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From: TigMode
Argentine Pork Marengo

This is a tradional way to serve pork in Argentina, but my grandma wishes she had a crockpot!  Instead she uses a big old cast iron dutch oven with a lid and lets it cook all day.  When she makes this for Sunday family dinners, which are normally served at about 2pm, she starts it the night before and it cooks all night.

*   2 pounds pork shoulder, boneless, cut in 1-inch cubes
*   1/2 cup onion, chopped
*   2 tablespoons cooking oil
*   16 ounces tomatoes, cut up
*   2 teaspoon chicken bouillon granules
*   1 teaspoon marjoram, dried, crushed
*   1 teaspoon salt
*   1/2 teaspoon thyme, dried, crushed
*   1 dash pepper
*   3 ounces canned mushrooms, chop/drain
*   1/3 cup water
*   3 tablespoons flour
*   cooked rice (amout will depend on how many you are feeding)

 In skillet brown half of the pork cubes and chopped onion at a time in hot oil; drain off fat.  Transfer meat and onion to crockpot.

 In same skillet combine undrained tomatoes, bouillon granules, marjoram, salt, thyme and pepper. Stir together, scraping browned bits from bottom of skillet. Pour over pork.  Cover; cook on LOW for 8 to 10 hours.

Turn to HIGH.  Stir in drained mushrooms.  Blend cold water slowly into flour; stir into pork mixture. Cook, uncovered,
 on HIGH until thickened, 15 to 20 minutes, stirring occasionally.

 Serve over rice.

Suitable for chicken, pork, lamb and beef.

Ingredients:
30 ml 2 tbsp soy sauce.
15 ml 1 tbsp sunflower oil.
1 Clove garlic, crushed.
5 ml 1 tsp ground cumin.
5 ml 1 tsp ground coriander.
Ground black pepper.

Mix all the ingredients together and leave to marinade for at least one hour.  Cook over a barbecue, under a grill, or in the oven.  VARIATIONS: Experiment with other spices.

Serving Size: 4
Preparation Time: 45 minutes

Ingredients:
1 pound pork chops
3 tablespoons lemon juice
1 tablespoon brown sugar
1/3 cup catsup
1/4 cup water

Use lean meat, trimmed of fat.  Brown chops in dry skillet.  Drain off fat.  Combine remaining ingrediants and pour over meat.  Cover and simmer 20 minutes.  Remove cover and simmer 10 minutes more.  Sauce will thicken as it cooks.  Add water if sauce gets too thick.

*  4 large sweet potatoes
*  3/4 cup brown sugar
*  1 teaspoon salt
*  1 large orange
*  pepper -- to taste
*  6 pork chops

Cook potatoes in boiling, salted water until just tender. Cool and skin.  Slice 1/2 inch thick. Slice whole orange very thin,
removing seeds.  Place layers of sweet potatoes and orange slices in buttered casserole, sprinkling each layer with sugar. Brown seasoned chops in hot skillet; lay on potatoes. Add 3 tablespoons water.

Cover and bake in moderate oven 1 hour. Baste occasionally with syrup in
dish.

This is a suprisingly good way to make pork chops that are different than what you might usually make.

*   4 Pork chops (3/4" thick)
*   1/2 cup sour cream
*   1 tablespoon sugar
*   2 tablespoons vinegar
*   1/2 cup water
*   Pepper -- to taste
*   Salt -- to taste

Salt and pepper the pork chops on both sides and fry in butter until brown.  Mix together vinegar, sugar, water and pour the mixture over the chops.  Bring to boil, reduce heat and simmer gently about 1 1/4 hours or until chops are tender. Add sour cream and heat to just under boil.

Ready in 30 minutes or less.  This meal-in-one is a snap to prepare

*  1 lb fully cooked kielbasa or polish sausage, cut into 1/2 inches peices
*  1 small onion, chopped
*  1/2 cup chopped red pepper
*  1/2 cup chopped green pepper
*  1/4 cup packed brown sugar
*  2 tablespoons steak sauce
*  1 tablespoon cider vinegar
*  1 teaspoon worcestershire sauce
*  1 can (15oz) white kidney beans, rinsed

In a skillet, cook sausage for 2-3 minutes.  Stir in onion and peppers.  Cook and stir until sausauge is lightly browned and vegetables are tender;  drain.  Combine brown sugar, steak sauce, vinegar and worcestershire sauce;  stir into skillet.  Add beans.  Cook and stir until heated through.

Okay, I bought Puf Pastry at the grocery store today and this recipe was on the box......I haven't made it myself but it sounds really delish so I figured I would post it.  I see this as an excellent brunch dish.

