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Category: Pork

Lentil Stew with Ham and Greens

Lentil Stew with Ham and Greens

1 1/2 tbsp olive oil

1 1/2 cups chopped baking potato

1 cup chopped onion

1 cup chopped smoked ham

3 garlic cloves, minced

1 can diced tomatoes, drained

5 cups fat-free, less-sodium chicken broth

1 tsp. dried basil

1/2 tsp. dried thyme

1 cup dried lentils

1/2 tsp. black pepper

1/2 cup chopped carrot

3 tbsp chopped fresh parsley

2 bay leaves

3 cups chopped Swiss chard, collard greens, or spinach

 

Heat oil in a dutch oven over medium-high heat. Add onion and garlic, saute 5 minutes. Add broth, lentils, carrot, and bay leaves, bring to a boil. Partially cover, reduce heat, and simmer 20 mins. Add Swiss chard, potato & ham, bring to a boil. Reduce heat, simmer 15 min. or until potato is tender. Stir in tomatoes, basil, thyme and pepper, simmer 10 mins. Discard bay leaves. Sprinkle with parsley and parmesan.

 

 

Drunken Pork Shoulder with Cabbage and Pears

Drunken Pork Shoulder with Cabbage and Pears

bouquet garni

2 white onions, diced

2 carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic

30 whole black peppercorns

5 C. dry red wine, such as Cabernet or Merlot

salt to taste, plus 1 T. salt

3 pounds boneless pork shoulder, cut into 1-inch cubes

6 T. olive oil

4 C. veal stock or chicken stock (see recipes)

1 head green cabbage, thinly sliced

3 T. unsalted butter

1/4 vanilla bean, split in half lengthwise

3 ripe but firm pears, such as Comice, cored, peeled and cut into 3/4-inch cubes

3 T. chopped fresh parsley

 

In a large shallow nonaluminum dish, combine the bouquet garni, onions, carrots, celery, garlic, peppercorns, 4 1/2 C. of the red wine and salt to taste. Stir to mix. Add the pork and turn to coat evenly. Cover and refrigerate for at least 5 hours or as long as overnight. Drain the meat and vegetables in a sieve, capturing the marinade in a small saucepan. Bring the marinade to a boil, then remove it from the heat and set aside. Separate the meat from the vegetables; set aside separately. In a sauté pan over high heat, warm 4 T. of the olive oil. Pat the meat dry with paper towels. Working in small batches, add the meat to the pan and brown on all sides, about 2 minutes. Transfer the meat to a large saucepan. To the same sauté pan used for browning the meat, add the reserved vegetables and sauté over medium-high heat until they begin to brown, about 5 minutes. Transfer the vegetables to the saucepan holding the meat. Add the reserved red wine marinade. Bring to a boil over high heat and boil until reduced by half, about 10 minutes. Add the veal or chicken stock and return to a boil. Reduce the heat to medium and simmer, uncovered, until the pork is tender, 50-60 minutes. Meanwhile, fill another large saucepan two-thirds full with water, add the 1 T. salt and bring to a boil. Add the cabbage, return to a boil and cook until wilted, about 2 minutes. Drain the cabbage, rinse with cold water and drain again. In a frying pan over medium heat, melt the butter. Add the cabbage and sauté for 2 minutes. Remove from the heat and set aside. In another small sauté pan, combine the remaining 1/2 C. red wine, the vanilla bean and the pears and bring to a boil. Reduce the heat to medium and simmer, turning the fruit every few minutes, until tender, 5-10 minutes. Drain the meat and vegetables in a sieve, capturing the juices in a bowl. Cover the juices to keep them warm. Separate the pork from the vegetables; discard the vegetables. Arrange a bed of the cabbage on a warmed platter. Place the pork on top of the cabbage, and pour the juices over the top. Scatter the poached pear cubes around the meat. Garnish with the parsley and serve at once.

 

 

 

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Hot and Spicy Pork with Cucumber Dipping Sauce

Hot and Spicy Pork with Cucumber Dipping Sauce

1 whole pork tenderloin, trimmed and cut into bite-sized pieces

1 quart vegetable oil

 

Spice Rub

5 T. chili powder

2 1/2 T. dried oregano

3 tsp. ground cumin

6 cloves garlic, crushed

3 T. olive oil

 

Cucumber Dipping Sauce

12-oz. sour cream

8-oz. plain yogurt

3/4 tsp. ground cumin

1 medium cucumber, seeded and chopped

White pepper, to taste

 

In a large bowl, mix all spice rub ingredients together. Add pork tenderloin and turn to coat evenly. Cover and set aside. Mix all dipping sauce ingredients together, cover and chill until ready to serve. Heat vegetable oil to 350° F. Place meat on fondue skewers and cook in oil until browned. Serve with dipping sauce.

