Recipz

Archive for the ‘Pork’ Category

8 ounces broad egg noodles
3/4 of a 12 ounce can of Spam, diced
2 T. butter, melted
1/2 c. milk
1 egg, beaten
1/8 t. pepper
1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated
1 c. frozen peas

Cook noodles according to package directions; drain.

In a casserole dish, combine hot noodles with Spam and butter. Mix well.

Beat together milk, egg and pepper. Stir in cheeses and peas. Pour over Spam and noodles.

Cover and bake at 375*F for 40 minutes.

2 lbs. pound pork tenderloin
butter
rosemary
garlic powder
4 ounces currant jelly
white wine
1 T. flour
1 c. heavy cream

Brown the pork in butter over high heat. Place in casserole dish. Sprinkle with rosemary and garlic.

Mix together the currant jelly and a little white wine. Pour over pork. Cover and braise in 325*F for 35 minutes. Remove from oven. Pour liquids into saucepan; add the flour and cream. Blend well, stirring and bring to a slow boil. Serve the gravy on the side with white rice.

1-1/2 cups packed brown sugar
1 (4 pound) cured, bone-in picnic ham ( a “half” ham)

Spread 1 cup of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on low for 8 hours. Serve with mustard.

1 lb. mild Italian sausage
2 T. olive oil
1/4 c. onion, chopped
1 clove garlic, minced
1 8-inch zucchini, cut into 1 inch chunks
1 15-ounce can pizza sauce (about one cup)
3/4 c. mozzarella cheese, shredded
3/4 c. provolone cheese, shredded
3/4 c. Cheddar cheese, shredded

Brown the sausage in a large skillet and drain on paper towels. Drain the remaining grease from the pan and wipe the skillet clean with more paper towels. Add olive oil to the skillet and add the onion and garlic and cook for about 5 minutes.

Add the zucchini, stir and fry for 5 minutes. Add the browned sausage and pizza sauce and heat for another 5 minutes.

Top with cheese and cover, cooking just until cheese is melted.

1 pork tenderloin
1 T. olive oil
1-1/2 t. butter
1 small onion, sliced
1/4 c. fresh mushrooms, sliced
1 clove garlic, minced
2 t. flour
1/2 c. chicken broth
1/4 t. dried rosemary, crushed
1/4 t. savory
1/4 t. salt
1/8 t. pepper

Slice the tenderloin into 1/2 inch thick medallions. Brown the pork in olive oil. Remove from skillet and set aside. In the same skillet, melt the butter. Add the onion, mushrooms and garlic; saute for one minute.

Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for one minute or until thickened.

Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes.

1 large potato, grated
2 c. sauerkraut (fresh, from refrigerator section of the supermarket — rinse and drain)
1 onion, sliced
2 cloves of garlic, minced
4 slices of bacon, chopped
1/2 lb. bratwurst or kielbasa, sliced into 1/2 inch rounds
1 c. Gruyere cheese, grated
2-1/2 slices whole wheat bread

In a large skillet, brown the onion, garlic and bacon. At the same time, broil the bratwurst until browned, 2 to 3 minutes on each side, then slice.

Generously butter bottom & sides of pie plate. Line with whole wheat bread.

Mix grated potato and sauerkraut in onions and garlic in skillet, heat. Pour mixture into pie shell on top of bread. Layer bratwurst on top.

Cover pie with foil and bake at 400*F for 20 minutes.

Remove foil, add grated cheese and bake another 5 minutes.

2 cans (10-3/4 oz. each) Campbell’s Condensed Golden Mushroom Soup
1/2 c. water
1 T. brown sugar
1 T. Worcestershire sauce
1 t. dried thyme
8 boneless pork chops, 3/4 inch thick (about 2 pounds)
4 large Granny Smith apples, sliced
1 onion, sliced

Mix together soup, water, brown sugar, Worcestershire sauce and thyme in a crock pot. Add pork, apples and onion.

