDERLOIN
~Shared by Mary S.,
Nashville, TN
1 (12-ounce) pork tenderloin
1/3 cup peach nectar
3 Tbs. light teriyaki sauce
2 Tbs. snipped fresh rosemary, or 2 Tbs. dried rosemary, crushed
1 Tbs. olive oil
Trim any fat from pork. Place the pork in a plastic bag set in a
shallow dish. For the marinade, in a small bowl, combine peach nectar,
teriyaki sauce, rosemary, and olive oil. Pour over pork. Close bag.
Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.
Drain the pork, discarding marinade. In a grill with a cover arrange
preheated coals around a drip pan. Test for medium heat above the pan.
Place pork on grill rack directly over the drip pan. Cover and grill
about 30 minutes or until no pink remains and the juices run clear.
Yield: 4 servings.
PORK TENDERLOIN WITH
MUSTARD SAUCE
~Shared by Mary S.,
Nashville, TN
2 pork tenderloins (1-1/2 lb. total), trimmed
2 TB olive oil
5 TB unsalted butter
1 tsp. minced shallot
1/4 cup dry white wine
2/3 cup chicken broth
3 TB Dijon mustard
2/3 cup heavy cream
1 tsp. finely chopped fresh basil leaves
1 tsp. finely chopped fresh parsley leaves
1 tsp. finely chopped fresh chives or 3 green onions, thinly sliced,
for garnish
Preheat oven to 400º F.
Pat pork dry with paper towels and season with salt and pepper.
In a large heavy kettle heat oil and 4 tablespoons butter over
moderately high heat until hot but not smoking and brown pork on all
sides.
Reduce heat to moderate and cook pork, covered, turning occasionally,
10 minutes. Transfer pork to a shallow baking dish and roast in oven
until a meat thermometer registers 155º F., for barely pink meat, 10 to
15 minutes.
While pork is roasting, add remaining tablespoon butter and shallot to
kettle and cook over moderate heat until softened.
Add wine, broth, and mustard and simmer, scraping up brown bits, until
reduced by about half. Add cream and basil and simmer until thickened.
Stir in parsley and salt and pepper to taste.
Cut pork into 1/2" thick slices. Pour sauce over pork and garnish with
chives/onions.
ROAST PORK LOIN WITH
HERBS AND PEPPER
~Shared by Mary S.,
Nashville, TN
1 2-pound pork loin or 2 1-pound pork loin
1 Tbsp. olive oil
2 Tbsp. lemon juice
1 tsp. dried thyme
1/4 cup fresh parsley, finely chopped
2 tsp. fresh ground pepper
4 cloves garlic, minced
Combine olive oil and lemon juice and brush pork loin with mixture.
Combine thyme, parsley, ground pepper and garlic and rub the loin with
this mixture. Cook at 425 degrees for about 45 minutes or until no
longer pink in the middle.
SMOKY PAN-GRILLED
PORK CHOPS
~Shared by Treva, NC
Get the flavor of grilled pork chops all year with smoky seasonings
such as hot smoked paprika and toasted cumin seeds.
YIELD: 4 servings (serving size: 1 chop)
1 tablespoon cumin seeds
1 tablespoon brown sugar
1/2 teaspoon hot smoked paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops
Cooking spray
1. Cook cumin seeds in a small skillet over medium heat 1 minute or
until fragrant, stirring frequently. Place in a clean coffee grinder or
blender; process until ground. Combine ground cumin, sugar, paprika,
salt, and pepper; rub evenly over pork.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
Add pork to pan; cook 5 minutes on each side or until done.
Nutritional Information per serving: Calories: 224; Fat: 11.5g;
Saturated fat: 4.1g; Monounsaturated fat: 5.2g; Polyunsaturated fat:
0.9g; Protein: 24.8g Carbohydrate: 4.3g; Fiber: 0.3g; Cholesterol:
70mg; Iron: 1.9mg; Sodium: 201mg; Calcium: 47mg
Source: Cooking Light JANUARY 2011
COUNTRY-FRIED PORK
CUTLETS WITH
MUSHROOM GRAVY
~Shared by Treva, NC
4 Boneless Pork Chops
Kosher salt
Freshly ground pepper
1/2 cup
1 & 1/2 tablespoons all-purpose flour, divided
1 large egg
1/2 cup Italian-seasoned Panko bread crumbs
1/2 teaspoon garlic powder
3 tablespoons canola or olive oil, divided
1 tablespoon butter
8 ounces Cremini mushrooms, thinly sliced
3/4 cup milk
1/2 cup low sodium beef broth
1. Pound pork chops to 1/4-inch thickness; season with salt and pepper.
Set aside.
2. Place 1/2 cup flour in a dish, beat egg in another, and stir
together Panko bread crumbs and garlic powder in a third dish. Coat
chops with flour, shaking off excess. Dip in egg coating on both sides;
allowing excess to drip back into the bowl. Dredge in the Panko mixture.
3. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add
2 pork cutlets and cook until browned on outside and cooked through,
about 4 minutes on each side. Transfer to a plate; heat remaining oil
in skillet and cook remaining cutlets.
4. Wipe skillet clean with paper towels. Melt butter in skillet over
medium heat. Add mushrooms and saute until mushrooms are softened and
they release liquid, about 5 minutes. Sprinkle flour and 1/2 teaspoon
salt over mushrooms; cook 1 minute, stirring constantly. Stir in milk
and broth; bring to a simmer, stirring constantly. Simmer until mixture
thickens, about 3 minutes. Season with salt and pepper. Spoon over
cutlets to serve.
Serves 4
PECAN-CRUSTED PORK
CHOPS
~Shared by Treva, NC
Yield: 8 servings
8 ea Pork chops cut 1" thick
2 c Pecans minced in food processor
Coating Mixture:
2 c Cornmeal fine (masa harina)
1 tb Salt
1 tb Black pepper ground
2 ts Hungarian sweet paprika
1/2 ts Cayenne pepper ground
1 c All-purpose flour
1 ts Onion powder
Pre-heat oven to 425 deg-F. Mix chopped pecans with your coating
mixture. Pour mix into a resealable bag. Moisten pork chops with water.
Shake your moistened chops 1 at a time in bag to coat well. Discard
remaining crusting mixture. Place coated chops on lightly greased
baking sheet. Bake chops 6-10 mins. until cooked through.
CRAZY SLOW-COOKER
PORK CHOPS
~Shared by Treva, NC
I found that the only crazy thing about these pork chops is that they
weren't prepared in the oven! Make salty, fragrant pork chops using
this slow cooker pork chops recipe. Tastes just like oven-made!
Serves: 4
4 loin chops, lean
2 medium onions, sliced
1 teaspoon butter
salt and pepper, to taste
spices of choice, to taste
1. Stand chops in slow cooker. Sprinkle with salt, pepper and spices.
2. Cover with the onion slices, which have been separated into rings.
Place butter on top. and cook on low heat for 6 to 8 hours, or until
chops are tender and onions are done. The result is moist, tender chops
with a deep brown color as if broiled in the oven.
HEARTY PORK-BEER STEW
~Shared by Treva, NC
1 pound boneless pork shoulder
Nonstick cooking spray
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 medium parsnips, peeled and cut into 3/4-inch slices
2 small green apples, cut into wedges
1 medium onion, cut into thin wedges
3 cups vegetable broth
1 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
1 & 1/2 teaspoons dried thyme, crushed
1 teaspoon bottled minced garlic (2 cloves)
1/2 teaspoon crushed red pepper
1 & 12 ounce can beer or 1-1/2 cups vegetable broth
4 large roma tomatoes, cut up
1. Trim fat from meat. Cut meat into 3/4-inch pieces. Lightly coat
large skillet with cooking spray; heat over medium-high heat. Add meat;
cook and stir until meat is brown. Set aside.
