Broccoli Ham Strata
Creamy Ham Casserole
Fried Rice, Vietnamese
Garlic Pork with Broccoli and Noodles
Ham with Apricot Glaze and Apricot Garnish
Jamaican Ribs
Jerked Shredded Pork Sandwich
Pork Adobo, Filipino Adobong Baboy
Pork Dumplings
Pork A L'Orange
Rosemary Pork Chop Skillet
Sweet and Sour Pork, Chinese
Sweet and Sour Pork (Microwave)
Broccoli Ham Strata
2 1/2 - 3 slices white bread, crusts removed
1/3 cup Grated sharp Cheddar cheese
1/2 of 10 oz. package frozen chopped broccoli, thawed and drained
3 slices ham, cooked and diced (you can substitute bacon or sausage if you like)
2 large eggs
3/4 cup milk
1 1/2 tsp. dry onion flakes
1/8 tsp. salt
1/16 tsp. dry mustard powder.
Layer bread, cheese, broccoli and ham in greased 9 x 5 x 3 inch loaf pan. Beat eggs in bowl. Add milk, onion flakes, salt and mustard powder. Beat in. Pour over rest of ingredients. Cover. Refrigerate overnight. Remove cover. Bake in 325 degree F. oven for 45 to 55 minutes, until set. Let stand 5 minutes before cutting. Serves 2.
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Creamy Ham Casserole
2 cups broccoli flowerets
1 1/2 cups shredded cheddar cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup mayonnaise or miracle whip
1/2 green or red pepper, chopped
1/4 cup milk
seasoned croutons (optional)
Mix all ingredients except 1/2 cup of the cheese and the croutons. Spoon into 1 1/2 quart casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 350 for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons. Microwave: Mix as directed above, microwave on high 8-10 minutes or until thoroughly heated. Sprinkle with croutons. Serves 6, takes 5 minutes plus cooling time.
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Fried Rice, Vietnamese
6 links pork sausage, cut into small pieces
6 slices Bacon, cut up in small pieces
3 cups cooked rice, converted rice
1 small onion, diced
1 head of iceberg lettuce
4 eggs
1/4 C + 1 - 2 Tbs Vegetable oil
Soy Sauce
pepper to taste
In electric skillet brown sausage & bacon until crisp on medium/high heat. Add onion and continue to stir until onion becomes translucent. Add 1/4 cup oil (not Olive Oil) and cooked rice. Add soy sauce. I add enough that it changes the rice to a nice tan color when stirred in. After stirring in soy sauce, make a well in the center of the rice mixture and add 1 or 2 tablespoons of oil. When this is hot, add eggs and stir eggs through mixture so there are bits of egg throughout the rice. While everything is browning, tear up lettuce into bite size pieces into large bowl. When rice mixture is finished, pour over rice and mix well together. Serves 6/8
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Garlic Pork with Broccoli and Noodles
8 ounces fresh Chinese egg noodles or fine egg noodles
12 ounces ground pork
4 cloves garlic, minced
2 tsp peanut oil or cooking oil
1 tsp toasted sesame oil
2 cups packaged shredded broccoli (broccoli slaw mix) or chopped broccoli
1 medium carrot, cut into thin 2 inch long strips
1 tbsp grated gingerroot
1/4 tsp crushed red pepper
1/4 cup chicken broth
1/4 cup bottled hoisin sauce
Cook noodles according to package directions. Drain. Meanwhile, preheat a large skillet or wok over medium-high heat. Add ground meat and garlic and cook until meat is no longer pink. Drain off fat, remove meat from skillet. Add peanut or cooking and sesame oil to skillet. Add broccoli, carrot, gingerroot, and red pepper; stir-fry for 2 minutes. Stir in broth and hoisin sauce, and cook and stir until bubbly. Stir noodles into vegetables. Stir in cooked meat and heat through. Serves 4, takes 25 minutes. From Better Homes and Gardens free recipe cards
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Ham With Apricot Glaze and Apricot Garnish
Prep Time (min.): 75
Canned Ham: 1 (5 pound) fully cooked canned ham (best quality), rinsed
Canned Apricots: 2 (16 ounce) cans apricot halves in light syrup
1 tablespoon Dijon mustard
1/4 teaspoon ground cloves
1 teaspoon whole cloves
fresh chicory or other curly greens for garnish