*  1 package (17-1/4 oz.) frozen ready-to-bake puff pastry sheets
*  1 tub ( 8 oz.) Chive & Onion Cream cheese
*  1 cup shredded swiss cheese
*  4 slices cooked ham, chopped
*  1/3 cup chopped red pepper
*  1 egg, beaten
*  2 tablespoons Dijon mustard

Roll puff pastry into 2 (12x9-inch) rectangles on lightly floured surface. Cut each rectangle into 12 (3-inch) squares. Place pastry squares, with pastry corners pointing up, in cups of medium-size muffin pan.

Stir remaining ingredients in medium bowl until well blended. Spoon 1 tablespoonful cheese mixture into each pastry cup.

Bake at 425°F for 15 to 18 minutes or until pastry is golden brown.

Yield: 4 servings

Ingredients:
1 1/4 lb Pork ribs, trimmed          5 tb Soy sauce
3/4 c  Sugar                                3 tb Sherry
1/2 c  Vinegar                             4 c  Cooking oil

1.  Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and
sherry to a boil. Pour over the ribs and marinate for at least one hour.
2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn
off heat and allow to continue  cooking an additional 4 minutes. Remove, drain, and serve.  The
sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be
crisp on the outside, sweet and tender on the inside.

My ex-husbands grandmother always makes this when she comes to visit him. And when I first watched her make it, I thought to myself, ick, it has veggies in it? But, hey, it turned out to be some of the best bbq I have ever eaten...And she always fixes cole slaw and has this mini muffin pan that she makes cornbread nuggets in(Martha White sweet cornbread) and some baked beans-yum yum, a good ole fashioned Southern supper!

Cook a 6-8 lb pork roast -(she always called it a pork picnic-I don't know what that is to be exact, but she would have a roast and cook it in the pressure cooker)

Grind: 10 large carrots (without the skin)
            1 stalk of celery
            3 large onions
            2 medium green peppers

Using the broth from meat, cook vegetables for an hour or until tender. Shred meat. To the veggies add hot sauce to taste, 24 oz of Ketchup(catsup whatever), 1/2 cup of Worchestershire sauce and salt to taste.

Then add the shredded pork and simmer in a large dutch pot or a crock pot for 1-1/2 hours.

This is a great roast pork recipe.  Serve it with some wild rice and glazed carrots and you have a great Sunday dinner type of meal.

*  2 1/2 to 3-pound pork loin roast
*  2  tablespoons chopped fresh rosemary
*  4 cloves garlic
*  1 teaspoon salt
*  1 teaspoon pepper
*  2 tablespoons margarine or butter
*  1 small onion, chopped (about 1/4 cup)
*  1/4 cup olive or vegetable oil

Heat oven to 350°.  Trim fat from pork.  Finely chop rosemary and garlic together.  Make 8 to 10 deep cuts, about 2 inches  apart, in pork, using sharp knife.  Insert small amounts of garlic mixture in cuts.  Sprinkle salt and pepper over pork.

Melt margarine in shallow roasting pan in oven.  Sprinkle onion over margarine.  Place pork in pan; drizzle with oil.  Insert   meat thermometer so tip is in center of thickest part of pork and does not rest in fat.  Roast uncovered 50 to 60 minutes or   until thermometer reads 155°.  Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°. (Temperature will continue to rise about 5°, and pork will be easier to carve.)

I know we posted recipes for meatloaf on another topic, but here's a recipe for ham loaf.  Don't knock it til you've tried it, it really is very good and makes a nice change.  If you own a food processor, it's also a great way to use up odd meats like ham, that extra pork chop, etc.

*  1 pound ground ham
*  1 pound ground pork
*  1 cup bread crumbs
*  1 cup milk
*  2 large eggs, slightly beaten
       --Topping--
*  1/4 cup vinegar
*  1/4 cup water
*  1 cup brown sugar
*  1 teaspoon mustard
*  1/2 cup ketchup

Combine loaf ingredients together and shape into a loaf.  Mix the topping ingredients and pour over meat before baking. Bake at 350 degrees for 1 hour.

Yield: 4 Servings

1/4 c  Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring; optional
1/2 ts Ground cinnamon
1    Green onion; cut in half
1    Clove of garlic;crushed
2    Whole pork tenderloins -(about 12 oz each) -trimmed

Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl.  Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place tenderloins on wire rack over baking pan. Bake in preheated 350F oven, turning and basting often with reserved marinade,
until cooked through, about 45 minutes. Remove pork from oven; cool. Cut into diagonal slices.  Makes about 8 appetizer size servings. This is very nice served with green onion curls.

Serving Size  : 25

*   8 ounces Ground raw chicken or pork
*   1/2 c Shredded carrot
*   1/4 c fiinely chopped celery*
*   1 T Soy sauce
*   1 T Dry sherry
*   2  t Cornstarch
*   2 t Grated gingerroot
*   1/2  pk wonton wrappers
*   2 T margarine or butter -- melted
*   Plum or sweet & sour sauce

*Note: 1/4 cup finely chopped water chestnuts may be substituted for 1/4 cup chopped celery.