2. In a 5- to 6-quart slow cooker, combine sweet potato, parsnip,
apple, onion. Add meat. Whisk together broth, brown sugar, mustard,
thyme, garlic and crushed red pepper. Pour over meat along with the
beer.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat
setting for 3-1/2 to 4 hours. Stir in tomato.
Makes 8 servings.
PORK CHOPS IN CREAM
SAUCE
~Shared by Treva, NC
Yield: 6 servings
6 ea Loin pork chops 1" thick
1/2 c Water
1 ea Beef bouillon cube
2 tb Onion minced
2 tb Brown sugar
1 ea Garlic clove minced
2 tb Catsup
Cream Sauce:
1/4 c Water
1/2 c Sour cream
2 tb Flour
Brown pork chops in a large cast iron skillet. Add water, brown sugar,
onion, catsup, garlic & bouillon cube. Cover then simmer for 35-40
min. until tender. Remove chops to a platter but keep warm. Combine
flour with 1/4 c water. Slowly add mixture to cooking liquid while you
stir constantly. Cook until thickened while you continue to stir. Stir
in sour cream then heat thoroughly. DO NOT BOIL. Put chops on plates
then pour sauce over chops.
CHERRY COLA COUNTRY
PORK RIBS
~Shared by Treva, NC
Serves: 4
Cooking Time: 1 hr 40 min
2 tablespoons vegetable oil
5 pounds country-style pork ribs
1 (12 ounce) can carbonated cherry cola or cola beverage
1 (12 ounce) bottle chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 (10 ounce) jar Maraschino cherries in their own juice
1. In a soup pot, heat oil over medium-high heat and brown ribs on all
sides 8 to 10 minutes.
2. Meanwhile, in a large bowl, combine remaining ingredients; mix well.
Reduce heat to medium and drain off excess liquid.
3. Pour cola mixture over ribs and cook 1-1/2 hours or until ribs are
cooked through and tender, turning occasionally.
Note: We like to use country-style ribs 'cause they're meatier, but
spareribs will taste good, too.
HONEY AND
SPICE-GLAZED PORK CHOPS
~Shared by Treva, NC
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Cooking spray
4 (4-oz) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine first 5 ingredients in a bowl. Heat a large nonstick skillet
coated with cooking spray over medium-high heat. Sprinkle pork with
salt and pepper; cook 2 minutes on each side or until browned. Reduce
heat to medium-low; add honey mixture. Cook 10 minutes or until done,
turning pork once.
RAZZLE DAZZLE PORK
TENDERLOIN
~Shared by Treva, NC
Flavor-packed pomegranate arils are the seeds of the delicious and
healthy pomegranate fruit. As part of the luscious sauce served over
pork tenderloin, they add a burst of excitement.
Serves: 4
Cooking Time:30 min
1 teaspoon vegetable oil
1 pork tenderloin (about 1-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup pomegranate juice
1/4 cup balsamic vinegar
1/3 cup brown sugar
1 small onion, chopped
1/4 cup pomegranate arils (seeds)
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with
cooking spray. In a large skillet, heat oil over medium-high heat.
Evenly sprinkle pork with salt and pepper. Place in skillet and brown
on all sides. Remove pork to prepared pan. Bake 20 to 25 minutes, or
until internal temperature reaches 160 degrees F. Meanwhile, in a
medium skillet, combine pomegranate juice, balsamic vinegar, brown
sugar, onion, and pomegranate arils. Cook over medium heat 15 to 20
minutes, or until sauce starts to thicken slightly. Slice pork and
serve with sauce.
RITZ PORK CHOPS
~Shared by Treva, NC
1 stack of Ritz crackers, crushed
1/2 tsp.garlic powder
about 1 tsp. paprika
pepper to taste
Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl
combine crushed crackers, garlic powder, paprika and pepper; mix well.
In a separate bowl beat eggs. Dip your pork chops in the egg batter and
then in the cracker mixture. Place the pork chops in a casserole dish.
Place chunks of the butter around the pork chops. Cover and bake for 45
minutes.
RANCH STYLE RIBS
(SLOW COOKER)
~Shared by Treva, NC
8 to 10 country-style pork ribs
1 bottle ketchup, (16oz)
1 package dry onion soup mix
1/4 cup red wine vinegar
1/4 cup dark corn syrup
2 tablespoons peanut oil
1 teaspoon dry mustard
Lightly brown ribs under broiler. In a saucepan, combine ketchup, onion
soup mix, red wine vinegar, corn syrup, peanut oil, and mustard. Bring
to a boil; simmer for 2 minutes. Put ribs in slow cooker with sauce and
cook on LOW for about 8 to 10 hours or until meat is tender. Serves 4.
PORK CHOP AND POTATO
BAKE
~Shared by Dorie, IL
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6 pork chops
1 can cream of celery or mushroom soup
1/2 C. milk
1/2 C. sour cream
24 oz. hash browns
1 can French Fried onions
Salt to taste
Pepper to taste
Brown pork chops. Combine soup, milk, sour cream, salt and pepper. Stir
in ½ C. of the cheese, potatoes, and ½ can onions. Spoon mixture into
9x13 baking dish. Arrange pork chops on top. Bake, covered at 350 for
40 minutes. Top with remaining cheese and onions. Bake uncovered 5
minutes longer.
PUERCO ADOBADO
~Shared by Dorie, IL
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1 1/4 pounds Pork shoulder, boneless cut into 2" cubes
1 cup Water
1/2 cup Vinegar
2 tablespoons Soy sauce
6 Garlic clove minced
1/4 teaspoon Pepper black
4 teaspoons Oil
On a rack in a broiling pan broil pork 6 inches from heat source until
rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar,
soy sauce, garlic, and pepper and stir well to combine; bring to a boil
over high heat. Reduce heat, cover, and let simmer until pork is fork
tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate;
set aside. Increase heat to high and cook pan juices, stirring
occasionally, until liquid is reduced by half; remove from heat and
reserve. In a 10-inch nonstick skillet heat oil over medium-high heat;
add pork cubes and cook, turning meat frequently, until well browned on
all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook
until sauce is heated, about 1 minute.
PORK AND SHRIMP
LUMPIA
~Shared by Dorie, IL
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4 Oriental dried mushrooms
3/4 pounds Lean ground pork
1 Med onion, chopped
3 Cloves garlic, minced or pressed
1/3 pounds Med. size raw shrimp, shelled, deveined, and chopped
1/3 cup Water chestnuts, chopped
1 tablespoon Soy sauce
1 Egg Lightly beaten
salad oil
Sweet & sour sauce
About 2 doz. lumpia wrappers
Soak mushrooms in warm water to cover for 30 min., then drain. Cut off
and discard stems; finely chop caps. Crumble pork into a wide frying
pan. Add onions and garlic and cook over med high heat, stirring until
meat is browned (about 6 min). Add shrimp, mushrooms, and water
chestnuts and cook for 2 min. Stir in soy. Let cool; then discard
excess pan juices. Fill and fold lumpia, start from a corner Diamond
wise, then roll up folding the sides in, moistening wrapper edges with
egg to seal. (At this point, you may cover and refrigerate for up to 8
hours.) Deep fry about 4-5 lumpia at a time at 340 deg in a deep pan
2-3 minutes. Drain on paper towel. Serve with sweet & sour sauce
BRAIDED PORK
TENDERLOINS
~Shared by Dorie, IL
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2 pork tenderloins ( 1 lb each)
1/2 C. mango nectar
1/4 C. plus 1 T. spiced rum or additional mango nectar, divided
2 T. olive oil
2 T. Caribbean jerk seasoning divided
2 garlic cloves minced
1 C. chopped peeled mango
1 T. heavy whipping cream
Cut tenderloins in half lengthwise; cut each half into 3 strips to
within 1" of one end. In a large resealable plastic bag combine
the mango nectar, 1/4 C. rum, oil, 1 T. jerk seasoning and garlic; add
the pork. Seal bag and turn to coat; refrigerate for up to 4
hours.