Cover and cook on low for 8 to 9 hours.

1/2 c. apple juice
1-1/2 lbs. sweet potatoes, peeled and sliced one inch thick
1 small onion, sliced
4 medium apples, peeled and sliced
2 lb. center-cut boneless pork roast, trimmed of fat, or pork tenderloin
1 t. Dijon mustard
1/4 t. black pepper
4 fresh sage leaves, snipped, or 1/8 t. dried sage
1/4 c. cold wter
1 t. brown sugar
2 T. corn starch

Pour the apple juice into a crock pot. Then layer the sweet potatoes, onion and apples in the crock pot.

In a nonstick skillet, brown the pork on all sides over medium heat. Place the pork over top of the potatoes and apples. Brush the mustard over the roast and sprinkle the roast with the pepper and sage.

Cover and cook on low for 7 to 9 hours.

Combine the water, sugar and cornstarch in a measureing cup. Stir the cornstarch mixture into the juices in the crock pot and cook stirring often, until they thicken, 1 to 2 minutes. Serve it over the apple-potato mixture with the roast.

5 Italian sausage links, casings removed, halved and cut into 1/2″ pieces
2 medium tomatoes, cut into chunks
1 c. thinly sliced zucchini
1 c. thinly sliced yellow summer squash
1 T. dried Italian salad dressing mix
1 c. (4 oz) shredded cheddar cheese
1 c. (4 oz) shredded mozzarella cheese
pastry for double crust pie

In a large skillet, cook sausage over medium heat until no longer pink; drain.

Stir in tomatoes, squash and salad dressing mix. Cook and stir for 10 minutes; drain. Cool for 10 minutes.

Put bottom pie crust in pie pan. Add sausage mixture. Sprinkle with cheeses.Cover with top pie crust.

Bake at 375* for 35 to 40 minutes or until filling is bubbly and crust is golden brown.

4 small potatoes, peeled and thinly sliced
1 small butternut squash, peeled, seeded and thinly sliced
1 T. water
dash salt and pepper
1/2 lb. uncooked bulk pork sausage
1 small onion, chopped
2 T. flour
1-1/2 c. whipping cream, divided
1-1/2 c. cheddar cheese, shredded

Brown the sausage in a skillet over medium heat. Drain.

Meanwhile, in a microwave-safe bowl, combine the potatoes, squash and water. Cover and cook on high for 5 to 8 minutes, until crisp-tender.

Place half the mixture in a greased 2-quart baking dish. Sprinkle with salt and pepper. Crumble sausage over potato mixture. Top with onion, cheese and remaining potato mixture.

In a small bowl, combine flour and 1/4 c. cream until smooth. Then stir in remaining cream. Pour over potato mixture.

Cover and bake at 350*F for 50 to 60 minutes or until potatoes are tender.

1/2 lb. ground beef (or turkey or chicken)
1/2 lb. ground pork
1/2 c. rice
1 whole egg
1 medium onion, chopped
1 T. snipped parsley
1 t. paprika
1 small clove garlic
salt and pepper
2 lb. cabbage
1 can sauerkraut
16 oz. can tomatoes, chopped and drained
4 quarts boiling water

Heat water to boiling in 4-qt. Dutch oven.

Remove core from cabbage. Remove 10-12 large outside cabbage leaves; shred remaining cabbage and reserve.

Place cabbage leaves in boiling water; cover. Remove from heat; let stand until leaves are pliable, about 15 minutes. Drain.

Mix meats, rice, egg, garlic, onion, parsley, salt, pepper, and paprika. Place about 3 T. mixture in center of cabbage leaf; turn ends in and roll up. Secure with toothpick if necessary.

Mix sauerkraut and shredded cabbage. Spread half the mixture in 6-qt. Dutch oven or casserole. Arrange cabbage rolls on sauerkraut mixture; cover with remaining sauerkraut mixture. Pour chopped tomatoes over all.

