Farmhouse Ribs
2 1/2-3 lbs. country-style pork ribs
1 Tbsp. oil
1 medium onion, sliced
2 apples, cut in wedges
1/3 c. mild soy sauce
1/3 c. tomato ketchup
1 Tbsp. dry mustard
3 Tbsp. brown sugar
1 clove garlic, minced
Dash black pepper
3 Tbsp. apple-cider vinegar
2 Tbsp. chopped celery
Trim excess fat from ribs, brown in oil in large skillet. Place
in roasting pan. Place apple
wedges and onion rings over ribs. Combine rest of ingredients
for sauce. Baste ribs. Cover
with foil. Bake 350ø for about 50 minutes. Uncover
and pour remaining sauce over ribs. Bake
for another 40-50 minutes, until ribs are no longer pink near bones.
They should be nicely
brown and tender. Serve with extra sauce if desired.
Pigs in Bacon
8 hot dogs
8 slices cheese
4 strips bacon, cut in half
Slit hot dog, and place slice of cheese in opening. Wrap with
bacon, securing at both ends with
toothpicks. Bake 17 minutes at 425ø.
Kapusta and Kelbassi
1 lb. meaty pork bones
4 lbs. canned or frozen sauerkraut
1 head (2 lbs.) cabbage, shredded
1/4 c. sugar
2 pints beer
2 lbs. onions, chopped
1 lb. fatty bacon, diced
2 lbs Kelbassi (commercial or below)
In frying pan, fry bacon until almost black. Add onions and continue
frying until everything is
black. Set aside. Mix bones, sauerkraut, cabbage, sugar
and 1 pint beer in large pot. Heat to
boil, then lower to simmer. Stir in bacon and onions. Simmer
at least 2 hours, adding more beer
as needed to keep cabbage from drying out. Add chunks of kelbassi
(kielbasa) and keep warm.
Kelbassi (fresh)
For each pound of lean ground pork:
1 tsp. salt
1/4 tsp. black pepper
1 clove garlic, crushed
1 c. water
Mix seasonings in water. Add to pork and mix thoroughly by hand.
Place in cellar or
refrigerator overnight, mixing at least three more times. Stuff
chilled meat into hog casings,
pricking out air bubbles with sharp clean sewing needle, forcing meat
into spaces. Knot ends of
casing close to sausage. Cook in boiling water 45 minutes or
freeze raw in tightly wrapped
packages. Thaw before boiling.
Ham Croquettes
3 Tbsp. butter
1/4 c. flour
3/4 c. milk
2 c. ground cooked ham
1 tsp. grated onion
Bread crumbs
2 tsp. prepared mustard
1 beaten egg
Melt butter, blend in flour and add milk. Cook and stir until
thick and bubbly, cook 1 minute
more. Remove from heat. Add ham, onion, and mustard; blend
well. Chill. Shape mixture into
8-10 balls. Roll in bread crumbs and shape into cones, handling
lightly. Combine egg with 2
Tbsp. water. Dip in egg mixture and roll in crumbs again.
Deep fry until heated through, 1
1/2-2 minutes. Drain, serve with creamy egg sauce (Misc. section)
if desired.
Sausage-stuffed Apples
1/2 lb pork sausage
1/4 c. chopped onion
4 large baking apples
1/4 c. finely crushed saltines
1 beaten egg
Brown sausage in skillet with onion. Drain. Core apples,
scoop out pulp, leaving 1/2" thick
shell. Peel shells 1/4 of way down. Chop reserved pulp,
add to meat with crumbs, egg, 1/2 tsp.
salt and dash pepper. Mix well. Stuff apples with meat
mixture. Bake 375ø for 40 minutes or
till tender. Serves 4.
Stuffed Pancakes with Cheese Sauce
1/2 lb sausage, cooked, drained
1 package (10 oz) frozen spinach
1 c. finely chopped cooked chicken
1/4 c. grated romano cheese
1/8 tsp. ground thyme
1/8 tsp. pepper
Butter
Crepes (recipe under Sweets)
3 Tbsp. butter
3 Tbsp. flour
1 1/2 c. light cream
1/2 c. parmesan cheese (grated)
Combine first 6 ingredients to make stuffing. Spread each cooled
crepe with filling. Roll up
and place in broiler proof pan. Make cheese sauce: Melt butter,
stir in flour. Add cream; cook
and stir until thick and bubbly. Add cheese. Season to
taste. Pour sauce over crepes, broil 5
minutes. Serves 6.
Ham and Macaroni Salad
2 c. uncooked elbow macaroni
2 c. cooked diced ham (1/2 lb.)
