Archive for the ‘Pork’ Category

Ham and Potato Soup

Monday, August 7th, 2006

6-8 medium potatoes
3 T. butter
1 medium yellow onion (pureed in food processor)
1 T. minced garlic (I use minced in a jar)
3 T. flour
1/2 t. salt
1/4 t. pepper
Dash white pepper
Garlic salt
Lawry’s seasoning
4 1/2 C. milk
1 C. grated or shredded parmesan cheese
1 C. (or more) diced or grated ham

Peel and dice potatoes. Cook in salted water until very tender. In medium soup pot, melt butter and saute onion and garlic. Stir in flour, salt, and peppers. Stir in milk a little at a time. Add garlic salt and Lawry’s to taste. Cook until bubbly. Add cheese and stir. Pour most of liquid off potatoes. Add potatoes to milk mixture. Add ham.

Serve with salad and garlic bread.

Posted in Pork, Soups & Stews | No Comments »

Pork and Green Bean Stew

Friday, August 4th, 2006

Submitted by Marjean Krech, Mifflinburg, PA

3 Tbs. canola oil
all-purpose flour seasoned with salt, black pepper, and cayenne pepper
1 1/2 lbs lean pork, cut into small cubes
1 medium onion, diced
2 cups chicken broth
2 lb. fresh green beans, trimmed and cut into 2″ pieces (or 2 cups frozen green beans)
6 potatoes, peeled and cubed
1 tsp. gravy darkener (optional)

Dredge cubed pork in seasoned flour and brown well in oil. When pork is browned to your satisfaction, add onion and saute until softened, about 3 to 5 minutes. Add chicken broth.

Cover pot; bake at 325-degrees for about 40 minutes. Add green beans and potatoes and bake for another hour or more, until everything is nice and tender. If frozen green beans are used, add them when potatoes are about half cooked. (I think you could also put everything into a crock pot and let it cook all day.)

Darken gravy if you wish. If the dish is a bit dry, add more broth. Season with salt and pepper to taste. Serve warm with crusty bread for an easy dinner.

Posted in Casseroles, Main Dish, Pork, Soups & Stews | No Comments »

Jaeger Kohl - Hunter’s Cabbage

Thursday, August 3rd, 2006

Submitted by Susan-Amber Springer

1-1 1/2 lb sausage: cut into 1\” slices
6 medium potatoes: peeled and cut into 3/4-1\” slices
2-3T flour
2-3T Apple cider vinegar
Water and salt and pepper to taste
1 small head cabbage: clean and slice or tear into strips (use only green cabbage)
Sour cream
1. Brown sausage in large pot; drain off excessive grease.
2. Season flour; dredge potatoes in flour. Pour this into pot.
3. Cover with water, add vinegar, and cook until taters are soft but firm (approx 25 minutes). Add additional flour mixed with water if liquid is too thin. Adjust seasoning and vinegar at end of cooking time.
4. Add cabbage and stir gently. Cook another 5-10 minutes.
• Serve with sour cream; tastes best when left in fridge overnight.
• Can be stored safely in fridge for about 10 days. Doesn’t freeze well.

Posted in Main Dish, Pork | No Comments »

Pork Chops in Orange Juice

Thursday, August 3rd, 2006

Submitted by Karen Miklosey

4 or more pork chops (at least 1/2 inch cut)
Brown in saute pan with garlic, onion, and olive oil (you can use butter or margarine, if preferred). After browning, add orange juice to cover, some Worcestershire sauce (amount you desire) and simmer for about 10 minutes or so. Serve with Betty Crocker Au Gratin Potatoes. Great for even picky eaters!

Posted in Main Dish, Pork, Quick-to-table | No Comments »

Easy Jambalaya with Basmati Rice

Thursday, August 3rd, 2006

Submitted by Ruby Price

4 boneless, skinless chicken breast halves
1 pound andouille sausage, or smoked sausage, sliced
4 cups chicken broth
1 cup sliced celery
1 large bell pepper, diced
1 medium onion, diced
1 can Cajun-style stewed tomatoes, S & W Brand preferred, or 1 can of Rotel*
salt and pepper, to taste
4 cups cooked rice
8 ounces shrimp, peeled and deveined,optional. If using shrimp use only 2 chicken breasts halves
Simmer the chicken and sausage in chicken broth for 20 minutes. Add remaining ingredients, except rice and shrimp. Simmer for 15 minutes. Add shrimp and simmer another 3 to 5 minutes, or until shrimp are pink. Serve over rice.