Bake at 350*F for 1-1/2 to 2 hours.

2 pork tenderloins
4-6 slices of bacon
1/3 c. margarine or butter
1/2 c. celery (stalks and leaves)
1/3 c. finely chopped onion
3 c. soft bread crumbs (about 5 slices of bread)
1/2 t. dried sage leaves, crushed
1/4 t. dried thyme leaves
1/2 t. salt
1/8 t. pepper

Melt margarine in 12″ skillet. Cook celery and onion in margarine, stirring frequently, until onion is tender. Stir in 1 c. bread crumbs. Add remaining bread crumbs and seasoning; mix well.

Make a cut lengthwise down the center of each pork tenderloin, being careful not to cut completely through. Spread cut side of 1 tenderloin with stuffing. Place other tenderloin, cut side down, on stuffing; tie with string. Place on rack in shallow roasting pan. Place bacon slices on tenderloin.

Bake uncovered at 350*F for about 1 hour, until meat thermometer registers 165*F. Serves 4.

1 20-oz. can pineapple chunks
3 T. soy sauce
1 T. cornstarch
1 t. white vinegar
1/4 t. hot pepper flakes
1 lb. boneless pork butt
2 T. vegetable oil
2 large cloves garlic, pressed
2 T. minced ginger root or 1 t. ground ginger
1 onion, quartered
2 medium carrots, slivered
1 green bell pepper, slivered

Drain pineapple, reserving 3 T. of juice. Mix reserved juice with 1/2 c. cold water, soy sauce, cornstarch, vinegar, and pepper flakes. Set aside.

Cut pork into strips. In skillet or wok, brown pork in hot oil. Add garlic and ginger. Cook 1 minute. Add onions and carrots; cook 1 minute. Stir sauce, add to skillet with pineapple and bell pepper. Cook until sauce boils and thickens. Serve with steamed white rice or fried rice.

1-1/4 lb. pork steak
2 T. dry sherry
2 T. soy sauce
1 T. cornstarch
1/2 c. peanut oil
1 clove garlic, crushed
2 T. sliced scallions
3 carrots, sliced and blanched
1 green pepper, sliced
1/2 c. chicken broth
1 T. dark brown sugar
1/2 c. unsalted peanuts

Slice pork steak very thinly (slices easier if partially frozen). Toss pork with mixture of soy sauce, sherry, and cornstarch. Marinate in refrigerator 1-2 hours.

Heat peanut oil in wok. Stir in garlic and scallions, and stir fry 1 minute. Add pork mixture and stir 2 minutes. Mix in carrots and green pepper; cover and stir 2 minutes. Combine broth and brown sugar, and add to wok. Stir gently until sauce thickens. Stir in peanuts. Cook another minute. Serve with rice. (Note: boneless chicken breasts or thighs, skin removed, can be substituted for pork.)

1-1/2 to 2 cups raw rice
1 can onion soup
2 cans cream of mushroom soup
pork chops

Mix onion soup and rice in 9″-x-13″ pan. Pour 1 can cream of mushroom soup mixed with 1/2 c. milk over rice. Lay pork chops over top. Pour another can of cream of mushroom over all.

Bake at 350*F for 1 hour. Serves 4 to 6.

5 T. mayonnaise (use real mayonnaise, either regular or light)
4 loin pork chops, 1″ thick
2 c. fine bread crumbs

Spread mayonnaise on a large, flat plate and dredge the chops well on both sides, completely coating them. Dredge with bread crumbs, encasing the chops completely.

Place in a shallow roasting pan. Bake uncovered at 400*F for about 45 minutes, or until tender.

2 T. shortening
6 pork chops
1-1/2 t. salt
1/4 t. pepper
3-1/2 c. chicken broth
1/4 t. thyme
1/2 c. diced green pepper
1/2 c. diced onion

Melt shortening in large skillet; brown chops on both sides. Remove from skillet; season with salt and pepper. If chops are fat, drain off part of drippings.