For filling:  In a medium skillet cook and stir ground chicken or pork till no pink remains; drain.  Stir in carrot, celery or water chestnuts, soy sauce, sherry, cornstarch, and gingerroot; mix well.  Spoon 1 rounded teaspoon of the filling atop a wonton wrapper.  Lightly brush edges with water.

To shape each wonton, carefully bring 2 opposite corners of the square wonton wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite corners to the center and pinch together.  Pinch together edges to seal.  Place wontons on a greased baking sheet.  Repeat with remaining filling and wonton wrappers.  Brush wontons with melted margarine or butter.  Bake in a 375 degree oven for 8 to 10 minutes or till light brown and crisp.  If desired, serve with plum  or sweet-and-sour sauce.

To make ahead:  Bake appetizers as directed; cool completely.  Transfer to a storage container.  Cover tightly and freeze up to 1 month.  To serve, place frozen wontons on a greased baking sheet.  Bake in a 375 degree oven for 8 to 10 minutes or till wontons are light brown and crisp.

This one comes from an old magazine article I must have snagged ages ago because it's all yellowed!

*  8 ounces pork tenderloin
*  1/2  teaspoon coriander
*  1/2  teaspoon dried rosemary
*  1/2  teaspoon ground ginger
*  1/4  cup frozen orange juice concentrate

Turn on broiler.  Cover pan with foil.  Wash and dry pork - cut into 4 equal pieces.

In a bowl large enough to hold the pork, combine rest of ingredients.  Season with pepper.  Add pork and coat well.

Broil pork for 10-12 min.

I think I mentioned once that I love anything scalloped, but somehow ham and scalloped potatoes are one of those perfect combinations.

*  1 pound leeks (about 5 small ones)
*  1/4  cup water
*  1 cup onions,  sliced
*  salt
*  1/2  pound ham, extra lean (coarsely chopped)
*  1/2  teaspoon  pepper
*  1/2  teaspoon thyme
*  3 pounds baking potatoes,  peeled
*  2/3 cup flour
*  1 quart milk (don't use lower than 1% or it doesn't thicken right)
*  1 tablespoon chopped parsley

Heat oven to 350 degrees.  Coat 13x9 inch baking dish with cooking spray.

Discard green portions from leeks.  Slice white portions of each lengthwise in half; cut crosswise into slices.  Rinse leeks really well because they are grown in sandy soil and you want to get rid of all the grit.  Drain.

Heat water and spread in Dutch oven or nonstick skillet over high heat.  Add leeks, sliced onions, and 1/2 teaspoon salt;
toss to coat well.  Reduce heat to low; cover and simmer, stirring until leeks and onions are tender, 10 minutes.

Stir in ham, 3/4 teaspoon salt, the pepper, and thyme.  Cook uncovered, stirring over medium-high heat until liguid is evaporated and leeks and onions are golden.

Meanwhile, slice potatoes thin.

Place flour in large bowl; gradually whisk in milk until smooth.  Gradually stir into leek-onion mixture.  Bring to boil over
high heat, stirring until thickened; boil 1 minute.

Spoon 1/2 cup milk mixture into bottom of prepared pan.  Top with half the sliced potatoes.  Spoon half of remaining sauce
over potatoes.  Arrange remaining potatoes; cover with remaining sauce.

Cover dish with foil and bake 1 1/4 hours.  Sprinkle parsley and bake uncovered 15 minutes more, until potatoes are tender.

Ok, here is another wedding/baby shower, or any kind of party favorite amongst my family. These are so good, I could eat the whole batch!

1 lb of sausage (uncooked)
2 cups of Bisquick (I think Jiffy and Pioneer make something similar to Bisquick if you don't have it in your stores-it is the flour stuff to make pancakes and such with)
1 16 oz package of grated cheddar cheese

Mix all the ingredients in a large bowl. You will probably end up using your hands to mix it, it is tedious but oh so worth it! Roll the mixture into balls, like the size of a walnut, or a little smaller if you want. Place in a preheated oven on a cookie sheet for about 25 minutes at 425 degrees. Watch closely so they don't burn-you may need to extend your cooking time due to oven variations.

Alot of times I will cook pork chops ahead of time and then freeze them to make dishes for future dinners.  Especially when your working, doing this saves alot of time.  Then when I get home, I can put together a fantastic meal in no time at all.  Thats how I came up with recipe.  I cook the chops ahead and then thaw them in the fridge the night before I use them.