Preheat the oven to 350 degrees. Score the top of the ham into diamonds. Drain the apricots, reserving 1/2 cup of the syrup. Stir the ground cloves and mustard into the reserved syrup. Brush the top of the ham with some of the syrup and stud the diamonds with the whole cloves. Place ham in a baking pan and bake, brushing once or twice with the glaze, for 50 to 60 minutes until golden and heated throughout. Serve the ham on a bed of greens garnished with the apricots. Servings: Sixteen
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Jamaican Ribs
4 lb. Pork Ribs
1/4 cup Green Onions, chopped
3 cloves Garlic
2 to 5 Jalapeno Peppers
1/4 cup Green Chile Peppers
2 Tbs. crushed Pineapple
1 Tbs. ground Allspice
4 Tbs. Jamaican Jerk Seasoning (liquid)
1 Tbs. fresh Ginger
1 tsp. ground Nutmeg
1 tsp. Salt
1 Tbs. Peanut Oil
4 Tbs. Brown Sugar
4 Tbs. BBQ Sauce
12 Bay Leaves, soaked in water overnight
In a food processor or blender puree the green onions, garlic, Jalapeno and green Chile peppers, and pineapple with the allspice, Jamaican jerk, ginger, nutmeg, salt, peanut oil, brown sugar, and BBQ sauce. Score the pork ribs slightly by making small slashes every two inches. Rub the puree mixture on ribs and refrigerate 1 or 2 days, turning and re-rubbing the ribs as necessary. Grill the ribs indirectly by placing a drip pan in the bottom of grill and filling it with water. Place the soaked bay leaves in the water. Place coals on sides. Slowly grill the ribs on rack above drip pan for 2-3 hours over low heat. Wood chips may be added to the fire for extra flavor. Serve warm from the grill. Great with grilled vegetables, rice, or potatoes. Serves 4 to 6.
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Jerked Shredded Pork Sandwich
1 fresh mango, cubed
4 tbsp. pickled jalapeno
1 cup mayonnaise
1 1/3 cups red cabbage, shredded
1 1/3 cups carrots, shredded
1 1/3 cups jicama, shredded
8 cups shredded pork, cooked
2 cups bottled jerk sauce
8 small baguettes
In a food processor, puree mango, jalapeno and mayonnaise. Season; reserve. In a bowl, combine cabbage, carrots and jicama. Toss with mayonnaise mixture. In a pan, combine pork and jerk sauce. Place in a warm oven until heated through. Reserve warm. On a sliced baguette, layer 1-cup pork mixture and top with 1/2 cup slaw. Serve with plantain chips.
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Pork Adobo, Filipino Adobong Baboy
1 1/2 lbs pork
6 garlic cloves, minced
3 bay leafs
6 tbs white vinegar
1 1/2 tsp salt
1/8 tsp peppercorns
Cut pork into individual serving pieces. Combine all of the ingredients and let stand for 10 minutes in skillet. Add enough water to cover the meat and bring to a boil. Reduce to a simmer and cover pan. Cook until the water is evaporated. Fry the meat, adding a small amount of oil if necessary. Brown evenly on both sides. Serve hot. Total Carbs: 8.8 / 2.2 per serving 4 servings
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Pork Dumplings
1 lb. ground pork
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onions (with tops)
1 egg white
2 Tbsp cornstarch
2 tsp salt
2 tsp soy sauce
1/2 tsp sesame oil
1/4 tsp white pepper
40 won ton skins (preferably the small ones, but if all that is available are the larger ones, cut each in half diagonally)
1/4 cup soy sauce
1/8 tsp sesame oil
1/8 tsp dried ginger
hot oil
Mix pork, water chestnuts, onions, egg white, cornstarch, salt, 2 tsp soy sauce, 1/2 tsp sesame oil, and pepper. Put a scant 1 tsp of the pork mixture in the center of the won ton skin. Brush edges with water. Fold and seal tightly. If you have one, use one of those dumpling makers, you will have to trim a little off the edges, but it's a great time saver. If you don't have one, BUY ONE! Place dumplings in a single layer on rack in steamer. I recommend you spray the rack with non-stick cooking spray to eliminate any sticking. Cover and steam for 10 minutes. Repeat until all the won tons or pork mixture is gone. Leftovers can be frozen. Mix the remaining soy sauce, sesame oil, ginger, and one or two drops of the hot oil (the oil, of course, is optional) and let sit until ready to serve as a dipping sauce for the dumplings.