1 small onion, chopped
3/4 c. mayonnaise or salad dressing
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. frozen peas, cooked and cooled
1 c. cubed cheese
Cook macaroni, according to directions, drain well. Cool.
Combine rest of ingredients in large
bowl, toss to mix. Add macaroni, toss again. Chunks of
Cheddar cheese may be added if
desired. Serves 8.
T'ang T'su Chu Jo (Sweet and Sour Pork)
Batter:
1 egg
1/2 c. flour
1/2 tsp. salt
1/4 c. water
1 lb. pork shoulder, cubed
Sauce:
1 c. pineapple cubes
1 green pepper, cut into squares
1/2 c. vinegar
1/4 c. packed brown sugar
3/4 c. water
1 Tbsp. molasses
Thickening:
2 Tbsp. cornstarch
1/4 c. water
Heat oil in deep frying pan. Mix batter. Dip pork cubes
in batter and drop into boiling oil.
When cubes are brown, remove and drain. Mix sauce in pan and
bring slowly to boil, stirring
constantly. Pour thickening into sauce. When sauce becomes
thick and smooth, add meat and
mix well. When very hot, serve at once. Serves 4.
Hot Dog Potato Salad
2 qts. (4 lbs) diced cooked potatoes
1 lb. cooked frankfurters, sliced
1/2 c. chopped celery
1/2 c. coarsely shredded carrot
1/2 c. finely chopped green pepper
1/4 c. finely chopped onion
2 Tbsp. chopped pimento
1 c. mayonnaise
1/4 c. vinegar
2 Tbsp. prepared mustard
1 Tbsp. salt
1/2 tsp. paprika
Mix all ingredients. Chill. Serves 8.
Polka-dotted Macaroni and Cheese
1 package (6-7 oz) macaroni, cooked according to package directions
1 can Cheddar cheese soup
1/2 c. milk
1 tsp. Worcestershire Sauce
2 frankfurters, thinly sliced
Pour macaroni into ungreased baking dish, stir in soup, milk and Worcestershire
sauce. Arrange
franks on top. Bake uncovered 25 minutes or until hot and bubbly.
4-6 servings.
Pork Chop Dinner
Trim fat from 6 pork chops. Grease large skillet with fat.
Cook chops in skillet over medium
heat until brown on both sides. Sprinkle with 1 tsp. salt.
Top each chop with an onion slice. In
a bowl, stir together 1 can (6 oz) frozen orange juice, thawed; 1/4
c. brown sugar; 1/2 tsp.
allspice; 3 Tbsp. lemon juice; 3/4 c. water. Pour mixture over
chops. Heat to boiling. Lower
heat, cover, simmer 25 minutes. Arrange 1 can (23 oz) drained
sweet potatoes and 6 thin orange
slices in skillet. Cover, cook 15 more minutes, until potatoes
are heated through.
Jiao Zi
Filling:
1 lb. ground pork
1 small head chinese cabbage
4 cloves garlic, crushed
1 Tbsp. sesame oil
2 Tbsp. soy sauce
1 tsp. grated ginger
Soy sauce or chili paste
Wrappers:
5 c. flour
2 tsp. salt
1 1/2 c. cold water
Filling: Mash pork in large bowl until fine and sticky.
Wash and dice cabbage; drain, squeeze
out excess water. Add cabbage to pork. Add spices.
Set filing aside.
Wrappers: Combine flour and salt in bowl. Slowly add water
until dough has a soft, smooth
consistency. Turn onto lightly floured board and knead about
10 minutes. Divide int 4 parts.
Roll each into a snake about 1" thick. Cut snakes into 1/2" slices.
With rolling pin, roll slices
into 1/4" thick circles. Spoon 1 tsp. filling into center of
circles. Fold circle in half and pinch
edges gently to seal them. Drop each dumpling into rapidly boiling
water and cook about 10
minutes. Serve hot with soy sauce or chili paste. 6 entrees.
Grandma Fantz's Scrapple
5 lb. pork scraps
1 gal water
3 c. cornmeal
Boil any organ meats until tender. Remove from pot and cut into
small pieces. Mix with other
meat and return. Cook until meat shreds when tested with forks.
Remove bones and add
cornmeal, stirring constantly until mixture thickens. Cook to
thick mushy consistency. Season
with salt, pepper, and sage. Pour into greased molds and chill.
Cook by cutting into 1/4"-1/2"
slices and frying in bacon grease. Keep refrigerated.