 

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Spiced Rubbed Pork Tenderloin with Edamame Succotash

Spiced Rubbed Pork Tenderloin with Edamame Succotash

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. smoked paprika

1/4 tsp. garlic powder

1 pork tenderloin (about 1 pound)

2 C. frozen or fresh shelled edamame

1/3 C. light sour cream

2 T. lime juice

2 C. frozen corn kernels, thawed

1 medium tomato, seeded and chopped

1/4 C. chopped fresh cilantro

Preheat the oven to 425°F. Combine the chili powder, cumin, paprika, and garlic powder in a small bowl. Place the tenderloin in a roasting pan and coat with the spice mixture. Roast, turning once, for 25 minutes, or until a thermometer inserted in the center reaches 155°F. Let stand for 10 minutes. Cut diagonally into 12 slices. Meanwhile, cook the edamame according to package directions. Rinse under cold running water and drain. Stir together the sour cream and lime juice in a medium bowl. Add the edamame, corn, tomato, and cilantro and stir. Divide the salad among 4 shallow bowls. Serve with the pork slices.

 

 

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Honey-Rosemary Pork Chops

Honey-Rosemary Pork Chops

porkVegetable oil, for the grates

1/4 cup honey

4 T. olive oil, divided

2 T. chopped fresh rosemary

4 6-ounce boneless pork chops, each about 3/4-inch thick

Kosher salt and freshly ground black pepper

 

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes. Lightly brush the grates with oil. In a small bowl whisk together the honey, 2 tablespoons of olive oil, and rosemary. Transfer half to a small bowl to glaze the pork chops. Reserve the remaining glaze to brush on the cooked chops. Lightly brush the pork chops with the remaining olive oil. Season with the salt and pepper to taste. Lightly brush the honey-rosemary glaze on both sides of each chop. Place the chops on the grill. Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes. Turn the chops. Continue cooking for 6 to 8 more minutes for medium. Remove the chops from the heat, brush with more glaze, and set aside to rest for 5 minutes before serving.

 

 

 

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Greens and Garlic Croutons

pork2 1/4 lb. pork tenderloin

2 lemons, zested and juiced

1/2 T. freshly ground black pepper, coarsely ground

4 cloves garlic, chopped

2 sprigs fresh rosemary leaves stripped and finely chopped

7 T. extra-virgin olive oil (EVOO)

Coarse salt

3 slices country style bread , thick slices, cut into cubes

3 T. Mayonnaise, heaping T.

1/2 C. Parmigiano-Reggiano cheese, grated

2 large romaine lettuce hearts, chopped (or 8-10 C. mixed greens)

 

Preheat the oven to 500°F. Trim the silver skin or connective tissue off the tenderloins with a thin, sharp knife. Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl mix together all of the lemon zest, the juice on 1 lemon, the coarse black pepper, 3 cloves of the chopped garlic, the rosemary, 2 T. of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20-22 minutes. Once roasted remove to a cutting board to rest for a few minutes, loosely tented with aluminum foil. To make the croutons, preheat a medium skillet over medium-high heat with 2 T. of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining clove of chopped garlic, salt, and pepper and toast the bread crumbs, stirring frequently until golden brown. Remove from heat and reserve. While the croutons are toasting, in a bowl combine the mayo and the juice of the remaining lemon. Whisk in 3 T. of EVOO, season with pepper and stir in the grated cheese. Once the pork is out of the oven and resting, put the salad together. In a salad bowl combine the croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloins and serve alongside the salad.

 

 

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Pork Chops with Raspberry and Sweet Onion Sauce

Pork Chops with Raspberry and Sweet Onion Sauce

pork4 Center Cut Pork Chops

6 T. unsalted butter (reserve 3 T.)

Salt and pepper

Flour for dredging

3 T. olive oil

2 med. Vidalia onions (thinly sliced)

2-3 C. chicken stock (reserve 1 C.)