Drain and discard marinade. Place tenderloin halves on a clean
cutting board and braid; secure loose ends with toothpicks.
Sprinkle with remaining jerk seasoning.
Grill braids covered over medium heat for 8-10 minutes or until a meat
thermometer reads 160 turning once. Discard toothpicks. Let
stand 5 minutes before slicing.
Meanwhile, place the chopped mango, cream and remaining run in a food
processor. Cover and process until smooth. Transfer to a
small saucepan, heat through. Serve with pork.
CAROLINA PORK TWIRL
~Shared by Dorie, IL
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1 pound sliced bacon
1 (1 1/2 pound) fat-trimmed pork tenderloin
1 1/2 cups mustard-based barbeque sauce
salt and freshly ground black pepper to taste
Preheat a grill for medium heat. When hot, lightly oil the grate. While
the grill is heating, slice the pork tenderloin into flat strips
similar to the bacon. Roll up strips of bacon inside strips of pork
tenderloin and secure with moistened toothpicks. Season with salt and
pepper. Grill the rolls for about 10 minutes on one side, then turn
over. Slather some barbeque sauce over them and cook for another 10
minutes. Remove from the grill and let rest for 2 minutes before
serving.
RED BEANS AND PORK
CHOPS
~Shared by Dorie, IL
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1 pound dried red beans
1 onion, chopped
2 tablespoons minced garlic
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 bay leaf
1 teaspoon dry crab boil
1/4 teaspoon celery salt
1/4 teaspoon crushed red pepper flakes
1 smoked ham hock
salt and pepper to taste
4 (4 ounce) boneless pork chops
Place the red beans into a large container and cover with several
inches of cool water; let stand 8 hours to overnight. Alternately, you
could bring the beans and water to a boil in a large pot over high
heat. Once boiling, turn off the heat, cover, and let stand 1 hour.
Drain and rinse before using. Place the soaked beans into a large pot,
and cover with 1/2 inch of water. Stir in the onion, garlic, diced
tomatoes, bay leaf, crab boil, celery salt, and red pepper flakes.
Nestle the smoked ham hock deep into the beans. Bring to a boil over
high heat, then reduce heat to medium-low, cover, and simmer until the
beans are mostly tender, about 1 hour. Uncover the beans, remove the
ham hock, and stir well. Place the pork chops into the pot and cover
with beans. Increase the heat to medium, and simmer until the pork
chops are no longer pink in the center, the beans are completely
tender, and the mixture has thickened a bit, about 20 minutes. While
the pork chops are cooking, remove the meat from the ham hock and shred
into bite sized pieces. Stir the ham hock meat into the beans and
season with salt and pepper before serving.
BRUSCHETTA PIZZA
~Shared by Dorie, IL
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1/2 lb. bulk pork sausage
1 prebaked Italian bread shell crust
1 (6 oz) pkg sliced turkey pepperoni
2 C. shredded Mozzarella cheese
1 1/2 C. chopped plum tomatoes
1/2 C. fresh basil leaves thinly sliced
1 T. olive oil
2 garlic cloves minced
1/2 t. minced fresh thyme or 1/8 t. dried thyme
1/2 t. balsamic vinegar
1/4 t. salt
1/8 t. pepper
additional fresh basil leaves, optional
In a small skillet cook sausage over medium heat until no longer pink;
drain. Place crust on an ungreased baking sheet. Top with
pepperoni, sausage and cheese. Bake at 450 for 10-12 minutes or
until cheese is melted.
In a small bowl combine the tomatoes, sliced basil, oil, garlic,
thyme, vinegar, salt and pepper. Spoon over the pizza.
Garnish with additional basil if desired.
CANTONESE BARBECUED
PORK
~Shared by Dorie, IL
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INGREDIENTS
2 tablespoons dry sherry
2 slices fresh ginger root
1 tablespoon oyster sauce
1/2 teaspoon Chinese five-spice powder
4 1/2 teaspoons soy sauce
1 tablespoon white sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
1/2 teaspoon ground cinnamon
1 1/2 pounds pork shoulder roast
1 tablespoon honey
In bowl, stir together sherry, ginger root, oyster sauce, five-spice
powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and
cinnamon. Cut pork into 5x2 inch strips. Place strips flat in a shallow
baking dish. Pour marinade over pork strips. Let pork marinate at least
6 hours in refrigerator. Drain, reserving marinade. Mix honey and 3
tablespoon reserved marinade in a small bowl; set aside. Preheat oven
to 350 degrees F (175 degrees C). Fill a shallow roasting pan with
water and place in bottom of oven. Carefully place pork strips on a
roasting rack above roasting pan so all sides are exposed to heat. If
you don't have a roasting rack, insert the curved end of an S-shaped
hook, paper clip, or drapery hook in pork strips and hang them from the
top shelf. Roast for 30 minutes. Baste pork strips with honey mixture.
Roast 15 minutes and baste again. Roast 10 minutes longer or until pork
strips are crisp and golden brown. Remove from oven and let cool.
CORN AND SAUSAGE
CASSEROLE
~Shared by Dorie, IL
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3/4 lb. pork sausage
2 cans whole kernel corn
2 tbsp. flour
1-2/3 can canned milk
Brown sausage over medium heat 8-10 minutes (save sausage drippings and
set aside). Drain 2 cans corn. Place sausage and corn in 1-1/2 quart
buttered casserole dish.
GRAVY
2 tbsp. pork drippings
2 tbsp. flour
1/2 tsp. salt
Blend ingredients in skillet over low heat. Add 1 2/3 cups canned milk
and cook 2-3 minutes stirring constantly. Pour gravy over casserole and
top with 1/2 cup grated Cheddar cheese. Bake 350 degrees, 25-30 minutes.
COUNTRY SAUSAGE GRAVY
~Shared by Dorie, IL
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1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
1/4 cup minced fresh parsley
Directions
In a skillet on medium heat cook pork, onion, green pepper, red pepper
flakes, and garlic until pork is crumbly. Drain off excess fat, but
leave a small amount.
Combine butter, salt, and pepper with the meat mixture and stir until
butter melts. Slowly sift flour over the top. Mix gently and allow
mixture to cook for 5 minutes. It will burn, so do not let it sit
unguarded. Don't forget to scrape the bottom of the pan. Add the sage
and thyme.
Slowly stir in milk, about a half a cup at a time, and incorporate it
well. When the mixture thickens, add more milk. Do not let it boil
vigorously, or it will burn. Add chicken bullion and let cook for five
minutes. Again, if it thickens too much, add more milk. Adjust taste
with more salt and pepper if needed.
Just before serving, add the parsley, and about a 1/4 cup more milk;
the gravy will thicken quickly as it cools.
COUNTRY PORK WITH
MUSHROOMS
~Shared by Dorie, IL
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This is very good and so easy to make. Just pop it in the crockpot and
forget it. Great flavor.
Serving Size: 6
2 pounds country-style ribs, boneless
1 can cream of mushrooms soup
4 ounces sliced mushrooms
1/4 teaspoon salt
1 envelope mushroom gravy mix
1/8 teaspoon pepper
1/2 teaspoon sweet paprika
2 tablespoons cold water blended with 1 heaping tablespoon all-purpose
flour
Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and
paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours.
