Offered on this menu: Farmhouse Ribs Ovenbaked Southern Pork Loin Spicy Pork Ribs with Beans Sausage and Peppers Ham and Apple Skillet Stuffed Pork Chops Farmhouse Ribs 3 pounds country style pork ribs 1 tablespoon oil 1 medium onion sliced 2 apples cut into wedges Sauce: 1/3 cup mild soy sauce 1/3 cup ketchup 1 tablespoon dry mustard 3 tablespoons brown sugar 1 clove garlic minced dash pepper 3 tablespoons apple cider vinegar 2 tablespoons chopped celery Trim off excess fat from ribs. In a large skillet brown ribs in oil. Place in roasting pan. Place apple wedges and onion rings over the ribs in pan. Combine all the ingredients for the sauce. Baste ribs with sauce, cover with foil. Bake at 350 degrees for about 50 minutes. Uncover and pour remaining sauce over ribs. Bake for another 40 minutes or until ribs are nicely browned and tender. Hints: Add no salt as soy sauce is salty. If in a hurry you can place all ingredients in roasting bag, add all the sauce at once. Cuts baking time down to about an hour. Back to Menu Ovenbaked Southern Pork Loin 2 1/2 - 3 pound fresh pork loin bone in Basting sauce: 1/2 cup chopped onion 1/2 cup chopped celery 2 tablespoons butter 3 tablespoons tomato puree 2 tablespoons cider vinegar 2 tablespoons molasses To make sauce, saute onions and celery in the butter until soft. Add tomato puree,vinegar, and molasses. Blend well. Place meat on roasting rack in pan, brush with part of the sauce. Bake at 350 degrees about 1 1/2 - 2 hours or until pork is tender and well done. Baste the roast with sauce from time to time during cooking for best flavor. Cooking time will vary depending upon size and thickness of roast. Back to Menu Spicy Pork Ribs with Beans 2 pounds country style pork ribs 3 large onions sliced 2 cups chicken broth 1 can whole tomatoes with juice 2 cloves garlic minced or pressed 1 tablespoon oregano leaves 1 teaspoon salt 1 to 4 teaspoons of chili powder depending on how spicy you want it 1 can pinto beans or 2 cups homecooked ones Cut pork ribs into 2 inch pieces. Place in heavy dutch oven. Cook over high heat, stirring until browned. Drain excess fat. Add onions, broth, garlic, tomatoes, and oregano. Simmer gently uncovered for 1 hour, stirring occasionally. Add salt and chili powder. Simmer covered for 1 hour longer. Stir in beans and heat through. May be topped with avocado pieces and chopped fresh parsley. Good served with cornbread. Back to Menu Sausage and Peppers 1 pound sweet or hot Italian sausages or a combination of both cut in bite size peices 1/2 cup water 2 medium green peppers cut into bite size 1 medium onion cut into bite size 1 tablespoon fresh minced garlic 1 can crushed tomatoes 28 ounces 1 teaspoon Italian seasoning 1/2 teaspoon salt In large skillet, bring the sausage and water to a boil. Simmer for about 5 minutes or until the sausages are no longer pink. Remove from heat drain off water and fat. Add the peppers, onion, garlic, tomatoes, seasoning and salt. Cover and simmer on low heat for 10 minutes stirring occasionally, until vegetables are tender. Back to Menu Ham and Apple Skillet 2 tablespoons butter 2 medium carrots sliced thin 1 small onion cut into thin wedges 1 cup milk 1 cup apple juice 3 tablespoons flour 2 teaspoons dry mustard 1/4 teaspoon pepper 2 cups cubed fully cooked ham 3 cups cooked brown rice Cook carrots in butter in skillet for about 2 minutes, stirring occasionally. Stir in apple and onion, cook for 5 minutes or until apples or slighty soft. Remove this mixture from skillet, and keep warm. Mix milk, apple juice, flour, mustard, and pepper in skillet. (mixture will look curdled) Heat to boiling, boil for 1 minute or until thickened. Stir apple mixture and ham into sauce. Cook and stir until heated through. Serve over brown rice. Back to Menu Stuffed Pork Chops 4 thick pork chops 1 1/2 inches thick 2 apples unpeeled chopped 1/2 cup raisins 3/4 cup fresh bread crumbs 1 tablespoon brown sugar 1/2 teaspoon pepper 1/2 teaspoon salt 1/2 teasppon cloves 2 tablespoons melted butter 2 tablespoons chopped chives 2 tablespoons butter 1 cup beef broth Trim excess fat from pork chop. Make a slit to form a pocket in pork chop. In a bowl combine apples raisins, brown sugar, breadcrumbs, pepper, salt and cloves. Add melted butter and chives, mix well. Let stand for a few minutes for the flavors to blend. Stuff each pork chop with a generous portion of stuffing. Skewer shut with toothpicks. Heat remaining butter in skillet. Brown chops over medium heat, about 5 minutes on each side. Add beef broth, bring to a simmer. Simmer pork chops over low heat for about 30 minutes or until tender. Back to Menu Any questions, request, or spelling errors email the chef Back to Recipe Index Back to Cooking and Canning
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