2 T. red wine vinegar

1 T. balsamic vinegar

1 T. dark brown sugar, packed

2 C. fresh raspberries (reserve 1/2 C.)

 

Preheat oven to 350 degrees F. Heat olive oil and 3 T. of butter in an oven-proof skillet large enough to hold all of the chops. Salt and pepper the chops and dredge in flour. Shake off any excess. Brown the chops in the butter and oil. Remove the chops. Cover the bottom of the skillet with an even layer of onions. Arrange the chops on top of the onions. Pour just enough stock over to come up approximately 1/4″. Cover and bake for 45 minutes. After 30 minutes check to make sure stock has not boiled away. Add more stock if necessary. The onions should caramelize to a nice golden brown color (not burnt, though). When chops are done, remove from the pan (leaving in onions). Deglaze the pan with the reserved 1 C. stock. Bring to a simmer for 2 min. Add vinegar, sugar and whisk in the reserved 3 T. butter. Add the berries and mash slightly. Reduce sauce until slightly thickened. Add salt and pepper to taste. Serve the chops with the sauce spooned over the top. Garnish with the reserved 1/2 C. raspberries.

 

 

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Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf

Balsamic-Glazed Pork Chops with Arugula-Basil Rice Pilaf

pork

3 T. cold unsalted butter

1 (6 oz.) box rice pilaf mix, such as Near East brand

3 T. extra-virgin olive oil (EVOO)

4 (1-inch-thick) center-cut pork loin chops

Salt and freshly ground black pepper

1 small onion, chopped

1 T. fresh thyme leaves (from a couple of sprigs), chopped

1 sprig of fresh rosemary, chopped

3 garlic cloves, chopped

1/4 C. balsamic vinegar (eyeball it)

2 T. honey

1 C. chicken stock or broth

2 C. trimmed and chopped arugula (from 1 bunch)

15 to 20 fresh basil leaves, shredded or torn

 

In a medium pot over high heat, combine 1 T. of the butter and 1 3/4 C. water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered. While the rice is cooking, heat a large skillet over medium-high heat for the chops. Add 2 T. of the EVOO (twice around the pan). Season the chops with salt and pepper, then add to the hot skillet. Cook the chops for 5 minutes on each side. Transfer the chops to a platter and cover with foil. Return the pan to the heat and add the remaining T. of EVOO and the onions, thyme, rosemary, and garlic, then sauté for 4 to 5 minutes. Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half. While the glaze is reducing, finish the rice pilaf. Add the arugula and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens at the same time. Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 T. of cold butter. Stir and shake the pan until the butter melts. Add the chops to the pan and coat them in the balsamic glaze. Serve the glazed chops alongside the arugula-basil rice pilaf.

 

 

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Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

Pasta with Swiss Chard, Bacon, and Lemony Ricotta Cheese

pasta1 lb. cellantani (ridged corkscrew-shaped pasta) or other ridged short-cut pasta

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 or 4 garlic cloves, chopped

1 small yellow onion, chopped

1/2 tsp. crushed red pepper flakes

1 bunch of Swiss chard, cleaned and coarsely chopped

1 C. chicken stock or broth

1 C. whole milk ricotta cheese

Zest and juice of 1 lemon

1 C. grated Parmigiano-Reggiano

 

Bring a large pot of water to a boil for the pasta. When the water comes to a boil, add salt and cook the pasta al dente. While the pasta cooks, preheat a large, deep skillet over moderate heat. Add the EVOO and bacon and cook until the bacon crisps, about 3 minutes. To the bacon add the garlic, onions, salt, pepper, and crushed red pepper flakes and cook, stirring frequently, for 5 minutes, or until the onions are lightly caramelized. Add the chopped Swiss chard, toss to coat, and wilt the chard down. Turn the heat up to high and add the chicken stock and a couple of ladles, about a C., of the starchy boiling water from the cooking pasta. When the liquid comes to a boil, reduce the heat and simmer for 6 to 7 minutes. In a small bowl, combine the ricotta with the lemon zest and season with salt and pepper. Place 1/4 C. of the ricotta mixture in the bottom of each of 4 pasta bowls and reserve. Add the lemon juice to the Swiss chard. Drain the pasta well and toss with the greens for a minute or so to let the juices absorb into the pasta. Turn the heat off and add the grated Parmigiano cheese to the pasta and greens and continue to toss to distribute. Serve the pasta immediately, dishing it up on top of the ricotta cheese. Stir the lemony ricotta up in your bowl to mix with the pasta.

