PORK

 

Pork Recipes

Crepes

1 whole eggs

1 cup milk

1 teaspoon butter, melted

1 cup flour

Beat until smooth.  Preheat pan on medium heat for 2 minutes. Pour in 2 Tablespoons of batter in middle of pan and tilt to cover bottom of pan.  Heat until brown on bottom. If you use this for a dessert crepe, put powdered sugar on dish and stuff with pie filling.  Top with whipping cream.

 

Ham Filling for the Crepes

1 can cream chicken soup

1 cup sour cream

1 1/2 cups ham, cubed

2 whole eggs, boiled

1 teaspoon green onion, chopped

1/4 cup milk

1/4 teaspoon dry mustard

Mix 1/2 can of soup, cream, ham, egg, onion, mustard together.  Make sauce out of milk the rest of the soup to pour over the crepes. Put 3 tablespoons ham stuffing into each crepe.  Cook for 20 minutes in oven on greased dish.

 

Ham Filling for the Crepes 2nd recipe

1 tablespoon margarine, melted

1/2 teaspoon salt

2 tablespoons flour

1 cup milk

1/2 cup mozzarella cheese, grated

1 cup ham, cubed

1/2 cup mushroom, sliced

Make medium white sauce by melting margarine, add flour and salt, slowly add in milk and heat to boiling and thick.  For every 2 cups of white sauce add 1/2 cup grated mozzarella cheese Divide sauce in half, reserving 1/2 for sauce to pour over crepes.

To the other 1/2  of the sauce add cubed ham and sliced fresh mushrooms.  Fill crepes, roll and spoon plain sauce over top.

Heat in oven for 15-20 minutes.

Crepes can also be stuffed with anything you could put in a pie shell and topped with whip cream.

 

Ham Brown Sugar and Cherry Glazed

1 ½ cups cherry preserves

¼ cup brown sugar

2 Tbs. balsamic vinegar

2 Tbs. mustard

2 tsp fresh thyme, chopped

1 (10 lb.) Spiral sliced ham

In a small saucepan, mix all ingredients except ham.  Bring to a boil over medium heat.  Reduce heat; simmer 3 to 5 minutes or until slightly thickened.  Heat ham according to package directions, basting with preserves mixture every 30 minutes.  Makes 15 serving.  Add 1 can Coke. Ham needs to be 140 degrees

 

Ham and Cheese Sliders

For the Melted Butter Topping:

2 to 3 Tbs. butter melted

½ tsp garlic powder

½ tsp Italian seasoning

1 12-count package Hawaiian or soft dinner rolls

12 slices baked honey home sliced thinly

9 slices cheddar cheese

9 slices  Swiss cheese

Preheat oven to 350

Make the melted butter topping: in a small bowl, mix together the butter with garlic powder and Italian seasoning and brush over tops of rolls

To Make the sliders:

Split your buns in half, place one half in the bottom of a 11x7 or 9x13 baking dish.

Brush a little bit of melted butter topping on the rolls.  Top with slice of cheddar cheese on the bottom layer, layer with ham slices then top with Swiss cheese.  Place the other half of the rolls on top and brush top of rolls with remaining butter mixture.  Cover with tinfoil and bake in preheated oven for about 12 to 15 minutes or until cheese is melted.

Slice into individual sliders and serve immediately with a sprinkle of grated Parmesan, if desired.  Sliders are best warm and fresh.

Ham and Potato Casserole

6 slices ham, cubed

6 whole potatoes, cubed

1 medium onion, chopped
add garlic 
1/3 green bell pepper

2 tablespoons margarine

1 can cream of chicken soup 

1/2 cup of sour cream 

3/4 cup cheddar cheese, grated

Barely cook potatoes peel and cube and chopped ham and cheese.  In a frying pan melt  butter and add dice onion, garlic  and green pepper and sauté until soft.  Add to potatoes.  Mix together soup and sour cream. Pour over all the ingredients and stir until mixed put in a backing dish,  Bake at 350 for about a half hour or until bubbly.  

 

Pulled Pork Sandwiches

5- pound pork shoulder roast, bone in

12 ounce can Coca-Cola

1 tsp garlic powder

½ tsp Cumin

¼ tsp red pepper flakes

½ tsp salt

¼ tsp pepper

½ dried orange peel, optional

Sandwiches

French bread rolls

Yellow mustard

Sliced dill pickles

Sliced Peperoncinis

Sliced Havarti or Swiss cheese

Place pork roast in large slow cooker.  Mix Coca-Cola, garlic powder, cumin, red pepper flakes, salt, pepper and orange peel.  Pour mixture over pork roast.  Cook on low for 8 hours.  Remove and discard bone and fat. Shred meat using two forks.  Discard remaining liquid in slow cooker.  Taste and season with additional salt/pepper to preference.