*Note: You can use 1 can of regular diced tomatoes and add 2 teaspoons of Cajun seasoning mix, more or less to taste. Also if you cook your rice in chicken broth instead of water, it will be more flavorful.

This recipe is freezable. Freeze Jambalaya and rice in separate containers.

Reheating Instructions: Defrost in refrigerator overnight. Jambalaya: Microwave on high for 2 to 4 minutes, check for heat, if not hot enough, microwave in 1 minute increments,stirring, until heated through. On stovetop, transfer defrosted Jambalaya to saucepan and heat on low for 10 to 15 minutes. Rice: Add 1 to 2 teaspoons water and cover with a paper towel, microwave up to 5 minutes, stirring, until heated through.

Posted in Chicken, Main Dish, Pork, Seafood, Soups & Stews, Southern | No Comments »

Slow-Cooked Shredded Pork

Thursday, August 3rd, 2006

Submitted by Cyndy Kryder

1 pork sirloin roast
1 bottle Italian salad dressing
Salt and pepper to taste
Place pork in a slow cooker and pour salad dressing on top. Cook for 6 to 8 hours on low. Before serving, use two forks to shred pork into pieces. Season to taste with salt and pepper. Pile onto a crusty roll, add a tossed salad, and enjoy.

Posted in Crockpot dishes, Main Dish, Pork | No Comments »

North Carolina Barbecue Sauce

Thursday, August 3rd, 2006

Submitted by Rosann Davis, Winston-Salem, NC

3/4 c. margarine
2 tsp. dry mustard
1 1/2 tsp. black pepper
6 tsp. sugar
2 tsp. Worchestershire sauce
3/4 tsp. Tabasco sauce
9 Tbsp. apple cider vinegar
1 c. water
onion powder as desired
1 1/2-3 tsp. chili powder

Mix sauce ingredients in sauce pan and simmer for 30 minutes. Makes enough sauce for 3-4 pounds of pork.

Posted in Main Dish, Miscellaneous, Pork, Southern | No Comments »

Kalua Pig

Thursday, August 3rd, 2006

Sylvia Jacobus (Makanahele in Hawaiian),
Log Cabin Mercantile, Kent, WA

5-6 lb. pork roast
bottle of Liquid Smoke
Ice cream salt (or any coarse salt. I use Hawaiian salt, but I doubt you’ll be able to find it unless you’re in Hawaii.)
1/2 cup of water

Rub the pork roast with the Liquid Smoke, be generous. Then rub the roast with the coarse salt, covering it. Add a half cup of water to the crock pot, add the roast, pour some more Liquid Smoke on top of the roast, and sprinkle in another tablespoon or two of the coarse salt. Let cook on low for 15 hours in the crock pot.

Your result is authentic Kalua Pork only you didn’t have to fly to Hawaii and attend a luau. The pork should shred very easily. Place pork in a heap on a platter. Serve with a pot of rice, mmm.

Posted in Crockpot dishes, Main Dish, Pork | 1 Comment »

Chicken Lickin’ Good Pork Chops

Thursday, August 3rd, 2006

Judy Matthews, via email

This is the best recipie I have ever found for pork chops. They are so well done that you can cut them with a fork. And they are as the recipie indicates–finger lickin’ good!!!

6-8 lean pork chops, l inch thick
l 1/2 tsps dry mustard
1/2 tsp garlic powder
1/2 cup flour
1 1/2 tsp. salt
2 Tbls. oil
l 10 3/4-oz. can chicken and rice soup

Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in Crock-Pot. Add can of soup. Cover and cook on Low 6-8 hrs. (High: 3-4 hrs.)

Posted in Crockpot dishes, Main Dish, Pork | No Comments »

Crock Pot Dinner

Wednesday, August 2nd, 2006

Submitted by Nancy Biggs

1 head of cabbage (quartered)
1 sweet onion
1 apple
1 or 2 potatoes
Polish Sausage or pork chops

Put the vegetables and the apple in the crock pot. Add salt and pepper. Top with chunks of Polish Sausage or browned pork chops. Add about 1 cup of water then check later to make sure it stays moist. Cook all day in the crock pot or less if put in a dutch oven on top of the stove. This is absolutely the best southern eating there is.

Posted in Crockpot dishes, Pork, Southern | No Comments »