 

 

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Ham Hocks with Soup Mix

Ham Hocks with Soup Mix

Ham Hocks with Soup Mix

 

1 Ham Hock

¾ C. Hearty Soup Mix

7 C. Water

Salt & Pepper to taste

Optional Seasonings to Taste: Garlic, Onion, Thyme, Marjoram

 

Simmer all ingredients for 45 minutes, or until tender. Remove ham hock from soup, remove meat and add back to soup. Serve.

Corny Bacon Muffins

Corny Bacon Muffins

Corny Bacon Muffins

 

½ C. Shelf Stable Bacon Pieces or Bacon Bits

1 C. enriched flour

1/4 C. sugar

4 tsp. baking powder

3/4 tsp. salt

1 C. yellow corn meal

2 eggs, beaten (2 tsp. Whole Egg Powder + 4 tsp. Water)

1 C. milk (1/3 C. powdered milk, 1 C. water)

1/4 C. vegetable oil

 

If using non shelf stable bacon, cook until crisp; drain and cut in small pieces. Sift together the flour, sugar, baking powder, and salt. Stir in corn meal, then add eggs, milk, and vegetable oil. Stir until just smooth, add bacon bits and fill greased muffin pans 2/3 full. Bake at 425 degrees for 20 to 25 minutes.

Cheesy Bacon Potatoes

Cheesy Bacon Potatoes

Cheesy Bacon Potatoes

 

2 C. Potato Flakes

2 T. dehydrated Cheese Powder

1 T. Instant Milk

¾ C. Shelf Stable Bacon Pieces or Bacon Bits

2 C. Water

 

Bring water to a boil in medium saucepan. Add potato flakes, cheese power and instant milk and mix well. Stir in bacon bits. Cover, remove from heat, and let sit 5 minutes. Fluff with fork and serve.

Asian Spam Spaghetti

Asian Spam Spaghetti

Asian Spam Spaghetti

 

1 (8 oz.) package uncooked spaghetti

1 T. vegetable oil

1 (12 oz.) container fully cooked luncheon meat (e.g. Spam), cubed

2 T. dehydrated green onion, rehydrated

1 clove garlic, chopped

1 T. soy sauce

1/2 C. water

1/2 T. sesame oil

1 tsp. freshly ground black pepper

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add luncheon meat, green onion and garlic and sauté until light brown. Stir in cooked spaghetti, then stir in soy sauce, water, sesame oil and pepper. Mix all together, heat through and serve.

Pork Chile Verde

Pork Chile Verde

Pork Chile Verde

 

2 tsp. Shortening or Oil

2 lb. Cubed Pork (Can use canned)

½ C. dried diced Onion

½ tsp. Garlic Powder

1 C. canned Diced Tomatoes, drained

1 can diced Green Chiles

1 C. Water

1 tsp. Chicken or Vegetable Bouillon Granules

1 tsp. Flour

 

Sauté meat in oil, add onion and garlic, cook until meat is soft. If using canned meat just make sure the onions and garlic are cooked. Add tomatoes and chilies; stir. Combine water with flour and bouillon and mix well. Slowly add to pan, stirring. Cook slowly until very tender about 1 hour. (Just heat through if you have canned meat.) Serve over rice.

SPAM with Pork & Beans

SPAM with Pork & Beans

SPAM with Pork & Beans

 

2 cans of SPAM

1 can of Pork and Beans

2 tsp. Dehydrated Onion

Garlic Powder, to taste

1 pinch of ground black pepper

 

Slice SPAM into cubes and set aside. Add can of Pork and Beans to soup pot. Stir in dehydrated onions. Then add SPAM cubes into the pot. Season with garlic and pepper. Stir for 2 minutes on medium heat. Enjoy with steamed white rice.