Stir flour mixture into broth and cook on HIGH heat setting an
additional 15 minutes, or until thickened. Serve country-style ribs
with mashed potatoes and corn.
PORK MARSALA
~Shared by Jean,
Syracuse, NY
1 lb. pork tenderloin
1 tbs. oil
1 tbs. butter
1 med. clove garlic, minced
1 tbs. tomato paste
1/2 cup dry red marsala cooking wine
1/2 up. red wine
8 oz. fresh mushroom caps
1 tsp. parsley, chopped
Cut tenderloin diagonally into cutlets. Pound to 1/4" thick if
necessary. Heat oil and butter in heavy fry pan. Brown on both sides.
Remove from pan. Add garlic to pan and saute. Mix tomato paste with
wines, add to pan with mushrooms. Stir. Simmer 3 to 5 minutes. Return
cutlets to pan and heat through. Sprinkle with parsley and serve
immediately.
APRICOT PORK
MEDALLIONS
~Shared by Jean,
Syracuse, NY
1 lb. pork tenderloin
1 tbs. plus 1 tsp. butter
1/2 cup apricot jam
2 slices green onions
1/4 tsp. dried mustard
1 tbs. cider vinegar
Cut pork tenderloin into 1-inch slices. Flatten each piece slightly
with a wooden mallet. Heat 1 tablespoons butter over medium-high heat
in a skillet. Saute pork about 2 minutes each side. Remove from pan. To
juices, add 1 teaspoon butter and remaining ingredients. Cover and
simmer 3-4 minutes. Add pork to heat through. Serve with buttered
noodles and a green salad. Serves 4.
PORK LO MEIN
~Shared by Jean,
Syracuse, NY
1 1/2 tbs. oyster sauce
1 tbs. light soy sauce
2 tbs. dark soy sauce
2 tsp. sesame oil
2 tsp. sugar
1/2 tsp. pepper
4 tbs. peanut oil
1 cup coarsely chopped green onion
2 slices fresh ginger
2 cloves garlic
1 tsp. salt
1/2 lb. pork tenderloin, cut into thin slices
1/2 lb. fresh bean sprouts or bok choy or Chinese cabbage
1 lb. med. wide fresh Chinese egg noodles, cooked, rinsed and drained
(thin spaghetti may be used instead)
In a medium bowl combine oyster sauce, soy sauces, sesame oil, sugar
and pepper; set aside. Preheat Wok over medium high heat until hot.
Pour in 2 tablespoons of peanut oil; then add 1 slice of the ginger, 1
garlic clove, and 1/2 teaspoon of the salt. Cook until oil is fragrant
(about 30 seconds). Add pork and onions; stir fry until onions begin to
wilt (about 15 seconds). Increase heat to high and add sprouts in
batches, seconds apart; stir fry each batch of sprouts (about 30
seconds). Remove to a plate. Remove and discard ginger and garlic. If
Wok is wet of sticky, rinse with hot water and dry. Replace Wok over
medium high heat. When Wok is hot add remaining 2 tablespoons oil. 1
slice ginger, 1 clove garlic, 1/2 teaspoon salt and reserved sauce
mixture; stir until oil is fragrant (about 15 seconds). Add noodles;
toss to coat evenly with sauce (1 to 2 minutes). Add reserved pork
mixture; toss together to heat through. Note: Other vegetables such as
fresh mushrooms and pea pods can be added. Is also good with chicken
instead of pork.
STIR-FRIED CASHEW
PORK
~Shared by Jean,
Syracuse, NY
3 tbs. soy sauce, divided
Dash of pepper
2 tbs. vegetable oil, divided
1 1/2 cup Chinese pea pods (or broccoli or zucchini)
1 cup cashews
Hot cooked rice
4 tsp. cornstarch, divided
1 lb. pork tenderloin, thinly sliced
1 onion, cubed
1/2 cup chicken broth
1 green onion, minced
Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch; add pepper, add
pork, tossing to coat. Let stand 20 minutes (longer in refrigerator).
Heat 1 tablespoon of oil in wok over high flame. Stir fry pork 2 or 3
minutes until white. Push up sides of wok. Add remaining oil; stir fry
onion 1 minute. Add pea pods, stir fry until tender-crisp, then mix
with pork. Combine remaining soy sauce and chicken broth. Add to wok,
cooking until thickened. Stir in cashews. Garnish with green onion.
Serve with rice. ** I also put a little cabbage in mine if its on hand.
CREAMED GREEN BEANS
~Shared by Jean,
Syracuse, NY
1 smoked pork tenderloin (1 - 1 1/2 lbs.)
1 large onion, diced
2 ribs celery
1 small bunch parsley, tied
3 large carrots, sliced
2 bay leaf
6 cup fresh green beans, stems removed
Salt & pepper to taste
1 pint sour cream
5-6 qt. water
2 medium potato, peeled & cubed
Place smoked tenderloin, onion, celery, parsley, bay leaf in 8 quart
stockpot. Add 5-6 quarts of water or 3/4 pot. Simmer for about 2 hours
or until tenderloin is fork tender. Remove tenderloin to platter.
Remove celery, parsley, bay leaf and discard. Save cooking liquid. To
liquid in pot, add beans, potato and carrot. Cook until fork tender.
Skim any visible fat from surface. With potato masher, mash green
beans/potato/carrot to a coarse puree. Cube tenderloin and return to
pot. Add sour cream and salt and pepper to taste. Heat gently, if
necessary but do not boil.
RASPBERRY VINEGAR
PORK CHOPS
~Shared by Jean,
Syracuse, NY
1 tbs. butter or margarine
1 tbs. olive oil or vegetable oil
3 lb. pork tenderloin
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbs. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 cup chicken stock
Melt butter in skillet. Add oil. Brown the pork on each side over high
heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons
vinegar and garlic. Cover. Simmer for 10 minutes. Remove pork to heated
container, cover to keep warm. Add remaining vinegar. Stir up browned
bits from bottom. Raise heat and boil until vinegar is reduced to thick
glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until
liquid is reduced to half. Strain sauce. Season with salt and pepper.
Spoon over chops. Garnish with fresh berries and sage.
BAVARIAN KRAUT
CASSEROLE
~Shared by Jean,
Syracuse, NY
1/4 cup margarine
1 cup chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream
Preheat oven to 325 degrees. Melt margarine in skillet over medium
heat. Add onion and cook until tender. Remove onions; add pork and
brown well. Combine onions, pork, and sauerkraut in 1 1/2 quart
casserole. Cover and bake for one hour. When ready to serve, blend in
sour cream and nutmeg. Makes 4-6 servings.
BAKED HAM WITH
RAISIN SAUCE
~Shared by Jean,
Syracuse, NY
1 baked ham
Juice from pan after baking ham
1/2 c. brown sugar
2 tbsp. vinegar
2 tbsp. cornstarch mixed in 1/2 c. cold water
1-2 tbsp. maple syrup
1/2 c. drained crushed pineapple (save juice)
1/2 c. raisins
When baking ham, put ham on rack in pan, meat side down. Cover bottom
of pan with water. Pour saved pineapple juice over ham. Make raisin
sauce from pan juices (after ham is baked), brown sugar, vinegar, maple
syrup, crushed pineapple, cornstarch, and water (Mix cornstarch and
water before adding.) in roasting pan. Bring to boil. Simmer until
thickened and add raisins. Serve with ham.