Down-South Sausage Pie
Crust:
2 c. flour
3/4 tsp. salt
2 tsp. baking powder
2/3 tsp. baking soda
1/4 c. butter
3/4 c. milk
1/2 c. diced onion
1/2 tsp. cayenne pepper
Filling:
1 1/2 lbs. crumbly sausage
1 can (15 oz) beans with sauce
2 Tbsp. chopped onion
1 can (6 oz) tomato paste
Dash hot pepper sauce
3 cloves garlic, minced
3/4 c. grated mozzarella
Salt and pepper to taste
For crust, combine flour, salt, soda and baking powder. Cut in
butter, add milk, onion and
cayenne. Knead 1 minute on lightly floured board. Fit into
9" pie plate. Prebake at 350ø for 15
minutes. Saute sausage in skillet. Add beans, onion, tomato
paste, hot pepper sauce, garlic, salt
and pepper. Spoon mixture into crust, top with cheese.
Bake 375ø for 10 minutes, or just until
cheese is bubbly. 4-6 servings.
Kielbasa in Fondue
1 lb fully cooked Kielbasa, cut into 1/2" slices
2 c. beer
2 c. shredded sharp cheddar
2 c. shredded Swiss (8 oz)
2 Tbsp. flour
1/2 tsp. dry mustard
1/4 tsp. pepper
1 clove garlic, cut in half
1/8 tsp. red pepper sauce
Heat Kielbasa and 1/2 c. beer to boiling; reduce heat. Simmer
uncovered 10 minutes; drain.
Toss cheeses, flour, mustard and pepper until cheese is coated.
Rub bottom of 2 qt. sauce pan or
skillet with garlic. Add remaining beer. Heat over low
until bubbles rise to surface. Add
cheese, 1 c. at a time, stirring after each addition until cheese is
melted and mixture
is smooth. Stir in pepper sauce. Remove to ceramic fondue
dish; keep warm over low heat.
Spear kielbasa with long handled forks, dip and swirl in cheese with
stirring motion. If fondue
becomes too thick, stir in heated beer. 4 servings as entree,
8 as appetizer.
Pork Pies
1 lb. bulk pork sausage
1 c. cubed cooked ham
1/2 tsp. sage
1/8 tsp. pepper
1 medium green pepper, chopped (opt)
1 medium onion, chopped
1 medium stalk celery, thinly sliced
1 can cream of chicken soup
4 c. sliced apples (about 4 medium)
Pastry (below)
Brown sausage in 10" skillet; drain. Stir in ham, sage, pepper,
green pepper, onion, celery and
soup. Divide among 6 ungreased 10 oz. casseroles (or 1 two-quart)
Place apples on top.
Prepare pastry. Gather into ball; roll out 1" larger than top
of casserole(s) (divide into six, if
making individual) Place on casserole, seal to edge of casserole;
cut slits in top. Bake 375ø
until crust is brown, about 30 minutes. 6 servings.
Pastry:
1/3 c. + 1 Tbsp. shortening
1 c. flour
1/4 c. parmesan cheese
1/2 tsp. salt
2-3 Tbsp. cold water
Cut shortening into flour, cheese and salt until particles are the size
of small peas. Sprinkle in
water, 1 Tbsp. at a time, tossing with fork until all flour is moistened
and pastry comes free of
sides.
Pork Fried Rice
1 c. bean sprouts
2 Tbsp. vegetable oil
1 c. sliced mushrooms
3 c. cold cooked rice
1 c. cut up cooked pork
2 green onions, with tops, sliced
2 eggs, slightly beaten
3 Tbsp. soy sauce
Rinse bean sprouts under cold running water; drain. Heat 1 Tbsp.
oil in 10" skillet until hot;
rotate skillet until oil covers bottom. Cook and stir mushrooms
in oil until coated, about 1
minute. Add bean sprouts, rice, pork and onions; cook and stir
over medium heat, breaking up
rice, until hot, about 5 minutes. Push rice to side of skillet;
add 1 Tbsp. oil and eggs. Cook and
stir over medium heat until eggs are thickened throughout, but still
moist. Stir eggs into rice.
Stir in soy sauce with a dash of white pepper. Serves 4.
Pepperoni Calazones
Pizza Dough (breads)
1 can (8 oz) tomato sauce
1 can (4 oz) mushroom pieces
1 tsp. dried basil
1 tsp. dried oregano
1 clove garlic, crushed
8 oz. thinly sliced pepperoni
1 small green pepper, chopped
1 c. shredded Mozzarella (4 oz)
1 egg, beaten
Prepare Pizza Dough. Punch down; divide into 6 equal parts.
Roll each into a 7" circle on
lightly floured surface. Mix tomato sauce, mushrooms, basil,
garlic, oregano. Spread 1/2 of
each circle with sauce to 1" of edge. Top with pepperoni, green
pepper, and cheese. Carefully
fold dough over filling, pinch edges to seal securely. Place
on greased cookie sheet, let rest 15
minutes. Brush sandwiches with egg, bake 375ø until golden
brown, about 25 minutes. 6
sandwiches.