Pre-heat oven to 375.

Place each French bread roll onto foil large enough to wrap sandwich securely.  Open rolls and spread mustard on both sides. Layer sliced pickles, shredded pork, pepperoncini and 2 cheese slices. Close sandwiches and wrap tightly with foil. Transfer to baking sheet and bake for 15 minutes.

 

Pulled Pork Enchiladas Recipe

2 Tbs canola oil

½ cup minced onion

2 Tbs flour

1 (15-ounce) can tomato sauce

2 tsp chili powder

1 tsp cumin

½ tsp garlic salt

¼ tsp cayenne pepper (if desire)

Kosher salt and fresh cracked black pepper to taste

3 cups pork filling

10-12 corn tortillas

Canola oil for frying

½ cup shredded cheddar cheese

½ cup shredded Monterey jack cheese

Guacamole

Pork filling ingredients

1 tbs. canola oil

½ cup minced onion

1 (4-ounce) can diced green chilies

1 cup shredded Monterey jack cheese

3 cups slow cooker pulled pork

Pre-heat oven to 350. 

To prepare the enchilada sauce. Heat oil in a small sauce pan.  Cook onion until softened about 5 minutes.  Sprinkle flour over the top, cook 1 minute.  Stir in tomato sauce and remaining ingredients.  Bring to a boil.  Reduce heat and let simmer while you prepare the filling.  Season to taste with salt and pepper.

For the filling, heat oil in a skillet over medium heat.  Cook onion until softened, about 5 minutes.  Stir in pulled pork and diced green chilies.  Cook until warm through. Turn heat to low while you prepare the tortillas. 

Use enough canola oil to lightly coat the bottom of a small pan, about 2 tbs.  Heat over medium-high heat.  Cook tortillas one at a time until soft, about 30 seconds on each side.  As you cook each tortilla, place them on paper towels to absorb any o the oil left over.

Lay each tortilla on a flat surface.  Spoon about ¼ cup filling into center, sprinkle with shredded Monterey jack cheese.  Roll closed.  Reat with remaining filling and tortillas.

Spread a thin layer of enchilada sauce on the bottom of a baking dish.  Place rolled tortillas in the baking dish.  Spoon remaining enchilada sauce over the top.  Sprinkle with shredded Monterey jack and cheddar cheese.  Bake 15 to 20 minutes or util cheese melts.  Turn on broiler, broil for 3 to 5 minutes or until cheese browns.  Remove from oven.  Let cool slightly and serve with guacamole and sour cream.

 

Red Beans and Rice

1 pound kidney beans

6 cups hot water

1-pound meaty ham bone

1 large onion, chopped

3 cloves garlic, minced

2 bay leaves

1/2 teaspoon red pepper

rice, cooked

Rinse beans and let them set overnight in water or you can bring beans to a boil and simmer 2 minutes.  Remove from heat and cover and let stand for 1 hour.  (Instead I always use canned kidney beams that just need to be drain and rinse. Put water, ham bone,  beans, onion, garlic, bay leaves,  and pepper in a pan and simmer 2 1/2 hours or till beans are tender.  Add more water if necessary. Stir occasionally.  Remove ham bone and cut meat into pieces.  I always add a quart of salsa and reheat.  Serve over rice.  If you want it spiced hotter add more red pepper.

 

Rice with Beans (Puerto Rico) Lisa Prestwich

3 cups rice

2 can kidney beans

8 ounce can tomato sauce

1 package sazon

2 large tbs. Sofrito seasoning

1 tbs. oil

1 can cooked ham

½ tsp garlic powder

¼ tsp dried oregano

1 teaspoon Adobo (could use Goya)

Salt to taste

Ground black pepper to taste

½ lb. potatoes, peeled and diced into large chunks

1 1/2 cups water

1 tbs. oil

2 tbs. manzanilla or Spanish pimento-stuffed olives

 

INSTRUCTIONS

1.                   IN A MEDIUM CALDERO, SAUTÉ SOFRITO IN OIL 2-3 MINUTES OVER MEDIUM HEAT.

2.                   ADD TOMATO SAUCE, BEANS, WATER, SAZÓN AND HAM PACKET. SEASON WITH PEPPER, ADOBO, GARLIC POWDER, OREGANO AND STIR. TASTE AND ADJUST SPICES ACCORDING TO YOUR LIKING. BROTH SHOULD BE SLIGHTLY SALTY SINCE THE POTATOES WILL ABSORB MUCH OF THE FLAVOR.