*  2 cooked pork chops
*  1/2 teaspoon garlic salt
*  1/2 teaspoon poultry seasoning
*  1/8 to 1/4 teaspoon pepper
*  1 can (10-3/4 oz) condensed cream of potato soup, undiluted

Thaw cooked pork chops  if frozen.  Place in a skillet; sprinkle with garlic salt, poultry seasoning and pepper.  Spread soup over chops.  Cover and cook onlow heat for 20-25 minutes until heated.  Makes 2 servings

Sometimes I like to make this dish with mashed potatoes and serve the chili sauce as a gravy.

*  4 pork loin chops, 1/2 inch thick
*  4 onion slices, 1/4 inch thick
*  4 green pepper slices, 1/4 inch thick
*  1 bottle (12oz) chili sauce

Place pork chops in a greased baking dish.  Top with the onion, green pepper and chili sauce.  Cover and bake at 350 degrees for 20-30 minutes or until  meat juices run clear.  Makes 4 servings

This is a great recipe if you are just getting into chinese cooking but want to make it look like you are an expert!

*  1 tablespoon vegetable oil
*  3/4 pound pork tenderloin, cut into 1/8-inch strips
*  2 packages (3 ounces each) pork-flavored ramen noodles
*  1 1/2 cups water
*  1 medium red bell pepper, cut into 3/4-inch pieces (about 1 cup)
*  1 cup broccoli flowerets
*  4 medium green onions, cut into 1-inch pieces (1/2 cup)
*  1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes
*  1 tablespoon soy sauce

Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

Add pork; stir-fry about 5 minutes or until pork is no longer pink.

Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

My grandmother in Argentina makes the *most* awesome empanadas!  It is  the spanish version of the hand held meat pie or turnover, sort of the equivalent of those "Hot Pocket" things in the TV commercials.  Each region in Argentina stuffs their empanadas with something different and unique to that area, so an expert can tell where the cook is from after one bite!  This is the San Jose region version......I'll also post the region she learned to make for my grandfather, who is from Mendoza.  Add
a big green salad and these make a meal.

*  8 tablespoons chilled margarine
*  3/4 cups all-purpose flour
*  3 tablespoons ice water
*  2 ounces cooked ground pork, crumbled (or finely chopped cooked ham)
*  2 ounces Monterey Jack or Cheddar cheese, shredded
*  1 teaspoon prepared spicy brown mustard
*  1 dash crushed red pepper
*  1 large egg, separated
*  1 tablespoon milk
 

In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough.  Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds.  Roll scraps of dough and   continue cutting until all dough has been used (should yield 24 rounds).

Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside.  Preheat oven to 375.

Beat egg white lightly and brush an equal amount onto each pastry round.  Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round; fold pastry over, turnover-fashion, to enclose filling.  Press edges of dough together to seal.  Transfer turnovers to nonstick cookie sheet.

Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of      paprika.  Bake until turnovers are golden brown, 15 to 20 minutes.

*For Mendoza filling:  cook 2 ounces ground beef in a skillet with one clove minced garlic, and a half cup chopped onions until meat is brown and onions are translucent.  Add salt, pepper and red pepper flakes to taste.  Let meat mixture cool.  Hard boil 3 large eggs.  Meanwhile, slice spanish olives (the kind with pimentos) in half, figure 3 olives per empanada, and set aside.  Once the meat is cooled, add chopped hard boiled eggs and mix in 2 ounces shredded colby cheese.  Spoon evenly onto pastry rounds, add sliced olives, and fold over to seal. Continue as above recipe.

This would make a great brunch dish with some fried potatoes, but adding a big green salad would make for a nice dinner alternative, too.!

*  1/2 cup butter
*  1/2 cup Italian seasoned bread crumbs
*  8 slices bacon
*  1 small onion, thinly sliced
*  6 ounces evaporated milk
*  3 large eggs
*  2/3 cup shredded cheddar (the sharper the better)

Melt 5 tablespoons butter and combine with bread crumbs in a pie plate.  Press into a crust and refrigerate 30 minutes.

Cook bacon until crisp.  Saute onion in 3 tablespoons butter until golden.  Crumble bacon and layer bacon and onion in crust. Combine milk and eggs and pour over bacon and onion.  Top with cheese. Bake at 350 degrees for 25 minutes.

6 Servings

Ingredients:
2 medium Washington Apples
1 cup water
2 tablespoons lemon juice
3 tablespoons low-fat mayonnaise
3 tablespoons yellow mustard
6 (12-inch) flour tortillas
12 slices (12 ounces) cooked ham
12 slices American cheese
3 cups chopped lettuce
 

1.Core apples, but do not peel. Cut each apple into 12 thin slices. Stir together water and lemon juice; drop apple slices into the mixture to prevent browning.

2.In a small bowl, combine mayonnaise and mustard until well blended.

3.Remove apple splices from the water-lemon juice mixture and pat dry. Spread each flour tortilla with 1 tablespoon mayo-mustard dressing; layer with 2 slices ham, 2 slices cheese, apple slices, and lettuce.

