Category: Pork

2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped fresh parsley
1 cup finely chopped green onions
1 cup finely chopped bell pepper
1 teaspoon dried mint flakes — crushed
2 cups chopped fresh tomatoes
1 cup tomato sauce
2 tablespoons minced garlic
2 tablespoons soy sauce
1 cup dry white wine
1 pound smoked sausage — sliced 1/4″ thick
2 1/2 qt. okra — sliced 1/4″ thick
salt — to taste
Louisiana hot sauce — to taste

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In a large high-walled skillet, heat the olive oil over medium heat and saute the onions, parsley, green onions, bell peppers, and mint until the onions are clear. Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until it comes to a boil, stirring occasionally. Stir in the okra, salt, and hot sauce. Reduce the heat to low, and simmer, covered, stirring occasionally, until the okra is tender, about 45 minutes.

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces deli ham, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

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To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, ham, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

1 lb sausage
2 cups shredded cheddar cheese
1/2 cup parmesan cheese
1/2 cup milk
1/2 teaspoon parsley flakes
3 cups bisquick

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Mix ingredients together and roll into balls. Bake at 350 degrees for 25 minutes.

1 pound boneless pork chops (or chicken breasts)
1/2 teaspoon dry mustard
1/4 teaspoon pepper
2 tablespoons oil
1/2 cup onion, chopped
1/4 cup water
1 cup frozen lima beans
1 cup frozen corn
1 tablespoon parsley (fresh)
1/4 teaspoon salt

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Rub chops (or chicken) with dry mustard and pepper. Heat oil medium high and add pork chops and cook until brown on one side, turn meat and add onions Cook, stirring onions until chop is brown on other side. Add water. Cover and cook over low heat 20-30 minutes until chops are tender. Add beans, corn, parsley and salt. Increase heat to medium high. Cover and cook 5-10 minutes, until vegetables begin to brown.