Spam Pad Thai

Spam Pad Thai

Spam Pad Thai

 

1 (12 oz.) can SPAM® Classic, cut into 1-inch cubes

1/2 C. chicken broth

1/4 C. creamy peanut butter

3 1/2 T. soy sauce

freshly ground black pepper to taste

1 (10 oz.) package uncooked udon noodles

1 chopped green onion (optional)

 

Cook and stir SPAM(R) Classic in a skillet over medium heat until lightly browned all over, about 10 minutes. Set aside on paper towel lined plate to drain. Stir chicken broth, peanut butter, and soy sauce together in a small saucepan over low heat; cook, stirring, until a smooth peanut sauce forms. Season peanut sauce with pepper. Bring a pot of salted water to a boil; cook udon noodles just until tender, about 10 minutes. Drain, then add back to pot over low heat. Stir peanut sauce and SPAM(R) Classic into noodles until noodles and SPAM(R) Classic are coated; turn out onto a plate and garnish with chopped green onion, if desired.

Spam, Red Beans, and Rice

Spam, Red Beans, and Rice

Spam, Red Beans, and Rice

 

3 C. uncooked white rice

3 C. water

1 (12 oz.) can fully cooked luncheon meat (such as SPAM®), cubed

3 (15 oz.) cans kidney beans, with liquid

1/4 C. butter

1/8 tsp. dried onion flakes

 

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir together the luncheon meat, kidney beans with liquid, butter, and onion flakes in a large saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 15 minutes, stirring occasionally. Spoon the beans over the cooked rice to serve.

Ham Fried Rice

Ham Fried Rice

Ham Fried Rice

 

3 C. Water

2 C. Rice

2 T. dried chives, rehydrated

3 T. dried celery, rehydrated

I (16-oz.) canned ham, diced

1 (8-oz.) can water chestnuts, drained and chopped

I (4-oz.) can sliced mushrooms, drained

I (15-oz.) can peas and carrots, drained

2 T. soy sauce

2 T. vegetable oil

2 Eggs, Scrambled, Optional (fresh or from whole egg powder)

 

To cook rice: In a heavy bottomed saucepan with a tight-fitting lid, combine 3 C. water and 2 C. rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. Rehydrate celery and chives by placing them in a small bowl along with 10 T. liquid from any canned item. It takes 5 to 10 minutes to rehydrate. In a large

pan, heat oil over a medium-high heat. In a bowl, mix all ingredients together. Once oil is heated, fry ingredients until thoroughly heated. If eggs are available, scramble and toss into fried rice before serving.

Ham & Corn Chowder

Ham & Corn Chowder

Ham & Corn Chowder

 

1 or 2 5 oz. can Ham

1 15 oz. can Potatoes

1 15 oz. can Creamed Corn

1 12 oz. can Evaporated Milk

1/3 C. Cream of Anything Soup Mix

1 1/4 C. Water

1.4 C. dried Onion

1 tsp. Parsley

¼ tsp. Pepper

Combine all ingredients in a pan and heat through.

Hammy Mac & Cheese

Hammy Mac & Cheese

Hammy Mac & Cheese

 

1 ½ C. Macaroni Noodles

1 14 oz. can Chicken Broth

1 15 oz. can diced Tomatoes

1 or 2 5 oz. cans Ham

1/3 C. Cream of Anything Soup Mix

1 1/4 C. Water

3 T. Onion Flakes

8 oz. Processed Cheese (i.e. Velveeta), cubed

 

Simmer pasta in broth with tomatoes until macaroni is done, stirring occasionally. Add remaining ingredients, except cheese and stir to combine. Bring up to medium, then stir in cheese and continue to cook until cheese me.

Ham & Vegetable Soup

Ham & Vegetable Soup

Ham & Vegetable Soup

 

¼ C. dried chopped Onion

¼ C. dried chopped Celery

2 T. EVOO

1 T. Bouillon Granules

¼ C. dried diced Carrot

¼ C. dried Potato Chunks

¼ C. freeze dried Green Peas

¼ C. dried Asparagus or Zucchini dices

1 T. Thrive Life Béchamel Sauce Powder

1 C. Freeze Dried Ham dices (or 1 ½ C. cooked chopped ham)

¾ tsp. Herbes de Provence

1 tsp. Cheese Powder

¼ C. Instant Milk Powder

 

In a large soup pot, add the onion, celery and olive oil. Simmer over medium heat for 30 seconds, being careful not to burn. Add 6 C. water and bring to gentle boil. Add chicken bouillon, carrots and potato chunks. Boil gently for 5 minutes. Add the peas, asparagus or zucchini, freeze dried ham, and béchamel. Boil gently for an additional 5 minutes. Reduce heat to low, (add fresh ham here is using that instead), Herbs de Provence, cheese powder and milk and simmer for another couple minutes. Top with shredded cheese if desired.

