Category: Pork

1 boneless, skinless chicken breast — half
7 ounces smoked sausage
1/4 cup butter
1 medium onion — chopped
1 green bell pepper — chopped
2 tomatoes — seeded and chopped (Optional)
1 rib celery — chopped (Optional)

2 teaspoons Tony C’s

freshly ground black pepper — to taste

1/2 teaspoon dried thyme

Tabasco sauce — to taste

1 cup uncooked rice
2 cups chicken broth
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Dice chicken breast meat and set aside. Slice smoked sausage into thin slices. Melt butter in a large sauce pan. Add onions, bell pepper, tomatoes and celery; cook 10 minutes or until vegetables are soft but not browned. Add chicken, Tony C’s, pepper, thyme and Tabasco sauce. Cook over medium heat about 5 minutes, or until chicken turns white. Add smoked sausage slices, rice and chicken broth. Bring to a boil, stirring once; reduce heat to medium-low. Simmer, covered, 20 minutes, or until rice is cooked. Serve immediately.

2 pounds small red beans
2 onions — chopped
2 tablespoons creole seasoning
1 can tomato sauce
2 pounds polish or smoked sausage

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Soak red beans overnight. Once soaked, place beans in a large saucepan and add onions, creole seasoning, tomato sauce and just enough water to cover beans. Simmer for 3 hours or until beans are soft. Slice sausage and add to beans 1/2 hour before serving. Serve over cooked rice.

1 (7- to 10-pound) bone-in half ham (shank end if you can find one)

Glaze of your choice (see below)

1 large Reynolds oven bag

REMOVE the ham from the packaging. If there’s a plastic disc covering the bone, discard it.

PREHEAT oven to 325 degrees.  Sprinkle 1 T flour in a large oven bag.  Place ham (fat side up) in bag and tie off.  Cut 6 slits in the top of the bag and place in a 325 degree oven.  Bake 20 minutes per pound.

To make glaze:

COMBINE the glaze ingredients in a small saucepan over medium-high heat. Reduce to medium-low and simmer until syrupy and slightly reduced, 5 to 10 minutes. Keep warm.

REMOVE the ham from the oven 30 minutes prior to it being done.  Use a bulb baster to transfer 1 to 2 cups of ham juices from the bag to the glaze.  Discard bag and remaning juices.  Trim rind and fat from ham and discard.   Brush trimmed ham all over with glaze. Return to the oven, uncovered, and continue roasting about 30 minutes, brushing with glaze every 10 minutes. (Tent it loosely with foil if it’s getting too brown.)

REMOVE from oven and let stand 10-20 minutes before carving. Boil remaining glaze in a small saucepan to reduce slightly.  Serve on the side with the ham.

GLAZES:

Spicy Pineapple Ginger Glaze: 2 cups packed brown sugar, 1 cup pineapple juice, 1 teaspoon grated fresh ginger, 1 tablespoon red pepper flakes.

Dr Pepper: 3/4 cup packed light brown sugar, 1/2 cup Dr Pepper, 2 tablespoons orange juice and 2 teaspoons Dijon mustard.

Orange Mustard: 3/4 cup orange marmalade, 1/4 cup freshly squeezed orange juice, 2 tablespoons Dijon mustard

Apple Mustard Glaze: 1 cup packed light brown sugar, 3 tablespoons dry mustard, 1/4 teaspoon ground cloves and 1/3 cup apple juice.

Honey Mustard Glaze: 1 cup packed light brown sugar, 1/2 cup honey, 2 tablespoons brown or yellow mustard, 1/4 cup water.

Yield: 14 to 20 servings.