 4.Roll the tortillas tightly; cut each in half diagonally.

*  2 lb Pork tenderloin, trimmed
*  Salt and pepper to taste
*  Flour, as needed
*  2 tb Unsalted butter or margarine
*  2 tb olive oil
*  1 c Chicken stock
*  1 c  Port wine

1.  Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess.

2.  Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven.

3.  Prepare the sauce:  put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes.

4.  Serve the meat with the sauce spooned over the top of each medal- lion.

This is great if you want to try something a little different from the average stuffed pork chop!

*  4 double pork loin chops
*  1 can pineapple -- sliced
*  1/2 cup honey
*  1/4 cup pineapple juice
*  1 tablespoon prepared mustard

Cut a pocket into each pork chop and insert 1/2 slice of pineapple.  Mix the remaining ingredients and drizzle a little over each chop.  Bake at 350 degrees for 1 1/2 hours, drizzling the sauce over the chops frequently.  Remove chops from oven, top each with 1/2 slice of pineapple. Return to oven for a minute or two to warm fruit. Heat any remaining sauce and serve with chops.

Baked ham almost always means leftovers, and this one dish recipe is a new twist on how to use up that meat!

*  2 cups uncooked farfalle (bow-tie) pasta
*  2 tablespoons olive or vegetable oil
*  1 medium red onion, cut into thin wedges
*  1 bag (16 ounces) frozen cauliflower, carrots and snow pea pods
*  2 cups julienne strips fully cooked ham
*  1/2 teaspoon fennel seed, crushed
*  1/4 teaspoon coarsely ground pepper

Cook and drain pasta as directed on package in 3-quart saucepan; set aside. Wipe saucepan dry with paper towel.

Heat oil in same saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender;   reduce heat to medium. Stir in cauliflower mixture. Cover and cook 3 to 5 minutes, stirring occasionally, until cauliflower   mixture is crisp-tender.

Stir in ham, fennel, pepper and pasta. Cook 5 to 8 minutes, stirring occasionally, until hot.

From  Macy
Apricot Pork Chops

The apricot gives a nice sweet flavor to make those tender pork chops taste even more delicious!

*  2 cooked pork chops
*  salt and pepper to taste
*  1 can (8-1/4 oz) Apricot halves, undrained

Place cooked pork chops in an unhreased baking dish.  Sprinkle with salt and pepper.  POur apricots over chops.  COver and bake at 350 degrees for 25-30 minutes or until heated through.

Makes 2 servings

Yep, that's right, Pork Cake. Someone mentioned in the chicken section on the site about some Southern Belle's on the list contributing, well, if ever there was a Southern belle, that would be me. And this recipe is an old recipe from my Grandma Baker. She taught me everything I know about functioning in the kitchen. I am not sure the date of this recipe but it is from a cookbook that my mother's Sunday school class put together to raise money. I just thought the name of the class alone stood out-The Happy Hustlers. I swear that is the name on the front of the cookbook. Course, my mother is almost 69 years old so, you can imagine to time era that it was during...at any rate, this has got to be one the most moist cake I have ever eaten in my life. Don't knock it till you've baked it...

Pork Cake

4 eggs, beaten together
2 cups sugar
1 cup molasses
4 cups flour
1 tsp soda in milk(meaning put the tsp into  enough milk to just cover the spoon)
1 tsp soda in molasses (same as above)
1 cup sour milk
1 tsp cloves
1 tsp spice
2 tsps cinnamon
1 tsp nutmeg
3 lbs raisins
1 lb pork

Mix well, bake in a moderate oven (I think she usually cooked at 400 degrees) for 3-3 1/2 hours till the toothpick comes out clean

This is a really good and quick recipe. And I am all for quick! This is good with some sweet peas, corn pudding and biscuits.

1 can cream of celery soup
4 pork chops
1/2 cup water
1/4 tsp leaf thyme
1 whole small onion
1 cup sliced carrots

In skillet, brown chops. Pour off fat. Stir in soup, water, and thyme. Add onions and carrots. Cover and cook over low heat for 45 minutes or until tender. Stir now and then.

Macy made me think of this with the kiebasa and beans she just sent through. I first had this dish at a baby shower and have fixed it many times since. It is a nice change from the usual shower foods-BBQ weiners, meatballs (which incidently Macy, my cousin fixes the grape jelly meatballs for just me every year at Christmas YUM!) or you can make a meal out of these, serve with fluffy white rice and a crunchy salad with water chestnuts and Chinese noodles.