PORK WITH PEAS AND
ONIONS
~Shared by Jean,
Syracuse, NY
1/3 c. apple juice, no sugar added
2 tbsp. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 c. frozen pearl onions
1/2 c. frozen peas
1 tsp. cornstarch
In medium glass or stainless steel mixing bowl combine juice, vinegar,
thyme, salt and pepper; add pork and turn to coat. Cover and
refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler.
Arrange pork on rack in broiling pan, reserving marinade. Broil 4
inches from heat source, turning once, until thoroughly cooked, 2
minutes on each side. While pork is broiling, prepare onion mixture, in
10 inch nonstick skillet, heat oil; add onions and peas and cook over
high heat, stirring frequently, until heated through, about 5 minutes.
Add cornstarch to reserved marinade mixture, stirring to dissolve
cornstarch; add to onion mixture in skillet and cook, stirring
constantly, until mixture comes to a boil and is thickened, about 1
minute. Serve pork topped with onion mixture.
PORK AND APPLES WITH
STUFFING
~Shared by Jean,
Syracuse, NY
3 lb. pork tenderloin
2 tbsp. cooking oil
2 (20 oz.) cans pie-sliced apples, drained
1/2 c. packed brown sugar
6 c. herb-seasoned stuffing mix
1/2 c. chopped celery
1/4 c. melted butter or margarine
3 tbsp. instant minced onion
1 tsp. salt
1/2 tsp. ground sage
2 c. beef broth
Cut the pork tenderloin into 12 slices and flatten each slice. Sprinkle
meat slices with a little salt and pepper. In a skillet, brown meat
well on both sides in hot cooking oil. Divide the pork slices between
two 12 x 7 1/2 x 2 inch baking dishes. Combine apples and brown sugar.
Spoon over tenderloin slices. Combine stuffing mix, celery, melted
butter or margarine, onion, salt and sage; toss with beef broth until
moistened. Press stuffing into 1/2 cup measure; unmold a stuffing mound
onto each tenderloin slice. Bake, uncovered, at 375 degrees until pork
is done, about 1 hour. Garnish with parsley and poached fresh apple
slices, if desired. Makes 2 casserole, 6 servings each.
TO FREEZE: Omit baking casseroles, wrap securely and freeze. Bake
frozen casseroles, covered; at 400 degrees until pork is done, about 1
1/4 hours.
PORK TENDERLOIN WITH
ASPARAGUS
~Shared by Jean,
Syracuse, NY
8 pieces pork tenderloin (about 2 lb.)
2 tbsp. butter or margarine
1 can condensed cream of asparagus soup
1/4 c. milk
1/2 c. chopped onion
1 (3 oz.) can sliced mushrooms, drained
1/2 tsp. curry powder
Dash of pepper
Pound pork slices to flatten. In skillet, brown tenderloin in butter or
margarine; set aside. In same skillet, blend together soup and milk;
stir in remaining ingredients. Return meat to skillet. Cover and simmer
40-45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.
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PORK FAJITAS
~Shared by
Patricia, Charlevoix, MI
1 tablespoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1 pound pork tenderloin, cut into strips
1/2 inch wide and 2 inches long
1 small onion, sliced
8 whole-wheat flour tortillas, about 8 inches in diameter, warmed in
the microwave
1/2 cup shredded sharp cheddar cheese
4 medium tomatoes, diced
4 cups shredded lettuce
1 cup salsa
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler
to medium-high or 400 degrees. In a small bowl, stir together the chili
powder, oregano, paprika, coriander and garlic powder. Dredge the pork
pieces in the seasonings, coating completely.
Place the pork strips and onions in a cast-iron pan or grill basket.
Grill or broil at medium-high heat, turning several times, until
browned on all sides, about 5 minutes.
To serve, spread an equal amount of pork strips and onions on each
tortilla. Top each with 1 tablespoon cheese, about 2 tablespoons
tomatoes, 1/2 cup shredded lettuce and 2 tablespoons salsa. Fold in
both sides of each tortilla up over the filling, then roll to close.
Serve immediately. Serves 8
Per 1 fajita serving: Calories 234, Total fat 8 g, Cholesterol 45 mg,
Protein 18 g, Sodium 309 mg, Carbs 23 gm, Fiber 5 g, Potassium 508 mg,
Calcium 115 mg.
CURRIED TENDERLOIN
~Shared by
Patricia, Charlevoix, MI
16 ounces pork tenderloin, cut into 6 pieces
1 1/2 tablespoons curry powder
1 tablespoon extra-virgin olive oil
2 medium yellow onions, chopped (about 2 cups)
2 cups apple cider, divided
1 tart apple, peeled, seeded and chopped into chunks
1 tablespoon cornstarch
Season the pork tenderloin with curry powder and let stand for 15
minutes. In a large, heavy skillet, heat the olive oil over medium-high
heat. Add the tenderloin and cook, turning once, until browned on both
sides, about 5 to 10 minutes. Remove the meat from the skillet and set
aside.
Add the onions to skillet and saute until soft and golden. Add 1 1/2
cups of the apple cider, reduce the heat and simmer until the liquid is
half the volume. Add the chopped apple, cornstarch and the remaining
1/2 cup apple cider. Stir and simmer while the sauce thickens, about 2
minutes. Return the tenderloin to the skillet and simmer for the final
5 minutes.
To serve, arrange tenderloin on a serving platter or divide onto
individual plates. Pour thickened sauce over meat and serve
immediately. Serves 6
Per serving: Calories 243, Cholesterol 70 mg, Protein 24 g, Sodium 48
mg, Carbs 19 g, Fiber 2 g, Total fat 8 g, Potassium 410 mg, Calcium 34
mg.
CORN BREAD-CRUSTED
PORK CUTLETS
~Shared by Treva, NC
Serves: 4
Cooking Time: 15 min
3/4 cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon grated onion
1/2 teaspoon poultry seasoning
4 pork cutlets (4-ounces each), pounded thin
1 (6-ounce) box seasoned corn bread stuffing mix, coarsely crushed
1. Combine buttermilk, mustard, onion, and poultry seasoning in a large
baking dish. Add pork, turning to coat. Cover and marinate in
refrigerator 30 minutes, turning pork occasionally.
2. Preheat oven to 425 degrees F. Coat a baking sheet with cooking
spray.
3. Place stuffing mix in a shallow dish or pie plate. Remove pork from
baking dish, and discard marinade. Dredge both sides of pork cutlets in
stuffing mix, pressing to coat thoroughly. Place pork cutlets on baking
sheet, and bake 15 to 20 minutes, or until done.
Nutritional Analysis Per Serving: Calories 284 Total Fat 8.0g Saturated
Fat 2.3g Protein 27.6g Carbohydrate 23.4g Fiber 1.4g Cholesterol 67mg
Sodium 427mg Exchanges: 1-1/2 Starch, 3 Lean Meat.
HAM AND PINEAPPLE
SKILLET
~Shared by Treva, NC
2 tbsp unsalted butter
1/4 cup finely chopped onion
2 tbsp all-purpose flour
1/3 cup honey
1 (20 oz) can pineapple chunks in natural juices, drained, reserving
juice
1 (15 oz) can fully cooked ham steak, cut in bite-sized pieces
Hot, cooked rice, optional
Heat butter in a large skillet over medium-high heat. Cook onions until
softened and translucent about 5 mins. Stir in flour. Add reserved
pineapple juice and honey. Cook stirring constantly until thickened,
about 5 mins. Stir in pineapple and ham pieces. Reduce heat to
medium-low. Cover and simmer for 15 mins. Uncover and simmer for 5
mins. Serve over hot cooked rice if desired.