1/2 cup chopped onion (1 medium)
1 clove garlic, minced
2 Tablespoons butter
2 Tablespoons flour
1/4 teaspoon pepper
dash salt
1 1/4 cups milk
3/4 cup velveeta
3 slices cooked, crumbled bacon or ham (optional)
3 medium potatoes (1 lb.)
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Grease a 1/12 quart casserole; set aside. For sauce,in a small saucepan cook onion and garlic in butter till tender but not brown. Stir in flour, pepper and salt. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Thinly slice potatoes. Place half the sliced potatoes in the prepared casserole. Cover with half of the sauce and all of the bacon or ham (if using). Repeat potato and sauce layers. Bake, covered, in a 350 degree oven for 40 minutes. Uncover and bake about 30 minutes more or till potatoes are tender. Serves 4 to 6.

1 lb boneless center cut pork chops
4 slices bacon (raw)
1/4 of a large yellow onion
1/2 tsp salt
1/4 tsp poultry seasoning (or 1/8 tsp thyme plus 1/8 tsp sage)
1/4 tsp black pepper
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Cut pork chops, onion and bacon into large chunks. Feed all ingredients (including seasonings) into meat grinder with coarse grinding plate; set aside. Feed ingredients into meat grinder a second time, this time with the fine grinding plate. Shape into 4 patties and grill until cooked through.

Filling:
1 pound ricotta cheese or dry curd cottage cheese
1 whole egg
1/2 teaspoon salt
1 dash pepper

Dough:
2 whole eggs
1 teaspoon salt
1/2 cup milk
3 tablespoons oil
2 cups flour
1 1/8 teaspoons baking powder
Ham Gravy:
1/2 cup diced ham
3 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 cup sour cream
salt and pepper — to taste

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Combine filling ingredients and set aside. Make dough by mixing all ingredients together, adding additional flour as necessary. Makes a medium dough. Roll out dough until thin. Cut into 4-inch circles. Put a scoop or cottage cheese filling in the center of the circle and fold over. Pinch edges shut. Place verenika on a waxed paper lined cookie sheet. Once all verenika are prepared, freeze them on the cookie sheet until frozen solid.

When ready to use place frozen verenika, a few at a time, into boiling water. Boil until they float, approximately 7 minutes. Remove verenika from water and fry in a few tablespoons butter in skillet over medium-high heat until lightly browned on both sides. Serve with ham gravy or syrup.

Ham Gravy:
Melt the butter over low heat in a small saucepan. Add the ham and heat through. Add the flour and blend over low heat for 3 to 5 minutes. Remove the flour and butter mixture from the pan and cool completely. Once the mixture is cool, begin heating the milk in a small saucepan over medium heat. Once the milk is warm, whisk in the cooled flour mixture until smooth. Continue to stir the mixture constantly until thickened. Stir in sour cream and adjust seasoning with salt and pepper before serving.

4 medium button mushrooms — finely chopped
1/2 pound lean ground pork
1/2 pound lean ground beef
1/3 cup finely chopped canned bamboo shoots
1/4 cup finely chopped green onions — (with tops)
1 tablespoon dry white wine
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon vegetable oil
dash white pepper
2 cups all-purpose flour
1 cup boiling water
1/2 cup vegetable oil
2 cups water
2 tablespoons soy sauce
1 teaspoon vegetable oil

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Mix mushrooms, pork, beef, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, 1 teaspoon oil and the white pepper. Set aside. Mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough into halves. Shape each half into roll 12 inches long; cut each roll into 1/2 inch slices. Roll 1 slice of dough into a 3 inch circle. Place 1 tablespoon pork mixture on center of circle. Fold circle in half, pressing edges together and sealing. Water may be brushed on one edge of the circle before sealing for better bonding. Repeat with remaining slices of dough. Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Mix soy sauce and 1 teaspoon vegetable oil, float green onion slices on top if desired. Serve sauce with dumplings. Makes 48 dumplings.

4 pork chops
1 onion — sliced
4 medium potatoes — sliced
1 can cream of mushroom soup, condensed
1 can milk

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Fry pork chops in a non-stick skillet until browned. Place browned pork chops in a 13x9x2 inch baking dish. Cover with sliced onions and potatoes. Combine cream of mushroom soup with one soup can milk. Spoon over pork chops. Cover and bake at 350 degrees 1 1/2 hours.