1 Kiebasa, cut in pieces
1 bottle of BBQ sauce, I like the Kraft Molasses flavor for this dish
1 can of pineapple chunks, drained (save a few pieces of pineapple and add to your salad if you like)
1/2 cup of ketchup

Mix all ingredients together and cook over medium heat for about 45 minutes to one hour, stirring occasionally. Or you can cook in the crock pot for about an hour on high. The crock pot is what I always use.

Ok, here you go...

1 can corn, drained
1 can cream corn
2 Tbsp all purpose flour
2 Tbsp sugar
1 stick of margarine/butter cut into pieces
1 tsp of vanilla(Grandma said this was the secret and I have seen many recipes without it, but my pudding must have the vanilla)
2 eggs

Mix all ingredients and put in a greased bowl (for purposes of cleaning the bowl easier) and bake for 45 minutes on 415 degrees. Is done when the top and sides are light brown.

This is usually a must have dish when the Patton's (my husbands family) have their annual fish fry. They go to Ocean Isle North Carolina once a year and bring back some massive quantities of fish. Fish, corn bread,green beans and corn pudding-you can count on every time!

Grab your husbands and have them get the grill ready for this recipe......

*  1 1/2  pounds lean boneless pork
*  1/2  cup teriyaki sauce
*  1/2  teaspoon ground ginger
*  1 cup raw rice
*  1 cup pineapple (sliced in syrup)
*  1/4 green onion, finely chopped
*  1/4 teaspoon garlic powder

Cut pork into slices about 1/4 inch thick.  Drain pineapple, reserving all syrup.  Blend syrup, teriyaki sauce, green onions, ginger and garlic powder: pour over pork and pineapple.  Cover and refrigerate at least 1 hour.

Meanwhile, cook rice according to package directions and prepare grill.

Remove pork from marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked.  Pour pineapple and remaining marinade into large skillet.  Bring to a boil.  Remove from heat and serve pork with sauce and pineapple over rice.

This is the same dish you order in restaurants........you can make it the same way but substitute veal or chicken if you'd like.  This recipe serves 4.

*   8 ounces mushrooms, sliced
*   2 tablespoons butter
*   1 clove garlic, minced
*   2 tablespoons olive oil
*   1 1/2 pounds pork tenderloin
*   1/2 cup chicken stock
*   1/4 cup Marsala wine
*   1/2 teaspoon salt
*   1/8 teaspoon black pepper
*   Rice

In 10- inch fry pan over medium heat, saute mushrooms in butter, about 3-4 minutes, stirring frequently.  Remove from pan and set side.  Slice pork 1/4 inch thick.  In same pan, over medium-high heat, saute garlic in 1 tbsp oil, about 2 minutes.  Add pork medallions, a few at a time, cook about 2 minutes each side.  Remove from pan and repeat until all pork is browned, adding more oil if needed.

Reduce heat to low, stir in chicken stock to deglazed pan.  Return pork to pan; add wine, seasonings and mushrooms; cover and cook 20-25 minutes, until pork is tender.  Serve with rice.

I belonged to a Secretaries Association at my work, and last year during my presidential reign there, we had alot of bake sales to raise money for the charities we support. The favorite sale in the building was the breakfast sales. This casserole along with the hash brown casserole was an instant hit .It is a favorite amongst my little family as well, and I always fix fried apples with it...we have breakfast for dinner alot! And the convenience of this dish is Rich gets home before me, so it can be baking and when I get home with the kids, all I have to do is fry the apples and pour some milk! No slaving in the kitchen tonight!

1 lb sausage cooked and crumbled (ham or bacon can be substituted)
8 oz shredded cheddar cheese
6 slices of bread, buttered with the crusts removed
6 eggs
2 cups milk
salt to taste

Cook the sausage to crumble stage and drain the fat. Beat eggs with milk and salt. Place the buttered bread in the casserole 9x13 dish, put some of the sausage on enough to cover the bread, the some cheese, then sausage-in layers. Before your last layer of cheese pour the egg mixture over the layers. Then top with remaining cheese. Wrap tightly with saran wrap and refrigerate overnight. When you are ready to bake, remove from the fridge for 15 minutes. Then bake in oven on 350 degrees for 45 minutes uncovered.

and just in case your interested...

Hash Brown Casserole

1 32 oz bag of frozen hash browns, thawed (I prefer the chunks rather than the shredded for this dish)
3/4 cup butter, melted
1/2 cup chopped onion
1 can cream of chicken soup undiluted
1 8 oz sour cream
1 cup shredded cheddar cheese (or more if you like)
2 cups corn flakes

Combine the potatoes, 1/2 cup butter, soup, onion, sour cream and cheese. Mix well. Put into a greased 2 1/2 qt casserole dish. Crush the cereal and mix with the remaining butter and spread over top. Bake at 350 degrees for 50 minutes.

This recipe serves 2 but you can multiply it as needed.  It's really excellent served with some stuffing.