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Pork A L'Orange
1 pork fillet (tenderloin)
1 medium onion
1 tbs flour
rind and juice of 1 orange
1 tbs red currant jelly
1 tbs mango chutney
1 chicken stock cube
water
butter or oil for frying
slice pork into thin rounds, and beat flat, fry in a large saute pan in butter or oil till just cooked, do a few at a time, set aside. fry onion till golden in either butter or oil, add flour to onion and cook for a minute or two stirring all the time, you can add a little more oil here if you need to, to moisten the flour. add red currant jelly, mango chutney, rind and juice of the orange, stock cube and enough water to give a thickish sauce, (amount of water depends on what you are serving it with (mashed potato or rice need a thinner sauce, new potatoes thicker.) return pork and all juices to the pan and simmer for about 20 minutes till pork is cooked thoroughly. ( at this stage you can put it in a casserole and put it in the oven for up to an hour at about 180deg centigrade, gas 4) best served with new potatoes and broccoli, but to ring the changes rice or tagliatelli is good. If anyone is unsure about the cut of meat, a pork fillet is the same as a beef fillet. This is a great dinner party dish too, as it can be prepared in advance and just left in the oven, for more than two just add more meat and onion
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Rosemary Pork Chop Skillet
1 pound boneless pork sirloin chops, cut 1/2 inch thick
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil
2 cups peeled winter squash (such as butternut, banana, spaghetti, and/or acorn squash), cut into 1 inch cubes
1 medium onion, cut into thin wedges
2 tsp snipped fresh rosemary
1/4 cup chicken broth
1/4 cup orange juice
2 medium zucchini, quartered lengthwise and cut into 1 inch pieces
1 tsp snipped fresh sage
Trim fat from chops. Sprinkle chops with salt and pepper. In a 12 inch skillet heat oil over medium-high heat. Add chops and cook for about 4 minutes or until browned, turning once. Combine the winter squash, onion, and rosemary; spoon mixture over chops. Pour chicken broth and orange juice over vegetables. Bring to a boil, reduce heat. Simmer, covered, for 10 minutes. Add the zucchini and sage. Cook, covered, about 5 minutes more or until chops are tender and no longer pink. Using a slotted spoon, transfer chops and vegetables to a serving platter. Cover and keep warm. Bring the reserved juices in skillet to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to about 1/4 cup. Spoon over chops and vegetables. Serves 4. Takes 35 minutes. From Better Homes and Gardens free recipe cards.
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Sweet and Sour Pork, Chinese
4 Cups Self-rising flour
1 1/2 Cups Water
1/3 Cup Corn Starch
1/2 teaspoon Baking Soda
1 Cup Vegetable Oil
2 pounds boneless Pork Cubes
Mix flour, water, corn starch, baking soda and oil with wire whisk. Let rest. Rinse pork and let drain. Heat 3 cups of oil in wok to 425 degrees. Dip nuggets in batter until coated well. Place nuggets in hot oil and cook until golden brown. (Cooking time will vary according to nugget size.)
Sweet & Sour Sauce
1 Cup Water
1/2 Cup Apple Cider Vinegar
1/2 Cup Heinz Ketchup (I prefer Heinz because of the flavor)
2 Cup White Sugar
2 teaspoons of Corn Starch
1 small 8 oz. can Pineapple Chunks
Combine ingredients in sauce pan and bring to boil. Sift in several teaspoons of corn starch to thicken. Reduce heat and add Pineapple Chunks.
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Sweet and Sour Pork (Microwave)
4 medium carrots, thinly sliced
1/4 cup vegetable oil
2 green bell peppers, seeded and sliced
2 pounds lean pork, cut into 1/2 inch cubes
1 medium onion, peeled and sliced
2 green peppers, seeded and sliced
1 can (16 oz.) pineapple chunks
1/4 cup cornstarch
1/2 cup soy sauce
1/2 cup firmly packed light brown sugar
1/4 cup vinegar
1 tbsp Worchestershire sauce
1/4 tsp hot pepper sauce (Mexican red chili sauce stuff)
1/2 tsp pepper
Cut all ingredients that require cutting. Pork is easiest to cut with a very sharp knife when it is slightly frozen. Combine carrots and oil in a 3 quart glass or ceramic casserole. Cover and microwave on high for 5 minutes. Add peppers, pork, and onions, and continue cooking. Drain pineapple chunks, reserving 1/2 cup syrup. Stir cornstarch into syrup. Add remaining ingredients, then add to pork mixture with the pineapple chunks. Mix thoroughly, be sure to get the bottom. Cover and cook 15 minutes. Stir through several times and cook 15-20 minutes more or until sauce has thickened and pork is done. Serve over chow mein noodles or rice. IMPORTANT: Do not let the lid drip in the pork mix when you stir it. The excess water will make the sauce runny, and keep it from thickening properly.