Bacon & Corn Chowder

Bacon & Corn Chowder

Bacon & Corn Chowder

 

4 C. Water

4 T. Bouillon Granules

1 T. EVOO

1 C. Potato Flakes

¼ C. Instant Milk

¼ C. Parmesan Cheese

1 C. freeze dried Corn

4 oz. Shelf Stable Bacon, chopped, or Bacon Crumbles or Bacon Bits

1 T. Parsley

1 tsp. Granulated Garlic

1 tsp. marjoram or thyme

Salt & Pepper

 

Bring 4 C. water and 1 T. EVOO up to a near boil. Stir in bouillon until dissolved. Reduce heat to medium and stir in potato flakes, instant milk and parmesan cheese. Add corn and bacon and season with parsley, garlic and herb. Season to taste with salt & pepper. Simmer until corn is rehydrated and soup is heated through.

BOB Cheesy Bacon Grits for One

BOB Cheesy Bacon Grits for One

BOB Cheesy Bacon Grits for One

 

2 packets instant grits (such as Quaker, found near cereals)

2 T. dry milk

2 T. bacon bits or shelf stable bacon

1⁄2 tsp. onion powder (not onion salt!)

1⁄2 tsp. dried diced garlic

2 oz. freeze dried shredded cheddar cheese

1 C. water

 

Bring the 1 C. water to a boil. Add all ingredients except cheese, stirring to mix well. Turn off heat, and stir in cheese. Cover and let sit 5 minutes, or until cool enough to eat.

Nordic Potato Soup with Ham

Nordic Potato Soup with Ham

Nordic Potato Soup with Ham

 

3 medium – size thin-skinned potatoes (about 1 1/2 lb. total) peeled and

diced (I use small red potatoes and quarter them–don’t peel it saves time)

1 large onion finely chopped (I have used dehydrated onion )

1 smoked ham hock -about 1 lb. (I have used leftover ham)

1 T dry dill weed

2 t grated lemon peel

1/4 t ground white pepper (I use black pepper)

2 1/2 C. chicken broth (I use low sodium bouillon cubes)

1 T cornstarch

1/2 c. whipping cream

Dill sprigs – optional

 

In a 3 quart or larger crock pot combine potatoes, onion, ham hock, dill weed, lemon peel, pepper and broth. Cover and cook at low setting until ham hock and potatoes are very tender when pierced – 7 1/2 to 8 hours. Lift out ham hock and let stand until cool enough to handle. Meanwhile remove about 1 C. of the potatoes with a little of the broth (I remove all of the potatoes and enough broth to cover the potatoes); whirl in a blender or food processor until pureed. Return puree to cooker. ( We like the soup smooth – just take out 1 C. if you like it lumpy) In a small bowl, mix cornstarch and cream; blend into potato mixture. Increase cooker heat setting to high. Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup. Cover and cook, stirring 2 or 3 times for 20 more minutes. Garnish with dill sprigs, if desired. Makes 4 to 6 first course servings. (I always double the recipe because that way I can use the whole container of whipping cream).

Lentil and Canadian Bacon Soup

Lentil and Canadian Bacon Soup

Lentil and Canadian Bacon Soup

 

4 C. water

1 tsp. dried thyme leaves

1/2 tsp. salt

1/4 tsp. pepper

2 cans (14 1/2 oz. each) vegetable broth

2 medium carrots, cut into 1/2-inch pieces (1 C.)

1 medium potato, peeled and cut into 1/2-inch pieces (1 C.)

1 medium onion, finely chopped (1/2 C.)

1 medium celery stalk, cut into 1/2-inch pieces

1 package (16 oz.) lentils (2 1/4 C.), sorted and rinsed

1 package (6 oz.) sliced Canadian-style bacon, coarsely chopped

 

Mix all ingredients in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours or until lentils are tender. Stir well before serving. 8 servings.

Ham and Lentil Soup

Ham and Lentil Soup

Ham and Lentil Soup

 

2 C. lentils

1/2 lb. ham — diced

1 onion — chopped

1 bay leaf

2 ribs celery — chopped

1 clove garlic — minced

Salt and pepper — to taste

 

Combine all ingredients with 2 quarts water in the crock pot. Cook on low, covered, 8 to 10 hours. Adjust seasonings and serve.