*  1/3 cup fresh or frozen (thawed) cranberries, coarsely chopped
*  2 tablespoons orange marmalade
*  1/8 teaspoon ground cloves
*  2 boneless pork loin chops, about 3/4 inch thick
*  2  tablespoons honey

Heat oven to 325°. Generously grease square pan, 9x9x2 inches.  (You have a lot of sticky ingredients that will become a baked on nightmare if you don't grease the pan well)

Mix cranberries, marmalade and cloves.  Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture. Place pork in pan. Spoon 1 tablespoon honey over each chop.

Bake uncovered about 45 minutes or until pork is no longer pink in center.

These always go over well when company come over.  They are not a main dish....more of a side dish or appetizer.  But none the less there is never any left when I make them!

*  1 tube (7-1/2 oz) refrigerated buttermilk biscuits
*  1 tablespoon butter or margarine, melted
*  4-1/2 teaspoon grated parmesan cheese
*  1 teaspoon dried oregano
*  1 package (8oz) brown and serve sausage links

On a lightly floured surface, roll out each biscuit into a 4-inch circle; brush with butter.  Combine parmesan cheese and oregano; sprinle over butter.  Place a sausage link in the center of each; roll up.  Cut each widthwise into four peices; insert toothpick into each.  Place on an ungreased baking sheet.  Bake 375 for 8-12 minutes or until golden brown.

No clue why it is called "South Shore", but it tastes great just the same.  Make some mashed potatoes and this meal is complete.

*  1 boneless Pork loin roast (3 to 3-1/2 lbs)
*  1/4 cup butter or margarine
*  1 cup chopped onion
*  1 cup diced carrots
*  1 teaspoon paprika
*  3/4 cup chicken broth
*  2 tablespoons all purpose flour
*  1/2 cup sour cream
*  1 tablespoon minced fresh parsley
*  1/2 teaspoon salt

In a large skillet over medium heat, brown roats in butter for 5 minutes on each side.  Transfer to a roasting pan.  In the same skillet, saute onion and carrots until crisp-tender.  Place around roast. Sprinkle with Paprika.  Add broth to pan.  Cover and bake at 350 degrees for 1-1/2 hours.  Uncover; bake 50 minutes longer or until meat thermometer reads 160-170 degrees.
Remove roast and vegetable to serving platter; keep warm.  Por pan drippings into a measuring cup; skim fat.  Add water to measure 2-2/3 cups.  Ina saucepan, combine flour and sour cream until smooth.  Add drippings, parsley and salt.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with roast.

Hi everyone!!!  Here's a great, fast entree....serve this with baked sweet potatoes....yummy!!!!

1/2 cup - teriyaki sauce
1/4 cup- white wine (you can use alcohol-free if you like)
2-tablespoons Dijon mustard
2-3/4 lb. pork tenderloins

Preheat oven to 400 degrees.  In small bowl, mix teriyaki, wine and mustard.  Put tenderloins in a shallow roasting pan and pour mixture over them, covering well.  Roast for 30 minutes, turning over after 15 minutes, until well browned and an internal temperature of 150 degrees.  Remove to a cutting board and let rest for five minutes.  Slice and drizzle with the pan juices.

The sweetness of the fruit goes SO WELL with the pork!!!

1- 1 lb. boneless pork loin roast, trimmed of extra fat
1- cup chopped fresh apricots (if you can't get these, soak 1/2 c.dried apricots in water for an hour or so to re-hydrate)
Salt and Pepper to taste (red pepper works well, too)

Preheat oven to 450 degrees.  Stand roast upright, and pierce completely through the center with knife.  Make a second cut to form an "X" through the roast.  Salt and pepper the opening, and stuff apricots into roast.  Salt and pepper the outside of the roast, and place on roasting pan horizontally, so the apricots don't come out as you roast.  Roast 15 minutes, then reduce
oven temperature to 300 degrees.  Roast for 20 minutes more, until internal temperature of roast registers 150 degrees.  Remove to cutting board and let rest for five minutes.  Slice and serve.

SUBSTITUTION:  Use fresh peaches or orange segments, or a combination of these to stuff the roast.  Enjoy!!

I got this recipe from a friend at work.  She has a big family from all over the state that gets together for the entire Easter weekend, and on the Saturday everybody brings a dish to pass......this is always what she brings on demand so she calls it Easter salad.  It's a variation of a layered salad but nothing like the ones I have ever made--it sounds great and she assures me that it's a big hit, so keep this in mind for your next dish to pass event.

*  1 package (10 oz.) mixed salad greens
*  6 plum tomatoes, chopped
*  8 mini Kosher Dill pickles, chopped
*  2 cups shedded carrots
*  4 hard-cooked eggs, chopped
*  2 cups cubed ham
*  1 small red onion, chopped
*  1 bottle (8 oz.) KRAFT Peppercorn Ranch Dressing

Place greens in bottom of large clear salad bowl so people can see all the layers.