Pork Spinach Quiche
1 9" deep dish pie shell
1 1/2 c. shredded Swiss or Jack
1/2 lb. bulk pork sausage
1/2 c. herb seasoned stuffing mix
5 oz. frozen chopped spinach (thawed and drained)
3 beaten eggs
1 1/2 c. milk
Bake frozen pie shell on cookie sheet 5 minutes at 400ø.
Remove, reduce heat to 325ø.
Sprinkle cheese in shell, set aside. Brown sausage, drain.
Add stuffing mix and spinach.
Spoon over cheese. Combine beaten eggs and milk. Pour over
sausage, bake 50-55 minutes or
until knife comes out clean. Let stand 10 minutes before serving.
Jenna-Fleur's Ginger Soy Pork
3 pork steaks, cubed
1/3-1/2 c. soy sauce
2 cloves garlic, minced
1 tsp. grated ginger root
1 scallion, chopped, with top
Brown pork steaks in dutch oven. Add soy sauce, garlic, ginger
and scallion. Add enough water
to half-fill dutch oven. Boil until meat is very tender, about
1-2 hours. Serve over rice.
Cheese and Ham Pies
15 oz. ricotta cheese
1/4 c. grated parmesan cheese
2 eggs
1/2 c. dark raisins
1 Tbsp. freash or frozen chives
1/8 tsp. ground nutmeg
6 oz. mushrooms, sliced
2 oz. ham, cubed
1 clove garlic, pressed
1 Tbsp. oil
1 pkg. crescent rolls
Preheat oven to 400ø. In medium bowl, fold together cheese,
eggs, raisins, chives and nutmeg.
In medium skillet, saute mushrooms, ham and garlic until mushrooms
are tender and ham is
lightly browned. Unroll crescent rolls on floured surface.
Roll out to 12x14 rectangle. Cut in
quarters. Place each quarter in small oval gratin dish.
Fold mushrooms into cheese, spoon into
gratin dishes. Bake about 18 minutes, until crescents are browned
and filling is set.
Breakfast Sausage Patties
1 1/2 lbs. ground pork
1/3 c. chopped green onion
2 tsp. fennel seeds
1/2 tsp. paprika
2 Tbsp. fresh rosemary, chopped
1 Tbsp. fresh oregano, chopped
2 cloves garlic, minced
1 Tbsp. minced parsley
1 - 1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. crushed red pepper
1 Tbsp. oil
Mix pork and spices. Refrigerate overnight. Form into 3"
patties. Saute in hot oil until very
brown and crisp, about 10
minutes.
Deluxe Pork Chops
4 boneless pork chops 1" thick
2 cloves garlic minced
2 tsp. dried rosemary
2 Tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 c. onion, finely chopped
2 cloves garlic minced
1/4 c. parsley, minced
1/2 c. dry white wine
2 Tbsp. olive oil
Rub pork with 2 cloves garlic and rosemary. Set aside. Clean
and slice mushrooms. Melt butter
in skillet, saute mushrooms until soft. Add onions, 2 cloves
garlic and parsley. Cook over low
heat until liquid has evaporated. Add wine, cook 5 minutes, add
salt and pepper to taste. Split
each chop lengthwise in half, not cutting entirely through. Stuff
each chop with 2 Tbsp.
mushrooms, reserving remaining mixture. Secure opening with toothpicks.
Brown chops in oil,
reduce heat. Cook 15-20 minutes, along with reserved mushrooms.
Serve over rice, topped with
mushrooms.
Easy Pork Chop Skillet
6 pork chops
2 cans tomato soup
1 soup can water
Garlic salt
Pepper
2 Tbsp. Worcestershire sauce
6 carrots, cut up
6 potatoes, halved
Brown chops in a little oil; remove from pan. Combine soup, water
and spices. Add water and
vegetables. Cook slowly until chops are tender and vegetables
are done. 6 servings.
Favorite Baked Pork Chops
1 c. uncooked rice
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of chicken soup
1 envelope dry onion soup
3 lbs. pork chops
Mix rice, soups, 2 Tbsp. sherry and 1/2 c. milk together and pour over
pork chops in large baking
dish. Cover with foil and bake 350ø for 1 hour or until
done.
Balifor Sausage
1 lb lean ground pork
1 Tbsp. dried chives
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
1/2 c. water
1 clove crushed garlic
1 tsp. dried mustard
1 tsp. salt
1/4 tsp. cayenne
In large bowl blend all seasonings with water. Add pork and knead
with hands to ensure
blending. Refrigerate overnight. Shape into 24 small patties.