Three Bean Chili

Three Bean Chili

Three Bean Chili

 

2 tsp. vegetable oil

1 1/2 lb. ground beef

1 sm. onion, chopped

1/2 tsp. minced garlic

1 (16 oz.) can red kidney beans

1 (16 oz.) can lima beans

1 (16 oz.) can garbanzo beans

1 (15 oz.) can tomatoes

1 (15 oz.) can tomato sauce

2 T. chili sauce or catsup

1 T. oregano

1 T. chili powder

1 tsp. salt

 

Drain and rinse all beans. Brown ground beef with vegetable oil; drain. Add remaining ingredients to slow cooker. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.

Sweet and Sour Kielbasa

Sweet and Sour Kielbasa

Sweet and Sour Kielbasa

 

3 lb. kielbasa (cut in 1/2″ rings)

1 C. ketchup

1 C. brown sugar

1 C. red wine vinegar

1 T.p soy sauce

1 tsp. ground ginger

1 tsp. garlic powder

 

Place ketchup, brown sugar and vinegar in sauce pan. Bring to boil, then simmer for 5 minutes. Remove from heat add soy sauce, ginger and garlic powder. Stir thoroughly. Place cut up kielbasa in crockpot and add sauce. Cook on high for 4 hours.

Sweetly Spiced Roast Pork

Sweetly Spiced Roast Pork

Sweetly Spiced Roast Pork

 

1/4 C. packed brown sugar

2 cloves garlic, minced

1 tsp. ground ginger

1/4 tsp. salt

1/4 tsp. Pepper

1/4 tsp. Ground cinnamon

Dash Ground cloves

1 T. Soy sauce

1 pork roast

 

Mix brown sugar, garlic, ginger, salt, pepper, cinnamon and cloves. Brush soy sauce over pork roast. Place in crock pot. Pour brown sugar mixture over roast. Cook 4-6 hours on high.

Spicy Pork and Cabbage

Spicy Pork and Cabbage

Spicy Pork and Cabbage

 

Pork spareribs (amount can vary…)

4 C. sauerkraut

3-4 tart apples, cored and diced

1/2 small onion, chopped

2 whole cloves

1/2 small bay leaf

1/4 C. sugar

1 C. water

2 T. cider vinegar

2 tsp. salt

Place sauerkraut, apples and onion in crock-pot.  Add remaining ingredients

 

except the ribs.  Toss together well to evenly distribute spices.  Arrange ribs  on top of the sauerkraut mixture, stacking to fit.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours

Smoked Sausage

Smoked Sausage

Smoked Sausage

 

1 lb. smoked sausage

15 oz. can Hunts Ready Sauce (Italian) (seasoned tomato sauce)

 

Cut sausage into 1/2 inch slices and place in crockpot. Pour sauce over, cover and cook on low 6 hours.

Sesame Pork Ribs

Sesame Pork Ribs

Sesame Pork Ribs

 

3/4 C. packed brown sugar

1/2 C. soy sauce

1/2 C. ketchup

1/4 C. honey

2 T. cider or white vinegar

3 garlic cloves, minced

1 tsp. ground ginger

1 tsp. Salt

1/4 to 1/2 tsp. crushed red pepper flakes

5 lb. country style pork ribs

1 medium onion, sliced

2 T. sesame seeds, toasted

2 T. chopped green onion

 

In large bowl, combine, the first nine ingredients. Add ribs and turn to coat. Place the onion in slow cooker; arrange ribs on top. Cover and cook on low for 5-6 hours. Place ribs on serving platter; sprinkle with sesame seeds and green onion. Makes 6 servings.

Pork with Onion and Garlic Sauce

Pork with Onion and Garlic Sauce

Pork with Onion and Garlic Sauce

 

6-8 pork chops, browned

2 cans reduced fat Cream of Mushroom soup

1 pkg. Campbell’s Golden Onion Soup Mix

1 envelope Good Seasons Roasted Garlic dressing mix

 

Mix together the soup and dry seasonings; pour over pork. Cook on high for 4-6 hrs. Serve over pasta, egg noodles, or rice.