Layer tomatoes, pickles, carrots, eggs, ham and onion over greens in bowl.

Spread dressing evenly over top of salad. Refrigerate until ready to serve.

Since we got Berns to post corn pudding as a great side dish to pork, here' s another recipe for a dish that is perfect with pork chops or pork tenderloin.

*  1 large garlic clove
*  12 ounces red cabbage
*  2 teaspoons sesame oil
*  1 pound granny smith apples
*  1/4  cup apple cider vinegar
*  1 tablespoon soy sauce
*  1 tablespoon honey
*  1/2  teaspoon ground ginger
*  ground pepper to taste

Using a food processor, shred red cabbage and mince garlic clove.  Heat oil in a large nonstick pan and add garlic and cabbage.  Saute over medium heat.

Wash, core, and cut apples into bite-size chunks.  Add apples to cabbage and stir well.  Add remaining ingredients.  Cover and cook over low heat til apples are tender, about 7 minutes.

Cheese is love so you knew this was inevitable!  This makes a wonderful meal with some new potatoes and green vegetable.

*  6 pork chops
*  1/4 cup flour
*  salt
*  paprika
*  pepper
*  butter to fry in
*  3/4 cup milk
*  8 ounce package of cream cheese, cubed
*  1/2 tablespoon garlic powder
*  1/2 cup parmesan cheese

Coat the chops with the seasoned flour, and brown in margerine or butter.  Heat milk and add cream cheese, garlic powder and 1/4 cup parmesan cheese, mixing well until blended.

Place chops in baking dish ( 12x8). Cover with sauce, and 1/4 Parmesan cheese, bake at 325 degrees for 50 minutes or until chops are tender.

Here's a great fast lunch....OR, you can omit the ham and serve these on the side of your favorite pork (or other) dish.....

Feel free to use "real" cottage cheese and Cheddar cheese, of course!!!!

4 large baking potatoes
16 ounces low-fat (1 percent) cottage cheese
1 cup diced ham (optional)
1 cup shredded low-fat Cheddar cheese
1/2 cup chopped green onions (optional)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper

1. Prick potatoes all over with fork. Arrange in microwaveproof dish and microwave on High 15 to 18 minutes, turning halfway through, until tender.

2. Heat oven to 400 degrees. Halve potatoes and scoop out insides, leaving 1/4 inch shell. Mash cooked potato with cottage cheese in bowl. Stir in ham, Cheddar, onions, salt and pepper. Spoon mixture into shells. Bake 20 minutes.  Makes 4
servings.

This is a different way to make ribs, along the lines of what you get when you order chinese spare ribs in a restaurant.  It's also a low cost dish because you are using side ribs which are a bit less expensive than back ribs, but you can always use back ribs.

*  3 pounds pork side ribs
*  1 onion, chopped
*  1 bay leaf
--orange sauce--
*  1 cup orange juice
*  3 tablespoons liquid honey
*  1 tablespoon soy sauce
*  1 tablespoon fresh gingerroot, minced
*  1 teaspoon five-spice powder
*  1 garlic clove, minced

Cut ribs into small sections; trim fat. in large saucepan, cover ribs with cold water.  Add onion and bay leaf.  Bring to boil; simmer for 35-40 minutes or until fork-tender. Drain, discarding onion and bay leaf.

Sauce: Meanwhile, in small saucepan, combine juice, honey, soy sauce, ginger, five-spice powder and garlic.  Bring to boil; reduce heat and simmer for 10 minutes.

Arrange ribs in single layer in 13x9-inch baking dish.  Spoon sauce over top.  Bake in 350 degree oven, turning twice and basting occasionally, for 30-35 minutes or until ribs are glazed and sauce is thickened and sticky.

From my girlfriend Vicki who swears by this recipe.  It's based on a traditional Polish dish she got from her husband's grandmother.

*   2 pounds pork cut into 1/2 inch cubes
*   2ounces seasoned flour
*   1/2 ounce caraway seeds
*   3 ounces lard
*   1 ounce paprika
*   6 ounces shredded cabbage or saurkraut
*   2 ounces tomato puree
*   1 cup water
*   1 ounce vinegar
*   4 ounces sour cream
*   1 ounce onions

Toss the meat cubes in seasoned flour and caraway seeds. Heat lard and saute the meat with a lid on pan.  Shake from time to time and cook until brown for 10 minutes. Then add ground paprika and sliced onions.  Toss a few minutes, add tomato puree and white cabbage or saurkraut, vinegar and cold water.  Season with a little salt.  Simmmer gently for 1 1/2 hours until the meat is tender. Add sour cream or plain yogurt at the last minute.