Fry with 1/8 inch water in bottom
of pan over medium heat, turning occasionally. When water evaporates,
turn heat to low and
brown sausage on both sides. Serve hot or cold.
Pork Medallions with Dijon Dill sauce
8 oz. pork tenderlion
1/2 t. garlic salt
1/8 t. pepper
1/4 c. plain yogurt
2 t. dijon mustard
1/4 t. each dill weed and sugar
Cut pork into small rounds. Cook in nonstick pan 3-4 minutes per
side. Remove to warm
platter, season with garlic salt and pepper. Combine yourt dill
weed, mustard and sugar. Serve
sauce over pork.
Ham and Swiss Mac
2 c. uncooked macaroni
1/4 c. butter
1/4 c. flour
1/2 t. salt
2 c. milk
1 T mustard
1/2 t. worcestershire
2 c. shredded swiss
2 c. diced cooked ham
1 (2 oz) jar pimiento, drained
Cook macaroni. In medium saucepan, melt butter, stir in flour
and salt. Add milk mustard and
Worcestershir. Cook, stirring constantly, until bubbly and thickened.
Melt in cheese. Add
macaroni, ham and pimiento, mix well. Heat through. 6-8
servings
Sausage Chowder
1 lb. cooked bratwurst, knackwurst or polish sausage
2 med potatoes, peeled and coarsely chopped
1 medium onion, chopped
1 can corn
3 c. milk
3 T flour
1 c. shredded Swiss
1 sm. head cabbage, chopped
In Dutch oven combine sausage, potatoes, onion, 1/2 t. salt and a dash
pepper. Add 2 c. water.
Bring to boil, reduce heat. Cover, simmer 20 minutes. Stir
in cabbage and corn. Cook 10
minutes more, or til vegetables are tender. Stir in 2 1/2 c.
milk. Mix remaining milk with flour,
stir nto soup. Cook, stirring, until thickened and bubbly.
Stir in cheese until melted. 6 servings.
Cheesy Ham Casserole
2 c. broccoli florets
1 1/2 c. (6 oz) shredded cheddar cheese
1 1/2 c. coarsely chopped ham
1 1/2 c. (4 oz) rotini or other pasta, cooked
1/2 c. miracle whip
1/4 c. chopped green pepper
1/4 c. milk
3/4 c. seasoned croutons, opt.
Mix all ingredients except croutons and 1/2 c. cheese. Spoon into
1 1/2 qt. casserole. Sprinkle
rest of cheese and croutons over top. Bake 400 for 30 minutes,
or microwave on high 8-10
minutes.
Apple Sausage Hash
2 medium apples, cored, sliced
1/4 c. chopped onion
2 Tbsp. brown sugar
1/2 tsp. poppy seed
1/4 tsp. salt
1/8 tsp. pepper
3 c. frozen hash browns
1 can (16 oz) sauerkraut, rinsed
12 oz. cooked Polish sausage, bias-sliced into 1" thick slices
Drain sauerkraut. Place apples and onion in 2 quart casserole.
Cook, covered on high 4-5
minutes till just tender, stirring once. Stir in rest of ingredients.
Cook, covered, on high for 10
minutes, stirring twice, till potatoes are tender and mixture is heated
through. 6 Servings.
Tamale Pie
1/2 lb. bulk Italian sausage
1/2 small onion, sliced, ringed
2 Tbsp. chopped canned green chilies
2 tsp. flour
1 can (7 oz) tomatoes, cut up
1/4 c. flour
1/4 c. yellow cornmeal
2 tsp. sugar
1 tsp. baking powder
1 beaten egg
2 Tbsp. milk
2 Tbsp. chopped canned green chilies
1 Tbsp. oil
2 Tbsp. shredded cheddar
Cook sausage and onion in 1 quart casserole on high 2-3 minutes until
no pink remains, stirring
once to break up. Drain. Stir in chilies and flour.
Stir in undrained tomatoes. Cook, uncovered
on high 2-3 minutes or until mixture thickens, stirring each minute
until mixture thickens and
then every 30 seconds. Cook uncovered 30 seconds more.
Meanwhile, stir together next 4
ingredients with 1/4 tsp. salt. Combine everything else except
cheese, stir into flour mixture
until just moistened. Spread atop hot meat mixture. Cook
uncovered at 50% power (medium)
for 2-4 minutes or till topping is nearly set, rotating 1/4 turn every
minute. Sprinkle with cheese.
Cook uncovered on high about 30 seconds until cheese is melted.
2 servings.