Pork with Mustard Sauce

Pork with Mustard Sauce

Pork with Mustard Sauce

 

1 boneless pork loin roast (I used a tenderloin)

2 tsp. olive oil

1-1/4 tsp. ground mustard

3/4 tsp. garlic powder

1/4 tsp. ground ginger

1/2 C. horseradish mustard (can make this with 1/4 C. brown mustard, 1/4 C. prepared horseradish)

1/2 C. apricot or pineapple preserves

 

Rub the roast with oil. Combine mustard, garlic powder and ginger over roast. Place the roast in the crock pot on low for 8-10 hours. Combine the horseradish mustard and preserves. About 15 minutes before serving pour the sauce over the roast. Slice and enjoy

Pork Roast and Kraut

Pork Roast and Kraut

Pork Roast and Kraut

 

1 Pork Roast

1 Can Sauerkraut

2 Can Beer

 

Ass 1 can beer, sauerkraut to crock pot. Add pork roast and cook 6-8 hours. Add a second can of beer about an hour before serving. Remove pork and thicken sauce with a little cornstarch, and cook for 30-40 minutes on high. Serve with mashed potatoes.

Pork Roast Double Meal

Pork Roast Double Meal

Pork Roast Double Meal

 

3-5 lb. pork roast

Salt and Pepper

Sliced onion

Potato, chunks

Carrot, chunks

 

Put roast in crock pot with salt and pepper (vegetables if you want) and about 1/2 C. water as pork has a lot of juice. If you use beef, maybe a C. of water. Let cook all day on low about 6-8 hours until pulls apart with fork.

Second Meal Take leftover meat and shred and put in crock pot with enough BarBQ sauce to cover usually less than a bottle and let warm through. Great on sandwiches, etc.

Pork Chops with Mushroom Sauce

Pork Chops with Mushroom Sauce

Pork Chops with Mushroom Sauce

 

8 to 10 small, thick pork chops

2 tsp. salt

1/4 tsp. pepper

1/8 tsp. sage

1 can (12 oz.) cream of mushroom soup

1 T. dried onion flakes

 

Trim the excess fat from the chops and use it to grease a large skillet. Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it n the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours.

Pork Chops Standing Up

Pork Chops Standing Up

Pork Chops Standing Up

 

An unusual way to cook pork chops to a melt-in-the-mouth tenderness.

4 Loin pork chops

1 Onion, sliced into rings

1 T Butter

Salt & pepper

 

Stand chops in crockpot, thin side down. Sprinkle with salt and pepper. Cover with the onions. Place butter on top. Cook on low for 6 to 8 hours. The chops should be moist and tender with a deep brown color.

Pork Chop Romance

Pork Chop Romance

Pork Chop Romance

 

2 T. oil

Salt and pepper

4-6 pork chops, boneless or bone in

2 T. flour

1 medium onion, thinly sliced

2 C. chicken broth

1 8-oz. carton sour cream

 

While oil is heating in skillet, season chops and lightly coat with 1 T. flour. Cook over medium heat until lightly browned. Remove and place in a baking dish.

Layer onions over chops, then pour broth over all. Cover tightly and bake in 350 degree oven for 30 minutes or until chops are tender. Remove from oven. Blend remaining T. of flour with sour cream; stir into broth. Replace cover and return to oven for about 15 minutes to thicken.

Pork chops a la’ orange

Pork chops a la’ orange

Pork chops a la’ orange

 

4 loin pork chops, bone in or boneless, 3/4 – 1″ thick

1/2 – 3/4 small can orange juice concentrate

1 10 oz. can double strength chicken broth

1 large onion sliced into thick rings

1/2 c raisins

1/2 – 3/4 small bag ‘baby’ carrots

1 soup can of dry white wine (or more broth or water)

1 t curry powder

1/4 c brown sugar (or can use honey)

1 T lemon juice

1/2 t chopped garlic

Enough additional water or broth to cover the chops

 

Brown the chops in a skillet. Set aside. Sauté onion in drippings until softened and slightly brown. Add garlic and brown lightly. Put carrots in the bottom of the crockpot. Top with onions and then the chops. Pour off any grease in the frying pan, if any, and then add soup to hot frying pan and scrape up all the brown drippings on the bottom of the pan. Pour this into the crockpot also. Add all remaining ingredients and cook on high for 3-4 hrs or low for 2-2.5 times as long or until the chops are tender. When the meat is tender, taste the sauce and adjust seasonings to suit. If it is not flavorful enough you may wish to simmer for a while to reduce. Once the flavor is to your liking, you may wish to add a T. of cornstarch or arrowroot at the end and let the sauce thicken a bit.