Serves 4
Amount Per Serving Cals 250 Cals from Fat 54 Total Fat 6g 9% Carbs 46g
15% Dietary Fiber < 1g 4% Sat Fat 4g 20% Chol 25mg 8% Protein 3g 5%
Sod 200mg 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily
values may be higher or lower depending on your calorie needs
ONION-DIJON PORK
CHOPS
~Shared by Maggie,
TX
Coated in a flavorful sauce, these chops are cooked to tender
perfection. Serve with rice and carrots for a full meal. Simple &
Delicious Test Kitchen
Ingredients
4 boneless pork loin chops (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup thinly sliced red onion
1/4 cup water
1/4 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons honey Dijon mustard
Directions
Sprinkle pork chops with salt and pepper. In a large nonstick skillet
coated with cooking spray, cook pork over medium heat for 4-6 minutes
on each side or until lightly browned. Remove and keep warm.
Add the remaining ingredients to the skillet, stirring to loosen
browned bits from pan. Bring to a boil; cook and stir for 2 minutes or
until thickened. Return chops to the pan. Reduce heat; cover and simmer
for 4-5 minutes or until a meat thermometer reads 160°. Yield: 4
servings.
Nutritional Facts 1 pork chop with 2 tablespoons onion mixture equals
261 calories, 9 g fat (3 g saturated fat), 69 mg cholesterol, 257 mg
sodium, 17 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges:
4 lean meat, 1 starch.
Source: Taste of Home Healthy Cooking magazine
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SOUTH SEA ISLAND PORK KABOBS
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
Pork:
- 1-1/2 pounds lean pork tenderloin, cut into 2 to 3 inch cubes
Marinade:
- 2 tablespoons pineapple juice concentrate
- 1 tablespoon minced ginger
- 1/3 cup water
- 2 tablespoons lime juice
- 2 teaspoons dark rum
DIRECTIONS
Place the pork cubes in a zip-top bag.
Combine all the ingredients for the marinade. Add to the pork. Let the
pork marinate for several hours.
Thread 6 (8 to 10 inch) skewers with the marinated pork.
Grill 6 inches from the heat source for about 10-15 minutes, rotating
the skewers. Make sure the pork is completely cooked through (there
should be no traces of pink). Serve over rice if desired.
Nutritional Information Per Serving (3 to 4 ounces): Calories: 149,
Fat: 4 g, Cholesterol: 66 mg, Sodium: 48 mg, Carbohydrate: 2 g, Dietary
Fiber: 0 g, Sugars: 2 g, Protein: 24 g
Diabetic Exchanges: 4 Very Lean Meat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
PORK TENDERLOIN WITH
COUNTRY MUSTARD
CREAM SAUCE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
Serving Size: 3-4 ounces pork with 1/4 cup sauce
INGREDIENTS
- 2 teaspoons olive oil
- 1-1/2 pound pork tenderloin, cut into 3 to 4 ounce fillets
- 1 cup diced onion
- 1 (12 ounce) can evaporated skim milk
- 2 tablespoons coarse Dijon mustard
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons minced chives
- 1/4 cup minced parsley
- Fresh ground pepper to taste
DIRECTIONS
In a large skillet over medium hat, heat the olive oil. Add the pork
slices and saute on each side for 6-7 minutes until no pink remains.
Remove the pork from the skillet.
In the pan drippings, saute the onion for 10 minutes. Add the
evaporated milk, mustard, and rosemary. Bring to a boil, then lower the
heat to simmer. Add the pork and simmer for 5 minutes. Add the chives
and parsley. Grind in the pepper and simmer for 3 more minutes.
Nutritional Information Per Serving: Calories: 212, Fat: 6 g,
Cholesterol: 68 mg, Sodium: 177 mg, Carbohydrate: 10 g, Dietary Fiber:
1 g, Sugars: 7 g, Protein: 28 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Starch, 1/2 Monounsaturated
Fat
Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb
http://www.amazon.com/exec/obidos/ASIN/1580402267/atozreci-20
SOUTHWESTERN GRILLED
PORK TENDERLOIN
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 2 whole pork tenderloins (1-1/2 pounds total)
- 5 teaspoons chili powder
- 1-1/2 teaspoons oregano
- 3/4 teaspoon ground cumin
- 2 garlic cloves, crushed
- 1 tablespoon vegetable oil
DIRECTIONS
In small bowl, mix all ingredients except pork well. Rub mixture over
all surfaces of the tenderloins. Cover and refrigerate 2-24 hours.
Grill over medium-hot fire, turning occasionally, for 15-20 minutes,
until meat thermometer inserted reads 155-160 degrees F. Slice to serve.
Nutritional Information Per Serving: Calories: 170; Protein: 24 g;
Sodium: 80 mg; Cholesterol: 75 mg; Fat: 7 g; Carbohydrates: 3 g
Exchanges: 3 Medium-Fat Meat
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
JAMAICAN RUBBED CHOPS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings as a main dish
INGREDIENTS
- 4 pork chops, about 3/4-inch thick
- 2 tablespoons brown sugar
- 1 garlic clove, minced
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
DIRECTIONS
Pat pork chops dry with paper toweling; stir together remaining
ingredients in small bowl and rub chops on both sides with seasoning
mixture. Grill chops over medium-hot coals, turning once, about 10-12
minutes.
Nutritional Information Per Serving: Calories: 200; Protein: 27 g;
Sodium: 340 mg; Cholesterol: 80 mg; Fat: 6 g; Carbohydrates: 8 g
Exchanges: 3 Low-Fat Meat, 1/2 Bread/Starch
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
SPAGHETTI SQUASH
"CARBONARA"
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings (1 Serving = 1/2 Cup)
INGREDIENTS
- 1 spaghetti squash (about 2 pounds)
- 6 strips bacon, cooked crisp, drained and crumbled
- 1/4 cup fat-free evaporated milk
- 1/4 cup egg substitute
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- Pinch of ground nutmeg
DIRECTIONS
Preheat the oven to 350 degrees F.
Pierce the squash in several place with a fork. Place on a cookie sheet
and bake for 50 to 60 minutes, or until soft.
Remove from the oven and let stand for 5 minutes. Split the squash
lengthwise; remove the seeds. Using a fork, shred the squash strands
into a bowl.
Add the remaining ingredients to the hot spaghetti squash; toss and
serve immediately.
Nutritional Information Per Serving: Calories: 82; Protein: 5 g;
Sodium: 366 mg; Fat: 4 g; Carbohydrates: 7 g; Cholesterol: 7 mg
Exchanges: 1/2 Starch, 1 Fat
Source: The New Family Cookbook for People With Diabetes
http://www.amazon.com/exec/obidos/ASIN/0684826607/atozreci-20
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ONION-HERB PORK CHOPS
~Shared by Mary S.,
Nashville, TN
1 teaspoon plus 2 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons chicken broth
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
2 boneless pork loin chops (3/4 inch thick and 5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
In a small skillet, melt 1 teaspoon butter over medium heat. Stir in
the onion, broth, tarragon and thyme. Bring to a boil. Reduce heat;
simmer, uncovered, for 8-10 minutes or until onion is tender.
Meanwhile, sprinkle pork chops with salt and pepper. In another
skillet, brown chops over medium heat in 1 tablespoon butter. Spoon
half of the onion mixture into a baking dish coated with nonstick
cooking spray; top with pork and remaining onion mixture. Combine bread
crumbs and Parmesan cheese; sprinkle over top. Melt remaining butter;
drizzle over crumbs. Bake, uncovered, at 400° for 20-25 minutes or
until meat juices run clear. Yield: 2 servings.