Brown rice in fat remaining in skillet, stirring constantly. Add remaining ingredients.

Put in casserole; top with chops. Cover, and bake at 350*F for 1 hour.

4-5 pork chops
1 can Campbell’s onion soup
1 can cream of mushroom soup
2 c. water

Pour uncooked rice into 9″-x-13″ dish. Cover with onion soup. Lay pork chops on rice and onion soup. Cover with mushroom soup and water.

Bake covered at 350*F for 2 hours. Uncover and bake for 1/2 hour.

4 1″-thick pork chops
4 T. catsup
4 lemon slices
4 onion slices
4 T. brown sugar

Place pork chops in baking dish in a single layer. Spread each chop with 1 T. catsup, and top with 1 onion slice, 1 lemon slice, and 1 T. brown sugar.

Bake, covered, at 350*F for 1 hour.

Remove cover, and continue baking for another 1/2 hour, basting occasionally to glaze. Serves 4.

1 lb. pork, cubed
1 medium onion
1 stalk celery, diced
4-oz. jar pimentos
2 cans cream of mushroom soup
1 medium size package noodles

Brown pork with salt and pepper to taste. Add onion, celery, and pimentos. Simmer until meat is tender. Add two cans soup.

Cook noodles in salt water. Drain and add to meat mixture.

2 lbs. pork, round steak, or veal, cut in pieces and cooked until nearly done
8 slices dry bread, broken in pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup

Mix everything together and bake 1 hour.

1 lb., 12 oz. can sauerkraut
1 c. chopped onion
1 lb. 12 oz. can tomatoes
3/4 c. packed brown sugar
3 lbs. country-style pork ribs

Layer ingredients in a large casserole as listed, starting with sauerkraut and ending with ribs. Do not stir.

Cover and bake at 325*F for 3 hours. Uncover last 45 minutes of baking.

5 medium onions
3 T. butter
5 large potatoes
salt and pepper to taste
grated nutmeg
1-1/2 lb. cooked sliced ham
1-1/2 c. heavy cream

Peel and thinly slice onions; saute in butter until transparent.

Peel and thinly slice potatoes, rinse in cold water, and dry.

In 3-qt. shallow ovenproof baking dish, layer 1/2 pepper, and nutmeg. Add ham, then remaining onions, then potatoes. Pour most of cream over the potatoes, moistening all of the top slices. Sprinkle with salt and pepper.

Bake at 375*F for about 1-1/2 hours, brushing the top of the potatoes several times with the remaining cream, until golden brown. 6 servings.

6 slices bacon
8 oz. rotelle or corkscrew macaroni
3 eggs
1 c. half-and-half
1/2 c. grated Parmesan
1 t. chopped fresh dill or 1/4 t. dried

In 10″ skillet over medium-low heat, cook bacon until browned. Remove bacon to paper towels to drain.

Meanwhile, in saucepot, prepare pasta as label directs; drain. Return to saucepot.

In small bowl, with fork or wire whisk, beat eggs, half-and half, Parmesan cheese, and dill until blended; pour over pasta in saucepot; cook over low heat, stirring constantly, until sauce thickens slightly.

Crumble bacon. Reserve 2 T. bacon; stir the rest into pasta. Spoon pasta mixture into warm bowl. Garnish with reserved bacon. Makes 2 main-dish servings.

10 slices bread
10 slices American cheese
2 lbs. bulk sausage
9 eggs
3-1/2 c. milk
1 stick margarine
2 c. crushed cornflakes
Place bread in large shallow baking pan; top with cheese.

Brown sausage and spread on top of bread and cheese.

Combine eggs and milk. Pour on top of bread, cheese, and sausage.

Melt margarine and add cornflakes. Sprinkle this on top of cheese, sausage, eggs, and milk in pan.

Refrigerate overnight.

Bake at 375*F for 50 minutes. (To lower cholesterol, use 1 lb. sausage and Egg Beaters.)