3.                   ADD POTATOES AND OLIVES AND BRING TO A BOIL. REDUCE HEAT TO LOW AND SIMMER UNTIL POTATOES ARE COOKED THROUGH, ABOUT 30 MINUTES OR SO, DEPENDING ON THEIR SIZE. SERVE OVER HOT RICE.

NOTES

IF SOFRITO IS NOT SOMETHING YOU ARE FAMILIAR WITH, THERE ARE A FEW OPTIONS. SOFRITO IS THE BASE FOR MANY PUERTO RICAN DISHES.

1.                   SEE IF A LOCAL HISPANIC STORE SELLS IT.

2.                   GOYA BRAND MAKES A PREPARED VERSION THAT YOUR REGULAR GROCERY STORE MAY CARRY, BUT CHOOSE THE GREEN JAR THAT SAYS "RECAITO" INSTEAD OF “SOFRITO.” IF THEY ONLY HAVE THE “SOFRITO,” DECREASE THE AMOUNT OF TOMATO SAUCE IN THE RECIPE BY ABOUT HALF.

3.                   MAKE YOUR OWN. IF YOU CANNOT FIND ALL OF THE INGREDIENTS, USE WHAT YOU CAN AND IT WILL STILL TURN OUT TASTY!

 

Sofrito Seasoning:

Ingredients

·         3 large green bell peppers

·         3 large Spanish onions

·         2 bags of aji dulce (about 10 peppers)) OR 1 red bell pepper

·         1 head of garlic, peeled

·         1 large bunch of cilantro

·         1/2 bunch of recao (about 15 leaves)

·         Instructions

1.       Remove stems and seeds from bell peppers. Cut into quarters.

2.       Peel the onion and cut into quarters.

3.       Remove stems and seeds from aji dulce.

4.       Blend all the ingredients in a food processor or blender until finely minced.

5.       Store in airtight container in refrigerator if using within a few weeks.

6.       Or, freeze in small portions (about 1-2 heaping tablespoons) for later use. Ice cube trays work well for this. After frozen, store sofrito cubes in an airtight freezer bag and use as needed. No need to thaw before cooking.

 

 

Sausage Egg Cheese Dish

1 pound sausage

8 slices white bread, cubed

2 cups cheese, grated

8 large eggs, beaten

3/4 cup milk, 1% low-fat

1/8 teaspoon dry mustard

1 can cream of mushroom soup

1/2 cup milk, 1% low-fat

Brown sausage.  Drain off excess grease.  Grease the bottom of a 9 x 13 pan.  Cover the bottom of the pan with the cubes bread.  Cover bread with sausage and grated cheese. 

Beat 8 eggs, 3/4 C milk and 1/8 tsp. dry mustard.  Pour in pan and refrigerate overnight.

Mix 1 can of cream of mushroom soup with 1/2 Cup milk and pour over top.

Bake 2 1/2 hour at 325.

 

Smoked Sausage Skillet, Easy

Servings Size 4-6

Total time 20 min.

Ingredients:

1 pkg. Hillshire Farm smoked sausages sliced thin diagonally

2 Cloves garlic crushed

¼ Cup olive oil

1 large red bell pepper, sliced thin

1 small yellow onion sliced thin

1 pkg. frozen broccoli thawed

½ cup chicken broth (or water)

½ cup tomato sauce

2 cups instant rice

½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet.  Stir in sausage sliced and cook until brown.  Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until vegetables are tender and the liquid is absorbed.  In the meantime, prepare rice according to package instruction.  Stir rice into the skillet with cheese.  

 

Sweet and Sour Pork Chops

1 tbs. corn oil

4 pork chops, ½ inch thick

1 8 oz. can crushed pineapple, undrained

½ cup white vinegar

½ cup sugar 2 tsp. soy sauce

2 tbs corn starch

2 tbs water

½ cup Chinese plum sauce

Heat oil in large skillet.  Add pork chops and cook, about 5 minutes on each side, until done.  Meanwhile, combine pineapple, vinegar, sugar, and soy sauce in saucepan.  Heat to boiling.  Combine corn starch and water in small bowl and whisk until smooth.  Stir into hot sauce mixture.  Return to boiling and simmer 1 minute, stirring constantly.  Add plum sauce and remove from heat.  Serve warm over cooked pork chops. Also delicious with ham or chicken.  Makes 4 servings about 2 cups sauce.