HAM AND POTATO OMELET
~Shared by
Patricia, Charlevoix, MI
1 cooked potato, sliced thin
1/2 onion, sliced thin
5 tablespoons butter
Salt and pepper
1/2 cup diced, cooked ham
4 eggs
Parsley
Saute potato and onion in 4 tablespoons butter until well cooked. Add
salt and pepper to taste. Stir in ham and quickly cook until crisp. In
an omelet pan, melt 1 tablespoon butter and add well beaten eggs. As
mixture begins to thicken, add ham, onion and potato. Place omelet pan
under broiler.Broil, watching closely until it is well done and brown
on top. Serve hot on warm plates. Garnish with parsley
SHERRIED BACON
~Shared by
Patricia, Charlevoix, MI
1/2 pound sliced Canadian bacon
3/4 teaspoon oil
3/4 teaspoon flour
5 ounces beef broth
Pinch of Thyme
Pinch of Basil
1 tablespoon sherry
Cook bacon for 5 minutes, turning often. Remove to a platter. Heat oil
in a saucepan, blend in flour and brown slowly. Add broth, stirring to
keep sauce smooth. Add seasonings and simmer for 15 minutes over low
heat. Strain sauce, add sherry, heat through and pour over bacon.
PORK CHOPS BRAISED
IN WINE
~Shared by
Patricia, Charlevoix, MI
1/2 teaspoon dried sage, crumbled
1/2 teaspoon finely chopped garlic
Fresh ground black pepper
2 center cut loin chops, lean
1 tablespoon margarine
1 tablespoon olive oil
1/3 cup dry white wine
1/2 tablespoon fresh parsley, chopped fine
Trim chops, combine sage, garlic and a few grinds of pepper. Press a
little of the mixture into both side of each chop. In a heavy 10"
skillet, melt margarine with olive oil. When foam subsides, place chops
in hot fat and brown on each side. Remove from pan to a platter.
Pour off all but a thin skim of fat, add half the wine and bring to a
boil. Return chops, cover and reduce heat to a slight simmer. Baste
with pan juices occasionally, cook 25 to 30 minutes or until
tender.
Place chops on heated dish and pour remaining wine into skillet. Boil
briskly over high heat, stirring and scraping any brown bits that cling
to bottom and sides of pan. Cook until wine has been reduced to a
syrupy glaze. Remove from heat, check seasoning and stir in parsley.
Pour sauce over chops and serve.
STICKY PORK CHOPS
~Shared by Maggie,
TX
Serves 2.
Ingredients
4 pork cutlets, or chops trimmed
1/3 cup Chinese wine or 1/3 cup sherry wine
1 tablespoon soy sauce
1 tablespoon grated ginger
2 tablespoons chili sauce or 2 tablespoons chili flakes
2 tablespoons honey
Directions
Heat frying pan over medium heat. Cook meat for 2 minutes each side, or
until meat is well browned. Remove meat, set aside - Keep warm - Add
cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the
same pan without washing the pan. Cook for 3 minutes. Return the meat
to pan and cook on each side for 1 minute. Simmer until the sauce
thickens, and pork is cooked through. Serve with rice.
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MIMOSA SIX-HOUR PORK ROAST
2 tablespoons finely chopped fresh sage
2 tablespoons fresh rosemary
10 garlic cloves
1 tablespoon fennel seeds
1 1/2 tablespoons coarse salt
1 tablespoon cracked black pepper
1 tablespoon dry white wine
1 tablespoon olive oil
1 (6 pound) boneless pork shoulder Boston roast (not tied)
Kitchen string
Preheat oven to 275 degrees F.
Blend together sage, rosemary, garlic, fennel seeds, salt, and pepper
in a food processor until a thick paste forms. With motor running, add
wine and oil and blend until combined well.
If necessary, trim fat from top of pork, to leave a 1/8-inch thick
layer of fat. Make 3 small incisions, each about 1 inch long and 1 inch
deep, in each side of pork with a small sharp knife, and fill each with
about 1 teaspoon herb paste. Spread remaining herb paste over pork,
concentrating on boned side, and tie roast with kitchen string at
2-inch intervals.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6
hours. Transfer roast to cutting board and let stand 15 minutes.
Discard string and cut pork roast (with an electric knife if you have
one) into thick slices.
NOTE: You can make herb paste 1 day ahead and chill, covered.
Source: Mimosa - Los Angeles, California
PORK SCHNITZEL
Ingredients
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain
salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil, grapeseed oil, or olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)
Method
1. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch
thickness. Cut small slits around the edges of the cutlets to prevent
curling.
2. Set out 3 shallow bowls. One with a mixture of the flour, seasoned
salt, and pepper. The second with the egg and milk whisked together.
The third with a mixture of the bread crumbs (or panko) and paprika.
3. Heat the olive oil in a large skillet on medium high heat. Dredge
the cutlets first in the seasoned flour, then dip the cutlets in the
egg mixture, and then into the mixture of bread crumbs and paprika.
4. Working in batches, sauté the cutlets for 3-4 minutes on each side.
Remove the cutlets from the skillet and cover with foil or place in a
warm oven to keep warm.
5. Add the chicken stock into the skillet to deglaze the pan, scraping
the bottom of the pan to loosen the brown bits. In a small bowl mix the
dill and salt into the sour cream. Stir the sour cream mixture into the
chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like. Serves
4.
Source: Simply Recipes
http://simplyrecipes.com
VEGGIE PORK TERIYAKI
Makes 4 servings.
Teriyaki pork and veggies and sauce served over brown rice.
PORK---
1 pound pork tenderloin
4 cloves garlic, chopped
Juice and zest of 1 lime
2 tbsp light teriyaki sauce
SAUCE---
3/4 tsp hot sauce
4 tsp cornstarch
14.5 oz can low sodium chicken broth
1 tsp sugar or Splenda
3 tbsp light teriyaki sauce
VEGETABLES---
3 cups cooked brown rice
1 bunch scallions, trimmed, cut into 1" pieces
1 red bell pepper, seeded, sliced
2 tbsp oil
12 oz bag microwave ready green beans, cooked following package
directions
8 oz sliced mushrooms
1 large onion, peeled, thinly sliced
PORK---In a ziptop bag, combine teriyaki sauce, garlic, lime juice and
zest. Add pork and marinate in refrigerator 2 hours.
SAUCE---In a bowl, combine broth, teriyaki sauce, cornstarch, sugar and
hot sauce. Set aside.
VEGETABLES---Remove pork from marinade and discard marinade. Cut pork
into 1/2" slices. Heat 1 tbsp oil in a skillet. Stir fry pork 3 min.
Remove from skillet and keep warm. Add remaining tablespoon oil to
skillet. Add onion and cook 4 min. stir in bell pepper, mushrooms and
scallions. Cook 3 min. Stir in green beans, broth mixture and pork.
Simmer 2 min. or until thickened. SERVE pork over cooked brown rice.
Source: The Apple Dumpling Gang yahoo group, submitted by Russie
BAJA PORK TACOS
This recipe can be easily halved. Since it makes for great leftovers, I
make the full recipe. We also like flour or wheat tortillas with this.
I like to have mine topped with chopped cilantro and fat-free sour
cream.
12 Servings
Prep: 10 min.
Cook: 8 hours
Ingredients
1 boneless pork sirloin roast (3 pounds)
5 cans (4 ounces each) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 tablespoon ground cumin
24 corn tortillas (6 inches), warmed
3 cups shredded lettuce
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Directions
Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl,
combine the chilies, taco seasoning and cumin; pour over pork. Cover
and cook on low for 8-10 hours or until meat is tender. Remove pork;
cool slightly. Skim fat from cooking juices. Shred meat with two forks;
return to the slow cooker and heat through. Spoon 1/4 cup onto each
tortilla; top each with 2 tablespoons lettuce and 1 tablespoon cheese.
Nutrition Facts: 2 tacos equals 326 calories, 10 g fat (4 g saturated
fat), 76 mg cholesterol, 469 mg sodium, 28 g carbohydrate, 4 g fiber,
30 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
Source: Taste of Home 2011
CORN WITH SOUR CREAM
AND BACON
Servings: 8
Ingredients
2 teaspoons chopped onions
2 teaspoons butter
2 teaspoons flour
1 teaspoon salt
1 (1/2 pint) cup sour cream
2 (12 ounce) cans corn, drained
1/2 lb bacon, cooked, drained,and crumbled (or package of pre-cooked,
crumbled bacon)
1 teaspoon chopped parsley
Directions
Cook onion in butter until soft; blend in flour and salt. Add sour
cream gradually, stirring to keep smooth. Heat to boiling; add corn;
cook until heated through. Fold in 1/2 crumbled bacon. Turn into
serving dish, garnish with remaining bacon and parsley.
Calories 294.5: Calories from Fat 187
Source: http://www.food.com/12352
PORK CHOPS OLE
Serves 6.
Ingredients
6 pork loin chops ( 1/2-inch thick)
2 tablespoons cooking oil
seasoning salt, to taste
pepper, to taste
3/4 cup uncooked long grain rice
1 1/2 cups water
1 (8 ounce) cans tomato sauce
1 tablespoon envelope taco seasoning mix
1 medium green bell peppers, chopped
1/2 cup shredded cheddar cheese
Directions
In a large skillet, brown pork chops in oil; sprinkle with seasoned
salt and pepper. Meanwhile, in a greased 13X9X2-inch baking dish,
combine rice, water, tomato sauce and taco seasoning; mix well. Arrange
chops over rice; top with green pepper. Cover and bake at 350F for 1-½
hours. Uncover and sprinkle with cheese; return to the oven, until
cheese is melted.
Source: http://www.food.com
SZECHUAN PORK
3 tablespoons soy sauce, divided
2 tablespoons cornstarch
1 lb boneless pork loin, fat removed and thinly sliced into bite-size
pieces
1 tablespoon dry sherry
1/2-1 teaspoon crushed red pepper flakes (I used 1 teaspoon)
2 tablespoons butter
1 large red bell pepper, diced
1/3 cup sliced green onion
1 teaspoon grated gingerroot
hot cooked rice
Directions:
Blend 2 tablespoon soy sauce and cornstarch in medium bowl. Add pork,
tossing to coat well. Blend remaining soy sauce and sherry in small
bowl and set aside. Cook and stir crushed red pepper in butter in large
skillet over medium heat until pepper turns golden brown. Add pork
mixture. Cook and stir for 5 to 7 minutes or until pork is no longer
pink. Remove pork from skillet and set aside. Add red pepper, green
onions and ginger to same skillet. Cook and stir for 3 minutes or until
tender-crisp. Return pork to skillet with sherry mixture and cook for
2-3 minutes more, stirring constantly until pork is cooked. Serve over
rice.
Serves 4.
CUBAN PORK ROAST
Makes 6 servings.
Ingredients
5 -6 lbs pork roast, shoulder, sirloin
3 garlic cloves, peeled and slivered
1/2 cup orange juice
1/2 cup lime juice
1 tablespoon oregano, ground
1 teaspoon cumin
1 teaspoon black pepper
1 tablespoon salt, to taste
1 large onions, sliced
Directions
Trim fat from roast, if any. With a sharp knife, cut tiny holes in
roast and insert slivers of garlic. In large plastic bag, place
remaining ingredients. Shake to mix well. Place pork roast in bag.
Place in refrigerator, at least overnight. Remove roast from marinade
and discard the marinade. Preheat oven to 275 degrees F. Place in
covered baking pan and cook for 5-6 hours. Turn once during baking.
GROUND PORK AND
POTATO BALLS
Ingredients
1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potatoes
1/4 cup chopped green onions
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cube
2 tablespoons all-purpose flour
1 1/3 cups water, divided
Directions
Mix egg, milk, bread crumbs, potato, green onion, mustard, salt, and
pepper together. Add pork; mix well. Make into 24 meatballs. Heat
shortening in skillet, add meatballs and brown. Drain fat and remove
meatballs from pan. Dissolve bouillon cube in 1 cup of boiling water,
return meatballs to pan. Cover and cook on low for 20 minutes, turning
occasionally. Remove meatballs from pan again; reserve drippings. Mix
flour with 1/3 cup of water; stir into drippings. Cook until thickened.
Serve with meatballs.
Serves 4-6.
Source: Better Homes and Gardens cookbook, 1969
CHILE VERDE
I love chile verde, tucked into flour tortillas, with a sprinkling of
cheese and sour cream. Yum. It is also good served with rice and
refried beans.
Ingredients
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of
excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
Method
1. Remove papery husks from tomatillos and rinse well. Cut in half and
place cut side down, along with 5 unpeeled garlic cloves, on a
foil-lined baking sheet. Place under a broiler for about 5-7 minutes to
lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you
can add a couple Anaheim or poblano chiles. Either use canned green
chiles or roast fresh chilies over a gas flame or under the broiler
until blackened all around. Let cool in a bag, remove the skin, seeds,
and stem.
2. Place tomatillos, skins included, into blender. Remove the now
roasted garlic cloves from their skins, add them to the blender. Add
chopped Jalapeño peppers, other chilies (if you are using them), and
cilantro to the blender. Pulse until all ingredients are finely chopped
and mixed.
3. Season the pork cubes generously with salt and pepper. Heat olive
oil in a large, heavy-bottomed skillet over medium high heat and brown
pork chunks well on all sides. Work in batches so that the pork is not
crowded in the pan and has a better chance to brown well. Using a
slotted spoon or tongs, lift pork out of pan and place in bowl, set
aside.
4. Pour off excess fat, anything beyond a tablespoon, and place the
onions and garlic in the same skillet and cook, stirring occasionally
until limp, about 5 minutes. If your skillet is large enough to cook
the entire batch of chile verde, with the sauce and meat, then add the
pork back to the pan. If not, get a large soup pot and add the onion
mixture and the pork to it. Add the oregano to the pan. Add the
tomatillo chile verde sauce to the pork and onions. Add the chicken
stock (enough to cover the meat). Add a pinch of ground cloves. Add a
little salt and pepper. (Not too much as the chile verde will continue
to cook down and concentrate a bit.)
5. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours
uncovered or until the pork is fork tender. Adjust the seasoning to
taste with salt and pepper. Serve with Spanish rice and warmed flour
tortillas or freshly made corn tortillas.
Yield: Serves 8.
Source: Simply Recipes
http://simplyrecipes.com
SAUSAGE BREAKFAST
CASSEROLE
Ingredients
1 lb of Italian pork sausage, (then cooked, drained, crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)
Method
1. Heat a skillet on medium high. Break up the sausage into chunks and
cook, working in batches if need be, until browned all around. Make
sure the chunks of sausage have some space around them or your meat
will steam and not brown. Remove the cooked sausage from the pan and
let sit on some paper towels on a plate to soak up the excess fat.
Crumble into smaller pieces.
2. Place bread in a well buttered 9x13 inch baking pan. Sprinkle with
cheese. Combine the eggs, milk, dry mustard, onion powder and pepper.
Pour evenly over the bread and cheese. Sprinkle sausage and optional
ingredients over the top.
3. At this stage you can cover and chill overnight, if you want to
prepare ahead. If not, let sit for 10 minutes before putting in the
oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour.
Tent with foil if top begins to brown too quickly.
Serves 6-8.
Source: Adaptation of a Jimmy Dean recipe
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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